Semi-Homemade Coconut-Lemon Cupcakes

Now and then we all want something sweet and cupcakes are the perfect size to satisfy that craving for cake. Last night I didn't feel like weighing out all the ingredients so I just thought I'll do something semi-homemade.

After all nobody will notice if you don't tell and you save a ton of time, by using a box and just switching out some of recommended ingredients and adding to it.



Here is what you need for these Semi-Homemade Coconut-Lemon Cupcakes:

1 pkg. Pillsbury Super Moist Yellow Cake Mix
3 Eggs
1 Cup finely shredded Coconut, dry
1.5 cups Coconut Milk
1 tsp. Coconut Flavor
1 Lemon, just the zest
1/3 cup of oil

For the Lemon Glaze:

1 cup  C & H powdered sugar
1 Lemon, juice from the lemon you just zested

To decorate:
Icing (going with the semi-homemade I used store bought)
Coconut flakes
C&H powdered sugar

Prepare the cupcake batter just as described on the package, but instead of the water, use the coconut milk and then add in the coconut flakes, lemon zest. Divide the batter evenly in 2 twelve count cupcake pans and bake as instructed on the package or until a wooden skewer comes out clean.

While the cupcakes are baking prepare a lemon glaze with the powdered sugar and the lemon juice. The consistency should be like a thick syrup. Once the cupcakes are baked, remove them from the oven, prick them allover with a toothpick or a skewer and immediately brush with the lemon glaze, so the tops are coated and the glaze will be absorbed into the cupcakes.

Let the cupcakes cool, top with icing and coconut flakes. I found it easiest to dip the iced cupcakes into a small bowl with the coconut flakes, that way you don't get the flakes all over your kitchen.

If you want, sprinkle with a little powdered sugar and with a kitchen torch, toast the coconut slightly. Make sure you set the flame to low otherwise you are going to burn the coconut. I got my torch at

Now arrange on a nice plate, make yourself some coffee and dig in! Bon Apetit!

Grilled Chicken Breats marinated in a Coconut Milk/Jamaican Jerk Marinade

YUMMY is all I can say. I adapted this recipe from it's original and it turned out just fabulous. As we all striving to get in shape for the summer season we're eating a lot lighter for dinner and this is a great variation on your regular, "Bla" Chicken Breast.

Oh and did I tell you it's easy to make. Lately Chicken Breast have been on sale in bulk packages and we eat a lot of it. But it does get boring when it all tastes similar. So I thought this would work well next to a salad instead of in cubes in a salad.

You will need:

2 -3 Chicken Breasts
1/2 cup Coconut Milk
1 tbsp Soy Sauce
Jamaican Jerk Seasoning
Red Pepper Flakes
2 tbsp vegetable oil
Pepper
Salt
Allspice

Put the coconut milk, soy sauce, a generous amount of jerk seasoning, allspice (a few dashes), ground black pepper, red pepper flakes and a little salt in a blender (I like the BULLET) and combine well.

Clean your chicken beast, put them in a clean ziploc bag and pour in the marinade in the bag. Make sure all the chicken is nicely coated and refrigerate for a couple of hours, or better overnight.

When you're ready to use them, fire up your grill or preheat a grill pan and cook the chicken breast until fully cooked (about 7 minutes each side) and serve with a nice side salad.

I sprinkled some almonds on my plate and garnished the salad with some roasted sunflower seeds and sprinkles of parmesan. Use your favorite low fat salad dressing..... And there you have it!

Bon Appetite!

I used:

 
Thai Kitchen Coconut Milk
 
The Magic Bullet
 
Jamie Oliver Knives

Mini Lime/Sour Cream Pound Cake with glazed Limes

This is my first try at this little cake and it looks nice doesn't it.... However it came out a little dry. So I'm going to have to perfect the recipe before I publish it..... maybe throw in some coconut too.....

Lime and Coconut should work well together or what do you think? Let me know!

Easy and delicious Coconut Macroons

Another gluten-free and very easy to make cookie, that everyone loves, well everyone that loves coconut at least. It's easy to make and naturally gluten-free because you don't need any flour at all.

Here is what you need:

3 egg whites
3 sprinkles of salt
150 g / 5 oz fine sugar
250 g / 7.5 oz shredded coconut
1 Lemon, zest only

Chocolate for drizzling (optional)

Start by whipping the egg whites and the salt until stiff, add half the sugar and keep whipping, then fold in the remaining sugar.


Prepare two baking sheets and line them with parchment paper. Then start folding in the shredded coconut and the lemon zest until everything is well combined.

Take two tablespoons and make little mounds of the batter and drop them on the prepared baking sheets. Let them dry on the baking sheets for a few hours or best over night, before baking them at medium heat for about 12 minutes. Remove from the baking sheets immediately.

Let them cool and drizzle or dip in chocolate if you like. And now Happy Baking!

For all of you that weigh in ounces......... 1 oz  equals 33.3 g