The Proof is in the Pudding!

Speculoos Pudding

How can pudding get any more better? #PutSomeSpecOnIt!

Ingredients:

• 3 Cups Whole Milk
• 1 3/4 cup Speculoos spread, divided (1 14oz container)
• 1/4 teaspoon Kosher salt
• 2 Tablespoons corn starch
• 2 Tablespoons cocoa powder
• 2 large yolks
• Speculoos Cookies (optional, but highly highly recommended!)

Directions:

1. Whisk together Milk and 1/3 cup Speculoos spread in a large pot over medium heat, until well incorporated.
2. In a small bowl mix salt, cornstarch and cocoa powder. Add to the pot. 
3. Increase heat to medium-high and whisk continuously until boiling. 
4. Keep whisking for an additional 3-5 minutes, until mixture is smooth. 
5. Remove pot from heat.
6. In a small bowl, whisk egg yolks. 
7. Temper them with 1/4 cup of pudding and then add the tempered yolk mixture to the pot. 
8. Add remaining Speculoos spread. 
9. Whisk together until fully incorporated.
10. Spoon pudding into bowls and either serve hot, or place in fridge.
11. Optional – crumble Speculoos cookies on top of the pudding for extra yumminess!

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.

It's Still Pumpkin Season, Right?

Speculoos Pumpkin Pie Smoothie

Could it get any better than combining Speculoos and pumpkin?

Ingredients

• 1/2 cup skim milk
• 1/4 cup pumpkin puree
• 1/4 cup plain non fat Greek yogurt
• 1 T. Speculoos spread
• 1 1/2 frozen bananas
• 1/2 t. cinnamon
• 1/8 t. nutmeg
• Pinch of ground cloves

Instructions

1. Combine all of the ingredients in a blender.
2. Blend until smooth.
3. Pour into one large glass or two smaller ones and serve immediately.
4. Top with whipped cream if desired.

What's Poppin'?

Speculoos Twix Popcorn

This delicious treat will get the conversation poppin'!

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.

Put Some Spec on It!

#PutSomeSpecOnIt

Speculoos is a delicious addition to a lot of your favorite desserts, treats, and snacks.

Speculoos for breakfast!

Speculoos for snack time!

Speculoos for dessert!

Order your jar today from Mati Foods, the best Speculoos spread out there!

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.

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.

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.

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)

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.

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.

Better Brownies By Speculoos

We have a recipe that gives you an even better way to enjoy delicious brownies.  Give it a try today and share your photos with us on Facebook, Pinterest and/or Twitter!

SPECULOOS-FILLED BROWNIE BITES

INGREDIENTS

For the brownies:

• 1 cup butter
• 2 ¼ cup sugar
• 1 ¼ cup cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla
• 4 eggs
• 1 ½ cup flour

For the filling:

• ½ cup Speculoos Spread
• 4 tablespoons shortening
• 1/3 cup powdered sugar
• 2 tablespoon milk
• ¼ cup chocolate chips

INSTRUCTIONS

For the brownies:

1. Pre heat oven to 350.
2. Spray two mini muffin tins with non-stick spray and set aside.
3. In a microwave safe bowl, combine butter and sugar.
4. Microwave on high until butter has melted.
5. Stir to combine.
6. Stir in cocoa, salt, baking powder and vanilla.
7. Whisk in the eggs one at a time until smooth.
8. Spoon brownie batter by tablespoon into each mini muffin tin cavity.
9. Bake for 13-15 minutes or until tops are set.
10. Prepare filling while brownies cool.

For the filling:

1. Combine Speculoos spread and shortening beating until completely smooth.
2. Carefully mix in powdered sugar and milk until filling is creamy.
3. When brownies have cooled slightly, make an indentation into each cup with the tip of a wooden spoon. Then pour filling into a zip top baggie and snip the corner.
4. Pipe filling into each brownie cup.
5. Melt chocolate chips and drizzle over brownie cups.

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 :)

Hey There! Speculoos Haystacks

Speculoos Haystacks

We have THE delicious fall treat that you can carry with you on that autumn hay ride: Speculoos Haystacks!

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.

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.

Delicious & Easy Recipe: Speculoos & Honey Cereal Bars

Speculoos & Honey Cereal Bars

Yield: 9 bars

Prep Time: 10 minutes
Cook Time: 3 minutes

Ingredients 

• 1/2 cup Speculoos butter, well-stirred
• 1/2 cup honey
• 3 cups toasted whole grain oats cereal 

Directions

1. Line an 8 x 8 inch square pan with parchment.
2. Combine Speculoos butter & honey in a large saucepan and set over medium heat. Heat until mixture just starts to simmer, about 2-3 minutes, stirring. Remove from heat and stir until mixture is well-combined.
3. Stir in cereal until evenly coated. 
4. Pour mixture into prepared pan, cover with parchment, and press firmly. (A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape). 
5. Chill in the refrigerator for 1 hour. 
6. Cut into bars. 
7. Store individually wrapped in the refrigerator.

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.