The first-ever brand to support me on my food blogging journey was Mauna Loa! I've worked with them continuously over the past three years. They grow the most fabulous macadamias on the Big Island of Hawaii and even make macadamia milk ice cream. While there are loads of macadamia recipes on this blog (just enter "macadamia" into the blog's search bar in the upper right), there are also a bunch that live on Mauna Loa's page too!
Here's a list of links to our collaborative recipes:
Breakfast:
Macadamia Nut Butter Board
Nibbles:
Triple Onion Macadamia Dip
Vegan Thanksgiving Turkey-Shaped Snack Board
Main Dishes:
Double Macadia Pesto Pizza
Tropical Vegan Macadamia Tacos
Treats:
Anuenue (Rainbow) Ice Cream Sandwiches
Halloween Ice Cream Sandwiches
Hawaiian Espresso Martini
Hawaiian Sea Salt & Caramel Macadamia Ice Cream Pie
Kona Coffee Ice Cream Sandwiches
Lava Flow Milkshake
No-Bake Chocolate Macadamia Cookie Dough Truffles
Raspberry Dark Chocolate Macadamia Ice Cream Pie
White Chocolate Macadamia Popcorn Mix
I'm so excited to work as a mixologist for Koloa Rum on Kaua'i. I'm clearly smitten with their beautiful rums and have quite a few Koloa cocktail recipes here on the blog. But I also provide lots of content for Koloa that doesn't always end up on my own blog or social media feeds, so check out @KoloaRum to find all of my creations!
This isn't a complete list, but here are links to some of my favorite cocktails I've created for Koloa, which have appeared on Koloa's Instagram feed. I've listed them by season, since many are quite seasonal in nature and/or linked to a specific holiday. (You'll have to be signed in to Instagram to open these).
Winter:
Blue Winter Daiquiri
Boozy Cacao Coconut Coffee
Chocolate Covered Cherry Manhattan
Coffee Rum Roasted Macadamia Nuts
Pineapple Express (also detailed here on the blog)
Reimagined Hot Buttered Rum
Winter White Sangria
Spring/Summer:
Blackberry Daiquiri
Blackberry Coconut Margarita (also detailed here on the blog)
Blueberry Mojito
Boozy Baklava Nicecream
Brown Sugar Rum Macaroons
Coconut Daiquiri
Coconut Ginger Lemonade Fizz (also detailed here on the blog)
Coconut Paloma (also detailed here on the blog)
Coconut Pink Lemonade Fizz
Orange and Spice Sparkle Shot
Passionfruit Coconut Mai Tai
Planter's Punch (also detailed here on the blog)
Spiced Grapefruit Macadamia Daiquiri
Strawberry Coconut Key Lime Mojito
Strawberry Daiquiri Nicecream (also in my boozy nicecream guide)
Tropical Rum & Tonic
Fall:
Chaider Rum Punch (also detailed here on the blog)
Cinnamon Blood Orange Daiquiri
Coffee Negroni (also featured in Gotham Magazine)
Coffee Peanut Butter Cup Fudge
Dark Rum Mule
Rum Roasted Delicata Squash
Specific Occasions:
Gameday eats: Guacamole with Rum Caramelized Onions
Gameday eats: Sweet & Spicy Rum Jalapeno Bean Dip
Halloween: Eyeball Daiquiri (also featured in Honolulu Magazine!)
Halloween: Tipsy Peanut Butter Cup Stuffed Dates
Thanksgiving: Thanksgiving Eve Dark & Stormy (also detailed here on the blog)
Thanksgiving or Christmas: Holiday Spiced Rum Punch (also detailed here on the blog)
Thanksgiving or Christmas: Spiced Pomegranate Daiquiri (also detailed here on the blog)
Christmas: Cacao, Fig, and Orange Manhattan
Christmas: Healthier Chocolate Rum Balls (also featured in The Nibble and Hawai'i Magazine!)
St Patty's Day: St Patty's Nightcap
I'm in awe of the decadent, flavorful, and local (to me when I'm in Hawaii!) cooking oils from these wonderful friends on Maui. Maiden Hawaii Naturals makes sunflower oil and macadamia oil, both of which I've fallen in love with. Head to their recipe page and download the recipe PDF to find my Sunflower Tortilla Strips, Sunflower Tortilla Chips, Sunflower Popcorn, and Fruity & Nutty Kale Salad (see photo below). I also use their macadamia oil in my Fruity Brunch Salad, which is here on the blog.
I'm fortunate to live only a few miles away from Wild Hart Distillery. They make a really lovely assortment of spirits; mostly gin, but a few others as well. I've had such fun developing seasonal cocktails to celebrate these hyper-local spirits. You can find a of our collaborative recipes on my blog, like this colorful Chai Tai and this very summery Watermelon Mint Gimlet. A couple have ended up on Wild Hart's page too; check out this summery Blackberry Blood Orange Gin & Tonic and this decadent Fig Gin & Ginger. There are a bunch more sprinkled throughout my Instagram feed too, so have a scroll around to check them out.
Handmade corn tortillas right in my own little town? It's true! I'm so happy to call Vermont Tortilla Company my neighbors; their tortillas are the go-to in my kitchen and are made using classic techniques. I love using them in a whole variety of applications, including for avocado toast! You can find both my Cherry Strawberry Avocado Corn Tortilla Toast (shown below) and my Kiwi Avocado Corn Tortilla Toast on their blog. You may also remember their tortillas from my Green Goddess Tacos, which are here on my blog and also on Vermont Tortilla's Blog. And be sure to check out this Taco Salad Crunch Bowl, which features crunchy homemade tortilla strips.
I love working with other foodies, and especially local, small-scale producers! In advance of Memorial Day in 2021, I worked with a few different Vermont foodies to design the snack board shown below. It features the most amazing pickles from Angela of The Tipsy Pickle. She makes pickles in brines made from distilled and fermented beverages; they're everything I've dreamed of! This snack board celebrates her Bourbon Barrel Aged Rum pickles, made with rum from Smuggler's Notch Distillery. You can find the recipes, including a pickle brine hummus and quick-pickled onions using the pickle brine, on City Market's recipe site and on the Slice of Vermont blog.
Whether you have a question about a recipe, need an idea for what to do with the weird vegetable you found at the farmers market, or you’re interested in working together, let’s chat. Email is the best way to get in touch with me. You can find me at:
