$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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  1. Tara says

    BBQ Pineapple

    1 fresh pineapple
    1/4 cup brown sugar
    1 tablespoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cloves

    1.Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the brown sugar, cinnamon, ginger, nutmeg, and cloves. rub marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
    2.Preheat grill for high heat. Lightly oil grate.
    3.Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with ice cream

  2. Tara says


    2 cups margarine
    12 eggs
    3 cups white sugar
    8 teaspoons baking powder
    7 cups all-purpose flour
    4 tablespoons anise extract

    1.Mix ingredients in order given. Should be the consistency of a drop cookie.
    2.Heat Pizzelle Iron. Drop about 1 heaping teaspoon on hot iron, wait approx. 40 seconds.

  3. Kasey says

    Earl Grey shortbread cookies

    2 cups all-purpose flour
    2 tablespoons loose Earl Grey tea leaves
    1/2 teaspoon salt
    3/4 cup confectioners’ sugar
    1 teaspoon pure vanilla extract
    1 cup (2 sticks) butter, room temperature

    In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
    Preheat oven to 375 degrees F.
    Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

  4. Kasey says

    canteloupe berry “soup”


    Flesh from 1 cantaloupe (3 lbs.), cut in chunks
    8 fresh mint leaves, chopped
    1 cup raspberries
    1 cup blackberries
    1/4 cup nonfat Greek yogurt
    1 tablespoon honey


    Whirl cantaloupe in a blender until smooth. Stir in mint, then divide among 4 small bowls. Top each bowl with equal amounts of raspberries and blackberries. Mix yogurt and honey together, then dollop 1 tbsp. onto each soup.

  5. Kasey says

    Chocolate Pie

    2 (4 serving) packages Instant chocolate flavored pudding mix
    1 1/4 cup Cold milk
    1 (8 oz) tub whip topping
    1 Graham cracker pie crust


    Beat milk and pudding for 1-2 minutes with a whisk or mix with an electric mixer. Fold in half of whip topping and mix well. Spoon mixture into pie shell. Cover with rest of whip cream and chill.

  6. ewhatley says

    Rich Vanilla Ice Cream

    1 14-oz. can sweetened condensed milk
    1 small container French vanilla yogurt
    1 cup milk
    1 tablespoon vanilla extract
    1 tablespoon honey

    Blend all ingredients and freeze according to your ice cream maker’s instructions. It is soooo good.

  7. says

    Champagne Poached Pears over Vanilla Bean Ice Cream

    1 cup extra dry champagne
    1/3 cup Sugar
    1/4 cup Water
    1 Vanilla bean, halved lengthwise
    2 firm, ripe pears, peeled, cored, and halved

    Vanilla Bean Ice Cream (this recipe begs for the finest ice cream you can find!)

    In a large skillet combine all ingredients except pears.

    Bring to a boil over medium high heat, stirring to dissolve sugar.

    Reduce heat. Add pears, cover and simmer 8-10 minutes until pears are tender.

    Remove from heat. Drain pears, transfer to a bowl. Cover and chill for 2 hours. Serve over ice cream.

  8. says

    Chocolate Covered Cheesecake Stuffed Strawberries

    Get the biggest berries you can find. Wash and dry them very well.

    Cut a V piece out of the bottom of the berry. Cut it so where the lines of the V meet is toward the stem area.

    Fill with Philadelphia brand Cheesecake filling. Dip in melted chocolate.

    Put on waxed paper in frig till hardened.


  9. Kellie says

    Ok, totally LOL here! Those cookies are pretty much famous in this house. My daughter loved them on a flight once so my mom now brings at least four packs in her suitcase everytime she comes to visit us! We cant even eat that many, lol!

    Heres my recipe, its been a favorite for a few years since i discovered bakerella.

    Red velvet cake, baked and smashed in a bowl
    Add one tub of cream cheese frosting, mix well
    Using an ice cream scoop, form mixture into balls and place on wax paper and cookie sheet
    Freeze about an hour so they are firm

    Dip cake balls into melted chocolate, then set on wax paper to cool.

    Red velvet cake balls! They are so pretty, so yummy, and pretty easy to make too! Just plan on getting a little messy, lol!

  10. Kellie says

    Second recipe!

    Melted chocolate
    Peanut butter
    Mini cupcake liners

    Melt chocolate. Add a thin layer of chocolate to bottom of mini cupcake .iner. Then add a scoop of peanut butter. Finish off by adding more chocolate to cover peanut butter. Place finished peanut butter cups in the freezer to harden, about 30 minutes.

    Homemade peanut butter cups! Yum! Easy enouvh for kids too!

  11. Kellie says

    Ok, third recipe!

    Really fast and easy pistaccio pie

    Pistaccio pudding, instant
    Milk for pudding
    Graham cracker pie crust
    Whipped cream

    Make pudding according to directions on box, for pie filling. Then add pudding to pie tin with graham cracker crust premade in the pan. Top with whipped cream and serve!

    This can get more homemade if you choose to make your own crust, which my grandma did with crushing nuts….sooooo good! You can also sprinkle some walnuts on top for garnish. We called it green dessert, she always made it on saint patricks day. Good memories!

  12. says

    One container of cozy shack chocolate pudding, one container of cool whip, one chocolate bar, and four maraschino cherries. In four martini, sherbet or other cute glass, spoon in a layer of chocolate pudding then cool whip then pudding then cool whip, top each with a cherry then grate chocolate on top for garnish.


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