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Tags: Biscoff, crescent dough, dessert, Marshmallows, quick and easy, simple
It’s no secret that I am one of Biscoff’s biggest fans. I keep the stuff stocked in our pantry at ALL times. Luckily my local grocery store started carrying it so I don’t have to order it on Amazon anymore, phew!
This is a fun, completely simple recipe that is perfect to get the kids in the kitchen to help. Minimal ingredients, minimal steps…….incredible outcome My boys went nuts for this one and couldn’t believe I would only make 8 rolls. How rude of me, lol!
The marshmallow makes for a sweet chewy center and the Biscoff……out of this world. This is a no brainer, whip up in 5 minute recipe, that happens to taste like a million bucks. Have fun!
Can you handle the massive amount of ingredients you’ll need? Not sure I can PS: please imagine there is butter, cinnamon and sugar in the photograph as well
Gotta love those crescents. This is the Trader Joe’s brand, but Pillsbury you can find at any grocery store.
Unroll and separate into triangles.
Oh mama mia. I will throw a fit if Biscoff ever goes out of business.
Simple….place your tablespoon of Biscoff over wide end of triangle and top with marshmallows.
Like so.
Hubby came home from lunch and helped me roll these babies up. Start at wide end and roll to the small end.
Cute right?
It’s about to get better. Break out the butter please.
That’s right, butter those babies up.
Stir your cinnamon and sugar then…..
Sprinkle like crazy.
They’ll look a little like this before they get baked.
Here’s what you get when they come out of the oven. Do not fear those marshmallows that ooze. That is exactly what you want to happen. Quickly take a plastic knife and press the oozed marshmallows back around the crescent. It makes a perfect chewy caramel like consistency. It’s fabulous!
Here they are after they’ve cooled for about 10 minutes. Still a bit warm and perfectly delicious.
Biscoff Marshmallow Crescents
One 8 count roll of Crescent Rolls
8 tablespoons Biscoff Spread
Approximately 80 mini marshmallows
2 tablespoons melted butter
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. Unroll crescents into 8 triangles onto prepared baking sheet. Place 1 tablespoon of Biscoff spread onto the center of the wide end of the triangle. Top Biscoff with about 10 mini marshmallows then roll crescent up starting at wide biscoff marshmallow end. Space each crescent about 1 1/2 inches apart from each other. Brush melted butter over each crescent with a pastry brush. Stir together the sugar and cinnamon then sprinkle evenly over crescents. Bake for 15-17 minutes, until golden brown. Marshmallows will ooze everywhere. Once removed from the oven, take a plastic knife and bring warm oozed marshmallow back around each crescent. Let cool for 10 minutes then serve warm.
Makes 8 crescents
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Have a great day and come back soon!
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Tags: cake, dessert, red velvet cake, valentine's day
How fun is red velvet cake?! It really is so stunning. This jazzed up cake mix sheet cake is so simple to prepare you will have it on your table in no time at all. Did I mention that I iced it with a Nutella Fudge like icing? Let’s just say you are in for a treat today!
I am loving my new red cake stand that I found from my friend Lindsey from high school. She makes them herself and they are adorable. Check out her blog Sweet Stax to pick some up for yourself!
Here’s your line-up folks. Nice and easy.
I love this recipe for so many reasons, but one is that you just dump it into the mixer. No particular order.
I add a small box of vanilla pudding mix.
Add it right to the mixer.
….milk, sour cream and some oil.
4 fabulous eggs.
Ready to mix!
How pretty is this?!
Pour your batter onto your prepared baking sheet. Please spray with cooking spray before
Give her a nice even spread.
Like so
Baked! Now hurry, time to make the icing!
Your icing consists of Nutella and sweetened condensed milk. I doubled what you see here.
Warm in the microwave and give a good mix.
Time to drizzle over your warm cake.
Ahhhh!
Now dig in!
Red Velvet Sheet Cake with Nutella Fudge Icing
1 box red velvet cake mix
1 3.4 ounce box vanilla instant pudding mix
1/2 cup milk
1/2 cup vegetable oil
1/2 cup sour cream
4 large eggs
1 cup sweetened condensed milk
1/2 cup Nutella
1. Preheat oven to 350 degrees F. and spray a half sheet 13×18 inch baking sheet with non-stick cooking spray. I lined my baking sheet with a silpat liner, the cake can be done with or without it.
2. Place cake mix, pudding mix, milk, oil, sour cream and eggs into mixer and mix until well combined, about 1 1/2 minutes. Transfer batter to prepared baking sheet and spread evenly. Bake for 25-32 minutes, until baked through. Remove from oven and start icing.
3. Place sweetened condensed milk and nutella into a microwave safe dish and heat for 30 seconds, or until smooth when stirred. Drizzle icing over warm cake spreading oven entire cake. Let cool for 20 minutes then cut into squares with a plastic knife.
Makes 24 servings
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Have a great day! Come back soon
42 Comments Print
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