Get Things Crackin' with this Pie!

Crack Pie with Speculoos

INGREDIENTS

Oat cookie for crust

• 2/3 cup plus 1 tablespoon all-purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) softened butter
• 1/3 cup light brown sugar
• 3 tablespoons sugar
• 1 egg
• 1 cup rolled oats

Crust

• Crumbled oat cookie
• 1/4 cup butter (1/2 stick), plus a possible 2 extra tablespoons
• 1 1/2 tablespoons brown sugar
• 1/8 teaspoon salt

Filling

• 1 1/2 cups sugar
• 3/4 cup plus 3 tablespoons light brown sugar
• 1/4 teaspoon salt
• 1/3 cup Nonfat Dry Milk
• 2 tablespoons softened butter
• 1 cup Speculoos Cookie Butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 8 egg yolks
• Powdered sugar, for garnish

INSTRUCTIONS

For the oat cookie for crust

1. Preheat the oven to 375°. 
2. In a medium bowl, sift together the all purpose flour, baking powder, baking soda and salt.
3. In another large bowl, beat together the butter, brown sugar, and sugar until light and fluffy. 
4. On low speed, add the egg until fully incorporated, scraping down the sides with a spatula as needed.
5. With the mixer running on low, add in the flour mixture, a little at a time, until well combined. Stir in the oats until fully incorporated.
6. Spread the cookie batter onto a parchment-lined baking sheet (or use a silicone mat on your baking sheet) and bake until the cookie is golden brown, about 20 minutes. 
7. Remove from the oven and let cool to the touch. 
8. Crumble the cooled cookie to use in the crust.

For the crust

1. Combine the crumbled cookie, 1/2 cup butter, brown sugar, and salt in a food processor and pulse until evenly combined. When a little bit of the mixture is clumped between your fingers, it should hold together. If it doesn’t, add another 2 tablespoons of butter.
2. Divide the crust between two 9-inch or 10-inch pie tins. Starting with the sides, press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. 
3. Set the prepared crusts aside while you prepare the filling.

For the filling

1. Preheat the oven to 350°. 
2. In a large mixing bowl, combine together the sugar, light brown sugar, dry milk and salt. 
3. On low speed, add in the Speculoos, butter, cream, and vanilla. Once fully incorporated, add the egg yolks and combine on low speed. Use a spatula to scrape down the sides of the bowl and ensure mixture is evenly combined.
4. Divide the mixture between the two pie crusts and bake for 15 minutes. 
5. Reduce the temperature to 325° and bake for another 20-25 minutes, until the center is golden brown and a bit jiggly.
6. Remove from the oven keeping the Crack Pie in their pie pans, completely cool on a baking rack and then transfer to the refrigerator until well-chilled. 
7. Once they are well-chilled, you can remove from pie pans. C
8. When ready to serve, sprinkle with powdered sugar. 

*Stores well in the refrigerator for several days.

Coffee Cheesecake Stuffed Chocolate Cupcakes with Kahlua Speculoos Frosting

Recipe by: wallflourgirl

Ingredients

For the chocolate cupcake

• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 cups white sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup instant coffee granules
• 3/4 cup + 2 tablespoons hot water
• 2 tablespoons Kahlua
•  

For the coffee cheesecake filling:

• 4 ounces cream cheese, room temperature
• 1/2 tablespoon instant coffee granules
• 1/2 tablespoon Kahlua
• 1/4 cup white sugar
•  

For the Kahlua Speculoos Frosting:

• 1 (8 oz.) package cream cheese, room temperature
• 1/4 cup Biscoff spread or cookie butter
• 1/3 cup white sugar
• 1 1/2 tablespoons Kahlua
• 1/2 tablespoon vanilla extract
• Extra Biscoff spread or cookie butter, melted, for drizzling

Instructions

For the chocolate cupcakes:

1. Preheat oven to 350 degrees F. Line 18 cupcake tins with cupcake liners.
2. In a large bowl, combine buttermilk, oil, and sugar.
3. Add eggs and vanilla. Mix in until smooth.
4. Stir in dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) until just combined.
5. Dissolve coffee granules in hot water. Add Kahlua. Add coffee mixture to chocolate mixture and stir in until just incorporated.
6. Fill each cupcake liner 1/3 of the way, then place a dollop of coffee cheesecake filling in the center (see instructions below). Pour more batter on top of filling so each liner is 2/3 full.
7. Bake in preheated oven for 12-15 minutes, until a toothpick inserted in center comes out fairly clean with moist crumbs clinging to it.

For the coffee cheesecake filling:

8. In a medium bowl, beat all ingredients together until smooth.

For the Kahlua Speculoos Frosting:

9. Cream all ingredients together until smooth. Use to frost chocolate cupcakes once they have completely cooled. Drizzle with extra Speculoos spread.

Raspberry Cookie Butter Swirl Rolls

Photo and Recipe By: Buns In My Oven

Ingredients:

1 package Crescent Dough Creations (seamless crescent roll dough)
1/2 cup Speculoos Spread
1/2 cup frozen or fresh raspberries

Directions:

Preheat oven to 375 degrees.
Unroll the sheet of crescent roll on a sheet of parchment paper. Spread the Speculoos to the edges of the crescent dough. Sprinkle evenly with the raspberries.
Starting with the long side roll up the dough tightly, jelly roll style. Cut into 8 1-inch pices and arrange on a parchment lined baking sheet.
Bake for 12-13 minutes or until golden brown and the centers are cooked through. The centers do take a bit longer than usual to cook because of the Speculoos Spread, so pay close attention to be sure they cook through.
Let cool for 5 minutes before serving.

Speculoos Cheesecake Shooters

Photo and Recipe By: I Want Crazy

Serves 8

Ingredients

1. Speculoos Cookies
2. 2 tablespoons of butter
3. 1-8oz block cream cheese (softened)
4. 1-14oz can of sweetened condensed milk
5. 1/4 cup Speculoos spread
6. 1 chocolate bar

Instructions

1. Crush cookies and mix with butter
2. Mix cream cheese, condensed milk, and Speculoos spread
3. Assemble shooters: crushed cookies, cheesecake, and shaved chocolate
4. Break a few pieces of chocolate on top
5. Chill in refrigerator for 20 minutes

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

Speculoos Cheesecake Ice Cream

 

Photo and Recipe By: Something Swanky

Ingredients

• 1 - 14.5 oz can sweetened condensed milk
• 1 - 8 oz. tub Cool Whip
• 1 - 8 oz brick of cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup Speculoos Spread (smooth or crunchy, you're choice!)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
•  

Instructions

1. Use a hand mixer to beat together the cream cheese, butter, and Speculoos spread until smooth.
2. Mix in the sweetened condensed milk, lemon juice, and vanilla extract.
3. Fold in the Cool Whip.
4. (sometimes I add a pinch of salt, just for fun)
5. Pour into a freezer safe container with a cover. Freeze for 4-6 hours or overnight.

 

Speculoos Spread Pop-Tarts

 

Photo and Recipe By: Flour-Child

Ingredients:
10 ounces all-purpose flour
1 tsp kosher salt
8 ounces cold butter, cubed
6 ounces light corn
Speculoos Spread
3 egg whites
4 cups confectioners’ sugar
1 1/2 teaspoon vanilla extract
Direction:
Cut the butter into the flour, along with the salt, until reduced to pea sized lumps. You can use a hand/stand mixer or a food processor, or just do it with your fingers. Then add the corn syrup all at once and mix until it forms a ball. Dust your hands with a little flour, scoop out the dough, and knead lightly until smooth.


Flatten the dough into a squarish shape, cut it in half into two rectangles, wrap each in plastic, and chill 30 minutes or as long as you like. The dough can be refrigerated for up to 3 days. Preheat oven to 350. Once the dough is thoroughly chilled, roll out one of the rectangles to 1/4”, and no thicker. Even slightly less than 1/4″ thickness is ideal Remember, each Pop-Tart will have two layers of dough, Biscoff filling, and icing on top. If the dough is rolled too thick, you could end up with a 1″ Pop-Tart. Not ideal. What I did was roll each rectangle into a very long and skinny rectangle, about 6″ wide and 16″ long. If it’s longer, that’s fine, just keep it 6″ wide. Then, I sliced the rectangle into two 3″ by 16″ strips, and then sliced those strips crosswise every 2 inches. You should end up with a bunch of symmetrical 2×3 squares of dough. It’s fine if they’re not perfect, as long as each rectangle has an equal sized counterpart to pair it with.

Brush the squares with a little milk or water to act as your “glue” when you seal the layers together. Spread about 2 tablespoons of Speculoos spread on half the 2×3 squares, leaving a 1/4 inch border around the edge. Top these with the remaining pieces of dough. Smooth the dough over the filling and press out any air bubbles before gently sealing the edges of the dough together. Crimp the edges of the dough with a fork to up the cuteness meter. I then trimmed the ragged edges of my sealed pop tarts with a paring knife for even more cuteness.

Poke several holes with a fork in the top layers of the pop-tarts to create steam vents, so they don’t explode in baking. Transfer your Pop-Tarts to a parchment lined or well-greased baking sheet, and bake for 15-20 minutes, until they just start to become golden brown around the edges.
While those bake, repeat this entire process again with the second half of the dough you forgot was still in the fridge. Let all Pop-Tarts cool completely before icing.

Make the icing: beat the egg whites (or meringue powder and water) with the vanilla extract with an electric mixer until frothy. Add the confectioners’ sugar gradually and beat on low until the mixture is shiny. Increase speed to high and beat until icing forms stiff, glossy peaks, about 5-7 minutes. If using meringue powder, beat until it reaches soft peaks. Spoon a very small amount of icing on the center of each Pop-Tart, and carefully spread until it reaches the crimped edge. Top with sprinkles for over the top cuteness. Let the icing harden before eating… in fact, these Pop-Tarts are even better the second day, if they last that long.

 

Chocolate Speculoos Spread Pinwheel Cookies

Photo and Recipe By: Keepinitkind

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: 30 cookies

Ingredients

Speculoos Dough

• 1 1/2 tsp. Ground Flaxseed + 1 1/2 T. Hot Water
• 1/3 C. Coconut Oil
• 1/4 C. Creamy Speculoos Spread
• 1/2 C. Organic Sugar
• 3 T. Non-Dairy Milk
• 1 tsp. Vanilla Extract
• 1 1/3 C. Unbleached All-Purpose Flour
• Pinch of Salt

Chocolate Dough

• 1 1/2 tsp. Ground Flaxseed + 1 1/2 T. Hot Water
• 1/2 C. Coconut Oil
• 1/2 C. Organic Sugar
• 3 T. Non-Dairy Milk
• 1 tsp. Vanilla Extract
• 1 1/3 C. Unbleached All-Purpose Flour
• 3 T. Cocoa Powder
• Pinch of Salt

Instructions

1. For the Speculoos dough: stir together the flaxseed and hot water and set aside so that it gels.
2. In a stand mixer whisk the coconut oil, Speculoos spread and sugar together, on high, until it is whipped and there are no chunks of coconut oil. Add the non-dairy milk, vanilla and flaxseed "egg" in and mix again until incorporated evenly.
3. Turn the mixer on medium speed and slowly add the flour and salt, mix until crumbly and no loose flour is left. Press the dough into a ball and set aside.
4. Make another flax egg for the chocolate dough, set aside, and use the stand mixer at high speed to whip the coconut oil and sugar together.
5. Add the non-dairy milk, vanilla, and flaxseed to the bowl and whisk together. Slowly add the flour, cocoa powder and salt to the bowl and mix until crumbly, like before.
6. Press the chocolate dough into a ball and set aside.
7. Roll the Speculoos dough out into a rough rectangle shape that is 1/4" thick. Use plastic wrap on both sides for easier rolling. You want the sheet to be 7" wide, I used a pizza cutter to trim the sides straight and pressed the excess dough into the end.
8. Now, roll the chocolate dough out in the same fashion. Carefully place the chocolate dough on top of the Speculoos dough and offset them length-wise about a 1/4".
9. Use the plastic wrap to roll the dough much like you would sushi. Do it slowly and tightly so that there are no cracks or gaps. Wrap the roll tightly and freeze it for 45 minutes. You may want to turn it slightly midway so that there is no flat spot.
10. Preheat oven to 350F. Once the log is firm, slice the cookies from the log at a 1/4" thick and place them on two large baking sheets. Bake for 15 minutes.
11. Once the cookies are done baking, take the sheets out and wait 4 minutes before placing the cookies on a cooling rack. Serve at room temperature.