This morning as I went into the gym and got on the Elliptical Trainer, I saw “something” scurry around the corner. “OH NO!” I gasped. I left the Elliptical and peeked around the wall. Nothing. I continued looking into the corner and out he came. “HOW AM I GOING TO CATCH HIM? I CAN’T STOMP HIM! IT WOULD MAKE A MESS AND I DON’T WANT TO KILL HIM.” These were my thoughts… way too early for me to speak out loud, besides, there was no one to hear me. I didn’t have to worry about catching him nor making a mess since the mouse made himself skinny and slipped under the heater boards. By the way, I really have no clue whether HE was a SHE. I’m guessing here.
Hence my purchase from Wal-Mart (yes, another trip to the dreaded store, but the cheapest place for live traps):
Notice “LIVE”. I’ll get that little guy with some good peanut butter and then take him down the road. He’ll just have to begin a new life somewhere else. If I get more than one (I hope not!!!), I’ll take them to the same place just in case it’s family.
After Wal-Mart, I treated myself to a cup of Panera’s coffee. I also bought 2 French Toast Bagels, one for Ted and one for me (misery loves company). I intend to eat this whooper of a bagel over the course of a few days or at least until my teeth will no longer go through it. Ted put his in the freezer. Oh the will power!
What About Cupcakes?
I have recipe clippings all over. They are tucked inside books, on the counter, and in my purse. Sometimes I just get sick of seeing them. I picked an easy one to get out of the way first thing this morning that looked interesting. Since I had the Maraschino cherries out the other day (stealing the juice for my “HURRICANES”), I converted the recipe to incorporate this sweet “pickled” fruit.
Easy Coconut Cherry Cupcakes (based on recipe in PARADE Magazine “1 2 3” by Dorie Greenspan)
- 4 large Egg Whites
- 7 oz Bag Shredded Coconut Flakes
- 1/3 cup roughly chopped maraschino cherries (dry on a paper towel before stirring in)
- 1/2 cup granulated sugar
- 1/2 cup All Purpose Flour
- 1/2 tsp Almond Extract
- 1/2 tsp salt
- 1/2 cup melted unsalted butter
Preheat oven to 350 F.
Whisk the egg whites until foamy. Stir in the rest of the ingredients one at a time. Do not over mix.
Line 10 to 12 cupcake tins with liners (I got 10 cakes but if you use less batter per liner, you can easily get 12). Bake for 20 minutes.
These are heavy little cakes but delicious with the coconut, cherries and the hint of almond. You’re going to like these so watch out because I make no claims to “healthy” on this one.
|Approx. Nutrition: Helpful Hint = make mini muffins and reduce these values