jeni’s mochi cake

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When I first saw the recipe for Jeni’s mochi cake in her newest book, Jeni’s Splendid Ice Cream Desserts, I was instantly intrigued. Jeni chose this cake for her ice cream recipes because instead of hardening, the cake stays soft and chewy when frozen. At room temperature, the cake is springy, spongy, and delightfully chewy. Like the Japanese mochi, but in pound cake form.

You may recommend mochi from the toppings bar of your local frozen yogurt shop, or perhaps you’ve seen these glutinous chewy rice balls filled with ice cream at your favorite asian restaurant or grocer (Trader Joes even carries some that you can take home to try!). The rice flour keeps the center of this cake light and chewy while the sugar provides a gorgeous golden brown exterior, and the coconut and evaporated milks give the cake a wonderfully sweet, milky, almost tropical flavor.

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If you have never had mochi, you may be a bit scared when you cut into this cake. It’s a bit on the “springy” side, in that you can even pull at it a little bit and it will happily spring back to its original shape. I mean, it’s nothing crazy but it’s fun to play with and see that tiny tug will serve to stretch the cake rather than break it into pieces. It definitely serves to show this cake’s appeal as an ice cream mix-in.

So whether you plan to cut this into cubes and throw it into some ice cream (I would recommend subbing it for the shortcake in this recipe) or simply topping it with a scoop of your favorite store-bought ice cream, it’s a great way to switch up your typical ice cream routine. Jeni uses it to make mochi cake croutons and even toasts it on the grill (which is what I also did, coming up in the next recipe!).

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jeni’s mochi cake

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 9-by-5 inch loaf cake

Ingredients

  • 2 cups sweet rice flour
  • 1 1/4 cups granulated sugar
  • 1 3/4 teaspoons baking powder
  • 1 1/3 cups evaporated milk
  • 1 1/4 cups unsweetened coconut milk
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 5 1/2 Tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350 F. Butter a 9-by-5-inch loaf pan and line it with parchment. (Parchment optional, but recommended).
  2. Sift together the rice flour, sugar, and baking powder.
  3. In a separate bowl, whisk together the remaining ingredient.
  4. Make a small well in the middle of the dry ingredients and pour the liquid mixture into the well.
  5. Fold wet ingredients into dry, mixing until fully combined.
  6. Pour batter into prepared loaf pan and bake for 60 to 70 minutes, until the cake is a deep golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs clinging to it.
  7. Cool cake in the pan for 10 minutes, then turn out onto a wire rack to complete cooling.

Notes

To make Jeni's mochi cake croutons: Cut mochi cake into 1 inch cubes. Melt 1 tablespoon unslated butter in a large saute pan and add the cubes. Allow the cubes to cook undisturbed until they are golden brown on the bottom. Flip and repeat on each side until all sides are browned. Serve along with fruit as an ice cream topping.

http://wee-eats.com/2015/07/07/jenis-mochi-cake/

[ Recipe from Jeni’s Splendid Ice Cream Desserts ]

 

jeni’s spinalong – watermelon lemonade pops

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I can’t believe it’s already been three months since our last Jeni’s Spinalong post. For this spinalong, we decided to go with the a “summer” theme, as it is rapidly approaching. We played it fast and loose with the base recipe, having only one requirement: that the base involve fruit of some kind.

As I was flipping through my Jeni’s Splendid Ice Creams book for inspiration, I wanted something light, refreshing, and summery. One recipe in particular jumped out at me: Watermelon Lemonade Sorbet. It was like taking everything I love about summer and spinning it into a delicious dessert. What more could a girl ask for?

Shannon chose their Riesling-Pear sorbet and kicked it up several notches, turning it into grilled cantaloupe sorbet. She freaking grilled ice cream, people! That girls is a food wizard, people, I swear.

I immediately had visions of summer cookouts and pool parties, ice cold melon, refreshing lemonade, grillled things, and summer sun… I honestly couldn’t think of better recipes to welcome summer with. Since this watermelon-lemonade recipe was perfect as-is, I resisted my usual urge to tinker and made only one single slight modification: I made them portable. Because summer just screams “popsicles” doesn’t it?

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Some popsicle-making tips:

1. Don’t fill it all the way. Remember that water expands when it freezes, so leave about 1/4 inch or so at the top of your mold.

2. A lot of people will tell you to partially freeze your popsicles before adding the sticks, this has to do with them moving around when it begins the freezing process. While probably helpful, it’s not something I bother with because I’m the type of person who will forget to add the stick and end up with popsicle-shaped sorbet ice cubes instead.

3. Try to make sure the popsicles are level when they are freezing, or you may end up with lopsided pops. Still edible, but not as pretty.

4. To help ease the release of the popsicle from its mold, wrap a damp, warm cloth around the popsicle you would like to remove. After about 30 to 40 seconds, gently start to wiggle the popsicle stick to free the popsicle from its mold. Don’t be too aggressive or you might pull the stick out and end up with… a popsicle-shaped sorbet ice cube.

5. If you aren’t sure which mold to use, I have this one and have no complaints. They’re all about the same, what it mostly comes down to is what you want the shape of your final product to be.

watermelon lemonade pops

Ingredients

  • 2 1/2 cups watermelon puree - from 1 (3-lb) watermelon
  • 1/2 cup fresh lemon juice - from 2 to 3 medium lemons
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup

Instructions

  1. Puree watermelon (without the rind) and measure out 2 1/2 cups of puree. Pour puree into a a medium bowl. If you have extra puree, you could make some margaritas
  2. Fill a large bowl with ice water.
  3. Heat lemon juice, sugar, and corn syrup in a small saucepan and bring to a boil. Continue boiling, stirring, until the sugar is dissolved. Remove from heat and allow to cool slightly.
  4. Whisk the lemon mixture into the pureed watermelon and pour into a 1-gallon Ziploc bag. Close the bag and put into the ice water bath until chilled. Let chill at least 30 minutes.*
  5. Pour sorbet into your ice cream canister and spin according to manufacturer's directions until the sorbet reaches the texture of softly-whipped cream.
  6. Spoon sorbet into popsicle molds**, insert popsicle sticks, and place into the coldest part of your freezer. Freeze for 8 hours, or overnight.
  7. To release popsicles from the mold, wrap a damp, warm dish towel around the popsicle you would like to release. After about 30 seconds or so, begin to gently wiggle the popsicle until it releases from its mold. See notes below if you don't plan to enjoy your popsicles immediately.

Notes

* If you're not going to spin the sorbet immediately, dry off the bag and place it in your refrigerator until you're ready to spin your sorbet.

** This recipe filled my popsicle mold and still had about 1/4 to 1/2 cup leftover, which I froze separately just as regular sorbet.

*** If you aren't going to enjoy the popsicles right away, after releasing the popsicle from its mold immediately wrap it in plastic wrap and place into a gallon-sized freezer bag and return to the freezer. Repeat with other popsicles, wrapping individually in plastic wrap and adding them to the gallon-sized freezer bag for storage.

http://wee-eats.com/2015/06/01/jenis-spinalong-watermelon-lemonade-popsicles/

[ Recipe from Jeni’s Splendid Ice Creams at Home ]

[ View Shannon’s Grilled Cantaloupe Sorbet here ]

thursday things

Hope everyone had a great holiday – it was rainy here in Phoenix. Hilarious that the one time it decides to rain in the past month or so was on the 4th of July.

My lemon tree definitely enjoyed the cooler weather (even if it was just for a day) and the humidity…. Unfortunately I’ve already killed all my baby lemons so it’s too little too late for that front.  Another score for my “black thumb”, reaffirming that this someecard was basically made for me:

I attempted to make “Red, White, and Blue” cupcakes for Independence Day, but I ended up hating the vanilla frosting. Since I was out of powdered sugar, I figured I would frost them with the leftover chocolate frosting and put on holiday sprinkles.

Turns out I didn’t have any red/white/blue sprinkles… I did, however, have dinosaur sprinkles. I ended up with vanilla cupcakes (half of them red) with chocolate frosting and dinosaur sprinkles… How patriotic. :) Sidenote: People are very confused by vanilla cupcakes that are red.

In other news, I finally tracked down the new Girl Scout Crunch Bars. I immediately tore into all three flavors. You know, for science. The verdict? They’re all delicious… Dare I say more delicious than the actual cookies? Big shocker, I know.

Despite Tagalongs being my favorite Girl Scout Cookie, I think Somoas took the gold in candy bar form.

The Tagalong bars were just so close to a Reese’s Sticks that it was almost not worth giving them a different name. But obviously being so widely popular, they had to make them. And since they made them, I had to eat them.

The Thin Mint one was so dark, chocolatey, and crunchy that I almost went weak in the knees. I don’t even care that much about actual Thin Mints, but these… yeah. Worth it.

Being “limited edition” I obviously had to go hoarder-style. Which kinda makes me feel awful about myself with a pantry full of Birthday Cake Oreos and a fridge full of Girl Scout candy bars… but yeah. Whatever. I do what I want. The Hershey’s was on sale 2-for-one… DON’T JUDGE ME!!!

I baked the round 1 recipe of the “Ultimate Chocolate Cupcake” contender, and ….. CAN’T TELL YOU ANYTHING ABOUT IT!

If it wins, you will get the recipe. If not…. Then it’s on to round two! I baked them and took them into work and forced my work people to fill out the survey, then forced my BF to fill out a survey…  I’ll probably submit my official feedback form today. I can provide you with frosting recipe, though. Cream Cheese Chocolate Frosting.

Oh! Also, please check Jeni’s product locator as their ice cream just appeared in the grocery store right by my house!!! They even sell some of her ice cream cookies!!! None of the ice cream cookies I wanted, but I was still SO EXCITED!

I stumbled across this s’more-stuffed cookie that put my cookie-stuffed-cookies to shame. Pure shame.

I don’t remember exactly where. I assume it was on Pinterest. There is so much delicious on there… Judging by the fact that there is A S’MORE INSIDE OF THAT COOKIE, I’m guessing that is an actual salad plate. Salad plate sized cookies are always a good thing, right?