Home Made Peanut Butter Cups ~ Making Chocolates Using Coconut Oil, Part Two!

Mini Peanut Butter Cups made with Coconut Oil. Mmm! SO Yummy! Dairy & Gluten Free! Recipe Here: http://wp.me/p3Otk2-Lu

Frozen Mini Peanut Butter Cups

**   Making Chocolates with Coconut Oil, Part Two**

In my last post, I told you how good making my butter creams recipe turned out using coconut oil instead of butter.

Well, this weekend I gave it a go making Peanut Butter Cups (or Bites) using coconut oil.

They came out DELICIOUS! So I am here today to tell you to try it!

It took me about an hour to make 30 mini candies.

Making approx 24 bites instead (see photo below) would take less time.

First, Make The Chocolate Recipe, as Posted in part one. (  or Click HERE)


Hand Rolling the Peanut Butter Bites

 Next, make HALF the PB Mixture in the PB BITES RECIPE BELOW ** NOTE! I made just HALF of the posted PB recipe. – using only 1/2 cup each of PB & sugar, and 1 TBSP coconut oil.

To make poured candy in molds or ice cube trays, like I did above, spoon a tiny bit of chocolate mix in the molds, and fridge for 5 minutes. ( if hand rolling PB Bites, omit this step )

Make the PB mix a bit loose, so you can spoon it in the mold over top of the chocolate. leave a little room at the top.

 If either the pb mix or the chocolate mix is too loose, add a little more sugar. If it is too firm, add a touch more coconut oil.

Not too much – a little coconut oil goes a long way!.

Cover the PB mix with a bit more chocolate mix.

Fridge or freeze 30 minutes to overnight That’s it! You have amazingly delectable home made chocolates!

Cheers, and Happy Eating!

Our Chocolates Recipes:


Frozen Peanut Butter Love Bites


Chocolate Covered Butter Creams

Making Chocolates with Coconut Oil – Dairy Free, Gluten Free, & Guilt Free!


Butter-less Vanilla “Butter” Creams

A Chef friend recently asked me if I ever tried to make my home made

Vanilla Butter Cream or Peanut Butter Love Bites Candies

using Coconut Oil instead of Butter. I hadn’t, but I admit I have thought about it.

As my Loving Mom says “There is no time like the present”, so today I gave it a go.

(Also providing me a chance to test out my new silicone chocolates mold! 🙂 )

Organic Chocolate Coating Ingredients

I had never made the Chocolate Coating from scratch, but it was easy to do. I added a few drops of vanilla to it, and a pinch of cinnamon to boost the flavor.

How To Make Coconut Oil Chocolates

* Ingredients: 

5 TBSP Coconut Oil, in liquid state (melt slightly if needed)

5 TBSP Unsweetened Cocoa Power

3-4 TBSP Powdered Sugar ( or more, to taste)

Pinch Cinnamon  (optional)

1/2 tsp Vanilla Extract (optional)

* An ice cube tray or mold for individual chocolates, or a flat dish to make bars

* Method: Mix oil & cocoa till combined. Add remaining Ingredients. Taste, and add more sugar if needed. Pour into  candy mold (either as a solid chocolate, or a filled one, like I made), or make a “candy bar” small flat dish. Score before it hardens to break in to pieces easier. To fill, I poured a small amount in the mold, put in fridge, then put some vanilla cream in, and filled more chocolate to top.Pop in the fridge 15 min to overnight, and voila! Makes 20 – 30 treats, depending on size. I used all organic ingredients, choosing to create a 100% Organic Treat, but, you can use whatever brands you prefer.


The creamy center is exactly the same as in our regular Vanilla Butter Cream Candy Recipe, only substituting Coconut Oil for the Butter.

For my first try, even with a few technical boo-boo’s, they came out super-delicious!


I had a lot of leftover chocolate AND leftover filling from my one mold of 24, so i made 1/2 tsp sized dollops  on a silicone lined baking sheet with the remaining cream filling, and drizzled the remaining chocolate coating over them, and popped them in the fridge too. They came out hideously ugly, yet extraordinarily delicious!  Nom, Nom, I ate 6! 😀

Next time, I want to make the chocolate coating using honey instead of sugar, as in This Recipe from Beyond the Peel.

These are awesome, and I can’t wait to try these again!

Cheers, and Happy Eating!

Our Links:




Sweet Breakfast Porridge


Sweet Black Rice Porridge w/ Coconut Milk

Today in the Mmmtastethis.com Test Kitchen, we are discussing our

Delicious Sweet Red Rice Porridge and Coconut Quinoa Porridge Recipes.

Why? Good question! The answer is because, based on our total world wide views,

THE “Most Viewed Recipe” on our blog is…  Sweet Red Rice Porridge.

Are you surprised? So are we! 🙂



Farro & Berry Porridge

Often times, our US friends (and our own kids!) scowl at the mere word “porridge”.

But sweet porridge is warm, comforting, and yummy in my tummy. Both of our porridge recipes get many views from around the world every week.

The two recipes are quite similar, to show that you can try any grain you like – such as steel cut oats, farro, wild rice, and so forth – using the same basic premise.

It also translates beautifully as a slow cooker recipe. Put your goodies in at bedtime, and have a cozy breakfast waiting for you in the morning! Try your own variations by stirring in toasted nuts, dried fruit, fresh berries, fruit preserves, chia or flax seeds, brown sugar, coconut nectar – the possibilities are endless!


Quinoa & Coconut Porridge


To see our Original Tasty PORRIDGE Recipes,

CLICK HERE: Sweet Red Rice Porridge

 And HERE: Toasted Coconut Quinoa Porridge

 Cheers, and Happy Eating! 

Home Made Pulled Pork ! <3


Pulled Pork with BBQ Sauce

We see all kinds of variations of pulled pork these days. Some are bland, some are spicy, some overpowered with BBQ sauce. We have never had unpleasant pulled pork because it is so easy to make. Essentially any meat, when placed in a pot with a liquid, will over time simply fall apart in its cooking liquid. The goal in making pulled pork is the same. You just need to add seasoning and spices so your pork is flavorful. The recipe below will get you started. So, without further adieu, Let’s Get Cooking! ~ Chef Bruce

Pulled Pork

Prep Time: 15 minutes  *  Cook time: 2 to 3 hours  *  Difficulty level: Easy

Equipment: Enameled cast iron pot with tight fitting lid, or any other stock pot where your food does not burn when cooking. You may use your slow cooker instead.


  • One pork butt or pork shoulder (approximately 3 lbs)
  • 12 Belizean spice berries, or whole allspice
  • 1 Tblsp Belizean Recado*, Mexican Adobo Sauce or Achiote Paste (dissolved in 1/4 cup water). * Neither of these are spicy. (* SEE NOTE BELOW!)
  • 1 tsp salt
  • 1/4 cup fresh cilantro (optional – I really like the aroma that seeps into the pork))
  • 1/2 small onion or two scallions
  • 1/2 tsp black ground pepper
  • 1 Serrano pepper sliced in half (optional- for those who like a little zing, like I do)
  • Water to just barely cover the pork

Seasoned Stewed Pork

 Cooking Method (it’s not complicated):

  1. Place pork in pot with all ingredients
  2. Bring to a boil
  3. Place lid on pot and turn down flame so the water just simmers
  4. Cook unit you are able to separate the pork with a fork
  5. Estimated cooking time is 2 to 3 hours
  6. When pork is cooked, turn off the flame, keep the lid on and allow the pork and liquid to come to room temperature. This may take an hour or so. (Note: The pork will absorb some of the liquid if you allow the pork to cool this way. The pork will be juicier and more flavorful).

 Preparing the Pulled Pork:

  1. Place the cooled pork in a mixing bowl. Place a 2nd empty mixing bowl next to the mixing bowl with the pork.  (Be sure to save the liquid in which you cooked the pork).
  2. Using your fingers, separate the fat away from the meat, placing the meat into the 2nd mixing bowl.
  3. Discard the fat (ok, I eat the fat on toast because it tastes so darn good, but that’s just me)
  4. Before serving the pork, you need to use your fingers to separate the pork into shreds which makes chewing the pork easier. If you want to save time, you may use a chef knife to chop the pork into smaller pieces.
  5. I always use some of the cooking liquid to add more flavor and moisture to the pulled pork. For one pork butt, add approximately 12 ounces of the cooking liquid to the pulled pork.

BBQ Pork w/ Seasoned Fries & Slaw

 How to serve:

Serve with your favorite barbecue sauce on a puffy roll, or open-faced on bread. Try it topped with spicy chili mayo or your favorite melted cheese.You can even make it into Healthy Lettuce Wraps, especially If you don’t do gluten or carbs. As for me, I prefer pulled pork on a toasty roll with tangy BBQ Sauce, seasoned potato wedges, creamy cabbage slaw and hot sauce. (of course!) 🙂 ~ BW

This Recipe is delicious, and is always a big hit with friends & family.

Perfect on a cold winter day! Hope you decide to give it a try.


Pulled Pork & Pineapple Lettuce Wraps

Cheers, and Happy Eating!

* * * * * * * * * * * * * * * * * * * * * * * * * *

* NOTE! ~   If you prefer yours a bit spicier, or you don’t have the Recado or achiote paste, you may substitute 1/4 cup of  “La Costena Chipotle Peppers in Adobo Sauce” (canned, and available in the Mexican Aisle of most super markets)

Where to buy Red Recado: If you cannot fly to Belize to purchase Recado, see the website below, which sells it (I stock up each time I visit Belize – Recado lasts forever in the pantry when double zip-locked). CLICK HERE TO BUY RED RECADO

How to Make Coconut Butter! (And what to do with it!)


Gorgeous Natural Coconut Butter

I recently came across an article about Healthy Coconut Butter. I’d been curious about it since I went on my Home Made Nut Butters kick, but never tried it. This week, I had a bunch of Coconut Shreds leftover from making my delicious Caye Lime Butter Cream Candies, so I thought now is as good a time as any to try making Coconut Butter.

Here is what I learned. It is not hard, and although the basic premise is the same, it is a bit trickier than making peanut butter. Let’s get Cookin’ and Make Some Nuttah Buttah!


Dried Coconut

Home Made Coconut Butter

* You will need:

  • Shredded or Flaked DRIED & UNSWEETENED Coconut
  • A food Processor or Ninja type Blender, with a good, strong motor & blades.
  • A rubber spatula

* Method:

Place coconut in processor or blender. Process until the fine coconut sticks to the sides of container. Scrape down sides so the mix touches the blades, and process some more. It will keep sticking to the sides. Scrape down & mix again, over and over, repeating these steps until finally it becomes smooth. It will take a good 15 minutes of scraping & mixing, so don’t get frustrated or think you aren’t doing it right. Once it is a smooth, even consistency, you’re there.


Scrape & Blend Smooth

Pour the butter into a clean jar or ceramic dish, and set aside, uncovered, to cool.

That’s it! Fresh, home made Coconut Butter. So… Now that we have it, what do we do with it?

Mark’s Daily Apple Says: ” Enjoy the flavor and health benefits of coconut butter a million different ways. Eat it with a spoon or blend it into coffee and smoothies. Add it to curries. Mash it into roasted vegetables. Spread onto pancakes. Dip dark chocolate into coconut butter for dessert. Combine it with almond butter.  Flavor it with sea salt, cinnamon or vanilla.” ~ Sounds good!

Coconut Mama offers these 25 tempting recipes using Coconut Butter, including Coconut Blueberry Pudding, Gingerbread Fudge, Coconut Butter Cake, Coconut Cream Truffles, and even Strawberry Mousse! Click here for her Recipes: 25 Ways to Use Coconut Butter

25 Ways to use Coconut Butter

So There you have it!

How to make Healthy, Natural, Versatile, Inexpensive

Home Made Coconut Butter

and 25 delicious ways to use it!

Cheers, and Happy Eating!


Ginger Soy Vegetable Lo Mein Recipe – Putting Ooodles of Nooodles to Shame!


This dish is soo good, We made it again! (and again! and again!)

Mmm, Taste This!

I really, really love Asian style foods. That is all I have to say about that.

** Ginger Soy Vegetable Lo Mein  **

Serves 2 ~ Prep and cooking time: 30-45 minutes

4 oz spaghetti or linguine,- cooked
¼ cup peanut oil, or sunflower oil
1 teaspoon sesame oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
½ teaspoon red pepper flakes or 1 tsp diced hot chili pepper
2 cups diced assorted vegetables. Use what you have. You could include any of the following veggies: Bok choy, mushrooms, broccoli, snow peas, cabbage, carrots, onions, peppers, bean sprouts, celery
1/4 cup chicken or vegetable stock
1 Tablespoon Hoisin Sauce
1 Tablespoon Oyster sauce
2 Tablespoons soy sauce mixed with 1 tsp sugar
Pinch or two of Ground black pepper

1. Prepare all Ingredients.
2. Cook the pasta. Pour into a colander, but do not wash or cool off…

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