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Well folks, I noticed we had a little of the Biscoff spread left over from the brownies and the blondies, and while Andy would quite happily have eaten it with a spoon, I decided to get one more recipe out of our cookie butter. I wanted to keep things pretty simple, so I decided to try this recipe for Biscoff Crunch Banana Bread by Table for Two.
- 3 ripe bananas
- 1/3 cup plain greek yogurt
- 1/2 cup Biscoff spread
- 3 tbsp. melted butter
- 2 eggs
- 1/2 cup granulated sugar
- 1 3/4 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 18 Biscoffe cookies, crushed
- Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
- In the bowl of a stand mixer, combine the first 5 ingredients and mix until well blended.
- In a large bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Then slowly pour it in the stand mixer, beating on low until batter forms and is mixed well.
- Gently fold in ¾ of the crushed Biscoff cookies with a spatula.
- Pour the batter into the prepared loaf pan and then top with the remaining ¼ crushed Biscoff cookies.
- Bake for 1 hour or until toothpick inserted in the middle comes out clean.
- Let cool completely before removing from pan and slicing.
- Keep in airtight container for up to a week.
- I tweaked the ingredients list just a bit. Instead of white sugar, I used dark brown, and I also increased the cinnamon to 2 tbsps. I like the richness brown sugar adds, especially to spiced baked goods, and in this case, it brought out a bit more of the caramel-y flavors in the cookie butter. The cinnamon I increased because Andy is a cinnamon fiend and a mere 1/2 tsp would have been just a tease.
- I liked this recipe quite a bit. The crunchy cookie crust on the top nicely contrasted the dense moist banana bread. The cookies that were mixed into the batter sort of dissolved and created pockets of that delicious Biscoff flavor through out the loaf.
- The next time I make this I am going to mix in a bit more of the cookie butter. While you got the Biscoff flavor from the crust and the crushed cookies, the actual bread itself tasted like your average banana bread. It almost seemed like the cookie butter was wasted, since flavor-wise, you would have never known it was in there.
Hey guys! I am back in Tallahassee, and man, do I have stuff to share with you guys. Unfortunately, I am not the most organized, and I haven’t gotten things sorted quite yet. Worry not; I still have awesomeness to share with you guys. Last week when I made the Biscoff Brownies, I was afraid that they might not turn out. That would be unacceptable for Andy’s birthday week, so I also whipped up a batch of Biscoff White Chocolate Blondies, which I found on the blog Sally’s Baking Addiction.
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 5 Tablespoons (1/3 cup or 75g) unsalted butter, melted
- 1 cup (200g) light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread (or Trader Joe’s Cookie Butter)
- 1 and 1/4 cups (225g) white chocolate chips
- Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold the dry ingredients into the wet ingredients. Be careful not to over mix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the white chocolate chips.
- Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours. Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars.
- Make ahead tip: These blondies stay fresh at room temperature for 1 week, so you can make them a few days in advance. Blondies freeze well, up to 3 months. Thaw in the refrigerator before serving.
- I was a little disappointed in the finished product. I sneaked a finger full of batter before they went into the oven, and it was rich and had a wonderfully pronounced Biscoff flavor, but when I tasted the finish product, the flavor was muted – dare I say bland in comparison. Not that it wasn’t a good blondie, it was. I just wish it had retained a bit more of that flavor.
- I was a little scatter brained when I was picking up ingredients at the grocery store, and I came home with white chocolate mini chips instead of the recommended standard size. They worked just fine, but I think the standard size would be better just so you can get those nice creamy white chocolate chunks vs. a vague white chocolaty-ness throughout.
- The next time I make these, I already worked out how I would turn these into a truly incredible dessert. Fresh baked blondie, vanilla ice cream, melted Biscoff spread drizzled over the top, and garnish with crushed speculoos cookies. Sounds good, right? Andy is very excited.