Who doesn’t love mochi? My first experience with it was when I was in middle school and I would go to the Asian market with my grandma. My grandma is basically amazing and she picks up on every little detail of her grandchildren, so when my brother and I stopped and gave a second look to an ice cream filled treat in the frozen section…well, she just had to buy it for us. And man, did my brother and I devoured those things in an instant. Sine then, it has been one of my favorite desserts in the world, and a great little snack.

So today, I decided to bake mochi. This recipe is just for the little squares you would top frozen yogurt with. While you can make a filling and wrap the filling around it, I find that it is a bit tougher with this recipe and would recommend a stove top method if you wish to fill them.

So without further adieu…


yields about a shit ton of 1″ cubes…


  • 1 lb of sweet rice flour (I used Mochiko)
  • 2 1/2 cup granulated sugar
  • 1 1/2 cup coconut milk
  • 1 3/4 cup water
  • 1 teaspoon of food coloring (optional)
  • potato starch for dusting


Preheat oven to 325°F and line a 9″ baking dish with foil and lightly oil

1.  In a large mixing bowl, sift the sweet rice flour

  • add sugar and mix to combine

2. Add the coconut milk, water, and food coloring if using. Mix ingredients together once all of these items are added to the flour mixture

  • mix until smooth and no lumps remain

3. Pour into lined baking dish and cover with foil so that the foil is touching the batter

4. Bake for 1 hour in the middle rack of your oven

5. Let mochi cool for an hour in the covered pans

6. Dust a clean surface with the potato starch and carefully peel off the top layer of foil from the mochi

7. Invert pan onto surface, and again slowly peel off the foil from the mochi

  • this will be sticky, so be careful and take your time

8. Lightly dust the top of the mochi with the potato starch and cut into 1 inch squares

  • roll the pieces into the potato starch and enjoy!

This can be kept for up to 2 weeks in an airtight container


Chocolate Hazelnut Fudge

Chocolate Hazelnut Fudge

Frangelico and Nutella, two delicious hazelnut creations and I love them both. So why not use them in baking? So I looked up some recipes and found a great one for Chocolate Nutella and Sea Salt Fudge on Tasty Kitchen and decided to give it a go. Unfortunately, my love of nutella couldn’t help me set aside that pang of guilt I felt when adding it to the fudge. I felt like I was taking a shortcut. So I decided, why not make my own chocolate hazelnut spread?! and so…the search began! Luckily The Splendid Kitchen had a great recipe for me to use!

I hope you enjoy this recipe! It makes a great Christmas gift for friends and family as you can buy cheap mason jars and give some home made nutella along with the fudge!

Chocolate Hazelnut Fudge

Yields 36 servings


Chocolate Hazelnut Fudge

  • 14 oz Condensed Milk
  • 1 tablespoon vanilla extract
  • 8 oz semisweet chocolate chips
  • 1 cup chocolate hazelnut spread (recipe to follow, or you can use nutella)
  • 3 tablespoons unsalted Butter, softened
  • 1 tablespoon Fangelico (optional)
  • to taste SeaSalt (optional)

Chocolate Hazelnut Spread

  • 1 cup Hazelnuts, chopped
  • 12 oz milk chocolate chips
  • 2 tablespoons vegetable/canola oil
  • 3 tablespoons Confectioners’ Sugar
  • 1 tablespoons Dutch Pressed Cocoa Powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt


Chocolate Hazelnut Fudge

1. Line an 8″x 8″ pan with parchment paper, making sure the paper comes up over the sides enough for you to grab and pull the fudge out

2. In a medium sized heat safe bowl, combine the condensed milk, vanilla extract, chocolate chips, hazelnut spread and butter.

3. Create a double boiler by letting the bowl sit over a pot of simmering water. Be careful that the bottom of the bowl doesn’t touch the water as you do not want to burn the chocolate.

4. Stir the ingredients until combined and the mixture looks smooth. This can take anywhere from 5-10 minutes. Remove from heat and stir in Frangelico

5. Pour the mixture into the prepared pan and smooth out the top with a spatula

6. Sprinkle with sea salt if desired

7. Refrigerate until firm, about 2 hours

8. Once fudge is firm, take a hot knife and run it along the sides of the pan, separating the fudge from it. Lift the parchment paper up, removing the fudge from the pan. Peel off parchment paper and cut into small squares. Store the fudge in the fridge or in an air tight container.

Chocolate Hazelnut Spread

Preheat the oven to 350°F
 1. Toast the hazelnuts in a single layer on a baking sheet for about 12 minutes, or until browned and let them cool completely
2. Melt the chocolate chips in a double boiler bu placing a heat proof bowl over a pot of simmering water, being careful that it does not touch the water. Stir until smooth and let cool
3. Place the toasted hazelnuts in a food processor and grind until a paste is formed.
  • add oil, cocoa powder, vanilla and salt
  • continue to grind until the mixture is as smooth as possible
  • add the melted chocolate
  • strain mixture to remove any pieces of hazelnut.

4. This mixture may look runny, but it will thicken nicely as it settles and cools

5. Scrape the spread into a jar or use in the above recipe. This keeps for about 2 weeks, so enjoy!