Friday, December 1, 2017

Rise & Shine: It's Pancake Time

Raspberry Pancakes with Speculoos Cookie Butter Maple Syrup

You'll hop out of bed to enjoy this delicious treat!

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Serves: 7-8 medium sized pancakes


  • ¾ cup all-purpose flour
  • 1 1.2 oz bag of freeze dried raspberries, (you won't be using it all)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter, melted
  • Fresh raspberries to garnish
  • 3 tbsp Speculoos cookie butter
  • ½ cup maple syrup


  1. Using a blender, food processor or coffee grinder, pulverize the entire bag of freeze dried raspberries until it resembles flour.
  2. In a large bowl whisk together the flour, ¼ cup of the raspberry dust, baking powder, baking soda, salt, and sugar. 
  3. In a separate bowl whisk together the egg, buttermilk, and melted butter. 
  4. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir just until combined. The batter should have some small lumps, so don't overmix.
  5. Heat a frying pan or griddle over medium-high heat and lightly brush the pan with melted butter or oil.
  6. Using a small ladle or scoop, pour about ¼ cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
  7. Repeat with remaining batter, brushing the pan with melted butter or oil between batches.
  8. To make the Speculoos cookie butter maple syrup, whisk together the Speculoos and maple syrup.
  9. Serve immediately with butter, Speculoos cookie butter maple syrup, and fresh raspberries.

Thursday, November 30, 2017

It's Getting Hot in Here

Speculoos Chocolate Lava Cakes

Warm up with some delicious Speculoos Chocolate Lava Cakes!


  • 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 1/2 cup (60g) confectioners' sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 8 teaspoons (42g) creamy Speculoos cokkie butter (about 2 teaspoons per cake)

optional for serving: ice cream, melted Speculoos cookie butter and/or chocolate syrup for drizzling

Special Equipment

  • four 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins)


  1. Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step
  2. Preheat oven to 425°F (218°C).
  3. Coarsely chop the chocolate. 
  4. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. 
  5. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
  6. Whisk the flour, confectioners' sugar, and salt together in a small bowl. 
  7. Whisk the eggs and egg yolks together until combined in another small bowl. 
  8. Pour the flour mixture and eggs into the bowl of chocolate. 
  9. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
  10. Spoon chocolate batter evenly into each prepared ramekin. 
  11. Top with Speculoos cookie butter and use a spoon to slightly press it down into the batter. Some may still be exposed..
  12. Place ramekins onto a baking sheet and bake for 12-13 minutes until the sides appear solid and firm. The top may still look slightly soft. 
  13. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. 
  14. Top with ice cream and melted Speculoos cookie butter and/or chocolate syrup for serving, if desired. Serve immediately.

Wednesday, November 29, 2017

Put the Mmmm in Mmmuah!

Speculoos Kiss Cookies

It's mistletoe season, but you don't need mistletoe for these kisses!


  • 1 cup white sugar
  • 1 cup creamy Speculoos cookie butter
  •  1 egg
  • 18 milk chocolate candy kisses, unwrapped


  1. Preheat oven to 350 degrees F.
  2. Combine sugar, creamy Speculoos cookie butter, and egg.
  3. Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
  4. Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.

Saturday, October 28, 2017

Hayyyyy There!

Speculoos Haystacks

Hay, Hay, Hay enjoy this delicious treat!


  • 1 cup butterscotch chips
  • 1/2 cup Speculoos spread
  •  1/2 cup salted peanuts
  • 2 cups chow mein noodles


  1. Melt butterscotch chips and Speculoos spread on top of a double boiler, or in a microwave. Blend together.
  2. Stir peanuts and noodles gently into the melted Speculoos mixture.
  3. Drop dough by forkfuls onto waxed paper. Cool until set.

It's Still Pumpkin Season, Right?

Speculoos Pumpkin Pie Smoothie

Could it get any better than combining Speculoos and pumpkin?


  • 1/2 cup skim milk
  • 1/4 cup pumpkin puree
  • 1/4 cup plain non fat Greek yogurt
  • 1 T. Speculoos spread
  • 1 1/2 frozen bananas
  • 1/2 t. cinnamon
  • 1/8 t. nutmeg
  • Pinch of ground cloves


  1. Combine all of the ingredients in a blender.
  2. Blend until smooth.
  3. Pour into one large glass or two smaller ones and serve immediately.
  4. Top with whipped cream if desired.