Try these delicious cookies and your kids will be screaming your praises for weeks!
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup Speculoos spread
1/2 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth Speculoos spread
2 1/2 tablespoons heavy whipping cream
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup Speculoos spread, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth Speculoos spread, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Speculoos + Chocolate + Cookie + Ice Cream + Cake = A Recipe for Success!
While there are still a few warm days left, try this Speculoos-Chocolate Cookie Ice Cream Cake to keep you cool!
Yield: 16 Servings
1 (9 oz.) package chocolate wafer cookies
3/4 cup Speculoos spread
1 pint each vanilla chocolate chip ice cream
1 pint chocolate ice cream
1 pint vanilla fudge ice cream
1 cup heavy cream
1/4 cup confectioners' sugar
1 ounce semisweet chocolate, grated (optional)
Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along each side.
Warm Speculoos spread in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with 1/4 cup Speculoos spread, a pint of ice cream and more cookies. Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.
To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.
Whip cream and confectioners' sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.
You don't have to be an Ohio State Buckeye fan to enjoy this delicious #Speculoos pie! Who needs peanut butter, when there's Speculoos?!
Try this recipe out today!
Yield: 12 Servings
1 cup crushed chocolate
graham crackers (about 10 crackers)
2 tablespoons packed dark brown
4 tablespoons unsalted butter, melted
1 cup creamy Speculoos spread
6 ounces cream cheese, softened
3/4 cup confectioners' sugar
1/4 cup milk
2 teaspoons vanilla extract
1/2 cup heavy cream
4 ounces semisweet chocolate, chopped
1/3 cup heavy cream
2 tablespoons unsalted butter
Make crust: Preheat oven to 350°F. Line a 9-inch square pan with foil, leaving a 1-inch overhang; mist bottom with nonstick cooking spray. Mix crumbs with sugar and butter and press into bottom of pan. Bake until crust is set, 10 minutes. Cool on a wire rack.
Make filling: Beat all ingredients except cream with an electric mixer on high speed until smooth, 2 minutes. In a separate bowl, beat cream until stiff peaks form, 2 minutes. Fold whipped cream into Speculoos mixture; pour into pie shell, smoothing top. Cover, pressing plastic wrap directly onto surface of pie. Freeze for at least 5 hours, preferably overnight. Remove pie and place in refrigerator for at least 2 hours.
Make glaze: Place chocolate in a bowl. Bring cream and butter to a boil and pour over chocolate. Stir until combined and chocolate is melted. Let cool to room temperature. Remove plastic from pie; spread glaze evenly over top. Chill pie, uncovered, until glaze is set. Keep pie in refrigerator or cooler until ready to eat.
In a small bowl, lightly beat the egg and vanilla together.
Spread 1 tablespoon of Speculoos butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a Speculoos butter and banana sandwich.
In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.
Combine Speculoos butter & honey in a large saucepan and set over medium heat. Heat until mixture just starts to simmer, about 2-3 minutes, stirring. Remove from heat and stir until mixture is well-combined.
Stir in cereal until evenly coated.
Pour mixture into prepared pan, cover with parchment, and press firmly. (A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape).
20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
1 cup creamy Speculoos butter
1/2 cup packed light brown sugar
8 ounces cream cheese, at room temperature
5 large eggs, at room temperature
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup confectioners' sugar, sifted
Preheat oven to 350ºF. Line a 13-by-9-inch baking pan with foil; mist foil with cooking spray. In a small saucepan over low heat, melt chocolate with 2 sticks butter, stirring until smooth. Pour into a large bowl and let cool to room temperature.
In a bowl, using an electric mixer, cream Speculoos butter, brown sugar, cream cheese and remaining 1/2 stick butter until well combined, about 3 minutes. Beat in 1 egg.
Whisk 4 eggs, sugar and vanilla into bowl with melted chocolate; mix well. Stir in flour and salt. Pour batter into baking pan. Spoon reserved Speculoos/butter mixture on top and use a sharp knife to swirl mixtures together. Bake until a toothpick inserted into center comes out with a few moist crumbs attached, about 50 minutes. Let cool in pan on a wire rack.
Stir 1 to 2 tsp. cold water into confectioners' sugar until mixture forms a thick, smooth paste. Spoon into a pastry bag fitted with a small plain tip. Using a 1- to 2-inch cookie cutter, cut 12 football shapes out of brownie. Pipe laces onto brownies and allow to set before serving.
Heat griddle or skillet to 350 degrees F (175 degrees C).
Spread butter on one side of each slice of bread. Spread Speculoos butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that Speculoos butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.
Grease a 28 x 18 cm (7 x 11 inch) pan or line with parchment paper. Preheat the oven to 180°C (350°F)
In a bowl, combine margarine and sugar. Beat with a hand-held blender until light and fluffy. Add flour and salt and use your hands to form a dough. Press into bottom of prepared pan. Bake for 15 minutes. Let cool completely. (Don’t remove from the pan.)
Spread 5.3 oz of Speculoos spread on top.
Gently warm 1 cup ofdulce de lecheon the stove until it has a rather liquid consistency again.
Pour over speculoos layer and distribute evenly. Be careful not to mix the Speculoos and the dulce de leche layer. Place in the fridge and let set over night.
Melt 5.3 oz semisweet chocolate and drizzle on top. Let cool. Carefully cut into crust, share and enjoy!
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.
This recipe is from the Speculoos archives, but always yummy!
1/4 cup unsalted butter
1 cup brown sugar
1/4 cup Speculoos Spread
1 large egg
1/2 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
4 graham crackers, crushed into small pieces
1 cup milk chocolate chunks (I threw in a few semi-sweet chips on top for photo purposes)
1 cup mini marshmallows
Preheat the oven to 350°F. Butter an 8x8 baking dish.
In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat and stir in the Speculoos Spread. Continue stirring until the mixture is creamy and well combined.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Stir in the graham crackers, chocolate chunks, and mini marshmallows.
Add the egg to the Speculoos mixture and stir until smooth. Stir in the vanilla extract and mix until well combined.
Pour the wet mixture into the dry ingredients and stir until well combined. This will be very thick and difficult to stir, so you may need to get in there and mix it with your hands.
Dump the batter into the prepared dish and press it into the pan evenly.
Bake for 22 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
Remove from the oven and cool for at least 10 minutes before cutting and serving.
On May 5, 1862 the Mexican army had an unlikely victory over the French in the historic Battle of Puebla. Ever since then, Mexicans have been celebrating this big day with parades, music and (most importantly) food! What better way to celebrate this day than with a delicious new recipe?
We are giving you TWO recipes for today! Churros — a delicious Mexican fritter — and then you can make them extra delicious by dipping them in Speculoos dip, yummo!
Yield: 4 servings
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
1 cup heavy cream
8 ounces cream cheese softened
3 Tablespoons powdered sugar
1 cup cookie butter
Using a handheld or stand mixer, beat cream until stiff peaks form. Set aside.
In a separate bowl, mix cream cheese and powdered sugar until smooth.
Fold in cookie butter and mix until fully incorporated.
Fold in whipped cream, and continue folding until blended.
Serve with churros or other dippers.
Enjoy this delicious duo not only on Cinco de Mayo, but any day!
Let us know if you tried this combination and how it tasted in the comments below.
As if Speculoos couldn't get any better, we have a recipe that combines it with a delicious snickerdoodle cookie.
Try it out today and share your photos with us here or on Facebook; use hashtag #SpecuDoodle
yield:24 SANDWICH COOKIES
cook time: 8-10 MINUTES
For the cookies:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, at room temperature
2 large eggs
2 tablespoons sugar
2 teaspoons cinnamon
For the Speculoos
3 tablespoons unsalted butter, at room temperature
1/2 cup Speculoos Spread
1 cup confectioners’ sugar, sifted
1/2 teaspoon cinnamon
3 tablespoons milk
1. Preheat oven to
350 F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Sift together
flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in
the bowl of an electric mixer fitted with the paddle attachment. Mix on medium
speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time.
Reduce speed to low and gradually mix in flour mixture.
3. Stir together
cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into
balls, Roll balls in cinnamon and sugar. Place cookie dough balls on prepared
baking sheet and bake for 8-10 minutes, until edges are golden. Let cookies
cool on baking sheet for 3 minutes and then transfer to a wire cooling rack.
Let cookies cool completely before filling.
4. To make the Speculoos
cinnamon filling: Combine the butter, Speculoos Spread, confectioners' sugar,
and cinnamon in the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed until smooth. Add the milk and beat until fluffy.
5. To assemble the
cookies, find two cookies that are similar in size. Using a knife, spread about
a tablespoon of the Speculoos filling on the inside of one cookie. Sandwich the
Position a rack in the lower third of the oven. Heat the oven to 350 degrees.
TO MAKE CUPCAKE
Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine.
Add in the butter, eggs, and vanilla and beat on medium speed for one minute.
Add the instant coffee granules and half of the Kahlua into the mixture and beat for 20 seconds.
Scrape the sides of the bowl and add remaining Kahlua.
Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups.
Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean.
Set the pan on a rack to cool.
Frost the cupcakes when they are completely cool.
TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.
TO MAKE CHOCOLATE POURING SAUCE
Place chocolate and heavy cream in a bowl over simmering water.
Let chocolate and cream sit for 2-3 minutes to melt without stirring.
Then slowly stir mixture to combine.
Add powdered sugar and mix to combine.
Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.
Remove 5 tablespoons and place reserve in a separate bowl.
Set aside all chocolate pouring sauce to cool until warm.
TO MAKE FROSTING
Combine egg whites and sugar in a bowl placed over simmering water.
Bring mixture to 160 degrees F while whisking constantly.
Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.
Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again.
Add salt and vanilla and mix to combine.
Add in Speculoos and mix until well combined.
Add reserved chocolate pouring sauce into frosting.
Using a spatula gently fold it into the frosting, DO NOT over mix so that chocolate streaks remain.
Cut Skor or Heath bars into shard shapes; set aside.
Finely chop any left over crumbs.
Fill pastry bag with a round tip.
Hold pastry bag at 90 degrees above the cupcake and starting from the perimeter pipe inward and upward.
Using a spoon drizzle chocolate on top of frosting.
Sprinkle Skor crumbs on chocolate.
Insert Skor shards into top of frosting.
Speculoos spread can be found buy shopping online here.
Position an oven rack on the middle rung. Heat the
oven to 350°F. Butter an 9 inch cake pan, line the pan bottom with parchment
(or waxed paper), and then butter the parchment.
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
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
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
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
Not sure where to get Speculoos? Order online today, click here!
3/4 cups (90 grams) Dutch process cocoa (I used Valrohna)
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup (240 ml) vegetable or canola oil
1 cup (226 grams) full fat sour cream
1 1/2 cups (360 ml) water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 large eggs, at room temperature
For the Speculoos Swiss Meringue Buttercream Filling
4 oz (120 grams) egg whites
4 oz (113 grams) sugar
1/4 tsp kosher salt
3 sticks (12 ounces/339 grams)unsalted butter, cut into 2 inch chunks and at room temperature
1 teaspoon pure vanilla extract
1/2 cup (128 grams) Speculoos Cookie Spread
For the Dark Chocolate Frosting
1/4 cup (45 grams) + 2 tablespoons unsweetened Dutch-process cocoa powder (I used Valrohna)
1/4 cup (90 ml) + 2 tablespoons boiling water
1 1/2 cups (3 sticks/341 g) unsalted butter, room temperature
1/2 cup (60 g) powdered sugar
pinch of salt
1 pound (454 g) good-quality semi-sweet chocolate, melted and cooled
Chocolate sprinkles for garnish
For the Cake
Preheat the oven to 350 degrees fahrenheit.
Grease and line 3 8-inch cake pans and line them with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
Add the oil and sour cream and whisk until blended.
Add the water in 1/2 cup at a time and whisk until combined.
Whisk in vinegar and vanilla to blend.
Add the eggs and whisk until combined.
Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined.
Divide the batter equally among the 3 prepared pans (I used a kitchen scale to do this).
Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out almost clean (it's ok if a few crumbs stick to it, but should not look shiny).
Let the pans cool on wire racks for about 20 minutes, then invert the cakes onto the racks to finish cooling completely.
For the Speculoos Swiss Meringue Buttercream:
Combine the egg whites, sugar, and salt in a bowl (I used the bowl of my stand mixer).
Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. It's the steam that's going to heat the egg whites, since we don't want scrambled eggs.
Heat the egg white mixture until it reaches 145-150 degrees fahrenheit, whisking frequently so as not to get scrambled eggs.
Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.
Whip the egg whites until they become fluffy and double in volume. The bowl should be cool to the touch (this will usually take several minutes).
Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.
If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.
Once the buttercream has become smooth, and the vanilla and speculoos cookie butter and beat until incorporated.
For the Dark Chocolate Frosting
Combine the cocoa and boiling water and stir until the cocoa has dissolved.
With an electric mixer, beat the butter on medium high until pale and creamy.
Add the powdered sugar and salt and beat on low until just combined.
Turn the mixer up to medium high and beat for an additional 2 minutes.
Add the melted chocolate and beat on low speed until combined, scraping down the sides of the bowl as necessary.
Beat in the cocoa mixture until thoroughly combined.
To Assemble the Cake:
Place one layer of the cake on an 8-inch cake board.
With an offset spatula, spread half of the speculoos filling on top of the first layer.
Repeat this process with the second layer, spreading the remainder of the filling on top.
Place the 3rd layer on top.
Place the cake on a turntable, and apply a thin layer of the chocolate frosting on the sides and the top of the cake to lock in the crumbs.
Let the frosting set up in the refrigerator for about 30 minutes.
Apply the remainder of the frosting to the sides and top of the cake and garnish with sprinkles.
Tips: -Wipe down all of your kitchen tools with vinegar before making meringue. Any grease residue will cause it to flop. -I’ve used liquid egg whites for the Swiss buttercream without any problems. -This cake holds up well against refrigeration and will not dry out if kept in an airtight container (i.e a cake saver) for 2-3 days, but be sure to bring it back to room temperature before serving.