Yes, 'tis the season for truffles…and silver and gold. I mentioned earlier this year how I'm obsessed I am with gold sparkly sugar. I love the the way it looks on the white chocolate. It's festive, right?

I have an obsession with cookie butter / biscoff spread / Speculoos cookie butter spread, whatever you want to call it. A couple of years, I even made cookie butter cups! And milkshakes! And even frosting! I made these peanut butter truffles a little while back and knew I just had to try it with cookie butter. The results? Divine.

One thing I had to do was share and share these when I made them…otherwise I would have eaten ALL of it.

Making the cookie butter truffle filling is pretty easy. Once you chill the dough. I scoop them out with these awesome small cookie scoops (which is 2 teaspoons).

Place into the palm of your hand.

And then roll it into a smooth ball.

Just like that.

I bought a 2 tine and a 3 tine candy fork from Whisk and Bowl a while back. It has changed my candy making life. Seriously. They were like $5 each, I think?

Place one truffle ball on top the 3 tine fork. Using a spoon,

scoop white chocolate on top of the truffle.

Until it's covered.

Just like that. And then tap the fork on top of the bowl to remove the excess.

I use the 2 tine fork to help push the truffle ball off of the other fork.

I usually dip 3 to 5 truffles and then go back to those and add the sparkly sugar or sprinkles on top. You don't want to add them immediately after you dip them and you don't want to wait so long the chocolate has set and they won't stick.

And there you have it, perfectly imperfect little truffles that are perfect for sharing, gift giving or for hoarding! I won't tell anyone if you don't share, I completely understand.

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White Chocolate Cookie Butter Truffles Recipe

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Resting Time 45 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 25 truffles approx.

Ingredients

• 1 cup granulated sugar
• 2 1/2 ounces evaporated milk 1/2 of a 5-ounce can
• 1/4 cup unsalted butter 1/2 stick
• 1 cup small marshmallows
• 1/3 cup creamy Biscoff or cookie butter or Speculoos spread
• 1/4 teaspoon pure vanilla extract
• 12 ounces white chocolate chips
• 2 teaspoons shortening

Instructions

• Take a medium-sized heavy saucepan and butter the sides. Add sugar, evaporated milk, and butter to the saucepan. Turn heat to medium high, cook and stir until it's boiling. Reduce the heat to medium, allow to boil moderately for 5 minutes, stirring occasionally.
• Remove the from heat and add in marshmallows, biscoff spread, and vanilla. Pour mixture into a medium-sized mixing glass bowl. Refrigerate for at least 30 minutes to 45 minutes or until mixture is thick and can be shaped.
• Take a baking sheet and line it with parchment paper or a silicone baking mat. Using a

  small cookie scoop, scoop out portions and shape them into balls using the palms of your hands. Place on the lined baking sheet. Freeze all shaped balls for at least 15 minutes.
• Add white chocolate chips and shortening to a small glass microwave safe bowl and microwave on 50% power in 15 second increments. It should take 45 to 60 seconds to melt, maybe longer. In between, mix with a spoon.
• Set up another baking sheet lined with parchment paper. Using two forks or two candy forks, dip truffle balls into the melted white chocolate. Tap the top the bowl with the fork to allow excess chocolate to drip off. Place on the lined baking sheet. Dip 3 to 4 truffles and then add sparkly sugar or sprinkles to them. Allow them to set. They set up even better when you refrigerate them for 15 to 20 minutes. Package them in cute little boxes for gifts!

Notes

adapted from BHG's Peanut Butter Truffles

Disclosure: The links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link. Thanks for your support!

The post White Chocolate Cookie Butter Truffles appeared first on The Little Kitchen.

And they taste perfect…how they look is another story. Haha I decided I wasn't going to pipe the icing onto the cupcakes and was just going to spread the biscoff buttercream icing onto them. Then…then…I remembered I had some leftover of those dark chocolate biscoff butter cups and decided to garnish the tops of these cupcakes with them.

I used this peanut butter cup mold made by Wilton. For some reason, there are only 11 cavities in this mold so you'll have one lonely cupcake that doesn't have one that doesn't have a biscoff butter cup in it…maybe if you threw a party, the one person that gets that cupcake gets a prize or something?

Before and after baking…

Just the steps when making the biscoff buttercream icing.

For me it's all about taste, you can have the most perfect looking cupcakes and if they don't taste good…their perfect looks don't mean a thing. These cupcakes are out of this world…the biscoff buttercream icing makes them rich and this and doctored up chocolate cake mix recipe ensures a super moist cupcake every. single. time.

If a cupcake isn't moist…I don't want. Don't you agree?

I'll bet you won't be able to have just one!!

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Biscoff Butter Cup Cupcakes

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 hour hour 10 minutes minutes

Servings 12 cupcakes

Ingredients

Biscoff Butter Cup Filling

• 1/2 cup creamy biscoff spread or cookie butter spread
• 2 Tbsp unsalted butter
• 1/8 tsp salt
• 1/2 cup powdered sugar

Chocolate Cupcakes

• 1 9 oz package devil’s food cake mix (I used Duncan Hines)
• 1 3.9 oz package instant chocolate pudding mix
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp pure vanilla extract
• 1/2 Tbsp instant espresso granules dissolve it in 1/4 cup warm water

Biscoff Buttercream Icing

• 1/4 cup unsalted butter softened
• 1/4 cup salted butter softened
• 1/2 cup biscoff spread
• 1/2 Tbsp vanilla extract
• 2 cups powdered sugar
• 1-3 Tbsp milk

Instructions

Biscoff Butter Cup Filling

• Add the biscoff spread, unsalted butter, and salt in a glass microwavable bowl and place in the microwave to heat for 20 seconds. Stir the biscoff butter mixture until thoroughly combined.
• In 1/4 cup increments, stir in the powdered sugar until throughly combined.
• Portion into the a chocolate cup candy mold and freeze or using a 2-3 tsp cookie scoop out filling and place on a plate and freeze for at least 30-40 minutes or until frozen solid.

Chocolate Cupcakes

• Be sure to preheat your oven to 350 degrees F. Place cupcake liners in your cupcake tin.
• In a large mixing bowl with a hand mixer or your stand mixer bowl using the paddle attachment, mix together all of your ingredients except the peanut butter cups for minute or two until well mixed. (Don't overmix.)
• Place 3 Tbsp of cake batter in each cupcake liner using a measuring spoon or a cookie scoop.
• Remove biscoff butter cup filling from freezer and unmold (if necessary). Add 1 biscoff butter cup to each cupcake and push down.
• Bake for 18 to 22 minutes or until several cupcakes pricked with a toothpick come out clean. Allow the cupcakes to cool in the pan for 5 to 10 minutes.
• Remove cupcakes from the pans and place them on a cooling rack & let them cool all the way. While the cupcakes are baking you can make the buttercream icing.

Biscoff Buttercream Icing

• In your stand mixer bowl using the paddle attachment, mix thoroughly the softened butter and biscoff spread on low to medium speed. Add vanilla extract and mix well. Turn off your mixer and add the powdered sugar and mixing until well blended (it will look like a dough). Be careful, the powered sugar can go everywhere!
• Add 1 to 3 tablespoons of milk a little bit at a time while blending on low speed. Blend until well combined. You'll start to see the icing pull from the sides of the bowl. Add a little bit more milk to get to the right thinness (to your preference). Keep blending, higher the speed, until nice and fluffy, about 5 to 7 minutes.
• Using a big star tip and decorator bag, pipe icing onto cooled cupcakes or spread icing onto cupcakes using an offset spatula or butter knife. Icing can be stored in the fridge for up to a couple of weeks. Allow to sit at room temperature for at least 30 minutes before icing cupcakes.

Notes

Cupcake recipe slightly modified My Baking Addiction and Biscoff Buttercream Icing recipe is from The Little Kitchen.

Other biscoff recipes from this week:
Biscoff and Kahlua Crunch Cupcakes
Dark Chocolate Biscoff Butter Cups
Boozy Biscoff Beer Floats
Biscoff Milkshakes
Biscoff Brownie Cake

Other biscoff recipes from around the internet:
Biscoff Ice Cream
Chocolate Biscoff No Bake Cookies
Biscoff Pretzel Bites with White Chocolate
Biscoff Stuffed White Chocolate Chip Cookies

Disclosure: The biscoff folks would say “Julie who?” if you asked them about me…just wanted you to know that this is not a sponsored post, just sharing because I love am obsessed with biscoff spread. There's an affiliate link in this post.

The post Biscoff Butter Cup Cupcakes appeared first on The Little Kitchen.

It's another biscoff spread recipe for biscoff week! What can I tell you about these milkshakes? Once again I used skim milk and low fat frozen yogurt but then I undid all of that goodness by using whipped cream in this recipe. I want you to know I'm not trying to make these shakes healthy…I don't want to hear it, I'm just loving making milkshakes with frozen yogurt. You can definitely try them with vanilla ice cream too!

I recently made nutella milkshakes and Naomi told me that I need to make biscoff milkshakes when we talked about this wonderful week of just biscoff recipes. And I have to say, credit also has to go to a reader (she rocks – you have to read her caption on that pin).

**Thank you to everyone for your support, I am so appreciative of the support and words of encouragement from your comments and your emails. It means so much to me!

First, I make the whipped cream, using heavy whipping cream and my favorite hand mixer. Curtis bought this 5-speed mixer for me for Christmas when my old one or was it his – died an ugly death. I like to use the hand mixer for making whipped cream when I start out with less than 1 cup of heavy cream, anything more than that, I use the stand mixer. When you've got it at stiff peaks, add in the pinch of cinnamon.

Use a spoon to add the whipped cream to the top of your milkshake or if you want to get a little fancy like me, I used a large star tip and a Wilton decorator bag so I could pipe it all fancy. I kind of like them fancy for the pictures but they also made me feel like I got them at my favorite ice cream shop so I will always do it this way…makes it a little bit special.

I threw the decorator bag into the fridge while I prepared the rest of the shakes.

It was great because once I was ready, I just grabbed the decorator/piping bag out and there you have it.

Be sure to check out what Naomi made for our 2nd biscoff week recipe – Chocolate Porter and Biscoff  Coffee Beer Floats. Umm hello, you don't want to miss this.

Okay, we're friends right? I drank both of these shakes pretty quickly. I love the addition of the cookies to the inside of the shake…it added texture and the whipped cream made this an extra special milkshake.

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Biscoff Milkshakes

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 shakes

Ingredients

• 1/2 cup heavy whipping cream
• pinch of cinnamon
• 1 cup skim milk
• 1/4 cup biscoff spread or cookie butter spread
• 3 big scoops of low-fat vanilla frozen yogurt
• 2 biscoff cookies crushed & divided

Instructions

• Using an electric hand mixer, mix heavy whipping cream in a medium sized bowl until stiff peaks form. Cover bowl with plastic wrap and place in the fridge until ready. (Optional fill an icing bag with large star tip attached, put icing bag into fridge until ready.
• Add milk, biscoff spread and frozen yogurt to a blender and blend until mixed thoroughly. Add half of the crushed cookies to the blender and blend for a few seconds.
• Divide milkshakes between two 10 oz cups and dollop or pipe the whipped cream on top. Add remaining crushed biscoff cookies to the top.
• Makes 2 10 oz. milkshakes.

Other biscoff recipes from this week:

Biscoff and Kahlua Crunch Cupcakes
Dark Chocolate Biscoff Butter Cups

Disclosure: Just wanted to let you know this isn't a sponsored post, I'm just obsessed with biscoff spread. And there's an affiliate link in this post. Thank you!

The post Biscoff Milkshakes appeared first on The Little Kitchen.

The moment I fell in love with biscoff spread, I knew I wanted to bake with it. But why another biscoff recipe…there are so many recipes out there including my biscoff buttercream icing. I love peanut butter cups…Reese's peanut butter cups and then dreamt of this recipe; biscoff butter cups. I knew I had to make them one day. I recently I told my friend, Aggie, about my idea and she you have to do them. When someone says to me, what are you waiting for, it gives me a jolt and I just have to do it.

Do you have a friend in your life who you know has to be your sister, you're so much alike- not only have a similar background but you just mesh so well with? Not only does she get you, she encourages you and makes you a better person. Well one of those friends for me is Naomi. So when I told her about this recipe and how I was working on it, she said she had never tried biscoff spread (also known as cookie butter) before. I almost didn't believe her, she had to tell me twice. I'm being really dramatic here but if you haven't tried it, you need to. Sorry this is not a commercial for the biscoff folks (they don't know who I am). I currently have four jars of this stuff in my pantry, I just might have a problem.

After Naomi finally tried it and loved it, we hatched a plan to do a week of biscoff recipes together. You need to go visit her and see her killer Biscoff and Kahlua Crunch Cupcakes. And come back all week to see more from the both of us!

First I made the biscoff butter and then melted the chocolate with shortening in a glass bowl over a pot of simmer water. (The last two photos on the right are actually of the milk chocolate & semi-sweet chocolate combination, I totally forgot to take pictures when I melted the milk & semi-sweet chocolate.) The left photo shows the biscoff and butter blended together before adding the powdered sugar.

Not the best step by step photos but I wanted to show you how relatively simple it is and how messy it can be but that's still okay. I also would have used my favorite brown cupcake liners but that would have been hard to illustrate here. These thin white paper liners worked great.

Using a 2 tsp OXO cookie scoop, I only filled it halfway with the melted dark chocolate – to 1 tsp, drop the dark chocolate into the bottom of a few paper liners. Using the cookie scoop, spread the chocolate out as best as you can, it doesn't have to completely cover the bottom of the cupcake liner. Then, add 1/2 Tbsp of the biscoff butter filling on top the chocolate. Using a regular spoon, spread the biscoff out over the chocolate and smooth the top as best as you can. Using the cookie scoop, top the filling with 1 tsp of melted dark chocolate. Using a combination of a regular spoon and gently rapping the cupcake tin on the counter, spread out and smooth out the top layer of chocolate.

Refrigerate the butter cups for at least a few hours and what you get are these little lovelies. I made them with the semi-sweet and milk chocolate combo just like how Joy of Baking does with their peanut butter cups but I liked it better when I did it with just dark chocolate. The dark chocolate gives it a depth of flavor and goes nicely with the sweet biscoff butter filling.

I hope you give these little babies a try. Share them with your friends, I know they will appreicate you for it.

I do have to warn you, these are a little softer than the pb butter cups you're used to. Once they are out for a little bit, they start to soften and when you eat them, you will have to, just have to lick your fingers!

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Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups

Prep Time 30 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 18 butter cups

Ingredients

Biscoff Butter Filling

• 1/2 cup creamy biscoff spread or cookie butter spread
• 2 Tbsp unsalted butter
• 1/8 tsp salt
• 1/2 cup powdered sugar

Chocolate Shell

• 2 cups 308 grams dark chocolate, chips or whole that is coarsely chopped
• 2 tsp vegetable shortening

Materials needed:

• 2 tsp cookie scoop
• 1/2 Tbsp measuring spoon
• 2 small spoons
• 2 cupcake tins
• 18 cupcake liners whatever color you have on hand will do
• paper towels

Instructions

• Line cupcake tins with 18 cupcake liners and set aside.

Biscoff Butter Filling:

• Add the biscoff spread, unsalted butter, and salt in a glass microwavable bowl and place in the microwave to heat for 20 seconds. Stir the biscoff butter mixture until thoroughly combined.
• In 1/4 cup increments, stir in the powdered sugar until throughly combined.

Melting the chocolate:

• Add dark chocolate and shortening to a glass heatproof bowl. Bring a a pot or saucepan of water to a simmer on medium or medium low heat. Place the bowl on top of the pot and melt the chocolate being sure to stir the chocolate & the shortening.

Putting it all together:

• Using a 2 tsp OXO cookie scoop (or whatever cookie scoop you have available), fill it halfway with the melted dark chocolate - to 1 tsp, drop the dark chocolate into the bottom of a few paper liners. Using the cookie scoop, spread the chocolate out as best as you can, it doesn't have to completely cover the bottom of the cupcake liner.
• Then, add 1/2 Tbsp of the biscoff butter filling on top the chocolate. Using a regular spoon, spread the biscoff out over the chocolate and smooth the top as best as you can.
• Using the cookie scoop, top the filling with 1 tsp of melted dark chocolate. Using a combination of a regular spoon and gently rapping the cupcake tin on the counter, spread out and smooth out the top layer of chocolate.
• Refrigerate the cookie butter cups for at least a few hours. To store them, leave the cookie butter cups in the liners and store them inside an airtight container in the refrigerator.

Tips:

• I used Biscoff brand spread. You can use your generic store brand cookie butter too!
• I used Hershey's Special Dark chocolate chips but I'm sure any other brand dark chocolate chips or bars would work.
• A cookie scoop is a good idea for this recipe because using a teaspoon measuring spoon or a regular spoon, it will be hard to get the chocolate off. The scoop helps you get the chocolate out of the scoop and into the cupcake liner quickly.

Notes

Modified from Joy of Baking's Peanut Butter Cups

The post Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups appeared first on The Little Kitchen.