Recipes — Blog — Crystal Cara

I found this receipe 5 years ago when I had Asael and I've shared it with my friends over the years. I recently made them for my sister who recently gave birth to my nephew. I believe that breastfeeding is one of the best choices you can make for your baby. There are nutrients that your body makes specifically for your baby, and that always amazes me. However, it's not so easy in the beginning, so it is good to get all the help you can get. For example, these cookies are filled with key ingredients that help you lactate, such as oats, brewer's yeast and flaxseed.

OATS (100% whole grain, not instant) are filled with iron and fiber. You may find out that new mamas need a lot of iron and the fiber actually increases the milk supply. Nursing mamas need more calories and oats provide those calories in a healthy way.

BREWER'S YEAST (debittered) also increases milk supply because it has Vitamin B and it gives women a boost of energy.

FLAX SEED carries an oil called galactagogue which increases milk supply and it also has fiber. Flax is filled with Omega 3 acids which is good for both mama and baby.
Side note: Do not buy into the hype that formulas 'fortified with DHA' are good for your baby. Rather, these artificial baby formulas with DHA have been linked with diarrhea, dehydration, seizures.

In addition to these 3 key ingredients, you may also put in a little bit of fenugreek which also increases milk supply. However, I sipped on Mother's Tea (found at Target) every day so that took care of that ingredient. It's recommended to eat about 2 cookies a day and you'll see an increase in your milk supply around the 2nd day. If you are looking into freezing your pumped milk supply these cookies will help you do that. From my experience, I've learned that it's best to always latch baby the first month and then later you can offer baby the bottle with your milk.

Please see the recipe below:

1 1/2 cups of flour

1 tsp of baking soda

1 tsp of cinnamon

1 tsp of salt

6 tbsp of almond or peanut butter

1/2 cup of butter

1/2 cup of sugar

1/2 cup of brown sugar

2 tsp of vanilla

3 tbsp of brewer's yeast

1 cup of flax seed

1/3 cup of water

2 eggs

1 3/4 cup of oats

2 cups (12oz.) of chocolate chips

1 cup of chopped nuts (any kind/optional)

Before you get started have these supplies ready: cookie sheet, mixer, measuring spoons, small bowl, large bowl, cooking spray

Directions:

1) preheat oven to 350 degrees

2) small bowl combine flour, baking soda, cinnamon, salt

3) large bowl combine peanut butter, butter, sugar, brown sugar, vanilla, brewer's yeast, flax seed and water. Mix until creamy.

4) mix in eggs

5) slowly mix in the small bowl ingredients into large bowl

6) mix in chocolate chips and nuts

7) slowly add oats and mix the dough

8) Place balls (about 2 inches) of dough onto greased baking sheets. Press down each ball lightly with a fork.

9) Bake for 12 minutes. This batch makes 48-50 cookies small ones or 24-30 large ones.

*I usually bake a dozen and have the remainder rolled out and ready to go inside a plastic ziplock bag to put in the freezer.

Once you've made them for yourself, how about baking them for a new mama and giving it to them to show you support breast feeding? As new mamas, nursing our babies can be a challenge, but if you have the right support and you are determined to nurse, you can overcome any obstacle that comes with it.

Here are some helpful links to help with breastfeeding:

http://www.drmomma.org/2010/08/lactation-cookies-recipe-increasing.html?m=1

http://worldbreastfeedingweek.org

http://kellymom.com/category/bf/

So let's talk about this gingerbread house cake... I mean it looks as if I was a true baker right? Well, when I saw this gingerbread house cake pan at Target I knew I had to buy it because it would make such a pretty edible cake. I got a gingerbread cake mix from my friend Betty Crocker and followed the receipe in the back, sprayed the pan with butter and filled it up to 3/4 of it to give room for rising. It took about 1 hr. to bake. I checked the middle of it with a fork to make sure it was cooked.

After I let it cool, I flipped the pan and out came a beautiful gingerbread house cake. I grabbed my white filling and outlined the edges. After, I sprinkled it with powdered sugar and decorated with sugared cranberries.

I got the recipe for sugared cranberries.... HERE!

Christmas House Decor ... CLICK HERE!