Meet Biscoff

I have been in love with this stuff ever since I laid my taste buds on it. The only way I can think of to describe it is the texture of peanut butter and the taste of a graham cracker. I don't know one person that doesn't get addicted after the first time they try it, so be very careful. I've eaten a whole jar in 4 days.. that's embarrassing. Anyways, I discovered this deliciousness in October and they JUST now got it in Bowling Green. Embarrassing once again, but every time I was out of town I would check numerous grocery stores until I found it. I just had to get my hands on this stuff as much as I could. Now that I have talked biscoff up so much, I hope you love it. Since I am so fond of it, I decided to bake with it. Biscoff mission number one: no bake cookies. These are super sweet, super rich and taste as they are supposed to, an oatmeal biscoff cookie. I loved these and this may seem odd, but I think I would rather eat biscoff straight from the jar over cookie form. Since I saw these on pinterest, I just had to make them. Here's what you'll need

Butter, sugar, vanilla, milk, oats, and of course biscoff. Add your butter, sugar, and milk to a pot

 Melt over medium heat. Bring to a boil and let bubble for 1 minute. Don't skip this step, it's important

Remove from heat and add the remaining ingredients

Stir well. Now for the fun part, test taste it while it's fresh to see if it needs anything. I ended up adding more milk, biscoff, and a little cinnamon

Scoop mixture out in desired size onto foil or freezer paper. You may have to flatten each cookie a little right when you scoop them out

And of course the biscoff flavor was booming to me so I melted some biscoff and drizzled over each cookie..

It gives them a little hint of prettiness too

Let them cool and set up. This will take about 20 minutes. Store in an air-tight container so they don't dry out.

Biscoff No Bake Cookies
2 cup sugar
1/2 cup milk
1/2 cup butter
1 tsp vanilla extract
1/2 cup Biscoff spread
1/2 tsp. cinnamon
2 1/2 cups oats


In large saucepan, mix butter, sugar and milk on medium high heat. Bring to a boil, and boil for one minute (don't skip this step)! Remove from heat. Stir in the Biscoff spread, vanilla, and cinnamon until thoroughly combined. Fold in oatmeal. Scoop cookie dough onto parchment paper in 1-2 Tbsp scoops. Allow to set (about 30 minutes). Remove and store in air tight container. Yum. (Top with melted biscoff if desired)

Whatever You Got cookies

Sorry it has been forever since our last post! We have been baking more than ever, but we had some technical difficulties.. First, I broke the camera.. so I couldn't take pictures. Then, we couldn't access the blog because we have conflicting accounts or something. Too complicated for me, but I somehow found determination to figure it out! So here we are, better late than never, right? Onto, food.. the other night my mom was having the usual sweet tooth, and as usual it was my duty to fulfill it. So I go look around the pantry trying to figure out something new and creative. She wanted white chocolate, there were some oreo's I felt the need to get rid of, and what goes better with oreo's than peanut butter? So, I grabbed the jar of peanut butter as well. Then I was feeling really unhealthy, so I added oatmeal.. problem solved. What do you get when you throw all of that together? A white chocolate oatmeal peanut butter oreo cookie. That's right. Weird I know, but I am telling you.. these flavors were amazing together. Here's what you'll need to make this crazy thing

 

Butter, peanut butter, eggs, sugar, brown sugar, vanilla, salt, flour, baking soda, oats, white chocolate chips, peanut butter chips, and oreo's! Place butter and peanut butter in a large microwave safe bowl

 

gotta love that stuff... Now microwave 30 seconds at a time until melted. Stir until well combined. Add both sugars

 

Stir those in well. Next, add your eggs and how ever much vanilla your heart deisres

 

Whisk together well, add your remaining ingredients

 

Fold all that together until well combined. My spatula wasn't doing the trick, so I went with the old fashioned way...

 

This way you get to lick your fingers when you're done. Perfect. Lick and wash your hands. Scoop dough into balls, making sure you get a little of each ingredient into each cookie

Bake about 8 or 9 minutes, no more.. nobody likes a frisbee for a cookie

 

Cool on baking sheet about a minute or two. Scoop off onto foil or cooling wrack. You can wait until cool, or if you don't have patients, dig in

 

Remaining dough can be stored in the fridge, in an airtight container up to 3 days. Hope you enjoy these! Also, if you are not crazy about oreo's or white chocolate, you can omit them and add whatever else you can find in your pantry. Peanut butter is a great team with about anything. 

 White Chocolate Peanut Butter Oreo Oatmeal Cookies

1 1/4 cups AP flour
1 cup of old fashioned oats
1/2 teaspoons baking soda
1/4 teaspoon salt
1 stick of unsalted butter
1/3 cup of your favorite peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
1 Tablespoon vanilla
1/2 cup white chocolate chips
1/2 cup peanut butter chips
10 oreo cookies, chopped (may use more or less)

Preheat oven to 325 degrees. Add butter and peanut butter to a large microwave safe bowl, and heat in 30 second intervals until melted; stir together well. Let cool. Add both sugars, mixing well. Add the egg, egg yolk, and vanilla and stir until mixed. Add remaining ingredients and fold in until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 2 teaspoons of milk, but I did not need this. Scoop the dough into balls and place on a parchment paper lined baking sheet. Bake for 8-9 minutes or until the middle is no longer gooey. Do not over bake. Let cool on baking sheet about a minute, transfer to foil or cooling wrack. Serve warm or cool completely. Enjoy!

Monster Cookies.. Best Cookie Ever.

I'm going to go ahead an apologize ahead of time because I am going through a major cookie/bar phase. So these next couple of posts are going to be all about cookies and cookie bars.. hopefully you love cookies as much as sweet tooth sisters do! These cookies are amazing and there's no other way to describe them. You start out with a peanut butter oatmeal cookie dough and pretty much make up your own monster cookie by adding whatever candies you desire. The possibilities are endless, so go crazy with it :) Here's what you need for monster cookies

sugar, brown sugar, vanilla, baking soda, salt, eggs, corn syrup, butter, peanut butter (I prefer a mix of crunchy and creamy, but do which ever you like best), flour, old-fashioned oats, and add ins: peanut butter chips, chocolate chips, mini m&ms. (Reese's cups, white chocolate chips, butterscotch chips, etc. would also be really good in monster cookies). In a large mixing bowl, combine eggs, both sugars, vanilla, salt, baking soda, and corn syrup

Mix well using a mixer or spatula. Once fully mixed, add peanut butter and melted butter

Beat those ingredients in. Then, stir in flour and oats

Lastly, fold in the (add-ins) chocolate chips, peanut butter chips, and m&m's

Dough will be a little runny from the melted butter

don't add more flour because you refrigerate the dough to set up. If you add more flour, your cookies will turn into bricks in the oven. After the dough has chilled a couple hours, scoop using a cookie scoop or 1/4 measuring cup (that's the proper measurement for monster cookies). Place dough balls on a parchment paper lined baking sheet. Gently press down on the dough to flatten a little because the cookies don't spread much

Bake

Cool on cookie sheet a couple minutes; carefully transfer onto foil or cooling rack

Store in an air-tight container up to 3 days. And as always, eat with a large and in charge glass of milk :)

Monster Cookies
3 eggs
1 cup sugar
1 cup brown sugar
1 Tbs. vanilla
1 tsp. salt
2 tsp. baking soda
1 tsp. corn syrup
3/4 cup creamy peanut butter
3/4 cup crunchy peanut butter
1 stick butter, melted
3/4 cup flour
4 1/2 cups oats
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup mini m&m's

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a large mixing bowl, stir together the eggs, both sugars, vanilla, corn syrup, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips, peanut butter chips and M&M’s (or any other add-ins of your choice). Chill the dough for at least 1-2 hour(s). (Dough will be slightly runny before chilling, do not add more flour. This will cause the cookies to become bricks).

3. Drop the dough by ¼ cupfuls (or smaller if you don't want huge cookies) onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 8-12 minutes (depending on the size cookies you decide to make). Slide the parchment paper off the pan and let cool on counter. Store left-over cookies in an airtight container up to 3 days.

Oatmeal Banana Chocolate Peanut Butter Reese's Cup Cookies

Yes, I know it's a mouthful, but there are not fewer words to describe these cookies. I had bad banana's, I was craving chocolate and peanut butter, and I threw in some oats to be healthy :) Throw it all together and you get a banana oatmeal cookie with reese's. These were different, but delicious. They have the banana bread flavor and kind of a cakey texture for a cookie. If you like these flavors, you'll love these cookies. Here's what you'll need

Butter, sugar, and egg, a banana, vanilla, flour, baking soda, salt, oats, and reese's cups. In a large mixing bowl, combine butter and sugar

Beat that together on medium speed until fluffy. Mash up a ripe banana and add to the mixture along with the egg and vanilla

Beat until combined. In a separate bowl, combine flour, oats, salt, and baking soda. Add to the dough; mix in, but not too much or cookies will become flat. Chop of the reese's cups in bite size pieces and add to the dough

Gently fold in

Cover and chill in fridge for an hour. Scoop onto a parchment lined baking sheet and bake

Let cool on baking sheet about a minute. Transfer to foil or a cooling rack. Store in an air tight container up to 3 days

Banana Oat Reese's Cookies

6 Tbs. butter, soft

1/2 cup sugar

1 tsp. vanilla

1 egg

1 banana, mashed (1/2 cup)

3/4 cup flour

1/4 tsp. baking soda

pinch of salt

1 cup old fashioned oats

15 mini reese's cup, chopped

Beat together butter and sugar until fluffy. Add vanilla, egg, and mashed banana; set aside. In a separate bowl, combine flour, baking soda, salt, and oats. Add to the first mixture and stir until combined. Be careful not to over mix or cookies will become flat. Fold in chopped reese's cups. Cover and chill at least an hour. Scoop onto a parchment lined baking sheet. Bake at 375 degrees for 8-12 minutes. Let cool on pan for 1 minute. Transfer to foil or a cooling rack. Store in an airtight container up to 3 days. 

A Little Bit of Everything

Hey, remember me, the other sister (Rachel) in this blog? Sorry, time is not as abundant as I was hoping it would be, but I have managed to make some delicious cookies that I have been craving for a couple weeks now. I found a recipe for White Chocolate Cherry Chunkers cookies in one of my cookbooks, and decided to add a few things to it. I am a big pistachio fan and I love anything dipped in almond bark, so I added pistachios and then dipped them in vanilla almond bark when they were done baking and cooled. Here is what you need to make these cookies that are a mouthful to say:

Oatmeal, eggs AP flour, brown sugar, white sugar, butter, baking soda, cinnamon, salt, vanilla, dried cherries, pistachios, and white chocolate chips.Begin by placing the butter and sugars in a large bowl.

 Cream until light and fluffy.

Crack in the egg and add vanilla.

Beat until blended.

Incorporate the flour, salt, soda, oats and cinnamon.

Now it is time for the good stuff. Throw in a bunch of cherries, white chocolate chips, and pistachios.

Give it a good stir.

Now, I like my cookies to be monstrausorous (spelling...is this a word?) so I measured them in a 1/4 cup measure!!

Flatten the dough balls slightly beacause they do not spread much.

Bake for about 7 minutes or until lightly browned.

I probably could have cooked this one longer because when I dipped it in the almond bark it did not want to stay together...or maybe that was because it is extremely large :) Let them cool and then drizzle with almond bark.

Or dip 'em.

Soooo tasty!!!

I had some left over almond bark, so I decided to make this popcorn dessert thing that I love, but don't know the name for. Here's what you need:

Pop the popcorn and place all ingredients in a bowl. Toss until thoroughly coated with almond bark.

Yummo!

White Chocolate Cherry Pistachio Chunkers

1 2/3 cups All-Purpose Flour
2 1/4 cups Old-fashioned rolled oats
1 1/4 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Cinnamon
2 large Eggs
1 1/4 tsp. Vanilla extract
1 cup Dried cherries
3/4 cup White chocolate chips
1 cup Unsalted butter, slightly softened
1/2 cup Dark brown sugar, firmly packed
5/8 cup (or about 1/3 cup) Sugar
Vanilla Almond Bark (optional)

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or foil.
2 .Cream the butter and sugars in a large bowl until light and fluffy.
3. Add the eggs and vanilla and beat until well combined.
4. Gradually add the oats, flour, salt, powder, and cinnamon and beat or stir until everything is evenly distributed.
5. Stir in pistachios, cherries, and white chocolate chips.
6. Scoop cookies in a 1/4 cup measure (or any size you would like) onto the prepared baking sheet and bake for 5 to 7 minutes or until slightly golden brown.
7. While cookies are cooling, melt the almond bark as directed on the package. Once cookies are cooled completely, dip them or drizzle them in the almond bark and let set until the almond bark hardens.

Delicious Popcorn Dessert

1 bag popcorn, of your choice (I prefer buttery)
About 1/4 cup dried cherries
About a handful to 1/4 cup nuts (I used mixed and salted)
Almond bark (really it is up to you how much you use, but for a whole bag of popcorn you might want about half of the package of almond bark)

1. Pop the corn.
2. Melt the almond bark.
3. Put everything in a bowl and toss until evenly coated.
4. Let set about 30 minutes or until almond bark has completely hardened. You'll love it!

*My favorite way to make this dessert is with popcorn, m&m's, pretzels, and vanilla almond bark! The possibilities are endless!