These poffins are tricky to get right… but they’re absolutely delicious when they come out perfect!
2 cups bread flour
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
¾ cup Exeggutor milk*
¼ cup Beedrill honey
1 egg, beaten
1 (8 ounce) can crushed and drained Pinap berries**
1 Oran berry, zested***
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles meal.
In a small bowl, mix Exeggutor milk, Beedrill honey, and egg. Stir into the flour mixture. Fold in the Pinap berries and Oran zest. Divide the mixture into 12 rounded poffins, and arrange in a single layer on a medium ungreased baking sheet.
Bake 15 to 20 minutes in the preheated oven, until golden brown.
You can top these with a delicious Oran glaze or some honey with butter! For a more tart treat, mix powdered sugar with lemon juice and drizzle over the poffin as a glaze.
*coconut milk **pineapple ***orange zest
FOR THOSE ALLERGIC TO PINEAPPLE:
Lots of people have pineapple allergies. You can substitute the pineapple for canned peaches. Run the peaches through a food processor. If you don’t like peaches, oranges work too and they go perfectly with the orange zest. Of course, then you have orange poffins, not pineapple poffins!
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LAVA COOKIES (Note: lava cookies, by definition, are not cookies at all. They are much more like crackers than cookies, though they have a nice sweet hint!)
INGREDIENTS - 1 ¼ cup all-purpose flour -1 ¼ cup mochiko (sweet rice flour)* - 2 tbs sugar - 2 tbs toasted sesame seeds - 1 ½ tsp baking powder - ½ tsp baking soda - 1 tsp salt - 1 cup of water - additional flour for dusting surfaces - oil for deep frying or lightly greased cookie sheets - sheet of nori*
In a food processor, combine the dry ingedients (the first 7 above). Add the water slowly until the dough becomes a firm ball. You might not need to use the whole cup. Wrap the dough in plastic wrap and refrigerate for about 3 hours, until the dough has firmed slightly for rolling. This also cuts back on stickiness.
Roll out the dough to about ½ inch thickness on a lightly floured surface. Also dust your dough cutter with flour to prevent the dough from sticking. Cut circles of dough and reroll as necessary until all dough is cut. Waste not, want not! Cut small, 3x1 inches of nori carefully and lay them over the dough however you want. In Lavaridge town, they fold the nori over the edge of the cookies like rice balls.
To deep fry the dough: heat oil to 375°F and deep-fry a few circles at a time, removing when golden. Drain. The dough will puff up beautifully as it fries. Or: bake the dough on lightly greased cookie sheets. Bake in a preheated 350°F oven for 10 to 15 minutes, until they turn light brown. Remove and cool. The baked dough circles will not puff up as much as the deep fried ones, and they will be much crunchier. Serve immediately, and enjoy. I recommend a piping hot cup of green tea!
*not surprisingly, most people can’t just pick up these ingredients at any old grocery store. Check your local listings for a world market or Asian market, they’ll likely carry these ingredients.