Tag Archives: recipe

Steel Cut Oatmeal Pumpkin [Lactation] Cookies

Posted on October 28, 2012 | 4 Comments

Last year, my favorite pumpkin recipes were pumpkin French toast and pumpkin hot buttered rum. Mmmm hmmm. This year, I took my love for pumpkin and whipped up a batch of milk production enhancing morsels.

From what I’ve read, if I add brewer’s yeast to pretty much any baked good it can help my milk production. Oatmeal helps too. I looked up a few cookie recipes, and all looked okay, but none excited my taste buds. So instead I wound up getting creative, a whopping 5 days after Genevieve was born, and whipped up a batch of pumpkin infused lactation cookies. If you aren’t trying to boost milk production you can omit the brewer’s yeast and you’ve got a fabulous fall cookie to much on.

Steel Cut Oatmeal Pumpkin [Lactation] Cookies

*adapted from this recipe

Ingredients

1/4 cup steel cut oats

1 cup water

1.5 cups organic raisins

3/4 cup butter

3/4 cup white sugar

3/4 cup brown sugar, packed

1/2 cup canned pumpkin

1 egg

1 tsp. vanilla bean paste, (can sub vanilla extract)

2.5 cups unbleached flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. pumpkin pie spice

2-4 TBS brewer’s yeast (omit if you don’t want lactation cookies)

3 TBS chia seeds

3 TBS ground flax seed

3/4 cup pecans, chopped

Directions

In a small pot, bring oats and water to a boil. Reduce to simmer for 10 minutes. Add raisins and allow mixture to cool.

Preheat oven to 375.

In a large mixing bowl, cream together butter and sugar. Add egg vanilla, and pumpkin, beat until smooth. In a separate bowl, blend together flour, baking soda, salt, cinnamon, pumpkin pie spice, brewer’s yeast, chia seeds, and ground flax seed. Add dry ingredients to wet ingredients, fold in steel cut oat and raisin mixture, and add nuts.

Spoon cookie dough onto greased cookie sheets, or cookie sheets covered with a silpat, and bake 15-18 minutes. Cookies are done when the tops are slightly browned. Remove cookies and cool on a wire rack.

Enjoy!

What is your favorite pumpkin cookie recipe?

I used to have a pumpkin butter cookie recipe with pumpkin cream cheese frosting. I loved those cookies! But I lost the recipe #sadpanda

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Bernadette’s Berry Buckle

Posted on August 2, 2012 | 3 Comments

Way back in the day my parents didn’t have a lot of money, but they did have love and creativity. Everyone they knew had kids graduating from high school, getting married, or other milestones that required a gift. So my mom gathered recipes from friends and family and created a cookbook chock full of comfort foods.

When I moved into a dorm with a fully equipped kitchen my Sophomore year of college my mom gifted me a copy of this same cookbook. I use it all the time, but for some silly reason haven’t posted many of the recipes. I think the only one I have posted is Grandma Crider’s German Sweet Chocolate Cake, (which is amazing and doesn’t have that crappy syrupy coconut frosting).

Today I’m sharing another one of my favorites: my mom’s any berry buckle. It is the perfect way to use up some of those summer berries that are super cheap right now. I like to eat a square or two with a scoop of homemade ice cream :)

Bernadette’s Berry Buckle

Ingredients

Crust:

1/4 Cup butter

1/2 Cup sugar

1 tsp vanilla

1 egg

1 Cup sifted flour

1/4 tsp salt

1 tsp baking soda

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Filling:

2-2.5 cups berries – raspberries, blackberries, blueberries, any berry will do

1/2 Cup sugar

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Topping:

1/3 Cup flour

1/2 tsp cinnamon

1/4 Cup butter

Directions

Pre-heat oven to 375.

In a large bowl cream 1/4 C butter, 1/2 C sugar, and vanilla. Add egg and mix well. Add 1 C flour, 1/4 tsp salt, and 1 tsp baking soda. Mix until combined, and press into a greased 8×8 pan (I use a dab of coconut oil on a paper towl & spread it around).

In a medium size bowl combine berries and sugar. Spread over crust in pan.

In the same large bowl you used earlier combine 1/3 C flour, 1/2 tsp cinnamon, and 1/4 C butter. Sprinkle over the berry filling.

Bake for 40-45 minutes, or until the topping is golden brown.

Try to wait until the buckle cools to enjoy!

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Healthier creamy cucumber ranch dip

Posted on July 12, 2012 | 8 Comments

This morning I took my 1 hour glucose test to determine if I have gestational diabetes. I don’t have any warning signs, so I’m not too worried about it. But let me tell you, the drink is pretty gross. And it gives you a massive headache, like hangover quality headache, but without the enjoyment of a glass or two few of wine.

Before the test I scarfed down a bowl of eggs + dijon mustard and then I drank a neon orange drink that matched my top.

After the test, and one hour wait, I wanted something healthy stat. Luckily I recently whipped up a batch of creamy cucumber ranch dip with Chobani and was able to enjoy it with some carrots, which coincidentally also match my top.

Ingredients

1/2 – 1 package Hidden Valley ranch dip mix

2 cups 2% Greek yogurt

1/3 English cucumber, or 1/2 a regular cucumber, peeled

3 garlic cloves

1 TBS lemon juice

Directions

In a blender or food processor, add cucumber, garlic, and lemon. Pulse until cucumber is pretty mashed up. If you like a thin dip (more of a dressing quality), add 1/2 packet of ranch dip mix and Greek yogurt. Pulse until combined. If you like a thicker dip, pour cucumber/garlic/lemon juice mixture into a bowl and stir in 1/2 packet of ranch dip mix and Greek yogurt. If you like a spicier/more ranchy flavored dip go ahead and add the whole packet.

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