Saturday, October 29, 2016

Hey There! Speculoos Haystacks

Speculoos Haystacks

We have THE delicious fall treat that you can carry with you on that autumn hay ride: Speculoos Haystacks!


  • 1 cup butterscotch chips
  • 1/2 cup Speculoos spread
  •  1/2 cup salted peanuts
  • 2 cups chow mein noodles


  1. Melt butterscotch chips and Speculoos spread on top of a double boiler, or in a microwave. Blend together.
  2. Stir peanuts and noodles gently into the melted Speculoos mixture.
  3. Drop dough by forkfuls onto waxed paper. Cool until set.

Saturday, October 22, 2016

Speculoos-Chocolate Cookie Ice Cream Cake

Speculoos + Chocolate + Cookie + Ice Cream + Cake = A Recipe for Success!

While there are still a few warm days left, try this Speculoos-Chocolate Cookie Ice Cream Cake to keep you cool!

Yield: 16 Servings


  • 1 (9 oz.) package chocolate wafer cookies
  • 3/4 cup Speculoos spread
  • 1 pint each vanilla chocolate chip ice cream 
  • 1 pint chocolate ice cream 
  • 1 pint vanilla fudge ice cream
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1 ounce semisweet chocolate, grated (optional)


Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along each side.

Warm Speculoos spread in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with 1/4 cup Speculoos spread, a pint of ice cream and more cookies. Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.

To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.

Whip cream and confectioners' sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.

Saturday, October 15, 2016

O-H My! Buckeye Pie!

Buckeye Pie

You don't have to be an Ohio State Buckeye fan to enjoy this delicious #Speculoos pie! Who needs peanut butter, when there's Speculoos?!

Try this recipe out today!

Yield: 12 Servings


  • 1 cup crushed chocolate
  • graham crackers (about 10 crackers)
  • 2 tablespoons packed dark brown
  • sugar
  • 4 tablespoons unsalted butter, melted
  • 1 cup creamy Speculoos spread
  • 6 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, chopped
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter


  1. Make crust: Preheat oven to 350°F. Line a 9-inch square pan with foil, leaving a 1-inch overhang; mist bottom with nonstick cooking spray. Mix crumbs with sugar and butter and press into bottom of pan. Bake until crust is set, 10 minutes. Cool on a wire rack.
  2. Make filling: Beat all ingredients except cream with an electric mixer on high speed until smooth, 2 minutes. In a separate bowl, beat cream until stiff peaks form, 2 minutes. Fold whipped cream into Speculoos mixture; pour into pie shell, smoothing top. Cover, pressing plastic wrap directly onto surface of pie. Freeze for at least 5 hours, preferably overnight. Remove pie and place in refrigerator for at least 2 hours.
  3. Make glaze: Place chocolate in a bowl. Bring cream and butter to a boil and pour over chocolate. Stir until combined and chocolate is melted. Let cool to room temperature. Remove plastic from pie; spread glaze evenly over top. Chill pie, uncovered, until glaze is set. Keep pie in refrigerator or cooler until ready to eat.

Enjoy, yumm-I-O!