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.