Ingredients:
1 cup sugar
3 tbsp water
½ cup corn syrup
4 egg whites
Pinch of salt
¼ tsp cream of tartar
2 tsp Deaf Girl Walking Almond Extract
Prepare a Double Boiler:
Fill the bottom pot of a double boiler with water and bring to a gentle simmer.
In the top pot, combine sugar, water, corn syrup, egg whites, salt, and cream of tartar.
Cook & Whip:
Using a hand mixer, beat the mixture over simmering water for seven minutes or until it forms stiff, glossy peaks.
Finish the Frosting:
Remove from heat and add DGW almond extract.
Beat for one more minute to fully incorporate the extract.
Use & Enjoy:
This recipe makes enough to frost a three- to four-layer cake.
Chocolate Salt Water Taffy
Before starting: Butter a baking sheet so it is ready to go when your candy is finished cooking.
1 ½ cups sugar
1 tbsp cornstarch
Mix sugar and cornstarch together in a stockpot.
1 cup light corn syrup
⅓ cup water
2 tbsp unsalted butter
½ tsp salt
Add ingredients to the stockpot and stir until it boils on medium heat. Stop stirring and allow the mixture to reach 250°F (firm ball stage). Remove from heat.
1-2 tsp Deaf Girl Walking Cacao extract
Add Deaf Girl Walking Cacao extract and stir. Pour onto a buttered baking sheet and allow it to cool until it is warm enough to be pliable but cool enough to touch. Butter your hands and pick up the taffy mixture.
Now it's time to pull! Stretch, twist, and knead until the candy becomes shiny, opaque, and hard to pull apart. This process can take anywhere from 5 to 20 minutes. Invite friends over to make the time go quicker—it’s a great way to work out some aggression, too!
Firm Ball Stage: This stage is reached when sugar forms a solid ball upon being dropped into cold water, which can then be slightly flattened with finger pressure.
Cold Water Test: Drop a small amount of the candy mixture into a bowl of cold water using a teaspoon. While submerged, mold the cooled candy into a ball with your fingers. If the candy forms a firm yet pliable ball that retains its shape under firm pressure, it has reached the firm ball stage. The ball will have a slightly sticky texture and only deform slightly when pressed firmly. This ensures your candy has reached the perfect consistency.
Cardamom Shortbread
2 ½ cups all-purpose flour
1 tsp ground cardamom
¼ teaspoon salt
In a medium bowl, whisk together the flour, ground cardamom, and salt.
1 cup salted butter, softened
½ cup confectioner's sugar, sifted
1 tsp Deaf Girl Walking Cardamom extract
Cream butter until light and creamy, about two minutes. Scrape down the sides of the bowl, add confectioner's sugar, and extract. Mix until well combined. Add flour mixture and mix for another one to two minutes until the dough comes together. Transfer the dough onto a large piece of plastic wrap. Wrap dough and use a rolling pin to flatten it into a disk. Refrigerate for 30-60 minutes until the dough is firm enough to roll out.
Preheat the oven to 350°F. Line three baking sheets with parchment paper or silicone mats.
Place chilled dough onto a lightly floured work surface and roll to a little less than ½-inch thickness.
Use your favorite cookie mold** or cutter to shape the cookies.
Place cookies one inch apart on the baking sheets. Refrigerate for 30 minutes or freeze for 10 minutes.
Bake for 8-10 minutes, until lightly browned around the edges and the center is just set.
Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
My favorite cookie mold, first found here: Earl Grey Shortbread Cookies
Purchased here: Amazon Link
Cinnamon Pineapple Halloumi
1 pineapple, cubed
¼ cup salted butter
½ cup light brown sugar
2 tsp Deaf Girl Walking Cinnamon extract
Melt butter in a frying pan. Stir in brown sugar and extract. Bring to a simmer and add pineapple. Cook for 3-4 minutes. Flip and continue to cook for another 3-4 minutes. Remove from heat.
8 oz block of Halloumi cheese, sliced thick (about ½ inch slices)
Splash of olive oil
Pan fry for 1-2 minutes, then flip to brown the other side.
Place Halloumi slices on a serving platter and top with sautéed pineapple chunks. If you’re bold, add a sprinkle of dried Hawaiian chili pepper flakes for an extra kick!
Cranberry Crisp Baklava
1 cup sugar
1 cup water
½ cup honey
3 strips lime peel, coarsely chopped
2 sticks Ceylon cinnamon
1 whole clove
⅛ teaspoon fresh ginger, grated
Bring ingredients to a boil, stirring occasionally until sugar is completely dissolved. Reduce heat to low and simmer until thick. Allow syrup to cool completely. Remove cinnamon sticks and clove.
1 ¼ cup butter
Place butter in a frying pan over medium heat. Once it starts to foam and boil, begin whisking. The butter will turn a toasty brown color and develop a nutty aroma. When it reaches a deep brown color, turn off the heat and pour into a heat-safe bowl, scraping up all the browned bits at the bottom.
½ cup walnuts, pistachios, or hazelnuts (pick one or two), toasted and coarsely chopped
1 cup pecans or macadamia nuts (pick one or both), toasted and coarsely chopped
½ cup finely chopped raw cranberries
¼ cup sugar
2 tsp Deaf Girl Walking Cranberry Crisp extract
2 tsp cinnamon
¼ tsp fresh ground ginger
½ tsp cloves
¼ cup of the browned butter from above
Mix all ingredients together and set aside.
You will need:
9x13 pan
Browned butter (with pastry brush)
24 sheets Phyllo pastry dough
Damp towel
Nut mixture
Before starting, decide:
Do you want to cut your pastry dough to fit the pan or fold each sheet to fit?
Do you want a decorative top layer or keep all the nut filling inside?
Lightly brush the pan with browned butter. Lay down one sheet of phyllo pastry dough in the buttered pan. Cover the remaining sheets with a damp towel to prevent drying. Repeat the process 11 more times, brushing browned butter between each layer.
Add the nut mixture, spreading evenly, then repeat the pastry/butter layering process until all sheets are used. If opting for a decorative top, cut the baklava into squares or diamonds before baking. Place a small spoonful of nut filling in the center of each shape.
Bake at 350°F for 30 minutes.
Remove from oven and pour cooled syrup over the baklava. Allow it to cool completely to fully absorb the syrup before serving. Enjoy!
Pig Candy
1 pound of your favorite bacon (I love the thick-cut stuff)
½ cup light brown sugar
1-2 tbsp Deaf Girl Walking Ikīki Lilikoi extract
Mix the brown sugar and extract. Allow to sit for about ten minutes for flavors to meld.
To make this delicious candied bacon, start by placing a wire rack on top of an aluminum-covered cookie sheet (to catch all the delicious drippings). Lay out your bacon slices in a single layer on the wire rack. Sprinkle or spread the brown sugar mixture on top of the bacon.
Bake in the oven at 375 degrees for about 20-30 minutes. Keep an eye on it until the edges are nice and crispy and the sugar is all melted and gooey. Once it's done, take it out and let it cool. Trust me, it will continue to crisp up as it cools.
Now comes the best part - dig in and enjoy! This candied bacon is so addictive, you won't be able to stop eating it. And remember, sharing is caring (but I won't judge if you keep it all to yourself).
1 tbsp extra-virgin olive oil
16 oz of your favorite mushrooms, quartered
Heat your olive oil in your saucepan and toss in your mushrooms. Season with salt and pepper, and gently toss your mushrooms (only once). Allow them to brown, and then toss them once more. Turn down the heat to low.
6 tbsp unsalted butter
1 clove garlic, minced
1 tsp Deaf Girl Walking lemon extract
Add to the pan and coat mushrooms until everything is fragrant.
4-6 oz herbed goat cheese
¼ cup grated Parmesan cheese
Add cheeses to pan and stir until smooth and creamy.
Optional:
1 tsp crushed red pepper
Fresh thyme or fresh parsley
Garnish with fresh lemon slices and serve with warm, crusty bread.
½ cup butter, softened
1-2 tbsp Deaf Girl Walking Lilikoi extract
Beat the two together, then chill. Some people like to shape compound butter. Me? I shape into a log and refrigerate until firm, about two hours.
You're probably laughing at such a simple recipe. Ahh, but the delight is all mine because I KNOW how it enhances my cooking! What can you use lilikoi compound butter on?
Savory:
Any seafood: Grilled salmon, shrimp, fish tacos...
Beef, pork, chicken...
Sweet:
Pancakes, French toast, cakes, bagels and cream cheese...
The list is endless! Taste and let your creativity flow!
Maple Marshmallows
Ingredients
Sugar Syrup:
411g sugar
¼ cup corn syrup
½ cup water
Gelatin Mixture:
3 packets Knox gelatin
½ cup water
Flavoring:
Pinch of salt
1 tbsp Deaf Girl Walking Maple Extract
Instructions
Prepare the Sugar Syrup:
In a saucepan, combine sugar, corn syrup, and water. Stir until the sugar is evenly moistened.
Heat over medium-high until the mixture comes to a boil, then gently swirl the pan to distribute heat.
Cover the pan with a lid, reduce heat to medium, and let it cook for 2 minutes without lifting the lid.
After 2 minutes, check for sugar crystals on the sides. If present, cover for another minute to let condensation wash them down.
Attach a candy thermometer to the side of the pan and continue cooking the syrup until it reaches 245°F (118°C).
Prepare the Gelatin:
In the bowl of a stand mixer fitted with a whisk attachment, add ½ cup water and gelatin. Let sit for about 10 minutes to bloom.
Combine Syrup & Gelatin:
Once the sugar syrup reaches 245°F, remove it from heat and allow the bubbles to subside.
Turn the mixer on low speed and slowly pour the hot syrup down the inside wall of the bowl to prevent burning the gelatin.
Whip the Marshmallow Mixture:
Add a pinch of salt and gradually increase the mixer speed to medium-high.
Whip until the mixture becomes billowy and nearly fills the mixing bowl (about 5–10 minutes).
Add Deaf Girl Walking maple extract (or any other DGW extract) and mix for another minute.
Final Steps:
Pour the marshmallow mixture into a greased or parchment-lined pan.
Let set at room temperature for 4–6 hours or until firm.
Dust with powdered sugar, cut into squares, and enjoy!
Large stock pot
Pasta (fresh is best for this recipe)
Cook pasta in salted water. Remove from the pot once it is al dente. Save the water in a measuring cup or other vessel.
½ cup (1 stick) of butter (highest fat butter you can get-Kerrygold is my "go-to")
2-3 cloves of garlic, minced
Cook in your large stock pot until it smells so yummy you cannot stop yourself from grabbing a chunk of bread and dredging it across the bottom of the pot (I'm not saying I do this every time, but sometimes I have to add a wee bit more butter). Add pasta to this buttery, garlicky goodness.
1 - 1 ½ cups Parmigiano/Parmesan and/or Reggiano cheese
Pasta water
Adding a little cheese to the pot at a time, toss your pasta. Add a splash of water and keep tossing. Repeat this process until all of your cheese is in the pot.
1-2 tsp Deaf Girl Walking Nutmeg extract
Add extract and toss the pasta a bit more to incorporate the flavors. Taste and add salt if needed. Enjoy!
1/3 cup mayonnaise
1 tbsp Yoshida sauce
2 tsp fresh ginger
2 tsp Deaf Girl Walking orange extract
1 tsp onion (I use a microplane to keep the sauce smooth)
1 tsp garlic (I use a microplane to keep the sauce smooth)
½ to 1 tsp dark brown sugar
Drizzle of sesame oil
Optional: Sprinkle with fresh parsley
Mix all together and let sit for five minutes to allow the flavors to mingle. Enjoy!
1 lb boneless chicken breasts
cornstarch to coat
BATTER
1 cup cornstarch
1/2 cup all-purpose flour
SAUCE
1 cup chicken broth
3 tbsp black or mushroom soy sauce
2 tbsp dry sherry (or Shaoxiang wine)
1 tbs light soy sauce or Kikkoman
4 cloves garlic, crushed
1 tbsp finely minced ginger
1 tbsp sugar
1/2 tsp white pepper
1 tsp chili paste (or to taste)
1 tbsp cornstarch mixed with 1/4 c cold water
3/4 cup sugar, or to taste (I use considerably less)
1 tsp orange extract
4 cups oil for frying
1. Begin by slicing the chicken lengthwise into four pieces, then cutting on an angle to create 1/4 inch slices. Dredge the chicken in cornstarch, shaking off any excess, and lay them out on a cookie sheet.
2. To prepare the batter, mix the flour and 1 cup of cornstarch with one cup of cold water. The batter should have a fairly thick consistency that is easy to stir.
3. Heat oil in a wok, dutch oven, or deep-fryer to 350F. Coat the chicken in the batter, then deep fry the pieces in batches without overcrowding until they are crusty and white, which should take about 3-5 minutes. Drain the chicken, then return the oil to 350F and fry again until golden, for an additional 1-2 minutes. Drain once more.
4. For the sauce, combine the sauce ingredients in a wok over high heat. Bring the mixture to a boil while stirring, then add the cornstarch mixture and continue to boil until thickened.
5. Immediately add the fried chicken pieces to the sauce and quickly toss them until they are all coated. While stirring and tossing the chicken, gradually add the sugar by pouring it from about 12 inches above the wok. Once a glaze has formed, splash the orange extract over the chicken and toss several times to mix. Serve immediately.
1 cup heavy cream (you can substitute half cream if you like)
2 tsp Deaf Girl Walking Spiced extract
Mix together and set aside.
Dough
1 cup warm milk (110-115 degrees F)
1 packet instant dry yeast
Add to mixer and give it a few minutes to come alive.
2 large eggs (room temperature)
½ cup salted butter
½ cup granulated sugar
Add these to the mixer and, using your dough hook, mix until everything is combined.
1 tsp salt
4 cups bread flour (you might need more, but start with only four cups)
Add these to the mixer. Again, mix until everything is combined, then let it rest for about ten to fifteen minutes. This gives the flour enough time to fully absorb the liquid and allows the gluten to start developing before you even begin kneading the dough.
Now, let's turn on the mixer to medium speed for about 5-10 minutes. Keep an eye on the dough as it starts to come together and pull away from the sides of the bowl. If, after five minutes, it's not pulling away, just sprinkle in a little more flour until it does.
Pour your dough into a greased container. Cover with a towel and allow to double in size.
Once it has doubled, pour dough onto a floured surface and roll out to about a 24x16 inch rectangle (math is not my forte).
Filling
½ cup butter, softened (Kerry Gold is my go-to because of its high-fat content)
Paint the butter on your dough. I use my hands. It’s easier and quicker.
1 cup brown sugar
2 tsp Deaf Girl Walking Spiced Extract
1 tbsp cinnamon
Mix together, then sprinkle the mixture on top of the butter, pressing it to the edges. I have a tendency to cut that into four sections and then roll up each section tightly. This way, I can make a few different pans for others (Honestly, the goal was to make “mini” rolls, but mine always rise so quickly, I’ve still not mastered the mini). This is NOT necessary, though. Cut evenly each roll. This is up to you. If you made one long roll and you want only a dozen, go for it. If you did four rolls and want a dozen each, go for it. They will rise a second time, so it’s up to you how you go about it. Place in greased pans. Remember the cream mixture at the top? Pour that into your pan. Yes, don’t panic. The cream WILL be absorbed.
Allow to rise for about 20-30 minutes, then place in a 375 degree preheated oven. Bake for approximately 20-25 minutes (until the tops are golden and the insides are cooked through). Pull out of the oven and let cool whilst you make the frosting.
Frosting
Two options: With or without cream cheese
With
¼ cup salted butter, softened (yep, Kerry Gold)
6 ounces cream cheese, softened
Beat until light and fluffy.
1 ½ cups powdered sugar
Slowly add powdered sugar until well incorporated. If it is too thick, add a splash of milk.
2 tsp Deaf Girl Walking Spiced extract (Or Deaf Girl Walking Cinnamon extract)
Pinch of salt
Add to frosting mixture, beat until well combined, taste, then spread on spiced rolls.
Without
½ cup salted butter (still using Kerry Gold)
¼ c Half or heavy cream
Beat until light and fluffy.
3 cups powdered sugar
Slowly add powdered sugar until well incorporated. If it is too thick, add a splash of cream.
2 tsp Deaf Girl Walking Spiced extract (or Deaf Girl Walking Cinnamon extract)
Pinch of salt
Add to frosting mixture, beat until well combined, taste, then spread on spiced rolls.
1 tablespoon Deaf Girl Walking Tuxedo extract
Chocolate gravy is wonderful on biscuits, pancakes, waffles, brownies, or even a spoon!
Optional: Add a pinch of flaked salt on top and wow!
Ingredients
Dry Ingredients:
2 cups sugar
2 cups flour
½ tsp salt
Coca-Cola Mixture:
½ cup butter
½ cup oil
3 tbsp cocoa powder
1 cup Coca-Cola
Wet Ingredients:
1 tsp baking soda, mixed into ½ cup buttermilk
2 large eggs
1 tbsp Deaf Girl Walking Vanilla Extract
Optional Marshmallow Addition:
Store-bought: 1 ½ cups mini marshmallows
Homemade: Prepare marshmallows from the Maple Marshmallows recipe, substituting vanilla extract for maple.
Prepare the Dry Ingredients:
In a large mixing bowl, sift together sugar, flour, and salt. Set aside.
Make the Coca-Cola Mixture:
In a saucepan, combine butter, oil, cocoa powder, and Coca-Cola.
Bring to a boil, then immediately pour into the dry ingredients. Stir to combine.
Add the Wet Ingredients:
Mix baking soda and buttermilk together, then add to the batter.
Stir in eggs and vanilla extract, mixing well.
If using store-bought mini marshmallows, fold them into the batter.
Bake the Cake:
Pour batter into a greased 9x13-inch pan.
Bake at 325°F (163°C) for 30–45 minutes, or until the cake reaches 200°F (93°C) in the center.
Marshmallow Layer (Optional):
If using homemade marshmallows, let the cake cool for 10–15 minutes after baking.
Pour the marshmallow fluff over the warm cake, spreading evenly.
Ingredients:
½ cup butter
3 tbsp cocoa powder
⅓ cup Coca-Cola
1 box powdered sugar
1 tbsp Deaf Girl Walking Vanilla Extract
1 cup toasted pecans
Instructions:
In a saucepan, combine butter, cocoa powder, and Coca-Cola.
Bring to a boil, then remove from heat.
Stir in powdered sugar, vanilla extract, and toasted pecans until smooth.
Pour over the cake and let cool. As it sets, it forms a crusty, delicious glaze. Ahh, delish!
Ingredients:
1 grapefruit, cut in half and sectioned (for easier eating)
1 tbsp brown sugar
1 tsp Deaf Girl Walking Vanilla Extract
Honey Drizzle:
¼ cup honey
1 tbsp Deaf Girl Walking Vanilla Extract
Prepare the Honey Drizzle:
In a small bowl, mix together honey and DGW vanilla extract.
Let sit while the grapefruit broils, allowing the flavors to meld.
Prepare the Grapefruit:
Preheat the broiler.
In a separate bowl, mix brown sugar and vanilla extract.
Sprinkle the mixture evenly over the cut-side of each grapefruit half.
Broil the Grapefruit:
Place the grapefruit halves on a baking sheet, cut-side up.
Broil for 3–5 minutes, or until the sugar caramelizes and bubbles.
Remove from the oven and transfer to a serving dish.
Finish & Serve:
Drizzle the warm grapefruit with the honey mixture.
Enjoy this simple, delicious treat—sometimes, the simplest things taste the best!
“Wela Wela Wai” Bao
Use your favorite bao dough recipe or give this one a try and let me know what you think.
2 ½ cup flour (I use bleached white flour only for presentation-regular flour is better for health)
1 tsp baking powder
1 packet of yeast (about 2 tsp)
1 tbsp sugar
¼ tsp salt
⅓ cup water (warm)
½ cup milk (warm)
2 tbsp vegetable oil
Add ingredients to a large mixing bowl and let sit for five to ten minutes, allowing the liquids to meld with the dry ingredients. Using the dough hook on your mixer, turn it on low until all ingredients come together. Turn to medium until the dough ball forms and is not sticking to the sides. Allow to rest for about an hour.
Lightly flour your workstation and your rolling pin. Roll out dough to ¼ inch thickness. Use a small drinking glass or biscuit cutter to cut out your bao.
Rub a small amount of oil on top of each bao and fold it in half. Place on parchment paper in your steamer and allow to rest for about 30 minutes. After they have rested, they should be steamed for 8-12 minutes.
Chicken Marinade:
2 pounds boneless chicken thighs, cut into bite-sized chunks
1 cup shoyu (soy sauce)
2-3 cloves garlic, minced
¼ cup lime juice
¼ cup sake
2 tbsp vegetable oil
2 tbsp dark brown sugar
1-2 tbsp Deaf Girl Walking Wela Wela Wai extract
1 tsp ground ginger
1 tsp smoked paprika
Whisk together to dissolve the brown sugar.
Add chicken thighs to marinade and allow to soak overnight.
Chicken Fry
½ cup Mochiko flour
½ cup potato starch
Pour chicken marinade into flour and mix. Add chicken into the flour mixture and coat well.
Pan or deep fry.
Pickled red onion
1 Maui onion, sliced thin
Large mason jar
Place sliced onion in a large jar. Pour on hot water (not boiling) for about 15 minutes. Pour out the water and add
Pinch of salt
Pinch of sugar
¼ cup fresh lemon juice
¼ cup fresh lime juice
2 tsp Deaf Girl Walking Wela Wela Wai extract
Shake gently and refrigerate for about three to four hours.
Fire Water Dip
¼ cup mayonnaise
¼ cup yogurt
1 tbsp Deaf Girl Walking Wela Wela Wai extract
Splash of lime juice
Mix together and place in refrigerator to allow flavors to mingle.
Peanut sauce
½ cup unsalted peanuts, chopped
½ cup neutral oil for frying
Fry peanuts for about 5-6 minutes, until golden. Remove from pan and toss with
2 cloves garlic, minced
Dash of sesame oil
Splash of lime juice
1 tsp Deaf Girl Walking Wela Wela Wai extract
Drizzle of honey
Fresh coriander leaves, roughly chopped
Salt, to taste
