Tuesday, June 20, 2017

You'll Want a Bite of This Bark

Speculoos & Caramel Chocolate Cookie Candy Bark



Serves 10

Ingredients


  • 18 oz dark chocolate, divided
  • 8 oz white chocolate or almond bark
  • 2/3 cup Speculoos spread, divided
  • 1/4 cup caramel bits
  • 12 Speculoos cookies, broken into pieces
  • 1/2 cup Salted caramel sauce 
  • Sea salt for sprinkling, optional


Instructions


  1. Line a baking sheet with parchment paper..
  2. In a microwave-safe bowl, melt 8 ounces of the dark chocolate. 
  3. Using a rubber spatula, spread chocolate in an even layer onto lined baking sheet. 
  4. Place in the fridge while you prepare the next layer.
  5. In another microwave-safe bowl, melt white chocolate and once completely melted, stir in 1/3 cup Speculoos spread. Stir and combine well. 
  6. Spread melted white chocolate mixture over the first dark chocolate layer. 
  7. Place caramel bits and 6  Speculoos cookies broken into pieces on top. Return to the fridge and prepare final layer.
  8. Melt the remaining 10 ounces of dark chocolate completely. 
  9. Stir in 1/3 Speculoos spread and combine. 
  10. Spread chocolate mixture over the white chocolate layer and top with remaining cookie chunks. Drizzle salted caramel sauce over the top (as much as desired). 
  11. You can also sprinkle on additional sea salt, if you want.


Notes

Candy Bark will keep up to 2 weeks stored in an airtight container in your fridge.

Tuesday, May 30, 2017

#PutSomeSpecOnIt

What could be better than a sandwich with Speculoos?  How about a Speculoos cookie sandwich with Speculoos in the middle, yum!

Yield: 

14-16 cookies

Ingredients


  • 1 package (8-ounces) cream cheese, softened to room temperature
  • 1/2 cup butter, softened to room temperature
  • 1 cup sugar
  • 1/2 cup Speculoos spread plus more for filling
  • 1 cup all-purpose flour


Directions


  1. Preheat oven to 350 degrees.  
  2. Beat the cream cheese, butter, sugar, and Speculoos together until creamy.  
  3. Add flour and mix until dough forms
  4. Using a small cookie scoop (1 tablespoon measure), drop rounded mounds of dough onto a baking sheet that has been lightly sprayed with non-stick cooking spray.  
  5. Bake for 15-18 minutes or until edges are light golden brown and centers are set.  
  6. Let cool for 2 minutes on baking sheet, then transfer to wire rack to cool completely.
  7. Spread 1/2 of the cookies with a thin layer of Speculoos and place the remaining cookies on top to form a sandwich.  

Monday, May 29, 2017

Who Needs Zippers When There's Speculoos Buttons?!


Speculoos Buttons are not only cute, they're also very delicious! Spread some Speculoos on top of these cookies and get twice the Speculoos flavor! #PutSomeSpecOnIt

Yield:

Makes about 90

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup sugar
  • 2 tablespoons mild-flavored (light) molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • Sanding or other decorative sugar


Preparation

  1. Whisk first 6 ingredients in a medium bowl; set aside. Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars and molasses; continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla; mix for 2 minutes. Reduce speed to low; add dry ingredients and mix to blend well.
  2. Scrape dough from bowl and divide into thirds. Using your palms, roll each piece of dough into an 8" log. Wrap logs tightly in plastic or parchment paper and freeze for at least 3 hours. (For neater edges, remove logs from freezer after 1 hour and roll on counter.) DO AHEAD: Dough can be made up to 2 months ahead. Keep frozen.
  3. Arrange racks in top and bottom thirds of oven; preheat to 375°F. Line 3 baking sheets with parchment paper or silicone baking mats.
  4. Whisk egg white in a small bowl to loosen; lightly brush all over 1 log. Sprinkle with (or roll in) sanding sugar. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4"-thick rounds. Transfer to 1 baking sheet, spacing 1/2" apart; place in freezer while you cut the next log. (The cookies hold their shape better if you bake when dough is cold.) Repeat with remaining dough.
  5. Bake 2 sheets of cookies, rotating the sheets from top to bottom and front to back after 6 minutes, until tops are golden brown and centers are almost firm, 11-13 minutes. Transfer cookies to wire racks and let cool. Repeat with third sheet of cookies. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

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.