Baking with Biscoff spread--the addictive and gingery cookie butter that's swept the food blogger world.
Who can say no to something called "cookie butter”? Especially when it's baked into such treats as Caramel Biscoff Brownies, Crunchy Biscoff Pretzel Cups, or Biscoff Buttercream Cupcakes? The taste is similar to a sophisticated peanut butter, but this delicious spread is made from cookies, not nuts. It was born in Belgium on a reality television show and became wildly popular almost overnight. Soon, recipes for sweets made with Biscoff cookie spread went viral and Americans everywhere were clamoring for the stuff. Lotus Bakeries obliged, and the spread is now available nationwide.
Home chefs everywhere have embraced the spread and the cookies as go-to ingredients for cakes, mousses, candies, and more. Blogger Katrina Bahl helped spark the trend. Here she offers more than 70 simple yet unique recipes starring Biscoff spread and cookies, as well as the gorgeous photographs her readers have grown to expect.
Auflage
Sprache
Verlagsort
ISBN-13
978-1-58157-671-9 (9781581576719)
Schweitzer Klassifikation
Katrina Bahl began her blog, InKatrinasKitchen.com, in 2011 and has built a loyal following with more than 100,000 likes on Facebook. It was named a 2013 and 2012 Babble.com Top 100 Mom Food Blog, Pinterest Top 20 Food Blogs, and has been featured on Parents Magazine, Yummly, Foodgawker, Tastespotting, Food Porn Daily, iVillage, Yahoo Shine!, and more places online and in print. She discovered Biscoff spread when her son was diagnosed with a peanut allergy, and has transferred her love of peanut butter to the cookie butter. Bahl lives in Ohio with her husband and two young sons.
