99 Flavors of Bars: #2 Oreo Cheesecake Blondies

I just love blondies.  I love oreos too.  So why not combine the two into a wonderfully gooey bar?  These Oreo Cheesecake Blondies have a wonderful caramel, brown sugar flavored base topped with soft, pillowy cheesecake and crunchy oreo pieces.  Yum.

I used the same blondie base as my Peach Streusel Bars, just omitting the extra egg white so these aren’t as cakey.


Next comes the layer of oreo cheesecake.

oreo cheesecake brownies before baking

Of course you can’t go wrong with more oreos, so why not add some to the top?


These bars turned out ooey, gooey, and delicious.

Oreo Cheesecake Blondies

Oreo Cheesecake Blondies

  • Servings: 16 small bars
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A blondie bar topped with oreo cheesecake and crushed oreos


  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 ts vanilla extract
  • 1 cup all-purpose flour
  • 1/2 ts baking powder
  • 1/4 ts salt

Cheesecake topping ingredients

  • 8 oreos, crushed
  • 8 oz cream cheese, softened
  • 1/4 cup white sugar
  • 1 ts vanilla extract
  • 1 egg


1. Preheat oven to 350 degrees.  Line an 8×8 inch baking pan with parchment paper.

2. In a large bowl, stir the brown sugar into the melted butter.  Beat in the egg.  Blend in the flour, baking soda, and salt until fully mixed.  Spread the batter evenly into the prepared baking pan.

3. In another bowl, beat the cream cheese with an electric mixer on medium speed until softened.  Add the sugar and beat until fluffy.  Add the egg and vanilla extract and beat for another minute until the mixture is smooth.  Fold in half of the crushed oreos.

4. Pour the cheesecake mixture on top of the blondie mixture.  Spread to cover, then using a knife, gently swirl through the cheesecake mixture.  Sprinkle the other half of the crushed oreos on top.

5. Bake in the oven for 35-40 minutes until a toothpick inserted in the center comes out clean.  Let cool and cut into squares (you can use the parchment paper to lift the bars out of the pan).  Store leftovers covered in the fridge.


99 Types of Cookies: #4 Red Velvet Cookies

Honestly, baking a cake, especially a layer cake is a bit of work.  These Red Velvet Cookies taste just like a miniature red velvet cake.  They have a cake-like texture with cream cheese icing.

To achieve the red velvet color and taste, I added red velvet cake mix to a basic cookie recipe.  Adding an extra egg white gives a very cakey texture.

red velvet cookie batter

These cookies don’t look like much when they come out of the oven (hence the lack of pictures), but once the icing is added they are divine.

Red Velvet Cookies

If you’re craving red velvet, but don’t want to go to the trouble of baking a cake, these cookies do the trick.

Red Velvet Cookies

  • Servings: about 2 dozen cookies
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Cake-like red velvet cookies with cream cheese icing


  • 1 cup plus 2 Tb all-purpose flour
  • ½ cup red velvet cake mix
  • ½ ts baking soda
  • ½ cup butter, softened
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 1 egg
  • 1 egg white

Frosting ingredients

  • 8 oz cream cheese, softened
  • ¼ cup butter, softened
  • 2 ½ cups powdered sugar
  • 1 ts vanilla extract


  1. Beat butter, brown sugar, and white sugar until creamy. Stir in egg and egg white, then add the red velvet cake mix.  Blend in the flour and baking soda until all ingredients are fully incorporated. The dough will be sticky – refrigerate for at least 2 hours.
  2. After dough has chilled, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper. Drop tablespoons of dough onto cookie sheets and bake for 8-9 minutes.
  3. Meanwhile, prepare frosting.  Using a mixer, beat butter and cream cheese on medium speed until well mixed.  Add vanilla and powdered sugar and continue beating until completely smooth.
  4. Remove cookies from the oven and let cool.  Spoon frosting into a pastry bag fitted with a star tip.  Frost cookies with swirls of frosting (you may have some extra frosting left).



99 Flavors of Pancakes: #1 Funfetti Pancakes

These Funfetti Pancakes are like eating dessert for breakfast.  They don’t taste far off from a donut, especially when drizzled with powdered sugar glaze.  I wanted to eat the whole stack (but I didn’t).

stack of funfetti pancakes

These whip up quickly, only requiring a couple of extra ingredients compared to plain pancakes.  I cooked mine on a griddle heated to 300 degrees.  You can also cook them in a large skillet or griddle pan on the stove top.

funfetti pancake batter cooking

I love the color added by the rainbow sprinkles.

Funfetti Pancakes

Fluffy and sweet, these pancakes are yummy!

Funfetti pancakes with glaze

Funfetti Pancakes

  • Servings: 6-12 pancakes depending on size
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Cake flavored pancakes with rainbow sprinkles and powdered sugar glaze


  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cake mix
  • 2 ts white sugar
  • 1/2 ts baking powder
  • 1/2 ts baking soda
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 Tb vegetable oil
  • 1/3 cup rainbow springkles

glaze ingredients

  • 3 Tb milk
  • 1 1/2 cup powdered sugar


1. In a large bowl, combine flour, cake mix, sugar, baking powder, and baking soda.  In a separate bowl, beat the egg with the buttermilk, milk, and oil.  Blend the buttermilk mixture into the dry ingredients using a wire whisk.  Whisk until smooth.  Gently fold in the sprinkles.

2. Heat a griddle to 300 degrees or heat a small amount of butter in a large skillet over high heat on the stove.  Once the butter is sizzling or the griddle has heated, pour circles of pancake batter to the desired size.  Cook for about 2 minutes, then flip.  Cook other side for 1-2 minutes.

3. To make powdered sugar glaze, heat milk in a small bowl (I did this in the microwave for 40 seconds).  Do not heat milk to boiling.  Stir in powdered sugar until smooth.  Serve glaze over pancakes.