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