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.