I haven’t braved the mall this season except for one excellent trip to Nordstrom (and by excellent I mean empty… because Covid!) where Frankie and I played house in the kids clothing section. He said “let’s pretend we have a great art collection!” and I knew then that we had done something right with this whole parenting thing! My post-pandemic dream is to get back to the AGO with this kid and just look at all the things!
Just thinking about such outings makes me scroll back through my phone for some memories of art-based joy. Like this! What a difference two years makes!
Instead of strolling through the art gallery over the holidays, we’ve been striving for home-based fun. Thanks to JoJoFun for these gingerbread treats. They were the gift that I didn’t know we needed… until we did! “So now that we are on holiday mama, what shall we do???” This was Saturday. We’d been released from school life for like five minutes! Thus cookies.
And because we love a good theme here at Sister On! we are extending the cookie reference a little further. For this week’s episode we are replaying Episode 5, our holiday-approved interview with Craig Pike from Craig’s Cookies… because cookies!
We will be coming back to you in the new year with much to reframe — in the meantime thanks for journeying with us and, as always, please help us to spread the word about Sister On! We are excited to keep the reframe energy going.
And to help sustain that energy, for the mochi lovers out there, here’s my holiday spin on the chewy goodness of glutinous rice flour… made into a muffin!
Mochi-ish Muffins
1½ cups of sweet rice flour (I like “Moshiko” that you can get at Walmart in their surprisingly impressive “international” aisle)
½ can of coconut milk (I used lite but I have no doubt full fat would be even more lovely)
½ a sweet potato, boiled till soft
1 tsp vanilla
1 egg
1 tsp both BP and BS
Pinch of salt
¼ cup of coconut sugar
Blend wet ingredients in a blender or with a hand mixer (or by hand! — my baking, unlike my sister’s, is NOT science!), then pour into a bowl and mix with dry ingredients. Scoop into muffin tin cups about half full and bake at 350 degrees for 20 min or until tops of muffins are firm-ish.
This recipe should make 10 to 12 muffins depending on how full you fill the cups. Mochi is super soft (the soft chewy texture IS the draw) so they will NOT get too firm… thus the “ish.”
I suggest you let them cool completely before eating to enjoy the full mochi effect. They store really well covered in both the fridge or freezer! In my humble opinion they are the perfect not-too-sweet, healthier treat — with a super satisfying chew! Let us know how they turn out please!
Nat xo