MY SISTER: “They’re made with Biscoff spread, you know from Biscoff cookies”
ME: “You mean Bisotti cookies”
MY SISTER: “No, I mean Biscoff cookies”
ME: “Your saying Bis…cot…ti, right”
MY SISTER: “NO!! BIS…COFF!!!”
MY SISTER: “BISCOFF!!!!!!”
MY SISTER: “YES!! BISCOFF”
ME: “Oh...OK!…Now, what the hell is BISCOFF?”
Fade to Black
ANSWER: They are a seriously delicious cookie with a cinnamon undertone and crisp texture…and some mad food scientist decided to take those cookies, puree them up with some oil, flour and more sugar and create a peanut butter like spread that should be highly illegal in at least 20 states…
If you say “Delta”
I say “Cookie”
It may not be the only reason I fly the airline, but it’s definitely a factor. You see they serve these magical Biscoff cookies onboard. And, if your lucky enough to sneak into their lounge at the airport they have hundreds of them just sitting in large glass containers…there for the taking!!
(Well they're not exactly therefor the taking, but sticking 10 or 20 in my bag makes me care just a little less about all those baggage fees).
So it turns out my sister's latest cookie obsession is the non-Delta version of my favorite airline cookie. And they are made by the same company. But even more importantly was that she bestowed upon me the knowledge, of a concoction of pleasure, known simply as…
My sister's version of this recipe was baked in a 13by9 and she called it a Biscoff Butter Cake. And though I was in seventh heaven as I sank my teeth through a soft, gooey bisoffy center with a crisp and chewy crust. I couldn’t help but think that I could make it just the slightest bit better.
I know, I know, I just can’t leave anything alone….
You see I’m a corner kind of person and with something this gooey I found you really needed a good amount of crust to have a balanced bite.
So I wanted to try to make them in a mini muffin pan, thinking that with the extra edges every one of them would be just like that perfect corner piece.
(and isn’t everything just cuter when it’s mini?! You know it is…)
The problem with my small twist on the recipe is that by the time the batter cooks enough to give you even a chance of getting them out the pan, the inside has over-cooked a little. You end up with more of a blondie than a butter cake kind of consistency.
In its own way I could see myself craving these again over the 13 by 9 version. They are just…different.
Different is good! And if this means I have two recipes in my arsenal that allow me to use this spread from the heavens, well then, it’s a good day!
** WARNING** Obsessions and disorders involving Biscoff Spread resulting from this post are the individuals responsibility. Nikki Dinki will not be held liable for such conditions and the resulting consequences. Proceed at your own risk… ;)
1 (18 1/4-ounce) package yellow cake mix
8 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 cup Biscoff spread
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
Preheat oven to 350 degrees
Combine the cake mix, egg, and butter, mix with an electric mixer or by hand. Pat 1tbs of the mixture into the bottom of each cup of a greased mini muffin pan.
For the filling beat the cream cheese and Biscoff spread until smooth. Add the eggs, vanilla and butter, and beat together. Next, add the powdered sugar and mix well. Pour approx. 1 tbs of Biscoff mixture over the cake batter in each cup filling the cups about ¾ of the way full. Bake for approximately 15 minutes until golden brown.
Makes 72 bites
- For the traditional 13 by 9 Butter Cake version follow the same instructions and bake at 350 for approx. 40 minutes until the top is golden brown and center is still soft and gooey.
- These can be difficult to remove from the mini muffin pan as they are not very dense and have a soft center. Let cool for at least 5 minutes and slide a knife around the sides if possible. Try to wedge knife underneath the bites and lift it up from the pan.
Let the obsession begin….