Funfetti Cheesecake Cookies

Caitie recently sent this recipe. While I haven't made them yet, I don't want to forget about them. Putting them here so we can all enjoy!

Author: Skinny Not Skinny

Recipe type: Dessert

Cook time:  9 mins

Total time:  9 mins

 

Ingredients

• 1 (15 ounce) box Funfetti Cake mix
• 1 small (3.4 ounce) Instant JELLO Cheesecake Pudding mix
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla
• ¼ cup sprinkles
• ¾ cup white chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix the cake mix, pudding mix, oil, eggs and vanilla until completely combined and dough forms.
3. Stir in the ¼ cup sprinkles and ½ cup chocolate chips. (I added more sprinkles than the original recipe because I LOVE sprinkles and it makes them more fun!)
4. With a cookie scoop or just a spoon, scoop cookie dough balls onto baking sheets. Use the remaining ¼ cup white chocolate chips to press into the tops of each cookie to make them look even tastier.
5. Bake for 8-10 minutes, or until slightly golden brown. The centers will still be very soft. Cool for at least 10 minutes before serving.

http://skinnynotskinny.com/2013/08/14/funfetti-cheesecake-cookies/

Coconut Curry Tofu and Stuffed Peppers

Forgive me for posting another coconut milk/curry recipe, but I'm suddenly obsessed. I made this one up and it's delicious. Thankyouverymuch.

1 Tbs soy sauce
1 Tbs Sriracha sauce or chili paste
14 oz culinary coconut milk

1 tsp curry powder (or more if you really like it)
1 block extra firm tofu, cut into 8 squares, or boneless, skinless chicken breast, cut into pieces
Handful of fresh baby spinach
1 Broccoli crown, stem removed cut into bite-size pieces
Ginger and cilantro for serving

Heat first four ingredients in a dutch oven or medium saucepan until lightly bubbling. Add tofu/chicken and coat. Add spinach and let it sit on top. Put top on dutch oven and let simmer on very low for 20 minutes, stirring and flipping tofu/chicken half-way through, and stirring in spinach. Add broccoli and simmer with top on for another 10-15 minutes.

Top with fresh ginger and cilantro when serving.

Serve with: Stuffed yellow peppers
2 large yellow peppers, tops cut off and seeds removed
15 oz chickpeas
3/4 C farro
1 Tbs olive oil
1/4 C cilantro, diced
1.5 Tbs fresh ginger, diced
Salt to taste

Preheat oven to 350.

Add farro to water and bring it to a boil. Reduce heat to simmer, cover and cook for 15-20 minutes. Drain. Put farro back in pan. Drain and rinse chickpeas, add to pan. Add oil oil, cilantro, ginger and salt. Mix together ingredients well.

Fill peppers with your farro mix. Place top-up in baking dish. Fill about 1" of your baking dish with water to help the peppers retain moisture during baking. Bake for 30 minutes. Turn heat off and let sit for 10 minutes. Chickpeas and farro at the top of the pepper will be nice and crispy.

*Double check that your farro doesn't need to soak in water for 6 hours. I found a great brand at Whole Foods, Montebello, that doesn't require soaking.