~ Day Two ~

Since this was our first full day at the hotel, we decided to explore all the facilities and pools. We had a breakfast plan included with our package so we were entitled each morning to either a buffet breakfast at the Ilima Terrace restaurant in the hotel or a full cooked to order breakfast at the adjacent Poipu Bay Grill and Bar at the Poipu Bay Golf Course. This is a photo of one of our breakfasts at the Ilima Terrace. There was so much fresh fruit to eat: papayas, mangos, passion fruit, pineapple, strawberries, kiwi, and on and on. Egg dishes, waffles, lox, bagels and cream cheese, all sorts of cheeses, cereals and on Sunday there was a brunch with made to order omelets, crepes and even fresh fish dishes. There were swans and koi swimming in the lake next to the restaurant.

Speaking of koi... this was the feeding frenzy that took place each morning at 9am at the Tidepools Bridge. We were also able to use the facilities at the Anara Spa each day so after those big breakfasts we either worked out in the gym together or I took a Pilates class while Jeff worked out in the gym.

Come take a walk along Shipwreck beach in front of the Hyatt Regency

This is the hotel's saltwater lagoon where you can swim, float on rafts or even kayak

Here I am floating in the lagoon. I'll show you photos of the pools and us on the waterslide later.

How's this for relaxing? The hotel has lots of hammocks, swings, canopy beach chairs for two, canvas gazebos. You name it, they've got it!

After a hard day at the beach, lagoon and pool, we came to the torchlighting ceremony at the far end of the lobby area and had some tropical drinks and pupus. Then once we watched the sun set, we took a short drive to Roy's Restaurant for dinner. Roy's is one of our favorites and we've eaten at their restaurants in Maui, Honolulu, Pebble Beach, Newport Beach and La Jolla.

We had to splurge and share Roy's famous Hot Chocolate Soufflé

Tomorrow: I'll show you photos of our Na Pali catamaran tour to the famous Na Pali Cliffs and our snorkel at Hanalei Bay

~ Recipe of the Day ~

Roy's Signature Dessert:
Hot Chocolate Soufflé

6 tablespoons unsalted butter
4 ounces semi-sweet chocolate
3/4 cup sugar
1-3/4 tablespoons cornstarch
2 eggs, plus 2 egg yolks

You will need molds:
Most restaurants use bottomless metal rings, which are hard to find and expensive.
An alternative is an 8-ounce tomato sauce can.
Remove the top and bottom and be sure to smooth out any sharp edges
(run the can opener around the edge a second time and that'll do it.)
Larger cans also work- but the smaller cakes are better for individual servings.
Custard cups, small gratin dishes and tart pans also worked.

Melt butter and chocolate together in a double boiler.
Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks.
Add chocolate mixture to sugar mixture; combine thoroughly.
Add eggs and whisk just until smooth. Refrigerate overnight.

Be sure to refrigerate the dough overnight.
This firms it up so it doesn't leak out of the molds and so the interior cooks slow and stays soft.
Also, use baking parchment and cooking oil spray generously.
Spray your molds, line them with parchment, then spray the parchment.

If using dishes instead of molds, cut a piece of parchment to fit the bottom,
then spray the sides generously. They'll unmold easily.
You can also just leave the cakes in the dishes,
although you'll miss out on the effect of having the inner sauce spill out onto the plate.

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper and spray with cooking oil.
Spray molds with oil and line with parchment. Spray parchment with oil.
Scoop batter into molds so they are 2/3 full.

Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked.
Remove from oven. Holding each mold with tongs or potholders,
slip a metal spatula underneath and transfer to a plate.
Slip a butter knife between the parchment and the mold to loosen cake;
slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes

Serve warm, sprinkled with powdered sugar,
with a dab of vanilla ice cream or whipped cream on the side

Click here for printable recipe