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skip to main skip to sidebar home about recipes i like big bundts jello photography email fresh strawberry daifuku mochi sunday september 22 2019 strawberries sweetened red beans and mochi yummy hello i ve always wanted to make fresh strawberry daifuku mochi and finally made it when i posted photos to instagram several people asked for the recipe i felt i couldn t just give you the recipe because there s some technique involved so here is a video of me making strawberry daifuku mochi it s a fresh strawberry covered with anko sweetened red azuki beans smooth texture covered with mochi made with koda farms mochiko sweet rice flour this video uses the microwave method you can search the interwebs for a steamed method i adapted recipes and techniques from just one cookbook bon appetit and my 40 years of mochi making experience with my family also i worked in a mochi manju shop while in high school sakura ya in gardena ca um seriously the best mochi in southern california and i helped make mochi during their busy new year s holiday season hints for success work fast mochi needs to be hot very warm when you form it that s why this is a small batch make sure your hands have potato starch on them to prevent sticking when working with hot mochi you know what sucks and could hurt you having sticky hot mochi stuck to your hands it s a pain thus if children are helping you need to be careful if you screw up microwaving the mochi just make another batch you are using a small amount of ingredients and your box of mochiko will give you several batches i overcooked it once and had to start over some of the video is sped up so i m not working that fast please know that i ve been making mochi and baking for a long time i can hold hot mochi in my hands pretty easily i think forming mochi might be one of those harder than it looks on the video techniques but keep practicing and you ll get it and no matter what it looks like it s delicious i ve only ever used koda farms mochiko sweet rice flour made with short grain glutinous rice this california family business has been making mochiko for the japanese american community forever support them and follow them on ig also sweet rice doesn t mean any sweetener is added it refers to the type of rice you can t use bob s rice flour because that is made with medium and long grain rice you need the short grain rice flour just get koda farms and you ll be good this isn t the only way to make mochi the interwebs has lots of videos and recipes the ratio of mochi anko and strawberry varies fyi i can t make this low carb and have never substituted real granulated sugar for other sugars koda farms mochiko is rice flour and gluten free anko sweetened azuki beans is usually gluten free but read labels carefully i have seen people substitute corn starch for potato starch and i think that ll work you brush off most of the powder ingredients 3 4 cup koda farms mochiko rice flour link on amazon hey i noticed that i have the wrong amount on the video the correct amount is 3 4 cup mochiko 3 tablespoons granulated sugar 1 4 cup cold water anko sweetened azuki red beans smooth comes in smooth and rough texture i prefer smooth for mochi link on amazon 6 8 small or medium fresh strawberries preparation see video for details cover strawberries with a thin layer of anko refrigerate until ready to use in a microwave safe bowl mix mochiko and sugar add water and stir until smooth and well combined cover with plastic wrap and microwave 1 minute remove and stir with spatula return covered dish to the microwave for 30 seconds remove and stir microwave another 30 seconds and stir finally microwave another 30 seconds and stir mochi needs to be smooth and sticky microwave times may vary because all microwaves are different spread potato starch on work space and plop mochi on the potato starch cut small pieces of mochi and form into a circle wrap anko covered strawberries with mochi placing seal at the bottom i am part of amazon affiliates program so i can earn a few pennies if you purchase something at no cost to you music in video by ben sound thank you leave your comment here 5 comments labels anko gluten free mochi strawberries sweetened beans vegan email this blogthis share to x share to facebook share to pinterest funfetti or confetti cookies sunday february 24 2019 funfetti confetti cookies funfetti is fun i mean it s in the name my bonus kids alison rosie and emily came to los angeles to celebrate their grandmother s 100th birthday recently pastry chef rosie came to my house to bake the desserts and she made these fun and delicious cookies lucky for me and you she left her recipe and i made a batch for work first here is rosie s beautiful grandma and the cookies she made at my house for the party if you are in western massachusetts visit hunt hart cafe bakery in huntington ma and eat a delicious lunch or dinner made by my friends helen alison and rosie here are the ingredients in order to soften the butter quickly chop and lay on a piece of parchment after making the dough scoop cookies my scoops were a bit wonky on this batch so i took a few minutes to round them in my hands before squashing them a bit see photo below freeze the squished yes i m sure that is a baking term cookies for at least 2 hours before baking i got 47 cookies from one batch of dough the cookies spread a bit and have slight cracking on top these are small cookies rosie makes them about double the size spread a thin layer of melted candy melts we bought ours at michael s with an off set spatula have sprinkles ready you need to work fast because the candy melts harden quickly if it does just re melt in the microwave you don t need to cover the bottom of the cookie coat half the cookie with reserved sprinkles you can adjust the sprinkle colors for baby showers team sports holidays and more i look forward to making ucla cookies for a big game you can skip the top coating altogether and let the colored sprinkles shine through thanks rosie for a great recipe thanks alison emily and rosie for being the best bonus kids ever love your bonus mom funfetti or confetti cookies recipe ingredients 2 sticks 8 ounces unsalted butter softened 1 1 2 cup 300 grams granulated sugar 2 large eggs 1 tablespoon lemon extract 1 tablespoon almond extract 3 cups 420 grams all purpose flour 1 tablespoon plus 1 teaspoon cornstarch that worked out to 10 grams for me 1 1 2 teaspoons baking soda 1 cup rainbow sprinkles plus more for decoration candy melts white i think that s vanilla instructions prep in a medium bowl measure and whisk together flour cornstarch and baking soda 1 in a stand mixer fitted with a paddle cream butter and sugar 2 add egg and extracts until light and fluffy 3 scrape down the sides of the bowl 4 on low speed add in flour cornstarch baking soda mixture until just combined a minute or less 5 add sprinkles and beat until just mixed in or you can do this part my hand 6 scoop dough rounds onto parchment paper flatten a bit with the palm of your hand 7 freeze dough until no longer soft at least 2 hours i froze them overnight baking 8 preheat oven to 350 degrees f i have also baked at 325 f on convection bake setting 9 place cookies on parchment lined cookie sheets 2 inches apart as they will spread bake straight from the freezer 10 bake times depends on size of cookie and frozen state from 8 minutes to 15 minutes it s a good idea to bake just one or two to determine the best baking time mine took about 13 minutes from frozen solid the cookie will crack on top and the edges should not be brown they may look underbaked 11 let cook completely before frosting decorating 12 melt candy melts as directed on package 13 with an off set spatula spread a thin layer of candy melt on half the cookie and sides leave the bottom of the cookie bare 14 spread sprinkles on the cookie options you can skip the palm oil in the candy melts and use white chocolate to coat you can also skip the topping of sprinkles altogether options replace almond extract with vanilla extract disclosure links to amazon products are affiliate links i ll get a few cents if you buy something there is no cost to you leave your comment here 3 comments labels cookies funfetti rosie sprinkles email this blogthis share to x share to facebook share to pinterest feel better chicken and rice soup with sweet potato bon appetit wednesday january 16 2019 bon appetit s feel better chicken and rice soup with sweet potatoes it s been cold it s be raining and it s time for soup i was down a youtube rabbit hole recently and started watching a bunch of bon appetit videos i love them filmed in the test kitchen these short videos have chefs with great personalities my favorite series is claire saffitz making gourmet junk food like oreos skittles instant ramen and bickers with brad in the kitchen anyway my second favorite is andy baraghani he brings his own rice to make a persian dish and made this delicious soup watch the video using the most basic of ingredients you can make and serve this soup in an hour and that s a meyer lemon from my mom s tree there are 4 garlic cloves and 2 inches of ginger man i love ginger in soup i used two ish chicken thighs one large sweet potato with skin on makes for a yummy change from a plain potato and the color is awesome before serving shred the chicken thighs with two forks super duper easy soup right before serving a couple tablespoons of lemon juice and soy sauce are added topped with cilantro it s way delicious i served this to a friend who liked it and another friend made it and loved it i ve made it twice in 2019 and we re only at january 16 so it s hella good i hope you make this bon appetit feel better chicken and rice soup chicken with rice and sweet potato part of the bon appetit new year s healthyish series bon appetit recipe link https www bonappetit com recipe chicken rice soup 3 4 pound skinless boneless chicken thighs i used two plus a little thighs 1 3 cup jasmine rice rinsed rinse until water runs clear 4 garlic cloves thinly sliced 2 piece fresh ginger peeled thinly sliced 1 2 t kosher salt 2 small sweet potatoes unpeeled cut into ½ thick rounds i used one large sweet potato 2 tbsp fresh lemon juice i used meyer lemon juice 2 tbsp soy sauce ½ bunch cilantro coarsely chopped freshly ground black pepper 1 in a large saucepan bring chicken rice garlic ginger salt and 5 cups water to boil 2 reduce heat to medium low and simmer uncovered for 10 12 minutes until chicken is firm 3 add sweet potatoes to pan and cook over medium low heat uncovered and stirring occasionally until soup is thickened and potatoes and rice are tender 15 20 minutes longer 4 remove chicken and shred return the chicken to the pot 5 add lemon juice and soy sauce add salt and pepper to taste 6 top soup with chopped cilantro makes enough for 2 large servings with leftovers recipe by andy baraghani video with his amazing no look chopping i would be in the er after trying that https www youtube com watch v yj2j_k8c7xe join andy baraghani in the bon appétit test kitchen leave your comment here 2 comments labels bon appetit chicken rice savory soup sweet potato email this blogthis share to x share to facebook share to pinterest jell o christmas trees monday december 24 2018 lime jell o christmas trees jell o christmas trees are easy to make fun to eat and super pretty i just like all things jello this is two simple layers of jell o one mixed with a can of evaporated milk and cut into triangles if you want you can add some sprinkles right before serving i ve had this recipe in my to make files for years so happy to finally make it i can image doing this for many holidays pinkish and reds for valentines day blue and blue for a dodgers game pastel colors for easter and more thanks for susan for helping me figure out how to cut these into 7 equal trees per row with leftover scraps thanks to my friend justjenn who came up with a plan that doesn t have leftover pieces yes i sent a group text as i was making this because my brain was dead and i couldn t figure it out yay friends susan even broke out the ruler if you add sprinkles do that right before you serve them the sprinkles can run and i tried random red and green sprinkles and it was ugly see photo of the color running after sitting out for less than 30 minutes i prefer the jell o without sprinkles because the sprinkles add a lot of crunch and i like a smooth jello merry christmas mary jell o christmas trees original recipe from jell o https www kraftrecipes com recipe 138513 christmas tree jigglers ingredients boiling water total of 2 cups divided 1 can 5 oz evaporated milk yo it s not sweetened condensed milk like i use in lots of my jell o recipes be sure to get evaporated milk if possible have it refrigerated before making the jell o 2 large packages of 6 ounces each or 4 small packages of 3 ounces each jell o lime flavor you need a total of 12 ounces of lime jello prep lightly spray an 8 x 8 inch pan wipe out any excess spray set aside plain jell o layer pour 6 ounces of lime jell o 1 big package or 2 small packages into a medium bowl add 1 1 3 cups boiling water into the bowl and stir until completely dissolved 2 3 minutes pour jell o into 8 x 8 pan i used my magic line 8 x 8 x 2 pan refrigerate for 25 to 30 minutes until set but not fully firm milky jell o layer after the plain jell o layer has been in the refrigerator for 15 20 minutes start on the milky jell o layer pour 6 ounces of lime jell o 1 big package or 2 small packages into a medium bowl add 2 3 cup boiling water into the bowl and stir until completely dissolved 2 3 minutes stir in evaporated milk shake well before opening can refrigerate mixture until slightly thickened about 15 minutes pour over the plain jell o layer and return to the refrigerator let set at least 4 hour or overnight cutting unmold the jell o onto a cutting board if the whole thing doesn t come out easily you can cut into 4 equal rows then carefully pull out each row onto the cutting board see my photos above cut each row into 7 alternating equilateral triangles you ll have 2 scrap pieces at the end see photos and my friend susan s drawing thanks susan yes that s the same susan from swedish bread fame always helping me out i made a cut line template on parchment paper and placed that under the jell o optional dip one side of the jell o piece in sprinkles important note press into sprinkles right before serving they will eventually start to bleed only use sprinkles that are coated i prefer it without sprinkles because the sprinkles add a lot of crunch and i like a smooth jell o amazon links affiliate links if you buy stuff i get a few cents without any cost to you leave your comment here 0 comments labels christmas gelatin jell o jello email this blogthis share to x share to facebook share to pinterest swedish cinnamon bread kanellängd with swedish pearl sugar sunday december 16 2018 kanellängd swedish bread with ci...