I will be a super happy blogger the day that Tropical Traditions starts letting me do reviews & giveaways!!!!!!!!! It's my secret mission!
Until then...I'm just gonna post about their special sales (which are frequent & great to say the least), and other bloggers giveaways. 😕
Through midnight EDT, Wednesday, August 11th, 2010, use coupon code 06081015 in your cart before checking out and receive 15% OFF of your order! This offer is good for all products offered on TropicalTraditions.com and HealthyBuyersClub.com.
NOTE: To take advantage of this special, you MUST enter coupon code 06081015 in your cart before checking out! The discount is NOT applied automatically. Coupon offer is not retroactive for previous orders.
Enter coupon code 06081015 into your cart before checking out.
Coconut Cream ConcentrateTM
Buy 1 Get 1 FREE (16 oz.)!
until Thursday August 12th only
Organic Teeth Cleaners
Buy 1 Get 1 FREE!
until Sunday August 15th only
CLICK HERE TO SEE ALL THERE SALE ITEMS THIS WEEK!
THESE BLOGS ARE HOSTING TROPICAL TRADITIONS GIVEAWAYS...
The "Two Cutepeas in a Pod" blog is giving away one 8 oz. bottle of Moisturizing Lotion.
The "Thrifty Canucks" blog is giving away one 32 oz. bottle of All Purpose Household Cleaner.
The "Jamie's Precious Peas" blog is giving away a 5 pound container of Powdered Laundry Detergent.
The "Living Healthy in the Real World" blog is giving away a 17.6 oz. glass jar of Tropical Traditions Organic Canadian Raw Honey.
The "Luv My Two Girls" blog is giving away one 4 oz. jar of Organic Skin Exfoliator.
AND JUST FOR FUN A TASTY RECIPE!
Preparation Time: 15 minutes
Servings: 18-20 cupcakes
- 6 oz salted butter (use half coconut oil for a more coconut taste)
- 11 oz Panama 80% Dark Chocolate
- 5 eggs
- 2 tablespoons water
- 3/4 cup granulated sugar, slightly rounded
- 2 teaspoons vanilla extract
- 1 tablespoon coconut flour
- 1 tablespoon unsweetened cocoa powder
- coconut chips
Preheat oven to 300 degrees F. Line a muffin pan with cupcake papers.
Melt the butter and chocolate together over a double boiler or over very low heat. Set aside to cool.
Using an electric mixer fitted with a whisk attachment beat the eggs, water, sugar and vanilla on medium high speed for about 3 minutes. Mixture should be foamy, pale in color and doubled in volume.
With mixer on low, slowly add the chocolate mixture. Increase speed to medium high and beat until well blended, 30-40 seconds. Scrape the bowl down with a rubber spatula once or twice as needed. Add coconut flour and cocoa and beat again for another 30 seconds. Scrape down once, if needed.
Fill the cupcake papers with the batter and bake in the preheated oven for 10-20 minutes. Cupcakes are done when a toothpick inserted in the center comes out wet with gooey chocolate clumps.
Cool in pan for 5-10 minutes before removing and cooling completely on wire racks. Chill until cold in the refrigerator if desired and frost with Whipped Vanilla Cream Frosting and top with coconut flakes. Store overnight in the refrigerator.
Whipped Vanilla Cream Frosting:
- 1 1/2 cups whole milk
- 1/4 cup corn starch
- 1 cup salted butter, at room temperature
- 3/4 cup granulated sugar
- 2-3 teaspoons vanilla extract
- heavy cream
Pour a little milk into the corn starch to make a slurry. Add remaining milk to a medium saucepan and heat over medium heat. When milk is hot, add slurry, whisking constantly. Heat until mixture thickens, but do not let it come to a rolling boil. Milk should become extremely thick and almost paste-like.
Pour thickened milk into a bowl and cool to room temperature.
Beat the butter and sugar with an electric mixer fitted with a whisk attachment until very light and fluffy, about 5 minutes. Scrape bowl down and add vanilla. Beat for another 1-2 minutes.
Add the milk paste to the butter a spoonful at a time, beating well after each addition. When the milk has been added beat on high speed until frosting is light and fluffy and resembles whipped cream. Thin out with a little heavy cream if needed.
Frost cupcakes and enjoy!