Posts Tagged ‘Biscoff’
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.
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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.