Tag: dessert

Categories
Food Pregnancy

Lactation Cookies

Alena from Charmingly Chandler emailed me this recipe right before I went on bed rest. I forwarded it along to my mom who had these cookies made for me & brought to the hospital right when the babies arrived. She remade them a couple weeks later.

Did they help create my {over}supply? Who knows, but they are delicious. So if you’re a breastfeeding mom-to-be or know someone who is, it can’t hurt to try right?

Bonus tip, recipe calls for brewer’s yeast which isn’t regular yeast. The first time Mom made them she couldn’t find brewer’s but it’s an important lactation ingredient. They did taste a little different the second time once they were done right.

Extra bonus tip, other family members & nurses enjoyed my cookies too. No one else started lactating. 🙂

Ingredients
1 1/2 c whole wheat flour
1 3/4 c whole oats {not quick oats}
1 tsp baking soda
1 tsp salt
3/4 c peanut butter {almond butter works here too}
1/2 c butter, softened
1 c milled flax seed {typically in grocery stores}
4 tbsp brewer’s yeast {found at oraganic grocery or beer stores}
1/3 c water
1 tsp cinnamon
1/2 c sugar
1/2 c brown sugar
2 tsp vanilla
2 eggs
2 c {or 12 oz} chocolate chips
1 c chopped nuts of your choice

Directions

Preheat oven to 350. Combine flour, baking soda, cinnamon & salt in small bowl.

In a large bowl or mixer, beat peanut/almond butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flax seen & water until creamy. Add the eggs.

Gradually beat in the flour mixture.

Mix in the chocolate chips & nuts. Then slowly add the oats, mixing as you go along.

Scoop out dough onto greased baking sheets or stones. Press down lightly on each dough ball with a fork.

Bake for 12 minutes. Enjoy!

Categories
Everything Else Food

Everyday Desserts


By this point, y’all are familiar with how much I’m continuing to eat in order to grow & sustain these babies. A lot. Still something every two-three hours.

The weather here has been in the 80s for the last couple of weeks. So now not only am I looking hugely pregnant, I’m also looking sweaty. But the one one of the great things about warm weather & spring/summer is that fruit will soon be in season locally! Bring on the NC strawberries, blueberries, & peaches!

And while bananas aren’t grown local, I didn’t get the childhood nickname of Suzanna Banana by coincidence!

Fruit is by far my favorite go to when I’m hungry. Add COOL WHIP whipped topping, and even the most basic fruit becomes a special, exciting, delicious snack or dessert.

Top plain white cake with strawberries & COOL WHIP, BOOM, you’ve got Strawberry Shortcake. Perfect for Easter weekend when our fresh strawberries should be coming out.

But my all time favorite dessert is banana pudding. {if any of y’all try to call me Suzanna Banana though, it’s on.} Since I eat dessert every night now, & since Target had both bananas & COOL WHIP on sale this past week, I took advantage and whipped up this banana pudding for the weekend. This recipe makes a lot. Like feed-a-family-reunion, take-to-church-pot-luck, perfect-for-girls-beach-weekend lot. Or, you know, feed-Suz-&-her-growing-babies lot. 🙂

I’ve shared this recipe before but it’s been a while, and it’s my favorite & also one of the easiest Banana Pudding recipes I’ve ever made. I swear the reason for it’s awesomeness~ COOL WHIP. I used two small containers of COOL WHIP this time & it made the pudding part so moist & light. The recipe is from my friend Kim’s Mississippi Momma. You can’t beat a southern lady’s recipes y’all!

Homemade Banana Pudding
Ingredients
1 large pkg instant vanilla pudding
2 c cold milk
1 can sweetened condensed milk
1 container COOL WHIP, slightly thawed
4-5 bananas. sliced thin
1 box Nilla Wafers

Directions
Make pudding as directed on package: Using wire wisk, mix pudding into cold milk for 2 minutes in large bowl.
Continuing whisking while pouring in condensed milk then COOL WHIP.

{ingredients; adding the good stuff}

In 2+ qt container, place layer of wafers, then thinly sliced bananas. Top that with pudding mixture. Continue to layer until all gone. Enjoy!

{1.5 qt full; COOL WHIP containers make great banana pudding holders}

And for some reason you have COOL WHIP & bananas left over, throw them in a dish with strawberries & blueberries & call that breakfast! Happy spring & summer eating!

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Categories
Food

April’s Peach Cobbler

Third food post in a week! Y’all are in luck because this is another good one. I’m calling this April’s Peach Cobbler since April made it today for the office where I’ve been this week. I begged demanded asked nicely for this recipe as I was still shoving my last bite in my mouth. It’s another three ingredient recipe that will definitely be an easy crowd pleaser. I even snuck into the office kitchen as it was cooling to take a photo to share!

Sweet Peach

Ingredients

2 cans peach pie filling
1 box butter yellow cake mix {I think she used Duncan Hines}
1 stick butter, melted

Spread cans of filling across the bottom of a 9×13 pan. Top with cake mix. Top with melted butter. Bake on 350 for about an hour. Enjoy with family & friends {or nom on the deliciousness all yourself}.

Close up side view. Are you hungry yet?!

April also told me these fun tips to mix it up. She will sometimes do 1 can of peach pie filling & one can of apple pie filling &/or add craisins in the mix. She also said if you don’t like the top to have some crunchy pieces, add more butter. I liked the mix of crunchy & soft how it was today.

Categories
Everything Else

Pumpkin Surprise Cupcakes

After oooh’ing & aaahhh’ing over these cupcakes on Nicci & Suzanne‘s blogs, I knew I had to make them & soon. My parents’ visit & our big tailgate proved to be the perfect excuse.

Y’all know I love anything sweet & the fact that they’re just three or four ingredients makes them all the better.

Pumpkin Surprise Cupcakes

Ingredients

1 can Libby’s pumpkin
1 box white cake mix
1/4 tsp pumpkin pie spice
Mini candy of your choice~ I used Snickers, 3 Musketeers & Milky Way {the surprise}

Mix the pumpkin, cake mix & spice until combined. Line cupcake/muffin pans with liners or grease well. I made 18 smaller cupcakes, but you could easily make 12 bigger ones.

Easy, yummy & kinda healthy.

Pour the batter about half way in the cups. Top with your choice of mini candy bar. Or don’t & fill all the way {husband wasn’t sure about the “surprise” part, so I left six plain}. Fill the ones with chocolate goodness the rest of the way full. Be sure that the candy is completely covered. I had a few that weren’t & those weren’t much of a surprise.

Bake on 350 for 25 minutes or just until they begin to brown on top. Let cool then enjoy! We had them for dessert, breakfast & snacks, & they were so yummy for all three.

Pumpkin cupcake for breakfast, yes please!
Categories
Food

Honey Bun Cake

Some people clean during a hurricane, some nap, some watch news incessantly, & some brave the wind/rain to shop {Brandy!}. I cook. First thing Saturday morning I made Jason these blueberry muffins. So glad I remembered I had this recipe as they were easy & pretty yummy.

How is this recipe below not already a blog post?! This cake is the first one I ever made for my coworkers back in 2004. It’s made appearances at brunches, early morning football tailgates, & my holiday dessert spread ever since Mom passed on the recipe years ago. Part coffee cake, part yellow cake, all sweet deliciousness.

When we decided to do the Raleigh version of the girls night, I knew exactly what I’d bring. Spinach & artichoke squares for Saturday night & this Honey Bun cake for late night dessert & brunch.

This is yet another recipe where you doctor your favorite boxed yellow cake {my favorite’s whatever is on sale}.

Batter Ingredients:
1 box yellow cake mix
1/2 c sugar
3/4 c vegetable oil
4 eggs
1 c sour cream

Mix the above together & placed 1/2 of the batter in a greased 9×13 pan.

In separate smaller bowl, mix 1 c brown sugar & 2 teaspoons cinnamon.

Place half of this brown sugar mixture on top of the batter & swirl.

Layer the second half of the batter on top then sprinkle & swirl the rest of the brown sugar/cinnamon.

Bake on 300 for an hour. Enjoy {as you can see from the bottom right photo, we did}!