Category Archives: recipes

Instagram Inspiration

Crafty Instagram PhotosHello everyone.  I haven’t been here in a while and I wanted to share what I’ve been up to.  Instead of posting on Zakka Life, I’ve been posting mini posts on Instagram.  I’m sharing about slow living, our families journey towards minimalism,  what I’m cooking and of course what I’m crafting!  I take all my own photos and I do my best to share what I’m doing that day. I strive to create an honest feed of my life. Granted, I mainly share the positive moments and not the negative.  I’m pretty sure none of you want to see me plunging a toilet as you sip your coffee in the morning.  Anyhow, if this sounds appealing to you, please come by and visit.  Click Here to visit Instagram


Grandma’s Biscotti Recipe

biscotti recipeThis is one of my favorite recipes that my grandmother passed down to me.  When I would visit her, she would always have a large jar of this on the kitchen counter among other treats.  As a kid I would just eat it plain but now I enjoy it with tea or coffee.  This is a great recipe to make in advance for entertaining (it can  last up to 30 days).

*If this recipe looks familiar to you, I first published it in 2008 on the old blog.

Biscotti Recipe


3 Cups flour

3 teaspoons baking powder

1 1/2 Cups sugar

1/2 Teaspoon salt

1/2 Cup butter

3 Eggs

3 Teaspoons anise seed

1 Teaspoon lemon extract

1 Teaspoon vanilla

1 Teaspoon almond extract

1 Cup almonds, toasted and coarsely chopped


1. Preheat oven to 325

2. Mix ingredients in a small bowl and set aside.

3. Cream butter and sugar. Add beaten eggs.  Add extracts and almonds.  Add the dry ingredients and mix.

4. Shape into two oblong loaves about an 1/2 in thick and place on two parchment lined baking sheets.

5. Place in oven and bake for 25 minutes.

6. Let cool for an hour.

7. With a serrated knife, cut the loaves into diagonal slices about 1/2 inch wide.

8. Place slices back in the oven on their sides for 25 minutes. Bake at 325. Let cool.

*Biscotti can last up to 30 days in an airtight container.

Pumpkin Mochi Recipe

pumpkin mochi recipe

I’m so glad fall has arrived.  To me it means cooler weather, curling up on the couch knitting, and lots of baking.   And  speaking of baking, one of my favorite recipes to make is pumpkin mochi. It’s a cross between mochi and pumpkin pie without the crust. It’s comforting in taste and fills the house with a pleasant aroma as it bakes.

Pumpkin Mochi Recipe


29oz Can of pumpkin puree

14oz Can of sweetened condensed milk

1 Cup of melted butter

4 Eggs, beaten

2tsp Vanilla

1lb Box of Mochiko (sweet rice flour) – click here to see a picture of it

2 Cups sugar

2tsp Baking powder

1 1/2tsp Pumpkin pie spice

1/2 tsp Cinnamon


1.  Preheat oven to 375.  Grease a glass 13in x 9in pan.

2.  In a medium bowl mix mochiko flour, baking powder, pumpkin spice, and cinnamon. Set aside.

3.  In a large bowl mix all other ingredients together.

4.  Add dry ingredients to wet ingredients and mix thoroughly.

5.  Pour into glass pan and bake for 1 hour.  Let cool.

6.  Cut into small squares with a plastic knife.

*This mochi will last up to 3 – 4 days.  Do not refrigerate.

pumpkin mochi recipe 2


Printable: Fig Preserves Labels

free printable fig preserves label I’ve always wanted to try making homemade canned jams.  Specifically, I wanted to make canned jams from fruit trees in my yard.  I never knew anyone that canned fruit so the whole process was new to me and a little intimidating.  I didn’t want to make a mistake and end up with canned bacteria instead (yikes!).   So, I was really focused on the sterilization and water-bath part. Maybe a little too focused.  But the jam seems to have sealed up nicely so I’m hopeful.

Pictured above are the jars of fig preserves I made.  I used this recipe if anyone is interested.  My tree is still yielding fruit so I see more homemade preserves in my future.  Along with the preserves, I made some labels to go with them.  They’re a little more contemporary in style.  PDF link below.

fig prerserve labelsClick here for the PDF

Do you make your own canned goods?  What do you like to make?  Any tips for this newbie?

Mango Mochi Recipe

Mango Mochi RecipeI can’t remember the first time I had mochi but I’m pretty sure it was love at first bite.  It’s not overly sugary but just sweet enough to satisfy a sweet tooth.  It also has this amazing chewy texture to it.  For this mochi recipe, the mango flavor is mild and delicate.

Mango Mochi Recipe

Mango Mochi Recipe 3Ingredients:

16 oz Box mochiko –  sweet rice flour (pictured above)

6 oz Box mango jello – I just used two 3 oz boxes (pictured above)

2 1/2 Cup sugar – You can add less if you want.  I’ve made this with 2 cups sugar and it was fine

12 oz Can mango nectar – If you can’t find the canned nectar, you can find the cartons in the juice section (pictured above).  You’ll just have to measure it out to 12 oz.

12 oz Water

Corn  starch – for dusting

Cooking spray

*Prepare the day before


1.  Grease and flour a 13″ x 9″ x 2″ glass pan.  Set aside. Pre-heat oven to 350.

2.  Mix mochiko, mango jello, and sugar in a bowl.

3.  Mix mango nectar and water in a separate bowl.

4.  Combine dry ingredients with wet ingredients and whisk until smooth.

5.  Pour mixture into pan and cover with foil.  Bake for 50-60 minutes.

6.  Remove from oven and wait 10-15 minutes.  Remove foil until cool.

7.  Cover mochi back up with foil and let set overnight. Do not put in fridge.

8.  Cut 1 1/2 in squares with a plastic knife.  Usually I cut off the side edges (crust) and discard them since they are harder in texture.

9.  Dust each piece with corn starch.  This makes the mochi easy to plate and pick up with your fingers.  Otherwise, the mochi would stick to your hands and the plate.

Mango Mochi Recipe 2This mochi should be consumed in about two days after it was made. Mochi changes texture quickly and will get hard after a few days. It’s also important that you do not refrigerate the mochi.  Refrigeration will ruin the texture.

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