Disclosure: I received no personal compensation from the giveaway donation by Lotus Biscoff to the Arkansas Women Bloggers. Well, maybe I did gobble up a spoonful or two. Just sayin’.
#AWBU 2013 is still a fresh memory for those of us who attended. For me, it was rather like giving birth or planning a wedding. You know how that goes. Your thoughts and time are so focused and wrapped up in the “event” to come that you really let your hours and days whirl around it.
When @theparkwife first asked me to consider planning #FoodieFriday, I had no hesitation. I could do that. I DO food…or I try. This was going to be fun. I was determined that it would be fun in much the same way that Hubby and I decided that being pregnant would be a fun-filled nine months (that “evening” sickness stuff really wasn’t much fun) and that Perfect Daughter’s wedding — to be planned and done in four months — would be fun. And they both were.
I’m thankful that it’s over. Oh there are still boxes to be stored away, thank yous to write, receipts to settle, and post-meeting evaluations to consider, but the baby has been birthed and the wedding party has left the scene. It’s time for a bit of a respite. At least for a day or two.
While I try to tear myself away from your recaps and your tweets and your Instagrams, and emails. I’m addicted to those, I’m afraid.
Millions of thanks to all of you who stepped up and willingly took on the responsibilities and tasks you were asked to handle. You are an amazing group of talented, caring, and somewhat indestructible ladies. Friends to be exact. Thank you for being my friends.
I’d love to show you scads of gorgeous photos. I have a few. Something happened to my photography during those hours at Ferncliff.
I’d love to share all of the phenomenal notes I took on the fantastic sessions conducted by our amazing speakers. Something happened to those as well.
But my golf cart driving skills are beyond compare!
I would love to use your #FoodieFriday photos if you are willing to share those (credited) for my round-up of that. Just email them to me if you will.
Otherwise, you might just get stuck with a bunch of wordy nonsense. That’s about all my brain is capable of right now. It will recover. Soon. I hope!
Those of you who have been around me lately know just how much I have been singing the praises of the fairly new Biscoff Spread. Did you know they even make a crunchy variety? I mean. Call it heaven in a jar. Did you also know that @theparkwife is just as addicted to the stuff as I am? Did you also know that we have been known to hide it from our families? We are shameless.
So, when I wrote a love letter to Biscoff to tell them of my adoration, they generously agreed to hook you up as well. (Remind me to tell you of the 18-wheeler story sometime.) Pretty smart of them, huh? Now they have some more of us begging our groceries to handle the stuff.
How do you like yours? Me? I usually take it straight from the jar. Yes. I. do. Shameless, I tell ya’.
Here’s that yummy dip recipe I made for the Friday reception when we hosted our favorite garden guru, P. Allen Smith, brought to us by Arkansas Grown. Wasn’t that fun!
(AKA “Pure Heaven”)
4 ounces cream cheese (not fat free, of course) at room temperature
1/4 cup plus 2 Tablespoons sour cream or thickened Greek yogurt
1 cup ™ Biscoff Spread
2 cups stiffly beaten whipped cream that has been whipped with 1 cup of sifted confectioner’s sugar*
10-12 ™Oreo Cookies (regular), crumbled
1/4 cup plus 2 Tablespoons sour cream or thickened Greek yogurt
1 cup ™ Biscoff Spread
2 cups stiffly beaten whipped cream that has been whipped with 1 cup of sifted confectioner’s sugar*
10-12 ™Oreo Cookies (regular), crumbled
Cream together the cream cheese and the Greek yogurt until well-blended. Add in the ™Biscoff Spread and mix well.
Shortly before serving, fold in the crumbled ™Oreo Cookies. Serve with ™Biscoff Cookies (and ™Oreo Cookies, if desired). You can put these in earlier, but we prefer to have the dip a little bit chunky instead.
I’m working on a frozen pie idea using these ingredients. What do you think?
That’s what I thought. Me, too. I’ll share.
You can make a chocolate version by adding in 1/4 cup chocolate syrup to the cream cheese mixture while beating. Replacing the ™Oreo Cookies with 3/4 cup mini-chocolate chips works nicely as well.
You can also substitute non-dairy whipped topping for the heavy cream, but why would you do that?
*Be sure to thoroughly chill your mixer bowl and beaters before whipping the heavy cream.
Adapted from: My Kitchen My Love Blog
It was a lovely “wedding”, Debbie! Thanks for working so tirelessly to pull it all off. It was so much fun 🙂 I’ll send some of the Foodie Friday shots I took ASAP. Thanks!
I think we all agree that you did a phenomenal job with Foodie Friday! From brain food to food in our bellies — it was all fabulous! I enjoy my biscoff dip with something salty — a Ritz cracker. When I’m feeling spunky, I may sprinkle on a few chocolate chips or toffee bits. Mmmmmm Good! 🙂
Stopping by from the Sweet Tea Social – this made my mouth water. I could just imagine eating the whole bowl!! And your idea of a icebox pie – heavenly.
Hi, Debbie! Visiting from Texas Women Bloggers’ Sweet Tea Social!
You had me at cream cheese, but then you added Biscoff, Oreos, and whipping cream??? I LOVE the way you think!
Hope you’re enjoying your Sunday!
Love, Joy
Yesterfood
That sounds fantastic. I love Biscoff cookies and the Biscoff crunchy spread so I know I will love this. Thanks for sharing.
This sounds amazing and I’m looking forward to your pie recipe! Biscoff is the reason I always looked forward to flying Delta so a year or so ago when I saw the spread I couldn’t pass it up. I eat it straight from the jar, too, but I welcome new ideas!!
Oh man, that sounds so delicious! I want to try it ASAP!