Happy Valentines Day!
You either love this day orrrrrr you hate it with a fiery passion.
I love it because it is a random day where I get to eat sugar all day long without feeling guilty.
I can eat things like these pretty heart cookies…
Or pink and red M&M’s, or giant Hershey’s chocolate bars (a tradition from my Dad), or handfuls of Sweet Tart conversation hearts.
It’s also a day where I am reminded of how lucky I am to have Mikey.
Seriously. I don’t know how he loves me so perfectly.
Trust me though, I am well aware that there are a million people out there who hate valentines day and the horrible Hallmark holiday it has become.
To you I apologize.
I’m sure there were times I felt your pain and I hope that you can take this post for what it is and forgive me…
If I were you I would have a really good cry. Then I would plant myself on the couch with a family size bag of Cheetos, a pint of Ben and Jerry’s Clusterfluff ice cream, and watch Bravo reality shows for 6 hours straight.
So now that we got that out of the way…lets talk about cookies.
This is one of those embarrassingly easy recipes that only requires 3 ingredients.
But they are cute and pretty and taste great.
So I guess that’s all that matters.
It starts with a box of Pillsbury Strawberry Cake Mix (I doubled the recipe so you will see a larger amount of cake mix, oil, batter and number of cookies overall).
Then oil and eggs.
It makes a super quick and vibrant batter that is hard to stop eating…
What do you see here?
Shadow from a houseplant?
What you are seeing here is a crazy cone headed monster #2.
My fellow friends and readers, meet Nevis.
Normans equally psychotic brother.
He does not typically sport the fancy cone, however.
Some jerk dog bit his tail…but he is better now and cone free.
And he isn’t staying with us forever.
He stopped by to say hello and is headed to stay with my bestie in Wisconsin for a bit.
(I do realize cone-head is at an unfair advantage and my cat is about to bite a chunk out of his shoulder…no animals were harmed in the making of this photo).
Back to prettier and less hairy things…
This batter is no fun to work with.
It is kinda slimy from the oil and does not want to cooperate.
It would be WAY easier for you to just roll these into balls and call it a day.
I made a double batch of these cookies because I wanted a larger yield.
They seem like a ton, but when you are making them into sandwiches they go pretty fast.
Cream cheese frosting is the obvious choice for these cookie sandwiches.
Once they are cooled you can frost them…
These are so easy and so much fun to look at.
They have a bit of a “candy” flavor to them (aka artificial strawberry).
So I would also suggest using a vanilla cake mix and adding food coloring if you want a more…calm/natural flavor.
Enjoy this day of love.
Call your mom, tell her you love her.
Call your dad, tell him you love him.
Remind your friends that you appreciate their friendship.
If you are lucky enough to have that special someone, let them know that they mean everything to you.
Speaking of love.
Thanks for supporting me and reading my blog…I love you!
Recipe: Strawberry Sandwich Cookies
1 Box Strawberry Cake Mix
1/2 Cup Oil (I used vegetable)
8 oz Cream Cheese
1/2 Stick Butter, softened
2 Teaspoon Vanilla
4 Cups Powdered Sugar
Preheat oven to 350 degrees.
Combine cake mix, 2 eggs and oil in a mixing bowl and stir until incorporated.
Flour surface or cutting board, counter or parchment paper and grab a handful of dough. The dough is going to have a very oily consistency and will be a bit hard to work with. Flatten dough out with hands and sprinkle with more flour as needed. I used a cookie cutter to cut out heart shapes. Place cookies on cookie sheet and place into oven for 10 minutes or so. Remove from oven and cool on a cookie sheet completely before frosting.
For the frosting, combine cream cheese, butter and vanilla and beat well until fluffy. Slowly add powdered sugar until you reach a consistency you like for your frosting. If it is too thick you can a dash of milk (try 1/4 teaspoon at a time) until your frosting is the right thickness. If it is too thin or runny, add more powdered sugar.
Once the cookies are cooled, spread a generous amount of frosting on the bottom of one cookie and place another cookie over the top of that.
If you’re not serving the cookies right away, they should be refrigerated due to the cream cheese frosting.
They freeze very well for up to 2 weeks (and are SO GOOD frozen).
If you are refrigerating or freezing, allow 30 minutes to an hour for the frosting to reach room temp.