Hawaiian Petroglyph Cookies
Ki’i Pohaku (Stone Image) Cookies Petroglyphs can be found on all the Hawaiian Islands, but most of them are located on the Big Island of Hawaii. The ancient Hawaiians made pictures in fields of smooth pahoehoe lava rock, boulders, and cliffs. Some petroglyphs tell stories or events, while others are just pictures of people, animals, things or symbols. Cookies...
Pa’i’ai, Traditional Hawaiian Pounded Taro, made into Personal Size Pizzas (Allergy Friendly)
Vacuum sealed Pa’i’ai delivered right to my mailbox in a priority USPS envelope I’ve been having fun playing in the kitchen with Pa’i’ai fresh from Mana Ai in Hawaii. What is Pa’i’ai? It is simply hand pounded, cooked taro root. Cut open the vacuum sealed bag and find fresh Pa’i’ai wrapped in fresh ti leaves...
Fresh Strawberry Manju (Hawaiian Crispy Style)
The farmers markets are brimming with berries this time of summer. The other day, I picked up some blackberries and strawberries that were so sweet and juicy. On my way home, I was thinking about what I could make with them, when I was struck by the greatest idea– A whole fresh strawberry tucked...
San Francisco Japantown-Part 1
We took a little trek over to San Francisco during Spring Break and spent some time wandering around Japantown. There were of course tons of places to eat and shop, but whenever I go somewhere and see something related to Hawaii, I have to take a look. And so Aloha Warehouse beckoned me. This little...
Chantilly Cake Tutorial: Splitting and Frosting Chantilly Cake (Part 6)
Have your cake platter, two flexible cutting mats, a butter knife and a serrated bread knife out and ready. Here I’m using a Tupperware Cake Taker (2 pc set: bottom cake platter + top cover with handle); I’ve found it to work the best over the years. Unless you already own one, I wouldn’t recommend...
Chantilly Cake Tutorial: Chantilly Frosting (Part 5)
The frosting will need to chill for three hours, so plan ahead by baking the chiffon cake the day before, or while the frosting is chilling. Keep in mind though, you should never frost a warm or even lukewarm cake. It’s actually much easier to frost a chiffon cake that has been refrigerated. Melt butter...
Chantilly Cake Tutorial: Whipping the Egg Whites (Part 3)
We’ve separated the egg whites from the egg yolks, and now we’re on to whipping them up. In a standing mixer, start whipping the eggs on medium speed. When they become a little frothy, add the cream of tartar. After the egg whites have about doubled in volume, increase the speed to the highest and...
Hawaiian Chantilly Cake
Hawaiian Chantilly Cake Chantilly Cake is one of the absolute best cakes in the world. Found only in Hawaii. If you’ve read my post I’m Dreaming of Cakes, you’ll know how special this cake is and how much I love it. This holiday season, I’d like to share my version of Chantilly Cake –my gift to...
Guava Cream Cheese Custard Rolls
It's like a cream cheese danish with a touch of home.
Simple and fun to make, and much quicker since you don't need to go to the trouble of making a yeast dough
E-mail Sign Up for My Book
“Passion Orange Chiffon Cake” Exquisitely tart and sweet and the same time. A little square of heaven. Hi Everyone, I just wanted to let you know that I have an email sign up now if you would like to get notifications about my book. Please sign up under “book sign up,” at the top...
Cabernet Oxtail Stew
Instead of a traditional local style oxtail soup in a thin broth with peanuts, I wanted to try making oxtails in a thicker, savory stew.
I started off by browning the meat, then onions, and covered it with about half a bottle of cabernet sauvignon, and added mushrooms.
