Saturday, July 5, 2014

Red White and Blue

Why, hello there!  Happy 5th of July! Only one day late!  I got very messy in the kitchen yesterday making some fourth of July themed MOCHI! Needless to say my counters are covered in potato starch.

Inspired by the mochi master our friend Jenn, who makes fantastic baked goods at one of the local natural foods stores Kale's, I decided to try my hand at a different type of baked good.  And use up some of the six pounds of mochiko in my pantry.

I wanted to make this cake but the idea of all those layers and icing... Not to mention I was out of shortening and powdered sugar.

SOOOooOooOOOo I made this delightfully mild berry mochi.


Red White and Blue(berry) Mochi

makes one 9 x 13 inch pan, about one and a half inches thick

2 boxes mochiko
2 c water
2 c vanilla almond or soy milk

1 c sugar
1 c frozen strawberries
1 c frozen blueberries
6 t vegetable oil
1 t vanilla extract
red and blue food coloring, if desired
potato starch

Preheat oven to 350 degrees. Line a 13 x 9 inch pan with parchment paper and oil the pan/parchment. 

1.Combine about 11 oz of mochiko and 1/3 c sugar together in a bowl.  In a measuring glass combine the blueberries 1 cup of almond milk and 1 cup of water and 2 t of vegetable oil.  Using a immersion blender or a regular blender blend the berries and liquid (and food coloring if using).  Add to the dry mixture and stir until combined.  Pour into the baking pan and smooth into an even layer.  Cover pan with foil and bake for 30 minutes.

2. Clean your bowl/blender/measuring glass/spatula etc.

3. Measure another 11 oz of mochiko add 1/3 c sugar, 1 c almond milk, 1 c sugar, 2 t vegetable oil and vanilla.  Mix throughly.

4. Remove pan from oven uncover and pour the white layer over smooth over evenly.  Cover with foil and return to the oven for 20 minutes.

5. Repeat Step 1. with strawberries instead of the blueberries.  Once the 20 minutes us up pour the red layer oven the white layer smooth, cover and bake for another 90 minutes.

6. Remove and let cool completely in the pan.

7. Cut using a plastic knife. Be sure to dust all surfaces with potato starch.  Roll each piece in potato starch to prevent from sticking.




Friday, March 1, 2013

Whoa... Giles Belley Organic Factory

Ok. So I know I tend to disappear and then promise to update and then never. But this stopped me in my tracks. Before I makes excuses I must share.

Giles Belley is a French designer making things to put in your home that are--get this-- made of agricultural waste.  Not only are they beautiful, but functional and such a creative way to recycle. Sleek modern planters and fragrance diffusers are among the pictured designs. And how beautiful are the accompanying drawings?

It's things like this that make me wish I had studied Industrial Design or Art.  It's true, I must start making some work before my soul begins to shrivel up.

Thursday, February 7, 2013



It's been awhile.

A lot has happened in the past few months. Something like this:

I lov--lived on a farm for two and a half months. Met my match. Walked down the aisle as a maid of honor. Sorted, packed and boxed up almost all of my material possessions. Hugged my beloved parents good-bye and flew 6,000 miles across the Pacific to embark on this thing we call life.

And here I am. Gainfully employed full time, getting settled in our still empty house at the back of a valley.

Oh, did I forget to mention... I've moved to Hawai'i.

More soon.


Monday, November 26, 2012

That's Clutch

Remember when people used to say that?

I do.

Good thing I've grown up so much since then.

Packing is proving more complicated than I anticipated. Why does everything always take longer than you want it to? Oh. Right.


Top to bottom:

Collina Strada Nico
Madewell Camera Clutch
J. Crew Invitation Clutch
Top Shop Clean Zip Front Clutch

Images: Collina Strada, Madewell, JCrew, Top Shop

Tuesday, November 20, 2012


Check out cutie (& friend) Alex aka the Breakfast Bachelor and his adorable video!

Wednesday, November 7, 2012

Everything that...

I don't know where or when was the first time I saw the Sabre Glitter teaspoons, but since then I've been drooling. I watched them sell out at LEIF and then on GILT. I know shame on me. I just couldn't justifying buying home goods for a home I don't have... Plus, I've now officially joined the ranks of the unemployed college educated (To be fair, I am applying for things like mad, but it's really hard to interview for immediate openings from 6,000 miles away!). Never the less, the glitter teaspoons are back at LEIF (though they raised the price by $4, ridiculous) but I won't be buying them there. I'm just hoping and praying that GILT has them again!

Seriously, these are golden and glittery and wonderful and I want them!

I did manage to get my little paws on the tart server. One day I'll post pictures of something delectable I make and serve with the server. And I'm seriously considering the cake knife...

Well. Ta ta for now.

Image via Leif Shop

Better than a Chewy Bar

In order to stay sane, and make sure the man is eating properly (no more Jack in the Box!!!) I've made some (healthy) granola bars. Not that over-sweetened crap from the grocery store.

At this point in my cooking career, I'm feeling like a bit or a rebel. Recipes? Who needs those! Rogue cook in the house!

Anyways, I browsed a bunch of recipes last night in my election insomnia. (Well, I did shut the computer around 9:30, so maybe not exactly insomnia, but I did get ready and into bed at at 8:00 sharp!)

After looking at (of course) Smitten Kitchen and also Alexandria's Kitchen  I still felt like those recipes weren't quite what I wanted... In my head I was thinking, chewy, fruity but not too sweet (sugar still has the same dreaded effects on some adults, just like little kids).

Also, we love ginger and I thought it would add a nice touch.

Here's what I came up with:

Grown-Up Granola Bars

2 cups rolled oats
1 1/2 cup shredded coconut (if you want less sweet use unsweetened)
1/4 cup sunflower seeds
1/2 cup slivered almonds*
1/4 cup candied ginger minced
1/4 cup dried cranberries
1/4 cup dried tart cherries
1/4 cup dried apricots diced
1/2 cup flaxseed meal
1/4 cup sesame seeds
1/3 cup almond butter**
1/3 cup honey
1/4 cup brown rice syrup***
1 T vanilla extract
1/4 t salt

Preheat your oven to 300 degrees. Tear a pice of parchment about 12" wide. Combine the oats, sunflower seeds and almonds spread into a 13x19" baking pan and toast, stirring half way about 20 minutes.

While the oats are toasting chop your apricots and candied ginger. In a large bowl combine the ginger and apricots with the shredded coconut, cherries, cranberries, sesame seeds and flax meal, toss together.

In a small sauce pan on low heat the almond butter, vanilla, brown rice syrup and honey. Wisk to form a homogenous caramel looking syrup (it should be rather viscous). Do not let it boil! Just mix until it's uniform.

By now your oats should be toasty, dump the oat nut mixture into the dried fruit mixture, toss together. Take a quick moment to grease your 13x19" pan and then line it with the parchment (think of the parchment and pan making a cross shape, the parchment is meant to hang off the longer side of the pan it is really just a sling so you can pull the bars out easier at the end).

Dump your (still warm) sweetener syrup into the oat-fruit mixture and mix! Make sure all the oats and fruit and evenly coated. Press evenly into your lined, greased baking pan.

Bake in your oven for 10 minutes, then turn your oven off and let the pan sit in there for 20 minutes more. Remove, let cool and cut into bars, squares whatever the heck you like!


PS. My cousin asked if these could be nut free and I say DUH!!! (Let's not go into how many diet restricted friends I have.)

Here would be my substitutions:
*Instead of almonds use more sunflower seeds or pumpkin seeds or dried fruit! Or really, anything! Mini choco chips?
**for almond butter I would use 3T coconut oil or another soil shortening (margarine, Earth Balance... gasp, even... butter) and then add another 1/2 cup flax meal, wheat bran or oat flour (just whizz some oats in the food processor).

*** In an effort to move away from corn products I favor brown rice syrup. But regular old Karo Light will work here too.

Remember cooking is really about ratios, so keep the amount of filling:fats:sugar the same and you'll be golden!