Christmas Confetti Jell-O Cake
- 3 packages (3 ounces each) Jell-O (blackberry, lime, and orange work well)
- 3 cups hot water
- 1 ½ cups cold water
- 1 cup unsweetened pineapple juice
- ¼ cup sugar
- 1 (3 oz) package raspberry Jell-O
- ½ cup cold water
- 1 cup cold milk
- 1 tsp vanilla extract
- 3 envelopes Dream Whip
- Prepare first three Jell-Os using 1 cup of hot water and ½ cup of cold water each. Pour into three shallow dishes so that when firm, Jell-O can be cut into ½-inch cubes.
- Mix pineapple juice and sugar. Heat until dissolved, then remove from heat and dissolve raspberry Jell-O in the hot liquid. Add ½ cup of cold water.
- Chill just until it becomes syrupy. Note: when mixture is getting close, begin next step.
- Combine milk, vanilla extract, and two (2) envelopes of Dream Whip in a chilled bowl. Blend until mixture forms peaks, and then fold gently into syrupy Jell-O.
- Cut firm Jell-O (blackberry, lime, and orange) into ½-inch cubes. Fold gently into syrupy raspberry Jell-O mixture.
- Pour entire mixture into a 9-inch Angel Food or Bundt pan. Chill 8 hours.
- Unmold and spread top and sides with last package of prepared Dream Whip.
Tip for unmolding: Fill kitchen sink with a couple inches of warm water. Set cake pan with mixture in sink for only 7-10 seconds, then remove from sink. Place plate over top of cake pan and in one swift motion, turn over. Jell-O mold should come out easily and look fabulous!
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Lily’s Applesauce Chocolate Chip Cookies
- 1 ¼ cups all-purpose flour
- 1 ½ tsps baking powder
- ¾ tsp salt
- ¾ tsp cinnamon
- ½ cup unsweetened applesauce
- 1 cup packed brown sugar
- ¼ cup softened butter (not melted)
- 1 tblsp vanilla extract
- 1 large egg
- 1 generous cup semisweet chocolate chips
- Preheat oven to 375°
- Lightly spoon flour into measuring cups; level with a knife.
- Combine flour, baking powder, salt, and cinnamon in a small bowl. Lightly mix.
- Spoon applesauce into a fine sieve over a bowl. (A paper towel in a strainer works fine.) Let stand 10-15 minutes. Discard liquid and scrape drained applesauce into a large bowl.
- Add sugar and butter to applesauce. Beat with mixer at medium speed about 2 minutes.
- Beat vanilla and egg into applesauce mixture.
- Add flour mixture to applesauce mixture, and beat at low speed until well-blended.
- Fold in chocolate chips.
- Drop by level tablespoons 2 inches apart onto baking sheets lightly coated with cooking spray. (Note: Spraying baking sheets just once, for the first sheet of cookies, is usually sufficient.)
- Bake at 375° for 10 minutes, or until you can see the bottom edges turning golden and the tops become puffy and look done. Cool on pan 2-3 minutes, or until firm.
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Lily’s Crazy-For-Hot Chocolate Cake
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsweetened cocoa
- 1 tsp baking soda
- ¼ tsp cayenne pepper
- ¼ tsp salt
- 1 tsp cinnamon
- 1 cup cold water
- ¼ cup vegetable oil
- 1 tblsp good quality balsamic vinegar
- 1 tblsp vanilla extract
- Chocolate or colored sprinkles (optional)
- Crushed walnuts (optional)
- Preheat oven to 350°F
- Lightly grease and flour (with cocoa powder) an Angel Food or Bundt cake pan.
- Combine flour, sugar, cocoa, baking soda, cayenne pepper, salt, and cinnamon in bowl and stir until blended.
- Add remaining ingredients and stir until smooth.
- Pour mixture into cake pan of your choice and bake for 25 to 35 minutes (until toothpick inserted into the middle comes out clean).
- Allow cake to cool for ten minutes before removing it from the pan. After cake is completely cooled, prepare glaze.
- After glazing, if desired, add sprinkles or crushed walnuts to the top of the cake (before glaze has cooled).
Chocolate Glaze
- 1 cup confectioner’s sugar
- ½ cup unsweetened cocoa
- 2 tblsps melted butter
- 5 tblsps water
- 1 tsp vanilla extract
Whisk all ingredients together in a small bowl until smooth, then pour over top of cake and allow
to set for approximately 30 minutes. Add sprinkles or nuts, if desired, before glaze cools.