Monday, July 29, 2013

Speculoos Cheesecake Ice Cream

Photo and Recipe by: Something Swanky
·         1 - 14.5 oz can sweetened condensed milk
·         1 - 8 oz. tub Cool Whip
·         1 - 8 oz brick of cream cheese, softened
·         1/4 cup butter, softened
·         1/2 cup Speculoos Spread (creamy or crunchy)
·         1 tbsp lemon juice
·         1 tsp vanilla extract
1.        Use a hand mixer to beat together the cream cheese, butter, and Speculoos spread until smooth.
2.        Mix in the sweetened condensed milk, lemon juice, and vanilla extract.
3.        Fold in the Cool Whip.
4.        (sometimes I add a pinch of salt, just for fun)
5.        Pour into a freezer safe container with a cover. Freeze for 4-6 hours or overnight.

Wednesday, July 24, 2013

Speculoos Lemon Tart

Photo and Recipe by: Del’s Cooking Twist
Ingredients (serves 6):
  • 250g speculoos biscuits/spread
  • 125g unsalted butter
  • 397g sweetened condensed milk
  • 2 large organic eggs
  • 3 lemons (juice + zests of 1 lemon)

Preparation method:
1. Preheat the oven to 180°C.
2. For the speculoos base: mix the speculoos biscuit with the help of a rolling pin (put the biscuits in a freezer bag, close the bag and roll over with the rolling pin). When the speculoos biscuits are finely crumbled, melt the butter in a small saucepan or in the microwave. Mix the butter and the speculoos spread together in a blender, then spread the mixture in a greased and floured cake pan with a removable bottom. Press with your hands or with a glass to mold the pan. Reserve in the fridge.
3. In a bowl, whisk the eggs and condensed milk. Add the lemon juice and the zests and whisk again until it thickens a little bit. Pour the batter over the cake pan shell and bake for 15 minutes.
4. Remove from the oven, cool completely and put in the fridge for approx. 1 hour. Remove from the pan and serve.

Wednesday, July 17, 2013

Speculoos Spread Pudding Pops


1 cup Speculoos Spread
1/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
1/4 tsp salt
1/4 cup mini chocolate chips


In a sauce pan whisk milk, Speculoos spread, salt, and sugar together on medium/low heat until  they start to come to a low boil. Whisk in cornstarch continue whisking until mixture becomes thick and pudding like, about 5 minutes. (will get thicker as it cools as well) 

Pour pudding into your popsicle molds. (I got 8 pops... depending on the size of your molds you may get more or less)

Top each pop (which will be the bottom when removed from the molds) with  your mini chocolate chips. Add your sticks/mold covers and freeze for 6 hours.

Thursday, July 11, 2013

Speculoos Spread Whoopie Pies

Photo and Recipe by: Confection Predilection
Makes about 15 - 20 whoopie pies

Cookie Ingredients
  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 2 1/2 cup flour
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons cinnamon
  • A pinch of salt
  • 1 cup milk

Cookie Butter Frosting Ingredients
  • 1/4 cup flour
  • 1 cup milk
  • 1 cup butter, at room temperature
  • 1/4 cup confectioners’ sugar
  • 2-3 tablespoons Speculoos Sprad
  • 1 teaspoon vanilla
  • A pinch of salt

  1. For the snickerdoodle cookies: Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with PAM.
In a large bowl, cream the butter and sugar together until fluffy. Add vanilla, followed by an egg.
  1. In a smaller bowl, whisk together flour, baking powder, cinnamon, and salt.
  2. Add about 1/3 of the dry ingredients to the batter, then half of the milk, then another 1/3 of the dry, the rest of the milk and finally the remaining dry. Beat a little more to ensure it is well mixed.
  3. Spoon the batter for the whoopie pies on the greased cookie sheet, keeping them about 2 inches apart. When you have the sheet filled, mix 2 teaspoons cinnamon and 2 tablespoons white sugar in a small bowl, for the topping. Sprinkle the cinnamon-sugar mixture over the tops of the cookies.
  4. Bake 7 minutes or until they bounce back when pressed but before the edges start to brown.
Allow to cool 2 minutes on the pan before transferring to a cooling rack to
  1. cool completely.
  2. For the Speculoos Spread Heritage Frosting: In a medium heavy-bottomed saucepan, whisk the flour and milk together and cook over medium heat, whisking constantly (it will clump at the bottom) until the mixture has thickened and slightly bubbly at edges (you probably don’t want it to reach boiling). Set aside to cool.
  3. Cream the butter and confectioners’ sugar until fluffy. Add vanilla, then add in cooled milk mixture and cookie butter. Beat until until the frosting is light and fluffy (like whipped cream). If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency.
  4. Assembling the whoopie pies: Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair (if you’re lazy, you can also just smear a dollop on the flat side of one cookie using a knife or spoon). Sandwich the cookies together, and press the filling to the edges. If you don’t gobble these down immediately, they can be kept in an airtight container in the refrigerator.

Tuesday, July 2, 2013

Soft and Chewy Speculoos Sandwich Cookies

Photo and Recipe By: Lorie’s Mississippi Kitchen


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

  1. Preheat oven to 350 degrees.  Beat the cream cheese, butter, sugar, and Speculoos spread together until creamy.  Add flour and mix until dough forms
  2. 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.  Bake for 15-18 minutes or until edges are light golden brown and centers are set.  Let cool for 2 minutes on baking sheet, then transfer to wire rack to cool completely.
  3. Spread 1/2 of the cookies with a thin layer of Speculoos spread and place the remaining cookies on top to form a sandwich.  14-16 cookies.