recipe: lemon mochi cake

I was introduced to sweet rice flour about ten years ago when my high school friend, Azusa of Humble Bean, shared a recipe for matcha mochi cupcakes. The rice flour that I’ve been using is the Koda Farms brand and I have found it at Asian markets as well as at the grocery store. I love the chewy texture that rice flour gives to baked goods so I went on a search for something I could make that would also involve lemons. Because – and I don’t know why – I’ve been craving lemony treats lately.  I came across a recipe for “sweet rice lemon pound cake” and had to modify it a little bit because I ran out of sugar when I tried to make it. It turned out pretty great according to a couple of friends (and my taste buds) so I thought I would share it here with all of you too.  Enjoy!

baking :: blueberry oatmeal crumble bars

I believe it took living sixteen years here in New England before I realized that blueberry picking was even possible.  Last summer was the first time my daughter and I made the drive up to Parlee Farms in Tyngsboro, MA to try our hand at the pick-your-own blueberry experience.  It was a particularly hot and humid summer day, and as the sweat on my forehead fogged up my sunglasses I wondered why in the world we were even there to begin with!  (It was still fun and worth it … just sweaty!)

recipe: blueberry chocolate chunk oatmeal pepitas cookies

I know what you’re thinking …  another oatmeal cookie recipe?!  Yes, the big green mixing bowl has been used to make another delicious oatmeal cookie that I want to share with all of you.  It’s crisp on the outer edges but chewy in the center, and the dried blueberries add a nice texture to it.  Better yet?  You can make this in one bowl and mixing by hand.