Lovin' From the Oven

Biscoff Cookie Pumpkin Bread

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You guyyyyyyssssss… This bread is good. Real good. Are you still looking for something pumpkin to make for Thanksgiving? It’s not too late because you’ve come to the right place.

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Have you ever had Biscoff cookies? They always remind me of flying on an airplane. Some airlines give these cookies out as a complimentary snack with your beverage. I’m pretty sure that’s the first and last time I ate a Biscoff cookie.

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I have no idea how to even describe their taste if you’ve never had one, but I’ll try. They’re like a graham cracker mixed with a molasses cookie. They’re crunchy, crumbly, and resemble a dog biscuit? Hahah.

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Man, I wish I could eat one right now. I’m currently fasting from carbs for my glucose test tomorrow and it’s KILLING me. Who knew that it was so hard to not eat any carbs for a day? I had no idea how much I ate on a daily basis!

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Having an all protein diet just doesn’t cut it. I mean, what do you eat when you want to snack? No chips, yogurt parfaits, cookies, or fruit. That’s a hard life.

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This pumpkin bread is just the thing to go with Biscoff cookies. They go along so well! This bread is also extremely moist as is. I’m pretty sure out of all the pumpkin breads that I’ve had, this one is my favorite. Bottom line: Make it ASAP!

Recipe from Will Cook for Smiles

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Biscoff Cookie Pumpkin Bread

Ingredients

    Pumpkin Bread:
  • 1½ cups of flour
  • ¼ cup of Biscoff cookie crumbs (made in a food processor)
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¾ cup brown sugar
  • 1 cup pumpkin puree
  • ½ cup veggie oil
  • 2 large eggs
  • ¼ cup buttermilk
  • 1 tsp vanilla
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp allspice
    • Streusel Topping:
  • ½ cup Biscoff Cookie Crumbs
  • ½ stick of unsalted butter, cold
  • ¼ tsp cinnamon
  • _____
  • 2 more tbs Biscoff cookie crumbs for dusting the baking pan

Directions

  1. In a bowl, whisk your wet ingredients and brown sugar for the bread until smooth.
  2. Gradually mix in the flour, baking powder, baking soda, salt, spices, and cookie crumbs until just combined.
  3. Preheat the oven to 350 and grease a bread baking pan. Sprinkle the 2 tbsp Biscoff crumbs onto the bottom of the pan.
  4. Pour the batter into the baking pan, spread evenly.
  5. Make the streusel: Pulse the cold butter, cookie crumbs and cinnamon in a food processor a few times until you see coarse crumbs. Spread the crumbs over the batter.
  6. Bake for 55 to 60 minutes.
https://lovintheoven.com/biscoff-cookie-pumpkin-bread/

Blueberry Breakfast Cookies

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Let’s talk about breakfast for dinner, shall we? I will happily have eggs, bacon, hash browns, and toast for dinner. It has to be one of the easiest meals to make, but it’s always so satisfying. For dessert, I’ll eat a waffle doused in cinnamon sugar.

Breakfast for dinner is a lot more common than you think. Did you know that nine out of ten Americans say that they eat breakfast for dinner, with more than half of respondents enjoying breakfast night dinners once a month or more? Even when you eat a bowl of cereal in the evening, that counts as breakfast for dinner!

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The folks over at Krusteaz have “Breakfast Night” every Wednesday night for National Breakfast Month (it’s September, by the way). It’s so easy to do with all of their tasty pancake and waffle mixes. I actually ended up using their Wild Bluberry Muffin mix to make one night’s dessert.   IMG_7726

I tweaked it just a bit to the ingredients that I had on hand. Instead of using almonds and cranberries, I threw in walnuts and white chocolate chips. I’m sure the original version is delicious, but man, mine were kick-butt-good.
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You have to give them a try! Each bite just screams “breakfast.” The best part is they’re made using a mix, so it’s beginner friendly and great to make with kids. I made mine bite-sized, but you can also make massive ones if you only want to eat “just one.”

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Recipe adapted from the back of the Krusteaz blueberry muffin box.

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Blueberry Breakfast Cookies

Ingredients

  • 1 package Krusteaz Wild Blueberry Supreme Muffin Mix
  • 3/4 cup quick cooking oats
  • 1/2 cup white chocolate chips
  • 1/4 cup chopped walnuts
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 egg
  • 1 can blueberries (enclosed in the muffin mix), drained

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large mixer, stir together the muffin mix, oats, chocolate chips, walnuts, butter, and egg until well blended.
  3. Gently stir in the blueberries by hand.
  4. Scoop into rounded tablespoon sized balls of dough and place at least two inches apart on a lined baking sheet.
  5. Bake for 9-11 minutes.
https://lovintheoven.com/blueberry-breakfast-cookies/

Mint Oreo Cookies

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Happy September! I can’t believe it’s already September. This year is flying by! My DH and I just celebrated our first year anniversary. It feels like we just had our wedding yesterday. And I’m 16 weeks preggers today! Keep following Hello Militello for my pregnancy updates.

Have you guys seen these new Oreo Thins? I was sent a package of them a couple of weeks ago and I instantly made some cookies. My DH, on the other hand, ate the entire bag of golden Oreos. I was amazed at how fast the package disappeared. I didn’t even get to try one!IMG_7800

These Oreos are  crispier and have a better crunch than the normal Oreos. They’re a little dangerous since I can eat way more of these in one sitting. Be warned! They’re addicting.

Did you know that they’re vegan? My sister and brother in law can enjoy Oreos with us! It’s a happy midnight snack that we can all share.
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The mint flavor didn’t come off as strong in these cookies, so I’d recommend adding a teaspoon of mint extract to the dough if you want something a little stronger.
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This recipe is the same as my favorite chocolate chip cookies. I just replaced the chocolate chips with Oreos and they’re still as tasty as ever! It’s seriously the best base for any cookie you make. Add in whatever you want: dried fruit, pretzels, candy, or even cereal! It’ll turn out perfect every single time. Soft, not too overly sweet, and golden brown.

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Mint Oreo Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups Mint Oreo Things, crushed

Directions

  1. Sift together the flour, baking soda and salt; set aside.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the crushed Oreos by hand using a wooden spoon.
  3. Refrigerate the dough for at least an hour. When it’s time, Preheat the oven to 325 degrees F.
  4. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
https://lovintheoven.com/mint-oreo-cookies/

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