So I have had a super adult-ish day.
And I feel like someone should take notice.
I mean, when you do totally adulty things, don’t you want to tell someone? No?
Well, I made dentist appointments today without even having the dentist call me and remind me…which is like major adult.
I also signed a few permission slips. Which, I am going to admit is something I dreamed about doing as a kid…I would literally have daydreams about how I would sign my name on permission slips when I grew up. I didn’t have many friends.
I changed a light bulb. Which happens to be super annoying. Not the whole screwing it in part, but the whole shopping for the correct light bulb part. I mean HOWMANYLIGHTBULBSARETHERE?!?!
And I even went against all my primal instincts and answered the door when someone rang the doorbell. They were just people selling religion, but still, I answered the door instead of hiding in a corner holding my breath until they left.
Apparently all these things are kind of expected of normal adult humans. Which I have never claimed to be, except that weird month about 3 years ago where I decided to try and make the phrase “I’m a grown-ass woman” part of my regular vernacular. It’s a time I like to forget.
Alas, I did also watch The Bachelor..and ate cookies for breakfast today too…
So maybe I’m not totally adult.
Don’t tell my kids.
Speaking of cookies for breakfast, you need to make these. They are freaking amazing. Delicious. Easy. Perfect.
Strawberry Gooey Butter Cookies.
makes about 24 cookies
- 1 (8 oz) block cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 egg
- 1 box (18.25 oz) Strawberry Cake Mix
- 1/4 cup powdered sugar
- In your mixer cream together the cream cheese and butter until smooth. Add egg and beat until combined.
- Turn mixer to low and slowly add in your cake mix. The dough will be thick.
- Refrigerate dough for about a hour or so, just enough so it’s not quite as sticky. Also, the colder the dough is the puffier your cookies will be.
- When dough is chilled preheat oven to 350°.
- Line your baking sheet with parchment paper.
- Place. powdered sugar in a small bowl
- Roll dough into balls about 1 inch in diameter, then roll in powdered sugar.
- Place about 2 inches apart on prepared baking sheet and bake for approx 10 minutes until centers are just set.
- Cool on wire rack
adapted from Confessions of a Cookbook Queen
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