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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Pumpkin Hot Butter

Growing up a favorite treat was hot toast with butter, cinnamon and sugar. We had a shaker filled with a 50/50 mix of cinnamon and sugar. It was the perfect after dinner snack: sweet, spicy and worthy of savoring every last bite.

My tastes have grown with age, but I still enjoy the cinnamon/sugar/butter combination. Only now, this combination is swirled into a glass and is named hot buttered rum. I don’t generally care for hard alcohol, but there is something about a glass of hot buttered rum that fills me with holiday cheer.

It isn’t quite time to start throwing ornaments on a tree, contrary to what Costco may have you believe, but soon the table will be set for Thanksgiving dinner, and you need a pumpkin infused hot buttered rum to cuddle up with after dinner. This pumpkin hot butter can be added to hot water and rum for adults, or mixed with plain hot water for the kidlets. It is also amazing slathered on toast.

Pumpkin Hot Butter

Inspired by Downriver Grill

Ingredients

1 pint good quality vanilla ice cream, softened (I used Haagen Dazs 5)

1 cup dark brown sugar

1 cup powdered sugar

1 cup unsalted butter (2 sticks)

2 tsp pumpkin pie spice

2 tsp cinnamon

3/4 cup canned pumpkin

Directions

Leave ice cream on counter to soften, approximately 30 minutes. Once softened add all ingredients in a large bowl and mix with an electric mixture. Pour in a freezer safe container to harden. I spooned mine, 2 tablespoons at a time, into ice cube trays. Do not do this, they never fully harden so they don’t come out easily.

To serve

Mix 2-4 tablespoons pumpkin hot butter with 1 oz spiced rum and 6 oz boiling water.

Enjoy!

What is your favorite holiday themed drink?

How Pinteresting: Baguette French Toast

As previously mentioned, Trader Joe’s opened last week, and on my inaugural trip I purchased a sourdough baguette. Saturday evening we paired the baguette with some amazing blueberry vanilla chevre [goat] cheese (also picked up at Trader Joe’s), and it was a match made in heaven. Unfortunately, I left the baguette out on the counter, and found a stale half loaf Sunday morning.

To Pinterest I ran, err shuffled in a half-awake state, in search for baguette French toast. I found quite a few recipes, but they all required full French bread loaves. Back to Google, my old standby, I found this recipe for French toast using half a baguette. Perfect! I immediately pinned it, looked at a few more recipes for good measure, and got to work in my kitchen.

After discovering the hubs wasn’t interested in French toast (what?!), I decided to doctor the recipe and turn it into PUMPKIN French toast!

Pumpkin French Toast with Pumpkin Syrup

Adapted from this recipe, pinned here

Serves 1

Ingredients

1/4 baguette, sliced at an angle (I used sourdough)

1 egg

1 TBS milk, soy milk, or almond milk (I used soy)

1 TBS canned pumpkin

1 TBS brown sugar

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp vanilla bean paste

1 TBS butter

Topping Ingredients

2 TBS chopped pecans

2 TBS canned pumpkin

2 TBS maple syrup

French Toast Directions

Heat large cast iron pan over medium high heat. Once hot, add butter to coat the pan.

Meanwhile, mix together egg, milk, pumpkin, brown sugar, pumpkin pie spice, cinnamon, and vanilla bean paste. Once pan is hot, dip bread in egg mixture and coat evenly.

Place coated baguette slices in pan, checking after a couple of minutes. Once brown, flip and cook until brown on the other side.

Topping Directions

Heat small pan over medium heat. Add pecans and toast. This will take about 2 minutes. Remove from heat once they are fragrant.

In a small bowl, combine 2 TBS canned pumpkin and 2 TBS maple syrup. Mix well.

Top Pumpkin French Toast with the toasted pecans, and use the pumpkin syrup for dipping.

Enjoy! If you do my dishes I’ll double this recipe. But you’ll have to be quick.

Have you recreated something you’ve pinned lately? Join the fun over at All Things Lovely, and check out what other bloggers have recreated!

Have you ever made French toast with a baguette or French bread?

It’s picture day [WIAW]

but I haven’t got a stitch to wear.

I better figure it out quick, I’m already running late for work. Remember picture day in elementary school? I teased my perm, put on a brand new top and stirrup leggings, and slathered cherry lip smackers on my lips. Now I tease my hair, per this pinteresting tutorial, raid my closet for a cute outfit, and apply whatever lip gloss or chap stick I find hiding in my purse.

Things haven’t changed much.

Something else that hasn’t changed? I’m joining Jenn for another What I ate Wednesday Linky Party.

Breakfast

Pumpkin pie steel cut oats…look familiar? They should, I’ve been eating them every day for the past 3 weeks. I combine my steel cut oats with 2-3 TBS canned pumpkin, 2 TBS raisins, 2 TBS pecans, 1/2 TBS chia seeds, and tons of cinnamon.

Lunch*

Pacific Organics Roasted Red Pepper Tomato Soup with garbanzo beans and basil, served in my Disneyland cup.

Contrary to popular belief, I do not think Disneyland is the happiest place on Earth. But I do think the cup is cute.

Red leaf lettuce with homemade shallot honey dressing, dried cherries, avocado and toasted pecans. The only thing that would have made this salad better would be chunks of goat cheese.

My pinteresting pumpkin says hello.

*Pictures taken on Sunday, because it was such a delicious lunch I decided I had to have it again.

Snack

chocolate chip larabar

Dinner

Slow Cooker Black Beans with Green Onion Lime Rice

And my evening snack consisted of way too many of these…

Be honest, how much Halloween candy have you consumed?

How Pinteresting: Pumpkin Recreation x2

As per usual, my weekend flew by and Monday smacked me in the face this morning with unrelenting fury. I cursed myself for Sunday afternoon’s chai tea and got on with my day. Luckily I had a delicious meal lined up, and many others to warm me up as the temps drop (to 28 degrees!) this week.

Meal Plan Monday

Meatless Monday

“Cheesy” quinoa with garbanzo beans (similar to this recipe) with zucchini, cumin, salsa and avocado.

Tuesday

Slow cooker black beans and cilantro lime rice (recipe coming soon)

Wednesday

Lazy girl’s chili (recipe coming soon)

Thursday

Ground Turkey tacos

Friday

Homemade pizza

Saturday & Sunday

Pinteresting finds: Enchilada Pasta and Light Lasagna Soup

Other pinteresting finds this week include this pumpkin seed recipe,

(source)
*Edited to add, I think the recipe only needs 1 TBS butter, as my seeds were still soggy after the additional 10 minutes, but also burnt. Odd?

and this owl pumpkin.

I’ve got my pumpkin seeds in the oven*, and my pinteresting recreation on my porch. Thanks Camille for hosting another pinterest recreation linky party!

Cute, eh?

Did you carve pumpkins this year?

I carved a pumpkin this weekend for the first time in years! Usually the hubs carves our pumpkin. But this year we invited some friends over for chili, Elysian Night Owl, Scream 4 and pumpkin carving. The hubs carved two pumpkins, and I carved one.

The hubs purchased a Dremel specifically made for pumpkin carving.

Scarfing it down, and scarving it up [WIAW]

I’m in the mood for scarves. Lots and lots of scarves. I plan to wear one every day between now and May 1st. Possibly June 1st, you never know what Spokane has up its sleeve, weather wise.

I’d like to add the following to my collection:

Aside from scarves, I’m keeping warm with lots of fall inspired food.

p.s. I can’t believe WIAW is in its 38th week!

Breakfast

PUMPKIN PIE creamy buckwheat, again.
1/4 cup Bob’s Red Mill creamy buckwheat, 3/4 cup H20, 2 TBS canned pumpkin, 2 TBS chopped pecans, 2 TBS raisins, LOTS of pumpkin pie spice, 1 1/2 tsp chia seeds and 1 TBS brown sugga

Snacks
Yet another CranBran Vitatop (went back to the ghetto Safeway and bought ALL the 50% off Vitatops), and a nanner

Lunch

Leftover Husband’s homemade creamy chicken noodle soupand my first container of Stiggi’s Icelandic yogurt.The verdict? Gross. So not worth the price. It was very gritty, like the flouride you used to have to use at the dentist as a kid. Double gross.

DinnerSlow-cooker black beans*

*I walked home during my morning prep and assembled my slow-cooker meal! I LOOOOOVE living thisclose to work!

I planned to add them to a bowl of onion cilantro lime rice, but decided to use the rest of my on-their-way-out tortillas instead.

It was a very good decision, my wraps were heavenly.

What is your favorite way to tie a scarf?

I’m a big fan of the figure eight:

All photos from pinterest, my favorite time killer.

You don’t know what canned pumpkin is?

Alternate title for today’s post: Why I’m breaking up with Safeway.

Sunday night I ran to Safeway for the sole purpose of purchasing a can of Libby’s pumpkin in order to make some freezer pumpkin spice latte discs.

They had pumpkin pie mix, which contains sugar and spices, but no straight up canned pumpkin. I asked the check-out girl when they would be getting it in, and she wasn’t sure what it was. So I explained, and she was kind enough to call the produce department. I can kind of understand the check-out girl not knowing what the difference is between the two, but the produce department didn’t know either. Really?! Is is just the blogging community that’s obsessed with canned pumpkin?

But that isn’t the reason I’m breaking up with Safeway. When asked when they would get the canned pumpkin in, the produced responded with an if we get it statement. If? IF? Sorry Safeway, it isn’t working out. I’m not sure if it is me, or if it is you, but we’re through.

Luckily, Trader Joe’s set an opening date in the near future, (Oct. 28).

(source)

Looks like I’ll be using Rosauers as a rebound for the next six and a half weeks.