Leopard Print Lindsay’s Loaded Oatmeal Cookies

I was going to refer to these as “lactation” cookies, but felt that some would be deterred by that description. These cookies are great for anyone, and just happen to be excellent for nursing mothers!

They are packed with, well, obviously oats, but other great ingredients that help boost energy and help as well with hydration thanks to all the fiber. (Breastfeeding Moms: These could help you with your milk supply! I know they help with mine!)

The almonds and peanuts in them also help give added protein, which can help give us more energy and feel fuller longer, but these also help support milk supply.

The chocolate, well, let’s be honest, it’s for sanity. Who wants a cookie without chocolate chips? Um, not me.

I created these after looking at the Quaker Oatmeal Cookie recipe that comes on the container, and making my own changes/additions. I personally feel they are quite tasty and hope you enjoy them as well!

Please note, this recipe is already doubled as I freeze the batter to be able to bake them a few at a time. You can do the same, as I will explain below, or make them all; which is especially great for a big group. You may cut it in half as well, for less cookies…but really who wants less cookies?

Ingredients:

2 Sticks Imperial Butter, softened

1 1/2 cups Brown Sugar

1 cup White Sugar

4 Eggs

2 tsp Vanilla

2 tsp Baking Soda

3 cups All-Purpose Flour

6 cups Quaker Old-Fashioned Oats

2/3 cup Unsalted Peanuts

2/3 cup Slivered Almonds

2/3 cup Chocolate Chips

Directions:

Preheat oven to 350 degrees, and line a baking sheet (or multiples of you are baking them all and skipping the freezing step) with parchment paper.

In your stand mixer (using the mixing paddle is best), or large mixing bowl, blend together the butter and sugars. Add the eggs, vanilla, and baking soda until well blended. Slowly add in the flour, blend thoroughly, scraping the sides as needed.

Add in the oats a little at a time, about half way, add in the peanuts, almonds, and chocolate chip.

Your mixer will get full, but it can handle it. Finish adding in the oats and let your mixer do as much as it can. I usually have to take a large rubber spatula and fold it all together a little at the end.

Using a cookie scoop (I actually think mine is technically an ice cream scoop, but it has the scraper that helps release the dough best) and place place at least an inch or two apart on your cookie sheet.

Bake at 350 degrees 12-15 min.

Once cooled enough, enjoy!

Yes, these cookies do come out large, there’s nothing wrong about that!

Store in a ziplock bag or other container that helps to keep them fresh!

For the nursing moms out there, I eat at least one a day, sometimes two if I feel my milk supply is low. I’d love to hear how these work for you!

Freezing the Batter:

Take about a 1ft square piece of wax paper and divide it in two. Place 4 scoops of cookie dough on one piece and place the other on top, flatten slightly. Place in a freezer bag, and continue until the bag is full. Cookies can be placed on top of one another, and be sure to squeeze out some of the air when sealing. When ready, take out one pack at a time (at least that’s what I do), let thaw slightly, and bake according to directions above.

Lettuce Turnip The Beet In Your Kitchen

 

Image thanks to Congerdesign/pixabay

Ok, maybe we have gone one pun too far here, but stick with it.

Getting creative in the kitchen is definitely in fashion.  Whether you cook from the heart or get all scientific with your style, the world is enjoying more and more time in their kitchens and less time in restaurants.

 

Soul food is a real passionate and loving cuisine which comes from Africa.  Although the western world has now adopted the phrase and created their own versions. For us it evokes a feeling of warmth and love.  Regardless of what country you are from, it is almost certain your culture will have it’s own version of food made from the heart, for the heart.  Neo soul food is the latest to the party.  With diabetics, the health-conscious and traditional all being catered for.  

 

You don’t need a kitchen full of technology and gadgets to produce a meal to warm the soul.  Simplistic cooking is the order of the day and as a result the utensils required are fairly basic in nature.  A good quality set of knives are every budding chef’s best friend.  Weight and size will depend on you and everyone’s idea of the best tool for the job is different.  Check out this fantastic read for advice on purchasing the most important object in your kitchen.  Then grab yourself a chopping board and you are already on the way to becoming a culinary king.  Check out our earlier post on how to eat amazing food too.

 

Image from Pixabay

 

Deep, rich flavours are key.  Imagine the cooking of your grandparents or your mum.  It should be as much about smell as it is about taste.  It is the kind of meal that you eat propped up in the kitchen whilst talking to friends, or that you make yourself on a cold winter’s night as you sit watching an old film under a blanket.  For the original soul don’t think health kick here.  Starch, fat, cholesterol and calories are the unfortunate additions to most of these dishes but don’t let that put you off.  A little bit of bad can be good, right?  If you don’t agree then the Neo soul food recipes see coconut oil and turkey used over the more traditional butter, steak and pork.  Also you can tweak the cooking methods of most recipes.  Trying to cut portion size will also help but sometimes you just have to let yourself have a blow out and when food is this delicious? It’s hard not to keep going.

 

For some exciting recipes check out this link then get cooking.  Most importantly remember that this is a textual experience too.  Soul food isn’t for plates.  It needs to sit in a bowl which you can cup in your hands and treasure the warmth.

 

Soul is something with a beat, with a passion and with a purpose.  So turn up the beat in your kitchen and serve a little love in up to the people you treasure.

 

Brownies – One Box, Two Ways

  
I have such a sweet tooth, so baking is very enjoyable for me. It not only gives my family and I some sweet treats, but it also offers me the chance to be creative.

This idea popped into my head recently, while I was thinking of the next steps to take with the website. (Yes, new stuff is coming!)

It is easy, and delicious. I hope you enjoy them as much as we did!

You’ll need a mixer, a separate bowl, two spatulas, a soup ladle, and two 9″ baking pans that have been sprayed or coated, so the brownies don’t stick.

Ingredients:

1 Box Betty Crocker Brownie Mix (FAMILY size, this is important. You need the 13×9 pan box.)

1/2 Cup Hershey’s Syrup

10 Double Stuf Oreos, crumbled 

1/2 Brick Philadelphia Cream Cheese, softened 

1/2 Cup Nestles Chocolate Chips

(Note: my ingredient list did not include those on the back of the box.)

Directions:

Mix brownies according to box, I did this in my Kitchen Aid stand mixer. Be sure to scrape the sides with a spatula, and mix thoroughly.

Once fully mixed, separate half of the batter into a separate bowl. Using the soup ladle made this easier.

In the mixer, add the 1/2 brick of cream cheese, and 1/2 cup chocolate chips. (I cut the cream cheese into squares to help it mix evenly.) Mix this thoroughly, and pour into one of the prepped 9″ baking pans. 

In the bowl, with the other part of the batter, add the 1/2 cup chocolate syrup, and the crumbled Oreos. Mix this well with your spatula, and pour into the other prepped 9″ baking pan.

Be sure to use one spatula for each to scrap the sides to get all the batter into the pans.

Bake both pans, at the same time, at 350 degrees, for 35 minutes. Check them at 25 minutes, as ovens do vary. You know they are done when you can poke them with a toothpick and it comes out clean.

Let sit for 5 minutes, and enjoy!

  
Cream Cheese and Chocolate Chip Brownie on the left. Hershey’s Syrup and Oreo Brownie on the right.

Recipe Doubling:

Have a big event? Buy two boxes of brownie mix and doubled the added ingredients. Use a 13×9 pan for both, and possibly bake one at a time.

Questions? Please feel free to ask!

Easy Chicken Pot Pie

   

This is an easy, and delicious recipe that my parents taught me a few years ago. It doesn’t take long to whip up, and even my tiny human eats it, and asks for seconds. 

Ingredients:

1 pkg Pillsbury Pie Crust (with two roll out crusts)         

2 10.5oz can Campbell’s Cream of Chicken soup with Herbs

2 10oz can Valley Fresh Chicken Breast

1 14.4oz bag Frozen Mixed Vegetables

Fresh Ground Pepper for taste

0.5-1 tbls Butter 

  

Remove one pie crust, and gently roll out. Place in pie pan, pressing into sides and bottom, as well as along edges.

Open the cans of chicken and drain the water out.

In mixing bowl, combine both cans of soup, chicken, and the bag of veggies. Mix throughly, and season with fresh ground pepper to taste.

  

Pour mixture into prepared crust.

  

Prepare second crust by gently rolling out, and cutting a small hole in the middle. (My little one chose our small apple shaped cutter.)

Place over the mixture, and press along the edges to seal. 

Using a sharp knife cut four small slits about an inch from the hole, then four more toward the out edge to vent. (See picture above.)

Take knife and gently cut the excess crust off from around the edge of the pie pan. 

 

Melt butter in small, microwave safe bowl. (I put it in for 15 seconds.) Using a small brush, “paint” butter over entire crust, it is okay if you don’t use all of the butter. 

 
Place in oven preheated to 400 degrees and bake for 20-30 minutes. Check at 20 minutes, and leave it in if the crust isn’t nicely browned around the edge, and the middle isn’t a little toasted. 

If you have a crust cover, I recommend using it. I do not have one, and the edges of my crust can sometimes come out over done.  

Let cool for 5 minutes, serve and enjoy!