Say farewell to cocktails in pineapples, elaborate scorpion bowls, and all that rum. Tiki-nuevo bar Hogo will close after this Saturday. Douglas Development plans to construct a new office building on the block, which will eventually force The Passenger and other businesses out, too. But Hogo isn’t going anywhere without a giant goodbye bash. Stop by from 8 p.m. to 3 a.m. on Saturday for […]
This is one of the ancient Italian recipes. Though initially it may not have been this healthy since having six pack abs and maintaining the […]
This is one healthy of a pie. Just a bite and it will lure you far away as it’s creamy texture melts in your mouth, […]
In a painfully ironic twist of fate for a faux-Mexican fast-food chain, a former Taco Bell manager is suing the company, saying she was canned for hiring Hispanics.
As Courthouse News first reported, Juanita O’Connell, who is Mexican-American, is sui…
With all the bacon-wrapped, deep-fried hurrah these days, it’s easy to pass up on the simple, brilliant ideas. Cue in the S’Mochi — an invention by Foodbeast reader Ryan Horikoshi. The clever take on the standard campfire s’more swaps the traditional marshmallow with mochi — a small Japanese rice cake — instead.
We decided to try out the recipe at the Foodbeast Kitchen, opting for vanilla and green tea-flavored mochi ice cream. Using a blowtorch, we were able to quickly toast the sticky rice cake layer on the outside before topping it off with a pad of butter and cinnamon sugar, then sandwiching it between chocolate and graham crackers.
The end result: a phenomenal bite of crunchy, sweet graham and chocolate, then soft, chewy mochi rice cake, and finally a cold burst of sweet ice cream. Lesson learned: it’s the simple things in life that make your mouthbuds explode.
What You’ll Need
How to Make It
1. Roast mochi over a campfire (or a blowtorch) until it starts to brown ever so slightly.
2. Place it on top of a graham cracker and piece of chocolate.
3. Top mochi with a pad of butter and sprinkle on cinnamon sugar.
4. Sandwich with another graham cracker.
5. Eat!
Mason Dixie Biscuit Co. will make its public debut with a pop-up this Saturday and Sunday at Dolcezza’s Union Market factory. Expect to find biscuit sandwiches with stuffings like Benton’s bacon, fried egg, cheddar, and maple aioli as well as fried chicken, bacon, honey, and cayenne. The menu will also include biscuits with various spreads like […]
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