Individual Biscoff Layer Cake

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.

I admit this cake isn’t the best looking thing. I almost didn’t bother taking pictures or blogging about it at all because of that. But then I took a bite. And another, and another, and another. 

This cake is rich. This cake is indulgent. 
This cake is not healthy and it is not low in calories. 
But let’s not worry about those pesky details. After all, it’s cake like this that makes you realize that salad for dinner was worth it. And so was that early morning workout. So enjoy it!

The cake was super moist and perfectly sweet with just a hint of saltiness. I am a frosting-loving girl, but a thin layer is all you really need. 
You might also be wondering what the heck is going on with the top of the cake. Well, I originally just spread on the cream cheese frosting, then decided maybe a little more Biscoff wouldn’t hurt. So, I melted some to drizzle over top, but the drizzle looked like a sloppy mess. Thennn I tried to swirl it into the frosting, but that didn’t turn out so great either. Obviously. 

Regardless of its looks, this cake tasted amazing. And that’s all that really matters. 

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.


What I’m Loving….THURSDAY!

Everyone’s heard of What I’m Loving Wednesday posts, even I have done one or two in my day. But why not tell you about tell you about some things I love on Thursday too?

Oh, because then there wouldn’t be alliteration like there is with the words “what” and “Wednesday”?

Well I guess that makes sense.

Whoops. I’m breaking the rules this week so please forgive me.

1. Breakfast for dinner (BFD)!!!! This will always be a staple in my household. Always.

On the menu this particular time included blueberry pancakes (banana cakes for Greg), and one giant veggie omelet that we split. Red bell pepper, onion and shredded cheese went inside the omelet. Then I topped my half with crumbled goat cheese and diced tomatoes.
2. Biscoff Spread
After flying Delta on vacation, I was reunited with the greatness of Biscoff cookies. I knew it was finally time I ordered the spread that I have seen all over food blogs. My order came in the mail earlier this week and I’m narrowing down the recipes of what I will bake with it first. I’ve been on cookie overload recently so cupcakes sound awfully good.
3. Speaking of cupcakes….how do you like free cupcakes?? I just so happened to be on a late lunch break yesterday when I saw Cupcake announce a Power Hour on Twitter. This means all you have to do is walk into the bakery and ask for a “Power Hour cupcake, please!” and they hand you the special selected flavor for the day for FREE. 

This White Chocolate Raspberry cupcake is one of my favorite flavors from the bakery. It got a little bit smashed, but still tasted ahhhhmazing. I have always been a fan of Cupcake, but I have to say, this cupcake was even more moist than I remember! I don’t know if something changed or I just got lucky. Either way, I felt like a winner.
4. Peanut butter and jelly sandwiches. Oh my goodness. I have totally rekindled my childhood love.
Almost everyday this week I have had a PB&J on a Publix whole wheat bagel. 
Christina, if you’re reading, I coincidentally saw your post about Uncrustables. Maybe we should have a PB&J picnic. Bring that Press ‘N Seal!
Oh. my. gosh. I just had a revelation. I will be replacing peanut butter on my next PB&J with the Biscoff Spread! Yessssss.
Tell me something you’re loving!!