Wednesday, November 19, 2014

Speculoos Spread Rocky Road

Photo  and Recipe By: closeencountersofthecookingkind
  • Servings: 9-12 pieces

Prep Time: 10 minutes
Cooking Time: 5 minutes
200g dark cooking chocolate, broken into small pieces (I used 54% dark chocolate)
⅓ cup Speculoos Spread
200g regular marshmallows, quartered (you can substitute with mini marshmallows)
7 digestive biscuits, cut into 1cm square pieces (can be substituted with 14 speculoos biscuits, cut into pieces)
50g white chocolate chips (or any other chocolate chips)
  1. Line a 20cm square cake pan with aluminium foil and set aside. In a heatproof bowl over a saucepan of simmering water (not touching the water), melt cooking chocolate, stirring until smooth. Add Speculoos Spread  and stir to combine.
  2. Remove from heat and add chopped marshmallows and digestive biscuits. Use a wooden spoon and stir to coat everything with chocolate. Spread mixture across prepared pan, then top with white chocolate chips and use the back of the wooden spoon to press down slightly.
  3. Refrigerate for two hours, or until chocolate has set completely. Use a sharp knife to slice into 9 or 12 pieces, depending on how large you want them.

Wednesday, November 12, 2014

Caramel Speculoos Marshmallows

Photo and Recipe By: Crumbs and Corkscrews

10 x Gelatine Sheets
500g Caster sugar
4 tsp Liquid glucose
200ml Cold water
2 Egg whites, large
1 tsp Speculoos Spread
4 tbsp Dulce de Leche

1. Line a square baking tin or a brownie tray with cling film and sprinkle with a good layer of icing sugar.

2. Fill a large bowl with cold water and add the gelatine sheets one by one.

3. In a heavy-based saucepan, add the sugar, liquid glucose and the cold water.

4. Gently heat the sugar mixture on a low heat until the sugar has completely dissolved.

5. Over a high heat, bring the sugar mixture to the boil, until it reaches 125-127C (firm ball stage) on a sugar thermometer. Take extra care as the sugar mixture is very hot and sticky.

6. As the sugar is boiling, using a stand mixer beat the egg whites until they are stiff. I prefer a stand mixer as it keeps my hands-free for dealing with the sugar mixture.

7. When the sugar mixture has reached the firm ball stage, carefully pour the mixture steadily into the egg whites, whilst the stand mixer is still beating.

8. Remove the gelatine sheets from the cold water and gently squeeze out any excess water.

9. Add the soaked gelatine sheets one at a time, to the whisked egg and sugar mixture, whilst the stand mixer is still beating.

10. Add the Speculoos Spread and continue beating the mixture for 10 mins until the mixture is thick and just pourable.

11. Scrape half the mixture into the lined baking tin and using a palette knife, spread out the mixture.

12. Add a dulce de leche on top of the marshmallow mixture, and using a palette knife swirl the caramel into and through the mixture.

13. Leave the marshmallow to set for 2 hours. Do not keep the marshmallow in the fridge as it will not set properly.

14. When the marshmallow is firm, gently turn the marshmallow out onto an board dusted with icing sugar, and cut with a sharp knife dusted in icing sugar.


If you don't have a sugar thermometer, it is possible to check that the sugar is at the correct stage without. Drop a little of the boiled sugar syrup mixture into a glass of very cold water. If the sugar sets to a firm but malleable ball, the sugar has reached the firm ball stage and is ready to use.

The marshmallows can be kept in an airtight container for up to one month. They are best kept between layers of baking paper to stop them from sticking together.

Wednesday, November 5, 2014

Galletas de chocolate, speculoos y pretzel

Recipe By: dulcesbocados

Para las galletas:
25 g. de mantequilla a temperatura ambiente
150 g. de azúcar glasé
1 huevo
1 cucharadita de esencia de vainilla
40 g. de cacao en polvo
210 g. de harina
Una pizca de sal
Para la cubierta:
2 cucharadas de crema de speculoos Speculoos Spread)
125 g. de galletas pretzel troceadas
60 g. de chocolate troceado

Mezclar la mantequilla y el azúcar hasta que esté cremosa. Añadir el huevo, la vainilla y el cacao. Cuando esté todo bien incorporado añadir la harina tamizada en tres veces, mezclando bien hasta tener una masa homogénea.
Colocar la masa entre dos papeles de hornear y estirar con un grosor de 5 mm. Poner la masa estirada en la bandeja del horno y meter en la nevera 1 h.
Precalentar el horno a 180º.
Sacar la masa de la nevera y con ayuda de un cortador (o con un cuchillo) ir cortando tiras de masa de 1,5 cm de ancho aprox.
Colocar sobre una bandeja cubierta con papel de hornear, dejando un espacio entre ellas. Cocer unos 9 min., dando la vuelta a la bandeja a media cocción.
Dejar enfriar sobre una rejilla.
Una vez frías, untar crema de speculoos por encima y repartir las galletas pretzel, presionando ligeramente para que se enganchen.
Poner el chocolate troceado en un bol al microondas en posición descongelado y dejar que se derrita.
Rellenar una manga pastelera con una boquilla pequeña y adornar por encima, este paso también lo podemos hacer mojando un tenedor en el chocolate y dejando caer el chocolate en hilos sobre la galleta.

Dificultad: Fácil
Tiempo total de preparación: 20  min. + 1 h. de reposo

Wednesday, September 17, 2014

Speculoos Pumpkin Pie Smoothie

Photo and Recipe By: Recipe Runner

  • 1/2 cup skim milk
  • 1/4 cup pumpkin puree
  • 1/4 cup plain non fat Greek yogurt
  • 1 T. Speculoos spread
  • 1 1/2 frozen bananas
  • 1/2 t. cinnamon
  • 1/8 t. nutmeg
  • Pinch of ground cloves
  1. Combine all of the ingredients in a blender.
  2. Blend until smooth.
  3. Pour into one large glass or two smaller ones and serve immediately.
  4. Top with whipped cream if desired.
Almond butter or peanut butter may be used in place of Speculoos spread, but you may need to add a little honey for sweetness.

Friday, September 5, 2014

Speculoos Twix Popcorn

Recipe by: Something Swanky
Yield: 6-8
  • 8 cups popped popcorn
  • 2 cups white melting candy discs (like Wiltons)
  • 3 Tbsp. Speculoos spread
  • 1 cup chopped Twix bars
  • optional: 1/4 cup semi-sweet chocolate chips
  1. Place the popcorn in a large bowl, be sure to remove all the unpopped kernels as you do.
  2. Melt the white melting candy according to the directions on the package.
  3. Whisk the Speculoos into the melted white candy until smooth. Pour the candy coating over the popcorn.
  4. Add the chopped Twix before stirring. Gently stir with a large rubber spatula to coat the popcorn and candy bars completely.
  5. Spread popcorn on a large piece of parchment, foil, or a silicone liner to let candy coating cool and harden (approximately 20 minutes). Serve immediately or store in an airtight container for up to 1 week.
  6. optional: melt semi-sweet chocolate chips or melting candy (for speedier hardening) and drizzle over the popcorn.

Thursday, August 28, 2014

Speculoos Banana Grilled Cheese

Photo and Recipe: Bakeyourday


1 medium banana, sliced
2 tsp. honey
2 slices sandwich bread (I used Udi's Gluten Free)
2 Tbs. creamy Speculoos Spread
2 ounces cream cheese, thinly sliced


Heat a small skillet over medium-low heat. Add the banana slices and drizzle with honey. Cook for 3-4 minutes on each side until caramelized and golden brown. Remove from skillet and set aside.
Heat a griddle pan, panini press, or skillet over medium heat. Butter one side of each piece of bread. Place one piece of bread, butter side down, on the pan. Spread a thin layer (1 tablespoon) of Speculoos on the bread, top with the bananas and cream cheese. Spread the remaining Speculoos on top of the cream cheese, and place the other slice of bread on top of the cream cheese, butter side up.
Cook the sandwich for 3-4 minutes on each side until the bread is toasty and the cheese is melty.

Speculoos Doughnuts

Recipe and Photo: savorysimple

  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons vegetable oil
  • ¼ cup Speculoos Spread
  • 2 tablespoons granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fresh grated nutmeg
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2⅔ cups all purpose flour
  • 1 cup half and half or milk
  • 1 cup Speculoos Spread
  • ½ cup half and half or milk
  1. Preheat the oven to 435 degrees F. Grease 2 doughnut pans (I use baking spray with flour).
  2. In a stand mixer with the paddle attachment (or with a hand mixer), combine the butter, oil, Speculoos Spread and sugars until smooth.
  3. Add the eggs and mix until smooth, scraping down the sides of the bowl.
  4. Add the baking powder, baking soda, fresh nutmeg, salt and vanilla and mix until smooth.
  5. On low speed, alternate between adding the flour and half and half, finishing with the flour.
  6. Spoon the batter evenly into the doughnut pans. I recommend not filling them all the way, just slightly under.
  7. Bake for 10 minutes.
  8. While the doughnuts are baking, prepare the glaze by whisking the half and half into the Speculoos Spread. If using the powdered sugar, whisk the half and half into the sugar before combining with the cookie butter to avoid lumps.
  9. Remove from the oven, wait 5 minutes and then turn them onto a cooking rack.
  10. Either dip half of each doughnut into the glaze or drizzle the glaze over the doughnuts.

Thursday, August 7, 2014

Speculoos Puffs

Recipe By: andresthehomebaker
Make approximately 6 puffs
You'll need:
1 sheet puff pastry, thawed
6 teaspoon Speculoos spread
1 egg, beaten as egg wash
Powdered sugar for garnish, optional

How to make Speculoos butter puff:
  1. Preheat oven to 200C. Line baking sheet with parchment paper, set aside.
  2. Cut puff pastry into desired shape using cookie cutter. I used heart-shape here.
  3. Spoon 1 teaspoon of Speculoos spread in the centre of your cutouts. 
  4. Brush the edge with egg wash and place another cutouts on top. Seal by pressing down with a fork.
  5. Brush the top of pastries with egg wash, bake in preheated oven for 15-18 minutes or until puffy and golden.
  6. Garnish with powdered sugar, serve with vanilla ice cream if desired.

Speculoos No-Bake Granola Bites

Recipe by: quietlioncreations
1/2c of Creamy Speculoos spread
1/2c vegan dark chocolate chips
1c oats
1/2c chopped dried dates
1/2c dried cranberries.


Step 1: Gather materials.
Add a heaping 1/2c of Speculoos spread (creamy) and a heaping 1/2c vegan dark chocolate chips into a double boiler.
In a mixing bowl, add 1c oats, 1/2c chopped dried dates, and 1/2c dried cranberries.
I used unsweetened natural dried cranberries; not the kind with sugar added!

Step 2: Fully melt the Speculoos/chocolate in the double boiler over low heat. When melted, pull off heat and add a dash of vanilla extract.
Add the hot chocolate mix to the dried fruits and oats.

Step 3: Simply stir and fold, mixing all the chocolate in with the oats and fruits.

Step 4: Take a scant handful of dough and roll/press into balls. I made 21 cookies with my batch. Depending on the size you may have more or less cookies! I put mine on a parchment paper-lined plate.
Finally, take a small little pinch of Himilayan pink salt and press on to the top of each cookie.

Store in the fridge. Eat within a week!

Friday, August 1, 2014

Speculoos Tagalongs

Recipe and Photo Credits: Somethingswanky

  • Buttery Round Crackers
  • Speculoos Spread      (crunchy or creamy)
  • Melting Chocolate wafers, melted
  1. Scoop a tablespoon of Speculoos on top of a Ritz Cracker.
  2. Freeze for 5 minutes.
  3. Place cracker in the melted chocolate and scoop chocolate over top to "dip." Use a fork to lift it out, tapping gently on the edge of the bowl to release excess chocolate. Slide covered cracker onto a silicone mat or parchment paper to cool and harden (about 10 minutes).
  4. Store in an airtight container for up to two weeks.
I scooped very HEAPING tablespoons on top of my crackers, and I managed to get 10 total using one jar of Speculoos.

Wednesday, July 23, 2014

Speculoos Crunch Ice Cream Cake

Recipe and Photo by: afamilyfeast
  • 1 cup Speculoos Spread
  • 3 cups Rice Krispies cereal
  • ½ gallon vanilla ice cream
  1. Place 4 4-inch mini springform pans, as well as a very large mixing bowl in the freezer to chill.
  2. In a large saucepan over low heat, combine the Speculoos and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Speculoos. Remove from heat.
  3. Line a sheet pan or tray with parchment or wax paper. Pour the Speculoos-Rice Krispies mixture onto the lined cookie sheet and spread evenly. Place the cookie sheet in the freezer to chill.
  4. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
  5. After about 30-45 minutes (you want the Speculoos coating to be cooled and firm but not frozen at this point) – break the coated cereal into bite sized pieces. Place back into the freezer, if necessary until the ice cream is softened.
  6. Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the large mixing bowl and the springform pans from the freezer.
  7. Reserve 1-1/2 cups of the Speculoos-Rice Krispie mixture (this will be used as the topping on the min cakes).
  8. Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Speculoos-Rice Krispie mixture.
  9. Cover with plastic wrap and place the springform pans back into the freezer for at least 4-6 hours or overnight until completely frozen.
  10. Remove the cake from the freezer about 5 to 10 minutes before serving and place in the refrigerator to soften a bit.
  11. When ready to serve, place the cakes on a individual dessert plates and remove the sides of the springform pans. Serve immediately.

Wednesday, July 16, 2014

Coffee Cheesecake Stuffed Chocolate Cupcakes with Kahlua Speculoos Frosting

Recipe by: wallflourgirl
For the chocolate cupcake
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 cups white sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup instant coffee granules
  • 3/4 cup + 2 tablespoons hot water
  • 2 tablespoons Kahlua
For the coffee cheesecake filling:
  • 4 ounces cream cheese, room temperature
  • 1/2 tablespoon instant coffee granules
  • 1/2 tablespoon Kahlua
  • 1/4 cup white sugar
For the Kahlua Speculoos Frosting:
  • 1 (8 oz.) package cream cheese, room temperature
  • 1/4 cup Biscoff spread or cookie butter
  • 1/3 cup white sugar
  • 1 1/2 tablespoons Kahlua
  • 1/2 tablespoon vanilla extract
  • Extra Biscoff spread or cookie butter, melted, for drizzling
For the chocolate cupcakes:
  1. Preheat oven to 350 degrees F. Line 18 cupcake tins with cupcake liners.
  2. In a large bowl, combine buttermilk, oil, and sugar.
  3. Add eggs and vanilla. Mix in until smooth.
  4. Stir in dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) until just combined.
  5. Dissolve coffee granules in hot water. Add Kahlua. Add coffee mixture to chocolate mixture and stir in until just incorporated.
  6. Fill each cupcake liner 1/3 of the way, then place a dollop of coffee cheesecake filling in the center (see instructions below). Pour more batter on top of filling so each liner is 2/3 full.
  7. Bake in preheated oven for 12-15 minutes, until a toothpick inserted in center comes out fairly clean with moist crumbs clinging to it.
For the coffee cheesecake filling:
  1. In a medium bowl, beat all ingredients together until smooth.
For the Kahlua Speculoos Frosting:

  1. Cream all ingredients together until smooth. Use to frost chocolate cupcakes once they have completely cooled. Drizzle with extra Speculoos spread.

Wednesday, June 18, 2014

Speculoos Milk Shake

Image and Recipe by: Kitchen Meets Girl
  • 1/2 cup milk
  • 2 large scoops cookie dough ice cream
  • a generous scoop of Speculoos (around 1/4 cup)
  • sprinkles, for garnish if desired
  1. Add milk, ice cream and Speculoos spread to blender. Blend until smooth.
  2. Pour into a frosted glass garnished with sprinkles. Slurp and enjoy!

Wednesday, June 11, 2014

Raspberry Cookie Butter Swirl Rolls

Photo and Recipe By: Buns In My Oven


1 package Crescent Dough Creations (seamless crescent roll dough)
1/2 cup Speculoos Spread

1/2 cup frozen or fresh raspberries


Preheat oven to 375 degrees.
Unroll the sheet of crescent roll on a sheet of parchment paper. Spread the Speculoos to the edges of the crescent dough. Sprinkle evenly with the raspberries.
Starting with the long side roll up the dough tightly, jelly roll style. Cut into 8 1-inch pices and arrange on a parchment lined baking sheet.
Bake for 12-13 minutes or until golden brown and the centers are cooked through. The centers do take a bit longer than usual to cook because of the Speculoos Spread, so pay close attention to be sure they cook through.
Let cool for 5 minutes before serving.

Wednesday, May 21, 2014

Speculoos Ice Cream Cookie Sandwiches

Photo and Recipe By: Sugary Sweets

For the Ice cream:
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 2 cup heavy cream
  • 1/2 cup Creamy Speculoos spread
For the Cookies:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 3/4 cup creamy Speculoos spread
  • 3 Tbsp milk
  • 2 tsp vanilla extract
  • 1 egg
  • 1 3/4 cup all-purpose flour
  • 3/4 tsp kosher salt
  • 2 tsp baking powder
  1. For the ice cream, combine milk and sugar with a whisk until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream. Turn on your ice cream maker and pour mixture into freezer bowl. Mix until thickened, about 25 minutes. Spoon in the Speculoos spread (while still mixing) and continue mixing an additional 5 minutes. Turn off and pour into a freezer safe container. Freeze for 2 hours (or overnight) before using in the ice cream sandwiches.
  2. For the cookies, beat butter with sugars until combined. Add Speculoos, milk and vanilla and beat 1-2 minutes. Add egg. Beat in flour, salt and baking powder.
  3. Drop cookies by 2Tbsp scoop onto a parchment paper lined baking sheet. Bake in a 375 degree F oven for 11-13 minutes.
  4. Remove and cool on pan for 3 minutes, then transfer to wire rack to cool completely.
  5. To assemble, pair cookies into same sized pairs. Scoop one large scoop of icecream onto one cookie. Top with second cookie, pressing slightly. Enjoy immediately or wrap cookies individually in foil and return to freezer to enjoy later!
**Make your ice cream according to YOUR machine directions for vanilla ice cream. Add Speculoos in during the last 5 minutes. It's okay if it doesn't mix in completely, the unmixed Speculoos freezes into delicious chunks! **If you don't want to make ice cream sandwiches, you can enjoy the soft ice cream immediately. Store ice cream in freezer safe container for up to one week. ENJOY. **to keep your cookies nice a flat, freeze cookies for one hour before adding ice cream.

Wednesday, May 7, 2014

Speculoos Cheesecake Shooters

Photo and Recipe By: I Want Crazy
Serves 8

  1. Speculoos Cookies
  2. 2 tablespoons of butter
  3. 1-8oz block cream cheese (softened)
  4. 1-14oz can of sweetened condensed milk
  5. 1/4 cup Speculoos spread
  6. 1 chocolate bar
  1. Crush cookies and mix with butter
  2. Mix cream cheese, condensed milk, and Speculoos spread
  3. Assemble shooters: crushed cookies, cheesecake, and shaved chocolate
  4. Break a few pieces of chocolate on top
  5. Chill in refrigerator for 20 minutes

Wednesday, April 30, 2014

Speculoos Chocolate Molten Cakes

Photo and Recipe By: kitchenbelleicious
  1. 1 stick plus 1 tablespoon unsalted butter, plus melted butter for brushing
  2. 1/4 cup AP flour
  3. 8 ounces chocolate chips- half semi-sweet and half dark
  4. 1/4 cup chocolate chips, semi-sweet
  5. 4 TBSP of Speculoos Spread
  6. 1 tablespoon confectioners’ sugar, plus more for sprinkling
  7. 1/2 cup granulated sugar
  8. 2 tsp espresso
  9. 1 tsp vanilla extract
  10. 3 large eggs, at room temperature
  11. Pinch of salt
Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter.Transfer the ramekins to a sturdy baking sheet. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly and set aside, Melt the 1/4 cup of chocolate chips with the speculoos spread before adding it to the chocolate butter mixture. Set aside.
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Add in the espresso and vanilla. Fold in the 1/4 cup of flour.
Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.

Wednesday, April 16, 2014

Brown Butter Crepes with Bananas, Nutella and Speculoos

Photo and Recipe by: Hummingbird High

For the Brown Butter Crepes:
(makes around 12 - 14 medium crepes)
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 cup plus 2 tablespoons whole milk
  • Nutella
  • Speculoos Spread
  • Bananas (I used 3 medium bananas)

For the Brown Butter Crepes:
  1. First, brown the butter. Place 4 tablespoons unsalted butter in a small saucepan over medium heat and whisk gently, as it continues to melt. Continue whisking gently as it bubbles. After 2 to 3 minutes, you should see brown bits appear at the bottom of the pan, the surface will foam, and the butter will emit a nutty aroma. Remove from heat immediately and continue whisking for another 30 seconds, before setting aside on a wire rack to cool slightly.

  1. In a medium bowl, whisk together 2 large eggs and 1/4 teaspoon salt until the egg looks uniformly yellow. Add about 1/3 cup of the all-purpose flour and whisk into the eggs until just combined — at this point the batter will seem lumpy, but that's okay. Add about half of the 1 cup plus 2 tablespoons whole milk into the batter and continue whisking until the mixture thins. Keep adding the milk and flour alternately until you've added it all. Continue whisking until the batter is just smooth, before adding the butter. Continue whisking until the butter has fully incorporated into the batter. At this point, you're ready to cook the crepes.

  1. Preheat a medium nonstick skillet pan with a handle on medium heat. Once the pan is hot enough (you can tell by putting your hand over the surface and seeing if it emits heat), pour about 1/4 to 1/3 cup of batter into the pan. As you pour the batter, use the handle to twirl the batter around. The batter will coat the pan in a circle to make the crepe. Once you're satisfied with the crepe you've formed, place the pan back over its heat source. As it cooks, it will change in appearance — you'll see the edges start to curl upwards and take on a lacy texture. Once unsticking the edges, a cooked crepe should slide easily around the pan. 

  1. Once one side is ready, slip a spatula under the crepe and flip it over. Continue cooking for another 20 to 30 seconds, before transferring onto your serving plate. The crepes are best when warm and fresh, so go ahead and layer on as much Nutella and Speculoos as you desire. Both fillings will get a little bit melty and delicious. Sprinkle with banana slices. Fold up into a half, and fold that up into another half to get a triangle. Eat immediately! 

  1. Repeat until you've run out of crepe batter.

Tuesday, April 1, 2014

Extra Dark Chocolate Cake with Speculoos Buttercream

Photo and Recipe By: Keepitsweetdeserts
Serves 12

Chocolate Cake:


9 1/4 ounces (~2 cups) all-purpose flour
2 1/4 ounces (~3/4 cup) good quality unsweetened dutch-processed cocoa powder (I used Valrhona)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
6 ounces (3/4 cup / 1 1/2 sticks) unsalted butter, softened at room temperature
13 1/4 ounces (~1 3/4 cup) granulated sugar
2 large eggs + 1 yolk or 2 x-large eggs at room temperature
1 teaspoon vanilla extract
1 1/3 cups brewed coffee


Pre-heat oven to 350 degrees
Grease and flour 2 8 or 9-inch round pans and line bottoms with parchment paper
In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside
In the large bowl of an electric mixer with paddle attachment, cream butter and sugar; add eggs and vanilla and beat one minute at medium speed
Reduce speed of mixer to low and add 1/3 of the dry ingredients; add 1/2 of coffee and repeat
Add remainder of dry ingredients and turn off mixer; make sure not to overbeat; if there are any lumps fold them in with a spatula
Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean from center of cakes
Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal; set aside to finish cooling and make buttercream
When buttercream is ready, put a spoonful on center of cake plate (this will help hold cake in place)
Place one layer down and if rounded, use a serrated knife to cut off very top of cake; frost that layer and top with second cake layer; frost with remaining buttercream

Speculoos Spread Buttercream:


2 5/8 ounces (~1/4 cup + 1 tablespoon) egg whites
1 1/8 ounces (~3 tablespoons) granulated sugar
Additional 5 1/4 ounces (~3/4 cup) granulated sugar
1 1/2 ounces (~3 tablespoons + 1 teaspoon) water
8 ounces (1 cup / 2 sticks) unsalted butter, softened and cut into 1-inch cubes
6 3/8 ounces (~3/4 cup) Speculoos Spread


Wipe the bowl of an electric mixer, whisk attachment, whisk, spatula and candy thermometer with a paper towel and vinegar to clean (if any grease is on these items your meringue will not work)
Place egg whites in large bowl with whisk attachment and mix on medium speed; gradually add the 1 1/8 ounces sugar; keep mixer on
In a medium heavy duty saucepan, combine water and remaining 5 1/4 ounces of sugar over medium-high heat and whisk together; whisk occasionally until temperature of syrup reaches 248 degrees Fahrenheit
Meanwhile, egg whites should begin to form loose peaks; if this happens before syrup is hot enough, reduce mixer speed to low
Once syrup is hot enough, reduce mixer speed to medium-low and slowly and slowly add syrup to the mixer
Increase speed to medium-high and keep mixer on for 10-15 minutes or until it holds stiff peaks AND bowl has cooled to room temperature
Reduce the speed to medium and add softened butter, a couple of tablespoons at a time, until fully combined; mixture should be smooth and creamy
If there are any lumps, increase speed to high until frosting becomes smooth
Add Speculoos Spread and combine on medium speed until well incorporated and buttercream is light and creamy
Use immediately or store in an airtight container in refrigerator and beat with the paddle attachment of an electric mixer before using

Keep cake in a cool dry place (best kept refrigerated during summer)
Best served within 3 days of baking

Wednesday, March 26, 2014

Banana Cake with Speculoos Buttercream

Photo and Recipe By: goudamonster
Serves 14
Moist brown butter banana cake topped with creamy cookie butter frosting.

For the cake:
  1. 1 1/2 cups mashed banana
  2. 2 tsp lemon juice
  3. 2 tsp vanilla
  4. 1 1/2 cups buttermilk
  5. 3 cups cake flour
  6. 1 1/2 tsp baking soda
  7. 1/4 tsp salt
  8. 1 tsp cinnamon
  9. 1 stick butter, browned
  10. 1 stick butter, softened
  11. 1 cup white sugar
  12. 1 cup brown sugar
  13. 4 1/2 teaspoons Ener-G egg replacer combined with 6 tablespoons warm water (or three eggs)

For the frosting:
  1. 3/4 cup creamy Speculoos spread
  2. 1 stick unsalted butter
  3. 3 tablespoons milk
  4. 1/2 teaspoon vanilla extract (I used double strength vanilla)
  5. 1 1/2 cups powdered sugar
  1. Preheat oven to 275F. Prep 2 8-inch cake pans by spritzing them with a little cooking spray and lining with a round of parchment paper trimmed to fit the bottom. Spritz the parchment paper with a little cooking spray as well.
  2. In a medium bowl mix together the mashed banana, lemon juice, 2 teaspoons of vanilla, and buttermilk.
  3. In a separate bowl whisk together cake flour, baking soda, salt, and cinnamon.
  4. In stand mixer cream together white and brown sugars with the cooled browned butter and softened unsalted butter until light and fluffy. Whip in the egg replacer.
  5. Add banana mixture to the sugar and butter, mix until smooth and well combined.
  6. Add the dry mixture to the wet in thirds, mixing lightly until just combined. For the last third fold the dry ingredients in gently with a spatula to avoid over-mixing. This will help keep the cake nice and fluffy.
  7. Divide batter between the two prepared pans and bake for 1-1 1/2 hours or until a toothpick inserted comes out clean. Everyone's oven is a little different; my cake was done at 1 hour and 17 minutes.
  8. Remove cakes from oven and transfer immediately to the freezer to chill for 45 minutes.
  9. While the cakes are chilling, whip together the Speculoos spread, unsalted butter, milk, and vanilla. When well combined add in the powdered sugar and mix on high speed until light and fluffy.
  10. Remove cake from freezer and apply frosting.

  1. We felt like this cake would be amazing as a four layer cake. If you want to do this simply slice each 8-inch cake in half horizontally and double the Speculoos frosting portion of the recipe.
  2. Crushed up ginger snap cookies make an excellent garnish for the cake as well - a nice bit of extra texture and the spiciness goes well with the frosting.

Wednesday, March 12, 2014

Cold Brewed Speculoos Iced Latte

Photo and Recipe By: Heather’s French Press

  • 3 cups of cold water
  • 1 1/2 cups of ground coffee
  • 1/2 cup of whole milk
  • 2 Tbsp Speculoos spread
  • Combine the water and coffee, cover and let sit for 24 hours {at room temperature}
  • line a mesh strainer with a coffee filter and fit it over a bowl
  • slowly pour the coffee into the strainer {it will slowly stream into the bowl}
  • pour the coffee into a pitcher and chill for at least 2 hours
  • to make the latte:
  • pour 1/2 - 1 cup of coffee over ice
  • combine 1/2 cup of cold milk and the 2 tbsp of Speculoos Spread
  • whisk well {you may also use a blender} until the milk is smooth
  • pour over the coffee
  • stir and serve

Wednesday, March 5, 2014

Speculoos Cheesecake Ice Cream

Photo and Recipe By: Something Swanky

  • 1 - 14.5 oz can sweetened condensed milk
  • 1 - 8 oz. tub Cool Whip
  • 1 - 8 oz brick of cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup Speculoos Spread (smooth or crunchy, you're choice!)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  1. Use a hand mixer to beat together the cream cheese, butter, and Speculoos spread until smooth.
  2. Mix in the sweetened condensed milk, lemon juice, and vanilla extract.
  3. Fold in the Cool Whip.
  4. (sometimes I add a pinch of salt, just for fun)
  5. Pour into a freezer safe container with a cover. Freeze for 4-6 hours or overnight.