Month: December 2021

Mochi donuts are popping up all over it seems. I had never had one but saw a segment on television about them and decided to give them a try!

Mochi is traditionally a Japanese rice cake and eaten year round. In doing my research, that it’s morphed from the traditional into several new and different things, and really just keeping the name in tact.

Since I had never had a mochi donut, I wasn’t sure what to expect. The texture is different and I really like it! It feels airier than a traditional donut with a crunchy exterior and soft interior. I found it not as sweet as well, which I loved. So this is an easy recipe to use if you want to give Mochi donuts a try and there isn’t a bakery near you serving them!

Mochi Donuts
Makes 12 servings

¾ cup gluten free all-purpose flour
¼ cup rice flour
½ cup sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup Greek yogurt or sour cream
¼ cup canola oil
1 egg

Glaze:
¼ cup cocoa powder
1½ cups powdered sugar
¼ cup milk
1 teaspoon vanilla

1. Heat the oven to 350˚F.
2. In the 4-Qt Plastic Mixing Bowl, combine the flour, rice flour, sugar, baking soda and salt.  Mix well using the Small Mix ‘N Scraper.  Add the greek yogurt or sour cream, canola oil and egg and mix just until combined.
3. Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed.
4. Meanwhile, Combine the cocoa powder, powdered sugar, milk, and vanilla in the Small Batter Bowl and whisk until smooth using the Stainless Steel Whisk. 
5. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.
6. When cooled, using the Chocolate Drizzler, decorate the donuts with the glaze.

Makes 1 dozen

Enjoy!

SHOP MY KITCHEN!

---

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Did you know that French Onion did isn’t french at all? It’s called that because it’s normally made with dehydrated French Onion Soup Mix. French Onion Dip was created in California in the mid 1950s and I’m pretty confident it has been served in millions of home across the USA and beyond.

Pampered Chef has their own version of the dip mix and I thought it would be pretty tasty in my mashed potatoes and long with some caramelized onions mixed in and on top… and I was right!

We are having these with a basic meatloaf and asparagus and I’m planning some great mashed potato pancakes with the leftovers! I hope you enjoy these as much as we do!

French Onion Mashed Potatoes
Makes 8 servings

3 pounds russet potatoes
3 garlic cloves
⅔ cup sour cream
4 tablespoons milk
3 tablespoons Pantry French Onion Dip Mix
1 cup sliced onion
2 tablespoons butter
2 teaspoons sugar

1. Peel the potatoes and place in the steamer insert in the Multi-Pot. Fill the pot with water to 1-inch above the potatoes. Cover and bring to a boil over medium-high heat. Once the potatoes are boiling, reduce the heat to medium-low and gently boil for 15 minutes.
2. Meanwhile, slice the onion on the #3 setting of the Simple Slicer. In the Nonstick Saute & Steam Pan, melt the butter over low heat. Add the onions and cook, gently stirring until soft, about 4 minutes. Sprinkle the sugar over the onions and continue to cook, stirring occasionally, until soft and golden, about 8 minutes longer.
3. Drain the potatoes and place in the Medium Stainless Mixing Bowl. Add the garlic pressed with the Garlic Press, sour cream, milk and French Onion Dip Mix. Using the Flex+ Muti-Prep Set fitted with the hand mixer attachment, whip the potatoes to the desired consistency.
4. Add ¾ of the caramelized onions to the potatoes and mix well. Spoon the potatoes into a serving dish and top with the remaining onions.

Enjoy!

SHOP MY KITCHEN!

---

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Thumbprint cookies are actually called hallongrotta and are a Swedish pastry cookie. The name means “raspberry cave.” I didn’t know that until I started researching where thumbprint cookies originated. These are one of my favorite holiday cookies and they don’t necessarily have to be filled with raspberry! I’ve had them filled with several different fillings and each are always delicious. Sometimes they are called “jam drops.” Either way, they are always a beautiful addition to any holiday cookie platter. This time, I used Pampered Chef’s chocolate chip cookie mix and make them even better!

Raspberry Chocolate Chip Thumbprint Cookies
Makes 24
1 bag Pantry Chocolate Chip Cookie Mix
6 tablespoons melted butter
1 egg
raspberry jam

1. Heat the oven to 350˚F.
2. In a the 4-Qt. Plastic Mixing Bowl, combine the cookie mix, butter, and egg.  Mix well using the Mix ‘N Scraper until combined. 
3. Using the Small Scoop, scoop the dough onto a Cookie Sheet lined with a Reversible Silicone Baking Mat. Using your finger or a spoon, create a well in each cookie. Drop 1/2 teaspoon jam into each well.
4. Bake 12-14 minutes until golden.  Let rest on the Cookie Sheet for 2 minutes before transferring to a Stackable Cooling Rack to cool completely.

Makes 24 cookies.

Enjoy!

SHOP MY KITCHEN!

---

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

I love chocolate and orange during the holidays. The two just seem to go together… although they go together any time of the year! These cookies are super easy to make, come together quickly and are stunning! The orange is subtle but definitely there and they are very pretty with the flecks of orange zest mixed in.

If you don’t have a decorator bag, you can use a disposable bag or a very sturdy food storage bag with the corner clipped off.

Orange Chocolate Chip Cookies
Makes 24

1 orange
1 bag Pantry Chocolate Chip Cookie Mix
6 tablespoons melted butter
1 egg
4 oz chocolate melts

1. Heat the oven to 350˚F.
2. Zest the orange using the Adjustable Zester.  Juice the orange to yield ½ teaspoon juice. 
3. In a the 4-Qt. Plastic Mixing Bowl, combine the cookie mix, butter, egg, orange juice and zest.  Mix well using the Mix ‘N Scraper until combined. 
4. Spoon the dough into a Decorator Bag fitted with the large round tip. On a Cookie Sheet lined with a Reversible Silicone Baking Mat, pipe logs of dough about 2½-inches long (the cookies will flatted during baking).
5. Bake 12-14 minutes until golden.  Let rest on the Cookie Sheet for 2 minutes before transferring to a Stackable Cooling Rack to cool completely.
6. Line a cooled Cookie Sheet with parchment paper and set aside. In a 2-Cup Silicone Prep Bowl, melt the chocolate melts as the package directs.  Dip one end of each cookie in the chocolate and place on the parchment paper to harden.

Makes 24 cookies.

Enjoy!

SHOP MY KITCHEN!

---

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Homemade ice cream is the best. And so easy to make! This spicy pineapple rum ice cream hits every single flavor note and you’ll be coming back for more and more!

The Spicy Pineapple Rum Sauce is perfect balance of pineapple, coconut cream, mango, crushed red peppers, and a splash of rum. It complements the vanilla ice cream adding sweet and spicy. And the sauce can be used by brushing over meats before grilling, as a stir-fry sauce and a dipping sauce for eggrolls. But I’m pretty sure you’re going to keep it just so you can make this recipe over and over!

Spicy Pineapple Rum Swirl Ice Cream
Makes 8 servings

2 cups heavy whipping cream
1 cup whole milk
½ cup sugar
1 tsp vanilla extract
½ cup Spicy Pineapple Rum Sauce, divided

1. Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
2. Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F. 
3. Remove the bowl from the freezer and attach the assembled clear lid to the bowl.
4. Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.
5. When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.
6. Spoon ¾ cup ice cream into each Freezer Storage Container. Top each with 3 tablespoons Spicy Pineapple Rum Sauce. Using a dull knife, gently swirl the sauce into the ice cream. Top each with ¾ cup ice cream, then top each with 2 tablespoons Sauce. Gently swirl again. Cover the containers and place in the freezer for 2 hours before serving.

Enjoy!

SHOP MY KITCHEN!

---

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.