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.

Happy Pi Day!

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

YIELD: ABOUT 4 CUPS

SPECULOOS ICE CREAM

PREP: 5 MINS COOK: 30 MINS TOTAL: 35 MINS

INGREDIENTS:
• 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

DIRECTIONS:

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!

Gingerbread Speculoos Rugelach

Ingredients

• 1 pkg refrigerated pie crusts
• ½ cup Speculoos spread
• 1 cup sugar
• 2 Tbsp cinnamon
• 2 tsp ginger (or more to taste)
• ½ cup (or so) chopped pecans
• Egg wash (just one egg beaten with a fork)
• Coarse sugar (optional)

Instructions

1. Preheat oven to 350 degrees F. Line 2 pans with silicone liners, parchment paper, or use an Heirloom cookie sheet. Set aside.
2. In a small bowl, combine the sugar, cinnamon and ginger with a little spoon until combined. Add more cinnamon, ginger, pumpkin pie spice, a pinch of nutmeg -- whatever -- to suit your taste.
3. On a clean, flat work surface, roll out the pie crusts. Spread each surface generously with the Speculoos spread. Sprinkle evenly with the chopped nuts and then copiously pour the cinnamon sugar mixture evenly over the nuts.
4. Using a sharp paring knife, cut each pie crust like a pizza; you should get about 16 triangle-sized pieces out of each pie crust. Starting with the larger end, roll the pie crusts up crescent-roll style, trying to enclose the nuts if you can.
5. Place the cookies on the baking sheet, about ½" apart. Brush lightly with the egg wash; sprinkle with the coarse sugar if you'd like. Bake for approx. 10-12 minutes or until golden brown. Remove from oven and serve!

Speculoos Buckeye Cake

Photo and Recipe by: Iambaker

Ingredients

Cake
• 1 1/2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup buttermilk
• 3 eggs
• 2 teaspoons vanilla extract
Filling
• 1 cup butter, softened
• 1/2 cup Creamy Speculoos Spread
• 4 cups powered sugar, divided
• 1/4 cup heavy cream (or milk)
• 2 teaspoons vanilla extract
Glaze
• 14-ounces sweetened condensed milk
• 1 cup dark chocolate
• 3 tablespoons Creamy Speculoos Spread
• 1 teaspoon vanilla extract

Instructions

Cake
1. Heat oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
2. Whisk together flour, cocoa powder, baking powder, baking soda and salt in medium bowl. Set aside.
3. In a large bowl using a handheld miser or stand mixer with paddle attachment, cream together the butter and sugar until light and fluffy and lighter in color.
4. Slowly add buttermilk, eggs, and vanilla.
5. Add the dry ingredients 1/2 cup at a time to the wet ingredients in your mixer bowl until incorporated, about 2 minutes.
6. Divide batter between prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted into cake comes out clean.
8. Cool cakes for 10 minutes, then remove to a wire rack to cool completely.
Filling
9. In a large bowl using a handheld mixer or a stand mixer with a paddle attachment, cream butter and Speculoos Spread until smooth and fluffy (about 4 minutes).
10. Slowly add 2 cups of powdered sugar.
11. Pour in heavy cream (or milk) and add vanilla.
12. Gradually incorporate the final 2 cups of the powdered sugar.
13. mix on low speed until all the ingredients are smooth and mixed well.
Glaze
14. In a saucepan over medium heat combine the condensed milk, chocolate chips and Speculoos Spread.
15. Stir constantly until the chocolate chips are melted and the mixture is smooth. Do not allow to come to a boil.
16. Remove from heat and stir in vanilla.
17. Let set for a few minutes while you assemble the cake.
18. If the mixture gets too cool you can heat it up again just before pouring over the cake.
Assembling the Cake
19. Level cake rounds and place bottom layer on a cake stand or large plate.
20. Spread filing (it will be a thick layer).
21. Top with second cake round.
22. Pour glaze over the top of the cake, letting it run down over the sides.

Speculoos Toffee Pretzel Rods

photo and recipe by:crazyforcrust

Ingredients:

• 1 cup white chocolate chips
• 1/4 cup Speculoos spread
• 1 1/2 - 2 cups toffee bits
• 15-17 large Pretzel Rods

Directions:

1. Line a cookie sheet with wax paper.
2. Place white chocolate chips and Speculoos in a medium sized bowl. Heat on 50% power in 30 second increments, stirring well between each, until melted and smooth (about 2 minutes).
3. Place toffee bits on a plate or in a shallow dish.
4. Dip each pretzel rod in the Speculoos chocolate coating about halfway down the rod. Tap off the excess and roll in the toffee bits. Place on prepared cookie sheet and chill until set.
5. Store in an airtight container for up to 4 days.

Speculoos Spread Rocky Road

Photo  and Recipe By: closeencountersofthecookingkind

• Servings: 9-12 pieces

Prep Time: 10 minutes
Cooking Time: 5 minutes

Ingredients:

200g dark cooking chocolate, broken into small pieces (I used 54% dark chocolate)

⅓ cup Speculoos Spread

200g regular marshmallows, quartered (you can substitute with mini marshmallows)

7 digestive biscuits, cut into 1cm square pieces (can be substituted with 14 speculoos biscuits, cut into pieces)

50g white chocolate chips (or any other chocolate chips)

Method:

1. Line a 20cm square cake pan with aluminium foil and set aside. In a heatproof bowl over a saucepan of simmering water (not touching the water), melt cooking chocolate, stirring until smooth. Add Speculoos Spread  and stir to combine.
2. Remove from heat and add chopped marshmallows and digestive biscuits. Use a wooden spoon and stir to coat everything with chocolate. Spread mixture across prepared pan, then top with white chocolate chips and use the back of the wooden spoon to press down slightly.
3. Refrigerate for two hours, or until chocolate has set completely. Use a sharp knife to slice into 9 or 12 pieces, depending on how large you want them.

Caramel Speculoos Marshmallows

Photo and Recipe By: Crumbs and Corkscrews

Ingredients

10 x Gelatine Sheets

500g Caster sugar

4 tsp Liquid glucose

200ml Cold water

2 Egg whites, large

1 tsp Speculoos Spread

4 tbsp Dulce de Leche

Instructions

1. Line a square baking tin or a brownie tray with cling film and sprinkle with a good layer of icing sugar.

2. Fill a large bowl with cold water and add the gelatine sheets one by one.

3. In a heavy-based saucepan, add the sugar, liquid glucose and the cold water.

4. Gently heat the sugar mixture on a low heat until the sugar has completely dissolved.

5. Over a high heat, bring the sugar mixture to the boil, until it reaches 125-127C (firm ball stage) on a sugar thermometer. Take extra care as the sugar mixture is very hot and sticky.

6. As the sugar is boiling, using a stand mixer beat the egg whites until they are stiff. I prefer a stand mixer as it keeps my hands-free for dealing with the sugar mixture.

7. When the sugar mixture has reached the firm ball stage, carefully pour the mixture steadily into the egg whites, whilst the stand mixer is still beating.

8. Remove the gelatine sheets from the cold water and gently squeeze out any excess water.

9. Add the soaked gelatine sheets one at a time, to the whisked egg and sugar mixture, whilst the stand mixer is still beating.

10. Add the Speculoos Spread and continue beating the mixture for 10 mins until the mixture is thick and just pourable.

11. Scrape half the mixture into the lined baking tin and using a palette knife, spread out the mixture.

12. Add a dulce de leche on top of the marshmallow mixture, and using a palette knife swirl the caramel into and through the mixture.

13. Leave the marshmallow to set for 2 hours. Do not keep the marshmallow in the fridge as it will not set properly.

14. When the marshmallow is firm, gently turn the marshmallow out onto an board dusted with icing sugar, and cut with a sharp knife dusted in icing sugar.

Notes

If you don't have a sugar thermometer, it is possible to check that the sugar is at the correct stage without. Drop a little of the boiled sugar syrup mixture into a glass of very cold water. If the sugar sets to a firm but malleable ball, the sugar has reached the firm ball stage and is ready to use.

The marshmallows can be kept in an airtight container for up to one month. They are best kept between layers of baking paper to stop them from sticking together.

Galletas de chocolate, speculoos y pretzel

Recipe By: dulcesbocados

Ingredientes:
Para las galletas:
25 g. de mantequilla a temperatura ambiente
150 g. de azúcar glasé
1 huevo
1 cucharadita de esencia de vainilla
40 g. de cacao en polvo
210 g. de harina
Una pizca de sal
Para la cubierta:
2 cucharadas de crema de speculoos Speculoos Spread)
125 g. de galletas pretzel troceadas
60 g. de chocolate troceado

Preparación:

Mezclar la mantequilla y el azúcar hasta que esté cremosa. Añadir el huevo, la vainilla y el cacao. Cuando esté todo bien incorporado añadir la harina tamizada en tres veces, mezclando bien hasta tener una masa homogénea.

Colocar la masa entre dos papeles de hornear y estirar con un grosor de 5 mm. Poner la masa estirada en la bandeja del horno y meter en la nevera 1 h.

Precalentar el horno a 180º.

Sacar la masa de la nevera y con ayuda de un cortador (o con un cuchillo) ir cortando tiras de masa de 1,5 cm de ancho aprox.

Colocar sobre una bandeja cubierta con papel de hornear, dejando un espacio entre ellas. Cocer unos 9 min., dando la vuelta a la bandeja a media cocción.

Dejar enfriar sobre una rejilla.

Una vez frías, untar crema de speculoos por encima y repartir las galletas pretzel, presionando ligeramente para que se enganchen.

Poner el chocolate troceado en un bol al microondas en posición descongelado y dejar que se derrita.

Rellenar una manga pastelera con una boquilla pequeña y adornar por encima, este paso también lo podemos hacer mojando un tenedor en el chocolate y dejando caer el chocolate en hilos sobre la galleta.

Dificultad: Fácil

Tiempo total de preparación: 20  min. + 1 h. de reposo

Speculoos Twix Popcorn

Recipe by: Something Swanky

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.

Speculoos Banana Grilled Cheese

Photo and Recipe: Bakeyourday

Ingredients:

1 medium banana, sliced
2 tsp. honey
2 slices sandwich bread (I used Udi's Gluten Free)
2 Tbs. creamy Speculoos Spread
2 ounces cream cheese, thinly sliced

Directions:

Heat a small skillet over medium-low heat. Add the banana slices and drizzle with honey. Cook for 3-4 minutes on each side until caramelized and golden brown. Remove from skillet and set aside.
Heat a griddle pan, panini press, or skillet over medium heat. Butter one side of each piece of bread. Place one piece of bread, butter side down, on the pan. Spread a thin layer (1 tablespoon) of Speculoos on the bread, top with the bananas and cream cheese. Spread the remaining Speculoos on top of the cream cheese, and place the other slice of bread on top of the cream cheese, butter side up.

Cook the sandwich for 3-4 minutes on each side until the bread is toasty and the cheese is melty.

Speculoos Doughnuts

Recipe and Photo: savorysimple

Ingredients

Doughnuts

• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons vegetable oil
• ¼ cup Speculoos Spread
• 2 tablespoons granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fresh grated nutmeg
• ¾ teaspoon salt
• 1 teaspoon vanilla extract
• 2⅔ cups all purpose flour
• 1 cup half and half or milk

Glaze

• 1 cup Speculoos Spread
• ½ cup half and half or milk

Instructions

1. Preheat the oven to 435 degrees F. Grease 2 doughnut pans (I use baking spray with flour).
2. In a stand mixer with the paddle attachment (or with a hand mixer), combine the butter, oil, Speculoos Spread and sugars until smooth.
3. Add the eggs and mix until smooth, scraping down the sides of the bowl.
4. Add the baking powder, baking soda, fresh nutmeg, salt and vanilla and mix until smooth.
5. On low speed, alternate between adding the flour and half and half, finishing with the flour.
6. Spoon the batter evenly into the doughnut pans. I recommend not filling them all the way, just slightly under.
7. Bake for 10 minutes.
8. While the doughnuts are baking, prepare the glaze by whisking the half and half into the Speculoos Spread. If using the powdered sugar, whisk the half and half into the sugar before combining with the cookie butter to avoid lumps.
9. Remove from the oven, wait 5 minutes and then turn them onto a cooking rack.
10. Either dip half of each doughnut into the glaze or drizzle the glaze over the doughnuts.

Speculoos Crunch Ice Cream Cake

Recipe and Photo by: afamilyfeast

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

Speculoos Cheesecake Shooters

Photo and Recipe By: I Want Crazy

Serves 8

Ingredients

1. Speculoos Cookies
2. 2 tablespoons of butter
3. 1-8oz block cream cheese (softened)
4. 1-14oz can of sweetened condensed milk
5. 1/4 cup Speculoos spread
6. 1 chocolate bar

Instructions

1. Crush cookies and mix with butter
2. Mix cream cheese, condensed milk, and Speculoos spread
3. Assemble shooters: crushed cookies, cheesecake, and shaved chocolate
4. Break a few pieces of chocolate on top
5. Chill in refrigerator for 20 minutes

Extra Dark Chocolate Cake with Speculoos Buttercream

Photo and Recipe By: Keepitsweetdeserts

Serves 12

Chocolate Cake:

Ingredients:

9 1/4 ounces (~2 cups) all-purpose flour
2 1/4 ounces (~3/4 cup) good quality unsweetened dutch-processed cocoa powder (I used Valrhona)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
6 ounces (3/4 cup / 1 1/2 sticks) unsalted butter, softened at room temperature
13 1/4 ounces (~1 3/4 cup) granulated sugar
2 large eggs + 1 yolk or 2 x-large eggs at room temperature
1 teaspoon vanilla extract
1 1/3 cups brewed coffee

Directions:


Pre-heat oven to 350 degrees
Grease and flour 2 8 or 9-inch round pans and line bottoms with parchment paper
In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside
In the large bowl of an electric mixer with paddle attachment, cream butter and sugar; add eggs and vanilla and beat one minute at medium speed
Reduce speed of mixer to low and add 1/3 of the dry ingredients; add 1/2 of coffee and repeat
Add remainder of dry ingredients and turn off mixer; make sure not to overbeat; if there are any lumps fold them in with a spatula
Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean from center of cakes
Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal; set aside to finish cooling and make buttercream
When buttercream is ready, put a spoonful on center of cake plate (this will help hold cake in place)
Place one layer down and if rounded, use a serrated knife to cut off very top of cake; frost that layer and top with second cake layer; frost with remaining buttercream

Speculoos Spread Buttercream:

Ingredients:

2 5/8 ounces (~1/4 cup + 1 tablespoon) egg whites
1 1/8 ounces (~3 tablespoons) granulated sugar
Additional 5 1/4 ounces (~3/4 cup) granulated sugar
1 1/2 ounces (~3 tablespoons + 1 teaspoon) water
8 ounces (1 cup / 2 sticks) unsalted butter, softened and cut into 1-inch cubes
6 3/8 ounces (~3/4 cup) Speculoos Spread

Directions:

Wipe the bowl of an electric mixer, whisk attachment, whisk, spatula and candy thermometer with a paper towel and vinegar to clean (if any grease is on these items your meringue will not work)
Place egg whites in large bowl with whisk attachment and mix on medium speed; gradually add the 1 1/8 ounces sugar; keep mixer on
In a medium heavy duty saucepan, combine water and remaining 5 1/4 ounces of sugar over medium-high heat and whisk together; whisk occasionally until temperature of syrup reaches 248 degrees Fahrenheit
Meanwhile, egg whites should begin to form loose peaks; if this happens before syrup is hot enough, reduce mixer speed to low
Once syrup is hot enough, reduce mixer speed to medium-low and slowly and slowly add syrup to the mixer
Increase speed to medium-high and keep mixer on for 10-15 minutes or until it holds stiff peaks AND bowl has cooled to room temperature
Reduce the speed to medium and add softened butter, a couple of tablespoons at a time, until fully combined; mixture should be smooth and creamy
If there are any lumps, increase speed to high until frosting becomes smooth
Add Speculoos Spread and combine on medium speed until well incorporated and buttercream is light and creamy
Use immediately or store in an airtight container in refrigerator and beat with the paddle attachment of an electric mixer before using


Notes:
Keep cake in a cool dry place (best kept refrigerated during summer)
Best served within 3 days of baking

Speculoos Spread Butter Bundt

 

Photo and Recipe By: foodlibrarian

Ingredients:

3 cups (420 grams) all-purpose flour
1 tsp baking powder
1 tsp salt
2 1/2 cups (500 grams) sugar
1 cup (2 sticks) unsalted butter, room temp
1 cup Speculoos Spread

4 eggs, room temp
1/2 cup milk, room temp (I used whole milk)

Glaze:
See ButterYum's blog (Chocolate Espresso Glaze) and A Beautiful Bite's blog (Cookie Butter Ganache) for options.

1. Preheat the oven to 350 degrees. Prepare a 12-cup bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Whisk together the flour, baking powder and salt.
3. Cream together the butter, Speculoos spread, and sugar together in a mixer with a paddle attachment until light and fluffy.
4. Add eggs one at a time, blending well after each addition.
5. Add the flour mixture (3 additions) alternatively with the milk (2 additions), beginning and ending with the flour mixture.
6. Spread into prepared pan. Smooth the top and bake for about 1 hour 15 minutes, or until a wooden skewer comes out clean.
7. Remove from oven, let cool for 15 minutes on a wire rack and then invert and cool completely.
8. Garnish: Glaze with a ganache or sift powdered sugar on top.

Speculoos Spread Peach Empanadas

Photo and Recipe by: insidebrucrewlife

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: 4 empanadas

Peach pie filling and Speculoos spread inside a crescent roll makes an easy after dinner dessert idea.

Ingredients

1 can crescent rolls (I use Pillsbury)

1/2 can peach pie filling (just the peaches from a 21 oz. can)

4 teaspoons Speculoos spread

1 teaspoon water

3 Tablespoons powdered sugar

Instructions

1. Open the can of crescent rolls and roll out the dough. Separate into 4 rectangles and press the seams together. Spread 1 teaspoon Speculoos spread on half of each rectangle. Do not go all the way to the edges.
2. Cut the peaches from the pie filling into small chunks. Place a spoonful of peaches on top of the Speculoos. Fold the crescent roll over the top of the pie filling. Use a fork to press the edges together. Bake at 375* for 12 minutes. Cool.
3. Mix together the powdered sugar and water. Drizzle over the tops of the cooled pies. Let set. Makes 4 empanadas.

Notes

I did pick out the peaches from the pie filling, so it wasn't so gooey.