Posts Tagged ‘Biscoff’
These gingerbread cinnamon rolls topped with speculoos icing would be a great for breakfast on a holiday morning.Make it easier on yourself my preparing the night before.
Thanksgiving may still be on it’s way but I’m ready to pass over the pumpkin and start on some gingerbread. So I went ahead and made these gingerbread cinnamon rolls. If you have a lot of time in the morning, you could make these rolls all at once. Or you can divide the process by refrigerating the rolls overnight and then in the morning all you have to do is pop them in the oven. Then they get coated with a speculoos icing. Sounds like a great Thanksgiving or Christmas morning breakfast option to me.
I was inspired to make these cinnamon rolls when I got my hands on Baker’s Secret new colored metal bakeware, which are pretty enough to serve out of. Feel free to use them this holiday season for baking and serving without needing to dirty up another dish. To help you out, I have two pieces of Baker’s Secret colored metal bakeware to giveaway. Just use the Rafflecopter widget located at the end of this post.
One year ago: DOVE® Christmas Chocolate Drops
Two years ago: Penne with Trapanese Pesto
Caramel cheesecake, speculoos cookie crust, apples, more caramel, pecans, and cinnamon whipped cream. If that’s not the works for an epic caramel cheesecake I don’t know what is.
Time for the obligatory “I woke up to snow this morning” proclamation. Funny how living in the South for the past 8 years has already altered my Northerner mind set into thinking it is way too early for below freezing temperatures, let alone snow. But it will probably melt by noon so all is well, at least down here. I know some of my friends still living in the North are about to get pounded with snow. Not that they don’t know how to handle it up there but it is a bit early to be getting that much snow. Stay warm, my friends!
You will notice that I did not take the photos of this cheesecake during this snowy event. This is the dessert I made for Friendsgiving, when it was still warm and sunny out (was that really only 1-1/2 weeks ago?). Instead of making pumpkin or apple pie, since I knew we were get our fill in a couple weeks on Thanksgiving, I made a caramel cheesecake with a speculoos cookie crust, topped with apples, more caramel sauce, pecans, and even cinnamon whipped cream. And yes every last bit of it was devoured. One of my friends even took it upon himself to top his slice with all of the excess whipped cream.
One year ago: Penne with Butternut Squash, Kale, and Goat Cheese
Three years ago: Baked Apple Cider Doughnut Minis
Fluffy mousse made with pumpkin spice Greek yogurt is a great way to end a fall day. Serve with a spiced cookie.
Holy food coma. Peabody has outdone herself giving Kita and I a foodie/root beer tour of Seattle and I’m not sure if I will ever be hungry again. Doughnuts, fresh Greek yogurt, burgers, lab-style cocktails, Greek food, short ribs, bread pudding, and more pastries galore. I even spent $100 on root beer yesterday, 43 bottles of root beer that I somehow didn’t already have in my collection of 108. Yea, I think I made that root beer store owner’s day. Eventually I plan to post some pictures recapping this adventure but for now let’s take a gander at some mousse. Pumpkin spiced Greek yogurt mousse in fact decorated with chocolate dipped speculoos cookies made out to look like graves because Halloween is this Friday.
One year ago: Chocolate Pumpkin Pancakes
Moist and flavorful brown butter pumpkin cupcakes topped with sweet cookie butter frosting. If you’re bringing them to a party you may want to double the batch!
Welcome to #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. Seventeen food bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Loaf by Love and Confections
- Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
- Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
- Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
- Pumpkin Peach Smoothie by Happy Food Healthy Life
- Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
- Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
- Easy Homemade Pumpkin Puree by Life Tastes Good
- Pumpkin Orange Soup by The Not So Cheesy Kitchen
- Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
- Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventures
- Slow Cooker Pumpkin Butter by My Catholic Kitchen
- Pumpkin Scones by Making Miracles
- Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
- Pumpkin Molasses Cookies by That’s My Home
- Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry
If you haven’t been browning your butter you really should start. One extra step is all it takes to increase the depth of the flavor or whatever you are cooking, whether it be sweet or savory. In the case of these cupcakes the result was so delicious that I should have made a double batch. I brought them to a party and people were practically fighting over them and the last one was split into fourths just to keep the peace. The cupcakes are a bit heavier than traditional cupcakes due to the addition of pumpkin puree but they are not lacking on moisture. And if you love Speculoos/Biscoff cookies, you will rave over the frosting made out of cookie butter!
P.S. For those of you wondering, my friend Maggie adored her birthday cake saying it was “the best cake ever“! Just like the cake the weekend was filled with greatness. We also ran a 5K in which both Maggie and I placed 2nd in our respective age groups. If Maggie hadn’t just turned 30 I would’ve only made 3rd place haha.
One year ago: Cinnamon-Raisin Bagel for One
Two years ago: Peanut Butter-Chocolate Molten Lava Cake
Christmas is creeping up fast, and I am sure you have more baked goods running through your kitchen than you know what to do with, other than the obvious – eat it all!! But sometimes you need to whip up something last minute and magic layer bars are a deceptively easy, one pan dessert that can be customized based upon the ingredients you have on hand.
In this recipe for example, I ran out of bread crumbs so I ground up some Biscoff cookies to add to the bottom layer. Definitely did not disappoint my taste buds with that small substitution. I also did not have holiday M&Ms called for in the original recipe, but I did have a box of holiday Oreos patiently waiting for their destiny to be revealed. The only thing you may not have in your pantry that is more difficult to substitute is a can of sweetened condensed milk, but these bars are worth a quick trip to the store.
Enjoy your holiday weekend!
One year ago: Christmas Recipe Roundup
It’s time to party with some squares of glory! Because it’s #BYOBrownies day!
Today you will find batches of warm delicious brownies (or blondies/bars/etc.) on some of your favorite blogs including Dessert For Two, Chip Chip Hooray!, and In Katrina’s Kitchen, and also here on The Spiffy Cookie! It began with a discussion about how spending a Friday evening devoid of human interaction required the company of a batch of brownies, and how we should all just get together and bake brownies. No humans + brownies = humans! Pardon me while I sing “my brownies bring all the boys to the yard” in my head. Maybe it should be “my brownies bring all the fat kids to the yard”? Anyway…
Unfortunately we do not live anywhere near each other to make this dream come true, so we decided to do the next best thing and throw an online BYOB party – Bring Your Own Brownies! It’s like a cookie exchange party but with brownies, and any variation of a brownie is acceptable such as blondies, cookie bars, and what not. Which means once you are done here, make sure you check out Dessert For Two, Chip Chip Hooray!, and In Katrina’s Kitchen for more BYOBrownies action. And then share your favorite recipe using the linkup toll at the bottom of this post! It’s a link up party completely dedicated to all things brownie/brownie-like!
For my contribution of #BYOBrownies I actually made blondies. And these are not just any old blondie, they are Biscoff and peanut butter blondies! Because I am completely incapable of sticking to just one flavor, and after my infatuation with cinnamon I felt the need to try out the cinnamon-spice flavor with peanut butter. May I also mention that they are topped with a frosting that resembles the uncooked blondie batter? Oh yea I did that. Even went out of my way to crumble it up a bit after spreading it on top to make it look doughy-er, for your viewing pleasure. Don’t ever say I didn’t do something for you.
In case you were wondering, that is a cake stand turned up-side down upon which those blondies sit. And yes I painted it to look like a tree with funfetti sprinkles all around it. Yes I, me, Erin, painted myself a funfetti-tree cake stand and it makes me super happy every time I look at it. One day I’ll bake you a cake and you’ll see it right-side up.
Read the rest of this entry »
After frantically getting my hands on three jars of Trader Joe’s Speculoos Cookie Butter during the grand opening in Knoxville, I then discovered that it is pretty much the same thing as Biscoff Cookie Spread. Apparently “Speculoos” is the type of cookie, and “Biscoff” is a brand of that cookie. Kind of made me feel like an idiot for going into the store three times looking for the restock, but I think it was at least a little cheaper than the Biscoff brand.
Regardless of which brand stocked in your pantry, you really should make these bars. With the use of the already spiced-up spread, cinnamon graham crackers, and even the Speculoos filled chocolate bars, these s’mores cheesecake bars are ready be to devoured. I made these bars a little thicker than the original recipe by baking them in a pan half the size as noted in the directions. But I think if I were to do it again I would’ve made them thinner because they were pretty massive bars haha.
In other news, you seriously need to vote for my nephew, Luke, in the Babiators Facebook contest. He rocks those shades, so vote HERE.
Oh I almost forgot to tell you. On Monday, my traffic court date went pretty smoothly despite walking through the pouring rain twice because when I got to security they wouldn’t let my camera in which is always in my purse (which btw was allowed in on Friday without any comment). Hopefully my string of bad luck has finally come to an end.
Over the weekend, I took a very quick journey up to Boston, MA to visit with family. Definitely much too short of a visit but it was very enjoyable for the amount of time I had. Also, per their request I baked up something to come along with me and it was this bread. It traveled really well in my carry-on luggage, and as a bonus made all my clothes smell yummy!
I know there have been a lot of pumpkin cream cheese muffins/breads around the web these days, but trust me you need to try this one! The Biscoff compliments the pumpkin incredibly well (and now I may need to experiment with other baked goodies), and was more than half gone shortly after I arrived.
…Is it just me, or does the bread look like it has walnuts for eyes and cream cheese for a nose and smile? Happiest looking bread I’ve ever seen.
PUMPKIN BISCOFF CREAM CHEESE BREAD
Makes 2 loaves
8 oz reduced fat cream cheese, softened
1/2 cup sugar
1/4 cup Biscoff spread
1 Tbsp all-purpose flour
1/2 tsp vanilla extract
1- 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ginger
1/4 tsp nutmeg
1-1/4 cups pumpkin puree
1/2 cup canola oil
1 -1/2 cups sugar
1 cup chopped pecans or walnuts
2 Tbsp sugar
1/2 tsp ground cinnamon
1 Tbsp ground Biscoff cookies
1 Tbsp brown sugar
1 Tbsp softened butter
1/4 cup chopped pecans or walnuts
- Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, Biscoff spread, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.
- Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
- Bake in a preheated oven for 40 minutes. Meanwhile, while the bread is cooking prepare streusel topping. Place sugar, cinnamon, ground cookies, brown sugar, nuts and butter in a mixing bowl. Use a fork and press butter into sugar mixture until crumbly. After the bread has baked for 40 minutes remove and top each evenly with the strudel. Place back into the oven for an additional 15-20 minutes or until streusel is bubbly and bread is cooked through (toothpick inserted in center of the loaf comes out clean). Remove from oven, then cool bread in pans for 10 minutes; remove to a rack to cool completely.
This ice cream is intense. Biscoff has a great flavor, but mixed with the cheesecake and put into ice cream may have been too much to handle. And rich desserts/foods don’t usually phase me, in fact I tend to prefer them. So why am I posting this, if I didn’t want to inhale every last bit of it? Because my dear readers, sometimes you have to admit that someone out there might have a different opinion than yourself. Shocking revelation I know, let it churn around for a little while…
…get it – churning? Ha, I’m such a dork sometimes.
Now I did not hate this ice cream. I actually enjoyed eating about one spoonful of it, but then I was done. It may require another dessert to pair with in order to tone it down. And here is the part of the post where I really really would love your feedback. What dessert do you think would be awesome a la mode with this ice cream? One person will be chosen at random to win a jar of Biscoff spread!!
After my first post involving Biscoff spread, I received many comments asking where to find the spread. Although it is listed where to buy it on their website, it took me several stores to find it in real life. I thought I would save one of you the trouble. So what do you think? What would you like to put a scoop of this on top of? Leave a comment (please include your e-mail if you don’t have a blog) with your suggestion by Thursday, September 8th @ 11pm CST! Winner will be announced Friday, September 9th. -*-GIVEAWAY ENDED-*-
BISCOFF CHEESECAKE ICE CREAM
Makes a quart and a half
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
2 egg yolks, beaten
1 tsp vanilla extract
8 oz reduced fat cream cheese, cut into pieces
1/2 cup Biscoff spread
- In a medium saucepan, whisk together milk, cream, sugar, egg yolks, and vanilla until smooth. Heat to 160 degrees over medium-low heat, whisking frequently.Remove from heat and whisk in cream cheese cubes and Biscoff spread. Allow to cool before placing in the refrigerator until cold, at least 2 hours or overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.
- Transfer ice cream to a one-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Source: The Spiffy Cookie original
Yes, yesterday I posted about being unable to spend more than 5 minutes in the kitchen, and today I bring you a recipe with a lot of waiting time. Sometimes my day-to-day life is inconsistent, what are you gonna do about it?
I’ve been wanting to make homemade cinnamon rolls for too long. There have been so many great variations and it was hard to choose which to make. I ended up adding to the selection of cinnamon by putting a popular spread that’s been in all kinds of things recently – Biscoff Spread! It this the new food trend? Because it just might be. This spread has the consistency of peanut butter, but tastes exactly like a Biscoff cookie. Which is not surprising knowing that it is made from the cookies themselves. If you have ever flown on Delta airlines you will know what these cookies are, if not imagine a medium-ly (yes I just made up a word) spiced crunchy cookie. And now it’s in a creamy, even more addictive, form.
Finding this spread in a store near me was quite a wild goose chase. First I tried the regular grocery stores which was apparently not the right place to start. So I checked the Biscoff website to find out where their product was sold in my area. The first one I checked was Whole Foods because I had a gift card balance to use up there still. Unfortunately they had stopped stocking it quite awhile ago, but they hesitantly suggested a competitor – Fresh Market and that’s where I finally found my very first jar of Biscoff spread.
So back to these cinnamon rolls. I made them like a regular cinnamon roll, but in the middle threw a few (large) dollops of the Biscoff spread. In the end you get a cinnamon roll with a creamy blend of spices rolled in between the layers. It’s really, really addicting.
What should I make next with Biscoff spread?
BISCOFF CINNAMON ROLLS
Makes 3 pans (approximately 18 rolls)
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package dry yeast (or 2 1/4 teaspoons)
4-1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
Melted butter (I used 6 Tbsp)
VANILLA CREAM GLAZE
1 heaping cup of powdered sugar
1-1/2 tsp vanilla extract
1/4 cup* + 2-1/2 Tbsp whole milk
- Begin preparing the rolls by mixing the milk, sugar and oil in a large pot. Scald the mixture, then let cool for one hour. When it has cooled (but is still slightly warm), sprinkle the yeast into the milk mixture and let it sit for a minute. Add four cups of flour and mix until a dough forms, then cover and let rise for at least one hour.
- After an hour, add the remaining 1/2 cup of flour, baking soda and powder and mix. I use my hands to make sure the dough completely comes together. Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular, then brush with melted butter (as much as you want) and generously cover with cinnamon and sugar. Drops dollops of Biscoff spread all over the cinnamon roll dough, then starting with the end away from you, roll the dough into a line towards you. Slice the rolls about 1 inch thick and lay in pans (I used three aluminum 9 inch cake pans) that have been brushed with melted butter. Let the rolls rise for about 30 minutes.
- Bake at 400 degrees for 12-15 minutes.
- Meanwhile, prepare the glaze. Add sugar to bowl and stir in milk and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together. Pour over hot cinnamon rolls (made enough for one pan).
* Original recipe called for 1/4 cup heavy cream but alas I forgot to buy that ingredient.
Source: Adapted slightly from How Sweet It Is.