Skip to content

Biscoff Gooey Cake

October 1, 2013


I am a huge fan of Biscoff spread and can’t believe I didn’t think to make a gooey cake version before now! Biscoff cookies are the cookies you get when on Delta flights. They are super tasty, with a cinnamon background…could maybe be classified as part of the gingerbread family.  About a year or so ago they introduced Biscoff spread, which is the consistency of peanut butter and is made with the cookies. It is very addicting and perfectly acceptable to eat by the spoonful. In my area I can only find the cookies and the spread at Walmart, but I know they sell it at Publix for my Florida friends. I hear Trader Joe’s has their own version as well called Cookie Butter. Hope you give these a try!

Biscoff Gooey Cake


  • 1 package yellow cake mix
  • 4 eggs
  • 2 sticks of butter – melted separately
  • 8oz package cream cheese, softened
  • 1 cup creamy biscoff spread
  • 1 box (16oz) powdered sugar
  • 1 t vanilla extract
  • 2 to 3 t cinnamon


  • Preheat oven to 350
  • In large mixing bowl, combine cake mix with 1 stick melted butter, 1 egg and 1 t cinnamon. Press into the bottom of a greased 13×9 cake pan.
  • In a large mixing bowl (I always use the same one that I just did the cake mix in without cleaning it) mix together the cream cheese and biscoff spread.  Stir in 3 eggs, 1 stick melted butter, vanilla and 1 to 2 t cinnamon.  Mix in powdered sugar until smooth.
  • Pour cream cheese mixture on top of cake mix crust and spread evenly.
  • Bake for 40 to 50 minutes – trying not to overbake. Mine usually take exactly 40 minutes but think I did this one for 45 min.

Variations for next time: Spread a thin layer of the biscoff spread on top of the cake base before adding the cream cheese mixture. It would maybe help add more biscoff flavor as I think it was pretty mild.

Triple Chocolate Cookies

June 27, 2013


I had the urge to bake something this past weekend and it had to be cookies since I was going to see my Aunt.  I decided to try out a chocolate based cookie as I never made one before and they turned out great!  They were slightly crumbly after they cooled, but were still delicious!  I highly recommend these the next time you have a chocolate craving.

Double Chocolate Cookies (recipe from The Pioneer Woman)


  • 2-1/2 sticks Butter, Softened
  • 2 cups Sugar
  • 2 whole Eggs
  • 3 teaspoons Vanilla Extract
  • 2 cups Flour
  • 3/4 cups Cocoa Powder
  • 1-1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1-1/2 cup Semi-sweet Chocolate Chips
  • 2 cups White Chocolate Chips


  • Preheat oven to 350°F.
  • Using a mixer, cream butter and sugar until fluffy, scraping the sides once.
  • Add eggs one at a time, mixing after each addition. Mix in vanilla.
  • Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.
  • Gently blend in chocolate chips and white chocolate chips.
  • Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with white chocolate chips if you’d like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.

Chicken Tortilla Casserole

June 23, 2013


I was watching the Food Network this weekend and saw Trisha Yearwood make this casserole on her show.  I changed up the recipe a little by using canned cream of chicken soup, but it had a great flavor and was very easy.  This would be a great weeknight dinner, especially if you have your chicken already cooked or use a rotisserie chicken.

Chicken Tortilla Casserole (adapted from Trisha Yearwood)


  • 24 soft corn tortillas
  • 4 chicken breasts, cooked and shredded
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 2 cups chicken broth
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 can diced green chiles, drained
  • 1 t cumin
  • 1/2 t salt
  • 1/2 t pepper
  • 3 cups shredded cheddar cheese


  • Preheat oven to 350.
  • In a medium saucepan, combine all ingredients except chicken, tortillas and cheese.
  • Bring the mixture to a boil, stirring constantly.  Allow to cook for a few minutes until onions are soft.
  • Spray a large casserole dish with nonstick spray.  Spread one cup of soup mixture on bottom of dish.
  • Arrange 6 tortillas over the soup, top with 1 cup shredded chicken and 1/2 cup cheddar cheese.  Top with soup mixture.  Repeat these layers three more tops, ending with chicken/cheese and soup mixture on top.  Make sure all tortillas are covered or they will get hard when baking.
  • Bake uncovered for 30 minutes. Serve and enjoy!


Ho Ho Cake

June 12, 2013


I took a break this week from gooey cakes and made this Ho Ho cake for a work birthday and to take to another meeting.  Everyone seemed to enjoy it, but I thought with all the work it would have a stronger flavor.  It is a nice alternative to a super rich chocolate cake.  I recommend keeping the cake refrigerated as it got soft really quickly outside of the fridge.

Ho Ho Cake (recipe from Brown Eyed Baker)


For the Cake:

  • 1 box (18.25-ounces) chocolate cake mix

For the Filling:

  • 1¼ cups whole milk
  • 5 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • ½ cup salted butter
  • ½ cup vegetable shortening

For the Icing:

  • 3 cups powdered sugar
  • ½ cup salted butter, melted and cooled to room temperature
  • 3 ounces semisweet chocolate, melted and cooled slightly
  • 2 tablespoons whole milk
  • 2 tablespoons hot water
  • 1 teaspoon vanilla extract


  • Make the Cake: Mix together the cake mix as directed on package and bake in a 10×15-inch jelly roll pan, greased and/or floured, as instructed on the box. Cool to room temperature.
  • Make the Filling: Meanwhile, combine the milk and flour in a small saucepan and cook over low heat, whisking constantly, until the mixture thickens to the consistency of pudding, about 5 to 8 minutes. Set aside and cool to room temperature.
  • Cream together the sugar, butter and shortening on medium speed until light and fluffy, about 3 minutes. Add the cooled flour/milk mixture and beat on high for 7 minutes. Spread on the cooled cake and refrigerate until set.
  • Make the Icing: In a large bowl, mix together all of the icing ingredients on medium-high speed until creamy and smooth. Spread over the filling on the cake and serve. Cover leftovers with plastic wrap and refrigerate.


Red Velvet Gooey Cake

June 6, 2013


This is my 8th gooey cake recipe. As you can see, it mainly just involves switching up the cake flavor on the bottom, but I won’t tell anyone it is that easy if you don’t tell! I thought about making a red velvet version for a while, and I have to admit it was destined to be a gooey cake. Red velvet on the bottom, cream cheese filling on top…why would I ever waste my time making a red velvet cheesecake layer cake or red velvet cupcakes again? Don’t worry, I will eventually go back to the real thing but for right now this gooey cake is perfect.

Red Velvet Gooey Cake


  • 1 package red velvet cake mix
  • 3 eggs
  • 2 sticks of butter – melted separately
  • 8oz package cream cheese, softened
  • 1 box (16oz) powdered sugar
  • 1 t vanilla extract


  • Preheat oven to 350
  • In large mixing bowl, combine cake mix with 1 stick melted butter and 1 egg. Press into the bottom of a greased 13×9 cake pan.
  • In a large mixing bowl (I always use the same one that I just did the cake mix in without cleaning it) beat the cream cheese until smooth.  Mix in 2 eggs, 1 stick melted butter, powdered sugar and vanilla until smooth.
  • Pour cream cheese mixture on top of cake mix crust and spread evenly.
  • Bake for 40 to 50 minutes. Will still be ever so slightly unset in middle when done.

Broccoli Chicken Casserole

June 4, 2013


I LOVE anything that involves broccoli, chicken and cheese.  One of my most frequent meals is my broccoli chicken and rice casserole which I posted 4 years ago on my blogspot site (you can find that recipe by clicking here).  This recipe, however, is my latest favorite as I have tried to slowly cut back on carbs.  It is super easy and everyone will enjoy it!

This recipe comes from my mother-in-law and I have to admit that I never enjoyed it when she made it as I strongly dislike curry, but I just omit the curry and now it is perfect in my opinion.  I made a double batch this Sunday so I would have enough to take to work for lunches this week.

Broccoli Chicken Casserole


  • 10 oz package of frozen chopped broccoli, thawed and drained
  • 4 to 6 cooked chicken breasts
  • 1 can cream of chicken soup (I use the healthy choice or 98% fat free versions)
  • 1/2 cup mayo
  • 1/2 tsp curry powder (I omit)
  • 1/2 tsp salt
  • 1 cup grated sharp cheddar cheese
  • Bread crumbs (I used panko and have considered using crumbled Ritz crackers)
  • Butter/margarine (just enough for the bread crumbs)


  • Grease a casserole dish. Place broccoli on bottom of dish. Pull apart cooked chicken breasts (or chop) and place on top of broccoli.
  • In a small bowl, stir together soup, mayo, curry (if using) and salt. Spread evenly on top of chicken breast.
  • Sprinkle cheese and buttered bread crumbs on top.
  • Bake at 375 for 35 minutes.


Fettuccine Alfredo

April 14, 2013

Photo 1

The picture doesn’t look very appetizing, however this recipe is completely sinful and should only be made once a year.  It was very good and even better than some restaurant versions I have tasted!! I would love to experiment with finding a healthier version, but I had some leftover cream so figured why not indulge.  I made some grilled chicken to top it with, but this would be even better with roasted veggies.

Side note: I always thought it was fettucini but instead found online it is fettuccine…not sure which is right but I’m going with fettuccine because my spell check says so.

Fettuccine Alfredo (adapated from the Pioneer Woman)


  • 1/2 stick of butter (I think you could use less)
  • 1/2 cup cream
  • 1 clove garlic, minced
  • Parmesan cheese, shredded (2ish cups)
  • Pasta noodles (reserve cooking water)
  • Salt/pepper


  • In a medium skillet, melt butter and add in garlic and saute over medium low heat.  Try not to let garlic burn. Add in cream and season with ground black pepper. Let it sit on low heat until pasta is ready so the sauce remains hot.
  • Once sauce is done, cook pasta according to package directions. Make sure to reserve some of the starchy water before draining. 
  • In a serving bowl, place 1 cup of parmesan cheese in the bottom. Pour cream sauce over the cheese and let it sit a minute.
  • Drain pasta and pour immediately into bowl.  Toss and sprinkle with more parmesan if desired.  If the mixture is thick and gloppy, thin out with some of the reserved pasta water.

For step by step pictures, check out The Pioneer Woman’s recipe.