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!

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.

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.

Get Things Crackin' with this Pie!

Crack Pie with Speculoos

INGREDIENTS

Oat cookie for crust

• 2/3 cup plus 1 tablespoon all-purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) softened butter
• 1/3 cup light brown sugar
• 3 tablespoons sugar
• 1 egg
• 1 cup rolled oats

Crust

• Crumbled oat cookie
• 1/4 cup butter (1/2 stick), plus a possible 2 extra tablespoons
• 1 1/2 tablespoons brown sugar
• 1/8 teaspoon salt

Filling

• 1 1/2 cups sugar
• 3/4 cup plus 3 tablespoons light brown sugar
• 1/4 teaspoon salt
• 1/3 cup Nonfat Dry Milk
• 2 tablespoons softened butter
• 1 cup Speculoos Cookie Butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 8 egg yolks
• Powdered sugar, for garnish

INSTRUCTIONS

For the oat cookie for crust

1. Preheat the oven to 375°. 
2. In a medium bowl, sift together the all purpose flour, baking powder, baking soda and salt.
3. In another large bowl, beat together the butter, brown sugar, and sugar until light and fluffy. 
4. On low speed, add the egg until fully incorporated, scraping down the sides with a spatula as needed.
5. With the mixer running on low, add in the flour mixture, a little at a time, until well combined. Stir in the oats until fully incorporated.
6. Spread the cookie batter onto a parchment-lined baking sheet (or use a silicone mat on your baking sheet) and bake until the cookie is golden brown, about 20 minutes. 
7. Remove from the oven and let cool to the touch. 
8. Crumble the cooled cookie to use in the crust.

For the crust

1. Combine the crumbled cookie, 1/2 cup butter, brown sugar, and salt in a food processor and pulse until evenly combined. When a little bit of the mixture is clumped between your fingers, it should hold together. If it doesn’t, add another 2 tablespoons of butter.
2. Divide the crust between two 9-inch or 10-inch pie tins. Starting with the sides, press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. 
3. Set the prepared crusts aside while you prepare the filling.

For the filling

1. Preheat the oven to 350°. 
2. In a large mixing bowl, combine together the sugar, light brown sugar, dry milk and salt. 
3. On low speed, add in the Speculoos, butter, cream, and vanilla. Once fully incorporated, add the egg yolks and combine on low speed. Use a spatula to scrape down the sides of the bowl and ensure mixture is evenly combined.
4. Divide the mixture between the two pie crusts and bake for 15 minutes. 
5. Reduce the temperature to 325° and bake for another 20-25 minutes, until the center is golden brown and a bit jiggly.
6. Remove from the oven keeping the Crack Pie in their pie pans, completely cool on a baking rack and then transfer to the refrigerator until well-chilled. 
7. Once they are well-chilled, you can remove from pie pans. C
8. When ready to serve, sprinkle with powdered sugar. 

*Stores well in the refrigerator for several days.

You'll Want a Bite of This Bark

Speculoos & Caramel Chocolate Cookie Candy Bark

Serves 10

Ingredients

• 18 oz dark chocolate, divided
• 8 oz white chocolate or almond bark
• 2/3 cup Speculoos spread, divided
• 1/4 cup caramel bits
• 12 Speculoos cookies, broken into pieces
• 1/2 cup Salted caramel sauce 
• Sea salt for sprinkling, optional

Instructions

1. Line a baking sheet with parchment paper..
2. In a microwave-safe bowl, melt 8 ounces of the dark chocolate. 
3. Using a rubber spatula, spread chocolate in an even layer onto lined baking sheet. 
4. Place in the fridge while you prepare the next layer.
5. In another microwave-safe bowl, melt white chocolate and once completely melted, stir in 1/3 cup Speculoos spread. Stir and combine well. 
6. Spread melted white chocolate mixture over the first dark chocolate layer. 
7. Place caramel bits and 6  Speculoos cookies broken into pieces on top. Return to the fridge and prepare final layer.
8. Melt the remaining 10 ounces of dark chocolate completely. 
9. Stir in 1/3 Speculoos spread and combine. 
10. Spread chocolate mixture over the white chocolate layer and top with remaining cookie chunks. Drizzle salted caramel sauce over the top (as much as desired). 
11. You can also sprinkle on additional sea salt, if you want.

Notes

Candy Bark will keep up to 2 weeks stored in an airtight container in your fridge.

#PutSomeSpecOnIt

What could be better than a sandwich with Speculoos?  How about a Speculoos cookie sandwich with Speculoos in the middle, yum!

Yield: 

14-16 cookies

Ingredients

• 1 package (8-ounces) cream cheese, softened to room temperature
• 1/2 cup butter, softened to room temperature
• 1 cup sugar
• 1/2 cup Speculoos spread plus more for filling
• 1 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees.  
2. Beat the cream cheese, butter, sugar, and Speculoos together until creamy.  
3. Add flour and mix until dough forms
4. Using a small cookie scoop (1 tablespoon measure), drop rounded mounds of dough onto a baking sheet that has been lightly sprayed with non-stick cooking spray.  
5. Bake for 15-18 minutes or until edges are light golden brown and centers are set.  
6. Let cool for 2 minutes on baking sheet, then transfer to wire rack to cool completely.
7. Spread 1/2 of the cookies with a thin layer of Speculoos and place the remaining cookies on top to form a sandwich.  

Who Needs Zippers When There's Speculoos Buttons?!

Speculoos Buttons are not only cute, they're also very delicious! Spread some Speculoos on top of these cookies and get twice the Speculoos flavor! #PutSomeSpecOnIt

Yield:

Makes about 90

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup (packed) light brown sugar
• 1/4 cup sugar
• 2 tablespoons mild-flavored (light) molasses
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 large egg white
• Sanding or other decorative sugar

Preparation

1. Whisk first 6 ingredients in a medium bowl; set aside. Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars and molasses; continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla; mix for 2 minutes. Reduce speed to low; add dry ingredients and mix to blend well.
2. Scrape dough from bowl and divide into thirds. Using your palms, roll each piece of dough into an 8" log. Wrap logs tightly in plastic or parchment paper and freeze for at least 3 hours. (For neater edges, remove logs from freezer after 1 hour and roll on counter.) DO AHEAD: Dough can be made up to 2 months ahead. Keep frozen.
3. Arrange racks in top and bottom thirds of oven; preheat to 375°F. Line 3 baking sheets with parchment paper or silicone baking mats.
4. Whisk egg white in a small bowl to loosen; lightly brush all over 1 log. Sprinkle with (or roll in) sanding sugar. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4"-thick rounds. Transfer to 1 baking sheet, spacing 1/2" apart; place in freezer while you cut the next log. (The cookies hold their shape better if you bake when dough is cold.) Repeat with remaining dough.
5. Bake 2 sheets of cookies, rotating the sheets from top to bottom and front to back after 6 minutes, until tops are golden brown and centers are almost firm, 11-13 minutes. Transfer cookies to wire racks and let cool. Repeat with third sheet of cookies. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

Happy National Zucchini Bread Day!

Did you know that April 25th is National Zucchini Bread Day?

We found a great (almost bread) recipe that you can try out today.  Zucchini Speculoos Bundt Cake!

Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
Diet type: Vegetarian
Number of servings (yield): 12-16

Ingredients

• 2 sticks (8 ounces total) unsalted butter, at room temperature
• 2 cups granulated sugar
• ½ cup low-fat sour cream
• ½ cup Speculoos
• 1 (6-ounce) zucchini, shredded and squeezed dry (*see note below)
• 1 teaspoon vanilla extract
• 2 7/8 cups all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon grated nutmeg
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 eggs

Instructions

1. Heat oven to 325 degrees. Spray a Bundt cake pan with nonstick spray and dust with flour, tapping out the excess. Set pan aside.
2. In the large bowl of an electric mixer, add the butter and sugar and cream together for several minutes, until light and fluffy. Add sour cream and Speculoos and mix until combined. Add zucchini* (see note below) and vanilla and mix well.
3. In a separate mixing bowl, add the flour, cinnamon, nutmeg, baking soda and salt and stir to combine well.
4. While mixer is on low speed, add the dry ingredients to the butter/sugar mixture, alternating with the eggs (add ¼ of flour mixture and mix in, then 1 egg and mix in, etc.). Be sure to beat each egg in one at a time.
5. Batter will be thick. Scrape batter into the prepared Bundt pan and lightly smooth out the top with an offset spatula.
6. Bake for 80 minutes, or until a cake tester comes out clean when you insert it into the center of the cake. Remove from oven, allow to cool in pan for 45 minutes or so, then invert cake pan onto a rack. Allow cake to cool completely.

Quick notes

*To make sure zucchini doesn’t weigh your cake down with excess liquid, after it is shredded, gather the shreds together and place on paper towel or on a light tea towel. Roll up to enclose, and wring/squeeze over the sink. If the zucchini is fresh, there should be considerable liquid drained off.

Unroll the towel and measure the zucchini; you should have about ½ cup of packed shreds for this recipe.

Buttery and Crunchy!

Cookie Butter Crunch Cups

Prep Time 10 minutes

Total Time 10 minutes

Servings 12

Ingredients

• 1/4 cup Speculoos spread
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 3/4 cup + 2 tablespoons milk chocolate chips separated
• 2 tablespoons rice krispies cereal
• 1/2 teaspoon coconut oil separated

Instructions

1. Line a mini muffin tin with mini muffin cups.
2. Combine the Speculoos spread with the vanilla extract and powdered sugar. 
3. Stir until a thick dough is formed.
4. Pinch out small bits of the dough and make 12 little balls. Smash the balls with two fingers to get a flatter shape.
5. In a small microwave-safe bowl melt 1/2 cup chocolate chips with 1/4 tsp. coconut oil. (microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then it's ready!)
6. Combine the melted chocolate with 2 tbsp. of rice krispies. Stir well and then spoon an even amount of chocolate mixture into the bottom of each of the muffin cups.
7. Place the flattened balls of cookie butter dough on top of the melted chocolate mixture.
8. In the same bowl melt another 1/4 cup + 2 tbsp, of chocolate and 1/4 tsp. coconut oil.
9. Pour an even amount of chocolate over all of the cookie butter cups.
10. Chill in the fridge for at least 30 minutes.
11. Store in an airtight container in the fridge for up to one week.

Best of Both Worlds

Speculoos Banana Bread with Speculoos Cookie Streusel 

Banana bread with Speculoos Spread and a sweet Speculoos Cookie streusel topping. Speculoos lovers will love this fun banana bread!

Prep time: 10 MINUTES

Cook time: 60 MINUTES

INGREDIENTS:

• 1 1/2 cups of all-purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed
• 1/2 cup Speculoos Spread
• 1/4 cup canola oil
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar

For the Speculoos Cookie Streusel:

•  1/2 cup chopped Speculoos cookies (available here)
• 2 tablespoons all-purpose flour
• 1/4 cup brown sugar
• 1/8 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease an 8x4 loaf pan and set aside.
2.  In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.
3.  In a large bowl, stir together your mashed bananas, Speculoos Spread, canola oil, egg, vanilla, and sugars.
4.  Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don't over mix.
5.  Spread batter into prepared pan.
6. In a small bowl, combine chopped Speculoos cookies, flour, brown sugar, cinnamon, and melted butter.
7. Stir until combined.
8. Sprinkle the streusel evenly over the batter in the loaf pan.
9.  Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.
10.  Let the bread cool in the pan for 10 minutes. Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack and cool completely before slicing.

A "Chip" Off The Old Block

Speculoos Chip Muffins

We've got a delicious new recipe for you which includes homemade Speculoos chips! Take a break from chocolate chips and try this out!

Yield: 12 MUFFINS

Prep time: 30 MINUTES

Cook time: 15 MINUTES

Total time: 3 HOURS, 45 MINUTES

INGREDIENTS:

For the Speculoos Chips:

• ½ cup Speculoos butter

For the Muffins:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• ¼ cup canola oil
• 1 large egg
• ½ cup milk
• frozen Speculoos chips

DIRECTIONS:

For the Speculoos Butter Chips:

1. Using a piping bag or a plastic zip-top bag, pipe small dots of Speculoos onto a baking sheet lined with parchment paper or Silpat.
2. Continue until you have used the entire 1/2 cup of Speculoos. Put in freezer and freeze for 24 hours. (You can probably get by with ~2 hours if need be).

For the Muffins:

1. Preheat oven to 400 degrees F. Line 12 muffin tins with paper liners. Stir dry ingredients in a large bowl. Add in milk, oil and egg and stir until just blended.
2. Working very quickly, scrape Speculoos chips off of pan and into bowl. Fold into the batter, stirring gently but quickly and only until just combined.
3. Fill muffin tins ~2/3 full and bake at 400 degrees F for 15-20 minutes or until no impression is left when you press the top lightly.

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!!

Happy Thanksgiving! How 'Bout Some Pie?!

Salted Caramel Speculoos Fudge Pie

Impress your friends and family with this delicious Speculoos pie!

TOTAL TIME: 2:50
PREP: 0:35
LEVEL: Moderate
YIELD: 12 servings

Ingredients

• 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

Directions

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!

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:

Ingredients

• 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!

Directions

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.

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!

CHURROS

Yield: 4 servings

Ingredients

• 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

Directions

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.

SPECULOOS DIP

Ingredients

• 1 cup heavy cream
• 8 ounces cream cheese softened
• 3 Tablespoons powdered sugar
• 1 cup cookie butter

Instructions

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.

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

yield: 24 SANDWICH COOKIES

cook time: 8-10 MINUTES

INGREDIENTS:

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

DIRECTIONS:

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.