Chocolate Chip Cookies
One weekend in college, a friend of mine returned after spending a few days at home. He brought with him some of the most delicious cookies that his mom had baked. He shared some with me, and I immediately asked for the recipe. I made some tweaks to it, and ended up with a recipe that friends, family, and co-workers ask me for over and over.
I also feel pretty good about sharing these cookies with my toddler as a special treat, because they contain half as much sugar as most chocolate cookie recipes.
The recipe goes as follows:
Chocolate Chip Cookie Recipe:
2 cups unsifted flour
1 tsp baking soda
1 tsp salt (optional – I usually omit it)
1 cup (2 sticks) butter, softened
3 Tablespoons sugar
5 Tablespoons brown sugar
1 tsp vanilla extract
1 12 oz package (2 cups) milk chocolate chips
Preheat oven to 375F.
Mix together butter, sugar, brown sugar, and vanilla; beat until creamy.
Mix in flour and baking soda and beat until smooth.
Add chocolate chips.
Scoop onto ungreased baking sheet and bake for 8-9 minutes.
These don’t have a lot of sugar, but they still taste sweet because I use milk chocolate chips instead of semi-sweet. I usually bake them on air-pans and they come out light, fluffy, and delicious! This recipe is so easy to throw together, I can usually finish a batch in 30-45 minutes.
Oatmeal Yogurt Muffins
When my former housemate was pregnant, I stumbled across a muffin recipe that I wish I had when I was pregnant. I again tweaked the recipe some and am very happy with the result.
They are tasty, surprisingly filling, and contain ingredients (such as oats and flax seed) which can help nursing moms with their supply.
I have also made them with oat flour and can’t tell any difference in taste or texture. They are good with gluten-free rice flour, too.
Oatmeal Yogurt Muffins Recipe:
1 cup wheat flour
1 ½ cups old-fashioned oats
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup flax seed meal (or ground flax seed)
¼ cup vegetable oil
½ cup dark brown sugar
1 cup vanilla Greek yogurt
½ cup unsweetened applesauce
¾ cup semi-sweet chocolate chips
Preheat oven to 350F.
In large bowl, whisk together dry ingredients (minus the brown sugar.)
In medium bowl, combine wet ingredients and brown sugar.
Combine all ingredients.
Fold in chocolate chips.
Scoop into lined muffin pan and bake approximately 17 minutes.
One of my favorite foods is blueberry pancakes. I love making pancakes from scratch and I have an easy recipe that contains half white and half wheat flour. I add blueberries to them and make some bacon and scrambled eggs to round out the meal. This is one of my favorite meals, and by doubling or tripling the recipe, I make enough extra to slip some in the freezer for an easy meal later on. I usually at least double this recipe.
½ cup white flour
½ cup whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
2 Tablespoons vegetable oil
Mix together dry ingredients; make a well and add wet ingredients. Fold in blueberries. Fry over medium-high heat.
If you don’t have buttermilk on hand, add a tablespoon of lemon juice to a cup of milk to sour it and it will substitute quite well.