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12/13/2025

Checkered Cookies

Ingredients:
10 tablespoons unsalted butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1/8 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 ounce unsweetened 100% cocoa chocolate, melted and cooled

Instructions:
Whisk flour, baking powder, baking soda, salt and set aside.

Cream butter and sugar until light and fluffy. Beat in egg and vanilla extract. Add flour mixture gradually and mix until dough forms.

Divide dough into two balls. Stir chocolate into one ball. Turn both into rectangles. Wrap in plastic wrap and place in fridge for an hour.

Divide each rectangle in half. Roll out each portion on parchment paper to 6 in by 4 in rectangle. Cut each rectangle length wise into 8 - 1/2 in strips.

Stack strips in groups of 4, alternating between plain and chocolate strip. You should have 8 stacks. Form a 4 stack block by alternating between chocolate top and plain top. Repeat. Press together gently, wrap in plastic wrap, and place in fridge for at least 2 hours.

Preheat oven to 375F. Cut dough into 1/4 in slices. Place on a cookie lined sheet and bake for 9-11 minutes. Let cool and enjoy. They are delicious. I froze the log to make on Christmas Eve and Christmas morning. Just defrost in fridge, slice, and bake.

Recipe Courtesy of Jill Heatwole

12/08/2025

Biscoff Cinnamon Rolls

Ingredients:
Filling:
1/2 cup ground biscoff cookies
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
2 tablespoons unsalted butter
1/3 cup biscoff cookie butter
1/8 teaspoon salt

Dough:
1 1/4 cup whole milk
4 teaspoons active yeast
2 tablespoons granulated sugar
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter

Glaze:
1 1/2 cups heavy cream
1 cup powdered sugar
1/4 cup biscoff cookie butter
1 1/2 teaspoons vanilla extract

Instructions:

Combine ground cookies, sugar, cinnamon, vanilla, butter, cookie butter, and salt in a bowl and set aside.

Line a 9 inch baking pan with parchment paper at the bottom and grease.

Microwave 1/4 cup of milk and until temperature is 110 degrees. Stir in active yeast, 1 teaspoon sugar, and let it sit until bubbly.

Place flour, baking powder, salt, and remaining sugar in a kitchen aid mixer or whisk.

Add 2 tablespoons melted butter, yeast mixture, and remaining milk. Turn on mixture with dough hook or mix until dough forms.

Place of floured counter and kneed. Roll dough to 12 by 9 rectangle.

Butter the dough rectangle with 2 tablespoons of butter. Leave about 1/2 inch around un buttered. Add the filling mixture and press into dough.

Roll dough into a tight log, press seam together, and cut into 8 pieces.

Place in greased pan. Cover with plastic wrap and let rise for 30 minutes. If dough is not rising. Heat oven to 250F. Once heated turn it off. Remove plastic wrap and place the rolls in oven to rise for the remainder time.

After 30 minutes, remove from oven. Butter the rolls with remaining butter and place in a preheated oven at 350F and bake for 20-30 minutes.

While baking make glaze. Place cookie butter, heavy cream, and vanilla extract in mixer and mix. Once cookie butter is mixed well with cream add powdered sugar and beat on low/medium until a nice glaze texture appears. If you over beat like I did and the mixture gets grainy. Place in a microwave safe dish. Heat in 10-15 second intervals until melted and incorporated. Let cool and place in fridge for at least an hour. Once cooled re whisk on low until the glaze consistency forms.

Once rolls are baked remove from oven. Run knife around edge. Let cool for 5 minutes. Flip onto plate. Remove liner and turn them back up. glaze and cover with ground Biscoff.

These are delicious. Enjoy!

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