Author: Paige Coleman

Many think mochi is just those little balls of ice cream wrapped in chewy skin, but mochi can be so much more than that. This chewy rice cake is super easy to make so it’s great for anybody that hasn’t made mochi before. Like traditional red bean paste or blue raspberry, Mochi can be just about any flavor. My favorite though is this Hawaiian butter mochi. It’s creamy, crunchy, and chewy, so what’s not to love? To make these even better, I like putting the dough into muffin tins to get those crispy edges in every piece. 

Ingredients

• 1 pound sweet rice flour
• 1 stick butter
• 2 cups sugar
• 2 teaspoons baking powder
• 2 cups whole milk
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 can unsweetened coconut milk
• 2 teaspoons salt
• ½ cup shredded coconut (optional)

1. Preheat oven to 350℉. In a large bowl, add rice flour, sugar, baking powder, and salt and mix until combined.

2. In a separate bowl, mix milk, eggs, and vanilla until fully incorporated.

3. Pour the wet mix into the dry ingredients, and stir until combined.

4.  Melt the butter, and add the coconut milk and butter into the dough and mix until smooth.

5. Grease your pan.

6. Pour dough into the prepared pan and sprinkle with coconut if desired. Bake for around 1 hour or until golden brown and crispy on top.

7. Let cool, and enjoy!

Peanut butter. It’s a debated food, as I’ve heard from most people that they either love it or hate it. And some are sadly allergic to it. If you couldn’t tell, I love it. It has such a strong, distinct flavor that is like no other. I feel so bad for those who have peanut allergies, as they can’t regularly eat something I think is a wonderful invention. I also feel bad because peanut allergies can be deadly, which is probably the point I should’ve mentioned first, but oh well. Anyways, if you’re a fellow peanut butter lover, these easy cookies are perfect for you.

Ingredients

• 1 ½ cups flour
• 1 cup (2 sticks) butter
• 1 cup peanut butter (preferably smooth)
• ½ cup brown sugar
• ½ cup white sugar
• 2 teaspoons vanilla extract
• 1 large egg
• ¾ teaspoons baking powder

1. Preheat your oven to 350℉. In a medium bowl, whisk together flour, baking powder, and salt until combined. Set aside.

2. In a separate bowl, beat the sugar (white and brown), peanut butter, and butter until light and fluffy.

3. Add vanilla and egg, and mix until combined.

4. Add the dry ingredients to the wet mixture, and fold until combined.

5. Separate mixture into ¼ cup large scoops, and move onto a baking tray.

6. Bake for 10-15 minutes, or until golden brown.

7. Remove from the oven and use a fork to make indents on the top of the cookies in a square pattern.

8. Allow to cool, and enjoy!

Ahh, Valentine’s Day. 

Some love it, some hate it, but I love it. Pink and white are some of my favorite colors and hearts are just so cute to me. It’s a day to celebrate the love you feel for your partner or any of your other loved ones. You don’t need a significant other to celebrate Valentine’s Day in my opinion. Going out with friends and appreciating them and the love you share for each other is such a nice way to spend your time. Sure, you can show your love for another person any other day, but having a whole holiday centered around love can remind us to appreciate one another. And if you don’t have a plan to give anyone Valentine’s Day presents, then these adorable heart-shaped cookies are perfect for you.

Ingredients

For the cookie dough:

2 ¼ cups all-purpose flour (Remove 3 tablespoons of flour as well)

½ teaspoon baking powder

¼ teaspoon salt

3 tablespoons cocoa powder

¼ teaspoon espresso powder

1 large egg

¾ cup unsalted butter

2 teaspoons vanilla extract

For icing:

3 cups powdered sugar

½ teaspoon vanilla extract

2 teaspoons light corn syrup

4 tablespoons water

¼ teaspoon salt

Food coloring (optional)

Sprinkles (optional)

1. In a medium bowl, combine flour, cocoa powder, espresso powder, and baking soda. Whisk until combined.

2. In a large bowl, cream together sugar and butter until light and fluffy.

3. Add egg and vanilla extract, and mix until combined.

4. Pour the dry mixture into the wet ingredients and mix until just combined. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

5. In the meantime, mix powdered sugar, water, corn syrup, vanilla extract, and salt until smooth for the icing. 

6. Add your desired amount of food coloring to the icing, and mix until the color is the same throughout.

7. Preheat your oven to 350℉ and sprinkle flour on a clean counter to roll out your dough.

8. With a rolling pin, flatten the dough until the dough is about ⅛ of an inch thick.

9. Using a cookie cutter or knife, cut out cookies to the desired shape.

10. Place on a cookie sheet, and bake for around 10 minutes, or until cookies look golden brown (depending on size)

11. Place on a cooling rack and wait until completely cool.

12. Once cooled, use a knife to spread icing on the cookie and add your sprinkles. Place back on the cooling rack to allow the icing to dry.

13. Enjoy!

What’s more classic than a brownie? I’m sure you’ve seen thousands of recipes, but this one is actually worth making. A major problem I find with brownies is that they all taste the same. If it’s from a boxed mix or a bakery, the difference is negligible. But the main ingredient that elevates this brownie’s flavor is one thing: the brown butter. It gives a rich, nutty, caramel flavor to the brownie, which makes them incredibly addicting. So, ditch your old recipe and try these out for a change. 

Ingredients

• 1¼ cups white sugar
• ¾ cup all-purpose flour
• ⅔ cup cocoa powder
• ½ cup (1 stick) unsalted butter
• ½ cup powdered sugar
• ½ cup chocolate chips
• A pinch of salt
• 2 large eggs
• ½ teaspoon espresso powder
• 2 tablespoons water
• 1 teaspoon vanilla extract

1. Preheat the oven to 320, and put butter into a medium saucepan to brown over medium heat. Stir constantly, making sure to scrape the sides and bottom of the pan. Continue to heat until the butter begins to boil and take on a brown color. Remove from heat and place into a large bowl to cool.

2. Whisk together sugar, flour, salt, espresso powder, and powdered sugar into a medium bowl and mix until combined.

3. Once the butter is slightly warm, add cocoa powder, and mix.

4. To the butter mixture, add eggs, water, and vanilla extract, and mix until combined.

5. Add the dry mixture to the wet ingredients, and fold in until almost combined

6. Add chocolate chips, and fold in.

7. Grease a baking pan with nonstick spray or butter.

8. Spread batter in pan, and bake for 35 minutes.

9. Take out of the oven and allow to cool.

10. Enjoy!

Is there anything more festive than cinnamon-baked goods? I don’t think so. Apple pies, gingerbread, and of course, snickerdoodles, It’s the season for spiced everything. They just warm the heart and soul so incredibly well. These snickerdoodles should be able to make you feel warm inside as well.

Ingredients

• 2 sticks (1 cup) unsalted butter
• 1 cup white sugar (Plus 2 tablespoons for rolling)
• ½ cup brown sugar
• 2¾ cup all-purpose flour
• 2 teaspoons cream of tartar
• 2 teaspoons vanilla extract 
• 1 teaspoon salt
• ½ teaspoon cinnamon (Plus 2 teaspoons for rolling)

1. Preheat the oven to 400 degrees F.

2. In a large bowl, beat together brown sugar, white sugar, and butter until light and fluffy.

3. Add vanilla extract, then add eggs and beat until creamy.

4. In a separate, medium, bowl, whisk together flour, cinnamon, salt, and cream of tartar until combined.

5. Add dry ingredients to the butter mixture 1 half at a time, and mix until just before fully combined. Repeat with remaining dry ingredients until fully combined.

6. In a small bowl, add remaining sugar and cinnamon and mix until combined.

7. Make 2 tablespoons worth of dough into balls and put in the sugar mixture.

8. Coat each ball thoroughly with the sugar mixture.

9. Bake for 10-12 minutes.

10. Let cool for at least 30 minutes before eating.

1. Enjoy!

Since Christmas is coming up, what’s more festive than cookies that look like snowballs? These chocolate crinkle cookies are named such for their distinct crack in the center. These are perfectly dense, delicious, and decadent. 

Every family has their own Christmas traditions and while my family doesn’t take Christmas too seriously, we make sure to have a fun time nonetheless. Most people celebrate Christmas on the 25th, but we celebrate on the 24th in the evening. My late grandpa did this, so we decided to keep that tradition in memory of him. My family keeps our gatherings small with only immediate family. Every Christmas, we always eat cheese ravioli in tomato sauce. Why? Well, honestly I’m not sure. No turkey, mashed potatoes, or anything like that. We do have the usual apple pies and cookies though. Whatever you choose to do during this holiday season, I wish you a happy holiday and a great new year!

Ingredients

• ½ cup (1 stick) unsalted butter
• ½ cup white sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 cup chocolate chips
• A pinch of salt
• ½ cup powdered sugar (for rolling)

1. In a large bowl mix butter, brown sugar, salt, and white sugar until light and fluffy.

2. Add egg and vanilla and beat until fluffy.

3. In a separate bowl, whisk together flour, cocoa powder, and baking soda until combined.

4. Now, add half of the dry mixture to the wet ingredients, and mix until just combined. Add 

the other half of the dry ingredients, and mix until almost combined.

5. With a spatula, fold in the chocolate chips.

6. Refrigerate for at least 4 hours or overnight.
7. Preheat the oven to 350°F
8. Pour your powdered sugar into a small bowl, and make balls out of the dough (about 2 tablespoons). Add them one at a time to the powdered sugar.

9. With your hands, roll the dough ball in the sugar until completely coated.

10. Repeat and place dough on a baking sheet.

11. Bake for 10-12 minutes and allow to cool for at least 15 minutes before eating.

1. Enjoy!