Saturday, March 18, 2017

Do The Truffle Shuffle


Speculoos Truffles

2 hr Prep Time
30 min Cook Time
2 hr, 30 Total Time


  • 3 1/2 ounces white chocolate, chopped
  • 2 tablespoons heavy cream
  • 1/2 cup Speculoos
  • 4 tablespoons unsalted butter, softened
  • 6 ounces bittersweet dark chocolate, chopped


  1. Heat the white chocolate and cream together in a large heatproof bowl set over a pot of simmering water and stir until smooth (it will be thick).
  2. Remove the pan from the heat and stir in the cookie butter and unsalted butter until smooth.
  3. Cover the bowl with plastic wrap and refrigerate until firm (2 hours or overnight).
  4. Use a tablespoon to scoop out some of the mixture and quickly roll it into a ball.
  5. Place on a baking sheet or large plate.
  6. Repeat with all of the truffles.
  7. It's ok if the mixture starts to melt a bit while rolling.
  8. Once all of the truffles are rolled, place in the refrigerator to chill until firm (20-30 minutes).
  9. Once firm, re-roll the truffles to fine tune their round shape and then place in the freezer for an hour.
  10. Line a baking sheet with parchment paper.
  11. Heat the bittersweet chocolate in a large heatproof bowl set over a pot of simmering water and stir until smooth.
  12. Remove from heat.
  13. Place a slotted spoon or spatula over the bowl of chocolate and then place a frozen truffle on top.
  14. Use a ladle to pour chocolate over the truffle until covered, allowing the excess chocolate to drip back into the bowl.
  15. Place the truffle on the baking sheet and repeat with the remaining truffles.
  16. Place the baking sheet in the refrigerator until the chocolate firms up.
  17. Serve chilled.


Begin this recipe a day in advance. Follow steps 1 and 2 in the evening and the remaining steps before serving.

Thursday, March 16, 2017

Best of Both Worlds

Speculoos Banana Bread with Speculoos Cookie Streusel 

Banana bread with Speculoos Spread and a sweet Speculoos Cookie streusel topping. Speculoos lovers will love this fun banana bread!

Prep time: 10 MINUTES
Cook time: 60 MINUTES

  • 1 1/2 cups of all-purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 medium very ripe bananas, mashed
  • 1/2 cup Speculoos Spread
  • 1/4 cup canola oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar

For the Speculoos Cookie Streusel:

  •  1/2 cup chopped Speculoos cookies (available here)
  • 2 tablespoons all-purpose flour
  • 1/4 cup brown sugar
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted


  1. Preheat oven to 350 degrees F. Grease an 8x4 loaf pan and set aside.
  2.  In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.
  3.  In a large bowl, stir together your mashed bananas, Speculoos Spread, canola oil, egg, vanilla, and sugars.
  4.  Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don't over mix.
  5.  Spread batter into prepared pan.
  6. In a small bowl, combine chopped Speculoos cookies, flour, brown sugar, cinnamon, and melted butter.
  7. Stir until combined.
  8. Sprinkle the streusel evenly over the batter in the loaf pan.
  9.  Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.
  10.  Let the bread cool in the pan for 10 minutes. Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack and cool completely before slicing.

Wednesday, January 25, 2017

Better Brownies By Speculoos

We have a recipe that gives you an even better way to enjoy delicious brownies.  Give it a try today and share your photos with us on Facebook, Pinterest and/or Twitter!



For the brownies:
  • 1 cup butter
  • 2 ¼ cup sugar
  • 1 ¼ cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 ½ cup flour

For the filling:
  • ½ cup Speculoos Spread
  • 4 tablespoons shortening
  • 1/3 cup powdered sugar
  • 2 tablespoon milk
  • ¼ cup chocolate chips


For the brownies:
  1. Pre heat oven to 350.
  2. Spray two mini muffin tins with non-stick spray and set aside.
  3. In a microwave safe bowl, combine butter and sugar.
  4. Microwave on high until butter has melted.
  5. Stir to combine.
  6. Stir in cocoa, salt, baking powder and vanilla.
  7. Whisk in the eggs one at a time until smooth.
  8. Spoon brownie batter by tablespoon into each mini muffin tin cavity.
  9. Bake for 13-15 minutes or until tops are set.
  10. Prepare filling while brownies cool.

For the filling:
  1. Combine Speculoos spread and shortening beating until completely smooth.
  2. Carefully mix in powdered sugar and milk until filling is creamy.
  3. When brownies have cooled slightly, make an indentation into each cup with the tip of a wooden spoon. Then pour filling into a zip top baggie and snip the corner.
  4. Pipe filling into each brownie cup.
  5. Melt chocolate chips and drizzle over brownie cups.

Wednesday, January 18, 2017

Oh My, Marshmallow Pie!

Do you think s'mores and sweet potato casserole are the only ways to enjoy marshmallow? Well guess what?! We've got a hot new recipe for you!

Speculoos Marshmallow Pie

PREP TIME: 10 mins
TOTAL TIME: 2 hours 10 mins

Serves: 8-10 slices


For the crust:
  • 2¼ C Graham cracker crumbs
  • 6 tbsp Unsalted butter- melted
  • For the filling
  • 4 oz White chocolate
  • 2 oz Heavy cream
  • 1 pk (8oz) Cream cheese
  • 1 Jar (14oz) Speculoos spread
  • 1 tsp Pure vanilla extract
  • 2 tbsp Heavy whipping cream
  • 1 Jar (7oz) Marshmallow fluff
  • 1 pk (8oz) Cool Whip (thawed)

 For the chocolate shavings
  • 6 oz White chocolate Candiquik


For the crust:
  1. If using whole graham crackers, use a food processor to grind into a fine crumb.
  2. Melt butter in a microwave-safe bowl and pour melted butter over graham crackers.
  3. Stir to combine until all crumbs are moistened.
  4. Press into a 9” pie pan using a spoon or measuring cup to compress crust.
  5. Set aside.

For the filling:
  1. Combine white chocolate and heavy cream in a microwave-safe bowl.
  2. Microwave on high for 45-60 seconds until melted.
  3. Vigorously stir until all the chocolate is melted.
  4. Allow to cool for about 10 minutes or so, place it in the fridge if needed.
  5. Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes.
  6. Add Speculoos spread and continue to beat until well mixed.
  7. Add melted white chocolate and mix until combined, scraping down the side of the bowl if necessary.
  8. Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.
  9. Empty container of marshmallow fluff into batter and mix thoroughly.
  10. Once all ingredients are mixed together, add Cool Whip and beat into batter.
  11. Scrape the bottom of the bowl with a spatula and mix together.
  12. Chill in the refrigerator for at least two hours. Serve chilled.
  13. While pie is chilling, prepare chocolate shavings.
  14. Melt Candiquik in the microwave for 45-60 seconds.
  15. Stir until smooth.
  16. Spread an even, thin layer on parchment paper or a baking mat.
  17. Allow to set completely; this can be refrigerated as well.
  18. Once firm, fold in the edges of the parchment paper to start breaking it into pieces.
  19. Sprinkle on top of the pie.

Wednesday, January 11, 2017

A "Chip" Off The Old Block

Speculoos Chip Muffins

We've got a delicious new recipe for you which includes homemade Speculoos chips! Take a break from chocolate chips and try this out!

Yield: 12 MUFFINS
Prep time: 30 MINUTES
Cook time: 15 MINUTES
Total time: 3 HOURS, 45 MINUTES


For the Speculoos Chips:
  • ½ cup Speculoos butter

For the Muffins:
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • ¼ cup canola oil
  • 1 large egg
  • ½ cup milk
  • frozen Speculoos chips


For the Speculoos Butter Chips:
  1. Using a piping bag or a plastic zip-top bag, pipe small dots of Speculoos onto a baking sheet lined with parchment paper or Silpat.
  2. Continue until you have used the entire 1/2 cup of Speculoos. Put in freezer and freeze for 24 hours. (You can probably get by with ~2 hours if need be).

For the Muffins:
  1. Preheat oven to 400 degrees F. Line 12 muffin tins with paper liners. Stir dry ingredients in a large bowl. Add in milk, oil and egg and stir until just blended.
  2. Working very quickly, scrape Speculoos chips off of pan and into bowl. Fold into the batter, stirring gently but quickly and only until just combined.
  3. Fill muffin tins ~2/3 full and bake at 400 degrees F for 15-20 minutes or until no impression is left when you press the top lightly.