Salted Caramel Biscoff Dip

We love Biscoff Spread in our house.  The jars never last a very long time.  It’s just so creamy and smooth and full of that gently, spiced cookie flavor.

I decided that it would be a perfect accompaniment to caramel.  I was right!

I do admit that this recipe is like getting a jump start on Fall, when apples will be in season and so will caramel and spice.  But don’t wait that long to whip up this easy dip.

When I first envisioned the recipe, I didn’t think about making it salted caramel.  But after tasting it, I knew that would be the right thing to do.  You won’t see the Kosher salt in the ingredient photo for that reason.  In addition to the tiny, but delicious salt, you’ll also need these three ingredients:

  • 8 oz. cream cheese, softened
  • 3/4 – 1 cup packed brown sugar
  • 1/2 cup Biscoff Spread, creamy or crunchy
  • 1/2 tsp. Kosher salt, optional
  1. Beat cream cheese and brown sugar with an electric mixer until smooth and well combined.
  2. Mix in Biscoff Spread and salt, if desired.
  3. Refrigerate until ready to serve.

I used a whole cup of brown sugar, but I think you could cut back a bit.  You’ll notice that there is no caramel in this at all.  The brown sugar, along with the flavor of the Biscoff Spread add a caramel-like taste to the dip.

This dip is perfect with slightly tart, crisp apples.

I find Biscoff Spread in the grocery store near the peanut butter.  To find out where you can buy, visit this link.

Have you ever wanted to go to Belgium?  You can enter for a chance to winBiscoff’s “Spread the Love” contest to win a trip for two!

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Upload your Biscoff Spread photo to enter Biscoff’s “Spread the Love” contest for a chance to win a trip for 2 to Belgium!

This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Biscoff .  The opinions and text are all mine.

Biscoff Cheesecake in the Slow Cooker – 75 Days of Summer Slow Cooker Recipes

I have never made a cheesecake.  Can you believe that?  I think it’s because I don’t own a spring form pan.  That’s something that needs to change though, because I love this recipe for Biscoff Cheesecake.  And you bake it in the slow cooker!  This recipe comes from Mommy’s Kitchen.

biscoff cheesecake

Tina used crushed Biscoff cookies to form the crust for the cheesecake.  She has step by step photos of how to make a cheesecake in your slow cooker on her site.  It really does look easy.  I can’t wait to give it a try!

If you haven’t ever had Biscoff spread or cookies before, you’re going to want to give them a try.  They are lightly sweet and lightly spiced. The spread comes in creamy or crunchy (find it near the peanut butter in the grocery).  My whole family loves the creamy spread.

Click here to see the recipe and step by step photos for Creamy Biscoff Cheesecake.

If you love using your slow cooker, check out our All Slow Cooker Weekly Meal Plan.  It’s got all the planning done for you (including the grocery list) so you can go enjoy summer!

 

Pumpkin Biscoff Monster Cookies


It’s no secret that I love oats. I recently confessed to having 6 boxes of quick oats in the pantry, because I’m apparently afraid of running out.

But I didn’t realize until recently that we as a country actually have a National Oatmeal Day – October 29.

These cookies are perfect for celebrating National Oatmeal Day or any day, for that matter.

These are an adaptation of the traditional monster cookie. Instead of peanut butter, which I don’t think would be good with pumpkin, I used Biscoff. The consistency is about the same as peanut butter, but it’s made with mildly spiced ginger cookies so it pairs nicely with the pumpkin.

This version of monster cookies is softer than the traditional monsters. But they are every bit as delicious. It also makes a monster-sized batch of cookies. You will be at the oven, baking for quite a while.

The good news is that the cookies freeze well. Because they are soft, I recommend freezing them in a single layer or in layers separated with wax paper.

Here’s what you’ll need to make them: [Read more…]

Cookie Butter Chocolate Chip Cookies

 

This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!

If I were to guess, I’d have to say that the original Toll House chocolate chip cookie recipe is the thing that gets made most often.   Everyone in the house can make the cookies, with the exception of my 9 year old and she is learning.

My 14 year old son makes them by memory.  Occasionally, he makes changes to the original recipe but mostly he keeps it traditional.  There is nothing like a warm chocolate chip cookie straight from the oven and made by someone you love!

The other day, Mia and I decided to do some baking together.  We planned to make Peanut Butter Chocolate Chip Cookies, but we were running low on peanut butter, so I grabbed our jar of Cookie Butter instead.  (I’m pretty sure cookie butter is just like Biscoff.)

[Read more…]

Brownie Biscoff Puppy Chow

Puppy Chow, Muddy Buddies…whatever you like to call it, is a yummy treat made up of cereal, chocolate (need I say more?!) and the variations are endless. I have several different versions on my blog, b/c we love it!

In seeing all the different cake mix recipes floating around, it got me to thinking….cake mix is good…but BROWNIE mix is even better (can I get an amen from all my chocoholics out there?) So I decided to play around with my Puppy Chow/Muddy Buddy recipe to incorporate…you guessed it, brownie mix!

Since my son and I are allergic to peanuts, I usually make this with a peanut butter replacement (like Sunbutter or Wowbutter ) but since Biscoff is my son’s most current favorite food obsession, I thought we would use that. If you haven’t tried Biscoff, I highly recommend it! I have to keep myself from just sitting down and eating it with a spoon. But don’t fret, all you die hard peanut butter lovers out there…this recipe would be fantabulous with peanut butter.  **Side note: Biscoff comes in glass jars and I’ve been saving mine to use as storage jars. Just cut off label (it is shrink wrapped onto bottle, so no messy goo to get off), wash, and you are ready to go!

Brownie Biscoff Puppy Chow
Ingredients
  • 4½ cups Chex (or store brand) cereal
  • ½ cup chocolate chips
  • ¼ cup Biscoff (could also use any nut butter or PB replacement)
  • ¾ cup brownie mix (I used Dark Chocolate)
  • Add ins (optional) - mini marshmallows, M&M candy, the possibilities are endless!
Instructions
  1. Measure out cereal and place in a large bowl.
  2. In a small, microwave safe bowl, melt your chocolate chips and Biscoff. (I start out with 30 seconds, stir, then heat in 15 second increments until melted.)
  3. Pour melted chocolate mixture over the cereal. Stir gently to coat.
  4. Add ¾ cup brownie mix to a large ziploc bag, dump chocolate coated cereal into ziploc, and shake to coat.
  5. Spread brownie coated mixture on a large baking sheet to completely dry.
  6. Once cereal mix is dry (which only takes a few minutes), you can add anything you like to it (I used mini marshmallows and M&M's - but during the holidays, themed candies are fun to add) or you can leave the mix plain - b/c it is delicious all by itself!

Enjoy!

Kim of Mo’Betta – 40 year old married mama of  3 – ages 11, 9, and 4.  I started blogging as a way to journal my adventures in the kitchen as I learned to move away from the microwave and boxed meals to cooking ‘from scratch’. Most of my recipes are tailored to meet the needs of my food allergic son (nuts & eggs), diabetic husband, or my waistline! And don’t even get me started on how picky my kids’ taste buds are…

Related Posts with Thumbnails
Powered by WishList Member - Membership Software