I know I’m not the only one who has a love of Biscoff spread. There are pinterest boards dedicated to it!
I was in Williams Sonoma today and saw their Cookie Butters for the first time! Am I the only one that wasn’t aware these existed??
The offer 3 flavors, Graham Cracker, Cookies & Cream and Vanilla Wafer. I snagged a jar of Vanilla Wafer. At $12.95, this is a splurge but I had to try it.
It is delicious! If you follow me on Instagram, then you know I had it for lunch 🙂
I have already started thinking of how to use it! Frosting, fudges, Muddy Buddies! Ice cream, pies?
Has anyone else tried it? How about other flavors?
This week the weather has been beautiful! I welcomed back cooler evenings with this classic Black bean soup – slow cooked with pork, chipotle peppers & onions.
If you don’t have chipotle peppers on hand, I recommend it! I use them a lot for flavoring beans or chili. My husband loves to use the sauce as a condiment, too. You probably will never use a full can for one recipe. I use what is needed, then store the rest in a glass jar in the fridge (old spice jar or jam jar will work perfectly!).
Black Bean + Pork Slowcooker Soup
6C chicken broth
1 red onion, chopped
1lb dried black beans (rinsed)
4 cloves of garlic, minsed
1 tbsp chopped chipotle chiles + 2 tbsp of the chipotle sauce
2 tsp ground cumin
1.5lb pork shoulder (boneless)
for serving : sour cream, avocado, cilantro, red onion
Add all ingredients to slow cooker. Cook on low for 8 hours (6 on high).
Remove pork and shred.
Using an immersion blender, puree beans until you reach deserved consistency.
Add shredded pork.
Top with sour cream, red onion, avocado & cilantro.
Bonus : Before pureeing the soup, I save around a cup of the beans and use them for Pork quesadillas for another night’s dinner!
Recipe adapted from Woman’s Day magazine. I could not find a link online, so I retyped it here for you!