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.
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.
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 delicious cake takes only an hour to make and uses only three ingredients!
#2 What You Need
To make this cake, you need 3 eggs …
Separate the yolks and place the whites in the freezer.
#3 White Chocolate
4 ounces of white chocolate …
Melt the white chocolate in a double pan and then put aside to cool.
#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.
#5 Decorate The Top
Remove cake from oven and let cool, then decorate with powdered sugar and strawberries, or anything else you desire.
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
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
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
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.
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.