I found this cute Monsters Inc. themed silicone mold at my local Daiso! I love the store 🙂 They have such a cute baking items in great price.

Before baking the mini cakes, I highly recommend separating the mold to individual pieces. With my experiences, it is really difficult to remove the coated cakes without breaking the detailed areas, such as Sully’s horns when the entire mold is together…

Ingredients

• 1 Egg, large, room temperature
• 3 Tablespoons granulated sugar,  50g 
• 3 Tablespoons Melted unsalted butter, 40g
• 3 Tablespoons oat milk or any milk of your choice, room temperature, 50g
• 1 ¼ cups Pancake Mix, 150g 
• Appx. 1 cup white baking chips, 140g
• 1 dash green gel food coloring
• 1 dash yellow gel food coloring
• 1 dash teal gel food coloring

Instructions

1.Grease the silicone mold with oil

2. In a large bowl, mix egg, granulated sugar, melted butter, and milk

3. Add pancake mix and mix until well combined.

4. Put the batter in the silicone mold.

5. Bake it in the preheated oven (340°F/170°C) for about 15 mins.

6. Allow it to cool completely, then remove the cakes from the molds. Wash and dry the mold for later use.

7. Separate the baking chips (½ cups each) in small bowls. Microwave one bowl at a time for 1 minute at 500 watts. Keep microwaving in 15-30 second increments until the baking chips are melted completely.

8. Once the baking chips are melted, add a dash of green and yellow food coloring and mix well.

9. Pour ⅓ of the melted baking chips into Mike Wazowski’s mold then spread it evenly. Use a toothpick to spread the melted baking chips on the small areas. Then quickly put Mike Wazowski’s cake on top  (the flat surface down) before the baking chips harden. Repeat this step for two more of Mike’s cakes.

10. Microwave the other bowl with the baking chips for 1 minute at 500 watts. Keep microwaving it with 15-30 second increments until the baking chips are melted completely.

11. Once the baking chips are melted, add a dash of teal food coloring and mix well.

12. Repeat Step 9 for Sully’s cakes

13. Put plastic wrap on each cake to avoid drying and cool them in a refrigerator for at least an hour.

14. Remove them carefully from the mold and enjoy!

If you like these Monsters Inc. Mini Cakes, you may also like:

• How to Make a Beetlejuice-Themed Chocolate Cake
• Monstrously Delicious: Mike Wazowski Matcha Thumbprint Cookies
• Oreo White Chocolate Balls – Minions

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Monsters Inc Mini Cakes

Step into the playful world of Monsters Inc. with these adorable Monsters Inc. Mini Cakes! Inspired by the lovable characters from the movie, these bite-sized treats are perfect for both kids and adults alike. Whether you’re throwing a themed party or just craving something sweet, these mini cakes are sure to bring a smile to your face.

Course Dessert

Cuisine American

Keyword Cake, Monsters, snacks

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Resting Time 1 hour hour

Servings 8 mini cakes

Equipment

• 1 Monsters Inc. Silicone Mold from Daiso I cut them up to individual mold so it's easier to remove cakes
• 1 Large bowl
• 2 Microwave-Safe Small bowls
• 5-10 Toothpicks
• Plastic wrap
• 1 Piping bag Optional

Ingredients

• 1 Large Egg Room temperature
• 3 Tablespoons Granulated Sugar 50g
• 3 Tablespoons Melted Unsalted Butter 40g
• 3 Tablespoons Oat Milk or Any Other Milk Room temperature, 50g
• 1¼ Cups Pancake Mix 150g
• Appx. 1 Cup White Baking Chips 140g
• 1 Dash Green Gel Food Coloring
• 1 Dash Yellow Gel Food Coloring
• 1 Dash Teal Gel Food Coloring

Instructions

• Grease the silicone mold with oil
• In a large bowl, mix egg, granulated sugar, melted butter, and milk
• Add pancake mix and mix until well combined.
• Put the batter in the silicone mold.
• Bake it in the preheated oven (340°F/170°C) for about 15 mins.
• Allow it to cool completely, then remove the cakes from the molds. Wash and dry the mold for later use.
• Separate the baking chips (½ cups each) in small bowls. Microwave one bowl at a time for 1 minute at 500 watts. Keep microwaving in 15-30 second increments until the baking chips are melted completely.
• Once the baking chips are melted, add a dash of green and yellow food coloring and mix well.
• Pour ⅓ of the melted baking chips into Mike Wazowski’s mold then spread it evenly. Use a toothpick to spread the melted baking chips on the small areas. Then quickly put Mike Wazowski’s cake on top  (the flat surface down) before the baking chips harden. Repeat this step for two more of Mike’s cakes.
• Microwave the other bowl with the baking chips for 1 minute at 500 watts. Keep microwaving it with 15-30 second increments until the baking chips are melted completely.
• Once the baking chips are melted, add a dash of teal food coloring and mix well.
• Repeat Step 9 for Sully’s cakes
• Put plastic wrap on each cake to avoid drying and cool them in a refrigerator for at least an hour.
• Remove them carefully from the mold and enjoy!

The post Monsters Inc Mini Cakes appeared first on Simply A Homebody.

With the highly anticipated new Beetlejuice movie just around the corner, there’s no better way to celebrate than with a spooktacular treat that captures the spirit of everyone’s favorite mischievous ghost — introducing the Beetlejuice-themed chocolate cake, a rich, dark delight made with black cocoa powder and filled with a tangy lemon cream cheese frosting that’s as surprising as it is delicious.

Ingredients

Chocolate Cakes

• 1 cup all-purpose flour, 130g
• 1 cup sugar, 207g
• 6 tablespoons unsweetened black cocoa powder, 43g
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup milk, 120ml
• ½ cup vegetable oil, 120ml
• ¾ teaspoon vanilla extract
• ½ cup hot water, 120ml

Lemon Cream Cheese Frosting

• 2 ounces block-style cream cheese, room temperature, 57g
• ¼ cup unsalted butter, room temperature, 57g
• 2 cups confectioner’s sugar, 227g
• ½ tablespoon lemon zest
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• Yellow gel food coloring
• Green gel Food coloring

White Icing

• 3/4 tablespoon Meringue Powder
• 1 ½ tablespoon Warm Water NOT hot
• ¼ tablespoon Light Corn Syrup
• 1 cup Powdered Sugar
• ½ teaspoon Vanilla Extract
• White gel food coloring

Instructions

Chocolate Cakes

1. Preheat oven to 300°F (148°C).
2. Add the flour, sugar, black cocoa powder, baking soda, and salt to a large mixing bowl and combine. Set aside.

3. Add the egg, milk, vegetable oil, and vanilla extract to another medium-sized bowl and whisk together to combine.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the water to the batter and mix until well combined. The batter will be very thin.

6. Fill the silicone cake mold about 3/4 way and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.

7. Remove the cakes from the oven and allow them to cool then remove to a cooling rack to finish cooling.

8. Once cooled, make three holes in even spacing on the bottom of the cakes. Through these holes, you will pipe the frosting later. Set them aside.

Lemon Cream Cheese Frosting

1. In a large bowl, add room temperature cream cheese and butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
2. Add confectioner’s sugar, half at a time, and slowly mix until the ingredients are fully combined. Then, whip at high speed for 2-3 minutes or until light and fluffy.
3. Add lemon zest, lemon juice, vanilla extract, and salt then whip until fluffy, another 1 to 2 minutes.
4. Add a dash of yellow gel food coloring and a dash of green food gel coloring and mix well.

5. Pipe the frosting into the piping bag then pipe it into cooled cakes.

White Icing

1. In a deep bowl, add meringue powder and warm water.
2. Beat this for about 1 minute until you have a white and frothy mixture.
3. Add powdered sugar, corn syrup, and vanilla extract and start mixing at medium to medium-high speed.
4. Continue mixing until your icing becomes thick and peaks start forming.
5. Color your icing with white gel color. 
6. Mix with a spoon until the color is fully blended into your icing. Once all icing ingredients were mixed, I added ¼ teaspoon of water at a time to get to the consistency I wanted. My icing was about “flood consistency.” More detailed explanations of icing consistency can be found here.
7. Pipe the icing into a piping bag. Pipe it onto the cakes to create white stripes.

To make the cake even more special, I placed them in custom boxes!

If you like this Beetlejuice-Themed Chocolate Cake, you may also like:

• Bailey’s Mini Cheesecake Cups
• Oreo White Chocolate Balls – Minions
• Whoopie Pie – Easy Recipe with Cake Mix

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Beetlejuice-Themed Chocolate Cake

This cake is the perfect centerpiece for any Beetlejuice fan’s party or movie night! Get ready to indulge in a slice of the strange and unusual as we show you how to create this hauntingly good dessert!

Course Dessert

Cuisine American

Keyword Beetlejuice, Cake, Chocolate, Lemon

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Servings 6 cakes

Equipment

• 3 Large bowls
• 1 Medium-sized bowl
• 1 6 oblong cavity silicone baking pan
• 1 hand mixer (or stand mixer)
• Piping Bags

Ingredients

Chocolate Cakes

• 1 cup all-purpose flour 130g
• 1 cup sugar 207g
• 6 tablespoons unsweetened black cocoa powder 43g
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup milk 120ml
• ½ cup vegetable oil 120ml
• ¾ teaspoons vanilla extract
• ½ cup hot water 120ml

Lemon Cream Cheese Frosting

• 2 ounces block-style cream cheese room temperature, 57g
• ¼ cup unsalted butter room temperature, 57g
• 2 cups confectioner’s sugar 227g
• ½ tablespoon lemon zest
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• yellow gel food coloring
• green gel food coloring

White Icing

• ¾ tablespoon meringue powder
• 1½ tablespoon Warm Water  NOT hot
• ¼ tablespoon Light Corn Syrup
• 1 cup Powdered sugar
• ½ teaspoon vanilla extract
• white gel food coloring

Instructions

Chocolate Cakes

• Preheat oven to 300°F (148°C).
• Add the flour, sugar, black cocoa powder, baking soda, and salt to a large mixing bowl and combine. Set aside.
• Add the egg, milk, vegetable oil, and vanilla extract to another medium-sized bowl and whisk together to combine.
• Add the wet ingredients to the dry ingredients and mix until well combined.
• Add the water to the batter and mix until well combined. The batter will be very thin.
• Fill the silicone cake mold about 3/4 way and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
• Remove the cakes from the oven and allow them to cool then remove to a cooling rack to finish cooling.
• Once cooled, make three holes in even spacing on the bottom of the cakes. Through these holes, you will pipe the frosting later. Set them aside.

Lemon Cream Cheese Frosting

• In a large bowl, add room temperature cream cheese and butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
• Add confectioner’s sugar, half at a time, and slowly mix until the ingredients are fully combined. Then, whip at high speed for 2-3 minutes or until light and fluffy.
• Add lemon zest, lemon juice, vanilla extract, and salt then whip until fluffy, another 1 to 2 minutes.
• Add a dash of yellow gel food coloring and a dash of green food gel coloring and mix well.
• Pipe the frosting into the piping bag then pipe it into cooled cakes.

White Icing

• In a deep bowl, add meringue powder and warm water.
• Beat this for about 1 minute until you have a white and frothy mixture.
• Add powdered sugar, corn syrup, and vanilla extract and start mixing at medium to medium-high speed.
• Continue mixing until your icing becomes thick and peaks start forming.
• Color your icing with white gel color. 
• Mix with a spoon until the color is fully blended into your icing. Once all icing ingredients were mixed, I added ¼ teaspoon of water at a time to get to the consistency I wanted. My icing was about “flood consistency.” More detailed explanations of icing consistency can be found here.
• Pipe the icing into a piping bag. Pipe it onto the cakes to create white stripes.

The post How to Make a Beetlejuice-Themed Chocolate Cake appeared first on Simply A Homebody.

With its delightful blend of fruity soda and creamy vanilla ice cream, this patriotic drink is sure to be a hit at your Fourth of July festivities. Whether hosting a backyard barbecue, a family picnic or simply watching the fireworks, this colorful and delicious cream soda is the perfect way to toast to freedom and fun!

What is Japanese cream soda?

Japanese cream soda, known as “クリームソーダ” (kurīmu sōda) in Japanese, is a popular and nostalgic beverage that is quite different from the traditional Western cream soda.

Unlike the vanilla-flavored cream soda in Western countries, Japanese cream soda typically has a fruity flavor, most commonly melon. The soda is often bright green. 

With this Fourth of July version, I used blue Jello to color the drink. I could have simply colored the soda to blue with food coloring, but wanted to add a little twist 😉 

Also, one of the defining characteristics of Japanese cream soda is the addition of a scoop of vanilla ice cream. This creates a float-like drink that is both refreshing and creamy.

What are the ingredients for this Fourth of July drink?

The ingredients for this drink are super simple! 

• Starburst Blue Raspberry flavored Jello (or any blue Jello of your choice)
• 7UP (or any clear soda of your choice)
• Vanilla Ice cream

For garnish

• Maraschino cherry

Tips for customizing your drink

• Top the drink with a dollop of whipped cream and sprinkles or edible glitter for an extra indulgent treat.
• Spike this drink by adding a splash of vodka, rum, or a fruit-flavored liqueur to the soda. Be sure to mix well and serve responsibly.

How to make the Fourth of July drink?

1.Make blue Jello by following the instructions on the box.

2. Crush the Jello into small pieces with a fork.

3. Pour the crushed Jello into a glass and add some ice cubes if you like

4. Fill the glass cup with soda

5. Carefully add a scoop of vanilla ice cream on top of the soda

6. Garnish with a maraschino cherry. Serve immediately with a straw and enjoy!

If you like this Fourth of July drink, you may also like:

• Fourth of July JELL-O Cups
• Annin Tofu (Almond Tofu) – Easy Recipe
• Kohakutou Recipe

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Fourth of July drink – Inspired by Japanese Cream Soda

Celebrate Independence Day with a refreshing twist by trying this Fourth of July drink inspired by Japanese cream soda! This festive beverage features a vibrant red, blue, and white theme, perfectly capturing the holiday spirit.

Course Drinks

Cuisine Japanese

Keyword 4th of July, cream soda

Prep Time 20 minutes minutes

Resting Time 4 hours hours

Servings 3

Equipment

• 1 glass baking dish
• 3 17oz. glass cups

Ingredients

• 1 box Starburst blue raspberry Jello box or any other blue Jello of your choice
• 36 ounces 7UP or any other clear soda of your choice
• 1 pint vanilla cream
• 3 Maraschino cherry

Instructions

• Make blue Jello by following the instructions on the box.
• Crush the Jello into small pieces with a fork.
• Pour the crushed Jello into a glass and add some ice cubes if you like
• Fill the glass cup with soda
• Carefully add a scoop of vanilla ice cream on top of the soda
• Garnish with a maraschino cherry. Serve immediately with a straw and enjoy!

The post Fourth of July drink – Inspired by Japanese cream soda appeared first on Simply A Homebody.

Have you ever found yourself in the middle of a baking project, only to realize you don’t have any cake flour on hand? Don’t worry! There is a simple and cost-effective way to make cake flour from all-purpose flour right in your own kitchen. 

By gently sifting and measuring all-purpose flour and adding a small amount of cornstarch, you can create a DIY version of cake flour that can be used in any recipe.

What is cake flour and why is it important in baking?

Cake flour is a finely milled, low-protein flour that is commonly used in baking delicate cakes, pastries, and other tender baked goods. It has a lower protein content compared to all-purpose flour or bread flour. 

Using cake flour can make a significant difference in the texture and quality of your baked goods. The low protein content in cake flour results in a lighter, more tender texture.

The difference between cake flour and all-purpose flour

Additional Benefits of Using Cake Flour in Baking

Improved Moisture Retention: The lower protein content and finer texture of cake flour allow it to absorb liquids more evenly and retain moisture better during baking. This helps prevent dryness and ensures that baked goods stay moist and tender, even after storage.

Enhanced Flavor: Cake flour has a neutral flavor profile, allowing other ingredients, such as vanilla, chocolate, fruits, or spices, to shine through in baked goods. It provides a clean canvas for flavorings and helps create a more balanced and enjoyable taste experience.

How to make cake flour from all-purpose flour

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch

Instructions:

1. Measure out 1 cup of all-purpose flour and remove 2 tablespoons of the flour from the cup. You can do this by lightly spooning the flour into the measuring cup and then leveling it off with a straight edge.

2. Add 2 tablespoons of cornstarch to the cup of all-purpose flour.

3. Sift the mixture together using a fine mesh sieve or a flour sifter. This step is important to evenly distribute the cornstarch throughout the flour and to remove any lumps.

Storage for future use

1.Place it in an airtight Container. A glass or plastic container with a tight seal will help prevent moisture, air, and pests from getting into the flour.

2. Store the airtight container of cake flour in a cool, dry place away from direct sunlight and heat sources. Excessive heat and humidity can cause the flour to spoil more quickly and may lead to clumping or mold growth.

3. Label the Container with the date you made the cake flour. This will help you keep track of how long the flour has been stored and ensure that you use it before it loses its freshness.

4. (Optional) Consider adding silica gel packs to the container to help absorb any excess moisture and keep the flour dry. 

At room temperature, the cake flour is fine for up to 8 months. If you don’t expect to use it within 8 months, place it in the freezer and it will last up to 2 years.

Try these recipes

• Mango Mousse Cake
• Blueberry Mousse Cake
• Matcha Roll Cake with Mochi

The post Cake Flour from All-Purpose Flour appeared first on Simply A Homebody.

With only 3 ingredients, elevate your dessert game and impress your family and friends! Every spring, I see cute Easter-themed silicone molds all over. This year, I’m using this bunny silicone mold from Walmart.

Benefits of Making Homemade Fudge

• Personalized Flavors: One of the best parts of making homemade fudge is that you can customize it to your heart’s content! Whether you love classic chocolate, peanut butter, or adventurous flavors like maple walnut or Rocky Road, the possibilities are endless. You’re in control of the ingredients, so you can make it just the way you like it.
• Quality Ingredients: When you make fudge at home, you know exactly what’s going into it. You can choose high-quality ingredients, ensuring that your fudge is made with the best of the best.
• Creative Freedom: Homemade fudge is a blank canvas for your creativity. Experiment with different mix-ins like sprinkles, nuts, dried fruit, or marshmallows to add texture and flavor. You can also get artistic with swirls, layers, and decorations to make your fudge as beautiful as it is delicious.
• Family Fun: Making fudge at home is a wonderful way to spend time with family and friends. Get the whole gang involved in the process. It’s a fun and tasty activity that creates lasting memories.
• Gift-Worthy Treats: Homemade fudge makes for fantastic gifts! A box of homemade fudge is sure to bring joy to the recipient. Package it up in cute tins, jars, or boxes for an extra-special touch.
• Cost-Effective: Making fudge at home can be more cost-effective than buying it pre-made. You can make large batches for a fraction of the price of store-bought fudge, and you’ll have plenty to share (or hoard for yourself – no judgment!).

History of Fudge

Did you know it is believed fudge was first invented by an accident? While the exact origins of fudge are somewhat debated, it is widely believed to have originated in the college dormitories in New York in the 1880s. Legend has it that a batch of caramel-like candy was accidentally “fudged” by a student who failed to properly heat the ingredients, resulting in a deliciously creamy and decadent confection.

Ingredients for Easter Fudge (Makes about 20 pieces)

• 2 cups white baking chips, 340g
• ½ can sweetened condensed milk, 150ml
• 1 bottle Spring-themed sprinkles, 70g

Instructions

1.Place white baking chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring often, until the baking chips are completely melted.

2. Add sweetened condensed milk and stir until uniform. Allow the mixture to cool a bit so the sprinkles don’t melt when mixed in.

3. Mix half a bottle of spring-themed sprinkles.

4. Pour the mixture into a piping bag and pipe it into your silicone mold. Add more sprinkles on top.

5. Refrigerate fudge for 2 hours or until it is hardened.

Tips for Perfecting Your Easter Fudge

• Use High-Quality Ingredients: Start with the best ingredients you can find.
• Avoid Overmixing: Avoid stirring it too much before piping it into the silicone mold. Overmixing can cause the fudge to become grainy instead of smooth and creamy.
• Add Sprinkles Carefully: Fold them into the fudge mixture gently and evenly to ensure they’re distributed throughout.
• Experiment with Flavors: Get creative with your fudge flavors! Consider adding extracts like vanilla, almond, or peppermint for extra flavor depth, or swirl in some peanut butter or caramel for a delicious twist.
• Allow Proper Setting Time: Let your fudge set completely before taking it out of the mold.
• Store Properly: Store your Easter fudge in an airtight container at room temperature for up to two weeks, or in the refrigerator for a longer shelf life. Just be sure to let it come to room temperature before serving for the best texture and flavor.

If you like this Easter fudge recipe, you may also like:

• Bailey’s Mini Cheesecake Cups
• Fourth of July JELL-O Cups
• Halloween Pudding Cups

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Easter Fudge

Indulge your sweet tooth on Easter with this fudge. This cute treat is sure to delight your taste buds and will add a touch of sweetness to your holiday celebrations. 

Course Dessert

Cuisine American

Keyword fudge

Prep Time 15 minutes minutes

Resting Time 2 hours hours

Servings 20 pieces

Equipment

• 1 microwave-safe bowl
• 1 Spatula
• 1 Silicone molds of your choice I used a bunny-shaped mold
• 1 Piping bag

Ingredients

• 2 cups white baking chips 340g
• ½ can sweetened condensed milk 150ml
• 1 bottle Spring-themed sprinkles 70g

Instructions

• Place white baking chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring often, until the baking chips are completely melted.
• Add sweetened condensed milk and stir until uniform. Allow the mixture to cool a bit so the sprinkles don’t melt when mixed in.
• Mix half a bottle of spring-themed sprinkles.
• Pour the mixture into a piping bag and pipe it into your silicone mold. Add more sprinkles on top.
• Refrigerate fudge for 2 hours or until it is hardened.

The post Deliciously Sweet Easter Fudge with only 3 ingredients appeared first on Simply A Homebody.

What Is Pompompurin?

Pompompurin is a cute and cheerful golden retriever dog character, and it is one of Sanrio’s many kawaii (cute) characters. 

Pompompurin usually wears a brown beret and is known for its love of food, especially pudding. 

The name “Pompompurin” is a combination of “pom pom,” representing the dog’s fluffy ears, and “purin,” which means custard pudding in Japanese. Purin is very similar to flan or caramel pudding.

Purin (Japanese Custard Pudding) vs Flan

Japanese pudding and flan are both creamy, caramel-flavored desserts with a similar texture, but they have some differences in terms of ingredients and presentation.:

• Ingredients:
  • Purin typically consists of milk, sugar, eggs, and a caramel sauce. The custard base may have a higher ratio of milk to eggs compared to some Western flan recipes.
  • Flan typically includes ingredients like sweetened condensed milk, evaporated milk, eggs, and sugar. The caramel sauce is an integral part of flan as well.
• Texture and Flavor:
  • Both Japanese pudding and flan have a smooth and creamy texture due to the use of eggs and dairy. They are often chilled and served cold.
  • The flavor profile is rich and sweet, with the caramel sauce providing a slightly bitter and sweet contrast.
• Presentation:
  • While both desserts are often unmolded and served with caramel sauce on top, purin is commonly served in small, round containers, while flan may be prepared in larger molds.

Ingredients

For the Caramel Sauce (Saucepan Method) – for 4 ramekins

• ¼ cup granulated sugar, 60ｇ
• 2 tablespoons water, 30ml

For the Caramel Sauce (Microwave Method) – for 1 ramekin

• 1 tablespoon granulated sugar, 12.5g
• 1 ½ teaspoons water, 7.5ml

For the Purin

• 2 eggs, large
• 1 egg yolk, large
• ¼ cup + 1 tablespoon granulated sugar, 65g
• 1 ¼ cups milk, 300ml
• 2 tablespoons heavy whipping cream, 30ml
• 1 teaspoon vanilla extract

For the Decoration

• ¼ cup Chocolate chips, 50g
• 4 Wilton Mini Daisy Royal Icing Decorations

How to make Pompompurin Pudding

For the Decoration

1. Place a heatproof bowl over a saucepan with simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water.
2. Add chocolate chips to the bowl.
3. Stir the chocolate gently and continuously as it melts. Be patient and avoid overheating.
4. Once the chocolate is almost completely melted, remove the bowl from the heat. The residual heat will continue melting the remaining chocolate. Stir until smooth.
5. Pour the melted chocolate into a piping bag and pipe Pompompurin’s beret hat, face, ears, and paws on a sheet of cellophane or wax paper. Let them harden on a flat surface.

For the Caramel Sauce (Saucepan Method)

1. In a saucepan, put sugar and melt it over low heat while gently shaking. When about 70% has melted, stir with a spatula or similar tool to completely dissolve it.
2. When bubbles start to form and change from fine bubbles to large bubbles, turn off the heat, add 1 tablespoon of water, mix, and once blended, add another tablespoon of water and mix. (If it solidifies, heat it gently again.) Once done, immediately pour it into a container and let it cool as it is.

For the Caramel Sauce (Microwave Method)

1. Mix 1 tablespoon of sugar and 1 teaspoon of water, microwave it for 2 – 2:30 min at 600w. Add ½ teaspoon of water (caution: the sugar will splatter) and mix well. Repeat this for 3 more times for each cup

For the Purin (Japanese Custard Pudding)

1. Add all ingredients to a large bowl and mix until well combined
2. Strain the custard mixture with a fine mesh seaves twice or more until smooth
3. Pour the liquid into four ramekins evenly. Tightly cover each ramekin with sheets of aluminum foil.
4. Boil water in a wide and deep pan with a lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep). The amount of water should cover half of the height of the ramekins. 
5. Place the ramekins in the boiling water, cook for 7 minutes with the lid closed, and turn off the heat. Leave the cups in the pan for 7 minutes with the lid closed. When 7 minutes have passed, remove the ramekins from the pan and let them sit at a room temperature until they cool down enough to touch.

6. Rest the ramekins in a refrigerator for at least 2 hours.

To Decorate

1. Remove any water that accumulated on top of purin.
2. With a tweezer, place and arrange the chocolate decoration on the surface of the purin.
3. With a tweezer, place a Wilton Mini Daisy Royal Icing Decoration on each purin

If you like this Pompompurin pudding, you may also like:

• Blueberry Mousse Cake
• Oreo White Chocolate Balls – Minions
• Hello Kitty Cake Roll – A step by step recipe with a template

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Pompompurin Pudding – Japanese Custard Pudding

Pompompurin pudding is a Japanese pudding (purin) where silky-smooth custard meets a heavenly caramel embrace

Course Dessert

Cuisine Japanese

Keyword Pudding, Purin

Prep Time 1 hour hour 45 minutes minutes

Cook Time 7 minutes minutes

Resting Time 2 hours hours 15 minutes minutes

Servings 4

Equipment

• 1 Heat-proof bowl
• 1 Saucepan
• 1 Piping bag
• 1 sheet of cellophane or wax paper
• 1 Spatula
• 4 Ramekins 4-inches in diameter
• 1 Large bowl
• 1 Fine-mesh Sieve
• Aluminum foil
• 1 Wide & deep pan with lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep)
• 1 Tweezer

Ingredients

For the caramel sauce (Saucepan Method) – for 4 ramekins

• ¼ cup granulated sugar 60g
• 2 tablespoons water 30ml

For the caramel sauce (Microwave Method) – for 1 ramekin

• 1 tablespoon granulated sugar 12.5g
• 1½ teaspoon water 7.5ml

For the purin

• 2 eggs large
• 1 egg yolk large
• ¼ cup + 1 tablespoon granulated sugar 65g
• 1¼ cups milk 300ml
• 2 tablespoons heavy whipping cream 30ml
• 1 teaspoon vanilla extract

For the decoration

• ¼ cup chocolate chips 50g
• 4 Wilton mini daisy royal icing decorations

Instructions

For the decoration

• Place a heatproof bowl over a saucepan with simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water.
• Add chocolate chips to the bowl.
• Stir the chocolate gently and continuously as it melts. Be patient and avoid overheating.
• Once the chocolate is almost completely melted, remove the bowl from the heat. The residual heat will continue melting the remaining chocolate. Stir until smooth.
• Pour the melted chocolate into a piping bag and pipe Pompompurin’s beret hat, face, ears, and paws on a sheet of cellophane or wax paper. Let them harden on a flat surface.

For the caramel sauce (Saucepan Method)

• In a saucepan, put sugar and melt it over low heat while gently shaking. When about 70% has melted, stir with a spatula or similar tool to completely dissolve it.
• When bubbles start to form and change from fine bubbles to large bubbles, turn off the heat, add 1 tablespoon of water, mix, and once blended, add another tablespoon of water and mix. (If it solidifies, heat it gently again.) Once done, immediately pour it into a container and let it cool as it is.

For the caramel sauce (Microwave Method)

• Mix 1 tablespoon of sugar and 1 teaspoon of water, microwave it for 2 – 2:30 min at 600w. Add ½ teaspoon of water (caution: the sugar will splatter) and mix well. Repeat this for 3 more times for each cup

For the purin (Japanese custard pudding)

• Add all ingredients to a large bowl and mix until well combined
• Strain the custard mixture with a fine mesh seaves twice or more until smooth
• Pour the liquid into four ramekins evenly. Tightly cover each ramekin with sheets of aluminum foil.
• Boil water in a wide and deep pan with a lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep). The amount of water should cover half of the height of the ramekins. 
• Place the ramekins in the boiling water, cook for 7 minutes with the lid closed, and turn off the heat. Leave the cups in the pan for 7 minutes with the lid closed. When 7 minutes have passed, remove the ramekins from the pan and let them sit at a room temperature until they cool down enough to touch.
• Rest the ramekins in a refrigerator for at least 2 hours.

To decorate

• Remove any water that accumulated on top of purin.
• With a tweezer, place and arrange the chocolate decoration on the surface of the purin.
• With a tweezer, place a Wilton Mini Daisy Royal Icing Decoration on each purin

The post Pompompurin Pudding – Japanese Custard Pudding appeared first on Simply A Homebody.

By combining the simplicity of a store-bought angel food cake with the richness of homemade blueberry jam and cream cheese filling, you’ll create a dessert that wows both in taste and presentation. Elevate your baking skills with this easy-to-follow guide, ensuring your next creation is as sweet as it can be.

Ingredients

For the blueberry jam filling

• 2 cups Frozen blueberries, 380g
• 6 tablespoons Granulated sugar, 76g
• 3 tablespoons Cornstarch, 23g
• 3 tablespoons Water, 44ml

For the cake

• 1 14oz. Angel food cake, Store-bought

For the cream cheese filling

• 8 ounces Cream cheese, 226g
• 1 3/4 cups Heavy whipping cream, 413ml
• 1 cup Powdered sugar, 130g
• 1 teaspoon Vanilla extract, 5ml

To decorate

• ¼ cup Milk chocolate chips, 42g
• ¼ cup White chocolate chips, 42g
• 1 dash Teal gel food coloring
• 2 pieces White chocolate chips (Optional)

Instructions

To make the blueberry jam filling

1. Mix cornstarch and water until cornstarch is completely dissolved. Set it aside.
2. In a microwave-safe bowl, mix blueberries and granulated sugar. Put the plastic wrap lightly on the bowl, and microwave for 6 minutes at 500 watts.
3. With an immersion blender or a muddler, smash blueberries to your preferences.
4. Add 3 tablespoons of cornstarch mixture to the smashed blueberries. Microwave for 3 minutes at 500 watts or until the mixture thickens like jelly. Let the mixture cool in a refrigerator.

For the Cake

1. Horizontally slice the angel food cake into 3 layers.

2. In an 8-inch diameter bowl, place plastic wrap to cover the inside completely. Then place the angel food cake to cover all sides of the bowl.

3. Pour some of the blueberry jam filling and keep layering the rest of the cakes to fill the entire bowl. Make sure the top layer ends with cake, not the jam filling. Once the bowl is filled, place plastic wrap and refrigerate the cake for at least a few hours or overnight until the jam is set.

To make the Cream Cheese Filling

1. Place your mixing bowl in the freezer or fridge for 5-10 minutes before starting.
2. Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
3. Add the powdered sugar and vanilla extract and mix until well combined. 
4. Slowly drizzle in the heavy whipping cream. Continue beating until a stiff peak forms.
5. Keep it refrigerated until needed for decoration.

To decorate the polar bear cake:

1. Melt the milk chocolate chips in a microwave or with a double boiler. If microwaving, zap the chocolate chips in a microwave-safe bowl with 15-second increments until melted. 
2. On a sheet of cellophane or wax paper, pour a small portion of chocolate to make chocolate disks (the polar bear’s eyes and ears). Similarly, pour some chocolate onto the sheet to make the bear’s nose. Adjust shaping the chocolate by poking it with a tookpick. Make sure the chocolate is thick enough so it doesn’t break when removed from the sheet. Let it dry until hardened.
3. Melt the white chocolate chips in a microwave or with a double boiler. If microwaving, zap the chocolate chips in a microwave-safe bowl with 15-second increments until melted. Add a dash of teal gel food coloring and mix until well combined.
4. Create a small disk on top of the chocolate disks for the polar bear’s ears. Let them dry until hardened.
5. Once the chocolate pieces are hardened, remove the plastic wrap and invert a large plate on top of the bowl. In one quick motion, flip the cake upside-down. Remove the bowl and the plastic wrap that is covering the cake. *Make sure to use the plate you are happy with to decorate. This cake is very hard to transfer after being flipped on a plate!

6. With some of the cream cheese filling, cover the entire cake. Don’t worry if any blueberry jam seeps through – all will be covered by another layer of the filling.

7. Put the rest of the cream cheese filling into a piping bag with a star tip. Start piping a small portion of the cream cheese filling until the entire cake is covered. Make sure to pipe extra filling where the polar bear’s ears will be at.

8. Place the chocolate pieces on top of the frosting to create the face.

9. (Optional) With a cooking tweezer, press down the pointy tips of the white chocolate chips to flatten then stick the white chocolate chips to the milk chocolate eyes to add some twinkles.

If you like this polar bear cake, you may also like:

• Blueberry Mochi: A Burst of Flavor in Every Bite!
• Blueberry Mousse Cake
• Strawberry Cheesecake Cup

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Polar Bear Cake with Store-Bought Angel Food Cake

To make things easier, this Polar Bear Cake is crafted from a store-bought angel food cake. This adorable dessert is not only visually appealing but also tasty with a luscious combination of homemade blueberry jam and cream cheese filling.

Course Dessert

Cuisine American

Keyword angel food cake, Cake, polar bear

Prep Time 1 hour hour 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time 2 hours hours

Servings 8 slices

Equipment

• 1 microwave-safe bowl
• Plastic wrap
• 1 handheld blender or muddler
• 1 8-inch diameter bowl
• 1 Large bowl
• 1 Hand mixer/stand mixer
• 1 double-boiler Optional
• 1-2 sheets of cellophane/wax paper
• some Toothpicks
• 1 Large plate
• 1-2 Piping Bags
• 1 Star-shaped piping tip
• 1 Tweezer

Ingredients

For the blueberry jam filling

• 2 cups frozen blueberries 380g
• 6 tablespoons granulated sugar 76g
• 3 tablespoons cornstarch 23g
• 3 tablespoons water 44ml

For the cake

• 1 14oz. angel food cake store-bought

For the cream cheese filling

• 8 ounces cream cheese 226g
• 1¾ cups heavy whipping cream 413ml
• 1 cup powdered sugar 130g
• 1 teaspoon vanilla extract 5ml

To decorate

• ¼ cup milk chocolate chips 42g
• ¼ cup white chocolate chips 42g
• 1 dash teal gel food coloring
• 2 pieces white chocolate chips Optional

Instructions

To make the blueberry jam filling

• Mix cornstarch and water until cornstarch is completely dissolved. Set it aside.
• In a microwave-safe bowl, mix blueberries and granulated sugar. Put the plastic wrap lightly on the bowl, and microwave for 6 minutes at 500 watts.
• With an immersion blender or a muddler, smash blueberries to your preferences.
• Add 3 tablespoons of cornstarch mixture to the smashed blueberries. Microwave for 3 minutes at 500 watts or until the mixture thickens like jelly. Let the mixture cool in a refrigerator.

For the Cake

• Horizontally slice the angel food cake into 3 layers.
• In an 8-inch diameter bowl, place plastic wrap to cover the inside completely. Then place the angel food cake to cover all sides of the bowl.
• Pour some of the blueberry jam filling and keep layering the rest of the cakes to fill the entire bowl. Make sure the top layer ends with cake, not the jam filling. Once the bowl is filled, place plastic wrap and refrigerate the cake for at least a few hours or overnight until the jam is set.

To make the Cream Cheese Filling

• Place your mixing bowl in the freezer or fridge for 5-10 minutes before starting.
• Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Add the powdered sugar and vanilla extract and mix until well combined. 
• Slowly drizzle in the heavy whipping cream. Continue beating until a stiff peak forms.
• Keep it refrigerated until needed for decoration.

To decorate the polar bear cake

• Melt the milk chocolate chips in a microwave or with a double boiler. If microwaving, zap the chocolate chips in a microwave-safe bowl with 15-second increments until melted. 
• On a sheet of cellophane or wax paper, pour a small portion of chocolate to make chocolate disks (the polar bear’s eyes and ears). Similarly, pour some chocolate onto the sheet to make the bear’s nose. Adjust shaping the chocolate by poking it with a tookpick. Make sure the chocolate is thick enough so it doesn’t break when removed from the sheet. Let it dry until hardened.
• Melt the white chocolate chips in a microwave or with a double boiler. If microwaving, zap the chocolate chips in a microwave-safe bowl with 15-second increments until melted. Add a dash of teal gel food coloring and mix until well combined.
• Create a small disk on top of the chocolate disks for the polar bear’s ears. Let them dry until hardened.
• Once the chocolate pieces are hardened, remove the plastic wrap and invert a large plate on top of the bowl. In one quick motion, flip the cake upside-down. Remove the bowl and the plastic wrap that is covering the cake. *Make sure to use the plate you are happy with to decorate. This cake is very hard to transfer after being flipped on a plate!
• With ¼ of the cream cheese filling, cover the entire cake. Don’t worry if any blueberry jam seeps through – all will be covered by another layer of the filling.
• Put the rest of the cream cheese filling into a piping bag with a star tip. Start piping a small portion of the cream cheese filling until the entire cake is covered. Make sure to pipe extra filling where the polar bear’s ears will be at.
•  Place the chocolate pieces on top of the frosting to create the face.
• (Optional) With a cooking tweezer, press down the pointy tips of the white chocolate chips to flatten then stick the white chocolate chips to the milk chocolate eyes to add some twinkles.

The post Polar Bear Cake with Store-Bought Angel Food Cake appeared first on Simply A Homebody.

What is Korilakkuma?

Korilakkuma is a character from the San-X company’s Rilakkuma series, which is a popular Japanese character franchise. Rilakkuma means “relaxing bear” in English, and is a bear character known for its laid-back and easygoing demeanor. Korilakkuma is often depicted as a smaller, white bear cub that is a companion to Rilakkuma.

What is this mini chocolate tart made of?

You can simply melt white chocolate chips and pour the melted chocolate into tart shells. But in this version, I mixed heavy whipping cream and butter to make the filling more like melty white chocolate ganache.

How long does the mini chocolate tart last?

If it’s stored in an airtight container in the refrigerator, it can last for about 3-5 days.

Ingredients (Makes 12 Mini Chocolate Tarts)

For the Mini Chocolate Tart

• 12 Mini Tart Shells in 1.5-inch diameter, Store-bought or homemade if you prefer
• 1 ¼ cups White Chocolate Chips, 200g
• ½ cup Heavy Whipping Cream, 125ml
• 1 ½ tablespoons Unsalted Butter at room temperature, 20g

For the Decorations

• White Icing – Check out how to make white icing from scratch here 
• Black Icing – Check out how to make black icing from scratch here
• Pink Icing*
• Red Icing*

*If making pink and red icing from scratch, simply add your favorite gel food coloring to the white icing.

Instruction

For the Mini Chocolate Tart

1.Put the white chocolate chips into a microwave-safe bowl and microwave them in 15-second increments until all are melted and smooth.

2. Add the unsalted butter and heavy whipping cream to the melted chocolate and combine well. 

3. Pour the chocolate mixture into the mini tart shells.

4. Cool in a refrigerator for 30 minutes or until the chocolate slightly hardens. Please note the chocolate will not be completely solid. It’s more like a melty caramel consistency.

For the Decorations

1.If you are using homemade icing, place icing in each color into separate piping bags. The recipe for the white icing can be found here and the black icing can be found here. The pink and the red icing can be created by adding gel food colorings to the white icing.

2. By using white icing, draw Korilakkuma’s mouth areas. Drawing the nose area first helps to balance the overall facial structures.

Tip: To fine-tune the facial details, have some toothpicks at hand. Before the icing gets hard, you can poke it around to adjust the details.

3. By using black icing, draw Korilakkuma’s eyes, noses, and mouths.

4. By using pink icing, draw Korilakkuma’s ears.

5. By using red icing, draw Korilakkuma’s cheeks.

If you like this mini chocolate tart, you may also like:

• Baked Mochi Donuts – Rilakkuma & Hello Kitty
• How To Make Rilakkuma Pull-Apart Bread
• Rilakkuma Macarons – with Detailed Instruction

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Mini Chocolate Tart – Decorated to Cute Korilakkuma

This mini chocolate tart is rich and the velvety white chocolate filling is nestled within a perfectly crisp tart shell. I’ve taken a shortcut by using store-bought tart shells and you can even use store-bought icing, making it a breeze to whip up super cute Korilakkuma dessert!

Course Dessert

Cuisine French

Keyword Chocolate tart, white chocolate

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Decorating 30 minutes minutes

Servings 12 mini tarts

Equipment

• 1 Large microwave-safe bowl
• 1 Spatula
• 4 Piping Bags If you are using homemade icing. Many store-bought icing comes in piping bags.
• Some Toothpicks To fine-adjust the icing detail

Ingredients

For the mini chocolate tart

• 12 mini tart shells in 1.5-inxh diameter Store-bought or homemade if you prefer
• 1¼ cups white chocolate chips 200g
• ½ cup heavy whipping cream 125ml
• 1½ tablespoons Unsalted butter at room temperature 20g

For the decorations

• white icing *Store-bought or homemade. The link to the icing recipe in the recipe notes.
• black icing *Store-bought or homemade. The link to the icing recipe in the recipe notes.
• pink icing can be created by adding pink food coloring to the white icing
• red icing can be created by adding red food coloring to the white icing

Instructions

For the mini chocolate tart

• Put the white chocolate chips into a microwave-safe bowl and microwave them in 15-second increments until all are melted and smooth.
• Add the unsalted butter and heavy whipping cream to the melted chocolate and combine well. 
• Pour the chocolate mixture into the mini tart shells.
• Cool in a refrigerator for 30 minutes or until the chocolate slightly hardens. Please note the chocolate will not be completely solid. It’s more like a melty caramel consistency.

For the decorations

• If you are using homemade icing, place icing in each color into separate piping bags. The recipe for the white icing can be found here and the black icing can be found here. The pink and the red icing can be created by adding gel food colorings to the white icing.
• By using white icing, draw Korilakkuma’s mouth areas. Drawing the nose area first helps to balance the overall facial structures.
• By using black icing, draw Korilakkuma’s eyes, noses, and mouths.
• By using pink icing, draw Korilakkuma’s ears.
•  By using red icing, draw Korilakkuma’s cheeks.

Notes

White icing Recipe here 

Black Icing Recipe here 

The post Mini Chocolate Tart – Decorated to Cute Korilakkuma appeared first on Simply A Homebody.

What are thumbprint cookies?

Thumbprint cookies are a type of classic cookie characterized by their small, round shape with an indentation (or “thumbprint”) in the center. The indentation is typically created by pressing your thumb or a utensil (like the back of a spoon) into the dough before baking. This indentation is then filled with various types of sweet fillings, which can vary from jams and jellies to frosting, chocolate, nuts, or other sweet spreads.

Who is Mike Wazowski?

Mike Wazowski is a lovable lime-green monster from the Pixar animated film “Monsters, Inc.” With his round, one-eyed charm, he’s like the living embodiment of a happy, winking emoji 🙂

Some Tips to Make Mike Wazowski Matcha Thumbprint Cookies

• Soft Butter: Ensure that the butter is soft before creaming it with sugar. Softened butter will mix more easily and create a smoother cookie dough.
• Properly Shape the Cookies: When forming the cookie dough balls, make sure they are uniform in size to bake evenly. 
• Baking Time and Temperature: Follow the recommended baking temperature and time in the recipe. Overbaking can make the cookies dry while underbaking can result in cookies that are too soft.

Ingredients

For the matcha cookies

• ½ cup + 1 tablespoon Butter, softened
• 6 tablespoons Sugar, 75g
• 2 ½ tablespoons Matcha Powder, 15g
• 1 cup Flour, 120g
• ¼ teaspoon Baking Soda,  1.25g
• ½ teaspoon Baking Powder, 1.2g

For the decoration

• 1 heaping cup Powdered Sugar, about 125g
• 2 – 3 tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 1 ½ tablespoons Milk Chocolate Chips

Instructions

For the matcha cookies

1. Preheat the oven to 350F (175C). Place a piece of parchment paper on a cookie sheet and set it aside.

2. In a large bowl, cream the butter and the sugar until smooth. Add the matcha powder and mix until incorporated.

3. In a separate bowl, combine the flour, salt, baking soda, and baking powder. 

4. Add the dry ingredients to the butter mixture and mix until combined. 

5. Roll into small balls (about 30g each) and lightly flatten the dough. You will have some extra dough and set it aside for Mike’s horns.

6. On each flattened cookie dough, make an indent to where you want Mike’s eyeball with a small shot glass or something similar (I used a round cookie cutter with aluminum foil wrapped around).

7. With the leftover dough, make small triangles and attach them to where Mike’s horns should be.

8. Bake the cookie dough for 7 minutes or until the cookies look dry and lightly cracked on the surface but still very soft.

9. When they come out of the oven, press the indents down again to make more defined wells for the frosting. Allow to cool.

For the decoration

1.Whisk the powdered sugar, hot water, and vanilla.

2. Spoon the frosting into the indents of the cookies and place green M&M in the center of the frosting. Let the frosting set. 

3. Microwave chocolate chips in 15-second increments (for about a total of 75 seconds) and pour the melted chocolate into a piping bag. Draw Mike’s pupils on top of the M&Ms and mouth underneath the eyeballs.

4. (Optional) Add highlight on Mike’s eye by piping a tiny amount of the leftover white frosting on top.

If you like this Mike Wazowski Matcha Thumbprint Cookies, you may also like:

• Oreo White Chocolate Balls – Minions
• Nightmare Before Christmas Cookies
• Baked Mochi Donuts – Rilakkuma & Hello Kitty

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Monstrously Delicious: Mike Wazowski Matcha Thumbprint Cookies

Matcha thumbprint cookies are a delicious twist on the classic thumbprint cookie recipe, incorporating matcha green tea powder’s earthy and slightly bitter flavor. With my version, I decorated the cookies to look like Mike Wazowski from Monsters, Inc.

Course Dessert

Cuisine American

Keyword Cookies, matcha

Prep Time 1 hour hour

Cook Time 7 minutes minutes

Servings 12 cookies

Equipment

• 1 large cookie sheet
• 1 sheet of parchment paper
• 2 Large bowls
• 1 Spatula
• 1 small cookie cutter with aluminum foil or shot glass To make indents on the cookies
• 1 Small bowl
• 2 Piping Bags
• 1 Tweezer Optional to place M&M

Ingredients

For the matcha cookies

• ½ cup + 1 tables poon Butter softened
• 6 tablespoons Sugar 75g
• 2½ tablespoons Matcha Powder 15g
• 1 cup Flour 120g
• ¼ teaspoon Baking Soda 1.25g
• ½ teaspoon Baking Powder 1.2g

For the decoration

• 1 heaping cup Powdered Sugar about 125g
• 2-3 tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 1 ½ teaspoons Milk Chocolate Chips

Instructions

For the matcha cookies

• Preheat the oven to 350F (175C). Place a piece of parchment paper on a cookie sheet and set it aside.
• In a large bowl, cream the butter and the sugar until smooth. Add the matcha powder and mix until incorporated.
• In a separate bowl, combine the flour, salt, baking soda, and baking powder. 
• Add the dry ingredients to the butter mixture and mix until combined. 
• Roll into small balls (about 30g each) and lightly flatten the dough. You will have some extra dough and set it aside for Mike's horns.
• On each flattened cookie dough, make an indent to where you want Mike’s eyeball with a small shot glass or something similar (I used a round cookie cutter with aluminum foil wrapped around).
• With the leftover dough, make small triangles and attach them to where Mike’s horns should be.
• Bake the cookie dough for 7 minutes or until the cookies look dry and lightly cracked on the surface but still very soft.
• When they come out of the oven, press the indents down again to make more defined wells for the frosting. Allow to cool.

For the decoration

• Whisk the powdered sugar, hot water, and vanilla extract.
• Spoon the frosting into the indents of the cookies and place green M&M in the center of the frosting. Let the frosting set. 
• Microwave chocolate chips in 15-second increments (for about a total of 75 seconds) and pour the melted chocolate into a piping bag. Draw Mike’s pupils on top of the M&Ms and mouth underneath the eyeballs.
• (Optional) Add highlight on Mike’s eye by piping a tiny amount of the leftover white frosting on top.

The post Monstrously Delicious: Mike Wazowski Matcha Thumbprint Cookies appeared first on Simply A Homebody.

This blueberry mochi has a soft and chewy mochi exterior and the mochi delicately wraps around a luscious burst of sweet, juicy blueberry jam and cream cheese filling 🙂

What mochi made of?

Mochi is primarily made from glutinous rice, commonly known as sweet rice, mochigome or mochiko. This type of rice is different from regular rice (such as long-grain or jasmine rice) because it has a high starch content, which gives mochi its distinctive chewy and slightly sticky texture.

What does mochi taste like?

Since mochi is made from glutinous rice, it has a subtle rice flavor. The rice flavor is delicate, and it is perfect to pair with sweetened red bean paste, ice cream, and even something savory like soy sauce.

Ingredients (Makes 4 mochi balls)

For the Blueberry Filling

• ⅓ cup frozen blueberries
• 1 tablespoon granulated sugar, 15g

For the mochi

• ½ cup Mochiko flour, 77g
• 2 tablespoons Cornstarch, 16g
• 1 ½ tablespoons Granulated Sugar, 20g
• ½ cup Milk, 118ml
• Purple food coloring
• 1 ½ teaspoons Butter, 7g

For the whipped cream filling

• 2 oz Cream Cheese 57g
• ½ cup heavy whipping cream 120ml 
• ½ cup powdered Sugar 50g
• ½ teaspoon vanilla extract 2.5ml

How to make blueberry mochi

For the Blueberry Filling

1. Mix blueberries and granulated sugar in a microwave-safe bowl. Put plastic wrap lightly on the bowl, and microwave for 1 minute and 30 seconds at 500 watts.
2. Push the jam through a fine mesh sieve into a small container. Discard any remaining pulp and cool completely.

For the mochi

1. Add Mochiko flour, cornstarch, sugar, and milk in a large bowl and mix well.
2. Add a dash of purple food coloring and mix until the color is evenly distributed.
3. Sift the mochiko mixture with a strainer.
4. Put the mochiko mixture into a microwave-safe bowl and put plastic wrap over the bowl. Poke some holes in the plastic wrap and microwave it for 1.5 minutes at 1000 watts.
5. Once the mixture becomes sticky, add the butter and combine well. Set it aside.

For the Whipped Cream Filling

1. Beat the room-temperature cream cheese on medium-high speed for 2-3 minutes until the cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
2. Add the powdered sugar and vanilla extract and mix well.
3. Slowly drizzle in the heavy whipping cream and beat at medium-high speed until stiff peaks form.

Assembly

1. Cut the mochi paste into 4 pieces. Stretch one of the pieces into a flat disk. 
2. Put the disk of mochi paste on top of a small bowl to create a little dip. In the dip, pour the blueberry filling and the whipped cream filling.
3. Gather the edge of the mochi paste and pinch the edges to close the opening. Repeat until all mochi paste is used up.

How long does mochi last?

Unfortunately, these mochi can easily dry up. They should be eaten the same day they are made.

If you like this blueberry mochi, you may also like:

• Mochi – Shaped in Hello Kitty and Pompompurin
• Shiba Inu Mitarashi Dango Recipe
• Matcha Roll Cake with Mochi

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Blueberry Mochi

If you’re a fan of mochi, get ready to experience the perfect fusion of flavors – Blueberry Mochi! 

Course Dessert

Cuisine Japanese

Keyword blueberry, Mochi

Prep Time 45 minutes minutes

Cook Time 3 minutes minutes

Servings 4 pieces

Equipment

• 1 – 2 Large microwave-safe bowl
• 1 Fine-mesh Sieve
• 1 – 2 Spatula
• 1 Hand mixer/stand mixer

Ingredients

For the Blueberry Filling

• ⅓ cup frozen blueberries
• 1 tablespoon granulated sugar 15g

For the Mochi

• ½ cup mochiko flour 77g
• 2 tablespoons cornstarch 16g
• 1½ tablespoons granulated sugar 20g
• ½ cup milk 118ml
• 1 – 2 dashes purple food coloring
• 1½ teaspoons butter 7g

For the Whipped Cream Filling

• 2 ounce cream cheese 57g
• ½ cup heavy whipping cream 120ml
• ½ cup powdered sugar 50g
• ½ teaspoon vanilla extract 2.5ml

Instructions

For the Blueberry Filling

• Mix blueberries and granulated sugar in a microwave-safe bowl. Put plastic wrap lightly on the bowl, and microwave for 1 minute and 30 seconds at 500 watts.
• Push the jam through a fine mesh sieve into a small container. Discard any remaining pulp and cool completely.

For the Mochi

• Add Mochiko flour, cornstarch, sugar, and milk in a large bowl and mix well.
• Add a dash of purple food coloring and mix until the color is evenly distributed.
• Sift the mochiko mixture with a strainer.
• Put the mochiko mixture into a microwave-safe bowl and put plastic wrap over the bowl. Poke some holes in the plastic wrap and microwave it for 1 minute and 30 seconds at 1000 watts.
• Once the mixture becomes sticky, add the butter and combine well. Set it aside.

For the Whipped Cream Filling

• Beat the room-temperature cream cheese on medium-high speed for 2-3 minutes until the cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Add the powdered sugar and vanilla extract and mix well.
• Slowly drizzle in the heavy whipping cream and beat at medium-high speed until stiff peaks form.

To assemble

• Cut the mochi paste into 4 pieces. Stretch one of the pieces into a flat disk. 
• Put the disk of mochi paste on top of a small bowl to create a little dip. In the dip, pour the blueberry filling and the whipped cream filling.
• Gather the edge of the mochi paste and pinch the edges to close the opening. Repeat until all mochi paste is used up.

The post Blueberry Mochi: A Burst of Flavor in Every Bite! appeared first on Simply A Homebody.