$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. says

    Salted Brown Butter Crispy Treats

    4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
    1 10-ounce bag marshmallows
    Heaping 1/4 teaspoon coarse sea salt
    6 cups Rice Krispies cereal (about half a 12-ounce box)

    Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

    In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

    As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

    Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well. Let cool & cut into squares!

  2. says

    This recipe is nice and light with just enough sweetness to make it dessert, but healthy enough to have it for breakfast!

    Summer Fruit Salad with Orange Yogurt & Toasted Coconut

    – Assorted summer fruit (strawberries, apricots, peaches, plums, blueberries, nectarines, blackberries, etc.)
    -1/2 C Greek Yogurt
    -1/2 tsp juice from an orange
    -1/2 C unsweetened coconut flakes

    Complete recipe can be found here: http://outoftheboxfood.com/2011/07/07/summer-fruit-salad-with-orange-yogurt-toasted-coconut/

  3. says

    Sweet Baked Apples

    8 baking apples (such as Cortland, Empire, Gala, Braeburn, or Pippin)
    1/2 cup chopped candied or plain nuts
    1/3 cup light or dark brown sugar
    4 tablespoons unsalted butter, cut into small pieces

    Heat oven to 400° F. Remove and discard the cores from the apples. Place the apples in a 9- by-13-inch baking dish.

    In a small bowl, combine the nuts, sugar, and butter. Divide the mixture among the apples. (You can cover and refrigerate for up to 24 hours.) Bake until tender, about 25 minutes. Serve warm with a scoop of vanilla ice cream.

  4. says

    Dessert Recipe #1


    2 large Granny Smith Apples
    2 cans Pillsbury Crescents Rolls (Big & Flaky)
    1/3 cup sugar
    1/4 teaspoon Apple Pie Spice
    1 cup powdered sugar
    1 tablespoon milk


    Preheat oven to 350 degrees F.
    Peel and dice apples into small chunks, about the size of your pinky nail.
    In a small bowl, mix apples, spice and sugar.
    Unroll Crescents Rolls triangle and spoon a heaping tablespoon of the apple mixture onto the dough. Spread apples evenly.
    Roll dough into a roll starting with the widest edge of the dough and space evenly on a baking sheet.
    Bake 25 – 30 minutes until golden brown.
    In a small bowl combine powdered sugar and milk. Start with 1/2 tbs of milk and add until you reach your desired consistency. Drizzle over warm apple pie rolls.

    Picture – http://3kidsandus.com/wp-content/uploads/2011/08/baked-apple-pie-crescent-rolls.jpg

  5. says

    Dessert recipe 2 (Cream Cheese Mints)

    8oz cream cheese, room temperature
    8-10 cups powdered sugar
    1/4 tsp mint extract
    1/4 tsp vanilla extract
    pink gel food coloring
    1/4 cup sugar


    In a large bowl knead together room temperature cream cheese and powdered sugar until a ball of stiff dough forms. The candy is ready when it no longer sticks to your fingers but still stretches without breaking.
    Split candy dough into 3 equal balls and place in bowls.
    Add extract flavoring of choice to each ball.
    Add gel color to each ball and knead until color is even.
    You may need to add additional powdered sugar to keep it from becoming sticky.
    In your hands, roll a small ball of dough and coat in sugar.
    Press into mold and immediately remove and set aside.
    If not using a mold, you can press the ball with a fork to create a flat mint.

    Picture – http://3kidsandus.com/wp-content/uploads/2011/06/Cream-Cheese-Peppermint-Roses.jpg

  6. says

    Dessert 3 – S’mores Brownie Cake

    1 cup graham cracker crumbs
    3 TBS butter, melted
    1 TBS sugar
    1 box Brownie Mix (plus required ingredients)
    1 package mini marshmallows


    Mix graham cracker crumbs, sugar and melted butter.
    Spread graham cracker mixture over the bottom of a springform pan and press evenly.
    Prepare brownie mix as directed on box and pour over crust.
    Bake as directed on box.
    Top with a single layer of marshmallows.
    Turn oven broiler to high and bake brownie cake for about 2 minutes until marshmallows begin to brown.

    Picture – http://3kidsandus.com/wp-content/uploads/2011/05/smores-brownie-cake-slice.jpg

  7. Danielle Lewis says

    Love these!


    18 Large Fresh Strawberries, halved

    1-1/2 Semisweet Chocolate Squares, grated and divided

    8 oz. Cream Cheese, Softened

    2 t Vanilla Extract

    1 Cup Whipped Topping

    Set aside 2 T grated chocolate. Place remaining chocolate into microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)

    In a small bowl, beat cream cheese and vanilla until smooth. Beat in melted chocoale. Fold in whipped topping and ½ of reserved grated chocolate.

    Cut a small hole in the corner of pastry or plastic bag; insert #21 star pastry tip. Fill the bag with cream cheese mixture.

    Place strawberries cut side up on serving platter. Pipe cream cheese mixture onto strawberries. Sprinkle with remaining grated chocolate. Serve.

  8. Danielle Lewis says

    Raspberry-and-Meringue Mess


    * 2 cups heavy cream
    * 1 package (5 ounces) meringues, crumbled
    * 1 1/2 cups (6 ounces) raspberries
    * 3 tablespoons Berry Puree, using raspberries



    Chill a serving bowl in the freezer. In a large bowl, whip heavy cream until soft peaks form. Fold in meringues and 1 1/4 cups raspberries. Drizzle whipped cream with 2 tablespoons berry puree and lightly fold so the mixture has stripes of puree. Spoon into chilled bowl; top with remaining raspberries and berry puree.

  9. Danielle Lewis says

    Grilled Chocolate Sandwiches

    * 2 large eggs
    * 2 tablespoons milk
    * 4 large slices challah or Italian Bread, (cut 3/4 inch thick)
    * 4 ounces thin semisweet chocolate bar
    * 2 tablespoons unsalted butter
    * Confectioners’ sugar, for dusting



    In a large, shallow dish, whisk together eggs and milk; set aside.

    Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.

    Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners’; sugar before serving.

  10. Emily says

    This Mango Sorbet from David Lebovitz is divine in these soaring temperatures!

    2 Large, Ripe Mangoes (2 lbs), peeled and pitted
    2/3 Cup Sugar
    2/3 Cup Water
    4 tsp Freshly Squeezed Lime Juice, plus more to taste
    1 Tbsp Dark Rum (optional)
    Pinch of Salt

    Cut the mangoes into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible.

    Puree the mixture until smooth. Taste, then add more lime juice or rum if desired. Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.

  11. says

    I totally miss those cookies when I don’t fly Delta, so thank goodness for the Biscoff spread.

    Peach Wontons

    2 pounds ripe peaches, peeled and sliced/diced (about 8 peaches)
    2 tablespoons all-purpose flour
    3 tablespoons brown sugar
    Wonton wrappers (1 12 oz. pack should do it.)
    Canola or vegetable oil, enough for about 1″ of oil in your pan
    Powdered sugar for sprinkling


    Slice up the peach and toss in a large bowl with flour and brown sugar.
    Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.

    Using your finger or pastry brush, wet the outside edge of the wonton wrapper.

    Fold one corner of the wrapper over to the other corner, and gently press down to seal edges. Make sure to seal edges thoroughly to avoid the oil splattering. Add an additional fold, if you’d like by dabbing the corners with water and folding them up to meet in the middle.

    Heat 1″ of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.

    Sprinkle with powdered sugar.

    Let cool ever so slightly and enjoy!

    Makes about 50-55 wontons.

  12. says

    ooo yay!!! This is so exciting!!! Here is my 1st recipe:


    Mini Eclairs

    What You’ll Need:

    2 individual packages of graham crackers
    1 (3oz) package instant vanilla pudding mix
    3 cups milk
    1 container cool whip
    1 can chocolate frosting
    Red, White and Blue Sprinkles (If You Want Them)

    (to make this thick enough, make sure to use 1 cup of milk or every oz of pudding)

    What to do:

    Press graham crackers into the bottom of each bowl, to form a layer of graham crackers.

    In a large bowl, combine pudding mix and milk. Whisk the pudding and milk until it starts to thicken.

    Fold in the whipped topping (cool whip) to pudding mixture.

    Spoon the pudding mixture over graham cracker layer. This will be quite a thick layer.

    Top with another layer of graham crackers (or for small bowls, just place 1 cracker on top of the pudding.)
    Frost the tops with chocolate frosting.

    If using sprinkles, sprinkle now :)
    Refrigerate for about 5 hours for the graham crackers to soften.

  13. says

    My Second Recipe!

    Strawberry and Blueberry Trifle


    2 Cartons of fresh strawberries
    1 Carton fresh blueberries
    1 loaf angel food cake
    1 tub of frozen whipped topping,completely thawed
    Trifle bowl or tall round glass bowl

    What to do:

    Carefully rinse and set aside a few strawberries and blueberries for decoration on top of trifle.

    Rinse remaining strawberries, remove stem and leaves and slice the berries.

    Rinse and drain blueberries; set aside in small bowl.

    On a cutting board, slice angel food cake into chunks.

    Trifle assembly – Begin first layer by placing some of cake cubes in bottom of bowl.

    Spoon some whipped topping onto this layer.

    Spoon some of the of sliced strawberries on top of cake cubes, placing some slices flat against the bowl’s side for appearance.

    Place more Cake ontop.

    Spoon some whipped topping onto this layer.

    Place some of the blueberries next, again placing a few against the side of bowl.

    Spoon some whipped topping onto this layer, Repeat these layers until the Trifle is full.

    Decorate the top with strawberries and blueberries.

    Trifle may be covered and refrigerated for several hours, I would at least let it chill for an hour or two.

  14. says

    My third Recipe!!


    Blueberry White Chocolate Pancake Bites

    What you’ll need:

    2 cups blueberry pancake mix
    1 cup water
    1/2 cup powdered sugar
    1/3 cup white chocolate chips
    4 cups vegetable oil (Or how ever much it takes to make about 4-5 inches of oil in your pan)

    What to do:

    In a medium sized pot, add 4 cups of oil, and heat oil to 350 degrees.

    In a medium sized bowl combine pancake mix, water, and white chocolate chips and mix until blended.

    Use a cookie scoop to scoop out pancake batter and drop into hot oil. I used the Pampered Chef Medium Scoop

    I only did 4 at a time!

    Once the bottoms of the bites are brown, use a slotted spoon and flip them over until the other side is brown. They took less than one minute to do each one.

    One at a time remove browned bites and drop them into the powdered sugar. Roll the bites in powdered sugar and place on a plate.


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