So a bunch of you called in yesterday when I mentioned my funky angel food cake/ raspberry jello concoction and wanted to know how to go about make it.
At the time, I gotta say I was a little apprehensive to broadcast the recipe, because at that point we hadn't tried it.
Well today we had cake for breakfast, and let me tell ya. It was a-okay!
What you'll need:
Angel food cake (store bought will do)
Frozen raspberries (they hold their integrity better in the cake than the fresh ones believe it or not)
Raspberry jello (sugar or sugar less, your choice)
Whipped Cream (sugar or sugarless, your choice)
Start by making the jello. I like to use a little less water than average, for a firmer jello. Into the jello, you gently fold in raspberries and whipped cream. Tear angel food cake into small one inch cubes and fold those in as well. Put into jello mold. Refrigerate for three to four hours.
After it has set into one big jello concoction, take the jello mold out, put a plate on top of it and flip over. Run under warm water, until the cake slides out onto the plate.
And voila! There you have my favorite new dessert!
In a previous blog, “A Runners Wife” I spoke about my husband training for the NYC marathon. All I have to say is that the months of training all came together of an amazing race. Race day is a grueling day for runners, and the family. But a miracle happened...
U.S. Attorney General Eric Holder testified before the senate judiciary committee and basically shrugged when asked if any other enemy combatant captured overseas had ever been brought to civilian criminal court to face justice. Talk about an incompetent boob, not to mention a disgrace.
Here is a list of wines all from Spain, and menus from restaurants in Brooklyn where a crew of us did a food / wine crawl through Carrol Gardens and Williamsburg recently
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