In case you hadn’t heard, I’ve moved to Baltimore. I’m still adjusting to life here, like figuring out the grocery store (I went on Monday and got lost in the aisles of stuff. I think I need to determine a meal plan. Anyone got ideas on that? TO PINTEREST) and how far I can walk without dropping dead of heat exhaustion.
Also, I was supposed to move into a building with a Dunkin Donuts, and I would like to say:
WHY ISN’T IT OPEN YET?
It’s killing me not to be able to go downstairs and grab a Coolatta or a box of munchkins. Not to mention the sausage biscuits! Darn you, Varsity at UB. Getting my hopes up with advertised Dunkin’ Donuts and then not providing.
Moving into a brand-new kitchen means starting completely over. I have no spices, no flour, no sugar and definitely no butter. It’s a sad time when I think about all things that I want to bake and I can’t go around the corner to the grocery store whenever I feel like it. I have my car tucked away in a garage, the grocery store is forever away and oh yeah, I don’t have a job that pays the bills.
So I found this cookie mix at the store, and since I’ve never really used them (cookies mixes, I mean), I threw caution to the wind and purchased the chocolate chunk version. I ended up with about a dozen light, cake-like cookies. Yum.
Betty Crocker Cookie Mix Cookies
1 package of cake mix (I used the chocolate chunk because I am in DESPERATE need of chocolate)
1/4 C of natural, unsweetened applesauce
2 Tbsp of milk (I used coconut)
1. Preheat the oven to 350 degrees.
2. Mix together the wet ingredients in a medium-sized bowl.
3. Add in the cookie mix a little bit at a time, making sure it’s thoroughly absorbed.
4. Drop by rounded tablespoonfuls onto a cookie sheet. Bake for nine minutes. The cookies will be puffy and shiny on top, but evenly set.
5. Carefully remove from the pan and let cool on a rack before munching down.
Makes a dozen or more cookies, depending on how big you make them.