Dancing Bride White Fudge
I love creating recipes inspired by things I have seen or read. This is one of my favorites that I made a while ago for my dear friend, Frances, author of the Wordsworth the Poet series. As tomorrow is Valentine’s Day, it seems appropriate to share this sweet, romantic recipe today. ~I spy swirling brides’...
Honey Caramel Nuts
A simple little treat for the holidays– just nuts, honey, coconut oil and sea salt baked at low heat in the oven. Heat the coconut oil and honey until just boiling, then pour over the nuts. Lining the baking sheet with parchment paper is a must, or stirring and clean up will be troublesome. Sprinkle...
Strawberry Rhubarb Piece of Pie Parfait
The thing about pies are that they usually take at least an hour to bake. To cut down on the time, and a bit on the calories, I’ve been enjoying a deconstructed “taste” of pie by making the filling and crust separately. Strawberry rhubarb filling cooks up in less than 10 minutes, and pie crust...
Hawaiian Sweet Bread Ice Cream Bombe
I was thinking about British Christmas Puddings one day recently, when I got the idea of making a Christmas Ice Cream Bombe instead. To make it extra easy and yummy, I used King’s Hawaiian Sweet Round Bread. Like so many households in Hawaii, these rounds were practically a staple in mine. Cut into wedges, and spread with butter,...
Pumpkin Pie in a Pumpkin
I love pumpkin pie, but I never make it or buy it, because I have one of those rare families that doesn’t really like pumpkin pie. One year early on, I made the mistake of getting a pumpkin pie, and I ended up eating all of it myself. The family choice has been blueberry pie...
Kitchen Sink Slushies
Tis the time of year for slushies, slushies, slushies! We’ve already had some near 100 degree days here, and more are certain to come. If you’ve been reading my blog for a while, you know how we love slushies here, especially Ice Cream Slushies. But what if you upgrade the scoop of vanilla ice cream...
Strawberries and Cream Cups
I wanted some pretty strawberry parfait cups for my daughter’s tea party, and kept trying to think of what kinds of cake, cream, and sauces I wanted to layer in the glasses. As there were already going to be quite a few cakes, cookies, and treats for the tea, I didn’t want to make these...
Holiday Fruit and Nut Fudge
Holiday Fudge made with White Chocolate, Graham Crackers, Peaches, Mango, Strawberries, Walnuts and Pistachios My Animal Cracker Fudge was such a big hit last year, that I decided to do a version with brightly colored fruits this year. Freeze dried fruit retains a very bright color naturally. Its sole ingredient is the fruit alone. Most...
Guava Chiffon Cake Tutorial: Glazing the Cake (Part4)
Place guava nectar concentrate into a small saucepan, and add the cornstarch. Whisk cornstarch into the nectar concentrate until there are no lumps. Cook over medium high heat, whisking frequently until thickened and bubbling. Allow to cook another minute. Pour into a shallow bowl and cool to room temperature (~20-25 minutes). Cover with plastic wrap...
Guava Chiffon Cake Tutorial: Filling and Frosting the Cake (Part3)
Use a butter knife to loosen the cake from the pan edges if necessary. Invert onto your cake platter, peel off the parchment paper, and split the cake into two layers. Insert a flexible cutting board between the two layers and lift off the top layer, inverting it cut side up onto another flexible cutting...
Guava Chiffon Cake Tutorial: Making the Cake (Part 2)
Start by separating the eggs. Refer to the Chantilly Cake tutorial (Part 2) here. Next whip the egg whites. Refer to the Chantilly Cake tutorial (Part 3) here. Place the whipped egg whites into a large mixing bowl, pushing them to one side of the bowl. In a separate bowl, whisk together the flour, 3/4...
Guava Chiffon Cake
Guava Chiffon Cake is the Queen of all Hawaiian Chiffon Cakes. This is the cake that everyone immediately falls in love with. Light and creamy, sweet yet tart– it is simply exquisite. The best Guava Chiffon Cake always came from Dee Lite Bakery, which is now part of the Saint-Germain Bakery company in Hawaii. We’ve celebrated...
