Fresh Mango Cake

It’s mango season on the Big Island, and what better use of mangos than for making a cake! This recipe for fresh mango cake has been adapted from Ina Garten’s peach cake recipe. Fresh mangos make a great filling for a cake but if you can’t get hold of fresh mangos then fresh peaches (or canned peaches) will work just as well.

Ingredients

1 stick of unsalted butter (1/4 pound)

1 cup of sugar

2 large eggs

1 cup sour cream

1 tsp vanilla extract

2 cups flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 cups of fresh mango, diced

Topping

½ cup sugar

1 tsp of cinnamon

Instructions

Preheat oven to 350F (325F convection). Cream together butter and 1 cup of sugar until fluffy.

Add room temperature eggs, one at a time, mixing well between each.

Add sour cream and vanilla extract, mix until blended.

In a separate bowl mix the flour, baking soda, baking powder and salt.

Add the mixture to the creamed ingredients and mix together until just blended.

Cute kitchen moment!

On duty during the making of the mango cake, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

Butter a 9×9 baking dish. Pour in half of the batter and smooth out.

Add half of the diced mango, distributing evenly.

Mix second measure of sugar with cinnamon in a separate bowl.

Sprinkle half of the topping mixture onto the mango.

Add the remaining batter and cover with the remaining diced mango.

Sprinkle the rest of the cinnamon mixture on top.

Bake at 350F for approximately 45-55 minutes or until a toothpick comes out clean.

Serve warm! Goes well with vanilla ice cream or whipped cream.

How did your fresh mango cake turn out? Let us know in the comments below.

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Easy to make Ginger Banana Bread

This recipe for ginger banana bread is packed full of amazing ginger flavor. By using three types of ginger, and a dash of cranberries, this banana bread makes a great snack.

Ingredients

Bananas – approximately 1-2 pounds or 6-10 ripe bananas

Dry ingredients

4 cups flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 TB cinnamon

1 tsp ground ginger

½ tsp mace

Wet ingredients

4 large eggs

2 cups Canola oil

1 cup brown sugar

1 cup chopped crystallized ginger (or non-crystallized)

1-2 TB chopped fresh ginger

1 cup cranberries (optional)

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease 6 loaf pans or 4 bread loaf pans.

Peel bananas and place in a bowl or stand mixer.

Mix on low to thoroughly mash.

Add the remaining wet ingredients and combine.

We’ve discovered non-crystallized ginger chunks and we love them! Highly recommended. Without the added sugar but just as flavorful. 

Cute kitchen moment!

On duty during the making of the ginger banana bread, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

The cranberries are optional but do add a nice extra flavor.

In a separate bowl mix the dry ingredients together.

Ginger Banana Bread Hawaii

Then add to the wet mixture (after you stop the mixer). Mix together, gently at first, to combine.

Pour into greased loaf pans and bake at 350F for 35 minutes (or up to 1 hour if you are using four bread loaf pans).

Cool loaves on a wire rack for 5 minutes.

How did your ginger banana bread turn out? Let us know in the comments below.

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Almond Flour Lemon Muffins

These almond flour lemon muffins are easy to make and delicious. The almond flour creates a soft chewy texture, while the crumbly topping adds that extra flavor hit!

Ingredients

  • 3 cups almond flour

  • 3 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¾ cup white sugar

  • 2 large eggs

  • ½ cup plain fat-free Greek yogurt

  • ¼ cup unsalted butter, melted

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon lemon zest

     

         Crumble Topping:

  • ½ cup almond flour

  • 3 tablespoons brown sugar

  • 2 tablespoons unsalted butter, melted

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.

Sift almond flour, baking powder, and baking soda together into a bowl.

In a separate bowl, mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest with an electric mixer until smooth and creamy.

Add flour mixture into the wet ingredients and mix until well combined – be careful not to overmix.

Cute kitchen moment!

On duty during the making of these muffins was Cleo, my faithful baking assistant – providing helpful and encouraging feedback via adoring looks. More Cleo

Spoon the batter evenly between the prepared muffin cups, filling the cups all the way to the top.

Make the topping by mixing almond flour, brown sugar, and butter together until crumbly.

Bake muffins in the preheated oven for 20-25 minutes, then remove from the oven and sprinkle crumble mixture over the top.

Continue baking for another 3-5 minutes until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean.

Cool muffins in the pan on a wire rack for 5 minutes.

How did your almond flour lemon muffins turn out? Let us know in the comments below.

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Chocolate brownie pecan tart

Chocolate brownies are the best, so why not turn them into a fabulous tart! One of the best things about this easy recipe is the homemade pastry crust. Don’t worry if you’ve never made pastry before, it’s a straight-forward recipe and easy to make (and a lot better than store-bought). Perfect for the holiday season!

Make the pastry

Put the flour, cocoa, icing sugar and salt in a food processor and pulse until combined. Add butter and pulse again, until you have a sandy texture and the butter has disappeared into the mixture. Pour mixture into a bowl. Add ice-cold water (1 tbsp at a time) mixing in between until the pastry comes together in clumps. Don’t over work the pastry or it will become too tough. Tip onto a sheet of plastic wrap and draw up on all sides – gently press the pastry into a ball. Wrap and chill for at least 30 minutes (you can also freeze for up to 3 months).

Heat oven to 350F. Roll out the pastry and use to line a 9.5-inch tart tin. Chill for 15 minutes in the freezer or 30 minutes in the fridge. Line with baking paper and baking beans and bake for 10 minutes. Take out the beans and paper and bake for another 5 minutes. Let sit while you make the filling.

Make the filling

Melt the butter and chocolate in a large glass or metal bowl set over a pan of boiling water. Remove bowl from heat. Whisk in the sugar, eggs and vanilla, then the flour. Stir in the pecans, pour into the tart case and bake for 30 minutes.

Let cool and then serve with a generous scoop of vanilla ice cream. Let us know how your tart turned out in the comments below! 

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Easy to make cinnamon & raisin bagels

This is our very own hybrid bagel recipe. A combination of what we’ve found works best and results in the most delicious, chewy bagels. Bagels have a reputation for being time-consuming and difficult for beginners. We disagree! This easy to make recipe for cinnamon and raisin bagels couldn’t be easier, and don’t let the boiling part put you off, it’s not as hard as it looks –  in fact, it’s a lot of fun.

In a mixer bowl sprinkle the yeast over 1 1/2 cups lukewarm water. Add 1/4 tsp of sugar and stir gently. Allow to sit in a warm room until the yeast dissolves and is foamy (about 5 minutes). 

Sift together the flour and then add to the bowl along with salt, 2 tablespoons of sugar and vanilla. 

Mix until combined by hand.

Kneading by hand

Turn out onto a lightly floured surface and knead for 10 minutes by hand.

Add the raisins and cinnamon, fold in until combined. The dough should form into a ball easily and be smooth and not too sticky to handle. Add additional flour if necessary.

Place the dough in a bowl which has been lightly greased with oil, cover and allow to rise (about an hour in a warm room or until doubled in size).

After your dough has doubled, punch it down and allow it to rest for 1 to 2 minutes. While it’s resting, preheat your over to 400F and cover 2 cookie sheets or baking pans with parchment paper. 

Whisk together the egg and 1 1/2 teaspoon water to make an egg wash.

Turn your dough onto a floured surface and divide it into the number of bagels you require (makes 8 large bagels).

Shape each piece into a ball and using your thumb make a whole in the middle (or roll out each piece and then join to make a doughnut shape). Allow dough to rest for 15 minutes in a warm place.

Time to boil the bagels!

Bring a large pot 2/3-full with water to a boil and add the remaining tablespoon of sugar and the baking soda.

Place 3-4 bagels in the water at time. Cook for 1 minute and the flip to boil the other side for 1 minute. Remove from boiling water using a slotted spoon or a strainer.

Place the bagels on the baking sheet. Sprinkle the sheet with cornmeal (so your bagels won’t stick).

Brush bagels with egg wash and bake for 20 minutes or until golden brown.

Allow to cool for 10 minutes before serving. Cut in half before freezing – this makes it easier to place straight into the toaster 

Happy bagel making! Let us know how your bagels turned out in the comments below! 

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Making Paul Hollywood’s rainbow bagels

The British Baking Show (aka The Great British Bake Off) is on constant rotation here at Horizon Guest House. In one of the TV show’s latest episodes the contestants were asked to bake rainbow-colored bagels for their technical challenge. This recipe is a little more work than the average bagel recipe but the vibrant results are well worth the effort. Have fun and celebrate all things Pride! (don’t worry, the food coloring doesn’t change the great bagel flavor!).

You will need five mixing bowls (one for each colored dough), two baking sheets (greased and lined with baking paper) and two proving bags. 

Place flour in a mixing bowl, add the yeast to one side and the sugar and salt to the other. 

Add three-quarters of the water and, using your fingers, mix together. Add the remaining water, bit by bit, until all the flour is incorporated. This should give you a rough dough.

Tip the dough out onto a lightly floured board and knead for 5–10 minutes.

Once you have a soft, smooth dough, divide into 5 equal pieces. 

Cover the pieces of dough with a damp tea towel. Working with one piece of dough at a time, turn each into a different colour.

Add 3 pea-sized drops of food coloring onto the dough, then fold up and over the colouring. Knead to an even colour. You may need to add more coloring to achieve the correct level of brightness. Add additional drops one at a time. Place the coloured dough into a greased bowl.

Repeat the process with the other four pieces of dough until you have five brightly coloured pieces of dough. Cover each bowl and leave to rise for about 45 minutes to an hour, or until doubled in size. 

Turn out each piece of colored dough, one by one, onto a lightly floured work surface and, using a rolling pin, roll out each piece to a 8″x 5″ rectangle. Set each piece aside.

Place the orange rectangle of dough neatly on top of the red. Add the yellow, green and blue rectangles, until you have a stack of five layers of dough – red at the bottom, then orange, yellow, green and blue. 

Cut the stacked dough into six 8″ x 2″ wide slices, slicing down through the layers, so each strip has five layers of colour. 

To shape the bagels, lay one of the stacked dough strips on your board and place the palm of your hands at either end.

At the same time, move your right hand forwards and your left hand backwards to twist the dough into a rope about 10 inches long. Pinch the ends together to form a circle and gently roll the join back and forth to seal. Repeat with all the pieces of dough.

Place the bagels on the lined baking sheets, then into the proving bags. Leave to prove for about 20 minutes, until risen and puffy.

While you wait, preheat the oven to 400°F (200°C) / 350°F (180°C) fan / Gas 6.

Bring a large saucepan of water to the boil. Add the baking soda (this will help give the bagels a shiny, chewy crust).

Plunge the bagels into the boiling water, 2 or 3 at a time depending on the size of your pan. Cook for 30 seconds on each side, until the bagels puff up and the shape sets. Allow the water to reach boiling point again between each batch of bagels you plunge.

Using a slotted spoon, remove each bagel from the water and place back on the baking sheet (note: if you like you can sprinkle cornmeal on the baking sheet to ensure the bagels don’t stick to the sheet).

Bake the bagels for 25–30 minutes, until cooked through. Remove from the oven and allow to cool on a wire rack.

rainbow bagel Hawaii Horizon B&B

Serve with your favorite bagel toppings!

Bagels are best enjoyed fresh so if you’re not going to eat them soon after baking it’s best to freeze them. The best way to do this is to make sure to cut them in half first – that way you can put them straight into the toaster from the refrigerator when you want to (no need to hurt yourself trying to saw a frozen bagel in half!).

We hope you enjoyed Paul Hollywood’s bagels. How did your rainbow bagels turn out? Let us know in the comments below.

 

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