Put the Mmmm in Mmmuah!

Speculoos Kiss Cookies

It's mistletoe season, but you don't need mistletoe for these kisses!

Ingredients

• 1 cup white sugar
• 1 cup creamy Speculoos cookie butter
•  1 egg
• 18 milk chocolate candy kisses, unwrapped

Directions

1. Preheat oven to 350 degrees F.
2. Combine sugar, creamy Speculoos cookie butter, and egg.
3. Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
4. Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.

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.

It's Still Pumpkin Season, Right?

Speculoos Pumpkin Pie Smoothie

Could it get any better than combining Speculoos and pumpkin?

Ingredients

• 1/2 cup skim milk
• 1/4 cup pumpkin puree
• 1/4 cup plain non fat Greek yogurt
• 1 T. Speculoos spread
• 1 1/2 frozen bananas
• 1/2 t. cinnamon
• 1/8 t. nutmeg
• Pinch of ground cloves

Instructions

1. Combine all of the ingredients in a blender.
2. Blend until smooth.
3. Pour into one large glass or two smaller ones and serve immediately.
4. Top with whipped cream if desired.

No Mixer Needed!

Speculoos White Chocolate Oatmeal Cookies

Yummy oatmeal cookies made with Speculoos spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

Ingredients:

• 3/4 cup (95g) all-purpose flour (spoon & leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 3/4 cup (150g) packed light or dark brown sugar
• 1 large egg
• 1/2 cup (130g) Speculoos spread (creamy or crunchy)
• 2 teaspoons vanilla extract
• 2 cups (160g) quick oats
• 1 and 1/2 cups (270g) white chocolate chips or chunks

Directions:

1. Preheat oven to 350°F (177°C). 
2. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
3. Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
4. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Speculoos until combined. Finally, whisk in the vanilla. 
5. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. 
6. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
7. Roll the dough into balls, about 2-3 Tablespoons of dough each. Highly suggest using a cookie scoop to make it easier. 
8. Place 8 balls of dough onto each cookie sheet.
9. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. 
10. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie. 
11. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well - up to three months. Cookie dough balls freeze well too - up to three months. Bake frozen cookie dough balls for an extra minute. No need to thaw them.

Recipe Notes:

• Do not use old-fashioned style whole oats in this cookie recipe. You need quick oats, which are more finely ground (and smaller) whole oats. 

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