Tag Archives: Recipes

Jello For The Holidays

8 Dec

I’m never going to make this because I think it would taste less than awesome, but I think it looks super kewl.

Although it might be worth making just to have a baking pan full of festive multicolored jello cubes! Just look at ’em! Look at ’em shine!

If anyone wants to try this out, good luck my friend. 

Here’s the recipe:

Glass Block Holiday Jello
4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk

Spray 4 small food storage containers (like Tupperware/Gladware/ Rubbermaid) with non-stick cooking spray. Set aside.

Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.

When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9×13″ pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9×13″ pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9×13″ pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.


It’s pumpkin, you like?

1 Dec

Ever since I missed out on eating pumpkin pie this year at Thanksgiving (I was too full to eat dessert), I’ve been  obsessively thinking about it. Oddly, no pumpkin pie was materializing as a result of these thoughts, so I took matters into my own hands and made some myself.

I followed a ridiculously easy recipe (see below)- it took all of 10 minutes to prepare and less than an hour to bake in the oven.


1 15 oz. can pumpkin puree

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp sea salt

1 14-oz can sweetened condensed milk

2 eggs, slightly beaten

1 9″ deep dish pie shell (I used a frozen one from Whole Foods)


Mix pumpkin and spices together. Add remaining filling ingredients. Mix slowly just until thoroughly mixed, pour into pie shell. Bake at 425 degrees (F) for 15 minutes, then reduce temperature to 350 degrees (F) for an additional 35-40 minutes. Thoroughly cool before serving.

Serves 6-8. Or if you’re greedy like me, serves 1  🙂

Tofurkey Time!

26 Nov

I attended my first Vegan Thanksgiving last night. While I admit I was a bit skeptical of the idea at first, I was very pleasantly surprised. It was a Potluck dinner and my friends were all super creative with their dishes. Here is my fearless host carving up the Tofurkey. How manly!

Other dishes included butternut squash risotto, stuffing, mashed potatoes, roasted sweet potatoes, stuffed mushrooms, green bean casserole, biscuits and gravy. I  made maple roasted brussels sprouts with toasted hazelnuts, and couscous salad with dried cranberries and pecans. The brussels sprouts were mega tasty, but not so photogenic. Here’s a photo of the salad though.

There were also homemade pumpkin and cherry pies, but unfortunately I didn’t leave any room for dessert. A fact I am deeply regretting now. But fear not! I am baking Martha Stewart’s Apple-Raspberry Pie tomorrow (non-vegan) to make up for it.

Black Bottom Cupcakes

21 Nov

I decided to bake today. Katrina gave me The Hummingbird Bakery Cookbook for my birthday this year but I’ve yet to make anything from it. She has, on the other hand been going through the cookbook trying out nearly every single recipe! The few recipes left that she’d not tried but was keen to is the Black Bottom Cupcake.

This is essentially a dark chocolate cupcake with a dollop of cheesecake baked into it, then topped with Cream Cheese Frosting. I’ve been baking cupcakes since Sarah trained me in Edinburgh, but have only tried making straightforward recipes. This is my first attempt at something a little bit more complicated.

Preheat the oven to 170ºC (325ºF)

For the chocolate sponge base: Put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld elelctric whisk on slow speed until all the dry ingredients are well incorporated.

Put the oil, vinegar, vanilla extract and 125ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Spoon the mixture into the paper cases until two-thirds full and set aside.

For the cheesecake filling: Beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until smooth and fluffy.

Sitr in the chocolate chips by hand until evenly dispersed. Don’t overmix, otherwise the cream cheese will start to split.

Scoop about 1 tablespoon of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20 minutes. Don’t overcook as the cheesecake will become very dry and crumbly. LEave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon the Cream Cheese Frosting on top, if using and decorate with a light sprinkling of cocoa powder.


1 quantity Cream Cheese Frosting

Chocolate Sponge Base

190g plain flour

120g caster sugar

40g cocoa powder

1/2 teaspoon bicarbonate of soda

40ml sunflower oil

1 1/2 teaspoons white vinegar

1/2 teaspoon vanilla extract

Cheesecake filling

140g cream cheese

60g caster sugar

1 egg

1/2 teaspoon vanilla extract

a pinch of salt

100g milk chocolate chips (I ran out and had to use half milk and half white)

Makes 12

More Eerie Edibles

26 Oct

After reading Audrey’s post “Creepy Cocktails and Other Goulish Delights” last week, I got inspired to throw a Haunted Brunch this coming Sunday, October 31st – Halloween Day. In addition to the recipes Miss Q suggested, I’m thinking about serving these 3 scary snacks as well (even though I don’t think anyone will touch the meat head with a 10-foot pole).




Creepy Cocktails and Other Ghoulish Delights

21 Oct

Following Sarah’s post about Suspiria, I thought about a Halloween film marathon night I had a couple of years back. We had a bit of a party and offered some ghoulish treats. It was not of this calibre and I am gutted I did not have these recipes back then. For this reason, I am keen to host a  horrorfest this year and serve these creepy canapes and cocktails! Vi@ Apartment Therapy.