Today is Sunday. That, to me, feels like a cookie day. I was going to post a delectable recipe I just found on Taste Love & Nourish, these wonderfully decadent but (relatively) guilt-free chocolate fudge cookies, but I’ve been having problems with my new oven where none of my cookies will spread! And I don’t know why! 🙁 (If anyone happens to read this, your tips would be much appreciated!) So far, I have managed to deduce that my oven is very hot (at least 50 degrees hotter than the setting reads, I think) and suspect that the new pan I bought a few months ago may also have something to do with it, but with much fiddling I’ve only gotten my cookies to kind of spread, but mostly have been eating strange cookie-truffle hybrids that, while still delicious, don’t resemble cookies at all. So, trust me that those fudge cookies are amazing, and instead I will simply post my very very most favorite recipe for chocolate chip cookies — to be precise, the New York Times Jacques Torres 36-hour-waiting-period cookies — that I first made last year (a simpler time free of oven mysteries).
Butter mochi! The subject of my third and final installment of this little series on Hawaiian foods (parts 1 and 2 were on ahi poke and Spam musubi). I love all the ways that Hawaii is a blend of Asian and Western influences — when it comes to food, it can only mean good things. For instance, I’m not the biggest fan of traditional Asian mochi, like the Chinese nian gao with red bean paste, because it’s a bit too chewy and bland for me. But when amped up with more sugar and a whole (!) stick of butter, the Hawaiian version becomes pretty delicious.