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It feels like Spring here in the High Desert. My peach tree is blossoming, I’ve been airing the house out with open windows in the late afternoon, and we will get to Spring Forward in time next week which will allow for more sunlight hours. Our Spring schedules are overflowing with activity, which I thrive on. Though I long for peaceful afternoons with RHOBH and a glass of iced tea, I somehow seem to find my inner Mom goddess during the busy months. Between all the to and from, I find a slice of the best part of myself. The part that remembers the dental form for school and also preps the kitchen for a baking session with the older boys. This version of myself remembers that time is limited, but remembers that cookies made from cake mix are a quick way to have fun, share my love language, and give them happy memories. She doesn’t put pressure on herself to make everything from scratch and exclaims, “Bring on the cake mix!”
While at Walmart, I was briefly distracted by the Hot Pockets Breakfast Bites in the frozen breakfast section, which I had to have. The perfect morning solution for my kids who somehow see the need to eat before school, where they are also served breakfast. Then I found lemon cake mix. Yellow and lemon are the perfect Spring combination. Yellow is the happiest of colors and lemon is a bright flavor that makes you feel like sunshine on the inside. In the cart it went with an ever impatient growing two year old grabbing at the Easter candy. I’d heard about the NESTLÉ® TOLL HOUSE® Spring Chocolate Chip Morsels and had to have them for our cookies, but the store was completely sold out. With Evelyn in a full on shoes-off-sticky-faced-you-have-no-more-tricks-in-your-diaper-bag-Mom tantrum, I saw the Premier White Morsels, a perfect pair for lemon, grabbed them (along with Evelyn’s pink moccasins), and bee-lined for the 10 items or less line.
I salvaged the rest of the tantrum-filled afternoon with these lemon cookie creations that my husband promptly wolfed down four of. To start, pour the cake mix into a large bowl.
Next, you’ll add the eggs.
And then some oil.
Give it all a good stir until it forms a dough.
Now add a few handfuls of the white morsels and stir again.
Roll the dough into one inch balls and coat lightly in some powdered sugar.
Place on a non-stick cookie sheet and bake them for 6-8 minutes.
Since I missed out on all the fabulous Spring color from the NESTLÉ® TOLL HOUSE® Spring Chocolate Chip Morsels, I added a little flower decor to each cookie while they were still warm.
- 1 box lemon cake mix
- 2 eggs
- ⅓ cup vegetable oil
- 1½ cups white chocolate chips
- powdered sugar (for coating cookie dough balls)
- In a medium bowl, mix together cake mix, oil, and eggs.
- Once in a dough-like form, add in white chocolate chips and mix well.
- Roll dough into one inch balls and coat lightly with powdered sugar.
- Place dough balls on a non-stick baking sheet and bake for 6-8 minutes until bottoms are browned.
The next morning, we tore into the Hot Pockets Breakfast Bites with smiles all around. Collin was happy to discover there was plenty of cheese in his. And I was thrilled to be able to send them off to school with a breakfast that was a good source of protein and a cinch to make.