Yikes, I’m not sure what I can say about this one~ BUT, even if you don’t like Rum.. please, please.. just bake yourself up a Pineapple! OMG.. I don’t think I’ve ever tasted anything so juicy, so succulent, and so incredible! 

And it’s versatile! You can serve this in beautiful slices and eat them like a taco lol (my fave), OR scoop it up with some ice cream! Either way it’s divine!

This tipsy little treat will be the highlight of your night! The perfect ending to dinner, or the perfect start to a party! Simple, delicious, and so impressive~ it will be the star of your show!

What you’ll need:

one whole pineapple

1 cup of Rum.. I used Malibu

Some caramel and coconut for topping.. (optional)

Directions:

Slice the Pineapple evenly in half and poke a few holes in the flesh…

Pour some Rum into the holes…

Place them skin-side up in a shallow pan. Fill the pan with 1 cup water and 1/4 cup Rum…

Cover tightly with foil, and bake at 350 for 45 minutes to an hour. It takes quite a while for the pineapple to get tender all the way through…

Let it cool for a few minutes, it gets HOT!

Now you can slice some up…

 or scoop some out to serve with ice cream…

Top it with some coconut, and caramel.. because, YUM!

And DIG IN! ~Enjoy! 🙂

The post ~Baked Pina Colada! first appeared on Oh Bite It.

Our B Corp Certification marks an incredible year for Stash Tea. We are proud to join this growing global movement of businesses using thoughtful actions to build a better world. Even more than ever, we are committed to conserving our environment and supporting our local and global communities.

Our Mission

Our journey began in 1972 in a picturesque Victorian house in Portland, Oregon. Drawing inspiration from old tea folklore, we named our company after the small, valuable “stash” of tea that was often given to the captain of the ship tasked with transporting it around the world.

We continue to be inspired by a time when tea was nothing less than precious.

At Stash Tea, we carefully blend our all-natural teas to take you on wonderfully flavorful journeys. It’s our mission to do what we love best—sharing happiness, one cup at a time.

We sell to Grocery, Foodservice, Online Marketplaces, Natural, and Mass, as well as internationally in 40 countries.

 

Did you know that every element that steeps in your cup of Stash Tea, including the tea bag and string, is Non-GMO Project Verified?

• We source only GMO-free ingredients and materials, ensuring a safe and healthy product for you and the environment.
• Our concern goes beyond our main ingredients. While tea, herbs, and spices are not genetically modified plants, some of the other ingredients we use in our blends, like natural flavors, have sub-ingredients derived from potentially GMO sources. You can sip easy knowing that every component is free of GMOs.
• Popular tea packaging is often composed of plastic that originates from GMO-corn. Our tea bags are free of plastics and made from sustainable, unbleached natural fiber and GMO-free cotton string.

NOW FOR THIS INCREDIBLE GREEN TEA INFUSED, CREAMY, SAVORY RAMEN!

Ramen is the perfect backdrop to highlight all the incredible deliciousness of STASH Green Tea, as it perfectly soaks up every bit of its rich, deep flavor! This is where the time-tested quality of STASH really shows, as it provides a one of a kind depth of flavor, giving the entire dish, a well needed boost! Never thought about cooking with tea before? Well, I’m here to plant that seed.. literally! 🙂

What you’ll need (Feel free to customize the ingredients to your personal preference):

STASH GREEN TEA .. 2 bags.

2 packs of any Ramen.. minus the flavor packets.

1 cup of cut mushrooms

1 cup of pre-cooked shrimp

1 (13.5 oz) can of coconut milk.. sweetened or unsweetened

1/2 cup of cilantro

1 jalapeno.. sliced

1/2 cup toasted coconut

1 egg.. cooked however you like

1 dash of Five Spice.. to taste! This adds such an incredible flavor to the dish!

approx 1″ of ginger, lemon, lime… to taste.

Directions:

In a shallow pan, toast up the coconut, just until it starts to get golden. Remove from the heat, wipe out the pan, and set aside…

Now, add 2 cups of water to the pan, and 2 of the STASH green tea bags… let the tea steep, until the water is a beautiful amber color… This is the fun, and super tasty part of this dish!

To the tea, add in the ginger, a squeeze of lemon, and the ramen.  Cook until the ramen starts to soften up…

Remove the softened ginger, and add in the mushrooms, some sliced jalapeno, and the shrimp, stir a few times until the mushrooms start to soften.

Now add in the coconut milk, and stir to combine…

A sprinkle of incredible Five Spice…

Turn down the heat, cover, and simmer it until it thickens up…

Top with the egg, toasted coconut, some cilantro, and lime!

Serve nice and hot! Enjoy this savory, rich, ramen treat… thanks to STASH TEA! 🙂

 

 

 

The post ~Creamy Green Tea Coconut RAMEN.. feat. STASH Tea! first appeared on Oh Bite It.

Did you know that September 2^nd was World Coconut Day?

Also known as the “Tree of Life” for its ability to produce a number of things ranging from foods and beverages to kitchen tools and oils, coconuts are incredibly resourceful!

Coconut Drinks

Brooklyn Organics Coconut Craft Ginger Ale is perfect for those looking for the light flavor of coconut, but also a bold fizz. USDA Organic-certified and gently sweetened with plant-based Stevia, Brooklyn Organics is made with ingredients that are good for you and for the planet. 

Coconut Foods

Munk Pack produces convenient on-the-go nutrition made with high quality real ingredients. Munk Pack features the sweet taste of coconut in both product lines with a Raspberry Coconut Oatmeal Fruit Squeeze, and a Coconut White Chocolate Macadamia Protein Cookie, offering consumers two delicious options to enjoy the tropical flavor of coconut.

Coconut Oils

There’s no better way to celebrate World Coconut Day than with Carrington Farms, specifically with its NEW Premium MCT Oil made from Organic Coconuts. Unlike conventional coconut oil, this premium MCT coconut oil remains in a convenient liquid form that can be used for cooking, sautéing, and baking. It contains over 93% Medium Chain Triglycerides (MCTs) and is easily digestible.

The post ~World Coconut Day with Carrington Farms! first appeared on Oh Bite It.

I’m no stranger to frying, especially when that frying includes .. um, BOOZE!

When it comes to food, there’s just something about taking the naughty and making it even naughtier!  Giving ordinary tasty treat a serious flavor-kick in the pants with NO fear is luscious and liberating, and SO delicious..lol!

This time, I super-soaked some pineapple rings in RUM!!  And let me tell you, if you do nothing else, if you leave the recipe right now..where it is..at the very least, GO SOAK SOME PINEAPPLE RINGS IN RUM AND EAT THEM~  then call it a day! 😉

But, if you choose to continue on…you’ll get to see that I took those tipsy rings, and gave them the most scrumptious coating of tropical delights imaginable!  I flash-fried them to a crispy, golden crunch..THEN..drizzled them in a boozy, Rum glazed cascade of succulent sweetness.  TO DIE FOR!

Getting your Pina Colada on has never been so fun, and tasty!  MAKE LOTS!

What you’ll need:

1 can of sliced Pineapple..with reserved juice

1 cup flour

2 eggs

1 cup Coconut

1 cup Panko Bread Crumbs

1 cup of Rum..I used white rum

oil for frying..I used Canola

The glaze:

1 cup powdered sugar

splashes of Rum until it’s thick!

Directions:

Remove the pineapple rings from the can and reserve the liquid in a separate container..set it aside!

Put the pineapple rings BACK into the can and fill it up with RUM.. trust me!  Cover it and put it in the fridge for as long as you want..the longer, the stronger..lol!

When they’ve sufficiently soaked up enough booze for your liking, remove the rings and pat them dry.

NOW~ In a medium bowl pour in about 1/2 cup of that reserved pineapple juice, and whisk in the 2 eggs.  Set aside..

In a medium bowl, add in the flour.  Set aside.

In a medium bowl, combine the Panko and the coconut..mix well, and set aside.

Create a breading station, and line up the bowls in THIS order:  FLOUR – EGG – COCONUT…

Pineapple into the flour:

Pineapple into the Eggs:

Pineapple into the Coconut/Panko: (get it on there GOOD)

NOW~  Pineapple into the hot (350 degree) oil:

Whip up some tipsy Rum Glaze:

Mix together the powdered sugar with some Rum, until it’s thick and creamy..

Drizzle that goodness anywhere and everywhere you’d like…

There’s plenty to share…if you can!

OR you can just get drippy dippy with it…]

CHEERS!  ~Enjoy! 🙂

For more fun, easy and super delicious recipes that will be sure to impress your friends, sign up for Delivered, the weekly email with the freshest food stories from Mic. No utensils required.

The post ~Deep Fried Pina Colada Rings! first appeared on Oh Bite It.

I recently had the extreme pleasure of sampling one of the most incredible varieties of non-dairy, low fat yogurt I’ve ever tried!

Coconut Dream has expanded their family with five delicious flavors of coconut-based yogurt:  Plain, Vanilla, Strawberry, Blueberry, and Raspberry.

Coconut Dream Non-Dairy Yogurt is the perfect snack for those with or without dietary restrictions.

Dream Non-Dairy Yogurts are made from real almonds and coconuts. Both lines are vegan, and free of gluten, lactose and soy.  It’s a great non-dairy alternative because it’s also made from Non-GMO ingredients and is low in sodium.

I decided to give some of this amazing yogurt a new life by using it to make a sweet, fluffy, stack of tender and moist pancakes!  Let me tell you, this yogurt transformed typical pancakes into a one of a kind treat that you would never know was actually healthy for you!

Each bite was creamy & dreamy and the addition of the coconut and chocolate took them over the top!

~Make a batch and you will love them!

What you’ll need:

1 1/2 cups pancake mix

2 (16 oz.) containers of Coconut Dream Plain Yogurt

1/2 cup sweetened/shredded coconut ..plus some for topping

1/2 cup semi-sweet chocolate chips ..plus some for topping

Directions:

Mix up the pancake batter making sure to enlace the liquid measure with the Coconut Dream Yogurt.   Stir in the shredded coconut and chocolate chips…

Grill them up as you do your pancakes…

Stack them up, as you do your pancakes..lol  While they’re warm, add some butter..

And some syrup…

Plate them up with some extra coconut and chocolate chips..of course…

Eat them UP!  ~Enjoy!  🙂

The post ~Mocha-Nut Dream Pancakes! first appeared on Oh Bite It.

Have you noticed that you can’t buy a tiny container of Buttermilk?   If they have that somewhere, I sure haven’t seen it, so please let me know!!  …not that I’m in the market for Buttermilk THAT much…lol.  Although, now I might be inclined to purchase much more of it!

It is awesome!  The richness and super flavorful background elements that it provides to all kinds of savory and sweet dishes is divine!  AND…I heard that it’s not even that bad for you…score!  🙂

SO…when I found myself with tons of leftover Buttermilk, I knew I had to put every last drop of it to good use.  And here we are!

What better use is there, than a moist, rich and decadent cake?!  This cake is not only baked, but broiled as well.  Yep…sounds strange..tastes INCREDIBLE!

I have a feeling this may be an old-timey sort of recipe, but I didn’t do any research, I just followed my instincts and proceeded accordingly with my fingers crossed… as I do with all my recipes..haha! 🙂

The sweetness of the cake is perfectly balanced with the slight tang and kick of the Buttermilk, all finished off with a crispy, chewy, and slightly charred Coconut crusted top!

~OMG…you’ve just got to try this!

What you’ll need:

One box of yellow cake mix

Buttermilk..enough to replace the water called for in YOUR box recipe >> PLUS 3 tablespoons for the topping

The Topping!

3 tablespoons buttermilk

1 tbsp. sweetened condensed milk

1 cup sweetened Coconut

1/2 cup brown sugar..packed

1 stick of butter…melted..for the topping!

A 9×13 baking pan…sprayed with non-stick spray

Directions:

In a medium bowl, combine the cake mix according to your box instructions, BUT..replace the water with BUTTERMILK!  …Mix well!

Pour the batter into the pan and bake at 350 for approx. 15-10, OR until it’s fully cooked through and golden on the top.

While it’s baking, prepare the topping~

In a medium bowl combine the Sweetened Condensed Milk, Buttermilk, Coconut, melted Butter and Brown Sugar…

Mix until well combined…

Let the cake cool…

Gently spread the topping evenly, all over the cooled cake…

NOW~  into the broiler it goes.

Broil it for about 3-6 minutes or so, but keep a close eye on it.  It can go from perfect to ruined in seconds..lol!  Take it out when the top is just starting to bubble and turn dark…

Let it cool …again~  you can do it.

Now, serve that baby up!

This will be everyone’s new favorite…I promise!  Grab a nice piece for..um, YOU!

And dig in!  ~Enjoy!  🙂

The post ~Toasted Coconut Buttermilk Cake! first appeared on Oh Bite It.

I think I’m addicted to Poking cakes!  Not only is a great stress reliever, but it takes regular, boring cake and brings it to life!  There’s NO limit to what you can fill in those pokes!  But, if you’re a fan of the good old Almond Joy, (or Almond Joy inspired treats), you will LOVE this perfectly poked plate of pleasure!  If you don’t feel like a nut~~just don’t add the Almonds! 🙂

And of course, I had to go with some Hot Fudge…but hey, that’s just me~  Let your imagination run wild and get pokin’!  🙂

What you’ll need:

One Box of White Cake Mix

One jar of Hot Fudge Topping

One container of White Frosting

2 cups of Sweetened Coconut

1 cup of Sliced Almonds

Directions:

Bake the cake as instructed on the box.

Let it cool and poke it!

Now top it with the jar of Hot Fudge…

Spread it around, gently nudging it down into the holes…

Top that with the White Frosting

Top that with the Coconut.

Top that with the Almonds.

Serve it up…

Either on a plate with manners, or all alone with no manners..lol!

Eat it~~LOVE IT, ~Enjoy it, “Almond enJOY” it..haha!  🙂

The post ~Almond Joy Poke Cake! first appeared on Oh Bite It.

On the count of three say “AWWW”~  Ready?  1. – 2. – 3.  >>>AWWWW!

Seriously these are the cutest little Easter treats ever.  Easy and fun for kids of any age to make, and eat as well!  Make a big batch of these sweet little “Bunny Tails” and bag them up for Easter treats!  Everyone will just LOVE them…I promise!

~Now, ‘Hop’ to it and make bunches!  🙂

What you’ll need:

Mini Marshmallows, one per Tail…make as many a you want!

Vanilla Almond Bark, CandyQuick or any meltable White Chocolate.

Coconut~ Enough to evenly cover all your tails.

Parchment paper of wax paper.

Directions:

Melt the White Chocolate and evenly coat a Mini Marshmallow…

Now…place it into the Coconut, roll it around, making sure to coat it evenly as well…

Set them onto some parchment or wax paper to dry and set up…

Be patient..it only takes like 5 minutes…you can do it.  BUT, if you should eat a wet one..it’s still SO good!

Now you can pile them up, bag them up…and give them to anyone you’d like to see smile!  ~Enjoy!  🙂

The post ~Bunny Tail Snacks! first appeared on Oh Bite It.

These bombs could quite possibly be the best bombs I’ve ever Bombed, and Ive bombed a LOT of bombs..haha!!  But these flaky, buttery, warm and light doughnutty Bombs explode with that toasty Coconut, German Chocolaty goodness that totally takes the cake.  OMG!  And they’re SO easy!

Make up a giant batch of these and watch everyone go crazy! 🙂

What you’ll need for 32 deliciously explosive treats:

1 roll of Pillsbury Grands Flaky Layers Biscuits (8 count)

1 container of German Chocolate Frosting

1/2 cup Powdered Sugar for dusting

1/2 cup of Toasted Coconut for sprinkling..optional!

Some Chocolate Chips..optional!

Oil for frying..I used Canola

A pastry bag and tip..OR just a baggie!

Directions:

Open up the Biscuits and cut each one into 4 equal pieces.  Roll them into a ball, set aside…

Fill up a pastry bak or baggie wight the Frosting and set aside.   You can use a frosting tip, or just cut a small hole in the end.

Now fry up the dough balls in about 2″ of oil, flipping them to evenly brown them on both sides.  WATCH THEM CLOSELY..or this will happen..LOL..

Drain them on paper towel and let them cool completely!  Now is a great time to pop one in your mouth while you wait! 🙂

Now, gently insert the bag of frosting into each doughnut, and fill them with some of the Frosting…

Dust them all with some Powdered Sugar, Toasted Coconut and a few Chocolate Chips…

Serve them up…

OR, keep them all to yourself!  ~Enjoy!  🙂

The post ~German Chocolate Bombs! first appeared on Oh Bite It.

The long wait is over!  It’s that glorious time of the year again where simply walking into a grocery store becomes a battle of self-control and will power!  Cute little faces and hopeful eyes, tempting and torturing me with their innocent smiles and evil, evil Cookies..lol!

I try to ignore them, and I do a pretty good job until I see the pinnacle of all GS Cookies..The Samoa!  Darn those Samoas…they get me every time!  That flavor combo is just to die for and I turn to spineless mush!  Five-ish boxes later, I decided that I needed to incorporate those winning flavors into something that I can feel not AS bad good about eating.  Just to bridge the gap between cookies..haha!  🙂

This Popcorn seemed like a nice, quick and simple way to enjoy that Samoa flavor, while easily convincing myself that eating 3 pounds of it is somehow healthy..shhh, it worked!

~Just let me believe it…K, thanks!  😉

What you’ll need to bridge your Girls Scout Cookie gap:

Caramel Popcorn..(Store bought..or you can make your own)

Chocolate Bark for melting..to taste

Toasted Coconut..to taste

Directions:

Simply drizzle the Caramel Popcorn with some melted Chocolate, and top it with Toasted Coconut!

~Instant Samoa GSC goodness, fistful after delicious fistful!  ~Enjoy! 🙂

The post ~Samoa Popcorn! first appeared on Oh Bite It.