Kim Galley’s Bake with Biscoff

Dietitian and nutritionist Kim Galles loves a challenge.

So when FOX59 anchor Danielle Miller asked her to create recipes featuring her beloved Biscoff cookies, she made the challenge a little sweeter by using both cookies. And the Biscuit Butter!

Biscoff donut cookie with orange almond glaze

Orange Almond Cookie

  • 2 cups Kroger icing sugar
  • 3 tablespoons crunchy or creamy Biscoff Butter
  • 4-5 tablespoons 100% orange juice
  • 4 Biscoff biscuits, finely mashed
  • ¼ cup roasted salted almonds Kroger Simple Truth

Baked Donut

  • ½ cup tightly packed light brown sugar
  • 6 tablespoons melted unsalted butter
  • 4 tablespoons melted creamy cookie butter
  • 2 large eggs
  • Half a teaspoon of pure vanilla extract
  • Half a teaspoon of pure almond extract
  • 1 teaspoon baking powder
  • Half a teaspoon of baking soda
  • Half a teaspoon of salt
  • ½ cup full fat sour cream
  • 2 cups King Arthur white whole wheat flour
  • ½ cup of chopped biscuits (cut into small cubes)
  • 1/2 cup Kroger Simple Truth, toasted and salted almonds

Heat the oven to 425 degrees Fahrenheit. Spray two (6 cavities each) standard size donut trays with vegetable cooking spray and set aside. Make an orange coating, chop all the donut layers and set aside.

In a large bowl, whisk together brown sugar, melted butter, and melted cookie butter until smooth. Add eggs, vanilla and almond extracts, baking powder, baking soda, and salt. Gently whisk until blended. Add flour alternately with sour cream, starting with flour and ending with flour. Mix well, on low-medium speed, being careful not to over mix. The mixture will be thick. Add a few chopped biscuits and chopped almonds by hand. Spoon or pipe mixture into donut tins, extending and filling 12 cups evenly. Bake for 8 minutes, or until a toothpick inserted into the donut comes out clean. Avoid overcooking. Leave the donuts in the pan for about 2 minutes, then remove the donuts to wire racks. Glaze the donut while it’s warm and sprinkle each donut with some finely chopped almonds and crushed Biscoff. Enjoy warm or at room temperature. Cakes can be frozen (once cooled and glazed dried) in zip-top freezer bags.

Makes 12 decadent donuts. Recipe from Registered Culinary Dietitian Kim Galeaz, RDN LD

Hummus with Indian red lentils with biskov butter

  • 1 1/3 cups Kroger red lentils, dry*
  • 4 cups of water
  • 1 can (15.5 ounces) Kroger Garbanzo beans, drained and save the liquid (to soften chickpeas)
  • 3 very large garlic cloves, coarsely chopped
  • Makes 1/3 cup of crunchy butter biscuits
  • Half a cup of lemon juice
  • 3 tablespoons vegetable oil
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • Half a teaspoon of turmeric
  • Half a teaspoon of cayenne pepper
  • 1 teaspoon salt
  • 4 to 6 tablespoons of reserved chickpea liquid
  • Optional garnishes: melted Pskov butter, crushed Pskov crackers, crushed red pepper Served with: Pskov Pskov, naan and fresh vegetables

In a large saucepan over high heat, combine red lentils and water. Heat it until it boils, then fry it until it softens. Simmer over low heat until lentils are tender, but not mushy, 8 to 12 minutes. Drain the excess water and let the lentils cool for 10 minutes. Add lentils, chickpeas, garlic, biskov butter, lemon juice, and vegetable oil to the bowl of a food processor. Whisk until semi-smooth, scraping bowl several times. Add curry powder, garam masala, turmeric, cayenne pepper and salt. Whisk again until well blended, add several tablespoons of the reserved chickpea liquid to thin chickpeas to desired consistency. (I use about 3 to 5 tablespoons of liquid.) Taste and add more curry powder or Garam Masala if desired. Serve immediately or refrigerate in a tightly covered container.

Makes about 4 1/2 cups of chickpeas.

* 1 1/3 cups of dried lentils make about 3 cups of cooked lentils.

Recipe from Registered Culinary Dietitian Kim Galeaz, RDN LD

Grilled Cheese with Apple and Biscoff Butter Cookie

  • Two slices of 100% whole wheat bread
  • 1 tablespoon creamy Biscoff butter
  • 4 or 5 slices of cheese (Kim used 2 slices of old white Kroger cheese, 1 slice of Kroger Gouda, and 2 slices of American cheese, and Havarti, Muenster, Colby Jack, and Cheddar work well).
  • 8 to 10 apple slices (thinly sliced)
  • softened butter
  • Butter or spray for frying

Divide the Pskov butter and spread it on the inside of two pieces of bread. On one slice of bread, put a layer of cheese, and then put apple slices on top. Place a second slice of bread covered with biskov and press gently but firmly. Spread the softened butter on the outside of the bread. Heat a non-stick skillet with cooking spray and a little butter over medium heat. Add sandwich and cook, covered, until underside is lightly/medium brown, 3 to 5 minutes depending on heat. Carefully flip the sandwich and cook, covered, until the other side turns brown and all the cheese has melted and becomes sticky. Feet it right away. Makes 1 delicious decadent sandwich.

Recipe created by registered culinary dietitian Kim Galeaz, RDN LD

Pecan Peskov Pie Bars

Peskov Crest

  • 1 package (8.8 oz) biscuit cookies
  • ½ cup (1 stick) melted unsalted butter
  • 12 cups crunchy butter, melted


  • 3 large eggs
  • Half a cup of sugar
  • Half a cup of light corn syrup
  • 4 tablespoons melted unsalted butter
  • 1/3 cup creamy biskov butter, melted
  • Half a teaspoon of salt
  • 1 teaspoon pure vanilla extract
  • 1 (12 ounce) package Kroger Private Selection Semi-Sweet Chocolate Chips* (about 1 to 2 cups of chips)
  • 1 1/2 cups chopped and toasted pecans

Heat the oven to 350 degrees Fahrenheit. Butter generously in a 9″ x 13″ metal baking pan (bottom, sides, and corners). Prepare the crust: Crush the Pskov crackers completely in a food processor. Pour into a large bowl. Add the melted butter and the melted cookie butter until blended and the mixture resembles wet sand. Add to a buttered skillet and press firmly and evenly into the skillet. Bake the dough for 8-10 minutes, until slightly browned. Sit aside. Leave the oven running.

Prepare the filling: In a medium bowl, whisk together eggs, sugar, corn syrup, melted butter, melted cookie butter, salt, and vanilla extract. Add the chocolate chips and toasted toasted pecans. Pour the filling into the baked biscuit crust, spreading evenly. Bake for 25 to 30 minutes, or until filling is firm. (You’ll know it’s done when the edges are stable and set but the middle has a very light, but stable, jello-like vibrato.) Remove the pan to a wire rack to cool completely, then cut and enjoy. Store the bars in a tightly covered container at room temperature for a few days, or refrigerate them for a longer period.

Makes 24 to 36 decadent strips, depending on your cut. *Kim also likes to make them using dark chocolate, such as Kroger Private Selection 62% Dark Chocolate Chunks. your favourites.

Recipe created by registered culinary dietitian Kim Galeaz, RDN LD

BBQ Biscoff Spicy Peach Sauce

  • 2 ½ tablespoons vegetable oil
  • 2 1/2 cups finely chopped onion
  • 2 large garlic cloves, finely minced
  • 1 can (15 ounces) Kroger tomato sauce
  • 1 can (15 ounces) crushed Kroger tomatoes
  • 12 cups creamy biskov butter
  • 1 can (15 ounces) kroger peaches, chopped in juice, coarsely chopped
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup of apple cider vinegar
  • 1-2 teaspoons of liquid nut smoke*
  • 1/3 cup tightly packed dark brown sugar
  • Half a teaspoon of ground cinnamon
  • Half a teaspoon of ground ginger
  • Half a teaspoon of cayenne pepper
  • ½ – teaspoon ground hot pepper
  • ½ – teaspoon ground red pepper
  • Half a teaspoon of salt
  • Half a teaspoon of black pepper

Heat the oil over medium-high heat in a large, deep-sided skillet or Dutch oven. Add onions and cook for 5 to 7 minutes until translucent. Add garlic and cook for another 2 minutes. Add tomato sauce, mashed tomatoes, chopped peaches, Worcestershire sauce, apple cider vinegar, 1 teaspoon liquid smoke, brown sugar, cinnamon, ginger, cayenne pepper, chipotle pepper, ground red pepper, salt and pepper. Reduce heat to simmer. Simmers about 25 minutes. Taste and add more liquid coconut smoke or seasoning if desired. Using an immersion blender*, process the sauce until almost smooth, with the peach mixture completely. Serve immediately or refrigerate in tightly covered containers. * A blender or food processor will work; This has to be done in batches though).

Makes about 5 1/2 cups of barbecue sauce.

Recipe created by registered culinary dietitian Kim Galeaz, RDN LD

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