Today is our oldest sister’s (Pat) birthday. I hope you had a wonderful day & that you celebrate many, many more! We all love & miss you. We can’t wait until you can start joining us for our “sister’s” week!

I indicated in my last post that I would be making some different candies, Well, I had to use my precious dried coconut to make them. I have now used almost 6 cups of my 1.25 lbs of coconut. 🙁 But, oh, boy..it’s good!

Here are some photos of the ghee I made. It’s really clarified butter, you put one pound of butter (not margarine – REAL butter – organic, grass-fed, etc…your choice) into a saucepan & turn the heat on low. I let this stuff cook for well over 30 minutes. What happens is the butter milk solids separate from the fat. When you can see through the liquid in the pan, you are ready to drain off the solids.

Jen & I looked high & low to find cheesecloth where we live (her there & me here)…so instead of cheesecloth, we use part of a pantyhose leg to do our draining. (They were BRAND NEW..never been worn). We have used this for making coconut milk, draining her quinoa, & me for removing the milk solids from the ghee.

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I wanted to make some Peanut Butter Cup candies because Dale likes them! So, I gathered the requisite items & started to make the shell. Understand that the recipe calls for mini-muffin pan(s) – check & the little crinkled papers to go inside. Wellllll, guess who didn’t have the liner cups? I was determined to go ahead, so on I went.

Warming coconut butter with coconut oil, 1 tsp of honey, & cocoa (dark chocolate, of course!), while I mixed 1 Tbsp of honey with peanut butter. Must not have had my glasses on straight because, I used twice as much peanut butter as the recipe called for and only the required amount of the honey. (Dale said they could have used some more sweetner!)…lol.

I put 1 1/2 tsp of coating (chocolate & coconut cream) into each mini-muffin cup. I was supposed to use my finger to run around the inside & help it slide UP the sides of the liner. I guess now would be a good time to say that I put just a little bit of coconut oil inside each cup so that the candy would come out of the tin. WELLLL…it also kept the chocolate from staying UP the sides but I didn’t know that until later.

After filling the cups, I put the muffin tin in the fridge so the coating would harden. I spooned the filling into each cup & spooned the remaining chocolate over the top of all of it. I made sure to spread the topping to the edge of each cup. I let them sit in the fridge for almost 30 minutes.

Then it was time to take them out & taste test! I thought they were terrific…Dale thought the base of the candy was WAAAAYYYY too thick…me…being the chocoholic that I am…LOVED IT!!!!

I do plan to make some cashew butter & sun butter cups soon.

 

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I am also working on making some Martha Washington candies (chocolate covered coconut/pecan balls).

Happy Day!