@deltaairlines Biscoff Bake-off? why isn’t anyone monitoring content?!

November 28, 2011
Delta’s Facebook presence as a business page is impressive. http://www.facebook.com/delta?sk=app_153700691390232 Their wall engages followers in posting comments and includes special offers. There are no less than 5 separate customized screens with details about features, services, a Biscoff Bake-off contest and more. A recent contest required entrants to be on Facebook and to “like” Delta, thus adding to their online presence. As a long-time SkyMiles member and frequent flyer, I never heard a word about the holiday contest until a friend liked Delta on Facebook – very poorly marketed!
EPIC FAIL – The programmers who added the Biscoff Bake-Off contest information (start on Sept 30, 2011 and end on Oct 23, 2011) have – as of Nov 28, 2011 – STILL not updated the information nor taken it down. The contest ended and winners announced already. A single wall post celebrates the winning bakers Meg King (730 votes), Laurie Lufkin (517) and Atif Chaudhrey (668 votes) and recipes: http://bit.ly/t92mhL. Although baked salmon and crusted shrimp are creative in their use of cookies – give me cookies!
Biscoff gets it!

Olga’s Biscoff Coffee Cake

  • 1 Duncan Hines Butter Cake
  • 1 Small Box Instant Vanilla Pudding
  • 4 Eggs
  • 3/4 Cup Water
  • 3/4 Cup Crisco Vegetable Oil
  • 10 – 15 Biscoff Biscuits

Biscoff Crumb Filling and Topper

  • 10 – 15 crushed Biscoff biscuits
  • 1/2 stick cold Butter
  • 1/3 Cup Cinnamon with 3 Tbls Sugar
  • 1 Cup Pecans or Walnuts. chopped – optional

Grease and flour large bundt pan and sprinkle with small amount of the cinnamon mixture and nuts.
Set aside.
Mix first five cake ingredients together until well blended.
Pour approximately 1 cup of batter in bundt pan and spread with a layer of crushed Biscoff cookies, sprinkle with cinnamon- sugar mixture and dot with cold butter and nuts.
Continue layering with batter, filling and dotting with butter.
Bake at 350 degrees for 45 to 60 minutes.
Serve cold or hot with whipped topping or ice cream.

Recipe courtesy of: Olga Smyth, West Columbia, SC


Pumpkin Crumb Bars
(Serves 6)

  • 1 1/2 Cup Flour
  • 1 Cup Quick-Cooking Oats
  • 3/4 Cup Sugar
  • 3/4 Cup Butter, Softened
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Cup diced Macadamia Nuts

Crumb Topping

  • 1 Cup Crust Mixture (from above)
  • 1 Cup (About 12 Cookies) coarsely crushed Biscoff Cookies


  • 4 Eggs
  • 1 2/3 Cup Sugar
  • 1/2 Cup Butter, Melted
  • 1/8 Cup Oil
  • 2 Cups (16 Oz Can) Pumpkin
  • 1 Cup Flour
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Powdered Ginger

Heat oven to 350°F.

In a small bowl, combine flour, oats, sugar, butter, baking soda and salt.   Beat at low speed until mixture is crumbly.   Stir in nuts.  Reserve 1 cup for crumb topping.   Press remaining mixture on bottom of greased and floured 13 x 9 x 2 inch baking pan.

In a large mixing bowl, beat together eggs, sugar, butter, oil and pumpkin until light and fluffy.   Add dry ingredients and continue to mix until well blended.   Pour filling onto crust.

Crumb Topping
Mix together 1 cup crust mixture and 1 cup Biscoff cookies.   Sprinkle on top of pumpkin filling.   Bake for 25-30 minutes or until toothpick inserted comes out clean.

Cool.  Chill.  Cut into bars. Store covered in the refrigerator.

Recipe courtesy of: Rae Oshiro, Aiea, HI


Penguin Rendezvous
(Serves 15)

  • 36 Rendezvous Biscuits
  • 9 Tbsp Unsalted Butter
  • 1/2 Cup Seedless Raspberry Jam
  • 2 Cups Fresh or Frozen Whole Raspberries Without Syrup, Thawed And Drained
  • 3 oz White Chocolate
  • 16 oz Cream Cheese, softened
  • 1/2 Cup Powdered Sugar
  • 1/4 Cup Milk
  • 8 oz Frozen Whipped Topping, thawed
  • 4 Additional Rendezvous Biscuits coarsely crumbled

Bottom Crust:
Finely crush 36 Rendezvous Biscuits.   Melt butter until creamy but not totally liquid.   Mix melted butter into crushed crumbs.   Press into a 9 X 13 pan.   Refrigerate crust until firm.

Middle Layer:
Spread jam onto crumb crust.   Reserve 1/2 Cup of the raspberries for garnish; arrange the remaining 1 1/2 Cups raspberries evenly over jam.

Melt chocolate in microwave or double boiler until smooth when stirred; cool slightly.   Meanwhile combine cream cheese and powdered sugar.   Mix well.   Gradually whisk in melted white chocolate and milk.   Fold in whipped topping.   Spread carefully over raspberries.   Refrigerate 1 hour or until firm.   Cut into squares.   Garnish with the coarsely crumbled Rendezvous biscuits and fresh raspberries.

Recipe courtesy of: Geraldine Altomaro, Woodhaven, MI


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