Today I bring you a dessert I made during the holidays but thought it was a good choice for the day my little man turns 4! Woah! He’s just as sweet as these chocolate chip cookie + oreo + brownies.

Everything Cookie Brownie Bars

Ingredients:

1 roll of chocolate chip cookie dough (brought to room temperature)
2/3 package of Oreos
1 box brownie mix, prepared as instructed

Directions:

Preheat the oven to 350-degrees.
Spread the cookie dough into the bottom of a 9×13 baking dish, sprayed with non-stick spray.

Then line up Oreos across the cookie base.

Mix up the brownie mix with eggs, oil, and water, as directed.
Pour the brownie batter on top being careful to pour it all over (it doesn’t spread well without disrupting the Oreos).

Bake for about 45 minutes.
Let cool completely, then cut and enjoy!

I loved this but cooked mine a smidge long for my liking. Go for 45ish minutes. I left mine in for about 55 and that might be too much. I’d also like a bit more cookie on the base so next time I might do 1 & 1/2 rolls of cookie dough…I’m sure the remainder won’t go to waste. 😉

These would be a natural birthday dessert offering for a now-4-year-old, but we’ll have leftover cake, complete with party hats even just for the 3 of us who can sit upright on our own. I’d imagine the babe might get a hat for a few minutes…and a dog or two might partake as well.

I’m backkkk! I whipped up these super quick cheesecake mousse parfaits and can see them showing up on occasion since these are so tasty and so simple. They’d be easy to customize. I nabbed the end of strawberry season which made me love these that much more but top as you like your cheesecake- any berry, chocolate sauce, caramel drizzle, or whatever!

Cheesecake Mousse Parfaits with Strawberries

Ingredients: (for 4-6 servings)

1 box cheesecake pudding mix (prepared according to package)
2 cups strawberries
1 tablespoon water
1 teaspoon sugar
4 oz cool whip (1/2 of a container)
1 cup granola

Directions:

Mix the pudding according to the package and refrigerate.
Slice the strawberries and stir in water and sugar. Refrigerate until serving.

Before serving, mix in the cool whip. Serve mousse with strawberries and top with a sprinkle of granola.
Enjoy!

Swap out the granola for graham cracker crumbles or vanilla cookie crumbles too.

I had this on the brain for awhile but whipped it up (literally, whipped the pudding! Ha!) on a random weeknight. Now I’d be ready to bring this anywhere. It’d pack really well to mix just before serving.

Psssst! Use the rest of the cool whip for this lemon fruit dip!

My colleague brought macaroons into the office and there were regular and mint with mini chocolate chips. They were SO good and it got me thinking that with so few ingredients I should try making them! They worked, though it was a little touch and go there.

Macaroons = (mac-a-roooon) easy, minimal ingredients- mostly coconut & egg whites
Macarons = (mac-ron) complex, French,

Mint Chocolate Chips Coconut Macaroons (makes 12 large, or 24 small)

Ingredients:

4 egg whites
1/2 cup white sugar
1/8 teaspoon salt
1 teaspoon mint extract
1/2 teaspoon vanilla extract
2-3 drops green food coloring
4 cups shredded coconut
1/2 cup mini chocolate chips

Directions:

Preheat the oven to 350-degrees.
With a hand or stand mixer, whisk together the eggwhites, sugar, salt, extracts, and food coloring until frothy.

By hand, stir in the coconut and the chocolate chips.

Scoop onto a baking sheet lined with parchment paper or a baking sheet.

Bake ~25 minutes until toasted. Let cool for 5 minutes on the baking sheet.
Enjoy!

I freaked when I saw some liquid spreading out around them. They seariously each got a little skirt. I don’t know what that was. I lifted the cookie part that stayed together off the pan and they were good. They were delicious. I loved the mint amount – nothing like mouthwash.

I’m not hosting Easter so I figured I’d bring a little dessert and these cookies could not be easier. Seriously, I’m no baker so the cheat is cake mix. I made the same with red velvet mix that are always such a hit and I was thinking this would be a fun variation. Since I don’t bake often, I like that the dough is always the same instead of my butter temperature vastly impacting the texture like in some doughs!

Lemon Crinkle Cookies (makes ~24 cookies)

Ingredients:

1 box lemon cake mix
2 tablespoons of flour
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla (or lemon) extract
1/4 cup powdered sugar

Directions:

Preheat the oven to 350-degrees.
Mix the cake mix, flour, eggs, oil, and extract with a stand or hand mixer until well combined.

Take heaping tablespoons of dough and roll into balls then roll in the powdered sugar.

Place onto a baking sheet ~2 inches apart.
Bake 9 minutes and let sit 1 minute out of oven, then cool on a cooling rack.

Enjoy!

I love how soft and lightly flavored these are! The lemon flavor would really be amped up with lemon extract (I used vanilla) and lemon zest but I took the seriously easy route. Also a box makes ~24 cookies so it is just 2 pans into the oven. I set 2 timers and didn’t leave anything to chance.