Our toddler is trying to destroy us.
Like clock-work, he'll come into our room between 6-6:30am and jump on our bed; squealing and whailing with all the energy you would never believe. It's insanity. We try to reasonably convince him to go to sleep for the next half hour, but we all know that's a beyond hopeless endeavor. He jumps on our heads, claims he hears "scary trucks" outside, and then eventually turns on the light or pokes at our eyes with his little carrot fingers.
Oh, one of the many joys of toddlerhood, right? I would think of maybe, kind of, sort of, perhaps, locking the door, but the little man is potty trained, and I don't want to rewind that clock backwards. And if there was a fire or earthquake... a mother's mind can race endless circles around that "if" word. Might as well soak in the crazy while we can, eh?
I told Ryan that someday when Jake's a teenager, we'll just jump on his bed and poke his eyes in the wee morning hours as payback. I think he was equally as worried about that statement as I was pleased.
- - -
These cookies are the easiest dang things you'll ever make. If you're hitting up a holiday party, bring a plate-full of these. People will have to resist the urge to kiss you straight on the mouth in gratitude. They're ridiculous, and have such a beautiful texture. The white chocolate chips are a must - if you skip that step, I'll hunt you down. No, really. I used to make these cookies all the time without the white chocolate chips, but after tossing in a half-bag of leftover chips, I realized how much of my life had been wasted on non-white-chocolate-chip-red-velvet-cookies. It's a thing, okay?
White Chocolate Chip Red Velvet Crinkle Cookies
makes almost 2 dozen
6 T butter
2 large eggs
red velvet cake mix
1 C white chocolate chips
2/3 C powdered sugar
1. Preheat oven to 375 degrees. Line cookie sheet with parchment paper. Place powdered sugar in a bowl and set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment, combine butter, eggs, and cake mix. Dough will be a little stickier than what you're used to for cookie dough.
3. Roll dough into 1-inch balls and roll in powdered sugar. Place on a cookie sheet, about 2 inches away from the other cookie dough balls.
4. Bake for 7-9 minutes. Centers will still be gooey, let sit on cookie sheet for a minute before transferring to a cooling rack. Store in an airtight container.
recipe: BwB original