Thanksgiving is Just Around the Corner

Hey guys!

Thanksgiving came a little early for me this year. Last night I had a “Friendsgiving” so, I thought that with thanksgiving coming up it would be a good theme for this week! There are so many different foods people enjoy at thanksgiving and it is known to be a day where you eat until you literally cannot fit anything else in your stomach.

At our friendsgiving, we had ham instead of turkey because it is much quicker to make and an easy alternative. And even though we did not have the typical thanksgiving turkey, we still had many other common thanksgiving foods like mashed potatoes and gravy, stuffing, salad, rolls, and cranberry sauce. With our dinner, most of us drank Martinelli’s sparkling cider, which is almost always a hit. For dessert we had apple pie, pumpkin pie, and vanilla ice cream. All the food was so delicious and it is never a bad thing to have multiple thanksgiving dinners.

Although, because this was a last minute get together, we did not have all the most common thanksgiving foods at our friendsgiving; sweet potato casserole, roasted butternut squash soup, roasted brussels sprouts, and green bean casserole are some other typical foods I see on thanksgiving that are a good addition. Also, when it comes to dessert, specifically at my house, we almost always have pumpkin pie, pumpkin bars, apple pie, and thanksgiving themed sugar cookies (my favorite). I always end up eating way more sugar cookies than I should but I just cannot help it because they are so good. I hope that you all can use some of these food ideas at your thanksgiving this year!






How To: Perfect Yellow Cupcakes

Hello everyone! Since spring has come I wanted to make more sweet foods because honey is something that I real love to cook with during the sunny and hot seasons. Another thing, Since I tend to make a lot of cake recipes I figured it would be a good idea to start from the beginning and make something simple, so this week I plan on sharing a recipe on simple yellow cupcakes. since they are very convenient to eat life becomes much easier and less messier! so I hope you can spare time to create these cupcakes and hopefully you have a nice weekend!



1 3/4 cups cake flour

1 1/4 cups flour

1 3/4 fine or granulated sugar

2 1/2 tsp baking powder

1 tsp salt

1 cup butter, room at temperature

4 eggs

1 cup whole milk

2 tsp vanilla extract



2 cups butter at room temperature

5 cups powdered sugar

2 tsp vanilla extract

1 bag semisweet chocolate, melted




  1. Preheat oven to 350
  2. In a large bowl mix sugar and butter until completely smooth
  3. Mix in eggs and vanilla until mixed well and set aside for now
  4. In in another bowl combine flour, baking powder and salt
  5. Add dry and wet ingredients as well as milk and mix completely
  6. place cupcake liners and baking pan and gently spoon out even amounts to fill cups
  7. Place in oven and bake for 10-15 minutes
  8. once finished let sit and cool for 2-4 minutes





  1. Mix all ingredients together until smooth
  2. Add in extra sugar if needed
  3. at to cupcakes and enjoy!



How To: Cranberry Granola Bars

Hello! This week I wanted to share with you a quick and easy snack to take on the go or simply snack on at home! Everyone is familiar with dried cranberries so I wanted to incorporate one of my favorite fruits into a granola bar. With just a few ingredients you can whip up something that may seem like alot of time and effort but in the end is actually good and easy. hope you guys can make this snack and see you soon.


cooking spray

2 cups oats

1/2 cup honey

1/2 cup vegetable oil

2 tbsp water

2 large egg whites

2 tbsp packed light brown sugar

1 tsp. ground cinnamon

1/2 tsp salt

3/4 cup chopped walnuts

3/4 cup dried cranberries (add chocolate, optional)

Image result for cranberry granola bars

Cranberry Chocolate Granola in mixing bowl


  1. Preheat oven to 350 degrees
  2. Spray pan with cooking spray and set aside
  3. On plate pour oats and heat in microwave for 1-4 minutes until golden brown
  4. In large bowl whisk honey, vegetable oil, water, egg whites, light brown sugar, ground cinnamon, and 1/2 teaspoon salt until completely mixed.
  5. Mix in oats and toasted, chopped walnuts, and dried cranberries (chocolate), transfer onto pan. Using hands, press into even layer.
  6. Bake for 28 to 30 minutes  until golden. Cool and transfer to cutting board cut into bars.


How To: Red velvet cake

Hello! this week I wanted to switch it up a bit and made a dessert that I would not normally eat due to the confusion that I’ve always had from it, many people are familiar with velvet cakes so I wanted to share a red velvet cake recipe. Among cake flavors red velvet is one of the richest and smoothest, with this quick and easy cake or cupcake version spread or make this and hopefully share with your friends and family and enjoy great dessert! Hope you enjoy and have a good day~



2 1/2 cups flour

1 1/2 cups sugar

2 tablespoons baking cocoa

1 tablespoon baking powder

1 tsp salt

1 1/2 cups vegetable oil

1 cup milk

1 tsp vanilla

Red food coloring

2 eggs



1/2 flour

1 1/2 cup milk

1 1/2 cup sugar

1 1/2 butter

1 tsp vanilla




  1. Pre heat oven to 350 degrees
  2. In large bowl mix dry ingredients and slowly add in eggs- mix until combined
  3. Once combined add in milk, oil, vanilla and mix well
  4.  Add food coloring
  5. Pour mixture into pan and bake for 25- 30 minutes
  6. Once baked, set for 10 minutes


Steps (Frosting):

  1. In medium bowl mix flour and milk until completely smooth
  2. Heat in pan on medium heat until thick and creamy
  3. Remove from heat and cool for 10 minutes
  4. In large bowl combine sugar and butter with whisk until lightly fluffy
  5. Add in flour mixture and whisk until smooth
  6. Mix in vanilla and once done frost cake and serve~!



How To: Baked Macaroni

Hello again! this week I will share with you a more savory and well known dish that everyone is familiar with, macaroni. most people usually eat stove top macaroni which is usually easy to make, today I will show you how to make baked macaroni. Another thing, if you are vegan I will share with you a sauce to replace your cheese sauce, and the great this is that this vegan sauce is very easy to make since it only consists of a few ingredients, So hopefully you will have the time to prepare and make this recipe, you guys next week~


2 cups milk

2 table spoon butter

2 table spoon all purpose flour

1/2 tsp salt

1 tsp ground pepper

1 block cheddar cheese, shredded

16 oz macaroni (bag)


Vegan sauce:

1/2 cup cashews

1/4 cup coconut milk

1/2 cup chopped onion

1 cup peeled yellow potatoes

1/4 tsp garlic powder

1 tsp lemon juice

pinch paprika

pinch turmeric

1/4 cup peeled Carrots


download<————–Mac & Cheese ;]



  1. Pre heat oven to 350 degrees
  2. Boil water on stove and cook noodles until al dente
  3. When finished drain and set aside
  4. In a medium pan melt butter and stir in flour, stir continuously
  5. While stirring slowly add in milk and mix until combined
  6. once stirred and heated remove from heat and add in cheese, stir until smooth
  7. Once completely melted pour on cooked noodles, add pepper is desired
  8. With 9×9 inch pan oil pan and pour in macaroni
  9. Bake for 20-30 minutes
  10. Once baked set for 5 minutes or eat hot


Vegan Sauce:

  1. With pot boil water and place carrots, potatoes, cashews, and onions- cook for 10 mins
  2. Once boiled places veggies in blender and blend until, add 3/4 cups of water and blend until creamy
  3. Add spices and mix together
  4. Pour sauce over macaroni and serve







How To: Chocolate Chip Cake

Hello guys! This week I’m going to share with you a recipe that everyone will be sure to enjoy! there are all different types of candies that would be great for this recipe but today we are going to use chocolate chips to create a chocolate chip cake! Even though chocolate is very much favored you may choose to use and alternative such as butter scotch, white chocolate or even caramel. I hope that you enjoy and are able to make this delicious cake whenever you have free time, hope you guys have a great weekend see you next week.


3 1/2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups buttermilk

1 tsp vanilla extract

2 cups brown sugar

1 stick butter

2 large eggs

1 bag chocolate chips


1/2 cup heavy cream

1/2 cup butter

1/3 tsp salt

1/2 cup cocoa powder

1 tsp vanilla extract

4 cups powdered sugar



  1. Preheat oven to 350 degrees
  2. In a large bowl mix flour, baking powder, baking soda, and salt together
  3. Mix in eggs and stir until completely smooth of air pockets
  4. In medium bowl combine buttermilk and vanilla extract, put aside
  5. Slowly add in buttermilk mixture and stir until smooth, tap on surface for air pockets
  6. Pour in chocolate chips and gently fold and stir until combined
  7. With two pans separate and pour into each evenly
  8. Bake for 30-40 minutes                                                                                                    Frosting
  9. In Medium bowl  pour in heavy cream, salt, cocoa powder, vanilla extract and mix until whipped and smooth
  10. Once cake is finished baking set out and rest for 10 minutes
  11. Frost cake and serve~

How To: Simple Halloween cookies

Hello Again! Since Halloween is very near i wanted to share with you all one of my favorite cookie recipes to make not only do they include two of my most favorite things to eat but they are also combined in one cookie! These cookies can be made not just on Halloween but for other holidays as well, so you can make these cookies whenever and add you own design whenever! i would also say that this recipe is so easy because of its use of ingredients and cooking time which is always convenient. So i hope you enjoy this recipe and Happy Halloween see you again soon!


1 cup shortening

1 cup peanut butter

1 cup packed brown sugar

1 cup white sugar

2 Eggs

1/4 cup milk

2 teaspoons vanilla extract

2 teaspoons baking soda

1 teaspoon salt

2 bags Hershey kisses (Milk chocolate candies)

  1. Preheat oven to 375 degrees.
  2. In a large bowl combine shortening, peanut butter, brown sugar and white sugar mix until smooth.
  3. Slowing one by one beat in eggs and stir in milk and vanilla extract.
  4. In the same bowl combine flour, baking soda and salt mix well until blended well and smooth.
  5. With a spoon scoop out spoon shaped balls and mold then more circular and rolls then into extra white sugar- place on pan sheet.
  6. Bake for 10-12 mins
  7. After time is up remove from oven and insert chocolate in the center of each cookie, allow to cool and enjoy!
  8. Bonus! if you want to follow the Halloween spirit you can decorate with orange and green frosting!

Old-fashioned Hermits

Hi guys
Have you ever once wanted to get rid of society in your life? Tired of gossips, rumors, and just people in general? That is probably why many decide to become hermits. They do not have a desire to become part of society no longer. However being a hermit is not as easy as it sounds. So why not have a cookie named Old-fashioned Hermits? They are a spiced cookie and may add some spice to your life!
Try them out when you have the time.

1 cup raisins
2 tablespoons finely chopped crystallized ginger
½ cup unsalted butter
1 teaspoon ground cinnamon
¼ teaspoons ground allspice
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup dark brown sugar
½ cup molasses
2 eggs
1½ tablespoons orange juice
¾ cup powdered sugar
1. Process the raisins and ginger in a food processor until the mixture sticks together, about 10 seconds. Transfer the mixture to a large bowl.
2. Heat the butter in a small saucepan over medium-low heat, swirling the pan occasionally, until nutty brown in color, about 10 minutes. Stir in the cinnamon and allspice, cook for an additional 15 seconds, then remove from the heat. Stir the butter mixture into the raisin mixture until well combined; allow to cool completely.
3. In a small bowl, whisk together the flour, baking soda and salt.
4. Whisk the brown sugar, molasses and eggs into the raisin mixture until thoroughly combined. Using a rubber spatula, fold in the flour mixture (the dough will be very sticky). Cover the bowl with plastic wrap and refrigerate for at least 1½ hours, or up to 24 hours.
5. When ready to bake, adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
6. Divide the dough into quarters. Working with one piece of dough at a time, transfer to a lightly floured surface and roll into a 10-inch log. Transfer to a parchment-lined baking sheet and square off the sides. Repeat with the remaining pieces of dough, placing two logs on each baking sheet.
7. Bake until only a shallow indentation remains on the edges when touched, 15 to 20 minutes, rotating sheets halfway through baking. Allow to cool on the baking sheets for 5 minutes, then transfer the parchment to wire racks to cool completely.
8. In a small bowl, whisk together the orange juice and powdered sugar until smooth. Drizzle the glaze onto the cooled log and let sit until the glaze hardens, about 15 minutes. Cut logs into 2-inch bars. Cookies can be stored in an airtight container at room temperature for up to 5 days.


Roti Buns

Hi guys!

I love coffee. Which probably leads me to why I like bread as well. Coffee with bread is amazing!
But how amazing would it be if bread and coffee was combined? Well Roti buns hit the spot for that! Roti buns is some type of pastry. Basically it is a very soft milky bread bun covered in a cookie pastry like layer that is made out of coffee. Inside the soft airy bread, there is a small slab of butter for a buttery aroma. It is a perfect treat for any bread and coffee lovers.
Here is the recipe to this yummy treat.
Yield: 6-7 buns
7 tablespoons (100 g) butter, softened
1/4 teaspoon pure vanilla extract
1/8 cup (35 g) brown sugar
7 tablespoons (100 g) butter, softened
3/4 cup (80 g) powdered sugar, sifted
1 extra large egg, lightly beaten
1 tablespoon instant coffee powder
1/2 tablespoon hot water
1-1/2 cup (100 g) all-purpose flour
2 cups (250 g) bread flour, sifted
1-1/2 tablespoons (10 g) powdered dry milk, sifted
1/4 cup (37.5) white sugar
1/2 teaspoon (3 g) salt
1 teaspoon (4 g) yeast
1 egg, slightly beaten
1/2 cup (135 g) water or milk (do not use powdered milk if using milk)
2 tablespoons (30 g) butter, softened
For the filling: Beat butter in electric mixer on medium speed with paddle attachment for 3 minutes. Blend in vanilla and brown sugar. Spoon mixture into a bowl and refrigerate until firm.
Divide mixture into 1″ balls. Keep refrigerated until ready to use. (I used my cookie scoop for my portions.)
For the topping: Beat butter and powdered sugar in mixer on medium speed with paddle attachment until mixture is light and fluffy, about 5 minutes. Dissolve the 1 tbsp coffee powder in 1/2 tbsp hot water. Gradually beat in the egg and coffee in mixture. Sift all-purpose flour onto mixture and mix on low speed until combined. Refrigerate until ready to use. (Take it out of the refrigerator and leave out for 5 minutes before you use the topping).
For the dough: Sift together bread flour, white sugar, powdered milk (if using water instead of milk) and salt. Mix in electric mixer with dough hook for 1 minute. Mix in yeast. Add water (or milk) and egg. Mix on low speed for 1 minute. And then mix on medium speed for 8 minutes, use a spatula as needed to scrape bowl. Add the butter and mix until a soft, smooth and elastic (not sticky) dough forms, about 5 minutes. You may add bread flour as needed. Remove dough and shape into a ball.
Divide dough into 6-7 equal portions (about 73 grams each). Roll each portion into a ball. Cover and leave to rest for 10 minutes.
To assemble: Flatten a ball of dough with the palm of your hand. Place a ball of filling in the center of the dough.
Gather the edge and pinch to seal. Make sure you seal well or the filling will leak out during baking. Pat into shape and placed in a baking sheet with parchment paper or silicon mat. Repeat with remaining portions of dough. Place each bun about 3 inches apart on tray. Cover and let it rise (proof) for 45 minutes until almost double in size.
Preheat oven to 400 degrees F (200 degrees C). Pipe the topping (make sure it’s been out of the refrigerator for at least 5 minutes for ease of piping) on the buns in a spiral, starting from the center.
Bake for 12 to 15 minutes or until buns are lightly brown.

Pineapple Upside down cake

Hi Guys!

There seems to be different variations of sweetness in this world. Like chocolatey sweet, sour sweet and much more. Pineapple upside down cake is one of those sour sweet cakes. This cake is also for very causal events. I hope you like the recipe.


1/2 medium pineapple, peeled, quartered lengthwise, and cored
6 tablespoons (85 grams) unsalted butter
3/4 cup (145 grams) packed light brown sugar

1 1/2 cups (190 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon (15 ml) dark rum
1/2 cup (120 ml) unsweetened pineapple juice
2 tablespoons (30 ml) dark rum for sprinkling over cake

Special equipment: A well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan.

Preheat oven to 350°F (175°C).

Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.

Serve cake just warm or at room temperature.

Do ahead: Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.

Double Espresso Roll Cake

Hi guys!
Cakes in general are a seeming classic for everyone. You present cakes for special occasions. But sometimes circular cakes can be burdening especially if it is a casual event. Also, decorating cakes can be a hassle. So there comes a roll cake! A roll cake is a much more simpler version of a cake. But it contains the same taste quality of a cake! Also, roll cakes are more casual and they do not have the hassle of decorating because you just roll the sheet cake.

Double Espresso Roll Cake
1 cup sifted flour
½ teaspoon salt
½ cup sugar
½ tablespoon baking powder
1 tablespoon espresso powder
¼ cup light olive or grapeseed oil
6 tablespoons hot brewed espresso coffee
4 egg yolks
4 egg whites
¼ teaspoon cream of tartar
¼ cup sugar

Preheat oven to 350°F. Line a jelly roll pan with parchment paper.
In a bowl of standing mixer, combine flour, salt, ½ cup sugar, baking powder, and espresso powder. Make a well in the center and pour in oil and hot coffee. With the paddle attachment, beat mixture on medium low for 3 minutes. Continue mixing, adding egg yolks one at a time, blending well after each addition, until thoroughly mixed. Transfer into another bowl and set aside.
Wash the bowl very well and wipe dry, or use another bowl. Put in the egg whites and cream of tartar. Beat with wire whisk attachment at medium speed until frothy. Gradually add the ¼ cup sugar, beating until mixture is stiff and glossy.
With rubber spatula, gently fold one fourth of beaten egg whites into batter, scraping bottom of bowl, until lightly blended. Gently fold the batter into the rest of the beaten egg white. Pour evenly into the prepared pan and smooth top with an offset spatula. Bake for 20 to 25 minutes.
Turn the cake out on a towel lightly sprinkled with powdered sugar. Peel off the parchment paper. Starting from the narrow side, roll the still warm cake with the towel and leave on a wire rack to cool completely. Unroll the cake and transfer onto a parchment paper. Spread with a thin layer of Espresso Buttercream Frosting and reroll the cake, frost the outside of the roll. Refrigerate for at least 2 hours before slicing. Keep leftover slices in the refrigerator or freezer.

Espresso Buttercream Frosting
2 large egg whites, at room temperature
1/8 teaspoon salt
½ cup brewed espresso coffee
11 tablespoons plus 1 tablespoon sugar
12 tablespoons butter, cut into 1 tablespoon pieces and softened
1 tablespoon espresso powder

Put egg whites and salt in the bowl of a standing mixer with the wire whisk attachment.
Stir together brewed coffee and 11 tablespoons sugar in a heavy saucepan until sugar is dissolved, then bring to a boil over moderate heat, without stirring, brushing any sugar crystals down side of pan with a pastry brush dipped in water.
When syrup reaches a boil, start beating egg whites at medium-high speed until frothy, then gradually add remaining tablespoon sugar and espresso powder and beat at medium speed until whites just hold soft peaks. Do not beat again until sugar syrup is ready.
Meanwhile, attach candy thermometer on the saucepan and continue boiling until syrup registers 238°F. Immediately remove from heat and with mixer at high speed, slowly pour hot syrup in a thin stream down side of bowl into whites, beating constantly. Beat, scraping down side of bowl with a rubber spatula, until meringue is cool to the touch, about 10 minutes. It is important that meringue is properly cooled before proceeding. With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. Continue beating until buttercream is smooth. Mixture may look curdled before all of the butter is added but will come back together by the time beating is finished.
[url=][img][/img][/url][url=]FB_IMG_1429741315196[/url] by [url=]Sunmoonju[/url], on Flickr

Brioche with chocolate chips

Hi Guys!
So as you guys most know, I do like chocolate.
But I also do like bread
So I decided to share this recipe!
It is basically a Brioche bread dough with chocolate chips inside. Brioche originates from France and thanks to it’s high egg and butter content, the buns are fluffy, rich, and light.
It is absolutely delicious!
I hope you enjoy it!

Brioche Rolls with Chocolate
1 pound Brioche dough*
1/4 cup semisweet chocolate chips, chopped chocolate or Nutella

Egg Wash
1 large egg yolk
1 Tbsp water
Turbinado sugar

Line a baking sheet with parchment paper. Flour board or counter well and dust dough with flour. Use floured hands to quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating dough as you go.

Use a floured bench scraper to cut dough into eight 2-ounce portions. Spoon a teaspoon of chocolate or Nutella in the center of each portion; pinch ends to seal. Flip rolls over (seam-side down) and use bench scraper to shape into a round. Place rolls two inches apart on baking sheet; cover loosely with plastic wrap and let rest at room temperature for 40 minutes. In the last 20 minutes, preheat oven to 350°F.

Whisk egg yolk and water together in a small bowl; use a pastry brush to gently glaze the top of the rolls; sprinkle with turbinado sugar. Bake for 20 minutes, until rolls are deep golden. Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool slightly before serving.

Brioche Bread dough recipe*****


125ml warm milk
3 tablespoons/70g sugar
10g dried yeast
4 eggs
500g flour
2 teaspoons salt
175g butter, cubed (remove the butter from the fridge 30 minutes before you want to start. Butter needs to be slightly soft.)
1 egg, beaten (for egg wash)


Combine the milk, sugar and yeast in the bowl of a free-standing mixer and allow to stand for 5 minutes until the mixture is creamy and start to froth slightly.
Add the eggs and beat well until the eggs are well incorporated and the mixture is light and creamy.
Slowly add the flour and salt with the mixer running until the flour has been incorporated.
Allow to knead at medium speed for a minute.
Slowly add the cubes of butter and knead for another 5 minutes.
The dough will begin to pull away from the sides of the bowl and will cling to the paddle.
Remove the dough and place in a buttered bowl.
Cover with clingwrap and allow to rise for 2 hours.
Place in the fridge and allow to stand overnight.
The next day, remove the dough from the fridge and allow to come to room temperature.
Divide the dough in half and place in greased loaf tins.
Allow to rise for another 2 hours.
Pre-heat the oven to 180°c. Brush the loaves with the egg wash.
Bake the loaves for 40-45 minutes until the loaves are golden brown and sound hollow when tapped.
Remove from the oven and allow to cool.

Butter Mochi Recipe

Hi guys!
It’s hard to deny a chewy cookie, chewy brownies, chewy…
CHEWY yes, it seems that chewy just makes everything taste better.
I’m also a fan of chewy food as well.
Have you ever had any rice cakes? Not the popped kind, but those rice cakes that are dense that has been made out of pounded sticky rice or glutinous rice powder.
I also like cake. But chewy cake doesn’t really seem to come together. Cake is supposed to be fluffy and flaky and moist. (Yes I do hate the word moist as well but there is no other way to replace this word). However, it seems that it is possible in some cultures. In Hawaii, they make this Butter Mochi recipe. It’s basically like pound cake but made out of glutinous rice flour. It is definitely delectable. So I suggest you to try!

Butter Mochi
2 cups milk
1 can coconut milk
1 stick unsalted butter, melted
5 large eggs
1 tablespoon vanilla extract
1 1/2 cups sugar
2 cups (16 oz or one box) mochiko flour
2 tsp baking powder

1. Preheat oven at 350 degrees.
2. Whisk together milk, coconut milk, melted butter, eggs, and vanilla extract in a large bowl. In a separate bowl, sift together sugar, mochiko flour, and baking powder.
3. Gently mix together wet and dry ingredients until fully incorporated. There may be a few lumps, but if mixed for a few more seconds should dissolve on their own.
4. Pour into a lightly greased 9×12 baking dish.
5. Bake for 1 hour at 350 degrees, until brown at the edges and golden brown on top. Sometimes it needs extra time, especially if you like the edges to be particularly crispy. The batter will also rise significantly, but will settle after cooling.

Cheese Rolls

Hi guys!


1/4 cup lukewarm water
1 cup warm milk (100 – 110°F)
2 tablespoons olive oil
2 whole eggs, lightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoons fine salt
1 teaspoon garlic powder
2 garlic cloves, minced
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
2 1/4 teaspoons (1 packet) instant yeast
4 1/2 cups (20 ounces) bread flour
1/4 cup grated Parmesan cheese

Combine the water, milk, 1 tablespoon of the oil, eggs, sugar, salt, garlic powder, garlic, rosemary, thyme, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.

Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.

Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of oil. Sprinkle the rolls evenly with the parmesan cheese. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.

Preheat the oven to 375°F.

Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.
I hope you enjoy!