Birthday Cake Cookies
Somebody turned ONE this weekend!
I really can’t believe it. When I think back on the past year, so much of it already seems so far away—when baby Dylan was born, I couldn’t really remember Lila EVER being that small! Of course, she was—smaller, in fact! But those days just feel so far removed from who she is now:
…closer to a little kid than a baby. My little one-year old!
Of course, even one-year olds need their mamas. Especially when they’re sick:
Lila and I have actually BOTH been sick—one of the reasons blogging has slowed down. Sophie had a cold when we were home in Shreveport, and, not surprisingly, after a week of togetherness, Lila and I both came home with coughs and runny noses too. We visited the doctor, and he said it wasn’t anything more than a cold—no biggie. But it FELT like a big deal when both of us were waking up in coughing fits, multiple times a night. Ugh.
Anyway, we’re on the mend. Lila’s still coughing a little, but she seems to be feeling much better. And obviously feeling a little under the weather didn’t stop her from enjoying birthday festivities. We skyped with my parents, she opened a few presents, and, obviously—she enjoyed a very large cupcake:
Don’t touch her cake. She’ll cut you.
On Sunday, I baked these cookies:
…for a friend who is on bed rest until her baby is born. I can’t imagine—I feel like the only thing that got me through the last month of pregnancy was WALKING!
The cookies are based off of this recipe from Sally’s Baking Addiction blog, but I changed it up based on what I had. I ended up using:
Birthday Cake Cookies
1 cup all purpose flour
2 cups yellow cake mix
1 cup granulated sugar
1 1/2 sticks butter (12 tbsp.), softened
1 tbsp. vanilla
1 cup white chocolate chips
1/2 cup sprinkles
Preheat oven to 350.
Sift together flour and cake mix in a mixing bowl. Set aside.
Cream sugar and butter together until light and creamy. Add vanilla and egg.
Slowly add flour mixture to sugar mixture, beating until incorporated. Stir in chips and sprinkles. Refrigerator dough for 2 hours (or up to 2 days).
Scoop rounded tablespoons of the batter onto an ungreased cookie sheet.
Bake for 10-12 minutes. Cookies might still look dough-y upon pulling out of the oven, but they’ll firm up once they’re out.
Delicious! Definitely tasted like cake batter!
Have a great Tuesday!