COOKIE BUTTER!! I feel it’s important to open that way when describing this spread made not from nuts (joy to those with allergies!) but from cookies. And I’m happy to say my friend Katrina, of In Katrina’s Kitchen, has helped spark this awesome trend of baking with cookie butter when she made the switch after discovering her son was allergic to peanuts. AND she has a book out now. It’s called The Biscoff Cookie and Spread Cookbook, published in November by Countryman Press. AND, you can win a copy. (Scroll to the end for the GIVEAWAY!)
Want to know what you can do with cookie butter? (Aside from eat it right from the jar when you sneak into the kitchen at midnight?) You can make breakfast, cookies, bars and brownies, cakes and cupcakes, bread and muffins, candies, and frosting and fillings. Buckeye truffles, as seen above, Donut Holes, Pudding Cookies, Gooey Caramel Brownies, Tiramisu, Custard Cake, Scones, Soft Pretzel Nuggets, Toffee, Fudge … I could go on, you know. I’m stunned by the number of recipes in this book.
I chose to make the very first recipe in the book. Granola, or, more specifically and accurate in each adjective, “Easy Biscoff Granola.” The image above is from the book. The image below is mine. The granola is all mine. (Except my kid ate some, ugh.) And I want this granola every morning for the rest of my life. I mixed this batch with some almonds and dried apricots. Now, isn’t that the perfect snack while you’re waiting for your Thanksgiving dinner?
Easy Biscoff Granola, straight from the pages of The Biscoff Cookie and Spread Cookbook, by Katrina Bahl.
1/2 cup Creamy or Crunchy Biscoff Spread
1/4 cup honey
3 tablespoons brown sugar
2 cups old-fashioned oats
Cinnamon sugar (1 teaspoon ground cinnamon + 3 tablespoons granulated sugar), optional
Dried fruits, chocolate chips, nuts, or seeds, optional
Preheat oven to 325º F. Line a baking sheet with parchment paper or a nonstick silicone baking mat. Don’t skip this step–granola may stick to the bottom of your baking sheet and burn.
Microwave Biscoff Spread, honey, and brown sugar in a microwave-safe bowl for 30-60 seconds, or until creamy. Alternately, warm over medium-low heat on the stovetop, stirring constantly.
Pour wet ingredients over the oats in a large bowl. Mix and spread onto prepared baking sheet. Bake for 10 minutes; stir. Bake for another 8-10 minutes.
Sprinkle with cinnamon sugar when still warm if desired. Make a trail mix by adding your favorite mix-ins when the granola is completely cooled: raisins, dried cranberries, chopped Biscoff cookies, chocolate chips, and/or seeds.
Let cool completely before storing in an airtight container.
For a chance to win a copy of The Biscoff Cookie and Spread Cookbook,
leave a comment here before Sunday November 23, 2014, midnight EST.
Winner will be drawn randomly and has 48 hours to respond before another winner is drawn.
Ships from publisher to US addresses only.
Katrina @ In Katrina's Kitchen says
Thank you my friend! Oooooh I love your add ins 🙂
elane H says
Would love to win this book thanks for the chance.
Jen Y says
I love Biscoff & I’d love to win the book.
Bianca @ Sweet Dreaming says
ugh LOVE biscoff. way too much haha
Jennifer B. says
Have a jar in my cupboard and dying to use it for some great recipes. Thanks.
fran jones says
LOVE biscoff for baking.
I have not tried Biscoff yet, but i really want to!!
Paula Sousa says
I need something to help me discover all the uses of biscoff!!
Stephanie Smith says
I have never tried biscoff, but it looks yummy. Thanks for the chance to win.
I’ve only ever had speculoos
Tracy Spangler says
I have found a person that is just as addicted to Biscoff Cookie Butter as I am (if not more!) I am thrilled to find out about Katrina’s blog plus new book! Now I’ll be able to do more than my usual spread Biscoff on bread, graham crackers, apples (when I’m telling myself that makes it a healthy snack!) and when I’m honest that it’s just the world’s best spread (sorry Nutella!) I eat in straight from the spoon. I would be delighted to win this cookbook! Thanks for the great giveaway and recipe from it!
i tend to just eat biscoff spread from the jar!
This recipe looks amazing… can’t wait to give it a try!
Judy E says
Looks yummy! Would love to try some recipes from this book.
I loooove these cookies and the spread.
sherry sauvain says
we’re making a Biscoff Pumpkin pie for thanksgiving! But my favorite way to eat it is with a spoon (sshhhhh, don’t tell)
Allison (Spontaneous Tomato) says
I never would have thought of adding Biscoff to granola, but that sounds great!
It’s so nice to bake with, of course there’s a whole cookbook for it!
I would so love to win this!
The granola sounds really good. I would love to win the book.