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Monday, April 22, 2013

Biscoff Caramilk Egg Blondies




I FINALLY got my hands on some biscoff spread.  I saw it in the grocery store when we were in Florida and I got so excited.   As soon as we got home, I opened it and swirled my finger in.   Heaven.  How can us Canadians be deprived of this tasty spread.  If you don't know what this is, it is a spread like peanut butter but made from cookies, Belgium Biscoff cookies.  To me it tastes like butterscotch in a jar.  I don't think I could spread this on toast like peanut butter but the baking possibilities are endless.

On a completely side note, Michael Buble's new album "To Be Loved" came out last week and as usual, it is fantastic.  There is something about his music that just makes me happy.  My wedding song was actually a Michael Buble original and myself and my bridesmaids walked down the aisle to two Michael Buble songs.  Too much?  Ha, my husband didn't really have a choice.  The songs just worked out perfectly, so we had to go with them. Although I did want to walk down the aisle to the awards march song from Star Wars but he quickly put a stop to that.   Anyway I suggest you go buy it, make some of these blondies and have yourself a beautiful day.



Biscoff Caramilk Egg Blondies

INGREDIENTS:


  • 2/3 cup unsalted butter, room temp
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup biscoff spread
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1 cup unbleached all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp
  • 2 tbsp almond milk
  • 16 caramilk eggs

INSTRUCTIONS:

1) Line a 10 inch sq pan with foil, folding over two sides for lifting out. 
2)In a medium bowl combine both flours, baking powder and salt. 
3) In a large bowl or mixer bowl beat together butter and both sugars until light and well combined. Add biscoff spread and beat to combine.  
4) Add vanilla and eggs, mixing until just combined.
5) Add dry ingredients, mixing on low until almost combined, then add milk and mix until flour completely incorporated. 
5) Pour batter into pan.   Place the caramilk eggs into the batter, making them in the center of 16 pieces. 
6) Bake for 25-30 minutes. Let cool in pan, remove and slice into 16 squares. 

I was so happy with my first biscoff baking experience.   I will be picking up a few more jars in the future.  






















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