Browsing Tag

Biscoff

Lotus Biscoff Rocky Road

Posted on November 15, 2016 in No Bake Recipes

After several weeks of somewhat lacking in posting - I knew I had to bring something special today. 

Amazingly moreish Rocky Road made with biscoff caramelised biscuit spread, white chocolate, marshmallows and lotus biscuits.

The sugary love of rich, creamy Biscoff Spread and crunchy, chewy, oh-so-moreish Rocky Road, this no-bake rocky road may quite possibly blow your mind. 

And just in case you thought these addictive little treats couldn’t get any better, I’ve gone and extra melted Biscoff goodness on top!. 

For a recipe that tastes so decidedly decadent, these bars come together very quickly - and there’s no baking involved which makes them a perfect treat.

Lets talk Bisscoff. If you have not come across this delicious flavoured biscuit and spread yet then quite frankly your missing out! 

It’s a dangerous thing to have lying around in the cupboard, especially when you begin to add it onto toast, biscuits…just about anything, so I advise you to use it fast within this yummy (and incredibly sweet) Rocky Road recipe.

 

Lotus Biscoff Rocky Road
Serves 16
Amazingly moreish Rocky Road made with biscoff caramelised biscuit spread, white chocolate, marshmallows and lotus biscuits.
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
292 calories
37 g
11 g
15 g
3 g
10 g
63 g
120 g
26 g
0 g
4 g
Nutrition Facts
Serving Size
63g
Servings
16
Amount Per Serving
Calories 292
Calories from Fat 135
% Daily Value *
Total Fat 15g
23%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 11mg
4%
Sodium 120mg
5%
Total Carbohydrates 37g
12%
Dietary Fiber 1g
4%
Sugars 26g
Protein 3g
Vitamin A
2%
Vitamin C
0%
Calcium
9%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 300g White Chocolate, chopped
  2. 125g Biscoff Spread
  3. 50g Unsalted Butter
  4. 200g Mini Marshmallows
  5. 200g Lotus Biscuits, chopped
  6. 100g Biscoff Spread
  7. 40g Lotus Biscuits
Instructions
  1. Line a 9x9 square tin with baking paper and set to the side.
  2. In a bowl, add in the butter. Melt the chocolate over a double boiler until melted. Then add this to the butter.
  3. In a separate bowl, melt the Biscoff spread over a double boiler until runny and beat into the melted white chocolate and butter. Mix until smooth.
  4. Once its melted and combined, add in the mini marshmallows and chopped biscuits. Mix together until evenly distributed. Pour into the tin and spread until the mixture is even and smooth on top. Melt the remaining Bischoff spread in the microwave. Pour over the rocky road and top off with the remaining Lotus Biscuits. Refrigerate for a further hour until set. Remove form the fridge and cut into squares.
Notes
  1. Adapt Link- http://www.janespatisserie.com/2016/08/11/biscoff-rocky-road/
beta
calories
292
fat
15g
protein
3g
carbs
37g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Biscoff Banana Bread

Posted on October 8, 2015 in Cakes

This Biscoff Banana Bread recipe has become hands down my favorite new way to make banana bread. The flavour from the Biscoff spread is not overwhelming, the caramel tone shines through the strong banana taste while the biscuit chunks give the loaf a nice crunchy texture. 

You must use over-ripe bananas to get the strong banana taste to come though. 

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Everyone needs a yummy go-to recipe for banana bread and I hope this will become yours, it truly is scrummy. 

The Biscoff Spread keeps the banana bread nice and moist and compliments the banana flavor.

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If you are a Biscoff lover like me, spread Biscoff Spread on your warm slice of banana bread instead of butter. It melts into the banana bread and brings out the Biscoff flavor even more. You can never have too much Biscoff!

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This bread has a uniquely delicious flavour. It’s a delicious break from a traditional banana bread.

The banana and cookie butter flavors both come through in every sweet, yummy bite and, like a fine wine or cheese, it tastes better with age. 

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 The outside was nice, and brown, and the center was soft crumbly. It was a huge hit in my house!

Biscoff Banana Bread
Yields 1
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
5801 calories
784 g
475 g
263 g
79 g
231 g
1601 g
1432 g
534 g
1 g
18 g
Nutrition Facts
Serving Size
1601g
Yields
1
Amount Per Serving
Calories 5801
Calories from Fat 2353
% Daily Value *
Total Fat 263g
404%
Saturated Fat 231g
1154%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 475mg
158%
Sodium 1432mg
60%
Total Carbohydrates 784g
261%
Dietary Fiber 54g
216%
Sugars 534g
Protein 79g
Vitamin A
39%
Vitamin C
52%
Calcium
100%
Iron
203%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 ripened bananas, peeled and mashed
  2. 85g plain Greek yogurt
  3. 160g Biscoff spread
  4. 3 tbsp. butter, melted
  5. 2 eggs
  6. 100g granulated sugar
  7. 200g plain flour
  8. ¾ tsp. bicarbonate of soda
  9. ½ tsp. ground cinnamon
  10. 15 Biscoff cookies, crushed
Instructions
  1. Preheat oven to 180C degrees . Grease a 9x5 loaf pan or line with baking parchment and set aside.
  2. In the bowl of a stand mixer, combine the mashed bananas, Greek yogurt, Biscoff Spread, melted butter and eggs and mix until well blended.
  3. In a large bowl, combine the sugar, flour, bicarb and cinnamon. Then slowly pour it in the stand mixer, beating on low until batter forms and is mixed well.
  4. Gently fold in ¾ of the crushed Biscoff cookies with a spatula.
  5. Pour the batter into the prepared loaf pan and then top with the remaining ¼ crushed Biscoff cookies.
  6. Bake for 1 hour or until toothpick inserted in the middle comes out clean.
  7. Let cool completely before removing from pan and slicing.
  8. Keep in airtight container for up to a week.
beta
calories
5801
fat
263g
protein
79g
carbs
784g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Fudgy Biscoff Brownies

Posted on February 25, 2015 in Brownies

These are probably the best brownies that I have ever made. They are thick and rich and fudgy and moist, everything that a brownie should be. The buttery, brown sugar and spice-flavored cookie biscoff just takes them to a whole new level! Not familiar with this yummy treat? Biscoff Spread is a cookie butter made from Biscoff Cookies. Besides it being totally delicious, the spread is vegan and nut-free. I love it on toast, in sandwiches or its just as delicious right out of the jar.

Ingredients:

170g brown sugar

110g granulated sugar

230g Choclate chips

110g butter

3 eggs

1 teaspoon vanilllia extract

140g plain flour

175g Crunchy or smooth Biscoff Spread

6 Biscoff Biscuits

 

Preheat oven to 170C.

Line a 8 x 12-inch brownie pan with greaseproof paper, leaving at least 1 inch hanging over the sides. Spray with nonstick cooking spray or lightly grease with butter.

Place both sugars into the bowl of your mixer, Set aside.

Melt chocolate and butter over low heat.

Once melted, add the Biscoff spread and stir until the speed has melted and mixed in with the chocolate.

Remove from heat and pour into bowl of your mixer with sugar and begin mixing on low speed.

Add eggs, vanilla, and salt. Add flour, a spoonful at a time until fully incorporated.

Pour into prepared baking pan. Break the biscoff biscuits and sprinkle them over the brownies.

Bake 35-40 minutes.

Allow to cool before you cut into squares.

 

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