nuts Archives - Page 2 of 35 - Lovin' From the Oven

The Best Lactation Cookies

April 28, 2016 by kim 1 Comment

This recipe is a little different, but they’re just as good as any other cookie. They’re different because they have ingredients that will help promote milk production in breastfeeding moms (that’s me!). I’ve always been curious about lactation cookies and wonder if they really work.

For me, I did see an increase in production overnight, but it could have also been the fenugreek or brewers yeast pills that I was also taking that day. Who knows.

Honestly, no one would be able to tell any difference in these cookies vs chocolate chip oatmeal cookies. They taste great, have a wonderful consistency, and don’t have any weird aftertastes. My DH didn’t dare try them, though, because he doesn’t like oatmeal. Shame, shame.

This recipe makes a lot for one person, so I froze some and bake a dozen a week so I can munch on them whenever I please. They bake wonderfully out of the freezer. Thanks How Sweet Eats for the great recipe!

I bought this brewers yeast powder for the recipe.

The Best Lactation Cookies

Ingredients

3 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
6 tablespoons brewers yeast
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, softened
4 tablespoons unrefined organic virgin coconut oil
1 1/2 cups sugar
2 tablespoons almond butter
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips/chunks

Directions

Preheat oven to 350 degrees F.
Cream together the butter, sugar, and coconut oil. Mix in the almond butter, egg, egg yolk, and vanilla until well combined.
Gradually stir in the oats, flour, brewers yeast, flaxseed, baking powder, baking soda, cinnamon, and salt until just combined.
Mix in the dark chocolate chips.
On a lined baking sheet, drop dough by 1 inch rounds. Bake for 10-11 minutes.

https://lovintheoven.com/best-lactation-cookies/

Cinnamon French Toast Sticky Buns

January 31, 2016 by kim 3 Comments

I’ve been the worst at blogging this new year so far, so I thought I’d make it up with one of the most delicious posts to date– cinnamon french toast sticky buns. My, oh my. If the pictures don’t catch your attention, then the smell from the buns baking in the oven will. This is one breakfast (or lunch or dinner) that I’d happily welcome to the table every morning.

This recipe only makes two sticky buns, perfect for my DH and me. I used cinnamon challah bread that I found from Trader Joe’s. There are always goodies to be found at that store. I just discovered their chocolate babka and am afraid I’ve fallen down the black hole. SO GOOD.

I used Le Creuset ramekins that I found at HomeGoods (seriously, my favorite store on earth) and my buns slid out with ease. Le Creuset just makes everything so pretty. Have you seen their Heart Cocotte that they have for Valentine’s Day? Let me tell ya, it’s darn cute. If only I could put a display case in my kitchen and lay out all of their colorful pots for them to be seen year round…

They look pretty good when you take the out of the oven, but man, when you flip them over… it’s game over.

I don’t think anyone can resist these treats. They’re quite decadent, so even one sticky bun was enough for my DH and me to share. Given, he’s not that into sweets, but still… he ate more than he normally would of other sweets.

It’s raining now in southern California and these are the perfect treat for staying indoors. Did someone say snow day breakfast for the east coast?

Also, I’m doing a giveaway with PinkBlush Maternity on my other blog, so make sure to check it out and enter! You can see over there how this baburri is brewing. 🙂 As of tomorrow, it’s officially my due date month!

Cinnamon French Toast Sticky Buns

Serving Size: 2

Ingredients

1/4 cup chopped pecans
2 tablespoons butter
1/4 cup brown sugar
1/2 tbsp light corn syrup
2 slices cinnamon challah bread, cut into cubes
1 egg
1 egg yolk
1/3 cup plus 2 tbsp half and half
1/2 teaspoon vanilla
pinch salt

Directions

Cook the pecans, butter, brown sugar, and corn syrup in a small saucepan over medium heat until completely dissolved.
Divide syrup mixture evenly into two ramekins. Top with the chopped pecans. Set aside.
In another large bowl, whisk together the egg, egg yolk, half and half, vanilla, and salt until smooth. Fold in the bread cubes.
Divide the bread mixture evenly on top of the syrup and pecans in both ramekins.
Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Remove plastic wrap and bake the ramekins for 18-20 minutes, until slightly browned.
Let cool for a couple of minutes before inverting the dish onto a plate.

https://lovintheoven.com/cinnamon-french-toast-sticky-buns/

Day 2: Flourless Fudge Walnut Cookies

December 2, 2015 by kim 1 Comment

I’m sitting at the doctor’s office doing my three hour glucose test while blogging about cookies. Isn’t that a tad ironic? My results were a little high after the one hour test, so I had to come back and do the longer one. It’s no fun. I’m sitting in the corner seat starving and about to fall asleep.

I had my first miserable sleep last night, thanks to hauling pieces of the dresser up the stairs. I was feeling ambitious in the nursery and thought I’d be able to build the dresser by myself in a couple of hours. Boy, was I wrong. Not only did I not even come close to finishing, but I woke up this morning with sore forearms, legs, and HANDS. How weird is that?

I’ve always been a fan of chocolate flourless cookies, so these were a no brainer for me to try. Flourless fudge walnuts cookies. How good do they sound? There’s another ironic thing.. this flourless recipes comes from King Arthur Flour. Thanks, I guess?

These cookies are definitely not the ones to pack and bring somewhere. They’re mushy, gooey, and fall apart in your hands. They don’t stack well and can be reshaped even after they’ve baked.

I’ve always preferred a crispier flourless cookie with a soft interior, kind of like a meringue. These cookies are not it. They’re soft all around. They taste like raw cookie dough even after they’ve been baked. To me, that’s a wonderful taste. Others might not be as fond of the texture, though. Just a warning!

Flourless Fudge Walnut Cookies

Ingredients

2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, natural or Dutch-process cocoa
3 large egg whites
2 teaspoons vanilla extract
2 cups chopped walnuts

Directions

Line a baking sheet with parchment paper or Silpat.
Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the nuts. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you're using them.
Drop the batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.

https://lovintheoven.com/day-2-flourless-fudge-walnut-cookies/

Categories