Sweet Tidings

Even with the help of Martha Stewart, there is just no such thing as a stress-free holiday.  Trying to organize days ahead is stressful and that's only Step 1!  And you wonder how the hell she managed jail time.  
Holidays are one of those times when I find comfort watching reruns of The Golden Girls (gotta love Rose) or engaging with a chic lit while getting calloused cracking pistachios.   
Without much ado, may the holiday baking begin and hopefully be over with.  Or should I say, "Allez cuisine!"

This was originally a Chocolate Chip Cookie recipe.  I revised a bit by taking out the star ingredient---the chocolate chip.  I substituted them with caramel bits that I've been dying to use.  Then I added pecan because.  They're my favorite nuts.  Next to pistachios.  And cashews.  Right.  I just happened to have pecans sitting in my freezer.  So, voila!  Caramel Pecan Cookies!  It sounds more festive, I think.  And they were so good.   So good that I can hear Jackie from That 70s Show say, "Exactly. Why share?"

I've been baking Chocolate Crinkles as long as my mother could remember.  If the 30s Maris is about macarons, the teen Maris was about Chocolate Crinkles.  It's also my brother's favorite.

Of course, French macarons.  I experimented a bit with a different flavor.  I added espresso and cocoa powder to make my mocha macaron shells.  Then, infused Andes Creme de Menthe with Bailey's Irish Cream for the ganache filling.  It was the perfect after dessert cup of latte in a cookie form.

And the 3 beneficiaries of my goodies are: (1) my mother for being my mother; (2) my cousin, Bess for accommodating us in NJ/NY; and (3) my kumu hula, Healani (did you say teacher's pet?).

My neighbors and Verde employees got their own baggies, too.  Even the US Postal Service workers---they looked like they could use some sugar with the holiday queue.  You have to understand that Kapaa is a small town.  You constantly see somebody you know at the bank, at Costco or simply while walking your dog (yep, they honk).   

Happy Thanksgiving

I'm thankful for all the blessings, disguised or otherwise, bestowed or yet to come.  This year, I've watched, observed and concluded that life can be as simple as a toe-may-toe : toe-mah-toe.  Same difference.  It's up to you to hate it or to enjoy it with, perhaps, a pinch of salt.  

HAPPY THANKSGIVING!

A fellow bird, the rooster wanted to join us for some turkey.

    Pecan Petit Fours

made with pecan meal, bourbon, chocolate frosting

Homemade Pecan Brittle

Happy Mac-oween!

I baked and packaged 300 macarons for Kayak Adventures.

I also made 150 mini-macarons for the Kaua'i Made Wholesale Tradeshow earlier this week.

Let me tell you, the night it was all over, I slept for 10 hours straight.

Think Pink

Breast Cancer Awareness Month: Pink for October.

Dessert Table

Lychee Macarons

For Pat. 

Sky's 4!

Happy Birthday, Sky!

Tito Carlo will make it to your party after all.  ☺

Chocolate-Caramel Fleur de Sel Macarons

Hawaii Five-O

Weekender's Waikiki Top 5 Picks:

#5:  Unfortunately, only the side dishes from Wolfgang's made it to our list.  Josh said they probably didn't have a good pantry cook (who poorly made the steak tartare and ahi nicoise).

#4: Hiroshi's Onaga Sous Vide

#3: Hiroshi's Foie Gras Sushi.  They were good but couldn't swallow the guilt from eating the liver of a duck that was force-fed with corn.  Couldn't admit I'm part of the prey-predator system.

#2:  Nobu's Scallops and Uni.  They just melt in your mouth.

#1:  Nobu's Kobe Beef.  I personally do not understand Japanese's culture when it comes to whale/dolphin-hunting.  At least they treat their cattle better.

Something Blue

Who says you can't serve anything that's blue?

A San Diego couple celebrated their 30-guest Kauai wedding with macaron favors.

Have a nice Labor Day!

Mango Cupcakes

Finally got a chance to post this---the perfect way to end the mango season.

Mango Cupcakes 

with mango ganache filling 

topped with mango cream cheese frosting

& glazed dried mango garnish

☺

Honolulu Magazine's Cheap Eats

Honolulu Magazine features Verde Restaurant in its August issue's "30 Meals under $30". 

Verde's first (& humbling) appearance in a national publication.

Dark Chocolate Cake w/ Caramel Fleur de Sel

I'm not necessarily a chocoholic but I'm definitely a sugarholic. Caramel is 100% sugar and one dose is a guaranteed sugar rush. Salted caramel, on the other hand, is the ultimate haven for the sweet tooth (in my opinion, at least). The salt brings out the caramelized flavor of the sugar. It completes the taste of the caramel's minimalist recipe.

Fleur de Sel literally means "flower of salt" in French. It's less salty and has a nice, grainy texture.


Just to compare (or to educate myself), I also bought Alaea Hawaiian Sea Salt. Hawaii, with its young soil, is rich in Iron which provides the salt's reddish tint. I decided it's too salty, almost like an iodized salt.  Like literally swallowing the Pacific Ocean.


I took our Kosher salt from the pantry and made another batch of caramel with it. I like this best for the caramel. Its mild taste perfectly enhanced the flavor of the caramel without making it too sweet. And guess what, it's also the cheapest salt amongst the three.

Cheaper by the Dozen

Gayle, a friend who owns Kauai Kayak Tour, ordered 5 dozen of macarons to gift the local hotels' concierge for sending them great business.