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.
- 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
1. Trim off bottoms of strawberries so that they stand flat. Trim off stems, too.
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. :))
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’
Overripe bananas + (nearly) overripe strawberries + an upcoming project launch at the office = reason enough to make Strawberry Banana Bread. I’d had my eye on a recipe for a month or so, and had all of the ingredients readily available. I knew I also wanted to surprise my team with a breakfast treat to kick off a big project launch. (Last time around, I made these Peanut Butter Chocolate Chip Banana Muffins for my team.) One hour later, my kitchen smelled like a delicious berry-filled brunch occasion. And yes, by this point it was past 10pm, but we had to try the spoils, so we had breakfast for dessert.
My favorite part about this bread is the strawberry topping. Next time I make a loaf, my plan is to add more of the strawberry mixture and swirl it into the batter itself so that you get a bit of berry (and banana) with every bite. :)
- All-purpose flour – 2 cups, 1 Tablespoon
- Baking soda – 3/4 teaspoon
- Salt – 1/2 teaspoon
- Cinnamon – 1 teaspoon
- Sugar – 1 cup (I used a vanilla bourbon sugar we had in our spice cabinet)
- Butter – 1/4 cup, softened
- Eggs – 2
- Bananas – 3, mashed
- Vanilla yogurt – 1/3 cup
- Vanilla extract – 2 teaspoons
- Almond extract – 1/2 teaspoon
- Strawberries – 10-12, hulled
- Sugar – 1 teaspoon
1. Preheat oven to 350 degrees. Lightly grease a loaf pan. (I used a 9×5 inch pan.)
2. To make the strawberry topping, use a food processor or blender to pulse the strawberries and sugar until smooth.
3. Mix flour, baking soda, salt and cinnamon together in a medium bowl. Cream sugar and butter in a large bowl using a mixer. Slowly beat in the eggs and then add in mashed bananas, yogurt, vanilla extract and almond extract. Once blended, mix in the dry ingredients, too.
4. Transfer batter into loaf pan. Add dollops of strawberry topping and swirl mixture into batter using a butter knife.
5. Bake for approx. 60 minutes or until toothpick inserted in the center comes out clean.
This recipe was adapted from Happy Food, Healthy Life