Eggplant Parmesan has been rumored to induce labor. An Italian restaurant in Wisconsin lines their walls with pictures of babies born just hours after their pregnant mothers had enjoyed a heavy helping of their infamous eggplant dish.
Pineapple is another go-to food for mommas ready to deliver their babies.
And of course a dose of chili powder doesn’t hurt either.
When I arrived in Colorado last Wednesday for the impending birth of my sister’s fourth child, I was eager to see if any of these “tricks” would actually work. What I liked about eggplant parmesan, pineapple, and chili powder was that it provided a culinary focus for our evenings. As some of you might have guessed, I like to make food. And I love being with my family. So within 24 hours of touching down in Denver, I was in the kitchen, eager to help bring this baby into the world.
We had Eggplant Parmesan.
We had chocolate with chili powder.
And we had pineapple pecan cookies.
I’m not sure how pineapple works to induce labor. I’m sure some of my nutritionist friends could offer me a detailed explanation. But what I do know is that on Saturday morning, I brought my sister a plate of soft and chewy pineapple pecan cookies, and within a few hours, she was in labor.
Susanne chose to have her fourth baby at home, and so I watched, in both wonder (and some terror) as she wrought her child into the world. It was a moment of both fear and beauty, touching each of us deeply after what has seemed like an infinitely long desert of loss. This baby (who has yet to be named) has already won me over. I am completely smitten with the way his bottom lip falls just beneath the top. And also, the soft downy hair on his little shoulders. I don’t know if I am simply more aware because Ryan and I are closer to starting our own family, but birth is nothing less than miraculous. And then to watch my niece and nephews adore the newest member of their family…it melted us all.
See. I’ve already gotten off topic. This post is supposed to be about pineapple cookies. And they’re really good (regardless of whether you want to induce labor or not). Soft and slightly spicy with a crunch of pecan and a burst of sweetness from the pineapple, these cookies are easily one of my summer favorites.
After this little guy, of course.
Pineapple Pecan Cookies
3/4 cup butter
1 cup sugar
2 large eggs
1 cup crushed pineapple
3 1/3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped pecans
cinnamon + sugar for sprinkling
1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper and set aside.
2. With an electric mixer, cream together butter and sugar until pale and smooth, about 4 minutes on medium-high speed. Add eggs, one at a time and mix until well combined. Stir in the pineapple with a wooden spoon.
3. In a separate bowl, whisk together flour, salt, and baking soda. Stir the dry ingredients into the pineapple mixture. Add pecans. Chill dough for at least 30 minutes in refrigerator.
4. Using an ice cream scooper, scoop 2 tablespoons of dough onto the prepared baking sheet, spacing them 2″ apart. Sprinkle cinnamon and sugar mixture on top of cookies, if desired.
5. Bake for 10-15 minutes or until cookies look just slightly underdone. Remove from oven and allow to sit on baking sheet until firm enough to transfer to write rack.
Anecdotes and Apple Cores