Microwave Coconut Mochi

Mochi, a traditional Japanese dessert, is a rice treat I have enjoyed since childhood.  The traditional method of making mochi can be tedious, but nowadays there are other options such as baked, steamed, or microwaveable mochi.

Tonight, I made Coconut Mochi using my Hawaii's Best Mochi Recipes by Jean Watanabe Hee.  By far, this is one of the easiest recipes for mochi, while it is also tasty, especially when eaten warm.  For those of you who want a quick, coconut mochi treat, I would highly recommend this recipe. 

Coconut Mochi

2 Cups Mochiko Flour
1 Can Coconut Milk (13.5-oz)
3/4 Cup granulated sugar
1/2 Teaspoon Vanilla
Katakuriko (Potato Starch) for sprinkling

So how do you make Coconut Mochi? Easy!

1. Mix all the ingredients together, except for the katakuriko (potato starch).  Stir until smooth.

2. Pour mixture into a greased, glass dish.  I used butter to grease the dish and an 8x8 glass dish.

3. Microwave on medium-high for 10 minutes.  I used 70% to bake my mochi and it turned out great.

4. Let it sit for a few minutes in the glass dish.  Then, dust cutting board with katakuriko. 

5. Place mochi on cutting board with katakurko.  Lightly dust all over mochi.

6. Cut into pieces.  Enjoy!

Cherry-Topped Lemon Cheesecake Pie

Happy Mother's Day!  For my mom, I made a Cherry-Topped Lemon Cheesecake Pie.  The recipe is from a pamphlet titled "Creating Magic Moments."  It has some of the best holiday desserts inside and is a pamphlet I have relied on for years, especially as I first learned to bake.

Growing up, I loved Cherry-Topped Lemon Cheesecake Pie.  I used to make it for my family all of the time.  It is one of the easiest and fastest cheesecakes around.  There's no baking required and it only takes 10 minutes to prepare.

Cherry-Topped Lemon Cheesecake Pie is more of a "wet" cheesecake, not the typical dry one that is oftentimes served at cafes.  It will not turn hard, but has more of a creamy, pudding-like cosistency.  It has a subtle lemon taste, while the cherries added on top enhances the unique combination of flavors.

Unfortuately, I bought the wrong type of cherries, so in my photo, it looks a bit weird.  It should look like cherry pie filling on top and not whole dark cherries. 

Ingredients
1 (6 oz) Keebler Ready Crust, Graham Cracker Crust
1 (8 oz) package cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk (Not Evaporated Milk)
1/4 cup ReaLemon Lemon Juice from Concentrate
1 tsp vanilla extract
1 (14 oz) can cherry pie filling

Instructions
1.  With mixer, beat cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice and vanilla.  Pour into crust.

2.  Chill at least 3 hours.

3.  Top with pie filling.  Refrigerate leftovers.

I bought the wrong cherries, as you can see, but it still tasted good.

Tip:  Add whipped cream or other garnish as desired.

When I was putting all the ingredients together, I noticed a part of the ingredients had been torn from the page, but I was easily able to estimate the proper measurements.  I tasted it and it is just like the cheesecake I remember growing up with!  I love it.  I can't wait to share this dessert with my family today.

An American Classic - Oatmeal Raisin

It was a long day of hard work!  There's nothing like unwinding at home...

At the moment, I'm baking Oatmeal Raisin cookies - a classic.  A co-worker of mine really wanted Oatmeal Raisin, so I had planned to make it for a couple of weeks now.  He's helped me a lot these past few weeks, showing me the ropes, so the least I could do is bake him his favorite!

Here's a recipe from Sun Maid Raisins (click on link below):

Oatmeal Raisin Cookie Recipe

I must be very tired!  I added a little too much milk (3/4 cup more), then a pinch too much of baking soda to my batch of cookies, but luckily things are A-OK.  I noticed my cookies were "sizzling" too, but it appears to be normal.  It's my first time making oatmeal raisin (suprisingly).  I'm more of a chocolate chip girl, but these oatmeal raisin cookies are already inspiring me to come up with my own cookie creation. 

I was suppossed to enter a cookie contest this past weekend, but I couldn't think of a recipe in time! Now, it's my goal to finally come up with my own cookie for the next contest. 

I remember when I was in college, my sister entered a cookie contest.  You could see some of the competitors sizing up the competition, walking around to see what types of cookies others had.  I never thought a cookie contest could be so intense!  One of the ladies sitting nearby offered my sister and I some cookies she made. I pretended to enjoy the cookie, but it was the worst cookie I've ever had in my life.  In fact, it scared me to eat it because it didn't taste like it should be edible. My sister took a bite and mumbled, "I can't eat this cookie..." as she quickly hid it into her backpack to avoid being rude.  "Isn't it good?" the lady asked.  All I could say was, "Yeah, it's great.  What did you make it from?"  Till this day, I wonder.

Well, the Oatmeal Raisin recipe is a classic you'll enjoy.  There are quite a few ingredients though!

You can't forget the raisins!

After scooping all the dough to make 3 dozen cookies ...

Ready to bake batch #1

A plate of Oatmeal Raisin Cookies

After baking the cookies, I finally had a chance to try one and I love it.  The Sun Maid Raisin cookie recipe is a keeper. 

Besides finding an awesome recipe from Sun Maid, I also learned a little bit about cookies today ...

It's my first time making Oatmeal Raisin.  I really hope my co-worker enjoys it.

The Easiest Pie Ever - Pecan Pie!

I decided I would make a pie today - a pecan pie.  I know I mentioned how lazy I felt today about heading to the store, so I decided to make a pie based on the ingredients I had on hand.  What could be easier than a pecan pie? I can't believe how easy it is to make one.  It's unbelievable.  It takes only 5 minutes to mix the 6 ingredients together.  Then, you pour mixture into a deep dish pie shell and bake for about an hour.  How easy is that?  My dad could even do this.

Ingredients:

1 cup Karo light corn syrup
3 eggs
1 cup sugar
2 Tbsp. butter, melted
1 tsp. vanilla extract
1-1/2 cups (6 oucnes) pecans
1 unbaked 9-inch deep dish pie crust

Stir the first 5 ingredients thoroughly using a spoon.  Mix in the pecans.

Pour into pie crust.

Bake on center rack of oven for 60 to 70 minutes.  Cool for 2 hours.  Store pie in refrigerator.

TIPS:  Pie is done when center reaches 200F.  Tap center surface of pie lightly; it should spring back when done.  For easy clean-up, spray pie pan with cooking spray.  If pie crust is over-browning, cover edges with foil.

Well, I wish I could show you the end result, but it's baking at the moment.  I guess this will be the dessert for tomorrow's lunch! I'm not sure how pecan pie tastes, but I hope it's good. 

As I wait for it to finish baking, I can now sit back and watch T.V. .... I may have to make pecan pie more often.

Nestle Toll House Famous Fudge

I've made several types of fudge, but today's recipe is from one of my favorite desert books:  Nestle Toll House's Semi-Sweet Morsels "Best-Loved Recipes."

I'm having a hard time thinking about what I really want to make for tomorrow.  I really want to make a pie, but I'm feeling a little lazy about heading to the store.  I made fudge because it's easy and it tastes good, but I'm now wondering if I should make one more desert.  I really want to. Tomorrow at work, we'll be making lunch and I really want to add a desert to the meal.

For now, I hope you enjoy this simple recipe. 

Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5-fluid-ounce can ) Nestle Carnation Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Line 8-inch square baking pan with foil.

Combine sugar, evaporated milk butter and salt in medium, heavy-duty saucepan.  Bring to a full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly, for 4 to 5 mintues.  Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract.  Stir vigorously for 1 minute or until marshmallows are melted.  Pour into prepared baking pan; refrigerate for 2 hours or until firm.
Lift from pan; remove foil.  Cut into pieces.  (Makes 49 pieces)

I can't wait to try the fudge.  It was unusual to add in marshmallows, but hopefully it will add a unique flavor to the fudge.  There are a lot more ingredients and steps in this fudge recipe compared to other one's I've made.  I hope it turns out great!

Holiday Bark - Candy Cane & White Chocolate

Although I love making mint dark chocolate bark, I found another awesome bark recipe perfect for the holidays.  It's just as simple to make and a great treat for those who love chocolate, especially one infused with peppermint.

In Nestle Toll House's Semi-Sweet Morsels, Best-Loved Recipes (pg. 46), there's a recipe for Holiday Peppermint Bark that I guarantee you'll enjoy.

Holiday Peppermint Bark

2 cups (12-ounce package) Nestle Toll House Premier White Morsels
24 hard peppermint candies, unwrapped

Line baking sheet with wax paper
Microwave morsels in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute.  Stir.  Morsels may retain some of their original shape.  If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted.

Place peppermint candies in heavy-duty resealable plastic food storage bag.  Crush candies using rolling pin or other heavy object.  While holding strainer over melted morsels, pour crushed candy into strainer.  Shake to release all small candy pieces; reserve larger candy pieces.  Stir morsel-peppermint mixture.

Spread mixture to desired thickness on prepared baking sheet.  Sprinkle with reserved candy pieces; press in lightly.  Let stand for about 1 hour until firm.  Break into pieces.  Store in airtight container at room temperature. 

Makes 1 pound of candy.

If you don't have peppermint candies, use candy canes like I did. 

Mix well.  Add just the right amount of peppermint, depending on how much you like...

To speed up time, freeze it.  It's quicker than chilling it in the fridge.

Break it into pieces, then wrap it up to take to a party or to the office.

The Nestle Toll House recipe for peppermint bark is the perfect combination of white chocolate and peppermint, one of the most loved and looked forward to treats during the holidays.

I guarantee you'll love this recipe too.  It's fast, easy, and low-cost.

Mint Chocolate "Bark" for the Holidays!

The hoilday season is one of my favorite times of year. There's nothing like the month of December! Soon, Christmas will be around the corner and then, the New Year. 

For the month of December, I will make at least one sweet treat to share with others.  It adds to the season and makes the days even more memorable.

Today, I brought fudge and chocolate mint "bark" for my co-workers to enjoy.  It was incredibly easy to make and very good too.

1 (10 oz) pkg of Nestle dark chocolate and mint morsels
1/3 cup chopped roasted almonds (or other nut). 

Pre-heat oven to 325 degrees
Pour the chocolate morsels into a 9X11 pan lined with foil or parchment pape. 
Bake chocolate for 1 -3 minutes.
Remove from oven and swirl with a thin object, such as a tooth pick (I used a chopstick because that's all I had!)
Add the chopped nuts on top. (Hit the bottom of the pan on a hard surface to keep nuts in chocolate)
Chill in fridge for 1 or more hours.
Break the chocolate into pieces once hard

Bake for 1-3 minutes, then swirl!

Cool in fridge until hardened

Break it up!

 
The chocolate mint bark was one of the easiest recipes ever and everyone loved it!  It's affordable and a great addition to a gift.

For actual recipe and more,

Nestle Toll House

Merry Christmas!

Vietnamese/Thai Coffee Recipee

I love Vietnamese food! There's nothing like a hot bowl of pho (Vietnamese noodle soup) and an ice coffee to go with it. I could never figure out how to make both because no matter how many times I tried, it never came out as good as at a Vietnamese restaurant.

Finally, though, I found a recipee for Thai coffee that tastes exactly like it. I am pretty sure it is the same exact thing. For those of you that love Vietnamese or Thai coffee, here's a recipe you need to try!

Thai Iced Coffee

Ingredients: 4 servings

1/4 C instant coffee

2 C hot water

1/4 C sweetened condensed milk

1/4 C evaporated milk

ice cubes

1. Dissolve instant coffee in hot water

2. Combine coffee with sweetened condensed milk and evaporated milk

3. Pour the coffee mixture into ice filled glasses.

For those of you who prefer to use Vietnamese coffee, I would recommend the following (see illustration below): Cafe Du Monde

The brand, Cafe Du Monde, seems to often times be used in Vietnamese restaurants. However, it is not instant coffee! If you would like to use this type of coffee, make sure you filter it first.

You can purchase filters at any grocery store (for the most part). You'll also need to get a special cup, so that the coffee can drain into it.

Put 1/4 c coffee grinds into the coffee cup (with the filter) and pour 2c hot water over it. The coffee will drain into the cup. Add the condensed milk and the evaporated milk into the coffee (add more if necessary).

Then transfer the coffee mixture into a cup with ice for a refreshing drink!

California Lemon Pound Cake

I finally made my first poundcake in a fluted pan! I love baking and the fact that my poundcake actually looked edible! It tasted awesome and everyone seemed to love it (unlike my disastrous pie that I couldn't even eat).

After mixing all the ingredients, I put it in my pan. The pan cost $24 bucks. I am not sure if that's reasonable, but luckily there's a lifetime warrany on it.










The secret ingredient definitely has to be the lemon extract and the lemon peel! And of course, the fresh lemons used for the frosting.











Finally, I put my pound cake in the stove to bake for 70 minutes! I know it takes quite a long time, but it's totally worth it in the end.










The final product! An edible, lemon pound cake for everyone to enjoy. It tasted fresh since it was baked from scratch and using real lemons for the frosting helped add a special touch to it.










Everyone really seemed to enjoy it! I was so happy that my first pound cake turned out well!

My First Pie

My first pie!

I know it's hideous and yes, it was not that great tasting either, but I am proud of my pie anyway. It's my first one!

I used "No Sugar Added," cherry pie filling with Pillsbury crust. It was easy to unfold the pie crust and simple enough to add the cherry pie filling, but anything "no sugar added," can taste a bit off. I also cooked my pie too long, which is why it's overflowing. I think that is the reason why it is overflowing at least :0

I will definitely make my next pie differently! Hopefully, with fresh ingredients or at least canned pie filling with sugar! Any tips?


Besides pie, I am trying to master other deserts too. I feel totally obsessed with baking nowadays. I know after looking at my pie, it's probably scary to think of me baking anything, but I am slowly getting there... I finally mastered a cake recently and I can't wait to bake even more.