Tuesday, August 31, 2010
I previously made chocolate mochi seashells a few months back. It's been a while since I used my Nordicware Seashell pan, which I noticed when I was unpacking things this weekend, so I decided to use it again.
Baking is definitely frustrating after a move. Especially when you aren't fully unpacked. It seemed like everything I needed was missing. This recipe is usually easy to make, but took me a while, since I had to find everything.
I liked the taste of these and the small bite-sized quantities. I'm not sure which I like better, the chocolate or the vanilla ones.
Vanilla mochi seashells
1 cup butter, melted
2 tsp. vanilla
2 cups sugar
4 eggs, beaten
2 tsp. baking powder
16 oz. box Mochiko flour
1 (12 ounce) can evaporated milk
Preheat over to 350 F. Cream the butter with sugar.
2. Beat in the evaporated milk to the butter/sugar mixture.
3. Beat eggs into the mixture.
4. Beat in the rice flour, baking powder and vanilla.
5. Spoon mixture into seashell pan, about 2/3 full.
6. Bake in oven for about 20 minutes, until an inserted toothpick comes out
7. Cool completely before serving.
Monday, August 30, 2010
If you love nutella…you should make this ice cream. It is sooo good. And so easy to put together before popping it into an ice cream maker. You can just take a look at how short the recipe is below to get an idea of how easy this is to put together.
I really enjoyed the nutella chocolate chip cookies I made few weeks ago. In the past I'd experimented with making things with nutella but didn't like how they turned out. After my success with the nutella chocolate chip cookies, it renewed my interest in trying nutella recipes.
I was doubtful about making nutella ice cream. I had tried nutella ice cream once at a dessert place and I didn't really like it. It tasted thick, but not much like nutella. But I thought it was worth trying to make myself. The recipe looks so easy. Too easy.
But it turned out amazing. It tasted like dipping your spoon in nutella, except it tastes like nutella and it tastes like ice cream. The nutella taste is definitely not compromised in this ice cream. But it's not overwhelming either. It's just delicious.
The recipe I used came from Handle the Heat. The amount of ice cream is good for about 2 servings, if you are eating ice cream like a disciplined person. I think I'll probably double the recipe next time.
This ice cream recipe uses a slight bit of vodka. I've learned that adding some alcohol to the ice cream mixture keeps it soft. Really soft. In fact when it's done churning, it still looks like a melted mess and definitely needs to be frozen to firm up a bit. My first few ice cream recipes without alcohol, I was able to eat as soon it was done churning. I'm liking what the alcohol can do to the ice cream. It makes it much creamier and softer, though it also melts a bit faster and doesn't harden up much.
The ice cream pictured was taken out a little too early from the freezer, so it wasn't completely firmed up. My ice cream also has some specks because I didn't mix the nutella mixture long enough. Making things have been quite hard as I have recently moved and haven't unpacked everything. It still tasted good though.
Nutella ice cream (from Handle the Heat)
Yields: about 2 cups
- 1/3 cup nutella
- 1/3 cup sugar
- 1/2 cup heavy cream
- 1 cup milk
- 1 tbsp vodka
1. Beat together the nutella, sugar, heavy cream, milk and vodka until blended evenly.
2. Churn into ice cream according to your ice cream machine’s
directions, and then freeze for four hours before serving. The ice
cream lasts about a week in the freezer.
Friday, August 27, 2010
When I go home, my mom often makes sweet potatoes or yams with the steamed rice she cooks. This is a traditional Taiwanese way to serve rice. Sometimes, the sweet potatoes or yams are also cooked with rice porridge/congee.
The sweet potatoes and yams add a small sweetness to the rice. I love sweet potatoes so I really enjoy it mixed with my rice. My favorite sweet potato are purple sweet potatoes. I've been trying to find different things to purple sweet potatoes, so I thought about making it with rice like my mom does.
I thought the dark, vibrant purple would look great mixed with rice. You can cook the sweet potatoes with the rice at the same time. Usually my mom just puts it on the top of the rice as she is cooking it. I cut the purple sweet potatoes into cubes before placing them on top of the rice.
Mixing the sweet potatoes with the rice, I can eat this bowl all by itself without needing anything else to go with the rice.