Monday, February 21, 2011
Thursday, February 17, 2011
Posted by Haumea's Kanaka Kitchen at 11:27 PM
Monday, February 14, 2011
Posted by Haumea's Kanaka Kitchen at 7:22 PM
What can I say my Aloha Cookie of today.
1 Cup flour
1/8 teaspoon salt
1/2 cup butter
5/8 teaspoon baking powder
1 teaspoon vanilla
1/4 cup sugar
5/8 cup of brown sugar
1/4 cup of dehydrated coconut (I get this at Whole Foods or Nugget)
1/2 cup of chopped Valrhona Bittersweet Dark Chocolate Bar
1/2 cup macadamia nuts
Cream butter, then add and cream sugars, add milk and mix well, add vanilla, add the dry ingredients mix well and stir in chocolate, coconut and macadamia nuts.
Use medium cookie scooper
Bake 350 13 - 15 minutes
Sunday, February 6, 2011
Posted by Haumea's Kanaka Kitchen at 10:45 PM
Saturday, February 5, 2011
1/2 cup (70 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) (57 grams) unsalted butter
1/2 cup (120 ml) water
2 large eggs, lightly beaten
Egg Wash Glaze:
1 large egg
1/8 teaspoon salt
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 Tablespoon (14 grams) granulated white sugar
Powdered (Confectioners or icing) sugar
In a bowl sift together the flour, sugar and salt. Set aside.
Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack.
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.
To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.
Makes 12 cream puffs.
Read more: http://www.joyofbaking.com/CreamPuffs.html#ixzz1D9QzEt5l
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Hiva Nui Productions
P.O. Box 1746
Stkn, CA. 95201
Posted by Haumea's Kanaka Kitchen at 6:23 PM
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