Yes, really . . . It's the Grape Ape

To contact us Click HERE
Despite its unfortunate moniker, the Grape Ape Jelly Shot looks darn cute sporting a crisp floral pattern . . . 
Well, Intern Doug has been at it again. He can barely be restrained! Doug's latest fresh-from-the-lab creation is the Grape Ape - a mixture of grape-flavored vodka, tom collins mix, and lemon lime soda, with an optional (but highly recommended) creamy layer. It's true that the cocktail inspiration for this jelly shot has a rather unorthodox name, however
my my hope is that you are taken in by this jelly shot's delicious taste and its subtle lavender hue! It is already one of my favorites!

In testing Doug's recipe, I did take a few liberties with presentation. His original version was a bit abstract, and as you all know by now, I positively freak out when presented with anything outside the boundaries of conformity. To make the floral pattern, I first prepared the creamy layer and refrigerated it until fully set. Next, I prepared the grape layer, poured it into a loaf pan, and set it on the countertop for about 20 minutes, until it had cooled to room temperature. Using a cookie cutter, I cut 1" diameter flower shapes out of the set creamy layer, and proceeded to cut clovers out of the flower centers with a tiny aspic cutter. (Yes, it was an afternoon in OCD-land, and I found it delightful . . . ) The cut shapes were gently placed into the room-temp grape layer, and the pan was banished to the refrigerator overnight, to give the layers a chance to fully bond (kind of like your last corporate retreat!). This is what the pan looked like when it came out of the fridge. Doesn't it remind you of a hawaiian shirt?

If you lack an anxiety disorder, or just aren't in the mood for an art project, the Grape Ape may be prepared: sans creamy layer; with a separate creamy layer (just pour the room temp grape layer on top of the set creamy layer; or, Intern Doug-style, by dropping spoonfuls of the creamy gelatin mixture into a partially set grape mixture (in this instance, partially set equals about 20 mins in the fridge).

Hope you enjoy!

XO, Michelle

P.S. I neglected to mention previously that the grape vodka I used has a purple coloring, hence the lavender shade of this jelly shot!  I have been informed that many grape vodkas (who knew there were so many!) are clear . . . so if you want purple, use food coloring.  I recommend the purple in McCormick's Neon shades.  
Grape Ape Jelly Shot
Creamy Layer

• 1/2 cup cream
• 1 envelope plain Knox gelatin
• 1/4 cup sugar
• 1/2 cup vodka
• 1/2 teaspoon of vanilla

Pour cream into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Add the sugar and stir until dissolved.  Remove from heat.  Stir in the vodka and vanilla.  Pour into pan and refrigerate until fully set (about an hour).  Prepare grape layer. 
Grape layer

• 2/3 cup flat lemon-lime soda
• 2/3 cup Tom Collins mix
• 2 envelopes plain Knox gelatin
• 2/3 cup grape flavored vodka

Pour the soda and mix into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka, and pour into pan.  Allow to cool to room temperature. 
Remove the pan with the set creamy layer from the refrigerator.  Cut out desired shapes with small cookie cutters.  Gently place the cut shapes into the grape gelatin mixture, and refrigerate until fully set (ideally overnight, to allow the layers to fully bond). 
To serve, cut into desired shapes.  Makes approximately 16 jelly shots.  

So They Say It's My Birthday . . .

To contact us Click HERE
Birthday Cupcake Jelly Shot, anyone?  Make a wish!!!  Oh, wait . . . no candles.  Sorry!  They melt the jelly shots.  Cancel that. . . 
And, well, it IS my birthday . . . ahem . . .later this week.  Because of this, as well as the release of UV Vodka's "white cake" flavor, I am declaring August as "Cake Month" at JSTK.
So, to be clear, the "Cake" designation is not solely due to my personal high maintenance issues and ongoing quest to turn my birthday into a double-fortnight holiday - it also happens to coincide with product release.  So, clearly, it is due to circumstance AS WELL AS vanity.  So much better!

Our first cake concoction is patterned after the Birthday Cake Cocktail, topped with whipped cream and a bazillion (or three - flowers, rods and tiny cirles) types of sprinkles to make a tiny bite-sized cupcake of a jelly shot.  "Why so many sprinkles," one might ask.  "Did the Sprinkle Factory blow up inside the Test Kitchen?"  In addition to the inevitable birthday adrenaline, it was admittedly my first time out with a pastry bag and tip.  The results weren't pretty.  Or, for that matter, ever remotely symmetrical.  The rainbow magic of several types/layers of multi-colored sprinkles both distracts the eye and tames the wily whip to somewhat more visually pleasing proportions.

And there you have it!  The Birthday Cupcake Jelly Shot!  Hope you enjoy!

XO Michelle



Birthday Cupcake Jelly Shots
Recommended Pan:  Peanut Butter Cup flexible silicon mold (click here to buy the mold on Amazon)
Ingredients:

• 2/3 cup canned pineapple juice (fresh won’t gel!)
• 2/3 cup cranberry juice cocktail
• 1 tbsp heavy cream
• 2-3 envelopes plain gelatin (your call, but use 3 if the jelly shots will be sitting out for a while, at your birthday party)
• 2/3 cup white cake flavored vodka
• Whipped cream and multi-colored sprinkles, for garnish, if desired

Prepare the silicone mold.  Lightly spray mold with non stick cooking spray.  Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help unmold the gelatin, without affecting the taste or appearance.
Pour the juices and cream into a saucepan and sprinkle with gelatin.  Allow to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat. 
Stir in the vodka.  Pour into the molds, and chill until set, several hours or overnight.
To serve, unmold the jelly shots.  Pipe on whipped topping with a pastry bag.  Refrigerate until serving time.  Immediately before serving, top with the sprinkles. 
Makes 30 jelly shots.

Yes, really . . . It's the Grape Ape

To contact us Click HERE
Despite its unfortunate moniker, the Grape Ape Jelly Shot looks darn cute sporting a crisp floral pattern . . . 
Well, Intern Doug has been at it again. He can barely be restrained! Doug's latest fresh-from-the-lab creation is the Grape Ape - a mixture of grape-flavored vodka, tom collins mix, and lemon lime soda, with an optional (but highly recommended) creamy layer. It's true that the cocktail inspiration for this jelly shot has a rather unorthodox name, however
my my hope is that you are taken in by this jelly shot's delicious taste and its subtle lavender hue! It is already one of my favorites!

In testing Doug's recipe, I did take a few liberties with presentation. His original version was a bit abstract, and as you all know by now, I positively freak out when presented with anything outside the boundaries of conformity. To make the floral pattern, I first prepared the creamy layer and refrigerated it until fully set. Next, I prepared the grape layer, poured it into a loaf pan, and set it on the countertop for about 20 minutes, until it had cooled to room temperature. Using a cookie cutter, I cut 1" diameter flower shapes out of the set creamy layer, and proceeded to cut clovers out of the flower centers with a tiny aspic cutter. (Yes, it was an afternoon in OCD-land, and I found it delightful . . . ) The cut shapes were gently placed into the room-temp grape layer, and the pan was banished to the refrigerator overnight, to give the layers a chance to fully bond (kind of like your last corporate retreat!). This is what the pan looked like when it came out of the fridge. Doesn't it remind you of a hawaiian shirt?

If you lack an anxiety disorder, or just aren't in the mood for an art project, the Grape Ape may be prepared: sans creamy layer; with a separate creamy layer (just pour the room temp grape layer on top of the set creamy layer; or, Intern Doug-style, by dropping spoonfuls of the creamy gelatin mixture into a partially set grape mixture (in this instance, partially set equals about 20 mins in the fridge).

Hope you enjoy!

XO, Michelle

P.S. I neglected to mention previously that the grape vodka I used has a purple coloring, hence the lavender shade of this jelly shot!  I have been informed that many grape vodkas (who knew there were so many!) are clear . . . so if you want purple, use food coloring.  I recommend the purple in McCormick's Neon shades.  
Grape Ape Jelly Shot
Creamy Layer

• 1/2 cup cream
• 1 envelope plain Knox gelatin
• 1/4 cup sugar
• 1/2 cup vodka
• 1/2 teaspoon of vanilla

Pour cream into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Add the sugar and stir until dissolved.  Remove from heat.  Stir in the vodka and vanilla.  Pour into pan and refrigerate until fully set (about an hour).  Prepare grape layer. 
Grape layer

• 2/3 cup flat lemon-lime soda
• 2/3 cup Tom Collins mix
• 2 envelopes plain Knox gelatin
• 2/3 cup grape flavored vodka

Pour the soda and mix into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka, and pour into pan.  Allow to cool to room temperature. 
Remove the pan with the set creamy layer from the refrigerator.  Cut out desired shapes with small cookie cutters.  Gently place the cut shapes into the grape gelatin mixture, and refrigerate until fully set (ideally overnight, to allow the layers to fully bond). 
To serve, cut into desired shapes.  Makes approximately 16 jelly shots.  

So They Say It's My Birthday . . .

To contact us Click HERE
Birthday Cupcake Jelly Shot, anyone?  Make a wish!!!  Oh, wait . . . no candles.  Sorry!  They melt the jelly shots.  Cancel that. . . 
And, well, it IS my birthday . . . ahem . . .later this week.  Because of this, as well as the release of UV Vodka's "white cake" flavor, I am declaring August as "Cake Month" at JSTK.
So, to be clear, the "Cake" designation is not solely due to my personal high maintenance issues and ongoing quest to turn my birthday into a double-fortnight holiday - it also happens to coincide with product release.  So, clearly, it is due to circumstance AS WELL AS vanity.  So much better!

Our first cake concoction is patterned after the Birthday Cake Cocktail, topped with whipped cream and a bazillion (or three - flowers, rods and tiny cirles) types of sprinkles to make a tiny bite-sized cupcake of a jelly shot.  "Why so many sprinkles," one might ask.  "Did the Sprinkle Factory blow up inside the Test Kitchen?"  In addition to the inevitable birthday adrenaline, it was admittedly my first time out with a pastry bag and tip.  The results weren't pretty.  Or, for that matter, ever remotely symmetrical.  The rainbow magic of several types/layers of multi-colored sprinkles both distracts the eye and tames the wily whip to somewhat more visually pleasing proportions.

And there you have it!  The Birthday Cupcake Jelly Shot!  Hope you enjoy!

XO Michelle



Birthday Cupcake Jelly Shots
Recommended Pan:  Peanut Butter Cup flexible silicon mold (click here to buy the mold on Amazon)
Ingredients:

• 2/3 cup canned pineapple juice (fresh won’t gel!)
• 2/3 cup cranberry juice cocktail
• 1 tbsp heavy cream
• 2-3 envelopes plain gelatin (your call, but use 3 if the jelly shots will be sitting out for a while, at your birthday party)
• 2/3 cup white cake flavored vodka
• Whipped cream and multi-colored sprinkles, for garnish, if desired

Prepare the silicone mold.  Lightly spray mold with non stick cooking spray.  Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help unmold the gelatin, without affecting the taste or appearance.
Pour the juices and cream into a saucepan and sprinkle with gelatin.  Allow to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat. 
Stir in the vodka.  Pour into the molds, and chill until set, several hours or overnight.
To serve, unmold the jelly shots.  Pipe on whipped topping with a pastry bag.  Refrigerate until serving time.  Immediately before serving, top with the sprinkles. 
Makes 30 jelly shots.

Yes, really . . . It's the Grape Ape

To contact us Click HERE
Despite its unfortunate moniker, the Grape Ape Jelly Shot looks darn cute sporting a crisp floral pattern . . . 
Well, Intern Doug has been at it again. He can barely be restrained! Doug's latest fresh-from-the-lab creation is the Grape Ape - a mixture of grape-flavored vodka, tom collins mix, and lemon lime soda, with an optional (but highly recommended) creamy layer. It's true that the cocktail inspiration for this jelly shot has a rather unorthodox name, however
my my hope is that you are taken in by this jelly shot's delicious taste and its subtle lavender hue! It is already one of my favorites!

In testing Doug's recipe, I did take a few liberties with presentation. His original version was a bit abstract, and as you all know by now, I positively freak out when presented with anything outside the boundaries of conformity. To make the floral pattern, I first prepared the creamy layer and refrigerated it until fully set. Next, I prepared the grape layer, poured it into a loaf pan, and set it on the countertop for about 20 minutes, until it had cooled to room temperature. Using a cookie cutter, I cut 1" diameter flower shapes out of the set creamy layer, and proceeded to cut clovers out of the flower centers with a tiny aspic cutter. (Yes, it was an afternoon in OCD-land, and I found it delightful . . . ) The cut shapes were gently placed into the room-temp grape layer, and the pan was banished to the refrigerator overnight, to give the layers a chance to fully bond (kind of like your last corporate retreat!). This is what the pan looked like when it came out of the fridge. Doesn't it remind you of a hawaiian shirt?

If you lack an anxiety disorder, or just aren't in the mood for an art project, the Grape Ape may be prepared: sans creamy layer; with a separate creamy layer (just pour the room temp grape layer on top of the set creamy layer; or, Intern Doug-style, by dropping spoonfuls of the creamy gelatin mixture into a partially set grape mixture (in this instance, partially set equals about 20 mins in the fridge).

Hope you enjoy!

XO, Michelle

P.S. I neglected to mention previously that the grape vodka I used has a purple coloring, hence the lavender shade of this jelly shot!  I have been informed that many grape vodkas (who knew there were so many!) are clear . . . so if you want purple, use food coloring.  I recommend the purple in McCormick's Neon shades.  
Grape Ape Jelly Shot
Creamy Layer

• 1/2 cup cream
• 1 envelope plain Knox gelatin
• 1/4 cup sugar
• 1/2 cup vodka
• 1/2 teaspoon of vanilla

Pour cream into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Add the sugar and stir until dissolved.  Remove from heat.  Stir in the vodka and vanilla.  Pour into pan and refrigerate until fully set (about an hour).  Prepare grape layer. 
Grape layer

• 2/3 cup flat lemon-lime soda
• 2/3 cup Tom Collins mix
• 2 envelopes plain Knox gelatin
• 2/3 cup grape flavored vodka

Pour the soda and mix into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka, and pour into pan.  Allow to cool to room temperature. 
Remove the pan with the set creamy layer from the refrigerator.  Cut out desired shapes with small cookie cutters.  Gently place the cut shapes into the grape gelatin mixture, and refrigerate until fully set (ideally overnight, to allow the layers to fully bond). 
To serve, cut into desired shapes.  Makes approximately 16 jelly shots.  

So They Say It's My Birthday . . .

To contact us Click HERE
Birthday Cupcake Jelly Shot, anyone?  Make a wish!!!  Oh, wait . . . no candles.  Sorry!  They melt the jelly shots.  Cancel that. . . 
And, well, it IS my birthday . . . ahem . . .later this week.  Because of this, as well as the release of UV Vodka's "white cake" flavor, I am declaring August as "Cake Month" at JSTK.
So, to be clear, the "Cake" designation is not solely due to my personal high maintenance issues and ongoing quest to turn my birthday into a double-fortnight holiday - it also happens to coincide with product release.  So, clearly, it is due to circumstance AS WELL AS vanity.  So much better!

Our first cake concoction is patterned after the Birthday Cake Cocktail, topped with whipped cream and a bazillion (or three - flowers, rods and tiny cirles) types of sprinkles to make a tiny bite-sized cupcake of a jelly shot.  "Why so many sprinkles," one might ask.  "Did the Sprinkle Factory blow up inside the Test Kitchen?"  In addition to the inevitable birthday adrenaline, it was admittedly my first time out with a pastry bag and tip.  The results weren't pretty.  Or, for that matter, ever remotely symmetrical.  The rainbow magic of several types/layers of multi-colored sprinkles both distracts the eye and tames the wily whip to somewhat more visually pleasing proportions.

And there you have it!  The Birthday Cupcake Jelly Shot!  Hope you enjoy!

XO Michelle



Birthday Cupcake Jelly Shots
Recommended Pan:  Peanut Butter Cup flexible silicon mold (click here to buy the mold on Amazon)
Ingredients:

• 2/3 cup canned pineapple juice (fresh won’t gel!)
• 2/3 cup cranberry juice cocktail
• 1 tbsp heavy cream
• 2-3 envelopes plain gelatin (your call, but use 3 if the jelly shots will be sitting out for a while, at your birthday party)
• 2/3 cup white cake flavored vodka
• Whipped cream and multi-colored sprinkles, for garnish, if desired

Prepare the silicone mold.  Lightly spray mold with non stick cooking spray.  Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help unmold the gelatin, without affecting the taste or appearance.
Pour the juices and cream into a saucepan and sprinkle with gelatin.  Allow to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat. 
Stir in the vodka.  Pour into the molds, and chill until set, several hours or overnight.
To serve, unmold the jelly shots.  Pipe on whipped topping with a pastry bag.  Refrigerate until serving time.  Immediately before serving, top with the sprinkles. 
Makes 30 jelly shots.

Yes, really . . . It's the Grape Ape

To contact us Click HERE
Despite its unfortunate moniker, the Grape Ape Jelly Shot looks darn cute sporting a crisp floral pattern . . . 
Well, Intern Doug has been at it again. He can barely be restrained! Doug's latest fresh-from-the-lab creation is the Grape Ape - a mixture of grape-flavored vodka, tom collins mix, and lemon lime soda, with an optional (but highly recommended) creamy layer. It's true that the cocktail inspiration for this jelly shot has a rather unorthodox name, however
my my hope is that you are taken in by this jelly shot's delicious taste and its subtle lavender hue! It is already one of my favorites!

In testing Doug's recipe, I did take a few liberties with presentation. His original version was a bit abstract, and as you all know by now, I positively freak out when presented with anything outside the boundaries of conformity. To make the floral pattern, I first prepared the creamy layer and refrigerated it until fully set. Next, I prepared the grape layer, poured it into a loaf pan, and set it on the countertop for about 20 minutes, until it had cooled to room temperature. Using a cookie cutter, I cut 1" diameter flower shapes out of the set creamy layer, and proceeded to cut clovers out of the flower centers with a tiny aspic cutter. (Yes, it was an afternoon in OCD-land, and I found it delightful . . . ) The cut shapes were gently placed into the room-temp grape layer, and the pan was banished to the refrigerator overnight, to give the layers a chance to fully bond (kind of like your last corporate retreat!). This is what the pan looked like when it came out of the fridge. Doesn't it remind you of a hawaiian shirt?

If you lack an anxiety disorder, or just aren't in the mood for an art project, the Grape Ape may be prepared: sans creamy layer; with a separate creamy layer (just pour the room temp grape layer on top of the set creamy layer; or, Intern Doug-style, by dropping spoonfuls of the creamy gelatin mixture into a partially set grape mixture (in this instance, partially set equals about 20 mins in the fridge).

Hope you enjoy!

XO, Michelle

P.S. I neglected to mention previously that the grape vodka I used has a purple coloring, hence the lavender shade of this jelly shot!  I have been informed that many grape vodkas (who knew there were so many!) are clear . . . so if you want purple, use food coloring.  I recommend the purple in McCormick's Neon shades.  
Grape Ape Jelly Shot
Creamy Layer

• 1/2 cup cream
• 1 envelope plain Knox gelatin
• 1/4 cup sugar
• 1/2 cup vodka
• 1/2 teaspoon of vanilla

Pour cream into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Add the sugar and stir until dissolved.  Remove from heat.  Stir in the vodka and vanilla.  Pour into pan and refrigerate until fully set (about an hour).  Prepare grape layer. 
Grape layer

• 2/3 cup flat lemon-lime soda
• 2/3 cup Tom Collins mix
• 2 envelopes plain Knox gelatin
• 2/3 cup grape flavored vodka

Pour the soda and mix into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka, and pour into pan.  Allow to cool to room temperature. 
Remove the pan with the set creamy layer from the refrigerator.  Cut out desired shapes with small cookie cutters.  Gently place the cut shapes into the grape gelatin mixture, and refrigerate until fully set (ideally overnight, to allow the layers to fully bond). 
To serve, cut into desired shapes.  Makes approximately 16 jelly shots.