My giveaway is still open! Go back to Friday’s post to enter! You could win a free Silpat!
Eric and I don’t watch much TV (we are movie people) but we do love The Office. We hate waiting to watch episodes though, so we usually wait to watch it until the whole season comes out on Netflix. Then we binge, hard. Like, up til 3 in the morning hard. It’s ridiculous. I can’t handle ending the night on a bad note in Jim and Pam’s love story, so we have to keep watching until they are all lovey dovey again.
It reminds me of when I read the 7th Harry Potter book. (Spoiler alert! Who hasn’t read that book though. If you haven’t, get off my blog, you’re not even cool enough to be here.) I was in Peru on a summer internship when it was released, which made me want to gouge my eyes out. My mom bought it and sent it the fastest way possible, but it was still going to be a few days. I would try to explain my agony to people but Harry Potter’s not that big in Peru apparently. So people would just look at me like, what’s wrong with you, it’s just a book. YOU DON’T UNDERSTAND IT’S HARRY POTTER.
I needed a faster solution. Enter Eric, my ex-boyfriend. (I never told you guys I dumped Eric before fleeing the country? I came crawling back, obviously. And then we got married. But that’s a story for another day.) I knew Eric had excellent research skills, so I asked him if he could find Harry Potter online for me. And he came through. A totally shady website, but the text was there, and that was all I needed.
Only problem was, I didn’t have internet in my apartment. I had to use an internet cafe down the street, which meant that I couldn’t stay up the entire night reading it, as I would have been doing if I had the book. Oh, and I was teaching English, so I had to actually go to class. Why don’t they call Harry Potter holidays? They should have.
I remember one terrible day, sitting at the internet cafe, speed reading illegal Harry Potter text, when suddenly Ron left. I felt like my own brother had abandoned me. I kept reading and reading, faster, faster, skimming, waiting for him to come back (because OF COURSE he’s coming back, RIGHT???) but then the worst thing happened. He didn’t. And I had to go teach English to some Peruvians who could not understand me, and definitely did not understand Harry Potter. It was a dark time for Harry. It was a dark time for me. Saddest 24 hours of my life.
First world problems.
Okay, let’s talk cake. Of the Gooey Butter persuasion. And let’s not forget the Biscoff…but first things first, if you haven’t tried regular ol’ Gooey Butter Cake yet, you are missing out big time. It is the best thing since…well, since regular cake. This recipe is really moist and delicious, and warm and fall-tasting because of the Biscoff. It is not hurt-your-teeth-sweet, which is dangerous actually, because you can just eat the whole thing. Enjoy!
Don’t forget to enter my giveaway! You have until Tuesday!
Biscoff Gooey Butter CakeServes about 8 adjust servings
For the crust
- 1 cup cake flour (or flour and cornstarch)*
- 3 tablespoons granulated sugar
- 1/3 cup butter, cold
- 1 1/4 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup crunchy or smooth Biscoff Spread (or other cookie butter)
- 1 egg
- 1 cup all-purpose flour
- 2/3 cup evaporated milk
- 1/4 cup light corn syrup
- 1 teaspoon vanilla
- powdered sugar
Optional topping ingredients
- more Biscoff, melted (to drizzle)
- Biscoff cookies
- whipped cream
- For the crust: Preheat oven to 350 degrees. In a medium bowl, whisk together cake flour and sugar. Cut in the butter with a pastry cutter, two knives, or a gently pulsed food processor until the mixture resembles fine crumbs. Press the mixture into the bottom and up the sides of a 10-inch cast iron skillet. Get your fingers wet if you are having trouble.
- For the filling: Cream together the butter and sugar until fluffy and pale yellow (about 2-3 minutes). Mix in the cookie butter. Mix in the egg until just combined. Alternately add the flour and evaporated milk, mixing after each addition. Mix in the corn syrup and vanilla. Pour the filling into the crust and sprinkle the top with powdered sugar.
- Bake and assemble the cake: Bake for 45-50 minutes or until cake is nearly set but still jiggly in the middle. Try not to overbake it. It’ll finish setting up as it cools. Let it cool in pan for 2 hours. (I usually totally ignore any cooling advice, but in this case we have to because the cake will just be pudding.
- Top your cake with cookie butter, Biscoff cookies, and whipped cream. Yum!
by The Food Charlatan
Source: Willow Bird Baking