Biscoff Carmelitas

Carmelitas aka caramel cookie bars are my newest obsession! We had them at my sister in law's and I knew I had to make them again and make them my own. If you know me you know that in my world biscoff makes everything better. If you are looking for a unique twist on a classic treat or crowd pleasing dessert this combination promises to be a hit! 

I make the caramel layer from scratch. It is so good and easy, but if you don't want to make a homemade caramel you are welcome to just use a bottle of caramel sauce. I personally think the homemade caramel is 100% worth it!

Biscoff Carmelitas

Base/Topping Layer

1 cup butter softened

1 cup plus 2 tbs brown sugar

1 1/2 cups all purpose flour

1 1/2 cups oats

1/2 tsp salt

1 tsp baking soda

1 bag milk chocolate chips

1 cup biscoff spread

Butterscotch Caramel Layer

1 cup packed brown sugar

3/4 cup heavy cream

1/2 cup butter (I use salted)

1/4 tsp salt

1/2 tsp vanilla extract

Instructions:

Preheat oven to 350º. Lightly grease a 9X13 pan

For the base layer: Combine the first 6 ingredients (butter, brown sugar, flour, oats, salt, and baking soda) in a stand mixer and mix just until combined. Take out 1/4 of the mister and save for later. This will be your topping. Press the remaining 3/4 of the mixture into the prepared 9X13 pan. (I usually press it first with my hands and then roll it smooth with a small rolling pin) Bake at 350º for 10-12 minutes. While that bakes make your caramel.

Caramel Sauce: In a medium sauce pan add the brown sugar, heavy cream, butter and salt. Cook over medium low heat until the butter is melted, stirring occasionally. Once the butter is melted increase the heat to medium. Bring mixture to a simmer and cook for 3-4 minutes stirring constantly. Take off heat and stir in vanilla.

Once the base layer is cooked remove from the over. Spred  biscoff over the base layer. I find it is easier if I warm up my biscoff and just pour it over the base. I then spread it out to evenly cover the base. Once my biscoff is in place I pour my prepared caramel over the biscoff. I don't alway use the whole recipe of caramel. Just pour it until it seems to cover the pan. The caramel is delicious so any extra should be eaten over ice cream or just by the spoonful. Now take your chocolate chips and sprinkle them on top of the caramel layer. Now take the saved base/topping and sprinkle it over the chocolate chips. Bake for another 10-12 minutes at 350º. Let cool before cutting and enjoy!

I give credit to Mel's Kitchen Cafe for the amazing Caramel Recipe!

Chocolate Chip Biscoff Cookie Bars

A local cookie place came out with a Biscoff centered white chocolate chip cookies. I was so excited to try them! The pictures looked AMAZING. Although they were pretty good I was left feeling like my taste buds still wanted something better. I will recreate those cookies and make them everything I want, but today I saw this recipe that I thought I could modify perfectly to meet my biscoff needs (yes it is a real need).

CHOCOLATE CHIP Biscoff COOKIE BARS

yield: 9x13-inch pan

PREP TIME: 15 MIN COOK TIME: 22 MINS

INGREDIENTS:

• 1 cup (2 sticks, 8 ounces) butter, softened
• 1 cup (7.5 ounces) light brown sugar
• 1 1/2 cups (7.5 ounces) all-purpose flour
• 1 1/2 cups (5.25 ounces) old-fashioned oats
• 1 teaspoon cinnamon
• 1 teaspoon Mexican vanilla
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup Biscoff Spread
• 1 cup (6 ounces) semisweet, bittersweet or milk chocolate chips

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a 9X13-inch aluminum baking pan with foil (helps with cleanup) and lightly grease with cooking spray.
2. In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, mix together the softened butter and brown sugar until well-mixed. Add the flour, oats, salt and baking soda and mix until combined.
3. Press about 2/3 of the mixture into the bottom of the prepared pan.
4. Spread the biscoff evenly over the top (I warmed it up and poured it on it). Sprinkle the chocolate chips over the biscoff. Finish by crumbling the remaining cookie mixture on top.
5. Bake for 20-25 minutes until the edges are golden and the biscoff is bubbling.
6. Remove from the oven and let cool completely in the pan before cutting into squares.

Recipe modified from these delicious bars.

Oatmeal Bites

These are my go to "healthy" snack! I absolutely love them! The best part about them is I don't feel guilty eating them at all! My sister in law gave me the recipe and it basically changed my life! I love that they are a quick healthy snack for on the go!

Peanut Butter Oatmeal Bites

1 3/4 cups Oats
3/4 cup Peanut Butter
1/3 cup Honey or Agave
1/3 cup Chocolate Chips
Splash of Vanilla

Mix all ingredients together in a bowl. I like to roll them into balls for quick grab and go snacks. If they don't hold together well let the dough rest for 10 minutes or so and then try again. The oats absorb some of the moisture from the  honey and peanut butter and they seem to roll better. Recently I've been doing 2 different sizes of bites, a mommy sized and a toddler size. This way I have grab and go snack for both of us! I store them in the fridge. Enjoy!

Naturally Sweetened Whole Wheat Oatmeal Jam Bars

These have been my most recent obsession! They are so good. I am not a coconut fan, but the coconut oil is just the perfect amount of coconut flavor. I have tried them with butter but I prefer the taste and texture with the coconut oil. I often use and all fruit or honey sweetened jam.

Ingredients:

• 1 1/2 cups freshly milled soft white wheat berries (whole wheat pastry flour)
• 1 1/4 cups rolled oats
• 1/2 cup coconut oil (feel free to substitute butter)
• 1/4 cup raw honey
• 1/4 cup pure maple syrup
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup jam or preserve of choice

Method:

1. Preheat the oven to 350F
2. Butter an 8" square baking or cake pan and line the bottom with parchment paper.
3. In a large bowl, whisk the flour, oats, salt, and baking soda.
4. Add the coconut oil (preferably melted), honey, and maple syrup.
5. Transfer about 2/3 of the mixture to the prepared baking pan. Pack the mixture down firmly.
6. With a spoon, spread the jam or preserves over the dough.
7. Sprinkle the remaining 1/3 mixture over the preserves.
8. Finish with a sprinkle of oats to cover any bare areas.
9. Bake for 20 - 25 minutes or until the top is golden brown.
10. Allow to cool completely before cutting.

These bars can be kept in an airtight container at room temperature for up to 1 week.

Recipe Source: My Humble Kitchen

Banana Nut Waffles

Possibly my new favorites waffle recipe!

Banana Nut Waffle

Recipe type: Breakfast

Serves: 4

 

INGREDIENTS

• 1 cup flour
• 1/2 cup rolled oats
• 2 tablespoons sugar (cane sugar or brown sugar)
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ¼ teaspoon nutmeg
• 1 cup whole almonds
• 2.5 oz  coconut oil
• ¾ cup milk 
• 2 bananas, mashed
• 1 large egg
• ½ teaspoon vanilla extract

INSTRUCTIONS

1. Heat waffle iron on high heat, about one notch down from the highest setting. Preheat oven to 250 degrees Fahrenheit.
2. In a medium bowl, whisk together the flour, sugar, baking powder, sea salt and nutmeg. 
3. In a blender combine oats and whole almonds. Grind until they resemble a coarse flour. Add to flour mixture
4. In a microwave-safe bowl, combine the coconut oil and milk. Microwave for 60 seconds, or until the mixture is warm and the coconut oil has mostly melted. Whisk in mashed banana, egg, and vanilla extract.
5. Add wet ingredients to dry ingredients and stir until just combined. Be careful not to over mix. Tiny lumps may remain. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area. Once the iron has stopped steaming and the waffle is deeply golden, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. Place in oven to keep warm. Repeat.
6. Top with sliced bananas and 100% pure maple syrup, and serve. Save leftovers in the fridge and reheat by placing the waffle back in the griddle or in the toaster on a light setting.

Adapted from: Cookie and Kate

Biscoff Bars With White Chocolate Biscoff Drizzle

Hello friends! Its been a while. I sort of went on a blogging hiatus. I just can't believe that summer has flown by and that we are already well into fall. I do love fall. I love all the fall colors and the slightly cooler weather. My newest favorite thing about fall is probably these bars (mostly because I made them today). These bars are very similar to peanut butter bars (one of my favorite things in life) but instead of peanut butter you get a delightful caramelly/cinnamony flavor that is oh so good! I am slightly obsessed with Biscoff spread all though I do feel that my obsession has died down a little. I hope all of you enjoy these as much as we do!

Biscoff Bars


Ingredients:

3/4 c butter

1/2 c sugar

1/2 c brown sugar (dark brown sugar if possible)

3/4 c Biscoff Spread

2 eggs

1 tsp vanilla

1 tsp cinnamon

3/4 tsp baking soda

1/2 tsp salt

1 1/2 c flour

1 1/2 c oats

3/4 c Biscoff Spread

White Chocolate Biscoff Drizzle

1/2 cup white chocolate

2 tbs Biscoff Spread

Cream together the butter and sugars. Add Biscoff Spread, eggs, and vanilla and beat until smooth. In a separate bowl combine dry ingredients. Add dry ingredients and mix until a firm dough is made. Grease a cookie sheet (or line with foil) and spread mixture in the pan. Bake at 325 degrees for 15 minutes or until golden. Remove from the oven and let set for a few minutes. While bars are still warm spread on the extra 3/4 cup Biscoff Spread. The warmth of the bars helps the Biscoff spread easier. The extra 3/4 cup Biscoff spread for the top is an approximation use less or more according to you own personal Biscoff desires. Allow bars to cool completely. In a microwave safe bowl place white chocolate and Biscoff spread. Microwave in 30 second intervals, stirring after each 30 seconds until chocolate is melted. Drizzle white chocolate mixture over cooled Biscoff bars. Cut into squares and enjoy!

Texas Sheet Cake

I honestly am not the hugest fan of most cakes. Store bought cakes just don't appeal to me. If I'm going to eat a cake it better be moist, rich, and have a very fantastic frosting. This is why I love Texas Sheet Cake! This cake is moist and delicious with a fudge type frosting poured all over the top of it! I also love it because it is great for larger groups because it makes a ton!

Texas Sheet Cake

Ingredients

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (if you don't have sour cream plain yogurt works well too)
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder

6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.

Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.


Recipe Source: Allrecipes