October 28, 2011
I adore Biscoff cookies and have been wanting to incorporate them into a recipe that also uses my products. What could go better with Biscoff than Pumpkin I ask you? It is my favorite time of the year here in Florida. The humidty starts to lower and all the fabulous squash comes into season–much like Spring in the Northeast. And on to the dessert! Very yummy and quick to put together, it is both sloppy and gooey and wholesome all at the same time. I hope you will enjoy this as much as my family does. You can also find me sampling this to my customers at my market stand on Saturday mornings.
From the kitchen of Sunchowder’s Emporia
1/8 cup Flour
1/2 cup Old Fashioned Oatmeal
3/4 cup Nut Flour (I used almond)
3 oz Biscoff Cookies (processed in Blender) (this was 10 cookies)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
Zest of Orange (optional, but great)
2 oz of butter (1/2 stick)
10 oz of good quality Pumpkin Butter (I use my own)
Preheat oven to 350 degrees. Prepare an 8 X 8 baking dish, spray the bottom with a bit of Canola oil spray and set aside. Combine all dry ingredients in a mixing bowl. Take an 8 inch skillet and heat the butter slowly, taking care not to burn it. It will foam and then turn brown quickly. Pour the browned butter into the dry ingredients and mix well. Take half of this mixture and press it into the bottom of the 8 x 8 dish. Pour the Pumpkin butter over this mixture using spatula to spread evenly. Top with the balance of the mixture. Bake this in the oven for 25 minutes until edges are browned.