March 31

You know that pride thing.

That pride thing that goes before the fall thing.

Yep.

Yesterday I began making my TWD Coconut Butter Thins that Jayne from The Barefoot Kitchen Witch selected.

I wasn’t very anxious to make these.   They have cardamom in it.   And lime zest.  And coconut.

This combo didn’t sound very appetizing, but since I don’t want to be a slacker all the time, and since I have been doing this since June of last year, I wasn’t about to let a bit of lime zest and cardamom get in my way.

And besides, they are cookies.   Do you know how many cookies I have made in my lifetime?

I could do this in the dark.

With one eye covered.

And both hands behind my back.

So, I  whizzed my nuts and coconut, because I don’t like lumps in my cookies unless they are chocolate lumps.

I zested my lime.

I rolled my dough inside a gallon baggie.

I chilled the dough.

I cut the dough.

I docked the dough.

I put the dough in the oven, making sure that I rotated them half way through.

And you know what happened?


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That whole falling thing that comes right after the pride thing.

You see the recipe said that these cookies should not have any color, just slightly brown around the edges.

I had cookies that spread.

Cookies that didn’t spread.

Cookies that were mostly brown.

Cookies that were light brown.

And cookies that were just a wee bit brown.

All on one sheet pan.

So I began to wonder out loud what in the world was going on.

I reread the recipe only to find out that I had the oven to hot.

Oopsie…poopsie!

So I backed it down a bit, opened the oven to let some heat out, and baked the second batch.

They were a bit better.

Let’s compare.

They were better, but still brown around the edges.

Sigh.

So I put in the last batch, and didn’t bake them as long.

You know how many ‘good’ cookies I got from the last batch???

Seven.

But that isn’t the worst part.

The worst part of it is, I have a head cold, and I can’t taste a thing.

Not a blessed thing!

So, I have packaged these good, bad, and ugly cookies up and put them in the freezer for a time when my head isn’t full of gook and I can taste them.

If you would like the recipe, because I am quite sure they taste phenomenal, go check out Jayne’s blog.

Just make sure when you bake these you actually read the recipe.

It will be better for your ego that way.

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March 30

You know those puffy iced sugar cookies with the sprinkles on them that you get from Stuffmart.

The ones that you can eat 2 or 5 of in a single setting and not realize it because they are just. that. good.

Sometimes get a craving for them, but I absolutely refuse to pay $3+  for a dozen of manufactured cookies.

Except Oreos, but Oreos are chocolate and therefore special.

My refusal to pay that much for those cookies,  means that I have to patiently wait to have some till there is a church function.

They always show up at church functions, but unfortunately for me, church functions are very few and far between.

I just knew there had to be a better way for me to get some  of these cookies.

A tastier way.

A cheaper way.

Because I have frugal  skillz, Internet, I found a way to make these cookies cheaper.

Much cheaper.

And tastier.

These cookies have 3 ingredients.

  1. A white cake mix
  2. 2 eggs
  3. 1/3 c. oil

That’s it.

Mix well.

Use your tablespoon sized cookie scooper, plop some on your sheet pan and flatten slightly.

Bake for 6 minutes like the recipe says and find that they aren’t done.

At all.

Stick them back in the oven for a total of 6 more minutes till the edges are just barely turning golden.

The icing is just as simple.

  1. Confectioners sugar
  2. shortening
  3. vanilla
  4. a wee bit of milk

Mix it all up.

Ice and top with colored sugar, because Internet,  sprinkles are from the devil.

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My men said that they tasted better than Stuffmarts cookies.

I just know it is because I didn’t put those nasty devil sprinkles on them.

You want to make some fabulous cookies that are delicious, quick and cheap?

These are the perfect solution, and they only cost me $1.13 to make them.

Told ya I have skillz.

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One thing that I would do the next time I make these is to add a tsp-tbsp water to the cookie dough to make it just a bit moister.   Not much because that would change the structure of the cookie, but they were just a touch dry.

Lofthouse Cookies

1 box white cake mix

1/3 c. oil

2 eggs

Mix together till moistened.   Use a tablespoon and drip onto parchment lined cookie sheet.  Flatten slightly.  Bake at 350º for 6-8 minutes or until the edges begin to show a little brown.

They will firm up when they are cool.

Makes 1½ dozen cookies

Frosting

2 c. confectioners sugar

¼ c. shortening

1 tsp. vanilla

enough milk to make it spreading consistency

Cream till smooth and stiff.

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March 26

Early this morning when I woke up, I began thinking about my best friend from high school, Beverly.

Because I have a serious case of the writers block, I want to know about your high school years.

What is the first thing that comes to your mind when I mention high school?

Bev is always the first thing that comes to my mind, but the second is a very vivid memory is of me  sitting in a history class at Sam Houston High School in Houston, (9th grade) watching my history “teacher” read a Harlequin romance novel, chomping on gum and reading bits of the story out loud to us.

This was a daily occurrence and I got an ‘A’ in that class.

I think we all did.

That is why I am so brilliant in history today.

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March 25

The brain it is tired from all this getting up early and being responsible every single morning of the last 20 years.

Maybe the brain would be better if it went to bed just a wee bit earlier every night, but since it is fried half the time, it doesn’t think to go to bed just a wee bit earlier.

The brain has nothing for you, Internet.

Please…talk amongst yourselves…tell me what is going on in your lives.

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