The Snow Ball Game!

It all started one day. Y'know one of those days were there is nothing on TV and you're just flipping through the channels then something catches your eye briefly. It was this Chinese chef in China in the middle of this green tea plantation. He was making this little dumplings he said his grandma use to make. I became interested after he said how simple they were.

They are essentially just rice flour and water. He used a little bit of brown sugar for his filling. Those brief moments planted the seed of an idea of a game and a way to put my own personal spin on it. We tried out the recipe twice before we came up with something that we believe people will enjoy.

The game is also pretty simple and fun.

The recipe is actually very easy and is a good way to get little kids and family involved in the kitchen.
Is not super sweet, it has a nice interesting texture and its gluten free. You can also find none nut pastes if you have nut allergies. 

Almond Paste Filled Rice Dumpling (AKA Snow Balls)

Ingredients:

- 1 cup rice flour (you can find it at your local grocery store under the Goya aisle) 

- 2 tsp of powder sugar

- 1/4 cup of water (For dough)

- 8 cups of water for boiling

- 5 whole cloves

- 2 cinnamon sticks

- 2 star anise

- 1 Tbsp granulated sugar

- 1 Green tea bag

- 1 Black tea bag 

- Almond paste

(The spices and teas can be changed to your personal liking.)

Procedure:

1. Brings 8 cups of water to boil with the spices, tea bags, and the granulated sugar.

2. Add the powder sugar to the rice flour and combine.

3. Slowly add in the water 1 Tbsp at a time. (Depending on the weather you might have to add more or less)

4. Gradually form a dough ball. Dough should be a little sticky but it should stay together. You might have to wet you hands and finger tips form time to time to avoid sticking.

5. Measure 6g of dough and lightly spread it out in the palm of your hand.

6. Place 3g of almond paste in the center of the dough and seal the dough around it and roll into a ball. Repeat as many time as necessary to use all the dough. 

7. Place dumplings into the boiling tea mixture and boil for about 4-5 min or until slightly translucent. 

They can be served warm or cool (it best served cool if you plan to add sprinkles), place in a bowl and dust with granulated sprinkles. It adds a nice hint color and texture. 

The Snow Ball Game

The winning "snow ball" next to the plain "snow ball"

Tea and spices

The dough

about the size you would want to spread the dough out

Almond paste in the center

All rolled up in to a cute little "snow ball"

The lucky "snow ball"

Snow balls before being boiled

The snow balls cooked and ready to be enjoyed.

The tea an spice mix after every thing has steeped. It makes your kitchen smell soo good!

This game is great for parties and holidays. All you have to do is dye some of the almond paste a different color, and whoever finds it first wins a prize. Some examples are, who ever finds the color snow ball gets to open up a Christmas present first or the first to light up a fire work or you can turn it into a more adult game. The possibilities are endless.

We really hope you like these nummy little dumplings and enjoy playing this simple fun game!

Gluten Free Zucchini & Tomato Muffin (UPDATED)

Hey everyone!

We got a new Gluten Free muffin recipe. This time, this one is leaning towards the savory side. It took a second try to finally get the spices right, but I am content with the end result. I have to admit that I don't really make savory things. That's more of my partners expertise, that's why it took me a little longer to feel comfortable with it and feel confident enough to share it.

I hope everyone enjoys it.

Zucchini & Tomato Gluten Free Muffin      

 Yields: About 14 muffins   Temp: 350 degree F

Ingredients:
- 1/2 Cup Vegetable Oil
- 8 oz of sour cream/ plain Greek yogurt (UPDATED)
- 2 Eggs
- 2 Cups rice flour
- 1 Cup Zucchini, shredded
- 1/2 Cup tomato, seeded, small dice (UPDATED)
- 2 tsp baking soda
- 3 Tbsp tomato paste (UPDATED)
- 1/4 tsp salt
- 2 tsp lemon pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 Juice of one whole lemon (UPDATED)

Instructions:
1. Preheat oven.
2. Prepare muffin pan with liners and spray the liner with cooking spray to avoid sticking.
3. Combine all your dries together.
4. Combine all your wets together.
5. Combine the wets into dry, and beat until smooth.
6. Add your zucchini and tomatoes and combine until well incorporated.
7. Scoop batter into muffin tin and bake for 20 minutes or until tooth pick comes out clean.

Pares well with soups, chowders, and its a great vessel for soft cheeses.
Now, we actually had these this morning, toasted and with Chipotle cream cheese smeared on it. It was very yummy!

Thank you for reading. Don't forget to comment and share.

Also! If you changed anything about the recipe or have any suggestions please share with us. We love to hear feedback.

Buen Probecho!

UPDATE: This recipe will yield moister, and tastier muffins, less grainier texture.  Perfect for any time of the day or use as a side for a savory dish.

veggies and tomato paste

Dry ingredients added

what the batter should like like when the wets are added

Peach Crumble Muffin

Hey everyone!

I hope you like our new layout and find it easier to navigate/ find recipes. This recipe was made out of boredom and at the nagging of my mother to use a bag of frozen peaches. Personally, I am not a fan of frozen peaches. Some frozen fruits are okay like berries, but when it comes to peaches they just have a weirs tartness and no sweetness. So I really recommend the use of fresh peaches if possible if not can.

Other then that, the muffins came out pretty tasty.

Stuff you will need for this recipe:
1. Standard 12 cup cupcake pan
2. Cupcake liner
3. Stand kitchen mixer



Recipe: Peach Crumble Muffin       Yields: About 12     Preheat oven 350degree F

Ingredients:
-2 Cups all purpose flour
-1/2 Cup granulates sugar
-1/2 Cup light Brown sugar
-1/2 Cup of milk whole milk( 2% works just as well)
-1 stick unsalted butter, cut into sliced for better mixing
-2 L eggs
-2 tsp baking powder
-1/2 tsp salt
-2 tsp ground cinnamon
-1/2 tsp ground ginger
-1/8 tsp ground clove
-1/2 tsp vanilla Extract
-1 Cup of peaches, medium dice

Crumble:
-1 1/4 Cup all purpose flour
-3/4 stick of butter, cut into small pieces (6 Tbsp)
-1/4 Cup granulated sugar
-1/4 Cup light brown sugar

1. Mix all ingredients by hand until it forms a nice crumble texture.

Procedure:
1. Place the flour, baking powder, and spices in a bowl and set aside.
2. Add vanilla extract into milk and set aside.
3. Beat together the butter, salt, both sugars, and eggs until it becomes creamy.
4. Mix half of the flour mixture into the butter mixture, don't forget to scrape down your sides.
5. Add half the milk.
6. Add the remaining flour mixture, scrape down, then add the rest of the milk.
7.  Mix until well incorporated, then add  the 1 cup of peaches and mix for a few more seconds.
8. Add batter to pan then sprinkle crumble to the top. (About a Tbsp worth of crumble per muffin)
9. Bake for 30 Minutes or until center comes out clean with tooth pick.

Hope you guys enjoy it and don't hesitate to ask questions.
Please like and share!

Two for one Gluten Free Muffin Recipe! UPDATE

Happy Cinco de Mayo everyone.

Today, we have some super yummy gluten free recipes. This is the first time I've actually made gluten free products and I believe they came out pretty good. Gluten is a protein composite found in wheat (including kamut and spelt), barley, rye and triticale. Some people can't digest gluten, some just want to be healthy, and some just want to try something new.

I was asked to make gluten free products for a client, and honestly I was a bit nervous and skeptical since I personally have tried gluten free products and they were not as enjoyable...(Worst brownie I ever had in my life blarg).

Also I am a classically trained baker which uses more traditional products (sugar, whole milk, all purpose flour, ect.). I was afraid since I have never worked with rice flour before, I thought I would get bad tasting pancake like disks of sadness. But to my surprised they came out pretty sweet for being a first timer.

This are pretty low in calories and have natural sweeteners without adding granulated sugars.

First recipe: Spiced Carrot Cake Muffin   Yields 12 Muffins

Ingredients:

- 1 Cup White rice flour
- 1 tsp baking soda
- 1/4 Cup vegetable oil
- 1 tsp vanilla extract
- 1/3 Cup of honey
 -1 Egg
- 1/4 Cup grated carrot
- 1 Cup unsweetened  apple sauce
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground clove

Procedure: (So simple) Preheat oven at 350 degree F

1. Add all your dries together.
2. Add all your wets together.
3. Using a hand mixer or a whisk, mix dries into wet until batter is smooth.
4. Place cupcake liners in your standard 12 piece cupcake pan and place one large spoonful of the batter in to each cup. If there is extra batter left, try to spread it out as equally as possible.
5. Bake for 15 minuets or till you the center is not jiggly.

Sorry for the lack of picture. I was so nervous that I forgot to take some.

Honestly this is one of the best "Carrot Cake" I've ever tasted. I think the clove is what gives the flavor that extra dimension.

Recipe # 2: Super! Lemon Muffins Yields 12 muffins (Updated)

Ingredients:

- 2 Cup White rice flour
- 2 tsp baking soda
- 1/2Cup vegetable oil
- 2 tsp vanilla extract
- 2/3 Cup of honey
 -2 Egg
- 10 oz High quality Greek yogurt  lemon flavor
- 2 whole lemon zest (About a tsp)
- 3 Tbsp of fresh lemon juice
-1 tsp lemon extract

Procedure: Preheat oven at 350 degree F

1. Add all your dries together.
2. Add all your wets together.
3. Using a hand mixer or a whisk, mix dries into wet until batter is smooth.
4. Place cupcake liners in your standard 12 piece cupcake pan and place one large spoonful of the batter in to each cup. If there is extra batter left try to spread it out as equally as possible.
5. Bake for 15 minuets or till you the center is not jiggly.

Updated version. We changed it because the other ones didn't rise as much. This came out more flavorful, moister, pealed off the wrapper better. The flavor was to die for. Perfect amount of sweetness.

This is from the first time we made them

Batter from first time

Updated Muffin

It was such a light natural lemony flavor that it did not over power your pallet. Light, moist, and a sponge cake like texture. Over all it was pretty good.

Tips: Might want to spray cupcake liners with a little bit of cooking spray. Since the rice flour is sticky, it sticks to the cupcake liner. Hope you enjoy and please if you try it and change a few things, share with us.

Gluten Free is not so bad after all.

Update: Before unfortunately because we couldn't find  the yogurt we wanted we used a lower quality, fat free yogurt that gave it that fake sugar flavor. Now they did come out amazing.

Please enjoy!!