Birthday Oreos are back in stores.
This is cause for a celebration of birthday proportions. I give you, Double Birthday Blondies.
I started with my basic blondie recipe, and went to town.
Double Birthday Blondies
2 sticks butter (I use salted)
2 cups packed brown sugar (I used light)
2 tsp vanilla
2 pinches of salt
1 1/2 cups flour
1/2 cup funfetti cake powder
about a dozen birthday Oreos, chopped
1. Preheat oven to 350.
2. Melt butter. Beat with brown sugar until smooth.
3. Beat in vanilla and egg, then add salt.
4. In a separate bowl, whisk together flour and funfetti cake mix powder until all lumps are gone. Slowly add to batter and mix until fully incorporated.
5. Mix in Oreo chunks by hand.
6. Spray a 13×9 pan with non-stick spray, then pour batter into pan. Smooth out as evenly as possible.
7. Bake for 25 minutes, or until center is set. Let cool completely before cutting so that the ooey gooey inside can set.
I’ve made cinnamon rolls like this a few times now.
They are so easy to make, and so delicious… and they only take a couple minutes to put together.
1. Start with a can of crescent rolls. Unroll each crescent and lay them out on a cutting board.
2. In a small bowl mix together about 3/4 cup sugar and a few shakes of cinnamon. Mix them together with a spoon and add more cinnamon if needed. (I didn’t measure an exact amount, sorry.. but you can’t really mess this up…)
3. Butter each open raw crescent roll, then sprinkle with the cinnamon sugar. You don’t want heaps, but be a little generous.
4. Roll up the crescents and curl the edges to form a crescent shape. Place on a baking sheet a couple inches apart. Pinch the ends in a little so that the cinnamon goodness doesn’t escape.
5. Bake at 350* for 20 minutes.
6. While they are baking, make your icing. Mix together powdered sugar and milk to make a thick syrup consistency.
7. When rolls are done baking, let cool for about a minute before transferring to a serving plate. Drizzle icing across the top and enjoy!