Today’s feature is brought to you by Biscoff.
Raise your hand if you think European snacks are better than the rest. Ok, you can put your hands down now. When I lived in Amsterdam, we had so many tasty temptations, from scrumptious mini-quiches to lovely little desserts.
One ingredient that I’ve always missed from the European days has been Biscoff spread. You may not have heard of it, but if you’ve been on a European flight and had a cookie, chances are, it was a Biscoff cookie. Biscoff spread is simply the Biscoff cookies turned into a rich and creamy paste. How bad could it be, right?
Biscoff is from Belgium, and the cookies are “speculoos” cookies, a flavor generally associated with the Christmas holidays. It’s similar to the more well-known gingerbread flavor, but perhaps a touch less spicy and more sweet.
Biscoff spread comes in two styles, creamy and crunchy. Personally, I love the crunchy, but I suspect this is something like the crunchy versus creamy peanut butter debate, so you’ll have to try both and decide for yourself.
After you’ve started working your way through the jar, I’ve got two custom Biscoff recipes for you today using one of each: Biscoff Cheesecake Cups with crunchy Biscoff spread, and Biscoff Swirl Ice Cream with creamy Biscoff spread. Both are perfect for a summer night or to surprise dinner party guests.
Biscoff Cheesecake Cups
These quick and easy treats are going to make you the star of any party. In fact, they are so easy, and so tasty, you’ll want to make them over and over.
- 12 cupcake cups
- 3/4 cup graham cracker crumbs
- 2 tablespoons butter (melted)
- 2 tablespoons sugar
- 12 tsp Biscoff Spread Crunchy
- 1 pound cream cheese (room temperature)
- 3/4 cup sugar
- 1 dash salt
- 1/2 teaspoon vanilla
- 2 eggs (room temperature)
First, take your cupcake liners and lay out in a muffin pan. Combine the graham cracker crumbs with the melted butter and sugar. Spoon a tablespoon of crumb mixture into the bottom of each cupcake liner, press firmly into the bottom (tip: use a small glass or jar to really firm them up). Bake in a 325-degree oven for 4 minutes.
Remove from oven and place on a wire rack. Add a teaspoon full of your Biscoff spread into the center of your cupcakes.
For the filling, in a mixing bowl, cream your cream cheese until smooth (in your stand mixer, a minute or two on high will do the trick), add the sugar, salt, and vanilla to the mixer, mixing until combined. Add the eggs, one at a time while the mixer is on high. Beat for another minute, stop your mixer and scrape the sides and bottom, then beat on high for another two minutes.
Spoon approximately two teaspoons worth of the filling mixture into your cupcakes, just below the top of your cupcake paper.
Bake in your 325-degree oven for 11 minutes, then rotate the pan 180 degrees and bake for another 12 minutes.
Remove from the oven and let cool in the pan until the mixture sinks, then remove from the cupcake pan and let cool on the wire racks for at least an hour. Then refrigerate overnight.
In case you need a time-lapse visual:
And now, for the ice cream.
Biscoff Swirl Ice Cream
Note: This recipe requires ingredient prep the night before. It’s well worth it, especially when you brag to your friends about it.
- 1 cup sugar
- 1/2 cup milk
- 1 cup Biscoff creamy spread
- 1 teaspoon vanilla extract
In a small sauce pan, boil milk and sugar. In a medium bowl, mix Biscoff spread and vanilla. Once the milk mixture has boiled and is smooth, pour over the cookie butter mixture until thick. Pour into a 8-by-8 greased baking dish, and leave it in the refrigerator for at least a couple of hours, preferably overnight.
Vanilla Ice Cream:
- 4 cups heavy cream
- 2 cups nonfat milk
- 1 1/2 cups sugar
- 1/4 cup vanilla
- 2 tablespoons honey
- 1/2 tablespoon cinnamon
Combine all ingredients in a heavy-bottomed saucepan on med-high heat until the sugar is completely dissolved, and the mixture is warm to the touch.
Refrigerate overnight in a glass bowl. Place a layer of plastic wrap overtop, touching the mixture in order to prevent a skin from forming.
Process in your ice cream maker according to the manufacturer’s instructions.
Then, just before placing in the freezer to set, take your Biscoff mixture and stir throughout the ice cream, then place the whole thing into the freezer for at least 4 hours.
Keep in freezer until ready and serve immediately.
Doesn’t this look amazing? The texture is rich, but not overly sweet. The perfect treat.
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 Plum Deluxe on behalf of Biscoff . The opinions and text are all the author’s.