Scene opens.

MY SISTER: “They’re made with Biscoff spread--you know from Biscoff cookies.”

ME: “You mean biscotti cookies.”

MY SISTER: “No, I mean Biscoff cookies.”

ME: “You're saying Bis-cot-ti, right?!”

MY SISTER: “NO! BIS-COFF!”

ME: “BISCOTTI?”

MY SISTER: “BISCOFF!!!”

ME: “BISCOFF?!”

MY SISTER: “YES! BISCOFF!”

ME: “Oooooh, okay!...Now, what the hell is BISCOFF?!”

Fade to Black.

ANSWER: They are a seriously delicious cookie with a cinnamon undertone and a crisp texture. And some mad food scientist decided to take those cookies, puree them up with some oil, flour, and more sugar to create a peanut butter-like spread that should be highly illegal in at least 20 states.

If you say “Delta”...

I say “cookie.”

It may not be the only reason I fly the airline, but it’s definitely a factor. You see, they serve these magical Biscoff cookies on board. And, if you're lucky enough to sneak into their lounge at the airport, they have hundreds of them just sitting in large glass containers--there for the taking!

(Well they're not exactly there for the taking, but sticking 10 or 20 in my bag makes me care just a little less about all those baggage fees.)

So it turns out my sister's latest cookie obsession is the non-Delta version of my favorite airline cookie. And they are made by the same company. But even more importantly, she bestowed upon me the knowledge of a concoction of pleasure, known simply as…

BISCOFF SPREAD.

My sister's version of this recipe is baked in a 13- by 9-inch pan, and she calls it a Biscoff Butter Cake. And when I tried it for the first time, I was in seventh heaven--sinking my teeth through a soft, gooey bisoffy center with a crisp and chewy crust. But I couldn’t help thinking I could make it just the slightest bit better...

I know, I know, I just can’t leave anything alone...

You see, I’m a corner-bite kind of person and with something this gooey I think you really needed a good amount of crust to have a balanced bite.

So I decided to make them in a mini muffin pan. My thinking was that with the extra edges, every one of them would be just like that perfect corner piece (and isn't everything just cuter when it's mini?!).

Well, it worked!

Kind of...

The problem with my small twist on the recipe is that by the time the batter cooks enough to give you even a chance of getting them out the pan, the inside has over-cooked a little. You end up with more of a blondie than a butter cake consistency.

However, in its own way I could see myself craving these again over the 13- by 9-inch pan version. They are just…different.

And HEY…

Different is good! If this means I have two recipes in my arsenal that allow me to use this spread from the heavens, well then, it’s a good day!

** WARNING** Obsessions and disorders involving Biscoff Spread resulting from this post are the individual's responsibility. Nikki Dinki will not be held liable for such conditions and the resulting consequences. Proceed at your own risk… ;)

Buttery Biscoff Bites

servings: Makes 72 biscoff bites

Crust:

1 package yellow cake mix (18 ¼ ounces)
8 tablespoons butter, melted
1 large egg

Filling:

1 package cream cheese, softened (8 ounces)
1 cup Biscoff spread
8 tablespoons butter, melted
3 large eggs
1 teaspoon vanilla
1 box powdered sugar (16 ounces)

Crust:

In a large bowl, combine the cake mix, butter and egg and mix with an electric mixer or by hand. Once combined, pat about 1 tablespoon of this mixture into the bottom of each cup of a greased mini muffin pan.

Filling:

Preheat the oven to 350°F. In a large bowl, beat the cream cheese and Biscoff spread until smooth. Add the butter, eggs, and vanilla and beat all ingredients together.
Next, add the powdered sugar and mix well. Pour approximately 1 tablespoon of this Biscoff mixture over the cake batter Crust in each cup, filling the cups about ¾ of the way full. Bake until golden brown--about 15 minutes.

Notes:

For the traditional Butter Cake version follow the same instructions, using a 13- by 9-inch pan instead. Bake this at 350°F until the top is golden brown and center is still soft and gooey--about 40 minutes.
These can be difficult to remove from the mini muffin pan, as they are not very dense and have a soft center. Let them cool for at least 5 minutes after removing them from the oven. Then slide a knife around the sides to loosen up the bites and try to wedge the knife underneath the bites to lift them up from the pan.
Adapted from Plain Chicken's "Biscoff Gooey Butter Cake."

: @NikkiDinki

: @NikkiDinkiCooking