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!

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