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.

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.

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

Forget the Oven!

No-Bake Speculoos Granola Bars

You won't even have to turn on the oven for this delicious Speculoos treat!

yield: 10 GRANOLA BARS 

prep time: 10 MINUTES 

cook time: 5 MINUTES 

total time: 15 MINUTES

INGREDIENTS:

• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup Speculoos Spread
• 1 teaspoon vanilla extract
• 2 cups quick oats
• 1 cup crispy rice cereal
• 1/3 cup chopped Speculoos Cookies
• 1/4 cup mini chocolate chips

DIRECTIONS:

1. Cut out an 8 x 8 inch square of parchment paper. 
2. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
3. In a large sauce pan, add butter, brown sugar, honey and Speculoos Spread. 
4. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. 
5. Once bubbling, cook for 2 minutes while stirring. 
6. Remove from heat and stir in the vanilla extract.
7. Stir in the oats, crispy cereal, and Speculoos Cookies. 
8. Stir until well coated. 
9. Pour into the prepared pan. 
10. Press the mixture evenly into the pan. 
11. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
12. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting.

Note: The bars will keep for one week in an air-tight container. You can store them in the refrigerator. Just let them come to room temperature before eating.

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.

Gingerbread + Chocolate = Too Delicious!

Gingerbread Speculoos and Dark Chocolate Cake

Enjoy this delicious and flavorful cake with your family!

Makes 1- 8×8-inch cake

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup unsulfured molasses
• 3/4 cup hot water
• 2 teaspoons pure vanilla extract
• 1 cup Speculoos spread
• 3 ounces dark chocolate, melted

Directions

1. Place a rack in the middle of the oven and preheat oven to 350 degrees F.  
2. Grease an 8×8-inch square baking pan.  
3. Line with parchment paper and grease the parchment paper as well. 
4. Set aside.
5. In a large bowl: whisk together flour, ginger, cinnamon, nutmeg, cloves, cardamom, baking powder, and salt.  
6. In a medium bowl: whisk together melted butter, sugar, eggs, and molasses.  
7. Whisk until smooth and well combined.  
8. Add the hot water and vanilla and carefully stir to incorporate.
9. Add the wet ingredients all at once to the dry ingredients.  
10. Stir with a spatula or wooden spoon to combine.  
11. When no pockets of flour remain, and the batter is entirely smooth and silky, pour into the prepared pan.  Bake for 30 to 35 minutes, or until a skewer inserted in the center of the cake comes out clean.
12. Allow to cool in the pan for 20 minutes before removing to a wire rack to prepare to frost.
13. When cake has cooled, but is still just warm to the touch, gently spread with Speculoos.  
14. Be gentle, as to not tear the cake.  
15. The Speculoos will begin to melt against the warm cake as it is spread.  
16. When entire cake is covered and Speculoos is dripping down the sides of the cake, drizzle generously with the melted dark chocolate.  
17. You can place melted chocolate in a small ziplock bag and cut a tiny piece of the tip off, creating a makeshift pastry bag.
18. Place cake in the fridge to set the Speculoos and dark chocolate for 30 minutes before serving.  

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.

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!

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.

A Twist on Twix

Speculoos Caramel Chocolate Bars

Ingredients

To make the cookie crust:

1/2 cup margarine, softened

1/4 cup sugar

1 1/2 cups all-purpose flour

1 pinch salt

Directions

Grease a 28 x 18 cm (7 x 11 inch) pan or line with parchment paper. Preheat the oven to 180°C (350°F)

In a bowl, combine margarine and sugar. Beat with a hand-held blender until light and fluffy. Add flour and salt and use your hands to form a dough. Press into bottom of prepared pan. Bake for 15 minutes. Let cool completely. (Don’t remove from the pan.)

Spread 5.3 oz of Speculoos spread on top.

Gently warm 1 cup of dulce de leche on the stove until it has a rather liquid consistency again. 

Pour over speculoos layer and distribute evenly. Be careful not to mix the Speculoos and the dulce de leche layer. Place in the fridge and let set over night.

Melt 5.3 oz semisweet chocolate and drizzle on top. Let cool. Carefully cut into crust, share and enjoy!

SPECULOOS. ICE CREAM. CAKE.

Speculoos Toffee Ice Cream Cake

Yield: Serves 8-10

This easy ice cream cake is made with vanilla ice cream, Speculoos Spread, and Heath toffee bits. Make in advance and serve at parties.

Ingredients:

For the crust:

1 2/3 cups crushed Speculoos cookies
1 tablespoon granulated sugar
4 Tablespoons unsalted butter, melted

For the filling:

1.5 quarts vanilla ice cream, softened
1 cup Speculoos spread
1 cup Heath toffee bits (or chopped up Heath candy bar)

For the topping:

Speculoos cookies, chopped
Additional Heath toffee bits (or chopped up Heath candy bar)

Directions:

1. For the crust, preheat oven to 350 degrees F. Place crushed cookies, sugar, and butter in a large bowl. Stir until combine. Press the mixture into the bottom and up the sides of a 10" springform pan. Bake crust for 8-10 minutes or until firm and set. Let cool completely.

2. In a large bowl, stir together ice cream , Speculoos Spread, and Heath toffee bits. Spread the ice cream mixture evenly over the cooled cookie crust. Smooth out the top and sprinkle with chopped Speculoos cookies and Heath toffee bits. Freeze until firm, about 6 hours or overnight.

3. Remove cake from freezer and let sit for 5 minutes. Loosen pan sides and run a knife around the inside of pan. Carefully remove cake from pan and place on a serving platter. Cut cake into pieces, using a sharp knife. Serve immediately.

Recipe by: twopeasandthetripod

Gimme S'Mores!

Speculoos S’mores Bars

This recipe is from the Speculoos archives, but always yummy!

Ingredients

• 1/4 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup Speculoos Spread
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 4 graham crackers, crushed into small pieces
• 1 cup milk chocolate chunks (I threw in a few semi-sweet chips on top for photo purposes)
• 1 cup mini marshmallows

Instructions

1. Preheat the oven to 350°F. Butter an 8x8 baking dish.
2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat and stir in the Speculoos Spread. Continue stirring until the mixture is creamy and well combined.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Stir in the graham crackers, chocolate chunks, and mini marshmallows.
5. Add the egg to the Speculoos mixture and stir until smooth. Stir in the vanilla extract and mix until well combined.
6. Pour the wet mixture into the dry ingredients and stir until well combined. This will be very thick and difficult to stir, so you may need to get in there and mix it with your hands.
7. Dump the batter into the prepared dish and press it into the pan evenly.
8. Bake for 22 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
9. Remove from the oven and cool for at least 10 minutes before cutting and serving.

Recipe by: Buns in my oven