Terrific Tiramisu Treat!

Speculoos Spread Tiramisu

Your tiramisu will surely be a hit with this Speculoos twist!

Serves: 9

INGREDIENTS

• 1/2 cup Softened cream cheese
• 1/3 cup Speculoos Spread
• 1-1/2 cups cold milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 (3 ounce) packages ladyfingers, split
• 1/4 cup strong brewed espresso
• 2 tablespoons almond liqueur
• 2 ounces semi-sweet or bittersweet chocolate candy bar, grated

DIRECTIONS

1. In bowl of electric mixer, beat together cheese and Speculoos Spread on low speed until well blended.
2. Gradually beat in milk. Add pudding mix; beat on low speed 1 minute or until well blended.
3. Combine espresso and almond liqueur; drizzle evenly over cut sides of ladyfingers.
4. Arrange 1/2 of the ladyfingers in bottom of 8 or 9-inch square glass baking dish.
5. Spread 1/2 of cheese mixture over ladyfingers; sprinkle with 1/2 of grated chocolate.
6. Repeat layering with 1/2 ladyfingers, 1/2 of cheese mixture, 1/3 of grated chocolate, remaining ladyfingers and chocolate.
7. Refrigerate at least 3 hours before serving (cut into squares).

Enjoy!

Cool, Creamy, and Crunchy

SPECULOOS CRUNCH ICE CREAM CAKE

Prep Time: 6 hours 
Cook Time: 5 mins 
Total Time: 6 hours 5 minutes 
Yield: 8-10 servings

INGREDIENTS

• 1 cup Speculoos Spread
• 3 cups Rice Krispies cereal
• ½ gallon vanilla ice cream

INSTRUCTIONS

1. Place 4 4-inch mini springform pans, as well as a very large mixing bowl in the freezer to chill.
2. In a large saucepan over low heat, combine the Speculoos and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Speculoos. Remove from heat.
3. Line a sheet pan or tray with parchment or wax paper. 
4. Pour the Speculoos-Rice Krispies mixture onto the lined cookie sheet and spread evenly. 
5. Place the cookie sheet in the freezer to chill.
6. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
7. After about 30-45 minutes (you want the Speculoos coating to be cooled and firm but not frozen at this point) – break the coated cereal into bite sized pieces. 
8. Place back into the freezer, if necessary until the ice cream is softened.
9. Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the large mixing bowl and the springform pans from the freezer.
10. Reserve 1-1/2 cups of the Speculoos-Rice Krispie mixture (this will be used as the topping on the min cakes).
11. Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. 
12. Top the cake with the reserved Speculoos-Rice Krispie mixture.
13. Cover with plastic wrap and place the springform pans back into the freezer for at least 4-6 hours or overnight until completely frozen.
14. Remove the cake from the freezer about 5 to 10 minutes before serving and place in the refrigerator to soften a bit.
15. When ready to serve, place the cakes on individual dessert plates and remove the sides of the springform pans. Serve immediately.

One Slice Ain't Enough!

Speculoos Cheesecake with Malt Pretzel Crust

Yield: Makes one 9" cake

Ingredients

• 1 cup cream cheese
• 2/3 cup ricotta (full fat from a deli)
• 2 eggs
• 1 egg  yolk
•  1/2 cup caster sugar
• 1/8 cup custard powder
• 1/2 sour cream
• 3/4 cup Speculoos cookie butter  

Base Ingredients

• 3/4 cup salted pretzel, crushed well
• 1/8 cup malted milk
• 1/4 cup butter melted 

Directions

1. Preheat oven to 325 degrees (Fahrenheit)
2. Line the base of a 9" spring form tin
3. Combine in large bowl the base ingredients. Mix well with a wooden spoon. 
4. Using a metal spoon push into the base of the prepared tin until evenly formed crust is made
5. Place in the fridge until needed
6. In food processor, combine the cream cheese and ricotta. Scrape the food processor down. Blend on high until combined
7. Add eggs, sugar, custard power, sour cream and cookie butter; blend until well combined and smooth mix is formed. You may need to scrape it down
8. Pour in to the pretzel base prepared earlier. Give it a gentle tap on the counter to get rid of air bubbles
9. Bake for about 1 hour until light brown on the top and set (about 2 inches of the edge should be set when it is ready)
10. Leaven in oven, with the door slightly open to cool. Chill over night before removing from pan
11. To remove from pan, run a hot sharp knife around the outside of tin before releasing the spring form tin

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.  

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

Ingredients

• 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)

Preparation

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.

Speculoos Brownie Cake

Yield: Makes one 9in brownie cake

Ingredients:

•        4 oz. (8 Tbs.) unsalted butter; more for the pan
•            4 oz. unsweetened chocolate
•             1-1/2 cups sugar
•        Scant 1/4 tsp. salt
•            2 tsp. vanilla extract
•        2 large eggs, at room temperature
•            4-1/2 oz. (1 cup) flour
•        2 Tbs. natural cocoa (not Dutch-processed)

SPECULOOS BUTTERCREAM FROSTING

• 1/2 cup butter, room temperature
• 1 cup Speculoos spread
•  1 1/2 cups powdered sugar, sifted
• 1-2 tablespoon heavy cream

FINISHING ELEMENTS

• 3 oz. chocolate, melted
• 5 tablespoons chocolate sprinkles

Directions:

PREPARATION

Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 9 inch cake pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

TO MAKE BROWNIE

1.      Place butter and chocolate in a bowl and set it over simmering water, stir until melted. Set aside melted mixture slightly cooled. Add in the sugar, salt, vanilla and stir until blended. Add in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, about 30 to 60 seconds. Scrape batter into prepared cake pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.

2.      Set the pan on a rack until cool. Run a knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely.

TO MAKE Speculoos FROSTING

Add butter, Speculoos and powdered sugar in a bowl and beat on medium low until creamy. Add heavy cream and beat until light and fluffy. Add additional heavy cream or powdered sugar as needed to reach desired consistency.

ASSEMBLY

Spread Speculoos frosting on top and smooth out surface with an offset spatula. Place small dots of chocolate sauce on top, about a 1/2 inch apart. Use the back of a spoon and press and turn slightly to create the finished look. Rim the edge of the Speculoos frosting with chocolate sprinkles

Not sure where to get Speculoos?  Order online today, click here!

Extra Dark Chocolate Cake with Speculoos Buttercream

Photo and Recipe By: Keepitsweetdeserts

Serves 12

Chocolate Cake:

Ingredients:

9 1/4 ounces (~2 cups) all-purpose flour
2 1/4 ounces (~3/4 cup) good quality unsweetened dutch-processed cocoa powder (I used Valrhona)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
6 ounces (3/4 cup / 1 1/2 sticks) unsalted butter, softened at room temperature
13 1/4 ounces (~1 3/4 cup) granulated sugar
2 large eggs + 1 yolk or 2 x-large eggs at room temperature
1 teaspoon vanilla extract
1 1/3 cups brewed coffee

Directions:


Pre-heat oven to 350 degrees
Grease and flour 2 8 or 9-inch round pans and line bottoms with parchment paper
In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside
In the large bowl of an electric mixer with paddle attachment, cream butter and sugar; add eggs and vanilla and beat one minute at medium speed
Reduce speed of mixer to low and add 1/3 of the dry ingredients; add 1/2 of coffee and repeat
Add remainder of dry ingredients and turn off mixer; make sure not to overbeat; if there are any lumps fold them in with a spatula
Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean from center of cakes
Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal; set aside to finish cooling and make buttercream
When buttercream is ready, put a spoonful on center of cake plate (this will help hold cake in place)
Place one layer down and if rounded, use a serrated knife to cut off very top of cake; frost that layer and top with second cake layer; frost with remaining buttercream

Speculoos Spread Buttercream:

Ingredients:

2 5/8 ounces (~1/4 cup + 1 tablespoon) egg whites
1 1/8 ounces (~3 tablespoons) granulated sugar
Additional 5 1/4 ounces (~3/4 cup) granulated sugar
1 1/2 ounces (~3 tablespoons + 1 teaspoon) water
8 ounces (1 cup / 2 sticks) unsalted butter, softened and cut into 1-inch cubes
6 3/8 ounces (~3/4 cup) Speculoos Spread

Directions:

Wipe the bowl of an electric mixer, whisk attachment, whisk, spatula and candy thermometer with a paper towel and vinegar to clean (if any grease is on these items your meringue will not work)
Place egg whites in large bowl with whisk attachment and mix on medium speed; gradually add the 1 1/8 ounces sugar; keep mixer on
In a medium heavy duty saucepan, combine water and remaining 5 1/4 ounces of sugar over medium-high heat and whisk together; whisk occasionally until temperature of syrup reaches 248 degrees Fahrenheit
Meanwhile, egg whites should begin to form loose peaks; if this happens before syrup is hot enough, reduce mixer speed to low
Once syrup is hot enough, reduce mixer speed to medium-low and slowly and slowly add syrup to the mixer
Increase speed to medium-high and keep mixer on for 10-15 minutes or until it holds stiff peaks AND bowl has cooled to room temperature
Reduce the speed to medium and add softened butter, a couple of tablespoons at a time, until fully combined; mixture should be smooth and creamy
If there are any lumps, increase speed to high until frosting becomes smooth
Add Speculoos Spread and combine on medium speed until well incorporated and buttercream is light and creamy
Use immediately or store in an airtight container in refrigerator and beat with the paddle attachment of an electric mixer before using


Notes:
Keep cake in a cool dry place (best kept refrigerated during summer)
Best served within 3 days of baking

Banana Cake with Speculoos Buttercream

Photo and Recipe By: goudamonster

Serves 14

Moist brown butter banana cake topped with creamy cookie butter frosting.

Ingredients

For the cake:

1. 1 1/2 cups mashed banana
2. 2 tsp lemon juice
3. 2 tsp vanilla
4. 1 1/2 cups buttermilk
5. 3 cups cake flour
6. 1 1/2 tsp baking soda
7. 1/4 tsp salt
8. 1 tsp cinnamon
9. 1 stick butter, browned
10. 1 stick butter, softened
11. 1 cup white sugar
12. 1 cup brown sugar
13. 4 1/2 teaspoons Ener-G egg replacer combined with 6 tablespoons warm water (or three eggs)

For the frosting:

1. 3/4 cup creamy Speculoos spread
2. 1 stick unsalted butter
3. 3 tablespoons milk
4. 1/2 teaspoon vanilla extract (I used double strength vanilla)
5. 1 1/2 cups powdered sugar

Instructions

1. Preheat oven to 275F. Prep 2 8-inch cake pans by spritzing them with a little cooking spray and lining with a round of parchment paper trimmed to fit the bottom. Spritz the parchment paper with a little cooking spray as well.
2. In a medium bowl mix together the mashed banana, lemon juice, 2 teaspoons of vanilla, and buttermilk.
3. In a separate bowl whisk together cake flour, baking soda, salt, and cinnamon.
4. In stand mixer cream together white and brown sugars with the cooled browned butter and softened unsalted butter until light and fluffy. Whip in the egg replacer.
5. Add banana mixture to the sugar and butter, mix until smooth and well combined.
6. Add the dry mixture to the wet in thirds, mixing lightly until just combined. For the last third fold the dry ingredients in gently with a spatula to avoid over-mixing. This will help keep the cake nice and fluffy.
7. Divide batter between the two prepared pans and bake for 1-1 1/2 hours or until a toothpick inserted comes out clean. Everyone's oven is a little different; my cake was done at 1 hour and 17 minutes.
8. Remove cakes from oven and transfer immediately to the freezer to chill for 45 minutes.
9. While the cakes are chilling, whip together the Speculoos spread, unsalted butter, milk, and vanilla. When well combined add in the powdered sugar and mix on high speed until light and fluffy.
10. Remove cake from freezer and apply frosting.

Notes

1. We felt like this cake would be amazing as a four layer cake. If you want to do this simply slice each 8-inch cake in half horizontally and double the Speculoos frosting portion of the recipe.
2. Crushed up ginger snap cookies make an excellent garnish for the cake as well - a nice bit of extra texture and the spiciness goes well with the frosting.

Speculoos Cake Pops

Photo and Recipe by: Mondomulia

Butter cream Ingredients

• 140g butter
• 280g icing sugar
• 1-2 tbsp milk

Cake Pops Ingredients

• 600g cake
• 200g buttercream frosting
• 4 tbsp Speculoos Spread
• 400g chocolate or candy melts
• lollipop sticks
• sprinkles

Preparation

·         Prepare the buttercream frosting by beating the butter in a large bowl with the icing sugar, until smooth. Add one or two tablespoons of milk, if necessary, to loosen the mixture.

·         Crumble the madeleines in small pieces using your fingers, then mix the crumbles with the buttercream frosting and the speculoos spread until you have a dough like mixture.

·         Place mixture into fridge to firm up for at least 30 minutes (the longer, the better). Line a baking tray with baking paper.

·         When the dough is firm, scoop out small portions and roll into a ball, then place this on the baking sheet. Repeat until all mixture has gone. Keep the balls in the fridge, so they stay firm (I kept them overnight).

·         Melt the chocolate or candy melts in a bain-marie or in the microwave. If you are using the microwave, be careful to use medium power and stir the chocolate every 30 seconds.

·         Dip one lollipop stick into the melted chocolate and then push it in a cold cake bite. Repeat this step until you have used all the sticks, before starting to coat the cake bites. This will allow the chocolate to stiff around the stick.

·         If the chocolate sets in the bowl, melt it again in the microwave.

·         Dip the whole cake pop in the chocolate, using a spoon to ensure the chocolate is spread evenly. Gently tap the cake pop on the side of the bowl to let the extra chocolate drip off.

·         Before the chocolate sets on the cake pop, add the sprinkles. You can dry the cake pop facing up (you will need a foam block) or facing down (placing them on a plate).