From Cupcakes to Traditional Korean Food and Everything in Between

Homemade Fudgsicles with 3 Ingredients

Fudgsicles

These homemade fudgsicles are made from scratch with just 3 ingredients.  No funky or hard to acquire ingredients either, just fast, easy and straightforward.  Just like my 3 ingredient Korean melon bars.  This is another recipe that will yield a creamy and fudge-y popsicle but this one has a rich chocolatey flavor that’s sure to satisfy your sweet tooth and the nostalgic pull of the ice cream truck that would draw you to trail after it during those sweltering summer months when you were a kid.  Those were the days, huh?  It was summer vacation and you didn’t have too much more on your agenda than playing with the neighborhood kids which was further highlighted by the presence of the ice cream truck where cold, fun treats gave way to instant, cooling satisfaction and a sugar rush that could fuel you for several more hours of play time.  No bills, no meetings, no commitments.  Just endless days of play time which were regularly broken up by meals that magically appeared and and yummy treats like fudgsicles that would be just part of your summer routine.  That’s pretty much what these fudgsicles symbolize for me.  Childhood on a stick.

Besides the fact that you can make these at home with just 3 ingredients, all of which you can pronounce by the way, it’s a cool creamy treat that will help you beat the heat.  They’re also fun to experiment with.  This past weekend, I layered salted nuts pressed into my 3 minute homemade caramel sauce then filled the rest of the way with my fudgsicle mixture making for a sweet and salty combination and the possibilities are endless from spicy chocolate to a swirled peanut butter and banana fudgsicle.  Let me know if you try any fun variations, I’d love to know and until then, enjoy my recipe for super simple 3 ingredient fudgsicles!

 

 

5.0 from 1 reviews
Homemade Fudgsicles with 3 Ingredients
 
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Author:
Serves: 6 Pops
Ingredients
  • -2 c whole milk or whole half and half*
  • -1/2 c unsweetened natural cocoa
  • -3/4 c sweetened condensed milk
  • Optional ingredients: 2 tb bourbon or orange liquor, pinch of sea salt, ¼ ts instant espresso, vanilla extract, etc.
Instructions
  1. Gently warm your milk and whisk in the cocoa and sweetened condensed milk.
  2. Freeze in desired molds. My small paper cups took about 4 hours to set when filled ¾ of the way.
Notes
*I highly recommend the half and half but you may also use a dairy substitute or even an avocado

Love,

Your Squishy Monster

Cherry Cheesecake Mochi 찹쌀떡

My most popular video to date is my mocha mochi video and for good reason.  It’s wonderfully soft and tender with a burst of chocolatey goodness tucked in the middle.  Not to mention, it’s incredibly simple to make.  It takes all of 10 minutes to make the mochi wrapper which can then envelope an endless list of creative fillings ranging from options like cookie butter and lemon curd to more traditional ones like adzuki beans.

Traditionally, mochi is a rather strenuous process that involves a lot of elbow grease.  I remember my mother making mochi for us and watching as she’d pound and stretch the steaming hot dough over a large pot, often taking breaks to wipe the sweat off of her brow and to catch her breath.  It certainly wasn’t an easy task but one that produced wonderful mochi that we kids knew were precious since we only got them on very special occasions.

Today, we’re going to whip up an easy cherry cheesecake version over the stovetop {especially for all of you who requested a method without the microwave which is how the mocha mochi is made}.  It’s got all the flavor of a cherry cheesecake but all wrapped up in a chewy rice cake.  In my video, I’ll even show you tips on how to achieve a mochi rice cake that is bouncy and plush with all the delightful chew that it’s loved for.  We’re swapping out the chocolate for a creamy cheesecake filling but you can of course swap out the cherries for any fruit you like.  You may or may not know this but pink is my favorite color and you just can’t beat a naturally blushing pink color like this and with Mother’s Day this weekend, it would be a fun and unique addition to your brunch.  The cherries also pair gorgeously with the cheesecake filling and ties together a unique east meets west in this classic American flavored Korean style rice cake treat.

 

 

 

5.0 from 2 reviews
Cheesecake Mochi
 
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Serves: 8 Mochi
Ingredients
Rice Cake:
  • 1 cup of *sweet* rice flour - not regular rice flour
  • 4 tb sugar
  • ½ ts fine salt
  • ¾ c unsweetened cherry juice
Cheesecake Filling:
  • 4 oz soft room temperature cream cheese
  • 2 tb cherry preserves or freeze dried cherries
  • 1 c sifted powdered sugar
  • Optional: pinch of salt or zest of 1 lemon
Instructions
  1. For the filling, blend the cream cheese and sifted powdered sugar together. Blend in the preserves. Chill for 1-2 hours. This makes it easier to work with.
  2. For the mochi, in a sturdy pot, whisk the sweet rice flour, sugar, salt, and juice together.
  3. Constantly and vigorously whisk to create a smooth and thick dough. When in doubt, go low and slow with the heat.
  4. The mochi dough is ready when it's sticky, hard to stir, and very, very thick. After it's cooked, set it off the heat and stretch/beat it vigorously. This definitely takes some elbow grease but ensures a soft and chewy end result.
  5. Lightly dust your work surface with sweet rice flour and scrape the mochi dough out onto it.
  6. Dust everything so nothing sticks and press the dough out into a flat log {as shown in my video}.
  7. Portion out 8 even pieces and flatten each piece.
  8. Tuck a frozen cheesecake ball into the center and pinch to seal.

This is the sweet rice flour I use {you cannot sub with regular rice flour} http://amzn.to/1wfcUYT

Love,

Your Squishy Monster

3 Ingredient Chocolate Whipped Body Butter

IMG_8937

This body butter is magical.  Though it only has 3 ingredients, it pampers, comforts, and nourishes your skin without any lingering residue.  It’s rich and creamy yet light and fluffy, deeply penetrating for a baby soft experience.  Needless to say, this is the only body moisturizer I’ll use anymore.  At first glance, it looks like whipped frosting and the wafting scent of chocolate doesn’t lessen the temptation to lick it off the spoon.  Because it’s all natural with food grade ingredients, it’s definitely possible but not recommended {as it doesn’t really taste like much since it doesn’t have any sugar}.  However, if you’d like to make some chocolate with the cacao butter too, I have a recipe for homemade chocolate.  A little bit of this body butter goes a long way, a dab will do ya and your skin will literally drink it up.  Smeared on freshly shaven legs the night before, I always wake up to incredibly silky smooth skin the next day.  It’s like butter baby…literally.

Since my whipped body butter utilizes cacao butter as its base, it will naturally smell of chocolate but it can also serve as a great platform for essential oils.  I personally love halving each batch and using one for moisturizing purposes and the other to use as a massage butter with frankincense and lavender, which is just heavenly.  For the latter, I use 10-20 drops altogether for each batch.  Just make sure to obtain the best quality essential oil you can get your hands on as to not ruin your batch of body butter.

I hope you enjoy my recipe.  I love it so much that I’m actually spreading the love to my own mother and future mother in-law, Jan {who is like my second mother!}  I love you both so much!  I hope it will serve as a great addition for your own mama’s homemade beauty or spa basket too.  Happy Mother’s Day!

 

 

 

 

5.0 from 2 reviews
3 Ingredient Chocolate Whipped Body Butter
 
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Serves: 1½ cups
Ingredients
  • 4 oz cacao butter
  • 2 oz coconut oil
  • 2 oz grape seed, jojoba, olive, or sweet almond oil
  • Optional: 10-20 drops of pure essential oils*
Instructions
  1. Go low and slow to melt the cacao butter in a pot, double boiler, or in 35-45 second increments in the microwave.
  2. Remove from heat and stir in the rest of the ingredients.
  3. Allow the oils to partially solidify {either at room temperature or in the fridge for about an hour}.
  4. It is ready when it's beginning to harden but still soft enough to scoop.
  5. Whip either by hand or use the whisk attachment on a stand mixer. Beat until fluffy and stiff peaks form. This is when you can add in essential oils.
  6. Store in a glass container below 75 degrees.
Notes
Prep does not include inactive time.
*This is the frankincense I have: http://amzn.to/1HWryyd
And the lavender: http://amzn.to/1HWrQ8e
Cacao Butter: http://amzn.to/1P4rDib

Love,

Your Squishy Monster

 

3 Ingredient Korean Melon Bars {Melona Ice Cream Bar}

KoreanMelonBars

As with most of my childhood memories the fondest ones I have revolve around food.  Melona bars were the summer highlight, a constant staple and cool and delicious treat I enjoyed every summer I visited Korea.  They were a dazzling combination of thick and creamy paired with bright and sweet, tasting of the most refreshing, juicy melon.  Just the sound of the crinkling wrapper or smell of melon can instantly transport me back to those sweltering summer days I spent with the girls from the block, playing the rubber band game, only taking breaks for salty dried fish snacks and these melon bars {our juvenile discovery into the amazing world of sweet and salty}.  Those were the summer days when gigging with the neighborhood girls and making the daily trek to the local market to bond over gossip and melon bars that captures my youth.  Today, every single bite of this smooth fruity concoction makes me feel like I’m that little girl again without any cares beyond when she’d get her next “melon bar fix.”  #FirstWorldProblems

These Korean melon bars can be made in as little as 5 minutes then popped into the freezer to set.  You don’t even need those plastic popsicle molds as they’re filled in portable paper cups to share and enjoy anywhere.  And recently, I discovered that they also make strawberry, banana, and mango flavors as well so feel free to crush up other fresh fruits to create your own, one of a kind ice cream bar.  Mango lassi or green tea ice pop, anyone?  As I mention in the video, I can’t seem to find these anywhere so boy am I glad I can whip them up at home now whenever the craving strikes.  I hope you’ll try my super simple, 3 ingredient melon bar recipe soon and let me know if you try any crazy flavor combinations, I’d love to know!

 

 

 

5.0 from 2 reviews
3 Ingredient Korean Melon Bars {Melona Ice Cream Bar}
 
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Serves: 6 Pops
Ingredients
  • ½ c cold heavy cream
  • 1 c honey dew/Korean melon
  • ⅓ c sweetened condensed mik
Instructions
  1. Whisk the cream until soft peaks form, meaning the whipped cream is thick and billowy and the peaks softly curl over.
  2. Blend the melon and sweetened condensed milk and carefully fold into the whipped cream.
  3. Evenly pour into the cups then wrap in foil and wedge a popsicle stick into each one.
  4. Freeze to set {about 4 hours} and enjoy!
Notes
Korean melon 참외 is traditional.

Love,

Your Squishy Monster

Korean LA Rice Cakes 찹쌀떡

Growing up, I would have these squidgy little rice cakes on-the-go for breakfast.  A Korean hybrid granola bar, if you will.  Inside these chewy baked rice cakes, my mother would pack in a traditional mix of adzuki beans, chestnuts or raisins and as a child, I was happy to enjoy them as they were delightfully soft and gently sweet.  Before hopping onto the bus, I’d hurriedly tuck these into the inside front pocket of my peacoat, not realizing the important cargo I carried–only later did I realize how precious these little rice cakes were.

These LA baked Korean rice cakes were first produced in the spirit of nostalgia by homesick Korean immigrants who settled in California, specifically Los Angeles.  Living in a foreign land, very far from their loved ones, and without their familiar creature comforts, these baked rice cakes stood as a token of their homeland where something as special as rice cakes could find a place in a new land, far from home.  This is precisely what I love about food.  It possesses the magical ability to draw people close even if they’re far away.

Instead of the traditional steaming method followed by the tedious pounding and stretching of the dough, these rice cakes can be assembled in as little as 10 minutes with easily accessible ingredients that can be baked with a regular oven, no special equipment or ingredients involved.  The flavor combinations are endless too.  How delicious would chocolate chip ones be?  East meets west with a Korean-American chocolate chip treat/rice cake fusion.  Yum!  Today, I’m making for you an LA rice cake the way I often enjoyed them as a child.  On special occasions, mama would drizzle them with rice syrup, elevating them from modest breakfast on-the-go to a special after supper plated dessert.  Either route you go, these are surprisingly versatile with a beautiful squishy-chew that is unlike any other.  If you enjoy mochi, you’ll love these!

 

 

 

 

5.0 from 1 reviews
Korean LA Rice Cakes 찹쌀떡
 
Prep time
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Author:
Serves: 1 dozen minis
Ingredients
  • 1½ c sweet rice/glutinous rice flour {not regular rice flour}
  • 1 c brown sugar
  • ¼ ts fine salt
  • 1¼ c water {or whole milk}
  • 1 ts pure vanilla extract {or almond}
  • 1 c of add-ins like nuts or dried fruit
  • {We always added cooked adzuki beans and sometimes chestnuts or raisins
Instructions
  1. In a medium sized bowl, whisk in all the dry ingredients.
  2. Pour in the milk and extract. Blend until smooth.
  3. Fold in your desired add ins. I added 1 c adzuki beans.
  4. Pour into lined cupcake tins or a greased and parchment lined pan. {These will stick like crazy!}
  5. Bake at 375 for 40 minutes. It is ready when the rice cake is dry, chewy, and has a browned top.
  6. Cool completely before serving and drizzle with brown rice syrup or honey if desired.

Love,

Your Squishy Monster

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