Chocolate Chip Toffee Oatmeal Cookies aka Lactation Cookies

On Sunday I shared our breastfeeding story - the ups and the downs, the good and the bad. I have to say, I really appreciate all of the kindness and support. It's reassuring to know that other people have had similar experiences and triumphed in one way or another. I am positive that the improvements to my milk supply were due to suggestions from the lactation specialist. And when your doctor suggests a magical cookie that will boost your milk supply, you say 'yes please.'

These aren't just any cookies. These are Lactation Cookies. These are a nursing mama's baked bestfriend. Try them. You'll be a believer too. Even if you aren't nursing (and I imagine that is most of you), try these anyway - they'll hit the spot.

Jalapeño Cheddar Soft Pretzel Bites

I love semi-homemade anything. I mean, what's there not to love? Homemade taste + easy breezy convenience = recipe for success. And these jalapeño cheddar pretzels surely won't disappoint... promise!

Football Friday - Fudgy Football Brownie Pops

Football season is the best season of all. Over the years, the Mr. has had quite the influence on this girl. We met in November while football was in full swing so I learned early on that our Sundays would be devoted to the pigskin. I wouldn't change a thing about it :) Monday Night Football was our first Eagles' game of the season so I made an extra special treat -- Fudgy Football Brownie Pops. 

You don't need any special tools or cake molds for these guys, just some patience and a steady hand.

Sugar and Spice Pecans

On a normal day I'd much rather craft than cook, but at the holidays, spending time in the kitchen is my favorite. I'm pretty sure there's nothing better than cookies, cakes, candies, and nuts. Nuts? Yep, I'm nuts about nuts. I might be biased, but I have the best candied pecan recipe ever. I think everyone else agrees, too. Last year, I made these as gifts for neighbors and coworkers and received rave reviews. So, are you ready for number thirteen of The 25 Projects of Christmas? Sugar & Spice {and everything nice} Pecans!

Chocolate Chunk Peanut Butter Cup Cookies

Do you know what is momentous about today's post? It's NUMBER 100! I probably should have planned ahead and did something centered around that premise, but instead I share a ridiculously delicious cookie recipe. Sue me! ;)

I'm sure you've heard the old adage: why fix what's not broken? That's the way I feel about the classic double chocolate chunk recipe from Nestle Toll House. Well, that was until I decided to donate some cookies to a bake sale fundraiser and felt the need to go above and beyond the norm. I grabbed a container of Skippy and a bag of mini peanut butter cups and got to work.

How yummy does that bite look? Chunks of bittersweet chocolate and entire morsels of peanut buttery goodness... what's not to like? Evidently they were fan favorites at the bake and I can't imagine why, tee-hee!

Spiced Pecan Pumpkin Pumpkins

How much do you like short-cuts? A lot? Me too! Well, these little pumpkins are practically made of short-cuts.

Indoor S'mores

I already mentioned that I had a girls' night on Saturday with my bestie. She had the most brilliant idea ever to do a wine, cheese, and chocolate night at home and what's not to love about that? Her papa got us some amazing artisanal cheeses (he spoils us girls), she picked out some delicious wine, and I was tasked with the chocolate treat. I was a huge procrastinator and didn't actually decide what I wanted to make until 90 minutes before I was supposed to be at her house. Being that time was not on my side, I threw together a quick dish of Indoor S'mores.

INGREDIENTS:
Graham crackers (quartered)
Marshmallows
Dark chocolate *Quality is important here*
Chopped and toasted hazelnuts

Chocolate Mousse Ice Cream

I'm about to throw myself under the bus for a second. I've been slacking on the "spoon" aspect of Spool and Spoon for awhile. The last recipe I posted was three weeks ago! Whoopsie! I try to cook creatively but lately the meals have been pretty ordinary in our household. That's all over now though. Hopefully, you'll forgive me after you try this latest treat. Fingers-crossed!

My mother-in-law makes a ricotta cake and serves it with a fluffy chocolate "mousse" topping. While I love it all on its own, I have a slight obsession with frozen goodness... okay okay, slight might be an understatement. I wanted to push the mousse a bit further on the scale of dessert deliciousness and turn it into ice cream. I scream, you scream, we all scream for Chocolate Mousse Ice Cream. Mmhmmm.

Ingredients:

I used fat free whipped topping, fat free milk, and fat free pudding mix to keep it light... well, relatively light haha.

Instructions:

After all of that, you are done! It's rich, creamy, and super delicious. The best part? You can use ANY pudding flavor you want so that really opens up the possibilities.

Even more is that while the ice cream melts, it still retains the light texture of the mousse. Two desserts in one? Now that's a real win-win over here. Go make yourself a batch, grab your sunglasses and a glass of red wine, and lounge on the patio with a heaping cup-full!

If you like what you see, you should consider following Spool and Spoon via email or through Google Friend Connect for other mouth-watering recipes and fun projects that will tickle your fancy.

I'm linking to:

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Reese's PB Cup Pretzel Bites

Last Thursday the president of my company came up to me with an empty jar and a dramatically sad face and asked if I could make him "more snacks". It's difficult to say no to your boss's boss, if you know what I mean. After throwing around some ideas, I decided to do those "turtle pretzels" that are all over everywhere (pretzel + rolo + oven + pecan = turtle pretzel). Of course my attention to detail was a bit off and I accidentally purchased a bag of kisses/rolos/reeses so I had to come up with some alternatives... then it came to me: Reese's PB Cup Pretzel Bites. Hells yes, delicioso!!

Each treat needs: 

• 2 Snaps (square shaped pretzels) 
• 1 Reese's peanut butter cup

Directions:

1. Preheat oven to 200 degrees
2. Lay out pretzels on a sheet of parchment paper
3. Place unwrapped pb cup upside down on each pretzel
4. Bake for 7 minutes
5. Remove from oven and immediately squish another pretzel on top
6. Chill for 1 hour on counter or 30 minutes in the fridge

Enjoy!!