Cookie-Cocoa Swirled Pumpkin Bread

Cookie-Cocoa Swirled Pumpkin Bread
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
6 tablespoons unsalted butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
1 cup canned pumpkin puree
2 large eggs
3/4 cup warm milk
1/3 cup chocolate chips
1/3 cup Trader Joe's Cookie & Cocoa Swirl

Instructions:
Heat oven to 350 degrees F.  Spray a loaf pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar, vanilla and pumpkin until creamy.  Beat in egg, one addition at a time, until well incorporated.  Reduce mixer speed to low and beat in milk, alternating with flour mixture until just combined.  Stir in chocolate chips until well combined.

Spread 1/3 of the batter into prepared pan.  Warm the Cookie & Cocoa Swirl in the microwave for about 10 seconds until softened.  Swirl the spread into the batter.  Spread the remaining batter on top.  Bake bread for 40 minutes or until well risen and a toothpick inserted into bread comes out with moist crumbs attached.  Cool completely on a wire rack.

Makes 1 loaf

Crock Pot Pumpkin Cheesecake

S'mores Blondies

S'mores Blondies

1/2 cup unsalted butter
1 cup brown sugar
1/2 cup Crunchy Biscoff
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 sleeve graham crackers, finely ground
1 cup all purpose flour
1 1/2 cups mini marshmallows
3/4 cup milk chocolate chips

Heat oven to 350 degrees F. Line an 8x8-inch baking dish with foil; coat foil with cooking spray.
Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and starts to turn golden brown.

Pour butter into a large mixing bowl. Mix in brown sugar, using a mixer on medium speed, until well combined - about 1 minute. Beat in Biscoff, eggs, vanilla, baking soda and salt until well combined and doubled in volume - about 3 minutes. Reduce mixer speed to low and beat in graham cracker and flour until just combined. Stir in 1 cup marshmallows and chocolate chips until combined. Spread batter into prepared pan; gently press additional 1/2 cup marshmallows into blondies. Sprinkle some additional chocolate chips or chopped milk chocolate on top.

Bake 30-35 minutes, or until golden brown, blondies pull away from edges of pan, and a toothpick inserted comes out with moist crumbs attached.

Makes 16 small blondies

Crunchy Biscoff Banana Bread

Crunchy Biscoff Banana Bread

1 cup mashed ripe banana
3/4 cup Crunchy Biscoff
2/3 cup granulated sugar
2 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
Banana chips, for garnish (optional)

Heat oven to 350 degrees F.  Coat a loaf pan with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together banana, Biscoff, sugar and eggs until well combined and doubled in volume - about 3 minutes.  Beat in baking powder, baking soda, salt and vanilla until combined.  Reduce mixer speed to low and beat in flour until just combined.  Place batter into pan; top with banana chips.  Bake 50-55 minutes or until deep golden brown, well risen, and a toothpick inserted into bread comes out with moist crumbs attached.  Cool on a wire rack before slicing.

Makes 1 loaf

Biscoff Toasted Oatmeal Cookies

Biscoff Toasted Oatmeal Cookies

1 cup old fashioned oats
1/4 cup unsalted butter, softened
1/2 cup Biscoff spread
2 tablespoons honey
1 large egg
3/4 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup all purpose flour

Heat oven to 350 degrees F. Coat a large cookie sheet with cooking spray.

Place oats in a medium saucepan over medium heat; cook 3-4 minutes, stirring frequently, until oats turn light golden and become fragrant.

In a large mixing bowl, using a mixer on medium speed, beat together butter, Biscoff and honey until well combined. Beat in egg, vanilla, baking soda and salt until combined. Reduce mixer speed to low and beat in oats and flour until combined.

Drop rounded tablespoons of dough onto cookie sheet (cookies don't spread much). Bake 12 minutes or until golden brown and crisp. Transfer cookies to wire racks to cool.

Makes 1 dozen cookies

Vanilla Biscoff Frozen Custard

Vanilla Biscoff Frozen Custard

4 cups heavy whipping cream, divided use
1 cup half-n-half
1 cup granulated sugar
3 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup Biscoff

Whisk together cream, half-n-half, sugar and cornstarch in a large saucepan over medium heat, until hot.

In a large mixing bowl, whisk together yolks until well combined; gradually whisk hot cream into egg mixture until well combined. Whisk mixture back into saucepan. Cook, whisking constantly, until custard reaches 170 degrees F, or coats the back of a spoon.

Strain custard into a large mixing bowl; whisk in vanilla and salt. Cover and chill overnight.

Freeze cream in an ice cream maker according to manufacturers' instructions.

While ice cream is freezing, whip remaining 1 cup cream in a large mixing bowl using a mixer on high speed, until stiff peaks form. Beat in Biscoff until combined.

Place ice cream in a freezer-safe container. Swirl in Biscoff whipped cream.

Freeze for 4 hours or until ready to serve.

Makes 8-10 servings