10 October

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October 3, 2019

Kale Parmesan Chips

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Kale Parmesan Chips

October 3: National Kale Day

Our farmer friend Eugene K. generously gave us a big bag of fresh vegetables, including kale. Islander prefers spinach overall but after tasting baked kale “chips”, she now craves kale this way for a healthy snack! This quick and easy homemade recipe for baked kale leaves tossed in olive oil and Parmesan cheese and lightly seasoned with salt, pepper and red pepper flakes are a totally tasty way to observe National Kale Day!

Recipe

Adapted from Betty Crocker

Ingredients

  • 1 bunch kale
  • 1 teaspoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste
  • ¼ teaspoon crushed red pepper flakes (optional)

 Directions

Line a baking pan with parchment paper. Mist with cooking spray. Wash and dry the kale. Tear the leaves into small pieces. Place in a bowl and toss with olive oil and cheese. Season the salt, pepper and flakes.

Spread the leaves out on the prepared pan. Bake in a preheated oven at 350 degrees F for 10 minutes, stirring halfway through until the leaves are crispy. Remove from the oven and cool. Store remaining chips in an airtight container.

Notes

  • Thanks to Eugene K. for the kale from his farm.
  • We hope to add more kale recipes to our blog soon. Search back later.
 

October 31, 2018

Ghost Peeps Cupcakes

Posted by HI Cookery under 10 October | Tags: , , , |
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Ghost Peeps Cupcakes

ghostpeepscupcakes

October 31:Halloween

Get into the Halloween a”spirit” and decorate devil’s food cupcakes with marshmallow ghost Peeps and pumpkin candies. They are a simple, cute and quick treat to make with the kids and they sure beat store-bought desserts. Plain cupcakes can be transformed from boring to “boo-tiful” and can be a festive food for Halloween.

Recipe

Ingredients

  • Devil’s food cupcakes (or other favorite flavor)
  • Chocolate frosting (canned or homemade)
  • Marshmallow Peeps ghosts
  • Pumpkin candies (Brach’s brand)

Directions

Bake cupcakes according to the package directions. Cool completely. Spread or pipe frosting on the cupcakes.

ghostpeepscupcakessteps1

Separate the marshmallow Peeps ghosts in the package by cutting between them. Stick a toothpick on the bottom of the Peeps ghost. Insert into the top of a cupcake. Finish decorating by placing a pumpkin candy next to it.

ghostpeepscupcakessteps2

Notes

  • Change the cupcake paper colors to orange, purple, green or other Halloween liners.
  • Vanilla can be substituted for the chocolate frosting.
  • Search our blog for other Halloween recipes.

 

 

October 26, 2018

Pumpkin Crunch Cake

Posted by HI Cookery under 10 October | Tags: , , , , |
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Pumpkin Crunch Cake

October 26: National Pumpkin Day

In Hawaii during fall and Thanksgiving, pumpkin crunch cake is the most-searched recipe on the Internet. As an alternative to pumpkin pie, this dessert holds up well in a tropical climate, can serve lots of local people, is relatively easy to prepare and complements the other ethnic dishes served at potlucks. We have made pumpkin crunch cake for autumn-themed parties and Thanksgiving get-togethers on the mainland and it is a crowd-pleaser. This favorite fall dessert is especially perfect for celebrating National Pumpkin Day!

Recipe

(From Phyllis S.)

Ingredients

  • 1 can (15 ounces) 100% pure pumpkin
  • 1 can (12 ounces) evaporated milk
  • ¾ – 1 cup sugar
  • 3 eggs
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice (or ¼ teaspoon ground cinnamon and ¼ teaspoon ground cloves)
  • 1 box yellow cake mix
  • 1 – 1 ½ cups chopped pecans or walnuts
  • 1 cup (2 sticks) butter, melted and lightly cooled
  • whipped cream (optional frosting)

Directions

Line the bottom of a 9×13” pan with waxed paper. Mist the bottom and sides with cooking spray. In a large bowl, mix together the canned pumpkin and canned evaporated milk. Beat in the eggs. Add the salt.

Mix in the pumpkin pie spice. Pour into the prepared pan. Sprinkle the yellow cake mix evenly over the entire top of the pumpkin mixture. Sprinkle with chopped nuts.

Pour the melted/cooled butter all over the top. Bake in a preheated oven at 350 degrees for 50 minutes (test the cake for doneness with a toothpick). Cool at room temperature. Cover and refrigerate to set. Invert the pumpkin crunch on a tray and cut into squares. Serve with a dollop of whipped cream (optional).

Notes

  • Smother whipped cream on the cooled cake as a frosting before serving.
  • For potlucks, we omit the whipped cream, cut the cake into 48 pieces and place them in cupcake papers for easy self-serve.
  • Thanks to our friend, Phyllis S., a Hawaii expatriate now living in Texas, for sharing this recipe with us. She served pumpkin crunch cake when she and her husband Pat S. entertained us and other people at their home and it was nostalgic for the locals!
  • Search our blog for other fall favorite foods or pumpkin recipes.

 

 

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