Bed and Breakfast - Horizon Guest House

Easy Chocolate Cake Recipe

Posted on May 20, 2026May 21, 2026 by Angus

I’m always searching for the perfect chocolate cake recipe – one that uses oil instead of butter so that it’s moist, doesn’t have too much sugar, and isn’t too complicated to whip up at short notice. I found a recipe that was pretty close and made some of my own modifications. It’s super moist, and the recipe is straight-forward. It’s also perfect for splitting and filling with whipped cream and your favorite jam.

Ingredients

1 ¾ cup (250g) all-purpose flour

⅔ cup (56g) cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 cup (200g) granulated sugar

½ cup (110g) packed light brown sugar

¾ teaspoon (4.5g) fine table salt

2 large eggs

½ cup (120ml) canola oil

¾ cup (180ml) Greek yoghurt (full fat or non-fat is fine)

1 teaspoon (5ml) vanilla extract

1 cup (240ml) hot coffee

Instructions

Preheat the oven to 350°F. Lightly grease two 8-inch cake pans, option to dust lightly with flour or cocoa powder (the cocoa powder clings to the sides of the pan and can help the cake to rise higher). Line the base with circles of parchment papers. (It’s best not to use springform pans as the cake batter can leak out).

Make the coffee and keep it hot. I usually make an espresso (I use decaf since not everyone wants the caffeine) and add hot water to make up to a cup. If you are using instant coffee, add 1 tablespoon of instant coffee granules (or 2 teaspoons of espresso powder) to 1 cup of boiling water. Put aside and continue with making the cake batter.

Combine the dry ingredients. Sieve the flour, cocoa powder, baking powder and baking soda into a large bowl. Add both types of sugar and salt, and whisk to blend well. Ensure the ingredients are combined, working out any lumps of brown sugar.

Combine the wet ingredients in a separate bowl. Adding the eggs, oil, Greek yoghurt and vanilla, and whisking to blend.

Use a spatula to make a well in the center of the dry ingredients, then pour in the wet ingredients.

Mix with an electric handheld mixer on medium-low speed until blended. Option to use a stand mixer with whisk attachment. The mixture will be fairly dry.

Add the hot coffee gradually in two stages, mixing until evenly combined and the batter is smooth. The batter will be quite thin.

Divide the batter evenly between the prepared pans and tap the pans on the countertop to allow any large air bubbles to surface and pop.

Bake for 30-35 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before running a knife around the sides and turning the cakes onto the rack to cool completely.

Optional: Half each cake horizontally and remove the top layer of one of the cakes (this gives you four layers – three flat and one with the top). Then you can build your layers, a layer of whipped cream, then jam, then whipped cream and then the remaining top of one of the cakes.

White Pineapples on the Big Island

Posted on May 8, 2026May 21, 2026 by Angus

Did you know that pineapples come in two varieties? The common yellow pineapple and the white pineapple. Also known as the sugarloaf pineapple, or the Big Island sugarloaf, the white pineapple can be elusive, and is usually found only on the Big Island or on Kaua’i.

We have a large number of white pineapple plants growing here at Horizon Guest House, as part of our fenced vegetable garden (in order to protect from the odd wild pig).

The white pineapple generally has a much sweeter taste, and a much lower acid profile. The flesh of the pineapple is white, rather than yellow, and the core is edible (it’s generally softer and less fibrous).

When ripe the Big Island Sugarloaf pineapple will have a green exterior and will feel tougher than a yellow pineapple. A golden yellow color on a white pineapple likely indicates that it is overripe.

Pineapples are a bromeliad. They can reach 3 to 4 feet high. The fruit itself emerges from the plant at the end of the central stalk. The long leaves around the stalk are used to collect and absorb water, rather than through the roots.

See the below photo for the contrast between the white and yellow pineapple flesh.

Pumpkin Maple Cornbread

Posted on October 30, 2025November 26, 2025 by Angus

This recipe is perfect for Thanksgiving when you need to make something with only the most basic of ingredients on hand (plus a can of pumpkin purée). This cornbread works as both a side for Thanksgiving or as a dessert. We’ve adapted the recipe from The New York Times by substituting plain yoghurt for buttermilk, making this something that’s easy to whip up on Thanksgiving morning.

Ingredients

• ½ cup plus 2 tablespoons/140 grams unsalted butter (1¼ stick), melted, plus more for greasing the pan
• 1 cup/180 grams finely ground yellow cornmeal
• 1 cup/130 grams all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 large egg
• ¾ cup/165 grams packed light or dark brown sugar
• 1 cup/240 milliliters canned pumpkin purée
• ½ cup/120 milliliters buttermilk or Plain Greek yoghurt
• ½ cup plus 2 tablespoons/150 milliliters maple syrup
• ¼ cup/15 grams pumpkin seeds (pepitas)

Instructions

Heat the oven to 375 degrees. Butter an 8-inch square baking pan (we used a glass dish of a similar size). Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.

In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk/yoghurt and ½ cup maple syrup.

Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

Top evenly with the pumpkin seeds.

Bake until a toothpick inserted into the center comes out clean and the surface has turned a dark brown color – 25 to 30 minutes, but may need up to 45 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

Donkey Life: Poncho and Lefty

Posted on August 30, 2025August 31, 2025 by Angus

More than ten years ago we added to the Horizon animal family with the first of two donkeys. Poncho was the first addition and soon after we added Lefty. Both donkeys were born in the wild but were captured when they were young. They are quite tame and love being fed with carrots or papayas by the guests.

They look so much alike that while we can’t be certain we’re pretty sure they’re brothers! They’re inseparable and you’ll often find them grazing the pastures together at Horizon Guest House.

Donkeys don’t need to be shoed like horses. Donkeys tend to have tougher hooves. This is most likely because of their wild ancestor, the African Wild Ass, that evolved in dry, mountainous environments. Studies have shown that walking causes less internal stress to the hoof of the donkey than it does to that of horses.

Donkeys are smart. Not only is a donkey stronger than a horse of a smilier size, but donkeys have an amazing memory – they can recognize environments, as well as other donkeys, from more than twenty years prior. And just in case you thought donkeys looked less than alert, they’ve been shown to be safety conscious too – tests have proven a donkey will not do something it thinks is unsafe.

Donkeys don’t like dogs so much and this might be an evolutionary hangover. It’s been suggested that to a donkey a dog resembles a wolf and therefore remains a threat. Donkeys will often protect the herd from anything it considers to be dangerous, whether that herd includes other donkeys, horses, sheep or goats.

Origins of donkeys on the Big Island of Hawaii

Originally brought to Hawaii as work animals on coffee farms and agricultural plantations, the donkey population soon increased and wild donkeys were, until relatively recently, a common sight.

Wandering over the Big Island unchecked for almost the last 40 years, it was only in 2016 that the Humane Society had a big drive to place the remainder of these donkeys into safe, happy homes, either here on the Big Island or even on the mainland. Wild donkeys can be challenging to train so it was a requirement that all those that adopted donkeys could provide ample space and social contact for the animal.

And the key requirement of adopting a donkey? You’ve got to have two! Donkeys are incredibly social animals, so if they can’t have another donkey to keep them company then another animal nearby is a must.

Make time during your stay to visit with our farm animals – they love the company, a scratch under the chin and a friendly pat, and of course a vegetable snack! We always have something on hand to feed them.

Author: Angus Meek

Peanut Chocolate Brownies

Posted on July 30, 2025August 14, 2025 by Angus

This recipe is a New Zealand classic and though it’s called a brownie it’s actually a chocolate cookie with crunchy roasted peanuts.

Ingredients

125g butter, softened

1 cup sugar

1 egg

1 ½ cups standard plain flour

1 tsp baking powder

Pinch of salt

2 Tbs cocoa powder

1 cup roasted peanuts (optional to roast again in the oven prior for extra flavor)

¼ cup of dark chocolate (buttons or chips)

Makes 20 brownies (cookies)

Instructions

Oven roast the peanuts for about 10-15 mins at 350F (lay out on an oven tray). Cream butter and sugar until the mixture is light and fluffy. Add egg and mix well.

In a medium bowl, sift flour, baking powder, salt and cocoa powder together. Add to creamed mixture and mix well.

Add peanuts and chocolate (if using chocolate buttons chop roughly). Mix well.

Divide mixture and roll into about 20 balls. Place balls on a greased oven tray. Use a floured fork to flatten each brownie.

Bake for 15-20 minutes at 350F. Remove from oven and allow time to cool.

Let us know what you think of the New Zealand ‘brownie’ in the comments below. Is it just a cookie, or something a little different?

Pure Kona Green Market in Captain Cook

Posted on June 30, 2025August 3, 2025 by Angus

The Pure Kona Green Market operates every Sunday from 9am-2pm, and is dedicated to supporting local farmers, crafters and also promoting sustainable agriculture.

The market is held in the parking lot of the Amy B. Greenwell Ethnobotanical Garden in Captain Cook, approximately 12 miles south of Kona on highway 11. The market features live music, and the garden itself is also open during the market hours.

The market includes vendors selling a range of food including, honey, Korean food, fresh produce, sweet buns, pizza, fresh bread, Thai food, coffee, mac nuts, dried fruit, chocolate, shaved ice, fresh fish, and more.

Herbal products, essential oils, handmade soaps, and jewelry are also sold at the market.

Get there early to secure parking. There is more parking behind the market itself.

There are also plenty of local artists, working in a variety of mediums from wood to pottery, photography and more. There are plenty of opportunities to purchase locally made gifts.

How to get there

Located in Captain Cook directly opposite the Manago Hotel, in the parking lot of the Amy B. Greenwell Ethnobotanical Garden.

Pure Kona Green Market

Hours: Sunday 9am-2pm

https://www.purekonagreenmkt.com

Banana Chocolate Chip Cake

Posted on June 14, 2025July 28, 2025 by Angus

This is a great variation on banana bread, with chocolate chips for that extra something special. Allspice, cinnamon and molasses give the cake a unique, aromatic flavor.

Recipe from Jim Lahey and Maya Joseph, adapted by Melissa Clarke at New York Times Cooking.

Ingredients

84 grams unsalted butter, room temperature

135 grams all-purpose flour

1 ¼ tsp baking powder

¼ tsp salt

¼ cup olive oil

1/3 cup sugar

¼ cup dark brown sugar

1 Tbsp molasses

½ tsp ground allspice

½ tsp ground cinnamon

½ tsp vanilla extract

1 egg

1 cup smashed ripe bananas (about 2 bananas)

120 grams chocolate chips

Makes 8 to 10 servings

Instructions

Heat oven to 425 degrees. Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a medium bowl, whisk together flour, baking powder and fine sea salt.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter, oil, sugar, brown sugar, molasses, allspice, cinnamon, espresso and vanilla until just combined. The secret to this cake’s texture is to stop mixing before the sugar is dissolved.

Use a spatula to mix egg into butter mixture, then stir in flour mixture just to combine. Fold in bananas and chocolate chips. Scrape batter into prepared cake pan and bake until top is golden and sides begin to pull away from pan, about 25 minutes.

Let cool for at least 20 minutes (or longer, until completely cooled), then run a thin spatula around the edges to separate from the pan. Invert onto a serving plate. Cake will keep for 1 day, covered.

Big Island weather: wind and cloud patterns

Posted on May 30, 2025June 27, 2025 by Angus

The Big Island is dominated by a pattern of east-northeast trade winds with an average wind speed of 18 miles an hour for the majority of the year. The terrain of the Big Island, with its high mountain peaks, causes the trade winds to flow around the mountains. This means there is less rainfall on the summits of these mountains. It also means that the leeward side of the island (and the other Hawaiian islands) is typically drier than the windward side of the island – hence Kona is generally dry with low rainfall while Hilo experiences a high annual rainfall.

Wind and cloud patterns on the Big Island

The heating and cooling processes of the islands in conjunction with patterns of trade winds contribute to causing these puffy cloud trails. Scientists have determined that as the sun heats the islands, clouds begin to form over the leeside of the island, with the trade winds carrying the warmed air downstream. The surface pressure downstream drops and the convergence increases. The warm air rises, condenses and the cloud trail extends in length. At night the islands cool and the cold air hinders cloud formation as the air moves downstream.

On the Big Island the Kona Coast has its own unique cloud processes. Typically clouds begin to form along the coast before noon, while the ocean remains free of clouds. By early afternoon cloud along the coast has extended out to sea. By nightfall the temperature has dropped in the coastal area covered with cloud – indicating that a cloud deck (a bank of cloud that has formed a layer at a specific altitude) has formed.

The topography of the Big Island greatly influences the wind and cloud patterns. The strong easterly winds around both the northern and southern ends of the island form a ‘westerly reverse flow’. This flow reaches up to 2000 meters in altitude, just below the dominant easterly trade winds. During the day, as the island heats up, the westerly reverse flow grows stronger and moist air is carried to the Kona Coast. Clouds begin to form on the slopes along the coast, but the reverse flow stops the warmth created by the island from forming the cloud trail typically seen on the other islands.

The Hawaiian names for wind, clouds and rain

Hawaiians have many names for sky and cloud formations. These names demonstrate the Hawaiian culture’s profound connection to the physical environment.

ao puaʻa – these are cumulus clouds of different sizes massed together. These types of patterns are common on the Kona coast, and indicate that good weather is ahead and not a storm.
ao pehupehu – common in summer, these refer to cumulus clouds increasing in size. Often present with trade winds, these formations grow darker (especially at their base) causing rain on the windward slopes.
hoʻomalumalu – sheltering cloud
hoʻoweliweli – threatening cloud
ānuenue – rainbow, considered to be a favorable omen
ua loa – an extended rainstorm
ua poko – a short spell of rain
Kūkalahale – the name of a type of wind and rain famous in Honolulu.
kili hau – an ice-cold shower, or a cold drizzle.
makani – a general term for wind. The prevailing northeast trade winds of Hawaiʻi are called moaʻe, aʻe, aʻe loa, Moaʻe Lehua, or moaʻe pehu. A leeward wind is a Kona wind.
Kaiāulu – the name of a gentle trade wind famous in song at Waiʻanae, Oʻahu.
ʻōlauniu – the name of a wind on Hawaiʻi. The figurative translation means promiscuous, and a literal translation means coconut-leaf piercing.

The Hawaiian Islands’ cloud patterns are influenced by winds and mountain height as well as the heating and cooling processes of the island itself. These factors affect the cloud formation on the leeside of the islands helping to create this puffy cloud trail phenomenon. On the Big Island though, clouds are formed by more complex processes that create a typically sunny morning, followed by a cloudy afternoon with an increased chance of rain.

Big Island native birds

Posted on May 17, 2025June 27, 2025 by Angus

The Big Island is a great place to whip out the binoculars and get to bird watching. Don’t know where to start? We’ve profiled seven of our favorite Hawaiian native birds so you’ll know them when you see them. From the striking Hawaiian hawk to the brilliant colors of the ‘Akekeke, these seven represent some of the most unique birdlife you’ll see in Hawaii or around the world!

We’ve also included a helpful link to where you’ll most likely be able to see these birds on the Big Island.

1. Hawaiian Owl (Pueo)

The pueo is endemic to Hawaii and is commonly found in upland forest and woodland areas on the Big Island. The owl is one of the physical forms taken by ‘aumākua, the ancestor spirits in Hawaiian culture. The pueo tend to nest on the ground, making them easy prey for their eggs and their young. The Asian mongoose is one of their main predators.

They are also attracted to car headlights which they mistake for prey. As a result many are killed in vehicle accidents. Recently they have also been found in large numbers in a confused state on public highways. This phenomenon has been called ʻsick owl syndromeʻ, or SOS. The cause of this syndrome remains unknown but may be related to pesticides.

Where to see them: https://hawaiibirdingtrails.hawaii.gov/birding_hotspot/puu-waawaa-halapepe-and-ʻohiʻa-trails/

2. Hawaiian Hawk ('Io)

The Hawaiian Hawk, known as the ‘Io, is only found in Hawaii and is a symbol of royalty in Hawaiian culture. It is considered taboo to harm or kill this bird. The ʻIo have a shrill, high-pitched call, almost like an echo of their name!

Deforestation has caused the biggest changes to the habitat of the Hawaiian hawk, and the ‘Io remains the only native member of the hawk family in the Hawaiian Islands. The ‘Io is sometimes seen on Maui, Oahu and Kaua’i but they breed only on the Big Island. The ‘Io often nest in native ‘ōhi’a trees. Their small population, as well as ongoing threats to their native habitat, mean they remain endangered.

Where to see them: At Horizon! We see the ‘Io on a regular basis here at the property. Otherwise, another popular location is https://hawaiibirdingtrails.hawaii.gov/birding_hotspot/honuaula-forest-reserve-makaula-ooma-section/

3. 'Apapane

The ‘Apapane feed heavily from the ʻohiʻa flowers and have special brush-tipped tongues in order to get to the nectar. It’s the males that have the distinctive calls. They have at least six different calls, composed of a variety of squeaks, whistles and clicking sounds, all interwoven with melodic sequences.

Key to the future protection of the ‘Apapane is protecting the native forest from development, whether itʻs conversion to agriculture or suburban encroachment. The ʻApapane is found on the Big Island, Maui, Lanaʻi, Kauaʻi, Molokaʻi, and Oʻahu. But the Big Island is where the bulk of the Hawaiian population is situated.

Where to see them: Hawaiʻi Volcanoes National Park

4. Hawaiian Goose (Nēnē)

A local favorite, the nēnē is endangered but has had a remarkable journey from near extinction in the 1940s. The nēnē are found on the Big Island as well as Maui and Kauaʻi. They are related to the Canadian goose, although the nēnē are smaller in size and are white with black streaks across the neck.

The nēnē population is currently 2,500, making it the world’s rarest goose. It is likely that there were about 25,000 Hawaiian geese living in the islands when Captain James Cook arrived in 1778. Subsequent hunting as well as the impact of introduced predators, such as the Asian mongoose, pigs, and cats, reduced the population to 30 birds by the end of the 1940s.

Where to see them: https://hawaiibirdingtrails.hawaii.gov/birding_hotspot/puu-waawaa-halapepe-and-ʻohiʻa-trails/

Check out this fantastic video of the Nēnē by Mark at AviBirds.com

5. White-tailed Tropicbird (Koa'e Kea)

The Koaʻe kea have long white tail feathers allowing them to gracefully glide over the ocean. They have a wingspan of three feet and are white with black streaks around the eyes and on the edges of their wings. They feed from the ocean on a diet of fish and squid, and at night they nest on cliffs and in rocky crevices.

Originally their long tail feathers were used in the making of kahili, the feather standards that surrounded Hawaiian royalty.

Where to see them: https://hawaiibirdingtrails.hawaii.gov/birding_hotspot/keahole-point/

6. Hawaiian Petrel ('Ua'u)

The endangered ‘uaʻu have a 36 inch wingspan and are usually seen near land during their breeding season which is between March and October. This oceangoing bird was originally valued as a source of meat when populations were abundant.

The ‘au’u are a sooty color on their head, wings and tail, while the underside remains white.

The ‘au’u remains vulnerable to loss of habitat from development and predators such as feral cats, the Asian mongoose, and rats. The Hawaiian petrel was at one time considered to be the same as the Galapagos petrel, and both were known as the dark-rumped petrol. In 2002 the two species were considered to be independent of each other based on genetic and morphologic distinctions.

Where to see them: https://hawaiibirdingtrails.hawaii.gov/birding_hotspot/keahole-point/

7. Ruddy Turnstone ('Akekeke)

The ʻakekeke, or ruddy turnstone, visits Hawaii from August to May. For the rest of the year they live in the arctic. They measure about 9 inches and are brown with white undersides as well as black markings on their heads and chests. During breeding season their bright orange legs and distinctive plumage are hard to miss.

They feed along shorelines and fields when in Hawaii, often turning over rocks, shells and other debris – hence their common name, turnstone! And donʻt forget, their call sounds exactly like their name, ʻakekeke!

Where to see them: https://hawaiibirdingtrails.hawaii.gov/birding_hotspot/kaloko-honokohau-np/

Author: Angus Meek

Visit Amy B.H. Greenwell Garden

Posted on April 30, 2025May 22, 2025 by Angus

The Amy Greenwell Ethnobotanical Garden is located in Captain Cook (the parking lot hosts the Pure Kona Green Market on Sundays) and covers 15 acres, planted with endemic and indigenous Hawaiian plants and also plants brought by the first Polynesian arrivals to the islands.

The garden is also a designated community forest and contains over 200 species of native and Polynesian-origin plants.

Amy Greenwell was part of a ranching family who have lived in the area since the mid-nineteenth century. Amy was interested in botany and ethnobotany and donated the property to the care of the Bishop Museum in 1974.

Plants include kale (taro) and mai’a (banana). There is also an archaeological area, spread over 5 acres, which encompasses historic agricultural land.

Parts of the garden reflect different ecological zones: Coastal zone, dry forest, Polynesian-introduced area and wet forest, each zone changing with the elevation.

(above) ‘Ulu or breadfruit.

(above) hue wai (gourd water containers)

The Amy Greenwell garden is worth visiting if you have any interest in Hawaii’s native plants and the way in which native Hawaiians grew crops in the area.

Amy B.H. Greenwell Ethnobotanical Garden

The garden is open Thursday to Sunday 9am – 2pm.

Ingredients

Instructions

Did you know that pineapples come in two varieties? The common yellow pineapple and the white pineapple. Also known as the sugarloaf pineapple, or the Big Island sugarloaf, the white pineapple can be elusive, and is usually found only on the Big Island or on Kaua’i.

Ingredients

Instructions

Origins of donkeys on the Big Island of Hawaii

Author: Angus Meek

This recipe is a New Zealand classic and though it’s called a brownie it’s actually a chocolate cookie with crunchy roasted peanuts.

Ingredients

Instructions

The Pure Kona Green Market operates every Sunday from 9am-2pm, and is dedicated to supporting local farmers, crafters and also promoting sustainable agriculture.

How to get there

Pure Kona Green Market

This is a great variation on banana bread, with chocolate chips for that extra something special. Allspice, cinnamon and molasses give the cake a unique, aromatic flavor.

Recipe from Jim Lahey and Maya Joseph, adapted by Melissa Clarke at New York Times Cooking.

Ingredients

Instructions

Wind and cloud patterns on the Big Island

The Hawaiian names for wind, clouds and rain

Further reading

Author: Angus Meek

We’ve also included a helpful link to where you’ll most likely be able to see these birds on the Big Island.

1. Hawaiian Owl (Pueo)

2. Hawaiian Hawk ('Io)

3. 'Apapane

4. Hawaiian Goose (Nēnē)

5. White-tailed Tropicbird (Koa'e Kea)

6. Hawaiian Petrel ('Ua'u)

7. Ruddy Turnstone ('Akekeke)

Author: Angus Meek

The Amy Greenwell Ethnobotanical Garden is located in Captain Cook (the parking lot hosts the Pure Kona Green Market on Sundays) and covers 15 acres, planted with endemic and indigenous Hawaiian plants and also plants brought by the first Polynesian arrivals to the islands.

Amy B.H. Greenwell Ethnobotanical Garden