Thursday, August 11, 2016

A Twist on Twix

Speculoos Caramel Chocolate Bars


Ingredients

To make the cookie crust:


1/2 cup margarine, softened
1/4 cup sugar
1 1/2 cups all-purpose flour
1 pinch salt

Directions


Grease a 28 x 18 cm (7 x 11 inch) pan or line with parchment paper. Preheat the oven to 180°C (350°F)

In a bowl, combine margarine and sugar. Beat with a hand-held blender until light and fluffy. Add flour and salt and use your hands to form a dough. Press into bottom of prepared pan. Bake for 15 minutes. Let cool completely. (Don’t remove from the pan.)

Spread 5.3 oz of Speculoos spread on top.

Gently warm 1 cup of dulce de leche on the stove until it has a rather liquid consistency again. 

Pour over speculoos layer and distribute evenly. Be careful not to mix the Speculoos and the dulce de leche layer. Place in the fridge and let set over night.

Melt 5.3 oz semisweet chocolate and drizzle on top. Let cool. Carefully cut into crust, share and enjoy!

Thursday, August 4, 2016

SPECULOOS. ICE CREAM. CAKE.

Speculoos Toffee Ice Cream Cake



Yield: Serves 8-10

This easy ice cream cake is made with vanilla ice cream, Speculoos Spread, and Heath toffee bits. Make in advance and serve at parties.

Ingredients:

For the crust:
1 2/3 cups crushed Speculoos cookies
1 tablespoon granulated sugar
4 Tablespoons unsalted butter, melted

For the filling:
1.5 quarts vanilla ice cream, softened
1 cup Speculoos spread
1 cup Heath toffee bits (or chopped up Heath candy bar)

For the topping:
Speculoos cookies, chopped
Additional Heath toffee bits (or chopped up Heath candy bar)

Directions:

1. For the crust, preheat oven to 350 degrees F. Place crushed cookies, sugar, and butter in a large bowl. Stir until combine. Press the mixture into the bottom and up the sides of a 10" springform pan. Bake crust for 8-10 minutes or until firm and set. Let cool completely.
2. In a large bowl, stir together ice cream , Speculoos Spread, and Heath toffee bits. Spread the ice cream mixture evenly over the cooled cookie crust. Smooth out the top and sprinkle with chopped Speculoos cookies and Heath toffee bits. Freeze until firm, about 6 hours or overnight.
3. Remove cake from freezer and let sit for 5 minutes. Loosen pan sides and run a knife around the inside of pan. Carefully remove cake from pan and place on a serving platter. Cut cake into pieces, using a sharp knife. Serve immediately.

Recipe by: twopeasandthetripod

Thursday, July 28, 2016

Gimme S'Mores!

Speculoos S’mores Bars





This recipe is from the Speculoos archives, but always yummy!

Ingredients
  • 1/4 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup Speculoos Spread
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 graham crackers, crushed into small pieces
  • 1 cup milk chocolate chunks (I threw in a few semi-sweet chips on top for photo purposes)
  • 1 cup mini marshmallows
Instructions
  1. Preheat the oven to 350°F. Butter an 8x8 baking dish.
  2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat and stir in the Speculoos Spread. Continue stirring until the mixture is creamy and well combined.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Stir in the graham crackers, chocolate chunks, and mini marshmallows.
  5. Add the egg to the Speculoos mixture and stir until smooth. Stir in the vanilla extract and mix until well combined.
  6. Pour the wet mixture into the dry ingredients and stir until well combined. This will be very thick and difficult to stir, so you may need to get in there and mix it with your hands.
  7. Dump the batter into the prepared dish and press it into the pan evenly.
  8. Bake for 22 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
  9. Remove from the oven and cool for at least 10 minutes before cutting and serving.
Recipe by: Buns in my oven

Thursday, May 5, 2016

Cinco de Mayo Churros & Speculoos Dip!

On May 5, 1862 the Mexican army had an unlikely victory over the French in the historic Battle of Puebla.  Ever since then, Mexicans have been celebrating this big day with parades, music and (most importantly) food!  What better way to celebrate this day than with a delicious new recipe?

We are giving you TWO recipes for today! Churros — a delicious Mexican fritter — and then you can make them extra delicious by dipping them in Speculoos dip, yummo!


CHURROS

Yield: 4 servings

Ingredients

  • 1 cup water
  • 2 1/2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts oil for frying
  • 1/2 cup white sugar, or to taste
  • 1 teaspoon ground cinnamon


Directions

  1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
  2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
  3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.




SPECULOOS DIP


Ingredients

  • 1 cup heavy cream
  • 8 ounces cream cheese softened
  • 3 Tablespoons powdered sugar
  • 1 cup cookie butter


Instructions

  1. Using a handheld or stand mixer, beat cream until stiff peaks form. Set aside.
  2. In a separate bowl, mix cream cheese and powdered sugar until smooth.
  3. Fold in cookie butter and mix until fully incorporated.
  4. Fold in whipped cream, and continue folding until blended.
  5. Serve with churros or other dippers.

Enjoy this delicious duo not only on Cinco de Mayo, but any day!  

Let us know if you tried this combination and how it tasted in the comments below.

Wednesday, April 20, 2016

Speculoos + Snickerdoodle = Spectacular SpecuDoodle Sandwich

As if Speculoos couldn't get any better, we have a recipe that combines it with a delicious snickerdoodle cookie.

Try it out today and share your photos with us here or on Facebook; use hashtag #SpecuDoodle


yield: 24 SANDWICH COOKIES
cook time: 8-10 MINUTES
INGREDIENTS:
For the cookies:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, at room temperature
2 large eggs
2 tablespoons sugar
2 teaspoons cinnamon
For the Speculoos Cinnamon Filling:
3 tablespoons unsalted butter, at room temperature
1/2 cup Speculoos Spread
1 cup confectioners’ sugar, sifted
1/2 teaspoon cinnamon
3 tablespoons milk
DIRECTIONS:
1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time. Reduce speed to low and gradually mix in flour mixture.
3. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into balls, Roll balls in cinnamon and sugar. Place cookie dough balls on prepared baking sheet and bake for 8-10 minutes, until edges are golden. Let cookies cool on baking sheet for 3 minutes and then transfer to a wire cooling rack. Let cookies cool completely before filling.
4. To make the Speculoos cinnamon filling: Combine the butter, Speculoos Spread, confectioners' sugar, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the milk and beat until fluffy.
5. To assemble the cookies, find two cookies that are similar in size. Using a knife, spread about a tablespoon of the Speculoos filling on the inside of one cookie. Sandwich the cookies together.