I think I should host the Oscars next year. I’ll give you a minute to stop laughing. Done? Good. Seriously, it’s not like ratings are going gangbusters or the most recent hosts have gotten rave reviews. So hear me out.
I love to watch movies. Sure, so does most of the rest of America, but I really love movies, watching at least two new ones every week. Plus, can you imagine how awesome it would be to get screener copies of movies? No more going to the movie theatre to stand in line and sit next to the guy loudly chomping on popcorn. And no more waiting until the movies come OnDemand, cheering for a movie to win based on who’s in it and what Entertainment Weekly said about it.
I also love public speaking. It’s energizing and exhilarating. Sure, I’d be nervous. Anyone who says they wouldn’t is lying. But nerves are good; they keep you on your toes and wanting to do your very best. Once up on the stage, the butterflies in my tummy would calm and I would be on my game and in the moment. I can be funny too. And the writers would help me be really funny. However, I have that comedic timing that can’t be taught, even by a room full of comedic geniuses.
Most people tune into the Oscars for the fashion. We all want to see who looks great and who looks . . . well . . . not so great. It would be a joy for this fashionista to have designers fighting to dress her, make gowns just for her. After all, having a haute couture gown is on my bucket list. Gowns, shoes, jewelry, hair, makeup: I’d give the fashion community plenty to talk about.
Everyone would tune in to see the regular girl host. The producers and network want the ratings to go up, way up. What a better way to do that than to take the girl next door, a Hollywood outsider and give her the chance of a lifetime? People would tune in to see if I’d choke. If Billy Crystal would have to be pulled from the audience to host the show. Would I do a song and dance number? Would I fall on my face while doing it? Would I try to get my first kiss from Bradley Cooper? Or George Clooney? Or Hugh Jackman? Would I become the next big thing in Hollywood? Regardless, people would want to watch out of sheer curiosity. There could be behind the scenes pieces with dress fittings and rehearsals, not to mention interviews with former hosts. It would be the best Oscars EVER! I know you’re thinking this dream is even crazier and less realistic than being a bestselling novelist and an Oscar winning screenwriter. I know that. But admit it: You’d watch.
You’ll also want these Biscoff Blondies with Biscoff Icing. I have made more than my fair share of awesome blondies but none with Biscoff. I had to change that and I’m so glad I did. These may be the best blondies I’ve made. They are super dense and chewy – the best blondie texture. They have a hint of Biscoff flavor along with a little vanilla. I’d also never made blondies with icing. How is that possible? Icing makes everything better. This icing is so Biscoff-y you’ll want to eat it by the spoonful. Just try to save enough for the blondies.
Biscoff Blondies with Biscoff Icing
- Total Time: 1 hour 10 minutes
- Yield: 24 bars 1x
Ingredients
Blondies
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 ½ cups packed light brown sugar
- 1 cup creamy Biscoff
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 2 ½ cups all-purpose flour
- ½ teaspoon kosher salt
Icing
- 1 cup creamy Biscoff
- ½ cup confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 3–4 tablespoons milk (I used almond)
Instructions
- Make the blondies. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan. Line the bottom only with parchment.
- In a large bowl, cream butter, sugars, Biscoff, and vanilla until light and fluffy and well combined. I did this by hand, but a hand or stand mixer would work as well. Add the eggs one at a time, fully incorporating each one. Mix until once again light and fluffy. Add the flour and salt and mix until just combined. Pour mixture into prepared pan and bake for 35-40 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely in pan.
- Make the icing. In a medium bowl, stir together Biscoff, sugar, vanilla, and 3 tablespoons of milk. Continue adding milk one tablespoon at a time, until the icing is thick but spreadable. Spread into an even layer on blondies. Cut and serve. Blondies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
You would be an awesome host 🙂 These look delicious!
I love biscoff and blondies and extra frosting, please and thank you! 😉 And they do look super dense and chewy. I love my blondies dense and thick. Baking with Biscofff is the best ever (well, tied with PB!):)
Pretty much all desserts are better with extra frosting. When I make frosting I always leave a little extra in the bowl to put on my piece. That’s one of the perks of doing the baking, right? I love baking with both Biscoff and pb and can’t choose a fave! Thanks, Averie!
Hahaha I’m all for Laura hosts the Oscars! And you’ll totally bring me as your date so I can hobknob with all the people in the biz, right? 😛
Fun fact: anyone who’s in SAG gets sent screeners of all nominated films. I can’t waaait until I’m in the union and get free movies!
And omg double the Biscoff double the yum!!!!
★★★★★
Of course you’d get to come 🙂 I had no idea all SAG members get screeners. Now I guess I need to be a writer/actress/blogger. Although, maybe all WGA members get them too?
*shrug* I don’t know, maybe
★★★★★
Well, I admit it, I would certainly watch if you were hosting the Oscars! And I’m sure I would be watching from the stands to see it in person! It would be fantastic to see you in five or six dresses and yes, I do think you are really funny and have that great timing.
Oh, and the Blondies look fabulous!
Thanks, Debbie! Yes, you would definitely be in the stands cheering me on 🙂
That would certainly be the best OSCARS ever with you as the host!
& these blondies look super lovely with all that creamy biscoff icing on top! YUMMY!
Just realised i can get biscoff in the UK. So excited that i found it and these are so on the list of baking! amazing 🙂
Yay! Biscoff is the best!
Your blondies look absolutely luscious!
These look delicious! Dense and delightful 🙂
★★★★★
Thanks, Brooke, and thanks for visiting 🙂
i can´t get biscoff here, and it´s too bad because I also never tasted it, so I can´t try to replace it. But these blondies would be awesome with other spreads too! Fun dream too Laura!
Oh, yes, any nut butter would work great! But hopefully you’ll get to try Biscoff soon!
Very good. Texture is great and they are moister than most blondies. Of course, the biscoff just makes it better.
They looks amazing! In Greece we can’t get biscoff so I have’nt tasted it, but the texture of blondies looks fantastic.
I wish I could make them too!
Peanut butter or any nut butter would be great too! Hopefully you’ll get Biscoff soon!
I bet you’ve got Lotus Speculoos Spread, maybe in a posh shop.
Anything with biscoff is good but these look great!
Ummmm…movies AND biscoff in one post? These are two of my great loves 🙂 I’m also movie obsessed, but haven’t had the time lately to watch as many as I would like. Regardless, I still see every Oscar Best Picture nominee, every year. People who don’t are just missing out.
And Biscoff? I normally get Trader Joe’s Cookie Butter…same thing. But I’ve never baked anything with it because I’m too busy just eating it straight from the jar…
I always see all the best pic nominees too. I might not like them all, but I watch them all. I like Biscoff straight from the jar, but I LOVE it when I bake with it!
Have you seen THIS recipe? I’ve had my eye on it for so long:
http://food52.com/recipes/15652-meyer-lemon-cheesecake-with-biscoff-crust
It uses the biscoff cookies, not the spread. Amazing.
I bet Biscoff cookies and lemon go together so well. I’m now imagining how awesome the cookies would taste as a crust!
Great pictures. I think you’d wow them at the Oscars. Maybe you should practice at the Emmys or Golden Globes to make sure you don’t go Krusty or Ricky Gervais on the audience.
In the UK we only recently got the spread but it’s called Speculoos spread. I found it in France and now it’s sold here. Hurrah. I haven’t baked with it but it’s great on toast.
Thanks, Sudhakar! You should try baking with Biscoff – it’s great!
No lie – I made biscoff blondies yesterday. 🙂 Our recipes are a little different and now I’m wishing I had that icing!
That’s so funny, Sally! The icing is pretty awesome!
Ah, biscoff spread – another one of those ingredients that has eluded me so far in life and exists just in the mysterious worldwide web of food blogging. I seriously want to try this! Aaah, someday!
Thank you Laura for sending over the delicous Biscoff bars! We never heard of Biscoff until you introduced us. I bought a jar last weekend, just in time to make these myself! They are so addicting. So moist and creamy and rich! You are the best! Your Mom and Dad are pretty great too!
Thanks again!
I’m glad you liked them, Mary! Biscoff is so yummy – it’s pretty dangerous to have in the kitchen, always tempting you to take a bite. Thank you for all of your support.
STOP IT! You had me at biscoff. This is biscoff madness at its best! mmm.
Serious, these are Biscoff to the nth degree. So awesome. Thanks, Katie!
Isn’t Biscoff spread the best? I swear I could finish a whole jar by itself! These blondes sound heavenly! 🙂
I like Biscoff in these blondies even better than by itself. These are the best blondies I’ve made to date.