Are you excited? I’m excited.
Today I have a delicious and guilt-free snack recipe to share with you. But that’s not all. You just wait…
This super moist and dense bread is make with Chobani’s Non-Fat Vanilla Greek Yogurt. I have always been a yogurt lover, but baking with it is a newfound love.
Casual: Friday night dinner from the cafe at Whole Foods.
Just me, a slice of cheese pizza and some steamed vegetables.
Greg and I split a bottle of Malbec and munched on a few Frickles (fried pickles) that our friend ordered as an appetizer. Off to a good start!
The service was pretty dang slow though. We probably waited at least ten minutes to get our wine after it was ordered, and another twenty minutes until our server came back to take our food order.
Greg had the Leaf Burger and added pimento cheese and bacon. For his side, he chose the Parmesan Truffle Fries (a favorite ever since CPH entered our lives).
What a week.
I baked some treats for the Vacation Bible School-ers at church.
For the second week in a row, Breakfast for Dinner was on the menu in this household. This time, the meal was much more savory than sweet.
If you have a man in your life that can’t bear the thought of a meatless meal, bacon or sausage patties make good additions to the sandwich.
Good Monday morning! I hope you all had a great weekend and Father’s Day. Although being hundreds of miles away from my dad prevented us from seeing each other on the holiday, I did have a good weekend for a more selfish reason…I found my wedding dress!! I can’t believe it happened so quickly, but it is gorgeous and was on sale just through the weekend so I couldn’t pass it up.
I spent Father’s Day mostly lounging around after church. But with a fresh jar of Biscoff Spread in my pantry, I couldn’t sit still for too long. I was ready to bake something delicious.
Individual Biscoff Cake
Makes 1 serving, possibly 2 if you can manage to share 😉
1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons margarine
3 tablespoons granulated sugar
1 1/2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1 tablespoon Biscoff Spread
1/4 cup cream cheese frosting
1/8 teaspoon cinnamon
1. Preheat oven to 350 degrees. Coat small ramekin with non-stick spray and set aside.
2. In a medium bowl, whisk together flour, salt and baking soda.
3. In a separate medium bowl, add margarine and suger. Beat with a hand mixer on medium speed until well mixed. Add egg and vanilla extract. Continue to beat until well blended. Add Biscoff spread and blend until smooth.
3. Add wet ingredients to bowl with dry ingredients. Beat with hand mixer until well combined.
4. Pour into ramekin. Bake 18-20 minutes or until toothpick inserted in middle comes out clean. Remove from oven and let cool about five minutes. Remove from ramekin and slice cake in half for layering.
5. While the cake is cooling, prepare frosting by softening in microwave (only takes about five seconds). Stir in cinnamon. Spread about one tablespoon across the top of the bottom half of cake. Set the other half of the cake on top and frost completely. If desired, swirl additional Biscoff Spread across the top.