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.

Monday, July 9, 2012

Speculoos Pretzel Bites

Photo and Recipe by: livelovepasta

One thing is for sure you will never be without a jar of Speculoos Spread again after tasting it; this is a perfect snack for everybody. Follow recipe below:

Yield: approx 4 dozen

1 cup creamy Speculoos Spread
2 tablespoons butter, at room temperature
½ cup confectioners’ sugar, or so
¾ cup light brown sugar, or so
¼ teaspoon vanilla
mini pretzels
2 cups white chocolate chips
sprinkles, optional

In the bowl of a stand mixer fitted with the paddle attachment, beat together Speculoos Spread and butter until smooth and creamy. Add the confectioners’ sugar, brown sugar, and vanilla and continue to beat until combined. If the filling doesn’t easily roll into balls without sticking to your hands, add a little more brown sugar and confectioners’ sugar and mix again.

Roll Speculoos mixture into balls, about 1 teaspoon each. Sandwich the Speculoos balls in between 2 pretzels and place on a parchment-lined baking sheet. Freeze the pretzels for about 30 minutes.
In a microwave safe bowl, melt the white chocolate chips by microwaving in 30 second intervals until smooth. Stir in between each interval. Dip half of each pretzel sandwich into the white chocolate. Sprinkle with sprinkles, if using. Return the baking sheet to the freezer until the chocolate sets. Best if stored in the refrigerator until serving.

Enjoy J

Tuesday, July 3, 2012

Speculoos Baked Doughnuts

Photo and recipe by havecakewilltravel

Ooohh Heavenly doughnuts, who can resist those lovely treats, I don’t know about you but me I am ready to dig in! Follow recipe below:

Yield: 12 doughnuts

For the doughnuts:
1/2 cup (120 ml) any vegan milk (plain or vanilla)
1/2 cup (100 g) Sucanat
2 teaspoons ginger powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/2 teaspoon fine sea salt
1/4 cup (56 g) vegan butter, melted or 1/4 cup (60 ml) peanut oil or other neutral-flavored oil
6 ounces (170 g) any vegan yogurt (plain or vanilla)
6 tablespoons (90 g) Speculoos spread
2 1/2 cups (300 g) whole wheat pastry flour
2 teaspoons instant dry yeast
1 teaspoon baking powder
Non-stick cooking spray

For the speculoos-flavored chocolate ganache:
1/2 cup (120 ml) vegan creamer (plain or vanilla, I like to use unsweetened MimicCreme)
1 cup (176 g) vegan semisweet chocolate chips
2 tablespoons (30 g) Speculoos spread

About 10 vegan speculoos cookies, crushed to sprinkle over ganached doughnuts

To make the doughnuts: Combine milk, sugar, spices, salt, butter, yogurt and speculoos spread in a small saucepan. Whisk while heating to lukewarm on low heat, until the butter is melted. (If using oil instead of butter, just combine everything and heat to lukewarm.) Do not let the temperature rise higher than lukewarm, or it will kill the yeast. Use an instant-read thermometer to check that the temperature is around 100°F (38°C).

In a large bowl, combine flour, instant dry yeast, and baking powder. Add wet ingredients into dry, vigorously stirring with a rubber spatula for a couple of minutes until thoroughly combined, or using a stand mixer. Scrape the sides with the spatula and gather the dough in the center of the bowl. Cover with plastic wrap and let stand for 60 minutes. There won’t be such a noticeable rise during this rest, the doughnuts will mostly rise while they’re in the oven.
Coat two standard doughnut baking pans with spray.
Using an ice cream scoop. divide the sticky batter into the pans, about 3 tablespoons of batter per hole. Lightly moisten your hands with water to keep the sticky batter from adhering to them, and use the index of each hand to spread the batter evenly in each hole. Cover with plastic wrap and let stand another 50 minutes.

Preheat oven to 375°F (190°C, or gas mark 5). Bake for 16 minutes, or until golden brown. Carefully remove from pan and transfer onto a wire rack to cool.
To make the ganache: Heat the creamer in a small saucepan, on medium-high heat. Once hot, remove from the stove, adding the chocolate chips and speculoos spread, stirring until the chips are melted and the mixture is perfectly smooth.
To decorate the doughnuts: Dip the doughnuts into the ganache, letting the excess drip off. Sprinkle crushed cookies on top.