Cinnamon Blueberry Biscoff Breakfast CookiesEurope’s favorite cookie with coffee.” That’s what the official Biscoff Cookie site says about Biscoff cookies: a shortcrust biscuit made of flour and oils and sugar and cinnamon. There’s been a buzz and a hype around these cookies that I’ve been successfully avoiding … until now. I’ve bypassed the cookies and went straight for the cookie butter.

So, what’s this stuff? Well, it’s a smooth paste made of the Biscoff cookies and more oil and more sugar. It tastes like what it is: wafer-cookie paste. Like cookie batter? It’s intense, decadent. Quite ridiculous, really, and I’m not quite sure how to fit it into my lifestyle. For now, I’ll bake with it. That’s right! I’ve made cookies out of mashed cookies!

The minimalist recipe for “Cinnamon Blueberry Biscoff Breakfast Cookies,” from Kevin & Amanda, are easy to pull together, off-the-cuff. Beat the dough together, then pinch golf balls of dough by hand, rolling the balls and flattening them on baking trays with your palm. Shape 34 cookies onto two pans. Bake for 13 minutes, rotating the pans from bottom to top, midway through.

I’ll call this a perfect cookie: buttery, creamy, not-quite-chocolate white chips, chewy blueberries like raisins.

Put the plate of cookies out and see them vanish. Oh boy.

Dried Blueberries (1 cup) = $6.13

PREP TIME: soften butter, beat batter, shape cookies by hand, bake in 13 minutes
TASTE: buttery, creamy cookies make of cookie butter

Next time, I want to celebrate a new cookbook: Dinner, Changing the Game, by Melissa Clark. It’s full of unfussy sheetpan dinners and I’m going to try a bunch. First, I’ll cook the “Sweet Potato Dhal with Coconut” along with the “Quick Roasted Broccoli” (recipes below). Come back to my site next week, to start enjoying this book with me.

Sweet Potato Dhal with Coconut
Dinner, Changing the Game
Serves 4 to 6

2 cups yellow split peas, preferably soaked for at least 1 to 4 hours and drained
2 medium sweet potatoes, peeled and coarsely grated
1 tsp. ground turmeric
2 tsp. kosher salt, plus more if needed
1/2 cup unsweetened coconut flakes
1/4 cup coconut oil
1 cup sliced shallots (from 4 to 5 shallots)
2 tsp. grated fresh ginger
2 tsp. brown or black mustard seeds
2 tsp. cumin seeds
1/8 tsp. cayenne pepper, plus more if needed
1 5.4-oz. can unsweetened coconut cream
Fresh cilantro leaves, for garnish

In a medium pot, bring 6 cups of water to a simmer. Add the drained split peas, grated sweet potatoes, turmeric, and salt. Simmer until the peas have fallen apart and the potatoes are tender, about 1 hour, adding more water as needed to keep the mixture from drying out. By the end it should be thick and stew-like (or you can add more water to taste if you like a thinner dhal).

While the dhal is cooking, place a small, dry skillet over medium-high heat, add the coconut flakes, and toast until they are lightly colored, 2 to 5 minutes. Transfer the coconut to a bowl.

Return the skillet to medium-high heat and add the coconut oil. Once it is hot, add the shallots and cook, stirring frequently, until they are tender and golden brown (reduce the heat if they begin to burn), about 10 minutes. Stir in the ginger, mustard seeds, cumin seeds, and cayenne; cook for 1 minute, and remove from the heat.

Stir the shallot mixture into the dhal. Taste, and adjust the seasoning if necessary. In a small bowl, whisk the coconut cream a few times to loosen it. Spoon some coconut cream onto each serving of dhal. Garnish with the toasted coconut and fresh cilantro.

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Quick-Roasted Broccoli
Dinner, Changing the Game
Serves 4 to 6

Florets cut from 1 head (1 1/2 to 2 lbs.) broccoli, broken into bite-size pieces (about 7 cups)
3 to 4 Tbsp. extra-virgin olive oil
Fine sea salt and freshly ground black pepper to taste
1 tsp. cumin seeds (optional)
1 tsp. black or brown mustard seeds (optional)

Heat the oven to 450 degrees F.

Spread the florets out in a single layer on one or two rimmed baking sheets (you want to give them a little breathing room if possible, to help them brown). Drizzle the olive oil over the florets, season with fine sea salt and black pepper, and toss to coat.

Roast the florets for about 10 minutes, and then toss them well. If you are using the cumin and/or mustard seeds, add them when you are tossing. Then continue to roast the florets until they are tender and browned at the edges, another 8 to 12 minutes.

Serve hot or warm.