Biscoff Fluff Dip

If you've ever tasted the delectable treat Biscoff, you KNOW
you're going to love this dish. 

And if you've never tried it, you're missing out BIG TIME! 

Biscoff is a spiced shortbread with bits of caramely flavors similar to the texture of peanut butter - you should be able to find it in the same aisle at the grocery store. 

I got the image and this info from the lotusbiscoff.com page

through Google about how cookie butter was born....

In Belgium, people developed a habit of putting their favorite cookie, Lotus Biscoff, on their bread! Some used the whole cookie, some crumbled it, and others soaked it in their drink first. Delicious, but hardly practical, until someone had a bright idea. Why not make a creamy cookie butter? An innovative Belgian woman created her own recipe and entered it in a competition for a TV show. And guess what? She won! Afterwards, she and Lotus Bakeries worked together to bring Lotus Biscoff cookie butter to its smooth perfection.

Lotus cookies are sometimes given out on airplanes

as a special treat. 

You can use 'light' ingredients in this recipe, but I suggest you

use full fat.  The dip will last longer and hold up better with

full fat ingredients. 

Now that we've established the basics, let's get on with this simple and amazing dish.... 

Get ready for the crowd to go wild....and be sure to have copies of this recipe on hand. 

And be careful not to eat the jarfull with a spoon!  It's hard to resist! 

(hover over photo to pin) 

BISCOFF FLUFF DIP 

1 (8 ozs) block cream cheese, softened to room temp

1 (7 ozs) tub of marshmallow creme

1 heaping cup Biscoff cookie butter

3 Tb. whole milk or 1/2 & 1/2

1 tsp. pure vanilla extract

1 (8 ozs) tub frozen whipped topping, thawed

10 Biscoff (Lotus) cookies, coarsely crushed,

plus a couple more crushed for garnish 

1/2 c. mini chocolate chips, divided

Dippers: Biscoff cookies, pretzel crisps, graham crackers,

strawberries or apple slices 

In a large bowl, beat cream cheese until creamy and smooth. Add in 

marshmallow cream and cookie butter; beat until smooth.  Add

milk and vanilla, beating until blended.  

Fold in whipped topping with a rubber spatula, adding crushed

cookie butter crumbs and about half the chocolate chips until

thoroughly combined and fluffy. 

Cover and chill for 2 hours to let flavors blend.  Set on the counter

a few minutes to soften before stirring.  Stir and transfer to serving bowl. Garnish with extra crushed cookies and remaining

chocolate chips.  Serve with your choice of dippers. 

You may also enjoy...

No Bake Avalanche Cookie Treats (Microwave!)

(with Biscoff) 

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Chocolate Chip Cookie Mix in a Jar (with free printable!)

I have always loved giving mixes as gifts! The recipients can enjoy them 

at their own leisure.  

I think it's especially nice during the holidays when there's so many other sweets, or you're so busy doing other things.  How great is it to dump and mix some cookies for drop in company, or to take to your neighbors at the last minute? 

When trying to use up the 'last' of ingredients I had on hand before heading South for the winter, I quickly made up a couple of jars 

of these to give as gifts, telling the recipients I wanted them to have cookies even after I wasn't around to make them for them!  

I was tickled to find The Happier Homemaker simply by googling.

What GORGEOUS printables with instructions to give along 

with the mix! (Go to the link to print them there). 

Grab your jars and the kids can help you measure and fill. 

(This is a fun project for a group of family members to make

several ahead for gift giving later). 

You may add nuts to top off the jar, but know the mix will not keep as 

long (only up to 3 months) if nuts are added. 

(When I made these years ago, I loved the effect of 

sticking a (clean) pencil down the side for a 'sand' look.  

These didn't turn out as pretty as what I've done in the past

because I saw my letter opener, it was easy enough to clean,

but a pencil makes for a prettier look.)  

That part isn't necessary at all...just experiment and see what you like best. 

COOKIE MIX 

1-3/4 c. all-purpose flour

3/4 tsp. baking soda

3/4 tsp. salt

3/4 c. packed brown sugar

1/2 c. granulated white sugar

1-1/2 c. (9 ounces) semi-sweet chocolate chips

1 clean quart mason jar 

Combine flour, baking soda, and salt in small bowl. Place mixture in 1-quart jar, using the back of a big spoon to pack the flour mixture down around the outside of the jar. Add the brown sugar next using the same method to pack it down.  Pour white sugar over the brown sugar, then add the chocolate

chips. 

Cut a square or round piece of material (You can also use an upside down paper cupcake liner), covering the flat lid, then adding

the screw on lid, then adding ribbon or twine to attach the recipe instructions. 

Enjoy!  And Happy Gift Giving! 

                                 

                                                                                                       5-Ingredient No Bake Avalance Cookie Treats

(great for making a lot at once!!!) 

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Strawberry Shortcake Cream Cheese Cookies (with a cake mix)

A luscious soft cookie that makes 3 dozen, so you can share!

I LOVE shortcuts, so anytime I can save lots of time and measuring, I will use a cake mix to whip up a batch of cookies. 

These treats will not disappoint.  They do need to chill in the fridge, so you can get other things done while you're waiting to bake. 

These are based on the gooey butter cookie recipe by Paula Deen. 

Middles are not gooey, but very soft. 

And these freeze nicely too.  

They went fast at my farmer's market bake sale. 

(hover over photo to pin) 

STRAWBERRY SHORTCAKE CREAM CHEESE COOKIES 

1 stick butter, room temperature

1 box (8 ozs.) cream cheese, room temperature

1 egg, room temperature

1/2 tsp. vanilla extract

1 box (16 ozs) strawberry cake mix 

3/4 c. powdered sugar

(Wait to preheat oven while this dough chills)

Prepare cookie sheet with silpat or parchment paper. 

In a large mixing bowl, cream butter and cream cheese; beat until smooth.  

(Best way to soften cream cheese is to place unwrapped in a bowl; let set on the counter until soft, or microwave for 25 seconds or so). 

Add egg and vanilla; mix with mixer until blended. 

Slowly add cake mix and mix well, scraping down sides when needed. 

Cover with plastic wrap and place in the fridge for about 45 - 50 minutes.  Place powdered sugar into a bowl. 

I used my medium cookie scoop to measure; drop dough into the powdered sugar and roll around. Place onto prepared cookie sheet. Press the cookies slightly to flatten. 

(Refrigerate dough between baking times) 

Bake about 12 minutes; will be soft in the centers.  Cool on the cookie sheet for about 5 minutes; remove to rack to cool.  

(Bottoms may brown, but not tops.) 

Sprinkle cooled cookies with more powdered sugar if desired. Store in sealed container.  

These froze nicely...I placed waxed paper between layers in a sealed container to freeze.

You may also enjoy these cake mix creations...

Pink Flamingo Cake

Gooey Bars

Butterscotch Cookies

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Easy Peanut Butter Cookies (from a cake mix)

Hey there Sweet People - 

It's another easy recipe using a cake mix base...

and it's already become a favorite!

And it has only 4 ingredients!

How can you beat it?

These are great for an after dinner snack, bake sale or if you need

something quick to take to the neighbors! 

The kids can help mix them or make the crosshatch on top. 

I love recipes that you can mix by hand and don't need the mixer! 

Quick, easy and delicious - right up my alley!

Hope you enjoy soon....

(hover over photo to pin) 

EASY PEANUT BUTTER COOKIES 

1 (17 ozs.) box yellow cake mix 

2 eggs

1/2 c. oil

1 c. peanut butter

Preheat oven to 350*. 

In large bowl, combine eggs, oil and peanut butter until smooth. 

Add cake mix and stir until blended.  (If your cake mix is less than 17 ozs. I suggest adding 2 Tb. flour - or more yellow cake mix) 

With a cookie scoop or a large Tb. make balls of dough about the size of a walnut, placing on parchment (or silpat) lined cookie sheet. 

Dip a fork into some sugar and make criss crosses (cross hatch) on top of 

cookies.  Bake 10 minutes - allow to cool 1 - 2 minutes, removing

to cooling rack. 

Yield: About 2 dozen 

You might also enjoy...

Cake Mix Rolo Brownies

How to make a cake mix taste like a bakery cake

Fudge-Filled Peanut Butter Bars (with a cake mix!)

YUMMMMMM-OOOO! 

I made these luscious bars to add to a recent bake sale...the first 2 customers took all I had! 

They're easy using a cake mix base.  I modified the recipe

(I omitted coconut, nuts and (3/4 c.??) brown sugar) and used a tad more

flour in the chocolate mixture. 

Of course, we all know that anything with sweetened condensed milk 

is always going to be a winner! 

Hope you enjoy this recipe soon.  It has numerous options so you

can make it 'fit' your family's flavor preferences. 

FUDGE-FILLED PEANUT BUTTER BARS 

CRUST &TOPPING: 

1 box yellow cake mix

1 c. peanut butter 

(smooth or chunky)

1/2 c. butter, softened

2 eggs, beaten

FILLING: 

1 c. semi-sweet chocolate chips

1 can (14 ozs) sweetened condensed milk

3 Tb. butter

1 c. flaked coconut, optional

1/3 c. all purpose flour

1/2 c. chopped nuts, optional

Preheat oven to 350*. Spray 9" x 13" baking pan; set aside. 

In a medium bowl, combine cake mix, peanut butter, butter and eggs until dough is smooth.  Mixture will be thick. 
(I mixed by hand). 

Press 2/3 of the dough into bottom of prepared pan, setting aside remainder for the topping. 

Prepare the filling in a medium sauce pan (I used a glass bowl and heated in the microwave on 70% power - after about 45 seconds, stir until melted. 

Stir in coconut (if using), flour and nuts (if using). Mix until combined. Spread filling over dough in the dish. 

Crumble remaining dough evenly over filling.  Bake for 20 - 22 minutes. (Be careful not to overbake) or until it starts to get golden. 
Allow to cool then slice and serve. 

Recipe inspired by The Country Cook

Linked to 

Meal Plan Monday

You might also like these recipes using a cake mix...

4-Ingredient Cake Mix Cookie Bars

Luscious Lemon Cooler Cream Cake

Nutty Pistachio Pineapple Cake

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Copycat Nutter Butter Cookies

Oh how fun it is when you can make your own kind of 'special' at home!? 

These wonderful cookies may not look just like the store-purchased

version, but they do taste very similar to them.

You can make these crunchy or soft!

Did you know brown sugar makes for chewy cookies?!
MMMMM! 

It's a simple recipe, really. 

Since it's going to be a double layer of cookie with frosting in between,

it's best to keep these smaller cookies. 

Serve with coffee or tea and enjoy yourself silly (or nutty?!) 

COPYCAT NUTTER BUTTER COOKIES 

COOKIE: 

1-1/2 c. all purpose flour

1 tsp. baking soda

1/2 cup (1 stick) salted butter, softened, but not melted

3/4 c. packed light brown sugar 

1 large egg

1/2 tsp. vanilla extract

1 c. peanut butter (chunky or smooth)

Additional sugar for coating dough

FILLING: 

4 Tb. butter, room temperature

1/2 c. chunky peanut butter

1-1/2 c. powdered sugar

2 Tb. milk

1/2 tsp. vanilla

Preheat oven to 350*. In small bowl, combine flour and baking soda;

set aside. 

In large bowl, cream butter and brown sugar until smooth.  Add egg and vanilla; beat until well combined. Add in peanut butter, mixing to combine.  Add flour mixture and mix just until blended. 

Form dough into 1" balls.  Roll in the sugar; shape into a log. Roll in sugar again. Place on cookie sheet about 2" apart.  Using the tines of the fork, make a

criss-cross design on the dough.  Pinch the middle of the cookie to make a peanut shape. 

Bake 10 - 12 minutes; cool 5 minutes on cookie sheet; remove to

rack to cool. 

When room temp, spread filling on one cookie, topping with the other..
ENJOY!! 

Inspired and slightly adapted recipe from Barbara Bakes

You may also like...

Peanut Butter Cup Pudding Cookies

Copycat Pecan Sandies

Peanut Butter Cookies in a wink (Flourless)

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A Review for an embossed Rolling Pin (Beautiful!)

I've been so intrigued with embossed rolling pins for some time, so when I was offered one for a review, of course, I jumped at the opportunity. 

I even got to choose the design I wanted...which was more difficult

than I imagined it would be.  I wanted them all! I ended up choosing the 

"Floral" pattern...

(from embossed website) 

Thank you to Jessica at embossed rolling pin  for sharing with me! 

This info...direct from their website, will give you more details..

100% Solid Beech Wood

Our embossed rolling pins are very unique. Why, you ask? Well, all of our rolling pins are made from 100% pure high-grade solid beech wood. They are also 100% food-safe and free of BPA or any other toxic substances. This makes our decorative rolling pins unique, as others sell rolling pins that are cheaply manufactured with low-grade wood or with toxic glue or wood preservatives. We’ve worked hard to ensure that our rolling pins are made from the highest-quality beech wood, and we pay meticulous attention to every detail at each stage of production. As a result, these 3D rolling pins are heirloom-quality and will last a lifetime.

The lovely rolling pin has 'decorated' my kitchen counter ever since arriving! 

I tried two 'white' cookie dough recipes at first, but was more pleased

with the darker cookie dough that seemed to make the design pop. 

I was VERY encouraged by the 'tips' I found here at 

this beautiful farm life....

(Please be sure to check out her post...her cookies are adorable too!) 

Not only how to care for the rolling pin, but how to get the best results when using it.

My favorite hint was refrigerating the dough before baking.  

WHY DIDN'T I THINK OF THAT??? 

I used this recipe for soft gingerbread cookies (with a rum butter glaze, if desired) from the lemon apron and they tasted great and looked beautiful.  Just be sure you roll them thin enough..otherwise, a thick cookie will be harder. 

These gorgeous rolling pins make wonderful gifts for Mother's Day, Birthdays, Christmas, or 'just because'. 

Use them for really 'fancy-ing up' your pie crusts or even fondant! 

Please go to the embossed Facebook page to get more details
and then get one for yourself and maybe one for a gift. 

Or check them out at Pinterest!!

And don't forget to tell them The Better Baker sent you! 

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Pumpkin Cookies with Caramel Frosting (Yowza!)

No doubt about it...I'm a Cookie Monster..my mom mostly made crunchy cookies

(for my dad who loved to dunk them in his coffee) so I'm partial to that crunch,

but I just LOVE these soft Pumpkin Cookies - 

And the frosting is fabulous as well.  The perfect topping for these perfectly

spiced, and moist treats! 

Just looking at these gems makes my heart beat faster!!! And tasting them is the ultimate!! Pour the coffee or a tall glass of milk...

But...NO DUNKING! Enjoy!!  

Please don't let the holiday season get by you without making these

special and scrumptious cookies! 

If you'd like to make them ahead and freeze, I suggest layering them in an airtight container, unfrosted, between waxed paper.  Thaw before frosting. 

PUMPKIN COOKIES WITH CARAMEL FROSTING 

1 c. butter, softened

1/2 c. white sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla extract 

1 c. pumpkin puree

2 c. all purpose flour

1 tsp. baking soda

1 Tb. ground cinnamon 

(I used half Pampered Chef Cinnamon Blend)

1 tsp. pumpkin pie spice

1/2 tsp. salt, optional

CARAMEL FROSTING: 

3 Tb. butter

1/4 c. heavy cream

1/2 c. brown sugar

1 tsp. vanilla extract

1 c. powdered sugar, sifted

1/2 tsp. salt, optional 

(for a salted caramel flair!) 

Preheat oven to 350. Grease 2 cookie sheets with non-stick spray (or use a silpat for easy cleanup) 

In a large bowl, cream butter, white and brown sugars together until fluffy.  Add egg and vanilla; beat until smooth. Add pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt, beating until combined well. 

Drop by Tablespoonsful onto prepared cookie sheets.  Bake for 10 - 12 minutes. Remove from oven and cool until room temperature before frosting. 

To make Caramel Frosting: 

In medium saucepan over medium heat, add butter, heavy cream and brown sugar. Stir until it comes to a rolling boil (is bubbly all over); remove from heat; let stand until cooled.  Stir in vanilla and powdered sugar; beat until smooth.  Frost each cookie; serve with a smile! 

Yield: 30-35 cookies 

Recipe inspired by Holly at Life in the Lofthouse

You might also enjoy...

Chocolate Caramel Cookies (with Rolo candies)

Caramel Shortbread Squares

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