A local cookie place came out with a Biscoff centered white chocolate chip cookies. I was so excited to try them! The pictures looked AMAZING. Although they were pretty good I was left feeling like my taste buds still wanted something better. I will recreate those cookies and make them everything I want, but today I saw this recipe that I thought I could modify perfectly to meet my biscoff needs (yes it is a real need).
CHOCOLATE CHIP Biscoff COOKIE BARS
yield: 9x13-inch pan
PREP TIME: 15 MIN COOK TIME: 22 MINS
1 cup (2 sticks, 8 ounces) butter, softened
1 cup (7.5 ounces) light brown sugar
1 1/2 cups (7.5 ounces) all-purpose flour
1 1/2 cups (5.25 ounces) old-fashioned oats
1 teaspoon cinnamon
1 teaspoon Mexican vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 cup Biscoff Spread
1 cup (6 ounces) semisweet, bittersweet or milk chocolate chips
Preheat the oven to 350 degrees F. Line a 9X13-inch aluminum baking pan with foil (helps with cleanup) and lightly grease with cooking spray.
In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, mix together the softened butter and brown sugar until well-mixed. Add the flour, oats, salt and baking soda and mix until combined.
Press about 2/3 of the mixture into the bottom of the prepared pan.
Spread the biscoff evenly over the top (I warmed it up and poured it on it). Sprinkle the chocolate chips over the biscoff. Finish by crumbling the remaining cookie mixture on top.
Bake for 20-25 minutes until the edges are golden and the biscoff is bubbling.
Remove from the oven and let cool completely in the pan before cutting into squares.
These are my go to "healthy" snack! I absolutely love them! The best part about them is I don't feel guilty eating them at all! My sister in law gave me the recipe and it basically changed my life! I love that they are a quick healthy snack for on the go!
Peanut Butter Oatmeal Bites
1 3/4 cups Oats
3/4 cup Peanut Butter
1/3 cup Honey or Agave
1/3 cup Chocolate Chips
Splash of Vanilla
Mix all ingredients together in a bowl. I like to roll them into balls for quick grab and go snacks. If they don't hold together well let the dough rest for 10 minutes or so and then try again. The oats absorb some of the moisture from the honey and peanut butter and they seem to roll better. Recently I've been doing 2 different sizes of bites, a mommy sized and a toddler size. This way I have grab and go snack for both of us! I store them in the fridge. Enjoy!
These have been my most recent obsession! They are so good. I am not a coconut fan, but the coconut oil is just the perfect amount of coconut flavor. I have tried them with butter but I prefer the taste and texture with the coconut oil. I often use and all fruit or honey sweetened jam.
Possibly my new favorites waffle recipe! Banana Nut Waffle
Recipe type: Breakfast
1 cup flour
1/2 cup rolled oats
2 tablespoons sugar (cane sugar or brown sugar)
2 teaspoons baking powder
½ teaspoon sea salt
¼ teaspoon nutmeg
1 cup whole almonds
2.5 oz coconut oil
¾ cup milk
2 bananas, mashed
1 large egg
½ teaspoon vanilla extract
Heat waffle iron on high heat, about one notch down from the highest setting. Preheat oven to 250 degrees Fahrenheit.
In a medium bowl, whisk together the flour, sugar, baking powder, sea salt and nutmeg.
In a blender combine oats and whole almonds. Grind until they resemble a coarse flour. Add to flour mixture
In a microwave-safe bowl, combine the coconut oil and milk. Microwave for 60 seconds, or until the mixture is warm and the coconut oil has mostly melted. Whisk in mashed banana, egg, and vanilla extract.
Add wet ingredients to dry ingredients and stir until just combined. Be careful not to over mix. Tiny lumps may remain. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area. Once the iron has stopped steaming and the waffle is deeply golden, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. Place in oven to keep warm. Repeat.
Top with sliced bananas and 100% pure maple syrup, and serve. Save leftovers in the fridge and reheat by placing the waffle back in the griddle or in the toaster on a light setting.
Hello friends! Its been a while. I sort of went on a blogging hiatus. I just can't believe that summer has flown by and that we are already well into fall. I do love fall. I love all the fall colors and the slightly cooler weather. My newest favorite thing about fall is probably these bars (mostly because I made them today). These bars are very similar to peanut butter bars (one of my favorite things in life) but instead of peanut butter you get a delightful caramelly/cinnamony flavor that is oh so good! I am slightly obsessed with Biscoff spread all though I do feel that my obsession has died down a little. I hope all of you enjoy these as much as we do!
3/4 c butter
1/2 c sugar
1/2 c brown sugar (dark brown sugar if possible)
3/4 c Biscoff Spread
1 tsp vanilla
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
1 1/2 c flour
1 1/2 c oats
3/4 c Biscoff Spread
White Chocolate Biscoff Drizzle
1/2 cup white chocolate
2 tbs Biscoff Spread
Cream together the butter and sugars. Add Biscoff Spread,
eggs, and vanilla and beat until smooth. In a separate bowl combine dry ingredients. Add dry ingredients and mix until a firm dough is made. Grease a cookie sheet (or line with foil) and spread
mixture in the pan. Bake at 325 degrees for 15 minutes or until golden.
Remove from the oven and let set for a few minutes. While bars are
still warm spread on the extra 3/4 cup Biscoff Spread. The warmth of the
bars helps the Biscoff spread easier. The extra 3/4 cup Biscoff spread for the top is
an approximation use less or more according to you own personal Biscoff desires. Allow bars to cool completely. In a microwave safe bowl place white chocolate and Biscoff spread. Microwave in 30 second intervals, stirring after each 30 seconds until chocolate is melted. Drizzle white chocolate mixture over cooled Biscoff bars. Cut into squares and enjoy!
I honestly am not the hugest fan of most cakes. Store bought cakes just don't appeal to me. If I'm going to eat a cake it better be moist, rich, and have a very fantastic frosting. This is why I love Texas Sheet Cake! This cake is moist and delicious with a fudge type frosting poured all over the top of it! I also love it because it is great for larger groups because it makes a ton!
Texas Sheet Cake
2 cups all-purpose flour 2 cups white sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream (if you don't have sour cream plain yogurt works well too) 2 eggs 1 cup butter 1 cup water 5 tablespoons unsweetened cocoa powder
Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
I have a new obsession. I might be a little behind on the current food trends but I don't care! I am seriously in love with this stuff. I have heard and known about it for a while now, but just recently found what grocery stores in my area sell the stuff. In case you haven't figured out what I'm talking about my new love is Biscoff! I love the stuff so much that I made my husband take me to the grocery store for our date night just so I could buy some! If you haven't tried it yet I highly suggest that you do. My favorite is the Crunchy Biscoff Spread. The creamy is really good to, so if your grocery store only carries the creamy you will be ok. Just know that the crunchy is even better. For those of you that may have no idea at all what I'm talking about Biscoff spread is basically a delicious cinnamon type cookie that has been ground up into a peanut butter like spread. This way you can have little bits of cookie on everything imaginable! I will say that my favorite things to have it with are apples, crepes (I will most likely post a recipe soon for this), and of course this ice cream! Ever since I realized I could get Biscoff locally I have been wanting to make ice cream out of it. I fist tried a traditional ice cream base but decided with this one that I totally prefer a custard base. The custard totally makes the ice cream smoother and creamer. It also makes it so it doesn't get rock hard in your freezer. All in all I just hope that you are inspired to go out and get your own Biscoff spread and start your own obsession!
Biscoff Ice Cream
2 cups heavy whipping cream
4 cups milk
8 egg yolks
3/4 cup sugar
1/2 cup Biscoff Spread
12 Biscoff Cookies (optional)
In a medium saucepan combine cream and milk. Warm over medium heat until milk mixture starts to be foamy on top and hot.
In a separate bowl combine egg yolks and sugar. Whisk until well combined. Mix in Biscoff spread. This mixture may be a little thick. If it is too thick to properly stir mix in 1/4 cup of the hot milk mixture.
Once Biscoff is mixed into the egg mixture you want to temper the egg mixture. While stirring egg mixture pour 1 cup of the hot milk into the egg mixture. Mix well.
Take the egg mixture and slowly pour it back into the saucepan with the remaining hot milk. Make sure you stirring the milk while you pour. Continue stirring and cooking the mixture for several minutes until the mixture becomes thick and will coat the back of a wooden spoon. Remove from heat and pour into a heat proof bowl.
Let cool at room temperature for a few minutes. Take some plastic wrap and place it right on top of the custard. This will ensure that you don't get a "crust" on top of your custard. Place bowl in the fridge and let cool for several hours or overnight.
When ready to make ice cream pour cooled custard into a blender and blend for 30 seconds. I honestly don't know why this helps but it seems to make the ice cream smoother and creamier. Now pour the custard into your ice cream maker and freeze according to the manufacturer's directions. When your ice cream is almost done crumble the 12 Biscoff cookies into the ice cream and let it process for a few more minutes. When the ice cream is done you will have little bits of cookies throughout your ice cream. Try and not eat all the ice cream by yourself. This will be tough! Enjoy!