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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Dark Chocolate Cherry Muffins

Dark chocolate and dried cherry muffins made with a healthy serving of oats, peanut butter, and yogurt! Perfect for the holidays, these muffins are made with canola oil and a reduced amount of sugar. A generous amount of Greek yoghurt also gives them a unique flavor. 

Ingredients

  • 1 1/3 cup all-purpose flour
  • ¾ cup rolled oats
  • ½ cup of brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 ½ cups plain Greek yoghurt
  • ¼ cup peanut butter
  • ½ cup canola oil
  • ½ cup dried red cherries, chopped
  • 1/3 cup chopped dark chocolate

Instructions

Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups. In a large bowl stir together all-purpose flour, oats, the brown sugar, baking powder, baking soda, and salt.

In another bowl whisk together eggs, yogurt, peanut butter, and oil.

Add yogurt mixture all at once to flour mixture. Stir until just moistened. 

Fold in cherries and chocolate.

Spoon batter into muffin cups.

Bake 15 to 18 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Serve warm. Makes 12 muffins.

How did your dark chocolate cherry muffins turn out? Let us know in the comments below.

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Microwave Rocky Road Fudge

Delicious chocolate fudge packed with peanuts and marshmallows to make a chewy, crunchy, salty & sweet Rocky Road Fudge! This recipe is quick and super easy to make in the microwave.

Ingredients

• 2 cups semi-sweet chocolate chips
• 14 ounces sweetened condensed milk
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 2 cups miniature marshmallows
• 1 cup salted peanuts (or use a mix of walnuts, almonds or other nuts)

Instructions

Combine the milk, the chocolate, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds (or melt the chocolate, milk and butter in a double boiler on the stove top).

Stir to combine and heat another 15 seconds if needed. Add the vanilla extract and stir until smooth.

Stir in the peanuts (or substitute with walnuts or almonds, or a mix of all three) and marshmallows – you may need to transfer the mixture to a larger bowl. 

Scoop the mixture onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness.

Chill until ready to serve. Slice into squares and store in an airtight container in the refrigerator for up to two weeks.

You can also store this in the freezer! How did your rocky road turn out? Let us know in the comments below.

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Pumpkin and apple muffins

Perfect for this time of year, pumpkin and apple muffins make a great alternative to the pumpkin pie. This recipe is quick and easy! Add a pecan and a sprinkle of cinnamon sugar for that something extra.

Ingredients

3 cups flour
1 tbsp baking soda
1 tsp baking powder
1 tsp salt
2 tbsp pumpkin spice
1 30 oz can pumpkin puree
6 eggs
1 1/2 cup oil
1 cup brown sugar
3 medium sized apples, chopped (Granny smith work best. Use an apple peeler/corer/slicer device to make it easier).

Optional

24 pecans
A sprinkle of cinnamon sugar

Instructions

In a bowl place flour, baking soda, baking powder, salt and pumpkin spice. Whisk and set aside.

In another bowl blend pumpkin puree, eggs, oil, brown sugar and chopped apples.

Stir dry ingredients into the pumpkin mixture being careful not to over mix, small lumps are ok.

Use an ice cream scoop to spoon the mixture into greased muffin molds (I used silicon, but you can also use paper cups to line the muffin molds instead of greasing). 

Optional – place one pecan on top of each muffin and sprinkle lightly with a pinch of cinnamon sugar.

Bake muffins at 350F for 25-30 minutes, or until they spring back when lightly touched.

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

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Easy lemon yoghurt cake

This recipe for lemon yoghurt cake uses oil instead of butter and delivers a moist lemon cake. Almost as easy as the all-in-one chocolate cake, our own version involves mixing all wet and dry ingredients separately and then together – easy!

Ingredients

For the cake:

½ cup plain yogurt or Greek yogurt

1 cup granulated sugar

3 large eggs

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt
grated lemon zest from

1 medium-size lemon

½ cup sunflower grape seed or canola oil

For the glaze:

¼ cup fresh lemon juice

¾ cup of powdered sugar

Instructions

Preheat oven to 400F. Place butter in a large, ovenproof, nonstick sauté pan (10” with slanted sides works best) and place in oven.

Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, cover inside surface of pan evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.

In a large bowl, combine the yogurt, sugar, eggs and oil – stirring until well blended.

In another bowl combine the flour, baking powder, salt and zest, mixing until just combined.

Add the dry ingredients into the wet and mix until well combined.

Pour the batter into the prepared pan.

Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. Be careful not to overbake.

Cool cake on a wire rack for 10 minutes. Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. Gently prick the surface of the cake with a fork to allow the glaze to permeate. With a pastry brush, gently pat the glaze all over the cake. Keep going over the cake until the glaze is gone. Allow cake to cool completely. 

Sprinkle with powdered sugar if desired, or split in half and fill with a lemon curd and a layer of whipped cream. How did your cake turn out? Let us know in the comments below!

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Making a Dutch baby! A puffed pancake recipe with apple and cranberry filling

What exactly is a Dutch baby? A Dutch baby is an oversized puffed pancake which is baked in the oven rather than being fried on the stove top. The Dutch baby likely has its origins in the German Pfannkuchen. The name first appeared in the 1900s when a café in Seattle mistakenly called them Dutch instead of Deutsch! They are also a close relative of the English Yorkshire pudding.

Ingredients

Dutch baby

3 tablespoons butter

3 eggs

¾ cup all-purpose flour

¾ cup milk

1 tablespoon sugar

2 teaspoons pure vanilla extract

A pinch of salt

Confectioners’ (icing) sugar (to dust)

Filling

2 Granny Smith apples

2 tablespoons butter

¼ cup brown sugar

1 tsp cinnamon

¼ cup cranberries (or dried fruit)

The zest and juice of 1 small lemon

Grated fresh nutmeg to taste

A pinch of salt

Instructions

Preheat oven to 400F. Place butter in a large, ovenproof, nonstick sauté pan (10” with slanted sides works best) and place in oven.

In a blender, combine eggs, flour, warm milk (30 seconds in the microwave), sugar, vanilla extract and a pinch of salt. Blend until combined.

Remove the hot pan from the oven. The butter should have melted. Swirl butter around pan to coat entire surface. Pour any remaining butter into the batter and blend. Then pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown at the edges. This takes 20-25 minutes.

While the Dutch baby is cooking prepare the filling. Take two Granny Smith apples, peel, core and cut into thin slices. In a frying pan melt the butter and add all the ingredients except the lemon juice. Sautee until apples are tender. Cover with tin foil to avoid the mixture drying out as it’s sauteed. Add the lemon juice once the mixture is cooked.

Remove the Dutch baby from the oven and remove it from the pan with a spatula. Place on a cooling rack to allow the steam to escape and avoid the pancake becoming soggy. Add the apple and cranberry mixture. Slice the pancake into 8 pieces and serve!

Serve with maple syrup or whipped cream, or simply by itself. How did your Dutch baby turn out? Let us know in the comments below!

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Clem’s super simple pancakes

Clem’s super simple pancakes have been a B&B staple for years. The key to making these pancakes is to allow the mixture to thicken and to add yoghurt or buttermilk (or even sour cream) to help make these pancakes something special.

Ingredients

  • 2 cups of Krusteaz’s Pancake Mix

  • enough water to make a thick batter

  • 1 teaspoon cinnamon

  • 1 cup of buttermilk (or sour cream, or Greek yoghurt)

  • Butter for the grill

  • mashed bananas (optional)

Instructions

1. Start with 2 cups of pancake mix, and then add cinnamon.

2. Add enough water to make a thick batter. 

3. Leave the mixture for an hour.

4. Add your choice of dairy (buttermilk, sour cream or Greek yoghurt). Add mashed banana (optional).

5. Add some more water in order to thin the mixture to a heavy cream consistency.

6. Use either an iron skillet or a grill (as pictured above). Heat the grill until it begins to smoke and then add some butter.

7. Pour about 1/2 cup of the batter per pancake. When bubbles form, loosen and then flip. Cook another minute, or until both sides are brown.

Serve with maple syrup and jaboticaba syrup (the jaboticaba berries are grown on the property and the syrup is made here in the Horizon kitchen). How did your pancakes turn out? Let us know in the comments below!

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Versatile almond cookies

These almond cookies are incredibly versatile. This recipe from Jennifer Mchenry at Bake or Break allows for three distinct variations. The first is the classic almond cookie with or without an almond in the center, the second is a thumbprint cookie filled with jam, and finally a thumbprint cookie with almond butter. These cookies are the perfect companion with a cup of tea (or coffee). The not-so-secret flavor? Almond flour. It makes all the difference.

Ingredients

  • 1 cup (120g) all-purpose flour

  • ¾ cup (75g) almond flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ¾ cup (170g) unsalted butter, softened

  • ½ cup (100g) granulated sugar

  • ¼ cup (50g) firmly packed light or dark brown sugar

  • 1 large egg yolk

  • 1 teaspoon almond extract

  • sliced almonds, for topping the cookies

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.

2. Whisk together the flour, almond flour, baking soda, and salt. Set aside.

3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the egg yolk and almond extract.

4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

5. Drop the dough by tablespoonfuls onto the prepared pans, leaving about 3 inches between cookies. Flatten each cookie to about 1/2-inch thick.

6. Sprinkle the top of each cookie with sliced almonds.

Or use the thumbprint method to create space for a delicious filling. We used jam and almond butter for another batch. Use any sweet filling that works for you!

Almond Cookies

7. Bake, one pan at a time, 12 to 14 minutes, or until the edges of the cookies are lightly browned and the tops appear set.

Cool on the pans for a few minutes before moving to a wire rack to cool completely. Let us know how your cookies turned out in the comments below! 

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What is a jicama?

JIcama Horizon Guest House Hawaii

What is a jicama? A relatively unknown root vegetable, the jicama is common here on the Big Island of Hawaii. With its flaky brown skin and crispy, white texture, the jicama has a unique flavor that tastes like a cross between a potato and a pear!

Jicama Horizon Guest House Kona Big Island

Pronounced (hee-kah-ma) the versatile vegetable has its origins in Mexico and Central America. It’s now found throughout Asia as well as here in Hawaii.

The jicama plant itself is mostly toxic. The vines of the plant can grow up to 20 feet in length. The root of the plant is the only part of the vegetable that is edible. The rest of the plant including the skin remains toxic, so make sure you peel it well! But don’t let that scare you, the crunchy flesh is a great addition to everything from salads to stir fries.

Jicama Horizon BnB Hawaii

Are jicamas a superfood?

The jicama is seen by many as a superfood since it’s so nutrient dense. The nutrient profile of the jicama is packed with vitamin E, calcium and zinc. Its high in fiber, a great source of vitamin C, and contains that all-important beta carotene! It also contains inulin, a prebiotic that helps with maintaining gut health.

Fun fact: The jicama is also known as water chestnut, Mexican potato and yam bean.

Where to find them

Make trying a jicama part of your Big Island experience! We bought ours from the Hilo farmers market, but you’ll be able to find them at most farmers markets around the island.

Look for firm, dry jicamas. Make sure the skin isn’t bruised and that the vegetable isn’t old and shriveled. Jicamas keep well – after they’ve been peeled they’ll last in the fridge for approximately two weeks. Make sure to keep them wrapped in a container or a plastic bag.

Jicama Burrito HGH
Grated jicama on a burrito

How to eat jicamas

Jicamas can be eaten raw or they can be cooked. First, remove the brownish skin – either cut or peel from the vegetable. Then chop into cubes, slices, or even grate. You’ll find the consistency much like that of a potato, with a kind of watery starchy texture as you cut into it.

We used ours as a topping on a burrito and also chopped up in a salad but there lots of creative ways to cook with jicamas. Don’t worry about oxidation – once you cut into a jicama, the vegetable won’t brown.

Fun fact: In Central America they are often eaten raw – cut into slices, chilled, then drizzled with lemon/lime juice, sprinkled with chilli powder and a dash of salt!

Jicama salad HGH B&B Kona
Cubed jicama in a corn, pepper, cilantro salad

Be creative with jicamas!

Add jicamas to your diet in these creative ways

  • As an ingredient in your favourite fruit salad – works well with pineapple, mango and papaya

  • As a snack – cut into slices and then served with guacamole

  • Use in your favourite vegetable stir-fry

  • Cut into thick French fry-sized pieces (half an inch by half an inch), toss with olive oil and your favourite spices, and then bake on a cookie sheet in a hot oven! Jicama fries!

Some great jicama recipe ideas

  • Kale, jicama and orange salad

  • Spicy black bean burritos with grated jicama

  • Toasted chicken sandwiches with jicama and red cabbage slaw

Take the time to try a jicama on your Big Island adventure. Farmers markets around the island are your best bet for finding the freshest quality produce. How did you use jicamas in your cooking? Let us know in the comments.

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The no-knead bread recipe

No knead bread Horizon Guest House Big Island

This favorite no-knead bread recipe is easy to make and packed full of flavor – wholegrains, nuts and dried fruit. Make sure to use a covered baking dish to help give it that chewy, crusty consistency!

No knead bread HGH

The no-knead bread recipe

  • 3 1/4 cups (390g) Unbleached Bread Flour

  • 1 cup (113g) Whole Wheat Flour

  • 2 teaspoons salt

  • 1/2 teaspoon instant yeast

  • 1 3/4 cups (397g) cool water

  • 3/4 cup (85g) dried cranberries

  • 1/2 cup (85g) golden raisins

  • 1 cup (113g) coarsely chopped pecans or walnuts

1. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.  

2. Work in the fruits and nuts.

3. Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.

4. Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock.

No knead bread HGH Hawaii1

5. Place the dough in the lightly greased pan, smooth side up.

6. Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.

7. Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F, and put the bread into the oven.

8. Bake the bread for 45 to 50 minutes (start the timer when you place the bread into the cold oven). Remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and a digital thermometer inserted into the center registers about 205°F.  

9. Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.

10. Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.

The key to this recipe is a covered baking dish. We used a cast iron Dutch oven – this helps give the bread its unique crust.

The recipe is very forgiving. Leave it to rise for 8 hours or overnight. It’s the length of the rise that gives the bread its great taste, allowing it the time it needs to develop the richness of flavor.

We ate this bread with butter and lehua and cinnamon honey from Big Island Bees.

This no-knead bread recipe is by far the easiest bread we have ever baked. It gives you the best results for the least amount of effort – and no prior baking experience is necessary.

Let us know in the comments below how your bread turned out! Happy baking!

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