TABLESPOON MEASURING SPOON RECIPES

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HOLLY JOLLY JELLO SHOTS RECIPE - TABLESPOON.COM



Holly Jolly Jello Shots Recipe - Tablespoon.com image

These Holly Jolly Jelly Shots are festive finger food spiked with vodka for a playful holiday party treat.

Provided by E is for Eat

Total Time 4 hours 0 minutes

Prep Time 1 minutes

Yield 36

Number Of Ingredients 8

1 box (3 oz) Jell-O™ cherry
1 box (3 oz) Jell-O™ lime
3 packets unflavored gelatin
1 can (14 oz) sweetened condensed milk
1 1/2 cups vanilla vodka
36 dollops whipped cream (for garnish)
36 mint leaves (for garnish)
72 small red candies (or 36 if using just one for garnish)

Steps:

  • Lightly coat an 8- or 9-inch square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won't affect the taste.
  • For red layer, sprinkle half of a packet of gelatin over 1/4 cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
  • To make the white layer, sprinkle two packets of gelatin over 1/2 cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You'll have approximately 3 cups of liquid. Allow to cool to room temperature.
  • Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.
  • When you're ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).
  • Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf.

Nutrition Facts : Calories 80 , CarbohydrateContent 10 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 35 mg, SugarContent 10 g, TransFatContent 0 g

TRIPLE CHOCOLATE THUMBPRINT COOKIES RECIPE - PILLSBURY.COM



Triple Chocolate Thumbprint Cookies Recipe - Pillsbury.com image

Chocolate lovers, these cookies are for you. This fudgy spin on thumbprints is made extra decadent with the help of a ganache filling — so you know they’re good!

Provided by Pillsbury Kitchens

Total Time 2 hours 20 minutes

Prep Time 40 minutes

Yield 28

Number Of Ingredients 8

1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/4 cup unsweetened baking cocoa
4 oz cream cheese, softened (from 8-oz package)
3/4 cup dark chocolate chips
1/4 cup heavy whipping cream
1 tablespoon butter
1/4 cup white vanilla baking chips
1/4 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F.
  • In large bowl, crumble cookie dough; stir or knead in cocoa and cream cheese until well mixed. Shape tablespoonfuls dough into 28 (about 1 1/2-inch) balls. Place 1 inch apart on ungreased cookie sheets.
  • Bake 12 to 15 minutes or until edges are set. Remove from oven. Using back of round metal measuring teaspoon, make 1-inch indentation in center of each cookie. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely, about 30 minutes.
  • In medium microwavable bowl, microwave dark chocolate chips, whipping cream and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Spoon about 1 teaspoon chocolate mixture into indentation in each cookie. Let stand about 30 minutes or until set.
  • Meanwhile, in small microwavable bowl, microwave white vanilla baking chips and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over chocolate-filled cookies. Refrigerate about 30 minutes or until drizzle is set. Store covered in refrigerator.

Nutrition Facts : Calories 130 , CarbohydrateContent 13 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Cookie, SodiumContent 65 mg, SugarContent 9 g, TransFatContent 0 g

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