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.