Caprese Pasta

Ingredients:

• 1 pound whole wheat pasta tubes
• 1 cup marinara sauce
• 1/3 cup cream
• 1/3 cup grated parmesan cheese + more for garnish
• 8 ounces fresh mozzarella
• 1 pint of grape tomatoes, chopped into halves or quarters
• 4 or 5 fresh basil leaves

Preparations:

1. Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.
2. While pasta is cooking, heat tomato sauce to simmering in a large saucepan. Stir in heavy cream and grated parmesan. 
3. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. 
4. Cut half of the mozzarella into cubes. Fold mozzarella cubes and chopped tomatoes into the pasta. 
5. Then chop 3-4 fresh basil leaves and add them in too. 
6. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Slice remaining mozzarella into rounds and place on top of the pasta.
7. Bake for 25 minutes, or until cheese is golden and bubbly. 

Chocolate Peanut Butter Cupcakes

Ingredients:

• 1 package chocolate cake mix
• 1 1/4 cup water
• 1/2 cup + 1/3 cup peanut butter
• 1/3 cup vegetable oil
• 3 eggs
• 24 miniature Reese's cup
• 6 oz semisweet chocolate, chopped
• 2/3 cup whipping cream
• 1 bag tiny Reese's (in the candy isle)

Preparations:

1. In a large bowl, combine the cake mix, water, 1/2 cup peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium until smooth.
2. Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 Tbsp of batter.
3. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Place chocolate in a small bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Stir in remaining peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
5. Spread over cupcakes. Top with roughly 3 tiny Reese's on each. Let stand until set.