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.

Monday, December 19, 2016

Speculoos Spread Featured on the Today Show!

Speculoos is the next big thing! Check out our feature on the NBC Today Show.

Click here to watch the full clip!

Order your jar of Speculoos today! 10% off for the holidays!!

Thursday, November 24, 2016

Happy Thanksgiving! How 'Bout Some Pie?!

Salted Caramel Speculoos Fudge Pie

Impress your friends and family with this delicious Speculoos pie!

PREP: 0:35
LEVEL: Moderate
YIELD: 12 servings


  • ½ package refrigerated piecrusts
  • 1 c. butter
  • ½ c. Creamy Speculoos
  • 1¼ c. firmly packed brown sugar
  • 1¼ c. all-purpose flour
  • ½ c. roasted unsalted peanuts
  • 3 oz. unsweetened baking chocolate
  • ½ c. granulated sugar
  • 2 tbsp. unsweetened cocoa
  • 3 large eggs
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • 1 jar caramel topping (such as Smucker's)
  • ½ tsp. flaked sea salt


  1. Heat oven to 350 degrees F. 
  2. Fit refrigerated piecrust into a 9-inch glass pieplate according to package directions; fold edges under, and crimp as desired.
  3. Using a fork, stir together 1/4 cup softened butter, 1/4 cup Speculoos, 1/4 cup brown sugar, and 1/2 cup flour in a bowl until crumbly; stir in peanuts. 
  4. Freeze 15 minutes.
  5. Meanwhile, microwave chocolate and remaining 3/4 cup butter in a microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. 
  6. Whisk in granulated sugar, cocoa, and remaining 1 cup brown sugar. 
  7. Add eggs, one at a time, whisking just until blended after each addition. 
  8. Whisk in vanilla, salt, and remaining 3/4 cup flour. 
  9. Pour mixture into prepared piecrust. 
  10. Crumble Speculoos mixture over top of pie. (The Speculoos mixture will extend above rim of pieplate but will not overflow when baked.)
  11. Bake at 350 degrees F for 50 to 55 minutes or until center of pie is puffed and set. 
  12. Remove from oven and cool on a wire rack 20 minutes.
  13. In a small bowl, stir together caramel topping and remaining 1/4 cup Speculoos; drizzle 4 tablespoons over top of pie. 
  14. Cool pie completely (about 1 hour). 
  15. Sprinkle with flaked sea salt. 
  16. Serve with remaining sauce.

Yum, yum! Order some Speculoos and try this out today!

Sunday, November 20, 2016

Breakfast of Champions

Speculoos and Chocolate Chip Pancakes

This new twist on pancakes is a great way to kick off a winning day!

YIELD: About 12 pancakes


  • 1 c. multigrain pancake mix
  • 1 large Egg
  • ½ c. Speculoos spread
  • 1 c. milk
  • ½ tsp. vanilla extract
  • 1 c. semisweet chocolate chips
  • 1 tbsp. unsalted butter


  1. Heat oven to 200 degrees F. 
  2. Stir the pancake mix, egg, Speculoos, milk, vanilla, and chocolate chips together in a large bowl.
  3. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. 
  4. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. 
  5. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. 
  6. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve. 
  7. Repeat with remaining batter.

Enjoy! Stay stocked up on Speculoos, place your order today!

Sunday, November 13, 2016

Speculoos Acorns

We're Nuts About Speculoos Acorns!

Not only is this autumn treat delicious, it's cute too!  Try this recipe today and share your photos with us in the comments!

PREP: 0:15
COOK: 0:10
LEVEL: Moderate
YIELD: about 4 dozen


  • ¾ c. smooth Speculoos
  • ¾ c. sugar
  • 1 tsp. vanilla
  • 1 large Egg
  • 1 tbsp. flour
  • ½ c. Mini chocolate chips
  • 48 chocolate kisses


  1. Heat oven to 350 degrees F. 
  2. Beat first 5 ingredients in a bowl using an electric mixer until well combined.
  3. Spoon dough by rounded 1/4 teaspoonfuls onto an unlined baking sheet. 
  4. Flatten each piece into a dome shape.
  5. Bake about 10 minutes or until golden around edges, rotating baking sheet halfway through baking. Let cool for 5 minutes on baking sheets.
  6. Microwave 1/4 cup mini chips in a small heat-proof bowl on high for 30 seconds, stirring at 10-second intervals. 
  7. Dip the bottom of each chocolate kiss in melted chocolate, and place on the flat side of each cookie. Use the same method to affix a mini chip "stem" to the top of each cookie, completing the acorn.

Order some Speculoos and try this today! Click here to order your jar...or 2 :)