Posts tagged layers
Big Gay Rainbow Jello
Taste the Rainbow! 
Rainbows are a thing. They are fun. Jello is fun. This is SO MUCH FUN. 

1 each, full sugar, in the six colors of the typical rainbow, 3 ounce boxes 
1 14 ounce can sweetened condensed milk
1 16 ounce can coconut milk
2 cups water
2 envelopes gelatin

Use an 11 cup mold. 

Make the red jello: 1 cup boiling water, mix in the red jello. Add 1/2 cup cold water, pour into the mold. Let sit 1 hour. 

Sprinkle the gelatin over 1 cup of cold water. Let sit 10 minutes. Heat the remaining water, coconut milk, and the sweetened condensed milk in a small pot, into it pour the gelatin mixture. Stir until blended. Strain through a strainer if you can't get all the lumps to melt. Keep this mixture warm/rewarm as you make the mold. 

Pull 3/4 cup of the white mixture into a measuring cup an allow it to cool to just warmer than room temperature. Pour over the back of spoon, over the red jello. Move the pan around to cover the red. Refrigerate for 60 minutes. 

Make the orange gelatin. Again keeping the total water at 1.75 cups liquid. Cool to room temperature, pour over a spoon, tilt pan to even the layer and allow it chill. 

Keep layering white and colors allowing the mold to chill as long as you can, at least an hour but up to two if you can. 

To un-mold dip the mold in hot water for 10 seconds. Top with a plate then flip the whole deal over. 

All the ingredients. Plus water! 


I didn't let the red sit long enough. I learned however! 
Rough Puff, Who knew?
Rough puff pastry in a skillet topping caramelized apples.
This is new to me and I'm totally in love with the process. I do like to make pie crust and I do like to make puff pastry, and this is a beautiful marriage of the two.

A rough puff pastry is quicker than layered puff to make AND it uses FROZEN butter! I know caps lock on two words. I must be seriously excited. One of my biggest work arounds is having my butter frozen when I want to bake. I keep pounds of it in the freezer (oh don't judge) and regularly forget to pull it in time.

So with this recipe you grate the frozen butter. I used my food processor because I can't imagine not losing some knuckle skin if you tried to grate slippery butter on a hand grater, plus it would get warmed. And the key for this recipe and all pastry is the cooler the better!

Here it is:

13 tablespoons butter
1.25 cups all purpose flour
.25 teaspoon salt
5 tablespoons cold water

Grate the butter. Using a large bowl, which is cool, combine the butter, flour and salt. Quickly rub the flour into the butter. I start with a scraper and move to using my hands for the last little bit. When it's well combined, add the water. It should be moist enough to force into a ball.

Take the ball of dough and shape it into a rectangle. Do a series of 5 triple folds with the dough either consecutively or let the dough rest between the 3rd and the 4th. Let rest an hour before you use it.

This is the crust for a Tarte Tatin I'll be making eventually. Cheers.