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Posted By: As Seen on OC16

This week’s episode of Cooking Hawaiian Style features famous professional surfer and musician Makua Rothman. He shares delicious recipe of Kalo banana dessert made with coconut milk.

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Posted By: As Seen on OC16

Hapa Haole Kitchen has all the homemade local foods that you crave for when you need your Hawaii fix. Located in Kaneohe, you will find homestyle favorites such as pastele stew, loco moco's and this weeks insanely delicious dessert the peanut butter banana lumpia. Mahalo to Momi and Ann of Hapa Haole Kitchen for this...

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Posted By: As Seen on OC16

Brothers Adam and Makani Tabura join Lanai on Cooking Hawaiian Style making Mom Tabura's coconut bread pudding - a dish that they would make while growing up, using old/stale bread. Sometimes they would get o...

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Try this sweet treat by Carol Nardello - A healthier alternative that you can easily make at home.  See how AlohaCare is engaged in the community by visiting http://alohacare.com

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Posted By: K. Taako

These miso butter cookies have a rich, savory, buttery flavor - the miso really adds an richness to the cookie.

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Posted By: Amy Kristy

This candy reminds me of the days of eating big hunk candy that we used to buy at the store..this is a stepped up version of nougat candy made with macadamia nuts and pistachio.

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Posted By: Thyra Abraham

This is a classic Hawaii favorite originated by Ted's Bakery on the north shore. I've made a few adjustments through the years and this is my version.

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Posted By: A. Honopaa

This is a variation of the pineapple upside down cake that everyone is familiar with..  The combination of macadamia nuts, caramel and fresh mango is addictive.

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Posted By: K. Taako

Mango flavored mochi filled with fresh mango!

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Posted By: Leilani

This is another great mandarin orange cheesecake recipe, but this version is not as sweet and the mandarin oranges are embedded inside of the cheesecake instead of as a topping.  I like this version better.

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Posted By: Tish Boyle

As the Editor of Dessert Professional Magazine, I taste my good share of high-end, fru-fru, $14 restaurant desserts. And they are generally excellent. But sometimes I crave a simple down-home treat, like a good chocolaty brownie or, my personal favorite, a chocolate chunk cookie studded with macadamia nuts (cousin of...

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Posted By: A. Honopaa

Its been a while since I've made this and decided to change it up a little by adding peach jello pieces into the custard.  It was ono-licious!

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Posted By: Amy Kristy

With the bounty of fresh fruit and the up-coming holiday weekend, I decided to bake an extra batch of mango brownies and put together the perfect picnic dessert.

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Posted By: Amy Kristy

I really love the combination of fresh fruit and chocolate and mango is no exception.  Mango brownies are the perfect balance of fruit and chocolate!

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Posted By: Tish Boyle

I ultimately decided to use meyer lemons in a variation of a cake I created for The Cake Book, a genoise cake brushed with sweet ginger syrup and enveloped in a soft lemon-orange mousse. The cake turned out to be delicious, not too tart and not too sweet, with just a hint of spice f...

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Posted By: Frank Abraham

Mele Mac & Macadamia Nut Pie is a slight twist on the classic macadamia nut pie recipe using Mele Macs (toffee coated, chocolate covered macadamia nuts) and macadamia nuts from Island Princess Hawaii to make to make this island treat.  The result is like a hot-fudge, brownie, pecan pie!!

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Posted By: David Ryusaki

If you have a microwave, you can make this microwave macadamia nut brittle!

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Posted By: David Ryusaki

Hawaii's favorite macadamia nuts in a bar!

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The cake itself is light, moist, deeply chocolatey. An excellent crumb.  Really, the best texture I’ve ever gotten from a chocolate cake recipe, except for this one. It’s perfect. The cake is enveloped in a  buttercream that is deceptively light and almost mousse-like with a great balance of sweet coffee and ch...

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Posted By: Tish Boyle

This recipe was graciously shared by Tish Boyle, the editor of Dessert Professional magazine, a trade magazine for the pastry industry. Formerly the editor of Chocolatier and Pastry Art & Design magazines.  Tish is the author of

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