My kids like to snack and thankfully, they do have a broad range of what they eat. During the summer, there definitely is no end to the ice cream or popsicles they will consume: and yes, we do make our own as well as going the store bought route. They are huge fans of fresh fruit and my little guy borders along the lines of being about 95% vegetarian from mid-June to the end of August.
Right now we are in spring which means lacrosse is winding down but baseball is getting into full swing. A childhood snack favorite at my house growing up was gelatin blocks, known also as Jell-o Jigglers or Knox Blox. I just happened to have a few boxes of Jello in our pantry and a box of Knox Gelatine so I thought I'd finally introduce my kiddos to it this weekend--with a twist.
I'd ground up fennel seeds and added a hint of paprika and turmeric to it for our grilled chicken. The colors were pretty, the taste was subtle so I threw a dash in with the gelatin mixture knowing that either the kids would love it or look at me and just sigh.
Lucky for me, they loved it!
Doesn't this look pretty? Understandably, the idea of putting spices in a gelatin dessert may not seem appealing on the onset but it added a little crunch with the fennel seeds, a slightly brighter color with the turmeric and just a tiny hint of interest with the paprika.
Here is the finished product cut and out of the pan and at 50% consumption! I'll be making another batch and working with the same spices but different flavored Jell-o and update how it turns out!
- 1 3oz box of strawberry lemon flavored Jell-o
- 1 packet of Knox gelatine
- 3/4 (actually, just a scant bit over) boiling water
- 1/2 tsp of ground turmeric/fennel seed/paprika mixture. I used equal parts when making my spice blend for the chicken so I just took a bit from that.
Mix the Jello and gelatine together in a small bowl. Add the spices and then gradually add the boiling water, stirring until the powers are dissolved.
Pour into a rectangular pan of your choosing. I used an 8 1/2 x6x1 aluminum pan which is commonly a restaurant take out pan and can be found at your local restaurant supply store or even some grocery stores.
Chill in fridge until set (generally 1 1/2-2 hours) or if you are in a bit of a rush like I was, put it in the freezer for up to an hour, checking to make sure the gelatin is set but not frozen.