Fireball is nothing short of a gift from the gods that has been bestowed upon us so we can be spared from gagging on vodka jello shots. These jello shots taste like delicious apple cinnamon and you can barely tell there’s any alcohol (so be careful, there is indeed plenty of booze in this recipe.)
Ingredients for Apple Cider Jello Shots
1 cup of water
2 cups Hard Apple Cider
1/2 cup of Fireball Cinnamon Whiskey
1/2 cup of Sour Apple Schnapps
2 envelopes of Knox Gelatin
Directions for Apple Cider Jello Shots
Pour the water and apple cider into a saucepan and heat over medium heat.
Pour in the Knox Gelatin and dissolve.
Remove the saucepan from the heat after the gelatin is completely dissolved.
Pour in the Fireball and Apple Schnapps
Let the mixture cool a little before pouring into plastic jello shot cups.
Put in the fridge until the jello is firm enough (2+ hours)
Makes around 32 jello shots depending on how generous you are with each shot. Be careful not to mess with the amount of liquid or the jello could be too runny or too firm.
1. Toast marshmallows: over a fire / in the oven / with a kitchen torch.
2. Hollow the marshmallow: wet your thumb and index finger and gently pull out the inside of the jumbo marshmallow (enough to hold a shot’s worth of alcohol).
3. Dip the tops in melted chocolate, using a spoon to add more melted chocolate, creating a rim.
4. Sprinkle with cookie crumbs, or any crunchy sweet that you fancy.
5. Pop in the freezer until the chocolate sets.
6. Then pour in your beverage of choice and enjoy the fruits of your labor. Hint, Kahlúa goes ever so nicely with these!
This video gives a perfect step-by-step for making S’more Shot Glasses:
Want a refreshing way to get a little snockered this summer? How about a vodka slushy?
Warning: may result in drunken shenanigans.
Ingredients for Vodka Slushy
1 1/2 quarts cranberry juice cocktail
1 (6-ounce) can frozen orange juice concentrate, defrosted
2 cups vodka
Directions for Vodka Slushy
Just take a quart and a half of cranberry juice, a can of frozen OJ, mix ‘em together, and then pour in your desired amount of vodka. Freeze it for a few hours and BAM. Adult beverage slushy time.
OR, if you want to kick it up a notch and do something crazy, try a watermelon vodka slushy. Scramble up the insides of a watermelon, pour in some vodka, and then cut a spout to pour out watermelony goodness.
How To Make Fresh And Delicious Summer Strawberry Bread
Baking fresh summer treats is one of my favorite things to do, and this recipe is so easy and delicious it has already become a regular in my household. You can enjoy it with a hot cup of coffee for breakfast, or plop a dollop of whipped cream on top for a delicious dessert. With ingredients you likely have around the house, just a bit of whisking and stirring, and VOILA! You have a fresh treat that looks like a million bucks and only took a few minutes to whip up.
The recipe calls for:
two cups of fresh (or thawed frozen) strawberries
three and one eighth cups of all purpose flour
two cups of white sugar
one tablespoon of ground cinnamon
one teaspoon of salt
one tea, spoon of baking soda
one and a quarter cups of vegetable oil
four beaten eggs
one and a quarter cups of chopped pecans
Preheat the oven to 350 degrees and grease two 9×5 loaf pans. While the oven is warming, slice the berries and put them in a bowl stirring in the sugar. Put those aside for now while you prepare the batter. Combine the flour, sugar, cinnamon, salt and baking soda in a large mixing bowl and mix well. Blend the oil and eggs with the strawberries then incorporate the two bowls of wet and dry ingredients together. Stir in pecans, and divide the batter into the two loaf pans. Add a few sliced berries on top to make it pretty and bake for 45 to 50 minutes or until a toothpick is inserted and comes out clean. Make sure to test the two separately. Let cool for 10 minutes then remove from pans and slice.
This recipe is going to make you a very popular chef!
We will be showing you how to make “BBQ Onion Bombs”, which are basically meaty oniony balls wrapped in bacon and glazed with BBQ sauce. If your mouth isn’t watering yet, it will be!
Preparation: 10 minutes Cooking Time: 60 minutes smoking at 225, 20-30 minutes at 350 Serving size: 4 adults
Ingredients
1 lb ground beef
2 yellow onions
1 pack bacon
1/4 c each chopped parsley, chopped mushrooms and diced onion
1 tbsp spice ketchup
1 tsp each soy and worcestershire sauce
1 tbsp each brown sugar and Traeger Prime rub
1/4 c Panko bread crumbs
1. Prepare the shell
First you need to cut the top and bottom off the onion before chopping it in half. Peel off the outer papery layers and put to one side some of the chunky halves.
2. Make the Ground Beef
Using your hands, mix the ground beef with chopped up onion, mushroom, parsley and spices & breadcrumbs together in a large bowl.
3. Now for the fun bit.
Mould the meat into balls around the size of the onion shells. Then place the onion halves round the balls to form a bomb.
4. The fiddly bit
Wrap 2 or three slices of bacon round the onion balls. If necessary use a tooth pick or two to hold it all in place. Next place the balls on a baking tray and pop into the oven.
5. Glaze
After an hour, cover them with BBQ sauce and let them caramelize.
What makes this German potato salad so different is that it’s sweet instead of tangy. It is very tasty and a change from traditional mayo based potato salad.
TOTAL TIME: Prep: 50 min. Bake: 30 min. MAKES: 8-10 servings
Ingredients for German Potato Salad
12 medium red potatoes (about 3 pounds)
8 bacon strips
2 medium onions, chopped
3/4 cup packed brown sugar
2/3 cup water, divided
1/3 cup white vinegar
1/3 cup sweet pickle juice
2 teaspoons dried parsley flakes
1 teaspoon salt
1/2 to 3/4 teaspoon celery seed
4-1/2 teaspoons all-purpose flour
Directions for German Potato Salad
In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside.
In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Sauté onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes.
Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through.
Some say you can’t improve what’s already perfect, but these upgraded mozzarella stick recipes prove that isn’t always true. Upgrade your peanut butter and jelly sandwich into a mouthwatering burrito! Brandi Milloy is the food host at POPSUGAR Food’s videos called Eat the Trend, and she knows more than a thing or two about trendy foods!
Unlike most unique dishes, this PB & J Grilled Burrito isn’t difficult to make. All you need to do is slice a banana in half and grill until golden brown. While cooking the bananas, add uncooked flour tortillas to the grill. Then first evenly spread 2 tablespoons of peanut butter and secondly 2 tablespoons of jelly. Place the grilled banana slices in the middle and roll the tortilla into a burrito. Next, brush the outside with melted butter. This will make it golden and crisp.
Then, mix 1 tablespoons of cinnamon and sugar together to sprinkle on top of the burrito. Lastly put it on the grill to make it warm and crispy. Cutting it in half is optional- but I guarantee when you see the results, you’re going to one this bad boy all to yourself.
This dedicate chocolate brownie layer cake comes with a cookie dough twist you won’t be able to resist!
Everyone loves chocolate brownies, but what happens when you add in a layer of cookie dough frosting and top it all with a creamy chocolate ganache.
Gemma Stafford from Gemma’s Bigger Bolder Baking YouTube channel dishes out this delicious quick and easy recipe, with ingredients and instructions listed below.
Who said you can’t have your cake with cookie dough frosting and eat it too?
Get your napkins out because this looks so good you will start drooling!
Ingredients for Brownie Cake:
1 ¾ cups of flour
1 ½ teaspoons of salt
3 tablespoons of dark unsweetened cocoa powder
16 ½ ounces of dark chocolate, coarsely chopped
1 ½ cups of unsalted butter
2 ¼ cups of granulated sugar
¾ cups of packed light brown sugar
7 eggs at room temperature
3 teaspoons of vanilla extract
Directions for Brownie Cake:
Start by putting your chocolate and butter in a bowl and heating until they are melted and smooth.
Add your granulated and brown sugar and whisk until combined. You want your batter to be room temperature before you move on to the next step.
Beat your eggs and vanilla in a separate bowl and then whisk them into your batter.
Sift your flour, salt and cocoa over your batter and then fold the mixture together.
Butter and line a 9 inch cake pan and pour your batter in.
Bake in a 350 degree oven for about 80 minutes.
Ingredients for Frosting
1 cup of softened cream cheese
10 tablespoons of softened butter
1 ⅓ cups of brown sugar
2 teaspoons of vanilla
4 tablespoons of milk
1 cup of flour
6 cups of powdered sugar
1 ⅓ cups of mini chocolate chips
Directions for Frosting:
Put your cream cheese and butter in a large bowl and cream.
Add your brown sugar and vanilla and beat until combined.
Add your powdered sugar and whisk until smooth.
Finally, add your milk, flour and chocolate chips and mix.
This cookie dough frosting is the perfect topping for this big and bold brownie cake.
Some of the simplest things in life are also the hardest. Like waking up or choosing a movie on Netflix. Oh, and of course making hard-boiled eggs.
I’ve been boiling eggs like this for a long time and have never had a bad one or a difficult one to peel.
Watch this step-by-step video below to cook them perfectly every time.
Additional Tips:
1. Wait to hard boil eggs until about a week after you buy them. They are very easy to peel and fresh eggs don’t go bad in the fridge for at least two weeks.
2. Only boil for 8-10 minutes to avoid the dark ring around the yolk. Eight minutes for a softer yolk and ten minutes for a firm yolk. Twelve minutes for well cooked eggs.
This delicious cake takes only an hour to make and uses only three ingredients! Sweet Japanese CheeseCake
#2 What You Need
To make this cake, you need 3 eggs …
Separate the yolks and place the whites in the freezer. eggs
#3 White Chocolate
4 ounces of white chocolate …
Melt the white chocolate in a double pan and then put aside to cool. white chocolate
#4 Cream Cheese
4 ounces of cream cheese …
Once the chocolate has cooled down, add the cream cheese and egg yolks, mixing well. Remove the frozen egg whites and mix, then add to the rest of the batter.
Add to a buttered pan and bake at 350 degrees for 15 minutes, then lower temperature to 300 and bake another 15 minutes.
Turn off oven and let cake stay inside for 15 minutes more. cream cheese
#5 Decorate The Top
Remove cake from oven and let cool, then decorate with powdered sugar and strawberries, or anything else you desire. strawberries
Check out the video below to see how easy it is to make this delicious dessert.
This cake is ridiculous. It’s insane. Honestly, it’s not even fair to all those “other cakes” out there. If you’re not already drooling over this cake, there’s something seriously wrong with you. “Salted Caramel Six-Layer Chocolate Cake?” There are at least four words in the name alone that are drool-worthy. Put them all together in one sky-high dessert, and you will be powerless to resist.
This cake is really all about the caramel. (Don’t ignore the recipe note about the candy thermometer. You really need it for this recipe. You can pick one up for less than ten bucks.) The caramel is creamy, buttery, rich toasted goodness. Resist the urge to eat all of it with a spoon straight from the bowl.
Ingredients for Salted-Caramel Six-Layer Chocolate Cake
FOR THE CAKE
Unsalted butter, room temperature, for pans
3 cups all-purpose flour, plus more for pans
3 cups granulated sugar
1 1/2 cups unsweetened Dutch-process cocoa powder
1 tablepoon baking soda
1 1/2 teaspoons baking powder
Coarse salt
4 large eggs
1 1/2 cups low-fat buttermilk
1/2 cup plus 2 tablespoons safflower oil
2 teaspoons pure vanilla extract
1 1/2 cups of warm water
FOR THE CARAMEL
4 cups granulated sugar
1/4 cup light corn syrup
2 cups heavy cream
Coarse salt
2 sticks cold unsalted butter, cut into tablespoons
1/4 cup water
FOR THE FROSTING
1/4 cup plus 2 tablespoons Dutch-process cocoa powder
2 sticks unsalted butter, room temperature
1/2 cup confectioners’ sugar
Coarse salt
1 pound semisweet chocolate, chopped, melted, and cooled
Garnish: flaked sea salt, such as Maldon
Directions for Salted-Caramel Six-Layer Chocolate Cake
Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is light to medium amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners’ sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.
COOKS NOTES
If you want to save yourself some trouble, go buy either Hershey’s or Smucker’s caramel sauce in a jar. You will need 3, 14 oz. jars. Put in the fridge to thicken and add salt to taste. The cake comes out fine without the homemade sauce.
Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking).
When finished, the frosted cake can be refrigerated for up to 3 days.
