So you might have noticed that last Friday I didn’t get my post up.
It was because I went on an impromptu trip to the Nile.
That’s a lie.
It’s because I went on an impromptu trip to denial.
I feel like there are a lot of women who are like super awesome women, who don’t need much sleep, and are organized, and not late, and just in general can-doer, get-stuff-doners . I don’t think I fall into that category though.
Last week I tried to tell myself I was that kind of gal. I did and went and worked and worked and fell asleep at close to 8pm every night. And that’s why I didn’t get my post up. Because I told myself you can get that post up after you do all these things and my body was like AHHH there’s so much and auto shut down in 5 4 3 …zzzz.
Yeah, in spite of the fact that I’d like to be super awesome woman, I’m gonna suck up my pride and tell you all that I’m totally not. And because of the end of school year commitments and activities and the impending house renovations that I have NO materials ordered for yet, I am going to cut back to just one post a week. It should only be for about 6 weeks until the house is put back together again. I hope that you’ll bear with me and stick around through this slow patch.
I don’t like having to cut back to one post a week.
It’s kind of rotten.
And now…a recipe for when you have just one single overripe banana. That was the worst segue of all time. Feel free to channel some Fozzie Bear and waka, waka, waka at me.
But don’t you agree with me here folks, having just one single overripe banana is kind of a conundrum. It’s not enough to make banana bread or muffins or cake. It’s just kind of this awkward hanger-on-er that you kind of would feel bad about throwing out, but then again, could totally justify tossing. It would make your compost pile so happy.
Well, today’s recipe is for you awkward lonely brown banana sitting on the counter all by yourself in fruit exile!
Today I have some seriously easy and delicious white chocolate chip chocolate cookies that are made with only 5 ingredients. They rely on cake mix as the main ingredient. I have to tell you, I love cake mix cookies because they are inexpensive and easy to keep on hand for when you have the urge to whip up some cookies. My most absolute favorite cookie recipe ever starts with a box of cake mix that I have made so many times I have it memorized. In case you’re curious, it’s this one from Sally at Sally’s Baking Addiction. She is the bomb dot com. I know some people aren’t into cake mix cookies. Maybe it seems kind of cheater, cheater pumpkin eater, but I say don’t knock it till you’ve tried it. And you’re going to try this one, right?
These cookies are light, chewy, and chocolatey, with a subtle background of banana flavor. They never make it past the front door because my kids wolf them down before I can share them with anyone. I hope that you love them and I’ll see you next week. By the way, I’ll try really hard then not to make up words by adding er to the end of them, but no promises.
White Chocolate Chip Chocolate Cookies
- 1 box chocolate cake mix
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 large ripened mashed banana
- 1 cup white chocolate chips
- Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper or silicone baking pad.
- In a medium sized bowl, mix together the cake mix, eggs, mashed banana and vanilla. When well combined, add in the chocolate chips.
- Drop by heaping spoonfuls onto the baking sheet.
- Bake for 9-11 minutes or until set.
- Let cool on the baking sheet for 5 minutes before removing.