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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.

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. 

Go Bananas for Speculoos

Speculoos Banana Bread

For The Bread

• 1 ½ cups of all-purpose flour
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 3 medium very ripe bananas, mashed
• ½ cup of your Speculoos cookie butter
• ¼ cup canola oil
• 1 large egg
• ½ teaspoon vanilla extract
• ½ cup granulated sugar
• ¼ cup light brown sugar

For The Optional Streusel

• ¼ cup all-purpose flour
• ¼ cup sugar
• 2 Tablespoons butter, slightly softened and cut into pieces

Make The Bread

1. Preheat oven to 350° F (180° C). 
2. Line an 8x4 loaf pan with parchment paper, leaving an overhang on both sides to act as "handles". Grease parchment paper and set aside. 
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
4. In a large bowl, stir together your mashed bananas, speculoos spread, canola oil, egg, vanilla, and sugars.
5. Add the dry ingredients into your wet ingredients and stir until just combined. Don't overmix! Batter will be slightly lumpy. 
6. Spread batter into prepared pan.

Make The Streusel

1. In a small bowl, combine all streusel ingredients. Using a fork, cut the butter evenly into the dry ingredients. 
2. Sprinkle the streusel topping over the unbaked loaf.
3. Bake bread for 55 to 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.
4. Let the bread cool in the pan for 10 minutes. 
5. Loosen the edges of the pan with a knife and using the parchment "handles" life the bread and remove from the loaf pan. 
6. Transfer bread to a cooling rack and cool completely before slicing.

Blondies Have More Fun

Caramel and White Chocolate Chip Speculoos Butter Blondies 

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Yield: 12 - 16 Blondies

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
• 1 cup brown sugar
• 1 large egg
• 1/2 cup Speculoos cookie butter
• 1 teaspoon vanilla extract
• Pinch kosher salt
• 1 1/4 cup all-purpose flour
• 1/3 cup store-bought soft chewy caramels, chopped
• 1/3 cup white chocolate chips

INSTRUCTIONS

1. Preheat oven to 350°F. 
2. Butter the bottom and sides of an 8×8 baking pan. 
3. In a stand mixer fitted with the paddle attachment or in a medium mixing bowl with an electric mixer, beat the melted butter and brown sugar until smooth. 
4. Beat in egg, cookie butter, and vanilla extract until fully incorporated. 
5. On low speed, stir in salt and flour, then the caramels and white chocolate chips.
6. Pour into buttered baking pan and bake for approximately 35-40 minutes, until golden brown on top and set in the middle.
7. Let cool in pan on a cooling rack, then cut and serve warm.

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.

National Coconut Cream Pie Day!

Coconut Cream Pie

Did you know that May 8th is National Coconut Cream Pie Day?  We did because we always love finding new ways to enjoy Speculoos!

Try out this recipe courtesy of Honest Cooking!

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour

Serves: 4

This pie does beautifully chilled over night in the fridge. It sets the custard, allows it to relax, and for the flavors to develop.

Ingredients

• 1 cup cashews (soaked for at least 2 hours)
• 1 15 oz can of Coconut milk
• 1 cup Sugar
• Scant tsp Salt
• ¼ cup Bird's Custard Powder (You can sub cornstarch in a pinch)
• 2 tsp Vanilla extract
• 2 tablespoons Coconut Cream
• ¼ cup of Coconut oil (broken into small pieces, not melted)
• 2 cups Unsweetened shredded coconut
• 1 Pack Speculoos cookies 
• 2 Tablespoons melted coconut oil or margarine (to mix with the crumbled cookies)

Instructions

1. Preheat your oven to 375° F
2. In the meantime, take your entire pack of cookies for a spin in your food processor or blender. Combine these with your melted coconut oil or margarine, and press down into a greased 9" pie plate. Pop this in your oven for 10 minutes to set it.
3. Once your cashews are properly soaked, blend them with about ⅓ cup of water in a food processor or blender to form a loose puree, or cream. This will take a bit, you're looking for smoothness. If it's balling up on you, add a few more tablespoons of water.
4. In a large bowl, pour your coconut milk, custard powder (or cornstarch), and whisk. If you're using the Bird's custard powder, you'll notice a delightful shade of pale orange, but just keep whisking until there are no lumps of dry powder.
5. Evenly distribute the coconut oil through the rest of the custard. Add the solid coconut oil, coconut creme, vanilla, and shredded coconut, and whisk.
6. Once that's nicely combined, add in your cashew cream, and resume whisking.
7. Gently pour your custard into your pie crust.
8. Bake for 35-­40 minutes. 
9. When you pull it out, it shouldn't jiggle wildly, only slightly. 
10. Cool on a wire rack

Pop Goes The Speculoos!

Speculoos Milkshake Pops

Cool down with these delicious Speculoos popsicles!

Yield: makes 8

Ingredients

1. 2 cups milk
2. 1/2 cup Speculoos spread
3. 3 scoops of vanilla ice cream

Instructions

• In a blender add milk, Speculoos spread and vanilla ice cream
• Blend until mixed thoroughly
• Pour into your paleta mold
• Insert sticks
• Freeze until firm. (About 6 hours)

Mocha Mocha, Yum Yum!

Mocha Speculoos Cupcakes

Yes, this is for real! Try making these today and share photos on our Facebook page!

Yield: 20-24 cupcakes

Ingredients

Mocha Cupcakes:

• 1 box chocolate cake mix
• 3 Tbsp instant coffee
• 1/4 C. hot water
• 3 eggs
• 1/2 C. oil
• 3/4 C. buttermilk
• 1/2 C. sour cream
• 1 tsp. vanilla extract

Speculoos Buttercream:

• 1/2 C. butter, softened
• 1/2 C. Speculoos
• 1 Tbsp. milk
• 3-4 C. powdered sugar
• Chocolate Covered Espresso Beans

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. Mix instant coffee and hot water and stir until dissolved. (You can do this in a mug)
4. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract.
5. Stir in cake mix until smooth.
6. Add coffee-water mixture and stir again.
7. Fill liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.

Buttercream:

1. Beat butter and speculoos until smooth. 
2. Add milk and powdered sugar until you reach your desired consistency. 
3. If it becomes too thick, stream in more milk.
4. Pipe onto cooled cupcakes and top with chocolate covered espresso beans.

Do The Truffle Shuffle

YIELDS 18 TRUFFLES

Speculoos Truffles

2 hr Prep Time

30 min Cook Time

2 hr, 30 Total Time

Ingredients

• 3 1/2 ounces white chocolate, chopped
• 2 tablespoons heavy cream
• 1/2 cup Speculoos
• 4 tablespoons unsalted butter, softened
• 6 ounces bittersweet dark chocolate, chopped

Instructions

1. Heat the white chocolate and cream together in a large heatproof bowl set over a pot of simmering water and stir until smooth (it will be thick).
2. Remove the pan from the heat and stir in the cookie butter and unsalted butter until smooth.
3. Cover the bowl with plastic wrap and refrigerate until firm (2 hours or overnight).
4. Use a tablespoon to scoop out some of the mixture and quickly roll it into a ball.
5. Place on a baking sheet or large plate.
6. Repeat with all of the truffles.
7. It's ok if the mixture starts to melt a bit while rolling.
8. Once all of the truffles are rolled, place in the refrigerator to chill until firm (20-30 minutes).
9. Once firm, re-roll the truffles to fine tune their round shape and then place in the freezer for an hour.
10. Line a baking sheet with parchment paper.
11. Heat the bittersweet chocolate in a large heatproof bowl set over a pot of simmering water and stir until smooth.
12. Remove from heat.
13. Place a slotted spoon or spatula over the bowl of chocolate and then place a frozen truffle on top.
14. Use a ladle to pour chocolate over the truffle until covered, allowing the excess chocolate to drip back into the bowl.
15. Place the truffle on the baking sheet and repeat with the remaining truffles.
16. Place the baking sheet in the refrigerator until the chocolate firms up.
17. Serve chilled.

*Tip*

Begin this recipe a day in advance. Follow steps 1 and 2 in the evening and the remaining steps before serving.

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.

Oh My, Marshmallow Pie!

Do you think s'mores and sweet potato casserole are the only ways to enjoy marshmallow? Well guess what?! We've got a hot new recipe for you!

Speculoos Marshmallow Pie

PREP TIME: 10 mins

TOTAL TIME: 2 hours 10 mins

Serves: 8-10 slices

 INGREDIENTS

For the crust:

• 2¼ C Graham cracker crumbs
• 6 tbsp Unsalted butter- melted
• For the filling
• 4 oz White chocolate
• 2 oz Heavy cream
• 1 pk (8oz) Cream cheese
• 1 Jar (14oz) Speculoos spread
• 1 tsp Pure vanilla extract
• 2 tbsp Heavy whipping cream
• 1 Jar (7oz) Marshmallow fluff
• 1 pk (8oz) Cool Whip (thawed)

 For the chocolate shavings

• 6 oz White chocolate Candiquik

 INSTRUCTIONS

For the crust:

1. If using whole graham crackers, use a food processor to grind into a fine crumb.
2. Melt butter in a microwave-safe bowl and pour melted butter over graham crackers.
3. Stir to combine until all crumbs are moistened.
4. Press into a 9” pie pan using a spoon or measuring cup to compress crust.
5. Set aside.

For the filling:

1. Combine white chocolate and heavy cream in a microwave-safe bowl.
2. Microwave on high for 45-60 seconds until melted.
3. Vigorously stir until all the chocolate is melted.
4. Allow to cool for about 10 minutes or so, place it in the fridge if needed.
5. Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes.
6. Add Speculoos spread and continue to beat until well mixed.
7. Add melted white chocolate and mix until combined, scraping down the side of the bowl if necessary.
8. 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.
9. Empty container of marshmallow fluff into batter and mix thoroughly.
10. Once all ingredients are mixed together, add Cool Whip and beat into batter.
11. Scrape the bottom of the bowl with a spatula and mix together.
12. Chill in the refrigerator for at least two hours. Serve chilled.
13. While pie is chilling, prepare chocolate shavings.
14. Melt Candiquik in the microwave for 45-60 seconds.
15. Stir until smooth.
16. Spread an even, thin layer on parchment paper or a baking mat.
17. Allow to set completely; this can be refrigerated as well.
18. Once firm, fold in the edges of the parchment paper to start breaking it into pieces.
19. Sprinkle on top of the pie.

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 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!

Breakfast of Champions

Speculoos and Chocolate Chip Pancakes

This new twist on pancakes is a great way to kick off a winning day!

LEVEL: Easy
YIELD: About 12 pancakes
SERVES: 4

Ingredients

• 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

Directions

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!

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!

TOTAL TIME: 0:35
PREP: 0:15
COOK: 0:10
LEVEL: Moderate
YIELD: about 4 dozen

Ingredients

• ¾ c. smooth Speculoos
• ¾ c. sugar
• 1 tsp. vanilla
• 1 large Egg
• 1 tbsp. flour
• ½ c. Mini chocolate chips
• 48 chocolate kisses

Directions

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 :)

A Twist on French Toast : Speculoos & Banana French Toast

Speculoos & Banana French Toast

Prep Time: 10 minutes
Cook Time: 5 minutes
Ready in 15 minutes!

Ingredients

• 1 egg
• 1 dash vanilla extract
• 2 tablespoons creamy Speculoos butter
• 2 slices white/wheat/Ezekiel bread
• 1 small banana, sliced
• 2 tablespoons butter

Directions 

1. In a small bowl, lightly beat the egg and vanilla together.
2. Spread 1 tablespoon of Speculoos butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a Speculoos butter and banana sandwich.
3. In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Game Day Recipe: Speculoos "Cleveland Brown"ies

Speculoos "Cleveland Brown"ies

Attention Cleveland Browns (and all football) fans! We have a recipe that can make game days even sweeter.  Try these out today!

Yield: Serves 12
Prep Time: 25 minutes
Cook Time: 50 minutes

Ingredients

• 4 ounces semisweet chocolate, chopped
• 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
• 1 cup creamy Speculoos butter 
• 1/2 cup packed light brown sugar
• 8 ounces cream cheese, at room temperature
• 5 large eggs, at room temperature
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar, sifted

Directions

1. Preheat oven to 350ºF. Line a 13-by-9-inch baking pan with foil; mist foil with cooking spray. In a small saucepan over low heat, melt chocolate with 2 sticks butter, stirring until smooth. Pour into a large bowl and let cool to room temperature.
2. In a bowl, using an electric mixer, cream Speculoos butter, brown sugar, cream cheese and remaining 1/2 stick butter until well combined, about 3 minutes. Beat in 1 egg.
3. Whisk 4 eggs, sugar and vanilla into bowl with melted chocolate; mix well. Stir in flour and salt. Pour batter into baking pan. Spoon reserved Speculoos/butter mixture on top and use a sharp knife to swirl mixtures together. Bake until a toothpick inserted into center comes out with a few moist crumbs attached, about 50 minutes. Let cool in pan on a wire rack.
4. Stir 1 to 2 tsp. cold water into confectioners' sugar until mixture forms a thick, smooth paste. Spoon into a pastry bag fitted with a small plain tip. Using a 1- to 2-inch cookie cutter, cut 12 football shapes out of brownie. Pipe laces onto brownies and allow to set before serving.

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.