Month: March 2013

There’s Always Room For Jello: How To Make A 9 Layer Gelatina

There’s Always Room For Jello: How To Make A 9 Layer Gelatina

My Mom would say that my Great Grandma used to say “There’s always room for Jello.”  I don’t know if that was some old campaign Jello used or if that was my Great Grandmother making up a saying for her Jello cravings.  As a Latina, it is part of my genetic make-up to not only want to make a jello mold, but to make it look festive and colorful too.  I am lucky to have been surrounded by some beautiful jello molds growing up that all the Mexican markets would sell in my neighborhood where they are commonly known as “gelatinas.”  This is my spring gelatina, it reminds me of my Tia Rosie’s dress or a beautiful crocheted blanket I bought in Mexicali.  I use a sweetened condensed milk for the creamy layers and wow does it make a difference.  Enjoy!

Ingredients for 9 Layer Gelatina:

  • non stick cooking spray
  • 12 – cup metal bundt pan
  • 5 – 6 ounce boxed jello mix (in the color of your choice)
  • 9 – cups of boiling hot water
  • 4 – individual packets of Knox gelatin
  • 1 1/3 – cans of La Lechera (sweetened condensed milk)
  • 9 bowls

Directions:

  1. Divide up 4 of the jello mixes, by cutting open each bag and scooping out 1/3 of a cup of jello mix from each color and placing them each in their own bowl. Set the rest of the jello powder to the side.
  2. Then in each bowl that already has 1/3 cup of jello powder add in 1 1/2 teaspoons of Knox gelatin. Set to the side. You should have a total of 4 bowls at this point.
  3. Add 1 – cup of hot boiling water to each bowl and mix until gelatin is completely dissolved. Then add in 1/3 cup of La Lechera to each bowl and mix well. Set to the side.
  4. With the remaining jello powder from the 4 packets you opened, add each color to it own bowl it should measure out to a little over 2/3 cup, then add 1/2 teaspoon knox gelatin to each of the jello powders. Mix well to combine. Then add 1- cup boiling hot water to each bowl and mix well until jello is completely dissolved. Set to the side.
  5. With the last box of jello add the entire content to a bowl then add in 1 – cup boiling hot water and mix well. Set to the side.
  6. Spray your bundt pan with non-stick cooking spray, make sure to spray it well and get every nook and cranny of the pan.
  7. Now for the fun part…. choose the order of color you want your jello mold  to stack in. Then pour your first color in and quickly place in the fridge for 35 minutes.
  8. While the first layer is chilling/firming up this gives the other colors plenty of time to come to room temperature. Remove the gelatina from the fridge. You will know if the first layer is done by pressing on the top…. if your finger print is left in the top then you are safe to add the next layer. Gently pour in the next layer and place back in the fridge for 25 minutes.
  9. Remove from fridge and add the next layer, place back in the fridge for 25 minutes. There is a 25 minute wait time between layers if the jello mixtures have come to room temperature. Continue to do this till all layers are in the pan, then let it set overnight.
  10. The un-molding of the pan can get a little tricky so read carefully. First with both hands gently pull jello away from the wall of your bundt pan. Work your way all the way around little by little. Don’t forget the center. Then in a big bowl fill it up with warm/hot water and slowly glide the bundt pan into the water bath and let it rest there for 10 to 15 seconds. You will see the insides of the bundt pan become slightly moist… this is the sign you are looking for. Remove pan from water and dry it off with a towel. Then place a plate on top of the pan and flip it over onto the plate. You will hear a plop…. gently remove the pan and you will have a beautiful and delicious gelatina. Place it back in the fridge for 30 minutes to allow it to firm up again.
  11. ENJOY!
Potato Empanadas

Potato Empanadas

I’m always craving a good hearty empanada, something I could sink my teeth into and relish every minute between bites.  I have those moments where I stare into my empanada as I softly devour it, knowing the end is near.  BUT there is always another one waiting for me on the plate until they are all gone.  These potato empanadas unfold a new level of love before me all neatly wrapped in a pie crust dough.  Have them for dinner tonight or take them on your next picnic.  Either way, here is a simple way to make these tasty little gems using left over mashed potatoes.  Watch the video to see how.

Ingredients for Potato Empanadas:

  • 1 – box store bought pie crust
  • 1/2 – cup of cold left over mashed potatoes (made with Idaho Potatoes, butter, garlic, and onion)
  • 1/4 – cup chile strips (I roasted and peeled anaheim chiles)
  • 1/4 – cup grated pepper jack cheese
  • 1/2 – cup grated cheddar cheese
  • egg wash (1 egg and 1 tablespoon of water mixed together)
Disclosure: This video/post is sponsored by the Idaho Potato Commission (which I am very proud the be associated with). The recipe and opinions are my own. Thank you for watching.
Cascarones / Confetti Eggs for Easter

Cascarones / Confetti Eggs for Easter

Do you live to break cascarones on your favorite people during Easter Sunday? I use to love breaking a confetti filled cascaron on my Grandfather when I was a kid. I could tell he would get so mad but couldn’t say anything because it was part of the tradition. Poor Grandpa. I foresee Confetti Eggs or “Cascarones,” as they’re called in (more…)

How To Build The Ultimate Easter Basket

How To Build The Ultimate Easter Basket

 I’ve had my eye on Easter for the last couple of days and am counting down the days for the Easter Bunny to hop through town, so my boy can take photos with his furry friend. In the meantime, I have been decorating my house and building my son’s Easter basket behind closed doors. He was napping when this photo was taken. Click over to Babble where I show how I built this Easter basket and bought EVERYTHING at Target! Happy Easter.

How to make Planters Peanuts Crispy Candy Clusters

How to make Planters Peanuts Crispy Candy Clusters

Some people call this super yummy treat “crack candy” as a nickname since you need to reach 285 degrees on a candy thermometer when making the candy portion, which is the soft crack temperature. I just think it is one of the best snack foods around. I decided to make Planters Peanuts the star of this show and they performed so well. Standing ovations are in order! Find the recipe on Babble by clicking here!

B-BALL PUNCH: WELCOME MARCH MADNESS

B-BALL PUNCH: WELCOME MARCH MADNESS

I’m known for making a good fruit punch, and with March Madness officially here, I made this thirst quenching beverage for all to enjoy. Get the recipe over at Babble, I posted it there and bought all the ingredients at Target. Click here for the recipe!