If you have ever traveled to Oahu, most of you have probably had a Malasada.  I found this recipe in Saveur Magazine and it’s pretty legit!  I spent some time in Seattle with my family and this was one of the things we cooked.  It took us two tries to master it, each time learning something new…but the effort and patience was worth every bite!

Malasadas (Recipe from Saveur Magazine)


1 tbsp. active dry yeast
1 12 cups sugar
3 eggs
2 tbsp. unsalted butter, melted
12 cup milk
12 cup half & half
14 tsp. kosher salt
4 cups bread flour (1 lb. 2 oz.), sifted
Canola oil, for frying
1. Combine yeast, 1 tsp. sugar, and 2 tbsp. water heated to 115° in a bowl; let sit until foamy, about 10 minutes; set aside. Beat eggs in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, 12 cup sugar, butter, milk, half & half, and salt; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 12hours.
2. On a lightly floured surface, roll dough into a 12″ square about 12″ thick. Using a knife, cut dough into 3″ squares; gather and reuse scraps. Place on greased parchment paper-lined baking sheets, at least 3″ apart; cover loosely with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.
3. Place remaining sugar in a large bowl; set aside. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using scissors, cut the donuts out of the parchment paper, leaving about 1″ of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet with a wire rack; let cool completely, then toss with sugar.


Because SORBET

From top to bottom:  Campari Grapefruit Sorbet, Pineapple Mint Sorbet, No-cook Vanilla Ice Cream

From top to bottom: Campari Grapefruit Sorbet, Pineapple Mint Sorbet, No-cook Vanilla Ice Cream

I recently borrowed a friend’s ice cream maker because of a sorbet hankering I had.  The result: 2 sorbets and vanilla ice cream!

No-Cook Vanilla Ice Cream


1 can sweetened condensed milk

1 can evaporated milk

2 teaspoons vanilla

2 cups whole milk
Chill the base.
Follow instructions on ice cream maker.

Campari Grapefruit Sorbet
3 cups fresh squeezed grapefruit juice
3/4 cup sugar
1/4 cup Campari
1/8 cup of minced mint
In a small sauce pot on low heat, warm the sugar and grapefruit juice until sugar is dissolved.
Mix in Campari
Chill the base.
Follow instructions on ice cream maker

Pineapple Sorbet
1 small pineapple, cored and cut into small chunks
3 Tbsp lemon juice
1 cup sugar
1/8 cup mint
In a blender, on puree, puree pineapple and sugar until sugar crystals have dissolved and pineapple has a creamy consistency.
Add lemon juice and mint and quick blend.
This recipe does not require an ice cream maker!  Just do the old fashioned way:  put in the freezer until slightly frozen (about 2 hours).  Give it a good stir and finish freezing.  Should be a creamy consistency!

Of the 3 recipes, the Pineapple Mint sorbet was probably my favorite.  My boyfriend and Jill (who let me borrow the ice cream maker)LOVES the Grapefruit Campari.  I’m guessing my son will love the Pineapple Mint as well!  Enjoy these recipes friends!!

Banana Fritters!


I often buy bananas just to let them get over ripe.  I use them in banana bread, pancakes, muffins, and now….FRITTERS!  I found a recipe and modified it a bit.  It was heavenly, and so easy to make!  I made it for breakfast the other day and it was so delightful with a cup of coffee!


Banana, over ripe                       2

Coconut milk                            2 TBSP

Eggs                                                   2

Butter, melted                            1 TBSP

AP Flour                                      1 cup

Sugar                                           3 TBSP

Baking Powder                        1 tsp

Salt                                                  1/2 tsp

Cinnamon                                  1/2 tsp

Nutmeg                                         1/4 tsp

Coconut oil                                  1.5 quart for frying

Powdered sugar                         about 1/2 cup


  1. Mash bananas in a mixing bowl.  Add milk, eggs and melted butter.
  2. In another bowl, mix together flour, sugar, baking powder, salt, cinnamon and nutmeg.
  3. Incorporate dry ingredients into the wet ingredients.
  4. IMG_0805In a small pot, add oil and heat to 375 degrees F.
  5. IMG_0807Drop dough by teaspoonfuls being careful not to crowd the pot.  Keep turning the fritters so that it browns evenly on each side.
  6. IMG_0809Test the fritter to see if it is fully cooked in the middle, about 4 minutes on each side.  If you find it is still doughy in the middle, add a minute or two.  When they are done, drain on paper towels.  Dust with powdered sugar!IMG_0812


Bananas Foster!


This was my son’s first ever Bananas Foster!  My friend Darren invited us over to experiment since he was planning on serving this at his daughter’s birthday party.  This was his first attempt….and it was a delicious victory!  =)  It is such an easy recipe too!  Just be careful with the flames!


Brown sugar           2/3 cup

Butter                    1/4 cup

Vanilla Bean          1, split length wise

Bananas                   3, halved and cut in half

Rum                        1/8 cup  (honestly, we just poured it in and didn’t really measure!  The end result was a little boozy, but that’s never a bad                                          thing!)

Cinnamon              TT…I love cinnamon, sprinkle to your heart’s desire!

Vanilla Ice Cream    1 awesome scoop

In a pan, melt butter, sugar, cinnamon, and vanilla.  Scrape the beans out of the vanilla and mix into melted mixture:


Place bananas in sauce:


Cook for about 7 minutes.  Then, add the rum and carefully put back on the flame, tilting the pan just enough to ignite!  Cook the alcohol out, and serve over ice cream!  =)

Everyone’s Favorite…Apple Crisp

crack pie, but not the Milk Bar variety.

crack pie, but not the Milk Bar variety.

I consider this comfort food.  My Aunty Val used to make this from canned apples when I was living in Hawaii.  It was a staple at every family get together and I still look forward to it when I go back home!  Ironically, when I make this, I always think of her!  I did my culinary internship at 3660 On The Rise back in 2000 with my bestie, Jason and that was where I first made apple crisp using fresh apples.  I make this at least twice a month.  My son and my boyfriend LOVE this.  Seriously, my friends and family ask for this all the time.  It has even replaced my son’s good ol’ vanilla buttercream birthday cake every year.  In my home, apple crisp is King.


For the apple filling:

Apples                                    1 bag or 12 apples, peeled and large diced

Sugar                                       1 cup

Flour                                       1/8 cup

Cinnamon                              TT (I go crazy with this!  You can also add nutmeg and grated fresh ginger for more depth!)

For the crumbled topping:

Butter, COLD                        1 and 1/2 cups, cut into little pieces (helps with breakdown)

Sugar                                         1 and 1/2 cups

Flour                                          3 cups

Quick Oats                             1/2 cup

Cinnamon                              TT


  1. In a large bowl, combine all apple filling ingredients.
  2. In a 9×13 baking pan, add apple mixture.
  3. In another bowl, all all ingredients for crumbled topping.  Using a pastry cutter,  incorporate ingredients until crumbly (pea size crumbs).
  4. Top the apple mixture with the crumb topping.  It may look like too much, but the topping with cook down and become this heavenly crumbly layer!
  5. Bake in a pre-heated oven at 350 degrees for about 40 minutes or until the filling bubbles up!  You are looking for a deep golden brown crumb topping.

Side Notes!

You may add the following to the filling to switch it up!

  • Blueberries, fresh
  • Peaches, fresh
  • ginger, fresh grated
  • pears, fresh
  • nutmeg
  • any other type of berries
  • parmesan (to the crumbled topping)

This recipe is super easy!  My son and my boyfriend have made this recipe…so go for it!