Butter Mochi

Butter Mochi

When I was growing up surrounded by family, mostly all were Filipino, this yummy dessert was called Bibinka.  It’s soft and sticky in the middle with a bit of coconutty crust on top.

When my family moved to Hawaii back in the late 1970’s what we called Bibinka was called Butter Mochi.  They are essentially the same thing and whatever you call it it’s delicious!

I looked up the recipe for both Butter Mochi and Bibinka and they are very similar.  In fact when I make it I often interchange the recipes.  My kids and grandkids love it which ever recipe I use.

Both ingredients use Sweet Rice Flour which can be purchased at an Asian Market.   They also so use coconut milk which again can be  purchased at the Asian Market.

Butter Mochi

Ingredients:

1 Box Mochiko Flour (Sweet rice flour)

2 Eggs, beaten

1/2 Cup melted butter

1 Tsp. Baking Powder

1 Tsp. Vanilla

1 3/4 Cup Sugar

1 Can Coconut milk

1 Can Evaporated Milk

1/2 Cup Water

Directions:

Oil a 9 x 13 baking pan.

Pre-heat oven to 325 degrees.

Mix all ingredients together in a large bowl.

Pour into baking pan.

Bake for 1 hour and 15 minutes or until toothpick inserted in the middle comes out clean and the middle is firm.

Cool and cut into squares.

 

Butter Mochi
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Cajun Butter Shrimp & Sausage Skewers

Cajun Butter Shrimp & Sausage Skewers

We love these skewers for many reasons: they’re FULL of flavor, they’re hearty, and most of all, they provide the PERFECT bite. Sausage + shrimp = a match made in Cajun heaven. It’s like Jamalaya on a stick! If you dig this, you gotta add cajun butter pasta to your list—another sure-fire winner.

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

1 lb. shrimp, peeled and deveined
4 andouille sausages, sliced into 1/2″ thick rounds
1/4 c. melted butter
1 tbsp. lemon zest
Juice of 1 lemon (about 2 tablespoons)
1 tbsp. freshly chopped thyme
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.

2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers. Repeat until all shrimp and sausage is used.

3. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices. Season with salt and pepper, then brush all over skewers.

4. Heat grill or grill pan to medium. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.


Cajun Butter Shrimp & Sausage Skewers
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Cajun Butter Shrimp & Sausage Skewers
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Madeleines

Madeleines

Madeleines are those dainty little shell shaped cakes from the Lorraine Region of Northeast France.  They get their distinctive shell shape from the specialty pans (Madeleine Pans) they are baked in.

These buttery French cakes are loved at our house.  My grandkids love to snack on them just the way they are.  But you can dust them with powder sugar or dip them in melted chocolate if you want.  I also use them in parfaits and trifles.  They are truly very versatile.

I love the shell shape, I feel that they add an elegant touch to tea parties or any dessert.  But if you don’t have a madeleine pan don’t worry.  You don’t have to rush out and buy one!  You can bake your madeleines in mini muffin pans, they’ll look and taste just as good!

As yummy as they are you’d think they’d be difficult to make, but they’re not.  Basic Madeleines require just 5 ingredients which you probably already have at home.  You can whip up a few dozen in less than an hour.  They’re so delicious and impressive that your friends and family will think you spent the day baking them!

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Madeleines

Ingredients:

4 Eggs

1 Cup Sugar

2 Tsp. Vanilla

1/2 Tsp. salt

2 Cups Flour

1 1/4 cup melted butter

Powder sugar or chocolate melts for garnish (optional)

Directions:

Preheat oven to 375 degrees.

In your stand up mixer (or use a handheld one if you don’t have a stand  up one) beat eggs and sugar together until smooth.

Beat in vanilla and salt.

Gradually add flour to the egg mixture  until the flour is incorporated in the mixture.

Gradually add melted butter using a steady stream.   Beat until well combined.

Spoon batter into each shell on the madeleine pan or each cup on a mini muffin pan.  You don’t have to spread them they’ll melt into the mold nicely.  If you prefer spoon the batter in a large ziplock bag, snip of a corner and squeeze the batter on to the pans.

Bake for about 12 minutes or  until golden brown.  Remove from oven and cool for a few minutes then gently remove from pans.

You can sprinkle them with powder sugar or dip them in melted chocolate.

Store in airtight containers at room temperature for up to 2 days or you can freeze them and thaw at room temperature when you need them.


Madeleines
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Madeleines
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CHEESY GARLIC PRETZELS

CHEESY GARLIC PRETZELS

I’m a big fan of those hot soft pretzels that they sell at malls. I have trouble walking by these kiosks that sell those deliciously salty twisted pieces of baked dough without stopping for a pretzel or two. I’m sure you know how expensive they can get, specially after you add the dipping sauce and drink! Then it gets really costly if you have to buy pretzels for the family.

Well I’ve started making them at home! I know you think it hard, messy, and time consuming. What with letting the rising, blanching, rolling, and shaping of the dough it does sound pretty daunting. But what if you can whip up a batch in about an hour?

Yup this recipe makes a batch of 8 pretzels (more or less depending on the size you make) in about an hour from start to finish. The best part it they cost pennies to make and taste just like the ones at the mall! (At least that’s what my grandkids say, and they love mall pretzels!)

These pretzels are a variation of my Basic Pretzel Recipe. I just added the cheese and garlic!

By the way these pretzels do not require blanching in a baking soda bath. You use an egg wash and it’ll have the same look and texture as store bought!

====================================================================================================

CHEESY GARLIC PRETZELS
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CHEESY GARLIC PRETZELS
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Instructions
  1. Fit your standing mixer with the dough hook.
  2. Combine first 3 ingredients in mixer bowl and mix for about a minute. It’s ok with there are clusters of yeast. Let rest for 5 minutes.
  3. In a large bowl stir together 3 cups flour and salt.
  4. Add flour mixture to the water yeast mix.
  5. Knead for 2 minutes. If dough is too sticky add remaining 1/2 cup flour 1/4 cup at a time until dough no longer sticks to the sides of the bowl.
  6. Add cheese, parsley, and garlic powder. Combine well.
  7. Let rest 15 minutes
  8. Preheat oven to 425degrees
  9. Turn dough onto lightly floured surface and knead for about a minute.
  10. Form into a ball.
  11. Using a sharp knife cut ball in half.
  12. Take first half and cut in half again so you have 2 smaller sections
  13. Cut each section in half to make 4 sections
  14. Repeat with second half. You should end up with 8 sections of dough.
  15. Roll each section into a 25” rope. Make rope thickness as even as possible. Take end of rope and hold away from you, twist together about 3” from each end. You should have a circle on the bottom part of rope that is closer to you. Separate the ends and bring towards you, gently pinch either end into the circle part close to you.
  16. Form all sections into pretzel shapes.
  17. Whisk egg and water together in a shallow bowl.
  18. Dip both sides of each pretzel into egg wash.
  19. Arrange pretzels onto a baking sheets covered with parchment paper or a silicone mat.
  20. Bake 10 minutes, rotating baking sheets half way thru cooking time.
  21. Melt butter and brush onto each pretzel then sprinkle with sea salt.
  22. Bake another 5 minutes.
  23. Remove from oven and cool on racks.
  24. Serve immediately or store in ziplock bags at room temp for 3 days. Pretzels can be frozen up to 3 months.
Recipe Notes

If you like to dip your pretzels, these Cheesy Garlic Pretzel are yummy dipped in my Basic Marinara Sauce. They’re an awesome combination!

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BASIC PRETZEL RECIPE

BASIC PRETZEL RECIPE

Like me are you a fan of those hot soft pretzels that sell at malls? Do you have trouble walking by these kiosks that sell those deliciously salty twisted pieces of baked dough? If you are then you know how expensive they can get, specially after you add the dipping sauce and drink! Then it gets really costly if you have to buy pretzels for the family.

Well if your a serious pretzel lover and want to save a few bucks you need to start making them at home! I know you think it hard, messy, and time consuming. What with letting the rising, blanching, rolling, and shaping of the dough it does sound pretty daunting. But what if you can whip up a batch in about an hour?

Yup this recipe makes a batch of 8 pretzels (more or less depending on the size you make) in about an hour from start to finish. The best part it they cost pennies to make and taste just like the ones at the mall! (At least that’s what my grandkids say, and they love mall pretzels!)

So let’s start with a basic pretzel recipe. It can easily be turned into any flavor you want by adding you favorite topping like cinnamon sugar or Parmesan cheese!

By the way these pretzels do not require blanching in a baking soda bath. We’ll you an egg wash and it’ll have the same look and texture as store bought!

====================================================================================================

BASIC PRETZEL RECIPE
Print Recipe
BASIC PRETZEL RECIPE
Print Recipe
Instructions
  1. Fit your standing mixer with the dough hook.
  2. Combine first 3 ingredients in mixer bowl and mix for about a minute. It’s ok with there are clusters of yeast. Let rest for 5 minutes.
  3. In a large bowl stir together 3 cups flour and salt.
  4. Add flour mixture to the water yeast mix.
  5. Knead for 2 minutes. If dough is too sticky add remaining 1/2 cup flour 1/4 cup at a time until dough no longer sticks to the sides of the bowl.
  6. Let rest 15 minutes
  7. Preheat oven to 425degrees
  8. Turn dough onto lightly floured surface and knead for about a minute.
  9. Form into a ball.
  10. Using a sharp knife cut ball in half.
  11. Take first half and cut in half again so you have 2 smaller sections
  12. Cut each section in half to make 4 sections
  13. Repeat with second half. You should end up with 8 sections of dough.
  14. Roll each section into a 25” rope. Make rope thickness as even as possible. Take end of rope and hold away from you, twist together about 3” from each end. You should have a circle on the bottom part of rope that is closer to you. Separate the ends and bring towards you, gently pinch either end into the circle part close to you.
  15. Form all sections into pretzel shapes.
  16. Whisk egg and water together in a shallow bowl.
  17. Dip both sides of each pretzel into egg wash.
  18. Arrange pretzels onto a baking sheets covered with parchment paper or a silicone mat.
  19. Bake 10 minutes, rotating baking sheets half way thru cooking time.
  20. Melt butter and brush onto each pretzel then sprinkle with sea salt.
  21. Bake another 5 minutes.
  22. Remove from oven and cool on racks.
  23. Serve immediately or store in ziplock bags at room temp for 3 days. Pretzels can be frozen up to 3 months.
CINNAMON SUGAR PRETZELS
  1. Make the pretzels using Basic Pretzel recipe but omit coarse sea salt.
  2. Instead mix 2 tbs ground cinnamon with 1 tbs sugar.
  3. When pretzels come out of the oven brush with melted butter and sprinkle with cinnamon sugar. Cool and serve.
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