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.

Beef & Mushroom Pasties

I am rather obsessed with British cooking shows right now... I even bought some lamb pasties at a local farmer's market and fell in love. So when my favorite guys on YouTube made pasties, I just had to give it a try... With my own twist.  They turned out amazing! The filling was delicious and the pastry was light and flaky with no "soggy bottoms." LOL

First you have to make your pastry:
1 1/4 cup flour
3/4 teaspoon salt
1/2 cup shortening
1 cup ice cold water
Mix four and salt together and cut in shortening until it forms fine crumbs. Slowly stir in ice cold water just until it forms a ball. Flatten out slightly and wrap in plastic wrap and place in fridge for 30 minutes.

Preheat oven to 365.

Next I used some of my leftover cold Buttery Beef & Mushroom Stew from the fridge. I mixed it with a handful of frozen peas & carrots mix and another handful of frozen hashbrown potatoes.

Roll out the dough on a well-floured surface until thin. Cut into large 5-6" circles. This recipe makes 4 circles.

Place dough on large baking sheet.  Place about 1/3 cup of filling in center of each circles. Wet the edges of the dough with water. Bring up both sides and crimp edges well. The pasties are standing up on the tray rather than laying down flat.

Brush with a beaten egg mixed with a touch of water.

Bake for about 45 minutes or until golden brown.

Serve with tomato jam, if desired.

Pumpkin Pecan Granola

This granola tastes of Fall and it smells fantastic while baking!  I love it with a few dried cranberries on top of plain yogurt.  The texture isn't as crunchy as I'd like but since I keep my granola in the freezer, it's not too bad.

3 cups rolled oats
1/2 cup chopped pecans
grated zest of 1 orange
1/3 cup honey
1/3 cup oil
1/2 cup pumpkin pie butter
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Mix all ingredients together well in a large bowl.

Spread on a shallow baking tray in a single layer.

Bake at 330 degrees for about 30 minutes, stirring every 10-15 minutes, or until golden brown.

Let cool on wire rack.

Store in zipper bag in freezer to keep it more crunchy.