Chocolate Chip Lactation Cookies

As a breastfeeding mom, I was thrilled to get some lactation cookies from one of my neighbors. They were delicious and did indeed help me produce more milk! I realized that I could make more of these myself. What’s nice is there is nothing that says that folks not producing milk can’t eat these as well, and they are a fun recipe to make with your older kid (my 3 year old loves helping!) and they are delicious!

lactation_cookies

I used this recipe (she has three options. I’ve tried 2 and 3, and I actually really like the second best). She doesn’t say how much vanilla to add, so I’ve copied the recipe below with the amount of vanilla I add.

Ingredients:

  • 2 cups unbleached flour
  • 2.5 cups old fashioned oats, not instant
  • 2 cups milk chocolate chips (I like Ghiradelli)
  • 2 large eggs
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 1/2 cup butter, softened
  • 4 Tbsp whole milk (I use 2%, since I have it anyway for my 3 year old)
  • 1 1/2 teaspoons vanilla
  • 1/4 cup flax seed meal
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt

Instructions:

  1. Using an electric mixer, cream butter and sugars until fluffy and light. Beat in the eggs, milk and vanilla extract.
  2. Combine flour, flax meal, baking soda, baking powder and salt together in a separate bowl.
  3. Slowly add flour mixture to the sugar mixture until it’s incorporated. Be careful not to over mix. Stir in the oats and chocolate chips.
  4. On a parchment paper lined baking sheet, put dough in 1 inch rounds, making sure to leave plenty of room to expand.
  5. Bake at 325 degrees for 10-15 minutes.  I bake for about 13 minutes, check, and usually bake one more minute.
  6. Remove from oven, and cool completely on cooling rack.

Enjoy!

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My Mom’s Lasagna

Having grown up in a household with an Italian mom, I loved Italian food. Especially anything with pasta! My mom made this lasagna (which very well could have been a recipe from the side of the lasagna noodle box), but I really like it. It’s easy to make, but if you don’t have time to make the sauce, you can always buy bottled pasta sauce and use that instead. 

I usually add other things to it too:

  1. Veggies like squash, zucchini, red peppers, mushrooms, etc. Just make sure to pan fry them first to get a bit of the moisture out first as well as to really bring out the flavors of the veggies.
  2. Ground meat (or even ground meatless, if you want to make it vegetarian).
  3. I even like adding some steamed spinach. Make sure to squeeze out the extra water first.

You can either use cooked lasagna noodles (and cook them first according to the package directions) or you can buy no-cook noodles at places like Trader Joe’s. If you do that, be sure to use lots of sauce and spread it over all the noodles.

Sauce Recipe:

2 tablespoons vegetable oil

1/2 cup chopped onion

1 clove garlic, minced (I use bottled minced garlic)

Two 15 ounce cans tomato sauce

One 6 ounce can tomato paste

1/2 teaspoon sugar

Heat oil in medium saucepan on medium heat. Add onion and garlic and cook until tender. Stir in tomato sauce, tomato paste and sugar. Simmer 10-15 minutes.

Filling Recipe:

One 16 ounce container ricotta cheese (I recommend whole milk vs. reduced fat, since that has a lot of water, but if you do reduced fat, be sure to drain it first)

2 eggs, beaten

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon parsley flakes

1/4 teaspoon pepper

1/2 teaspoon salt (optional)

In medium bowl, blend ricotta and eggs. Stir in mozzarella, Parmesan, parsley flakes, salt and pepper.

Making the Lasagna:

You’ll also need a box of lasagna noodles and an additional cup of shredded mozzarella.

  1. Make pasta according to box directions (unless using no-cook noodles).
  2. Pour half of sauce on the bottom of a 9×13 baking dish.
  3. Put one layer of pasta, cover with half of the filling, add half of any meat, veggies, etc.
  4. Put another layer of pasta down, then the rest of the filling, the rest of the meat, veggies, etc.
  5. Put the last layer of pasta down, cover with remaining sauce, and then put the 1 cup of shredded mozzarella on top.
  6. Bake in oven at 350 degrees for about 45-50 minutes.