Pumpkin Spice Mochi

I had pumpkin mochi at a hot pot restaurant while in China and I've been craving it ever since. This recipe isn't exactly the same but it still satisfied my craving. It is an interesting cross between cake and mochi and is the perfect accompaniment for a good Asian meal on a Fall day. I think it would be especially tasty for dessert with my Sichuan Style Pork Stew and rice.

1 1/4 cup Mochiko rice flour
1 teaspoon baking powder
1 cup sugar
1/2 teaspoon pumpkin pie spice

Mix dry ingredients in small bowl.

In a large bowl, mix together:
2 eggs
7 oz sweetened condensed milk (regular or coconut)
1/2 cup melted butter
1 teaspoon vanilla
15oz can pure pumpkin

Sift dry ingredients into bowl with pumpkin mixture. Whisk until smooth. Pour into greased 8x8 glass baking pan.

Bake at 350 for 45-60 minutes, or until edges turn golden brown.

Cool on wire rack 2 hours. Turn out onto rack and continue to cool 4 hours.

Cut into small squares before serving.

Blackberry Orange Muffins

After many many years of eluding me, I think I have finally found the perfect berry muffin recipe. They even have a nice round top! :)  Next I will try it with blueberries and lemon and we'll see...

I took some bits and tips from several different recipes and put them together to make these:

Preheat the oven to 425.

Spray muffin tin with cooking spray and sprinkle them with sugar to coat.

2 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Mix 2 cups of flour and sugar in large mixing bowl. Mix the last 1/2 cup flour and remaining dry ingredients in small bowl. Then sieve them into the flour/sugar mixture. Mix well.

Make a well in the flour. Pour in the following ingredients:
1/2 cup vegetable oil
1 cup buttermilk
1 egg, beaten
1 teaspoon vanilla
grated zest from 1 orange

Stir just until mixed.

Gently stir in 1 - 1/2 cups small fresh blackberries.

Spoon into greased/sugared muffin tin.

Sprinkle tops with coarse sugar and top each one with 1 small blackberry.

Bake for 5 minutes at 425. Without opening the oven, turn the temperature down to 350 and bake for about 10 more minutes or until pick comes out clean.

Remove from tins immediately, running a knife along edge to help get them out.

Cool for a few minutes on baking rack before eating.

Orange Bacon Scones

Who said scones have to be sweet? This savory scone is just the right side for a bowl of soup or a nice salad. The bacon and orange make for a very nice combination.

Use a vegetable peeler to take off just the rind (no white pith) from 1 large orange. Bake at 200 for 25 minutes. Blitz in a food processor (I used my coffee grinder to get it really small) along with:
1/2 tsp dried thyme
1/4 tsp black pepper

1/2 cup sour cream
1/2 teaspoon baking soda
2 cups flour
scant 1/4 cup sugar
1 teaspoons baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup softened butter
1 very small beaten egg (or only use 1/2 of a large beaten egg)
Stir the sour cream and baking soda together in a small bowl and set aside

Mix dry ingredients together in a large bowl. Cut in butter.

Stir in egg and sour cream mixture.

Mix the orange, thyme and pepper mixture into the dough.

Knead a bit on a lightly floured surface. Pat in a circle 1/2” thick. Cut with biscuit cutter or into wedges with pizza cutter (separating triangles slightly).

Bake on greased cookie sheet at 400 for 20 minutes, until light golden brown on bottoms and not doughy in the centers.

Thai Coconut Curry Seafood Soup

I've been working on this recipe for the last few weeks and have craved it so much that I believe I have finally perfected it!

This recipe does not have any measurements because you really have to do it to suit your tastes and adjust to your number of servings...

Put cold water in a soup pan. Add red curry paste to taste to make the broth.

Throw in some chopped red or orange bell peppers and sliced green onion.

Simmer for about 5 minutes.

Cut up some white fish (I use tilapia) into bite-sized pieces. Also cut up raw shrimp into small pieces.

Place into the simmering broth and cook for 7-8 minutes or until shrimp are opaque and fish flakes easily with a fork.

Pour in one or more cans of coconut milk and some chopped fresh cilantro. Heat through, but don't let it boil.

Serve soup over a scoop of cooked white rice.

Squeeze fresh lime juice into the soup and stir well before eating.