Creating flavors! A fun, yet stressful time of the Month in the Bakery. Personally I have always been inspired by the community, what you Love as well as flavors my Family and I personally Love. For example, our Pumpkin Mac Crunch is one of our best sellers and is actually a recipe that was passed down by my Mother to me (and maybe your Mom passed down her recipe to you?) the rest comes from our community and what you Love, like Ube! We had a Ube craze sweep the islands and so we wanted to bring those flavors to you in the Bakery and we came up with Ube Shakes, Macarons, Cakes and Parfaits! And to be honest I was not a fan of Ube when it first came out (our Marketing gal, Natasha is a big fan!) but for myself it was an acquired taste. And Lucky we live Hawai’i because in this melting pot we call paradise we have all these inspirations and amazing flavors from all the cultures that make up our wonderful Islands so we can bring you flavors like our smash hit Hurricane Popcorn Macarons! And we get to share this with the world because believe it or not a lot of our Tourist customers who are afraid to try it end up taking the leap and try Hurricane Popcorn and end up loving it! And life is about adventures and trying new things, so next time you see a flavor or something new, try it! Jump right in and give it a try because you either like it or you don’t and with a 50/50 chance, how can you go wrong?
And speaking of trying new things, we have a recipe for you! It’s nothing exotic or scary, we’re going to start you off nice and easy because tomorrow, July 9th is National Sugar Cookie Day! So have you ever tried making Sugar Cookies? well let’s try it now! And let us know how it came out, send us pictures, tag us on Facebook and Instagram and let us know what flavors YOU want to see in our bakery! We read all your comments so maybe next time you come by you’ll see your suggestion!
1 ½ cups unsalted butter (softened)
1 ½ cups granulated sugar
1 ½ ounces (3 tbsp) cream cheese, softened
1 large egg
2 large egg yolks
1 tsp vanilla extract
½ tsp almond extract
1 tsp kosher salt
3 ½ cups all-purpose flour
½ tsp baking powder
2 tsp cream of tartar
Cream butter and sugar together. After well blended, add in your eggs one at a time. Add in your softened cream cheese, blend then add in your remaining ingredients: vanilla, almond extract, salt, flour, baking powder and cream of tartar. Do not over work mixture, stop when you don’t see any flour.
When ready to bake
Line a baking sheet with parchment paper.
Remove dough from fridge and let sit at room temperature for a few minutes to soften slightly.
On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼ inch thick.
Dip cookie cutter in some flour and cut out shapes from dough.
Gather any extra dough in to a ball, chill in the fridge to firm, then re-roll and cut out more cookies.
Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
Bake the cookies for 10-12 minutes, or until the edge just barely start to turn golden brown.
Cool completely on a wire rack before decorating with Royal Icing.
Tips for Sugar Cookies
Keep dough cold at all times
Soften butter (not melted)
Completely cream sugar & butter together
Refrigerate for 20 minutes before baking
Incorporate cream of tartar to prevent browning and make snappy
Press on dough before you start rolling
Flour cookie cutters beforehand