Lactation Cookies

IMG_9627Lactation Cookies… sounds kinda weird right? I don’t know how I had never heard of these with our first but they seem to be all the rage this year… a healthy cookie that you are encouraged to eat (like I need encouragement to eat sweets!) and it boosts your milk supply. Yes please! As I’m still trying to build up enough supply to feed our twins I’ll take all the cookies I can get- and in the meantime I’m also trying the fenugreek pills and Mother’s Milk tea.. I’ll let you know what works after I give them a couple of days to “kick in.” Meanwhile here is one recipe I’ve tried for the lactation cookies. Enjoy!









  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups unbleached organic all-purpose flour
  • 5 tablespoons brewers yeast
  • 3 tablespoons ground flaxseed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 12 tablespoons organic unsalted butter (1.5 sticks)
  • 4 tablespoons unrefined organic virgin coconut oil
  • 1 1/2 cups organic cane sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups dark chocolate chips

*I was able to find all ingredients at Publix except for the Brewers yeast which can be purchased at a health foods store like Whole Foods or I bought mine off Amazon.


  • Preheat the oven the 350 degrees F.
  • In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
  • In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy.
  • Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed.
  • Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes.
  • Add in the vanilla extract and beat until combined again.
  • Gradually add in the dry ingredients, beating on low speed until just combined and mixed.
  • Stir in the chocolate chips with a spatula until they are evenly dispersed.

Scoop the dough into 1-inch rounds* and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

You can also easily freeze this dough – scoop the rounds on a baking sheet, place the sheet in the freezer for 2 hours, then place the dough rounds in a ziplock bag and store in the freezer. Bake at the same temp – they may or may not need an extra minute or 2 – your preference!

*Note: these cookies do not “expand” like regular cookies/cookie dough.. so the scoop size you use will yield the exact size of your cookies. I used a small cookie dough scoop and ended up with small cookies. Next time I’ll probably try using an ice cream scoop to get more “normal sized” cookies.

Original recipe available here.

Peanut Butter Pie

IMG_6850This is another great recipe from our friend and neighbor Jenny. She made it as a welcome home treat for her husband after he returned from a long work trip and now I’ve decided to try it on our family.  The end of summer is almost here and so the entire family is coming over this weekend for a BBQ and pool party. A cold and tasty treat sounds just perfect for our weekend festivities and should satisfy even our pickiest eaters. This pie is so easy and yummy- perfect to make ahead of time so have one less thing to think about when entertaining guests. I hope you enjoy it!


  • 25 Oreos (a little less than one package)
  • 4 tablespoons butter, melted
  • 1 cup creamy peanut butter
  • One 8-ounce package cream cheese, softened
  • 1 1/4 cups powdered sugar
  • One 8-ounce package Cool Whip, thawed


For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they’re fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving (best if chilled overnight).

Original recipe available here.

Chocolate Chip Cookies

I often visit my blog to recall past recipes and previous information- its the original reason I started blogging in the first place, to capture everything I want to remember and have it all in one place. So tonight I came to the blog looking for this recipe and I couldn’t believe I hadn’t posted it yet. This is one of my favorite recipes for traditional chocolate chip cookies that are anything but ordinary. Trust me….your taste buds will thank you! Served best warm with a tall glass of cold milk. 🙂 Enjoy!


Ingredients: (see below before you start measuring! – this makes a TON- save this quantity for a bake sale or a neighborhood block party) 🙂

  • 1 pound unsalted butter, at room temperature
  • 2 cups brown sugar
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 tablespoons pure vanilla extract
  • 6 cups unbleached, all-purpose flour
  • 1 1/2 tablespoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 4-5 cups semisweet chocolate chips (4 cups is 2 bags)
Ingredients: (1/3 the recipe = 3 dozen cookies)
  • 1 stick and 3 tbsp butter
  • 2/3 cup packed brown super
  • 1/2 cup white sugar
  • 2 tsp vanilla
  • 1 egg
  • 2 cups flour
  • 1/2 tbs baking soda
  • 1/2 tsp salt

1. Preheat oven to 375 degrees. Cream butter and sugars in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add in eggs and vanilla, and cream on medium high speed.

2. Combine dry ingredients in a separate bowl and slowly add to mixture. Mix until fully incorporated, but do not over mix. Fold in chocolate chips with a wooden spoon.

3. Drop by heaping tablespoonfuls onto baking sheets. Bake for 10-12 minutes, or until starting to brown.

Original recipe available here.

Easy Sugar Cookies

I am finally starting to feel like myself again! After weeks of exhaustion and morning/all day sickness, I’ve hardly cooked at all, let alone bake. Today my hubby and I spent the day resting (as we are both trying to get over a cold) and then shopping- a treat for my upcoming birthday next week. His one request at the end of the day was that I make these sugar cookies.. and considering his birthday is just around the corner as well I could hardly say no! Enjoy the easiest (and yummiest) sugar cookies around!

Ingredients (I usually half this recipe to make around 20-24 cookies)IMG_2845

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups white sugar
  • 1 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.
  3. Gradually blend in the dry ingredients.
  4. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  5. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.


Original recipe available here.

Berry Cobbler

IMG_6846Spring is in the air and summer is not too far away which means its officially berry cobbler season. This is one of my favorite desserts.. for some reason peach cobbler makes me think of the fall but berry cobbler is a spring/summer recipe, especially when topped with vanilla ice cream. It’s also incredibly simple if you need an easy recipe that tastes great. Oh and ignore the colored egg plate-I made this for our Easter dessert 🙂

2-3 cups berries (I usually prefer a combination of blackberries, raspberries and blueberries)
1 cup flour
1 cup sugar
I stick butter, softened

Preheat oven to 350.  Wash berries and drain well. Put berries in a buttered 1 quart baking dish. Mix all remaining ingredients and crumble over berries.  Bake uncovered for 40-45 min or until crust is light brown….top with vanilla ice cream and serve. Yummy!


Valentine’s Sugar Cookies

IMG_2282I’m not the kind of person that needs an excuse to bake something new or a holiday to feel inspired to try my hand at a special dessert but when the opportunity presents itself I love to seize it! I stumbled upon this tasty recipe, got the two thumbs up from my hubby that it sounded good and decided to give it a whirl. Definitely a different spin on traditional sugar cookies. They are a tasty treat that is almost borderline with a shortbread cookie but are so good you’ll be going back for more. Give them a try and tell me what you think! (Warning this recipe does require some down time in the fridge so you’ll have to plan ahead with this one.)

In one bowl combine:

  • 2 3/4 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp. each baking soda and table salt.

In a second bowl beat:

  • 1 1/4 cups sugar
  • 2 sticks unsalted butter
  • 1/3 cup sour cream
  • 1 egg
  • 1 tsp pure almond extract


  • Combine the two mixtures; beat on low speed until combined.
  • Divide dough into two portions.
  • Wrap each portion in plastic and chill several hours or overnight.

After several hours:

  • Preheat oven to 350.
  • Spray baking sheets.
  • Roll one dough portion on floured surface to 1/4 inch thick.
  • Cut out desired shapes with your choice of cookie cutters (In this case Valentine’s Day hearts of course!)
  • Place onto cookie sheet.
  • Repeat with remaining dough
  • Bake cookies until edges are set and bottoms are golden brown (about 10 minutes).
  • Eat warm or cool on a cooling rack and then decorate cookies with icing & top with sprinkles!


  • 2 cups confectioners’ sugar
  • 3 tbsp. milk
  • 1 tsp. vanilla extract to taste

Original recipe available here.


Chocolate Lasagna

Some of my extended family is coming in to town tomorrow to meet our little man for the first time. Special occasions call for special meals and so my mother is making her homemade lasagna and meatballs. (I’ll be sure to get her recipe soon & post it- its legit, straight out of Italy, homemade yumminess). In honor of the occasion I decided to make some chocolate lasagna for dessert to go with the theme. Can’t wait to dive in!

Chocolate Lasagna


  • 1 package regular Oreo cookies (about 36)
  • 6 Tablespoon butter, melted
  • 1- 8 ounce package cream cheese, softened
  • 1/4 cup sugar
  • 2 Tablespoons cold milk
  • 1- 12 ounce tub Cool Whip, divided
  • 2 – 3.9 ounce packages Chocolate Instant Pudding
  • 3 1/4 cups cold milk
  • 1 and 1/2 cups semi-sweet chocolate chips


  1. Begin by crushing 36 Oreo cookies. You can use a food processor for this or crush by hand until they are fine crumbs.
  2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 cup Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle chocolate chips evenly over the top.
  6. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Gluten Free Peanut Butter Chocolate Chip Cookies

image1I know its only Wednesday but its been a long week, ok maybe its been a long month. Regardless tonight was cookie night because after dinner and a glass of wine I wanted a sweet treat to top off the evening. I’m not one to normally eat gluten free but my mother-in-law was raving about these cookies this weekend and I’m always up for trying out a new recipe so I decided I needed to put this one to the taste test.

They are a sweet mixture of chocolate and peanut buttery goodness. For gluten free and gluten full eaters – indulge and enjoy! 🙂

 Gluten Free Peanut Butter Chocolate Chip Cookies


  • 1 cup peanut butter (I use crunchy)
  • 1/2 cup sugar
  • 1/3 cup light brown sugar (I’ve also used dark brown and they are still just as good)
  • 1/2 tsp baking soda
  • 1 egg
  • 1 cup semi sweet chocolate chips

Preheat oven to 350 degrees. Mix all ingredients together and then scoop onto baking sheet. Bake 10 minutes and then let cool for 5minutes. Enjoy!

Original recipe from

Lemon Pound Cake

Tonight I’m making mini loaves of Lemon Pound Cake for our little man’s teachers (and some of my co-workers as well). This is one of my favorite desserts and is a pretty simple recipe to master. It’s best served warm with vanilla ice cream but is also great cold if you’re in a hurry and need breakfast on the run 🙂 Why not eat cake for breakfast?!


  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 3 cups sugar
  • 1 cup unsalted butter, room temperature
  • 1/2 cup shortening, room temperature
  • 5 large eggs
  • 1 cup whole milk
  • 6 Tbsp lemon juice
  • 1 lemon, zested
  • Preheat oven to 350 degrees
  • Spray or butter and flour 2 loaf pans or one large Bundt pan.
  • Sift flour, baking powder and salt into medium bowl.  Set aside.
  • Using an electric mixer, cream together butter, shortening and sugar.
  • Add eggs one at a time, beating until well blended after each one.
  • Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  • Mix in lemon juice and zest.
image1Pour batter into prepared pans (1 large bundt pan or 6 mini loaf pans).  Bake cakes until tester inserted into center comes out clean, about 50 minutes for 1 large pan and about 30 min for 4 mini loaves.  Cool cakes in pans for 15-20 minutes.  Turn cakes out onto racks and cool completely.