Thursday, September 26, 2013

Speculoos Bars with Speculoos Frosting

adapted from Feastie
makes 16 bars
cinnamon sugar sprinkle:
  • 1 Tbsp granulated sugar
  • 1/2 tsp ground cinnamon
for the bars:
  • 1 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 Tbsp unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 cup Speculoos Spread
for the frosting:
  • 2 Tbsp unsalted butter, softened
  • heaping 1/3 cup Speculoos Spread
  • 2 cups powdered sugar
  • 5 Tbsp half & half
  1. Preheat the oven to  375 degrees. Line an 8x8 baking pan with parchment paper - use 2 pieces, one placed horizontally and one placed vertically, so they overlap. 
  2. In a small bowl, mix together the sugar and cinnamon for the sprinkle. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In another medium bowl combine the melted butter with the sugars, mixing thoroughly. Add vanilla and eggs and mix until well incorporated. Add speculoos spread and mix until smooth. Add the flour mixture to the cookie butter mixture and stir until just combined. Spread the batter into the prepared baking pan and smooth the top with an offset spatula. 
  5. Sprinkle the cinnamon sugar sprinkle evenly over the batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan completely before cutting or frosting (if you want to transport the bars, do like I did and leave the cooled, uncut bars in the pan and frost them right in there, cutting into bars once you reach your destination - OR - remove the cooled uncut bars from the baking pan, frost, and cut into bars). 
  6. While the cookie bars are cooling, make the frosting. In a medium bowl beat together (I used an electric hand mixer, but a stand mixer will work just fine) the softened butter, Speculoos spread, and powdered sugar until well combined and smooth. Stream the half & half into the frosting mixture and continue beating on high, until your frosting reaches desired consistency (I like mine light and fluffy, so I beat it for about 5 minutes). Use an offset spatula to frost the bars. 

Tuesday, September 17, 2013

Speculoos Cinnamon Chip Ice Cream

Photo and Recipe by: Fabstatic

Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 4 hours
Yield: About 1 1/2 Quarts
Creamy, smooth Speculoos  Ice Cream loaded with Cinnamon Chips!
  • 3 Tablespoons Cream Cheese, softened
  • 1 Cup Speuculoos spread
  • 2 cups whole milk
  • 1 1/2 Tablespoons Cornstarch
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 Tablespoons light corn syrup
  • 1 cup Cinnamon Chips
  1. In a large bowl cream together the cream cheese and cookie butter, set aside.
  2. Fill a separate large bowl with cold water and ice cubes.
  3. In a small bowl whisk together 2 tablespoons of milk with the cornstarch and set aside.
  4. In a medium sized saucepan over medium heat, stir together the remaining milk, cream, salt, sugar, and corn syrup.
  5. Whisking occasionally bringing it to a rolling boil, where the milk is bubbling but not boiling over, for about 4-5 minutes.
  6. Then remove from heat, and slowly whisk in the cornstarch slurry.
  7. Bring back onto the stove, with a rubber spatula, constantly stir for about two minutes.
  8. Remove from heat, and slowly pour into the large bowl with the speculoos-cream cheese mixture. Going back and forth between the whisk and the rubber spatula, stir until the speculoos spread is fully melted into the milk mixture. It may take 2-3 minutes, but it will fully melt and you'll have a golden brown liquid!
  9. Once everything is mixed together well, set the bowl in the ice bath for 30-40 minutes, adding additional ice cubes if necessary to fully cool the liquid.
  10. Once cooled all the way through, pour the mixture into your ice cream maker and churn according to manufacturers instructions. Mine takes about 20-25 minutes.
  11. In the remaining 2 minutes, pour in the cinnamon chips.
  12. When its done transfer to a freezer safe container, cover with a lid, or plastic wrap pressed onto the ice cream. Freeze at least two hours. Enjoy!

Thursday, September 12, 2013

Speculoos Caramel Latte

Photo and Recipe by: 52kitchenadventures

·         1 tablespoon Speculoos Spread
·         1/2 tablespoon easy salted caramel
·         3/4 cup milk
·         1/2 cup coffee or shot of espresso
1.       Place Speculoos spread, caramel, and milk in a small sauce pan over low heat.
2.       Stir occasionally until everything is well combined and heated to preferred temperature.
3.       In the meantime, prepare your coffee or espresso.
4.       Pour coffee or espresso into saucepan and stir together. Serve immediately.

Wednesday, September 4, 2013

Speculoos White Chocolate Icecream

Photo and Recipe By: traceysculinaryadventures

1 3/4 cups heavy cream
3/4 cup 1% milk
1/2 cup sugar, divided
1/2 teaspoon kosher salt
5 large egg yolks
1/3 cup Speculoos spread
scant 1 cup white chocolate chips

To make the ice cream: Add the heavy cream, milk, half of the sugar, and the salt to a medium saucepan and set over medium heat. Allow the mixture to come to a simmer.

Meanwhile, whisk the egg yolks and the remaining half of the sugar in a heatproof bowl until pale in color. Add the Speculoos spread to a second heatproof bowl and set aside. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into the bowl containing the Speculoos spread and stir to combine.

Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer's instructions. Once the ice cream reaches soft serve consistency and is just about ready, add the white chocolate chips and churn for another minute or two to distribute them throughout. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.

Makes about 1 quart