New York Times Original Plum (or any other fruit) Torte

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As I mentioned we’ve had a few birthdays around here lately. Birthdays always involve lots of cooking and baking of new recipes and old recipes. This one here is apparently an old recipe that is new to me.

I needed a simple cake to serve on my daughter’s “real” birthday, which fell on a weeknight, which meant I did not have time to create an extravagant cake per usual. This recipe has RAVE reviews on NYT and seemed so simple I couldn’t resist giving it a shot. Well, it had RAVE reviews in my kitchen as well. Family described it as, “A delicious giant biscuit” and “crispy on the outside but so crumbly on the inside.” Everyone demanded the recipe.

Unfortunately, I do not have a photo of it after it was baked but I did manage to capture the photo above pre-oven. (I am just trying to get my head back into blogging!) As you can see I used strawberries instead of plums, as they are the birthday girl’s favorite. Any stone fruit would work well. Also, commenters in the original NYT article suggested raspberries and blueberries. While I served ours after dinner topped with creamy vanilla ice cream, it can certainly be eaten as a coffee cake alongside a cup of hot tea or at breakfast.

I made one substitution by using gluten free rice flour (from Trader Joe’s) instead of white flour. This was the first time of done that. No one seemed to notice! Gluten free flour in birthday cake for the win!

Enjoy, my friends.

New York Ties Plum (or any other fruit) Torte:

  •  cup sugar
  • ½ cup butter, softened
  • 1 cup flour (I used Gluten Free Rice Flour)
  • 1 teaspoon baking powder
  •  Pinch of salt 
  • 2 eggs
  • 24 halves pitted purple plums or as many sliced strawberries as you’d like
  •  Sugar, lemon juice and cinnamon, for topping

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves (or other fruit) skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon.

Bake 45 minutes , approximately. Remove and cool. Serve with whipped cream or vanilla ice cream.

Adapted from recipe found here on NYT.com.

 

 

Broccoli Rabe Crockpot Meatballs

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Happy Fall! I am posting this recipe so that I will not forget how much I loved this meal. I rely on Kitchenbelle.com as a place to find our favorite recipes. Whenever I am at a loss of what to cook for dinner, or if someone asks me to bring an appetizer to a party, or I need to make a dessert, I come to this site to find my favorites curated and easily accessible.

SO here we go. I recently made Skinny Taste Broccoli Rabe Crockpot meatballs and instantly fell in love. They are DELICIOUS. And so easy. I made one substitution–instead of the bread I used one cup of oatmeal because my husband is gluten free. I was wary of how it would work but then very pleasantly surprised by the result. The oatmeal gave the meatballs a nice firmness and great texture. And they reheated really well the days following. I served over quinoa and with a side salad. To my future self–do not forget about this recipe!!

Skinny Taste Crockpot Broccoli Rabe Meatballs:

  • 1 bunch  broccoli rabe, washed, stems trimmed off
  • 1 cup gluten free oatmeal
  • 3 tablespoons  milk
  • 1 lb ground beef
  • 1/2 cup grated Pecorino Romano or Parmesan cheese
  • 1 large egg
  • 2 garlic cloves, crushed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 teaspoon olive oil
  • 3 cloves smashed garlic
  • 28 ounce can crushed tomatoes
  • 1 bay leaf
  • salt
  • black pepper
  1. Bring a large pot of salted water to a boil, then add the broccoli rabe. Blanch for about 1-1/2 to 2 minutes, drain well and set aside in a colander to cool. Finely chop 3/4 cup of the florets and leaves (3-3/4 ounces) and set the rest aside for another use
  2. Meanwhile, in a medium bowl combine the oatmeal with milk, tossing to coat. Let stand, mixing occasionally, about 10 minutes.
  3. Add the ground beef, chopped broccoli rabe, grated cheese, egg, fresh garlic, salt and pepper. Mix with clean hands, then gently form into 15 meatballs, about 1/4 cup each and transfer to a large baking sheet. Broil on the 2nd rack from the top until the top is golden, about 8 to 10 minutes.
  4. In a small skillet heat the oil over medium heat, add the garlic and cook until golden on both sides.
  5. Pour the crushed tomatoes into a slow cooker. Add salt and pepper, bay leaf and the garlic. Gently place the meatballs into the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.

Source: Skinny Taste

 

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Rainbow Jello for a Rainbow Party

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Little girls are growing up mighty quickly in our household. Somehow someway we managed to celebrate two birthdays within the passed few months. How quickly the months and years are passing! I’d be lying, however, if I said I don’t love to plan a party. And a party with a good old theme is what gets me especially giddy. For my little one we did a rainbow theme in the spring. Pinterest became my best friend because more than ANYONE Pinterest LOVES a rainbow theme party. (If you don’t believe me, check for yourself!)

Together my girls and I tackled this Rainbow Jello mold. If you plan to make this, choose a day when you will be home for several hours. While there isn’t significant hands on time required, there is substantial waiting time required between each step.  The final product looked so pretty on the table and the kids couldn’t wait to get their hands on it! And it tasted delicious!

Rainbow Jello Mold:

7  3 oz. packages of flavored gelatin

  • 1 purple
  • 1 blue
  • 1 green
  • 1 yellow
  • 1 orange
  •  2 red
  • 1 1/2 cups vanilla yogurt
  • 8 3/4 cup boiling water

First, empty your packages of gelatin powder into 6 separate containers.  The containers need to be able to hold at least 1 1/4 cups of hot liquid. You will need a bigger bowl for the red one as you will be using two boxes of that one.

Next, stir 1 1/4 cups boiling water into each flavor (2 1/2 cups for the red). Stir each until gelatin is completely dissolved. You will want to position your glasses in opposite order of the rainbow as we will start with purple and end on red.

Spray your bundt pan with cooking spray, this will help the Jello mold release easily once it is set. Once you have done that you can start adding colors.

Add 3/4 cup of your purple gelatin into the bundt pan and then place in the refrigerator for 15 minutes. Make sure you set a timer for each layer as knowing when to add the next layer is important.  You must chill each layer long enough to partially set, but not too long otherwise the next layer will not stick.

Take the remaining purple gelatin and add 1 1/2 Tablespoons of the yogurt and stir until completely dissolved.  Make sure there are no yogurt lumps.  Place this mixture into the refrigerator to chill until your first 15 minutes is up.

Once your timer goes off, take your bundt pan and yogurt mixture out of the refrigerator.  You will first want to test the gelatin in the pan to make sure it is set enough to take the next layer.  You will test this by lightly touching the jello with a finger tip and lifting up right away.

The jello should stick to your finger and leave a slight impression in the jello.  If you have that, then you are ready to add your next layer.

Now you want to add your yogurt mixture. With a spoon very gently and slowly add your yogurt mixture to the set jello layer. Make sure your spoon is low when you add the yogurt mixture.  This will ensure you don’t break through the bottom layer when you pour it in.

Continue until all of the yogurt mixture is added.  Place back into the refrigerator for another 15 minutes.

Complete this same process with the rest of the gelatin colors.  Red will be your last layer, which will be a double layer. Use 1 1/2 cups of the liquid jello for the clear layer and 1 cup mixed with 4 Tablespoons yogurt for the creamy layer.

The other jello colors can remain on the counter during this entire process.

I have never had any of the waiting jello start to set.  If this should happen though, simply fill a bowl with hot water and place your jello container inside of the water bowl and stir until the set jello loosens up and turns back into liquid.

Your cooling time will lessen with each layer added as the cooler the jello gets, the less time it takes to set.  Also, each layer gets thinner and thinner so will chill quicker.  So each layer might not take the entire 15 minutes.  When I get to the green layer I start checking around 10-12 minutes and adjust accordingly.

Once you have added all 12 layers, let the filled mold set overnight.

When you are ready to release the mold, simply fill your sink with warm (not hot) water. The water should cover the majority of the bundt pan, but should not come all the way to the top.  You do not want any water to get into the jello mold.

Let your mold sit in the warm water for about 10-15 seconds.  You will see the side of the jello get a little shiny and liquefy slightly.  That is a good sign that the jello has separated from the mold.

Once you see that, take your mold out of the water and dry off the pan.  Take the plate that you will be serving the jello on (should be flat and at least 2-3 inches wider than your mold) and sprinkle a couple drops of water around where the jello will be touching the plate.  This will allow the jello to adjust and spread a little once it is released. Now place the lightly moistened plate over the jello mold.  With a good grip on the mold and plate, flip the plate and mold over.  Slowly lift your mold and the jello should release easily.  If any water has accumulated on the plate around the jello, simply take a paper towel and wipe until clean and dry.

Recipe found here on Glitter and Goulash.

 

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