Tuesday, September 25, 2012

Speculoos S’mores Bars

Photo and Recipe by: Buns in my oven

What a perfect combination S’mores and Speculoos spread! Another yummy creation adopted from Bun’s in my oven. Follow recipe below J

  • 1/4 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup Speculoos Spread
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 graham crackers, crushed into small pieces
  • 1 cup milk chocolate chunks (I threw in a few semi-sweet chips on top for photo purposes)
  • 1 cup mini marshmallows
  1. Preheat the oven to 350°F. Butter an 8x8 baking dish.
  2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat and stir in the Speculoos Spread. Continue stirring until the mixture is creamy and well combined.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Stir in the graham crackers, chocolate chunks, and mini marshmallows.
  5. Add the egg to the Speculoos mixture and stir until smooth. Stir in the vanilla extract and mix until well combined.
  6. Pour the wet mixture into the dry ingredients and stir until well combined. This will be very thick and difficult to stir, so you may need to get in there and mix it with your hands.
  7. Dump the batter into the prepared dish and press it into the pan evenly.
  8. Bake for 22 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
  9. Remove from the oven and cool for at least 10 minutes before cutting and serving.

Monday, September 17, 2012

Frosted Speculoos Cookie Butter Bars

Photo and recipe by: Butter me up Brooklyn

Get ready for a good time snack! Follow recipe below

Yields 25 cookie bars


For the sprinkle:
1 tablespoon (12 grams) sugar
1/2 teaspoon (2 grams) cinnamon

For the cookie bars:
1 1/4 cup (156 grams) flour
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) salt
1/2 teaspoon (2 grams) cinnamon
4 tablespoons (56 grams or half a stick) butter, melted
1/2 cup (110 grams) sugar
1/2 cup (115 grams) brown sugar
1 teaspoon (5 ml) vanilla
2 eggs
1/2 cup (133 grams) Speculoos Spread

For the frosting:
2 tablespoons (28 grams) butter, very soft
generous 1/3 cup (about 90 grams) Speculoos Spread
2 cups (250 grams) powdered sugar
5 tablespoons (74 ml) half and half or heavy cream, plus more as needed


Make the cookie bars: Preheat the oven to 375. Butter an 8 x 8 pan then line with two sheets of overlapping parchment. In a small bowl mix together the sugar and cinnamon for the sprinkle. Set both aside. In a medium bowl whisk flour, baking powder, baking soda, salt and cinnamon together.
In another medium bowl mix the melted butter with the sugars until combined. Add vanilla and both eggs and mix well until incorporated. Add Speculoos Spread and stir until smooth and fully combined. Add the flour mixture to the cookie butter mixture and stir to combine. Spread into the prepared pan and smooth the top with an offset spatula.
Sprinkle the cinnamon sugar mixture over the top of the bars and gently tap the pan back and forth so that the sprinkle is evenly spread across the top of the cookies. Bake for 20-25 minutes or until a tester comes out clean. Let cool in the pan for 10 minutes and then transfer to a rack until fully cooled.**

Make the frosting:
 In a medium bowl beat together the butter, cookie butter and powdered sugar until well combined, then slowly stream the half and half into the powdered sugar mixture. Increase the speed of the mixer and beat the frosting for least 5 minutes, or until light and fluffy. Add a bit more half and half as needed to achieve a spreadable consistency. Generously spread the frosting over the cooled bars. Slice and serve

Monday, September 10, 2012

Pecan Maple Speculoos Cookies

Photo and Recipe by: KathyPatalsky

Another great recipe using our very own speculoos spread, follow recipe below.

Yields: one dozen cookies

1 cup white flour
1/2 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

1/2 cup soy milk + 1 tsp chia seeds (egg replacer)
1 tsp vanilla extract
3/4 cup sugar
1/2 cup vegan butter, melted
1/2 cup creamy Speculoos spread
note: to further moisten the dough for a more cake-y texture, add in 1/4 cup apple sauce or a large mashed banana

1/2 cup whole pecans, tossed in 2 Tbsp maple syrup + pinch of salt

To Make:
1. Preheat oven to 350.
2. Sift together dry ingredients. Fold in the wet ingredients. Adjust with a few pinches more sugar/flour if the dough is too sticky to hand roll into balls. Otherwise, you can chill dough in fridge or freezer for easier handling.
3. Roll into balls, top with maple-soaked pecans.
4. Bake cookies for 8-10 minutes at 350 degrees. Cool.