Chewy, Oatmeal Chocolate Chip Lactation Cookies (Tell your husband they're lactation cookies and THEY'RE ALL YOURS!!! MUAHahahahhhh!)

With my first child, nearly 3 years ago, I had such an oversupply of milk that I was changing my nursing pads every few hours. I was seriously like this chick...

Now, on my 2nd child, I'm working more, dealing with an illness in the family, and am away from him for more time than I'd like. My supply has definitely taken a hit and while I admittedly care a little less and don't pump like I should, I have less than 1/4 of the frozen stash that I had with the first. It's scary.

I attended the Big Latch On in Michigan over the summer. There was a sample of similar cookies in my goodie bag and they were AMAZING. I even called her to order some for me and a client.  After winning a batch from one of her competitors (NO comparison. None. They were terrible) I decided that maybe I'd try my hand at making my own.

1 c butter, softened
3/4 c sugar
1 1/4 c brown sugar, firmly packed
2 tbsp water
2 tbsp flax seed meal
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1 tsp salt
3 c oats (not quick cooking)
1 c chocolate chips
2-4 tbsp brewer's (NOT nutritional) yeast (I used 3, I might cut down to 2 or 2.5)

Preheat oven to 350*f
Mix the flax seed meal and water in a small bowl. Let set for 3-5 minutes.
Beat butter, sugar, brown sugar, until creamy.
Add eggs and mix well.
Add flax seed mixture and vanilla, beat well.
In a separate bowl, mix together flour, brewer's yeast, baking soda and salt.
Add flour mixture to butter mixture, about 1/4 c at a time, mixing between scoops, until all has been incorporated.
Stir in the oats and chocolate chips.
Scoop onto a baking sheet (I have non-stick and didn't need any greasing). I used Pampered Chef's Small Cookie Scoop. The cookies are perfect sized.
Bake for 8-10 minutes, or until you see some JUST BARELY golden tips on the cookies.
Remove from the oven, let cookies set 1-2 minutes before moving to a cooling rack.
ENJOY and pump pump pump! ❤

Black Bottom Banana Bars.

My husband generally eats bananas like they're becoming extinct. However, the last few times I've bought them, he hasn't. Perhaps my pregnancy hormones are changing his eating habits. (See picture at right, lolsies)

Anyway, I've had 5 bananas looking like the ones described in the Grinch (You're a bad banana with a greasy black peel) icky! I don't like bad bananas, or how they smell.

Today, I finally decided to get them off of the shelf and turn them into something yummy and delicious! Thanks to Food.com's (formerly recipezaar.com) recipe for Black Bottom Banana Bars for helping me to get rid of those nasty bananas!

I decided not to change or alter the recipe in anyway- other than to add chocolate chips to the top and so far so good. I just took them out of the oven and OH MAN do they ever smell delicious! I can't wait until they cool and I can eat the shit out of them. **UPDATE- I just ate a little - surprised that I stopped myself from eating the whole pan, aren't you? Bastards. Anyway they're effing scrumptious. **

Photo courtesy of Derf, from Food.com, since mine didn't turn out nearly as thick as theirs!

Here's the recipe!

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa

I also topped with a hand full of chocolate chips to make it look a little prettier (ok fine, I did change the recipe just a bit, but I don't think this counts!)

In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 13-in x 9-in pan. (I think this is too large a pan, mine turned out really thin) Spoon remaining batter on top and swirl with a knife. (This also didn't turn out well, it didn't look like when you swirl a brownie batter with cream cheese, etc.) Bake at 350 degrees for 25 minutes or until the bars test done. Cool and enjoy!

Let me know what you think!

Ooey Gooey Snack 'Cake'

Whether you make this 'cake' for breakfast, snack or dessert, it's both nutritious AND delicious!

Breakfast:

1 tbsp whole wheat flour

1 tbsp sugar or other sweetener

1 tbsp rolled oats

1 pinch baking soda

1 tsp cinnamon

2 tbsp yogurt, low fat

2 tbsp fruit; berries, pineapple, peach, etc.

Spray a microwavable bowl with cooking spray. Place yogurt, and dry ingredients; mix well. Gently add fruit. Place uncovered, in microwave.  Cook on high for 1 minute. Serve warm. (microwave ovens do vary, please watch your item carefully. if it is not done, add a few seconds at a time)

Dessert:

1 tbsp whole wheat flour

1 tbsp sugar or other sweetener

1 tbsp rolled oats

1 pinch baking soda

.5 tsp cocoa powder

2 tbsp chocolate yogurt, low fat (I used yoplait whips)

caramel sundae topping

Spray a microwavable bowl with cooking spray. Place yogurt, and dry ingredients; mix well. Place uncovered, in microwave.  Cook on high for 1 minute. Serve warm, drizzled with caramel topping

(microwave ovens do vary, please watch your item carefully. if it is not done, add a few seconds at a time)

I did not take a picture, as it isn't much to look at. ENJOY! mmmm.

The below is estimated, based on the 'breakfast version':

Nutritional Info

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 158.8

• Total Fat: 1.1 g
• Cholesterol: 1.6 mg
• Sodium: 68.5 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 3.5 g
• Protein: 3.2 g

Best Ever Chocolate Cutout Cookies

from all recipes.com

This will take up to 2.5 hours so please plan accordingly.

1-1/2 C all purpose flour
3/4 C butter, softened
3/4 C unsweetened cocoa powder
1-1/4 C white sugar
1-1/4 tsp baking powder
1 egg
1/8 tsp salt

Sift flour, cocoa, baking powder and salt in a small bowl and set aside.
In a medium bowl, cream butter and sugar until smooth. Beat in egg.
Gradually stir in sifted ingredients to form a soft dough.
Divide the dough into 2 pieces, flatten in saran wrap and refrigerate 2 hours.
Preheat oven to 375. On a lightly floured surface, roll dough to 1/8 in thick. Cut into shapes. The dough will be very sticky. Add more flour as needed. Place cookies 1 1/2 in apart on cookie sheet.
Bake 8-10 minutes. Allow to cool on baking sheet for 5 minutes before moving to wire rack.
Ice or decorate.

Makes 3 dozen cookies