Happy Pi Day!

How about some Speculoos Ice Cream to go with some pie?

YIELD: ABOUT 4 CUPS

SPECULOOS ICE CREAM

PREP: 5 MINS COOK: 30 MINS TOTAL: 35 MINS

INGREDIENTS:
• 1 cup Speculoos spread
• ½ cup granulated sugar
• pinch of kosher salt
• 2 tsp. vanilla extract
• 2 cups half and half
• 1 cup heavy cream

DIRECTIONS:

1. Cream together Speculoos spread and sugar on medium speed until combined (using an electric mixer or by hand)
2. Stir in salt and vanilla extract 
3. Gradually add in half and half and heavy cream (low speed) until the mixture is combined and smooth
4. Pour mixture into an ice cream maker and process until thick
5. Transfer ice cream to a freezer-safe container
6. Cover and freeze until ready to serve

Combine with pie for a delicious Pi Day treat!

Yum Alert! SpeculUa Cupcake

This yummy cupcake combines Speculoos, chocolate AND Kahlua; we should call it the Trifecta rather than SpeculUa Cupcake.  Here is how you can wow your guests with this delicious treat:

YIELD: Makes 12 cupcakes

Ingredients:

CHOCOLATE CUPCAKE

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee granules (recommended: Starbucks Via)
• 1/2 cup Kahlua

SPECULOOS FROSTING

• 5 large egg whites
• 1 1/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/4 cup of Speculoos spread

CHOCOLATE POURING SAUCE

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Directions:

PREPARATION

1. Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

TO MAKE CUPCAKE

1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. 
2. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. 
3. Add the instant coffee granules and half of the Kahlua into the mixture and beat for 20 seconds. 
4. Scrape the sides of the bowl and add remaining Kahlua. 
5. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. 
6. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. 
7. Set the pan on a rack to cool. 
8. Frost the cupcakes when they are completely cool.
9. TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

TO MAKE CHOCOLATE POURING SAUCE

1. Place chocolate and heavy cream in a bowl over simmering water. 
2. Let chocolate and cream sit for 2-3 minutes to melt without stirring. 
3. Then slowly stir mixture to combine. 
4. Add powdered sugar and mix to combine. 
5. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. 
6. Remove 5 tablespoons and place reserve in a separate bowl. 
7. Set aside all chocolate pouring sauce to cool until warm.

TO MAKE FROSTING

1. Combine egg whites and sugar in a bowl placed over simmering water. 
2. Bring mixture to 160 degrees F while whisking constantly.
3. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.
4. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. 
5. Add salt and vanilla and mix to combine. 
6. Add in Speculoos and mix until well combined. 
7. Add reserved chocolate pouring sauce into frosting. 
8. Using a spatula gently fold it into the frosting, DO NOT over mix so that chocolate streaks remain.

ASSEMBLY

1. Cut Skor or Heath bars into shard shapes; set aside. 
2. Finely chop any left over crumbs.
3. Fill pastry bag with a round tip. 
4. Hold pastry bag at 90 degrees above the cupcake and starting from the perimeter pipe inward and upward.
5. Using a spoon drizzle chocolate on top of frosting. 
6. Sprinkle Skor crumbs on chocolate. 
7. Insert Skor shards into top of frosting.

Speculoos spread can be found buy shopping online here.

Speculoos & Strawberries

Perfect for Valentine's Day!

Preparation: 15 min Rest: 45min For 4 dessert glasses or 6/8 

Ingredients: 

• Speculoos crumbs 
• 300g strawberries 
• sugar and lemon juice 
• 15cl red fruit coulis 
• mascarpone 250g 
• 50g cream cheese 
• 70g icing sugar

Preparation: 

STRAWBERRIES: 

1. Wash strawberries, remove stems and cut into pieces. 
2. Sprinkle lightly with sugar and lemon juice and set aside at least 15 minutes in the refrigerator. 

MASCARPONE: 

1. Whisk mascarpone, cream cheese and icing sugar, vigorously . 
2. Whisk until the mixture is light and airy.
3. Mix in the strawberries with half the sauce. 

ASSEMBLY: 

1. In the glasses distribute the strawberries, add the mascarpone mixture and pour the remaining sauce and garnish with a few pieces of strawberries.
2. Reserve in refrigerator 30 minutes. 
3. Sprinkle Speculoos crumbs generously. Serve and enjoy!

Speculoos Brownie Cake

Yield: Makes one 9in brownie cake

Ingredients:

•        4 oz. (8 Tbs.) unsalted butter; more for the pan
•            4 oz. unsweetened chocolate
•             1-1/2 cups sugar
•        Scant 1/4 tsp. salt
•            2 tsp. vanilla extract
•        2 large eggs, at room temperature
•            4-1/2 oz. (1 cup) flour
•        2 Tbs. natural cocoa (not Dutch-processed)

SPECULOOS BUTTERCREAM FROSTING

• 1/2 cup butter, room temperature
• 1 cup Speculoos spread
•  1 1/2 cups powdered sugar, sifted
• 1-2 tablespoon heavy cream

FINISHING ELEMENTS

• 3 oz. chocolate, melted
• 5 tablespoons chocolate sprinkles

Directions:

PREPARATION

Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 9 inch cake pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

TO MAKE BROWNIE

1.      Place butter and chocolate in a bowl and set it over simmering water, stir until melted. Set aside melted mixture slightly cooled. Add in the sugar, salt, vanilla and stir until blended. Add in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, about 30 to 60 seconds. Scrape batter into prepared cake pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.

2.      Set the pan on a rack until cool. Run a knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely.

TO MAKE Speculoos FROSTING

Add butter, Speculoos and powdered sugar in a bowl and beat on medium low until creamy. Add heavy cream and beat until light and fluffy. Add additional heavy cream or powdered sugar as needed to reach desired consistency.

ASSEMBLY

Spread Speculoos frosting on top and smooth out surface with an offset spatula. Place small dots of chocolate sauce on top, about a 1/2 inch apart. Use the back of a spoon and press and turn slightly to create the finished look. Rim the edge of the Speculoos frosting with chocolate sprinkles

Not sure where to get Speculoos?  Order online today, click here!

Dark Chocolate Speculoos Truffle Cake

Photo and Recipe by: The Cake Merchant

Dark Chocolate Speculoos Truffle Cake

Yield: One 3 layer 8-inch cake

Ingredients

For the Cake
• 2 cups (250 grams) all-purpose flour
• 2 1/2 cups (500 grams) granulated sugar
• 3/4 cups (90 grams) Dutch process cocoa (I used Valrohna)
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 cup (240 ml) vegetable or canola oil
• 1 cup (226 grams) full fat sour cream
• 1 1/2 cups (360 ml) water
• 2 tablespoons distilled white vinegar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
For the Speculoos Swiss Meringue Buttercream Filling
• 4 oz (120 grams) egg whites
• 4 oz (113 grams) sugar
• 1/4 tsp kosher salt
• 3 sticks (12 ounces/339 grams)unsalted butter, cut into 2 inch chunks and at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (128 grams) Speculoos Cookie Spread
For the Dark Chocolate Frosting
• 1/4 cup (45 grams) + 2 tablespoons unsweetened Dutch-process cocoa powder (I used Valrohna)
• 1/4 cup (90 ml) + 2 tablespoons boiling water
• 1 1/2 cups (3 sticks/341 g) unsalted butter, room temperature
• 1/2 cup (60 g) powdered sugar
• pinch of salt
• 1 pound (454 g) good-quality semi-sweet chocolate, melted and cooled
• Chocolate sprinkles for garnish

Instructions

For the Cake
1. Preheat the oven to 350 degrees fahrenheit.
2. Grease and line 3 8-inch cake pans and line them with parchment paper.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
4. Add the oil and sour cream and whisk until blended.
5. Add the water in 1/2 cup at a time and whisk until combined.
6. Whisk in vinegar and vanilla to blend.
7. Add the eggs and whisk until combined.
8. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined.
9. Divide the batter equally among the 3 prepared pans (I used a kitchen scale to do this).
10. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out almost clean (it's ok if a few crumbs stick to it, but should not look shiny).
11. Let the pans cool on wire racks for about 20 minutes, then invert the cakes onto the racks to finish cooling completely.
For the Speculoos Swiss Meringue Buttercream:
12. Combine the egg whites, sugar, and salt in a bowl (I used the bowl of my stand mixer).
13. Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. It's the steam that's going to heat the egg whites, since we don't want scrambled eggs.
14. Heat the egg white mixture until it reaches 145-150 degrees fahrenheit, whisking frequently so as not to get scrambled eggs.
15. Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.
16. Whip the egg whites until they become fluffy and double in volume. The bowl should be cool to the touch (this will usually take several minutes).
17. Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.
18. If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.
19. Once the buttercream has become smooth, and the vanilla and speculoos cookie butter and beat until incorporated.
For the Dark Chocolate Frosting
20. Combine the cocoa and boiling water and stir until the cocoa has dissolved.
21. With an electric mixer, beat the butter on medium high until pale and creamy.
22. Add the powdered sugar and salt and beat on low until just combined.
23. Turn the mixer up to medium high and beat for an additional 2 minutes.
24. Add the melted chocolate and beat on low speed until combined, scraping down the sides of the bowl as necessary.
25. Beat in the cocoa mixture until thoroughly combined.
To Assemble the Cake:
26. Place one layer of the cake on an 8-inch cake board.
27. With an offset spatula, spread half of the speculoos filling on top of the first layer.
28. Repeat this process with the second layer, spreading the remainder of the filling on top.
29. Place the 3rd layer on top.
30. Place the cake on a turntable, and apply a thin layer of the chocolate frosting on the sides and the top of the cake to lock in the crumbs.
31. Let the frosting set up in the refrigerator for about 30 minutes.
32. Apply the remainder of the frosting to the sides and top of the cake and garnish with sprinkles.
33. Serve at room temperature.

Notes:
-Chocolate recipe adapted from Sky High: Irresistible Triple-Layer Cakes
-Swiss meringue buttercream adapted from BraveTart
-Dark chocolate frosting adapted from Sweetapolita

Tips:
-Wipe down all of your kitchen tools with vinegar before making meringue. Any grease residue will cause it to flop.
-I’ve used liquid egg whites for the Swiss buttercream without any problems.
-This cake holds up well against refrigeration and will not dry out if kept in an airtight container (i.e a cake saver) for 2-3 days, but be sure to bring it back to room temperature before serving.