Orange-Biscoff Crumm Cake

The Setting: April showers.

The Soundtrack: The Fox and the Hound. I wouldn't say we've completely moved on from Lady and the Tramp, but we're trying something new.

Steaming up the Oven: Homemade hamburger buns. That's right, it's burger night! Elastic-waisted pants are in order.

The Scenario: Biscoff Mania continues!

If Biscoff Mania means nothing to you, don't feel bad; the "mania" of Biscoff-inspired recipes I had originally planned back in May has been less of a torrent and more of a (nearly yearlong) trickle. What can I say? Things happen. Nevertheless, here's what you've missed:

Sky-High Milk Chocolate Bark

Mini Orange-Biscoff Cheesecakes

Biscoli

Despite the--shall we say--dearth of recipes listed above, my mammoth supply of Biscoff cookies is almost gone! Some became Hoosband prey--armed with a container of Nutella, that guy is dangerous--and MANY received their higher calling as part of the above-mentioned Biscoli, a dessert so good I had to make it on several occasions (I mean, Biscoff cookies meet cannoli filling--how could you not want to eat that everyday?).

Today we take the crispy wafers to uncharted territories, as they become both topping and flavoring in crumb cake--er, Crumm cake (with a name like Crumm, how could I not?).

With its tender, moist texture, crunchy crumb topping, and dual status as breakfast and dessert, this forth contender in the Biscoff-Mania games just might give Biscoli a run for its cookies.

But I'll let you decide.

Note: While I think the flavor is rather spectacular as-is, Hoosband thinks the orange aspect could have been punched up a bit more and likes to eat his cake with some extra orange marmalade on the side.

Orange-Biscoff Crumm Cake

~for the crumb topping~
1 (8.8 oz) package Biscoff cookies
2 T brown sugar
1 stick cold, unsalted butter, cut into 1-inch pieces

Place the cookies in a food processor and process into crumbs.

Remove 1/2 cup of the crumbs and set aside to use in the cake batter.

To the crumbs that remain in the processor, add the brown sugar and butter and process or pulse until the butter has been fairly well distributed and a few 1/2-inch-or-so chunks of butter remain. Set aside until ready to use.

~for the cake~
1/2 cup reserved Biscoff crumbs
2 1/3 cups cake flour
1 tsp fine salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 stick butter, softened
1 the seeds of vanilla bean (split the pod longways and scrape the seeds out of each half with the blunt edge of a paring knife)
1/4 cup granulated sugar
1/4 cup vegetable oil
1 cup orange marmalade (preferably one made with actual sugar and no funky stuff)
3 large eggs
3/4 cup buttermilk

Preheat the oven to 325 degrees Fahrenheit and butter a 9-by-13-by-3-inch baking pan

In a medium-sized bowl, whisk together the reserved cookie crumbs, the flour, salt, baking soda, and baking powder. Set aside.

In the bowl of an electric mixer, beat together the butter, vanilla seeds, sugar, oil, and marmalade until light and fluffy, scraping down the bowl as necessary Add the eggs one at a time, beating well to incorporate fully after each addition.

Add about one third of the flour mixture, beating on low just to incorporate.

Add half of the buttermilk, again beating on low just to incorporate. Scrape down the sides of the bowl if needed, and repeat with another third of the flour mixture, followed by the rest of the buttermilk and then the final third of the flour mixture.

Spread the mixture evenly into the prepared pan, and spread the crumb topping evenly over the top.

Bake at 325 degrees Fahrenheit for 50 minutes or until a skewer inserted into the center of the cake comes out clean or with just a few moist crumbs clinging to it. Place the pan over a cooling rack for better air circulation, and allow to cool for at least 20 minutes before slicing.

This cake can be stored, tightly covered, at room temperature for up to five days, but it will be best in the first day or two.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Biscoli

The Setting: A dark and stormy day.

The Soundtrack: House Hunters.

On the Stovetop: Nothing yet.

The Scenario: Biscoff Mania continues with possibly the best thing I've ever made.

Okay, here's the deal. I've been going back and forth over whether to write this post now or wait until I could take more drool-inspiring photos of this ridiculous dessert, but NOW won for two reasons.

A) I've tried twice, and I just don't think I can capture Biscoli's awesomeness in photo form.

and

B) I felt like it was necessary to get this out into the blogosphere in time for it to make its way onto Christmas menus--maybe even yours.

So don't let the sub-par photos fool you. This delicious combination of Biscoff cookies and cannoli filling is easy to prepare, make-ahead convenient, and show-stopping good.

Make it in a loaf pan and serve it with a spoon for casual get-togethers or potlucks, or double the recipe and make it in a springform pan for a more stunning, slice-able Biscoli Cake.

Either way, make it, make it, you've got to make it! Promise?

Biscoli
For the Biscoli Cake variation, double the recipe (except for the vanilla bean--one of those will be enough) and layer the cookies and filling in a springform pan instead of a Pyrex loaf pan. Place the pan in the freezer for 10-20 minutes before serving  to help firm up the edges. Top with crumbled cookies and sprinkle with powdered sugar and cinnamon. Place the pan on a cake stand if desired. Run a knife around the inside of the pan before removing the springform edge. Use a cake knife to cut and serve.

15 oz whole-milk ricotta
1/2 cup heavy whipping cream
1 T orange marmalade
1 cup powdered sugar
1 vanilla bean
1 tsp Marsala wine (substitute with pure vanilla extract if desired)
1 cup mini semisweet chocolate chips
1 package Biscoff cookies (crumbled, whole, or in pieces) (you'll have some leftover)
extra powdered sugar and cinnamon for sifting over the top

Combine the first six ingredients (ricotta through Marsala) until smooth. I like to do this in a food processor for extra smoothness, but you could use an electric mixer or even a whisk if desired.

Stir the chocolate chips into the ricotta mixture.

Layer cookies evenly into the bottom of a Pyrex loaf pan.

Pour one quarter of the filling mixture over the cookies. Repeat until you have four layers each of cookies and filling.

(In a springform pan you will have fewer layers)

Cover and refrigerate for at least 6 hours or up to two days.When ready to serve, crumble more Biscoff cookies over the top and dust with powdered sugar and cinnamon (I just put a little of each in one sieve and shake it over the top).

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Mini Orange-Biscoff Cheesecakes

The Setting: A lovely, sunny day.

The Soundtrack: The occasional tweet of a bird outside my window.

Steaming up the Oven: Nada...but my tummy is a' rumbling.

The Scenario: Biscoff Mania begins!

If you read this post (Sky-High Milk Chocolate Bark), then you know I have a sizable stockpile of Lotus Biscoff wafers at my disposal, and you may have been expecting the proliferation of Biscoff-inspired recipes to begin as promised for quite a while now.

Well...it may be a gradual trickle of caramelized-cookie goodness rather than an explosion...because many non-Biscoff recipes have fought their way onto my agenda...and I'm super-behind on posting...but today I eagerly bring you installment one of Biscoff Mania: Mini Orange-Biscoff Cheesecakes.

I hope you will enjoy them as much as I did!

Mini Orange-Biscoff Cheesecakes
Biscoff cookies are crisp, Belgian wafers that taste like lightly spiced, caramelized sugar. If you can't find or don't want to buy Biscoff cookies, graham crackers or gingersnaps would make excellent substitutes. If the centers of the cheesecakes sink down a little, no worries--they'll still be scrumptious! To take these cheesecakes up another notch, add the seeds of a split and scraped vanilla bean to the cream-cheese mixture along with the sugar.

8 oz Neufchatel cheese (or reduced-fat cream cheese), room temperature
8 oz full-fat cream cheese, room temperature
1 egg
1 T pure vanilla extract
pinch fine-textured salt
20 Biscoff cookies*
2 T melted butter
1/2 cup, plus 2 T granulated sugar, divided
1/4 cup orange marmalade
1 tsp water

Preheat oven to 350 degrees F. Line a 12-cup, standard-size muffin tin with cupcake liners and place the tin on a baking sheet.

Using an electric mixer, beat the cheeses together with 1/2 cup granulated sugar on medium speed until smooth. Add the egg, vanilla, and salt and beat till well-combined, about 1 minute.

Place the cookies in a food processor and process into sandy-textured crumbs.

If you do not have a food processor, place the cookies in a gallon-sized zip-top bag and crush them with a rolling pin.

Add the melted butter and 2 T granulated sugar to the cookie crumbs and pulse several times to combine. The mixture should resemble slightly damp sand.

If not using a processor, simply mix the sugar and butter into the crumbs with a fork until thoroughly combined.

Divide the mixture evenly among the 12 muffin cups.

Use clean fingers, a spoon, or a small glass to press the crumbs firmly into the bottom and slightly up the sides of each cup.

Place the marmalade and water in a small, microwave-safe cup or bowl and microwave for 15 seconds. Stir until smooth. Spoon 1 tsp of the marmalade mixture evenly into the bottom of each crust.

Divide the cream-cheese mixture evenly among the prepared cups.

Bake at 350 for 25 minutes. Rotate the pan in the oven, turn the oven off, and leave the pan in the closed oven for 30 minutes. Remove the pan from the oven and carefully transfer the cheesecakes to a cooling rack to cool completely.

Once completely cool, chill cheesecakes in an airtight container in the fridge for at least one hour before serving. If stacking the cheesecakes in a container, place a piece of parchment or wax paper between each layer and stagger the cheesecakes so that the bottoms of the cheesecakes on the top layer rest on the top edges of the cheesecakes on the bottom layer. The cheesecakes will keep stored this way for up to one week.

*Note: As far as I can tell, Biscoff cookies come in sizes regular, large, and extra-large. This recipe calls for 20 regular-sized cookies, as seen here.

Thanks for reading! Here's to Being the Secret Ingredient in your life.