Easy Jello Molds

Easy Jello Molds

Have your Jello Jiggles ever ended up like the pan in the bottom of the picture? See the difference of DeMarle at Home? The silicone and woven glass create a amazing kosher certified non stick solution to everything! See these fun shapes I made with the mini tartlet tray (one of my favorites for anything bite size!)

GIVEAWAY!

I am planning a fun giveaway to launch my new business with DeMarle at Home. Please take a look at my web page, browse, shop, see what great things we have to offer. Come back and comment to me what items we have that peak your curiosity! Win a FREE DeMarle at Home flexipan (value $36.95) and see why I love these products so much!


So, How do you enter?

1. Go to my website and click the shop online tab. Come back and comment on this post tell me what you items you like!
2. Like this Blog on Facebook
3. Send your friends and get extra entries if they post you sent them!
4. Find out who wins May 15th!!!

*Join in April for the great price of $129.95 and receive our New Improved Business Kit valued at over $380 – Plus as a “Welcome to Demarle at Home Gift” receive your choice of any $36.95 mold for free!
Contact me!!!

EASY MEATBALL RECIPE

What you need:
1 box 6oz. stuffing mix (such as stovetop)-I prefer cornbread flavor
2 lbs ground beef
1 1/4 c Chicken Broth (or water)
2 eggs

Mix all the ingredients together-

Use a cookie scoop or your good ol' hands to make 1 inch balls. Place on a Silpat and Perforated Pan 

Bake at 400 degrees for 15 minutes or until done. These can be eaten as seen below for little bites, added to spaghetti sauce for spaghetti and meatballs, or even gravy for a savory noodles and gravy. Your options are endless, enjoy!!!

With two small children who enjoy vegetables in many ways, I realize I am a lucky mom. I know there are many children out there (not anyone's fault) that have a real aversion to certain types and colors of vegetables. I have been enjoying my new gadget (below) World Cuisine spiral slicer! While this may seem weird to post on my DeMarle at Home blog, they actually do work well together. This creates such an awesome spiral noodle shape it may actually have your kids begging for seconds. I have sliced 3 medium zucchini's on this plate (side dish for a family of 4). Zucchini is a great vegetable for kids because it absorbs the flavors you put into it possibly disguising its relation to a veggie! A simple version to make is use the large round flexipan with hexagon cover and a tiny bit of water to steam the zucchini for a couple minutes in the microwave. Uncover carefully! Add butter, salt and pepper and good quality parmesan cheese. YUM!!!

Donut Muffins

These tasty bites will light up any brunch!

• Ingredients

• 1/2 cup white sugar
• 1/4 cup margarine, melted
• 3/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour
•  
• 1/4 cup margarine, melted
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

I used the mini tartlet tray, perforated baking sheet, and silpat for after dipping. This recipe would work fantastic in any of our pans but they taste fantastic as a mini bite. 

• 
  
• Directions
• 
  
• Preheat oven to 375 degrees F (190 degrees C). 
• 
  
• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
• 
  
• Bake in the preheated oven until the tops are lightly golden, 8-10 minutes in mini tartlet tray or 15 to 20 minutes in mini muffin tray.
• 
  

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

(This recipe is courtesy of Diane posted on Allrecipes.com)

Focaccia Bread

Ingredients

• 1 3/4 cups warm water
• 1 package active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour, plus additional for kneading
• 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
• 1 cup extra-virgin olive oil, divided
• Optional herbs de provence 
• 
  

• Tools

Roul’Pat^®

Deep Flexipat

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, Roul’Pat^®(or floured surface), then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it withplastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a Deep Flexipat with 1/4 cup olive oil. (This is not necessary for these pans but it is for flavor and focaccia is an oily crusted bread).

Put the dough onto the Deep Flexipat and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Poke through dough, this is strange, but when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and/or herbs de provence (or any other topping you enjoy-above picture is made with Alaea Hawaiian Sea Salt and Fresh Parmesan Cheese ). Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving. You can lift the entire loaf out of the pan. I cut and serve it on a large cutting board since you cannot use knives on Flexipans.

(Recipe courtesy of Anne Burrell from Secrets of a Restaurant Chef)