Tag Archives: chocolate chips

S’mores Cupcakes

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Yep I know.

smore cupcakes

I warned you I’m obsessed.

So instead of working out, I made you cupcakes.

You’re welcome :)

And once again, a chocolate cupcake.

I think I probably have at least 5 chocolate based cupcakes on this blog, but I can’t help it.

I’m a complete chocoholic.

And not just that.

I’m married to the ultimate chocoholic.

You ask him what he wants for dessert his answer will be CHOCOLATE every time! Nothing else.

But these are not just your plain chocolate cupcakes.

Nah. It all starts with a layer of butter sugary crushed graham crackers, then we top that with chocolate chip chocolate batter and then we frost it with creamy marshmallow cream cheese frosting. Why cream cheese? Because I love cream cheese frostings, that’s why :) I love the texture and they are not overly sweet, just oh-so-good!

These cupcakes are even better the next day (and easier to eat too!) Just store in airtight container and you are good to go! :)

Here’s the recipe:

S’mores Cupcakes

Makes: 12 cupcakes (you will have leftover batter with which I made 21 mini chocolate cupcakes. The frosting is enough to frost all the cupcakes)

For crust:

  • 6 sheets graham crackers, crushed
  • 4 tbsp unsalted butter, melted
  • 1 tbsp sugar

Directions:

  1. Put paper liners in a cupcake pan.
  2. In a bowl combine all the ingredients together and stir until the crumbs resemble wet sand.
  3. Spoon about 1 1/2 tbsp of the graham crumbs into each cupcake liner and press down with your fingers(or glass or a measuring spoon) to create a crust. Set aside.

For batter:

  • 1 cup sugar
  • 1/3 cup melted coconut oil
  • 1 egg
  • 1 tsp vanilla
  • 1 cup skim milk
  • 1 1/2 cups flour
  • 1/3 cup dutch processed cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup dark chocolate chips

Directions:

  1. Preheat oven to 325F.]
  2. In a bowl, whisk together the sugar and coconut oil.
  3. Whisk in the egg, vanilla and milk.
  4. In a second bowl, sift together the flour, cocoa, baking soda and salt.
  5. Slowly add the dry ingredients to the wet, stirring to combine.
  6. Fold in the chocolate chips.
  7. Spoon the batter in the graham cracker cupcake liners.
  8. Bake for 20-25mins or until a toothpick inserted in the middle comes out clean.
  9. Cool completely before frosting.

Marshmallow Cream Cheese Frosting:

  • 1/2 stick unsalted butter
  • 8 oz cream cheese, softened
  • 7 oz marshmallow creme
  • 1 cup powdered sugar
  • a pinch of salt

Directions:

  1. Cream the butter and cream cheese together until fluffy.
  2. Add the marshmallow creme and beat to combine.
  3. Add the powdered sugar and salt and beat until the frosting is thick and fluffy,
  4. If too thick add some milk (a tsp at a time) until desired consistency is reached.
  5. If too thin, add more powdered sugar.
  6. Frost the cooled cupcakes.

Decorate with chocolate sprinkles.

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Bailey’s Fudgy Chewy Brownies

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You know I’m not a stranger of adding booze to my food.

baileys brownies

Especially my dessert.

Remember these:

Bailey’s Chocolate Snicker Parfaits

Grown-Up Dark Chocolate Bailey’s Pudding

Salted Mudslide Cookies

So it’s only natural to add some more booze to my brownies of course!

A few days ago I got home from work craving one thing.

Brownies.

Thick, fudgy, chewy brownies oozing with Bailey’s.

Warm, fresh out of the oven topped with a big dollop of vanilla ice cream.

Inhaled in one bite.

And so I made it happen.

These take about 20mins from start to finish and are super simple to make. Like simpler than a mix!

So forget about the brownie mix and do it yourself! :)

Bailey’s Fudgy Chewy Brownies

Serves: 12

Ingredients:

  • 1 2/3 cup sugar
  • 3/4 cup coconut oil, melted
  • 2 large eggs
  • 2 tbsp water
  • 2 tsp vanilla extract
  • 5 tsp Bailey’s coffee flavor
  • 1 tsp instant espresso
  • 3/4 cup dutch-processed cocoa
  • 1 1/3 cup AP flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup chocolate chips
  • vanilla ice cream for serving

Directions: Preheat oven to 350F.

Grease a 9×13 baking pan with cooking spray then cover with aluminum foil leaving a 2in overlap on each side (it’s easier to get the brownies out of the pan this way). Spray the foil with cooking spray.

In a bowl, whisk the sugar and coconut oil. Whisk in the eggs, water, vanilla, Bailey’s and instant espresso.

In a bowl, sift together the cocoa, flour, baking powder and salt. Slowly add the wet ingredients and stir to combine. Fold in the chocolate chips.

Spread the batter into prepared pan and bake for 18-25mins or until a toothpick inserted in the middle comes out clean but slightly sticky.

Let it cool for 10mins then cut into 12 squares and serve with vanilla ice cream.

Adapted from: Food.com

Holy Cannoli Pie!

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I love pie.

connoli pie

I don’t particularly love making pie because I’m absolutely terrible(and terrified) at making pie crust. B

ut this after all is not your old-fashioned pie.

It’s more like a giant cannoli!

And the crust is super simple! And extremely yummy! Totally tastes like cannoli shell and well that’s kinda the point…

The filling is super creamy, not overly sweet but with the chocolate chips hidden inside it gives it the extra sweetness it needs so it’s rich and creamy, yet light…

And the best part is that it’s really easy to make.

If I successfully made it with my horrible dough making skills, so can you! :)

By the way today is my wonderful husbands birthday :) Happy Birthday my love!

Now, go eat some pie :)

Holy Cannoli Pie

Serves: 6-8

For the crust:

  • 2 cups sifted AP flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup cold butter
  • 1 large egg
  • 1-3 tbsp skim milk

Directions: In a food processor, combine the flour, sugar, salt and cinnamon and pulse to combine. Add the cold butter and pulse until the butter resembles pea-sized crumbles. Add the egg and 1 tbsp milk and pulse until a large ball is formed. If your dough doesn’t come together add 1 to 2 more tbsp of milk. Place the dough in between 2 sheets of waxed paper and roll out to fit your pie plate. Spray your pie plate with cooking spray and gently transfer the dough to the pie plate. refrigerate the dough while making the filling.

Preheat oven to 350F.

For the filling:

  • 2 1/4 cup skim ricotta
  • 1 large egg
  • 1/4 cup sugar
  • 2 tsp Baileys (or Amaretto if you have it!)
  • 1/2 cup dark chocolate chips

Directions: In a food processor, pulse the ricotta, egg, sugar and Baileys until just combined. Fold in the chocolate chips.

Transfer the filling to the refrigerated pie crust and bake in a preheated oven for 25-35mins or until the crust has slightly browned and the filling has puffed up a bit.

Store in the refrigerator until ready to serve.

Serve with powdered sugar and melted chocolate drizzle.

Adapted from: TheSeaSideBaker

Mini Lava Cakes

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I discovered these a while back on Pinterest and finally decided to give them a try last week.

lava cakes

I’ve made them twice since then because they are absolutely Dee-lish!

I love the ease of having a batch of these in my fridge/freezer so that way every time I want something sweet I can just heat them up and voila! Dessert is served :)

Although I have been eating a lot healthier then I used to and staying away from fast food, I still need my dessert every now and then, or every night..

And these definitely satisfy my sweet-tooth!

They take 5 mins to make and you only need a few basic/pantry ingredients so you have no excuses not to make them! :)

So Christmas is quickly approaching and I have a tons of shopping to do… I haven’t even started yet… Sigh… So I better stop procrastinating and get to it!

In the next few days I will be posting a few cookie recipes that are the perfect gifts for friends and family! I’m making cute cookie treat bags and bringing them to work so hopefully everyone will love them :)

Mini Lava Cakes

Makes 24 mini cakes

Ingredients:

  • 1 stick butter
  • 2/3 cup chocolate chips
  • 2 eggs + 2 egg yolks
  • 1 cup powdered sugar
  • 6 tbsp AP flour
  • vanilla ice cream and caramel sauce for serving

Directions: Preheat oven to 400F.

In a saucepan over medium high heat, melt the butter and chocolate chips. Turn the heat off and let cool for 3mins. Stir in the eggs and yolks incorporating after each addition. Stir in the powdered sugar and flour. Spray a mini cupcake pan with cooking spray and spoon batter evenly among the cups. Bake for 4-7mins or until the edges are cooked but the center is still gooey. Carefully remove the cakes from the pan and serve with vanilla ice cream and caramel drizzle.

Source: Lauren’s Latest

Crockpot Coconut Hot Chocolate

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Happy Late Thanksgiving Everyone!!!

I’m soo sorry, I know I’m a few days late but I hope everyone had a wonderful Thanksgiving Day :)

I (like most of you) spend most of my day in the kitchen :)

Even though I burned myself countless times

and my pinkie is swollen twice its size,

dropped a whisk on my toe and was in severe pain for all of 2 mins

and thought I wouldn’t be able to walk for days (can you say drama queen),

I made a complete mess of my kitchen but somehow managed to clean it all up before my family arrived

and did a ton of dishes, I somehow managed to pull it off and it was a success :)

I did a lot of prep the day before so that helped immensely!!!

Someone’s hungry! ;)

Here’s what I made :)

- Turkey (obviously!) – Gobble Gobble! I went really simple with my turkey this year, I was too lazy to brine it but it actually turned out ahhmazingly juicy!!! Like probably the juicing turkey I’ve ever had!!! I rinsed and dried it, made Chris remove the giblets and neck (yuck!!!), and then brushed with butter all over.. I used about 6tbsp of butter. Then I sprinkled it with salt, pepper and paprika. In the cavity, I stuffed it with 1 lemon(cut in half), 5 garlic cloves, some fresh sage, rosemary, thyme and a few mixed whole peppercorns. Roasted it for about 3 1/2 hrs at 325F and that’s it!

- Gravy – don’t hate me for this, but I used a mix. Yep, a gravy mix. And I’m not ashamed. Well maybe a little bit. But making gravy scares me, not sure why, but it freaks me out. And I could never use the neck (or giblets) to make my gravy…Just can’t do it…

- Stuffing – I made Chicken Sausage and Herb Stuffing from SkinnyTaste and it pleased everyone! Very tasty :)

- Baked cheesy smashed potatoes – deelish! Recipe coming soon :)

- Light Green Bean Casserole – hmm I don’t know about this one… it was good…but I wasn’t ahhmazed… You can’t beat the full-fat classic..

- Boston Cream Pie – yum! Instead of a good old pie I figured why not do something else!? Well Boston Cream Pie was definitely the way to go! Even though I spilled the chocolate ganache all over my island and it was a complete disaster to clean it was still worth it!

- Sweet Hawaiian Rolls and butter- gosh I love this!! Sweet honey butter please!

- Coconut Hot Chocolate – made in your crockpot- DO DIE FOR!!!! This was the highlight of my dinner! And no, I’m not exaggerating! I set up a little hot chocolate bar on my island so everyone can help themselves. I put cute cups out, marshmallows whipped cream, Bailey’s candy canes, straws and of course the most luscious and thick hot chocolate I’ve ever experienced in my life! Seriously when I tasted it, I died! It was beyond divine! I think I will make it my tradition to make it for every holiday! Like I can’t get over how Ahhmazing it was!!! You will be praying that you have leftovers! And I’m really excited that I do ;) It couldn’t be easier to make!!! Dump everything in the crockpot and stir every so often :)

Crockpot Coconut Hot Chocolate

Serves: 8

Ingredients:

  • 4 (13oz) cans full-fat coconut milk
  • 2 (14oz) can sweetened condensed milk
  • 1 1/2 cups dark chocolate chips
  • 1/4 cup dutch-processed cocoa powder
  • 2 tsp vanilla extract
  • 2 tsp coconut extract
  • 1/4 tsp salt
  • serve with Bailey’s, marshmallows, whipped cream or coconut whipped cream!

Directions: In a crockpot, whisk together the coconut milk, sweetened condensed milk, salt and extracts. Whisk in the cocoa powder until completely incorporated. Stir in the chocolate chips. Cook on low for about 2hrs stirring every 30 mins making sure all the chocolate is melting evenly.After a while, it will start to bubble and thicken I then turned the crockpot on keep warm until ready to serve. Serve with Bailey’s, marshmallows and whipped cream!

Source: HowSweetItIs

Chocolate Lovers Cupcakes

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Ohh my goodness…

I’ve been wanting to try these cupcakes for a while now and well I finally did.

And oh my, there is heaven!

So you already know that I absolutely adore anything (and everything) chocolate and these cupcakes totally sated all my chocolate cravings!

They are super rich, the texture is great, love the extra chocolate chips in the batter and the frosting….oh the frosting! Absolutely ahhmazing!!! Seriously!

It’s a cross between my chocolate cheesecake and chocolate mousse! And these are definitely two of my favorite things :)

Totally in love!

And you have to, I repeat HAVE to pile up the frosting nice and high because it is just to.die.for and I couldn’t get enough! :)

By the way, make sure you have a glass of milk nearby because they are insanely rich!

And to be able to appreciate these you have to be a complete chocolate maniac (which I obviously am) so all you vanilla fans these will be wayy too overpowering for you, but all of my fellow chocolate lovers out there you will totally rejoice and fall in love!

I made these for my girls night in and well everyone loved them.

My friend said it was like an overdose and a party in her mouth all at the same time lol :)

Chocolate Lovers Cupcakes

Serves: 12 cupcakes

Ingredients:

  • 1 1/8 cup all-purpose flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup skim milk
  • 3 tbsp heavy cream
  • 1/2 cup unsalted butter, melted and cooled
  • 2 tbsp sour cream
  • 2/3 cup dark chocolate chips

Directions: Preheat oven to 350F.

In a bowl, whisk together the sugar and egg until smooth. Add the vanilla, milk and heavy cream and stir to combine.

Sift together the dry ingredients and slowly add them to the wet(whisking as you go). Once all the dry ingredients are incorporated, add the butter and sour cream. Stir just to combine and fold in the chocolate chips. Bake for 15-18 mins. Cool completely before frosting.

Chocolate Cream Cheese Frosting

Ingredients:

  • 3 (8oz) packages cream cheese, cold
  • 3/4 cup unsweetened cocoa powder
  • 3 1/2 cup powdered sugar
  • 1/2 cup dark chocolate chips, melted and cooled
  • 1 tbsp vanilla extract

Directions:

In a bowl of an electric mixer, beat the cream cheese until smooth. Add the vanilla and beat to combine. With the mixer on low, add the powdered sugar (in 1/2 cup increments) and the cocoa powder. Add the melted chocolate and whisk to combine.

If the frosting is too thick, add 1 tsp milk at a time until the desired thickness is achieved.

If it’s too thin add a little more powdered sugar.

This makes a ton of frosting! I had about 1 cup left after frosting my cupcakes and I frosted them pretty generously. So you can half the recipe if you want! I stored the remaining frosting in a plastic bag in the fridge and are planning to use it for whoopie pies.

To assemble: Frost the cooled cupcakes and decorate with chocolate sprinkles and a piece of chocolate :)

Source: HowSweetEats

Chocoholics Cheesecake

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OMG!

This cheesecake is ahhmazing!

So I have to admit, I’m terrified of baking cheesecakes.

Pretty much as terrified as making pie crust!

I have made plenty of no bake cheesecakes but never a real cheesecake.

So it was time to face my fears and get it done!

The whole time I was making it, I was praying to the cheesecake gods that my cheesecake doesn’t crack.

And well, it didn’t!!!

After a night in the fridge, I was prepared to see a sad, cracked cheesecake, but was pleasantly surprised :)

And guess what – no water bath!!!

It’s all starts with an oreo crust, the cheesecake is very creamy, with a hint of coffee and intense chocolate flavor. Serve with a dollop of whipped cream, caramel(or chocolate) drizzle and some chocolate chips and you have one super indulgent and delicious dessert :)

Here’s how to make it:

Chocoholics Cheesecake

Makes 1 (12in) cheesecake

For the crust:

  • 30 oreo cookies, finely crushed
  • 4 tbsp butter, melted

Directions: In a bowl combine the crushed oreos and melted butter and mix with a spatula until it looks like a wet sand. Spread the mixture in a 12 in (cooking spray sprayed) springform pan, making sure to go up the sides. Set aside while preparing the cheesecake.

Cheesecake:

  • 3 (8oz) packages cream cheese, room temp
  • 1 cup sour cream
  • 1 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips, melted
  • 2 tbsp cocoa powder
  • 1 tsp instant espresso
  • 4 large eggs, room temp

Directions:

Preheat oven to 325F.

In the bowl of your electric mixer, beat the cream cheese until fluffy. Add the sour cream, sugar, salt and vanilla and beat until combined. Add the melted chocolate, cocoa powder and instant espresso and beat until incorporated. One by one, add in the eggs and mix just until incorporated. Pour in the prepared oreo crust.

Bake for 50 mins or until the cheesecake is firm but the middle looks wet and a little wobbly.

Turn the oven off, open the oven door and let the cheesecake cool in the oven for 2 hrs.

Cover with plastic wrap and chill overnight.

Chocolate Chocolate Chip Pancakes

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So I’ve been going to ihop a lot lately.

They keep sending me B1G1 coupons in my email (like at least once a week!) and since the nearest location is 3 mins away from me I can’t resist.

I absolutely love their chocolate chocolate chip pancakes!

They are soo absolutely delicious! They are extremely chocolaty!

Like “omg I’m getting a cavity eating this but I can’t stop” kinda sweet!

So I decided to make my own version and Chris actually said he liked mine better.

And coming from him (a complete ihop junkie that is ok with eating ihop everyday for the rest of his life!) it really means a lot :)

So you know these are good!

They are light, fluffy, full of chocolate chips, but not overly sweet, topped with some whipped cream and syrup – the perfect weekend breakfast :)

And by the way, I’m obsessed with the song One More Night by Maroon 5! Like completely obsessed!

I have it on repeat and I’ve heard it more times in the past 2 days then it should be legal.

And every time I hear it while driving, I turn it all the way up and sing obnoxiously loud…

Won’t be surprised if I cause an accident one day…..

One song I can’t stand right now Katy Perry – Wide Awake…

I  love Katy Perry, but this song I just can’t fricking stand…

Every time I hear it it makes me cringe and I have to change the station right away.

Like it pretty much gives me a headache…

SO what songs are you obsessed with right now?

How about least favorite? :)

 

Now go make some pancakes!

Chocolate Chocolate Chip Pancakes

Makes 6 pancakes

Ingredients:

  • 1 cup flour
  • 5 tbsp cocoa powder
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • 3/4 cup buttermilk
  • 1 egg
  • 1/2 tsp vanilla extract
  • chocolate chips, whipped cream and syrup to serve

Directions: In a bowl, combine the first 7 ingredients together. In a measuring cup, measure the buttermilk add the egg and vanilla and whisk to combine. Slowly add the wet ingredients to the dry and whisk until all the dry ingredients are wet, but don’t overmix -the batter should be a little lumpy.

Over medium heat, melt some butter in a skillet and let it get a hot. Pour about 1/3 cup of batter into the skillet and let it cook until little bubbles form all over the surface. Flip and cook until the other side browns too. Repeat with the rest of the batter.

To keep pancakes warm : Preheat oven to 200F. Place the cooked pancakes on a cookie sheet and keep warm in the oven.

Serve 2 pancakes a person. In between each pancakes place some chocolate chips :) And since the pancakes are warm the chocolate chips will melt and be all gooey :) Top with whipped cream and syrup! Enjoy :)

Coffee Flavored Chocolate Mousse

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I absolutely adore chocolate mousse.

Like every time I go to a fancy French restaurant I have to order it.

And devour it in less than 10 seconds.

But do you realize how ridiculously easy it is to make at home?

Extremely easy, I tell you!

And you don’t need any fancy ingredients either.

Just some chocolate chips, eggs, vanilla extract, sugar and in this case some instant coffee.

That’s it!

And it takes less than 10mins of prep time :)

Make it and your family will love you more for it.

Make it for your boyfriend and he might just propose! *

*can’t make any promises though! ;)

Alright so my laziness continues.

I’m still avoiding the gym and have been eating really naughty.

So starting tomorrow I will try to make some better choices and maybe even *gasp* workout!

I have no idea why I’ve been so unmotivated lately, but this needs to change now before I need to go shopping for bigger clothes.

I also got some cardio yoga by the gaiam series (Thanks Natalia!) that I’ve only done once so far and totally kicked my butt.

Hey, I thought yoga was supposed to be relaxing?

Not so much when you are falling over every two seconds and are praying to God that the next pose they’ll call is child’s pose so you can finally catch your breath lol!

But the next day I was soo sore! Like I could barely sit down and couldn’t laugh for 2 days. It felt ahhmazing! So I definitely need to do more of it :)

And hopefully my balance will get better with practice…

But for now I’ll just have some more chocolate mousse please!

I finally created a facebook page so please like it and I’ll love you forever :) http://www.facebook.com/SweetAndSpicyLife

Coffee Flavored Chocolate Mousse

Serves: 2

Ingredients:

  • 1 cup semi-sweet chocolate chips
  • 3 eggs, separated
  • 1 tsp vanilla extract
  • 1 tsp instant coffee
  • 1/2 tsp sugar

Directions: Heat the chocolate chips in the microwave until melted. One by one stir in the egg yolks, incorporating well after each addition.

In a small bowl whisk together the vanilla and coffee until the coffee is dissolved. Add to the chocolate and stir to combine.

In a bowl with your electric mixer, beat the egg whites and sugar until stiff peaks form.

Fold in 1/3 of the egg whites into the chocolate mixture until fully incorporated. Repeat two more times.

Divide the chocolate mousse into two wine or dessert glasses. Store in the fridge for at least 3 hrs.

Serve with whipped cream and extra chocolate chips.

No-Bake Dark Chocolate Biscoff Cheesecake Pie

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This is legendary.

Flipping ahhmazing.

Plate-licking delicious.

Really simple and extremely easy to make!

Has to be one of my favorite desserts ever!

Did I convince you to try it yet? Well you really should!

And I know I must be getting annoying with all the Biscoff recipes, but seriously it’s like the best stuff ever and you need to go get a jar before I buy it all and there’s none left :)

And if working out consisted of running to the kitchen to have another spoonful of Biscoff then I’m running a triathlon… And sadly it’s the only kind of workout I’ve been getting…. Thank God summer is almost over so I don’t have to worry about fitting in my tiny bikini… and can eat all the cheese and bacon I want…

until Spring comes and then it’s crunch time and the treadmill becomes my bff again :)

But for now, I will just have another slice of pie!

No-Bake Dark Chocolate Biscoff Cheesecake Pie

Ingredients:

For the crust:

  • 9 whole graham crackers, crushed
  • 6 tbsp butter, melted

Directions:

Preheat oven to 350F. Combine the crushed crackers and butter and spread on a pie plate. Spread with your fingers to resemble a crust (put up the sides too!) Bake for 8mins. Completely cool then store in the fridge until ready to use.

For the Dark Chocolate Layer:

  • 1 cup dark chocolate chips, melted
  • 4 oz fat-free cream cheese, softened
  • 3/4 cup heavy cream, cold
  • 1/8 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp instant espresso powder

Directions: In a bowl, beat the cream cheese until fluffy. Add the melted chocolate and beat to combine. Add the heavy cream and beat until stiff peaks form. In a small cup combine the vanilla and espresso and stir so the espresso dissolves. Add to the cheesecake mixture. Add the powdered sugar and beat to combine.

For the Biscoff Layer

  • 4 oz fat-free cream cheese, softened
  • 1/2 cup Biscoff spread
  • 3/4 cup heavy cream, cold
  • 1/8 cup powdered sugar

Directions: Beat the cream cheese until fluffy. Add the Biscoff and beat to combine. Add the heavy cream and beat until stiff peaks form. Add in the powdered sugar and beat to combine.

To assemble: Take the graham cracker crust out of the fridge and top it with a layer of chocolate cheesecake and then a layer of biscoff. Refrigerate for at least 4hrs. Serve with slightly sweetened whipped cream and a drizzle of melted Biscoff spread. :)