My 18 year old son calls me “The Biscoff Queen”. I suppose I have gotten a little carried away lately with the Biscoff recipes, but I just can’t seem to help myself… I’m lovin this stuff! I’m really reeling it in this time though, so only one more Biscoff post after this one. Scouts Honor!
I’ve always loved traditional Rice Krispie treats, but this recipe is a little more decadent than your average marshmallow-laden Rice Krispie Treat.
The combination of Biscoff Spread, corn syrup, and sugar transform an ordinary box of Rice Krispies into something very special. Once heated, they make a very gooey substance that binds the Rice Krispies perfectly. After cooling, the Biscoff Rice Krispie Bars firm up very nicely and cut beautifully into nice even squares. Thick and chewy with that gingery, graham cracker-like flavor that is uniquely Biscoff.
This recipe only has 4 ingredients and could not be easier. On the stove top, in a small sauce pan, heat corn syrup and sugar over low heat until it is well combined and the sugar has dissolved.
Remove from the heat and stir in your Biscoff Spread carefully (it’s hot!) until well combined.
Combine Biscoff mixture with the Rice Krispies and gently toss and mix until well combined and the cereal is completely coated.
Then very gently press into a 9 X 13 inch pan that has been greased or sprayed. I freeze my butter wrappers and use them for greasing my pans. Anytime I make bars, I also line my pan with foil, bringing it over the edge, for easier bar removal and cutting.
Allow bars to cool and then lift them out with the foil and cut into squares. This recipe made 24 bars, but the yield could be more or less, just depending on how big you cut your squares.
Biscoff Rice Krispie Bars
1 cup sugar
1 cup light corn syrup
1 cup Biscoff Spread
6 cups Rice Krispies cereal
Put Rice Krispies in a very large bowl and set aside. In a small to medium sauce pan, combine sugar and corn syrup and cook over low heat until sugar is completely dissolved. Remove from the heat and stir in Biscoff Spread until well combined. Pour Biscoff mixture over the Rice Krispies and toss and mix together until the cereal is completely coated. With buttered hands, spread and gently press mixture into a well-greased (foil-lined) 9 X 13 inch pan. Allow mixture to cool and then remove foil from pan and cut into squares. Store in an air-tight container at room temperature for 3-5 days.
See how thick and chewy they are…
I love traditional Rice Krispie Treats with marshmallows, don’t get me wrong, but when you want something extra special, try these bars… They aren’t quite as healthy as the ones made with marshmallows, but man are they lip-smacking good!
Happy Memorial Day Everyone!! Thanks to those who have made the ultimate sacrifice and those who continue to serve and protect our great country every day. Freedom isn’t FREE.
- Biscoff Snickerdoodles
- Biscoff Glazed Popcorn (Microwave)
- Oatmeal Biscoff Cinnamon Chip Cookies
- Biscoff No-Bake Cookies
Follow my blog with Bloglovin OK, I know I promised that my Oatmeal Biscoff Cinnamon Chip Cookies would be my last post about Biscoff Spread for a while, but that was before I started thinking about some of my favorite popcorn recipes, and it struck me how great Biscoff Spread would be in my Peanut Butter glazed popcorn recipe. Yes, I know, I’ve got Biscoff on the brain. I’ve yet to find a recipe with peanut butter, where Biscoff cannot be successfully substituted for the peanut butter.
This popcorn has that warm, spice-like flavor that is uniquely Biscoff. Believe me, you need some of this!
My apologies for the sub-standard (in process) photos. I got a hankering to make this at 9:00pm when there was no good lighting. Sometimes you just have to cook, and can’t wait.
This time I’ve made things even easier for you, by making it in the microwave instead of on the stove top. You can literally be eating this popcorn in about 45 minutes.
For the sake of my waistline, I’ve halved the recipe, but it can very easily be doubled for a crowd.
It’s as simple as popping your popcorn, anyway you want to pop it. Hot-Air popper, microwave bags of popcorn or the old fashioned way in a pot on the stove, all work for this recipe.
After your popcorn is ready, make sure it’s in a very large bowl. You’re going to be pouring a very hot, gooey substance over the popcorn and tossing and mixing until it’s all coated, so a BIG BOWL is key, to keep the very hot, gooey stuff in the bowl where it belongs.
Put all your ingredients for the glaze, except the vanilla, in a very large glass bowl. One with a handle is very helpful, but any large microwaveable bowl will do. Microwave for one minute to melt the butter and give a stir to combine all ingredients.
Place in a large baking pan that has been sprayed with non-stick spray (for even less clean up, you can line the pan with foil if you like) and bake in a 250°F oven for 20-30 minutes, stirring after every 10 minutes.
Spread the popcorn in a single layer evenly out onto waxed paper, parchment paper, or foil, and allow to cool for about 15-20 minutes. The glazed popcorn will harden as it cools. The oven does a very nice job of crisping up the popcorn and baking on the glaze for a crispy crunch. This Biscoff Glazed Popcorn makes a great movie-night treat!
Biscoff Glazed Popcorn
Yield: 6 cups
- 6 tablespoons un-popped popcorn kernels or 1/2 bag of microwaveable popcorn (natural, un-buttered works best here)
- 1/2 cup Biscoff Spread
- 1/2 cup light corn syrup
- 1 and 1/2 tablespoons butter
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Preheat oven to 250°F.
- Spray a large baking pan with non-stick cooking spray.
- Pop your popcorn and place in a very large bowl.
- Combine Biscoff Spread, corn syrup, butter, and salt in a large microwaveable bowl and microwave for 1 minute on full power to melt the butter.
- Give it a stir to combine all the ingredients and then put back in the microwave on full power for 2 more minutes. After 2 minutes, the mixture will be boiling and bubbly.
- Remove from the microwave and stir in the vanilla to combine.
- Pour warm mixture over popcorn, stirring and tossing very gently to combine.
- When all kernels are evenly coated, turn out onto your sprayed baking pan and arrange into an even layer.
- Bake for 20-30 minutes, stirring every 10 minutes. (I baked mine for 25 minutes)
- Remove from the oven and spread out in an even single layer on waxed paper, parchment paper, or foil, to cool for 15-20 minutes. When cool, store in an airtight container or zip-loc bag, for up to one week.
Have you ever baked with Cinnamon Chips? They are great to add to muffins, scones, cookies, coffee cakes… the possibilities are endless. They can be a little hard to find in some stores, but my local Albertson’s carries them all the time. They are usually readily available during the holiday season from Thanksgiving thru Christmas.
I really am trying to get Biscoff Spread out of my head, but then the idea for these cookies popped in there instead, so I had to act on it, right?
These Oatmeal Biscoff Cinnamon Chip Cookies (yes, I know that’s a long name) have a very chewy texture with just a pop of cinnamon flavor from the cinnamon chips and a rich, deep, warm flavor from the Biscoff and dark brown sugar. I love it anytime I can make cookies without having to wait for the butter to soften (No, I just don’t like using the microwave, too inconsistent) and these babies are made with melted butter, so you can get started on them right away.
I promise, only one more post about Biscoff and then I’m moving on…
Oatmeal Biscoff Cinnamon Chip Cookies
2 cups flour
1 cup quick cooking oats
2 teaspoons baking powder
1/2 cup dark brown sugar
1/2 cup light brown sugar
1/2 teaspoon salt
1 cup Hershey’s Cinnamon Chips
1 stick butter, melted
1 teaspoon vanilla
1/2 cup Biscoff Spread
- Preheat oven to 350°F.
- In a large mixing bowl, combine flour, oatmeal, baking powder, dark brown sugar, light brown sugar, salt, and cinnamon chips.
- Mix well to combine dry ingredients and then add butter, egg, vanilla and Biscoff.
- Mix until the dough holds together and is well combined. It is a very heavy dough. You may need to use your hands to help the dough come together.
- Shape into 1-inch balls and place onto a lightly sprayed baking sheet (Or use parchment, my preference).
- Very slightly flatten cookies with the bottom of a drinking glass.
- Bake for 10-12 minutes or until the cookies are very light golden and just set.
- Store in an airtight container at room temperature.
- Biscoff Snickerdoodles (awienerdoginthekitchen.com)
- Biscoff No-Bake Cookies (awienerdoginthekitchen.com)
- Cinnamon Chip Scones (awienerdoginthekitchen.com)
- Biscoff White Chocolate Blondies. (sallysbakingaddiction.com)
- Cinnamon Oatmeal Cookies (libbygorman.wordpress.com)
Ever make something wonderful and then forget to take photos before it’s eaten? Guilty as charged! Since I forgot to take photos before all the pound cake was gobbled up last weekend, this post was postponed until I got home so that I could take more photos. So I got busy with other things this week and forgot all about it until now. Let’s just pretend that it’s still last weekend and go from there. This recipe makes two large pound cake loaves, so I just happened to have another at home.
From last weekend: What a glorious Mother’s Day Weekend this has turned out to be! We are out doing some camping (OK, RVing, we don’t actually rough it) with 3 other couples and the weather could not be more perfect for being outdoors. Most of our campouts include a Saturday night dinner potluck with everyone contributing something to the meal. This time we decided that everyone would bring their own meat to grill and we’d all do side dishes, desserts, etc. My contribution to the meal is a slightly modified Sour Cream Pound Cake with White Chocolate Strawberry Sauce. I made the pound cake before we left home for camping and wrapped it up tightly in foil and put it in my RV freezer. I’ll whip up the ridiculously quick and easy white chocolate sauce just before serving. Pound Cake is a wonderful spring and summertime dessert because you can dress it up so many ways, with sauces, fresh berries and other fruits, or even frosting. This pound cake is modified from Paula Deen’s Grandmother Paul’s Sour Cream Pound Cake. Paula is my favorite southern cook of all time. In fact, David and I went to her cooking show in Dallas last September. We really enjoyed her show (she is highly entertaining) and she is just as genuine in person as she comes across on her TV show.
The two-ingredient decadent and sweet white chocolate strawberry sauce comes from Bake or Break and takes no time at all in the microwave. The ease of this sauce by using strawberry preserves is sheer genius.
Greek Yogurt Pound Cake
2 sticks butter, softened
3 cups sugar
1 cup greek fat-free yogurt
3 cups flour
1/2 teaspoon baking soda
6 large eggs
1 teaspoon vanilla
Preheat oven to 325°F. In a large mixing bowl, cream the butter and sugar together with an electric mixer and then add the sour cream until well blended. Combine the flour and baking soda and add it to the creamed mixture alternately, with the eggs, beating each egg well, before adding the next. Add in the vanilla and blend well and pour the batter into a greased and floured bundt pan or (2) 9 X 5 inch loaf pans. Bake for 1 hour and 15 minutes or until a cake tester or toothpick inserted into the cake comes out clean.
White Chocolate Strawberry Sauce
1/2 cup strawberry preserves
1/2 cup white chocolate
Melt the white chocolate in a microwaveable bowl until melted when stirred, about 30-45 seconds. Add preserves to the melted white chocolate and stir until well blended. Serve over sliced pound cake.
- Putting on the pounds: Georgian pound cake (lostcookbook.wordpress.com)
- That’s Not Nice! – Browned Butter Pound Cake with Strawberries and Greek Yogurt Cream (theflashcook.com)
- Simple Strawberry Sauce (Macerated Strawberries) (instructables.com)
- Pound Cake (nieshadaviscake.wordpress.com)
- Happy Mommy’s Day ~ Meme’s Sour Cream Pound Cake (thejacksondiner.com)
- Wake and Bake: Strawberry Pound Cake (sweets.seriouseats.com)
I’m a planner... Especially when it comes to meals. I plan my meals every week and prepare a grocery list according to my meal plan. BUT, sometimes whatever I have planned for dinner, just isn’t floating my boat. This recipe was born on one of those days. I knew I wanted something Mexican, and only had chicken in the fridge, so I started digging thru the fridge and pantry and came up with the ingredients for this recipe. AND, it’s actually healthy and very low-calorie… BONUS!!
So today was not a great day… Our air conditioning went out around 7:30pm last night and we aren’t able to get the a/c tech out here until Monday, ugh! It’s May in Texas and the high was 90° today, so in an effort to keep the house as cool as possible, I cooked outside using the side burner on my Charbroil TRU Infra-red Grill. If you’re thinking about getting a new grill, I highly recommend this one. I’ve had it for almost a year now and it’s the best grill we’ve ever owned. It has very even heating and will heat to about 500-600 degrees in 15 minutes. Because it’s an infra-red grill, there’s a U-shaped trough over the burners, which means no flare-ups at all. You can spray cooking spray directly on the cast iron grill grates and not worry about flames shooting up or setting the house on fire.
There is a bit of prep involved in this recipe, but really, it couldn’t be simpler. Cook your rice according to the package directions, you’ll need 1 and 1/2 cups cooked rice. Start out with some taco seasoning and chicken breast strips, and cook in a pan with cooking spray until done, about 8 minutes. Remove chicken from the pan and set aside. Spray pan with more cooking spray.
Slice up your veggies, cut up your stewed tomatoes, press or mince your garlic, thaw out your frozen corn and get your spices ready. Add your onion, green peppers and zucchini to the pan and saute for about 5 minutes.
After your veggies are done, add in the tomatoes, corn and spices, combining well, and bring to a boil. Add in your chicken and rice and simmer until heated through. Serve with salsa and tortilla chips if desired.
If you’re a lover of Mexican food, you’re going to want to try this! It’s spicy but won’t hurt you. The veggies are sauteed just enough to be crisp tender and the cumin and chili powder give it that distinct Mexican flavor that Tex-mex is famous for.
With the highs in the 90’s again tomorrow and no air conditioning til Monday, I think tomorrow’s dinner will definitely be a cold one. 🙂
Mexican Chicken & Rice Skillet
1 lb. boneless skinless chicken breasts, cut into thin strips
1 and 1/2 tablespoons taco seasoning
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 1/2 cups zucchini squash, halved and sliced about 3/4″ thick
2 teaspoons fresh garlic, minced or pressed
1 can stewed tomatoes, cut up
1 cup frozen corn, thawed
1/2 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chili powder
1 and 1/2 cups cooked rice
fresh cilantro (optional)
Coat chicken strips with taco seasoning and toss to coat. Spray a large skillet with cooking spray,and stir-fry chicken unit no longer pink. Remove and set aside. In the same skillet, add more non-stick spray and saute the onion, green pepper and zucchini for about 5 minutes, until crisp tender, adding the garlic at the very end of the saute just until fragrant. Stir in the tomatoes, corn, salt, cumin and chili powder and bring to a boil. Add in chicken and rice and cook until heated through. Add in chopped fresh cilantro (if desired) right before serving.
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Sometimes I just can’t seem to let things go…. I’m still obsessing over Biscoff Spread and still creating new ways to indulge. I keep telling myself to move on, but that. ain’t. happenin. yet… These Biscoff Snickerdoodles are almost like my tried and true Snickerdoodles recipe, but with a much deeper, richer flavor, thanks to that distinct gingerbread, caramel-like flavor of the Biscoff Spread. Whether you’re a culinary expert or novice baker, these are quick to mix up and get in the oven. Too hot to turn on your oven? Try these Biscoff No-Bake Cookies.
Make sure you don’t omit the cream of tartar because it’s crucial as it works with the baking soda for leavening. Be sure and set your timer so that you don’t over bake. You definitely want to maintain that wonderful chewy texture that Snickerdoodles are famous for.
These are my new “favorite cookie”. Well… this week anyway.
Surely I’ve convinced a few of you to go out and buy yourself a jar of Biscoff Spread…. The possibilities are endless!
Makes 42-48 cookies, depending on the size of your dough balls.
1 and 1/2 cups sugar
1/4 cup unsalted butter (1/2 stick), softened
1 teaspoon vanilla
1/2 cup Biscoff Spread
2 and 3/4 cups all-purpose flour
1 teaspoon cream of tartar (Do not omit)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
- Preheat oven to 400°F. In a large bowl, combine the sugar, butter, vanilla, eggs and Biscoff spread and combine with an electric mixer.
- Stir in flour, cream of tartar, baking soda and salt, and combine thoroughly until the dough comes together.
- Shape dough into 1-inch balls (Use a small cookie scoop if you have one. It makes the task of diving the dough easier and your dough balls are more uniform that way. You still have to roll them after scooping, though.)
- In a small bowl, combine 2 tablespoons sugar and the cinnamon and roll balls in the sugar mixture.
- Place 2 inches apart on an un-greased cookie sheet. I always use parchment, but it’s not necessary.
- Bake for 8-10 minutes or until cookies are just set. Immediately remove from the cookie sheet and place on a wire rack to cool, so that they do not continue to bake.
Featured at Or So She Says
Is there anything that screams “comfort food” more than Macaroni & Cheese? I’m not much of a Velveeta fan, so this Macaroni & Cheese is loaded with REAL cheese. One thing you will love about this Macaroni & Cheese recipe is how easy it is to have it ready at the same time as the rest of your meal. It takes about 2 1/2 hours from start to finish, give or take a couple of minutes and comes out perfect every time. I honestly do not know where the original recipe came from as I’ve had it for quite some time, but I’ve adapted it to make it somewhat healthier… I mean, really? How healthy can Macaroni and Cheese be, loaded with all that cheese? This recipe had 3 3/4 cups of cheese and 3/4 cup of sour cream and I’m using 3 cups of cheese and 3/4 cup of non-fat greek yogurt instead. The original recipe also included whole milk and 3 eggs and I’m using 2% milk and have completely omitted the eggs from this version.
I’ll never go back to making Macaroni & Cheese the traditional way. This recipe has a very creamy texture and is loaded with honest to goodness cheese flavor… I could eat this stuff all day!
OK, people, bear with me on these photos… I waited a little too late in the day to start all this, and then add cloudy, dark, rainy skies to the mix and there was very little natural light for my photos coming in thru the windows, so I did the best I could with the photo editor.
First Step: Melt the butter and cheese together in a small to medium saucepan until it looks like this:
Step 2: Spray your slow cooker with non-stick spray and combine all ingredients, except for your cooked pasta. OK, I know this looks a little freaky and scary, but it will all turn out wonderfully creamy in the end. There will be some lumps and it won’t be smooth at all at this point. This is what you can expect:
Step 3: Add in your cooked, drained macaroni and stir. The hot macaroni will somewhat melt some of those lumps and it will begin to look a little less scary at this point. This photo has all ingredients combined and is ready to be put on the slow cooker base and set to low for 2 hours.
Ultra Creamy Macaroni & Cheese (slow cooker)
Servings: 12-15 Prep time: 30 minutes or less Cook time: 2 hours
3 cups uncooked elbow macaroni
6 tablespoons butter, cut into pieces
3 cups grated sharp cheddar cheese
3/4 cup non-fat greek yogurt (I like Fage brand)
1 can (10 3/4 oz.) condensed cheddar cheese soup
3/4 teaspoon salt
1 and 1/2 cups 2% milk
3/4 teaspoon dry mustard
3/4 teaspoon black pepper
Boil the macaroni for 7 minutes. Drain and set aside. While your macaroni is cooking, in a small to medium saucepan, over low heat, melt the butter and add in the cheese slowly, until it is all combined, melted and ooey gooey.
Spray a 3-6 quart slow cooker with cooking spray, and combine the cheese/butter mixture, non-fat greek yogurt, cheddar cheese soup, salt, milk, mustard, and pepper and stir well. It will be very lumpy and have a weird texture at this point. Don’t worry, it won’t stay this way. It will be creamy when done.
Add drained macaroni and stir again. Set the slow cooker to the low setting and cook for 2 hours, stirring occasionally.
Remove from slow cooker and serve. It has a wonderfully creamy texture and takes about 2 1/2 hours from start to finish. It re-heats very well in the microwave with a little milk added before re-heating.
- Macaroni and Cheese (mommanoth.wordpress.com)
- Macaroni Cheese (homekitchenbistro.wordpress.com)
- Mac and Cheese using Fage Greek Plain (dorseyfreebiesandthoughts.wordpress.com)
- Creamy Baked Macaroni & Cheese (steelmagnoliasandsweettea.wordpress.com)