OPULENT Skittles Vodka

This is a fairly easy concept, simply infusing a 750ml. bottle of Opulent Vodka with Skittles - it's like juice for adults!  What you will need:

14 oz. bag of Skittles, separated by color
5 - 750ml. bottles of Vodka
Liquid measuring cup
4-Cup Gravy Separator
Coffee Filters

Roughly pour 1/2 c. of vodka out of each bottle into the liquid measuring cup and set aside.  Place each bunch of Skittles colors into it's own bottle, so all the orange into one bottle, all the red into another, etc.  Replace cover and allow to sit for a day.

I use the gravy separator because it is the perfect size and I also use it for several other things in my kitchen. It is a definite investment into your culinary adventures.

Place two coffee filters inside the strainer basket of the gravy separator and allow the mixture to filter on its own.  Do not try to rush it as it will force debris back into the vodka.  If the filter is plugging up, replace it and start using another set of filters inside the basket.  Once you have the bottle filtered, you can strain it once more if you desire a lot of clarity - this is what I did, it is fine either way.

Continue to do this with each color, the filtering process takes a little time so it is nice to do this while you are simultaneously doing something else that way you are not standing there waiting for it to finish.  Once you are done, top them off with the initial vodka you poured out.  At this point, you can chill, freeze them or use them as is.  Enjoy!

M&M Mini's Double-Chocolate Cupcakes

I love how the M&M Mini's add a splash of color and another element of chocolate to these cupcakes.  These are perfect for any time of year, and the best treat to cheer someone up.  I love Hershey's Extra Dark cocoa powder since it creates such a rich, dark color in all my baked goods.  Oil is used here instead of butter to keep the cupcakes moist.

1 c sugar
1/3 c. canola oil
1 egg
1/2 c. Hershey's Special Dark cocoa powder
1/2 c. hot water
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla
1 c. AP flour

Preheat oven to 350 degrees.  In a 2 c. liquid measuring cup, add 1 c. water and place into microwave, bring to boil.  Remove from microwave and add cocoa powder, stir and set aside.  Place sugar, oil and egg into bowl of mixer and turn on low to combine - add cocoa water mixture, mixing on low.  Add baking powder, baking soda, salt, milk and vanilla - mixing on low to incorporate.  Finally add the flour and mix on low until combined.

Prepare 20 regular-sized muffin cups with muffin liners and fill 2/3 full - no more or it will overbake.  Bake for 18-20 minutes, until toothpick inserted comes out clean.  Remove from oven and allow to cool in the pan.  Chill in the refrigerator and then ice as desired.  I used a large star tip and my vanilla-bean buttercream icing - then sprinkled M&M Mini's on top!

Rainbow Jello Shots

What a fun, easy and quick 'drink' for your next party - these can even be done minus the alcohol for a kids party.  

Kinky Cherries

Pit 48 cherries, leaving stems in tact and place into a sealable storage container, filling with Kinky Liqueur to cover.  Allow to soak for at leats 24-48 hours.

Prep your silicone pan by using a regular, unflavored baking spray to ensure easy release.  I used the Bouchon mold from Williams-Sonoma.  Place mold onto a baking sheet for easy transport back and forth to the refrigerator.

Blue Layer

1 cup water

2 envelopes unflavored gelatin

1-3 oz box Berry Blue jello

1 cup vodka 

Place water and unflavored gelatin into pan, stir with whisk to combine.  Turn heat below pan to medium and whisk occasionally until gelatin is dissolved and mixture is beginning to steam.  Remove from heat and add vodka and flavored jello – stirring to combine.  Using a tablespoon measurer, fill almost full and pour into each well of the mold.  Place into the refrigerator and allow to chill for 30 minutes.

Remove and add a cherry to each well, assuring that a stem is protruding from the well – this is what you will use to pull and remove the stem from the cherry before consuming.  It does not need to be perfectly centered.

Yellow Layer

1 cup water

2 envelopes unflavored gelatin

1-3 oz box Lemon jello

1 cup vodka

Place water and unflavored gelatin into pan, stir with whisk to combine.  Turn heat below pan to medium and whisk occasionally until gelatin is dissolved and mixture is beginning to steam.  Remove from heat and add vodka and flavored jello – stirring to combine.  Using a tablespoon measurer, fill almost full and pour into each well of the mold.  Place into the refrigerator and allow to chill for 30 minutes.

Red Layer

1 cup water

2 envelopes unflavored gelatin

1- 3 oz box Cherry Jello

1 cup vodka

Place water and unflavored gelatin into pan, stir with whisk to combine.  Turn heat below pan to medium and whisk occasionally until gelatin is dissolved and mixture is beginning to steam.  Remove from heat and add vodka and flavored jello – stirring to combine.  Using a tablespoon measurer, fill almost full and pour into each well of the mold.  Place into the refrigerator and allow to chill for 30 minutes.  You can let these set overnight as well.  To unmold, gently push the bottom of the mold up forcing the shooter out.