Jelly Skull Shots Food

20 JELLO SHOTS (+ FUN FLAVORS)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Jello shot in 30 minutes or less!

SKIP 'N GO JELLY SHOTS

Steps:

• Pour the lemonade into a small saucepan. Add the sugar if using (depending on how sweet the lemonade is, you can choose to add sugar to make the shots sweeter). Sprinkle with the gelatin and allow it to soak for a minute or two. Heat over medium heat, stirring constantly, until the sugar and gelatin have completely dissolved.
• Combine the lemonade mixture with the beer and vodka in a large liquid measuring cup with a pouring spout.
• Put 16 clear plastic 1-ounce shot glasses on a baking sheet. Pour the lemonade mixture into the glasses, filling them about three-quarters full. (You should have 1/2 to 3/4 cup liquid remaining in the measuring cup.) Refrigerate the shots until just lightly set, 30 to 60 minutes. Leave the remaining lemonade mixture out at room temperature.
• To create the foam: Add 1 tablespoon of the coconut cream to the remaining lemonade mixture. With the whisk attachment on an immersion blender or hand mixer, whisk the mixture until foamy. Spoon into the tops of the lightly set shots and refrigerate another 2 to 3 hours. If the foam starts to get thin, add another tablespoon of the coconut cream to the remaining lemonade mixture and repeat the process.

HALLOWEEN JELL-O SHOTS

Steps:

• Bring 3 cups water to a boil in a medium saucepan over high heat. Lower the heat to a simmer. Have ready a medium heatproof bowl that can fit over the saucepan without touching the water.
• Combine the unflavored gelatin with 1/2 cup cold water in the bowl and stir frequently until all the gelatin is moistened and becomes a thick paste, about 5 minutes.
• Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Place the bowl of bloomed gelatin over the simmering water to gently melt, stirring occasionally, until no lumps remain, about 30 seconds. Remove from the simmering water and stir in 1/2 cup plus 2 tablespoons of the condensed milk until smooth. If there are lumps, place the bowl over the simmering water and stir occasionally until smooth. Stir in 1/2 cup of the vodka, then pour into the prepared baking dish and refrigerate until just set and sticky when touched, about 30 minutes.
• Whisk the orange-flavored gelatin with 1 cup of the boiling water in another medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, 1/2 cup of the remaining vodka and 1 tablespoon of the condensed milk until well combined. Skim the bubbles from the surface with a spoon (see Cook's Note for an alternative method). Let cool at room temperature until the white layer in the baking dish is set (see Cook's Note). Pour the orange gelatin mixture over the white layer and refrigerate until just set and sticky when touched, about 30 minutes.
• Whisk the lemon-flavored gelatin with the remaining 1 cup boiling water in a third medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, the remaining 1/2 cup vodka and 1 tablespoon condensed milk until well combined. Skim the bubbles from the surface with a spoon. Let cool at room temperature until the orange layer in the baking dish is set. Pour the lemon gelatin mixture over the orange layer and refrigerate until firmly set, at least 90 minutes, up to overnight (see Cook's Note).
• Lightly grease a plastic cutting board or baking sheet with nonstick cooking spray. Run a thin knife or offset spatula around the outside of the layered gelatin and invert onto the prepared cutting board. Trim the edges for neat corners and cut the gelatin into 40 equal pieces. Transfer to a serving platter.
• Whip the heavy cream and sugar with a handheld mixer or whisk in a large bowl until firm peaks form. Transfer to a piping bag fitted with a large star tip. Close the top of the bag and refrigerate until ready to serve. Pipe a small star on top of each Jell-O shot and sprinkle with the sprinkles. Serve immediately.

MARGARITA JELL-O SHOT SKULLS

Steps:

• Spray silicone skull molds generously with nonstick cooking spray and set aside.
• In a small pot, add limeade and pour gelatin over, allowing it to rest for 1 minute. Over low heat, stir limeade and gelatin together until fully dissolved. Remove from heat and add in tequila, triple sec and lime juice. If using, add a drop or two of gel food coloring and stir until desired color is reached.
• Pour mixture into closed skull molds, filling each mold to the top. Refrigerate for at least 5 hours until set, preferably overnight. When ready to serve, carefully unmold each skull and arrange on a plate over a layer of salt.
• Equipment tip: To make all 12 jello shots at once, plan to have 3 skull ice molds on hand.

PINA COLADA JELL-O SHOTS

Steps:

• Combine jello with boiling water and stir till dissolved.
• Add cold water, rum and cream of coconut.
• Pour into small disposable plastic shot glasses or bathroom sized Dixie cups.

SUGAR SKULLS

Steps:

• Note: you will also need to purchase: metal sequins for decorating eyes [the zaar computer about had a stroke with that in the ingredients].
• Whisk powdered egg whites and water together until foamy. Add vanilla extract and corn syrup. Whisk until blended. Add powdered sugar. With a spoon, and then by hand, mix until a firm paste forms.
• Dust a jelly-roll pan with 1 cup of the cornstarch. Knead sugar paste in cornstarch for a few minutes until it becomes smooth and pliable. Roll the dough into a ball. Wrap it in plastic and refrigerate it until chilled.
• Begin by forming dough into round balls, each about the size of a small fist. Use more cornstarch to prevent sticking, if needed.
• Use your hands to sculpt the ball into a skull shape. Sculpt eye and nose hollows with your thumbs or a blunt knife.
• To prepare the icing, whisk powdered egg white and water together until foamy. Add powdered sugar and beat until smooth. Divide mixture into two small bowls. Add red food coloring and cinnamon extract to one and blue food coloring and peppermint extract to the other. Mix to blend the colors in each bowl.
• Fill two pastry bags with icing mixtures. Decorate skulls with icing. Allow objects to dry. Weather conditions affect drying times. Skulls may take anywhere from several hours to 48 hours to fully dry.
• If you have bought your alfeniques [candy skulls] and would like to add chocolate candy, the directions are simple.
• Melt your favorite chocolate in a double boiler. White chocolate looks best with the skulls.
• Use a funnel with a rounded stopper to pour your chocolate (or use a spoon, messier but less expensive) into shaped molds. Wipe any drips off the edges of your molds and place in the freezer until the mold appears frosted and the candies hard. More time is better than less. Flip the mold over and tap lightly over a towel. Any candies that do not drop out easily should be placed in the freezer a little longer.