Merry Christmas!
Look who came to visit us! This is Cami. We had this squeaky toy Christmas Pie, and doggie treats all ready for her under the tree. She was so patient waiting to be given permission to touch her pie. Boy did she go nuts over the squeaky Christmas pie! She’s taking a break to hug...
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...
Happy Thanksgiving!
Thank you to all of you who come here to share in my recipes and adventures. I appreciate all your comments and encouragement! I am grateful to live in the Farm-to Fork Capital, where we have access to an abundance of fresh fruits, and vegetables, and food. And I am especially grateful for the love...
Easy Tofu Roast
Anytime of year is good for a tofu roast. Here’s one I made in the spring. Tofu Roast (a.k.a. Quill Bird) with Roasted Brussel Sprouts, Sweet Potatoes, and Parsnips But the best time of year to make one is in the fall, when there are plenty of winter vegetables to roast along with it. Every...
Pa’i’ai Tortillas (Allergy Friendly)
Kalua Pork Taco in Pa’iai Tortilla, with steamed cabbage and pico de gallo Recently I got some pastured pork butt from the Sunday morning Farmers Market for the first time, and it made the most delicious Kalua Pig! It was so tender and juicy– I could hardly believe how much better it tasted than pork...
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...
Candy Corned Squash (Delicata, Butternut and Cauliflower)
Red Kabocha, Bluebell Hubbard and Delicata Squash The Farmers Markets are filled so many beautiful pumpkins and squash this time of year. I was surprised to discover Red Kabocha Squash with skin the most intense shade of orange. I ended up getting so many squash, that carrying them turned out to be a workout! How about some...
