An open letter to Delta Airlines:
Delta, I don’t often fly your airline because y’all just don’t fly to where I go without stops. That said, I get excited when your prices and my destinations do align because it means one thing: Biscoff cookies. Yum. The first time I had the pleasure of eating one of these heaven-sent cookies was on a flight to Atlanta 4 years ago. I didn’t think they were even worth taking until my travel companion got really excited. So I broke into my little pack of 2 cookies and let me just say that it’s a good thing the captain had instructed us to keep our seatbelts fastened or else I would’ve fallen onto the floor out of sheer delight. Oh. My. Word! That was the day Delta and Biscoff blurred into one being and I fell in love with a crunchy little spice cookie.
So as years have passed I have found many other people who share my passion for Biscoff. I also heard that Biscoff spread even exists! Amazing! I’ve been dying to make something inspired by and/or using the cookies or spread since they’re pretty easily acquired in our stores. Every year I spend months planning the surprise birthday cake for my best pal Laura. She always lets me come up with whatever I think is good. By the day of baking, I’d finally figured out my own cakd invention that I felt covered a variety of Biscoff recipes and was cohesive while not being overwhelming.
2 C all-purpose flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 C unsalted butter, room temperature
1/2 C sugar
1/4 C firmly packed brown sugar
1 tsp vanilla extract
Preheat oven to 350 F.
In a medium-sized bowl, mix together flour, spices (cinnamon, nutmeg, ginger, allspice, and cloves), baking soda, baking powder, and salt.
In a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer on low speed. Mix in the vanilla extract.
Gradually blend the flour mixture into the butter mixture until it is well combined.
Roll out dough to 1/4 inch thickness.
From here I used half to make the cutout cookies for the mini and large sandwich cookies, then divided the remaining into 2 (very thin) cookies in the bottom of 8″ circle pans.
Cut out cookies to shape as desired.
If you choose to bake it as shapes, place dough shapes onto parchment paper and bake for 12-15 minutes.
1 box Golden Butter cake mix (Duncan Hines)
1 stick butter
1/2 cup Biscoff spread
2/3 cup water
Preheat oven to 350.
In a large bowl, combine 1/2 cup Biscoff spread and the stick of butter. Beat at medium speed with a hand-held mixer until light and fluffy. Add eggs one at time, mixing well after each addition. Add cake mix and water. Mix on medium-high speed for 2 minutes.
Divide into 3 pans that have been sprayed and floured. Bake for 15-20 minutes ( or until a toothpick inserted into the center comes out clean). Let cool on wire racks before inverting.
1/2 cup butter (1 stick)
1/3 cup Biscoff spread
3 cups powdered sugar
1/4 cup whipping cream (may need a tablespoon or two more)
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and Biscoff spread until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, whipping cream; mix until light and fluffy. If necessary, gradually add more powdered sugar or whipping cream to reach desired consistency.
Source for cake and buttercream: http://www.plainchicken.com/2012/03/biscoff-cupcakes-with-biscoff.html?m=1
White Chocolate Cheesecake
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
Pre-heat the oven to 325°F. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.
In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you’ve added all the eggs, mix in the vanilla and salt and divide into 2 pans (preferably with a pop out bottom for easier removal!)
Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
Bake at 325°F for one hour then reduce heat and bake at 300°F for an additional 30 minutes until the center is just set.
Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least an hour before assembling cake.
3/4 cup granulated sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup whipping cream
1/3 cup Biscoff Spread
In a medium-sized saucepan, stir the sugar, water, and corn syrup over a medium to medium-low flame until the sugar has dissolved completely. Raise the heat until the syrup boils. There is no need to stir the syrup until it turns a deep amber color, but swirling the saucepan prevents burns. Also, occasionally it helps to brush down the sides of pan with a wet pastry brush. Remember, the syrup must always be monitored. This will take anywhere from 5-10 minutes, depending on what kind of stove you are working on.
Remove the syrup from the heat and pour in the cream, being very careful not to get splattered when the mixture bubbles up. The sugar syrup will congeal and not absorb the cream right away, but turn the heat onto low and soon the mixture will become homogenous and turn into caramel.
Keeping the flame low, add the Biscoff Spread and stir to dissolve. Poor into a gravy boat or sauce dish, and prepare to fall in love.
16 ounces bittersweet chocolate, chopped fine
16 ounces (2 cups) heavy cream
Place the chopped chocolate into the bowl of a food processor.
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
That’s it! All the recipes! Whew!
So my assembly pattern was as follows (top to bottom)
And alas, the photos!!