If you are a new mother (as I was) and are having a difficult time increasing your milk supply like I did, I would strongly recommend this lactation cookie recipe. Not only are they absolutely delicious, but they definitely help boosting milk supply. Based on what I researched, oatmeal (they have to be real not instant! learned the hard way..), flax seed, and brewer’s yeast are the three key ingredients in producing an abundant milk supply. One article that I read even proved this by mentioning one of their family member’s award winning “milkiest cow”. The reason for their win every year was because the owner put oats in their food, which helped them produce more milk. I also read several other articles describing the same ingredients with the same effects, so I have no reason to doubt this recipe. These cookies were so good, my mom and boyfriend even ate them and would not stop! Seriously, they’re not that hard to make and don’t take that much time. I think it’s well worth making a couple of batches of these cookies if you’re going to make them, especially if there are other members in your house. Now, don’t think that just eating these cookies is going to make you start producing milk. You still have to nurse your baby regularly, pump, eat right, all of the things that are essential for breastfeeding moms to keep up their milk supply are still necessary. This is just to help “boost” it if you are having a hard time like I was. It worked wonders for me at the very beginning, but now it doesn’t make much of a difference. I imagine that it probably works different with different women, but it doesn’t hurt to try! Regardless of whether it boosts your supply or not, at least you have a delicious treat to snack on!. (:
1 1/2 c. whole wheat flour
1 3/4 c. oats
1 tsp baking soda
1 tsp salt
3/4 c. almond butter or peanut butter
1/2 c. butter, softened
1 c. flax
3 T brewer’s yeast
1/3 c. water
1 tsp cinnamon
1/2 c. sugar
1/2 c. brown sugar
2 tsp vanilla
2 large eggs
2 c. (12oz) chocolate chips
1 c. chopped nuts of your choice
Preheat oven to 350 degrees Fahrenheit
Combine flour, baking soda, cinnamon and salt in a bowl.
In a large bowl, beat almond butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flax and water until creamy.
Mix in eggs.
Gradually beat in flour mixture.
Mix in nuts and chocolate chips.
Add oats slowly, mixing along the way.
Place balls of dough onto greased baking sheets or baking stones.
Per a request from a favorite facebook friend, I would like to share this homemade churro recipe. I actually copied it from a fellow blogger, but unfortunately I can’t find the link to her blog. But here’s my version based on what i can remember since i made these weeks ago.
Loaf of white bread
8 oz. Cream cheese
1 cup confectioner sugar
1 cup melted butter
1/2 cup sugar
1 tsp. cinnamon
Whip a thick icing using the cream cheese and confectioner sugar.
Using the rolling pin, flatten all the pieces of bread excluding the ends.
Spread the desired amount of cream cheese on the entire pieces of bread.
Roll the bread up like a burrito.
Mix the sugar and cinnamon in a bowl evenly.
Dip the rolled churros in the butter and then roll them in the sugar.
Bake on nonstick baking sheet at 350°F for 10-15 minutes or until golden brown.
Happy Mother’s Day to all the wonderful mom’s out there! But especially to my mom because I wouldn’t be who I am today without her ♥ This is my very first Mother’s Day and I must say it was nothing short of amazing. I woke up to a bunch of mothers day wishes from several of my facebook friends. Jacob completely surprised my mom and I by coming to our house in Lake City all the way from Jacksonville with flowers and cards for each of us. I was so happy to see him and to get the biggest bouquet of flowers EVER in my life! He gave my mom beautiful peach tulips that open during the day and close at night. We got dressed up a little bit and took some picture. My mom made a delicious shrimp sauce over white rice for our special dinner and I made cream cheese pull apart monkey bread or dessert. Also, we finally opened Jacobs beer cake and had a couple drinks. It was the first alcoholic beverage I’ve had in over a year which I’m proud to say, so a couple is all I needed. I couldn’t have imagined a more perfect way to spend my first mother’s day. Especially because I didn’t expect anything on this holiday.
Excuse the “ghetto” baking dish. I had to improvise. (:
This recipe was nothing short of perfectly delicious. It is the perfect breakfast to savor that sweet tooth craving you desire. It was so soft and moist it reminded me of pound cake, but better! It’s also really easy to make, although it takes a little bit of time to bake and cool before you can actually eat it. My suggestion to you is that you do NOT grease the pan with any of those baking sprays! They are not only very VERY bad for you, but they stink, they make your food taste bad, and they burn the outside of everything you make with it! I’ve used it 3 times times and it never fails, so never again. I used butter and it still burned but just a little bit, where you could barely taste it. Next time I will use butter AND flour to perfect my baking skills and my food. (:
2 cups flour
1 tsp Baking Soda
1/4 tsp salt (I left this out and used salted butter instead)
2/3 cup sugar
1/2 tsp vanilla extract
1/4 cup of melted butter (I would not microwave it! Just boil a pot of water, stick the butter in a glass measuring cup and set it in the hot water until butter is melted. It will take no more than 5 minutes and its healthier because microwaves radiate your food!)
3 mashed bananas
1/2 cup of chocolate chips (I used 3/4 of a cup, because well..extra chocolate!)
Preheat oven to 350° F.
Take a bowl and whisk together 2 cups flour, 1 tsp baking soda (and 1/4 salt if you used this instead of salted butter).
In another bowl whisk together 2 eggs, 2/3 cup sugar, 1/2 tsp vanilla extract, 1/4 cup melted butter and the 3 mashed bananas. *You don’t have to use a whisk, actually using a whisk would be more difficult to clean and the clumps will get stuck in between the metal pieces. A fork will do just fine. Gradually add the flour mixture. Fold in 1/2 cup chocolate chips.
Grease 9.5 x 5.5 in. loaf pan with butter and flour (not too much, just enough to cover the bottom and sides) and pour in your mixture. Bake 50-60 until a toothpick inserted comes out clean. Bread will be golden brown.
Remove from oven, cool in pan for about 30 minutes. Remove from pan, place on cooling rack and cool completely before slicing. *I leave my bread in the pan to save dish washing and let it cool completely over night so it’s ready to eat in the morning. I usually cook bread the night before just for this reason.
While skimming through my WordPress reader, I came across this delicious looking cake that I bookmarked in my dessert recipes folder because it looked amazing. The recipe tells you how to make it from scratch using ingredients that I already had in my kitchen. So I pinned it, printed out the recipe, and decided that I was going to make dessert tonight. It is definitely not something I can handle eating every day because it uses so much sugar, but for those sugar rush cravings I have, this is the perfect fix. And just so you know, the batter was so delicious I swear I could’ve ate it by itself! This is by far better than anything you could ever buy prepackaged.
This is my mom’s famous Brazilian Brigadeiro’s Recipe. It has been a traditional dessert custom from my mom’s side of the family in Rio de Janeiro, Brazil. They are TOO DIE FOR. It only takes 4 simple ingredients and about an hour and a half to make. They are fattening but worth every calorie, I promise. (;
2 cans sweetened condensed milk
1 stick butter (1/2 stick per can)
4 tbsp cocoa powder (or chocolate syrup)
Lots of sprinkles!
Candy/small cupcake wrappers
NOTE: This makes approximately 100 candies depending on the size you make them.
In a medium saucepan, combine butter, condensed milk and cocoa poweder or syrup. Cook over medium heat for about 20-25 minutes, turning the heat down to medium-low heat after about ten minutes or whenever the sauce starts to bubble vigorously.
Stir consistently, the entire time, no breaks! To make sure you evenly cook the sauce mixture until it becomes a very thick paste. I suggest using a ceramic pot because then the mixture wont stick. But if you don’t have a ceramic pot, a regular one works just fine.
After the sauce becomes a thick paste, remove from heat and let cool down for about 30-45 minutes. DO NOT cool in refrigerator. Let it cool down naturally.
Now this step will take two people, one to make the balls and one to add the sprinkles. But this is totally capable of being a one man job. Just follow directions carefully! Separate all the candy wrappers and have them ready to insert the candies once they are sprinkled. You can set them on a large platter or plate, whatever you have that works.
In a very large shallow bowl, pour all the sprinkles in it. Cover your hands with softened butter so you will be able to roll the mixture into balls. You can use and kind of greaser but butter works the best because its what you used to cook the candies with, so it wont change the flavor.
After you butter your hands, use a small spoon to get a good amount of the dulce de leche mixture (that will fit in the candy wrapper) and roll it into a ball, then place it in the bowl of sprinkles. If you are doing this by yourself, do not start messing with the sprinkles until you have placed all of the candies in there, otherwise you will just make a big huge mess!
Once you’ve finished rolling all the candies, cover them entirely with the sprinkles and place them in their designated wrapper. Then you’re done! I suggest putting them in the refrigerator for about 20-30 minutes to make them a little hard because they taste better in my opinion. Or if you just can’t wait then go ahead and eat them because they taste good regardless! (: