SkinnyTaste Light Coconut Cupcakes

I tried this recipe from Skinnytaste.com yesterday. Gina’s recipes have never failed me and this one is no exception. These were not overly sweet (except those Cadbury eggs!) and are delicious even without the candy on top. 

White cake mix is notoriously dry, so yellow would work nicely as a replacement, though these cupcakes weren’t dry, neither were they overly moist, probably my one very minor negative. Update: I froze half this batch to thaw right before serving at Easter dinner. They thawed inside a zip-loc gallon bag and were very moist, moister than those we ate as soon as they were cool enough to frost and eat Friday night.

2 egg whites

1 cup canned light coconut milk

1/3 cup unsweetened applesauce

2 tsp coconut extract

18.25 ou. White Duncan Hines Cake Mix

Extra ingredients for decoration:

1/2 cup sweetened coconut flakes

Cadbury Mini Easter Eggs or Jellybeans

Combine first four ingredients and mix well. Mix in cake mix until smooth. Pour batter into prepared cupcake tins, filling about 1/2 way up. Bake at 350 for 22 minutes or until toothpick comes out clean or with a few crumbs attached. Don’t over bake! Yields 24 cupcakes.

For frosting:

8 ou. cream cheese

3/4 c. powdered sugar (10X)

2 tsp coconut extract

When cupcakes are cool, frost them. On a plate, spread out the coconut and dip/roll the frosted cupcake until it is covered. Decorate with the eggs or jellybeans and sprinkle a little more coconut on top for effect.

For original recipe: http://www.skinnytaste.com/2012/03/skinny-coconut-cupcakes.html

Jalapeno Popper Stuffed Chicken Breasts

Just got back from a biz trip, so we'll pick up with our series on the dreaded rules of writing next week. 

Jalapeno Popper Stuffed Chicken is an easy dish overall. Prep requires a little more work than usual because you need to prepare the chicken breasts by pounding them flat and toast the panko crumbs ahead of time.

2 tsp. taco seasoning mix
1/2 cup panko

2 tsp. canola oil

Add oil to skillet. Saute panko crumbs until toasted and golden. Remove from heat and toss with taco seasoning.

Preheat oven to 375.

1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced (for more heat, leave in a few seeds)
2 chicken breasts

Combine the cream cheese, cheddar cheese, and jalapeños. In separate bowl, crack egg and whisk lightly

Pound chicken breast flat until they are a consistent thickness (this helps them to cook more evenly). Divide cream cheese mixture between breasts (see pic) and roll the chicken around the mixture. Use toothpicks to secure.

Dunk each breast into egg, then panko crumbs, covering completely, and place on shallow dish covered with aluminum foil sprayed lightly with oil. Bake for 25-35 minutes or until juices of chicken run clear when pierced with fork. Don't overcook or chicken will be dry.

Enjoy!