Category: Food
Anzac-ly The Delicious Biscuit (Cookie) I Was Looking For

Anzac-ly The Delicious Biscuit (Cookie) I Was Looking For

By | | Comments 1 comment

Marching orders in hand, I gathered the ingredients to make Anzac Biscuits.   Think Oatmeal Cookie meets Oatcake or Granola Bar…you end up with a biscuit (cookie) that is buttery, sweet-salty, chewy-crispy (are these oxymorons?), and EXTREMELY delicious.

A Brief History On Anzac Biscuits

These tasty biscuits (cookies) can be traced back to World War One and the Australian-New Zealand Army Corps (ANZAC).  As the story goes, moms and wives sent these biscuits to their soldiers fighting, both as a morale booster and reprieve from the dreary military rations.  Made simply of flour, coconut, oatmeal, Golden Syrup, butter, they were easy to make and tasty.   The end product was a caramel-ly sturdy biscuit that traveled well and lasted a long time.  A welcomed treat from home.

Simplicity At Its Finest

Put this biscuit recipe in your incredibly easy with huge returns file.  Very easy and perfect for little hands helping in the kitchen.  Stir the dry ingredients together in a big bowl (kids love doing this), melt butter with the Golden Syrup on the stove (you do this), add the baking soda mixture to the butter (once again, your job) and add to dry ingredients (kids love to stir and make a mess).  Scoop, bake, and eat!  Easy-peasy.

Tweaks

The recipe is from Dorie Greenspan’s (Goddess of Baking) book, Dorie’s Cookies.

I used a one-eighth cup to portion the dough (could not find my scoop of this size 🤔) which produced cookies a little over 2 inches in diameter.  Use either a #24 or #30 ice cream scoop for bigger biscuits, I would. They’re that good.

Press the dough into a puck-like disc on the baking sheet.  Gives the biscuits a running start to a nice even shape.

If I had baked these cookies for 17-18 minutes, as directed, I’d have lumps of coal for all those naughty kids at Christmas.  The first batch baked for 14 minutes at 325 degrees, which produced deep golden brown cookies with dark edges.  The second batch baked at 320 degrees for 13 minutes.  The biscuits were deep brown, carrot cake color without the dark edges.  If you like a chewier, lighter-colored cookie, reduce the baking time, personally not recommended.  If you make larger cookies, adjust baking times accordingly.

Subbing honey or corn syrup for Lyle’s Golden Syrup can be done in a pinch.  But if you can, please try to use Lyle’s Golden Syrup.  It is made from sugar cane and has a nuanced caramel flavor you won’t get with honey or corn syrup.  Lots of larger grocery stores carry Lyle’s or you can order it on Big Bad Amazon.  Don’t confuse their Dessert Syrup for the Original Cane Syrup, that’s like Log Cabin to real Maple Syrup.

These biscuits are incredibly tasty and easy to make, put them on your “biscuit” bucket list.

P.S.

Not all these biscuits came out perfectly round as pictured, lol.  As soon as they came out of the oven, I placed a glass over the not-so-round ones and swirled it in a circular motion thereby jostling the cookies into perfect rounds.  Tricks of the trade, babee.

Print Pin
5 from 2 votes

ANZAC Biscuits

Iconic Austrailian-New Zealand Biscuit (cookie) created during WW1, recipe adapted from Dorie's Cookies
Course biscuits, cookies
Cuisine Australian
Keyword Anzac Biscuits, Anzacs, Dorie Greenspan, Lyle's Golden Syrup
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

Dry Ingredients

  • 1 cup AP flour 136 grams
  • 1 cup old-fashioned rolled oats 80 grams
  • 3/4 cup sweetened shredded coconut 90 grams
  • 1/2 cup granulated sugar 100 grams
  • 1/4 cup light brown sugar or additional granulated sugar 50gms * Not in Dorie's recipe! Add if using unsweetened coconut, omit if you like,

Wet Ingredients

  • 1/2 teaspoon kosher salt Use 1/4 teaspoon if using salted butter, Dorie's recipe uses sea salt, I thought it was a touch salty.
  • 1/2 cup unsalted butter 1 stick
  • 2 tablespoons Lyle's Golden Syrup

Leavening Ingredients

  • 1 tablespoon boiling water
  • 1/2 teaspoon baking soda

Instructions

  • In a large bowl, combine flour, oats, coconut, sugars, and salt and set aside.
  • In a small saucepan over low heat melt the butter with the Golden Syrup and remove from heat.
  • Combine the boiling water and baking soda in a small bowl to dissolve the baking soda.
  • Pour the water and baking soda into the butter mixture and stir to combine.
  • Pour the butter mixture into the dry ingredients and stir until thoroughly combined.
  • Use a 1 1/2-inch ice cream scoop to mold each cookie by gently packing dough into ice cream scoop and then turning out onto cookie sheet or form 1 1/2-inch balls of the dough with spoons)
  • Place cookies 1-2 inches apart on baking sheet. Bake for 17-18 minutes* or until deep golden brown (the color of carrot cake). Makes 16-18 cookies.
    *Read my post regarding baking times!

Notes

These cookies should be a nice rich deep brown.  Meant to be a little dense and crispy as they historically needed to travel well.  For a chewier cookie, a little less baking time will do the trick, if that is what you like.  It won't have as much of that nice caramel flavor you get from browning but still tasty!
Smitten by Big Apple Crumb Cake

Smitten by Big Apple Crumb Cake

By | | Comments 1 comment

Let me rundown the reasons you should make this Apple Crumb Cake…

The original recipe is from Smitten Kitchen, and well, duh, of course, I’m going to make it.

Recommended by Ipso-Fatto, one of my favorite blogs. Her recommendations are SPOT ON. I put any recipe with her ringing endorsement on my bake it, bake it now list.

Apples and a boatload of crumb topping.  What’s Not to Love?

Finally, an excuse to buy yet another baking pan, because everyone knows you absolutely need a 12×5.5 biscotti pan, LOL.

How do you like them apples…in a cake, please

It never ceases to amaze me just how many variety of apples are now available. I snagged a bag of Crimson Crisp apples, along with Pink Ladies, and Jonagolds at the Farmer’s Market.  Back in the day, Red Delicious was the Big Kahuna, the only Kahuna (totally dating myself).  Crimson Crisp are sweet, with just a hint of tartness, an all-around apple good for snacking or baking. Or, feel free to use any apple you like as long as it will hold its shape after baking.

The original recipe calls for 1/2-inch thick slices randomly placed on the batter.  But, I chose to cut my apples in approximately 1/4 to 3/8-inch slices and form two rows of overlapping slices.  Do not cut the apples any thinner as the apple flavor and texture will be lost under the crumbs.  If you use all sweet apples like Golden Delicious, be generous with the lemon juice.

BaBaBaBaBap…Cake On the Bottom

The cake layer is reminiscent of a fine crumb, not quite as dense as pound cake, snack cake  A nice foil for the apples and the topping. The batter is very thick, not really pourable. Scoop it into your pan and use an offset spatula to spread it evenly in the pan.  I used my nifty new biscotti pan (12×5.5 inches) which is equivalent to the called for 8×8 baking pan. The salt and baking powder are sprinkled on the butter, sugar, egg mixture, and blended before adding the flour.  Not sure why, my best guess is to make sure the baking powder and salt are evenly distributed in the batter.

How the Cake Crumb-les

Starting with melted butter makes the crumb topping effortless. I left the crumb in random small pieces which resulted in a pebbly finish which I love.  Squeeze the crumbs together for bigger clumps of topping.  Add nuts, if you like, I tossed in half a cup of chopped pecans for texture and flavor.  It is ALOT of crumble so if that’s not your thang, leave some out.

This is a delicious snack cake that highlights both apples and crumb topping.  Put it on your bucket bake list!

Print Pin
5 from 1 vote

Big Apple Crumb Cake

From Smitten Kitchen, a delicious snacking cake topped with apples and a generous layer of crumb topping.
Course Cake
Cuisine American
Keyword apple, crumb cake
Prep Time 20 minutes
Cook Time 55 minutes

Ingredients

The Apples

  • 1 pound apples, 3 medium or 2 large, peeled, cored, cut into 1/4 -1/2-inch wedges
  • Juice of half a lemon
  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar

The Crumbs

  • 1/2 cup unsalted butter, melted 4 ounces or 115 grams
  • 1/3 cup light or dark brown sugar 65 grams
  • 1/3 cup granulated sugar 65 grams
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 1/3 cups all-purpose flour 175 grams
  • 1/2 cup coarsely chopped nuts, any kind optional

The Cake

  • 6 tablespoons unsalted butter, softened 85 grams
  • 1/2 cup granulated sugar 100 grams
  • 1 large egg room temperature
  • 1/3 cup sour cream 80 grams
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour 130 grams
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • Powdered sugar for dusting

Instructions

  • Heat oven: To 325°F (165°C). Lightly coat an 8-inch square or 9-inch cake pan with butter or nonstick spray and line with parchment paper that hangs over the long sides. Makes it easy to remove the cake after baking.
  • Slice apples into 1/4 min to 3/8 inch thick slices. Toss apples with lemon juice. Mix cinnamon and sugar together and then add to apples. Mix thoroughly and set aside.
  • Make crumbs: Whisk melted butter, sugars, cinnamon, and salt together until evenly mixed. Add flour and mix until it disappears. Add nuts if using. Set aside.
  • Beat butter with sugar until light and fluffy. Add egg, sour cream, and vanilla and beat until combined. Sprinkle surface of batter with baking powder and salt, beat well to combine. Add flour and mix only until it disappears. The batter will be very thick and not really pourable.
  • Scrape batter into prepared cake pan and smooth it flat. Arrange apples on cake, slightly overlapped. Resist the urge to pile all the apples on, single layer of overlapping apples is good. If you pile extra apples on, the cake may not bake evenly. Pour any cinnamon-apple juices from bottom of bowl over apples. Sprinkle crumbs over apple slices. For bigger crumbs, squeeze the crumbs into small fistfuls and break these up into a couple bigger chunks over the cake.
  • Bake the cake until a toothpick inserted into the apples doesn’t hit any crisp spots and comes out fairly clean, about 50 to 55 minutes.
  • Cool to room temperature, if you can bear it, before cutting into squares or wedges. Dust generously with powdered sugar.
  • Cake keeps at room temperature loosely covered in an airtight container for 3 days or in the fridge.

Notes

PSA: Get yourself a scale, soooo much easier 🙂
Golden Fried Rice-Sinfully Delicious (黄金炒饭)

Golden Fried Rice-Sinfully Delicious (黄金炒饭)

By | | Comments 2 comments

I LOVE fried rice. Posted on 3Jamigos are my favorites,  my Dad’s Fried Rice and Kimchi Fried Rice.  Until now, I was very content with these two recipes until…..I came across a video from Lucas Sin, chef/owner of Junzi’s Kitchen in New York/New Haven for Golden Fried Rice.  Golden Fried Rice? Say what?

The key to this dish and why it is called Golden Fried Rice is uncooked egg yolks are mixed into the rice BEFORE cooking.  The egg yolk surrounds each grain of rice, like a protective rain slicker. When the rice is cooked the grains stay separate, and take on this wonderful satiny loose texture and light golden hue.  It’s nuanced but mind-blowing, and that’s coming from a fried rice freak.

Young Guns Breaking the Mold

I follow more than a couple of Asian-American chefs, cookbook authors, and bloggers on the scene now. I’m so impressed with not just their cooking but their ability to utilize social media and non-traditional avenues to highlight Asian cuisine.  They have found ways to navigate and adapt to the pandemic.  I’ve posted about many of these kids and their work.

The new guard includes Lucas Sin, Deuki Hong, Eric Kim, Brandon Jiu, Cynthia Chen McTiernan, Joy Cho… The old guard, who paved the way, include Roy Choi, David Chang, Eddie Huang, and Joanne Chang.  They are not just making great food but highlighting social and environmental issues that impact all of us. 

It has been a difficult time compounded by the anti-Asian sentiment in this country, it’s good to see Asian Americans use their platforms to support the community and bring to light many of the issues that folks of color, not just Asian American faces.  I’m proud to be Asian-American. #veryasian

Going for the Gold-en

I don’t even need to do a rundown of the recipe if you watch this video! But I will.

Mise En Place is the name of the game.

Get all your ingredients prepped before you get near your stove.  This holds true for any stir-fried dish.  Make sure you have all your ingredients cut, and prepped, and your seasonings on hand.  Stir-frying is that point of time where Scotty takes us into warp speed.  So you better be ready to go.

Rules of the Game

After Mise En Place.  Use a large, flat-bottomed pan to stir-fry.  Face it, most of us don’t have stoves that generate enough BTUs to do real wok cooking,  a flat-bottom maximizes the surface area in contact with your flame.

The very basic dish is rice, egg, and the flavor trinity of ginger, onions, and garlic. Oh, and of course, salt and peppa.

Add-itionally

Most people aren’t purists, at least not all of the time. Let’s talk adds.  Anything goes with fried rice, any veggie, any protein, any condiment..it’s all good, which tells you just how perfect fried rice is.  I am no exception, my favorite additions to fried rice are Lop Cheung (Chinese sausage), bbq pork, and shiitake mushrooms.  All adds should be at least partially cooked before adding to the rice.  Because you will add your options right before you plate the dish. Your fried rice is just about done and boom, hit it with diced veggies and protein, give it a minute or so of frying to heat everything through, and you’re done.  That is unless you are adding sauce (catsup (my fav), hot sauce, XO Sauce, Buffalo Wing Sauce per Lucas) which you would add NOW.

Fried Rice is Soul Food, make a bowl, and enjoy.

Print
5 from 1 vote

Golden Fried Rice

Fried rice taken to a new level with the addition of egg yolks to the rice before it is cooked.
Course One dish meals, Rice
Cuisine Asian, Asian-American
Keyword eggs, Golden Fried Rice, Lucas Sin
Prep Time 20 minutes
Cook Time 7 minutes
Servings 4 servings

Ingredients

  • 4 cups chilled cooked short-grain white rice can use long grain, preferably day-old rice
  • 4 large eggs yolks and whites separated
  • 4 Tbsp. vegetable oil divided, plus more for drizzling

Asian Trinity Plus

  • ½ small yellow or white onion finely chopped
  • 1 inch piece ginger peeled, finely chopped almost minced
  • 3 cloves garlic finely chopped
  • 4 scallions white and pale green parts separated, finely chopped, dark green parts thinly sliced,

Flavor Adds

  • 1 tsp Kosher salt to taste
  • 1 tsp sugar to taste
  • 1/8 tsp tumeric if you want to enhance the golden color of the rice, this is the trick
  • white pepper to taste

The Options: Sky's the Limit

  • 1 cup Bbq pork, shiitake mushrooms, Chinese sausage, shrimp, peas, any diced vegetables-squash. Last night's roast chicken, diced. Any of these should be diced and at least partially cooked. This is your chance to clean out the fridge! Add right before the rice is done and stir fry any adds for a minute to heat and combine distribute evenly in the rice. To preserve the texture of the rice, your additions should not be too wet, which is also why you should use pre-partially cooked items..

Instructions

  • Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside.
  • Stir 2 Tbsp oil into egg whites and season lightly with salt. Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
  • Heat 2 Tbsp. oil in skillet over medium-high. Add ginger, stirring, until very fragrant, about 20 seconds. Add yellow onion, season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute.
  • Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed.
  • Now is when you would add extras...veggies, protein, and then condiments. Stir fry additional minute to combine and heat through.
  • Special Shout Out to my favorite: catsup or ketchup, add it now. Start with at least 2-3 tablespoons and then add to taste. Fry to heat and incorporate catsup throughout the rice.
  • Divide among plates and top with scallion greens.

Notes

Note in the video, Lucas mentions a 2:1 ratio of salt to sugar.  I started with even amounts or a smidge more salt, taste, and season to your preference.
This fried rice does not use soy sauce at all.  Most likely due to the color impact of adding soy sauce.  I grew up with fried rice that was coffee with a bit of milk color. My Dad used soy sauce in his rice, a trick he probably picked up from Chinatown chefs.  A simple variation of fried rice starts with butter or rendered chicken fat with dark and light soy to color and flavor the rice...so, so yummy.
Chew On This! Toasted Sesame Cookies

Chew On This! Toasted Sesame Cookies

By | | Comments 2 comments

How’s the New Year’s Resolution thing going?  I’ve gotten strategic, I only make new year’s resolutions that are fun.  That way I stand a chance of actually following through on them.  One of my perpetual resolutions is to make a concerted effort to actually use the many cookbooks I have collected.  Don’t laugh, it may not sound like a resolution but it is.

Olympic Medal goes to….these cookies!

Last night, sitting on the couch, watching Chloe Kim and Nathan Chen do their thing, and flipping through a cookbook (I can multi-task) I wondered (out loud, unfortunately) how many cookbooks I have that I haven’t ever used.  The hubs laughed and said TOO MANY.

The laugh was pure motivation.  I got up, went to the kitchen, pulled out Jesse Szewczyk’s Cookies: The New Classics, and picked his recipe for Chewy Toasted Sesame Cookies.  Sooo making these now, before my resolve fades or I get distracted by Nathan Chen’s final routine.

So glad I did.  These cookies are delectable!  As much as I love SHORTBREAD type cookies, it was time to go back to fam-fav chewy cookies.  These did the trick. Chewy centers, a bit of crispness on the edges….yum, yum.

Not to say I wasn’t happy.  My current OBSESSION is sesame.  Jesse uses toasted sesame oil in these cookies, which ups the flavor game. Sesame oil, sesame seeds…win, win.

These cookies are pretty easy to make…think Snickerdoodle method. Make the dough, chill it, roll it into balls. Roll said balls in black and white toasted sesames, hit it with some sugar, bake and EAT or in my case, inhale.  Really, that good.

If this cookie is any indication…I will be baking a lot out of his book!

Seeds of Sesame Tips

It may seem fussy, I am sure it was a texture chase, the recipe calls for not only butter, but cream cheese, and oil.  A balancing act to make a moist, chewy, soft cookie with a bit of crispness on the edges.

Sesame Oil, Sesame Seeds

You want TOASTED Sesame oil which can be found easily in Asian markets.  The French brand, La Tourangelle makes a tosted sesame oil that is very good.  It’s a little pricier but generally can be found in your larger grocery stores.  I buy toasted sesame seeds at the Asian markets because I go through the stuff in no time flat.  You can buy untoasted seeds and toast them yourself if roasted seeds are not available.

I was able to form the just-made dough into round balls even though it was pretty soft.  But if you chill the dough for 30-60 minutes, makes it easier to work with.

Best thing since sliced bread, ice cream scoops for cookie dough….just saying. I used a 1.6 tablespoon scoop (#40) and sprinkled each cookie with regular granulated sugar.  Raw or Demerara Sugar would work well too.  Baking time was 11 minutes.  The cookies will puff up but fall and create those neat fissures as they cool.

The hubs is not a fan of sesame seeds so I actually baked a couple that I rolled in chocolate sprinkles.  I nixed his request for raisins (Ewww).  The sprinkles were a hit.  Honestly, this dough is so tasty, it would be good rolled in anything…except raisins.

Put these on your bucket list…like now.

Print Pin
5 from 1 vote

Chewy Toasted Sesame Cookies

A delicious, chewy, buttery, sesame cookie from Jesse Szewczyk's Cookies: The New Classics.
Course cookies
Cuisine American
Keyword Chewy Toasted Sesame Cookies
Prep Time 20 minutes
Servings 24 cookies

Equipment

  • 1 #40 ice cream scoop If you don't have one, spoon out 2 tablespoons of dough and roll into round balls.

Ingredients

Dry Stuff

  • 21/2 cups All purpose flour (320gms)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt reg table salt, use 1/8 teaspoon

Fat Stuff

  • 6 tablespoons unsalted butter, softened (85gms) leave the butter on your counter for a couple of hours approximate temp 68 degrees
  • 2 ounces cream cheese, room temp (57 gms)
  • 1 tablespoon TOASTED sesame oil see post for notes on oil
  • 1/4 cup canola oil (60ml)

The Sweet Stuff

  • 1 cup granulated sugar (200gms)
  • 1/2 cup packed light brown sugar (100gms)

Wet Stuff

  • 1 large egg, room temperature
  • 2 tablespoons whole milk (30ml)
  • 1 tablespoon vanilla extract

The Finishing Touches

  • 1/3 cup toasted white sesame seeds
  • 1/3 cup toasted black sesame seeds
  • 1/4 cup granulated sugar

Instructions

  • Preheat oven to 350 degrees. I'm a stickler, I bake one sheet at a time in the middle of the oven. To bake two sheets at a time, set your oven racks in the upper-middle and lower-middle positions of your oven. Line sheets with parchment or Silpat. Preference is for parchment as silicon mats retain more heat.
  • In a medium bowl, combine dry stuff, set aside.
  • In the bowl of a stand mixer fitted with the paddle, toss in the fats, (butter, cream cheese, sesame oil, canola oil), and sweet stuff granulated sugar, brown sugar. Beat on medium speed until smooth and fully blended, about 2 minutes.
  • Turn mixer off and add the wet stuff. Beat on medium speed until light and ribbon-like, about 2-3 minutes.
  • Turn mixer speed to low and gradually add flour mixture, mix until just blended, don't overmix. Rest dough for 10 minutes, it will firm up a bit. If it seems to soft still, chill in fridge for 30 minutes.
  • Using a 1-3/4 inch ice cream scoop (~2 tablespoons), form dough balls, hand- roll each to create smooth round balls.
  • Combine sesame seeds in a shallow bowl. Roll each dough ball in the sesame seeds and place them on parchment-lined sheets 2-1/2 inches apart. Sprinkle with the granulated sugar.
  • Bake 10-12 minutes, turning sheet midway through baking. Bake until golden brown on the edges. Cool cookies on baking sheet for a couple of minutes before removing them to a rack to cool completely.

Notes

Store in an airtight container.
Cast Iron Pan Pizza-Living on the Edge

Cast Iron Pan Pizza-Living on the Edge

By | | Comments 0 Comment

A couple of years ago King Arthur Baking’s Recipe of the Year was Crispy Cheesy Pan Pizza.  Not surprisingly it was delicious.  It became our go-to pan pizza.  But a recipe from Cook’s Illustrated made me stray from the tried and true one.  Don’t laugh, it wasn’t actually the recipe that prompted me to try it,  but my brand spanking new Stargazer Cast Iron Pan.

Dough Meets Edge

What caught my eye, besides “bake in your cast iron pan”, was the copious amounts of cheese (I used a combo of Jack and Cheddar) intentionally sprinkled on the edge of where the dough meets the skillet side.  You end up with this crispy, cheesy, addicting, crunchy layer on your pizza crust.  Think Frico finish to your pizza edge. So good.

Look Ma, no hands!

Got Time?

Ok, like King Arthur’s recipe, this is a no-knead dough, which means, instead of kneading, you have to patiently wait for your dough to develop.  Time instead of muscle for the gluten to develop and for the air bubbles to form to make banging pizza dough.  First, start the day before you want to have pizza.  Make the dough, place it on a pie plate, cover it, put it in your fridge and fuggedaboudit.  12 to 24 hours later it’s time to put your pizza together.  I start my dough at about 2 pm the day before I want to have pizza.

Pizza Day

Next, about 2 hours before serving pull that bad boi out of the fridge. It needs a couple of finishing touches.  While it is sitting there looking pretty, make the sauce, which is super easy.  You don’t even have to cook it.  The recipe calls for using 1/2 the sauce on the pizza. HELLO?  What am I supposed to do with the other half?  I like sauce, I used all of it on my pizza.  I leave it to you.  But if you want to skimp (lol), save the rest for another pizza.

Extra Extra, It’s All About It

The OG recipe is dough, sauce, and cheese, which is yummy…but that doesn’t mean you have to follow it…go ahead, go crazy, EXTRAS.  Keep it veggie-centric and add peppers, onions, or mushrooms.  Sauteed any of them and place on pizza in this order, crust, 1/3 cheese, sauce, extras, remaining cheese.  Carnivores, feel free to add sausage or pepperoni, pre-cooked. I saved some of my extras for the top, just so everyone knows what they are getting on their pizza.

Typical of Cook’s Illustrated, they go the extra mile, in this case, the crispy crust mile.  Check the bottom of the crust after baking, if it needs a little more crisping, throw that brand spanking new cast iron pan on the stove.  Yep, super crispy crust.

This is a pretty darn good pizza, especially if you like crunchy bits of cheese, glorious cheese.

Start today, pizza tomorrow

Whaddaya Waiting For?

Print

Cast Iron Pan Pizza

From Cooks Illustrated Deep Dish Pizza with crispy edges
Course Breads, Main Course, One dish meals, Pie
Cuisine American
Keyword Cast iron pan, Crispy Cheese Pan Pizza, no knead dough
Prep Time 40 minutes
Cook Time 30 minutes
Rest Time 1 day 2 hours

Equipment

  • 1 10 inch cast iron pan

Ingredients

Dough

  • 2 cups bread Flour ; 11 ounces
  • 1 teaspoon Salt
  • 1 teaspoon Yeast ; instant or rapid rise
  • 1 cup Water 105 - 110 degrees

The Sauce

  • 1 can Whole Peeled Tomatoes ; 14.5 ounces
  • 1 teaspoon Extra virgin olive oil
  • 1 clove Garlic ; minced
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Oregano
  • 1 pinch Red pepper flakes

Putting It Together

  • 1 tablespoon Extra virgin olive oil
  • 4 ounces Monterey jack cheese ; shredded 1 cup
  • 7 ounces Whole milk mozzarella cheese ; shredded 1 3/4 cup

The Extras

  • 1 cup Mushrooms of choice! Saute' mushrooms and toss em' on your pizza in between the sauce and cheese
  • 1 cup sauteed Italian sausage, pepperoni, or whatever you like for protein TOTALLY OPTIONAL
  • 1/2 cup diced sweet onions, bell peppers, your choice

Instructions

  • For the dough Start the day before!!!
  • Using a wooden spoon or spatula, stir flour, salt, and yeast together in bowl. Add warm water and mix until most of flour is moistened. Using your hands, knead dough in bowl until dough forms sticky ball, about 1 minute. Spray 9 inch pie plate or cake pan with oil spray. Transfer dough to prepared plate and press into7 - 8 inch disk. Spray top of dough with oil spray. Cover tightly with plastic wrap and refrigerate for 12 - 24 hours.
  • For the Sauce (so easy, no cooking. Ok, or use your favorite marinara, it’s okay)
  • Place tomatoes in fine-mesh strainer and crush with your hands. Drain well, then transfer to food processor. Add oil, garlic, sugar, salt oregano and pepper flakes and process until smooth, about 30 seconds.
  • For Pizza (You will need to start 2.5 hours before eating time)
  • Two hours before baking, remove dough for refrigerator and let sit at room temperature for 30 minutes. Coat bottom of 12 inch cast-iron skillet with oil. Transfer dough to prepared skillet and use your fingers to flatten dough until it is 1/8 inch from edge of skillet. Cover tightly with plastic wrap and let rest until slightly puffy, about 1.5 hours.
  • Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 400 degrees. Spread 1/2 cup sauce evenly over top of dough. Sprinkle Monterey Jack evenly over the border. Press Monterey Jack into side of skillet, forming 1/2 to 3/4 inch tall wall. (Not all cheese will stick to side of skillet). Evenly sprinkle mozzarella over sauce. Bake until cheese at edge of skillet is well browned, 25 - 30 minutes.
  • Transfer skillet to stovetop and let sit until sizzling stops, about 3 minutes. Run butter knife around rim of skillet to loosen pizza. Using thin metal spatula, gently lift edge of pizza and peek at underside to assess browning. Cook pizza over medium heat until bottom crust is browned, 2 - 5 minutes. Using two spatulas, transfer pizza to wire rack and let cool for ten minutes.
Creamy Cashew Udon with Crispy Mushrooms

Creamy Cashew Udon with Crispy Mushrooms

By | | Comments 0 Comment

I’m not a vegetarian but we are making a concerted effort to eat less meat and more veggies.  Good for us and good for the planet.  It’s much easier now with so many cookbook authors, bloggers, and chefs being much more veggie-forward.

The first new year recipe I tried was Cauliflower Steaks with a Smoky Tomato Rub from Cook the Vineyard.  Delicious, off to a good start!  I also received Hetty McKinnon’s To Asia with Love during the holidays.  A nod to her Chinese roots, she has penned a beautiful cookbook that relies on vegetables.  But before I even cracked open the book I found this recipe from her, Creamy Cashew Udon with Crispy Mushrooms, in Bon Appetit.  It’s so good.

The recipe can be broken down into 3 parts.  The creamy cashew sauce, the umami-filled chili crisp, soy, vinegar sauce, and the noodles.

Cashew Sauce

Who knew? Blending cashews with water, garlic makes an amazing, creamy, rich sauce that is the perfect stand-in for heavy cream.

It is super versatile, add herbs and spices for a sauce over roasted vegetables like carrots and broccoli. Or add some tahini for a sesame flavored sauce. Yummy.  I know, cashews can be pretty darn expensive.  I buy mine at Costco or local Indian markets which helps save some buckaroos,

The base sauce is cashews, water, garlic, salt, and a bit of oil.  It’s genius.  The cashews are hydrated first, in hot water, before tossing them in a blender or food processor with other ingredients and whirred into a sauce that provides flavor and a wonderfully creamy, decadent sauce.  Shazam.

Chili Oil

The chili sauce comes together quickly and provides that burst of flavor that brings it all together.  Use your favorite Chili Crisp Oil.  I use either the OG of Chili Crisp Oils, Lao Gan Ma, or Momofuku Chili Crisp.  Hetty McKinnon has a homemade chili crisp oil in her book.  It’s on my bucket list of things to try.

The Noods

Udon noodles are Japanese wheat noodles that are thick and springy.  Often overshadowed by its flashy cousin ramen. It is served in soup, hot or cold, and stir-fried.  My fav is in soup with shreds of beef, Niku Udon, with Aburaage, fried tofu, or simply with an egg.  Here is my Udon primer.  It works really well in this dish, the creamy sauce coats the thick, sticky udon nicely. The noodles have a nice bite that compliments the mushrooms.  BUT, you could use different noodles, keep in mind you’ll want a thicker noodle, one that can stand up to the sauce (so not thin vermicelli noodles).  For a gluten-free option, a wide rice noodle would work well.

Not gonna lie, always going to love meat, but folks like Hetty McKinnon are making it much easier to make our meals much more veggie-centric.  This pasta dish is going in the regular rotation!

Print

Creamy Cashew Udon with Crispy Mushrooms

From Hetty McKinnon an absolutely delicious pasta dish that uses cashews to create a creamy, decadent sauce, it’s vegetarian, it’s vegan, it’s yummy!
Course Main Course, one bowl meal, pasta
Cuisine Asian-American, vegan, vegetarian
Keyword Angel hair pasta, cashew, Creamy cashew sauce, mushrooms, Udon
Prep Time 1 hour 42 minutes
Cook Time 15 minutes
Servings 4 Servings

Ingredients

CASHEW CREAM

  • 1 cup raw cashews
  • 1 garlic clove coarsely chopped
  • 1 Tbsp. extra-virgin olive oil
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Chili Oil

  • 2 Tbsp. Chinkiang or Chinese Black Vinegar
  • 2 Tbsp. chili crisp or chili oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. toasted sesame oil
  • 1 scallion thinly sliced

The Shrooms

  • 2-3 Tbsp extra-virgin olive oil
  • 1 lb. oyster shiitake, crimini, or button mushrooms, cut into bite-size pieces
  • 1 clove garlic finely chopped
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt plus more serving
  • Freshly ground black pepper

Noodles and Garnish

  • 28 oz. fresh or frozen udon noodles Substitute wide rice noodles for gluten-free option.
  • 2 scallions thinly sliced

Instructions

Cashew Cream

  • Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.
  • Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.

Umami Sauce

  • Stir vinegar, chili crisp, soy sauce, sesame oil, and scallion in a small bowl to combine; set soy-vinegar sauce aside.
  • Heat 2 Tbsp. olive oil in a large skillet over medium-high. Cook mushrooms, tossing every minute or so but leaving mostly undisturbed, until mostly golden and crisp, 5–8 minutes, oyster and shiitakes will cook quicker, while crimini and button mushrooms will take a bit longer. Add garlic and kosher salt, cook, stirring often, add additional tablespoon of olive oil if the mushrooms look dry.

Noodles

  • Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions. You can use udon or any wide, thick noodle. For gluten-free option use rice noodles. Drain, reserving 1 cup cooking liquid.
  • Remove half of the mushrooms from the pan. Add noodles and cashew cream to pan with remianing mushrooms cook, stirring and adding reserved cooking liquid a little at a time, until cream is loose and coats noodles. Season with salt and pepper.
  • Divide noodles among bowls, garnish with reserved mushrooms generously drizzle each with reserved soy-vinegar sauce. Top with remaining scallions. Serve.

Notes

You could make this gluten free too!  Use a wheat free soy sauce, like a Tamari Sauce and a rice noodle for the udon. 
Blend the cashew sauce well, preferably use a blender or food processor.  Don’t be timid, you want a nice smooth sauce.

 
Old School Almond Cookies

Old School Almond Cookies

By | | Comments 0 Comment

Growing up in Chinatown the standard plate of cookies found on our table was not Chocolate Chip Cookies, but Almond Cookies.  Found in every Chinese Bakery, these were my favorite cookie, well except for the almond in the center, which I ate around, kids, what do you do.

Phoenix Bakery

Last Roadtrip

One of my favorite Almond Cookies comes from Phoenix Bakery in Los Angeles Chinatown.  It’s been there a long time, three generations of the Chan family (hopefully there is a fourth generation) cranking out cookies and cakes.  Theirs is the quintessential Almond Cookie, crumbly not crisp, nutty, dense but not tough, and distinctly almond-flavored. Growing up, every family trip to Los Angeles included the prerequisite stop at Phoenix Bakery for those pink boxes filled with almond cookies and sweet, sticky butterfly cookies. Right before COVID hit, I drove down to LA for my favorite auntie’s birthday and of course, I stopped at Phoenix Bakery.

An Homage

Every Christmas my brother-in-law’s mother baked boxes and boxes (pink cake boxes of course) of cookies.  We were one of the lucky recipients.  My favorite, her almond cookie. With that first bite, I was transported back to the Chinatown of my childhood.

As a testament to how much I like Almond Cookies, I have multiple almond cookies on 3Jamigos.  The first time I wrote about Mrs. F’s Almond Cookies, I actually included the Almond Cookie recipe from B’s Patisserie in San Francisco.  It’s a luscious almond cookie, buttery, crispy, filled with almond flavor, delicious in its own right, but texturally different from the classic Chinatown Almond Cookie.

Finally, Mrs. F’s Almond Cookies

Why didn’t I make Mrs. F’s cookies from the get-go? Embarrassingly, I had misplaced her recipe.  After an all-out hunt, I finally found it (or did I ask my brother-in-law?).  Well, bottom line, I have it now my little duckies.

After the first batch, I tinkered with the recipe just a little.  The cookies texturally were spot on.   Here is the secret, the texture comes from using lard or shortening.  Yep, no butter in these bad boys.  Hmmm…butter-flavored shortening?  Why not.  This was my inaugural use of butter-flavored Crisco in place of regular shortening.  Judging by the response to these cookies, it worked!  If you have an aversion to butter-flavored shortening, use regular shortening.  If and when I try lard I will report back.  I have no problems using lard, it’s more of an access issue.  I prefer leaf lard which is less processed than the stuff in supermarkets.

Shortening is easy to work with and inherently a little softer than butter. I keep my shortening in the fridge. Beat the dough until light and fluffy 2-3 minutes before adding dry ingredients.

Let’s Go Nutty

The other tweak MORE almond flavor.  I upped the amount of almond extract cause in my book, you can never have too much almond flavor. JK, but I did think the cookies benefitted from a smidge more.

Year of the Tiger

Don’t think cookie season is over!  Chinese New Year is right around the corner and these would be purr-fect in an assortment of goodies to ring in the Year of the Tiger!

Part of the Holiday Cookie Parade
Print Pin

Almond Cookies -like the ones in Chinatown!

This recipe was generously shared with me by my brother-in-law's family. Made with lard or shortening, these are the quintessential Chinese Almond Cookies found in Chinatown bakeries and restaurants. Crumbly, almond-forward, delicious
Course cookies, Dessert
Cuisine Asian
Keyword Chinatown Almond Cookies
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

Dry Ingredients

  • 5 cups sifted flour
  • 1 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 2 1/2 cups Shortening, either reg or butter-flavored 40T (35 T will do)
  • 1 1/2 cups sugar
  • 1 large egg lightly beaten
  • 1.5 tsp almond extract Use up to 2 tsp
  • 1/4 tsp potassium carbonate liquid or 1/4 t baking soda

Finishing Touches

  • 1 egg beaten for egg wash
  • almond halves or sesame seeds garnish

Instructions

  • Combine flour, baking soda and salt, set aside.
  • Cream shortening and sugar till fluffy. Add egg and blend thoroughly. Add almond extract and k+Co3 and blend well.
  • Gradually add flour and stir until well combined. Form round balls (size of small walnut, I use a 1 tablespoon+ ice cream scoop to portion out the dough. At this point, if the dough seems a little soft, chill in fridge for 30-60 minutes.
  • Using a flat bottom glass, dip in a little bit of flour and press dough flat on a cookie sheet to about 1/2 inch thickness. Leave about 1.5 inches between cookies. Brush each cookie with egg wash. Place almond or sesame seeds centered on top.
  • Bake 350 degrees 15 minutes or until slightly golden in color.

Notes

The recipe is easily halved.  A large beaten egg is approximately 3.25 tablespoons, use half for the dough and half for the egg wash.  You have some play with the amount of egg in the dough. I have used a whole large egg in a half recipe and it turns out fine, the cookie is just a bit more fragile. I'd use a small egg in a half recipe.
I like the butter-flavored Crisco in the cookie. Gives a bit more flavor without sacrificing the texture of the cookie.
 
 
Crispy Pan-Fried Shrimp With Cabbage Slaw & Gochujang Mayo-Shrimply the Best

Crispy Pan-Fried Shrimp With Cabbage Slaw & Gochujang Mayo-Shrimply the Best

By | | Comments 3 comments

I came home from work the other day and ANNOYINGLY, with a couple of kids home and the hubster, no one had even thought about dinner.  I mean really, I’m bringing home the “bacon”, the least someone could do is start dinner. But then I remembered we had some raw shrimp left from our hotpot celebration and a head of red cabbage, time for Joy Cho’s recipe for Pan-fried Crispy Shrimp with a Red Cabbage Slaw and Gochujang Mayo.  I have been itching to try it for a while. It sounded very doable (even after working the whole day) and looked stunning.  If it’s anywhere close to as delicious as her Gochujang Pasta, we’d have another winner.

Shred cabbage thinner than this!

Make the spicy mayo first, which is just Kewpie Mayo, Gochujang, Gochugaro, honey, and sesame, so simple, so good. The slaw comes next which means slicing the cabbage and making a quick vinegar dressing. Use a mandolin to shred the cabbage if you have one.  If not, slice as thin as possible.  I took a shortcut (hey, I worked ALL day peeps) and grabbed a bag of Trader Joe’s 10-minute Farro.  My Anson Mills Farro would have to wait for another day. We cooked the farro in dashi which added a nice briny punch that complements the shrimp. Boom, umami boost.

On to the shrimp, a coat of cornstarch before frying gives it a nice crunchy finish.  Hit the shrimp with a generous amount of S & P or Momofuku Savory Salt before frying.

Finish dish with green onions and roasted black or white sesame seeds.  I placed the mayo in a squirt bottle so I could liberally squeeze it all over the top, looks good amirite?  Voila’ a stunning dinner in minutes!

Print Pin
5 from 2 votes

Pan-fried Crispy Shrimp with a Red Cabbage Slaw and Gochujang Mayo

A Pan-fried Crispy Shrimp with a Red Cabbage Slaw and Gochujang Mayo from Joy Cho. Delicious, easy to prepare, absolutley stunning dish!
Course Main Course, one bowl meal
Cuisine Asian-American
Keyword farro, gochujang, red cabbage, shrimp, spicy mayo
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings

Ingredients

Da Grain

  • 1/4 tsp. kosher salt plus more
  • 1 cup semi-pearled farro or wheat berries, rinsed I used TJ's 10 min farroand cooked it in dashi,substitute any grain you like, brown rice, bulgur or even cauliflower rice

Da Mayo Sauce

  • 1/3 cup Kewpie mayonnaise
  • 4 tsp. gochujang (Korean hot pepper paste) Gochujang comes in varying levels of heat, mild, med, hot-picked the one you like
  • 1/2 tsp honey or more to taste
  • 1 tsp. or more gochugaru (coarse Korean red pepper powder)
  • 1/2 tsp unseasoned rice vinegar
  • 1/2 tsp mirin
  • 1/2 tsp toasted sesame oil or more to taste
  • 1/4 tsp Kosher salt
  • Freshly ground black pepper

Da Slaw

  • 1/2 small head red cabbage 1 1⁄2 lb. about 4 generous cups
  • 3 Tbsp unseasoned rice vinegar
  • 2 Tbsp Mirin
  • 2 tsp honey
  • S&P to taste

Da Shrimp

  • 1 lb. large shrimp peeled, deveined, tails removed
  • 1/3 cup cornstarch
  • 2 scallions sliced on the diagonal
  • Toasted sesame seeds for serving

Instructions

Grains

  • Cook 1 cup semi-pearled farro or wheat berries, rinsed, in a medium pot of boiling salted water, maintaining a simmer and stirring occasionally, until tender but not mushy, 20–35 minutes, depending on grain. Drain well and set aside. (Alternatively, skip the cooking and use 2 cups leftover cooked grains.)
  • I cheated, I used 10 min farro from TJ's . Feel free to sub any grain of choice, brown rice or cauliflower rice would be yummy. To enhance the farro I used my favorite dashi mix to flavor the cooking water.

Gochujang Mayo

  • Mix mayonnaise, 4 tsp. gochujang (Korean hot pepper paste), 1⁄2 tsp. honey, 1 tsp. gochugaru, 1⁄2 tsp. unseasoned rice vinegar, 1⁄2 tsp. mirin, 1⁄2 tsp. pure or toasted sesame oil, 1⁄4 tsp. kosher salt, and several cranks of freshly ground black pepper in a small bowl to combine.
    Taste and add more gochujang and gochugaru for a spicier sauce or more honey and sesame oil for a milder version.

Cabbage Slaw

  • Whisk remaining 3 Tbsp. unseasoned rice vinegar, 2 Tbsp. mirin, 2 tsp. honey, and a few pinches of salt and pepper in a large bowl until smooth.
  • Thinly slice 1⁄2 small head of red cabbage (about 1 1⁄2 lb)(about 4 heaping cups.) Add to bowl with dressing and massage cabbage with your hands until softened and evenly coated, about 30 seconds. Taste and season with more salt and pepper if needed. Set aside.

Da Shrimp

  • Spread 1 lb. large shrimp, peeled, deveined, tails removed, out onto a small rimmed baking sheet or large plate. Season liberally with salt and pepper and toss to coat. Return shrimp to a single layer.
  • Sprinkle cup cornstarch evenly over shrimp. Using your hands, press cornstarch into each shrimp so that they’re evenly and fully coated.
  • Heat 1⁄4 cup vegetable oil in a large nonstick skillet over high. Once oil is hot, reduce heat to medium-high and, using tongs, carefully arrange shrimp in a single layer in pan (you may need to work in batches and add more oil). Cook, adjusting heat if needed and turning once, until barely golden brown, about 2 minutes per side. Transfer shrimp to a wire rack.

Bringing It to the Table

  • Thinly slice 2 scallions; set aside for serving.
  • Divide farro among shallow bowls, top with cabbage, leaving any juices from cabbage behind, then scatter shrimp over. Finish with gochujang mayo, toasted sesame seeds, and reserved scallions. Extra mayo can be served on the side.

Notes

Do ahead: Farro can be cooked and gochujang mayo and cabbage slaw can be made 3 days ahead; cover and chill separately.
Chocolate Mochi Brownies (Rice, Rice, Brownie)

Chocolate Mochi Brownies (Rice, Rice, Brownie)

By | | Comments 0 Comment

Mochi Ado about Something.  I tried quite a few mochi recipes this year so it seems fitting that 2021 should end on a sweet rice note.  2021, the year of Mochi muffins, donuts, and now, brownies.  Mochi brownies are delicious!  I found quite a few recipes that were fairly similar and picked one from Kirbie’s Cravings as my starting point.  There are a plethora of recipes out there including one from Fix, Feast, Flair whose cookbook I have and love, Aloha Kitchen.

The Mochi Brownies are not too sweet, have that hallmark stretchy, elastic texture of mochi, intensely chocolate, and just darn delicious.  If you like fudgy, chocolatey brownies, you are going to love these.  Bonus, they’re GLUTEN-FREE and super easy to make.  We are talking spoon, whisk, 2-bowl, done.

Look at that, office clips to hold your parchment in place

Cast of Mochi Characters

Mochi– Sweet Rice Flour aka Glutinous Rice Flour.  NOT to be confused with rice flour.  Go-to brand,  Koda Farms Mochiko Sweet Rice Flour.  Found in most big supermarkets, all Asian Markets and online for an arm and a leg 🤷🏻‍♀️. Bob’s Red Mill also has a Glutinous Rice Flour that can be used.

Cocoa-You can use any kind of cocoa powder in this recipe, natural or dutch-processed.  The Dutch-process cocoa will give you a deeper, darker brownie color.  King Arthur carries both types.  Hershey’s is natural cocoa.

Baking Powder vs. Baking Soda- I used baking powder. I’m not sure it makes a difference.  My logic, since I used  Dutch-processed cocoa which has a neutral pH, I did not have an acid to kick start baking soda.  Baking powder needs heat to activate it not acid.  If you use natural cocoa you could use either baking powder or baking soda.

Liquid- I used whole milk, I haven’t tried it but I’m thinking this recipe would work with milk substitutes, evaporated milk, or coconut milk.  It may change the texture a little.

Chocolate-The brownies are not too sweet and pretty chocolate-y.  Try different chocolates to sprinkle on top, milk chocolate or semi-sweet, chopped from bar form.  Chips don’t melt well and don’t look as nifty as shards of chocolate.  I hit the top at the end with my secret sprinkles, a mix of Maldon Salt, Demerara Sugar and Chocolate Sprinkles.  For a festive look, you can use multi-colored sprinkles!

The Setting: Two Bowls, One Spoon, One Whisk

Literally, the ingredient list is the hard part of this recipe.  Combine the dry ingredients in one bowl and the liquids in another, then add the dry to the wet, mix with a spoon or whisk, bada bing bada-boom, done.  No need to worry about overmixing as Mochiko flour doesn’t have gluten.  The batter will be like a runny pancake batter.  Pour batter into your parchment-lined pan and bake.  That’s it!  An hour later you’re pulling mochi brownies out of the oven.  Cool completely before cutting with a sharp knife.  If it sticks put a little oil or butter on your knife.

 

Rewarded with delicious ooey-gooey chocolate brownies! Cookie #7

Print

Chocolate Mochi Brownies

A gluten-free alternative that is so good you may never go back to traditional brownies!
Course bar cookies, brownies
Cuisine Asian-American
Keyword chocolate brownies, Dark chocolate, Gluten-free, Dairy-free, Mochi, sweet rice flour
Prep Time 15 minutes
Cook Time 1 hour
Servings 16 servings

Ingredients

  • 1 cup mochiko flour
  • 1/2 cup unsweetened cocoa powder Dutch-processed or Natural is fine. Dutch process will give you a deeper, dark brown color
  • 1/2 tsp Instant espresso powder Optional, highlights chocolate flavor
  • 1 cup granulated white sugar
  • 1 ½ tsp baking powder you could actually use baking soda in equal volume, if using natural cocoa which is acidic and will activate the baking soda
  • 5 tbsp unsalted butter melted If you use low fat milk or milk substitute increase butter to 6 T
  • 2 large eggs
  • 12 oz whole milk
  • 1 tsp vanilla
  • 3 tbsp chopped dark chocolate sweeter brownie, use milk chcolate or semi-sweet chocolate
  • Sprinkles! optional but festive!

Instructions

  • Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment paper.
  • In a medium bowl, add mochiko, cocoa powder, sugar and baking powder and espresso powder (optional). Whisk together until evenly mixed.
  • In a large bowl, add melted butter, eggs, milk, and vanilla extract. Whisk until evenly combined and no egg streaks remain. Add in dry ingredients. Mix until blended.
  • Pour batter into prepared baking pan. Sprinkle surface with chopped chocolate.
  • Bake 60 minutes or until mochi is set, there should be no jiggle. A toothpick inserted should come out mostly clean. Remove from oven and top with sprinkles. Cool completely before cutting.

Notes

You can replace whole milk with other milk substitutes. Keep in mind that different milk substitutes may change the texture of the brownies.
Don't even try to cut the brownies before they cool completely!
Store in a sealed container at room temperature for up to 2-3 days.
If you want to make sure you have a nice layer of sprinkles, sprinkle brownies before baking.  Sprinkle flaky salt and sugar when the brownies come out of the oven.