Monday, May 8, 2017

National Coconut Cream Pie Day!

Coconut Cream Pie



Did you know that May 8th is National Coconut Cream Pie Day?  We did because we always love finding new ways to enjoy Speculoos!

Try out this recipe courtesy of Honest Cooking!

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour

Serves: 4

This pie does beautifully chilled over night in the fridge. It sets the custard, allows it to relax, and for the flavors to develop.

Ingredients


  • 1 cup cashews (soaked for at least 2 hours)
  • 1 15 oz can of Coconut milk
  • 1 cup Sugar
  • Scant tsp Salt
  • ¼ cup Bird's Custard Powder (You can sub cornstarch in a pinch)
  • 2 tsp Vanilla extract
  • 2 tablespoons Coconut Cream
  • ¼ cup of Coconut oil (broken into small pieces, not melted)
  • 2 cups Unsweetened shredded coconut
  • 1 Pack Speculoos cookies 
  • 2 Tablespoons melted coconut oil or margarine (to mix with the crumbled cookies)


Instructions


  1. Preheat your oven to 375° F
  2. In the meantime, take your entire pack of cookies for a spin in your food processor or blender. Combine these with your melted coconut oil or margarine, and press down into a greased 9" pie plate. Pop this in your oven for 10 minutes to set it.
  3. Once your cashews are properly soaked, blend them with about ⅓ cup of water in a food processor or blender to form a loose puree, or cream. This will take a bit, you're looking for smoothness. If it's balling up on you, add a few more tablespoons of water.
  4. In a large bowl, pour your coconut milk, custard powder (or cornstarch), and whisk. If you're using the Bird's custard powder, you'll notice a delightful shade of pale orange, but just keep whisking until there are no lumps of dry powder.
  5. Evenly distribute the coconut oil through the rest of the custard. Add the solid coconut oil, coconut creme, vanilla, and shredded coconut, and whisk.
  6. Once that's nicely combined, add in your cashew cream, and resume whisking.
  7. Gently pour your custard into your pie crust.
  8. Bake for 35-­40 minutes. 
  9. When you pull it out, it shouldn't jiggle wildly, only slightly. 
  10. Cool on a wire rack

Tuesday, April 25, 2017

Happy National Zucchini Bread Day!

Did you know that April 25th is National Zucchini Bread Day?

We found a great (almost bread) recipe that you can try out today.  Zucchini Speculoos Bundt Cake!


Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
Diet type: Vegetarian
Number of servings (yield): 12-16

Ingredients


  • 2 sticks (8 ounces total) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • ½ cup low-fat sour cream
  • ½ cup Speculoos
  • 1 (6-ounce) zucchini, shredded and squeezed dry (*see note below)
  • 1 teaspoon vanilla extract
  • 2 7/8 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon grated nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs


Instructions


  1. Heat oven to 325 degrees. Spray a Bundt cake pan with nonstick spray and dust with flour, tapping out the excess. Set pan aside.
  2. In the large bowl of an electric mixer, add the butter and sugar and cream together for several minutes, until light and fluffy. Add sour cream and Speculoos and mix until combined. Add zucchini* (see note below) and vanilla and mix well.
  3. In a separate mixing bowl, add the flour, cinnamon, nutmeg, baking soda and salt and stir to combine well.
  4. While mixer is on low speed, add the dry ingredients to the butter/sugar mixture, alternating with the eggs (add ¼ of flour mixture and mix in, then 1 egg and mix in, etc.). Be sure to beat each egg in one at a time.
  5. Batter will be thick. Scrape batter into the prepared Bundt pan and lightly smooth out the top with an offset spatula.
  6. Bake for 80 minutes, or until a cake tester comes out clean when you insert it into the center of the cake. Remove from oven, allow to cool in pan for 45 minutes or so, then invert cake pan onto a rack. Allow cake to cool completely.



Quick notes

*To make sure zucchini doesn’t weigh your cake down with excess liquid, after it is shredded, gather the shreds together and place on paper towel or on a light tea towel. Roll up to enclose, and wring/squeeze over the sink. If the zucchini is fresh, there should be considerable liquid drained off.

Unroll the towel and measure the zucchini; you should have about ½ cup of packed shreds for this recipe.





Friday, April 21, 2017

Pop Goes The Speculoos!

Speculoos Milkshake Pops

Cool down with these delicious Speculoos popsicles!



Yield: makes 8

Ingredients

  1. 2 cups milk
  2. 1/2 cup Speculoos spread
  3. 3 scoops of vanilla ice cream

Instructions

  • In a blender add milk, Speculoos spread and vanilla ice cream
  • Blend until mixed thoroughly
  • Pour into your paleta mold
  • Insert sticks
  • Freeze until firm. (About 6 hours)

Saturday, April 15, 2017

Buttery and Crunchy!

Cookie Butter Crunch Cups




Prep Time 10 minutes
Total Time 10 minutes
Servings 12

Ingredients

  • 1/4 cup Speculoos spread
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 3/4 cup + 2 tablespoons milk chocolate chips separated
  • 2 tablespoons rice krispies cereal
  • 1/2 teaspoon coconut oil separated

Instructions

  1. Line a mini muffin tin with mini muffin cups.
  2. Combine the Speculoos spread with the vanilla extract and powdered sugar. 
  3. Stir until a thick dough is formed.
  4. Pinch out small bits of the dough and make 12 little balls. Smash the balls with two fingers to get a flatter shape.
  5. In a small microwave-safe bowl melt 1/2 cup chocolate chips with 1/4 tsp. coconut oil. (microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then it's ready!)
  6. Combine the melted chocolate with 2 tbsp. of rice krispies. Stir well and then spoon an even amount of chocolate mixture into the bottom of each of the muffin cups.
  7. Place the flattened balls of cookie butter dough on top of the melted chocolate mixture.
  8. In the same bowl melt another 1/4 cup + 2 tbsp, of chocolate and 1/4 tsp. coconut oil.
  9. Pour an even amount of chocolate over all of the cookie butter cups.
  10. Chill in the fridge for at least 30 minutes.
  11. Store in an airtight container in the fridge for up to one week.


Friday, April 7, 2017

Forget the Oven!

No-Bake Speculoos Granola Bars



You won't even have to turn on the oven for this delicious Speculoos treat!

yield: 10 GRANOLA BARS 
prep time: 10 MINUTES 
cook time: 5 MINUTES 
total time: 15 MINUTES

INGREDIENTS:

  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup Speculoos Spread
  • 1 teaspoon vanilla extract
  • 2 cups quick oats
  • 1 cup crispy rice cereal
  • 1/3 cup chopped Speculoos Cookies
  • 1/4 cup mini chocolate chips


DIRECTIONS:

  1. Cut out an 8 x 8 inch square of parchment paper. 
  2. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
  3. In a large sauce pan, add butter, brown sugar, honey and Speculoos Spread. 
  4. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. 
  5. Once bubbling, cook for 2 minutes while stirring. 
  6. Remove from heat and stir in the vanilla extract.
  7. Stir in the oats, crispy cereal, and Speculoos Cookies. 
  8. Stir until well coated. 
  9. Pour into the prepared pan. 
  10. Press the mixture evenly into the pan. 
  11. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
  12. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting.



Note: The bars will keep for one week in an air-tight container. You can store them in the refrigerator. Just let them come to room temperature before eating.