Tag Archives: dessert

Lo is Domestic AF: Tie-Dye Pie (Mild Fail)

Fourth Of July Jell-O? Oh No.

What started out as an attempt at carefully crafted Jell-O art quickly became a disaster turned new creation and summer tradition.

Jacob loves tie-dye. He’s living in tie-dye hoodie II – the slightly darker sequel. To celebrate the Fourth of July, I wanted to get out of the house. I am a fan of Randonautica (it’s kind of like a weird spin on geocaching without the human caching). I’m showing you that picture first because it’s prettier and it had to wait until after my kitchen disaster.

The Disaster Begins With A Jell-O Mold

It all started with me wanting to make a bundt molded Jell-O with a regular cake pan-molded Jell-O to then fill with lemon-vanilla pudding and top with whipped cream. Sounds simple enough, right?

It would have been if I had nonstick spray and hadn’t resorted to using coconut oil to grease the pans. This was a horrible mistake. I put the powder dissolved in hot water into pans coated in coconut oil. So many levels of disaster.

A few hours later I decided I had to get the Jell-O out of the pan. Somehow, this was when I realized the error of my ways and not before. With the Jell-O mold ruined, I decided to invent a new recipe to recover everything! Behold – Tie-Dye Pie (without the crust this time around. I’d recommend using a graham cracker or equivalent crust).

The Recovery And New Recipe

Next up, I decided to make the filling, since the Fourth of July is a Keep Calm and Blow Stuff Up kind of day. I combined a shot (1 fl. oz) of Torani French Vanilla syrup (we use Sugar Free, you don’t have to), Jell-O lemon instant pudding, and a can of coconut milk. Using a hand mixer I blended this on medium for 3 – 4 minutes.

Next, in my Pyrex pie pan I layered everything together, Blue Jell-O. Sickly lemon yellow pudding. My history of culinary mistakes. Throw them all in there in layers.

Now, once that shameful mess is slopped together, do not stir. Instead, try to hide it under a nice layer of whipped topping. To make this extra American, we’re not making our own whipped topping – we’re using the store bought polymers.

Look at that unnatural creation. From the side, it looks like I should have filled it with little drink umbrellas and gummy fish.

Here’s the fun part – now stick a giant spoon in that pie and start scooping it out. Watch the transformation into your dish!

Now, you have yellow and blue tie-dye pie! You can do this with any color of Jell-O and one of the more colorful options of instant pudding (I would recommend pistachio or lemon).

Taste Test Verdict?

Now that we survived that disaster, it’s time to eat it. I found this dessert to be way too sweet for me, but that may make it perfect for kids. I love that the Jell-O pudding and gelatin keep their colors separate in the serving process and help to create that fun tie-dye illusion. I can imagine this becoming even better with a deeper dish, like one used for a torte, and a rainbow of Jell-O gelatin options layered with the instant pudding.

I hope you enjoyed this edition of Lo Is Domesti AF and my Fourth Of July food disaster. If you enjoyed this, please be sure to share, like, and/or comment. This helps me know which types of posts my readers prefer.

As always, thank you for taking the time out of your day to read this post. It means a lot to me that these words aren’t trapped forever on a server where they never see the light of day (or your computer screen).

Today in “Lo Is Domestic AF”: Will It Chocolate Chip Cookie? Part 1

That’s Thai Basil Lemonade – I can do some things

I’m going to let everyone in on a little secret:

I’m not a domestic goddess

But I really like cookies and my sister has gotten me craving cookies. I blame you dear sweet sister, Becky.

Except, unlike her, I am not an angel of the kitchen. No. I create abominations behind closed doors. I present to you:

The Pillsbury Gluten-free [Cayenne Surprise] Chocolate Chip Cookie*

*not sponsored – this is what we had in the pantry

“But Lo,” You ask, “What’s the surprise if you tell us the cayenne is in it?”

Well, most people aren’t prepared for a cayenne chocolate chip cookie made with coconut oil instead of butter.

Don’t forget to preheat your oven to 375F because Pillsbury says,“🦆 the metric system!”

That’s 1/2 cup of softened coconut oil, couple dashes cayenne pepper, 1 tablespoon tap cold water, and an egg.

Blend until decently homogeneous such that unsuspecting husband cannot see the cayenne pepper flakes.

Advise him that he can taste how spicy they are if he would like. Watch as he makes his “ew that has raw egg in it” face.

Laugh on the inside as you taste it and suggest adding more. He says, “No.”

Elevation seems to impact cooking time a lot for this baking mix. At 3205 feet elevation (at MSO) the cook time is approximately 10 minutes. I have made this recipe at 6000+ feet elevation and 10 minutes was not the correct time. Both were gas ovens, but there are other variables to be aware of.

Listen, gluten-free baking is weird and I’m constantly whispering incantations like “you better work you 🦆ing box of baking soda tasting 💩 “ over it. I’m not a wizard, contrary to what my last name may lead some to believe.

Once the cookies are out you have to let them cool a little, then detach them.

Next comes the fun part – the cayenne.

Dust the cookies with cayenne then transfer to a rack to finish cooling because I obviously trust you to do the right thing. Right?

Psych! Get that second batch in the oven and get your favorite homogenized nut juice some weirdo is insisting you call nut milk. Pour a glass and get a plate with at least 2 cookies.

If you are using horchata instead, you’re the true goddess, my friend.

Like that glass? Sales of it support the survival of a community gathering place important to me. You can buy that glass here.

Are you ready?

Yay! 2/2 approve! Cayenne Surprise is the good kind.

So What’s The Surprise?

The spice sneaks up on you. The tingling starts around your lips and crawls around in your throat balanced with the flavors of chocolate and cookie. It’s subtle, but you can’t eat too many. The cayenne isn’t super noticeable visually. It adds a brightness close up. Overall, I’d say this was a success. Have you tried similar with a different chocolate chip cookie mix or recipe? How did it turn out?

What should I try to add to cookies next? Do you have another domestic potential disaster for me to attempt? Comment below!