Biscoff White Chocolate Bars

Wow- these bars were one of the yummiest things I've made recently. I wasn't expecting them to be SO good- I just was wanting an easy recipe to use up some biscoff that I'd had open for awhile. I bought a giant jar of it and we weren't going through it fast enough. This was the perfect use for it. (I did use my kitchen scale to meausure out 14 oz.) These bars were gone way too fast and there are only 4 of us here. I want to make them again soon.

Biscoff White Chocolate Bars

from Cooking with Karli

1 cup salted butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
14 oz creamy biscoff spread

1. Preheat the oven to 350° F (180·C). Spray a 9×13 pan with non-stick spray and set aside.

2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes. Scrape down the sides and add in the egg and vanilla. Mix until well combined.

3. Next, add the dry ingredients (flour, baking soda and salt). Mix until incorporated and add the white chocolate chips. Once a soft dough has formed, you will press half of the dough into the bottom of the prepared pan. Using a spatula or spoon, spread the Biscoff cookie butter on top of the cookie dough in the pan. (I put the biscoff in a bowl first and microwaved it about 20-30 seconds to soften it slightly. This made it easier to spread. If you do this, watch it as my microwave is very weak and you may need less time.) 

4. On top of the biscoff layer, crumble the remaining cookie dough and press it in slightly. (This part is really hard because the dough is sticky. I didn't get it perfect edge-to-edge because as it bakes it spreads and fills in a bit. So try not to stress. It doesn't need to be perfect.) Bake at 350°F (180°C) for 15-17 minutes. Allow the bars to cool completely before cutting and serving. Enjoy!

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Biscoff Oatmeal Cookies

I made these quick delicious cookies a few weeks ago.  I had all the ingredients and really enjoyed the flavor and texture.  Make sure you plan ahead and refrigerate the dough for 30 minutes before baking. 

We just got back from a week-long trip to the Loire Valley in France.  We saw a ton of castles and also spent one day in Paris.  I'll have to put castle pics up later.

Biscoff Oatmeal Cookies
adapted from Two Peas & Their Pod

1 1/2 cups old fashioned oats
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract

1.  Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.

2.  In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth.
Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Cover and chill the dough 30 minutes in the refrigerator.

3.  Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet.. Bake for 8 to 10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

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White Chocolate Biscoff Blondies

I loved, loved, loved these.  I was on a brownie kick before, making a few different kinds, including these Chocolate Biscoff ones, which were also really, really good.  These White Chocolate ones, pictured above, tasted great and had a perfect texture; nice and dense and chewy.  Loved them.  Will have to make them again.  And, Biscoff!!

White Chocolate Biscoff Blondies
adapted from Picky Palate

1/4 cup (1/2 stick) unsalted butter
3/4 cup white chocolate chips
1 cup all purpose flour
1/2 cup granulated sugar
1/2 cup white chocolate chips
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 eggs
1/2 cup Biscoff Spread

1. Preheat oven to 350 degrees F. and spray an 8×8 inch baking dish with non-stick cooking spray.

2. Melt butter in a medium saucepan.  Add 3/4 cup white chips and let sit for 1 minute. Stir until smooth, if needed place back over very low heat to melt through.  Remove from heat and let cool for a few minutes.

3. To the butter mixture in the saucepan, add flour, sugar, cinnamon, baking powder and salt. Stir to combine. Stir in 1/2 cup white chips then add eggs and biscoff. Stir until well combined. Transfer to prepared baking dish, spreading evenly. Bake for 25-30 minutes, until cooked through. Let cool completely then cut into squares. Serve warm, room temperature or chilled.  Makes 12 servings

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Biscoff Swirl Brownies

I LOVED these brownies.  Well, what's not to love?  They contain a ton of butter, are a perfect brownie texture, and are topped by lots of Biscoff spread!!  The whole fam loved these.  It snowed again last week, and I made these during all the snow.  It came down for hours, but didn't stick until about 30 minutes before I had to leave the house.... of course.  I'm not very used to driving in snow, but it wasn't that bad this time.  

Biscoff Swirl Brownies

adapted from Unsophisticook

3/4 cup salted butter, melted
1 1/2 cups granulated sugar
2/3 cup cocoa powder
2 teaspoons pure vanilla extract
3 eggs
1 cup all-purpose flour
1/2 cup Biscoff Spread, melted

1.  Preheat over to 350 degrees.  Line a square 8x8 or 9x9 baking pan with parchment paper or give it a coating of baking spray (I did the spray and didn't bother with parchment.)

2.  Melt the butter on the stove top in a sauce pan. Whisk in sugar and cocoa powder, and then stir in vanilla extract.  In a medium mixing bowl, whisk the eggs well, and then whisk in the chocolate mixture until well combined. Stir the flour into the chocolate mixture until just combined.

3.  Pour the batter into the prepared pan. Melt Biscoff Spread in the microwave (10-second intervals) and drizzle over the top of the brownie batter. Use a clean butter knife to swirl the Biscoff Spread into the batter.  Bake at 350 degrees for 22-30 minutes. Cool on a wire cooling rack for at least 30 minutes before serving.

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Biscoff Hot Chocolate

I have wanted to make Biscoff hot chocolate for a long time, but never really thought of it seriously- then I accidentally came across a recipe for it, so I made it right after that.  In the end, I didn't really use the recipe; just my favorite hot cocoa mix (Spanish Cola Cao), hot milk, and Biscoff spread.  I guess I used the method instead of the recipe.  So, use whatever hot cocoa you like, or make homemade, and just add Biscoff!  :) The original recipe recommends to add the Biscoff to really hot milk and let it sit a while before stirring; this is great advice, it softens and melts and is able to be easily incorporated.  I used my mini whisk for this.

This was super rich and decadent; I think I will only enjoy this treat occasionally.  The Biscoff also adds a bit of creaminess.  It was so good!!  Note:  If you are making your own hot cocoa from scratch, reduce the sugar.

Biscoff Hot Chocolate

8- 10-oz hot milk
2 tbsp Biscoff spread
3 tbsp sugar
2 1/2 tbsp cocoa powder
OR approx 3 tbsp of your favorite hot chocolate mix in place of sugar & cocoa

1.  In a large mug, combine the milk with Biscoff spread, sugar and cocoa powder (or hot chocolate mix). Let stand for 1 minute to begin to melt the Biscoff, then stir until ingredients are all well-combined and mixture is very smooth.  Serve hot.

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No-Bake Cookies, Two Ways (Biscoff & Nutella)

Recently, I tried two different variations on the old no-bake and loved both of them!!  I loved the Biscoff version the best, which is why I'll post it first.  No-bakes are super sweet, but reducing the sugar with these might affect turnout, since these cookies are kind of like making fudge.  Deviate from the recipe too much, and they might turn out too soft or too hard.

In the past, I've had trouble with any no-bake cookie recipe turning out, and I started boiling the mixture a little longer, which seems to help.  I boiled both of these batches for 1 minute and 20 seconds, which seems to be the perfect number for me here, with my humidity, etc.  I'll do that from now on.  Also, have all the ingredients measured out to add after boiling; Nutella, pb or Biscoff, vanilla, oats.  

Biscoff No-Bake Cookies

adapted from Cooking Classy

1 cup granulated sugar
1/2 cup packed brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup unsalted butter, diced into 4 pieces
1/2 cup milk (preferably 2% or whole)
1/2 cup Biscoff Cookie Spread* (I only had Crunchy on hand; it worked)
1 tsp vanilla extract
3 cups quick oats

1.  In a medium saucepan combine granulated sugar, brown sugar, salt, cinnamon, butter and milk and heat mixture over slightly over medium heat, stirring frequently until mixture begins to boil. Allow mixture to come to a roiling boil, and boil for 1 minute and 20 seconds while stirring, then remove from heat and immediately stir in Biscoff and vanilla, whisking until well blended, then mix in quick oats.

2.  Drop mixture by the spoonful (using 2 spoons - one to scoop and the other to push the mixture off opposite spoon) onto wax paper and allow to cool until set.  (Note: You may need to only boil for one minute if you live in a drier climate; but I'm not sure.)
*Biscoff Cookie Spread can be found near the peanut butter in many grocery stores.

Nutella No-Bake Cookies

adapted from Shugary Sweets

1 3/4 cup white sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1 tsp vanilla
pinch of salt
1/4 cup peanut butter
1/4 cup Nutella
3 cup quick oats

1.  In a heavy-bottomed saucepan over medium heat, cook sugar, cocoa, milk and butter. Boil one minute and 20 seconds. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool until set. (Note: You may need to only boil for one minute if you live in a drier climate; but I'm not sure.)

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Biscoff Cookie-Lemon Ice Cream

This ice cream combines lemon and cinnamon-y Biscoff (or speculoos) cookies, which go very well together!!  The method of heating the lemon zest really makes for an intense lemon ice cream.  Instead of zesting the lemons, I cut long strips of zest off with a veggie peeler.  I made sure to only get the yellow part.  That step made this recipe much easier.  I also used store-bought Biscoff cookies instead of making my own.  

Biscoff Cookie-Lemon Ice Cream

adapted from David Lebovitz

3 large lemons lemons
3/4 cup sugar (150g)
2 cups heavy cream
1 cup whole milk
pinch of salt
5 large egg yolks
10-15 Biscoff or other spiced cinnamon sugar cookies, crushed

1.  Zest the lemons, into a food processor or blender. (I peeled off the yellow part only in long strips with a vegetable peeler.)  Blend together the sugar and the lemon zest. Add the lemon scented sugar to the milk and 1/2 cup of the heavy cream. Heat until steaming in a heavy bottomed sauce pan until the sugar is dissolved. Cover and let infuse for an hour.

2. Rewarm the lemon-infused mixture.  Pour the remaining 1 1/2 cups cream into a large bowl and set a mesh strainer on top.  In a separate medium bowl, whisk together the egg yolks and salt.  Slowly pour the heated heavy cream into the egg yolks while whisking constantly. Alternately you can carefully ladle the heavy cream into the yolks while whisking constantly.

3.  Once all the heavy cream is whisked into the eggs return the mixture to the sauce pan and heat over medium low until thickened, stirring constantly. DO NOT LET IT BOIL! You will know it’s ready once your finger can leave a trail on the back of the spatula or spoon, or a thermometer reads 170ºF.

4.  Pour the thickened cream mixture through the fine mesh strainer into the chilled cream. Stir until cooled, then cover with plastic wrap and chill overnight.  (Discard lemon zest.)

5.  Churn in your ice cream maker according to the instructions. Once the ice cream has been churned pour it into a container for freezing, and layer in the crushed biscoff cookies.  Freeze for at least 3 hours before serving.

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Biscoff (Speculoos) Ice Cream

We've really been enjoying Biscoff spread lately.  I first bought some in the States last summer, but we didn't even open it until this last January, when we visited Germany and some friends of ours gave us another jar.  When we got home, we opened the first jar and it was so good, it didn't last long, and then we had to open the second jar (which didn't last long either).  Now, I have to buy it online, because of course, they do not sell it here.  I wanted to make ice cream out of it just once; it's too expensive to do this often.  This ice cream is so good though!  One thing I was able to find here were the actual Biscoff cookies, which I chopped up and added to the ice cream. 

I just used this Nutella Gelato recipe as the base; I've used the same recipe for Peanut Butter ice cream too, with great results.  It's a great, basic recipe.  It's Gelato-style because it contains more milk than cream.

Biscoff (Speculoos) Ice Cream
adapted from here

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, divided
pinch salt
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup Biscoff or Speculoos Spread
Biscoff cookies, chopped (10-15)

1.  In a saucepan combine the milk, cream, and 1/4 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

2. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. (A Kitchenaid is handy for this). Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and whisk.  Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 3 to 7 minutes.
3. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Biscoff spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. Transfer into a freezer-safe container until hardened, mixing in the chopped Biscoff cookies.

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