biscoff spread

Bready or Not: Quick Cookie Butter Pumpkin Fudge

Posted by on Oct 26, 2016 in biscoff spread, Blog, Bready or Not, fudge, no-bake dessert | Comments Off on Bready or Not: Quick Cookie Butter Pumpkin Fudge

Is frosting your favorite part of cake? Well, do I have a fudge recipe for you!

Bready or Not: Quick Cookie Butter Pumpkin Fudge

This easy microwave fudge tastes like pumpkin spice frosting. It’s that rich. That delicious. This makes a big batch, so cut the pieces small and share with a crowd!

Bready or Not: Quick Cookie Butter Pumpkin Fudge

The original version of this recipe used peanut butter. Well, you know me. Why go with clichĂ© peanut butter when you can use creamy COOKIE BUTTER? Use Biscoff, Speculoose, or any of the new off-brand versions–heck, my local Sprouts even has their own cookie butter now!

Bready or Not: Quick Cookie Butter Pumpkin Fudge

In baked recipes, cookie butter makes cooked goodies taste like cookie dough. Here, that effect is much more mild. It adds a lovely color and helps the pumpkin and spices to shine through.

Bready or Not: Quick Cookie Butter Pumpkin Fudge

Make this for a potluck or family gathering, and share the joy of cookie butter and pumpkin spice!

Modified from Peanut Butter Pumpkin Fudge at Crazy for Crust.

Bready or Not: Quick Cookie Butter Pumpkin Fudge

Bready or Not: Quick Cookie Butter Pumpkin Fudge

This easy microwave fudge tastes like pumpkin spice frosting! The recipe makes a lot of fudge, and note that it softens very fast at room temperature. Keep it chilled!

  • 4 cups white chocolate chips
  • 1/2 cup Creamy Biscoff or Speculoos or other brand cookie butter
  • 3/4 cup pumpkin puree (not organic)
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • turbinado sugar, optional

Line an 8x8-inch pan with foil and coat it with cooking spray. Measure out all of your ingredients and have them at hand.

Place white chocolate chips and cookie butter in a large microwave-safe bowl. Heat on 50% power for 45 seconds--and stay close, because white chocolate can burn fast in the microwave. Stir well, then continue heating on 50% power in 25 second increments, stirring between each bout, until melted and smooth.

(Yes, you could also do this in a saucepan over medium-low heat on the stovetop, but that wouldn't be quite as quick!)

Once the chocolate and cookie butter are blended with no lumps, immediately stir in the pumpkin puree, spice, and vanilla extract. Combine it as fast as you can. Pour the fudge batter into the prepared pan. If desired, sprinkle turbinado sugar and some more pumpkin spice over the top.

Place in fridge to set for several hours before cutting and serving--this makes a lot! Keep stored in a sealed container in fridge, with blocks of fudge between layers of wax paper or parchment. The fudge softens fast at room temperature.

OM NOM NOM!

Bready or Not: Quick Cookie Butter Pumpkin Fudge

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Bready or Not: Biscoff-Nutella Ecstasy Bars

Posted by on Jul 13, 2016 in biscoff spread, Blog, blondies, Bready or Not, brownies, chocolate | Comments Off on Bready or Not: Biscoff-Nutella Ecstasy Bars

Last week I shared Peanut Butter Ecstasy Bars. This week I switch out the peanut butter for a version that tastes even better.

Bready or Not: Biscoff-Nutella Ecstasy Bars

The top and bottom layers use cookie butter (Biscoff, Speculoos, whichever!) while the middle layer uses just a touch of Nutella. That combination is luscious. Cookie dough and chocolate. Guh.

Bready or Not: Biscoff-Nutella Ecstasy Bars

I mentioned before that the peanut butter version can be crumbly, especially the edge pieces. Well, this new variation is even messier. Karmic balance for the extra deliciousness, right? The middle pieces were a touch gooey, even as the edge pieces pretty much shattered as they were cut.

Bready or Not: Biscoff-Nutella Ecstasy Bars

That’s not a bad thing here, though. These pieces are delicious. Lap them up. Save them to top ice cream or yogurt. Just please, don’t let them go to waste.

Bready or Not: Biscoff-Nutella Ecstasy Bars

Mind you, they’ll also go to your waist, but that’s a totally separate dilemma.

Bready or Not: Biscoff-Nutella Ecstasy Bars

Bready or Not: Biscoff-Nutella Ecstasy Bars

This variation of my Peanut Butter Ecstasy Bars uses Biscoff or Speculoos for the crust and Nutella in the filling for a fantastic cookie dough-chocolate combination. They might be crumbly and messy (especially the edges), but you’ll want to gobble up every morsel.

  • Crust:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup Biscoff or Speculoos Cookie Butter
  • 1 1/2 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • Filling:
  • 2 eggs, room temperature
  • 2 Tablespoons Nutella or similar chocolate spread
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed

Preheat oven to 375-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray.

In a large bowl, mix butter, cookie butter, and sugar. Add the vanilla. Slowly mix in the flour. Set aside about 1 cup of the dough, and firmly press the rest into the prepared pan.

Using the same bowl, make the filling. Beat together the eggs, Nutella, and two sugars. Spread this over the unbaked crust. Sprinkle the reserved dough over the top.

Bake for 20 to 25 minutes, until the dough it set and golden. Cool completely in pan. Slice into bars. The bars may be crumbly, especially the edge pieces, but every bit is delicious. Keeps for at least 3 days in a sealed container.

OM NOM NOM!

 

Bready or Not: Biscoff-Nutella Ecstasy Bars

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Bready or Not: Biscoff Shortbread Cookies

Posted by on Jan 20, 2016 in biscoff spread, Blog, Bready or Not, cookies | Comments Off on Bready or Not: Biscoff Shortbread Cookies

This is a very meta recipe. Biscoff is a Belgian shortbread cookie you can buy in stores. This recipe uses Biscoff spread to make Biscoff-type shortbread. Whoa.

Biscoff Shortbread

I actually did a from-scratch version of Biscoff cookies a few years ago, too.

These cookies expand a good bit in the oven, so keep that in mind when you put the dough on the baking sheet. The dough isn’t bad to work with once chilled; if need be, you can add a little water to soften it, or more flour to thicken.

Biscoff Shortbread

The end result looks like it’s fragile but they are actually quite crisp while still being chewy.

Being shortbread, these are excellent with tea, coffee, or just about anything. Heck, you could even smear Biscoff between two and make them super-meta-Biscoff-sandwich-cookies. Live dangerously.

Biscoff Shortbread

Modified from The Café Sucre Farine.

Bready or Not: Biscoff Shortbread Cookies

Biscoff Shortbread

These firm shortbread cookies use Biscoff spread for some extra flavor oomph.

  • 1 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 2/3 cup Creamy Biscoff Spread
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

Use an electric mixer to beat the butter and sugars until fluffy, about 2-3 minutes. Mix in the Biscoff spread, salt and vanilla extract. Slowly blend in the flour until just combined.

Divide the dough in half and shape into two discs; wrap each in plastic wrap and stash in the fridge until chilled, at least a few hours or up to a few days.

Preheat the oven at 350-degrees. Prepare baking sheets by using parchment paper or use seasoned stoneware.

Set one of the discs on a lightly floured surface and roll out to about 1/4-inch thickness or just under. Cut cookies into desired shapes and arrange on baking sheet; note that they will spread a good bit, even chilled.

Bake for 14-16 minutes, until they are firm and golden. Let them sit on baking sheet for 10 minutes then move to wire rack to completely cool. Store cookies in sealed container at room temperature. Best eaten within 2 days.

OM NOM NOM!

 

Biscoff Shortbread

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Bready or Not: Biscoff Oreo Blondies (Redux)

Posted by on Aug 19, 2015 in biscoff spread, Blog, blondies, Bready or Not, oreo | Comments Off on Bready or Not: Biscoff Oreo Blondies (Redux)

This week, as I dash off to WorldCon, I share a re-do of a Biscoff Oreo Blondies recipe I first featured on my LiveJournal back in 2013. I modified it from the original Peanut Butter Oreo Blondies at Crepes of Wrath.

Biscoff Oreo Blondies

But this time when I made it, I modified it more. MORE OREOS. MORE CHOCOLATE CHIPS. MORE HAPPINESS.

Biscoff Oreo Blondies

I love Biscoff spread (also known as Speculoos at Trader Joe’s). It’s crack in a jar. If you’re not familiar with it, it’s cookie butter: yes, really, the consistency of a nut butter, but made of cookies.

Biscoff Oreo Blondies

Yeah. This is not health food. It ain’t gluten-free, either.

If it’s paleo, I want to join that tribe.

Biscoff Oreo Blondies

If you don’t like Biscoff (BLASPHEMER! BEGONE!) or can’t find it (though it’s at a lot of Wal-marts, Targets, and World Markets), you can substitute nut butter for this recipe, too. Not the natural type, though. You want it moister.

Oh yeah. I used Double-Stuf Oreos, too. Because those are the best kind.

Biscoff Oreo Blondies

The end result is a luscious, thick, chewy bar that’s like a cookie on steroids. Cookie butter does that to baked goods. It’s magic.

Mix up the add-ins if you want. Use dark chocolate. Use different kinds of Oreos or different cookies all together.

Live dangerously. And scrape clean that Biscoff jar when it’s empty.

Bready or Not: Biscoff Oreo Blondies (Redux)

Biscoff Oreo Blondies

Luscious, chewy bars. The baked-in cookie butter complements the smooth chocolate chips and the crunch of Oreos! An all-time favorite of Bready or Not.

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2/3 cup Biscoff or Speculoos spread
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups roughly crushed Oreos
  • 1 cup chocolate chips

Preheat your oven to 350-degrees. Line a 9x13 pan with aluminum foil or parchment and apply nonstick spray.

Whisk together your flour, baking powder, and baking soda. Set aside.

In a large bowl, beat together the sugars and melted butter. Add cookie butter and mix to combine. Add in the eggs, one at a time, beating after each addition, then the vanilla extract. Gradually add in the flour mixture, mixing until just moistened. The dough will be very thick. Fold in most of the Oreos and chocolate chips; save some to make the top pretty, if you want.

Press the thick dough into the pan as evenly as possible. Press in the remaining Oreos and chips.

Bake for 24-30 minutes, until the blondies are lightly golden and set.

Allow them to cool completely before cutting into bars and serving. These will keep well in an airtight container at room temperature for up to a week, if they last that long.

OM NOM NOM!

 

Biscoff Oreo Blondies

 

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Bready or Not: Ritz Krispy Treats

Posted by on Jul 22, 2015 in biscoff spread, Blog, Bready or Not, no-bake dessert | Comments Off on Bready or Not: Ritz Krispy Treats

It’s summer. Time to bust out the non-baked goodies!

Ritz Krispy Treats

If you’re like me, you open up a box of Ritz crackers for some occasion and then it ends up squatting on a pantry shelf for a while. The good news is that just about anything is good if it’s pulverized and mixed with melted marshmallows. Who knew?!

Ritz Krispy Treats

These are especially good because you get that whole salty/sweet combination. A drizzle of chocolate and a touch of large grain salt really adds oomph.

Ritz Krispy Treats

This does produce a thin layer in a small casserole pan. If you want thick bars, double the recipe!

Ritz Krispy Treats

I think this would also work really well with Ritz Sandwich Crackers with Peanut Butter, with peanut butter added instead of Biscoff. You could also use Club or other kinds of crackers. There are a ton of options!

Bready or Not: Ritz Krispy Treats

Ritz Krispy Treats

A quick non-bake treat that uses Ritz crackers for a delicious mix of sweet and salty.

  • 3 Tablespoons butter
  • 4 cups (1 bag) mini marshmallows
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Biscoff spread or nut butter
  • 2 sleeves Ritz crackers, crushed (makes 3 cups)
  • optional:
  • 1/4 cup chocolate chips (to melt and drizzle)
  • pretzel or kosher salt

Prepare everything for quick mixing. Crush the crackers and measure the vanilla and Biscoff (or nut butter). Grease an 8x8 or 9x9 casserole pan.

In microwave or on stovetop, melt butter in a large bowl or pan. Add marshmallows and continue to heat on low; in microwave, heat for 25 seconds, stir, 25 more seconds, stir, until everything blends together.

Add the vanilla extract and Biscoff, then the crumbs. Stir until everything is well blended. Glop it into the prepared pan. Use a piece of wax paper and a glass or firm spatula to compress everything.

To add some topping for oomph, melt the chocolate and drizzle it over the treats. Immediately sprinkle some salt over it all.

Let set for an hour or so, until firm. Cut into small squares.

OM NOM NOM!

 

Ritz Krispy Treats

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Bready or Not: Oreo Chocolate Chip Caramel Cookie Bars

Posted by on Mar 25, 2015 in biscoff spread, Blog, blondies, Bready or Not, chocolate, oreo | Comments Off on Bready or Not: Oreo Chocolate Chip Caramel Cookie Bars

 

A picture is worth a thousand words, right?

Oreo Chocolate Chip Caramel Cookie Bars

The original version at Mom on Time Out looked pretty darn amazing to start, but as usual I decided to improve something by adding 1) Biscoff spread, and 2) Oreos.

Oreo Chocolate Chip Caramel Cookie Bars

These things will blow your mind and your waistline. Imagine dense bricks of caramel and goodness. I stored these in the fridge–because I live in Arizona and even at room temp chocolate goes too soft–and to my surprise, these bars didn’t harden. Nope. Even chilled, they were chewy and amazing. The Biscoff probably helped with the soft and chewy aspect.

Oreo Chocolate Chip Caramel Cookie Bars

Of course, you can also make this using any nut butter instead of the Biscoff spread, or substitute another cookie for the Oreos. Mix it up. So many things pair well with a thick layer of caramel.

Oreo Chocolate Chip Caramel Cookie Bars

Make these. You know you want to.

Modified from Mom on Time Out.

Oreo Chocolate Chip Caramel Cookie Bars

Bready or Not: Oreo Chocolate Chip Caramel Cookie Bars

Dense, chewy bricks with a thick layer of caramel in the middle. A calorie bomb of sweet perfection.

  • Caramel Filling
  • 11 oz bag caramels (Caramel Bits work well)
  • 14 oz can sweetened condensed milk
  • 4 Tbsp butter
  • Cookie Dough
  • 1 1/2 sticks (3/4 cups) unsalted butter
  • 2 cups light brown sugar
  • 1/2 cup creamy Biscoff spread (or nut butter)
  • 2 eggs, room temperature
  • 1 Tbsp vanilla extract
  • 2 cups flour
  • 1 cup old fashioned (rolled) oats
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 2 cups chopped Oreos (about 1/3 of package, a little over 1 row)

Preheat oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper or aluminum foil, and butter or use nonstick spray. Chop the Oreos and set them aside.

Place caramels in a small saucepan with butter and sweetened condensed milk. On medium-low heat, stir often until caramels are melted and mixture smooth. Set aside.

In a large mixing bowl, cream together the butter and sugar. Add the Biscoff spread (or nut butter) and mix. Add eggs and then vanilla, and mix well.

Combine the dry ingredients: flour, oats, baking powder, and salt in a small mixing bowl. Slowly pour the flour mix into the large mixing bowl. Stir in the chocolate chips and then the Oreo pieces.

Drop about 2/3 of the dough into the prepared casserole pan and smooth it out over the bottom. Slowly pour the caramel mixture over the dough and spread out to the edges. Dollop the rest of the dough on top; don't worry about covering all of the caramel.

Bake for 28-32 minutes. Cool completely and then cut into bars.

OM NOM NOM!

Oreo Chocolate Chip Caramel Cookie Bars

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