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.

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!