Saturday, October 18, 2014

Salted Brown Butter Biscoff Treats

Any time I see Biscoff or brown butter in a recipe, I perk up and my eyes get a little bigger. I love those two ingredients and they're even better when you you combine them to make these Salted Brown Butter Biscoff Treats. Rice Krispy treats are so easy to make and they're perfect to make any time of year and I've never met any one who didn't like them. I've made Brown Butter and Spice Rice Treats for years but decided to try something a little different this time. 



Biscoff, if you're not familiar with it, is a creamy spread very similar in consistency to peanut butter, but it's completely nut free because it's made from crushed up Biscoff (Lotus Brand) cookies. They are lightly spiced, caramelized cookies that are quite addicting. When you make it into a spread and can then shovel it into your mouth with a spoon, it becomes heavenly! Mixed with the earthy, nutty flavors of browned butter and accented with sea salt, these treats become irresistible. Hubby said these were amazing, and he rarely dishes out that compliment. 

Salted Brown Butter Biscoff Treats adapted from Bakerella

  • 10 ounces mini marshmallows
  • 1 stick unsalted butter
  • 3/4 cup creamy Biscoff spread
  • 6 cup crisp rice cereal
  • 1 cup coarsely broken Biscoff cookies
  • fleur de sel salt

Butter a 9x9-inch pan. Place the marshmallows in a large bowl and set aside. 

In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pot occasionally until the butter boils and becomes foamy. It will turn golden brown and start to smell nutty. Once the butter stops sizzling and the foam subsides, it is ready. Keep an eye on it because you don't want it to burn. This could take 5 to 8 minutes.

Once the butter has browned, remove from the heat and pour the butter and the browned bits over marshmallows. Stir until the marshmallows are fully coated. Place the bowl into the microwave and heat for one to two minutes, stirring occasionally until the marshmallows are completely melted. Stir in the Biscoff spread until fully incorporated. 

Carefully fold the cereal and the crushed Biscoff cookies into the marshmallow mixture until everything is well coated. Press cereal mixture into the buttered pan and sprinkle the top with sea salt, use as much or as little as you'd like. Allow treats to cool before cutting. 


Friday, October 3, 2014

Lick The Bowl Good Cookbook- Celebrating The First Year


It's been one year since I released my cookbook Lick The Bowl Good so I thought I'd celebrate by sharing one of my favorite recipes from the book- Pumpkin Bundt Cake with Brown Butter Glaze. 

This is an adaptation of the Cinderella Cake that I have been baking for years. I swapped out the cream cheese icing for a deliciously nutty brown butter icing. I have been craving this cake for weeks and now that it's Fall and cooler, today was the perfect day to whip this up. As this cake sits cooling on the counter and the aromas of pumpkin and spice are floating in the air, I'm wishing I could share a slice with you all. 

Thank you all for your continued support of this blog and my cookbook. I hope you enjoy this cake!

Pumpkin Bundt Cake with Brown Butter Glaze

Pumpkin Cake: 
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1- 15 ounce can pure pumpkin 

Brown Butter Glaze: 
  • 1/4 cup unsalted butter
  • 1 1/4 cups powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract


For The Cake: Preheat oven to 350 degrees F.

Grease and flour a 9-inch Bundt pan and set aside.

In a large bowl, beat sugar and eggs until well blended and light in color. Add oil and vanilla and continue to beat.

Add the flour, baking soda, cinnamon and salt to the egg mixture and stir to combine.Add pumpkin puree and mix well. Pour into prepared pan.

Bake for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let stand in pan for 10 minutes, then turn out onto baking rack to cool completely.

Once the cake has cooled, place it on a serving platter and make the glaze.

For The Glaze: In a medium bowl add the powdered sugar and set aside while you make the brown butter.

In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pot occasionally until the butter boils and becomes foamy. It will turn golden brown and start to smell nutty. Once the butter stops sizzling and the foam subsides, it is ready. Keep an eye on it because you don't want it to burn. This could take 5 to 8 minutes.

Once the butter has browned, remove from the heat and pour the butter and the browned bits over the sugar. Add the vanilla to the butter and sugar and whisk until smooth.

Spoon the warm glaze over the cooled cake and allow the glaze to set before serving.

Store at room temperature.


Wednesday, August 13, 2014

Balance Bar #BalanceShapeUp Challenge

I was given the opportunity to partner up with Balance Bar and Walmart to try a "new to me" product. I've heard of and I've seen Balance Bars in stores but I've never felt compelled to try them until now. In the past, I've eaten other protein bars and they all have a similar texture and taste. I'll admit, I was a little skeptical and didn't think I'd like these but I did! 


I was given a Walmart gift card to purchase Balance bars and other Summer essentials in the #BalanceShapeUp challenge. I chose these four flavors as well as some sunscreen, a Puddle Jumper for Hayden and some eos lip balm. I'm not a naturally athletic person but I try to eat healthy foods. I do have a major sweet tooth though. I was recently asked if I baked something everyday- when I was working on the cookbook I baked almost everyday but there's no way I have the time or energy for that. There are three of us in this house and we cannot consume that much dessert. I make one dessert once a week and my husband is an ice cream junkie, so our freezer is usually stocked. Every day around mid afternoon, I get a sugar craving. Sometimes, I'll have an iced coffee or a yogurt. sometimes I'll sneak an Oreo but lately I've been more mindful of my snacking. I still indulge in those treats but I've been replacing a sugary snack with a Balance Bar and a glass of water. Each bar has 13-15 grams of protein, vitamins and minerals. It not only cures my cravings but it keeps me full until dinnertime. 



I'm a big fan of chocolate, so I chose Double Chocolate Brownie, Chocolate Craze, Caramel Nut Blast and Honey Peanut. I went for the Caramel Nut Blast and chocolate flavors first and found they were kind of chewy and tasted like protein bars. But I was quite pleased with the Honey Peanut flavor. It had a softer, smoother texture and no vitamin after taste. I would definitely like to try other flavors and will be keeping some in my pantry as well as in my purse for days when I need a snack and don't want to cave in to fast food. Thanks Walmart and Balance Bars!



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