April 11, 2012

Our 2nd Blog-o-versary

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HI Cookery is 2!

April 11: HI Cookery Blog Anniversary

Wow! Thank God for helping us persevere and reach our second year of food blogging and “cooking the calendar” with ethnic and eclectic recipes. Although we are not able to post every single day, we make an effort to do so at least once a week. Today, in lieu of a recipe, we reflect on HI Cookery’s second blog-o-versary (April 11, 2011-2012).

Domain Name. HI Cookery went from https://hicookery.wordpress.com to http://www.hicookery.com. Thanks to Islander’s brother, Kahuna B., who gifted us with the domain name on our wedding anniversary last July 13.

Guest Chefs. Family and friends gave us a hand (literally!) by cooking for us and we have gratefully included their recipes—and photos of their hands—on our tutorials.

Lots of Links. HI Cookery is honored to be associated with the following sites:

  • LeapZeum – We tested the recipe for Leap Year Day Cake. It is simply sweet and would make a nice birthday cake for the Leapers.
  • M5 Cake – Islander has a new baking and blogging buddy—Margarita F. at M5 Cake. She is a fellow member at the local cake club in South Texas. They teach each other how to make macarons and frosted sugar cookies, share recipes and resources and get together to learn more about cultural cuisines. See all her amazing cookies, cakes and confections at her site at M5 Cake.
  • MacTweets – We participate in the macaron-making challenges and get ideas and inspiration from talented MacTweeters from around the world.
  • Pinterest – People who found HI Cookery’s recipes interesting have “pinned” and “re-pinned” our food photos onto their online bulletin board. Thanks for the publicity and the positive blog traffic!

Yes, it has been another busy year of blogging, but we are encouraged by the support of family, friends and followers to continue our goal of cooking our way through every day. As HI Cookery begins our third year, we are committed to sharing more of our culinary and cultural experiences with everyone via the blogosphere.

Tapadh leat! Mahalo! Thanks!

Highlander and Islander

Notes

  • As of today’s second blog-o-versary date, there have been 326 posts published, with Cookie Monster Cupcakes still being the most viewed for the second year in a row!
  • Although we bought a new digital camera (Sony Cyber-Shot) this month, we still use Islander’s old one (also a Sony Cyber-Shot). The latter is battered from falling in batters! But Highlander took it apart, cleaned it and fixed the zoom button so we can continue to take photos for the step-by-step shots of our cooking process. We use his Canon Rebel digital camera for the final food photos.
  • We admire fellow food bloggers who are able to post recipes and photos more frequently than us. We especially like the sites that show how they cooked the dishes. Those tried-and-true tutorials are most educational—and motivational!
  • More recipes are scheduled to be posted.
 

April 10, 2012

Cinnamon-Pecan Crescent Cookies

Posted by HI Cookery under 04 April | Tags: , , , , , , , |
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Cinnamon-Pecan Crescent Cookies

Cinnamon-Pecan Crescent Cookies

April 10: National Cinnamon Crescent Day

We sometimes see Mexican wedding cookies served at the receptions we attend in South Texas where we sponsor couples through our church’s marriage formation program. A variation of the round cookies is the crescent shape, probably a prelude to a sweet honeymoon.

One of our couples, Sean and Kristina V., featured them as favors (the cinnamon-pecan crescent cookies were packaged in pretty plastic bags, tied with ribbons and labeled with thank-you tags).

Cinnamon-pecan crescent cookies are wonderful for weddings  and National Cinnamon Crescent Day.

Recipe

(Inspired by Sean and Kristina V.)

Ingredients 

  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup sugar, granulated white
  • ½ teaspoon ground cinnamon, divided use
  • ½ teaspoon vanilla (we used Mexican vainilla)
  • 1 cup flour
  • ½ cup pecan chips (or finely chopped pecans)
  • 1 cup powdered sugar

Directions

In a large mixing bowl, cream the butter. Mix in the sugar and ¼ teaspoon ground cinnamon. Stir in the vanilla.

Cinnamon-Pecan Crescent Cookies

Add the flour and pecans. Mix well and form into a ball of sticky dough. Pinch out a teaspoon of the dough and roll into a ball.

Cinnamon-Pecan Crescent Cookies

Form the ball into a 2 ½ inch long log and taper the ends into a crescent shape. Place onto a lightly greased, foil-lined baking sheet. Continue making the rest of the crescent cookies. Bake in a preheated oven at 325 degrees F for 20-25 minutes.

Cinnamon-Pecan Crescent Cookies

Remove from the oven and transfer the cookies to a wire rack to cool. In a bowl, sift the powdered sugar with the remaining ¼ teaspoon ground cinnamon. Gently cover the cookies in the cinnamon-sugar mixture and dust off the excess over the wire rack. Serve as is or package them in favor boxes.

Cinnamon-Pecan Crescent Cookies

Notes

  • Roll the dough into small balls and form them into little crescents as these cookies do puff up a little when baking.
  • Try the recipe for Mexican wedding cookies that we also baked for our blog.
  • Search our blog for other cookie recipes.
 

April 6, 2012

Caramel Popcorn with Macadamia Nuts

Posted by HI Cookery under 04 April | Tags: , , , , , |
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Caramel Popcorn

with Macadamia Nuts

Caramel Popcorn with Macadamia Nuts

April 6: National Caramel Popcorn Day

We blogged about Hawaiian hurricane popcorn (in pidgin) before. Now we are posting another popcorn recipe for National Caramel Popcorn Day. Our homemade caramel popcorn with macadamia nuts is inspired by Island Princess brand “popcorn crunch,” which we buy in jars as souvenirs for friends whenever we return to Hawaii to visit Islander’s family. Sometimes her aunties would also gift us with goodies so we can take back the tastes of the tropics to the mainland. Included in their generous care packages are macadamia nuts in chocolate, cookies and popcorn.

We have learned how to make a simple version of caramel popcorn with macadamia nuts on the mainland, too. It is a sweet, sticky snack with a hint of Hawaiian ingredients. On National Caramel Popcorn Day, add some aloha to homemade caramel popcorn with macadamia nuts. Mmmmm…‘onolicious!

Recipe

(Adapted from Candy.About.com)

Ingredients

  • 1 bag microwave popcorn, popped (equals about 10-12 cups popped popcorn)
  • ½ – 1 cup macadamia nuts (whole and halves)
  • 2 tablespoons butter
  • ½ cup brown sugar (we used C&H brand)
  • ¼ cup light corn syrup
  • 1/3 cup sweetened condensed milk
  • 1 teaspoon vanilla (we used Hawaiian Vanilla Company brand)

Directions

Microwave the popcorn according to the package directions. Pour into a large baking pan. Remove the unpopped kernels. Sprinkle in the macadamia nuts. Keep warm in a preheated oven at 250 degrees F.

Caramel Popcorn with Macadamia Nuts

Meanwhile, in a saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup and mix until boiling, being careful not to burn the bottom of the pan. Stir in the condensed milk until well blended. Insert a candy thermometer and heat until it reaches 238 degrees.

Caramel Popcorn with Macadamia Nuts

Remove from heat and add the vanilla. Pour the caramel cream over the popcorn and macadamia nuts and mix with a spatula until evenly coated. Return to the oven and bake for 20-30 minutes, stirring every 10 minutes. It is done when the caramel darkens and bubbles in the pan. Remove from the oven and let the caramelized popcorn and macadamia nuts cool completely. Break apart the pieces. Store in an airtight container or zipper top plastic bag in a cool, dry place.

Caramel Popcorn with Macadamia Nuts

Notes

  • Leftover popcorn from the movie tub may be used for this recipe.
  • Mahalo nui loa to Lisa L. for the Hawaiian vanilla from the Big Island.
 

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