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!

Raspberry Cookie Butter Swirl Rolls

Photo and Recipe By: Buns In My Oven

Ingredients:

1 package Crescent Dough Creations (seamless crescent roll dough)
1/2 cup Speculoos Spread
1/2 cup frozen or fresh raspberries

Directions:

Preheat oven to 375 degrees.
Unroll the sheet of crescent roll on a sheet of parchment paper. Spread the Speculoos to the edges of the crescent dough. Sprinkle evenly with the raspberries.
Starting with the long side roll up the dough tightly, jelly roll style. Cut into 8 1-inch pices and arrange on a parchment lined baking sheet.
Bake for 12-13 minutes or until golden brown and the centers are cooked through. The centers do take a bit longer than usual to cook because of the Speculoos Spread, so pay close attention to be sure they cook through.
Let cool for 5 minutes before serving.

Speculoos Ice Cream Cookie Sandwiches

Photo and Recipe By: Sugary Sweets

Ingredients

For the Ice cream:

• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 cup heavy cream
• 1/2 cup Creamy Speculoos spread

For the Cookies:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 3/4 cup creamy Speculoos spread
• 3 Tbsp milk
• 2 tsp vanilla extract
• 1 egg
• 1 3/4 cup all-purpose flour
• 3/4 tsp kosher salt
• 2 tsp baking powder
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Instructions

1. For the ice cream, combine milk and sugar with a whisk until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream. Turn on your ice cream maker and pour mixture into freezer bowl. Mix until thickened, about 25 minutes. Spoon in the Speculoos spread (while still mixing) and continue mixing an additional 5 minutes. Turn off and pour into a freezer safe container. Freeze for 2 hours (or overnight) before using in the ice cream sandwiches.
2. For the cookies, beat butter with sugars until combined. Add Speculoos, milk and vanilla and beat 1-2 minutes. Add egg. Beat in flour, salt and baking powder.
3. Drop cookies by 2Tbsp scoop onto a parchment paper lined baking sheet. Bake in a 375 degree F oven for 11-13 minutes.
4. Remove and cool on pan for 3 minutes, then transfer to wire rack to cool completely.
5. To assemble, pair cookies into same sized pairs. Scoop one large scoop of icecream onto one cookie. Top with second cookie, pressing slightly. Enjoy immediately or wrap cookies individually in foil and return to freezer to enjoy later!

Notes

**Make your ice cream according to YOUR machine directions for vanilla ice cream. Add Speculoos in during the last 5 minutes. It's okay if it doesn't mix in completely, the unmixed Speculoos freezes into delicious chunks! **If you don't want to make ice cream sandwiches, you can enjoy the soft ice cream immediately. Store ice cream in freezer safe container for up to one week. ENJOY. **to keep your cookies nice a flat, freeze cookies for one hour before adding ice cream.

Speculoos Cheesecake Shooters

Photo and Recipe By: I Want Crazy

Serves 8

Ingredients

1. Speculoos Cookies
2. 2 tablespoons of butter
3. 1-8oz block cream cheese (softened)
4. 1-14oz can of sweetened condensed milk
5. 1/4 cup Speculoos spread
6. 1 chocolate bar

Instructions

1. Crush cookies and mix with butter
2. Mix cream cheese, condensed milk, and Speculoos spread
3. Assemble shooters: crushed cookies, cheesecake, and shaved chocolate
4. Break a few pieces of chocolate on top
5. Chill in refrigerator for 20 minutes

Speculoos Chocolate Molten Cakes

Photo and Recipe By: kitchenbelleicious

Ingredients

1. 1 stick plus 1 tablespoon unsalted butter, plus melted butter for brushing
2. 1/4 cup AP flour
3. 8 ounces chocolate chips- half semi-sweet and half dark
4. 1/4 cup chocolate chips, semi-sweet
5. 4 TBSP of Speculoos Spread
6. 1 tablespoon confectioners’ sugar, plus more for sprinkling
7. 1/2 cup granulated sugar
8. 2 tsp espresso
9. 1 tsp vanilla extract
10. 3 large eggs, at room temperature
11. Pinch of salt

Instructions

Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter.Transfer the ramekins to a sturdy baking sheet. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly and set aside, Melt the 1/4 cup of chocolate chips with the speculoos spread before adding it to the chocolate butter mixture. Set aside.

In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Add in the espresso and vanilla. Fold in the 1/4 cup of flour.

Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.