As a stay at home Mother, I sometimes feel that many of my days are consumed with cleaning and re-organizing. As I get a system down, it dwindles away each day, until I find myself cleaning and reorganizing again. As this cyclical event happens over and over again, I have come to realize something in this process.
I have an intense love/hate relationship with Tupperware.
I love how its always there to greet the leftovers from dinner with it's roomy and comfy compartments. I love how I can use it to store anything from food to arts and crafts. I love it for it's versatility and it's simplicity.
But I hate storing those empty containers and tops.
My sometimes type "A" personality cannot handle the mis-mash of covers and bottoms that are strewn within my cabinets. I do my best to organize them by shape and size, resting them on their little stacks of lids, releasing a happy sigh of relief when I see them all together so neatly.
But then it happens; I find myself in a rush; maybe one time the kids are crying, driving me nuts, whatever the reason and in that moment I don't take the time to put the container back home with it's buddies in those nice little stacks.
And then I do it again and again and then again.
Until I am back scratching my head wondering how my cabinets have ONCE again become filled with lids and containers of every shape and size, shoved, pushed and jammed into every opening left bare by my pots and pans.
Which leads me to today as I found myself pondering whether I should take more of my time to re-organize those bad boys once again or let go of my sometimes insane need to organize and just bake something to help me loosen up that type "A" aspect of myself.
I went with the bake something...and so I went with these.
D.E.L.I.C.I.O.U.S just about sums them up.
You can toss aside your need to clean today too and make yourself some of these, they are so worth the procrastination of cleaning. And to boot, they are super easy to make.
Here's what you'll need.
- Box of Red Velvet Cake Mix (I use Duncan Hines)
- 1 stick of butter softened (At room temp.)
- 2 Eggs
- 1 Tbsp.Oil
- 1/2 Tbsp. Vanilla Extract
- Cookie sheets lined with parchment paper.
In a medium sized bowl add all of the ingredients and mix them together by hand. It will be a thick and goopy mess when you are done and you may feel as though you have somehow done something wrong
No worries, thick and goopy is exactly what you want.
You can use whatever method you feel comfortable with to scoop them onto the cookie sheet. I use a 1/2 tbsp measuring spoon, which makes a nice sized cookie, but if you want bigger cookies use a Tbsp. measuring spoon. I do use parchment paper, because it helps them not to burn, if you don't have parchment paper....just watch them in the oven.
Bake them at 350 degrees for about 7-8 minutes. They will look undone and soft in the middle when you take them out of the oven, but they will set up after they have cooled a bit.
You could stop here and just enjoy them with a tall, cool glass of milk. But why when they can get sooooooo much better filled with a delicious cream cheese frosting.
This is what you will need for the filling:
- 1/2 Stick butter softened
- 4 oz. Cream Cheese
- 1 tbsp Vanilla extract
- 2 Tbsp. Condensed Milk
- 2 - 2 1/2 Cups Confectioners Sugar (Powdered Sugar)
Before you add the filling, be sure the cookies have completely cooled. I typically pipe my filling onto each cookie, but you can easily enough just spread it on as well. Which ever is easier and more comfortable for you , is the way you should do it.
Place another cookie on top and twist it every so slightly to make it stick.
Super easy, super quick and super delicious...and completely worth avoiding organizing Tupperware!