Last month's mochi flavor was pumpkin. This month I'm channeling the Thanksgiving spirit and made cranberry mochi cake.
What? Are those sounds of disbelief I hear? Hubby shared your similar fears, but after trying my first batch he ate his words (and nearly a fifth of my mochi cake!) I can't blame him. The cake was chewy, sweet, and tangy.
(Note: I'm a recipe copy-cat. The mochi recipe is from the amazing Tiny Urban Kitchen. I just swapped out red bean paste for cranberry sauce.)
Ingredients:
1 pound of sweet glutinous mochiko rice flour
3 eggs
1/3 C vegetable oil
2 C of water
1 1/4 C of sugar
1 14oz can of cranberry sauce (whole berry)
Directions:
- Preheat oven to 350 degrees.
- Grease your pan well because the cake is super sticky. I used a jelly roll pan, so my cake was pretty thin.
- Mix the first four ingredients together well.
- Mix in the whole can of cranberry sauce.
- Bake for approximately 45 minutes (or until the edges are slightly brown).
- Let cake cool. Guard it from hungry husbands.
Enjoy!
Tuesday, November 13, 2012
Monday, November 12, 2012
Walking around New York
Tired of being carried and pushed around in the stroller, this little guy wanted to experience the streets of New York on his own two feet.
PB107309 from Pink Stripey Socks on Vimeo.
PB107313.AVI from Pink Stripey Socks on Vimeo.
PB107318 from Pink Stripey Socks on Vimeo.
PB107338 from Pink Stripey Socks on Vimeo.
PB107309 from Pink Stripey Socks on Vimeo.
PB107313.AVI from Pink Stripey Socks on Vimeo.
PB107318 from Pink Stripey Socks on Vimeo.
PB107338 from Pink Stripey Socks on Vimeo.
Sunday, November 11, 2012
New York
This past weekend hubby surprised us with a trip into Manhattan.
There's nothing quite like fall in the city.
Subscribe to:
Posts (Atom)