$600 American Express Gift Card Giveaway {Recipe: Biscoff Pudding}

If you’ve been following me on Twitter, Facebook or Instagram you have probably noticed I’ve been going a bit crazy for Biscoff cookies lately. I first discovered their cookies when on a Delta flight. I was sitting next to a lovely lady and we both bit into our cookies and were immediately smitten. In fact, we then spent the rest of the flight trying to devise a plan to get the flight attendant to share more of his cookies with us. It worked. We each walked off the plane with a purse full of cookies to “take home and share with our kids”.  Ummmm…. my cookies didn’t make it home, needless to say.

Two weeks ago I ordered a case of Biscoff Cookies from Amazon, only to discover from many of you that I might be lucky and find them in my local supermarket. Bad news… that was true and I now have access to Biscoff cookies within 3 miles of my house. I also have access to Biscoff spread. Yes! You heard me right. Biscoff Spread. Like the cookies, but in spread form. I have yet to spread the spread on anything. It has been a load onto a spoon on deliver to my mouth kind of treat. Don’t judge until you’ve tried it, ok?

When the folks at American Express contacted me about creating some simple, 6-ingredients or less, dessert recipes I knew that at least one of those recipes was going to have to include Biscoff. I’ve been dying to do some recipe development using Biscoff, and this was the perfect chance. This creamy pudding created with Biscoff cookie spread is so indulgent, I can’t stop sneaking bites of it from the fridge!

Share Your Best 6 Ingredient Dessert Recipe and Win a $600 American Express Gift Card!

To help celebrate the launch of the new American Express Blue Cash Preferred and Everyday cards we want to help consumers realize the potential of meals/recipes that can be made with 6 ingredients or less. When used responsibly, the new Blue Cash® Cards provide a simple way for shoppers to put cash back (up to 6%!)  in their pockets as they shop for every day necessities.

Here’s how you can enter to win a $600 American Express Gift Card:

  • Submit your favorite 6 ingredients or less dessert recipe in the comments section of this post below. It can be the actual recipe itself or a link to your favorite 6 ingredients or less dessert recipe. You may submit up to 3 recipes – so that’s up to 3 chances to win the $600 American Express Gift Card.
  • All recipes must be submitted by midnight CST on Friday, August 19th. Winner will be chosen via Random.org. The winning recipe will be announced and featured on Dine & Dish on Friday, August 26th.
  • You don’t have to share a new recipe… any old favorite will do!

For an additional entry:

  • Tweet the following and leave an additional comment on this post indicating you did so: Check out my best 6 ingredient dessert recipe on @dineanddish & enter to win a $600 gift card from @AmericanExpress http://su.pr/25VEAE

This is a sponsored post for American Express. I was given a gift card to cover the cost of ingredients used for recipe development.

Now, on to the recipe!! Just imagine how much Biscoff you could buy with a $600 American Express gift card!

Biscoff Pudding

Recipe: Creamy Biscoff Pudding

  • 3 Cups Whole Milk
  • 1 3/4 cup Biscoff spread, divided (1 14oz container)
  • 1/4 teaspoon Kosher salt
  • 2 Tablespoons corn starch
  • 2 Tablespoons cocoa powder
  • 2 large yolks
  • Biscoff Cookies (optional, but highly highly recommended!)
  1. Whisk together Milk and 1/3 cup Biscoff spread in a large pot over medium heat, until well incorporated.
  2. In a small bowl mix salt, cornstarch and cocoa powder. Add to the pot. Increase heat to medium-high and whisk continuously until boiling. Keep whisking for an additional 3-5 minutes, until mixture is smooth. Remove pot from heat.
  3. In a small bowl, whisk egg yolks. Temper them with 1/4 cup of pudding, and then add the tempered yolk mixture to the pot. Add remaining Biscoff spread. Whisk together until fully incorporated.
  4. Spoon pudding into bowls and either serve hot, or place in fridge.
  5. Optional – crumble Biscoff cookies on top of the pudding for extra yumminess!

I’m linking this post up to the I’m Lovin’ It Roundup on TidyMom.

 

 

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Comments

  1. says

    That looks so good! I have never had any… but will have to make an effort to try some now! :) http://iammommy.typepad.com/i_am_baker/nut-roll/ Here is my recipe.
    You will need:

    1 7 oz. jar marshmallow creme

    1/2 tsp. almond extract

    3 cups powder sugar

    1 14 oz bag caramels

    2 cups salted nuts

    Wax or parchment paper

    1. Put marshmallow creme, extract, and powder sugar in a bowl and combine with your hands. This can take a few minutes! The dough will be very stiff.

    2. Divide into 6-10 pieces depending on how big you want your nut roll to be, then roll into the cylinder shape.

    3. Wrap each cylinder in wax paper and place in freezer for at least 2 hours.

    4. Melt caramels in microwave for about three minutes, removing to stir at 30 second intervals. Make sure they are completely melted.

    5. Place salted peanuts (or whatever variety you would prefer) on baking sheet.

    6. Remove rolls from freezer, then dip into caramel and coat completely. Try not to use your fingers! This gets really messy if you do… you can use two forks to dip and remove.

    7. Place caramel covered roll onto salted nuts and cover completely.

    8. Transfer nut covered roll onto wax paper, then store in the refrigerator! (they should be good for a last a month in the fridge, but who am I kidding. We are lucky if these make it 2 days in our house)

  2. says

    Oh my HECK! I’m looking for this and the cookies in our store!…..I flew delta and don’t remember the cookies lol

    My recipe http://tidymom.net/2011/italian-ice-recipe/
    Banana Pineapple Italian Ice

    Ingredients

    2 cups unsweetened apple juice (no sugar added)
    2 cups mashed ripe bananas (about 4 medium bananas)
    1 can (8oz) unsweetened crushed pineapple, undrained
    2 tablespoons lemon juice
    1 teaspoon vanilla bean paste (or vanilla extract)
    mint, to garnish (optional)

    Instructions

    In a large bowl, combine all ingredients (expect for mint).
    Pour into an 8 inch square dish.
    Cover and freeze for at least 2 hours, just until almost firm.
    Transfer to a large bowl, and beat for 2 minutes until smooth and creamy.
    Return mixture to dish, and freeze until firm.
    Remove from freezer 20-30 minutes before serving.
    Garnish with mint leaves.

  3. says

    here’s another http://tidymom.net/2011/un-fried-fried-ice-cream/
    Unfried “fried” ice cream

    Ingredients

    3 cups toasted cinnamon cereal, coarsely crushed
    4 cups Vanilla Ice Cream
    1/2 cup caramel ice cream topping, heated

    Instructions

    Preheat oven to 350°
    Arrange cereal on aluminum-foil-lined baking sheet and bake 5 minutes or until crunchy; cool completely.
    Shape Ice Cream into 16 1/4 cup balls, then freeze 1 hour or until firm.
    Evenly coat Ice Cream with cereal, then freeze until ready to serve.
    Arrange Ice Cream on plate and drizzle with caramel ice cream topping. Garnish with whipped cream.

  4. says

    and my 3rd recipe http://tidymom.net/2011/oatmeal-brownie-strawberry-shortcakes/

    Oatmeal Brownie Strawberry Shortcakes
    Ingredients

    1 package Pillsbury® Supreme Fudge Brownie Chocolate Chunk
    1 cup rolled oats
    1 (2 cups) whipping cream, divided
    1 large egg
    1/4 cup powdered sugar
    3 pints (6 cups) fresh strawberries

    Instructions

    Pre HEAT oven to 350°F
    COMBINE brownie mix, oats, 1/2 cup of cream and egg in large bowl and mix well. Drop large tablespoonfuls of brownie mixture on to greased cookie sheets. Yields approximately 20 cookies.
    BAKE 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cool completely.
    COMBINE remaining 1 1/2 cups whipping cream and powdered sugar in medium bowl; beat on high until stiff peaks form.
    SLICE strawberries (*I added a little sugar and smashed with a potato smasher to juice them up a little)
    PLACE 1 brownie cookie on each individual dessert plate or shallow bowl. Top each with strawberries, whipped cream and another cookie. Top each stack with dollop of whipped cream and a little strawberries.

  5. Allie says

    Peach Cobbler-

    1. Fresh peeled sliced peaches- 3 cups
    2. Sugar- 1 cup
    3. Bisquick- 1 cup
    4. Milk- 1 cup
    5. Butter-1/2 cup
    6. Ground Cinnamon- 1/2 teaspoon

    Heat oven to 375ºF. Place butter in ungreased square baking dish, 8x8x2 inches and place in oven until melted. Stir together Bisquick mix, milk and cinnamon in a bowl. Pour this batter over melted butter. Stir together sugar and sliced peaches and spoon gently over batter. Bake at 375°F for 30 minutes.

  6. says

    I love hearing all the ways you’re using your case of Biscoff cookies. I have to admit I am hesitant to try the spread b/c it sounds like it might be quite a slippery slope!

  7. says

    I adore those cookies! I never realized they were available in stores. Nor, did I know that they made a spread.

    Love the pudding idea! I’ll have to dig into my bag of tricks to see if I can find a worthy recipe!

  8. says

    Need a simple & delicious summer dessert? Try this sweet & healthy dessert everyone will love!

    Grilled Peaches with Honey Lime Sauce

    4 fresh, ripe, white or yellow peaches
    1 Tbsp cinnamon
    2 Tbsp sugar
    1 cup honey
    2 Tbsp fresh lime juice
    Grated zest of one lime

    Cut peaches in half and remove pits. Sprinkle cut side lightly with cinnamon and sugar. Grill over medium heat, cut side up, for about 5 minutes. Then, turn over and continue grilling for an additional 5 to 10 minutes or until soft. Remove from grill and slice.

    In the meantime, heat honey until warm and stir in lime juice and zest. Serve peaches over vanilla ice cream, drizzled with honey sauce. Serves 4.

Trackbacks

  1. […] I have had a few stressful weeks, and a sick kiddo at home, and thought yesterday we could both use a little “pick me up”, it was going to need to be indulgent yet easy, and I remembered Kristen’s Biscoff Pudding. […]

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