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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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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Flashback Friday - Tasty Dishes using Canned Biscuits

Cream cheese and chicken wrapped in crescent rolls...

what's not to love???  This dish is fit for kings...and company too. 

Amazing Chicken Squares

I grew up on apple dumplings made with pie crust,  but these are so much faster, and mighty tasty. Pour (diet) soda around them to make a beautiful sauce. I won't make them any other way!

Simple Apple Dumplings

WOW oh WOW!  This is one of my all time favorites - EVER!

You can't believe how scrumptious this is til you've tried it. 

Cherry Pie Cream Cheese Coffee Cake

These simple creations are delightfully delicious! Bite sized

anything is always a special treat! 

(Paula Deen's) Upside Down Pineapple Biscuits

A delicious meal or appetizer...the kids can help you make

this simple dish that any age will love....seasoned ground beef fills the cups, topped with cheese...try them soon...

Farmhouse BBQ Cups

Pumpkin Cream Cheese Swirl Muffins (Fabulous!)

I am so in love with muffins...and cream cheese...and pumpkin!

You cannot go wrong with this amazing 'marriage' of the 3 special ingredients. 

My Friends....Just look at that cream cheese!!  

 These are an amazing creation to enjoy all year long!

The spices and pumpkin scream 'GET IN MY BELLY!"...

So I guess you'd better run to the kitchen and make them for dinner tonight!

You'll be so glad you did...they taste like DESSERT! 

Betcha can't eat just one...don't burn your mouth while you're tasting! 

I gave most of these to a friend, along with some soup, but I have to 

admit...it sure was hard to only eat 2! 

The only change I made was to reduce the amount of white sugar....
(there's also brown sugar in the batter and powdered sugar in the cream cheese)...we thought they were plenty sweet....and SO moist!

Thanks to i am baker for sharing this scrumptious treat! 

PUMPKIN CREAM CHEESE SWIRL MUFFINS

2 large eggs
1/2 c. vegetable oil
1 Tb. vanilla extract
1 can (15 ozs) pumpkin puree
3/4  c. white sugar
1/3 c. brown sugar, packed
1-3/4 c. all purpose flour 
1 Tb. homemade pumpkin pie spice 
OR 2 Tb. store purchased pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt

CREAM CHEESE TOPPING: 

1 box (8 ozs) cream cheese, softened
1/2 c. powdered sugar 

Preheat oven to 375. Spray 12 muffin cups and set aside. 

In a large bowl, add eggs, oil, vanilla, pumpkin, white and brown sugars; beat until blended. Add flour, pumpkin pie spice, baking soda and salt; combine by hand until smooth. 

In medium bowl, beat cream cheese until smooth, adding powdered sugar until blended nicely. 

Top each muffin with about 1 Tb. cream cheese mixture; swirl it through 
the batter using a toothpick, swirling some down into the batter but
leaving plenty on top.  

Bake 18 - 20 minutes or until a toothpick inserted in the middle comes out with a few crumbs and is not shiny. 

Remove from oven.  Let stand a couple of minutes; remove to rack to cool. 

This recipe yields 12 large muffins if you fill the muffin cup with batter - 

otherwise you'll get 14 or 15 smaller ones. 


Linked to 
Meal Plan Monday




You may also enjoy...

Smashing Pumpkin Bread

Salted Caramel Pumpkin Cake Roll

​

The Bryan Times - November 4, 2019 - Squash

I am excited to share these squash dishes that make great 'sides' for any time of the year, but especially for Thanksgiving! 

Golden butternut, green-skinned acorn and orange-amber squash are all considered winter squash. Most winter squash has a similar nutritional make-up and contain high levels of vitamin A, beta-carotene, potassium and dietary fiber. Winter squash is relatively low in calories. One cup of baked, cubed butternut squash, for example, contains 82 calories. Winter squash is a good source of potassium, and also contains other essential minerals, such as iron, calcium, zinc and selenium.

                                   

Butternut Squash Bake

(To cook a whole squash, I poke several holes in it then cook on a microwave-safe plate in the microwave for about 15 - 18 minutes or until tender. Allow to stand a few minutes, cut open and cool; remove seeds. The 'meat' comes right off the skin so peeling it is nearly effortless.) 

CREAMY BUTTERNUT TWICE-BAKED POTATOES 

4 large baking potatoes

3 c. cooked butternut squash 

4 ozs. spreadable garden vegetable cream cheese

3 Tb. butter 

1/2 tsp. salt

1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50 - 55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp; leaving thin shells. 

In large bowl, combine potatoes and squash; mash until smooth. Add cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins. Bake, uncovered, at 375 for 10 - 15 minutes or until heated through. 

May be made a day ahead and refrigerated.  Add an extra 10 - 12 minutes when baking if chilled. 

                                 

             Baked Acorn Squash with Cinnamon Apples

This amazing combo is most definitely a favorite fall MUST-HAVE!  

BAKED ACORN SQUASH WITH CINNAMON APPLES

2 - 3 acorn squash

1/2 c. packed light brown sugar

1/4 c. butter, melted

1 Tb. all purpose flour

3/4 tsp. salt 

1 tsp. cinnamon

1/2 tsp. ground allspice

2 - 3 lg. apples - cored and chopped, unpeeled

1/2 c. water for steaming, optional

Preheat oven to 350. In small bowl, stir together brown sugar, butter, flour, salt, cinnamon and allspice.

Wash and halve the squash. Clean out the seeds and 'stringy stuff' and arrange in ungreased 9" x 13" baking dish.  Fill the 'holes' with chopped apple, then drizzle the sugar mixture lavishly on top. Add water to baking pan. Cover with foil.  Bake 60 - 70 minutes or until squash is tender.  

Is it a side dish or dessert?  Either way you serve it, it's amazing.  

BUTTERNUT APPLE CRISP 

2/3 c. packed brown sugar, divided

2 Tb. lemon juice

1 tsp. ground cinnamon

1/2 tsp. salt

3 - 4 c. peeled sliced uncooked butternut squash, about 1-1/2#

1 (20 ozs) can apple pie filling

1/2 c. all-purpose flour

1/2 c. quick-cooking oats

6 Tb. butter or margarine, softened

Preheat oven to 375. Grease 6" X 10" X 2" baking dish. Combine 1/2 c. brown sugar, lemon juice, cinnamon, salt, squash and pie filling.  Spoon into prepared baking dish. Cover and bake for 30 minutes. 

Combine remaining brown sugar, flour, oats, and margarine until crumbly. Sprinkle over squash mixture. Bake, uncovered, about 45 minutes longer or until squash is tender.  Serve warm.

I've been told this delightful dish 'tastes like dessert'!  It's a very popular recipe at my blog. I'm tickled to say I won $100 for this recipe in a contest in the American Profile 'magazine' years ago. My family requests it often too, so it's a sure fire winner. 

BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened

2/3 c. granulated sugar

2 eggs

1 can (5-ozs) evaporated milk

1 tsp. vanilla extract

2 c. mashed, cooked butternut squash

TOPPING:

1/2 c. crispy rice cereal (if using chex, crush slightly)

3 Tb. packed brown sugar

1/4 c. chopped pecans

2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan. Cream the butter, and granulated sugar in a bowl using a mixer. Beat in the eggs, evaporated milk, and vanilla. Stir in the squash. The mixture will be thin. Pour into the prepared pan. Bake for 45 minutes, or until almost set.

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly. {I normally double the topping recipe for added crunch and flavor}

You can't go back and change the beginning, but you can start where you are and change the ending. - C.S. Lewis 

The Bryan Times - October 21, 2019 - Crockpot Recipes

Crockpots can help give you a 'night off' when life keeps you hopping with school activities. Here are some ideas to help you save time in the kitchen.  

Crockpot Peach Crisp

This is an easy way to bake potatoes in the slow cooker on a busy day. Toppings can be made ahead so you can have a quick meal. 

CROCK POT BAKED POTATOES 

4-7 russet baking potatoes

2-3 tsp. olive oil

1-1/2 tsp. salt, optional

aluminum foil

Your choice of toppings: crumbled cooked bacon, chili, sour cream, grated cheese, cooked broccoli, taco-seasoned meat, etc. 

Scrub potatoes and completely dry. Prick each several times with a fork. Rub potatoes with a bit of oil, then salt. (this step can be omitted).  Wrap each potato tightly with foil, being sure to cover completely.  Place potatoes in slow cooker. Cook on high for 4 - 5 hours or low for 8-9 hours, or until soft.  Do not overbake or potatoes could become soggy.  Carefully unwrap potatoes; cut open and serve with desired toppings. 

                                                          

Crockpot Reuben Dip

All cheese lovers will enjoy this one, no matter what their age. 

CROCKPOT MAC 'N' CHEESE 

1-8 ozs. box of macaroni, cooked and drained (do not overcook)

1 Tablespoon oil

1-13 ozs. can evaporated milk

1 1/2 c. milk

1 tsp. salt

1 lb. Velveeta cheese, cut into cubes

1/4 c. melted butter

oss cooked macaroni with oil. Add all remaining ingredients. Pour into lightly greased crock-pot. Stir well. Cook covered on low for 3 – 4 hours. Stir occasionally.

The first time I made this delightful dessert, I served it to company and they went wild.  Serve warm with ice cream (& caramel ice cream topping?) for an impressive treat. 

CROCKPOT PEACH CRISP 

3/4 c. packed brown sugar

1 c. quick oats

1/2 c. flour

1 tsp. cinnamon

fresh grated nutmeg, optional

1/4 cup butter, softened 

2 large cans (20 ozs. each) peaches, well drained

Spray the inside of the crock or butter it. In medium bowl, stir together brown sugar, oats, flour and cinnamon and nutmeg. Cut the butter into the dry ingredients with a pastry blender or 2 forks until the mixture is crumbly.

Place drained peaches in the prepared crock and stir 1/2 the crumbs into the fruit. Top with the rest of the crumbs. (Before placing on the lid, cover the crock with 2 paper towels to keep the moisture from falling on top of your dessert-optional).  Cook on low for 3 - 4 hours.

Use your favorite cooking apple; this freezes nicely.  

CROCKPOT APPLESAUCE (No Sugar Added Option)

12 medium or large apples, cored, peeled and chunked into 1/4ths

1/4 c. (no sugar added) apple juice

1 - 2 cinnamon sticks 

about 1/4 c. agave nectar (does not spike sugar counts)

(You could also use honey or add stevia or sugar when it's done cooking)

Place apples into ungreased 3-4 qt. crockpot along with cinnamon stick. Pour apple juice over the apples, then drizzle with agave nectar, or honey.  Cook on high for at least 2 hours, then check for texture. Or cook it on low for 4 - 5 hours. Stir with wooden spoon or potato masher if you'd like chunks. Use a food processor or a hand held blender for a smoother applesauce. 

This tasty dip is easily doubled to serve a crowd. 

CROCKPOT REUBEN DIP 

1 c. sauerkraut, rinsed and drained

1 pkg. (8 ozs) cream cheese, cut into chunks

1 pkg. (6 ozs) shredded swiss cheese

2 - (3 ozs) thin sliced corned beef, diced

2 Tb. (or more) thousand island dressing 

Spray a 2-1/2 qt. crockpot with cooking spray. Place sauerkraut in the bottom, then add everything else and give it a stir.  Cover and heat on low for about 2 hours until cheese are melted, stirring occasionally to blend all ingredients. Serve warm with crackers, rye bagel chips or cocktail rye bread. 

"Success is getting what you want. Happiness is liking what you get." -Jackson H. Brown 

Flashback Friday - Fabulous Muffins for Fall

WELCOME TO FLASHBACK FRIDAY! 

I've loved muffins for all my life...and I've loved baking

for almost that long too...hope you enjoy these tasty treats as you

warm up your kitchen in the cooler temps! 

Pumpkin Muffins with Cream Cheese Filling

With reduced sugar, these luscious treats will make you feel good about eating them! 

Oatmeal Raspberry Muffins with Choc Chips

These amazing and moist muffins are terrific for snacking. They are 
considered 5 Weight Watchers Freestyle Points too.  You won't be able to stop
eating just one...or even two! 

Pumpkin Cinnamon Chip Muffins (3 ingredients - lowfat!)

Dark chocolate is good for you you know...and zucchini is too...
GO.FOR.IT! 

Dark Chocolate Zucchini Muffins with Ganache

​

Contest-Winning Raspberry Cream Pie (No Bake)

WOW!  It sure is hard to believe summer is ending but alas...tis true, so...
 I wanted to give you one last NO BAKE dessert before jacket weather hits! 

This is a Taste of Home recipe so you know it's gonna be delicious. 

I normally reduce the sugar amount and made this sugar free using xylitol, and Sukrin powdered sugar. (sugar free)

It looks like this - I buy it at Amazon.  Yes, it's pricey, but some things are just worth splurging on, especially when it tastes as good as this does! 

I love that it doesn't have an after taste and works nicely in my desserts...

baked or unbaked. 

You can use fresh or frozen raspberries, so this is a tasty dessert to serve

all four seasons! 

Another change I made was that it called for orange liqueur...I used 1/2 tsp. of orange extract instead.  I noticed a little bit of 'zip' to the pie because of it too...soo good! 

Hope you enjoy this delightful pie as much as we did. 

CONTEST WINNING RASPBERRY CREAM PIE 

CRUST: 

1-1/2 c. crushed vanilla wafers (about 45 wafers)

(graham crackers work also) 

1/3 c. chopped pecans

2 Tb. sugar or sugar substitute

1/4 c. butter, melted

FILLING:

1 pkg. (8 ozs.) cream cheese, softened

2/3 c. powdered sugar 

(or sugar free substitute)

2 Tb. orange liqueur

(or 1/2 tsp. orange extract), or more to taste

1 tsp. vanilla extract

1 c. heavy whipping cream, whipped ** (See TIP below)

TOPPING:  

3/4 c. sugar (or substitute)

3 (heaping) Tb. cornstarch

3 Tb. water

2-1/2 c. fresh or frozen raspberries, divided

In medium bowl, combine wafer crumbs, pecans, sugar and butter. Press onto bottom and sides of a greased 9" pie plate. 

In large bowl, beat cream cheese, powdered sugar, liqueur and vanilla until light and fluffy.  Fold in whipped cream; spread into crust.  Chill until ready to serve. 

In small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 c. raspberries.  Bring to a boil; stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled. 

Spread topping over the filling or dollop topping on each slice

when serving.  Garnish with remaining berries. 

It's a beautiful work of art! 

**TIP - For best results, chill glass bowl and mixer beaters for 5 - 10 minutes before whipping so you'll get more volume. 


You might also enjoy...

Easy Biscoff Cheesecake Pie

No Bake Peanut Butter Pie

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