I think that’s the saddest thing one could ever say. “I’m feeling uninspired.” With all the amazing (and horrible?) things going on in our world today, especially in my little corner of it, and I can’t find something about which to write?
I hope this doesn’t mean I’m burned out. I don’t know how to fix that.
Except maybe go shoe shopping. But I can’t keep buying shoes whenever I have a tough week. Though I do love the ones I just purchased from DSW. (I’m still waiting for them to arrive! I CAN’T WAIT)
Sigh. If classes didn’t start next week, I would spend this time dedicated to scrounging up some delicious recipes to try out. But with the graduate assistantship, work study job, freelance work and the three classes, I think I have just about all I can handle. To be honest, I think the posting schedule will have to change, which I hate to say, but I have to make room for my studies.
Ah, the troubles of a grad student.
Holy crap. I’m a grad student.
While we’re all reeling from the shock of this revelation, let’s check out how to make today’s German Chocolate Cake Cookies, okay? (If these cookies look a little familiar, it’s because I made a similar treat in 2009)
German Chocolate Cake Cookies
1 box of German Chocolate Cake mix
1/3 C applesauce
1 container of pecan coconut frosting (or you can make your own!)
1. Preheat the oven to 350 degrees. Line a cookie sheet with foil or parchment paper.
2. Mix together the eggs and applesauce. Stir in the cake mix.
3. Drop by rounded teaspoonfuls on the cookie sheet. Space the drops out as these cookies will spread.
4. Bake for about 14-15 minutes, until the top is set.
Makes about two dozen cookies.