I decided to make scones for breakfast tomorrow, but I didn't know what flavor. After thinking about it for 15min, I decided on cinnamon raisen.
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup raisin
1 tsp cinnamon
1 stick butter
1/3 cup sugar (I like raw sugar)
1 tsp vanilla
3/4 cup milk
Preheat oven 425F
Combine flour, baking soda, salt, and sugar in a bowl and stir until evenly mixed. Cut the butter into little cubes and work it into the flour mixture with your hands until it looks like bread crumbs. Add the raisin and mix thoroughly. Put the vanilla into milk and then pour into the flour. Mix until it forms a dough and it doesn't stick to the side of the bowl.
Divide the dough into 10-14 scones. If you like big scones, make fewer. Bake for 13-14min.
1.5 cups flour
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
1/2 cup peanut butter
2 tsp bake powder
1 tsp salt
2 tbsp melted butter
1 egg
1/2 cup coffee
1/2 cup milk/lactaid
1 tsp vanilla
1/3 cup sugar
Preheat
375F
Dry stuff
In a bowl combine flour, walnuts, chocolate chips, baking soda and salt. Give it a quick mix and set it aside.
Wet stuff
In a bowl mix egg, melted butter, coffee, milk, vanilla, sugar and peanut butter. It's ok if the peanut butter isn't totally dissolved. If there's some clumps, it's fine.
Pour the wet into the dry. Stir until it is thoroughly mixed. Once it is mixed, fill 12 muffin pan and bake for 18 minutes. Let it cool for a few minutes and eat while still warm.
Today is lunar new year and I wanted to celebrate with the kids. Normally, chinese eat new year rice cake. I looked at recipes over the weekend and tried to find one that isn't super sweet. All of them ones I found use red sugar in equal parts with sweet rice flour. I'm not big on sweets, so I searched for mochi recipes. Again, most of the recipes I found had more sugar than I like until I found this recipe
Using that as the starting point, I made a few minor changes. Here is my recipe
1 cup mochiko (aka sweet rice flour)
1 cup goya cocanut milk
1/2 cup water
1 pinch salt
1 cup roasted peanuts
4 tbsp raw sugar
2 tbs toasted sesame seeds
Before you make the muah chee, make the peanut mixture. Put the peanuts and raw sugar into a food processor and pulse for a minute or two. Pour the peanut sugar mix into a glass or non-stick baking pan. Add the sesame seeds and mix.
In a large microwave oven safe bowl combine sweet rice flour and salt. Give it a quick mix. Add the cocanut milk + water and mix. Microwave the for 2 min on high. Remove from the microwave and knead it for 5-6 min until it starts to look shiny.
Microwave for 2.5min and then knead again for 5-6min. Cut chunk of the mochi and put it in the pan with the peanut mix. Move it around and cut them into small bite size pieces with kitchen scissors. Repeat this process until all of the mochi is coated in the peanut mix.
