Jell-O Christmas Trees

Lime Jell-O Christmas Trees

Jell-O Christmas Trees are easy to make, fun to eat, and super pretty! I just like all things Jello! This is two simple layers of Jell-O, one mixed with a can of evaporated milk, and cut into triangles. If you want, you can add some sprinkles right before serving. 

I've had this recipe in my "To Make" files for years...so happy to finally make it! I can image doing this for many holidays - pinkish and reds for Valentines Day, Blue and Blue for a Dodgers game, pastel colors for Easter, and more! 

Thanks for Susan for helping me figure out how to cut these into 7 equal trees per row, with leftover scraps. Thanks to my friend JustJenn who came up with a plan that doesn't have leftover pieces. (Yes, I sent a group text as I was making this because my brain was dead and I couldn't figure it out... Yay friends!) Susan even broke out the ruler. 

If you add sprinkles, do that right before you serve them...the sprinkles can run. And I tried random red and green sprinkles and it was ugly (see photo of the color running after sitting out for less than 30 minutes). I prefer the Jell-O without sprinkles because the sprinkles add a lot of crunch and I like a smooth Jello.

Merry Christmas! ~ mary

Jell-O Christmas Trees

Original Recipe from Jell-O: https://www.kraftrecipes.com/recipe/138513/christmas-tree-jigglers

Ingredients:

- Boiling water (total of 2 cups, divided)

- 1 can (5 oz.) evaporated milk (Yo, it's not Sweetened Condensed milk like I use in lots of my Jell-O recipes. Be sure to get Evaporated Milk) (If possible, have it refrigerated before making the Jell-O)

- 2 large packages of 6 ounces each, or 4 small packages of 3 ounces each - Jell-O, Lime flavor (You need a total of 12 ounces of Lime Jello)

Prep: Lightly spray an 8 x 8 inch pan. Wipe out any excess spray. Set aside.

Plain Jell-O Layer:

• Pour 6 ounces of Lime Jell-O (1 big package or 2 small packages) into a medium bowl. Add 1 1/3 cups boiling water into the bowl, and stir until completely dissolved (2-3 minutes). 
• Pour Jell-O into 8 x 8 pan. (I used my Magic Line 8 x 8 x 2 pan)
• Refrigerate for 25 to 30 minutes, until set but not fully firm.

Milky Jell-O Layer:

• After the Plain Jell-O Layer has been in the refrigerator for 15 - 20 minutes, start on the Milky Jell-O Layer. 
• Pour 6 ounces of Lime Jell-O (1 big package or 2 small packages) into a medium bowl. Add 2/3 cup boiling water into the bowl, and stir until completely dissolved (2-3 minutes). 
• Stir in evaporated milk (shake well before opening can).
• Refrigerate mixture until slightly thickened (about 15 minutes). Pour over the plain Jell-O layer and return to the refrigerator
• Let set at least 4 hour or overnight.

Cutting:

• Unmold the Jell-O onto a cutting board. If the whole thing doesn't come out easily, you can cut into 4 equal rows. Then carefully pull out each row onto the cutting board. (See my photos above)
• Cut each row into 7 alternating equilateral triangles (you'll have 2 scrap pieces at the end). See photos and my friend Susan's drawing - thanks Susan! (Yes, that's the same Susan from Swedish Bread fame - always helping me out!). I made a cut line template on parchment paper and placed that under the Jell-O. 

Optional:

• Dip one side of the Jell-O piece in sprinkles. 
• Important note: Press into sprinkles right before serving...they will eventually start to bleed.
• Only use sprinkles that are coated. 
• I prefer it without sprinkles because the sprinkles add a lot of crunch and I like a smooth Jell-O.

Amazon links (affiliate links - if you buy stuff, I get a few cents without any cost to you):

Swedish Cinnamon Bread (Kanellängd) with Swedish Pearl Sugar

Kanellängd ~ Swedish Bread with Cinnamon and Pearl Sugar

Kanellängd or Swedish Bread topped with Swedish Pearl Sugar is one of my favorite treats of the holiday season. My friend Susan makes loaves of this delicious bread, and I always try to remain a permanent friend so I'm on the bread list. Ha ha. We've always wanted to get together to bake this super pretty bread, and 2018 was finally the year!

This recipe is really special - Susan's mother-in-law brought her recipe from Sweden when she immigrated to America. Susan's husband Rick remembers making bread every holiday season - this was before the ubiquitous Kitchen Aid mixer with dough hook so he remembers lots of mixing and kneading. I found recipes online and some have cinnamon and cardamom. But Rick's mom didn't like cardamom so that got nixed. I always love seeing how a traditional recipe is adapted by each family or generation.


Aren't they sooooo pretty!?!? And they are just as delicious!!


The recipe calls for a mix of Swedish and US measurements - isn't that a true immigrant recipe? Rick's mom had her own deciliter measuring cup (100 milliliters = 1 deciliter) that Susan & Rick continue to use to this day. Do you have inherited cooking tools that you treasure?

This dough is a sweet dough made with all-purpose flour, whole milk, butter, sugar, eggs, yeast, and a little salt.


Dough! Kneading a bit before setting it aside to rise!


After an hour, the dough was punched down, kneaded, and divided into 8 equal pieces (using a scale is very handy). Then each piece is rolled out into a rectangle. Brush liberally with softened butter.


Sprinkle with sugar and cinnamon.


Roll the long end as tight as you can.


Pinch seal as best you can. Place seam side down on the baking sheet.


Okay. Here's the fun part. Using kitchen shears, cut sections of the log. Cut as close to the bottom of the log as possible. Fold over the just cut section in the following pattern: Center, Right, Left or Center, Left, Right - just be consistent. It's a good idea to pinch the top of each leaf so it keeps a nice pointy top.


Here's another view of the log. Center, Right, Left, Center, Right, Left...until you are done. You will need to nudge the uncut log up on the tray as you proceed to make sure you don't severe the bottom as the log stretches (this will make more sense when you are doing it).


By the way, when you get to the end, cut off any extra dough. Plop all those edges onto some part of the tray. Be sure to egg wash and Swedish pearl sugar those scraps and bake them off. Then you get to eat those scraps when they come out of the oven and save the loaf for your friends.

Cover the shaped loaves with a kitchen cloth and let rest for another hour to rise.


After the second rise, preheat oven to 350 degrees F and get them ready to bake!


 Brush each loaf with an egg wash. Be sure to get all the nooks and crannies. (Oh, in the upper left corner you can see the scrape pile of deliciousness). We fit three loaves on a half-sheet tray.

Top each loaf with a generous amount of pearl sugar. (Try not to eat all the pearl sugar out of the bag like I tried to do...it's so tasty and fun). Bake for 15-20 minutes at 350 degrees (length depends on the size of your loaf). Our 8 loaves baked for 19 minutes.


Done! Yum! After 5 minutes, remove from tray and move onto cooling racks.


Kanellängd - Swedish Bread Recipe (via Rick's mom)

Bread dough:
5 dl (deciliter) whole milk = 2.11338 US cups
1 1/2 sticks butter (12 tablespoons)
2 dl sugar = .85 US cups
1 egg
1 tsp salt

2 packages active dry yeast
1 T granulated sugar
18-20 dl all-purpose flour = 7.6 to 8.45 US cups

Filling:
Softened butter (about a stick)
Sugar
Cinnamon

Topping:
Egg
Swedish pearl sugar (I purchased it at Surfas. Can be found on Amazon (affiliate link) or King Arthur)

Equipment needed:
Kitchen shears
Parchment paper
Baking sheets

Instructions:

Make the Bread Dough:
Heat milk, butter, sugar over low heat until butter is melted.

In a small bowl, lightly beat the egg. Temper the egg with a little of the milk mixture, then pour it into the milk mixture and mix well. Add salt. Set aside to cool a bit.

In another small bowl, combine yeast and 1 T of sugar. When the milk mixture is lukewarm, add 1/4 cup to bowl and whisk together. Set aside for yeast to start bubbling.

When the yeast is ready, start making the dough. In a stand mixer with the dough hook attachment, add 10 dl (about half the flour). Add the remaining milk mixture. Add the yeast mixture. Mix dough until combined and then add remaining flour, 1 dl at a time, until dough pulls away from the sides of bowl. Remove from bowl onto floured surface. Knead a few minutes then set aside in a bowl. Cover with clean kitchen towel and set in a warm area to rise for 1 hour.

After dough rises for an hour, punch down dough and knead about 50 times on a floured surface.

Divide dough to make loaves (we made 8 loaves so we used the scale to equally divide the dough.)

Shaping & Baking:
With a rolling pin, roll out dough into a rectangle on a floured surface. Spread softened button on the entire surface of the dough (we used about 1 T per loaf). Sprinkle sugar to cover the butter, then sprinkle cinnamon.

Roll the LONG side tightly and seal the edges by pinching the dough together. Place seam side down on a parchment lined baking sheet.

Using kitchen shears, cut the dough into 1/4" sections and shape (see photos above). Place cut sections in the pattern: Center, Left, Right, Center, Left, Right, and repeat.

Cover the loaves with a kitchen towel and place in warm area to rise another hour.

After an hour, preheat oven to 350 degrees F.

Brush loaves with a lightly beaten egg (no added water) and sprinkle with the delicious Swedish pearl sugar.

Bake at 350 degrees for 15-20 minutes. (Of course, it depends on how many loaves you make. When we made 8 loaves, they baked for 19 minutes.)

After 5 minutes, move loaves onto racks to cool. These are delicious warm from the oven. Can be kept at room temperature until you gift them to friends and family during the holiday season (or keep them for yourself to eat!) They are lovely warmed in the toaster over too. Enjoy!


I made this! 

Thanks Susan and Rick for years of friendship and for sharing this wonderful tradition with me!

Merry Christmas! ~ Mary the Food Librarian


Notes:
Savor The Flavour has a recipe that includes cardamom and a orange glaze. They have the segments go right or left (we have right, left, and center) and they make one big log.

BBC Food has a video (with really interesting music) and they make two cuts (left and right) and one big log.

Brownie Crinkle Cookies (The Boy Who Bakes recipe)

Brownie Crinkle Cookies from The Boy Who Bakes recipe

Do you have one hour? Then you have time to make these cookies! Really, they are super easy and fast. I can wake up super duper early and make them before work (and I leave home at 6 am). Sometimes, I don't have time to let them cool so I just lug the half-sheet pan into work. My co-workers don't mind. And I'm sure your friends won't mind too.

This recipe is from The Boy Who Bakes. I love Edd Kimber, cookbook author and winner of the BBC2's Great British Bake Off. He has engaging videos and fun content on Instagram. Earlier this year, he brought us heaven...in the form of a brownie cookie.

Baking these cookies is so much easier than baking brownies - you don't have to wait until the brownies are cool, cut them into squares, and place into cupcake liners. This is a brownie. In the shape of a drop cookie. Oh, did I mention there is sea salt? Yes there is.

I'm excited to come back to blogging with this recipe. I've been making these cookies All. The. Time. I would think colleagues would get sick of them...but apparently they have no trouble finishing them off. Let's go. - mary


The Boy Who Bakes emphasizes this and I concur. You need GOOD ingredients for this to work. It has two types of chocolate: Dark chocolate and Dutch Cocoa. I use the Trader Joe's Belgium Dark Chocolate and Valhrona Dutch Cocoa (purchased at the new Surfas location in Los Angeles - so excited they are back!!)

The other thing that's key in this recipe is timing. You should mise en place your ingredients, preheat your oven, and have two parchment lined trays at the ready.

(The photos are from two different baking sessions in case they look slightly different.)


A few colleagues have said these are their favorite cookies and I should bring them to every meeting.


Process photos: Melt chopped chocolate and butter over double boiler.


When the chocolate is melted, start the stand mixer containing the sugars and eggs. Beat for exactly 5 minutes.


The final batter is thick and easily scooped into mounds.

Top with flaked sea salt.


I use Jacobsen Salt Co. - Hand Harvested Pure Flake Sea Salt. It's really delicious salt. I even carry some around with me in a little tin - from Amazon (affiliate links)

Recipe: Brownie Crinkle Cookies
(adapted from The Boy Who Bakes)
200 g dark chocolate (around 65-70% cocoa solids), chopped - I use Trader Joe's Dark Chocolate pound bar
125 g (1 stick) unsalted butter, diced
150 g sugar (original recipe calls for caster sugar, but I use granulated sugar)
100 g light brown sugar
2 large eggs
130 g all-purpose flour
3 Tablespoon (about 18-20 grams) Dutch-processed cocoa powder (not natural) - I use Valhorna cocoa powder
1 tsp baking powder
1/4 tsp salt - I use kosher salt

Flaked sea salt for sprinkling - I used Jacobsen's

As the Boy Who Bakes stressed, timing is important. Be sure to have a preheated oven at 350 F ready to go, parchment lined sheet trays (I use 2 half-sheets), as well as all your ingredients scaled and ready.

1. Preheat oven to 350 degrees.
2a. Sift together dry ingredients (flour, cocoa, baking powder, and salt). Set aside.
2b. Using a double boiler, melt butter and chocolate, stirring occasionally. Remove from heat when melted.
3. As soon as the chocolate is melted, beat together the sugars (granulated and brown sugar) and eggs in a stand mixer with whisk attachment for 5 minutes (set a timer...you want 5 minutes).
4. Scrape down sides of mixture and add the melted chocolate & butter mixture. Beat for 30 seconds to 1 minute until combined.
5. Add the sifted dry ingredients all at once and mix just until combined. I usually stop early and finish folding with a spatula until blended. But hurry...you gotta get this into the oven.
6. Scoop with disher (cookie or ice cream scoop) so they are uniform in size. (Note: Boy Who Bakes makes them really big. He fits 6 on a tray and I get at least 12.) They do spread so don't crowd them on the tray.
7. Sprinkle some flaked sea salt on top of each cookie. (When I started I didn't put enough salt on each cookie, so don't be afraid).
8. Place in center of oven and bake for 12 minutes. They will develop a crinkled top and puff a bit. I bake with the tray in the center rack and only bake one tray at a time.
9. Remove from oven and let rest on the tray until they are cool. Because they are soft, don't move onto a cooling rack until they are cool.
10. Enjoy!

Link to original recipe:
http://www.theboywhobakes.co.uk/recipes/2018/3/29/j9cnerut0as1ec0fcdiawsc4usi7ss



Some products used and The Boy Who Bakes cookbooks (affiliate links to Amazon's program - if you buy something, I get a few cents to buy more ingredients, and it doesn't cost you anything)

        

Dorie's Cookies - Jammers with Jam and Dulce de Leche

Dorie's Cookies is out! 

Dorie's Cookies is out!

Dorie's Cookies is out!

We can make Dorie's Cookies! Let's do this!

Dorie's cookies are so good and now she has a WHOLE cookbook dedicated to cookies! You have to get it. First of all, it's heavy. If you think this is just a flimsy cookbook of cookies, you are so wrong. It's Dorie! Of course she gives us all her best cookie recipes!!

I was fortunate enough to be gifted Jammers from her former cookie store Beurre and Sel. They were sooooo delicious. I knew what I had to make first!

Jammers are shortbread dough, topped with jam and surrounded by a buttery streusel topping. Really, does it get any better?

To get 1/4" dough, I roll the dough between parchment paper and use these yard sticks as guides. The guides are really a lifesaver as I'm not a good roller. I recently purchased these Rose Levy Beranbaum guides for thinner doughs (they come in 3/32" 1/8", and 1/16"). I haven't used them yet and am looking forward to giving them a spin.

I used these Ateco 2" and 3" rings. Dorie's book explains how you can make them in a muffin tin too. Amazon sells them, but I bought a dozen each from Webstaurant Store online (Ateco 4901 3" Round and Ateco 4903 2" Round). They are super sturdy and will last a lifetime. [Update: I just bought a dozen more of the 2" rounds so I can bake 24 cookies at a time]

I used Cherry jam. I love Bonne Maman jam. The best! Dorie says you need a thick jam and their jam is super thick!


These cookies are so buttery delicious. Seriously delicious. It's like the rich jam is sitting on a cloud of butter goodness and topped with streusel. I can't even.


Filled with Dulce de Leche (Trader Joe's sells really good prepared Dulce de Leche in a glass bottle).


I can't decide what I like better - the big or small ones. I like them both!

You can find the recipe in Dorie's Cookies. It's also on Epicurious, but you really need to get this book. Great holiday gift too! 

Can you believe it'll be December this week? I better get going on my Christmas cookies - of course, they'll come from Dorie's new book! ~ mary

 
Full disclosure: I'm in the Amazon Affiliate program and if you click on the links and buy something, I get a few cents - doesn't cost you anything. 

Blondies via the New York Times Cooking

Blondies

I can't believe it's already November! What what!? Here are some yummy blondies I made recently...to celebrate a fixed oven!

My oven died for a few weeks. The repair person cancelled an appointment, then that got rescheduled, only to find out that the problem was electrical. Then we had to ask around for an electrician and that person finally came out to fix the issue. But...YES! The oven is back! Sweet.

I just got the digital subscription to the New York Times. I already get the digital edition of the Los Angeles Times so more often than not, you'll find me reading the news my phone! I'm exploring more of the Food Section in the New York Times and this recipe looked great!

P.S. I've missed blogging. Things got busy in my life and motivation waned. I also post a lot to social media and don't want to write up a post. But as I type this and as I browse older posts, I love the diary format of the blog. It doesn't matter if one person to 100 people read it, it matters to me when I look back through the years. Trips taken, Meals consumed, Bundt cakes made. So, I hope to post more... they'll probably be quicker posts. My blog was never about capturing the best photo (man, there are tons of other blogs out there that are so much prettier) but it's about capturing me trying to bake from scratch and keep some memories. I hope I can write up some posts during my lunch hour or at least be a little more efficient. We'll see! Take care and see you soon! - mary the food librarian



I really like Blondies because they are easy to cut and go. Sometimes scooping dough can take time so spreading it out in a pan makes life easy.

You need to bring this to a meeting a work. I guarantee your co-workers will love you.

Blondies
adapted from the New York Times

½ cup (1 stick) unsalted butter
½ cup granulated sugar
1 tablespoon molasses
1 ⅓ cups flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten
⅓ cup semi-sweet chocolate chips (recipes called for white chocolate chips but I don't really care for white chocolate, I used Nestle chocolate chips)
¼ cup Heath Bar Toffee Bits (recipe called for coarsely chopped Heath Bar)
½ cup walnuts, coarsely chopped (recipe called for pecans but I didn't have any so I used walnuts)

Instructions
1. Prepare a 8-inch square pan. I make a parchment sling, sprayed with baking spray, for easy removal.
2. Preheat the oven to 325 degrees.
3. Melt the butter (1/2 cup or 1 stick) in a saucepan. Remove from head and stir in the sugar and molasses, and transfer the mix to a large bowl to cool.
4. In another bowl, whisk together the flour, baking powder, baking soda and salt.
5. When butter mixture is cool, whisk in the egg until slightly fluffy.
6. Fold the flour mixture, then the chocolate chips, Heath bar and nuts.
7. Spread the batter into the pan with an offset spatula.
8. Bake until golden brown and a toothpick inserted into the middle comes out clean, 27 to 30 minutes.
9. Cool then cut into squares.

Fresh Peach Cake (Barefoot Contessa)

Fresh Peach Cake

Hello! I know, it's been forever since my last blog post. I've been working, eating, catching Pokemon, listening to the Hamilton soundtrack, and hanging out with my friends and family. I have been baking, but most of the stuff are repeats or greatest hits (brownies, bundts, and cookies).

I'm now on Snapchat...so if you want to take a look at the mundane covered in stickers (isn't that what Snapchat is about?!), then I'm @foodlibrarian on Snapchat.

So, onto this cake! It's summer and that means hella stone fruit. However, I missed my weekly Farmer's Market run and had to pick up peaches at the supermarket. Oh, the sadness. These peaches were so boring and lacking in flavor. I thought about adding them to a smoothie...and baking with them. I figure adding some sugar and spice would liven these up!

As I type up this post, I realize I made this cake with nectarines and almonds in 2011, but totally forgot about that post. It's 2016 and 2011 was a long time ago! :)



On my Snapchat, I started at 4 am and took photos of the process. Making the batter, peeling peaches, layering the batter... and then I realize I'm using the wrong size pan. I had an 8" instead of 9" square. It was before 5 am and I had that wishful thinking moment of...let's bake it and just see what happens. Well, it was terrible because the center never cooked and the edges got dry. I was quite sad when I tossed that mess. (Remember, the difference between 8" and 9" square isn't just "an inch". 8x8=64" and 9x9=81" so that is 17" difference (yes, you should factor in the height, but for simplicity sake, I just want to say that using the right pan size is important!)).

But luckily (?), I had two more bad supermarket peaches and tried again after work! Here goes:


(Some of these photos are from the error 8" square pan, but you get the technique. Two layers of batter and peaches!)

Recipe:
Adapted from the Barefoot Contessa's Fresh Peach Cake



1/4 pound (1 stick) unsalted butter, at room temperature
1 cup (200 grams) sugar
2 extra-large eggs, at room temperature (I used 2 large eggs from the fridge, put in warm water for 5 minutes before use)
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt

2 large ripe peaches, peeled, pitted and sliced (her recipe calls for 3 large peaches but I used 2)

Topping:
1/2 cups (100 grams) sugar
1 teaspoon ground cinnamon

1/2 cup chopped pecans

Directions:
1. Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan. I created a parchment paper sling for easy removal.
2. In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
3. In a small bowl, combine the 1/2 cup sugar and the cinnamon. This is the topping. Set aside.
4. In the bowl of the KitchenAid with the paddle attachment, cream the butter and sugar together until light and fluffy on medium speed (about 4 minutes). With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
5. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
6. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
7. The recipe says to bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. However, my cake took 60 minutes to bake (both times I made this cake, so don't be surprised if it take a little longer).

Meyer Lemon Curd Bars

 

Meyer Lemon Curd Bars

Make These Lemon Bars.

Just do it.

There isn't much to say about it.
So, go. Make them!

I like lemon bars made with cooked curd because the lemon flavor is just soooo much more intense. 

I used Meyer Lemons. Look at that color!!! I didn't sprinkle powdered sugar on top because...that color!

This is a Cook's Illustrated recipe - found on Leites Culinaria:  http://leitesculinaria.com/3357/recipes-lemon-bars.html

I made these as part of a gift package I brought to one of our libraries. It's a small library... hope this was enough for the eight person staff! I made some to go boxes too...because it's good to share. :)

What are you doing still reading this post?! Get the recipe, grab lots of lemon and eggs, and make it! :)