Last month my friend Cinnamon and I hosted a bachelorette weekend for her sister (and one of my sweetest friends), Dentyne! Dentyne and I met our freshman year of college and I couldn’t be more grateful for our relationship. She’s a gem. And she totally deserved a memorable bachelorette weekend with her girls! Throughout the planning process we learned a few things that I think you’ll find especially helpful if you’re throwing a bachelorette weekend yourself!
If you’re a fan of pure deliciousness, this recipe is for you. I made a batch of these bad boys as a mid-week treat and they were a hit!
We had our first family dinner in the new house last night and it was yummy! My mom came over and did all the cooking (while I photographed her pretty creation, thanks mom!) which was a nice treat. She combined a couple different recipes she found online and came up with the tastiest end product. Rosemary and lemon is one of my favorite combinations! Hope you enjoy the recipe as much as we did!
Let me preface this post by warning you – these cookies are in no way good for you, but they’re delicious.
I’m not much of a baker but I sure love a good cookie recipe, especially one that takes about ten minutes from start to finish! These are perfect for Valentine’s Day with the addition of pretty pink frosting!
- 1/3 cup oil
- 2 large eggs
- 1 box Pillsbury Funfetti cake mix (I used the gluten free option!)
- Preheat oven to 375
- Mix oil, eggs, and cake mix in large mixing bowl
- Roll dough into 1-1.5 inch balls – place on ungreased cooking sheet (flatten a bit with a glass)
- Bake for 7-9 minutes
- Let cool
Recipe adapted from this original recipe.