Wednesday, February 14, 2018

My Yummy Valentine

My yummy Valentine, sweet Speculoos Valentine
You make me smile with my heart...


Chocolate Heart Speculoos Butter Cookies



INGREDIENTS:


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) salted butter
  • 1/2 cup creamy Speculoos butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • additional white sugar, for rolling
  • Reeses Peanut Butter Hearts


DIRECTIONS:

1. Whisk together the flour, baking soda and salt in a medium bowl.
2. In a large bowl, use an electric mixer to combine the butter, Speculoos butter and sugars until smooth. Add in the egg, milk and vanilla and mix again. Stir in the dry ingredients. Cover the bowl with plastic wrap and refrigerate the dough for about an hour until it is slightly firm.
3. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silpat mats. Make some room in your refrigerator or freezer for one cookie sheet.
4. Shape the dough into 1 1/2-inch balls and roll in sugar. Place the sugared cookie dough balls on one baking sheet, about 1 1/2-inches apart. Bake 10 to 12 minutes, until the cookies are set and golden. Remove from the oven and immediately press one peanut butter heart into the center of each cookie. Place the cookie sheet in the refrigerator or freezer until the chocolate is set (the Reeses hearts will get melty when you press them into the cookies, but they will harden-up again once they have cooled down). Repeat with the remaining cookie dough and PB hearts.



Monday, February 12, 2018

Marvelous Marshmallow Mmm...

Speculoos Marshmallow Pie



Ingredients

For the crust:
  • 2 ¼ cups Speculoos Cookie Powder (use food processor to powder Speculoos cookies)
  • 6 tbsp unsalted butter


For the filling:
  • ¾ cup white chocolate 
  • ¼ cup heavy cream  
  • 1 cup cream cheese  
  • 1 ¾ cup Speculoos Cookie butter 
  • 1tsp pure vanilla extract
  • 2 tbsp heavy whipping cream
  • 1 cup marshmallow fluff



Directions:

1. Melt butter in a microwave-safe bowl and pour melted butter over Speculoos Cookie Powder. Stir to combine until all crumbs are moistened.
2. Press into a 9” pie pan using a spoon or measuring cup to compress crust. Set aside.
3. Combine white chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 45-60 seconds until melted. Vigorously stir until all the chocolate is melted. Allow to cool for about 10 minutes.
4. Whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add Speculoos Cookie Butter and continue to beat until well mixed.
5. Add melted white chocolate and mix until combined.
6. Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.
7. Add marshmallow fluff into batter and mix thoroughly.
8. Pour batter onto the pie crust. Chill in the refrigerator for at least two hours. Serve chilled. 

Saturday, January 27, 2018

Send Us Your Recipes!

You could get featured on our blog! We're looking for some more Speculoos recipes, please submit them to info@matifoods.com!


Friday, January 26, 2018

Happy New Year!

Visit www.MatiFoods.com and enjoy 15% off your order. Start your New Year off right!


Friday, December 1, 2017

Rise & Shine: It's Pancake Time

Raspberry Pancakes with Speculoos Cookie Butter Maple Syrup



You'll hop out of bed to enjoy this delicious treat!

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Serves: 7-8 medium sized pancakes

INGREDIENTS


  • ¾ cup all-purpose flour
  • 1 1.2 oz bag of freeze dried raspberries, (you won't be using it all)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter, melted
  • Fresh raspberries to garnish
  • 3 tbsp Speculoos cookie butter
  • ½ cup maple syrup

INSTRUCTIONS


  1. Using a blender, food processor or coffee grinder, pulverize the entire bag of freeze dried raspberries until it resembles flour.
  2. In a large bowl whisk together the flour, ¼ cup of the raspberry dust, baking powder, baking soda, salt, and sugar. 
  3. In a separate bowl whisk together the egg, buttermilk, and melted butter. 
  4. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir just until combined. The batter should have some small lumps, so don't overmix.
  5. Heat a frying pan or griddle over medium-high heat and lightly brush the pan with melted butter or oil.
  6. Using a small ladle or scoop, pour about ¼ cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
  7. Repeat with remaining batter, brushing the pan with melted butter or oil between batches.
  8. To make the Speculoos cookie butter maple syrup, whisk together the Speculoos and maple syrup.
  9. Serve immediately with butter, Speculoos cookie butter maple syrup, and fresh raspberries.