1-2-3 Lemon Cookies

My mother is a baker; the kitchen barstools, something of a counseling couch in my childhood home.

This isn’t breaking news to anyone who befriended any of our family in the last 1-to-30 years, plus is likely 100% responsible for my personal sweet tooth and affinity for knowing my way around a spatula. I spent hours of adolescence sitting at the counter watching my mother bake, talking, and consciously or not, committing her motions to memory. A love of baking for me is as much about the sugar as it is about the bond it gives us.

In no small part due to our regular kitchen-counter counseling sessions, there are parts of baking & cooking that come as naturally to me as laughing. I don’t remember exactly when or where I actually learned some of it all. In the same way, there are “recipes” that I just know. One of them is this 1-2-3 Cake Mix Cookie -a lifesaver on a day I want to bake, but not really really bake, you feel me?

God bless you, Betty Crocker & Sandy Mosier for the gift of these cookies.

INGREDIENTS:

  • 1 boxed cake mix of choice (in the summer for me, it’s always lemon. Give me lemon EVERYTHING in the summer.)
  • 2 Eggs
  • 1/3 Cup Vegetable Oil

Today, I added a good squeeze of 1/2 a lemon because I had one, and I wanted to for a boost of lemon flavor (non-essential, obviously).

INSTRUCTIONS:

  • Preheat oven to 375.
  • Mix up all of the ingredients. The dough will be a bit sticky-looking.
  • Drop about a teaspoon size onto your greased cookie sheet, or in my case, my pizza stone that I cook everything on (ungreased).
  • Bake for about 9 minutes! Brown the little cookie bottoms, and expect them to be delightfully chewy.
  • I sprinkled the tops with powdered sugar today as they cooled, because I’m nothing if not vain about cookie presentation, #priorities.

(Dough to Done for reference.)

Simple (-y amazing) Banana Pancakes

Daily Sprinkles Easy Banana Pancakes

I’m a craves-waffles-at-midnight kind of breakfast food person. I absolutely love it.

While we grew up, my mom always felt guilty for working, and made a point of waking up early to ensure we ate a hot breakfast before she left to teach school (later realizing our friends’ stay-at-home-moms mostly slept in and fed their kids cereal.) I believe my love of all things breakfast stems from these early childhood memories (coupled with my insane morning person tendencies.)

 The calm, rainy Saturday us Kentuckians experienced this past weekend simply screamed Jack Johnson mellow acoustics, inspiring me to venture into the world of banana pancakes for the first time.

Boy oh boy, am I glad I did. So glad in fact, I’m sharing the recipe with you in case you’ve had similar depravity from banana pancakes in your life. I’m hooked.

Daily Sprinkles Easy Banana Pancakes

Ingredients

  • 1 cup All-Purpose Wheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Cinnamon (like, a teaspoon plus a pinch -I love Cinnamon.)
  • 1/4 tsp Salt
  • 1 tbsp White Granulated Sugar
  • 2 Bananas (mashed)
  • 1 Egg
  • 1 cup Milk
  • 3/4 tsp Vanilla
  • 2 tbsp Vegetable Oil

Directions

  1. Whisk together dry ingredients in a small bowl (flour, baking powder, cinnamon, salt, sugar).
  2. Whisk together wet ingredients in a medium bowl (mashed bananas, egg, milk, vanilla, vegetable oil).
  3. Stir dry flour mixture slowly into wet banana mixture (batter will be lumpy).
  4. Pour roughly 1/2 cup of batter onto heated griddle, cooking both sides until golden brown. (Yields 6 pancakes.)

(Slightly tweaked from this easy recipe on My Baking Addiction to fit our personal tastes.)

As shown above, we garnished ours with creamy peanut butter, walnuts, and maple syrup. Yum.

Let me know how yours turn out, and what other toppings you like to use! Comment below or by clicking on the little thought bubble up near the title.