Speculoos Spread Donut Holes

Photo and Recipe By: KirbieCravings

ingredients:

1 can Pillsbury biscuit dough
about 1/2 cup Speculoos spread
1 cup granulated sugar for coating

directions:

1. Take each precut dough disc and divide into three even pieces. Take one piece and stretch ball into a flat round disk. Place heaping 1/2 tsp Speculoos spread into center of dough, then seal. Turn dough back into a ball, make sure it is completely pinched sealed so filling won't leak out. Repeat with remaining dough.
2. Heat pot with enough oil deep enough for frying, about 1 - 1 1/2 inches deep. Once oil is hot enough, place several balls inside. Let fry for about 1 minute and flip over to other side. Continue to allow cook until both sides are a a dark golden brown. Remove from frying pan and place on a plate to let cool. You may want to remove one to test and cut open to make sure inside dough is fully cooked. Repeat frying until all dough is used up.
3. While donuts are cooling, pour sugar into a large ziploc bag. After donut holes are cool enough to touch, put them into the ziploc bag and mix the donuts around until they are fully coated before removing from bag. Do this in several batches.

Speculoos Spread Streusel Banana Bread

Photo and Recipe By arismenu

Ingredients

• For the banana bread:
• 2 cups white whole wheat flour
• 2 tbsp corn starch
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 3 extra ripe medium bananas, mashed
• 1/3 cup unsweetened applesauce
• 2/3 cup brown sugar
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 cup Speculoos spread
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• For the cookie butter streusel:
• 1/4 cup raw oats
• 3 tbsp brown sugar
• 1 1/2 tbsp Speculoos Spread

Instructions

1. Preheat oven to 350. Spray a 9x5" loaf pan with nonstick spray. Set aside.
2. Begin with banana bread. In a medium bowl, whisk together flour, cornstarch, baking soda, and baking powder. Set aside. In a small bowl or measuring cup, whisk together almond milk and apple cider vinegar. Let stand.
3. In a large bowl or stand mixer, beat together mashed bananas, applesauce, sugars and vanilla until well combined. Add half the dry ingredients, followed by almond milk mixture, then remaining dry ingredients. Mix until just combined.
4. Pour half the batter into prepared loaf pan. Pour 1 cup melted cookie butter on top in an even layer. Top with remaining batter.
5. To make the streusel, combine oats, brown sugar and 1 1/2 tbsp cookie butter. Mix by hand until ingredients are combined and form a crumbly texture. Sprinkle evenly over batter.
6. Bake until golden and set, and a toothpick inserted in the center comes out mostly clean, about an hour. Cool completely. Store leftovers in an airtight container for up to 1 week.

Speculoos Cookie Cinnamon Buns with Speculoos Cream Cheese Frosting

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Photo and Recipe by: Busy in Brooklyn

1 package Speculoos Cookies (250 grams)
3 c. flour, divided
1/4 c. sugar
1 packet quick rise yeast
1 tsp salt
1 c. warm water
6 tbsp butter, softened, divided
1 egg at room temperature
1/3 cup brown sugar

Method:
Grease a 9×13 pan and set aside. Add Lotus cookies (about 30) to a food processor or blender and process into crumbs. Divide into 2 cups.
Add 2 cups flour, sugar, yeast and salt to a large bowl and whisk to combine. Stir in water, 2 tbsp butter and egg. Mix (by hand or with a mixer) until smooth. Gradually add in remaining flour until soft dough forms. Cover with plastic wrap and let rise until doubled, about 30 minutes.
On a lightly floured surface, roll the dough into a 12×15 inch rectangle. Spread with remaining butter. Mix brown sugar with 1 cup of Lotus cookie crumbs. Sprinkle over surface. Starting with 12″ side, roll the dough up tightly.
Cut roll into 12 slices and place in the pan. Cover and put in a warm place (I like to turn my oven on and place it on top) until buns double in size, about 45 minutes. Preheat oven to 375 degrees. Uncover the buns and bake until golden brown, about 25-30 minutes.

Frosting:
1 8 oz. pkg cream cheese
2 tbsp butter, softened
1 cup Speculoos Spread
3-4 tbsp milk
Combine all ingredients in a bowl and mix until smooth and creamy.
Spread frosting on buns and serve.

Raspberry Cheesecake with Speculoos Spread

Photo and Recipe by: Mariana

Ingredients:

200gr speculoos spread
25gr butter, melted
100gr sugar
Vanilla essence or pod
2 eggs
450gr cream cheese
100gr soured cream (in France, look for ‘crème fraiche’)
200gr raspberries + a handful for decoration
Raspberry coulis (optional)
Icing sugar (optional)

Procedure:

Preheat oven to th4/160C/350F.
Butter the sides of the cake mould, and line the bottom with parchment paper. Put in the speculoos spread and mix with the butter as to form a dough. Place this dough on the bottom of the mould, smoothing it out with your hand or the bottom of a cup. Bake for 10 mins, remove and set aside. In the meantime, mix the sugar, vanilla, and eggs and mix briefly (you don’t want too much air). Add the cream cheese and soured cream, mix at low speed until texture is creamy with no lumps. Throw in the raspberries and stir gently with a spatula. Transfer to mould and bake for 50 mins. At the end of baking time, turn oven off and leave cheesecake inside the oven for 30 mins. Remove, let cool and place in fridge overnight. Decorate with fresh raspberries, coulis and icing sugar, enjoy!

P.S: do NOT use frozen raspberries for inside the cheesecake. It will release water and you will have a soggy texture

Speculoos Cake Pops

Photo and Recipe by: Mondomulia

Butter cream Ingredients

• 140g butter
• 280g icing sugar
• 1-2 tbsp milk

Cake Pops Ingredients

• 600g cake
• 200g buttercream frosting
• 4 tbsp Speculoos Spread
• 400g chocolate or candy melts
• lollipop sticks
• sprinkles

Preparation

·         Prepare the buttercream frosting by beating the butter in a large bowl with the icing sugar, until smooth. Add one or two tablespoons of milk, if necessary, to loosen the mixture.

·         Crumble the madeleines in small pieces using your fingers, then mix the crumbles with the buttercream frosting and the speculoos spread until you have a dough like mixture.

·         Place mixture into fridge to firm up for at least 30 minutes (the longer, the better). Line a baking tray with baking paper.

·         When the dough is firm, scoop out small portions and roll into a ball, then place this on the baking sheet. Repeat until all mixture has gone. Keep the balls in the fridge, so they stay firm (I kept them overnight).

·         Melt the chocolate or candy melts in a bain-marie or in the microwave. If you are using the microwave, be careful to use medium power and stir the chocolate every 30 seconds.

·         Dip one lollipop stick into the melted chocolate and then push it in a cold cake bite. Repeat this step until you have used all the sticks, before starting to coat the cake bites. This will allow the chocolate to stiff around the stick.

·         If the chocolate sets in the bowl, melt it again in the microwave.

·         Dip the whole cake pop in the chocolate, using a spoon to ensure the chocolate is spread evenly. Gently tap the cake pop on the side of the bowl to let the extra chocolate drip off.

·         Before the chocolate sets on the cake pop, add the sprinkles. You can dry the cake pop facing up (you will need a foam block) or facing down (placing them on a plate).