Speculoos Baked Oatmeal

Photo and Recipe by: Healthy Food For Living

What is your typical breakfast? Spiced it up with this nutritious and delicious Speculoos Baked Oatmeal recipe that you will surely enjoy.

Ingredients (1 serving)

• 1/3 cup old-fashioned rolled oats
• 1/4 tsp baking powder
• pinch of salt
• 2 Tbsp Speculoos spread
• 1/3 cup milk, preferably organic (I used 1%)
• 1 egg white, preferablly organic
• 1/4 tsp pure vanilla extract

Instructions

Preheat oven to 350°F. Lightly grease a small ovenproof bowl.

In a small mixing bowl, whisk together oats, baking powder, and salt.

In a medium bowl, whisk together Speculoos spread and egg white until smooth; whisk in milk and vanilla extract.

Pour dry ingredients into wet and stir with a rubber spatula until combined (be sure to fully mix the sticky cookie butter-milk mixture into the dry mixture). Spoon mixture into prepared bowl.

Bake for 20 minutes, or until oatmeal is puffed and set.

Serve with maple syrup or Banana Sauce, recipe follows.

Banana Sauce:

In a mini food processor (or small bowl) puree (or mash) together 1/2 medium-sized ripe banana with about 2 Tbsp plain Greek yogurt (I used 0%) until smooth. Puree (or mash) in a few drops of pure vanilla extract and a few dashes of ground cinnamon.

Dark Chocolate Cupcakes filled with Speculoos Spread and topped with Whipped Cream Frosting

Photo and Recipe by: Moogie and Pap

Having problems with dessert this coming Thanks giving? This easy and mouthwatering treat will surely be a 

hit! Follow recipe below:

Cook time: 20 mins
Total time: 50 mins
Yield: 18-24 cupcakes

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup Hershey's Special Dark Cocoa
3/4 cup hot water
2 large eggs
3/4 cup low-fat buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Speculoos Spread

(This is the original buttercream frosting recipe that Dulce Dough used.)

Ingredients for Creamy Speculoos Buttercream Frosting:
1 cup unsalted butter, softened
1 cup Speculoos Spread
3 1/2 cups confectioners' sugar
2-3 tablespoons milk

Directions for cupcakes:

1. Preheat oven to 350°F and line muffin tin with paper liners.
2. In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt until combined; set aside.
3. In another large bowl combine the cocoa and the hot water; add the eggs, buttermilk, oil and vanilla and beat until combined.
4. Add the dry ingredients into the wet ingredients and mix until smooth.
5. Scoop batter into prepared pans and bake for 20-22 minutes or until tops spring back when touched; remove from pans and allow to cool completely before frosting.
6. To make the frosting, beat together the butter and the Speculoos Spread; gradually add the confectioners' sugar and mix at low speed until combined. To achieve the desired consistency, gradually add milk to thin frosting. Or, if the consistency is too thin, gradually add small amounts confectioners' sugar to thicken. Pipe frosting onto cooled cupcakes as desired.

(I cored out a piece from each cupcake and spooned in a teaspoon of Speculoos Spread. Place the cupcake core back on the cupcake. Use the Speculoos Buttercream Frosting or a stabilized whipped cream. I added a chocolate drizzle and crumbled Speculoos Cookies.)

Speculoos Cookie Popcorn

Photo and Recipe by: The Domestic Rebel

Munch on Speculoos Cookie Popcorn while watching your favorite movie, follow recipe below.

Ingredients:

About 8 cups prepared kettle corn
1 bag white chocolate chips
1 Tbsp oil
1/4 cup Speculoos spread
1 cup butter cookies (I used kettle corn flavored butter cookies from Trader Joe’s, but shortbread cookies would work, too!), crushed

Directions:

1. Line a flat work space with wax paper. Meanwhile, in a microwaveable bowl, melt the white chocolate chips and the oil for 45 seconds. Stir, then heat for an additional 15 seconds until melted & smooth. Stir in the Speculoos spread to combine.
2. Pour the popcorn & crushed cookies into the bowl and coat thoroughly with the Speculoos mixture. Spread the coated popcorn onto the wax paper in an even layer and let sit and harden for about an hour.
3. Break popcorn into pieces and store airtight at room temp for up to 5 days.

Speculoos Caramel Chocolate Bars

Yummmm…. This delectable treat is easy to make, follow recipe below

Ingredients

To make the cookie crust:

120 g (1/2 cup) margarine, softened
50 g (1/4 cup) sugar
180 g (1 1/2 cups) all-purpose flour
1 pinch salt

Direction

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 150 g (5.3 oz) of Speculoos spread on top.

Gently warm 270 g ( 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 150 g (5.3 oz) semisweet chocolate and drizzle on top. Let cool. Carefully cut into