Homemade Baked Goods You Can Try Yourself

During quarantine, most restaurants have been forced to shut down in order to minimize the  spread of Coronavirus. Because of this, many people, including me, have started to experiment with cooking and baking. I have made pizza dough from scratch, and even made my own birthday cake! Below are some of my favorite recipes to bake.

Japanese Chewy Mochi

  These mochi chunks are one of the easiest baked goods to make. They are soft and chewy and pair great with a cup of tea or coffee. These mochis have a blast of vanilla and a hint of coconut.

  • Prep time- 20 mins
  • Baking time – 1 hour
  • Cooling time- 25 mins 
  • Total time- 1 hour and 45 mins 

The things you will need: 

  • 1 box of mochiko flour( or 1 bag of Glutinous rice flour)
  • 4 eggs 
  • 2 cups of sugar 
  • ½ cup of butter 
  • 1 can of evaporated milk 
  • 1 can of coconut ( if you like)
  • 2 teaspoons of baking powder 
  • 1 large bowel for the dry ingredients 
  • 1  large bowel for the wet ingredients 
  • ½ teaspoon of vanilla extract 


  1.  Preheat the oven to 350 degrees Fahrenheit. 
  2. Start by melting your butter in a microwave-safe bowl for about 40 seconds or until melted. 
  3. Add the sugar into the butter, mix until it looks creamy. Pour one egg at a time into the bowl, making sure you stir in between adding each egg.
  4. Add the vanilla and continue to mix. Add evaporated and coconut milk to your mixture. Mix until well combined.  
  5. In a separate bowl, combine the dry ingredients. 
  6. Slowly mix the dry ingredients with the wet ingredients. 
  7. Mix until combined, pour into a pan (make sure you spray it with oil or rub butter on it)  
  8. Bake your mochi for 1 hour at 350 degrees Fahrenheit.
  9. Let your mochi cool and cut into pieces. 

Mini black and white cookies

If you can’t decide what flavor cookie you want, why not have both? These cookies are a perfect mix of chocolate and vanilla! 

For the cookie                                                                       

  • 1 ¼ cups of flour                                             
  • ½ teaspoon of baking soda 
  • ½ teaspoon of coarse salt 
  • 6 tablespoons unsalted butter (room temperature)
  • ½ cup of granulated sugar 
  • 1 large egg 
  • ½ teaspoon vanilla extract 
  • ½ cup low-fat buttermilk

 For the icing: 

  •  2 cups confectioners sugar 
  • 1 tablespoon plus 1 teaspoon light corn syrup 
  • 2 ½ teaspoon lemon juice 
  • ¼  Teaspoon of vanilla 
  • 1 teaspoon of water (more if needed)
  • 1 tablespoon unsweetened dutch -process cocoa powder 


  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Sift together the flour, baking soda, and salt into a large bowl. 
  3. Put butter in a bowl of an electric mixer fitted with the paddle attachment. Mix until creamy, about 2 minutes. Add sugar, mix until the batter looks fluffy, about 3 minutes. Mix in the eggs and the vanilla. Mix in the flour mixture in 3 batches, altering with the buttermilk.
  4. Roll tablespoons of dough into balls; drop one onto baking sheets lined with parchment paper, spacing each cookie 2 inches apart. Bake the cookies, rotating sheets halfway through until bottoms turn golden brown, about 10 minutes. Let cool completely on sheets with racks. 
  5. Icing: Whisk confectioners sugar, corn syrup, lemon juice, vanilla,  and the water in a small bowl until smooth. Add more water, if needed, to create the consistency that is slightly thicker than honey. Transfer half of the icing into another bowl, then add the cocoa. 
  6. Spread half of the icing on the inside and the cocoa on the other half of the cookie. Let them sit for 30 mins.