A light and refreshing tropical swirl of Passion Fruit, Guava, and Orange sherbets.

Maui Wowie Sherbet

Vanilla Ice Cream

Our Crème Brûlée is made with sweetened cream, vanilla, and fresh eggs. Served with a caramelized sugar topping and is renowned for it's delicate flavor.

Crème Brûlée

Our famous Carrot Cake is made with freshly grated carrots, crushed pineapple, sweetened coconut, and chopped pecans. Topped with a cream cheese frosting.

Carrot Cake

This chocolate cheesecake is made with white chocolate, semi-sweet chocolate, and tinged with Bailey's Irish Cream Liqueur. Served on a Oreo cookie crust.

Baileys Chocolate Cheesecake

Our Key Lime Pie is refreshingly tart and made with authentic Key Lime juice. Served in a graham cracker crust and topped with fresh whipped cream.

Key Lime Pie

With Strawberry or Chocolate Topping

An amazing twist on a southern tradition. Baked sweet potatoes mixed with cream, butter, melted Hershey's chocolate, and a hint of nutmeg. Served in a chocolate cookie crust and topped with a cinnamon bourbon whipped cream.

Chocolate Sweet Potato Pie

In a large mixing bowl, combine the Passion Fruit Puree, Guava Puree, and Orange Juice. Stir well to combine.

Prepare the Sherbet Base

Add the Sugar, Lemon Juice, Coconut Milk, and a pinch of Salt to the fruit mixture. Mix thoroughly until the sugar is dissolved and the mixture is smooth.

Add Sweetness and Creaminess

Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour to chill.

Chill the Mixture

After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Churn the Sherbet

Transfer the churned sherbet to an airtight container and freeze for at least 4 hours or until firm.

Freeze the Sherbet

Scoop the Maui Wowie Sherbet into bowls or cones.

Serve the Sherbet

Garnish each serving with fresh mint leaves and a sprinkle of lime zest for added flavor and presentation.

Garnish

Passion Fruit Puree

Guava Puree

Orange Juice

Sugar

Lemon Juice

Coconut Milk

Salt

Fresh Mint Leaves

Lime Zest

In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is warm, but not boiling.

Combine Dairy Ingredients

Stir in the granulated sugar and salt into the warm milk mixture. Continue stirring until the sugar is completely dissolved.

Add Sugar and Salt

Slice the vanilla bean lengthwise and scrape out the seeds with a spoon. Add both the seeds and the pod to the milk mixture.

Prepare Vanilla Bean

Let the mixture simmer gently for about 5 minutes to allow the flavors to infuse. Remove from heat and let it cool slightly.

Infuse Flavors

In a separate bowl, whisk together the egg yolks until they are pale and frothy.

Whisk Egg Yolks

Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking continuously to temper them. This prevents the yolks from scrambling.

Temper the Egg Yolks

Gradually add the tempered yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly.

Combine Mixtures

Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 10-15 minutes). Do not let it boil.

Thicken Custard

Once thickened, strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated egg bits.

Strain the Custard

Stir in the vanilla extract to the strained custard for additional flavor.

Add Vanilla Extract

Cover the bowl with plastic wrap and refrigerate the custard for at least 4 hours, or overnight, until it is completely chilled.

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Freeze Ice Cream

Heavy cream

Whole milk

Granulated sugar

Vanilla bean

Egg yolks

Vanilla extract

In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat the mixture over medium heat until it begins to steam, but do not let it boil. Remove from heat and let it sit for 15 minutes to infuse the vanilla flavor.

Prepare the Cream Mixture

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened, about 2-3 minutes.

Whisk the Egg Yolks

Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs. Make sure the eggs do not scramble.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla bean and any coagulated egg.

Strain the Mixture

Preheat your oven to 325°F (160°C). Place 4-6 ramekins in a baking dish and fill them with the strained mixture, leaving about 1/4 inch from the top.

Prepare Ramekins

Pour hot water into the baking dish around the ramekins to create a water bath. Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Bake the Custards

Remove the ramekins from the water bath and let them cool on a wire rack. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours or overnight.

Cool and Refrigerate

Before serving, sprinkle a thin layer of additional granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden crust. If you don’t have a torch, you can place them under a broiler for a few minutes, watching closely to prevent burning.

Caramelize the Sugar

Allow the crème brûlée to sit for a minute or two after caramelizing the sugar, then serve immediately for the best texture.

Serve

heavy cream

vanilla bean

granulated sugar

large egg yolks

salt

additional granulated sugar

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the vegetable oil and eggs until smooth. Stir in the grated carrots, crushed pineapple, shredded coconut, and chopped pecans until evenly distributed.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Divide the batter equally between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely.

Cool the Cakes

All-purpose flour

Baking soda

Baking powder

Ground cinnamon

Vegetable oil

Large eggs

Freshly grated carrots

Crushed pineapple (drained)

Sweetened shredded coconut

Chopped pecans

Preheat your oven to 325°F (160°C). Pour the cheesecake filling into the cooled Oreo crust. Place the springform pan in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracking. Bake for 1 hour, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in the oven for an additional hour. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.

Bake the Cheesecake

Water

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.

Prepare the crust

Press the mixture into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup or your fingers to ensure it's compact.

Form the crust

Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from oven and let it cool while you prepare the filling.

Bake the crust

In a large mixing bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth and well combined.

Mix the filling ingredients

Pour the key lime filling into the cooled graham cracker crust, spreading it out evenly.

Fill the crust

Return the pie to the oven and bake for an additional 10-15 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and let it cool to room temperature.

Bake the pie

Once cooled, refrigerate the pie for at least 3 hours, or until thoroughly chilled.

Chill the pie

In a medium bowl, beat the heavy whipping cream and powdered sugar with a hand mixer on medium speed until soft peaks form.

Prepare the whipped cream

Spread the whipped cream evenly over the top of the chilled key lime pie. Sprinkle lime zest on top for garnish.

Top the pie

Slice the pie and serve it chilled. Enjoy the refreshing tartness of your homemade Key Lime Pie!

Graham cracker crumbs

Unsalted butter, melted

Key lime juice

Sweetened condensed milk

Heavy whipping cream

Powdered sugar

Lime zest

Preheat Oven

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.

Mix Wet Ingredients

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix.

Pour the batter into a greased 9x13 inch baking dish.

Pour Batter into Pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow the base to cool completely in the pan on a wire rack.

Cool Base

In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently to coat the strawberries.

Prepare Strawberries

Let the strawberry mixture sit for about 15 minutes to allow the juices to form.

Let Marinade

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Heat Cream

Remove from heat and add chocolate chips, stirring until melted and smooth.

Melt Chocolate

Milk

Eggs

Butter, melted

Fresh strawberries, hulled and sliced

Lemon juice

Semi-sweet chocolate chips

In a large mixing bowl, combine the baked sweet potatoes, heavy cream, melted butter, melted chocolate, nutmeg, sugar, and vanilla extract. Use a hand mixer or a whisk to blend until smooth and creamy.

Prepare Filling

Pour the sweet potato mixture into the prepared chocolate cookie crust.

Fill Crust

Bake in the preheated oven for 30-35 minutes or until the filling is set.

Bake Pie

In a mixing bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

Prepare Crust Mixture

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.

Form Crust

Pre-bake the crust in the oven for 10 minutes, then remove and let cool slightly before filling.

Pre-bake Crust

In a mixing bowl, combine the heavy cream, powdered sugar, cinnamon, and bourbon.

Prepare Whipped Cream Ingredients

Using a hand mixer or a stand mixer, whip the mixture on medium-high speed until soft peaks form.