Wednesday, December 18, 2013

Speculoos Spread Butter Bundt

Photo and Recipe By: foodlibrarian
3 cups (420 grams) all-purpose flour
1 tsp baking powder
1 tsp salt
2 1/2 cups (500 grams) sugar
1 cup (2 sticks) unsalted butter, room temp
1 cup Speculoos Spread
4 eggs, room temp
1/2 cup milk, room temp (I used whole milk)

See ButterYum's blog (Chocolate Espresso Glaze) and A Beautiful Bite's blog (Cookie Butter Ganache) for options.

1. Preheat the oven to 350 degrees. Prepare a 12-cup bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Whisk together the flour, baking powder and salt.
3. Cream together the butter, Speculoos spread, and sugar together in a mixer with a paddle attachment until light and fluffy.
4. Add eggs one at a time, blending well after each addition.
5. Add the flour mixture (3 additions) alternatively with the milk (2 additions), beginning and ending with the flour mixture.
6. Spread into prepared pan. Smooth the top and bake for about 1 hour 15 minutes, or until a wooden skewer comes out clean.
7. Remove from oven, let cool for 15 minutes on a wire rack and then invert and cool completely.
8. Garnish: Glaze with a ganache or sift powdered sugar on top.

Wednesday, December 11, 2013

Speculoos spread and White Chocolate Saltine Toffee

Photo and Recipe by: Kicthen Meets Girl

  • 1 sleeve saltine crackers (about 40 crackers)
  • 1 cup light brown sugar
  • 1 cup (2 sticks) butter
  • 6 tablespoons Speculoos spread
  • 2 cups white chocolate chips
  • sprinkles, optional
  1. Preheat oven to 400 degrees and arrange rack in the center position.
  2. Line a baking sheet with parchment paper or a Silpat. Arrange crackers evenly on your baking sheet, leaving a bit of space in between each cracker. I was able to fit 5 rows of 8 crackers on my sheet.
  3. Combine butter and brown sugar in a saucepan over medium-high heat, stirring constantly until melted. Allow mixture to come to a boil for 3 minutes without stirring. Pour the hot mixture over your crackers and bake for 5 minutes.
  4. While your crackers are in the oven, melt the Speculoos spread in a small saucepan or in a microwave safe bowl. Remove the toffee from the oven and spread the melted Speculoos spread over the top. Quickly sprinkle with chocolate chips, and return to the oven for 1 more minute.
  5. Remove from oven and use a spatula to gently smooth out the Speculoos spread and white chocolate mixture. Place in the freezer for one hour to set. Break into pieces to gift or enjoy yourself.
  6. Keep airtight in refrigerator or at room temperature for 10 to 14 days.