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Homemade Soft Pretzel Sticks & Honey Mustard Dipping Sauce
Making soft pretzels at home is easy-peasy if you have time.
Rhubarb Muffins with Cardamom Crunch Topping
A beautiful springtime muffin. Sweet, tart and perfectly spiced with cardamom.
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A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
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A bright and summery lemon dessert that bakes into two layers: an airy cake on top and a creamy custard on the bottom.
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Cilantro Pesto
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Shandy Braised Chicken with Mushrooms and Green Olives
Tender chicken with a crispy skin, cradled in a flavorful shandy sauce!
Black Barley Salad
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
Cauliflower “Fried Rice”
Cauliflower masquerading as rice? So good and so good for you. Picture a big bowl of delicious, crave-worthy fried rice—only it’s not!
Smoky Corn Chowder
by aslolife
Corn chowder loaded with roasted peppers, potatoes, smoked paprika, and just a hint of cream.
Baked Falafel with Lemon Tahini Sauce
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
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Desserts — Cakes
Recipe
Biscoffee Cake
by Patricia @ ButterYum on August 26, 2012 in Cakes, Desserts
Recipe Description
Have you had the pleasure of tasting Biscoff Spread yet? It has the most amazing butter-cinnamon-caramel flavor. The perfect complement to this very speedy chocolate snack cake. Cake recipe adapted from Lucinda Scala Quinn.
Preparation Instructions
Preheat oven to 350ºF. Prepare an 8×8-inch square cake pan with baking spray. If you want your cake to bake without an ugly hump in the middle, wrap the pan with a moistened insulated baking strips (see my blog post for more info).
For the cake:
In a medium bowl, combine all the cake ingredients and mix just until incorporated. Pour the batter into a prepared pan and bake in preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and place on a rack to cool completely, about 2 hours.
To decorate the cake:
Using an offset spatula, spread a thin, even layer of Biscoff spread on top of the cake. Cut into 9 portions and garnish each slice with 1 chocolate-covered coffee bean. Great served at room temperature, but it’s also excellent chilled (my preference).
Ingredients
- FOR THE CAKE:
- 1-½ cup All-purpose Flour
- 1 cup Granulated Sugar
- 3 Tablespoons Dutch Processed Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Table Salt
- 6 Tablespoons Vegetable Oil
- 1 teaspoon Pure Vanilla Extract
- 1 Tablespoon Distilled White Vinegar
- 1 cup Freshly Brewed Coffee
- FOR THE FROSTING:
- ½ cups Biscoff Spread
- 9 Chocolate Covered Coffee Beans
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Comments
fishersmom on 8.29.2012
I just discovered Biscoff Spread yesterday. I just ate it out of the jar with a spoon! I can’t wait to try this recipe.
thecrazyapron on 8.29.2012
This looks absolutely delicious, and what a beautiful photo!
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