The Proof is in the Pudding!

Speculoos Pudding

How can pudding get any more better? #PutSomeSpecOnIt!

Ingredients:

• 3 Cups Whole Milk
• 1 3/4 cup Speculoos spread, divided (1 14oz container)
• 1/4 teaspoon Kosher salt
• 2 Tablespoons corn starch
• 2 Tablespoons cocoa powder
• 2 large yolks
• Speculoos Cookies (optional, but highly highly recommended!)

Directions:

1. Whisk together Milk and 1/3 cup Speculoos spread in a large pot over medium heat, until well incorporated.
2. In a small bowl mix salt, cornstarch and cocoa powder. Add to the pot. 
3. Increase heat to medium-high and whisk continuously until boiling. 
4. Keep whisking for an additional 3-5 minutes, until mixture is smooth. 
5. Remove pot from heat.
6. In a small bowl, whisk egg yolks. 
7. Temper them with 1/4 cup of pudding and then add the tempered yolk mixture to the pot. 
8. Add remaining Speculoos spread. 
9. Whisk together until fully incorporated.
10. Spoon pudding into bowls and either serve hot, or place in fridge.
11. Optional – crumble Speculoos cookies on top of the pudding for extra yumminess!

Cookies Is Life

Speculoos Spread Cookie Balls

Cookie Monster knows what he's talking about! Cookies are a lifestyle. To keep up with this amazing lifestyle, try this new Speculoos cookie butter recipe. We promise you'll have a ball making and enjoying them!

Makes 20 Cookie Balls

INGREDIENTS:

• 1/2 Cup Speculoos Spread
• 1/4 Cup Applesauce
• 1/2 tablespoon Vanilla Extract
• 3 tablespoon  Coconut Flour
• 3 tablespoon White Whole Wheat Flour
• 1/2 Cup Rolled Oats
• 2 tablespoon Unsweetened Shredded Coconut (optional)

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a large bowl using an electric mixer, combine wet ingredients until smooth.
3. Slowly mix in flours, followed by the oats.
4. Mix in shredded coconut (optional).
5. Scoop 2 tsp of dough onto greased tray and roll to form balls.
6. Bake on slightly greased pan 9-10 minutes or just until brown on edges; do NOT over bake.

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!

Do or Donut, There Is No Try

Speculoos-Filled Donut Holes

You're going to like this delicious treat a HOLE lot!

Ingredients

• 1 can biscuit dough
• 1/2 cup Speculoos creamy spread
• 1 cup granulated sugar (for coating)

Instructions

1. Take each pre-cut dough disc and divide into three even pieces
2. Take one piece and stretch ball into a flat round disk
3. Place heaping 1/2 teaspoon Speculoos spread into center of dough, then seal
4. Turn dough back into a ball, make sure it is completely pinched sealed so filling won't leak out Repeat with remaining dough.
5. Heat pot with enough oil deep enough for frying, about 1 - 1 1/2 inches deep
6. Once oil is hot enough (you can test heat with a wooden spoon, place it in the oil, if bubbles appear than the oil is ready), place several balls inside
7. Let fry for about 1 minute and flip over to other side
8. Keep in oil until both sides are a a medium golden brown
9. Remove from frying pan and place on a plate to let cool (you may want to remove one to test and cut open to make sure inside dough is fully cooked) 
10. Repeat frying until all dough is used up
11. While donuts are cooling, pour sugar into a large plastic zip-up bag
12. After donut holes are cool enough to touch, put them into the bag and mix the donuts around until they are fully coated before removing from bag
13. Do this in several batches

Last step: enjoy this delicious treat!

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. 

It's Getting Hot in Here

Speculoos Chocolate Lava Cakes

Warm up with some delicious Speculoos Chocolate Lava Cakes!

Ingredients:

• 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt
• 1/2 cup (115g; 1 stick) unsalted butter
• 1/4 cup (31g) all-purpose flour
• 1/2 cup (60g) confectioners' sugar
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 8 teaspoons (42g) creamy Speculoos cokkie butter (about 2 teaspoons per cake)

optional for serving: ice cream, melted Speculoos cookie butter and/or chocolate syrup for drizzling

Special Equipment

• four 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins)

Directions:

1. Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step
2. Preheat oven to 425°F (218°C).
3. Coarsely chop the chocolate. 
4. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. 
5. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
6. Whisk the flour, confectioners' sugar, and salt together in a small bowl. 
7. Whisk the eggs and egg yolks together until combined in another small bowl. 
8. Pour the flour mixture and eggs into the bowl of chocolate. 
9. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
10. Spoon chocolate batter evenly into each prepared ramekin. 
11. Top with Speculoos cookie butter and use a spoon to slightly press it down into the batter. Some may still be exposed..
12. Place ramekins onto a baking sheet and bake for 12-13 minutes until the sides appear solid and firm. The top may still look slightly soft. 
13. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. 
14. Top with ice cream and melted Speculoos cookie butter and/or chocolate syrup for serving, if desired. Serve immediately.

Hayyyyy There!

Speculoos Haystacks

Hay, Hay, Hay enjoy this delicious treat!

Ingredients

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

Directions

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.

Spooky Speculoos!

Speculoos Spread Spider Cookies

Prep Time 60 min
Total Time 60 min

Servings 36

Ingredients

Cookie Mix

• 1 cup creamy Speculoos cookie butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 1 cup butter or 1 cup margarine, softened
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 1⁄2 cups flour

Toppings

• 36 chewy caramels in milk chocolate
• Black or red string licorice
• 1/3 cup (72) M&M's™ minis chocolate candies
• black decorating gel (from 0.68-oz tube)

Directions

1. Heat oven to 375°F. In medium bowl, stir cookie mix until dough forms.
2. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. 
4. Cool 2 minutes; remove from cookie sheets to cooling racks.
5. Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. 
6. Use M&M's for eyes and black gel to make pupils in eyes.

Put Some Spec on It!

#PutSomeSpecOnIt

Speculoos is a delicious addition to a lot of your favorite desserts, treats, and snacks.

Speculoos for breakfast!

Speculoos for snack time!

Speculoos for dessert!

Order your jar today from Mati Foods, the best Speculoos spread out there!

Shots! Shots! Shots! Shots! Everybodyyy!

Speculoos Tiramisu Shooters

Makes 1 pyrex dish (roughly 20cm x 30cm) or 4 glasses

Ingredients:

• 2 eggs, separated
• 1/4 cup fine dark brown sugar
• 2 cups mascarpone
• 1 1/2 cups of strong, sweetened black coffee
• 1 1/2 cups speculoos spread
• 1 1/4 cups whipping cream, whipped
• Seeds of 1 vanilla pod, or 2 tsps vanilla essence
• 4 tbsps sugar
• 2 pinches of salt
• Cocoa powder for dusting
• Coffee beans for decorating

Directions

1. Whisk the sugar with the egg yolks until the color goes lighter. Add the mascarpone and mix.

2. In a separate bowl, whisk the egg whites with 2 good pinches of salt until the mixture forms good peaks. Gently fold under the mascarpone mixture. 

3. Add speculoos spread and half the coffee. Mix until the coffee is all absorbed and you get a thick paste. Add more coffee as desired. The trick is to end up with a paste that's not too thick and not too thin. 

4. In another bowl, whip the whipping cream together with the vanilla and 4 tbsps of sugar.

5. Start by filling your glasses with a layer of Speculoos paste, followed by the mascarpone mixture, followed by another layer of speculoos biscuit paste, followed by the whipped cream mixture. At this point I inserted a thin wooden stick on the side of the glass and gently lifted it up and down between the biscuit paste layers as I turned the glass. This gives the swirling effect you see in the images above.

6. Sift a good, thick layer of cocoa powder over the verrines and decorate with coffee beans. 

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.

We've Got The Blues!

Speculoos Blueberry Tart

The perfect summer treat for a lovely picnic!

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 people 

Ingredients

• 14 oz sweet shortcrust pastry
• 1 cup fresh blueberries
• 1 cup Speculoos cookies
• 1/4 cup sugar
• 1 egg 
• 1/4 cup cream

For the garnish:

• 2 1/2 cups fresh blueberries
• 1/4 cup blueberry jam

Instructions

Blind bake the shortcrust pastry case:

1. Preheat the oven at 325°F.
2. Roll out the sweet shortcrust pastry to 1/4 inches thickness on a floured surface. 
3. Line a pie tin, prick the base all over with a fork and chill for 20 minutes.
4. Remove the pie crust from the fridge and line the inside of the pie crust with baking paper and baking beans. 
5. Bake for 15 minutes until the pastry edges are slightly colored. 
6. Remove the paper and beans, then bake for 5-6 minutes until the base has also slightly darkened. Set aside.

Prepare the blueberry filling

1. Mix the egg with the sugar and cream. 
2. Place the Speculoos cookies in a blender and mix until they have a breadcrumbs texture. Scatter the Speculoos breadcrumbs in the pastry case. 
3. Place 1 cup blueberries onto the Speculoos and pour the egg mix over the top.
4. Bake for 10-15 minutes or until the egg mix has set. Leave to cool.
5. Garnish with the fresh blueberries
6. Garnish the pie with the remaining blueberries and slightly press them into the custard so that they don't roll away.
7. Heat the blueberry jam and glaze the pie.

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

Go Bananas for Speculoos

Speculoos Banana Bread

For The Bread

• 1 ½ cups of all-purpose flour
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 3 medium very ripe bananas, mashed
• ½ cup of your Speculoos cookie butter
• ¼ cup canola oil
• 1 large egg
• ½ teaspoon vanilla extract
• ½ cup granulated sugar
• ¼ cup light brown sugar

For The Optional Streusel

• ¼ cup all-purpose flour
• ¼ cup sugar
• 2 Tablespoons butter, slightly softened and cut into pieces

Make The Bread

1. Preheat oven to 350° F (180° C). 
2. Line an 8x4 loaf pan with parchment paper, leaving an overhang on both sides to act as "handles". Grease parchment paper and set aside. 
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
4. In a large bowl, stir together your mashed bananas, speculoos spread, canola oil, egg, vanilla, and sugars.
5. Add the dry ingredients into your wet ingredients and stir until just combined. Don't overmix! Batter will be slightly lumpy. 
6. Spread batter into prepared pan.

Make The Streusel

1. In a small bowl, combine all streusel ingredients. Using a fork, cut the butter evenly into the dry ingredients. 
2. Sprinkle the streusel topping over the unbaked loaf.
3. Bake bread for 55 to 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.
4. Let the bread cool in the pan for 10 minutes. 
5. Loosen the edges of the pan with a knife and using the parchment "handles" life the bread and remove from the loaf pan. 
6. Transfer bread to a cooling rack and cool completely before slicing.

Blondies Have More Fun

Caramel and White Chocolate Chip Speculoos Butter Blondies 

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Yield: 12 - 16 Blondies

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
• 1 cup brown sugar
• 1 large egg
• 1/2 cup Speculoos cookie butter
• 1 teaspoon vanilla extract
• Pinch kosher salt
• 1 1/4 cup all-purpose flour
• 1/3 cup store-bought soft chewy caramels, chopped
• 1/3 cup white chocolate chips

INSTRUCTIONS

1. Preheat oven to 350°F. 
2. Butter the bottom and sides of an 8×8 baking pan. 
3. In a stand mixer fitted with the paddle attachment or in a medium mixing bowl with an electric mixer, beat the melted butter and brown sugar until smooth. 
4. Beat in egg, cookie butter, and vanilla extract until fully incorporated. 
5. On low speed, stir in salt and flour, then the caramels and white chocolate chips.
6. Pour into buttered baking pan and bake for approximately 35-40 minutes, until golden brown on top and set in the middle.
7. Let cool in pan on a cooling rack, then cut and serve warm.

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.

#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.  

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.

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