Tag Archives: biscoff

crisped rice cookies- SRC

1 Sep

another month, another secret recipe club assignment! this month i was assigned searching for dessert! a girl after my own heart with so many dessert recipes to choose from! lemon sticky rolls, cinnamon doughnuts, and inside out smores all looked delicious! ultimately i chose these crisped rice cookies. we had been invited to a barbecue yesterday and these were perfect to bring with us! they were devoured! super yum! everyone raved about them and not a crumb left 🙂 i used a whoopie pie pan and made 18 cookies!



crisped rice cookies
adapted from searching for dessert

– 1/2 cup cookie butter
– 1 cup white chocolate chips
– 1 teaspoon vanilla extract
– 4 cups crisped rice cereal (like Rice Krispies)
– 1/2 cup chocolate chips
– 2/3 cup marshmallow fluff

1. Melt cookie butter and white chocolate in a microwave safe bowl for about 30-40 seconds on high. Be careful not to “burn” or overheat the chocolate. When you are melting chocolate in a microwave you want to heat it, then stir it to help the rest of the pieces melt.
2. Stir in vanilla extract. Measure the crisped rice cereal into a medium bowl. Stir the cookie butter mixture into the cereal until completely coated. Stir in the chocolate chips (the mixture should be cool enough that they should not melt much).
3. Dollop the marshmallow fluff into the bowl in two or three spoonfuls then break it up with a spatula or spoon and stir the mixture to distribute the fluff.
4. Dividing the mixture evenly press it into a lightly greased muffin top pan. Let sit for 1-2 hours before eating if you want them to hold their shape the best. As they sit longer they set up better.

Biscoff Crescent Roll Cookies

12 Jun

These were quick (besides the hour refrigeration) and tasty.. But a little more crispy than I would have liked. Still good though!


Biscoff Crescent Roll Cookies
recipe from cookiesandcups

1 (8 oz) can Crescent Rolls
3/4 cup Biscoff spread
1 cup powdered sugar
2-3 Tbsp milk

How to Make
Unroll Crescent rolls on you work surface.
Evenly spread the Biscoff on top of the flat dough.
Tightly roll up the dough and wrap in cling wrap. Refrigerate for about an hour.
Preheat oven to 350°
Remove roll from refrigerator
Cut into approx 1/4″ slices and lay flat on a baking sheet lined with parchment paper.
Bake for 12-15 minutes until Crescent gets golden.
Let cool.
Prepare glaze by mixing powdered sugar and milk in a bowl. You can make the glaze thicker to drizzle, or thinner to coat the entire cookie.
Spread over cookies allowing the glaze to drip down the sides.
Let glaze set and enjoy!

Banana brownies

14 Feb

Happy valentines day! Seems husband and I didn’t learn our lesson last year… Ordered sushi again (different town different sushi place) and once again the time estimate given was off by A LOT. Was told an hour, but when husband got there they said it would be another hour… After an hour waiting at home and an hour waiting there I told him to come home. Alas leftovers for us tonight. Someone remind us not to order sushi next year!

These banana brownies were delicious. I ended up making them two different ways. The first time with Nutella, the second with cookie butter. Definitely liked the cookie butter version better but both were good!

with Nutella

with cookie butter

Banana Brownies
adapted from runningwiththecummings

1/2 cup butter
1 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 ripe bananas
1 egg
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Nutella or cookie butter as much as you want

Grease 9×13 cake pan.

warm up oven to 350°F

In large (2-3qt) saucepan combine butter and sugars and heat on stove.

Stir regularly until butter is just melted.

While the butter and suger mixture is turning into melty golden goodness, put your bananas in a bow and smash ‘em up real good.

Once butter is melted, remove pan from heat and add bananas, vanilla, salt, & egg, stir to combine. (make sure your butter isn’t too hot before you add the eggs or you’ll end up cooking them).

Add baking powder and stir to distribute evenly.

Add flour and stir.

Pour this into your greased cake pan.

I heat up the nutella or cookie butter just a smidge in the microwave so it would dollop and swirl more easily.

Dollop on the Nutella or cookie butter. Then use a knife to cut the Nutella or cookie butter into the brownies.

Now put them in the oven and let them bake for 25 minutes or until a toothpick inserted in the center comes out clean. Your baking time may be a little longer or a little less, depending on the type of oven you have.

Biscoff Banana Bread with Biscoff Cookie Streusel

6 Sep

I’ve had this recipe bookmarked for awhile now. The problem was either we were out of bananas or the husband had eaten all of the biscoff spread. Oh and then when I finally had both I realized I didn’t have any biscoff cookies. The stars finally aligned and I had all three! This came out really good. But in a strange way it was dry and moist at the same time. We still gobbled it up!


Biscoff Banana Bread with Biscoff Cookie Streusel
adapted from two peas and their pod

1 1/2 cups of all-purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 medium very ripe bananas, mashed
1/2 cup Biscoff Spread
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup light brown sugar

For the Biscoff Cookie Streusel:

1/2 cup chopped Biscoff cookies
2 tablespoons all-purpose flour
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

1. Preheat oven to 350 degrees F. Grease a 8×4 loaf pan and set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.

3. In a large bowl, stir together your mashed bananas, Biscoff Spread, canola oil, egg, vanilla, and sugars.

4. Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don’t over mix.

5. Spread batter into prepared pan. In a small bowl, combine chopped Biscoff cookies, flour, brown sugar, cinnamon, and melted butter. Stir until combined. Sprinkle the streusel evenly over the batter in the loaf pan.

6. Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.

7. Let the bread cool in the pan for 10 minutes. Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack and cool completely before slicing.

Banana Biscoff White Chocolate Chip Blondies

20 Jul

Omg these were delicious! I had some bananas that needed to be baked :). And some crunchy biscoff spread in the pantry… After some googling I found this recipe. Yum yum and triple yum!


Banana Biscoff White Chocolate Chip Blondies
adapted from buttercreamchantilly

Ingredients :
– 1 cup ripe mashed bananas (about 2 medium)
– 1/2 cup white chocolate chips
– 1/4 cup caramel bits
– 1 cup All-Purpose Flour
– 1/4 tsp salt
– 1 large egg
– 1/2 stick of butter , melted
– 1 tsp pure vanilla extract
– 1/2 cup light brown sugar
– 1 cup Biscoff spread

Steps :
– Preheat the oven to 350°F. Spray an 8×8 inch pan.
– In a bowl mash the bananas (using a fork or a potato masher) and mix it with the vanilla extract. Set aside.
– Melt the cubed butter in a saucepan over low heat or in a microwave. Set aside to cool.
– Sift and whisk together the flour and salt. Set aside.
– Beat the melted butter and sugar together. Add egg, Biscoff spread and mashed bananas; beat several minutes, until the mixture is smooth Add flour, a third at a time.
– Stir in the white chocolate chips.
– Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. ; smooth top.
– Bake for 25 / 30 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
– Remove blondies from oven and place them on a wire rack to cool completely.