Tuesday, December 25, 2012

Chocolate and Speculoos Popsicles

Photo and recipe by: Sweetest Kitchen

Holiday isn’t over yet, so the best way to celebrate this lovely season is by creating this oh so delicious treats for your kids! Follow recipe below:

Makes 6 popsicles

Chocolate stripes:
1/2 cup (4 oz) water
3 tablespoons sugar
1 level tablespoon creamy Speculoos spread
1 oz bittersweet chocolate
pinch of salt
3 tablespoons 2% milk
1 teaspoon water
1/8 teaspoon white wine vinegar

Speculoos stripes:
1/2 cup (4 oz) water
scant 1/4 cup sugar
3 level tablespoons creamy Speculoos spread
pinch of salt
3 tablespoons 2% milk
1 1/2 teaspoons water
1/8 teaspoon white wine vinegar

To make chocolate stripes:
Combine the 1/2 cup water, sugar, Speculoos, chocolate and salt in a small saucepan and place over very low heat.  Whisk until the sugar, Speculoos and chocolate has melted and continue cooking and whisking over very low heat for another 5 minutes, or until most of the chocolate granules have dissolved.  Remove from the heat and let cool about 10 minutes, whisking occasionally to prevent a skin from forming.  Whisk in the milk, 1 teaspoon water and vinegar.  Refrigerate until cool, stirring every so often.

To make the Speculoos stripes:
Combine the 1/2 cup water, sugar, Speculoos and salt in a small saucepan and place over very low heat.  Whisk until the Speculoos melts down and the mixture is warm, about 5 minutes.  Remove from the heat and let cool about 10 minutes, whisking occasionally to prevent a skin from forming.  Whisk in the milk, 1 1/2 teaspoons water and vinegar.  Refrigerate until cool.
To assemble the popsicles, place popsicle sticks into the Zoku maker and pour the cooled chocolate mixture about 1/4 of the way up the molds (about 1 tablespoon per mold) and let freeze completely.  Then pour the cooled Speculoos mixture halfway up the molds (again, about 1 tablespoon per mold), letting this layer freeze completely.  Repeat the stripes until you reach the fill line.  Ensure the popsicles are frozen, then remove them from the molds with the Super Tool.  Repeat for the next 3 popsicles.
If you don’t have a Zoku, you can probably make these in the traditional way, but you might not want to take the time to freeze multiple layers.  Maybe try just two layers instead!

Monday, December 17, 2012

Speculoos Crembulee

Photo and Recipe by Candico

This holiday season Speculoos crembulee will surely be a star once you served it as a dessert, follow recipe below:
For 4 persons:
  • 4 level tablespoons of Candico light brown soft sugar
  • 30 g of castor sugar (‘Tiense Suiker’)
  • 80 g of Speculoos spread
  • 50 cl of full-cream milk
  • 4 egg yolks
  1. Heat the oven to 5 – 150 °C.
  2. Beat the egg yolks with the castor sugar to a pale frothy mixture.
  3. Melt the crumbled Speculoos spread in half of the milk on a low heat until completely melted. Add the rest of the milk, pour this mixture over the eggs and mix.
  4. Divide the mixture over 4 crème brûlee dishes (or 4 soufflé dishes). Put them in a large oven-proof tray and fill it with warm water to ¾ way up the small dishes. Leave to bake for 30 min. Leave to completely cool and then place in the fridge for a few hours.
  5. Just before serving cover the crèmes with a fine layer of soft brown sugar and caramelise with a crème brûlée torch or under a hot grill (if using the grill, place ice cubes around the dishes). Wait 5 min and serve.

Tuesday, December 11, 2012

Crunchy Speculoos Balls

Recipe and photo by made to create

This simple treat is easy to create, perfect for dessert and snack for kids. Follow recipe below:


11 ounces speculoos cookie butter spread (one 11oz. jar from Trader Joe's)
1/4 cup (1/2 stick) Earth Balance vegan butter, softened
1 cup organic powder sugar
2 cups crispy rice cereal
17 ounces dark chocolate, melted for dipping


Begin by combining the Speculoos and the softened butter in a large mixing bowl, stirring well to incorporate. Next, add in the powder sugar and give it a few stirs. Now add in the crispy rice, and using your hands mix everything together. Roll balls using about two tablespoons of the mixture for each ball, and place them on a few large plates, or one large cookie sheet that will fit in your freezer. Freeze the balls for at least 20 minutes. Then melt your chocolate in a glass bowl, either in the microwave or in the stove top using the double boiler method. Roll each frozen ball in the melted chocolate, and place on a plate or cookie sheet lined with foil. I usually use two spoons to twirl the balls in the chocolate to get them fully coated. You could always stick toothpicks in the top of the balls before freezing to make it easier to dunk them in the chocolate. Once you have coated all the balls, place them in the freezer to set for at least another 20 minutes. Then store in an airtight container in either the refrigerator or freezer until ready to serve.

Wednesday, December 5, 2012

White Chocolate Speculoos Krispies

Photo and Recipe by: Plain Chicken

You can give a delicious twist to rice krispies by following the recipe below


2 cups Rice Krispies cereal
2 cups honey roasted peanuts
2 cups miniature marshmallows
1 cup Speculoos spread
1 package (24oz) vanilla almond bark


In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt almond bark and speculoos on High for 1 minute and then in 15 second intervals until fully melted. Stir almond bark into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

Monday, November 26, 2012

Speculoos Baked Oatmeal

Photo and Recipe by: Healthy Food For Living

What is your typical breakfast? Spiced it up with this nutritious and delicious Speculoos Baked Oatmeal recipe that you will surely enjoy.

Ingredients (1 serving)
  • 1/3 cup old-fashioned rolled oats
  • 1/4 tsp baking powder
  • pinch of salt
  • 2 Tbsp Speculoos spread
  • 1/3 cup milk, preferably organic (I used 1%)
  • 1 egg white, preferablly organic
  • 1/4 tsp pure vanilla extract
Preheat oven to 350°F. Lightly grease a small ovenproof bowl.
In a small mixing bowl, whisk together oats, baking powder, and salt.
In a medium bowl, whisk together Speculoos spread and egg white until smooth; whisk in milk and vanilla extract.
Pour dry ingredients into wet and stir with a rubber spatula until combined (be sure to fully mix the sticky cookie butter-milk mixture into the dry mixture). Spoon mixture into prepared bowl.
Bake for 20 minutes, or until oatmeal is puffed and set.
Serve with maple syrup or Banana Sauce, recipe follows.
Banana Sauce:
In a mini food processor (or small bowl) puree (or mash) together 1/2 medium-sized ripe banana with about 2 Tbsp plain Greek yogurt (I used 0%) until smooth. Puree (or mash) in a few drops of pure vanilla extract and a few dashes of ground cinnamon.

Tuesday, November 20, 2012

Dark Chocolate Cupcakes filled with Speculoos Spread and topped with Whipped Cream Frosting

Photo and Recipe by: Moogie and Pap

Having problems with dessert this coming Thanks giving? This easy and mouthwatering treat will surely be a 
hit! Follow recipe below:

Cook time: 20 mins
Total time: 50 mins
Yield: 18-24 cupcakes

1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup Hershey's Special Dark Cocoa
3/4 cup hot water
2 large eggs
3/4 cup low-fat buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Speculoos Spread

(This is the original buttercream frosting recipe that Dulce Dough used.)

Ingredients for Creamy Speculoos Buttercream Frosting:
1 cup unsalted butter, softened
1 cup Speculoos Spread
3 1/2 cups confectioners' sugar
2-3 tablespoons milk

Directions for cupcakes:

1. Preheat oven to 350°F and line muffin tin with paper liners.
2. In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt until combined; set aside.
3. In another large bowl combine the cocoa and the hot water; add the eggs, buttermilk, oil and vanilla and beat until combined.
4. Add the dry ingredients into the wet ingredients and mix until smooth.
5. Scoop batter into prepared pans and bake for 20-22 minutes or until tops spring back when touched; remove from pans and allow to cool completely before frosting.
6. To make the frosting, beat together the butter and the Speculoos Spread; gradually add the confectioners' sugar and mix at low speed until combined. To achieve the desired consistency, gradually add milk to thin frosting. Or, if the consistency is too thin, gradually add small amounts confectioners' sugar to thicken. Pipe frosting onto cooled cupcakes as desired.

(I cored out a piece from each cupcake and spooned in a teaspoon of Speculoos Spread. Place the cupcake core back on the cupcake. Use the Speculoos Buttercream Frosting or a stabilized whipped cream. I added a chocolate drizzle and crumbled Speculoos Cookies.)

Monday, November 12, 2012

Speculoos Cookie Popcorn

Photo and Recipe by: The Domestic Rebel

Munch on Speculoos Cookie Popcorn while watching your favorite movie, follow recipe below.


About 8 cups prepared kettle corn
1 bag white chocolate chips
1 Tbsp oil
1/4 cup Speculoos spread
1 cup butter cookies (I used kettle corn flavored butter cookies from Trader Joe’s, but shortbread cookies would work, too!), crushed


1. Line a flat work space with wax paper. Meanwhile, in a microwaveable bowl, melt the white chocolate chips and the oil for 45 seconds. Stir, then heat for an additional 15 seconds until melted & smooth. Stir in the Speculoos spread to combine.
2. Pour the popcorn & crushed cookies into the bowl and coat thoroughly with the Speculoos mixture. Spread the coated popcorn onto the wax paper in an even layer and let sit and harden for about an hour.
3. Break popcorn into pieces and store airtight at room temp for up to 5 days.

Tuesday, November 6, 2012

Speculoos Caramel Chocolate Bars

Yummmm…. This delectable treat is easy to make, follow recipe below


To make the cookie crust:

120 g (1/2 cup) margarine, softened
50 g (1/4 cup) sugar
180 g (1 1/2 cups) all-purpose flour
1 pinch salt


Grease a 28 x 18 cm (7 x 11 inch) pan or line with parchment paper. Preheat the oven to 180°C (350°F)
In a bowl, combine margarine and sugar. Beat with a hand-held blender until light and fluffy. Add flour and salt and use your hands to form a dough. Press into bottom of prepared pan. Bake for 15 minutes. Let cool completely. (Don’t remove from the pan.)

Spread 150 g (5.3 oz) of Speculoos spread on top.

Gently warm 270 g ( 1 cup) of dulce de leche on the stove until it has a rather liquid consistency again. 

Pour over speculoos layer and distribute evenly. Be careful not to mix the Speculoos and the dulce de leche layer. Place in the fridge and let set over night.

Melt 150 g (5.3 oz) semisweet chocolate and drizzle on top. Let cool. Carefully cut into 

Tuesday, October 30, 2012

Speculoos Biscotti

Photo and Recipe:Mysisterzfantasy

If you enjoy Speculoos spread, and cookies, then for sure you will love this recipe Speculoo biscotti. You can either drizzle some melted chocolate over them, or just as I did, make your own Speculoos glaze.

Makes 20 pieces


2 3/4 cups all-purpose or plain flour
1 2/3 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
1/3 cup Speculoos spread
1/4 cup water

1-2 tablespoons Speculoos spread
1/2 cup icing sugar
3-4 teaspoons water (adjust according to desire consistency)
1 teaspoon corn syrup (optional)

Preheat oven to 350°
In a large mixing bowl combine the flour, sugar, baking powder, cinnamon and salt.
In another large mixing bowl, beat together eggs, Speculoos spread and water.
Slowly add flour mixture. Mix until well cooperated.

Divide the dough into two portions, and form each into a log approximately 3 inches in diameter.

Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes.

Cool completely. While cooling, make the glaze. Whisk together Speculoos, icing sugar, water and corn syrup (if using). Adjust consistency with more or less water. Drizzle over cooled cookies and let sit until set.

Tuesday, October 23, 2012

Speculoos Brownie Cake

Photo and Recipe by Bakers Royale
This yummy treat taste like heaven, indulge your sweet tooth on this magnificent creation using our very own speculoos spread. Follow recipe below:
  • 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
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
  1. 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.
  1. 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

Tuesday, October 16, 2012

Chocolate & Speculoos Soufflés

Photo and Recipe by: the little loaf

Served with a scoop of vanilla ice cream, you get an experience that is at once hot and cold, rich and smooth, crunchy and creamy.
I’m not going to say it’s good for your waistline, but it’s definitely good for your soul. This is a dessert that will put a smile on your face. Enjoy.


For the Speculoos pastry cream

375ml full fat milk
110g single cream
1 large free range egg + 1 yolk
1 tbsp flour
1 tbsp cornflour
55g golden caster sugar
140g Speculoos spread

For the soufflés

125g Speculoos pastry cream (see above)
4 large free range egg whites
30g granulated sugar, plus more for dusting and sprinkling
60g milk chocolate, chopped into chunks
Sea salt crystals (optional)


For the Speculoos pastry cream

Bring the milk and cream to a simmer in a medium saucepan.
In another bowl, whisk together the egg and egg yolk. Add the sugar, cornflour and flour to eggs and whisk to combine.

Gradually whisk the hot milk and cream into the egg mixture, then return to the same saucepan. Bring to the boil, whisking constantly to avoid burning or lumps for one minute then remove from the heat.
Whisk the speculoos spread into your hot pastry cream. Strain into a bowl and season with a pinch of salt. 

Cover with cling film, directly touching the surface of pastry cream to avoid getting a skin. Set aside until ready to use – this pastry cream can be made up to a day before you want to make the soufflés, just make sure it has come back to room temperature before cooking with it.

For the soufflés

Preheat the oven to 200 degrees C. Grease four ramekins (approx. 125ml volume) with butter. Pour some granulated sugar into each one, tipping to shake out the excess so it coats the sides.
Whisk the egg whites in a large clean bowl until frothy. Gradually add the granulated sugar and continue whisking until stiff, glossy peaks form.

Fold a quarter of the whipped egg white into your pastry cream to loosen it, then gently fold in the milk chocolate chips. Fold in the rest of the egg whites carefully, making sure you deflate them as little as possible. Under – rather than over – mixing is preferable here so a few little streaks of white are fine.

Divide the mixture between the four ramekins and run a palette knife over the top to smooth. Run your thumb round the inner edge of each ramekin, through the soufflé mixture, creating a shallow, even channel as you go. This will help your soufflés to rise evenly.

Sprinkle the tops with granulated sugar and a little sea salt (if using), then bake for 10 – 14 minutes. I have to be a little vague here as oven temperatures vary. Mine took a little longer, but it may be because my oven is quite old!

Remove from the oven and serve immediately. Split open at the table with very cold ice cream scooped in, this is the dessert that dreams are made of.

Monday, October 8, 2012

Speculoos Toffee Ice Cream Cake

Photo and recipe by: twopeasandthetripod

Yield: Serves 8-10

This easy ice cream cake is made with vanilla ice cream, Speculoos Spread, and Heath toffee bits. Make in advance and serve at parties.


For the crust:
1 2/3 cups crushed Speculoos cookies
1 tablespoon granulated sugar
4 Tablespoons unsalted butter, melted

For the filling:
1.5 quarts vanilla ice cream, softened
1 cup Speculoos spread
1 cup Heath toffee bits (or chopped up Heath candy bar)

For the topping:
Speculoos cookies, chopped
Additional Heath toffee bits (or chopped up Heath candy bar)


1. For the crust, preheat oven to 350 degrees F. Place crushed cookies, sugar, and butter in a large bowl. Stir until combine. Press the mixture into the bottom and up the sides of a 10" springform pan. Bake crust for 8-10 minutes or until firm and set. Let cool completely.
2. In a large bowl, stir together ice cream , Speculoos Spread, and Heath toffee bits. Spread the ice cream mixture evenly over the cooled cookie crust. Smooth out the top and sprinkle with chopped Speculoos cookies and Heath toffee bits. Freeze until firm, about 6 hours or overnight.
3. Remove cake from freezer and let sit for 5 minutes. Loosen pan sides and run a knife around the inside of pan. Carefully remove cake from pan and place on a serving platter. Cut cake into pieces, using a sharp knife. Serve immediately.

Tuesday, October 2, 2012


Photo and Recipe by: Oh Lady Cakes

A lovely dessert to make this fall, follow the directions below and enjoy J


1 1/4 cup spelt flour
1/2 cup cacao powder
3/4 tsp fine sea salt
1/4 tsp baking soda
2 tbsp flax meal
1/4 cup filtered water
6 tbsp non-hyrdogenated shortening
1/2 cup chocolate chips
1 1/4 cup cane sugar
1 tsp pure vanilla extract
1/2 cup almond milk
2-4 tbsp Speculoos spread


Preheat oven to 350˚F. Line a 9" round (or square) baking pan with parchment paper; set aside. In a large mixing bowl, whisk together the flour, cacao powder, salt and baking soda; set aside. In a small bowl, stir together the flax meal and water; put in freezer to set. In a double boiler over medium heat, stir together the shortening, chocolate chips, sugar and vanilla extract. Don't worry about really stirring it until the shortening and chocolate start to melt. Once they do, stir just until the mixture is combined. Remove from heat and stir in the almond milk.

Create a well in the center of the flour mixture and pour in the flax mixture and chocolate mixture; stir with a wooden spoon until combined, then whisk until smooth. Pour the batter into the prepared baking pan and level with the back of a spoon. Drizzle Speculoos over batter then swirl using the end of a knife (or your finger). Wrap pan on the countertop a few times until the batter is level. Bake at 350˚F for 24-26 minutes. Allow to cool in pan. Store in an air tight container for up to five days.

Yield: 8 slices

Tuesday, September 25, 2012

Speculoos S’mores Bars

Photo and Recipe by: Buns in my oven

What a perfect combination S’mores and Speculoos spread! Another yummy creation adopted from Bun’s in my oven. Follow recipe below J

  • 1/4 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup Speculoos Spread
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 graham crackers, crushed into small pieces
  • 1 cup milk chocolate chunks (I threw in a few semi-sweet chips on top for photo purposes)
  • 1 cup mini marshmallows
  1. Preheat the oven to 350°F. Butter an 8x8 baking dish.
  2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat and stir in the Speculoos Spread. Continue stirring until the mixture is creamy and well combined.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Stir in the graham crackers, chocolate chunks, and mini marshmallows.
  5. Add the egg to the Speculoos mixture and stir until smooth. Stir in the vanilla extract and mix until well combined.
  6. Pour the wet mixture into the dry ingredients and stir until well combined. This will be very thick and difficult to stir, so you may need to get in there and mix it with your hands.
  7. Dump the batter into the prepared dish and press it into the pan evenly.
  8. Bake for 22 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
  9. Remove from the oven and cool for at least 10 minutes before cutting and serving.

Monday, September 17, 2012

Frosted Speculoos Cookie Butter Bars

Photo and recipe by: Butter me up Brooklyn

Get ready for a good time snack! Follow recipe below

Yields 25 cookie bars


For the sprinkle:
1 tablespoon (12 grams) sugar
1/2 teaspoon (2 grams) cinnamon

For the cookie bars:
1 1/4 cup (156 grams) flour
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) salt
1/2 teaspoon (2 grams) cinnamon
4 tablespoons (56 grams or half a stick) butter, melted
1/2 cup (110 grams) sugar
1/2 cup (115 grams) brown sugar
1 teaspoon (5 ml) vanilla
2 eggs
1/2 cup (133 grams) Speculoos Spread

For the frosting:
2 tablespoons (28 grams) butter, very soft
generous 1/3 cup (about 90 grams) Speculoos Spread
2 cups (250 grams) powdered sugar
5 tablespoons (74 ml) half and half or heavy cream, plus more as needed


Make the cookie bars: Preheat the oven to 375. Butter an 8 x 8 pan then line with two sheets of overlapping parchment. In a small bowl mix together the sugar and cinnamon for the sprinkle. Set both aside. In a medium bowl whisk flour, baking powder, baking soda, salt and cinnamon together.
In another medium bowl mix the melted butter with the sugars until combined. Add vanilla and both eggs and mix well until incorporated. Add Speculoos Spread and stir until smooth and fully combined. Add the flour mixture to the cookie butter mixture and stir to combine. Spread into the prepared pan and smooth the top with an offset spatula.
Sprinkle the cinnamon sugar mixture over the top of the bars and gently tap the pan back and forth so that the sprinkle is evenly spread across the top of the cookies. Bake for 20-25 minutes or until a tester comes out clean. Let cool in the pan for 10 minutes and then transfer to a rack until fully cooled.**

Make the frosting:
 In a medium bowl beat together the butter, cookie butter and powdered sugar until well combined, then slowly stream the half and half into the powdered sugar mixture. Increase the speed of the mixer and beat the frosting for least 5 minutes, or until light and fluffy. Add a bit more half and half as needed to achieve a spreadable consistency. Generously spread the frosting over the cooled bars. Slice and serve

Monday, September 10, 2012

Pecan Maple Speculoos Cookies

Photo and Recipe by: KathyPatalsky

Another great recipe using our very own speculoos spread, follow recipe below.

Yields: one dozen cookies

1 cup white flour
1/2 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

1/2 cup soy milk + 1 tsp chia seeds (egg replacer)
1 tsp vanilla extract
3/4 cup sugar
1/2 cup vegan butter, melted
1/2 cup creamy Speculoos spread
note: to further moisten the dough for a more cake-y texture, add in 1/4 cup apple sauce or a large mashed banana

1/2 cup whole pecans, tossed in 2 Tbsp maple syrup + pinch of salt

To Make:
1. Preheat oven to 350.
2. Sift together dry ingredients. Fold in the wet ingredients. Adjust with a few pinches more sugar/flour if the dough is too sticky to hand roll into balls. Otherwise, you can chill dough in fridge or freezer for easier handling.
3. Roll into balls, top with maple-soaked pecans.
4. Bake cookies for 8-10 minutes at 350 degrees. Cool.

Wednesday, August 29, 2012

Apple-Speculoos muffins

Photo and Recipe by: Swirl and Scramble

Apple Speculoos Muffin a simple pure bliss, follow recipe below.

Yields 8


2 eggs
90gr sugar
90gr butter, softened
70gr speculoos spread
30ml liquid cream
110gr flour
Baking powder
Pinch of salt
1 large apple, diced
Chopped nuts (optional)


Preheat oven to 160C. In a bowl, mix the eggs, sugar, butter, vanilla, speculoos and liquid cream. Then add the flour, baking powder and salt; mix well. Finally throw in the diced apple and stir batter gently. Fill muffin moulds with the batter, sprinkle with some chopped nuts (plain or caramelized) and bake for 25 minutes.

Monday, August 20, 2012

Banana Muffin with Speculoos Twist

The Speculoos and the banana flavors played nicely together creating a muffin that taste like heaven! Perfect for this summer season, follow recipe below:


·         1 1/4 cups all-purpose flour

·         1 teaspoon baking powder

·         1/4 teaspoon salt

·         2 very ripe bananas, mashed (3/4 cup)

·         1 stick (1/2 cup) unsalted butter, melted

·         1/2 cup sugar

·         1 large egg

·         1/2 teaspoon vanilla

·         1/2 cup Speculoos  spread


Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened (do not overmix).

Divide batter among lined muffin cups and add approx. a tsp. of Speculoos spread on top of each muffin (swirl with a tooth pick if desired). Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Wednesday, August 15, 2012

Gooey Butter Cake in Speculoos Spread

Photo and Recipe by Plain Chiken

Get a jar of Speculoos spread and make this today! I guarantee you that you won’t regret it. Follow recipe below.

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

1 (8-ounce) package cream cheese, softened
1 cup Speculoos spread
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees F.

 Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and Speculoos until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Speculoos mixture over cake batter and bake for approximately 40 minutes. Make sure not to over bake as the center should be a little gooey.

Monday, August 6, 2012

Homemade truffles in Speculoos Spread

Craving for Truffles? This homemade delight is really easy to make, follow recipe here:

Yields: 2 dozen truffles.

  • 1/2 cup semi-sweet or bittersweet chocolate chips
  • 1/2 cup Speculoos Spread
  • 20 Speculoos Cookies
  • 1/2 cup powdered sugar
  1. Place chocolate chips in a microwave safe medium bowl.
  2. Cook at high power in microwave oven 50 seconds to 1 minute.
  3. Stir until chocolate is completely melted.
  4. Stir in Speculoos spread until well combined; let stand while crushing cookies.
  5. finely crush cookies in a food processor or in a heavy plastic bag with a rolling pin or meat mallet (there should be about 1-1/3 cups).
  6. Set aside 2 tablespoons of the crushed cookies; stir remaining crushed cookies into chocolate mixture, mixing well.
  7. Chill in refrigerator 10 minutes, stirring once after 5 minutes. (Do not chill longer as mixture will become too hard to spoon out).
    Spoon a heaping teaspoon of the mixture into mounds onto a sheet of waxed paper.  (If mixture is too wet, stir in 1 tablespoon additional cookie crumbs at a time).Let stand at room temperature 20 minutes to “air dry”.
  8. Place powdered sugar in a small bowl. Pick up each teaspoon of the mixture and shape into a ball or rough truffle shape. Place in bowl of powdered sugar; use 2 forks to toss until well coated with sugar.
  9. Place in individual paper or foil candy cups or on a serving plate. Store at room temperature.

Monday, July 30, 2012

Banana Speculoos Ice Cream

Photo and Recipe By: 365 days of baking

Perfect for this summer! Banana Cookie Ice Cream will quench your sweet tooth! Follow recipe here:

Makes 1 quart


1/2 cup milk
7 tablespoons sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup half & half
1 cup heavy whipping cream
1 cup pureed banana (I used 3 medium)
2/3 cup Speculoos Spread
·         In a small saucepan over medium-high heat, scald milk until bubbles form around the edges, but don't boil. Remove from heat, and stir in sugar and salt until dissolved.
·         Mix in vanilla, half & half, and whipping cream. Whisk in pureed banana.
·         Cover and refrigerate for 30 minutes. Place in ice cream maker and follow manufacturer's directions.
·         Before placing in freezer, pour contents into a container with a tight-fitting lid.
·         Drizzle the Speculoos spread into the mixture while gently folding it in. You don't want to completely mix it, you want ribbons of it throughout. Place sealed container in freezer until ice cream hardens.

Tuesday, July 24, 2012

Speculoos Cupcakes with Speculoos Buttercream

Photo and Recipe by PickyPalate
Craving for some pancakes? This well love treats is yours, follow recipe below:


1 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 cup canola oil

1/2 cup sour cream

1/2 cup Speculoos spread

2 large eggs

2 teaspoons pure vanilla extract


2 sticks unsalted butter, softened

1/4 cup Speculoos spread

4-5 cups powdered sugar

2 tablespoons milk


1. Preheat the oven to 350 degrees F. and line a muffin tin with cupcake paper liners.

2. Place flour, sugar, salt and baking soda into a large bowl, mix to combine. Set aside.

3. In a stand or electric mixer, place oil, sour cream, Speculoos spread, eggs and vanilla into the bowl. Mix on medium speed until well combined. Slowly add dry ingredients until well combined, about 30 seconds. With a cookie scoop or spoon, scoop batter into prepared cupcake liners about 3/4 full. Bake for 18-22 minutes, until cooked through. Remove and let cool completely.

4. While cakes are cooling, prepare buttercream. Place butter and Speculoos spread into bowl of stand or electric mixer. Beat on medium speed until creamy and smooth. Slowly add powdered sugar until thick and creamy. Add milk until desired consistency. Frost on cooled cupcakes. Serve room temperature or chilled.
Makes 12 cupcakes

Friday, July 20, 2012

Speculoos No Bake Cheesecake

Photo and recipe by: My Baking Addiction

The fact that this Speculoos cheesecake isn’t baked, it is a perfect dessert this summer. While it’s an incredible simple treat to prepare, any crowd you serve it to is going to be wowed by your creativity and talent.  So what are you waiting for?


For the Crust
  • 12 Speculoos cookies, crushed into crumbs
  • 2 tablespoons unsalted butter, melted

For the Filling
  • 1 (8 ounce) package cream cheese, softened
  • 2/3 cup Speculoos Spread
  • 1 teaspoon pure vanilla extract
  • 1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish
  • Whipped topping, optional
  • Speculoos cookie crumbs, optional


1. In a medium bowl, stir together the Speculoos cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Speculoos Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping and Speculoos cookie crumbs.