biscoff white chocolate chip cookies

Five words that belong together, if ya ask me. A local cookie delivery place featured this cookie as a monthly flavor and I knew I had to recreate it!

I used my favorite chocolate chip cookie recipe as a guide, and just tweaked and added as I went to incorporate the flavors that I wanted, which included crushed Biscoff cookies in the dough as well as a generous scoop of the cookie butter whipped in with the butter- and of course a melty pile of Biscoff hiding in the middle when you bite into it! 

The key to good cookies, with any recipe really, is in getting the texture of the dough right! You want it to stick together without being crumbly, but not so sticky that it sticks onto your fingers- almost like Play-Doh. If it's too dry they won't spread enough, if it's too moist then they'll spread too much and be flat. To me the perfect cookie is somewhere in the middle- puffy, soft in the middle with a slight crisp around the edges. 

Biscoff White Chocolate Chip Cookies

 Yield: 25 large stuffed cookies

2 sticks of butter, at room temperature 

3/4c brown sugar

3/4c white sugar

2 eggs

2t vanilla extract

3c flour

2t baking soda

1t salt

15 Biscoff cookies, crushed

1c Biscoff cookie butter, divided

2c white chocolate chips

1. Preheat oven to 350. 

2. In a stand mixer, beat the two sticks of softened butter with the sugars until light and fluffy (a couple of minutes). Add 1/2c of cookie butter and beat until smooth. Add two eggs and vanilla extract and mix until incorporated.

3. In a separate bowl, combine the flour, baking soda, salt, and crushed Biscoff cookies (I crushed mine by putting them in a Ziploc bag and using a rolling pin over it).

4. Add the dry ingredients to the mixer with wet ingredients and combine. Check your dough consistency- if it seems to crumbly, mix in another 1-2tbs of butter. Add in the white chocolate chips.

5. Take a rounded tablespoon full of dough in your hand and flatten it into a small disc. Spoon about 1t of cookie butter into the middle. Shape another tablespoon full of dough into a disc and place on top of the first one, closing the edges to seal in the cookie butter, then roll into a ball.

6. Bake on a cookie sheet lined with parchment paper for 11-12 minutes, until the edges just start to crinkle. Remove from the oven and let cool on the sheet for another few minutes (they solidify and finish cooking during this time). I use two sheets so when one is cooling, I can pop the next one in ready to go!

Best devoured warm when the Biscoff in the center is still melty! 

*It did take some extra time to stuff them, so for a couple of batches I just used a cookie scoop and baked them as a normal cookie, then drizzled the top with melted cookie butter to save some time! Those turned out delicious as well, and if you're wanting to get more cookies out of this recipe then that's the way to go!

egg & frittata recipes!

I try to balance my week with some savory breakfasts, and some sweet...okay maybe a couple more sweet, but I've love making frittatas for an easy, filling breakfast!

Traditionally these are made in a cast iron skillet, but since I don't have one and never actually think to buy one at the store, I found a way to make them without it! All you need is a 6" cake pan, parchment paper, and cooking spray. 

Also if I'm feeling lazy (happens often), I just make all of the same ingredients into an egg scramble or hash and it still tastes yummy!

Line the pan with parchment paper, pushing into the shape of the pan. Spray with cooking spray. You'll always add your veggies, meats, and cheese on the bottom then top with your egg mixture. Bake at 375 for 18-25 minutes (depending on how many eggs you decide to add!). It lifts right out of the parchment paper beautifully! I always lift the paper onto my plate, then use a spatula to slide it right off.

Now that you know the basics, you can put whatever you want in them!

My base egg recipe is 1 egg whisked with 1/3c egg whites (which is 2 WW smart points). If you want to beef it up, just add more egg whites! You can add up to 1 cup for only 1 smart point, so it's still a great point value! I usually add 2T of reduced fat feta, because it's only 1 smart point and I love feta! If I'm feeling fancy, I'll add in shredded gorgonzola or something else delicious! I love cheese.

Tomato, Spinach, and Feta Frittata 

 

1 egg

1/3 cup liquid egg whites

2T feta

1 big handful of spinach

2Tish diced onion

1 roma tomato, sliced

salt and pepper to taste

Saute the onions and spinach in a pan with cookie spray until the onions are soft and the spinach is wilted. Put in the bottom of your frittata pan (or cake pan like I described above). Add the feta. Whisk egg and egg whites together and pour over the veggies and cheese. Add the tomato slices on top. Add salt and pepper to taste. Bake for 18 minutes at 375, or until eggs are cooked through. 

WW Smart Points: 3

Ham, Kale, and Gorgonzola Frittata 

1 egg

1/3 c liquid egg whites 

1 bunch of kale leaves, removed from stem

3 slices canadian bacon (I use Land 'O Frost brand)

2T chopped mushrooms

2T diced onion

25gm shredded gorgonzola 

Saute the onions, kale, and mushrooms in a pan sprayed with cooking spray until veggies are soft and kale is wilted. Put them on the bottom of your prepared frittata pan (see top of post for directions). Add your chopped bacon slices cheese. Whisk the egg and egg whites, adding salt and pepper as desired and pour over the veggies and cheese. Bake for 18-20 minutes at 375 or until eggs are cooked through. 

WW Smart Points: 5

Sweet Potato and Spinach Hash with Avocado

 2oz sweet potato chunks

big handful of spinach

2 thin slices of black forest ham

egg

45gm avocado

1/2T reduced fat feta cheese

In a pan sprayed with cooking spray, saute the sweet potato until soft, add spinach and ham and let the spinach wilt. Plate the veggies and ham and top with feta cheese and sliced avocado. In the same pan, crack an egg and cook for a a couple of minutes on each side, leaving the yolk runny. Add salt and pepper as desired.

WW Smart Points: 6



Savory Egg Waffle

3oz shredded potato
handful of spinach
1 egg
1/3c egg whites
16gm shredded cheddar cheese
salt and pepper to taste

Mix all ingredients and cook in a well sprayed waffle iron.

WW Smart Points: 6 

delicious and healthy overnight oats

I'm going to start adding some recipes to el blog (la blog?)! Bear with me as you'll start seeing a lot more so I can get them on here and in the right section! 

One of my favorite easy breakfasts to make are overnight oats! The most common question I get asked about them is, "Do you eat them cold?" Yes! Because I add greek yogurt to them, it gives it more of a pudding texture- so think pudding, not so much "oatmeal" if that helps you get over that mental roadblock of cold oatmeal. ;-)



I use the same base recipe (oats, almond milk, water, greek yogurt) and then switch it up depending on the flavor I'm in the mood for! They're all delicious!

Churro Overnight Oats

1/2c old fashioned oats
1/2 packet cinnamon crunch Quest Nutrition protein powder
1/4c nonfat vanilla greek yogurt
1/3c unsweetened vanilla almond milk
1/4c water

Mix all ingredients well and refrigerate overnight. I topped mine with banana, fat free cool whip and cinnamon.

WW Smart Points: 5


Peanut Butter Oatmeal Cookie Overnight Oats

1/2 cup oats
1/3 c unsweetened vanilla almond milk
1/4 c nonfat vanilla greek yogurt
1/4 c water
1/2t brown sugar
1/2 packet or 1/2 scoop of vanilla Quest protein powder
1t peanut butter
Optional: sprinkles, banana

Mix all of the ingredients (except banana) in a mason jar. I usually stir it, then put the lid on and shake it well. Refrigerate overnight or at least 4 hours. I usually always top mine with a banana and a few extra sprinkles!   

WW Smartpoints: 6  



No Bake Cookie Overnight Oats
With just a small change from vanilla protein powder to chocolate protein powder, these turn into no-bake cookies! They taste JUST like them:

   1/2 cup oats
1/3 c unsweetened vanilla almond milk
1/4 c nonfat vanilla greek yogurt
1/4 c water
1/2t brown sugar
1/2 packet or 1/2 scoop of chocolate Quest protein powder
1t peanut butter
Optional: banana

Mix all of the ingredients (except banana) in a mason jar. I usually stir it, then put the lid on and shake it well. Refrigerate overnight or at least 4 hours. I usually always top mine with a banana. 

WW Smartpoints: 6


Chocolate Covered Strawberry Overnight Oats 

1/2 cup oats
1/3 c unsweetened vanilla almond milk
1/4 c nonfat vanilla greek yogurt
1/4 c water
1T cocoa powder

1T sugar free strawberry jam

Toppings: fresh strawberries, mini chocolate chips

  Mix all of the ingredients (except strawberries) in a mason jar. I usually stir it, then put the lid on and shake it well. Refrigerate overnight or at least 4 hours. Top with fresh strawberries and a few mini chocolate chips.

WW Smartpoints: 5 (with 2gm of mini chocolate chips) 



Chocolate Banana Overnight Oats

1/2 cup oats
1/3 c unsweetened vanilla almond milk
1/4 c nonfat vanilla greek yogurt
1/4 c water
1T cocoa powder

Toppings: fresh banana

Mix all of the ingredients (except banana) in a mason jar. I usually stir it, then put the lid on and shake it well. Refrigerate overnight or at least 4 hours. Top with banana slices.

WW Smartpoints: 5 


German Chocolate Cake Overnight Oats

1/2 cup oats
1/3 c unsweetened vanilla almond milk
2T nonfat vanilla greek yogurt
1/4 c water
1/2t brown sugar
1/2 packet or 1/2 scoop of chocolate Quest protein powder (you can also sub 1T cocoa powder)
1.5t almond butter, divided
1/4t coconut extract
1t chia (optional)

Toppings: sliced banana, 2gm toasted chopped pecans, 3/4T toasted shredded coconut, melted 1/2t almond butter, 6gm mini chocolate chips melted and drizzled, 1t sugar free caramel syrup

Mix all oat ingredients except for 1/2t almond butter in a jar. Refrigerate overnight or at least several hours. When you're ready to eat it, top with sliced bananas. Heat oven to 350 and measure/weigh the pecans and coconut. Place on a baking sheet and cook for 2-3 minutes until toasted. Add those to the top of the banana, then melt the remaining 1/2t almond butter and drizzle over the top. Melt the 6gm mini chocolate chips in the microwave for 30 seconds and drizzle over the top. Add 1t sugar free caramel syrup. Enjoy!

WW Smartpoints: 7
(To make this lower in points, you can use less oats, omit the almond butter, or use 2gm of mini chocolate chips instead of 6)  


Cookies and Cream Overnight Oats 

1/2c old fashioned oats
1/2 packet or scoop of Quest cookies and cream protein powder
2T nonfat vanilla greek yogurt
1T whipped cream cheese
1/3c unsweetened vanilla almond milk
1/4c water 

Mix all ingredients in a jar well and refrigerate overnight. Top with 1T fat free cool whip and tiny sprinkle of crushed chocolate graham cracker or chocolate Oreo cookie.

WW Smart Points: 6

Blackberry Vanilla Coconut Overnight Oats

1/2c old fashioned oats
1/2 packet or scoop of Quest vanilla protein powder
3T nonfat plain greek yogurt
1/3c unsweetened vanilla almond milk
1/4c water 
1/4t coconut extract paste 
4-5 smashed blackberries
sprinkle of Truvia

Mix all ingredients in a jar well and refrigerate overnight. Top with additional blackberries and 1t unsweetened shredded coconut. 

WW Smart Points: 6

Peaches and Cream Chia Overnight Oats

1/2c old fashioned oats
2t chia seeds (optional- if you omit it then take off 1 WW smart point)
1/4c nonfat vanilla greek yogurt
1/2t brown sugar
1/3c unsweetened vanilla almond milk
1/4c water

Mix ingredients in a jar well and refrigerate overnight. Top with fresh peach slices, 1T of fat free cool whip and sprinkle of cinnamon.

WW Smart Points: 6 


Salted Caramel Apple Pie Overnight Oats

1/2c old fashioned oats
1/2 packet or scoop of Quest salted caramel protein powder
2T nonfat vanilla greek yogurt
1/2t brown sugar
1/3c unsweetened vanilla almond milk
1/4c water

Mix ingredients well in a jar and refrigerate overnight. To make cinnamon apples: slice apples and microwave for a few minutes with a bit of water and cinnamon until soft. Top with 2gm pecan slices, 1T fat free cool whip, and drizzle of caramel syrup. 

WW Smart Points: 5 


Take 5 Candy Bar Overnight Oats

1/2 c old fashioned oats
1/2 packet or scoop peanut butter protein powder (I use Quest)
1T cocoa powder
1/4c nonfat vanilla greek yogurt
1/3c unsweetened vanilla almond milk
1/4c water

Toppings: 5 crushed pretzels, 2gm mini chocolate chips, 1T nonfat cool whip, 1T PB2, 1/2T Walden Farms caramel sauce


Mix ingredients well in a jar and refrigerate overnight. In the morning add toppings and enjoy!

WW Smart Points: 6


PB and J Overnight Oats      

1/2 c old fashioned oats
1/2 packet or scoop peanut butter protein powder (I use Quest)
1/4c nonfat vanilla greek yogurt
1/3c unsweetened vanilla almond milk
1/4c water
1T sugar free raspberry preserves

Mix all ingredients except for raspberry preserves in a bowl. Put 1/2T of preserves in a ziploc bag and cut off the end- use that to swirl around the inside of your jar. Dump in the mixed oats and refrigerate overnight. Topped with a banana, 1T PB2 and remaining 1/2T raspberry preserves. 

WW Smart Points:  5


Lemon Blueberry Overnight Oats  

1/2 c old fashioned oats
1/2 packet or scoop vanilla protein powder (I use Quest)
1/4c nonfat vanilla greek yogurt
1/3c unsweetened vanilla almond milk
1/4c water
1t lemon juice
Lemon zest to taste

Mix all ingredients in a jar and refrigerate overnight. In the morning top with fresh blueberries, nonfat cool whip, and additional lemon zest.

WW Smart Points: 5 


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