Tuesday, May 1, 2018

The Proof is in the Pudding!

Speculoos Pudding

How can pudding get any more better? #PutSomeSpecOnIt!


  • 3 Cups Whole Milk
  • 1 3/4 cup Speculoos spread, divided (1 14oz container)
  • 1/4 teaspoon Kosher salt
  • 2 Tablespoons corn starch
  • 2 Tablespoons cocoa powder
  • 2 large yolks
  • Speculoos Cookies (optional, but highly highly recommended!)


  1. Whisk together Milk and 1/3 cup Speculoos spread in a large pot over medium heat, until well incorporated.
  2. In a small bowl mix salt, cornstarch and cocoa powder. Add to the pot. 
  3. Increase heat to medium-high and whisk continuously until boiling. 
  4. Keep whisking for an additional 3-5 minutes, until mixture is smooth. 
  5. Remove pot from heat.
  6. In a small bowl, whisk egg yolks. 
  7. Temper them with 1/4 cup of pudding and then add the tempered yolk mixture to the pot. 
  8. Add remaining Speculoos spread. 
  9. Whisk together until fully incorporated.
  10. Spoon pudding into bowls and either serve hot, or place in fridge.
  11. Optional – crumble Speculoos cookies on top of the pudding for extra yumminess!

Monday, April 30, 2018

Cookies Is Life

Speculoos Spread Cookie Balls

Cookie Monster knows what he's talking about! Cookies are a lifestyle. To keep up with this amazing lifestyle, try this new Speculoos cookie butter recipe. We promise you'll have a ball making and enjoying them!

Makes 20 Cookie Balls


  • 1/2 Cup Speculoos Spread
  • 1/4 Cup Applesauce
  • 1/2 tablespoon Vanilla Extract
  • 3 tablespoon  Coconut Flour
  • 3 tablespoon White Whole Wheat Flour
  • 1/2 Cup Rolled Oats
  • 2 tablespoon Unsweetened Shredded Coconut (optional)


  1. Preheat oven to 350 degrees.
  2. In a large bowl using an electric mixer, combine wet ingredients until smooth.
  3. Slowly mix in flours, followed by the oats.
  4. Mix in shredded coconut (optional).
  5. Scoop 2 tsp of dough onto greased tray and roll to form balls.
  6. Bake on slightly greased pan 9-10 minutes or just until brown on edges; do NOT over bake.

Terrific Tiramisu Treat!

Speculoos Spread Tiramisu

Your tiramisu will surely be a hit with this Speculoos twist!

Serves: 9


  • 1/2 cup Softened cream cheese
  • 1/3 cup Speculoos Spread
  • 1-1/2 cups cold milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 (3 ounce) packages ladyfingers, split
  • 1/4 cup strong brewed espresso
  • 2 tablespoons almond liqueur
  • 2 ounces semi-sweet or bittersweet chocolate candy bar, grated


  1. In bowl of electric mixer, beat together cheese and Speculoos Spread on low speed until well blended.
  2. Gradually beat in milk. Add pudding mix; beat on low speed 1 minute or until well blended.
  3. Combine espresso and almond liqueur; drizzle evenly over cut sides of ladyfingers.
  4. Arrange 1/2 of the ladyfingers in bottom of 8 or 9-inch square glass baking dish.
  5. Spread 1/2 of cheese mixture over ladyfingers; sprinkle with 1/2 of grated chocolate.
  6. Repeat layering with 1/2 ladyfingers, 1/2 of cheese mixture, 1/3 of grated chocolate, remaining ladyfingers and chocolate.
  7. Refrigerate at least 3 hours before serving (cut into squares).


Monday, April 16, 2018

Do or Donut, There Is No Try

Speculoos-Filled Donut Holes

You're going to like this delicious treat a HOLE lot!



  1. Take each pre-cut dough disc and divide into three even pieces
  2. Take one piece and stretch ball into a flat round disk
  3. Place heaping 1/2 teaspoon Speculoos spread into center of dough, then seal
  4. Turn dough back into a ball, make sure it is completely pinched sealed so filling won't leak out Repeat with remaining dough.
  5. Heat pot with enough oil deep enough for frying, about 1 - 1 1/2 inches deep
  6. Once oil is hot enough (you can test heat with a wooden spoon, place it in the oil, if bubbles appear than the oil is ready), place several balls inside
  7. Let fry for about 1 minute and flip over to other side
  8. Keep in oil until both sides are a a medium golden brown
  9. Remove from frying pan and place on a plate to let cool (you may want to remove one to test and cut open to make sure inside dough is fully cooked) 
  10. Repeat frying until all dough is used up
  11. While donuts are cooling, pour sugar into a large plastic zip-up bag
  12. After donut holes are cool enough to touch, put them into the bag and mix the donuts around until they are fully coated before removing from bag
  13. Do this in several batches

Last step: enjoy this delicious treat!

Wednesday, February 14, 2018

My Yummy Valentine

My yummy Valentine, sweet Speculoos Valentine
You make me smile with my heart...

Chocolate Heart Speculoos Butter Cookies


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) salted butter
  • 1/2 cup creamy Speculoos butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • additional white sugar, for rolling
  • Reeses Peanut Butter Hearts


1. Whisk together the flour, baking soda and salt in a medium bowl.
2. In a large bowl, use an electric mixer to combine the butter, Speculoos butter and sugars until smooth. Add in the egg, milk and vanilla and mix again. Stir in the dry ingredients. Cover the bowl with plastic wrap and refrigerate the dough for about an hour until it is slightly firm.
3. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silpat mats. Make some room in your refrigerator or freezer for one cookie sheet.
4. Shape the dough into 1 1/2-inch balls and roll in sugar. Place the sugared cookie dough balls on one baking sheet, about 1 1/2-inches apart. Bake 10 to 12 minutes, until the cookies are set and golden. Remove from the oven and immediately press one peanut butter heart into the center of each cookie. Place the cookie sheet in the refrigerator or freezer until the chocolate is set (the Reeses hearts will get melty when you press them into the cookies, but they will harden-up again once they have cooled down). Repeat with the remaining cookie dough and PB hearts.

Monday, February 12, 2018

Marvelous Marshmallow Mmm...

Speculoos Marshmallow Pie


For the crust:
  • 2 ¼ cups Speculoos Cookie Powder (use food processor to powder Speculoos cookies)
  • 6 tbsp unsalted butter

For the filling:
  • ¾ cup white chocolate 
  • ¼ cup heavy cream  
  • 1 cup cream cheese  
  • 1 ¾ cup Speculoos Cookie butter 
  • 1tsp pure vanilla extract
  • 2 tbsp heavy whipping cream
  • 1 cup marshmallow fluff


1. Melt butter in a microwave-safe bowl and pour melted butter over Speculoos Cookie Powder. Stir to combine until all crumbs are moistened.
2. Press into a 9” pie pan using a spoon or measuring cup to compress crust. Set aside.
3. Combine white chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 45-60 seconds until melted. Vigorously stir until all the chocolate is melted. Allow to cool for about 10 minutes.
4. Whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add Speculoos Cookie Butter and continue to beat until well mixed.
5. Add melted white chocolate and mix until combined.
6. Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.
7. Add marshmallow fluff into batter and mix thoroughly.
8. Pour batter onto the pie crust. Chill in the refrigerator for at least two hours. Serve chilled. 

Saturday, January 27, 2018

Send Us Your Recipes!

You could get featured on our blog! We're looking for some more Speculoos recipes, please submit them to info@matifoods.com!

Friday, January 26, 2018

Happy New Year!

Visit www.MatiFoods.com and enjoy 15% off your order. Start your New Year off right!