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.

Speculoos Milk Shake

Image and Recipe by: Kitchen Meets Girl

Ingredients

• 1/2 cup milk
• 2 large scoops cookie dough ice cream
• a generous scoop of Speculoos (around 1/4 cup)
• sprinkles, for garnish if desired

Instructions

1. Add milk, ice cream and Speculoos spread to blender. Blend until smooth.
2. Pour into a frosted glass garnished with sprinkles. Slurp and enjoy!

Speculoos White Chocolate Icecream

Photo and Recipe By: traceysculinaryadventures

Ingredients:

1 3/4 cups heavy cream
3/4 cup 1% milk
1/2 cup sugar, divided
1/2 teaspoon kosher salt
5 large egg yolks
1/3 cup Speculoos spread
scant 1 cup white chocolate chips

Directions
To make the ice cream: Add the heavy cream, milk, half of the sugar, and the salt to a medium saucepan and set over medium heat. Allow the mixture to come to a simmer.

Meanwhile, whisk the egg yolks and the remaining half of the sugar in a heatproof bowl until pale in color. Add the Speculoos spread to a second heatproof bowl and set aside. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into the bowl containing the Speculoos spread and stir to combine.

Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer's instructions. Once the ice cream reaches soft serve consistency and is just about ready, add the white chocolate chips and churn for another minute or two to distribute them throughout. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.

Makes about 1 quart

Speculoos Swirl Brownies

Photo and Recipe by: unsophisticook

Ingredients:

·         3/4 cup unsalted butter, melted

·         1 1/2 cups granulated sugar

·         1 teaspoon kosher salt

·         2/3 cup cocoa powder

·         2 teaspoons pure vanilla extract

·         3 eggs

·         1 cup all-purpose flour

·         1/2 teaspoon baking powder

·         1/2 cup Speculoos Spread, melted

Instructions:

1.       Preheat over to 350 degrees.

2.       Line a square 8x8 or 9x9 baking pan with parchment paper or give it a coating of baking spray.

3.       Melt the butter on the stove top in a sauce pan or in the microwave. Whisk in sugar, salt and cocoa powder, and then stir in vanilla extract.

4.       In a medium mixing bowl, whisk the eggs well, and then whisk in the chocolate mixture until well combined.

5.       In a separate mixing bowl, whisk together the flour and baking powder until well combined. Stir the flour mixture into the chocolate mixture until just combined.

6.       Pour the batter into the prepared pan. Melt Speculoos Spread in the microwave and drizzle over the top of the brownie batter. Use a clean butter knife to swirl the Speculoos Spread into the batter.

7.       Bake at 350 degrees for 30-35 minutes. Cool on a wire cooling rack for at least 30 minutes before serving.

Frosted Speculoos Cookie Butter Bars

Photo and recipe by: Butter me up Brooklyn

Get ready for a good time snack! Follow recipe below

Yields 25 cookie bars

Ingredients:

For the sprinkle:
1 tablespoon (12 grams) sugar
1/2 teaspoon (2 grams) cinnamon

For the cookie bars:
1 1/4 cup (156 grams) flour
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) salt
1/2 teaspoon (2 grams) cinnamon
4 tablespoons (56 grams or half a stick) butter, melted
1/2 cup (110 grams) sugar
1/2 cup (115 grams) brown sugar
1 teaspoon (5 ml) vanilla
2 eggs
1/2 cup (133 grams) Speculoos Spread

For the frosting:
2 tablespoons (28 grams) butter, very soft
generous 1/3 cup (about 90 grams) Speculoos Spread
2 cups (250 grams) powdered sugar
5 tablespoons (74 ml) half and half or heavy cream, plus more as needed

Directions:

Make the cookie bars: Preheat the oven to 375. Butter an 8 x 8 pan then line with two sheets of overlapping parchment. In a small bowl mix together the sugar and cinnamon for the sprinkle. Set both aside. In a medium bowl whisk flour, baking powder, baking soda, salt and cinnamon together.
In another medium bowl mix the melted butter with the sugars until combined. Add vanilla and both eggs and mix well until incorporated. Add Speculoos Spread and stir until smooth and fully combined. Add the flour mixture to the cookie butter mixture and stir to combine. Spread into the prepared pan and smooth the top with an offset spatula.
Sprinkle the cinnamon sugar mixture over the top of the bars and gently tap the pan back and forth so that the sprinkle is evenly spread across the top of the cookies. Bake for 20-25 minutes or until a tester comes out clean. Let cool in the pan for 10 minutes and then transfer to a rack until fully cooled.**

Make the frosting: In a medium bowl beat together the butter, cookie butter and powdered sugar until well combined, then slowly stream the half and half into the powdered sugar mixture. Increase the speed of the mixer and beat the frosting for least 5 minutes, or until light and fluffy. Add a bit more half and half as needed to achieve a spreadable consistency. Generously spread the frosting over the cooled bars. Slice and serve