Wednesday, July 22, 2015

Photo and Recipe By: beyondfrosting

Speculoos Cookie Butter Marshmallow Pie 
A no-bake pie with a white chocolate, Speculoos Cookie Butter and marshmallow filling.
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) Thierry's Recipe Cookie Butter
  • 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
  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. Stir to combine until all crumbs are moistened.
  3. Press into a 9” pie pan using a spoon or measuring cup to compress crust. Set aside.
For the filling
  1. Combine white chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 45-60 seconds until melted. Vigorously stir until all the chocolate is melted. Allow to cool for about 10 minutes or so, pop it in the fridge if needed.
  2. Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add Thierry's Recipe Cookie Butter and continue to beat until well mixed.
  3. Add melted white chocolate and mix until combined, scraping down the side of the bowl if necessary.
  4. 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.
  5. Empty container of marshmallow fluff into batter and mix thoroughly.
  6. Once all ingredients are mixed together, add Cool Whip and beat into batter. Scrape the bottom of the bowl with a spatula and mix together.
  7. Chill in the refrigerator for at least two hours. Serve chilled.
  8. While pie is chilling, prepare chocolate shavings. Melt Candiquik in the microwave for 45-60 seconds. Stir until smooth. Spread an even, thin layer on parchment paper or a baking mat. Allow to set completely. This can be refrigerated as well. Once firm, fold in the edges of the parchment paper to start breaking it into pieces. Sprinkle on top of the pie.
To help cut your pie, run the knife under hot water and dry it before cutting into the pie.

Thursday, July 16, 2015

Speculoos Cookie Butter Cinnamon Chip Granola

Photo and Recipe By: The Messy Baker

Speculoos Cookie Butter Cinnamon Chip Granola

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 2 Pounds

  •      Dry Ingredients
  •      2 cups old-fashioned oats
  •      1 cup pecans, roughly chopped
  •      1/2 teaspoon cinnamon
  •      1/4 teaspoon kosher salt
  •      Wet Ingredients
  •      1/3 cup pure maple syrup
  •      2 tablespoons coconut oil
  •      2 tablespoons brown sugar
  •      1/2 cup Speculoss cookie butter
  •      1/4 cup cinnamon chips

1.      Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
2.      In a large bowl, add oats, pecans, cinnamon, and salt; stir to combine.
3.      Heat the maple syrup, oil, and brown sugar over medium-low heat until the brown sugar dissolves, about 3 minutes.
4.      Take the mixture off the heat and whisk in the cookie butter until melted and semi-smooth.
5.      Pour the speculoos cookie butter mixture over the oat mixture. Fold until the oat mixture is evenly coated.
6.      Transfer the mixture to your prepared baking sheet. Bake for 25-30 minutes, stirring every 10 minutes, or until the mixture is golden brown.
7.      Remove from the oven and place the pan on a wire rack. Cool the mixture completely. Stir in the cinnamon chips.
8.   Transfer the mixture to an airtight container. Store for up to 2 weeks.