Each fall and spring semester, the Division of Finance & Administration holds a staff picnic for our departments. In Fall 2024, we added a baking contest to highlight the dessert -making skills of our staff.

Below, we have shared the recipes for the 2025 Baking Contest winners. Thank you to everyone who participated!

Jump to a recipe: First Place Biscoff Cheesecake  Second Place Lemon Blueberry Cheesecake Cups  Third Place Chai Blondies

Sharon OlivasFirst place: Biscoff Cheesecake

Winner: Sharon Olivas, UNT Police Department

Ingredients
For the crust
1 1/2 cups Lotus Biscoff cookie crumbs
6 tablespoons butter, melted
2 tablespoons crushed pecans
Sprinkle Sea salt
 
For the cheesecake filling
3 packages of cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 jar Lotus Biscoff creamy cookie butter
 
For the topping
1/2 cup Lotus Biscoff creamy cookie butter
 
For decoration
1 cup Heavy Cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions
To make crust
Finely crush the Lotus Biscoff cookies in a food processor, add melted butter and blend until it's all moistened to consistency of wet sand then add crushed pecans.
Press crumb mixture onto bottom of your 9-inch springform pan and sprinkle with sea salt.
Bake at 350 for 8 minutes.
Remove from oven and set aside to cool.
 
To make cheesecake filling
Whip the 2 cups heavy cream, 1 cup powdered sugar and 1 teaspoon vanilla extract to stiff peaks, then set aside.
In separate bowl, mix cream cheese and 1 jar Biscoff cookie butter until smooth and creamy.
Add whipped cream to cream cheese mixture and mix on low speed to combine.
Spread cheesecake filling into pan, on top of the crust and smooth out.
Refrigerate covered cheesecake overnight.
 
To make topping and decorate
Place 1/2 cup cookie butter in a microwave safe bowl and heat in the microwave until very melted (approximately 30 seconds).
Spread the melted cookie butter over the top of the cheesecake and place back in the fridge to set and chill for 2 or more hours.
Whip 1 1/2 cups heavy cream, 1/4 cup powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. 
Pipe whipped cream on top of the cheesecake.
Run a thin knife around the sides of the springform pan if necessary then remove the cheesecake from the springform pan.
 

Ellen WallSecond Place: Lemon Blueberry Cheesecake Cups

Winner: Ellen Wall, Facilities

Ingredients
For the crust and filling
12 Golden Oreo Cookies
12 oz. cream cheese, room temperature
1/3 cup granulated sugar
1/4 cup sour cream, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
2 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 cup wild blueberries, frozen or fresh (can also use regular blueberries)
Blueberry sauce, if desired (recipe below)
Whipped cream, if desired
 
For the Blueberry Sauce (optional)
1/2 cup wild blueberries, frozen or fresh (can also use regular blueberries)
2 tablespoon water
3 tablespoon granulated sugar
1 teaspoon freshly squeezed lemon juice
Directions
To make the cups
Pre-heat oven to 275 degrees.
Place cupcake liners in a 12-cavity muffin tin and place an Oreo cookie in the bottom of each.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat cream cheese until fluffy. Add sugar and beat until combined.
Add sour cream, egg, vanilla, lemon juice, and lemon zest and blend until combined. Fold in blueberries.
Spoon cheesecake batter evenly over cookies in muffin tin, filling almost all the way to the top.
Bake for 22-24 minutes, until cheesecakes are set. Remove from oven and rest tin on a baking rack until cool. Then, place in fridge for at least 2 hours before removing cheesecake cups from tin and cupcake liners.
Before serving, top cheesecake cups with whipped cream and blueberry sauce, if desired.
 
To make the Blueberry Sauce
Combine all ingredients in a medium saucepan over medium heat.
Let mixture come to a boil and then reduce to a simmer and let cook for about 6-7 minutes, until blueberries have burst and mixture is syrupy.
Pour sauce into jar or bowl and let cool completely before using on cheesecake cups.
Notes
These Lemon Blueberry Cheesecake Cups practically scream spring with their vibrant colors and bright flavors. They can be assembled and baked quickly and topped with whipped cream, blueberry sauce, and lemon zest for an extra touch.
Prep time: 20 minutes plus 2 hours chill time. Cook time: 23 minutes. Makes: 12 cheesecake cups.
 

Allison BergmanThird Place: Chai Blondies

Winner: Allison Bergman, Texas Municipal Clerks

Ingredients
For the bars
6 tablespoons butter melted
2 tablespoons vegetable oil
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1 1/4 teaspoon ground cardamom
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/2 teaspoon baking powder
1/2 teaspoon salt
 
For the glaze
1 cup powdered sugar
3 tablespoons milk
Vanilla extract - measure with your heart
Directions
Preheat oven to 350 degrees F. Grease an 8×8 baking pan and set aside.
In a mixer, cream the melted butter, vegetable oil, and brown sugar on high speed for 30 seconds. Add in the egg and vanilla extract and mix for another 30 seconds.
In a separate bowl, combine flour, cardamom, cinnamon, ginger, nutmeg, black pepper, baking powder, and salt. Fold dry ingredients into wet and place into prepared baking pan.
Bake for 25 minutes, then allow to cool completely.
Combine all glaze ingredients and whisk together until smooth, add additional milk if needed.
Spread glaze over the blondies. Allow glaze to set before cutting the blondies into squares and enjoy!