Lactation Cookie Recipe {Gluten Free Oatmeal Chocolate Chunk}

Deliciously Darling || Gluten Free Lactation Cookies || Oatmeal Chocolate Chunk

Where do I begin this post?! I’m currently breastfeeding my 3rd child. I’m sleep deprived and I feel like a walking food truck. Breastfeeding did not come easy to me. I’ve been through my fair share of supply issues, of exhaustion and frustration when it comes to nursing / pumping.

I’ve tried every little trick to boost supply and I’ve found what works for me: Drinking lots of water, pumping after nursing the baby, taking Fenugreek supplements and eating lactation cookies. If you have ever ordered lactation cookies, you know they are expensive. I can’t justify ordering them when I can just as easily make them! It took a few rounds to perfect the recipe but I just love this Oatmeal Chocolate Chunk cookie. It’s so easy to make, pretty healthy and helps you make more milk.

Deliciously Darling || Gluten Free Lactation Cookies || Oatmeal Chocolate Chunk

Oatmeal Chocolate Chunk Lactation Cookies {Gluten Free}

Yields approximately 32 cookies depending on thickness

Ingredients:

¼  cup of butter {I used a 1/4th cup of coconut oil but If you don’t like coconut taste then stick to butter}

1 ¼ tsp of baking soda

2 ½ tbsp of brewer’s yeast

3 tbsp of milled flax seed

½ cup of natural sugar

¾ cup of brown sugar

3 cups of Rolled Oats {I used trader joes brand}

6 oz of chocolate chips {I used trader joes chocolate chunks}

1 cup of peanut butter {optional – if you don’t like PB or have an allergy, don’t use}

2 eggs

1 tbsp of vanilla extract

1 tbsp of water

Directions

Preheat your oven to 350 degrees F. In a large bowl, combine the butter and brown sugar. Beat until creamy. Add the sugar, eggs, baking soda and vanilla extract and mix well. Add the flax seed, water, brewer’s yeast and peanut butter and mix well. Now it’s time to add your oats & chocolate chunks.  Use a spatula and fold until mixture is combined. Use a small cookie scoop and pack the dough into the scoop. Note:

The tighter you pack your dough the more round the cookies will remain during baking. Place scooped dough on a cookie sheet with parchment paper about 2 inches apart. If not using parchment paper then lightly grease your cookie sheet. Bake for 10-12 minutes until lightly brown around the edges.

Deliciously Darling || Gluten Free Lactation Cookies || Oatmeal Chocolate Chunk

Tips

I love my cookies to be a bit rounder – they stay moist and don’t harden as fast as flatter cookies do. If you have a hard time getting your cookie to stay round then put dough in fridge to harden a bit before baking.

Also, I’ve heard that eating the cookie raw will give you more of a milk boost. If that’s the case, I’d leave out the eggs and add in a few more table spoons of water. I’d rather not chance getting sick of raw egg.

Finally a little note on brewers yeast. No it’s not baking yeast, not even in the baking isle of the super market. This is a supplement and I was able to find it at my natural foods store but you can find it online here.

Feel free to experiment with this recipe. Add in peanut butter cups or nuts or cranberries. The awesome thing is you can make it your own. Just remember the key milk making ingredients are the brewers yeast, the flax seed and the oats. Happy Milk Making and remember to #hangintheremama you got this! Leaving you with a little instagram pic below of my girl’s little chunky monkey thighs. Follow me on instagram for more adorable pics!

Deliciously Darling || Gluten Free Lactation Cookies || Oatmeal Chocolate Chunk

True Blood Inspired Vampire Vanilla Raspberry Parfait

Deliciously Darling | True Blood Inspired Dessert | Vampire Vanilla Raspberry ParfaitRaise your hand if you are excited about the new season of True Blood? Am I the only one raising my hand? It’s no secret that I’m a huge True Blood Fan, Team Eric {of course since Vampire Bill is now Billith}. This weekend is the Season Premiere, so I’m celebrating with a simple & yummy Vampire Inspired Dessert – Vampire Vanilla Raspberry Parfait.

If you need more True Blood Inspiration, check out last year’s dessert table & party – part 1 and part 2.   

Deliciously Darling | True Blood Inspired Dessert | Vampire Vanilla Raspberry Parfait

Vampire Vanilla Raspberry Parfait

Ingredients

  • 1 (5 ounce) package instant Jello vanilla pudding mix
  • 2 – 16 ounce (or 4 – 8 ounce) containers Cool Whip
  • 1 Pound cake
  • 1 Jar of Raspberry Preserves

Directions

  1. Cut the pound cake into small cubes. I love the Trader Joes brand pound cake so that’s what I used with this recipe. Set aside after cutting.
  2. Pour 1 package of instant vanilla pudding into a large bowl and fold in the two large containers of cool whip. Mix well and set aside.
  3. In your glass, scoop one teaspoon of Raspberry preserves at the bottom, followed by the pound cake cubes then topped with the pudding mixture. You may want to continue layering the raspberry, cake & pudding until you’ve reached the top of your glass. My glasses are shallow so only one layer of each was needed.
  4. Top off with raspberry preserves & grab a tooth pick & swirl the berry & pudding together to form a design.
  5. Enjoy!

Note: I realize this make a lot of pudding! To cut down use only 1 large package of cool whip to about 1/2 package of instant pudding.

Vendor Credits || Vampire Fondant Lips: Lynlee’s Petite Cakes || Black Chevron Spoons: Sucre Shop || Dessert glasses: Pier 1 Imports ||

King Cake Pops

Can you believe that Mardi Gras is tomorrow!? Sharing a quick and easy Mardi Gras Treat – King Cake Pops! I adore King Cake. Just adore it. On a side note: I’m totally itching to try to make my own king cake tomorrow, I’m eyeing this recipe. 

To make these King Cake Pops you don’t have to bake your own King Cake. A store bought one is just fine. My kids and I love the King Cake from Publix.  Another side note: This is a great idea for King Cake leftovers!

Directions:

1 – Cut the king cake into pieces & throw into your food process & pulse

2 – Scoop out the dough using a cookie scoop & roll into a ball

3 – Place cake balls into your freezer for 5 minutes. While you are doing this you will want to melt your Candy Melts per the instructions on the bag. Note: if your candy melts are thick you might want to add a little crisco shorting to it which acts as a thinning agent.

4 – Dip the end of a paper straw into the candy melts and insert in your cake pop. Let the chocolate harden a bit before you dunk in your cake pop.

5 – Cover in sprinkles & Enjoy!

xoxo,

Dina

 

Ruffled Heart Sugar Cookies

I seriously love Valentine’s Day time. Spring is around the corner and you are surrounded by adorable little hearts. I couldn’t wait to break out my heart shaped cookie cutters and get to baking! Sharing my absolute favorite sugar cookie recipe. The cookies are so buttery and soft and delicious!

Modified Recipe from Bon Appetite 

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla

Directions:

1. Whisk together flour and salt in a small bowl.

2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

3. Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.

4. Put oven rack in middle position and preheat oven to 350°F.

5. Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.

6. Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.

7. Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.

8. Grab your favorite butter cream frosting, tint pink & swirl onto your cookies to achieve the ruffled look.

Cooks’ notes:· Dough can be chilled up to 3 days. · Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.

Happy Baking!

xoxo – Dina

Peanut Butter Cup Cookies

Good Morning Lovelies! I am a peanut butter addict. On toast, in my oatmeal and most importantly in cookie form! Sharing my super duper peanut butter cup cookie recipe today. Peanut butter + mini peanut butter cups = one amazingly awesome cookie.

Ingredients:

1 stick of softened butter

1/3 cup dark brown sugar

1/2 cup of granulated sugar

1 egg

1 tablespoon of vanilla extract

1 3/4 cup of flour

1/4 teaspoon of sea salt

1/2 teaspoon of baking soda

1 cup of smooth peanut butter

12 oz of mini peanut butter cups for baking {I love the Trader Joe tiny PB cups}

yields approximately 24 cookies

Directions:

1 – Preheat oven to 350 degrees.

2 – Add the butter, brown sugar & granulated sugar to your mixer. Using the paddle attachment whip the ingredients until fluffy {approx. 2 minutes on medium}. Be sure to stop and scrape down the sides.

3 – Stop mixer and add egg and vanilla and continue to beat mixture for another 2 minutes.

4 – Stop mixer and add 1 cup of peanut butter then mix until well blended.

5 – Turn mixer to lowest setting and add flour, baking soda and salt.

7 – Once mixture looks like it is coming together add the mini peanut butter cups to the mixture. Tip: Add very soon after you add the flour mixture.

6 – Scoop mixture using a small to medium size cookie scoop on to parchment paper. It is okay if the cookies appear to be like little ice cream scoops.

7 – Bake for 12-14 minutes {one cookie sheet at a time, in the center rack}.

8 – Pour yourself a glass of milk because these cookies are peanut buttery!

Note:

Make sure to mix the flour, baking soda and salt together before you add it to your peanut butter, egg mixture.

My oven tends to cook them faster, so I cook them for 12 minutes.

If you wanted it extra chocolaty add some chocolate chips to it, makes a delicious cookie even better.

Happy Baking!

xoxo – Dina

 

M&M Chocolate Chip Cookies

Good Morning Lovelies!  Love is in the air, can you smell it? No? Well after testing out batch after batch of cookies – love is definitely in the air in my house. Today, I’m sharing my absolute go-to recipe for chocolate chip cookies. Add a little Valentines Day M&Ms and you have the perfect little treat.

Ingredients:

1 stick of softened butter

1/3 cup + 1 tablespoon of light brown sugar

1/2 cup of granulated sugar

1 egg

1 tablespoon of vanilla extract

1 3/4 cup of flour

1/4 teaspoon of sea salt

1/2 teaspoon of baking soda

1 bag of semi-sweet chocolate chips

1 bag of Valentines Day M&Ms

yields approximately 24 cookies

Directions:

1 – Preheat oven to 350 degrees.

2 – Add the butter, brown sugar & granulated sugar to your mixer. Using the paddle attachment whip the ingredients until fluffy {approx. 2 minutes on medium}. Be sure to stop and scrape down the sides.

3 – Stop mixer and add egg and vanilla and continue to beat mixture for another 2 minutes.

4 – Turn mixer to lowest setting and add flour, baking soda and salt.

5 – Once mixture looks like it is coming together add chocolate chips and mix.

6 – Scoop mixture using a small to medium size cookie scoop on to parchment paper. It is okay if the cookies appear to be like little ice cream scoops.

7 – Add M&M’s to tops of cookie dough balls and gently press in to dough but be careful not to flatten dough, you want them to still look round. Bake for 12-14 minutes {one cookie sheet at a time, in the center rack}.

Note: My oven tends to cook them faster, so I go for 12 minutes. They will be pretty gooey when the come out of the oven but will come together in about 30 minutes.

Happy Baking!

xoxo – Dina


Peanut Butter & Jelly Macarons

 

Happy Monday! It’s raining here today in Atlanta which totally makes me think of comfort food. My all time favorite comfort food is a good old PB&J sandwich. So today’s recipe is a PB&J French Macaron recipe. {Ya like how I connected two totally random thoughts together?}

PB & J Filling 

Ingredients

1 cup (2 sticks) unsalted butter, softened

2 cups of confectioners’ sugar

2 tablespoons of heavy cream (or half & half)

3/4 of a cup of smooth peanut butter

strawberry preserves

Directions

Beat the butter with an electric mixer on medium-high speed until creamy {around 2 minutes}. Reduce the speed to medium and add the confectioners’ sugar a 1/2 cup at a time. Add 2 tablespoons of heavy cream & beat until mixture is pale & fluffy {around 5 minutes}. Turn off mixer and split batch into 2 equal parts {one part makes the peanut butter filling and the second part will be the strawberry filling}. Place half the mixture into a mixing bowl and set aside.

For the peanut butter filling: Add the peanut butter to the mixture & beat until smooth. Place filling in a piping bag. For the Strawberry filling, take your bowl and add 1/2 a cup of strawberry preserves, mix with spatula. Place strawberry filling in a piping bag.

Notes:

– Create your french macaron without food coloring so that they will resemble the bread.

– Pipe the strawberry filling on one macaron shell and pipe the PB filling on the other shell. Then sandwich together to form your PB&J macaron.

– You can use any preserve flavor you want like grape or raspberry but I’m a fan of strawberry.

Happy Baking!

Macaron Monday 3

And the Obsession of French Macarons continues! Recovering from a Christmas break filled with lots and lots of macarons. Here is just a peek at what I was up to. Yes, lots of macarons in so many flavors: Salted Caramel, Gingerbread, Peppermint, & Nutella.

My absolute favorite flavor at the moment is Salted Caramel. I love all things caramel, add some good sea salt to that and I’m in heaven! I love it! Here’s my recipe. If you need a great mac recipe, here’s the one I use.

Salted Caramel Filling 

Ingredients

1 cup (2 sticks) unsalted butter, softened

2 cups of confectioners’ sugar

1 jar of Trader Joe’s Fleur de Sel (aka. Caramel sauce)

1 teaspoon Sea Salt

Directions

Beat the butter with an electric mixer on medium-high speed until creamy {around 2 minutes}. Reduce the speed to medium and add the confectioners’ sugar a 1/2 cup at a time. Beat until mixture is pale & fluffy {around 5 minutes}. Turn off mixer and add the full jar of TJ’s caramel sauce & vanilla.  Beat until smooth. Add sea salt & mix one last time.

Notes:

–  I usually start off with a teaspoon of sea salt and see how salty I’d like it to be. I also sprinkle a touch of salt on the macs when I’m assembling.

– If you would prefer a not so sweet caramel sauce then don’t add the vanilla. I love vanilla so I tend to add but some may find the caramel sauce sweet & vanilla enough.

Next week I’ll share my version of PB&J macs!

Macaron Monday 2

Not every Macaron Monday is a success. Some are epic macaron failures. So this morning, I went to make a batch of French macarons. Checking off my list and following instructions perfectly right. I pulled out the macarons from the oven and splat. I dropped the pan all over the floor and oven door. When I create an epic disaster in the kitchen like that – I just have to walk away for a moment and then come back and fix it. By the time I had cleaned everything up – I lost my drive to create another batch. I’m waiting until tonight – seriously, wait till you get a load of the flavor combo I have up my sleeves. It’s gonna be good. If I don’t drop the pan on the floor again.

Anyway, the moral of the story is: Don’t give up. Sometimes the most horrific looking macarons come out of my oven. We are talking “Franken-macarons”. Not pretty or round or with perfect little “feet”. Don’t get discouraged. Just keep on trying! For every amazing pan of macarons, I have an equally horrible looking pan come out of the oven so I’m still trying to figure out the quirks to my macaron making technique.

Just a quick note: age your egg whites and hopefully you will avoid the following franken-rons below. {Thank you to Mindy from Creative Juice for the help trying to figure out what went wrong with that batch}.

Slightly off topic but I’m ending this post with a quick link to my favorite French Macaron recipe. I’ve tried a good amount of recipes and I have to say that my favorite is from Heather of Sprinkle Bakes. I came across Heather’s recipe via Sweetapolita {who actually put macarons in a cake, holy yum batman}.  Both these gals are amazing and I highly recommend running out and getting the Sprinkle Bakes book. SO pretty and the recipes are amazing.

Stay tuned for more Monday Macaron tips &  recipes. xoxo Dina

Macaron Mondays

Mondays! A fresh start to the new week. What do I love to do on Mondays!? Make French Macarons. Not exactly sure why. I think it is a calming force to my week or perhaps it’s to turn my kitchen into a disaster, clean up then start the week fresh. Whatever the reason, there is no denying these little cookies are super duper cute. I’ll be dedicating Monday’s to my macaron obsession!

Let’s just start off by saying I’m a novice macaron maker. For every beautiful batch there is a second less beautiful {actually Frankenstein looking} batch right after it. What makes these little cookies tick? What are the secrets of the macaronage technique? Stay tuned as I’ll be sharing my favorite recipes, recommendations and my little macaron pictures. Leaving you with the peek below at the ones I baked today for a Christmas themed shoot – Salted Caramel Christmas. Aren’t they so Jingle Bells!?  xoxo, Dina