A pumpkin recipe! Rarely do I share pumpkin recipes because I get overwhelmed by all the pumpkin recipes that surface the internet during the fall months and pumpkin just isn't my favourite ingredient. Don't get me wrong, I love using kabocha squash (or Japanese pumpkin) in a lot of my cooking and baking — kabocha cheesecake cream puffs, kabocha salted egg yolk sesame balls, and kabocha mooncakes —but I'll always choose kabocha over pumpkin for both flavour and texture. These pumpkin mochi cakes might be the only exception.
These 3-ingredient mochi cakes call for canned pumpkin purée (not pumpkin pie filling) that one would use to make pumpkin pie or muffins. It's a great way to use up any pumpkin purée you have leftover from other fall baking projects. Because there are no eggs involved, you can easily scale the recipe up (to make 20 mochi cakes) or down (to make 4 mochi cakes). Glutinous rice flour, or sweet rice flour, is added to the pumpkin purée to create the base of the mochi dough. It's important to get glutinous rice flour and not just regular rice flour so you get the chewy, sticky mochi texture. Granulated sugar is added to the mixture for a bit of sweetness and you can leave it at that if you like. I normally make it a plain pumpkin mochi but if I'm feeling fancy, I will make a simple 4-ingredient brown sugar filling (making this a 7-ingredient recipe!) for the mochi. The brown sugar filling is warm and sweet, much like the filling for a brown sugar pop tart. The mochi cakes are pan fried, giving them a crispy, golden exterior while the ...
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
