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)
Preheat oven to 350℉. In a large bowl, add rice flour, sugar, baking powder, and salt and mix until combined.
In a separate bowl, mix milk, eggs, and vanilla until fully incorporated.
Pour the wet mix into the dry ingredients, and stir until combined.
Melt the butter, and add the coconut milk and butter into the dough and mix until smooth.
Grease your pan.
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.
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
Preheat your oven to 350℉. In a medium bowl, whisk together flour, baking powder, and salt until combined. Set aside.
In a separate bowl, beat the sugar (white and brown), peanut butter, and butter until light and fluffy.
Add vanilla and egg, and mix until combined.
Add the dry ingredients to the wet mixture, and fold until combined.
Separate mixture into ¼ cup large scoops, and move onto a baking tray.
Bake for 10-15 minutes, or until golden brown.
Remove from the oven and use a fork to make indents on the top of the cookies in a square pattern.
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)
In a medium bowl, combine flour, cocoa powder, espresso powder, and baking soda. Whisk until combined.
In a large bowl, cream together sugar and butter until light and fluffy.
Add egg and vanilla extract, and mix until combined.
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.
In the meantime, mix powdered sugar, water, corn syrup, vanilla extract, and salt until smooth for the icing.
Add your desired amount of food coloring to the icing, and mix until the color is the same throughout.
Preheat your oven to 350℉ and sprinkle flour on a clean counter to roll out your dough.
With a rolling pin, flatten the dough until the dough is about ⅛ of an inch thick.
Using a cookie cutter or knife, cut out cookies to the desired shape.
Place on a cookie sheet, and bake for around 10 minutes, or until cookies look golden brown (depending on size)
Place on a cooling rack and wait until completely cool.
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.
The Prospector staff took a mini field trip to Chocolate Fish Coffee Roasters on Freeport Blvd. Each of us tried something off the menu and have provided our thoughts:
3.5/5 stars
I ordered an iced “Mango Tango” tea from Chocolate Fish, this is my review:
I generally enjoy tea much more than coffee, so I opted for just that. Perhaps it was because I got it iced rather than hot, but I thought the flavor was bland. Not bad though, but for a drink called “Mango Tango” you’d expect more of a mango flavor. Overall it was very refreshing and I enjoyed it for what it was!
3/5 stars
Having passed by this place multiple times in the last few years and hearing many raving reviews from students, Chocolate Fish did not live up to its expectations for me. Maybe it’s because I’m not a big coffee nor tea drinker, but the only good thing about the place for me was the baked goods.
3.25/5 stars
I got an Iced Mocha and a Chocolate chip cookie, here are my thoughts:
I usually like chocolate and coffee. When I first received my items I thought they would be really good. However, when I tried the iced mocha I thought it was too strong and bland. It tasted a little too much like just water and mocha. But I still enjoyed it sip by sip. Then I tried the cookie. It was good but I would’ve preferred it warm. Overall, it was good but probably won’t get the same order.
4.5/5 stars
I recently had the pleasure of going out for a coffee run with my staff from the Prospector, and we had a blast. We all had some laughs, cries, and maybe even some delicious coffee. However, I cannot review what Chocolate Fish is known for because I did not order a coffee and instead, I ordered a Matcha ice drink. And it was quite delicious and it was not what I was expecting coming from a matcha. Though I love Japanese food and culture, I do not consider myself a Matcha individual, but I wanted to try something new. The drink was delicious! Though most people do not like matcha, I would say to give this one a try.
3.5/5 stars
Chocolate Fish is a comfortable cafe that offers a variety of healthy snacks and drinks. Although I failed to capture pictures of my two other items, I remembered to take a picture of the avocado toast I had ordered. Based on looks, the cafe was modern and chic, the interior consisting of blue, gray, and white. Upon looking at the menu, I was confused and impressed with the healthy beverages and food they sold. It was cold out so I wanted to order something to warm me up. I decided to get a hot cocoa with marshmallows and a blackberry scone. I never had a scone before, but I heard they were good. It was pretty dry, but overall alright. After my drink, I decided to get some avocado toast, which cost seven dollars. I was hungry so I decided to add an egg for an additional two dollars. Don’t get me wrong, it was tasty but not worth ten dollars.
2/5 stars
I got the green tea from Chocolate Fish. Here is what I thought about it: It wasn’t really my cup of tea, literally. I tried to sweeten it a little, but it didn’t make any difference. I don’t really enjoy regular tea and coffee like that only if it’s sweet tea or from Starbucks. But, my snack which was a croissant was really very good! I love croissants. I would’ve rather it heated or something but it still was good.
4/5 stars
I got a blended mocha and banana bread, which were both delicious. Here are my thoughts:
I wanted something sweet, so I opted for a blended mocha because I figured it would be like a frappuccino. It was not as sugary as I was expecting, but I still enjoyed it. The banana bread was my favorite part of the meal. It was heated up after I ordered it and had a subtle banana flavor, which complemented the chocolate chips in the bread too. Overall, my two choices paired very nicely and I had a great experience.
4/5 stars
I got a macchiato with caramel and banana bread. These are my thoughts on my order: I’d say the coffee was a 10 out of 10 with no doubt. I was kind of going for a Starbucks type of drink and it didn’t disappoint. It wasn’t too sweet, but it wasn’t too bitter or strong either. I’d say it was just right. On the other hand, I thought the bread would have more flavor, don’t get me wrong it did have flavor but not what I was expecting. It had something green in it, not sure exactly what that was. There were also chunks of bananas which I was not so big of a fan of. Overall it kinda disappointed me. I’d say I would go back for the coffee but for sure not the banana bread.
4/5 stars
I got the iced white mocha, and I was pleasantly surprised! I usually absolutely hate white chocolate, but the syrup they used didn’t really taste like white chocolate. It gave the coffee a nice creamy flavor, and it wasn’t too sweet. Plus, coffee usually gives me a stomach ache, but not with this drink. Overall, it was really good!
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
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.
Whisk together sugar, flour, salt, espresso powder, and powdered sugar into a medium bowl and mix until combined.
Once the butter is slightly warm, add cocoa powder, and mix.
To the butter mixture, add eggs, water, and vanilla extract, and mix until combined.
Add the dry mixture to the wet ingredients, and fold in until almost combined
Add chocolate chips, and fold in.
Grease a baking pan with nonstick spray or butter.
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)
Preheat the oven to 400 degrees F.
In a large bowl, beat together brown sugar, white sugar, and butter until light and fluffy.
Add vanilla extract, then add eggs and beat until creamy.
In a separate, medium, bowl, whisk together flour, cinnamon, salt, and cream of tartar until combined.
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.
In a small bowl, add remaining sugar and cinnamon and mix until combined.
Make 2 tablespoons worth of dough into balls and put in the sugar mixture.
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)
In a large bowl mix butter, brown sugar, salt, and white sugar until light and fluffy.
Add egg and vanilla and beat until fluffy.
In a separate bowl, whisk together flour, cocoa powder, and baking soda until combined.
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.
With a spatula, fold in the chocolate chips.
Refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°F
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.
With your hands, roll the dough ball in the sugar until completely coated.
Repeat and place dough on a baking sheet.
Bake for 10-12 minutes and allow to cool for at least 15 minutes before eating.
Today I will be showing you how to make this delicious cheesecake that my dad and my aunts have shown me how to bake. It is a delicious but different kind of cheesecake, the recipe has been passed down to me by my family.
TOOLS:
• bowl
• mixer
• spoon
• store bought pie crust
• blender
INGREDIENTS:
• 5 eggs
• 1 condensed milk (as much as you think you’ll need)
• 1 can of evaporated milk
• 1 bar of cream cheese
• vanilla extract (as much as you think you’ll need)
BEFORE MAKING THE MIXTURE:
Preheat your oven to 375 degrees
STEP 1:
Add in all the ingredients in a medium/ Large bowl
STEP 2:
Mix it all together with a mixer
If the consistency looks like this with cream cheese chunks in it still
STEP 3:
You get out a blender and pour it all into the blender so you get a better consistency of the mixture. Blend until you think it is good enough.
STEP FOUR:
Take out your pie crust, two of them
STEP 5:
Pour the mixture of the cheesecake into the pie crust evenly
STEP 6:
Once they are both evenly poured into the pie crust you can now put them in the oven, preferably the middle rack
STEP 7:
Bake for 45-48 minutes, you need to take it out and check on it once it hits the 45th minute and if it needs more time pop it back in for another 2-3 minutes
STEP 8:
Take them both out and let them chill in the fridge/freezer for a bit
This spicy cucumber salad is a super popular Korean banchan, or side dish, that is perfect for any Korean meal. It’s also extremely simple to make. All of the ingredients can be adjusted to fit your taste, so feel free to add more or less of any ingredient.
This dish is one of the first side dishes I was taught to make by my mother. It may seem like a small thing, but preparing Korean food is something that brings me closer to my Korean heritage. Growing up in a Korean-American household as a half-white, half-Korean girl, I had never really felt accepted by either side of the family. I didn’t look like the white side of my family, making me the odd one out. On the other hand, it felt like my fully Korean relatives were looking down on me for not knowing how to speak Korean, and for my brown hair which was easily noticed in the sea of my black-haired relatives.
Even today, not being “Asian enough” has been a struggle. However I am still trying to connect with my culture through Korean food and learning the language. Hopefully this recipe will connect with people who want to learn about Korean culture.
Ingredients
2 Persian or English cucumbers
1 green onion
1 tablespoon salt
½ tablespoons gochugaru (Korean chili flakes)
1 teaspoon sugar
2 teaspoons rice vinegar
½ teaspoon sesame oil
Steps
Cut cucumbers into thin slices.
Add salt and massage it into the cucumbers. Set aside for around 30 minutes.
In the meantime, cut your green onion. (I recommend using kitchen scissors.)
After the 30 minutes have passed, squeeze the water out of the cucumbers into a separate bowl and discard.
Add the sugar, vinegar, sesame oil, green onion, and gochugaru together. Mix well.
(Optional) Wait for around 15 minutes for the cucumbers to absorb more flavor.
Chocolate chip cookies are one of the most classic treats around. Ever since I was a kid, my grandma and I would make them all of the time. But with this recipe, we no longer have to make boring chocolate chip cookies. The brown butter takes the cookie to a whole new level, adding a caramel-like taste and a chewy texture. You will not be able to have just one of these cookies. They’re suitable for just about any event or occasion, and I’ve heard nothing but good things from friends and family about them. This recipe is originally from tasty.co, but I’ve made my own little changes to it.
Tips
Browning butter may seem daunting, but it’s not as difficult as it seems. Here are my tips on browning your butter.
The bigger the pan you use, the faster the butter will brown.
Be sure to leave out a bowl before beginning to brown the butter, so you can quickly pour the butter out of the pan to stop it from cooking.
Once the butter begins to brown, it will foam up, making it hard to see how brown the butter is. Move the foam aside to see how brown it is.
It is imperative to not over mix your dough. Over mixing results in a hard, tough cookie. Here are some tips I follow to avoid overmixing.
Add ⅓ of dry mixture at a time.
Only mix until just combined. It is alright to leave some unmixed flower in your dough, as it will be mixed in when you add the chocolate chips.
Ingredients
1¾ cups all-purpose flour
1 cup (2 sticks) unsalted butter
1 cup brown sugar
½ cup white sugar
1 large egg
1 large egg yolk
1 teaspoon baking soda
2 teaspoons vanilla extract
1 teaspoon instant espresso (or coffee powder)
½ cup semi-sweet chocolate chips
½ cup walnuts (optional)
2 teaspoons kosher salt (plus more for sprinkling)
1. Preheat the oven to 350°F.
2. Now, we’ll brown the butter. In a medium saucepan, melt butter over medium heat.
3. Stir constantly, making sure to scrape the bottom and sides of the pan. As the butter begins to boil, keep a close eye on it.
4. Once the butter takes on a golden-brown color, and has a nutty, caramel scent, take it off of the heat immediately. Quickly pour into a bowl, and put it into the fridge to cool. We want the butter to still be liquid and around room temperature (this will take around 15 minutes).
5. In a separate, medium sized bowl, sift together flour, baking soda, and salt. Set aside.
6. After butter is sufficiently cooled, put the butter, sugars, espresso powder, and vanilla extract into a large bowl.
7. Add egg and egg yolk, and mix until incorporated.
8. Slowly add ⅓ of the flour mixture at a time, mixing until just incorporated. Repeat until all of the flour mixture is incorporated.
9. Fold in your chocolate.
10. Make the dough into about ⅓ of a cup balls, put on a baking sheet and bake for 12-14 minutes.
11. Transfer to a cooling rack and let cool for at least 15 minutes.
