Crunchy Cookie Butter Pie ~ 100th Post!

Woo hoo! This is my 100th post!

Source: Wedding by Color

Source: Wedding by Color

I am very excited about this.  When I first started a little over a year ago, I wasn’t sure if I would stick with it.  But I love it!  I can’t wait to write another 100.  For this special post, I am sharing an easy and delicious pie that is sure to be made over and over again.


First there was Nutella.  Then Biscoff.  Then Speculoos Cookie Butter.  I didn’t think it could get any better than these.  Until there was Crunchy Cookie Butter.  What?! My wonderful friend Leslie came over to visit the baby and I and brought me a bag of Trader Joe’s goodies.  Crunchy Cookie butter was inside.

crunchy cookie butter

Sure, I could make this myself with regular Cookie Butter and crushed Speculoos cookies.  But why would I want to do that?  It just wouldn’t be as good anyway.  Of course my mind starting going a mile a minute trying to come up with what I could make with this amazing spread.

Not long after the Crunchy Cookie Butter discovery, I got an email from Real Women of Philadelphia with a recipe for Peanut Butter Pie.  What’s great about these spreads is that you can replace peanut butter in just about any recipe.  That is what I did here.

This recipe is incredibly easy with a minimal amount of ingredients.  It is a quick dessert to throw together to enjoy in just a couple of hours.


:You pretty much combine all ingredients until smooth and put in a pie crust.  That is it!  No baking needed!

whole pie

Crunchy Cookie Butter Pie (Slightly adapted from Janet Caughill on Real Women of Philadelphia)


  • 8 ounces of cream cheese, softened

  • 1 cup of confectioners’ sugar

  • ¾ cup of Crunchy Cookie Butter

  • 1 8 ounce tub of Cool Whip, thawed

  • 1 prepared graham cracker crust

  • 3-4 Speculoos cookies, crumbled


  • With a stand mixer or hand mixer, beat the cream cheese and confectioners’ sugar together until smooth.

  • Add Crunchy Cookie Butter and continue to mix until smooth.

  • Fold in the Cool Whip with a spatula.

  • Evenly spread the filling into the graham cracker crust.

  • Spread the cookie crumbles on top.

  • Freeze the pie for at least two hours before slicing.

  • Top a pie slice with whipped cream if desired.

  • Keep the pie in the freezer.

pie slice 1


I know…this looks really good!  I highly suggest you take a ride to Trader Joe’s, buy Crunchy Cookie Butter, and make this pie!

Biscoff Cheesecake Ice Cream

Biscoff Cheesecake Ice Cream.  It really doesn’t get any better than that.  If you have not tried Biscoff spread yet, you really should.  And once you do and realize how amazing it is, make this ice cream.  I found it on the blog Something Swanky and it was great timing since Matt was saying the day before that he wished we had some Biscoff.  it was the perfect excuse to go buy some and make this.  This is where you can check out the recipe.


What is great about this recipe is you don’t need an ice cream maker.  You just combine simple ingredients and allow it to freeze.


I let this freeze for only about 3 ½ to 4 hours before I ate it.  It definitely is not long enough.  It really wasn’t cold like ice cream and was very soft still.  It did have the consistency of mousse and that is just as good!


Freezing this overnight is the way to go.  However, I thought it still had the texture of mousse more than ice cream.  Again, I am not complaining.


A couple of other great recipes I made with Biscoff is Chocolate Biscoff Truffles and Biscoff Cheesecake Bars.

If you want to make this Biscoff Cheesecake Ice Cream, and I hope you do, make sure you check out the recipe here!

Busy Monday!

Lots to talk about today!  I seem to go through phases where I go days without making anything and then I do a bunch at once.  So I have a lot I want to share.

Let’s start with the great weekend I just had because it will eventually lead into something food related.  Saturday night Matt and I enjoyed a nice dinner out then saw the hilarious comedian Jim Gaffigan at the Hampton Beach Casino Ballroom.  We got to sit up in the Coca-Cola box, which is awesome!  The show was great and a night out with Matt with some good laughs was just what I needed.  Sunday I spent the day with my friend Leslie at the new Merrimack Premium Outlets.  Which of course, was also just what I needed.  If you haven’t gone, go check them out!  They are amazing.  I think one of my favorite stores, which makes these one of my favorite purchases from the outlets, is a Crocs store.  Check out these great shoes!

After the outlets, Leslie and I went to Trader Joe’s.  We were on a mission to find Speculoos Cookie Butter.  Mission accomplished.  However, while we were there, I got a few other things, all impulsively of course.  Nevermind the organic, healthy stuff.  I went for the cool baking stuff that you can’t find at a regular grocery store.

I got a couple of spices that I thought Matt would like.  I got some chia seeds because Dr. Oz and Daphnie Oz say they are good for you.  I’ll give them a try.  I got a sugar chocolate coffee bean grinder.  I am not sure what I am going to do with it but the jar looks cool and I am sure I will figure it out.  I got raw hazelnuts for a recipe I will share later.  Finally, I got cocoa almond spread along with the cookie butter.  The cookie butter is A-MAZ-ING!  My first thought is to make fudge with it.  We will see!

So I have been wanting to make my own Nutella for a long time.  I have come across a lot of different recipes on Pinterest and found one that looked really easy.  The recipe is from the blog Chocolate Covered Katie.  I have also made a deep dish chocolate chip cookie pie and blackbean brownies from her site.  Both very delicious!  In her recipes, she gives you options of different ingredients to use.  You can find the original recipe here, but here is the list of ingredients that I specifically used:

  • 2 cups raw hazelnuts
  • 1 1/2 tbsp pure vanilla extract
  • 1/4 cup cocoa powder
  • 1/4 cup plus 2 tbsp agave (I used Domino’s Light Agave Nectar)
  • 1 tbsp sugar
  • 1/4 tsp plus 1/8 tsp salt
  • 1/2 cup skim milk

First, roast the hazelnuts until you can start to smell them and the skins start to crack.  Allow them to cool a bit and rub them together between two dish towels.  This gets the skin to come off.  Once that is done, put them in the food processor until it turns to a butter.  This takes a couple of minutes.  Next, add the remaining ingredients until smooth.  This also takes a few minutes.

Now, what seems to be a really easy recipe never turns out easy for me.  I thought, “Great.  Luke is sleeping.  I can whip this out in a 1/2 hour.”  An hour and a half later I was finishing it up.  Here’s why.  I don’t think I let the hazelnuts roast long enough.  The original recipe says to do it at 420 degrees for 10 minutes but I did it at 350.  I should have done it longer.  So it took FOREVER to get the skins off.  And boy is it messy!  I had skins all over the counter, all over the sink, all over the floor, and the hazelnuts kept rolling away from me.


This took me a 1/2 hour alone.  But once I got that taken care of it was easy.  I thought.  I put all of the other ingredients in and it just wouldn’t smooth out.  I had it mixing for about 10 minutes.  It just kept going around and around in a big blob.  Then I realized I forgot the milk, of course.  Once I put that in it came out great.


It came out so good!  Compared to Nutella, you can actually taste the hazelnuts.


Before I even made the hazelnut spread, I had to do my Sundays with Joy recipe, created by Joy the Baker.  It was Blueberry Orange Almond Pancakes with Orange Maple Glaze.  I made them first thing in the morning and Matt was able to have them before leaving for work.  I have said this before, I have an issue with figuring out how high to put on the heat on a stove.  Such as burning the butter I put on the pan because the heat was too high.  I also have an issue with flipping pancakes.


Although the ones I ate were just a tad gooey in the middle, Matt said they were awesome, numerous times, which makes me happy.


Now for dessert.  Yesterday was National Cheesecake Day.  I have been getting tons of emails from The Cheesecake Factory to go in for a 1/2 price slice of cheesecake.  If it was a Saturday or Sunday, Matt and I would have definitely been there.  Because we didn’t make it, I decided to make a cheesecake dessert instead.  Bakeaholic Mama posted a Biscoff Cheesecake Bar recipe that looked super easy.  The only thing I did different was use Golden Oreos entirely for the crust.  I can’t seem to find Biscoff cookies anywhere.  Boy I got lucky today.  Luke took good naps!


This came out so good.  I made some fresh whipped cream to finish it off.

And Luke eventually woke up…wanting to help really bad 🙂