Wednesday, January 25, 2017

Better Brownies By Speculoos

We have a recipe that gives you an even better way to enjoy delicious brownies.  Give it a try today and share your photos with us on Facebook, Pinterest and/or Twitter!


SPECULOOS-FILLED BROWNIE BITES



INGREDIENTS


For the brownies:
  • 1 cup butter
  • 2 ¼ cup sugar
  • 1 ¼ cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 ½ cup flour


For the filling:
  • ½ cup Speculoos Spread
  • 4 tablespoons shortening
  • 1/3 cup powdered sugar
  • 2 tablespoon milk
  • ¼ cup chocolate chips


INSTRUCTIONS


For the brownies:
  1. Pre heat oven to 350.
  2. Spray two mini muffin tins with non-stick spray and set aside.
  3. In a microwave safe bowl, combine butter and sugar.
  4. Microwave on high until butter has melted.
  5. Stir to combine.
  6. Stir in cocoa, salt, baking powder and vanilla.
  7. Whisk in the eggs one at a time until smooth.
  8. Spoon brownie batter by tablespoon into each mini muffin tin cavity.
  9. Bake for 13-15 minutes or until tops are set.
  10. Prepare filling while brownies cool.


For the filling:
  1. Combine Speculoos spread and shortening beating until completely smooth.
  2. Carefully mix in powdered sugar and milk until filling is creamy.
  3. When brownies have cooled slightly, make an indentation into each cup with the tip of a wooden spoon. Then pour filling into a zip top baggie and snip the corner.
  4. Pipe filling into each brownie cup.
  5. Melt chocolate chips and drizzle over brownie cups.

Wednesday, January 18, 2017

Oh My, Marshmallow Pie!

Do you think s'mores and sweet potato casserole are the only ways to enjoy marshmallow? Well guess what?! We've got a hot new recipe for you!

Speculoos Marshmallow Pie



PREP TIME: 10 mins
TOTAL TIME: 2 hours 10 mins

Serves: 8-10 slices

 INGREDIENTS


For the crust:
  • 2¼ C Graham cracker crumbs
  • 6 tbsp Unsalted butter- melted
  • For the filling
  • 4 oz White chocolate
  • 2 oz Heavy cream
  • 1 pk (8oz) Cream cheese
  • 1 Jar (14oz) Speculoos spread
  • 1 tsp Pure vanilla extract
  • 2 tbsp Heavy whipping cream
  • 1 Jar (7oz) Marshmallow fluff
  • 1 pk (8oz) Cool Whip (thawed)

 For the chocolate shavings
  • 6 oz White chocolate Candiquik

 INSTRUCTIONS

For the crust:
  1. If using whole graham crackers, use a food processor to grind into a fine crumb.
  2. Melt butter in a microwave-safe bowl and pour melted butter over graham crackers.
  3. Stir to combine until all crumbs are moistened.
  4. Press into a 9” pie pan using a spoon or measuring cup to compress crust.
  5. Set aside.


For the filling:
  1. Combine white chocolate and heavy cream in a microwave-safe bowl.
  2. Microwave on high for 45-60 seconds until melted.
  3. Vigorously stir until all the chocolate is melted.
  4. Allow to cool for about 10 minutes or so, place it in the fridge if needed.
  5. Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes.
  6. Add Speculoos spread and continue to beat until well mixed.
  7. Add melted white chocolate and mix until combined, scraping down the side of the bowl if necessary.
  8. Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.
  9. Empty container of marshmallow fluff into batter and mix thoroughly.
  10. Once all ingredients are mixed together, add Cool Whip and beat into batter.
  11. Scrape the bottom of the bowl with a spatula and mix together.
  12. Chill in the refrigerator for at least two hours. Serve chilled.
  13. While pie is chilling, prepare chocolate shavings.
  14. Melt Candiquik in the microwave for 45-60 seconds.
  15. Stir until smooth.
  16. Spread an even, thin layer on parchment paper or a baking mat.
  17. Allow to set completely; this can be refrigerated as well.
  18. Once firm, fold in the edges of the parchment paper to start breaking it into pieces.
  19. Sprinkle on top of the pie.






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


INGREDIENTS:


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


DIRECTIONS:


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!

TOTAL TIME: 2:50
PREP: 0:35
LEVEL: Moderate
YIELD: 12 servings

Ingredients



  • 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


Directions



  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!