Monster (Lactation) Cookies

This is one of my favorite cookie recipes and after the birth of my first child, I just jumped at the chance to make a “lactation” cookie version. These Monster Cookies are from Neighbor Food. To turn them into lactation cookies simply add 2 Tbls Flaxseed meal, and 2-4 Tbls brewers yeast. I also add a few tablespoons of water to keep the dough’s consistency.
Monster Cookies

Ingredients:
  • 1.5 C Peanut butter
  • 1 C brown sugar
  • 1 C white sugar
  • 1 stick unsalted butter, softened
  • 3 Large eggs
  • 1 Tbl vanilla extract
  • 4.5 C old fashioned oats
  • 2 tsp Baking Soda
  • 1 C chocolate Chips
  • 1 C M&Ms
Instructions
  1. Preheat over to 350 degrees
  2. Combine peanut butter, sugars and butter in an electric mixer and beat until smooth. Add eggs and vanilla, continue to beat until smooth. Add oats and baking soda and stir well.
  3. Stir in chocolate chips and M&Ms
  4. Drop cookies by tablespoon onto sheets, flatten gently and add M&Ms
  5. Bake for 10 to 12 minutes.
  6. Allow cookies to set for 5 minutes before removing from pans
Some Notes
  • You can freeze this as raw cookie dough or baked cookies.
  • Refrigerating the dough before cooking yields a thicker cookie with a softer center.
  • I have done this with no M&Ms, and all chocolate chips – but not the opposite. 
  • When I am making it for lactation cookies, I do about 3/4 to 1/2 the amount of chocolates.

#TBT – Easy Apple Pie

We have been posting mostly savory recipes lately, so here is one to satisfy your sweet tooth.  This is very quick and easy, and surprisingly close in taste to a traditional apple pie that requires a lot more work. This is made on the top of the stove in just a few minutes, so it also works great for summer-time eating – no need to use the oven.  I like mine with a big scoop of vanilla ice cream on top!

Click here for the original post with the recipe.

Deconstructed Apple Pie

I had a hankering for something sweet the other day and remembered a recipe I saved a few months ago for a quick and easy apple pie.  I also had several apples that needed to be used, so sounded like it would be a perfect thing to try.  Apple pie is my favorite dessert, but I seldom make it because I don’t want to mess with a pie crust and I end up eating way more pie than I should.  This recipe was the perfect solution!

Deconstructed Apple Pie
Tasty Kitchen.com

  • 4 tablespoons butter, divided
  • 2 slices crusty bread (I used sourdough)
  • 2 large apples, peeled, cored and cut in 1/2 inch pieces
  • 1/4 cup real maple syrup or honey
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • Shredded cheddar or crumbled bleu cheese (optional)
Cut bread into 1/2 inch cubes.  Melt 2 tablespoons of butter in skillet, then add bread and  cook until brown and toasted.  Removed bread to a plate and set aside. Melt remaining 2 tablespoons of butter in the same skillet, then add apples, maple syrup, cinnamon and salt.  Cook over medium heat until apples soften, stirring often (about 7-8 minutes).  Add bread back to apple mixture, stirring and cooking for an additional minute or two to allow the bread to soak up the juices.  Serve warm with cheese (if desired) sprinkled on top.
This is so quick, easy and yummy that I will probably never make another apple pie. I used real maple syrup which gave the dish an almost caramel taste – absolutely delicious!  It took about 15 minutes from start to finish, and made 3 generous servings.  I will probably pass on the cheese the next time, and top with a scoop of vanilla ice cream if I have some on hand.  It should be easy to double the recipe for more servings if you like.
I might try substituting coconut oil for the butter and maybe brown sugar for the maple syrup next time.  I will let you know how it turns out!

Not your average cupcakes

Mini cupcakes
Do to holidays, exams, illness and the birth of babies, Modern Mother Cubbard has fallen a bit behind in our postings! To make up for this, I thought I’d share this gem… Sweet Potato Bourbon Cupcakes. That’s right cupcakes with booze! Normally, our post are geared towards easy food, healthy food, and freezer cooking, but it’s the holidays, and these are just fantastic. 
I will warn you, these cupcakes are a bit more labor intensive then the goods I usually bake, and may even have more steps than most of my meals, but they are worth it! The full recipe comes from one of my favorite baking blogs to follow: Bakerella. First you have to cook a sweet potato or two. Bakerella does not leave directions for this, from the pictures, its clear she chopped and boiled, but you can do it anyway. Go ahead and make extra, so you have mashed sweet potatoes for dinner. Then you mix and bake the cupcakes, and let cool. These cupcakes have TWO different icings: a simple glaze, followed by a bourbon glazed. They are topped with candied pecans. Bakerella does include directions to make the pecans via deep fryer – but I dont have one. Google produced some other options. 

Fried Rice and Cookies


[This is a follow-up to a previous post, The Dream House – Cooking for a Crowd.  In that post, I talked about how to adapt a recipe to feed a lot of people.  Here is how I make this in a far smaller portion for myself.]

This is a quick and easy way to use little bits and pieces of leftovers to make a satisfying main dish. You can use any kind of cooked protein – chicken, beef, pork, etc. – or keep it meatless.  The one crucial ingredient is cold, cooked rice or quinoa.  You can use any kind of vegetables you have on hand, either cooked or raw.  If they are cooked, add them at the end and cook just until heated through.   This is a perfect way to use very small amounts of meat or veggies that aren’t enough to serve by themselves.  One of my favorite meats to use is bacon, since I always have it on hand, or leftover meat from a rotisserie chicken.

This recipe is more of a guide, since just about everything can be left out or substituted, according to your tastes and what you have on hand.  I purposely didn’t give quantities since it all depends on what you have available and your personal tastes.  I usually use about 1/2 – 1 cup of rice, 1/4 teaspoon of garlic, 2 strips of bacon and about a cup or so of assorted veggies for one serving for myself.
Fried Rice
  • Cold cooked rice or quinoa (preferably cooked with chicken or beef stock)*
  • Cooked meat, cut in bite-sized pieces (chicken, beef, pork, bacon, etc.)
  • Raw veggies, cut in bite-sized pieces (mushrooms, peppers, broccoli, greens, green beans, snow or snap peas, green onions, asparagus, bean sprouts, etc.)
  • Chopped or minced garlic
  • Oil for frying (I use avocado oil and a little sesame oil)
  • 1 egg, beaten
  • Soy sauce or tamari
Heat oil in skillet, add garlic and raw veggies, stir frying until just until crisp/tender. (If using cooked veggies, be sure they are well drained and wait and add them in at the last, heating just until heated through.) Add meat and rice, breaking rice up into individual grains, and stir fry briefly until heated through.  Push everything over to one side of the skillet, add a little oil if needed, and quickly scramble the egg, breaking into small pieces and mixing with the rice mixture.  Sprinkle with soy sauce, cover and let set off the heat for a minute or two.  (There is usually some of the mixture stuck on the bottom of the pan, and this allows it to soften so you can stir it in.)  This is easily converted to vegetarian or vegan by leaving out the meat and/or egg.

*You can also substitute cauliflower rice (raw cauliflower grated or finely chopped in a food processor).

In my previous post, I talked about two kinds of cookies that I made and promised I would post the recipe for the Oatmeal Raisin ones.  (There is a link to the pumpkin cookie recipes in that post.)  I don’t remember where I got the original Oatmeal Raisin recipe, but I have changed it quite a bit anyhow.

Oatmeal Raisin Cookies
  • 1/2 cup coconut oil* 
  • 1/2 cup dark brown sugar, packed 
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon table salt 
  • 1 1/2 cups rolled oats
  • 3/4 cup  raisins
  • 1/2 cup walnuts, chopped (optional)
Put the raisins in a small bowl and cover with boiling water.  Set aside.  Beat the coconut oil, brown sugar, egg and vanilla until smooth. In a separate bowl, thoroughly mix the flour, baking soda, baking powder, cinnamon and salt together. Stir this into the oil/sugar mixture. Stir in the oats, drained raisins and walnuts, if using them.
To get a thick, chewy cookie, chill the dough for at least 30 minutes.  You can bake them right away, but they will be thinner.  Heat oven to 350° before forming the cookies, so that oven is hot when you put them in to bake.
Drop by spoonfuls two inches apart on a parchment paper-lined or greased baking sheet. The dough is very thick and I usually flatten them down a bit with my hand.  Bake them for 12-15 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges. Transfer them to a rack to cool.
This recipe also works great to freeze the unbaked cookies ahead of time and then just bake however many you want right before eating.  Prepare as instructed down through forming the cookies on the baking sheet (be sure to use parchment paper).  Put the baking sheet in the freezer and freeze, then put the frozen cookies in a ziplock bag and keep in the freezer until needed, taking out only as many as you want at any one time.  If cooking unthawed, increase baking time by about 5 minutes.

*If you don’t like coconut, use softened butter instead.

German Apple Cake

This  is an easy cake that keeps well, and is a good way to use apples now that they are in season.   You can simply dust the top with some powdered sugar after baking as I did, or make your favorite frosting.  It is also good plain. 
German Apple Cake

  • 2 eggs, beaten
  • 1 cup coconut oil, melted
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 cups apples, peeled and diced (about 4 apples)
  • 1 cup raisins (optional)
Preheat oven to 350 degrees.  Grease and flour a 9 x 13 pan.  Beat eggs and oil until creamy, then add sugar and vanilla and mix well.
In a separate bowl, mix the rest of the ingredients except apples.  Add the dry mix slowly to the egg mixture, blending well.  The batter will be very thick.  After mixing, fold in the apples and raisins (if using).  Spread in prepared pan.
Bake at 350 degrees for 50 minutes or until cake tests done.  Cool on a metal rack.  Dust with powdered sugar or frost after completely cool.  If keeping the cake more than 1 day, refrigerate.