It may be billed as Europe’s alternative to peanut butter, but it just might be better than the real thing. Lotus Bakeries’ Biscoff Spread is a tasty, all-natural and nut-free alternative made with Biscoff cookies. It tastes like the caramelized crisp cookie but with a smooth, creamy texture.
Even Sheryl Crow can sing about it! At the signing of her new cookbook, “If It Makes You Healthy,” she was given a special delivery of the tasty treats. Evidently, Sheryl tasted the cookies on Delta Air Lines and had to ask for more! Believe me, you’ll want to indulgence, too! But, don’t feel bad about it because they are so good!
Check out these recipes with a Biscoff twist
1 multigrain thin sandwich round (or two slices whole grain bread)
3 strawberries, washed, dried and sliced
1/2 banana, sliced
1 teaspoon strawberry or apple jelly
Smooth the cut sides of a multi-grain thin sandwich round (or two slices whole grain bread) lightly with Biscoff Spread (about one tablespoon per side). Fill the sandwich with 3 sliced strawberries and 6 slices of banana that have been tossed with one teaspoon of strawberry or apple jelly. Makes one serving.
- 3/4 cup sugar
- 1/3 cup canola or vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1-1/2 cups finely grated carrots (2 large carrots)
- 1/2 cup Biscoff Spread
- 1 (8 oz.) block reduced fat cream cheese (Neufchatel), softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Heat oven to 350oF. Line twelve muffin cups with paper liners. Combine sugar, oil and eggs in a medium bowl; mix well. Combine flour, baking soda, cinnamon and salt; add to wet ingredients, mixing well. Stir in carrots. Spoon batter into prepared muffin cups. Bake 26 to 28 minutes or until wooden pick comes out clean. Transfer muffin pan to cooling rack; cool 5 minutes. Remove cupcakes from pan to rack; cool completely. Beat together Biscoff Spread, cream cheese, powdered sugar and vanilla with a hand mixer until smooth. Frost cupcakes with the mixture; store in refrigerator. Makes 1 dozen cupcakes.
Note: any leftover icing is delicious when spread in between graham crackers.