Tuesday, June 20, 2017

You'll Want a Bite of This Bark

Speculoos & Caramel Chocolate Cookie Candy Bark



Serves 10

Ingredients


  • 18 oz dark chocolate, divided
  • 8 oz white chocolate or almond bark
  • 2/3 cup Speculoos spread, divided
  • 1/4 cup caramel bits
  • 12 Speculoos cookies, broken into pieces
  • 1/2 cup Salted caramel sauce 
  • Sea salt for sprinkling, optional


Instructions


  1. Line a baking sheet with parchment paper..
  2. In a microwave-safe bowl, melt 8 ounces of the dark chocolate. 
  3. Using a rubber spatula, spread chocolate in an even layer onto lined baking sheet. 
  4. Place in the fridge while you prepare the next layer.
  5. In another microwave-safe bowl, melt white chocolate and once completely melted, stir in 1/3 cup Speculoos spread. Stir and combine well. 
  6. Spread melted white chocolate mixture over the first dark chocolate layer. 
  7. Place caramel bits and 6  Speculoos cookies broken into pieces on top. Return to the fridge and prepare final layer.
  8. Melt the remaining 10 ounces of dark chocolate completely. 
  9. Stir in 1/3 Speculoos spread and combine. 
  10. Spread chocolate mixture over the white chocolate layer and top with remaining cookie chunks. Drizzle salted caramel sauce over the top (as much as desired). 
  11. You can also sprinkle on additional sea salt, if you want.


Notes

Candy Bark will keep up to 2 weeks stored in an airtight container in your fridge.

Tuesday, May 30, 2017

#PutSomeSpecOnIt

What could be better than a sandwich with Speculoos?  How about a Speculoos cookie sandwich with Speculoos in the middle, yum!

Yield: 

14-16 cookies

Ingredients


  • 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


Directions


  1. Preheat oven to 350 degrees.  
  2. Beat the cream cheese, butter, sugar, and Speculoos together until creamy.  
  3. Add flour and mix until dough forms
  4. 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.  
  5. Bake for 15-18 minutes or until edges are light golden brown and centers are set.  
  6. Let cool for 2 minutes on baking sheet, then transfer to wire rack to cool completely.
  7. Spread 1/2 of the cookies with a thin layer of Speculoos and place the remaining cookies on top to form a sandwich.  

Monday, May 29, 2017

Who Needs Zippers When There's Speculoos Buttons?!


Speculoos Buttons are not only cute, they're also very delicious! Spread some Speculoos on top of these cookies and get twice the Speculoos flavor! #PutSomeSpecOnIt

Yield:

Makes about 90

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup sugar
  • 2 tablespoons mild-flavored (light) molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • Sanding or other decorative sugar


Preparation

  1. Whisk first 6 ingredients in a medium bowl; set aside. Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars and molasses; continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla; mix for 2 minutes. Reduce speed to low; add dry ingredients and mix to blend well.
  2. Scrape dough from bowl and divide into thirds. Using your palms, roll each piece of dough into an 8" log. Wrap logs tightly in plastic or parchment paper and freeze for at least 3 hours. (For neater edges, remove logs from freezer after 1 hour and roll on counter.) DO AHEAD: Dough can be made up to 2 months ahead. Keep frozen.
  3. Arrange racks in top and bottom thirds of oven; preheat to 375°F. Line 3 baking sheets with parchment paper or silicone baking mats.
  4. Whisk egg white in a small bowl to loosen; lightly brush all over 1 log. Sprinkle with (or roll in) sanding sugar. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4"-thick rounds. Transfer to 1 baking sheet, spacing 1/2" apart; place in freezer while you cut the next log. (The cookies hold their shape better if you bake when dough is cold.) Repeat with remaining dough.
  5. Bake 2 sheets of cookies, rotating the sheets from top to bottom and front to back after 6 minutes, until tops are golden brown and centers are almost firm, 11-13 minutes. Transfer cookies to wire racks and let cool. Repeat with third sheet of cookies. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

Monday, May 8, 2017

National Coconut Cream Pie Day!

Coconut Cream Pie



Did you know that May 8th is National Coconut Cream Pie Day?  We did because we always love finding new ways to enjoy Speculoos!

Try out this recipe courtesy of Honest Cooking!

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour

Serves: 4

This pie does beautifully chilled over night in the fridge. It sets the custard, allows it to relax, and for the flavors to develop.

Ingredients


  • 1 cup cashews (soaked for at least 2 hours)
  • 1 15 oz can of Coconut milk
  • 1 cup Sugar
  • Scant tsp Salt
  • ¼ cup Bird's Custard Powder (You can sub cornstarch in a pinch)
  • 2 tsp Vanilla extract
  • 2 tablespoons Coconut Cream
  • ¼ cup of Coconut oil (broken into small pieces, not melted)
  • 2 cups Unsweetened shredded coconut
  • 1 Pack Speculoos cookies 
  • 2 Tablespoons melted coconut oil or margarine (to mix with the crumbled cookies)


Instructions


  1. Preheat your oven to 375° F
  2. In the meantime, take your entire pack of cookies for a spin in your food processor or blender. Combine these with your melted coconut oil or margarine, and press down into a greased 9" pie plate. Pop this in your oven for 10 minutes to set it.
  3. Once your cashews are properly soaked, blend them with about ⅓ cup of water in a food processor or blender to form a loose puree, or cream. This will take a bit, you're looking for smoothness. If it's balling up on you, add a few more tablespoons of water.
  4. In a large bowl, pour your coconut milk, custard powder (or cornstarch), and whisk. If you're using the Bird's custard powder, you'll notice a delightful shade of pale orange, but just keep whisking until there are no lumps of dry powder.
  5. Evenly distribute the coconut oil through the rest of the custard. Add the solid coconut oil, coconut creme, vanilla, and shredded coconut, and whisk.
  6. Once that's nicely combined, add in your cashew cream, and resume whisking.
  7. Gently pour your custard into your pie crust.
  8. Bake for 35-­40 minutes. 
  9. When you pull it out, it shouldn't jiggle wildly, only slightly. 
  10. Cool on a wire rack

Tuesday, April 25, 2017

Happy National Zucchini Bread Day!

Did you know that April 25th is National Zucchini Bread Day?

We found a great (almost bread) recipe that you can try out today.  Zucchini Speculoos Bundt Cake!


Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
Diet type: Vegetarian
Number of servings (yield): 12-16

Ingredients


  • 2 sticks (8 ounces total) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • ½ cup low-fat sour cream
  • ½ cup Speculoos
  • 1 (6-ounce) zucchini, shredded and squeezed dry (*see note below)
  • 1 teaspoon vanilla extract
  • 2 7/8 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon grated nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs


Instructions


  1. Heat oven to 325 degrees. Spray a Bundt cake pan with nonstick spray and dust with flour, tapping out the excess. Set pan aside.
  2. In the large bowl of an electric mixer, add the butter and sugar and cream together for several minutes, until light and fluffy. Add sour cream and Speculoos and mix until combined. Add zucchini* (see note below) and vanilla and mix well.
  3. In a separate mixing bowl, add the flour, cinnamon, nutmeg, baking soda and salt and stir to combine well.
  4. While mixer is on low speed, add the dry ingredients to the butter/sugar mixture, alternating with the eggs (add ¼ of flour mixture and mix in, then 1 egg and mix in, etc.). Be sure to beat each egg in one at a time.
  5. Batter will be thick. Scrape batter into the prepared Bundt pan and lightly smooth out the top with an offset spatula.
  6. Bake for 80 minutes, or until a cake tester comes out clean when you insert it into the center of the cake. Remove from oven, allow to cool in pan for 45 minutes or so, then invert cake pan onto a rack. Allow cake to cool completely.



Quick notes

*To make sure zucchini doesn’t weigh your cake down with excess liquid, after it is shredded, gather the shreds together and place on paper towel or on a light tea towel. Roll up to enclose, and wring/squeeze over the sink. If the zucchini is fresh, there should be considerable liquid drained off.

Unroll the towel and measure the zucchini; you should have about ½ cup of packed shreds for this recipe.





Friday, April 21, 2017

Pop Goes The Speculoos!

Speculoos Milkshake Pops

Cool down with these delicious Speculoos popsicles!



Yield: makes 8

Ingredients

  1. 2 cups milk
  2. 1/2 cup Speculoos spread
  3. 3 scoops of vanilla ice cream

Instructions

  • In a blender add milk, Speculoos spread and vanilla ice cream
  • Blend until mixed thoroughly
  • Pour into your paleta mold
  • Insert sticks
  • Freeze until firm. (About 6 hours)

Saturday, April 15, 2017

Buttery and Crunchy!

Cookie Butter Crunch Cups




Prep Time 10 minutes
Total Time 10 minutes
Servings 12

Ingredients

  • 1/4 cup Speculoos spread
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 3/4 cup + 2 tablespoons milk chocolate chips separated
  • 2 tablespoons rice krispies cereal
  • 1/2 teaspoon coconut oil separated

Instructions

  1. Line a mini muffin tin with mini muffin cups.
  2. Combine the Speculoos spread with the vanilla extract and powdered sugar. 
  3. Stir until a thick dough is formed.
  4. Pinch out small bits of the dough and make 12 little balls. Smash the balls with two fingers to get a flatter shape.
  5. In a small microwave-safe bowl melt 1/2 cup chocolate chips with 1/4 tsp. coconut oil. (microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then it's ready!)
  6. Combine the melted chocolate with 2 tbsp. of rice krispies. Stir well and then spoon an even amount of chocolate mixture into the bottom of each of the muffin cups.
  7. Place the flattened balls of cookie butter dough on top of the melted chocolate mixture.
  8. In the same bowl melt another 1/4 cup + 2 tbsp, of chocolate and 1/4 tsp. coconut oil.
  9. Pour an even amount of chocolate over all of the cookie butter cups.
  10. Chill in the fridge for at least 30 minutes.
  11. Store in an airtight container in the fridge for up to one week.


Friday, April 7, 2017

Forget the Oven!

No-Bake Speculoos Granola Bars



You won't even have to turn on the oven for this delicious Speculoos treat!

yield: 10 GRANOLA BARS 
prep time: 10 MINUTES 
cook time: 5 MINUTES 
total time: 15 MINUTES

INGREDIENTS:

  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup Speculoos Spread
  • 1 teaspoon vanilla extract
  • 2 cups quick oats
  • 1 cup crispy rice cereal
  • 1/3 cup chopped Speculoos Cookies
  • 1/4 cup mini chocolate chips


DIRECTIONS:

  1. Cut out an 8 x 8 inch square of parchment paper. 
  2. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
  3. In a large sauce pan, add butter, brown sugar, honey and Speculoos Spread. 
  4. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. 
  5. Once bubbling, cook for 2 minutes while stirring. 
  6. Remove from heat and stir in the vanilla extract.
  7. Stir in the oats, crispy cereal, and Speculoos Cookies. 
  8. Stir until well coated. 
  9. Pour into the prepared pan. 
  10. Press the mixture evenly into the pan. 
  11. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
  12. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting.



Note: The bars will keep for one week in an air-tight container. You can store them in the refrigerator. Just let them come to room temperature before eating.

Wednesday, March 29, 2017

Mocha Mocha, Yum Yum!

Mocha Speculoos Cupcakes


Yes, this is for real! Try making these today and share photos on our Facebook page!


Yield: 20-24 cupcakes


Ingredients


Mocha Cupcakes:

  • 1 box chocolate cake mix
  • 3 Tbsp instant coffee
  • 1/4 C. hot water
  • 3 eggs
  • 1/2 C. oil
  • 3/4 C. buttermilk
  • 1/2 C. sour cream
  • 1 tsp. vanilla extract


Speculoos Buttercream:

  • 1/2 C. butter, softened
  • 1/2 C. Speculoos
  • 1 Tbsp. milk
  • 3-4 C. powdered sugar
  • Chocolate Covered Espresso Beans


Directions


  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. Sift cake mix into a small bowl and set aside.
  3. Mix instant coffee and hot water and stir until dissolved. (You can do this in a mug)
  4. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract.
  5. Stir in cake mix until smooth.
  6. Add coffee-water mixture and stir again.
  7. Fill liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.


Buttercream:

  1. Beat butter and speculoos until smooth. 
  2. Add milk and powdered sugar until you reach your desired consistency. 
  3. If it becomes too thick, stream in more milk.
  4. Pipe onto cooled cupcakes and top with chocolate covered espresso beans.


Tuesday, March 28, 2017

Gingerbread + Chocolate = Too Delicious!

Gingerbread Speculoos and Dark Chocolate Cake


Enjoy this delicious and flavorful cake with your family!


Makes 1- 8×8-inch cake

Ingredients


  • 2 1/4 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup unsulfured molasses
  • 3/4 cup hot water
  • 2 teaspoons pure vanilla extract
  • 1 cup Speculoos spread
  • 3 ounces dark chocolate, melted


Directions


  1. Place a rack in the middle of the oven and preheat oven to 350 degrees F.  
  2. Grease an 8×8-inch square baking pan.  
  3. Line with parchment paper and grease the parchment paper as well. 
  4. Set aside.
  5. In a large bowl: whisk together flour, ginger, cinnamon, nutmeg, cloves, cardamom, baking powder, and salt.  
  6. In a medium bowl: whisk together melted butter, sugar, eggs, and molasses.  
  7. Whisk until smooth and well combined.  
  8. Add the hot water and vanilla and carefully stir to incorporate.
  9. Add the wet ingredients all at once to the dry ingredients.  
  10. Stir with a spatula or wooden spoon to combine.  
  11. When no pockets of flour remain, and the batter is entirely smooth and silky, pour into the prepared pan.  Bake for 30 to 35 minutes, or until a skewer inserted in the center of the cake comes out clean.
  12. Allow to cool in the pan for 20 minutes before removing to a wire rack to prepare to frost.
  13. When cake has cooled, but is still just warm to the touch, gently spread with Speculoos.  
  14. Be gentle, as to not tear the cake.  
  15. The Speculoos will begin to melt against the warm cake as it is spread.  
  16. When entire cake is covered and Speculoos is dripping down the sides of the cake, drizzle generously with the melted dark chocolate.  
  17. You can place melted chocolate in a small ziplock bag and cut a tiny piece of the tip off, creating a makeshift pastry bag.
  18. Place cake in the fridge to set the Speculoos and dark chocolate for 30 minutes before serving.  


Saturday, March 18, 2017

Do The Truffle Shuffle

YIELDS 18 TRUFFLES

Speculoos Truffles


2 hr Prep Time
30 min Cook Time
2 hr, 30 Total Time


Ingredients

  • 3 1/2 ounces white chocolate, chopped
  • 2 tablespoons heavy cream
  • 1/2 cup Speculoos
  • 4 tablespoons unsalted butter, softened
  • 6 ounces bittersweet dark chocolate, chopped


Instructions

  1. Heat the white chocolate and cream together in a large heatproof bowl set over a pot of simmering water and stir until smooth (it will be thick).
  2. Remove the pan from the heat and stir in the cookie butter and unsalted butter until smooth.
  3. Cover the bowl with plastic wrap and refrigerate until firm (2 hours or overnight).
  4. Use a tablespoon to scoop out some of the mixture and quickly roll it into a ball.
  5. Place on a baking sheet or large plate.
  6. Repeat with all of the truffles.
  7. It's ok if the mixture starts to melt a bit while rolling.
  8. Once all of the truffles are rolled, place in the refrigerator to chill until firm (20-30 minutes).
  9. Once firm, re-roll the truffles to fine tune their round shape and then place in the freezer for an hour.
  10. Line a baking sheet with parchment paper.
  11. Heat the bittersweet chocolate in a large heatproof bowl set over a pot of simmering water and stir until smooth.
  12. Remove from heat.
  13. Place a slotted spoon or spatula over the bowl of chocolate and then place a frozen truffle on top.
  14. Use a ladle to pour chocolate over the truffle until covered, allowing the excess chocolate to drip back into the bowl.
  15. Place the truffle on the baking sheet and repeat with the remaining truffles.
  16. Place the baking sheet in the refrigerator until the chocolate firms up.
  17. Serve chilled.


*Tip*

Begin this recipe a day in advance. Follow steps 1 and 2 in the evening and the remaining steps before serving.

Thursday, March 16, 2017

Best of Both Worlds

Speculoos Banana Bread with Speculoos Cookie Streusel 



Banana bread with Speculoos Spread and a sweet Speculoos Cookie streusel topping. Speculoos lovers will love this fun banana bread!

Prep time: 10 MINUTES
Cook time: 60 MINUTES

INGREDIENTS:
  • 1 1/2 cups of all-purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 medium very ripe bananas, mashed
  • 1/2 cup Speculoos Spread
  • 1/4 cup canola oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar


For the Speculoos Cookie Streusel:

  •  1/2 cup chopped Speculoos cookies (available here)
  • 2 tablespoons all-purpose flour
  • 1/4 cup brown sugar
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted


DIRECTIONS:

  1. Preheat oven to 350 degrees F. Grease an 8x4 loaf pan and set aside.
  2.  In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.
  3.  In a large bowl, stir together your mashed bananas, Speculoos Spread, canola oil, egg, vanilla, and sugars.
  4.  Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don't over mix.
  5.  Spread batter into prepared pan.
  6. In a small bowl, combine chopped Speculoos cookies, flour, brown sugar, cinnamon, and melted butter.
  7. Stir until combined.
  8. Sprinkle the streusel evenly over the batter in the loaf pan.
  9.  Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.
  10.  Let the bread cool in the pan for 10 minutes. Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack and cool completely before slicing.



Wednesday, January 25, 2017

Better Brownies By Speculoos

We have a recipe that gives you an even better way to enjoy delicious brownies.  Give it a try today and share your photos with us on Facebook, Pinterest and/or Twitter!


SPECULOOS-FILLED BROWNIE BITES



INGREDIENTS


For the brownies:
  • 1 cup butter
  • 2 ¼ cup sugar
  • 1 ¼ cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 ½ cup flour


For the filling:
  • ½ cup Speculoos Spread
  • 4 tablespoons shortening
  • 1/3 cup powdered sugar
  • 2 tablespoon milk
  • ¼ cup chocolate chips


INSTRUCTIONS


For the brownies:
  1. Pre heat oven to 350.
  2. Spray two mini muffin tins with non-stick spray and set aside.
  3. In a microwave safe bowl, combine butter and sugar.
  4. Microwave on high until butter has melted.
  5. Stir to combine.
  6. Stir in cocoa, salt, baking powder and vanilla.
  7. Whisk in the eggs one at a time until smooth.
  8. Spoon brownie batter by tablespoon into each mini muffin tin cavity.
  9. Bake for 13-15 minutes or until tops are set.
  10. Prepare filling while brownies cool.


For the filling:
  1. Combine Speculoos spread and shortening beating until completely smooth.
  2. Carefully mix in powdered sugar and milk until filling is creamy.
  3. When brownies have cooled slightly, make an indentation into each cup with the tip of a wooden spoon. Then pour filling into a zip top baggie and snip the corner.
  4. Pipe filling into each brownie cup.
  5. Melt chocolate chips and drizzle over brownie cups.

Wednesday, January 18, 2017

Oh My, Marshmallow Pie!

Do you think s'mores and sweet potato casserole are the only ways to enjoy marshmallow? Well guess what?! We've got a hot new recipe for you!

Speculoos Marshmallow Pie



PREP TIME: 10 mins
TOTAL TIME: 2 hours 10 mins

Serves: 8-10 slices

 INGREDIENTS


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) Speculoos spread
  • 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

 INSTRUCTIONS

For the crust:
  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.
  3. Stir to combine until all crumbs are moistened.
  4. Press into a 9” pie pan using a spoon or measuring cup to compress crust.
  5. Set aside.


For the filling:
  1. Combine white chocolate and heavy cream in a microwave-safe bowl.
  2. Microwave on high for 45-60 seconds until melted.
  3. Vigorously stir until all the chocolate is melted.
  4. Allow to cool for about 10 minutes or so, place it in the fridge if needed.
  5. Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes.
  6. Add Speculoos spread and continue to beat until well mixed.
  7. Add melted white chocolate and mix until combined, scraping down the side of the bowl if necessary.
  8. 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.
  9. Empty container of marshmallow fluff into batter and mix thoroughly.
  10. Once all ingredients are mixed together, add Cool Whip and beat into batter.
  11. Scrape the bottom of the bowl with a spatula and mix together.
  12. Chill in the refrigerator for at least two hours. Serve chilled.
  13. While pie is chilling, prepare chocolate shavings.
  14. Melt Candiquik in the microwave for 45-60 seconds.
  15. Stir until smooth.
  16. Spread an even, thin layer on parchment paper or a baking mat.
  17. Allow to set completely; this can be refrigerated as well.
  18. Once firm, fold in the edges of the parchment paper to start breaking it into pieces.
  19. Sprinkle on top of the pie.






Wednesday, January 11, 2017

A "Chip" Off The Old Block

Speculoos Chip Muffins

We've got a delicious new recipe for you which includes homemade Speculoos chips! Take a break from chocolate chips and try this out!




Yield: 12 MUFFINS
Prep time: 30 MINUTES
Cook time: 15 MINUTES
Total time: 3 HOURS, 45 MINUTES


INGREDIENTS:


For the Speculoos Chips:
  • ½ cup Speculoos butter


For the Muffins:
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • ¼ cup canola oil
  • 1 large egg
  • ½ cup milk
  • frozen Speculoos chips


DIRECTIONS:


For the Speculoos Butter Chips:
  1. Using a piping bag or a plastic zip-top bag, pipe small dots of Speculoos onto a baking sheet lined with parchment paper or Silpat.
  2. Continue until you have used the entire 1/2 cup of Speculoos. Put in freezer and freeze for 24 hours. (You can probably get by with ~2 hours if need be).


For the Muffins:
  1. Preheat oven to 400 degrees F. Line 12 muffin tins with paper liners. Stir dry ingredients in a large bowl. Add in milk, oil and egg and stir until just blended.
  2. Working very quickly, scrape Speculoos chips off of pan and into bowl. Fold into the batter, stirring gently but quickly and only until just combined.
  3. Fill muffin tins ~2/3 full and bake at 400 degrees F for 15-20 minutes or until no impression is left when you press the top lightly.