In my tiny little kitchen, in my tiny little apt, we only have a very small convection oven with two burners that hogs the tiny little piece of granite we call a kitchen counter. So as a person who likes to bake sweet things and had it as a hobby when I was a grad school widow - it was hard for me to think, “No pie baking for a while.”
Anywho, I was reading about baking alternatives and found myself admiring the retro Jell-O mold salads and such.
I stumbled upon Jello Mold Mistress of Brooklyn and the Jello Shot Test Kitchen after reading about a fun Jello Mold competition held at the Gowanus Print Studio in Brooklyn.
Sidenote- Brad and I are thinking about competing next year. Any competition winning ideas are welcome.
I mean look how chic and sweet. Jello is the best of both worlds - a dash of kitchy and dollop of whimsy. Seriously - jello has its own personality. I don’t want to scare any friends of mine, but please be expecting me to bring jello creations to all upcoming parties.
Let’s pledge to take jello from trashy shot in a plastic cup to an edible NYC skyline or a fun excavating dessert at a children’s bday party. But no really… is anyone with me?
I tried my first easy jello dessert tonight as a trial. It was champagne jello with pomegranate seeds. Brad and I went to this adorable little restaurant in the Village on Thanksgiving called Little Owl. The food was out of this world good (still not as good as my mom’s) and I got a cocktail called the El Levante, champagne with pomegranate seeds.
So I turned it into jello and the results were surprisingly good. I will definitely add more champagne next time and possibly an additional type of fruit. But - it was a great first run and I am excited to do more of these wobbly creations.
Images from We♥It.