Mini Cheesecakes

Adapted from my mom. This is her go to dessert for potlucks! I have played with the recipe to make variations to fit your taste!


Makes 18 cheesecakes

Here are 3 Cheesecake variations to try.. Classic fruit, Oreo Lovers, or Matcha Green Tea

Cherry/ Bluebbery topping with a Nilla wafer crust

Chocolate pudding and oreo crumble topping with an oreo crust

 Matcha powder added to cheesecake and shortbread cookie crust

Ingredients

Cheesecake Base:
2 packages cream cheese
3/4 cup sugar
1 teasppon vanilla
2 eggs

Toppings/crusts

For fruity Cheesecake:

Nilla wafers for crust
1 can blueberry or cherry filling

For chocoholic Cheesecake:

Oreos for crust and to crumble on top
Chocolate Pudding/milk for topping

For Matcha Cheesecake:

1 1/2 Tablespoons Match Green Tea Powder (Sold online)
1/2 recipe of Shortbread cookie for crust

Directions

1. Preheat oven to 350 degrees.
2. Beat cream cheese, eggs, vanilla, and sugar with mixer.
3. Place 1 vanilla wafer/oreo/cookie (if doing shortbread crust pre-bake for 10 minutes) on the bottom of each cupcake liner (make 18).
4. Pour batter on top of cookie.
5. Bake for 15 minutes.
6. Chill then top with filling/pudding and oreo crumbs/whipped cream! YUM

Butter Mochi

What are the most important parts of a good butter mochi? I think a crackly, crispy top with a soft center are crucial. I got this recipe so kindly from Aunty Joni and my friend Jason Cabot and it's perfection. I absolutely love your mochi, it's legend wait for it...

Ingredients

2 cups mochiko
2 cups sugar
1 Tablespoon baking powder

1/2 stick butter, melted
1 can evaporated milk
1 can coconut milk
2 eggs, beaten
2 teaspoons vanilla

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl combine dry ingredients.
3. Add remaining ingredients.
4. Bake in a 13 x 9 for 1 hour or until top is golden.
5. Let cool for about as long as you can be patient then dig in!
6. ...Dary.... Legendary! ;-)

Arugula Pear Salad

Adapted from Aunty Tammy. Thank you so much for being my family away from home over the holidays. I was treated like  Ramolete's Thanksgiving dinner.

Ingredients

1 Pear, thinly sliced
1/4 teaspoon Cinnamon
1 Tablespoon Margarine
3 handfuls Arugula
1/4 cup Craisins
1/4 cup crumbled Goat Cheese
1/4 cup toasted and chopped Pecans
Dried apricots (optional)
Vinagrette dressing

Directions

1. In a sauce pan over medium heat melt margarine and cinnamon then cook pears and apricots till tender but still firm.
2. Toss everything together and serve with dressing.

Haupia Chocolate Pie

Yum coconut and chocolate :-)
Adapted by Jean Hee

Ingredients

Crust:
2 cups graham crackers, crushed (24 crackers)
2 blocks butter, melted

Haupia:
3 cans frozen cocont milk
1 1/4 cups sugar
1 1/4 cups cornstarch

Chocolate Topping:
3 boxes chocolate pudding
4 1/2 cups milk

Directions

1. Mix crumbs and butter and press into 13 x 9 pan. Refrigerate.
2. In a pot mix the haupia ingredients  until smooth. Cook on medium heat, stiring continuously, until mixture thickens. Spread over crust. Refrigerate.
3. Combine pudding mix and milk and cook on medium heat, stirring continuously until thick with bubbles. Cool slightly and continuely mix. Spread over haupia, refrigerate.

Peach Cobbler

Adapted from http://www.asweetpeachef.com/sweets/fresh-peach-cobbler/
Pie and ice cream in love forever...

Ingredients

Peach Filling

4 cups (about 4 large) fresh/frozen peaches, cut into slices

1/2 cup sugar 

1 tbsp. fresh lemon juice

1/2 tsp. cinnamon

1/8 tsp. nutmeg

Cobbler

1/2 cup unsalted butter

1 cup all-purpose flour

3/4 cups sugar

1 tbsp. baking powder

1/4 tsp. kosher salt

1 cup milk

Directions

1. Preheat oven to 375 degrees.
2. Mix peaches, sugar, lemon, cinnamon, and nutmeg.
3. Pour into 9 x 9 pan.
4. Combine melted butter, flour, 3/4 cup sugar, baking powder and kosher salt in a medium bowl. Add milk and stir just until dry ingredients are incorporated. Pour batter over peaches
5. Bake cobbler for 40-45 minutes or until golden brown.
6. Serve cobbler along with vanilla ice cream...BOMB!

Banana Cream Pie

Adapted from Jean Hee and Megan Liufau's grandma.

Makes a 13x9 pan, serves about 12

Ingredients

Crust:
2 cups flour
2 sticks butter
1 cup macadamia nuts, chopped

Middle Layer:
1 package cream cheese
1 cup powdered sugar
1/2 container cool whip
4-5 bananas, sliced

Top Layer:
2 packages pudding (2 vanilla or 2 chocolate)
3 cups milk
remaining Cool Whip

Directions

1. Preheat oven to 350 degrees.
2. Cut together the butter and flour then mix in nuts (save some nuts for sprinkling on top). Press into 9 x 13 pan and bake for 25 minutes. Cool.
3. Beat cream cheese and powdered sugar until smooth. Fold in 1/2 container of cool whip. Spread over cooled crust.
4. Slice bananas and spread over top.
5. Whip pudding with milk and spread on top.
6. Spread remaining cool whip on top then sprinkle with reserved mac nuts, chocolate shavings, and of course, sliced banana.
7. Dig In!

Mango Bread

Summer is the best season. It's mango season. I am so glad that my grandparents grew the best mango tree that has the biggest, sweetest, juiciest mangoes. Thank you grandma for the recipe! Love you!


Makes 2 large loaf pans

Ingredients

Dry
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoons salt
1 1/4 cup sugar

Wet
1 cup oil
1 teaspoon vanilla
2 1/2 cups mangoes, mashed
3 eggs, beaten

1/2 cup walnuts, chopped (optional)

Directions

1. Preheat oven to 350 degrees.
2. Sift dry ingredients.  Mix in everything until just moistened. Last fold in nuts.
3. Bake in 2 large loaf pans for 54 minutes. 4 small pans for 42 minutes. 24 cupcakes for 35 minutes.

Okinawan Sweet Potato Haupia Pie

Potatoes and coconut? Just like people, sometimes weird combinations just go together better than you could imagine. We start with a buttery shortbread crust which is covered in a thick, sweet purple layer and topped with a soft and creamy haupia pudding.  Want to impress someone? This one will do the job. This recipe is adapted from Jean Hee's dessert cookbook.

Ingredients

Crust

1 1/2 sticks of unsalted butter, cold and cut into small cubes
4 Tablespoons sugar
1 1/2 cups all purpose flour

1/2 teaspoon salt

1/2  cup macadamia nuts, chopped (optional)

Okinawan Sweet Potato Layer

4-5 medium sized Okinawan sweet potatoes, chopped in thirds
1/2 stick of unsalted butter at room temperature
1 cup granulated sugar
2 eggs, beaten
1/2 cup milk of your choice
1 teaspoon vanilla

Haupia Layer

1/2 cup sugar
1/2 cup cornstarch
1 1/2 cups water
2 cans coconut milk

Directions

1. Preheat oven to 350°F.
2. While oven is preheating, boil about 4 chopped, medium sized sweet potatoes for 15-20 minutes or until easily poked with a fork and soft.
3. Crust: In a mixing bowl, combine sugar, salt, mac nuts, butter, and flour. Mix together mixture with your hands until it comes together and no longer crumbly.  
4. Press into a 13" x 9" baking pan.  Bake at 350°F for 25-30 minutes, until lightly browned on the edges.  Set aside.
5. Purple layer: The skin of the potatoes should now easily come off after boiling. In a mixing bowl, using a mixer combine the sweet potatoes, butter, sugar, and milk. Then, add in eggs and vanilla.  Continue to mix until well combined.  It's okay if there are potato chunks!
6.  Pour onto crust and bake at 350°F  for 30 minutes. Set aside to cool.
7. Haupia: In a medium pot, combine sugar and cornstarch.  Add water and stir until everything is dissolved. Add in coconut milk on medium heat and stir every 2 minutes until it starts to thicken. At this point stir constantly until it becomes the consistency of pudding. this will take about 5-7 minutes after it has become hot.  
8. Immediately pour haupia over Okinawan sweet potato mixture.  
9. Refrigerate until cool and haupia firms, about 4-5 hours, overnight is best.
10. Cut into squares and enjoy! I swear the pan is scraped clean at every potluck!

Italian Chicken

My mom makes this because it's easy and it tastes good. I think that's enough said.
Serves 6

Ingredients

5 lbs Boneless, skinless chicken thighs
About 1 1/2 cups Italian Bread crumbs
Italian Dressing

Directions

1. Marinate chicken in dressing overnight in the fridge.
2. Preheat the oven to 350 degrees.
3. Line pan with foil.
4. Coat chicken with bread crumbs then bake for about 30 minutes or until no longer pink inside.

Korean Chicken

If I have a "specialty" for main dishes this would be it. I discovered Korean Chicken for the first time at Hanalei's Snack Shop's "Chili Pepper Chicken." Fried chicken is just my weakness. Dip it in this sauce and it's a deadly combination.  I think I could eat this everyday...

Ingredients

Chicken:

5 lbs Chicken wings and drumsticks (best if skin is on for that extra CRUNCH!)
1 1/2 cups Flour
1/2 cup cornstarch
Oil for frying

Dipping Sauce:

3/4 cup shoyu
1/3 cup sugar
1/3 cup mirin (sweet cooking rice wine)
2 Tablespoons sesame oil

4 cloves garlic , minced
1-2 hawaiian chili peppers, minced or 1-2 teaspoon dried chili pepper flakes

Garnish

3 sprigs green onion, chopped (optional)
Sesame seeds (optional)

Directions

1. Heat oil to medium high heat.
2. Dry  chicken as much as possible, coat it in flour/cornstarch mixture and fry until medium dark golden brown. Drain on paper towel.
3. Meanwhile, mix all the sauce ingredients in a sauce pan and bring to a boil. Set to simmer.
4. After all the chicken is fried, remove the sauce from heat and dip into sauce.
5. Garnish the chicken with sesame seeds and green onion.
6. Your'e ready to go! Eat with rice!

Pistachio Cake

My mom found this recipe in a magazine and it reminded her of how she would make this cake in college. I decided to give it a try and I was blown away by how moist and unique tasting Pistachio Cake is! Now, this pretty green cake has to be my most requested cakes!

In fact, my friend Terra comes all the way back to Kauai from Boston for this dessert!

Ingredients

Cake

1 box yellow cake mix
1 box pistachio pudding mix
1 cup oil
3 eggs
1 can/cup Sprite or lemon lime soda (this gives the cake a nice light and airy texture)

Topping

1 container cool whip, thawed
1/2 cup milk (almond or soy works great too)
1 box pistachio pudding mix

Directions

1. Preheat oven to 350 degrees.
2. Mix all the cake ingredients together just until mixed.
3. Bake, following cooking time on cake box.
4. Meanwhile, make topping by first mixing pudding mix and milk then folding in the cool whip.
5. Chill cake for about an hour then frost with your cool whip topping.
6. Keep chilled and enjoy a nice huge slice!

Pumpkin Cheesecake

Adapted from Paula Deen the butter Queen and my BFF Divina Ramolete

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F.
2. For crust: In medium bowl, combine crumbs and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
3. For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Almond Roca

Inspired by my Aunty Dora aka Aunty Roca who sends this every year at Christmas!

Ingredients

1 cup butter (2 sticks)
1 cup sugar
1/2 teaspoon salt
1/4 cup whipping cream
1/2 teaspoon vanilla

1 1/2 cups chocolate chips
1 cup almonds

Directions

1. Toast almonds for about 15 minutes at 350 degrees then chop almonds roughly.
2. In a saucepan bring butter, cream, salt, and sugar to a boil at medium high heat.
3. When mixing, do not scrape the sides! This will give it a funky crystallized texture!
4. Prepare a cookie sheet by spreading half of the almonds on the bottom.
5. Let  goop bubble until it turns a caramel color or if you have a candy thermometer reaches the hard crack stage at 300 degrees (takes about 10 minutes).
6. Take off of heat, stir in vanilla, then quickly pour toffee over the nuts!
7. Let it cool for about 5 minutes then spread on chocolate chips and spread it once it melts.
8. Sprinkle the remaining almonds over the chocolate and press in,
9. Once it's cooled and hardened, lift the roca off the cookie sheet and break into pieces.

Blueberry Buckle Cake

Taste is not the only thing that makes eating enjoyable. Too many times, texture is forgotten. When you combine crunchy with fluffy and fruity juice pops, you get an incredible dessert.
Created with inspiration from Pioneer Woman's Coffee Cake and The Brown Eyed Baker's Blueberry Buckle

Sweet and crunchy topping with a moist cake filled with fresh berries. Just amazing!

Fresh unsuspecting blueberries about to made into a CAKE!

Makes a 13x9 pan of heaven

Ingredients

Cake

1-1/2 stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff

Streusel Topping

1 stick butter, softened
1 cup flour
1 cup brown sugar
1/2 teaspoon cinnamon
pinch of salt

Instructions

1. Make the streusel topping- mix together the flour, sugar, cinnamon, and salt. Add in sliced butter and mix until combined and crumbly. Set crumbs aside
2. Preheat oven to 350 degrees. 
3. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
4. Cream butter and sugar. 
5. Add flour mixture and milk alternately until combined. Don't overbeat. 
6. Fold in beaten egg whites with a rubber spatula. 
7. Spread in a well-greased 9 x 13 baking pan. A cake pan with higher sides would be best.
8. Sprinkle streusel all over the top.
9. Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm! 

Nanaimo Cheesecake Bars

My family visited the town called Nanaimo in Canada and this is the ahmazing dessert they invented there! This is my version with cheesecake!

Ingredients

Crust

1 1/2 cups Oreos, crushed
1/2 cup shredded coconut
1/2 cup nuts, chopped (mac nuts, pecans)
1 stick butter, melted

Cheesecake Layer

1 package cream cheese, softened (8 oz)
1/4 cup sugar
2 Tablespoons brown sugar
1/2 teaspoon vanilla extract
1 egg

Ganache!

1/2 cup heavy cream
1 cup semisweet chocolate chips

Directions

(Makes 16 large bars)

1. Preheat oven to 350 degrees
2.  Mix the oreo crumbs, butter, coconut, and nuts and pat it into a tin foil lined 9 x 9 pan.
3. Bake for 10-12 minutes or until it smells toasted.
4. Meanwhile, make the cheesecake layer. In a large bowl beat the cream cheese, brown sugar, and sugar until smooth.
5.  Beat in the vanilla and the egg.
6.  Once the crust is done, spread the filling then bake until the edges are slightly puffed, about 10 minutes.
7.  Cool and chill for at least 2 hours.
8.  Dissolve 2 T. sugar in the cream.
9. Bring 1/2 inch water to a simmer and place chopped chocolate in a bowl directly into the water thn turn heat off. Mix until smooth.
10. Pour the warm chocolate onto the bars and chill for at least 30 minutes.
11.  Lift the bars out then cut into squares.

Pumpkin Crunch

I have no idea why this dessert is "local" but all my mainland friends love it and have never even heard of it before I got them hooked. This pie is good year round!!!

Ingredients

FILLING
1 large can pumpkin
1 can evaporated milk (12 oz)
3/4 cup sugar
3 eggs, slightly beaten
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

CRUST
1 box yellow cake mix
3/4 cup walnuts/macadamia nuts, chopped
1 stick butter, melted

TOPPING
1 container Cool Whip, thawed

How to Make it

1. Preheat oven to 350 degrees.
2. Mix pumpkin, evaporated milk, sugar, eggs, cinnamon, and clove.
3. Line a 9 x 13 pan with wax paper then pour in pumpkin mixture.
4. Sprinkle cake mix over the pumpkin mixture and pat in nuts.
5. Drizzle your butter evenly over it all.
6. Bake that pumpin goodness for 50-60 minutes.
7. Let it cool then flip it over onto a tray.
8. Chill in fridge, whip on the cool whip and there you have pumpkin crunch!