Steel Cut Oatmeal Pumpkin [Lactation] Cookies

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

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

~~~~~~~~~~

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!

Christmas crack

Friday evening I got a head start on my Christmas treat baking. I spent four hours whipping up delicious treats found on Pinterest…thank goodness for gel mats and crocs!

On the menu:

Peanut Butter Pretzel Bites

Warning, these are highly addictive

Thick, Soft Sugar Cookies

Are you seeing how thick and chewy these are?

So freakin’ good!

Terribly Terrific Toffee

Next time I think I’ll double the amount of toffee,  but these are pretty delicious as is.

and Oreo Truffles

Oreo Truffles weren’t found via Pinterest, but  are now pinned under both tried and true and Holiday crafts and food. But they are a recipe gifted to me from my friend, Corrinne.

Make sure you have a crowd to gift these goodies to, they are devilishly delicious. Might I suggest an Ugly Sweater Soirree?

I’m turning this awesomely hideous teacher jumper into a flannel infinity scarf via this tutorial. I’d love a sewing machine for Christmas. *hint, hint hubs*

Oreo Truffles

Ingredients
1 package regular Oreo’s (do not buy double stuffed – they don’t work well)
1 8 oz package regular cream cheese, room temp, cut into chunks (do not use low-fat)
1 package vanilla almond bark
colored sugar sprinkles for topping

Directions
Put entire package of Oreo’s in food processor and mix well. Add cream cheese. Blend until mixed completely. It should be black & spongey looking.


Roll dough into balls about 1 inch in diameter. Place on jelly roll pan lined with wax paper. Place in freezer for 20-30 minutes.

Remove balls and heat almond bark according to package directions. Make sure not to overheat, which will cause the almond bark to carmelize.
Roll balls in the melted almond bark and place on waxed paper. Sprinkle immediately with colored sprinkles (otherwise they will not stick). Let sit 1 hour.

Store in fridge.

Try not to eat them all by yourself. This is a highly important, yet very difficult to follow, instruction.

What is your favorite Christmas cookie/treat recipe?

Pumpkin Scruffins

I love scones. Especially freshly baked ones. This weekend I whipped up a batch of cranberry yogurt scones for my co-worker, who just got back from maternity leave.

I was craving some for myself, but since I had already made these last week, I started searching for a suitable replacement. I eyed my Costco-size can of Libby’s pumpkin, and determined it needed to be incorporated. Unfortunately, none of the pumpkin scone recipes were striking my fancy. Fortunately, I really enjoy playing with recipes and making them my own.

What resulted from my adaptions wasn’t quite a scone, and wasn’t quite a muffin. Therefore I dub these: Pumpkin Scruffins. They are scrump-diddily-umptious! Even my pumpkin-hatin’ hubs loved them. And I may, or may not, have eaten two of these on Easter.

Pumpkin Scruffins

Adapted from this recipe
Serves: 8
Nutritionals: Cal: 231, Carb: 34g, Fat: 9g, Pro: 4g, Fiber: 2g, Sugar: 14g

Ingredients

3/4 cup whole wheat flour

3/4 cup unbleached all-purpose flour

1/4 cup white granulated cane sugar

6 TBS cold butter

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp pumpkin pie spice

1 tsp vanilla bean paste (can sub 1 tsp vanilla or the insides of one vanilla bean)

6 oz Stoneyfield Organics 0% French Vanilla yogurt

1/3 cup raisins

1/2 cup canned pumpkin

Directions

Preheat oven to 425.

Sift together: whole wheat flour, white flour, baking soda, baking powder, salt & pumpkin pie spice.

Add cold butter and mix until incorporated, (do not be afraid to use your hands).

Add vanilla bean paste, yogurt, raisins and canned pumpkin.

Form into a ball and flatten on a greased cookie sheet, roughly 1/2 inch thick.

Bake for 20-25 minutes.

Cut with a knife (or a pizza cutter – this worked great!) and transfer to cooling rack.

Who says pumpkin is just for fall? Pumpkin is my favorite flavor year round! Enjoy 🙂