And, clearly, he’s ready for it.
Our Bean starts Kindergarten today, and little Bug will be going to preschool twice a week. To say he is excited would be an outrageous understatement. Since getting his “poop in a group” – if you follow my drift – he’s been asking frequently when the beloved transition would begin.
The day has arrived, crazy eyes, it has arrived.
He is scarily good at peeing 4 feet across the grass, devouring large quantities of food in a matter of minutes, and crossing his eyes.
His father is very proud.
We decided it would be fun for the kids to take some treats to school for their teacher – in celebration of this new school year – so amidst the hussle and bussle of prepping and packing, we made some cookies.
And it just so happens, being as gosh darn lazy efficient as I am, I decided to forgo the from-scratch technique and break out a box of cake mix. I’ve never made cookies with cake mix, but I’d heard rumor of it’s yumminess {not to mention simplicity}. The lone box : red velvet. I’ve also never baked an R.V cake before, nor am I a fan of the massive amounts of red food coloring therein, but a rushed mama’s got to do what a rushed mama can. I found these babies on Pinterest, and despite my sad lack of white chocolate chips or plain apple sauce and shortage of butter, I forged on.
Clearly, I need to grocery shop.
Red Velvet {Cake Mix} Cookies
Ingredients:
- 1 box of red velvet cake mix
- 1 cup of all purpose flour
- 1 cup of unsweetened applesauce {I used strawberry, unsweetened}
- 2 cups of semi-sweet chocolate chips {original calls for white chocolate}
- 1/2 cup {stick} of butter, softened
- 1 large egg
Directions:
- Leave butter out to soften for a couple of hours. Once softened, beat until fluffy {preheat oven to 350*}.
- In a bowl, sift flower and stir in cake mix.
- Slowly add flour and cake mix into butter bowl and mix until incorporated.
- Next add your egg and mix completely.
- Fold in the chocolate chips and drop tablespoon-sized ‘blobs’ onto an ungreased cookie sheet.
- Bake for approximately 15 minutes.
- Allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
- For a little extra kapow and artery-clogging goodness, slap some frosting on those babies and fashion up some red whoopie pies. Whoopieee!
{don’t forget that handy little “Print Friendly” button at the bottom of this post which allows you to delete the drivel and keep only the essentials of a recipe. Why you would want to delete the nonsensical babbling I throw your way is entirely beyond me…but I won’t judge.}
Recipe adapted from Peas & Crayons
And, because I’m a sucker for fun packaging, I whipped out our two Wendy’s salad bowls from our lunch-on-the-run the day before, pulled up this fab little template, and created this baby here…
Click right here for the download.
**Today we’re also celebrating our little man’s precious life…yet again!
I know, I know…his birthday was 2 weeks ago, but…three years ago, today, we stood paralyzed against thick, cold hospital glass watching while 9 medical workers poked, prodded and finally cardioverted our 10 day old son as he fought for his little life.
The doctor’s words, without knowing I was pumping behind the curtain, were, “this little boy’s heart is toast”.
Today we celebrate what God has done in his 3 vivacious years of life, and the fact that he’s been off his heart medication – with no sign of SVT – for over 18 months. You would never know, looking at this healthy, hilarious, solid little guy, that there was ever a day we wondered whether he’d be able to pull through.
But he’s a fighter! Read all about his journey here.
Bug is so delightful. God is so faithful. Life is so sweet!
{and those cookies – I hear – were pretty darn good}
