The Miracle Milk Cookie

First off- let me say that lactation is a topic I NEVER thought I'd write about on my blog, but then I started thinking about many people I know that have a woman in their lives who is either new to being a mom, will soon be a mom or is friends with a new mom. Because of this, I thought I'd share a cookie recipe that really helped me. Whether you decide to try to bake these cookies, share them, or order them, my goal of posting this recipe is to help make life for other new mom's a little easier. 

Miracle Milk Cookies

My experience: The first week after delivering baby Stella, I was having a really hard time keeping up milk supply. Apparently my tiny 5 lb 15 oz baby needed a lot more food than my body could initially produce. I was frustrated, but didn't want to switch to formula. We pressed on and incorporated pumping into the routine every hour between feedings. Slowly but surely my milk supply increased. Unfortunately, my tiny baby was still hungry ALL THE TIME and I could only pump up to 2 ounces per 45 minute sitting. Several very frustrating and tearful days later, a girlfriend texted me and said she left some lactation cookies on my doorstep. Lactation cookies? I had no clue what they were. I googled and found out that a lot of women use them to help increase milk supply. I thought, why not? So I tried one. The following morning, I began my normal pumping/feeding routine and was astonished when I produced 8 oz of milk in just 30 minutes. I was so proud of myself I thought about freezing the 8 ounces of milk and keeping it as a trophy of my accomplishment. Instead, I used the milk to feed baby Stella as I scoured the internet for ways to make these miracle cookies at home.  

Miracle Milk Cookie Dough

What I discovered is that Lactation Cookies help with milk supply because they have the following three ingredients:

Oats: This nutritional powerhouse provides plenty of whole grains, fiber, iron and an abundance of healthy vitamins, minerals and antioxidants. 

Brewers Yeast: A rich source of B-vitamins and amino acids, this is a natural remedy used to help stimulate and increase the production of breast milk. 

Flax Seed: Provides an abundance of Omega-3 fatty acids that are necessary for brain development. 

The Lactation Cookie recipe I created is similar to my favorite chocolate chip cookie recipe, the only difference is the addition of the brewers yeast and flax seed, both of which I found at Whole Foods. 

 

 

 

 

 

Spotlight on Figs Prosciutto

As a child, I grew up alongside a huge fig tree in my back yard. During Fig season, we would go out into the yard, armed with paper sacks and pluck the most promising figs before the squirrels and birds got to them. We'd then line the kitchen counters with our brown paper sacks and wait a day or two for the figs to fully ripen. Once they were ready, we would eat those figs like Bubba Gump ate his shrimp - wrapped in bacon, stuffed with goat cheese, drizzled in honey, topped with peppers, mashed, baked or au natural. You get the point- if a fig was in some way involved, we ate it.

 Fiddle Leaf Fig Tree 

Fiddle Leaf Fig Tree 

Throughout the years, this heavenly combination of cheese, prosciutto, honey and figs became our family go-to family recipe for a crowd-pleasing Fall appetizer. So go ahead and get your invite list ready, because once you try this recipe, you're going to want to make it for your next dinner party.

Fig.JPG

Ingredients:

fresh figs, sliced in half
soft, flavorful cheese, such as gorgonzola dolce, goat or brie
prosciutto, thinly sliced
honey, for drizzling
coarse sea salt

Instructions:
Preheat the oven to 350°F

Stuff a small ball of cheese into the center of each fig half.

Wrap the fig halves with narrow strips of prosciutto. The prosciutto will easily stick to itself, so no need to be perfect.

Place the fig halves on a baking sheet and bake for about 10 minutes. Remove and allow to cool slightly. Plate, and drizzle with honey and a light sprinkling of sea salt.


Prep Time: 30 minutes       Cook time: 30 minutes       Yield: 6-8 scones


Caprese Tomato Soup

I truly believe that some of the best meals are the ones that are the most simple to make. As in fewer ingredients, less prep and little to no waiting time.  

Take the Caprese Salad for instance - The different textures and sweet yet savory flavors of the creamy mozzarella, ripe tomatoes, basil and balsamic vinegar result in a delicious explosion of flavor that's difficult to replicate in any manner that takes less time, or that is any less simple.

 Caprese Tomato Soup

Caprese Tomato Soup

But then I discovered this recipe for Caprese Tomato Soup on Pinterest. I love how it's not only as simple as the Caprese Salad, it's garnished with new renditions of two of my favorite Caprese ingredients: balsamic reduction and burrata!

Ingredients:

  • 3 tablespoons olive oil
  • 1 small onion, sliced
  • 2 pounds vine-ripened tomatoes, halved
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, thinly sliced
  • 2 slices sourdough bread, crusts trimmed
  • 3 tablespoons grated Parmesan
  • 1 cup vegetable broth
  • 8 ounces burrata cheese, for serving
  • 2 tablespoons balsamic reduction, for serving
  • 1/4 cup basil leaves, chiffonade, for serving

Instructions:

  • Preheat oven to 425 degrees F.
  • Add olive oil and onion to the bottom of an 8x8 baking dish. Add tomatoes, cut side up, in an even layer over the onion; season with salt and pepper, to taste.
  • Place into oven and roast until slightly tender, about 20 minutes. Add garlic in an even layer over the tomatoes. Place into oven and roast until the tomatoes are soft, an additional 10 minutes; let cool 10-15 minutes.
  • Combine tomatoes, bread, Parmesan and broth in blender or food processor until smooth.
  • Serve immediately, garnished with burrata, balsamic reduction and basil leaves.

What You'll Need: