Because I do that all the time. Several months ago, I saw a gluten-free version of Pillsbury’s funfetti cake mix on the shelves, and I knew I had to buy it. After all, Kenny is a funfetti addict, but he also eats a primarily GF diet. My original plan was to go home, bake him the cake and be done with it.

But you know, I’m a baking blogger. What does that mean? I have fun with mixes! So instead of just baking the cake, I let the mix alone for a while to brainstorm ideas. Finally, these cookies came to light. And they’re great!

As part of my training to be a department chair, I’ve been sitting in a lot of classes all summer long to get up to speed. The learning curve can be pretty big and it’s an abundance of information to absorb. And yet, people seem very concerned about the snacks.

That’s right: the snacks. We have a rotating signup sheet for who brings snacks on particular dates, and people are very into coordinating with one another. On the one hand, I get it. You don’t want too many chips or cookies or whatever. But on the other hand, I kind of don’t care. I’ll bring in snacks on my designated day (I already bought the Tostitos, y’all) and eat whatever is there. It doesn’t matter. I’m too busy having my brain stuffed with information. Today I skipped the conversation where everyone coordinates snacks so that I could get home in time to see the kids. Does that make me a bad person?

Usually, I’m all about the snacks. It’s just that when I get into a zone of concentrating, I don’t really think about food as much. That’s when food becomes fuel rather than a hobby.

When I’m not in class, though, bring on the fun food! And fun means funfetti. These cookies might be gluten-free, but they pack a whole lotta funfetti flavor!

The best part about cake mix cookies is that they’re just about as easy to make as the cake mix itself. Just don’t forget the pudding mix, because it’s the best part!

When you’re done, you have a thick and fluffy cookie that won’t upset any tummies. Maybe I should bring these in along with the Tostitos. That would make people forgive me for skipping out on snack duty conversations!

I was at a meeting the other week and a woman I really like started talking trash about people who celebrate “birthday month” or “birthday week.” I wanted to yell at her. A lot. Because heck yeah, it’s my birthday month! Eat that, you meanie!

Except I like her. Just not when it comes to birthdays.

I’m baking birthday-themed treats. And this one is quite exciting. Because there’s a lot going on here!

Ahem. The bottom layer of this cheesecake is a Pillsbury refrigerated cookie dough circle in their limited edition birthday cake flavor. It’s like Funfetti! The next layer is a birthday cake Oreo. And on top is cheesecake. Glorious, glorious cheesecake!

It’s really not too much, right? I made these while a friend was over and she said, “Whatever you’ve got going on there, I love.” Pretty much sums it up.

Now, one word of caution. My youngest child fell asleep on me while these were baking and I left them in the oven too long. I just didn’t want to wake her up because she is very sweet and extremely quiet when she sleeps. Don’t be like me! Take them out when they’re donesies.

Your senses will be on overload with these. I think that’s a good thing? When it comes to dessert, anyway.

So happy birthday month to me! I’m registered at Reese’s retailers everywhere. And don’t worry about the address. They know where I live.

Ingredients:

• 1 package Pillsbury’s birthday cake refrigerated cookie dough
• 12 birthday cake Oreos
• 16 oz. cream cheese, softened to room temperature (I used low-fat)
• 1/2 cup sugar
• 1 cup fat-free vanilla Greek yogurt
• 2 egg whites
• 1 egg
• 2 teaspoons lemon juice
• 2 teaspoons vanilla

Instructions:

Preheat the oven to 350. Line a muffin tin with 12 liners and spray them lightly with cooking spray.

Put a refrigerated dough circle in each muffin liner and bake for 10 minutes.

While the dough is baking, make the cheesecake. Beat the cream cheese and sugar in the bowl of a stand mixer until smooth. Add the egg whites, egg, yogurt, vanilla and lemon juice and beat once more until combined, scraping down the sides of the bowl as needed.

Remove the muffin pan from the oven and lightly press a birthday cake Oreo into each of the cookies. Spoon cheesecake filling over the Oreo layer, filling each muffin tin to the top.

NOTE: You will have batter left over. You can make other mini-cheesecakes with it. I have a recipe coming your way soon!

Bake for 25 minutes until the top is firm, but not browned. Turn the oven off and crack the door, allowing the cheesecakes to cool slowly. Remove the cheesecakes to the counter after about 30 minutes.

When the cheesecakes are cool, chill anywhere from 3 hours to overnight.