justJENN recipes

We are big fans of mochi in this house. I am always looking for new ways to make it and new flavors. This is a very old recipe, that normally uses coconut milk, but seeing as how I am not a fan of coconut milk and rarely have it in the house. I changed it up a bit and it still tastes delicious!

1 pound mochiko (16 oz box)
2 cups sugar
1 teaspoon baking powder
2-3/4 cups water
1 teaspoon vanilla
food coloring - red and green

Preheat oven to 350 degrees. Grease a 9×13 baking dish.

In a large bowl combine the mochiko, sugar, baking powder, and vanilla. Slowly add the water, mixing and stirring with a whisk. Get a mini-sous chef to do this, and sniff it too!

Split the mixture into three bowls. Add 3 drops of green food coloring to one bowl, and 3 drops of red to another. Leave the white one as is.

Pour the green mixture into the greased baking pan. Cover with foil and bake 15 minutes.

Take out of the oven and pour the white mixture on top. Cover with foil again, and bake for 20 minnutes.

Now take it out and pour the red mixture over the second layer. Cover and bake for 30 minutes. Uncover and cool - overnight. The next day, cut with a plastic knife and roll pieces in potato starch.

This recipe is easy and has a very pretty result - great for parties!

The doctor said any way the Kid gets calcium is fine. Be it yogurt, cheese or ICE CREAM MILKSHAKES. Damn her for saying that out loud cause now all I hear is, “The doctor said I need milkshakes.” Yeah, yeah.
ingredients
3 scoops vanilla ice cream
1-1/2 cups milk
1 tablespoon vanilla extract

Put all ingredients in a blender. Blend. I like mine a little thick - runny ain’t my thing, so I don’t blend for long. I like the hemmorage effect I get when I try to get it up the straw.

As always, top with whipped cream, sprinkles and a cherry and you are good to go.

That there is your standard vanilla milkshake. You can even leave out the vanilla (as I do with the boys) and it tastes just fine. But you can change that thing a million delicious ways:

Chocolate:
Add 3-4 tablespoons of chocolate syrup
Chocolate malted:
3-4 Tablespoons chocolate syrup
2 teaspoons malt powder
Strawberry shake:
substitute strawberry ice cream
also add 1/2 cup frozen strawberries.
peppermint shake:
1-2 drops peppermint extract
some crushed peppemint candies
Oreo shake:
2 Tablespoons chocolate syrup
6-7 Oreo cookies

I could go on, but it’s really endless, just start with the base and add. Peanut butter. Candies. Fruits. What have you. In the end, you are eating ice cream. And that’s really life’s goal, right?

The Kid loves these cookies. He is allergic to chocolate - but not COCOA! - so I leave out the chocolate chips. These taste even better when made into ice cream sandwiches…trust me on this.
ingredients
1 cup butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cups Valhrona cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 oz (half a bag) white chocolate chips
6 oz (half a bag) semi-sweet chocolate chips

Preheat oven to 350 degrees F. In large bowl mix butter and sugar until light and fluffy. Add eggs and vanilla. Mix well.

In separate bowl combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in white chocolate chips and semi-sweet chips. Drop by teaspoon onto ungreased cookie sheet. Bake for 10 minutes. Let cool.

Now you can just eat ‘em, or plop some yummy ice cream in between, wrap in plastic wrap and you have a great after dinner dessert.

Very quick recipe, lasts for a long time in the freezer! As my cousin pointed out, just use a brownie box mix if you don’t want to make them from scratch. But I’m telling you, after many trials, these are the best brownies for this recipe…

Ingredients:
3/4 cup all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter
1-1/4 cup sugar
3 large eggs
4 oz chocolate melted
1 teaspoon vanilla extract
1 (1/2 gallon) vanilla ice cream (or any type you want)
1 (1/2 gallon) cherry ice cream (or any type you want)

Preheat oven to 350, line a cookie sheet (15×10x1 jelly roll pan) with buttered parchment paper. Sift flour, cocoa and salt in a bowl, set aside. Beat butter and sugar in a mixing bowl and beat on medium high until creamy. Beat in the eggs until the mixture is light and fluffy. Beat in the cooled chocolate and the vanilla.

On low, beat in the flour mixture until just blended. Spread the batter on the parchment in the cookie sheet. Bake until a toothpick in the center comes out clean, about 15 minutes. Cool completely on a wire rack, then invert it onto a cookie sheet, peeling off the parchment and freeze until firm.

Now the fun part. On another cookie sheet, line it with wax paper. Spread softened vanilla on one side of the pan and the cherry ice cream (or whatever flavor you want) on the other side. (Two different colored flavors look nice once the brownie is cut.) Freeze until firm. 2 hours oughta do it.

Remove both the ice cream and the brownie from the freezer. Invert the brownie on the ice cream and peel off the wax paper.

Cut the brownie in half and and fold onto the other half to make a giant sandwich. Now you could eat it like this, but a civilized person would cut them into squares, wrapping each with plastic wrap for individual consumption. They keep really well for a few weeks, as long as they are tightly wrapped.

They make great summertime treats and are nice to take to parties! Try all different ice cream combinations, I’m sure anything will taste yummy.