The Proof is in the Pudding!

Speculoos Pudding

How can pudding get any more better? #PutSomeSpecOnIt!

Ingredients:

• 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!)

Directions:

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!

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

INGREDIENTS:

• 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)

INSTRUCTIONS:

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

INGREDIENTS

• 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

DIRECTIONS

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).

Enjoy!

Do or Donut, There Is No Try

Speculoos-Filled Donut Holes

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

Ingredients

• 1 can biscuit dough
• 1/2 cup Speculoos creamy spread
• 1 cup granulated sugar (for coating)

Instructions

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!

My Yummy Valentine

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

Chocolate Heart Speculoos Butter Cookies

INGREDIENTS:

• 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

DIRECTIONS:

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.

Marvelous Marshmallow Mmm...

Speculoos Marshmallow Pie

Ingredients

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

Directions:

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. 

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!

Happy New Year!

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Rise & Shine: It's Pancake Time

Raspberry Pancakes with Speculoos Cookie Butter Maple Syrup

You'll hop out of bed to enjoy this delicious treat!

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Serves: 7-8 medium sized pancakes

INGREDIENTS

• ¾ cup all-purpose flour
• 1 1.2 oz bag of freeze dried raspberries, (you won't be using it all)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons granulated sugar
• 1 large egg, lightly beaten
• 1 cup buttermilk
• 3 tablespoons unsalted butter, melted
• Fresh raspberries to garnish
• 3 tbsp Speculoos cookie butter
• ½ cup maple syrup

INSTRUCTIONS

1. Using a blender, food processor or coffee grinder, pulverize the entire bag of freeze dried raspberries until it resembles flour.
2. In a large bowl whisk together the flour, ¼ cup of the raspberry dust, baking powder, baking soda, salt, and sugar. 
3. In a separate bowl whisk together the egg, buttermilk, and melted butter. 
4. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir just until combined. The batter should have some small lumps, so don't overmix.
5. Heat a frying pan or griddle over medium-high heat and lightly brush the pan with melted butter or oil.
6. Using a small ladle or scoop, pour about ¼ cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
7. Repeat with remaining batter, brushing the pan with melted butter or oil between batches.
8. To make the Speculoos cookie butter maple syrup, whisk together the Speculoos and maple syrup.
9. Serve immediately with butter, Speculoos cookie butter maple syrup, and fresh raspberries.

It's Getting Hot in Here

Speculoos Chocolate Lava Cakes

Warm up with some delicious Speculoos Chocolate Lava Cakes!

Ingredients:

• 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt
• 1/2 cup (115g; 1 stick) unsalted butter
• 1/4 cup (31g) all-purpose flour
• 1/2 cup (60g) confectioners' sugar
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 8 teaspoons (42g) creamy Speculoos cokkie butter (about 2 teaspoons per cake)

optional for serving: ice cream, melted Speculoos cookie butter and/or chocolate syrup for drizzling

Special Equipment

• four 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins)

Directions:

1. Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step
2. Preheat oven to 425°F (218°C).
3. Coarsely chop the chocolate. 
4. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. 
5. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
6. Whisk the flour, confectioners' sugar, and salt together in a small bowl. 
7. Whisk the eggs and egg yolks together until combined in another small bowl. 
8. Pour the flour mixture and eggs into the bowl of chocolate. 
9. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
10. Spoon chocolate batter evenly into each prepared ramekin. 
11. Top with Speculoos cookie butter and use a spoon to slightly press it down into the batter. Some may still be exposed..
12. Place ramekins onto a baking sheet and bake for 12-13 minutes until the sides appear solid and firm. The top may still look slightly soft. 
13. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. 
14. Top with ice cream and melted Speculoos cookie butter and/or chocolate syrup for serving, if desired. Serve immediately.

Put the Mmmm in Mmmuah!

Speculoos Kiss Cookies

It's mistletoe season, but you don't need mistletoe for these kisses!

Ingredients

• 1 cup white sugar
• 1 cup creamy Speculoos cookie butter
•  1 egg
• 18 milk chocolate candy kisses, unwrapped

Directions

1. Preheat oven to 350 degrees F.
2. Combine sugar, creamy Speculoos cookie butter, and egg.
3. Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
4. Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.

Hayyyyy There!

Speculoos Haystacks

Hay, Hay, Hay enjoy this delicious treat!

Ingredients

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

Directions

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.

It's Still Pumpkin Season, Right?

Speculoos Pumpkin Pie Smoothie

Could it get any better than combining Speculoos and pumpkin?

Ingredients

• 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

Instructions

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.

What's Poppin'?

Speculoos Twix Popcorn

This delicious treat will get the conversation poppin'!

Yield: 6-8

Ingredients

• 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

Instructions

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.

Spooky Speculoos!

Speculoos Spread Spider Cookies

Prep Time 60 min
Total Time 60 min

Servings 36

Ingredients

Cookie Mix

• 1 cup creamy Speculoos cookie butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 1 cup butter or 1 cup margarine, softened
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 1⁄2 cups flour

Toppings

• 36 chewy caramels in milk chocolate
• Black or red string licorice
• 1/3 cup (72) M&M's™ minis chocolate candies
• black decorating gel (from 0.68-oz tube)

Directions

1. Heat oven to 375°F. In medium bowl, stir cookie mix until dough forms.
2. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. 
4. Cool 2 minutes; remove from cookie sheets to cooling racks.
5. Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. 
6. Use M&M's for eyes and black gel to make pupils in eyes.

Put Some Spec on It!

#PutSomeSpecOnIt

Speculoos is a delicious addition to a lot of your favorite desserts, treats, and snacks.

Speculoos for breakfast!

Speculoos for snack time!

Speculoos for dessert!

Order your jar today from Mati Foods, the best Speculoos spread out there!

Shots! Shots! Shots! Shots! Everybodyyy!

Speculoos Tiramisu Shooters

Makes 1 pyrex dish (roughly 20cm x 30cm) or 4 glasses

Ingredients:

• 2 eggs, separated
• 1/4 cup fine dark brown sugar
• 2 cups mascarpone
• 1 1/2 cups of strong, sweetened black coffee
• 1 1/2 cups speculoos spread
• 1 1/4 cups whipping cream, whipped
• Seeds of 1 vanilla pod, or 2 tsps vanilla essence
• 4 tbsps sugar
• 2 pinches of salt
• Cocoa powder for dusting
• Coffee beans for decorating

Directions

1. Whisk the sugar with the egg yolks until the color goes lighter. Add the mascarpone and mix.

2. In a separate bowl, whisk the egg whites with 2 good pinches of salt until the mixture forms good peaks. Gently fold under the mascarpone mixture. 

3. Add speculoos spread and half the coffee. Mix until the coffee is all absorbed and you get a thick paste. Add more coffee as desired. The trick is to end up with a paste that's not too thick and not too thin. 

4. In another bowl, whip the whipping cream together with the vanilla and 4 tbsps of sugar.

5. Start by filling your glasses with a layer of Speculoos paste, followed by the mascarpone mixture, followed by another layer of speculoos biscuit paste, followed by the whipped cream mixture. At this point I inserted a thin wooden stick on the side of the glass and gently lifted it up and down between the biscuit paste layers as I turned the glass. This gives the swirling effect you see in the images above.

6. Sift a good, thick layer of cocoa powder over the verrines and decorate with coffee beans. 

No Mixer Needed!

Speculoos White Chocolate Oatmeal Cookies

Yummy oatmeal cookies made with Speculoos spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

Ingredients:

• 3/4 cup (95g) all-purpose flour (spoon & leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 3/4 cup (150g) packed light or dark brown sugar
• 1 large egg
• 1/2 cup (130g) Speculoos spread (creamy or crunchy)
• 2 teaspoons vanilla extract
• 2 cups (160g) quick oats
• 1 and 1/2 cups (270g) white chocolate chips or chunks

Directions:

1. Preheat oven to 350°F (177°C). 
2. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
3. Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
4. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Speculoos until combined. Finally, whisk in the vanilla. 
5. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. 
6. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
7. Roll the dough into balls, about 2-3 Tablespoons of dough each. Highly suggest using a cookie scoop to make it easier. 
8. Place 8 balls of dough onto each cookie sheet.
9. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. 
10. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie. 
11. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well - up to three months. Cookie dough balls freeze well too - up to three months. Bake frozen cookie dough balls for an extra minute. No need to thaw them.

Recipe Notes:

• Do not use old-fashioned style whole oats in this cookie recipe. You need quick oats, which are more finely ground (and smaller) whole oats. 

Cool, Creamy, and Crunchy

SPECULOOS CRUNCH ICE CREAM CAKE

Prep Time: 6 hours 
Cook Time: 5 mins 
Total Time: 6 hours 5 minutes 
Yield: 8-10 servings

INGREDIENTS

• 1 cup Speculoos Spread
• 3 cups Rice Krispies cereal
• ½ gallon vanilla ice cream

INSTRUCTIONS

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. 
4. Pour the Speculoos-Rice Krispies mixture onto the lined cookie sheet and spread evenly. 
5. Place the cookie sheet in the freezer to chill.
6. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
7. 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. 
8. Place back into the freezer, if necessary until the ice cream is softened.
9. 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.
10. Reserve 1-1/2 cups of the Speculoos-Rice Krispie mixture (this will be used as the topping on the min cakes).
11. 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. 
12. Top the cake with the reserved Speculoos-Rice Krispie mixture.
13. Cover with plastic wrap and place the springform pans back into the freezer for at least 4-6 hours or overnight until completely frozen.
14. Remove the cake from the freezer about 5 to 10 minutes before serving and place in the refrigerator to soften a bit.
15. When ready to serve, place the cakes on individual dessert plates and remove the sides of the springform pans. Serve immediately.

We've Got The Blues!

Speculoos Blueberry Tart

The perfect summer treat for a lovely picnic!

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 people 

Ingredients

• 14 oz sweet shortcrust pastry
• 1 cup fresh blueberries
• 1 cup Speculoos cookies
• 1/4 cup sugar
• 1 egg 
• 1/4 cup cream

For the garnish:

• 2 1/2 cups fresh blueberries
• 1/4 cup blueberry jam

Instructions

Blind bake the shortcrust pastry case:

1. Preheat the oven at 325°F.
2. Roll out the sweet shortcrust pastry to 1/4 inches thickness on a floured surface. 
3. Line a pie tin, prick the base all over with a fork and chill for 20 minutes.
4. Remove the pie crust from the fridge and line the inside of the pie crust with baking paper and baking beans. 
5. Bake for 15 minutes until the pastry edges are slightly colored. 
6. Remove the paper and beans, then bake for 5-6 minutes until the base has also slightly darkened. Set aside.

Prepare the blueberry filling

1. Mix the egg with the sugar and cream. 
2. Place the Speculoos cookies in a blender and mix until they have a breadcrumbs texture. Scatter the Speculoos breadcrumbs in the pastry case. 
3. Place 1 cup blueberries onto the Speculoos and pour the egg mix over the top.
4. Bake for 10-15 minutes or until the egg mix has set. Leave to cool.
5. Garnish with the fresh blueberries
6. Garnish the pie with the remaining blueberries and slightly press them into the custard so that they don't roll away.
7. Heat the blueberry jam and glaze the pie.