Chocolate Macaroon Cupcakes

Made these with Megan for my birthday - YUMMILICIOUS!!!!

• 
  
• Ingredients
• 2 egg whites
• 1 egg
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 cup sugar
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk
• 
  
• FILLING:
• 1 cup fat-free ricotta cheese
• 1/4 cup sugar
• 1 egg white
• 1/3 cup flaked coconut
• 1/2 teaspoon coconut or almond extract
• TOPPING:
• 2 teaspoons confectioners' sugar

Directions

• In a bowl, combine the egg whites, egg, applesauce and vanilla.
• Combine the flour, sugar, cocoa and baking soda; gradually add to
• egg white mixture alternately with buttermilk. Spoon half of the
• batter into 18 muffin cups coated with cooking spray.
• In another bowl, beat the ricotta cheese, sugar and egg white until
• smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the
• center of each muffin cup.
• Fill muffin cups two-thirds full with remaining batter. Bake at
• 350° for 28-33 minutes or until a toothpick inserted in cupcake
• comes out clean. Cool for 5 minutes before removing from pans to
• wire racks; cool completely. Dust with confectioners' sugar.                                              
• Yield: 1-1/2 dozen.

Pasta Primavera Soup with Parmesan Toast

1 Tb olive oil                                                               4 slices rustic bread such as ciabatta                   3 carrots, chopped                                                     2 Tb minced parsley, divided                                 1 small yellow onion, chopped                                   ¼ pound asparagus, trimmed and cut                     8 cups chicken or vegetable broth                                    diagonally into 1 “ pieces                               1 ½ tsp kosher salt                                                     1 c fresh or frozen peas                                      ¼  tsp pepper                                                              1 c grape tomatoes, halved                                  2 c small pasta, such as gemelli or penne                  1 ½ Tb lemon juice                                                 ¼ c Parmesan  

Preheat oven to 400

Heat oil in a large pot over medium heat.  Add carrots and onion and cook for 5 minutes.  Add broth, salt, and pepper.  Bring to a boil, stir in pasta and simmer until al dente, 8-10 minutes.

Meanwhile, lay bread on baking sheet and spinkle with Parmesan.  Bake until golden brown, 6-8 minutes.  Sprinkle with ½ Tb parsley.

Add asparagus to soup and cook for 2 minutes.  Stir in peas and cook 1 minute more.  Remove from heat, then stir in tomatoes, lemon juice, remaining 1 ½ Tb parsley and salt to taste.  Ladle into bowls and garnish with Parmesan toast.

This soup has a great flavor!  The second time I made this I added chicken and we thought it was even better than before.  

Chicken Parmisan

This is adapted from Cheryl's FABULOUS recipe because I couldn't find it yesterday...  :)

6 boneless skinless chicken breasts
12 boneless skinless chicken thighs
2 eggs
2 Tb water
2 c Italian bread crumbs
4 Tb grated parmesan
Oil
2 c spaghetti sauce
2 c mozzarella cheese

Spray or grease 2 large baking pans (I used sheet cake pans.) Preheat oven to 375.

Remove excess fat from chicken; cut breasts in half; flatten pieces to about 1/2 inch.

Beat eggs w/ fork in a small bowl; add water and mix well.

Mix breadcrumbs and parmesan together (I used a blender to make the parmesan more like the bread-crumbs.)  Place on large plate or bowl.

Dip a piece of chicken in egg mixture, allowing excess to drip back into bowl.  Coat each piece w/ breadcrumb mixture.

Warm a large pan on the stove to medium high heat; coat the bottom w/ some oil.  Place pieces of chicken in hot oil to brown on each side.  Place pieces on large baking pan, not touching other pieces. Repeat with all the chicken pieces.

Spoon spaghetti sauce on top of each piece of chicken to cover most of the top without dripping down.

Bake for 20 minutes; remove from oven and sprinkle mozzarella on each piece.  Return to oven for 10 -15 minutes.

ENJOY!