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Like ice cream? Get ready for a [relatively] new variation: ice cream mochi (MO-chee). Mochidoki is a delightful ice cream treat—a sophisticated re-envisioning of a classic Japanese sweet made from rice dough: a dough of pounded, glutinous (but gluten-free) sweet rice flour that is steamed and kneaded until it becomes delightfully chewy and supple, with…
Continue reading “TOP PICK OF THE WEEK: Mochidoki, Ice Cream-Stuffed Mochi”
[1] The original Biscoff Spread, used for filling cookie sandwiches at Picky Palate. [2] The European name for Biscoff Spread is Speculoos (photo courtesy Dutch Shop). [3] Trader Joe’s three private label versions include original, crunchy and cocoa swirl (photo courtesy Baking Bites). [4] A favorite flavor, from Tumbador Chocolate. [5] Even health food stores…
Continue reading “TIP OF THE DAY: Make Cookie Spread, a.k.a. Cookie Butter”
Challah bread pudding, like Challah French Toast, should not be limited to Chanukah. In terms of egginess, it’s the closest thing to brioche—and much less expensive. With Chanukah starting in two weeks (this year, it coincides with Christmas Eve), you try a batch this weekend; then adjust it as you like over the eight days…
Continue reading “TIP OF THE DAY: Challah Bread Pudding & Different Types Of Challah”
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