Red, Green, & White Jello

3 boxes (12 envelopes) knox gelatine

13.5 oz can coconut milk or 12 oz cold whole milk

450 g sugar

1 t cherry flavoring (lorann brand)*

red gel food coloring, optional*

1 t pandan extract (butterfly brand)

2 oz bottle almond extract

Bloom 4 envelopes knox over 1 1/2 C water at least 5 mins for cherry.

Bloom 4 envelopes knox over 1 1/2 C water at least 5 mins for pandan.

Pour coconut milk into a baking tray.

Bloom 4 envelopes knox over coconut milk at least 5 mins for almond.

Whisk together 2 C boiling water with bloomed gelatine in water.

Whisk in 150 g sugar, 1 t cherry flavoring, and 2 drops red food coloring.

Should yield about 4 C cherry gelatine; divide in half and set one half aside.

Set out 10 clear 11 oz rocks glasses.

With a funnel pitcher, evenly distribute 2 C in 10 glasses.

Set rocks glasses on a tray in freezer and set a timer for 10 mins.

Whisk together 2 C boiling water with bloomed gelatine in coconut.

Whisk in 150 g sugar and 4 T almond extract.

Should yield about 4 C almond gelatine; divide in half and set one half aside.

Whisk together 2 C boiling water with bloomed gelatine in water.

Whisk in 150 g sugar and 2 t pandan extract.

Should yield about 4 C pandan gelatine; divide in half and set one half aside.

Once cherry has set, layer 2 C almond and set 10 mins in freezer.

Once almond has set, layer 2 C pandan and set 10 mins in freezer.

Repeat all 3 layers so you have 6: red white green red white green.

Yields 10 10-oz servings.

LTK

*Alternatively, cherry gelatine can be made with:

    2 knox packets bloomed in 3/4 C water (instead of 4)

    6 oz box cherry jello (instead of flavor/color/sugar)

    2 C boiling water

    3/4 C cold water once everything is dissolved

Margarita Cupcakes

376 g flour

4 t baking powder
1 t salt
1 C butter, room temp
400 g sugar
4 eggs
4 t vanilla
1 C whole milk

4 large limes, zested & juiced

4 T tequila

--------

1 C butter, room temp

480 g powdered sugar
3 - 4 T tequila
1 t vanilla

1 t lorann lime oil or 2 t lorann key lime flavoring
1/4 t salt

Coarse sugar, lime zest, and/or quartered lime slices for garnish

Preheat the oven to 350°.

Prepare for 24 cupcakes.

Whisk together flour, baking powder, and salt.

Separately, juice and zest lime; should yield about 1/2 C juice and 1/4 C zest

Combine milk, lime juice, and zest.

Separately, beat together butter and sugar.

Beat in eggs, then vanilla.

Alternate incorporating drys and lime milk just until combined.

Bake for about 18 mins.

Alternatively, bake 60 mini cupcakes for about 11 mins.

Brush with tequila while still warm.

Let cool and make frosting.

Frost and decorate after cupcakes have cooled.

sallysbakingaddiction

May Market Lemon Meringues

8 lbs flour
7 T cornstarch
5 T baking soda
3 T salt
6 boxes butter
11 C brown sugar
7 C or 1 cereal container sugar
21 eggs
3/4 C bottle vanilla

2 containers lemon extract

24 oz candied lemon peel
2 large bags white chocolate chips
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20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor
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420 g flour
1 T cornstarch
1.5 t baking soda
1 t salt
1 1/2 C butter, melted
440 g light brown sugar
134 g sugar

3 eggs

1 yolk

4 t lemon extract
4 t vanilla extract

10 sheets graham crackers, crushed

1 1/2 C candied lemon peel, chopped*

1 1/2 C white chocolate chips

24 regular large marshmallows (1/2 bag)

Whisk together drys.
Whisk melted butter and sugars.
Beat in egg and extracts.
Mix in dry ingredients on low speed just until combined.
Using a silicone spatula, scrape down sides.
Fold in add-ins (grahams, peel, white chocolate chips).

Cut marshmallows in half.

With a 3T scoop, measure flat and roll dough around marshmallow half.

Roll in extra graham crumbs
Bake from frozen at 375 for 8 + 8 mins.
If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.

Roll in extra graham crumbs again.
Cool and package.

*If lemon rind is bland, soak in lemon extract overnight.

Note:

Can make s'mores cookies by substituting

    1 1/2 C candied lemon peel & 1 1/2 C white chocolate chips for

    1 1/2 C graham cracker pieces & 1 1/2 C chocolate chips

Florida Amaretto

1 mandarin orange
1 lime
2 oz orange vodka
2 oz bourbon
2 oz amaretto

1/4 t vanilla extract

Peel mandarin orange.

With a knife, cut away lime peel.

Reserve a pretty section for garnish.

In a blender, blend orange, lime, and orange vodka (no peels).

Push through a strainer into a mixing tin with ice.

Pour in bourbon, amaretto, and vanilla.

Prepare a serving glass with clear ice.

Mix and strain into prepared glass.

Garnish with reserved lime.

LTK

Vivi's Creamy Southwest Shredded Chicken

8 chicken breasts

2 cans diced tomatoes

2 cans diced chiles

1 T salt
1 T cumin
2 t garlic powder
2 t onion powder

1 t pepper

2 boxes cream cheese

2 cans sweet corn

2 cans black beans

1 batch cilantro

2 bags tortilla chips

In an instant pot, combine chicken, tomatoes, and chiles.

Stir in salt, cumin, garlic powder, onion powder, and pepper.

Pressure cook high 8 mins and naturally release.

Remove chicken breasts.

Stir cream cheese into hot tomatoes and chiles.

In a stand mixer with a paddle attachment, shred chicken.

Meanwhile, drain beans and corn.

Once cream cheese has melted into tomatoes, add beans and corn.

Stir in shredded chicken.

On crock pot high, let warm 1 hour.

Serve with chopped cilantro and chips.

Vivi/LTK

Kiwi Parfaits

2 1/2 lbs (about 12) kiwis
150 g sugar

16 oz cream cheese

3 drops electric green food color (optional)

12 oz angel food cake (can be any kind of cake)

4 C whipping cream

60 g powdered sugar

1 package fresh mint

Peel kiwis.

Cut kiwis in half and thinly slice prettiest parts.

For 10 parfaits, you will want about 120 slices.

When finished, half kiwis should be pretty slices.

Blend remaining half kiwi fruit with sugar.

Transfer to a saucepan and simmer 3 mins.

Add cream cheese and food color.

Stir slowly until all cream cheese has melted.

While cream cheese is melting, shred cake in stand mixer.

Transfer cake crumbs to another bowl, cover, and set aside.

Wipe out stand mixer bowl.

Transfer kiwi cream cheese to stand mixer and let cool.

Once kiwi cream cheese is very cold, beat until fluffy with paddle.

Slowly add 2 C only cold whipping cream.

Switch to whisk attachment and whip until stiff peaks form.

Transfer kiwi cream into a large piping bag with star tip.

Layer kiwi slices facing outwards in clear glasses.

In each of 10 clear parfait glasses, place 4-5 kiwi slices facing outwards.

Fill with kiwi cream.

Tamp down 2-3 T cake crumbs.

Repeat for 2 more layers.

Let cool in fridge and whip remaining 2 C cream.

Beat in powdered sugar.

Top parfaits with whipped cream.

Garnish with fresh mint leaves.

Yields 10 parfaits.

loosely based on diyjoy

Matcha Latte

10-12 oz milk

2-3 oz boiling water

20 g sugar

1/2 t or 2 g matcha powder

1 drop electric green color (optional)

Begin frothing and heating milk.

Begin boiling water.

In a separate cup, weigh out sugar and matcha.

If matcha isn't vibrant on its own, can add 1 drop color.

Pour boiling water into sugar and matcha.

Blend boiling water very well with frother.

Slowly pour matcha into frothing milk.

LTK