My cousin says baby girl doesn't want to come out because the foods too good at the Womb Inn. I might have to agree. Coffee cake and my world famous sea salt chocochoco chip cookies. And these are just what I have photo's of. There's been pumpkin mochi cake (if you haven't tried this or made it and love a really dense cake you must!), a bellewood acres jonagold apple pie, grandma's okanomyaki, gyoza, and chicken spaghetti. Plus! Jesse's off work now so even breakfast has been gourmet! I ran out of flour so I'm hoping without all the baking going on this little one will decide she's done baking too...3 days shy of 41 weeks.Pumpkin Mochi Cake Recipe (based on the allrecipes.com recipe)
2 1/2 cups mochiko (glutinous rice flour)
2 teaspoons baking powder
1 cup white sugar
1 cup brown sugar
4 eggs
1 (29 ounce) can pumpkin puree (I used a real pie pumpkin that I roasted with just some butter. I scooped out the meat and blended it with a little apple juice to make it smooth like canned pumpkin. Oh, and I added a tsp. of cinnamon!)
1 (14 ounce) can sweetened condensed milk
1 cup butter, melted
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Sift together the mochiko, baking powder, and white sugar in a large bowl. Mix together the eggs, pumpkin puree, condensed milk, butter, brown sugar and vanilla extract in a separate bowl. Stir the egg mixture into the mochiko mixture. Pour into the prepared dish. Bake in preheated oven for 1 hour. Allow to cool before serving.
Jesse will eat an entire cake in one sitting, so if he's near, hide the cake!
xoxo.
