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Oatmeal Chocolate Chip Lactation Cookies

Y’all know I love my chocolate. When I started noticing my pumping supply taking a hit, I thought it was finally time to try my hand at lactation cookies. A friend gifted me a mix to try out and while they were delicious, I couldn’t fathom spending $25 on a cookie mix for 2 dozen cookies! A quick Google search returned this recipe and after ordering some brewer’s yeast on Amazon, I was off. This recipe makes 4.5 dozen cookies and it’s recommended to eat 2 per day to help increase supply… Good luck with that 😜 I have yet to eat less than 3 in 1 sitting and I’ve definitely noticed a slight bump in my milk production. Let me know how they work for you! 

Ingredients: 

  • 1 cup (2 sticks) unsalted butter
  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 4 tbsps water
  • 2 tbsps flax seed meal
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 cups old-fashioned oats
  • 1 cup chocolate chips
  • 2 -4 tbsps brewer’s yeast (I used 4)

Directions:

Preheat oven to 350 degrees Fahrenheit and prepare a couple of cookie sheets with parchment. Gather your ingredients, particularly your star milk-making players:  


In a small bowl, mix together flaxseed meal and water, then set aside for 3-5 minutes. It’ll gradually turn into a thick, almost paste-like mixture. 


In a medium mixing bowl, toss together the flour, brewer’s yeast, baking soda, and salt and set aside.  In the bowl of your stand mixer, beat together butter and sugars until well combined. Beat in eggs completely, then add vanilla and flaxseed meal/water mixture. On low speed, add the dry ingredients to the wet. Fold in the oats and chocolate chips with a spatula. 


Scoop dough in tablespoon-sized drops onto prepared baking sheets and bake for 8-12 minutes (depending on your oven- I think mine’s been running hot!). Allow to cool in sheets for a couple of minutes before transferring to a baking rack. Store in an airtight container.  

Happy World Breastfeeding Week from me and my milk-lovin’ chunk! 😍 

Recipe from Food.com

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Homemade Tortillas

Homemade tortillas. Sounds like a lot of work, right? A gazillion ingredients, time, and -if you’re afraid of working with dough like me- messy. 

Wrong. So wrong.

I didn’t take any photos during because I was unsure of how they would turn out (again, dough and I tend not to get along!). It probably took me 30 minutes start to finish to make a small batch of 6 flour tortillas, including rest time. Was it messy? Absolutely, but clean cooking/baking has never been my strong suit. I thought they were a little bland on their own; Mark thought they were perfect… It didn’t matter since I served them drowned in enchilada sauce and cheese anyway! If you like your tortillas perfectly round and uniform, this isn’t the project for you. I just love knowing these are fresh and not full of preservatives. They’ll keep in the fridge for a week after cooking. Give them a try next time you’re craving Mexican! 

Ingredients:

  • 2 cups flour (I used all-purpose, but you could easily healthy these up by using whole grain), plus more for rolling out
  • 1/2 tsp salt
  • 3/4 cup water
  • 3 tablespoons olive oil 

Directions:

In a large bowl, combine the flour and salt. Add the water and oil, stirring just until combined. Roll dough onto a well floured surface and knead 10-12 times, or just enough to form a smooth dough ball. Cover and let rest for 10 minutes. Pinch into 6 even portions (the recipe I used said 8, but I felt like they would have been too small). On a lightly floured service, roll each dough ball out into a 7-8 inch diameter round. Again, these won’t be perfectly round unless you trim them- up to you. I kind of enjoyed the imperfectness of them! Now spray a medium-large skillet (whatever you have that’ll fit the size of tortillas you’ve made) lightly with cooking spray and heat over medium-high heat. Place a tortilla in the skillet, cooking just until bubbles start to form, then flip and repeat on the other side. Repeat until all tortillas are cooked. 

Voila! You’ve got chewy, homemade receptacles for tacos, burritos, enchiladas… Whatever your heart desires! Perfect with an icy cold margarita. Just sayin.
Recipe from Taste of Home.

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Big A$$ Bakery Style Muffins

I don’t know what it is, but my breakfast kryptonite appears to be chocolate chip muffins. Put one in front of me and I. Will. DEVOUR IT. My son seems to have inherited my affinity for them. “Jack, buddy, what do you want for breakfast?” “Uuuuuum, chawcwat chip muffins? *devilish grin on adorable stinker toddler face*” Okaaaay, okay. 😉 He gets to help mix these up too, so it’s a fun kitchen exercise for us both.  

 That being said, you could totally mix other things into this muffin base. But really, chocolate chip is the way to go here!

Ingredients:

  • 3 cups flour
  • 4 tsps baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 eggs, room temperature preferred
  • 1 cup sugar
  • 1 cup milk
  • 1/2 cup canola oil (or vegetable oil/melted coconut oil)
  • 1 tsp vanilla extract
  • 1 and 1/2 cups  semi-sweet chocolate chips (or chocolate chunks; or dark chocolate; or milk chocolate- you get the picture.)

Directions: 

Preheat oven to 425 degrees Fahrenheit and prepare a jumbo muffin tin, either with liners or coating lightly with cooking spray. In a large bowl, whisk together your flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In a medium bowl/large measuring cup, whisk together your eggs and sugar until combined. Mix in milk, oil, and vanilla.  

 

Fold the wet ingredients into the dry, mixing just until combined. The batter is going to be suuuuuper thick and slightly lumpy- this is good!  

 
Now fold in your chocolate chips, giving the batter just a few good turns.  

 
Divide the batter into your muffin tin, filling almost to the top. I get exactly 6 big ass muffins out of this recipe!  

 
Then pop ’em in the oven at 425 for 5 minutes, then drop the temperature to 375. Bake for an additional 20-25 minutes depending on your oven… Just give it the toothpick taste and watch for lightly golden tops, like this!  

 
Allow to cool in the tin for about 10 minutes before enjoying. One of these with a big glass of cold milk (or coffee if you’re like me!) is a wonderful treat for breakfast and destined to be repeated many times, at least in our house. 😀 Enjoy! 

Recipe slightly adapted from Sally’s Baking Addiction

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Chicago-Style Italian Beef

Anyone who grew up in or near the vicinity of Chicago knows the greatness that is Portillo’s. The hot dogs, the chocolate cake (!), and of course… The beef. While we sadly don’t own a meat slicer and therefore can’t truly replicate a Portillo’s beef, this comes pretty darn close. This past Friday was allegedly “Region Day” (pretty sure that’s a Region created event, but according to Facebook Indianapolis folks were getting in on the celebration as well), so what better excuse that to whip up a region favorite. Plus it’s a crockpot recipe, so you get to smell the deliciousness simmering all day long. Just don’t be like us- make sure you have some giardinara or even pepperoncinis on hand when you make these to really make them stand out, along with some good French bread or Italian rolls and cheese. Make these ASAP and make your mouth happy! 

Ingredients:

  • 5 lbs top round roast
  • 3 cups beef broth
  • 1 packet Italian dressing mix
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp parsley flakes 
  • 1 tsp dried oregano 
  • 1 tsp dried basil 
  • 1 tsp onion salt 
  • 1 bay leaf
  • Provolone or mozzarella cheese slices
  • Giardinara/pepperoncinis/sport peppers
  • Loaf of French bread or Italian rolls

Directions:

Line crockpot with liner if using. Add roast to crockpot.  Pour the broth into a small saucepan over medium-high heat. Stir in all of the spices.  

 

The smell of this concoction should be enough to make the drooling start.

Bring mixture to a boil, then remove from heat. Pour over your awaiting roast.  

 
Yaaaaaaas. Set to cook on low for 8-10 hours or high for 4-5 hours. Remove bay leaf and shred meat. Broil cheese onto bread if desired. Add meat to bread and garnish with peppers (if you’re not a bonehead and remembered them. Still kicking myself here!).  Finish with a Miller Lite for a true Region experience. 😜

  

Recipe barely adapted from Food.com.

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Pretzel Crusted Chicken Bites

How has this recipe been lingering on my Pinterest board, untouched, for at least a year? The ingredient list is pretty short and basically all things we usually have on hand. My kid loves chicken nuggets and pretzels, so why wouldn’t he love these? (Spoiler alert: he did!) And as I discovered once I put them in the oven and finished reading the recipe post- you can make these and freeze them for 2-3 months! Y’all know I love me a good freezer recipe. These were a hit with everyone in our house – the ones who eat solid food, anyway. 😜 Don’t be like me and wait; make these ASAP! With some honey mustard or cheese dip, yuuummmm…

Ingredients:

  • 1-1.5 lbs chicken breasts or chicken tenderloins
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper 
  • 2 eggs
  • 2 cups pretzels, crushed 
  • Cooking spray

Directions:

Preheat oven to 400 degrees Fahrenheit and prepare a baking sheet with foil or cooking spray. Get yourself three shallow bowls lined up. In the first, mix combine your flour, salt, and pepper. The 2nd, beat together the 2 eggs. Finally, put your crushed pretzels in the third. Line them up assembly line style to make your life easier!

  

Next, dice your chicken into 1-1.5 inch cubes (pound them down til they’re about 1 inch thick if using chicken breasts). Full disclosure- I don’t think I’d ever used my meat tenderizer for its intended purpose until today. For shame!

    

Next comes the fun part! Dip your chicken chunks into the flour mixture, shaking off the excess. Coat with the egg, then dunk in the crushed pretzels. 
 

Once you’ve got all your chicken coated, give the pieces a shot of cooking spray to help seal all that delicious coating in place. Bake for 8 minutes, give the pieces a turn, then bake for another 6-8 minutes. Let cool then serve! We had ours with mashed potatoes and roasted brocolli, which made for a filling and satisfying meal. Hope your family enjoys this one as much as ours did! 

    

Recipe from Sally’s Baking Addiction.
 

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Salted Caramel Mocha Fudge

Christmas baking is in full swing around here and I don’t know about you, but I can’t let the season pass without making some fudge! In the past I’ve made plain chocolate and peanut butter fudges for our annual family goodie gifts, but I wanted something a little fancier this year. Enter this little beauty of a recipe. I’m a big fan of the salty/sweet combination lately and I looooove the Starbucks drink of similar flavors. This fudge was no disappointment! Super rich chocolate, a sweet drizzle of caramel and a little sprinkle of sea salt. Are you drooling yet? Bonus- this recipe makes a HUGE batch, so you’ll have plenty to share… If you really want to share. 😉

Ingredients:

Makes (1) 15 in x 10 in x 1 in pan, or ~ 5 pounds

  • 4 cups granulated sugar 
  • 1 cup milk
  • 1 cup (2 sticks) unsalted butter 
  • 1 teaspoon vanilla
  • 1 tablespoon espresso powder
  • 1 bag milk chocolate chips
  • 1 bag semisweet chocolate chips
  • 2 oz unsweetened baking chocolate 
  • 25 (almost 1 bag) marshmallows 
  • 1 bag (2 cups) soft caramels
  • 2 tablespoons heavy cream
  • Sea salt, for sprinkling

Directions:

First, line your pan with wax paper- enough that some hangs over the sides. In a medium sauce pan, combine the sugar, milk, butter, vanilla, and espresso powder over medium-high heat.

 Stir continuously and bring to a boil. Once boiling, lower heat slightly and keep at a rolling boil for about 2 minutes (keep stirring!).  

 
In the bowl of your stand mixer, combine all of the chocolate and the marshmallows. 

  Pour the boiling hot mixture over the top… 

 Then beat with the whisk attachment for 2-3 minutes. You’ll have to stop and scrape the bowl a couple of times- it’s pretty sticky!  

 While your fudge is mixing, combine the caramels and heavy cream in a microwave-safe bowl. Microwave in 30 second increments, stirring between, until completed melted and smooth.  

 Now, the fun stuff. 😜 Pour that big ol’ bowl of chocolate into the pan, spreading evenly. Then take the caramel and drizzle over the top…  

 And swirl into the chocolate with the top of a knife.  

 Then sprinkle with sea salt. Oooooh, mama.  

 Resist the urge to eat spoonfuls of this piping hot tray of deliciousness and refrigerate for at least 4 hours or overnight, then slice into squares. I got between 60-70ish per pan and could have gotten more… The squares honestly don’t need to be huge; this fudge is RICH. Store in an airtight container for up to 2 weeks.  

  

 

 Recipe from Shugary Sweets.

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Crockpot Sausage, Green Beans & Red Potatoes

It’s December. I’m 8+ months pregnant. Needless to say, dinner has not been especially fancy fare these days! This is one of those recipes that’s just super easy… Dump everything in your crockpot and boom- 8 hours later, you have dinner with minimal effort. Plus it’s warm and yummy… Perfect for a cold day playing outside!
Ingredients:

  • 1 lb smoked sausage, kielbasa, Polish sausage (whatever you have or can find is fine!), cut into 1/4 inch rounds
  • 2 cans of green beans, drained
  • Small bag of red potatoes, cleaned and quartered
  • 1 tablespoon seasoned salt
  • 1-1.5 cups chicken broth

Directions:

Seriously, this is so easy I should be embarrassed. Toss your chopped sausage and potatoes into the pot, then add green beans. Sprinkle the seasoned salt on top.  

 

Pour in the chicken broth…  

 
Give it a stir, put the lid on, and set on low for 8-10 hours. Devour with some crusty bread!  Makes about 4 servings. 

 Recipe from Moms with Crockpots