Strawberry Margarita Jello Shots

Strawberry Margarita Jello Shots

My roommate recently celebrated a big birthday milestone: the “flirty 30.” She had her party at a taqueria. While she prepared for her outing, I made her these Strawberry Margarita Jello Shots in honor of the occasion. I used a lemon lime margarita mix to help flavor the JELL-O, but would like to try a strawberry margarita mix next time.

Strawberry Margarita Jello Shots

Strawberry Margarita Jello Shots

The Makings:

Strawberry Margarita Jello Shots

  • Strawberries – 1 pint (I used a pint since I was entertaining a super small group of folks, but there was enough JELL-O mix leftover to fill at least 2 pints of berries)
  • JELL-O (JELL-O actually sells a margarita flavor, but I wasn’t able to find it in my grocery store. I opted to use Lemon instead.)
  • Tequila – 3/4 cup
  • Margarita mix – 1/4 cup
  • Water – 1 cup
  • Lime – 1 for garnish

The Sweetness:

Strawberry Margarita Jello Shots

Strawberry Margarita Jello Shots

1. Trim off bottoms of strawberries so that they stand flat. Trim off stems, too.

Strawberry Margarita Jello Shots

2. Hull out strawberries with a paring knife to create strawberry “cups” to hold JELL-O. (Be careful not to cut holes in the bottoms. A few of my berries didn’t make it through this process, but they still made delicious snacks. :))

Strawberry Margarita Jello Shots

3. To prepare gelatin, follow instructions on JELL-O box. Boil 1 cup of water and add to gelatin mix, stirring until mix is dissolved. Swap 1 cup cold water for 3/4 cup tequila and 1/4 cup margarita mix. (You can also follow the speed-set method to prepare gelatin if you’re short on time.)

4. Use a measuring cup with spout to pour JELL-O mixture into hulled strawberries. Refrigerate for 4 hours.

5. Slice lime into tiny slivers to use as garnish.

Our group had a few of these before we went out to celebrate. The sour zing of the lime balanced out the sweetness from the berries. :)

This recipe was adapted from She’s Cookin’

More Sweetness:

Tie Dye Cupcakes  Margarita Cupcakes  Cranberry Avocado Salsa

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Tie-Dye Cupcakes: The Go Blue Batch

Tie Dye Cupcakes

To prepare for a bus ride from Michigan back to Chicago, I stopped in the community library’s bookstore for reading materials and a few DVDs. For $10, I picked up several Cooking Light issues, American History X and Hairspray on DVD, and the book, In the Garden of Beasts by Erik Larson. (I’m reading Larson’s Devil in the White City now, and it’s fascinating.) I also really couldn’t resist grabbing two CDs for an additional $2. LOVE me some *NSYNC. While perusing through my magazines, I saw a recipe advertorial for tie-dye cupcakes. I tore out the sheet and stashed it in my bag along with a few others, including recipes for Fried Chickpea and Arugula Pita Sandwiches and a Shrimp, Grapefruit and Avocado Salad.

When my neighbor invited me to a football game watch for my alma mater, the University of Michigan, I figured I had my reason to test out a “Go Blue” version of the treat. The original recipe suggested using three different flavors of JELL-O, but I opted for two instead: Berry Blue and Island Pineapple, and left the third batch of batter plain. JELL-O comes in so many flavors; I think it would be fun to recreate the recipe using alternative flavors. Maybe I’ll work in the Margarita JELL-O to my next batch of Margarita Cupcakes. :)

*NSYNC CDs

The Makings:

  • White Cake Mix – 1 box
  • Eggs – 3
  • Oil – 1/3 cup
  • JELL-O – 1/4 cup of dry gelatin mix per flavor (I used 2 different flavors; The small JELL-O boxes will work, and you’ll have leftovers.)
  • Frosting, assorted sprinkles and food coloring (optional)

The Sweetness:

1. Preheat oven to XX degrees. Follow cake mix instructions on box and divide batter into 3 portions.

2. Stir 1/4 cup dry JELL-O mix into each batter portion. (I opted to leave my third bowl untouched.) Add food coloring to intensify color in batter, if desired. (I used about 5-10 drops of blue and yellow food coloring.)

3. Take turns spooning colored batter into each cupcake liner; each cupcake should have all 3 colors. (I varied the order of spooning/layering, so that some would have blue batter on the bottom, some had white and some had yellow.)

4. Bake cupcakes for 16-20 minutes. Frost and decorate once cupcakes are cool. (I found a bottle of Easter-themed sequins and used only the blue and yellow ones. I brought a cupcake with just the orange chicks to the party, too, to give to a non-Michigan fan.)

The cupcakes were devoured at the party. The JELL-O flavoring came through in taste, but was subtle and lighter than expected. (We also took home a W that night; HAIL!)

This recipe was adapted from Kraft Recipes

More Sweetness:
Margarita Cupcakes  Coconut-Apricot Macaroons  Lemon Cool Whip Cookies