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Treats: Leonard’s Bakery

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Treats: Leonard's Bakery

Have you ever had a malasada? They’re the Portuguese version of a doughnut. They’re simultaneously puffy and dense, covered in sugar or cinnamon or li-hing powder, and absolutely amazing when eaten hot and fresh. They’re wildly popular in Hawaii, and the most famous place to get them is Leonard’s Bakery, which just happens to be directly across the street from my house.

Malasadas from Leonard's Bakery

Leonard’s serves malasadas fresh from the fryer from 5:30 am to 10 pm every day, and there is almost always a line. They’re that good. They also make malasada puffs, which are filled with a variety of custard flavors including original, haupia (coconut), dobash (chocolate,) and a flavor of the month, usually some sort of tropical fruit action. I got you a plain custard and a dobash malasada, and rounded off the box with classic sugar-covered plain malasadas. You’re really going to want to eat these hot. It’s sort of the best thing ever. 

Custard-filled Malasadas from Leonard's Bakery

Leonard’s also serves some of the things you can find at your average bakery, like cupcakes and danishes, but if you’re going to try something other than the malasadas, I suggest trying their pao doce, which is Portuguese sweet bread. It’s pretty much heavenly.

If you live on Oahu, you’ve been to Leonard’s, and you should definitely go again. If you are visiting Oahu, you should definitely visit Leonard’s and try a hot malasada. It’s just a mile inland from Waikiki. If you walk there, you won’t feel as guilty for stuffing your face.

Treats: Leonard's Bakery

Hot malasadas from Leonard’s are a must. Do it! 

Jalapeno Cream Cheese Stuffed Burger

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Jalapeno Cream Cheese Stuffed Burgers | How to be Awesome on $20 a Day

I don’t know about where you live, but in Honolulu, it is still way way way too hot for indoor cooking. That’s why I made you jalapeno cream cheese stuffed burgers. And even if it’s not 90 degrees with 97% humidity where you live, I hear they have this tailgating thing that requires cooking large amounts of meat on a grill in a parking lot. Make these. None of those float your boat? Just wear a coat. Or you could make these in a frying pan. That’s okay, too.

Jalapeno Cream Cheese Stuffed Burgers | How to be Awesome on $20 a Day

These burgers are super easy to make and even more fun to eat. You can definitely taste the jalapenos, and there’s a noticable heat, but it’s not overwhelming. I mix the jalapeno and cream cheese in my food processor, so there’s not even any chopping involved. Because your burger is filled with cheese, it’s best to put them back in the fridge for a while before cooking, so these are ideal to make ahead. It’s nothing but simple.

Geoff likes his burgers with cheese, lettuce, tomato, and habanero salsa. Choose whatever accouterments you love. Just get ready for deliciousness.

Jalapeno Cream Cheese Stuffed Burgers | How to be Awesome on $20 a Day

I’m so hungry right now, I can eat one of these jalapeno cream cheese stuffed burgers in about twenty seconds. Since I have leftovers, I may do just that. Isn’t life awesome?

Jalapeno Cream Cheese Stuffed Burgers
Serves 4
Jalapeno cream cheese hides inside a juicy burger for a super awesome grill out meal.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 jalapenos, tops removed, split down the center, and deseeded
  2. 4 ounces cream cheese, softened
  3. 1 pound ground beef
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1/4 teaspoon chili powder
  7. 1 teaspoon Worcestershire sauce
  8. 4 hamburger buns
  9. 4 slices of your favorite cheese
  10. Your favorite burger toppings
Instructions
  1. If you have a food processor, use it to chop up your jalapenos until they're as small as you'd like. Add the cream cheese to the food processor and process until combined. If you don't have a food processor, chop up your jalapenos and stir them into your cream cheese.
  2. Add your seasonings and Worcestershire sauce to your meat, and give it a quick mix with your hands. Divide the meat into four equal parts, and then divide each of those in two. Flatten out and shape each section into a thin patty. We're going to put two together, so make them as thin as you can.
  3. Put a spoonful of your cream cheese mixture into the center of one of your patties, then top that with another patty. Gently press the edges together so your cream cheese is sealed inside. Repeat this for all the burgers.
  4. Stash your burger patties in the fridge or on ice until you're ready to cook. Four hours is fine as long as they're cold.
  5. Cook your burgers in your vessel of choice over medium high heat until they reach your desired level of doneness. I do about 5 minutes a side.
  6. Put it on a bun, add your favorite toppings, and eat til you drop.
Adapted from All Recipes
Adapted from All Recipes
How to be awesome on $20 a day http://awesomeon20.com/

Completely Caramel Cupcakes

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Completely Caramel Cupcakes | How to be Awesome on $20 a Day

Do you ever get cook’s guilt? It happens to me all the time. Cooking is basically my favorite hobby, and I’m especially weird in that I like to cook things that I don’t necessarily want to eat. That’s not the case with these cupcakes, but I have been known to spend hours testing recipes for vegetable curry or big hunks of pork. That vegetarian shepherd’s pie I shared last week? I didn’t eat a single bite. I feel guilty for wasting time, and sometimes money, on making something that’s not practical, but I just love it so much, I do it anyway.

I really wanted to make these cupcakes for you, but I felt bad. They’re completely from scratch and a little bit on the fancy side. I had to cook sugar twice. I have to special occasions no celebrate, no excuse for making something so indulgent. I just wanted to make them. I’m supposed to be watching what I eat. I shouldn’t even be thinking about cupcakes, especially brown sugar caramel cupcakes with cream caramel filling and salted caramel frosting. But I couldn’t help myself. I did it anyway.

Completely Caramel Cupcakes | How to be Awesome on $20 a Day

You should make them, too. This recipe comes from the brilliant Heather of Sprinkle Bakes, so you know it’s completely beautiful. These cupcakes do take a bit of patience since there are several components, but nothing is terribly complicated or fussy. If you’ve never made your own caramel sauce before, it can sound intimidating. You do want to be extra careful not to get any of the cooked sugar on you because it will burn like crazy. But once you do it one time, you’ll realize how simple it is and wonder why you ever paid for caramel sauce.

The cupcakes themselves are made with brown sugar to give them a deeper flavor. The cake is sort of sticky on the top, but we’re going to cover it in a cloud of salted caramel frosting, so it doesn’t really matter. Your friends will love finding a surprise of caramel sauce inside, and they’ll never notice you had to completely mangle your cupcakes to get it in there because they’ll be too busy making yummy noises and dancing with joy.

Completely Caramel Cupcakes | How to be Awesome on $20 a Day

I think we all need to spend more time doing what we love. That’s what makes life awesome. I’m just going to go ahead and continue making you crazy, wonderful things. Thanks for giving me an excuse.

 

Completely Caramel Cupcakes
Yields 15
A brown sugar caramel cupcake filled with salted caramel sauce and topped with a cloud of salted caramel frosting. It's caramel on caramel on caramel forever.
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Prep Time
50 min
Cook Time
35 min
Prep Time
50 min
Cook Time
35 min
For the cupcakes
  1. 1-1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/4 teaspoon salt
  4. 1 stick (4 ounces) unsalted butter, softened
  5. 1 cup plus 2 tablespoons brown sugar
  6. 2 eggs
  7. 1 teaspoon vanilla
  8. 1/2 cup plus 2 tablespoons buttermilk
For the caramel sauce
  1. 1/4 cup sugar
  2. 1-1/2 tablespoons unsalted butter
  3. 1/4 teaspoon salt
  4. 3 tablespoons heavy cream
For the frosting
  1. 1/4 cup sugar
  2. 2 tablespoons water
  3. 1/4 cup heavy cream
  4. 1 teaspoon vanilla extract
  5. 1 stick (4 ounces) salted butter, softened
  6. 1 stick (4 ounces) unsalted butter, softened
  7. 1/2 teaspoon salt
  8. 1-1/2 cups powdered sugar, sifted
For the cupcakes
  1. Preheat oven to 325 and line your cupcake pan with papers.
  2. Sift flour, baking powder, and salt into a small mixing bowl, then set aside.
  3. In a large mixing bowl, beat together the butter and brown sugar with an electric mixer on medium high for 3 to 5 minutes or until light and fluffy.
  4. Add eggs one at a time, and beat until combined. Add vanilla and beat until everything is smooth.
  5. Turn your mixer to it'slowest setting and mix in a third of the dry ingredients. Add half of the buttermilk, another third of the dry ingredients, the rest of the buttermilk, and the last of the dry ingredients. Turn your mixer off as soon as everything comes together.Scrape the bowl with a spatula and give everything one last fold.
  6. Scoop your batter into your cupcake pan, filling each cup half to two thirds full. Bake for 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Cool in the pan for about ten minutes, then remove the cupcakes to a wire rack to cool completely.
For the caramel sauce
  1. Add the sugar to a small sauce pan over medium high heat. Whisk until it's melted and has turned a dark amber color. It will start to smell like caramel. Add in the butter and salt and whisk until the butter is melted. Finally add in the cream. It will bubble up and get stiff at first, but keep whisking and it will smooth out. Remove from heat. I like to pour the sauce into a cereal bowl to help it cool more quickly. Give it a good ten to fifteen minutes to cool off. Boiling sugar is dangerous, so be careful.
  2. Use a sharp knife insert at an angle into the top of your cupcake to cut a cone out of the center of the cake. Lift this out, pour a teaspoon or so of the caramel sauce into the cavity, then replace the cone bit back into the hole. The tops of your cupcakes will look a bit mangled. Don't worry about it. We'll cover it up later.
For the frosting
  1. Add sugar and water to a small saucepan over medium high heat but do not stir. Let this cook until it turns amber and starts to smell like caramel. Remove the pan from the heat and slowly stir in cream and vanilla. Set this aside to cool for at least 20 minutes.
  2. In a large mixing bowl, beat together the two butters and salt until light. Slowly beat in powdered sugar.
  3. Carefully pour your cooled caramel into your frosting and beat until combined. You may need to put your frosting into the fridge for a while before decorating your cupcakes, especially if you have a very warm kitchen.
  4. I used a Wilton 1M tip to pipe a swirl of frosting onto each cupcake, then sprinkled them with some sugar sparkles. Frost and decorate to your heart's content.
Adapted from Sprinkle Bakes
Adapted from Sprinkle Bakes
How to be awesome on $20 a day http://awesomeon20.com/
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