Flourless Sugar-Free Chocolate Cupcakes

I have been using xylitol sugar substitute for DIY toothpaste and mouthwash but have never used it for cooking mainly because I don't want to ingest anything made in China and also I don't eat a lot of food with high sugar content.

I came across this sugar substitute when I test baked several years ago for Peter Reinhart's low carbs, gluten free, and sugar free book but never used it for cooking nor for my drinks.  I recently got a large bag USA-produced xylitol made from birch bark. The reviews are mixed, with a few users complaining of upset stomach. It's time to test for myself if it has an unpleasant flavor and if it will give me stomach cramps.

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Calamansi Preserve

My calamansi tree has been generous this year and to my delight yielded lots of fruits all throughout the winter season indoors. Just like any citrus fruits I use all parts of this tiny citrus fruit. I never throw out the rinds and seeds.

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Homemade White Chocolate Chips

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Most of the white chocolate available to buy are too cloying and taste unnatural, probably the vanilla flavor, I'm not sure. It doesn't really matter to me as I hardly eat white chocolate but sometimes a recipe I want to prepare has white chocolate among the ingredients. Cacao butter to the rescue! I already have a pound of  food grade raw cacao butter that I mostly use for cosmetics. I pre-shred and keep them in 2-ounce portions.

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Goldilocks™ Mamon

The other day I had a Goldilocks™ Mocha Mamon. I can't remember if I had this before and I was surprised that I loved it. I didn't care much for their other baked goods but their mamon is sure yummy, soft, fluffy, and most important, not cloyingly sweet.

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