Nutella, you may have just met your match.
I love these cookies. Seriously love. Before they were readily available in grocery stores in the United States, I used to try purposely to book my flights on Delta Airlines because it meant I could get two little Biscoffs with my cup of water.
And I'm not alone in my obsession. I have a friend and former co-worker who, on a flight we shared from Seattle back to North Carolina, went out of her way to befriend the flight attendant solely for the purpose of scoring extra Biscoff.
I think she may have broken some kind of world record for Biscoff Snarfed in One Sitting.
If you've never tasted them before (and my heart breaks for you, really, it does), they have a unique vanilla cinnamon sugar kind of thing going on, with just a hint of spice to keep it interesting. So now imagine that in a spread that is the consistency of peanut butter.
Those Belgians, they are freakin' geniuses.
Since I was alerted to its existence by The Dweller, we've already had Biscoff toast for breakfast (amazing!), which I think could have been made even better if we'd slowed down enough to slice some nice apples to layer on it, but hey, it was all I could do to get Mr. Ninj to put it on toast, rather than just stand in front of the pantry, eating it out of the jar.
|All hail the Biscoffy goodness!|
Yesterday I realized I had the perfect vehicle for the spread: a favorite recipe for peanut butter bread that I adapted from What Julia Ate a few years ago.
The cake did not disappoint. It doesn't overwhelm you with Biscoffiness, which makes it ideal as a breakfast or late afternoon coffee cake. Mine looks a little weird because I made it in a round cake pan, as my square pan was already occupied. I'd recommend sticking with a square pan.
What other things do you think we could create with all this readily available Biscoffy goodness?
Biscoff Bread (a Ninja original)
Best baked in an 8- or 9-inch square pan
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup unsweetened applesauce
1 cup milk
3/4 - 1 cup Biscoff spread
Preheat oven to 350 degrees.
In a bowl, whisk together the first four (dry) ingredients. In another bowl, combine the milk, eggs and applesauce. Add the wet ingredients to the dry and stir to combine, then fold in the Biscoff spread.
Pour the batter into a prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.