I’d have sworn I’d pinned the recipe for these that I saw on pinterest just before Christmas. But of course, when I opened my boards with cake mix box & white chocolate chips in hand, it wasn’t there.
Instead of really winging it {impossible for me as a baker to do}, I searched pinterest. And though I was unable to find what I’d originally seen, I did discover pinch of yum’s version. I wasn’t interested in all her add-ons, so I scaled our cookies back to the basics & they were a deliciously huge hit.
bad cell phone photo of really good cookies.
Ingredients
1 box devil’s food cake mix
1 egg
1 stick of butter
tsp vanilla
cup of white chocolate chips
Cream butter in stand mixer. Add in the egg & vanilla. Slowly mix in the box cake mix. Stir in the chips.
Place rounded spoonfuls on greased baking sheets. Bake on 350 for 10-12 mins or until beginning to crack.
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.
My college friend Sarah recently started a blog. She’s one of the most crafty women I know & she’s also a great baker. I was so happy to discover her lemon white chocolate cookie recipe earlier this week.
I’ve been craving all things lemon since popping these babies out. I think it’s due to the fact that coming within 10 feet of lemon at the end of the pregnancy gave me heartburn. I’ve nommed like crazy on lemon squares from my mom’s friend & drank lemonade by the gallon.
I ventured out with Lucy in tow Wednesday, just happened to pass the cake mix aisle & somehow lemon cake mix & eggs ended up in my cart. And then the world smiled upon me & both babies napped *at the same time* Wednesday evening, so that I was able to make these delicious bars. Like Sarah says, seriously the BEST & EASIEST ever!
Ingredients
1 box lemon cake mix
1/2 c vegetable oil
2 eggs
1 c white chocolate chips
Preheat oven to 350. Mix together cake mix, oil & eggs. I mixed by hand for noise sake but you could use a mixer too.
Blend in the chips.
Smush & flatten the batter into a 8×8 pan. I used non-stick brownie pan but still sprayed in with Pam.
Sarah recommends baking for 18-19 minutes. My oven is slow & things got a little crazy {shocker right?}, so these bars baked for more like 20+ minutes. They are still delicious & I may or may not have enjoyed almost half a pan in the last day.
My favorite way to enjoy lemon treats is with fruit, especially raspberries. It makes them healthy, right {please say yes & go make these & enjoy}!
Thanks to Duncan Hines for sponsoring my writing. There’s no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On! www.duncanhines.com.
Is there anything better than dessert? Only one thing I can think of…sharing it with friends. December is the perfect month for me to do just that thanks to my birthday on the 11th & two short weeks later, Christmas & then New Years.
Luckily for me, my friends seem to like dessert as much as I do. As has been the case for the last couple of years, between now & Christmas I have a few Christmas cookie exchanges on the calendar as well as other lunches & dinners with friends.
Starting Saturday, I’ve got a busy week ahead of me. Christmas decorating & a little birthday celebrating with my aunt & grandfather. Hello Sunday buffett dessert table! Sunday night, a group of my college friends & I are going to dinner then coming back to my house for birthday cake & ice cream. Monday night, my husband & I along with another couple are going to dinner to celebrate my big day.
Wednesday day, I’m meeting a friend for lunch. And since our lunch meeting spot just came out with a new holiday flavored milkshake, you can bet the babies & I will be enjoying that for dessert while chatting with Marie.
Wednesday night is my first cookie exchange of the year. According to the evite, about 20 of my Chi O alum sisters are gathering to share three dozen cookies. While searching my blog for cookie ideas, I discovered I’d posted about this exchange two years ago & I’m planning to make the same white chocolate cranberry cookies. Hope everyone else is too busy catching up & having fun to remember I made these already!
Saturday night, I’m dressing to the nines in my tacky Chistmas sweater best. Oh & I’ve got a few to choose from thanks to my overabundance of holiday spirit during day-after-Christmas shopping a couple years in a row. Fingers crossed that one of these jewels fits over the babies belly! I’m planning to double or triple the cookie reciple above Tuesday night & freeze half so Saturday I can easily make two more dozen cookies to share with some of my local online favorites. Clearly we had a great time with this party in 2008 & 2009! Yay for another yearly GTG!
2008 Tacky Sweater Party! {photo from BA}
Husband & coworkers, get ready for cookies next weekend & Monday!
What’s your favorite part of sharing dessert with friends? The getting together with friends? The dessert? The leftover dessert you come home with? Honestly, I love it all!
Remember to check out Duncan Hines’ website www.duncanhines.com to find some great recipes for your holiday get-together! I was selected for this sponsorship by the Clever Girls Collective.
I recently picked up a bag of Nestle’s peanut butter & chocolate chips. If you haven’t seen or tried them yet, run to your Target or Harris Teeter or where ever you shop. I wanted to make cookies for my work trip & these we’re perfect. I found the recipe off the back of the bag {thanks Nestle!}. Orginal & creative? No. Made with basic, already-in-my-pantry-ingredients & Delicious? Hells yeah.
Ingredients
2 & 1/4 c flour 1 tsp baking soda 1 tsp salt 1 c butter, softened 3/4 c sugar 3/4 c brown sugar, packed {I used light} 1 tsp vanilla 2 eggs 1 pkg Nestle Tollhouse peanut butter & chocolate “morsels” 1 c chopped nuts {omitted}
Directions Mix flour, soda & salt in small bowl & set aside.
In large mixer, cream together butter & sugar then vanilla. Add eggs one at a time being sure to beat them in well.
Gradually add in the flour. {Don’t do what I did and think there wasn’t any left, slap the bowl & send flour flying.} Stir in chips.
Using soup/tablespoon, drop cookie balls onto cookie sheets. I used non-stick or parchment covered ones. Bake 9-11 minutes at 375. Let cool for a few minutes before transferring to cooling rack.
Official recipe says makes 5 dozen cookies. Mine must have been really big because I made more like 3 dozen amazingly yummy cookies. They might’ve been the perfect late night snack & breakfast three days this week. They might’ve.
