Broken Glass Jello Bundt - Day #24 of Food Librarian's I Like Big Bundts 3

 Broken Glass Jello Bundt

I Like Big Bundts - Day #24

It's the last Wednesday of the Bundt adventure! Welcome to Day #24 of I Like Big Bundts...only 6 more days until National Bundt Day on November 15th.

Today, I bring you the Broken Glass Jello Bundt. Um, this is the easiest bundt I've ever made and I had people in the library jumping up and down. This is a winner!


Let me stress this again. Broken Glass Jello is the easiest thing to make…and it gets the biggest “wows”! Everyone thought it took a long time to make…but it really only takes MINUTES. Some recipes require a ton of elements (cake, filling, frosting, etc) but this? Forgetaboutit. It just takes a day to plan it out.


What are you going to make for National Bundt Day?!?

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! The submission info can be found here!


I made the same Broken Glass Jello recipe except I added an extra package of Knox to the “milk” mixture. I knew this bundt would stand taller than my normal 9 x 13 pan of broken glass jello so the extra gelatin gave it a little more firmness.

I made the 4 colors in the morning (about 10 minutes of work to dissolve packaged Jello in water) and popped it into the refrigerator. When I got home from work, I dissolved the unflavored gelatin in cold water, added boiling water to dissolve and then poured in a can of condensed milk. Yes, my kitchen tools were a bowl, spoon and can opener. Easy Peasy. While I was cooking dinner, I let the mixture cool off (don’t pour hot milk mixture on the colored jello or you’ll get a crazy hot melted mixture). Then I cut the colored jello into blocks – uneven blocks are totally fine! Grease the Bundt pan with a little canola oil then wipe out most of it…just want to give it a little lubricant to get out of the pan later. The blocks go into the bowl in a colorful manner…it’s like playing with stained glass jello pieces! The milk mixture follows and you are done. If I were making the 9 x 13 broken glass jello, I would carefully remove the bubbles on top for a nicer finish…however, the beauty of the bundt is that it gets inverted! Whoo hoo. Just cover with some plastic wrap, put it in the refrig and watch your DVR while things firm up in the fridge overnight! J

Remember, you can change up the Jello colors to fit the seasons, party or game. I've made Christmas Jello and Lakers Jello... next up blue and gold UCLA Bruin Jello! :)

See you tomorrow for another Bundt! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt

Recipe: Click here for printable recipe (for the basic Broken Glass). 
This bundt used 3 envelopes of Knox gelatin instead of 2 envelopes.

Bundt Pan: Traditional 12-cup Bundt Pan

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7 Layer Finger Jello

7 Layer Finger Jello

I used to make 7 Layer Finger Jello a lot, until my friend JustJenn turned me onto Broken Glass Jello. Broken Glass Jello takes less hands-on time in the kitchen. You need to be around more for 7 Layer Jello (each layer needs to chill out for 15 minutes). However, both are tasty and always a crowd pleaser!

Please make sure you have a level refrigerator! :)


With the wide variety of flavors now, you can make this layered Jello in all different colors! My original recipe called for lemon, orange, lime, strawberry because they didn't have blue and purple back in the big hair days. (Please note - you only need 3 ounces or a small box of Jello per layer. I'm showing you 6 ounce boxes because that's what I have. I used my scale to measure out half a box, or 3 ounces and saved the rest.)

You need to make 4 layers of Jello. It's totally simple. Small box of Jello (3 ounces), and half an envelope of Knox gelatin. Dissolve in 1 cup boiling water, cool to warm temp and then pour into the 9 x 13 Pyrex pan. I make the next flavor while the milk layer is chilling - that allows the mixture to cool for 15 minutes. 

Note: Some recipe books say you should "grease" the pan with mayonnaise or Pam spray. This recipe doesn't call for that and I usually don't grease my pans when making Jello.

The Milk layer is condensed milk, water and some gelatin. You need to bloom the gelatin by measuring out 1/2 cup of COLD water into a small bowl. Then sprinkle 2 envelopes of gelatin on top. Let it sit for 2-3 minutes until the gelatin blooms. Add 1/2 cup of boiling water to fully dissolve the gelatin. Then that mixture gets added to the sweetened condensed milk + boiling water mixture.

You can change up the colors in all different ways - Red & Green for Christmas, Blue & Yellow for UCLA Football game! I made a Valentine's Day one here. Have fun!!


Recipe:
7-Layer Finger Jello
(adapted from the Arlington Elementary School PTA cookbook, 1979)
Printable recipe here

4 small packages (3 oz) Jello in different colors (such as lemon, orange, lime, strawberry)
(If you buy the larger 6 oz packages, just measure out half the mixture)

4 envelopes of unflavored gelatin (each Knox envelope is 1/4 ounces)

1 can (14 ounces) sweetened condensed milk (not evaporated milk)

Boiling water

You will have 4 layers of Jello and 3 layers of milk. Start and end with Jello.
 
Jello Layer:
Mix one 3-ounce package of Jello with 1/2 package of Knox. (1 package of Knox is approximately 2 1/4 t so half a package is 1 1/8 t).
Add 1 cup boiling water and stir to dissolve.
Cool to room temperature and pour into 9 x 13 pan.
Refrigerate 15 minutes until solid enough for next layer.

Milk Layer:
In a large bowl, mix 1 can sweetened condensed milk with 1 cup boiling water.
In a small bowl, place1/2 cup cold water. Sprinkle 2 packages of Knox unflavored gelatin on the water. Allow to sit for a 2-3 minutes for gelatin to bloom. Add 1/2 cup boiling water to dissolve the gelatin.
Combine the dissolved gelatin with the milk mixture.
This will yield a little more than 3 cups of milk mixture. Each layer will get about 1 cup of milk.
Cool to room temperature and pour over the Jello mixture. Refrigerate 15 minutes until solid enough for next layer.

Repeat Jello and Milk layers (starting and ending with Jello)
Refrigerate until Jello is fully set and cut into blocks or shapes.

See more of my Jello recipes here! Also, check out JustJenn's site for more Jello recipes!

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A Pie for Mikey - Peanut Butter Pie

Peanut Butter Pie for Mikey

Late one night, I read many tweets that @JenniferPerillo's husband died suddenly. I've never met Jennifer, but my heart ached for her and her two young children. If you read her tweets, one minute she was canning vegetables, and then next she said, "He's gone. Any my heart is shattered in a million pieces."

Jennie posted that she wanted everyone to make Peanut Butter Pie to honor her late 51 year old husband and to "share it with someone you love. Then hug them like there's no tomorrow because today is the only guarantee we can count on."

The food blogger community came together to make many pies and so many virtual hugs for Jennie. The Food Network and CNN have articles (just don't read some of the completely idiotic comments on CNN). For the recipe, please see Jennie's blog (I made half the recipe for two 4" springforms).

Watch this beautiful video by WhiteonRiceCouple. Bring a hankie.

Hugs to you Jennifer Perillo and your family. My deepest sympathies.

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Agar Agar or Kanten Fruit Jellies (aka Vegan Jello)

Fruit Jellies made with Agar Agar or Kanten

Whew. Tomorrow a new oven gets installed. My cousin bought a double oven. Sweet. I'll be a baking machine in the mornings. But, until then, I'm continuing on my no-bake desserts! Today, more freaking Jello...but this time it is made with agar agar or kanten!

Today, I'm going to my roots for Agar Agar or as it is called in Japanese, Kanten. Oh, Google the term and you'll get lots of info. It's made from seaweed (The Tokyo Foundation has a photo essay). The last time you saw it was probably at the bottom of a petri dish in 8th grade science. You may have seen it in a Japanese restaurant as Anmitsu, a fruit cocktail, red bean and kanten cube dessert.

Agar agar has lots of advantages over gelatin or Jello. First, it doesn't smell like gelatin. When you bloom unflavored Knox gelatin, you know there's gelatin in the room. Second, Agar Agar can withstand warm conditions. Most Asian countries use agar agar and it gets damn hot in the summer. It sets up super fast, even without refrigeration (although I recommend refrigerating your dessert). Since it is made from seaweed, it is vegan and kosher. It's also a "diet" food in Japan. They were on a big kanten craze because it has no calories and lots of fiber...making you feel full. Of course, I add sugar to mine, so don't hop on my diet train.

However, the texture is different! Agar Agar is definitely firmer than Jello - it doesn't giggle or melt on your tongue. Not everyone will like it, but that is their loss. :)

There are a bunch of different products out there. Kanten sticks (found in a Japanese grocery store), agar agar powder and flakes. You need to soak the sticks before use, and I read online that different brands/types might set up different...so I'm making no guarantees on this recipe.

Since I bought my Kanten powder at the Japanese store, the instructions were in Japanese. I photographed the instructions and sent them to my friend, Yuko in Japan to translate! Thanks so much Yuko!! Each envelope has 4 g of powder. I've seen large bags of Agar Agar in the Chinese market too. Everyone says it is crazy expensive in the health food store or vegan section...so you may want to wander into an Asian market if you have one nearby.

By the way, you need to check out Vivienne from Green Cilantro's absolutely beautiful fresh fruit mold - stunning! She's a creative genius! I'm definitely going to try this!

For these treats, here is what I did:
1. Place 2 cups (about 500 cc) of water in a pot.
2. Sprinkle one 4 g envelope of powdered agar agar into the pot.
3. Add 1 cup of sugar (I wasn't adding any fruit juice (a popular option) because I wanted the jelly to be clear...but it was a little too sweet. Sorta like eating firmed up simple syrup. Next time, I'd cut the sugar)
4. Bring to a boil and stir to make sure the agar agar dissolves. Boil for 1-2 minutes.
5. Pour into molds. Remember, agar agar makes things firm up super quick so you need to have everything ready! I used my mini tartlet molds and one ramekin, with fresh raspberries and canned mandarin oranges (my favorite comfort food). I don't use the tartlet shells very often, so it was fun to pull them out!

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Chocolate Rice Krispies or Crispy Chocolate-Marshmallow Treats - Everyday Food

Chocolate Rice Krispies with Bittersweet Chocolate Drizzle

Happy Tuesday! I'm in complete denial that Christmas is coming soon. Complete denial. I turned on the TV and saw "It's a Wonderful Life" playing...and wondered why they were showing that! I think Los Angeles' recent heat wave (it was 80+ degrees) didn't help any. But today it will be freezing ;) with temperatures below 70 degrees! Bundle up Los Angeles! So, the little Santa hat on these treats is the start of my holiday spirit.

The official name is Crispy Chocolate-Marshmallow Treats thereby avoiding all mention of name brands. But everyone knows it's Chocolate Rice Krispies made with Valrhona Dutch Cocoa and Trader Joe's Bittersweet Chocolate.

My oven is still out of commission. Ugh. Sorry for the lack of Tuesdays with Dorie today, but here is another no-bake treat. (Dude, remember yesterday's Christmas Jello? It was mentioned on the LA Times Food section blog, The Daily Dish! So cool!!)

Add cocoa powder to your usual Rice Krispies treat and top with a bit bittersweet chocolate. What can be easier? In the holiday season, you can even toss a few Christmas sprinkles on top!

I put them in individual cupcake holders (I buy them in 500 count packages at the restaurant supply store) to make them easier to grab at the library.

Have a great day! - mary the food librarian

Recipe:
Crispy Chocolate-Marshmallow Treats - Everyday Food 

• I used a restaurant 1/4 sheet pan
• Be sure to let the chocolate drizzle set before trying to wrap it in plastic...just sayin'
• I cut mine smaller and got 48 little squares

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Christmas Broken Glass Jello

Christmas Broken Glass Jello

I have a thing for Jello. I've loved it since I was a kid. It was early "cooking" - hey, you learn how to measure water and stir! And patience as you waited for the Jello to set. So, I wanted to make a Christmas-themed Jello dish.

And...the oven died or is very sick. It's getting a check up now, so I'm making no-bake items. 

I received this beautiful dish for my birthday from my friend Jessica. And her boyfriend Andy did a great job wrapping the gift! (Andy, your bow was awesome! ;)

For the regular Broken Glass Jello, you use 4 different flavors (3 ounce boxes). For the Christmas one, I used a 6 ounce box of Raspberry and Lime. Here is the full recipe for Broken Glass Jello.

Carefully mix the blocks of Jello in a 9 x 13 pan. I have started to line my pans with a big piece of plastic wrap. This makes it so much easier! I'm able to lift out the fully set Jello onto a cutting board and cut it up. The edges have some "wrinkles" from the plastic wrap, but you can chop that off if you wish.

Let the sweetened condensed milk mixture cool a bit (or you might melt the cubed jello pieces), then pour over the cubes. I like to skim off the bubbles for a cleaner finish, but you don't have to do that.

My co-workers really like Jello too. One person walked into the break room, and shouted "Jello!!" This is a festive, no-bake, super easy recipe that spreads lots of Christmas joy! Recipe here.

Here are some of my other Jello creations. Yeah, I like Jello! :)

Row 1: Valentine's Broken Glass Jello, Candy Corn Jello Bundt, Coffee Jello
Row 2: 5-Layer Jello, Cantaloupe Jello Bundt, Ice Cream Jello
Row 3: Lakers Jello, Easter Jello, Broken Glass Jello

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