Biscoff Lovers Rejoice - Biscoff Brownie Recipe!

Hey beaut's!

It's been a while hasn't it...You might of noticed that the ole blog has had a bit of a face lift, it was time for a much cleaner looking blog and one that I was really passionate about, so you'll be seeing a lot of food and recipe content from now on! I'm kicking things off with a Biscoff bang, yup beaut's,  it's Biscoff brownie time. The brownies start with a crumbly Biscoff biscuit base which is then topped with the most indulgent brownie batter with that yummy Biscoff spread swirled through, I'm actually drooling right now!

No-Bake Biscoff Cheesecake Recipe

Hey beaut's!

Your'll all know by now that I love my bakes and cakes, but last year I go into making no-bake cheesecakes and to be honest I couldn't quite believe how easy they where, so obviously I got hooked! One cheesecake flavour I hadn't attempted yet was Lotus Biscoff, this is quite shocking for me because I bloody love Biscoff biscuits and the Biscoff spread so it was a no brainer really! If your a Biscoff lover then you NEED to give this a go, what's not to love about a Biscoff biscuit base, Biscoff spread mixed within the cheesecake filling and more melted Biscoff spread drizzled on top with whipped cream, wowza!

What You Will Need - Biscuit Base

*250g Lotus Biscoff Biscuits

*85g Melted Unsalted Butter

What You Will Need - Cheesecake Filling

*250g Cream Cheese

*50g Icing Sugar

*150ml Double Cream 

*125g Lotus Biscoff Spread

*Half a tsp Vanilla Extract

*2-3 tbsp Lotus Biscoff Biscuit Crumbs

What You Will Need - To Decorate

*150 ml Double Cream

*2 tbsp Icing Sugar

* 2-3 tbsp Lotus Biscoff Spread

* Lotus Biscoff Biscuits

How To - Biscuit Base

1. Blitz up the Biscoff biscuits to a fine crumb and pour in your melted butter and mix until it feels and looks like wet sand then pop it in a spring form tin and press down firm to pack those crumbs together. 

2. Pop into the fridge or freezer to chill/set whilst you work on the cheesecake filling.

How To - Cheesecake Filling

1. Pop the cream cheese, icing sugar, Biscoff spread and vanilla extract into a large mixing bowl and whizz together with an electric/standing mixer until smooth.

2. Once smooth, pop in your double cream and mix again until well combined and it's thickened.

3. To add some crunch I mixed through a couple of tablespoons of Biscoff biscuits that I had roughly broken up into small bits, if you can find the crunchy Biscoff spread then you wont need to do this but I could only get my hands on the smooth kind. 

4. Heap the cheesecake mixture on top of the biscuit base and chill in the fridge ideally overnight however, I made mine first thing in the morning and left it to chill all day until dinner time and ours was fine. Basically the longer you can chill it the better!

5. Once the cheesecake has completely chilled and firmed up decorate how you like, I melted some Biscoff spread and drizzled it over the top on the cheesecake, then I whipped up some double cream and added swirls on top then I used left over Biscoff biscuits

And there you have it, the most scrumptious cheesecake I think I've made yet! The cheesecake will keep in the fridge for 3 days starting from the day you made it being the first day! Also if you do add the Biscoff biscuits on top with the whipped cream to decorate they will probably go a bit soft by day two so just bare that in mind!

Vegan Biscoff Cookie Sandwiches

Hey beaut's!

It's veganuary! The perfect time to bake my very first vegan recipe wouldn't you say?? I'm not actually Vegan myself but I definitely want to try/share a lot more Vegan recipes on my blog, this time around I've actually used a recipe from Cupcake Jemma as inspiration as I need to play around with my own Vegan recipes, but these cookie sandwiches turned out so well and where delicious I just had to share them! I'm actually intolerant to eggs and wanting to cut down on dairy so Vegan bakes and cakes are definitely the way forward for me from now on!

What You Will Need For the Cookies 

100g Caster Sugar

100g Light Brown Sugar 

120g Sunflower Oil or Vegetable Oil, I used Vegetable!

75g Water 

1 tsp Vanilla Extract 

300g Plain Flour 

3/4 tsp Bicarb 

1 tsp Baking Powder 

1/2 tsp Salt 

What You Will Need For The Biscoff Icing + Decoration

75g Dairy Free Spread 

75g Shortening, I Used TREX

400g Icing Sugar 

50g Biscoff Spread + Extra for Decorating
2 Large Bars Of Dark Chocolate
A Couple Of Biscoff Biscuits To Crush

How To - The Cookies
* The cookies are so easy to make but there are a few steps involved. In a bowl, whack all of your cookie ingredients in and mix until a smooth dough appears, this part literally takes seconds and no fancy mixers are needed I just used a good old wooden spoon. 
* Once everything is combined you need to cover/wrap your dough in cling film and pop it in the fridge to chill ideally overnight or for a few hours minimum.
* Once the dough has chilled roll it into small balls trying to keep them the same size, once you've rolled all the dough into balls pop them into the freezer for 10 mins, this just stops the cookies spreading out too much when their in the oven. Whilst the cookie dough is in freezer pre-heat your oven to 170 or gas mark 4. 
* Cook the cookies for around 12-13 mins or until your cookies have a turned a golden colour.

How To - Biscoff Icing
* In a large bowl, beat the dairy free spread and TREX together until it becomes pale and super whippy, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and mix until combined. 
* Then whack in the Biscoff spread and mix well throughout the icing, as usual if the icing becomes too stiff then pop in some dairy free milk like soya or almond until you get your desired constancy. 
* Once the cookies are completely cool and the icing is mixed, match up your cookies in pairs and pipe a ring of icing all around the bottom of one cookie leaving the centre empty, then pop a blob of Biscoff spread in the centre and sandwich together with another cookie!
* Once all your cookies are sandwiched together, melt some dark chocolate and dip one end of the cookie sandwich into the chocolate and finish off by sprinkling some broken up Biscoff biscuits onto the dark chocolate, then leave to set if your patient he he!

Honestly these are divine, my boyfriend couldn't believe the icing or 'buttercream' was completely dairy free, it's so tasty! What I will say is that they are quite sickly and half of one if plenty for me but if you have a mega sweet tooth your going to love these! Vegan or not you have to give these a whirl! 

Biscoff Cupcake Recipe!

Hey beaut's!

It's been a while since I did a baking post, truth be told I'm on a bit of a health kick at the moment so it's meant my baking hobby has taken a bit of a back seat however...over the last 2 weeks I've lost five pounds so I wanted to reward myself with some cake so I rustled up these Biscoff Cupcakes and my goodness they taste so good! The sponge and the buttercream contains Biscoff spread and of course I had to decorate with those Biscoff biscuits which are so addictive!

What You Will Need For The Cupcakes
125g butter
2 large free-range eggs 
125g self raising flour
65g caster sugar
60 light brown sugar
1/4 tsp bicarbonate of soda
1/4 tsp vanilla extract
3-4 tablespoons of Biscoff spread
2-3 tablespoons milk (optional)

What You Will Need For The Icing
150g butter
150g Biscoff Spread
300g icing sugar
2-3 tablespoons milk (optional)
Biscoff biscuits to decorate

How To - Cupcakes
1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
2. In a large mixing bowl, whack in your butter and both types of sugar and cream together, them pop in the rest of your cupcake ingredients and mix until smooth with a hand whizzer.
3. Pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 18 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Icing
1. In a large bowl, beat the butter and the Biscoff spread together until it becomes smooth and silky, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix until combined. If your buttercream becomes thick just add in a tablespoon of milk at a time until you get the perfect consistency.
2. Pipe or spoon the icing on top of the cupcakes and decorate how you wish, I just popped on a whole Biscoff biscuit in the centre then crumbed up some more Biscoff biscuits to use as sprinkles! You could also melt some of the spread in the microwave and then drizzle it over the buttercream, I had planned on doing this but in the end I liked how mine looked as they where so I skipped this step, you could also core out the centre of the cupcakes and spoon in more Biscoff spread, it depends on how much of a Biscoff addict you are really ha ha! 

And there you have it, super yummy Biscoff cupcakes that are so easy to make! I'll warn you now these are very addictive, I had to box some up for my family otherwise my health kick would of been totally out of the window he he!