My Yummy Valentine

My yummy Valentine, sweet Speculoos Valentine
You make me smile with my heart...

Chocolate Heart Speculoos Butter Cookies

INGREDIENTS:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) salted butter
• 1/2 cup creamy Speculoos butter
• 1/2 cup packed light brown sugar
• 1/2 cup granulated white sugar
• 1 large egg, lightly beaten
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• additional white sugar, for rolling
• Reeses Peanut Butter Hearts

DIRECTIONS:

1. Whisk together the flour, baking soda and salt in a medium bowl.
2. In a large bowl, use an electric mixer to combine the butter, Speculoos butter and sugars until smooth. Add in the egg, milk and vanilla and mix again. Stir in the dry ingredients. Cover the bowl with plastic wrap and refrigerate the dough for about an hour until it is slightly firm.
3. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silpat mats. Make some room in your refrigerator or freezer for one cookie sheet.
4. Shape the dough into 1 1/2-inch balls and roll in sugar. Place the sugared cookie dough balls on one baking sheet, about 1 1/2-inches apart. Bake 10 to 12 minutes, until the cookies are set and golden. Remove from the oven and immediately press one peanut butter heart into the center of each cookie. Place the cookie sheet in the refrigerator or freezer until the chocolate is set (the Reeses hearts will get melty when you press them into the cookies, but they will harden-up again once they have cooled down). Repeat with the remaining cookie dough and PB hearts.

Marvelous Marshmallow Mmm...

Speculoos Marshmallow Pie

Ingredients

For the crust:

• 2 ¼ cups Speculoos Cookie Powder (use food processor to powder Speculoos cookies)
• 6 tbsp unsalted butter

For the filling:

• ¾ cup white chocolate 
• ¼ cup heavy cream  
• 1 cup cream cheese  
• 1 ¾ cup Speculoos Cookie butter 
• 1tsp pure vanilla extract
• 2 tbsp heavy whipping cream
• 1 cup marshmallow fluff

Directions:

1. Melt butter in a microwave-safe bowl and pour melted butter over Speculoos Cookie Powder. Stir to combine until all crumbs are moistened.

2. Press into a 9” pie pan using a spoon or measuring cup to compress crust. Set aside.

3. 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.

4. Whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add Speculoos Cookie Butter and continue to beat until well mixed.

5. Add melted white chocolate and mix until combined.

6. 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.

7. Add marshmallow fluff into batter and mix thoroughly.

8. Pour batter onto the pie crust. Chill in the refrigerator for at least two hours. Serve chilled.