Speculoos + Snickerdoodle = Spectacular SpecuDoodle Sandwich

As if Speculoos couldn't get any better, we have a recipe that combines it with a delicious snickerdoodle cookie.

Try it out today and share your photos with us here or on Facebook; use hashtag #SpecuDoodle

yield: 24 SANDWICH COOKIES

cook time: 8-10 MINUTES

INGREDIENTS:

For the cookies:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, at room temperature
2 large eggs
2 tablespoons sugar
2 teaspoons cinnamon

For the Speculoos Cinnamon Filling:
3 tablespoons unsalted butter, at room temperature
1/2 cup Speculoos Spread
1 cup confectioners’ sugar, sifted
1/2 teaspoon cinnamon
3 tablespoons milk

DIRECTIONS:

1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time. Reduce speed to low and gradually mix in flour mixture.

3. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into balls, Roll balls in cinnamon and sugar. Place cookie dough balls on prepared baking sheet and bake for 8-10 minutes, until edges are golden. Let cookies cool on baking sheet for 3 minutes and then transfer to a wire cooling rack. Let cookies cool completely before filling.

4. To make the Speculoos cinnamon filling: Combine the butter, Speculoos Spread, confectioners' sugar, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the milk and beat until fluffy.

5. To assemble the cookies, find two cookies that are similar in size. Using a knife, spread about a tablespoon of the Speculoos filling on the inside of one cookie. Sandwich the cookies together.

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!