Monday, December 19, 2016

Speculoos Spread Featured on the Today Show!

Speculoos is the next big thing! Check out our feature on the NBC Today Show.

Click here to watch the full clip!

Order your jar of Speculoos today! 10% off for the holidays!!

Thursday, November 24, 2016

Happy Thanksgiving! How 'Bout Some Pie?!

Salted Caramel Speculoos Fudge Pie

Impress your friends and family with this delicious Speculoos pie!

PREP: 0:35
LEVEL: Moderate
YIELD: 12 servings


  • ½ package refrigerated piecrusts
  • 1 c. butter
  • ½ c. Creamy Speculoos
  • 1¼ c. firmly packed brown sugar
  • 1¼ c. all-purpose flour
  • ½ c. roasted unsalted peanuts
  • 3 oz. unsweetened baking chocolate
  • ½ c. granulated sugar
  • 2 tbsp. unsweetened cocoa
  • 3 large eggs
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • 1 jar caramel topping (such as Smucker's)
  • ½ tsp. flaked sea salt


  1. Heat oven to 350 degrees F. 
  2. Fit refrigerated piecrust into a 9-inch glass pieplate according to package directions; fold edges under, and crimp as desired.
  3. Using a fork, stir together 1/4 cup softened butter, 1/4 cup Speculoos, 1/4 cup brown sugar, and 1/2 cup flour in a bowl until crumbly; stir in peanuts. 
  4. Freeze 15 minutes.
  5. Meanwhile, microwave chocolate and remaining 3/4 cup butter in a microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. 
  6. Whisk in granulated sugar, cocoa, and remaining 1 cup brown sugar. 
  7. Add eggs, one at a time, whisking just until blended after each addition. 
  8. Whisk in vanilla, salt, and remaining 3/4 cup flour. 
  9. Pour mixture into prepared piecrust. 
  10. Crumble Speculoos mixture over top of pie. (The Speculoos mixture will extend above rim of pieplate but will not overflow when baked.)
  11. Bake at 350 degrees F for 50 to 55 minutes or until center of pie is puffed and set. 
  12. Remove from oven and cool on a wire rack 20 minutes.
  13. In a small bowl, stir together caramel topping and remaining 1/4 cup Speculoos; drizzle 4 tablespoons over top of pie. 
  14. Cool pie completely (about 1 hour). 
  15. Sprinkle with flaked sea salt. 
  16. Serve with remaining sauce.

Yum, yum! Order some Speculoos and try this out today!

Sunday, November 20, 2016

Breakfast of Champions

Speculoos and Chocolate Chip Pancakes

This new twist on pancakes is a great way to kick off a winning day!

YIELD: About 12 pancakes


  • 1 c. multigrain pancake mix
  • 1 large Egg
  • ½ c. Speculoos spread
  • 1 c. milk
  • ½ tsp. vanilla extract
  • 1 c. semisweet chocolate chips
  • 1 tbsp. unsalted butter


  1. Heat oven to 200 degrees F. 
  2. Stir the pancake mix, egg, Speculoos, milk, vanilla, and chocolate chips together in a large bowl.
  3. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. 
  4. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. 
  5. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. 
  6. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve. 
  7. Repeat with remaining batter.

Enjoy! Stay stocked up on Speculoos, place your order today!

Sunday, November 13, 2016

Speculoos Acorns

We're Nuts About Speculoos Acorns!

Not only is this autumn treat delicious, it's cute too!  Try this recipe today and share your photos with us in the comments!

PREP: 0:15
COOK: 0:10
LEVEL: Moderate
YIELD: about 4 dozen


  • ¾ c. smooth Speculoos
  • ¾ c. sugar
  • 1 tsp. vanilla
  • 1 large Egg
  • 1 tbsp. flour
  • ½ c. Mini chocolate chips
  • 48 chocolate kisses


  1. Heat oven to 350 degrees F. 
  2. Beat first 5 ingredients in a bowl using an electric mixer until well combined.
  3. Spoon dough by rounded 1/4 teaspoonfuls onto an unlined baking sheet. 
  4. Flatten each piece into a dome shape.
  5. Bake about 10 minutes or until golden around edges, rotating baking sheet halfway through baking. Let cool for 5 minutes on baking sheets.
  6. Microwave 1/4 cup mini chips in a small heat-proof bowl on high for 30 seconds, stirring at 10-second intervals. 
  7. Dip the bottom of each chocolate kiss in melted chocolate, and place on the flat side of each cookie. Use the same method to affix a mini chip "stem" to the top of each cookie, completing the acorn.

Order some Speculoos and try this today! Click here to order your jar...or 2 :)

Saturday, November 5, 2016

Yummy-Oatmeal & Speculoos!

Oatmeal Speculoos Cookies

Try these delicious cookies and your kids will be screaming your praises for weeks!

30 minutes

10 minutes

Ready In
40 minutes


  • 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 egg
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Saturday, October 29, 2016

Hey There! Speculoos Haystacks

Speculoos Haystacks

We have THE delicious fall treat that you can carry with you on that autumn hay ride: Speculoos Haystacks!


  • 1 cup butterscotch chips
  • 1/2 cup Speculoos spread
  •  1/2 cup salted peanuts
  • 2 cups chow mein noodles


  1. Melt butterscotch chips and Speculoos spread on top of a double boiler, or in a microwave. Blend together.
  2. Stir peanuts and noodles gently into the melted Speculoos mixture.
  3. Drop dough by forkfuls onto waxed paper. Cool until set.

Saturday, October 22, 2016

Speculoos-Chocolate Cookie Ice Cream Cake

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.

Saturday, October 15, 2016

O-H My! Buckeye Pie!

Buckeye Pie

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
  • sugar
  • 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


  1. 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.
  2. 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.
  3. 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.

Enjoy, yumm-I-O!

Wednesday, September 28, 2016

A Twist on French Toast : Speculoos & Banana French Toast

Speculoos & Banana French Toast

Prep Time: 10 minutes
Cook Time: 5 minutes
Ready in 15 minutes!


  • 1 egg
  • 1 dash vanilla extract
  • 2 tablespoons creamy Speculoos butter
  • 2 slices white/wheat/Ezekiel bread
  • 1 small banana, sliced
  • 2 tablespoons butter


  1. In a small bowl, lightly beat the egg and vanilla together.
  2. 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.
  3. 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.

Wednesday, September 21, 2016

Delicious & Easy Recipe: Speculoos & Honey Cereal Bars

Speculoos & Honey Cereal Bars

Yield: 9 bars

Prep Time: 10 minutes
Cook Time: 3 minutes


  • 1/2 cup Speculoos butter, well-stirred
  • 1/2 cup honey
  • 3 cups toasted whole grain oats cereal 


  1. Line an 8 x 8 inch square pan with parchment.
  2. 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.
  3. Stir in cereal until evenly coated. 
  4. 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). 
  5. Chill in the refrigerator for 1 hour. 
  6. Cut into bars. 
  7. Store individually wrapped in the refrigerator.

Sunday, September 18, 2016

Game Day Recipe: Speculoos "Cleveland Brown"ies

Speculoos "Cleveland Brown"ies

Attention Cleveland Browns (and all football) fans! We have a recipe that can make game days even sweeter.  Try these out today!

Yield: Serves 12
Prep Time: 25 minutes
Cook Time: 50 minutes


  • 4 ounces semisweet chocolate, chopped
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Monday, September 12, 2016

Grilled Speculoos and Jelly Sandwich!

Grilled Speculoos Butter and Jelly Sandwich

Spice up a classic sandwich by substituting peanut butter for Speculoos and then grilling it!  Try out this 2-step recipe:


  • 2 teaspoons butter
  • 2 slices white/wheat/Ezekiel bread
  • 1 teaspoon Speculoos butter
  • 2 teaspoons any flavor fruit jelly

Prep time: 5 minutes
Cook time: 8 minutes

Ready in 13 minutes!


  1. Heat griddle or skillet to 350 degrees F (175 degrees C).
  2. 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.

Thursday, August 11, 2016

A Twist on Twix

Speculoos Caramel Chocolate Bars


To make the cookie crust:

1/2 cup margarine, softened
1/4 cup sugar
1 1/2 cups all-purpose flour
1 pinch salt


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 of dulce de leche on 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!

Thursday, August 4, 2016


Speculoos Toffee Ice Cream Cake

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.

Recipe by: twopeasandthetripod

Thursday, July 28, 2016

Gimme S'Mores!

Speculoos S’mores Bars

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
  1. Preheat the oven to 350°F. Butter an 8x8 baking dish.
  2. 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.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Stir in the graham crackers, chocolate chunks, and mini marshmallows.
  5. Add the egg to the Speculoos mixture and stir until smooth. Stir in the vanilla extract and mix until well combined.
  6. 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.
  7. Dump the batter into the prepared dish and press it into the pan evenly.
  8. Bake for 22 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
  9. Remove from the oven and cool for at least 10 minutes before cutting and serving.
Recipe by: Buns in my oven

Thursday, May 5, 2016

Cinco de Mayo Churros & Speculoos Dip!

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


  1. 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.
  2. 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.
  3. 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


  1. Using a handheld or stand mixer, beat cream until stiff peaks form. Set aside.
  2. In a separate bowl, mix cream cheese and powdered sugar until smooth.
  3. Fold in cookie butter and mix until fully incorporated.
  4. Fold in whipped cream, and continue folding until blended.
  5. 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.

Wednesday, April 20, 2016

Speculoos + Snickerdoodle = Spectacular SpecuDoodle Sandwich

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

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 Cinnamon Filling:
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. Set aside.
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 cookies together.

Monday, March 14, 2016

Happy Pi Day!

How about some Speculoos Ice Cream to go with some pie?




1 cup Speculoos spread
½ cup granulated sugar
pinch of kosher salt
2 tsp. vanilla extract
2 cups half and half
1 cup heavy cream


  1. Cream together Speculoos spread and sugar on medium speed until combined (using an electric mixer or by hand)
  2. Stir in salt and vanilla extract 
  3. Gradually add in half and half and heavy cream (low speed) until the mixture is combined and smooth
  4. Pour mixture into an ice cream maker and process until thick
  5. Transfer ice cream to a freezer-safe container
  6. Cover and freeze until ready to serve

Combine with pie for a delicious Pi Day treat!

Friday, February 19, 2016

Yum Alert! SpeculUa Cupcake

This yummy cupcake combines Speculoos, chocolate AND Kahlua; we should call it the Trifecta rather than SpeculUa Cupcake.  Here is how you can wow your guests with this delicious treat:

YIELD: Makes 12 cupcakes



  • 1 cup (4.5 ounces) all purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces) Unsweetened Natural Cocoa Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon instant coffee granules (recommended: Starbucks Via)
  • 1/2 cup Kahlua


  • 5 large egg whites
  • 1 1/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/4 cup of Speculoos spread


  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm


  1. Position a rack in the lower third of the oven. Heat the oven to 350 degrees.


  1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. 
  2. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. 
  3. Add the instant coffee granules and half of the Kahlua into the mixture and beat for 20 seconds. 
  4. Scrape the sides of the bowl and add remaining Kahlua. 
  5. 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. 
  6. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. 
  7. Set the pan on a rack to cool. 
  8. Frost the cupcakes when they are completely cool.
  9. 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.


  1. Place chocolate and heavy cream in a bowl over simmering water. 
  2. Let chocolate and cream sit for 2-3 minutes to melt without stirring. 
  3. Then slowly stir mixture to combine. 
  4. Add powdered sugar and mix to combine. 
  5. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. 
  6. Remove 5 tablespoons and place reserve in a separate bowl. 
  7. Set aside all chocolate pouring sauce to cool until warm.


  1. Combine egg whites and sugar in a bowl placed over simmering water. 
  2. Bring mixture to 160 degrees F while whisking constantly.
  3. 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.
  4. 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. 
  5. Add salt and vanilla and mix to combine. 
  6. Add in Speculoos and mix until well combined. 
  7. Add reserved chocolate pouring sauce into frosting. 
  8. Using a spatula gently fold it into the frosting, DO NOT over mix so that chocolate streaks remain.


  1. Cut Skor or Heath bars into shard shapes; set aside. 
  2. Finely chop any left over crumbs.
  3. Fill pastry bag with a round tip. 
  4. Hold pastry bag at 90 degrees above the cupcake and starting from the perimeter pipe inward and upward.
  5. Using a spoon drizzle chocolate on top of frosting. 
  6. Sprinkle Skor crumbs on chocolate. 
  7. Insert Skor shards into top of frosting.

Speculoos spread can be found buy shopping online here.

Friday, February 12, 2016

Speculoos & Strawberries

Perfect for Valentine's Day!

Preparation: 15 min Rest: 45min For 4 dessert glasses or 6/8 


  • Speculoos crumbs 
  • 300g strawberries 
  • sugar and lemon juice 
  • 15cl red fruit coulis 
  • mascarpone 250g 
  • 50g cream cheese 
  • 70g icing sugar


  1. Wash strawberries, remove stems and cut into pieces. 
  2. Sprinkle lightly with sugar and lemon juice and set aside at least 15 minutes in the refrigerator. 

  1. Whisk mascarpone, cream cheese and icing sugar, vigorously 
  2. Whisk until the mixture is light and airy.
  3. Mix in the strawberries with half the sauce. 

  1. In the glasses distribute the strawberries, add the mascarpone mixture and pour the remaining sauce and garnish with a few pieces of strawberries.
  2. Reserve in refrigerator 30 minutes. 
  3. Sprinkle Speculoos crumbs generously. Serve and enjoy!

Friday, February 5, 2016

Speculoos Brownie Cake

Yield: Makes one 9in brownie cake
  •        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)

  • 1/2 cup butter, room temperature
  • 1 cup Speculoos spread
  •  1 1/2 cups powdered sugar, sifted
  • 1-2 tablespoon heavy cream

  • 3 oz. chocolate, melted
  • 5 tablespoons chocolate sprinkles

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.
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.
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.
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
Not sure where to get Speculoos?  Order online today, click here!

Thursday, January 7, 2016

Dark Chocolate Speculoos Truffle Cake

Photo and Recipe by: The Cake Merchant

Dark Chocolate Speculoos Truffle Cake
Yield: One 3 layer 8-inch cake
    For the Cake
  • 2 cups (250 grams) all-purpose flour
  • 2 1/2 cups (500 grams) granulated sugar
  • 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
  1. Preheat the oven to 350 degrees fahrenheit.
  2. Grease and line 3 8-inch cake pans and line them with parchment paper.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  4. Add the oil and sour cream and whisk until blended.
  5. Add the water in 1/2 cup at a time and whisk until combined.
  6. Whisk in vinegar and vanilla to blend.
  7. Add the eggs and whisk until combined.
  8. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined.
  9. Divide the batter equally among the 3 prepared pans (I used a kitchen scale to do this).
  10. 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).
  11. Let the pans cool on wire racks for about 20 minutes, then invert the cakes onto the racks to finish cooling completely.
  12. For the Speculoos Swiss Meringue Buttercream:
  13. Combine the egg whites, sugar, and salt in a bowl (I used the bowl of my stand mixer).
  14. 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.
  15. Heat the egg white mixture until it reaches 145-150 degrees fahrenheit, whisking frequently so as not to get scrambled eggs.
  16. Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.
  17. 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).
  18. Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.
  19. 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.
  20. Once the buttercream has become smooth, and the vanilla and speculoos cookie butter and beat until incorporated.
  21. For the Dark Chocolate Frosting
  22. Combine the cocoa and boiling water and stir until the cocoa has dissolved.
  23. With an electric mixer, beat the butter on medium high until pale and creamy.
  24. Add the powdered sugar and salt and beat on low until just combined.
  25. Turn the mixer up to medium high and beat for an additional 2 minutes.
  26. Add the melted chocolate and beat on low speed until combined, scraping down the sides of the bowl as necessary.
  27. Beat in the cocoa mixture until thoroughly combined.
  28. To Assemble the Cake:
  29. Place one layer of the cake on an 8-inch cake board.
  30. With an offset spatula, spread half of the speculoos filling on top of the first layer.
  31. Repeat this process with the second layer, spreading the remainder of the filling on top.
  32. Place the 3rd layer on top.
  33. 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.
  34. Let the frosting set up in the refrigerator for about 30 minutes.
  35. Apply the remainder of the frosting to the sides and top of the cake and garnish with sprinkles.
  36. Serve at room temperature.
-Chocolate recipe adapted from Sky High: Irresistible Triple-Layer Cakes
-Swiss meringue buttercream adapted from BraveTart
-Dark chocolate frosting adapted from Sweetapolita
-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.