We recently moved into a house that was still under renovation. Most of our belongings were in storage for months while we waited for our home to be move in ready. While unpacking our kitchen, I noticed that a lot of our food was getting close to their expiration. I had open containers of flour & oats that I wanted to use up, so this morning I made a couple of dozen oatmeal mini muffins. They were a big hit by the way. I still had a little bit more flour & oats left, so we tried our hand at oatmeal play dough.
2 cup of oats
2 cup of flour
1 cup of water
1-2 tbsp honey
Food coloring optional
Add the water to the oats and add the honey. Stir well. Mix in the flour & then knead with your hands. It may seem like a lot of flour, but keep kneading well and it will absorb. (Add extra water a tbsp at a time if needed until you reach your desired consistency)
I loved the texture of this play dough. It was very firm & moldable. My daughter of course wanted to dive right in.
I was so excited about how well it molded. I asked Mai what we should make. She said that she wanted to make a pyramid. We sliced the play dough into rectangular pieces and constructed our own pyramid.
As if the play dough wasn’t messy enough, mommy added another element of mess & made icing to bind the pieces together.
This was a great activity for both of us. While Mai constructed her towers & googly eye cookies, mommy made a little something of her own too.
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I think I have mentioned before that my work has a monthly pizza party to celebrate all of the birthdays in that month within our company. On pizza day, they bring in a variety of different topping pizzas and a ton of desserts. Oh the desserts, oh so many delicious desserts. Ever since the last pizza party I have become obsessed with cheesecake. Not that I didn’t love it before, but now I find myself craving it all the time. Last week it was french toast with cheesecake filling and this week, it is cheesecake bars. This does not really fit into my diet, but oh well. These are super simple to make and so good.
Oatmeal Chocolate Chip Cheesecake Bars
A package of Betty Crocker oatmeal chocolate chip cookies
1 egg (per directions)
1 stick of margarine (softened) (per directions)
1 8oz package of cream cheese (softened)
1/4 cup of sugar
1/2 cup of vanilla greek yogurt
1/4 cup of chocolate chips
Preheat oven to 375. Prepare cookie mix per package directions. Press 1/2 the cookie mixture into a square 8″ baking pan. In a mixing bowl, blend cream cheese, sugar & yogurt on low speed until blended and smooth. Do not overbeat. Add the egg & quickly beat in. Add the chocolate chips & stir. Pour the cheese mixture over the cookie crust. Take the remaining cookie dough & press and flatten between hands and place over the cheese mixture. Do this in pieces and spread out evenly. Bake for 40-45 minutes or until cookie is golden & is firm in the middle. Cook times will vary. Let cool before cutting and serving. They will set as they cool.
My experimentations with wheat flour continue. Trying to cut refined flours out of my diet has sometimes been a challenge. It has been 7 months since my attack of Pancreatitis & with switching to whole grains, eliminating red meats & fried foods, I have lost 25 pounds. I do still get a craving for my sweets sometimes, so if I can drop in a little chocolate from time to time, it keeps me happy.
3/4 cup wheat baking flour
3/4 cup oats
1 tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 egg whites
2 tbsp canola or vegetable oil
2 tbsp melted butter
1 cup skim milk
1/2 cup dark chocolate chips
Beat egg and add oil, milk and butter. Add dry ingredients and mix well. Add chocolate chips. Turn griddle to medium heat and spray with cooking spray. Mixture is thinner than usual batter. Scoop about 1/4 cup of batter and pour into hot griddle. Cook until tops are bubbling and firm enough to flip. Cook other side and continue with batter until you have used it all.
Blini (Russian Buckwheat Pancakes)
Greek yogurt protein pancakes