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$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. okay – i’ll bite. ;) my fave easy dessert goes as follows

    3 tbsp butter
    1/2 cup packed brown sugar
    2 cups fresh pineapple, peeled, cored & diced
    1/3 cup bourbon
    1/2 tsp ground cinnamon
    1 pint coconut ice cream or gelato

    Place three tbsp of butter to a large saute pan over medium heat. Once the butter has melted, add the brown sugar to the pan. Stir to dissolve. Add the diced fresh pineapple and cinnamon to the brown sugar and butter. Stir. Cook for 3 minutes over medium heat, stirring occasionally. Pour the bourbon into to the saute pan. Carefully light the bourbon on fire with a kitchen lighter to flambe the pineapple. Once the flame has died down, let the pineapple mixture simmer over medium heat, stirring occasionally, until the liquid has reduced by a little over half to form a thickened syrup, about 15 minutes.

    Scoop ice cream into four serving dishes. Pour 1/4 of the pineapple flambe over each of the portions of ice cream. Serve immediately.

  2. Then use that pasta sauce to top zucchini noodles – one of my new fav things!

    http://realmomkitchen.com/7915/zucchini-noodles/

  3. Then how about you finish it off with some strawberry banana sorbet

    http://realmomkitchen.com/7157/strawberry-banana-sorbet/

  4. Susan Tuma says:

    CRACK:
    40 Saltine Crackers
    2 sticks of butter (not margarine)
    1 Cup light brown sugar
    1 1/3 Cup Milk Chocolate Chips

    Preheat oven to 425
    Line a Jellyroll Pan with foil then line with crackers. In a medium sauce pan melt the 2 sticks of butter and brown sugar and then bring to a boil, cook for 5 minutes stirring constantly.

    Remove from heat and our over crackers then smooth with a spatula. Bake for 4 or 5 minutes until bubbly.

    Remove from oven and sprinkle chips and allow to melt. Spread evenly of the top and then put in freezer until the chocolate is firm. Remove from freezer a CRACKER (hence the name) and crack into pieces. Store in an airtight container.

  5. Susan Tuma says:

    Cream Cheese Pie

    1 Graham Cracker Crust
    2 pkgs Cream Cheese
    1 tsp vanilla
    1/3 cup lemon juice
    1 can sweetened condensed milk

    Mix all together until smooth and pour into pie crust and let set in refrigerator for at least 3-4 hours.

  6. Susan Tuma says:

    Cuppa Cuppa Cake
    1 cup self rising flour
    1 cup Sugar
    1 can Fruit Cocktail With Juice
    Whipped Cream or Ice Cream to Top

    Grease a 8 or 9 inch pan with butter

    Stir together flour, sugar, and fruit cocktail with juice until just combined and then pour into pan and bake for about 25-30 minutes – until bubbly.

    Best when served warm!
    Posted by Ree on July 19 2011

  7. http://www.dulcedough.com/2011/06/fudge-brownies.html (Link includes optional nuts which would be a 7th ingredient, but I never make them with nuts!)

    Fudge Brownies

    Ingredients
    1/2 cup butter
    2 ounces unsweetened chocolate
    2 eggs
    1 cup sugar
    1 teaspoon vanilla
    3/4 cup all-purpose flour

    Instructions
    1. Preheat oven to 350°F and spray an 8×8 inch baking pan with cooking spray. 2. In a glass bowl heat the butter and chocolate in the microwave on low power until the butter melts and the chocolate begins to soften. 3. Quickly stir the melted butter and chocolate until the chocolate is completely melted. 4. Stir in eggs, sugar, and vanilla until just combined. 5. Stir in the flour. 6. Spread batter into prepared pan and bake at 350°F for about 30 minutes. 7. Cool completely before cutting into bars.

  8. No Bake Oreo Cheesecake

    1 pkg. (16.6 oz.) OREO Cookies, divided
    1/4 cup butter, melted
    4 pkg. (8 oz. each) Cream Cheese, softened
    3/4 cup sugar
    1 tsp. vanilla
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

    CHOP 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
    BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.
    REFRIGERATE 4 hours or until firm.

  9. This is a super easy recipe for Olive spread.

    8 ounces olives
    8 ounces cream cheese
    Half Cup mayonnaise
    Half Cup Walnuts

    Blend well in a processor, then serve on crackers, melba toast, celery etc.

  10. My favorite recipe is Italian Beef. My mom used to make it for our large family after being gone all day we would come home to a wonderful smelling home and an easy yet delicious dinner.
    1 beef roast of your choice
    1 packet of dry Italian seasoning mix
    3 cups of water
    1 crock pot liner ( for easy clean-up)
    Your favorite deli style rolls

    Insert the crockpot liner
    Add roast, Italian seasoning and water to the crockpot
    Cook on low for 6-8hrs
    Pull the meat apart in shreds and put on the rolls

  11. Rural Moms Rock says:

    Chocolate Peanut Butter Krispies

    5 cups rice kispies
    1 cup peanut butter
    1 cup sugar
    1 cup karo syrup
    1/2 bag chocolate morsels
    1/2 bag peanut butter morsels

    In saucepan add syrup, sugar and peaut butter and heat on low, stirring constantly, until the sugar is well dissolved.
    In a large bowl add 3 cups of rice krispies and the peanut butter mixture, stir gently and add the remaining rice krispies.
    Put the rice krispy mixture into a 9×12 pan, pressing the mixture down to flatten the top.
    Melt the peanut butter and chocolate morsels in a glass dish for 2 min (stirring every 30 sec) in the microwave and Pour the melted morsels over the rice krispies.

  12. Michelle Spayde says:

    Recipe #1 — For the Peanut Butter Lovers!!

    NO BAKE – Peanut Butter Pie This is really YUMMY, and I make it for my mother who could not survive without her peanut butter fix!!

    http://allrecipes.com/Recipe/no-bake-peanut-butter-pie/detail.aspx

  13. Michelle Spayde says:

    Recipe #2 — Super quick, easy, and super yummy!

    Peach Cream Brulee

    http://www.cooking4busymoms.com/files/35495101.htm

  14. Michelle Spayde says:

    Recipe #3

    Busy Mom’s Blueberry Delight !

    http://www.cooking4busymoms.com/files/35495107.htm

  15. Michelle Spayde says:
  16. Cantaloupe with Balsamic Berries and Cream

    Ingredients

    12 (5-inch) slices cantaloupe
    2 cups vanilla bean light ice cream (such as Edy’s)
    1 cup fresh raspberries
    2 tablespoons balsamic glaze (such as Gia Russa)

    Preparation

    1. Arrange 3 slices cantaloupe on each of 4 dessert plates; top each with ice cream and raspberries. Drizzle balsamic glaze over each serving.

  17. Zabaglione with Fresh Berries

    Ingredients

    2 large eggs
    2 large egg yolks
    1/2 cup sugar
    1/2 cup sweet Marsala wine
    3 cups whole mixed berries
    1 1/2 cups light canned refrigerated whipped topping (such as Reddi-wip)

    Preparation

    1. Combine first 4 ingredients in top of a double boiler, stirring with a whisk. Cook over simmering water, whisking constantly, about 7 minutes or until a thermometer registers 160°. Serve over berries. Top each serving with whipped topping.

  18. Peanut Butter Cookies

    1 Cup peanut butter
    1 Cup sugar
    1 large egg
    1 teaspoon Baking soda

    Preheat oven to 350 degrees and grease baking sheet. In mixer bowl, beat peanut butter and sugar together. Add in egg and baking soda. Roll teaspoons of dough into balls and place on baking sheet. Make criss-cross pattern on top and bake about 10 minutes.

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