I first tried baking this oatmeal cookies when one of my high school friend was breastfeeding. She told me about lactation cookies and we thought of doing business out of it. Unfortunately, with the geological distance, we decided otherwise.
But that did not stop me from trying these recipes out… 🙂 First batches I made I sent to my friend, she told me that it really was yummy and was effective. It helped boost her milk supply and our recipe tastes way better than the one ahe bought. 🙂
Since she baked her own cookies already and am not breastfeeding naman (how I wish!) I tried the recipe without the 2 lactating agents. It was yummy!
1 stick butter
1/2 cup packed brown sugar
1 med sized egg
1/2 tsp. vanilla
1 cup all purpose flour (you may also use 1/2 APF and 1/2 wheat flour to make it “healthier”)
1/2 tsp. baking soda
1/2 tsp salt (you may drop this if you are using salted butter)
1/2 tsp. cinnamon
1 1/2 cup thick rolled oats
3/4 cups choco chips
beat together butter and brown sugar (you may use whisk or electric mixer)
beat in egg, do not over mix
add in vanilla and set aside
in a separate bowl, mix together flour, baking soda, salt and cinnamon
combine everything (wet and dry)
stir in (with a spatula) rolled oats and choco chips
scoop the batter onto lined baking sheets
bake for 10 to 12 mins in a preheated oven at 180 deg. C.
If you love peanut butter, you may also use above recipe, just drop the cinnamon and the chocolate chips and add 1/4 cup of white sugar and 1/2 cup of peanut butter (I prefer using the crunchy one for added texture). Last time I baked this, I still added 1/4 cups of choco chips. everything tastes better with chocolates, right?
For those who love ginger and Lemon, you may also use the same recipe as above, drop the choco chips and cinnamon, add 1/4 of white sugar, 1 tbsp grated fresh ginger, 1 tbsp lemon zest and 1/2 tsp baking powder. reduce the oats to 1 1/4 cups and add 1/2 cup of chopped roasted pecans. YUM YUM!! 🙂
If you’re interested in making lactating cookies, just add 1tbsp of flaxseed dilluted in 2tbsp of water in the butter mixture. Then add 3 tbsp. of Brewer’s yeast to the flour mixture. Oats also play a big role in lactation. Oh!! If you are curious about how these lactating cookies works… Check this out.. 🙂
Since I was a kid and upto now that am 34, I really hate carrots! Even if it’s cooked in a viand like Mechado or Curry. What my sis-in-law (Bro’s wife) would do before is to grate it and mix it in fried rice, lumpiang shanghai or anywhere she can mix it with so just we can eat it.
For so long, I really never tried eating carrot cakes since I thought it has that distinctive taste. I was already dating Dino when I first tried carrot cakes. Hmmm.. If I remember it right, I think it was Leah’s favorite that’s why I tried it. They have it at home so I tried and wow! it was delish!! 🙂
I decided to give this a try after I read Maqui’s post. I did not exactly copied her recipe, since I want to use my pecan nuts that’s been sitting in our ref for a few months now. So I settle down with the one I got from Real Simple. Everybody liked it. Even Leah gave it a two thumbs up. 🙂
1 1/2 cups all purpose flour
1 tsp cinammon
1/4 tsp nutmet
1/2 tsp baking powder
1/4 tsp baking soda
1 cup packed brown sugar
1 stick melted butter (instead of using canola oil, I copied this from Maqui’s recipe)
1 large egg
2 cups of carrots (no so packed)
1/2 cup chopped roasted pecans
Whisk together all purpose flour, baking powder, baking soda, nutmeg and cinammon
In a separate bowl, whisk together melted butter and sugar
Add egg to the butter mixture and whisk until well blended
Add in the carrots to the butter mixture
Add in the flour mixture to the carrot mixture until well combined (I did this gradually)
fold in the pecan nuts
Scoop into cupcake cup-lined muffin pans
Bake for 20 to 25 minutes at 350 deg F or until toothpick comes out clean
2 weeks ago, Dino and I brought Liam to Boracay. Sa kamalasmalasan naman, binabagyo si Bora when we got there. It was not raining naman the whole day, but we stayed in our room most of the day, since mahirap nang maabutan at baka magkasakit pa ang bugoyito namen. Better safe than sorry. (will have a separate post about our trip)
Anyway, once my office mate learned that we are going to Bora, she told us to make sure to visit Real Coffee Cafe. This is where the famous Calamansi muffins originated and they also serve all day breakfast. She also told me that the Pesto Scrambled Egg is to die for. Pero dahil nga naulan, we weren’t able to go around, less visit the cafe.
At dahil frustrated ang pag kain at pagbili ko ng Calamansi muffins, I promised myself that I will bake this when we get back to Cebu. I searched the web and found this site where they talk about food and restos and try to hack some famous recipes. I usually try to tweak recipes I find in the web (tweak to suit our tastebuds), but for this, I followed the recipe religiously.
1 stick butter
1 cup sugar
2 pcs. eggs
1 1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup calamsi juice
Mix together dry ingredients – APF, BP and salt, set aside
On a separate bowl, cream the butter and sugar together until well mixed (I used wire whisk)
Beat in the eggs one by one, set aside
Mix the milk and calamansi juice together
Add in Calamansi juice mixture and Flour Mixture to butter mixture, alternately making sure that all is blended well
Scoop batter to muffin pans lined with paper cups
Bake in preheated 175 deg C oven for 23 minutes or until toothpick comes out dry.
makes 12 cupcakes
Dino didn’t like it at first, he said it’s too tangy for him. General comment was that it’s not too tangy and it’s lighter than the original from Bora.
Anyway, if you’re wondering why I called it cupcakes instead of muffins, read this. I researched about it since it bugged me why some are called muffins, some are called cupcakes. Magkaiba pala talaga sila based on ingredients and methods used. Yes, I researched it, kasi di ako mapakali. 😉 Enjoy! 🙂