Fresh Peach Cake (Barefoot Contessa)

Thursday, August 4, 2016

Peach Cake
Fresh Peach Cake

Hello! I know, it's been forever since my last blog post. I've been working, eating, catching Pokemon, listening to the Hamilton soundtrack, and hanging out with my friends and family. I have been baking, but most of the stuff are repeats or greatest hits (brownies, bundts, and cookies).

I'm now on if you want to take a look at the mundane covered in stickers (isn't that what Snapchat is about?!), then I'm @foodlibrarian on Snapchat.

So, onto this cake! It's summer and that means hella stone fruit. However, I missed my weekly Farmer's Market run and had to pick up peaches at the supermarket. Oh, the sadness. These peaches were so boring and lacking in flavor. I thought about adding them to a smoothie...and baking with them. I figure adding some sugar and spice would liven these up!

As I type up this post, I realize I made this cake with nectarines and almonds in 2011, but totally forgot about that post. It's 2016 and 2011 was a long time ago! :)

Peach Cake

On my Snapchat, I started at 4 am and took photos of the process. Making the batter, peeling peaches, layering the batter... and then I realize I'm using the wrong size pan. I had an 8" instead of 9" square. It was before 5 am and I had that wishful thinking moment of...let's bake it and just see what happens. Well, it was terrible because the center never cooked and the edges got dry. I was quite sad when I tossed that mess. (Remember, the difference between 8" and 9" square isn't just "an inch". 8x8=64" and 9x9=81" so that is 17" difference (yes, you should factor in the height, but for simplicity sake, I just want to say that using the right pan size is important!)).

But luckily (?), I had two more bad supermarket peaches and tried again after work! Here goes:

Peach Cake
(Some of these photos are from the error 8" square pan, but you get the technique. Two layers of batter and peaches!)

Adapted from the Barefoot Contessa's Fresh Peach Cake

Peach Cake

1/4 pound (1 stick) unsalted butter, at room temperature
1 cup (200 grams) sugar
2 extra-large eggs, at room temperature (I used 2 large eggs from the fridge, put in warm water for 5 minutes before use)
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt

2 large ripe peaches, peeled, pitted and sliced (her recipe calls for 3 large peaches but I used 2)

1/2 cups (100 grams) sugar
1 teaspoon ground cinnamon

1/2 cup chopped pecans

1. Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan. I created a parchment paper sling for easy removal.
2. In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
3. In a small bowl, combine the 1/2 cup sugar and the cinnamon. This is the topping. Set aside.
4. In the bowl of the KitchenAid with the paddle attachment, cream the butter and sugar together until light and fluffy on medium speed (about 4 minutes). With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
5. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
6. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
7. The recipe says to bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. However, my cake took 60 minutes to bake (both times I made this cake, so don't be surprised if it take a little longer).

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Meyer Lemon Curd Bars

Sunday, April 24, 2016

 Meyer Lemon Curd Bars
Meyer Lemon Curd Bars

Make These Lemon Bars.
Just do it.
There isn't much to say about it.
So, go. Make them!

Meyer Lemon Curd Bars

Meyer Lemon Curd Bars
I like lemon bars made with cooked curd because the lemon flavor is just soooo much more intense. 

Meyer Lemon Curd Bars
I used Meyer Lemons. Look at that color!!! I didn't sprinkle powdered sugar on top because...that color!

This is a Cook's Illustrated recipe - found on Leites Culinaria:

Meyer Lemon Curd Bars
I made these as part of a gift package I brought to one of our libraries. It's a small library... hope this was enough for the eight person staff! I made some to go boxes too...because it's good to share. :)

What are you doing still reading this post?! Get the recipe, grab lots of lemon and eggs, and make it! :)

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Chocolate Espresso Bundt Cake

Thursday, March 31, 2016

Chocolate Espresso Bundt Cake in Nordic Ware Crown Bundt Pan

Chocolate Espresso Bundt Cake

Chocolate + Espresso + Amazing Crown Bundt Pan = Simply Delicious!

You know that "Japanese Clutter" book (The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing by Marie Kondo)? Well, she tells you to hold up every single item you own and ask, "Does this bring me joy?" If not, you toss it without regret because you only want to surround yourself with things that make you happy.

Therefore, I just want to tell you... I want to surround myself with this new Nordic Ware Bundt pan (and its cousins, all my other Bundt pans). This Crown Bundt is the diva of my Bundt world - totally cool and layered in gold.

(As an aside, I found the book interesting although sometimes crazy, but she has revolutionized my drawers so I now "stand up my folded clothes" and it saves so much space. Really.)

I'm excited to show you the new 70th Anniversary Nordic Ware Crown Bundt pan. Isn't it pretty? It's amazing that family-owned Nordic Ware has been making bakeware for 70 years! Most of their pans are made in America too.

As I've said for years on this blog, the best Bundt pans are made by Nordic Ware. And as you've seen over the years, I only have Nordic Ware in my kitchen!

Chocolate Espresso Bundt Cake in Nordic Ware Crown Bundt Pan

Chocolate Espresso Bundt Cake in Nordic Ware Crown Bundt Pan
Inside the Nordic Ware Crown BundtI really appreciate Nordic Ware's crisp lines in all their pans. The humps in the traditional bundts are well-defined and the designs really hold in the finished cake.

Chocolate Espresso Bundt Cake in Nordic Ware Crown Bundt Pan
This design was made specifically for the 70th Anniversary Celebration and honor Nordic Ware’s Scandinavian roots. It's a great 10 cup Bundt pan to add to your collection. And look at it!!! It's gold! For the first time ever, it has a limited edition sparkling gold-metallic finish. They have two other Bundts in the collection that have gold finishes too.

Hey, it's an Olympic year, so you deserve a Gold Bundt in your collection.

Chocolate Espresso Bundt Cake in Nordic Ware Crown Bundt Pan
Here's a side view of the cake. This was a big hit at work. It's a perfect Bundt for a meeting or brunch - goes nicely with coffee or tea.

Chocolate Espresso Bundt Cake in Nordic Ware Crown Bundt Pan
For this recipe, I was inspired by my favorite Chocolate Cinnamon Bundt, but switched up the flavors. I added some instant espresso powder to highlight the chocolate flavor, and used butter and coconut oil. It's super easy to make - you just need to melt some ingredients and mix. No KitchenAid mixer is needed.

Chocolate Espresso Bundt Cake in Nordic Ware Crown Bundt Pan
If this new Crown Bundt pan doesn't spark joy in your life, then you are doing it wrong :)
Get the pan from Nordic Ware!

Disclosures: The nice folks at Nordic Ware gifted me the Crown Bundt product. Opinions are my own. Also, I'm in the Amazon Affiliate program and make a few cents if you click on some product links. 

Recipe: Chocolate Espresso Bundt Cake

1 stick (1/2 cup) unsalted butter
1/2 cup coconut oil (it was solid when I measured it)
5 T cocoa powder (I use 30 grams of Hershey's cocoa)
1 cup water (it goes faster if you use hot water)

2 cups (280 grams) all-purpose flour
1 3/4 cups (350 grams) granulated sugar
1 teaspoon kosher salt
1 1/2 teaspoons baking soda

2 large eggs, lightly beaten
1 teaspoon pure vanilla extract

1/2 cup sour cream

Prepare 10-cup or 12-cup Bundt pan (I prefer to use a baking spray (with flour) but you can also butter and flour the pan). Preheat oven to 350 degrees.

1. In a large bowl, whisk together: flour, sugar, baking soda, and salt.
2. Place water, coconut oil, butter, instant espresso powder and cocoa in a small pot and heat until melted, whisking to combine together. Remove from heat.
3. Add the chocolate mixture to the flour mixture, and whisk by hand until combined.
4. In a small bowl, lightly beat together the eggs and vanilla. Add to the batter and combine.
5. Add the sour cream and combine with the whisk.
6. Pour batter into prepared Bundt pan. It will be a runny batter.
7. Bake at 350 degrees for 40-50 minutes (depending on your oven and pan), until a wooden skewer comes out clean.
8. Remove from oven and let sit on a wire rack for 15 minutes. Invert onto wire rack and let cool completely.
9. Eat plain or dust with powdered sugar and enjoy.
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Honey Pineapple Ginger Granola

Friday, March 25, 2016

Honey Pineapple Ginger Granola
Honey Pineapple Ginger Granola

I love granola! It's perfect on yogurt, cottage cheese or with some milk. I love the combo of toasted oats, nuts and dried fruit. I don't make it enough...but that'll change because I really like this recipe for Honey Pineapple Ginger Granola! It's simple, fast, and tasty!

Honey Pineapple Ginger Granola
This granola is filled with sweet, spicy and all things in between! It has old fashioned oats, Dried Pineapple, Crystallized Ginger, Dried Cranberries, Pepita Seeds, Walnuts, and Ground Cinnamon, Ground Ginger, and Nutmeg. The secret sauce is a combo of honey and coconut oil.

Honey Pineapple Ginger Granola
This recipe is inspired by "Honey and Hazelnut Granola" that Valerie Bertinelli made on her Food Network show. She used hazelnuts and dried apricots. Also, her batch was larger (I halved the basic ingredients).

I used walnuts and pepitas seeds, along with 2 cups of old fashioned oatmeal. I never have quick-cooking oats that were called for in the original recipe, but everything turned out fine with the old fashioned oatmeal.

Honey Pineapple Ginger Granola
The nice folks at Costco sent over some products to try including Kirkland Organic Coconut Oil and Kirkland Organic Honey. I've noticed that Costco is carrying a lot more organic products, including fresh produce. I made the Carrot Ginger Soup earlier with the Coconut Oil, and I've been using it to make popcorn practically every day. I already use the Kirkland Organic Honey (comes in a three pack). When I get sick, the first thing that usually hits me is a sore throat. I always reach for my honey bear (shouldn't honey ALWAYS come in a honey bear?), lemon juice and lots of hot water. My folks use the honey as well - my dad likes honey as the sweetener in his coffee.

I chose to include dried pineapple, crystallized ginger and dried cranberries in the granola. You can have any dried fruit you want, although the crystallized ginger adds a special ginger flavor.

Honey Pineapple Ginger Granola
How do you eat your granola? I like mine on top of plain yogurt or cottage cheese!

Honey Pineapple Ginger Granola
Makes 3 cups of granola
Inspired by "Honey and Hazelnut Granola" by Valerie Bertinelli

2 cups oats (I used old fashioned oats)
1/8 cup (2 Tablespoons) walnuts, chopped
1/8 cup (2 Tablespoons) pepitas/pumpkin seeds
3 Tablespoons honey
1 Tablespoon coconut oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 cup dried diced pineapple
1/2 cup dried cranberries
2 pieces of crystallized ginger

1. Preheat oven to 325 degrees F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix together the oats and nuts.
4. In a small saucepan, heat the honey and coconut oil until melted. Remove from heat.
5. Add spices and salt to the honey mixture, and stir to combine.
6. Pour hot mixture over the oats and nuts and stir until everything is well coated.
7. Spread oats onto baking sheet.
8. Bake until toasted, about 25-30 minutes. Mix at half-way point.
9. Let cool then add the chopped dried fruit. Store in an airtight container and enjoy!

Disclosure: Costco sent me some products to try including Kirkland Organic Coconut Oil and Kirkland Organic Honey. I was not paid for this post. Opinions are my own.
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Dried Persimmons or My Mom Makes Dried Kaki That Are Crack

Wednesday, March 16, 2016

Mom's Dried Persimmons / Kaki
Persimmon Tree + Dehydrator + My Mom = Dried Persimmons or Natural Crack

This is one of those combo posts...journaling a memory and writing a little bit about food. I wanted to wish my mom a Happy 73rd Birthday and show you her dried persimmons ("kaki" in Japanese). My parents have a tree in their backyard that is probably 40 years old. My paternal grandmother gave each son a persimmon tree back in the day and my parent's is still going strong.

By the way, these are some of my favorite pictures of my mom and I think it really captures her spirit. She's always in a happy mood. When she retired a few years ago from 30+ years as a teacher's aide and "the cafeteria money taker lady", the teachers invited our family to attend her surprise retirement assembly. The kids treated her like a rock star - she was giving high-fives on her walk up to accept hundreds of homemade cards from all the kids in the school.

These dried persimmons are totally crack. Persimmons are already a very sweet fruit. And when you dry them? Glory be. The intense sweetness of the dried persimmon is incredible.

In the fall, my mom makes tons of batches...she figures she dried at least 300 persimmons this season! I mail them to friends on the east coast, gift them to local friends, and eat soooo many myself.

Cousin Stan and husband David (together I've named them Stavid) tried them for the first time this year and, it's true, just once and you're hooked. They say, "We're lucky if any of the dried persimmons make it home. We gobble them up in the car and wind up with an empty or near-empty zip lock bag."

Dried Persimmons made by Mom
Happy Birthday Mom!

Dried Persimmons made by Mom
Last fall, the crop was very good. And, OMG, we finally learned about and bought a fruit picker. CHANGED OUR LIVES. No more ladders! The first time we used it, both my mom and I yelled, "Why haven't we had this for the last 40 years?" If you have a fruit tree, you have to get one of these. It's awesomesauce. 

Mom's Dried Persimmons / Kaki
The persimmons need to be FUYU persimmons, not the Hachiya persimmons (Hachiyas need to be totally soft before eating them, while the Fuyu can be eaten hard or soft). The fuyu rules!

First, peel fuyu persimmons. Mom's pretty quick at this...lots of practice over the years!

Mom's Dried Persimmons / Kaki
Second, slice the persimmons the same thickness. That way, they'll dry at about the same time. 

Dried Persimmons made by Mom
Mom has them sit in the dehydrator for 8-10 hours...depending on thickness and ripeness. Mom usually has them go overnight and turns off the machine in the morning. She has a Nesco American Harvest dehydrator.

Dried Persimmons made by Mom
All the persimmons are gone and most of the dried persimmons have been eaten... I'm looking forward to next year!
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Carrot Ginger Soup with Coconut Oil

Saturday, March 5, 2016

Carrot Ginger Soup
Carrot Ginger Soup with Coconut Oil

Soup for you! You have to make this delicious and yet easy to make soup! It's super fast 30 minutes you get soup! And it reheats nicely in the microwave so it's perfect to bring to work too. The carrots have a little sweetness, the sweet potato adds body, and the ginger gives it such good flavor.

Carrot Ginger Soup
And why is there a huge tub of Organic Coconut Oil in this mise en place? Well, the nice folks at Costco reached out to me and gave me a few items from the store. I haven't used coconut oil before so it was a treat to get this. My family has been a member of Costco since the Price Club days. There are so many things I buy at Costco - contact lenses, gasoline, tires for my car, blueberries, raspberries, that rotisserie chicken, photo center for prints, King's Hawaiian rolls, Nestle Chocolate Chips, hella oral hygiene stuff (Sonicare toothbrushes, floss and those little pick things for between your teeth...yeah, a little TMI there), paper towels, TP, dog beds for Cidney, televisions (I've bought three for my family over the years), and yes, on occasion, the famous food court's frozen yogurt, slice of pizza and a hot dog with sauerkraut (yes, ask for the sauerkraut - it's on their secret menu). I can go on and on... what are your favorite items at Costco?

I'm extra excited because my Costco is getting a bigger Costco! The Torrance Costco is always so busy - it needs more room. They are building a bigger Costco right next door to the existing one...with more parking! It will even have a car wash!

Costco's Organic Virgin Coconut Oil makes your kitchen smell very tropical when you are cooking with it. (By the way, you may read about me hatin' on the coconut, but I only hate the coconut strands and flakes because they feel like dental floss. I love coconut flavored stuff.) Coconut oil has no cholesterol and can be used in place of oils and butter. It has a low melting temperature so although it is solid, it melts really quickly in your pan. I'm excited to try some new recipes - including a cake where the coconut oil replaces butter, and coconut oil popcorn! I'll post those when I attempt them!

Carrot Ginger Soup
The Carrot Ginger soup is so easy to make, and it takes about 30 minutes total!! You just saute the shallots and ginger in coconut oil, then put in the carrots, sweet potato and water. Cook until tender and then go crazy with your immersion blender!

This recipe can be vegan if you skip the optional yogurt or sour cream topping.
~ mary

P.S. NPR's Planet Money Show (my favorite!) did a great piece on the history of Costco and membership shopping. You should listen to it - it's very interesting!

FCC Disclosure: Costco gifted me Virgin Coconut Oil. Opinions are my own. Dude, I love Costco. 

Carrot Ginger Soup

Young ginger at the farmers market.
I used Young Ginger I purchase from the Torrance Farmer's Market. It comes with big stalks and you can boil the leaves to make tea (photo from 2012 on the left). Young Ginger isn't as fibrous as regular ginger, and it is much more mellow than its older sibling. I love young ginger! It's only available for a short time so I buy a bunch and freeze it. NPR wrote a piece about young ginger you might want to read...and try to find some!

Carrot Ginger Soup

Carrot Ginger Soup
Adapted from: Martha Stewart Carrot Ginger Soup
Makes 6 cups, about 8 servings

1 shallot, minced
1 tablespoon or more minced ginger (I used young ginger that isn't as strong so I used a little more)
2 tablespoons coconut oil
1 pound carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
4 cups water
Sea salt
Optional: Yogurt or sour cream

1. In a medium post, melt coconut oil and then add shallots and ginger. Cook over medium heat for 2 minutes.
2. Add carrots, sweet potato, water and a 1 teaspoon sea salt.
3. Bring to a boil, then simmer, covered, until the veggies are cooked and tender.
4. Use an immersion blender to blend the soup until smooth. You can also use a blender to puree the soup. Add salt to taste.
5. Serve soup with a dollop of yogurt or sour cream.
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Girl Scout Thin Mint Scones

Monday, February 22, 2016

Girl Scout Thin Mint Scones

Girl Scout Thin Mint Scones

One of the best times of the year is Girl Scout Cookie Season! And what better way to bake with seasonal ingredients than to use Thin Mint Cookies!!!

I've made these before, but those scones were square and I wanted to tell you about the ease of scooping your scones. Well, there isn't much to tell. It's EASIER. It's FASTER. It's perfect when you are baking at 4 am!

Girl Scout Thin Mint Scones
I usually buy 8 boxes of Thin Mints for my "seasonally eating" season!

Girl Scout Thin Mint Scones
It's really easy to make scones. One bowl and no mixer. Doesn't get much easier than that!
Cut in the cold butter - you can use a pastry cutter, two knives or your fingers. Rough chop a sleeve of Girl Scout Thin Mint cookies. The packages seem to get smaller and smaller...I think this package has 16 cookies in one sleeve. Add this to the dough and mix to blend. Then you just stir in some heavy cream and mix together, but don't overmix. I use a scooper to make the scones - sometimes I make bigger scones with a bigger scoop, or more scones with a smaller scoop. You may need to press the dough into the scoop so everything holds together.

Girl Scout Thin Mint Scones
Brush an egg wash on the scones or you can use some extra heavy cream. I sprinkle some sanding sugar on top, but sugar in the raw or granulated sugar would work too. The "bigger" sugar gives a really nice crunch.

Girl Scout Thin Mint Scones
This batch has larger scones and a few smaller scones! Something for everyone!

Recipe: Thin Mint Scones
Adapted from: Cream Scones from the Art and Soul of Baking (page 152). This is a very good book - find it on Amazon or in your library.

Scone Dough:
2 cups (10 oz) all-purpose flour
1/4 cup (1 3/4 oz or 50 grams) granulated sugar
2 1/2 t baking powder
1/4 t salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy whipping cream (cold)
1 c chopped Girl Scout Thin Mint cookies (one sleeve of 2016 cookies was 16 cookies)

1 egg, lightly beaten OR more heavy whipping cream
2 T sanding sugar or granulated sugar

1. Preheat over to 425 degrees
2. Mix together dry ingredients.
3. Using a pastry cutter, two knives or your fingers, cut in the butter. (The book uses a food processor, but I like to make scones by hand...less to clean up!). Add the chopped Thin Mint cookies.
4. Pour in whipping cream. Blend together quickly (I use my hands and/or a spatula). Do not overmix.
5. Scoop scones (or you can form into a circle or square and then cut shapes).
6. Place on parchment or Silpat covered baking sheet. Brush with egg wash or heavy cream. Sprinkle with sugar.
8. Bake for 14-16 minutes (depending on your oven and size of scone) until golden brown and delicious.
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Broccoli Slaw with Ramen Noodles - Perfect Potluck Salad

Sunday, January 31, 2016

Ramen Broccoli Slaw Salad
Broccoli Slaw with Ramen Noodles Salad

When that sign up sheet for the office potluck goes around, put "Broccoli Slaw with Ramen Noodle Salad" next to your name. My colleague brought salad to our potluck and I ate many portions. It's a perfect potluck or Superbowl Party salad! And it's so easy to make!

Broccoli Slaw Trader Joe's
Trader Joe's sells this broccoli slaw mix in the veggie section. Buy it. Your work is almost done.

Ramen Broccoli Slaw Salad
Broccoli slaw is great because 90% of the work is done for you! You simply add some nuts and ramen noodles (I would eat these dry all the time in college...who hasn't?) A simple salad dressing tops the whole thing.

Ramen Broccoli Slaw Salad
This was a second batch I made...this time without the green onions because I didn't have any. Still delicious!

Ramen Broccoli Slaw Salad
This is a great potluck salad because it keeps, but it is also yummy for lunch or with dinner. You can add some pieces of rotisserie chicken if you wish too.

Broccoli Slaw with Ramen Noodle Salad

1 cup sliced almonds (it's best if you toast the almonds. I've made it both raw and toasted)
12 or 16 oz package broccoli slaw (Trader Joe's package is 12 ounces, I use 1 1/2 packages)
1 bunch green onions, sliced
2 packages "oriental" flavor ramen noodles, uncooked, broken up (seasoning packets reserved for the dressing)
1 cup sunflower seeds

½ cup sugar
1/3 cup white vinegar
2 packages of ramen noodle seasoning packets
½ cup vegetable oil

In a large bowl, toss almonds, broccoli slaw, green onions, noodles, and sunflower seeds to combine.

In a bowl or mason jar, whisk together the sugar and vinegar until sugar is dissolved (the original recipe said to heat the sugar and vinegar together to dissolve. I did that once and your whole kitchen smells like vinegar so I didn't the second time and it all worked out.) Add oriental flavor seasoning packets. Whisk oil into vinegar mixture.

Pour dressing over slaw mixture; toss well. Chill at least 1-2 hours or overnight.  Toss before serving.

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Mochi Day 2015 - Mochitsuki

Saturday, January 23, 2016

Happy New Year! Yes, I realize it is January 23, 2016, but I'm behind schedule... and many of my resolutions are already broken (one being to blog more, of course! :)

Anyway, I use this blog to tell you about some recipes, but also to keep a diary of "stuff that happens." It's fun for me to go back through old posts and remember what I was doing when I made that batch of chocolate chip cookies. Nowadays, I'm mostly documenting the trivial and delicious on Instagram, Twitter and Facebook, but I wanted to capture moments from our annual mochi making day.

My Japanese American family has been making mochi every year for over 40 years. It's a family tradition. Often, it's the only time I see some of my cousins! Here are some photos of the process... for you to see, and for me to remember! My friend JustJenn make a short instagram video too!

Happy New Year!

A photo posted by Jenn Fujikawa (@justjennrecipes) on

Here's a short video of the process. Imagine this going on all day...

Mochi Making Day Dec 2015
Yeah, that's 15 bags of rice for me to wash the night before mochi day.

Mochi Making Day Dec 2015
We always have a crazy big potluck lunch...I made some Spam musubi!

Mochi Making Day Dec 2015
The first batch...

Mochi Making Day Dec 2015
Steaming hot rice goes into a grinder and it gets extruded (it's super hot) and someone cuts off a piece. Then someone grabs that burning hot dough and puts it into a muffin tin. The muffin tin is definitely not traditional, but it helps us keep the size consistent, and it's easy for newbies to join in the process.

Mochi Making Day Dec 2015
Why hello there...lovely mochi!

What happens to all these 3,000+ pieces of mochi? It's traditional to eat a piece of mochi in a special soup called ozoni on New Year's get lots of good luck and health and all that good stuff. So we divide up the mochi and many people deliver some to friends and family so they'll have mochi for new years. I like to toast mine in the toaster oven and eat with soy sauce and sugar, or kinako and sugar. (The mochi is not sweetened - this is plain, pounded rice mochi).

Mochi Making Day Dec 2015
My friend Jun came with her family for the first time. Here is Sage enjoying fresh off the line mochi. He said, "oishii" (delicious)! Next year, he's going to help out!

How many people come to Mochi Day? I always thought it was about 40 people or so... this year we counted and there were 70 people! We have a bouncy castle in the front yard, mochi making on the deck, tons of food everywhere, two rooms for mochi cooling, one room for packing up the mochi, and, of course, a video game area for some of the kids! :) I have mochi in the freezer to eat throughout the year when the fun happens again.

Happy New Year!
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