Pumpkin Mochi

Isn't it great that you can turn any flavor into mochi? This one's for all those Fall and Pumpkin Spice lovers.

Ingredients

Dry:

1 box mochiko

2 cups sugar

2 tsp baking powder

2 tsp Pumpkin spice or a mixture of 1 1/2 tsp cinnamon and 1/2 tsp clove

Wet:

4 beaten eggs

2 tsp vanilla

1 big can of Pumpkin (29 oz)

1 can evaporated milk (12 oz)

2 blocks melted butter

Directions

1. Preheat oven to 350 degrees.
2. Mix together all the dry ingredients.
3. Mix together the wet ingredients.
4. Combine wet and dry mixture.
5. Pour into a 13 x 9 pan and bake for an hour.
6. Once cooled and eaten, repeat steps 1- 5 as much as desired.

Skimpy Chimpy Milkshake

Here's a healthy version of a Chunky Monkey. Not only is does this give you energy (like scary amounts) it's also healthy....and it tastes like ice cream!

Ingredients

4 Frozen Apple Bananas

Big glob of Almond Butter (see recipe for Almond Butter)

Sprinkle of Cacao Nibs

1 cup Almond Milk

1/2 - 1 tsp. cinnamon or chai powder

Blend it all together for a sweet and satisfying snack or dessert that won't add pooch to your pouch.

Fauxtail Soup

I named this Faux tail soup because the real recipe would use ox tail but because it's either hard to find or too expensive for most of us I changed to a cheaper cut of beef. This is one of those extremely easy meals to make as long as you have a little extra time. This meal is great for when you're feeling a little crummy or the weather is a bit chilly. Well, actually I'm making this tonight and it's the middle of summer so... It's delicious anytime!

Serves 4-6 people

Ingredients

3-4 pounds beef short ribs or chuck steak, cut into pieces
1 can beef broth
1 can chicken broth
Water
5 star anise (or more to your liking)
4 inch piece of ginger (2  inch grated for topping, 2 inches smashed to go into the broth)
1 onion thinly sliced
1 Bok choy chopped into thin strips
1 bunch Cilantro, chopped
1 bundle of Long rice or Pho noodles soaked in hot water cut in half

Directions

1. Brown meat in pot then add enough water to cover and boil for 30 minutes on medium high.
2. Add chicken and beef broths, smashed ginger, and star anise, and onions.
3. Simmer on medium low for 1 1/2 hours.
4. Meanwhile, soak long rice or pho noodles in hot water and cut them in half
5. Once the 1 1/2 hours of cook time is up add in your noodles and remove from heat.
6. Serve with grated ginger, bok choy, and cilantro for toppings.
7. Eat over rice and find your happy place :-)

Magic Cookie Bars

Recipe from Mrs. Katir's 8th grade Home Ec class. So magical they disappear!

Ingredients

1 package crushed graham crackers
1 stick melted butter
2 cups semisweet chocolate chips
1 1/2 cups chopped macadamia nuts or walnuts
1 can sweetened condensed milk
1 1/3 cups shredded coconut

Directions

1. Preheat oven to 350 degrees.
2. Place crushed graham crackers in a 13 X 9 pan then pour over the melted butter.
3. Next pour on the chocolate chips.
4. On top of the chocolate goes the nuts.
5. Next, pour the condensed milk on top.
6. Sprinkle the coconut all over the top.
7. Bake for 25 minutes or until top gets slightly golden.
8. Let cool, then cut into bars.

Thai Lemongrass Chicken (Domka Guy)

Sawatdee! This recipe is from my favorite Thai tutor, Wilowan.

Ingredients

5 lbs. Boneless, skinless Chicken thighs

3 sprigs Lemongrass, with slices that don't go all the way through

piece of Thai Ginger, crushed 

6 Kaffir lime leaves

lime juice (about 2 Tbsp)

1 can coconut milk

4 eggplants, chopped into bite size pieces

1 container mushrooms, sliced

salt/pepper

Directions

1. Cook chicken in pot until not pink then drain fat.
2. Add in coconut milk, lime leaves, lemongrass, and ginger then cook over medium high heat for 15 minutes. 
3. If thick, add a little water.
4. Mix in chopped eggplant, sliced mushrooms, and lime juice then simmer for another 8-12 minutes. 
5. Season with salt and pepper then serve over rice!

Red Velvet Cheesecake

If I lived on Oahu I'd be FAT. Why? Because they have the Cheescake Factory. I just want to hurry through dinner so I can feast one one of the many flavors of cheesecakes. I fell in love with the Red Velvet Flavor because it had the perfect balance of cake and cheesecake so it wasn't overly rich. Here is my edition of their cheesecake.

Photo to come 

Ingredients

Red Velvet Layers

Use Moisest Cake recipe using Red Velvet cake mix and chocolate pudding.

Cheesecake Layers

2 packages cream cheese
2 eggs
1 teaspoon vanilla
1/2 cup sugar

Directions

1. Bake the cake in 2 springform round pans and cheesecake in 1.
2. Refrigerate cake and cheesecake for a few hours then layer the cake with red velvet on top and bottom and cheesecake in the middle. 
3. Top with homemade cream cheese frosting. 

Apple Bread Pudding

Adapted from my idol Jean Hee's book, "Hawaii's Best Local Desserts." It's warm, cinnamony, and there's surprise chunks of apples inside. It's the perfect dessert with a fresh scoop of vanilla ice-cream :-)

Makes for 13x9 pan

Ingredients

1 1/2 loaf Sweet Bread, ripped up into pieces

4 cups milk

1/2 stick butter melted

3/4 cup sugar

4 eggs, beaten

1 teaspoon vanilla

1 1/2 teaspoons cinnamon

1 can Apple Pie Filling (or make your own!)

Directions

1. Preheat oven to 350 degrees.
2. In a big bowl mix the milk, vanilla, eggs, sugar, cinnamon, and melted butter.
3. Add in the bread to soak in all the liquid.
4. Pour half of the bread pudding into a greased 13 x 9 pan, add in the can of apple filling, then top with the rest of the bread pudding,
5. Sprinkle the top with more cinnamon.
6. Bake for 30 minutes or until top is golden.
7. Eat with vanilla ice cream and enjoy the best sense we have TASTE! 

This dessert makes good breakfast too! It's just like French Toast!

Corn and Bean Salsa

I remember the weekend I learned to make this very vividly. I had to take my Praxis test to become Elementary Ed certified and I sat in a room circling bubbles for 5 hours straight. Waiting at my friend Lauren's house in Washington was the salsa. Luckily, I passed the dreadful test and scored this delicious recipe! Adapted from Lauren Kayahara's mom! Thank you!

Ingredients

1 can each
Corn
Pinto Beans
Black Beans
Water Chestnuts

Red Onion chopped
Tomato chopped
Cilantro chopped
Avocado chopped
squeeze of lemon/lime
Salt/pepper

1/2 cup Apple Cider Vinegar

Directions

1. Mix together all the canned goodies.
2. Pour cider over the ingredients and let marinate for an hour.
3. Right before serving add avocado, onions, tomatoes, salt, pepper, lemon/lime, and cilantro.
4. Serve with some tortilla chips and you will be addicted!!

Chocolate Mac Nut Shortbread Cookies

Adapted from my mom's dear friend Mrs. Nero.
As amazing as soft and chewy cookies are, every so often everyone craves a crispy cookie!

Ingredients

1 1/2 blocks butter
1 1/2 blocks margarine
1 cup sugar

2 cups flour
1 teaspoon baking soda

1/2 cup chocolate chips
1/2 cup macadamia nuts

Directions

1. Preheat oven to 275 degrees.
2. Cream sugar and butters until white.
3. Add flour and baking soda.
4. Stir in nuts and chocolate.
5. Drop onto ungreased cookie sheet (they will spread so leave in a high blob).
6. Bake for 30 minutes, cool and let crispify!

Cocoa Mochi

Went to a party in Washington knowing only a few people but a few minutes after I plopped these babies on the table I knew everyone. Yes, these are pretty wonderful!

Ingredients

Dry

1 box mochiko (1 pound sweet rice flour)
1 3/4 cup sugar
5 Tablespoons cocoa powder
1 Tablespoon Baking Soda
1 handful chocolate chips (optional)

Wet

2 eggs
1 can coconut milk (13.5 ounces)
1 can evaporated milk (12 ounces)
1/4 cup butter (1/2 stick)

Directions

1. Preheat oven to 350 degrees.
2. Mix all the dry ingredients.
3. Mix all the wet stuff.
4. Combine it all together and pour into a 13 x 9 pan.
5. Bake for an hour. 
6. Serve warm. Do not put in the fridge or it will get hard. Will be good for two days max so eat it fast!