Oatmeal Pancakes

This recipe is from the South Beach Diet, so it's good if you are low carbing it. But we ate these this morning just because they are yummy.

(Full disclosure: the kids and I love them, Bryan hates them. He's just opposed to anything remotely on the healthy side, so ignore him.)

This recipes makes 2 large pancakes. I triple it and one pancake is hearty enough for us.

1/2 C old fashioned oatmeal

1/4 C low fat cottage cheese

2 eggs (or 4 egg whites)

1 tsp vanilla extract

1/4 tsp cinnamon

1/4 tsp nutmeg

1-2 packets splenda

Process all ingredients in a blender until smooth. Add fruit and spray a non stick pan or skillet with cooking spray. Add batter and cook over medium heat until both sides are lightly browned.

Straw-berried Treasure Cupcakes

Bry saw these cupcake holders and decided we had to have them. So I decided I had to find a cupcake recipe that would go with pirate cupcake holders. This recipe is from I heart cuppy cakes and it is delicious with a fun surprise in the center;)

Recipe adapted from Cupcakes by Martha Stewart & 4 Ingredient Cookbook

Makes about 18 cupcakes

INGREDIENTS

For one-bowl chocolate cupcakes
1-1/2 cups all purpose flour
3/4 cups unsweetened Dutch process cocoa powder (I used E. Guittard unsweetened red dutch process cocoa)
1-1/2 sugar
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup warm water

18 strawberries, wash, pat dry and tops removed

For marshmallow cream cheese frosting
2 jars (7oz each) marshmallow creme
2-8 oz cream cheese, softened (I used Neufchatel cheese)

brown sugar, garnish

To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with liners.

Using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water.

Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely before frosting.

To make frosting—
In a stand mixer, fitted with a flat beater, combine marshmallow creme and cream cheese until it is smooth and creamy.

To assemble cupcakes—
Remove the center of the cupcake using the cone method. (I used a 1.5" cookie cutter as a guideline.) Insert strawberry into the cupcake. Using a Magic Tip 7ST tip (or your favorite star tip) to pipe the frosting on the cupcake. Garnish with some brown sugar on top. (Don't skip the brown sugar. Trust me.)

ENJOY!

Rigatoni with Shittakes, Artichokes and Peppers

I got this recipe from Ladies Home Journal which you can see here. We're into artichokes so we loved this pasta. I think you have to be into artichokes to like though, fyi.

Ingredients

• 3 tablespoons olive oil
• 1/3 cup finely chopped shallots
• 2 red peppers, cut into thin strips
• 1/2 pound shiitake or white mushrooms, sliced
• 1 tablespoon finely chopped garlic
• 1-1/4 cups chicken broth
• 1 can (12 to 13-3/4 oz.) artichoke hearts, drained and quartered
• 1 teaspoon grated lemon peel
• 3 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 pound rigatoni, cooked according to package directions
• 1 cup freshly shredded Romano or Parmesan cheese

Directions

1. Heat oil in 12-inch skillet over medium heat. Add shallots; cook 1 minute until lightly browned. Add peppers and mushrooms; cook 10 minutes, stirring occasionally, until vegetables are tender. Add garlic; cook 1 minute more.

2. Add broth, artichokes, lemon peel and juice, salt, red pepper, and ground pepper to skillet. Bring to boil; reduce heat and simmer 5 minutes. Stir in parsley

3. Toss hot pasta with sauce and Romano in large bowl. Makes 6 servings.