“Hot” Buttered Rum Jello Shots…because, why not?

Hot Buttered Rum Jello Shots

Hot Buttered Rum Jello Shots

You should all know me well enough by now that I don’t need to explain why I spent a few days creating a recipe for a hot buttered rum Jello shot. In posts past I’ve cemented my love for jiggly alcohol, so instead we can move on to the good stuff.

Hot buttered rum always makes me think of my life-long best friend Nikki Sea. Growing up, her family would make a big batch every December to serve at their annual Christmas boat parade party. There was always some left over which, post-party, would find itself in a most unorthodox place — as part of a peanut butter sandwich.

I should mention, lest you think poorly of us, that the sandwiches were booze free. It was simply the base for the hot buttered rum, made from blending melted vanilla ice cream with sugar, vanilla and butter. Trust me, peanut butter and jelly didn’t stand a chance, that sandwich was like crack.

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Celebrating St. Paddy’s with the Irish Holy Trinity of Booze

Irish Car Bomb Jello Shots

Irish Car Bomb Jello Shots

In culinary school I learned the about the trinity of mire poix: onions, carrots and celery. I also learned the holy trinity used in Cajun or Creole cooking: onion, celery and green bell pepper. If one was to put together a boozy trinity for St. Paddy’s Day, it seems obvious it would include Jameson, Baileys and Guinness.

And in fact, those three boozy friends come together often (probably most often on college campuses all over the country) to form the drink known as the Irish Car Bomb. I’m not really huge on the name of the shot — which is insensitive at best — but it’s what this combination is most known as so I’m going to roll with it for this post.

To help celebrate St. Patrick’s Day, and to help make my Monday less dreary, I decided to whip a batch of Irish Car Bomb Jello Shots up over the weekend. I found the recipe on Gizmodo and the reviews of it seemed like it was winner so I hightailed it to the liquor store to pick up the necessities:

Irish Car Bomb Jello Shots

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Bittersweet Salted Beer Caramels: The beer-day finale

Salted Beer Caramels

Beer Birthday invitation!

Birthday invitation!

This is the third and final post in my “How to throw an epic beer-themed birthday” series. Having covered the basics, and how to make awesome candied beer nuts, this post will show you the second party favor I handed out — salted caramels made with beer.

After a lot of online digging, I finally settled on this recipe from the Food Network. It had some good reviews and seemed simple enough to fit into my timeline. If I make these again I might do something more adventurous like these, but this time around I went for a straightforward recipe.

It called for only a few ingredients: a bit of butter, brown sugar, corn syrup, heavy cream and, of course, beer. I chose another Oregon brew for this project: Gilgamesh’s Vadar, a black IPA aged with coffee beans. I wasn’t sure of the coffee flavor would come through (it didn’t), but it still sounded like a great beer to use in a dessert.

Salted Beer Caramels

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Hop worship & throwing the best beer-day party ever!

This is how I roll when it's my birthday...

This is how I roll when it’s my birthday…

If you read Wednesday’s post, you’ll know I’m in the middle of series about throwing the best damned B-day party ever — where the B stands for beer, glorious beer! In this post I’m getting down and dirty with the specifics on how I went about this extravaganza.

I spent the month prior to the party relentlessly planning it. Some things I figured out with relative ease, like the beer-infused party favors and the beer shaped cake (thank you Pastrygirl for making my beer-filled dream come true!).

Hell, even finding super fun beer-shaped candles was a surprisingly easy feat (at least for my friend DB who scored them at a local cake decorating place).

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Beer-Candied Pralines & Planning my Brew-Day!

Beer-Candied Pecans

Planning my birthday is seriously one of my favorite things to do. I pick a theme months in advance and then slowly dedicate myself to making invitations, buying decorations, practicing cake recipes, etc. (This kind of “birthday black hole” is why I haven’t been around much the last two weeks — too much to do!)

But there’s one thing I definitely love more than my birthday — and that is beer. Sweet, sweet beer. I often say that if given the choice between my kegerator or my wedding ring, the keg would win out. I’m (mostly) joking.

So to help celebrate my love for the hoppy, malty nectar of the gods, this year I decided my birthday party theme should be beer. And oh, trust me, this theme proved to be a contender for the best idea I’ve ever had.

But we’ll get to that in time…For now, welcome to the first in my “brew-day” series. To kick-off this series we will be making beer-candied pecans. And, yes, they are amazing.

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Peachy Keen: Creating the perfect bellini Jello shot

Bellini Jell-O Shots

My take on the bellini: Sparkling wine & Peach Jello shot

I have a soft spot for Jello shots. Maybe it’s just my nostalgia for college, I’m not sure, there’s just something so fun about them. But while I have fond memories of “shooting” lime Jello mixed with copious amounts of Jose Cuervo, I like to think that as an adult I’ve upgraded to classier versions of alcohol and gelatin.

About 8 years ago, I made a gin and tonic jelly that I had seen in Nigella Lawson’s How to be a Domestic Goddess. I was completely smitten with it — it was a beautiful color, absolutely delicious and (dare I say?) even elegant.

Gin & Tonic Jelly

Gin & Tonic Jelly

Triple Layered Fruity Jell-O shotsA few years after that, I did a “cape cod” jelly made with alternating layers of vodka with cranberry and vodka with lime. It was fabulous.

And last year for my birthday I did triple layer Jello shots, putting in as much booze as possible while still allowing for the mixture to set. Yes, there is a science to this.

So when the girls in my office decided to throw a surprise baby shower for another co-worker, I asked if I could bring Jello shots. I think a few people thought this was a little weird (on several levels I’m sure) but my idea of a good party means there should be alcohol somewhere. If we weren’t going to be drinking wine, we should at least have boozy Jello. (In the end we drank wine too, because it was a Friday and we do what we want.)

I figured vodka would be a bit much for the mother-to-be, but since every pregnant lady I’ve known has still enjoyed a glass or two of bubbly while waiting for her due date, it seemed that sparkling wine would be perfect for the occasion. I pondered a few possible cocktail options (mimosas? Kir royals?) before settling on the classic combination of the Bellini — bubbles mixed with peach puree.

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