Jell-O Gumdrops

February 9, 2016March 14, 2016 ~ lindy

Jell-O Gumdrops

I have seen this recipe on Pinterest from many different bloggers and thought they looked really awesome, so I decided I would like to make them. This is my take on this recipe. I think they’re more jell-o than a gumdrop.

I also think that you needed to make sure you use the Larger Sugar Crystals and ONLY sprinkle on top of each gumdrop or it makes the Jell-O gumdrops get gooey and wet. These gumdrops would be fun for a birthday party for younger children that like Jell-O Jigglers.

When I made these gumdrops I used red medium sugar and granulated sugar, I didn’t like how they turned out. So, I would recommend using the larger sugar crystals.

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Jell-O Gumdrops

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I Makes 45-50 small gumdrops, depends on your size of mold shapes

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*Silicone Molds, your choice

*Pam Cooking Spray, very important for spraying molds

*2 envelops Knox Original Gelatin, unflavored

*1/2 cup granulated Sugar

*1/2 cup Hot Water

*1/2 cup Cold Water

*1 3 ounce box Raspberry Jell-O or Jell-O flavor of your choice

*1-2 teaspoons Raspberry Extract, or Extract to go with your Jell-O flavor

*Large Sugar Crystals, optional

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Bring water and sugar to boil in a sauce pan. Then remove from heat and add the unflavored gelatin and flavored Jell-O, stirring until dissolved. Pour mixture into Pam spray molds and refrigerate until firm 4 hours or best overnight.

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In the morning remove from the fridge and allow the gumdrops to come to room temperature.

Then remove the gumdrops from the molds and allow them to dry on wax paper or Silpat. Sprinkle with sugar crystals, let gumdrops set overnight or if you leave them plain you can eat them right away.

Jell-O Gumdrops

Enjoy!

Lindy

Cherry Chocolate Chip Oatmeal Cookies

February 8, 2016February 8, 2016 ~ lindy

Cherry Chocolate Chip Oatmeal Cookies

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*1 1/2 All-purpose Flour

*1 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

*3/4 cup Butter, room temperature

*1/4 cup Butter Flavored Shortening

*3/4 cup Brown Sugar

*1/4 cup Granulated Sugar

*3 tablespoon Honey

*1 large Egg

*1 Egg Yolk

*1 tablespoon Vanilla Extract

*3-4 tablespoons Maraschino Cherry Juice or 1-2 teaspoons Cherry Extract/flavoring

*1 teaspoon Almond Extract

*1 1/2 cups Old Fashion Oats, slightly blended

*1 1/2 cups Quick Oats

*2 Cups Chocolate Chips

*1 cup chopped Candied Cherries

*2 ounces Chocolate Hershey Bars, chopped or broken into small pieces (optional)

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Dry Ingredients:

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In a bowl, using a strainer, sift together the flour and baking soda and set aside.

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Creamed Ingredients:

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Cream together in a stand mixer with paddle attachment, on medium low-speed the; Butter, brown sugar, honey and granulated sugar.

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Add to the creamed mixture the; Vanilla extract, cherry flavoring of your choice, almond extract and sea salt. While mixing add one egg at a time until combined.

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Slowly add the dry ingredients to the creamed mixture until combined. Then add the oatmeal and stir in the candied cherries, chocolate chips and chocolate pieces.

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Refrigerate the dough for at least 2 hours or overnight for a softer cookie.

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Use a cookie scoop or spoon cookie dough onto a cookie sheet 1-2 tablespoon size scoop balls of cookie dough onto a Silpat covered cookie sheet.

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Bake the cookies in a 350* pre-heated oven for 9-10 minutes. Allow the cookies to cool on the cookie sheet before removing. Careful not to over bake.

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