Waipio Wayside B&B Macadamia Nut Muffins

Preheat oven to 400   Butter or Pam muffin tins with 12 sections

Sift together:

2 cups organic flour ( I like to use 1/2 cup barley flour)

3/4 cup organic sugar

1/2 teaspoon fine sea salt

1 /12 teaspoons baking powder

1/2 teaspoon baking soda

1 cup chopped mac nuts

Melt and set aside to cool: ( I brown the butter for a richer flavor)

1/4 cube organic butter

1/4 cup extra virgin olive oil

Mix together:

1 cup buttermilk

2 large organic eggs (mixed well)

1 teaspoon pure vanilla

Mix dry ingredients into buttermilk mixture. 

Add melted butter. Mix in 10 turns.

Divide evenly in muffin pan.

Cook 18 to 20 minutes or until tops turn lightly brown.

Canoehouse Kit Kat Bar

The Canoehouse Kit Kay bar is perhaps the best deserts on the Big Island. Crunchy cookies filled with peanut butter and chocolate. Drizzled with a dark rich chocolate and topped with chopped peanuts. Accompanied by a paper thin round cookie that is covered in a deep dark chocolate and a lovely fresh strawberry.  But why talk about fruit when you can focus on chocolate!!

Canoehouse Coastal Trio

Chef Allan Hess of Canoehouse’s new menu offers a delightful trio of Big Island fish.

The octopus was deliciously tender. The ahi and hamachi melt in the mouth. The

pickled cucumber a burst of freshness. These are some of the best bites of Hawaii fish.

Canoehouse “Pipi”

By far this is the best steak I have ever eaten. For “foodie” reference I am putting it up against the perfect 1″ square bite of Kobe beef I enjoyed at Yoyokaku Ryokan in Kyushu Japan.

It  was tender, melt in the mouth goodness topped with shiso and garlic. If you are like me & rarely eat meat – this is the steak and this is the time. Amazingly it was as good cold sliced for breakfast as it was served hot at the table. BRAVO.

Canoehouse Lobster Cake

Chef Allan Hess of Canoehouse offers a stunning Kona lobster cake sitting on a bed of delcious ho’i’o kimchee salade. I was surprised and delighted to bite into substantial chunks of lobster.

The presentation was visually artistic and the taste was a perfect balance of richness, crisp kimchee salad and a touch of heat.