(Source: chaambler)

projecttastytreats:

Jello Fruity Roll-Ups Recipe:

Ingredients:

1 (3 oz.) pkg. jello
1/2 cup water
1 1/2 cups miniature marshmallows (or 12 large marshmallows)

Directions:
Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well.  Bring water to a boil in microwave- about 1 minute.   Add gelatin and stir well.  Return to microwave for 1 minute and stir well.  (This step ensures that jello is completely dissolved.)

Add marshmallows and return to microwave for 45 seconds to 1 minute or until marshmallows are puffed and slightly melted.  Whisk until marshmallows are completely dissolved.  Creamy layer will float to the top.

Pour into prepared pan.  Refrigerate 45 minutes or until well set- they should be very firm and easy to handle.  Loosen edges with a knife.  Starting at one end, roll up tightly.  With seam side down, cut into 10-12 (1/2) inch slices.  The easiest way to cut the jello is with a piece of thread or dental floss.  Just put the string around roll-up, cross and pull.
Serve immediately or refrigerate until ready to serve.

feeling-food:

Strawberry Rhubarb Coffee Cake
Adapted from The New York Times via Smitten Kitchen  

For the cake:
1/3 cup (88 grams) sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 cup (124 grams) all-purpose flour
1/2 cup (125 grams) sugar
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (1 gram) baking powder
1/4 teaspoon (1 gram) salt
6 tablespoons (88 grams) unsalted butter, at room temperature

For the fruit filling:
8 ounces (230 grams) strawberries, sliced
8 ounces (220 grams) rhubarb, sliced
1/4 cup (58 grams) sugar
1 tablespoon (10 grams) cornstarch
1/2 teaspoon ginger

For the crumb topping:
1/3 cup (60 grams) brown sugar
1/3 cup (80 grams) sugar
1/2 teaspoon ginger
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter, melted
1 3/4 (210 grams) all-purpose flour

Preheat oven to 325 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the parchment paper, and dust the entire pan with flour.

To make the crumb topping, mix all ingredients with a fork in a small bowl until combined. Set aside.

To make the cake batter, whisk together the sour cream, egg, egg yolk, and vanilla extract in a small bowl. In the bowl of a stand mixer fitted with a paddle attachment, add the flour, sugar, baking soda, baking powder, salt, and butter. Mix on medium high speed until combined and mixture has come together into a crumbly dough. Add the sour cream mixture in three additions, mixing after each until just combined.

Spread the cake batter into the bottom of the prepared springform pan. In a medium bowl, combine the sliced strawberries and rhubarb, sugar, cornstarch and ginger. Toss to coat and scatter on top of the cake batter. Use a fork to break the crumb mixture into large chunks and sprinkle over the top of the fruit mixture.

Bake for about 1 hour, or until a toothpick inserted into the center comes out with a few crumbs and the crumb topping is lightly golden brown. Let cool in the pan for 10 minutes, the remove the sides and cool completely on a wire rack.

The coffee cake can be stored covered in the fridge for several days.

(Source: jc100)

(Source: thejuicydetails)