Category: Party Ideas

Caramel Apple Jello Shots

Caramel Apple Jello Shots [With Real Apples]

So we tried apples… and guess what?  YUM.  Especially with my caramel flavored butterscotch schnapps jello.

(If you wanted something with a little bit more alcohol content you could always try them out with Van Gogh Dutch Caramel Vodka instead of butterscotch schnapps)

Shopping List (makes about 40 slices/shots)
10 small granny smith apples
1 envelope knox gelatin
1/2 cup water
1/2 cup coconut milk
2 drops yellow food coloring
1 envelope Land o Lakes caramel hot chocolate (Regular would do just fine if you can’t find caramel)
1/4 cup sugar
1/2 cup butterscotch schnapps
lemon juice

1. Half and hollow out  apples cutting them from the stem down. I used a melon baller to hollow the apples and it worked well. After hollowing them squeeze some lemon juice on top to reduce browning.

2. Mix your 1/2 cup water with your envelope of hot chocolate in a medium sized sauce pan. Whisk it to make sure all the chocolate is combined. Add the 1/2 cup of coconut milk, whisk again.

3. Sprinkle your gelatin on top and let it sit a few minutes. Turn on low/medium heat and mix the gelatin until all is combined.

4. Add 1/4 cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Let mixture cool to warm. Pour in your 1/2 cup of butterscotch schnapps.

5. With your apples arranged so they fit tightly and secure on a cookie sheet, pour your caramel jello mixture into your apples. Refrigerate overnight.

Caramel Apple Jello Shots [With Real Apples]

6. Cut halves in quarters and those quarters in half again. Serve immediately. (The lemon juice can only prevent the browning for so long). Trim off the sides of the apples that have browned too much!

This is from Thatssomichelle – what a great idea and others, check it out!

Cake Batter Oatmeal

  • From Kissmybroccoli
  • 1/4 cup rolled oats
  • 1/8 cup oat bran
  • 3/4 cup unsweetened almond milk
  • 3/4 cup water
  • 1/2 banana, sliced thin
  • 1/2 scoop vanilla protein powder
  • 2 tablespoons yellow cake mix
  • 1/2 teaspoon vanilla extract
  • handful of sprinkles

1. Combine oats, oat bran, milk, and water in a pot over medium-high heat.
2. Once the mixture starts to boil, add banana slices and whisk briskly until banana                 “melts” into the oats.
3. Add protein powder, cake mix, and vanilla extract and continue cooking until it reaches     your desired consistency (1-2 minutes for soupy oats, 3-4 minutes for thick oats).

Stir in a bit of the sprinkles and giggle to yourself as you see the rainbow swirl form in the bowl. Top with desired “frosting.” I used a good-sized spoonful of homemade coconut butter (just throw some unsweetened coconut in a food processor and let it do its thang for 10-20 minutes, occasionally scraping down the sides).

Then add a few more sprinkles…you know, for good measure!

No-Bake Cake Batter Truffles

  • ½ cup unsalted butter, softened
  • ½ cup white sugar
  • 1 ½ cups flour
  • 1 cup yellow cake mix
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 3-4 Tablespoons milk
  • 2 Tablespoons sprinkles
 
Truffle Coating:
  • 16 ounces (8 squares) almond bark (or white candy melts)
  • 4 Tablespoons yellow cake mix
  • sprinkles

Beat together butter and sugar using an electric mixer until combined. Blend in vanilla.  Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. {Note: for smoother looking truffles, don’t add cake mix to melted chocolate, just leave it by itself}

 
Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles. from chefintraining

Mess-Free Finger Painting

From Hippiehousewife: Pour some tempora paint into a zipper lock bag. Get all the air out before you securely close the bag. Use painters tape to tape to laminate table. (If you have a dark colored table, put a light piece of paper between bag and table first.) Let your kids at it. Fun to mix colors too!