Have you ever heard the Yiddish proverb, "Man plans, God laughs?" It's actually based on scripture, for those of you who didn't know. And speaking for this girl and her life lately, God must be hysterically doubled over, bellowing a holy belly laugh, I can assure you. Life over the last weeks has come and gone, not at all going the way I had envisioned. But I can see God all over it - laughing or not - and so I'm OK.
I am dying to talk about our house situation, but I have promised myself I won't share until it's absolutely - 100% - a done deal. If all goes according to plan, that is supposed to happen in a little less than two weeks.
So, for whatever reason, knowing now we might be just days away from getting into our next home, I am almost paralyzed in the kitchen. I'm starting to dream about what it's going to be like to have space and be reunited with my long-lost gadgets... to have spices at my fingertips and not a flight of stairs up... pantry items in the pantry and not on the third shelf in the linen closet with the... well... linens.
I'm counting on this, friends.
I have no idea what posting will be like over the next couple of weeks. We have barely been home to cook, let alone cook and take pictures while I can still have the natural light that works FAR better for photography than house lamps at 8:00 in the evening. I will do my best, though. I promise.
This is a quick and easy cookie recipe I modified to our liking. With a spice cake mix in the pantry (linen closet) that wasn't used for it's original intent and going to expire sooner than later, I was happier with this sweet treat than I probably would have been with the first recipe anyway. After all... why plan?
Salted Butter Pecan Spice Cookies
makes about 40 cookies
- 1 Duncan Hines Spice Cake mix
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 3/4 cup butterscotch baking chips
- 1/2 cup chopped pecans
- light sprinkling of Kosher salt
~ Preheat oven to 375 degrees.
~ Mix together cake mix, eggs, oil, and vanilla until thoroughly combined and smooth.
~ Stir in baking chips and pecans.
~ Line baking sheets with parchment paper and drop by rounded teaspoonsful about 2
inches apart. I used my small cookie scooper.
~ Sprinkle dough lightly with a pinch of salt for each pan.
~ Bake 8-10 minutes until golden. Let cool one minute and place on cooling rack.