Speculoos Puffs

Recipe By: andresthehomebaker

Make approximately 6 puffs
You'll need:
1 sheet puff pastry, thawed
6 teaspoon Speculoos spread
1 egg, beaten as egg wash
Powdered sugar for garnish, optional

How to make Speculoos butter puff:

1. Preheat oven to 200C. Line baking sheet with parchment paper, set aside.
2. Cut puff pastry into desired shape using cookie cutter. I used heart-shape here.
3. Spoon 1 teaspoon of Speculoos spread in the centre of your cutouts. 
4. Brush the edge with egg wash and place another cutouts on top. Seal by pressing down with a fork.
5. Brush the top of pastries with egg wash, bake in preheated oven for 15-18 minutes or until puffy and golden.
6. Garnish with powdered sugar, serve with vanilla ice cream if desired.

Speculoos No-Bake Granola Bites

Recipe by: quietlioncreations

Ingredients:

1/2c of Creamy Speculoos spread

1/2c vegan dark chocolate chips

1c oats

1/2c chopped dried dates

1/2c dried cranberries.

Directions:

Step 1: Gather materials.

Add a heaping 1/2c of Speculoos spread (creamy) and a heaping 1/2c vegan dark chocolate chips into a double boiler.

In a mixing bowl, add 1c oats, 1/2c chopped dried dates, and 1/2c dried cranberries.

I used unsweetened natural dried cranberries; not the kind with sugar added!

Step 2: Fully melt the Speculoos/chocolate in the double boiler over low heat. When melted, pull off heat and add a dash of vanilla extract.

Add the hot chocolate mix to the dried fruits and oats.

Step 3: Simply stir and fold, mixing all the chocolate in with the oats and fruits.

Step 4: Take a scant handful of dough and roll/press into balls. I made 21 cookies with my batch. Depending on the size you may have more or less cookies! I put mine on a parchment paper-lined plate.

Finally, take a small little pinch of Himilayan pink salt and press on to the top of each cookie.

Store in the fridge. Eat within a week!

Speculoos Tagalongs

Recipe and Photo Credits: Somethingswanky

Ingredients

• Buttery Round Crackers
• Speculoos Spread      (crunchy or creamy)
• Melting Chocolate wafers, melted
•  

Instructions

1. Scoop a tablespoon of Speculoos on top of a Ritz Cracker.
2. Freeze for 5 minutes.
3. Place cracker in the melted chocolate and scoop chocolate over top to "dip." Use a fork to lift it out, tapping gently on the edge of the bowl to release excess chocolate. Slide covered cracker onto a silicone mat or parchment paper to cool and harden (about 10 minutes).
4. Store in an airtight container for up to two weeks.

Notes

I scooped very HEAPING tablespoons on top of my crackers, and I managed to get 10 total using one jar of Speculoos.

Speculoos Crunch Ice Cream Cake

Recipe and Photo by: afamilyfeast

Ingredients

• 1 cup Speculoos Spread
• 3 cups Rice Krispies cereal
• ½ gallon vanilla ice cream
•  

Instructions

1. Place 4 4-inch mini springform pans, as well as a very large mixing bowl in the freezer to chill.
2. In a large saucepan over low heat, combine the Speculoos and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Speculoos. Remove from heat.
3. Line a sheet pan or tray with parchment or wax paper. Pour the Speculoos-Rice Krispies mixture onto the lined cookie sheet and spread evenly. Place the cookie sheet in the freezer to chill.
4. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
5. After about 30-45 minutes (you want the Speculoos coating to be cooled and firm but not frozen at this point) – break the coated cereal into bite sized pieces. Place back into the freezer, if necessary until the ice cream is softened.
6. Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the large mixing bowl and the springform pans from the freezer.
7. Reserve 1-1/2 cups of the Speculoos-Rice Krispie mixture (this will be used as the topping on the min cakes).
8. Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Speculoos-Rice Krispie mixture.
9. Cover with plastic wrap and place the springform pans back into the freezer for at least 4-6 hours or overnight until completely frozen.
10. Remove the cake from the freezer about 5 to 10 minutes before serving and place in the refrigerator to soften a bit.
11. When ready to serve, place the cakes on a individual dessert plates and remove the sides of the springform pans. Serve immediately.

Coffee Cheesecake Stuffed Chocolate Cupcakes with Kahlua Speculoos Frosting

Recipe by: wallflourgirl

Ingredients

For the chocolate cupcake

• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 cups white sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup instant coffee granules
• 3/4 cup + 2 tablespoons hot water
• 2 tablespoons Kahlua
•  

For the coffee cheesecake filling:

• 4 ounces cream cheese, room temperature
• 1/2 tablespoon instant coffee granules
• 1/2 tablespoon Kahlua
• 1/4 cup white sugar
•  

For the Kahlua Speculoos Frosting:

• 1 (8 oz.) package cream cheese, room temperature
• 1/4 cup Biscoff spread or cookie butter
• 1/3 cup white sugar
• 1 1/2 tablespoons Kahlua
• 1/2 tablespoon vanilla extract
• Extra Biscoff spread or cookie butter, melted, for drizzling

Instructions

For the chocolate cupcakes:

1. Preheat oven to 350 degrees F. Line 18 cupcake tins with cupcake liners.
2. In a large bowl, combine buttermilk, oil, and sugar.
3. Add eggs and vanilla. Mix in until smooth.
4. Stir in dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) until just combined.
5. Dissolve coffee granules in hot water. Add Kahlua. Add coffee mixture to chocolate mixture and stir in until just incorporated.
6. Fill each cupcake liner 1/3 of the way, then place a dollop of coffee cheesecake filling in the center (see instructions below). Pour more batter on top of filling so each liner is 2/3 full.
7. Bake in preheated oven for 12-15 minutes, until a toothpick inserted in center comes out fairly clean with moist crumbs clinging to it.

For the coffee cheesecake filling:

8. In a medium bowl, beat all ingredients together until smooth.

For the Kahlua Speculoos Frosting:

9. Cream all ingredients together until smooth. Use to frost chocolate cupcakes once they have completely cooled. Drizzle with extra Speculoos spread.