Wednesday, January 29, 2014

Special Speculoos Spread Truffles

Photo and Recipe by: The Wooden Spoon

Ingredients – Makes approximately 24 truffles
  • ⅓ cup of cream
  • 250g of milk chocolate, roughly chopped
  • ½ cup to 1/3 cup of chunky Speculoos spread
  • sprinkles to decorate

  1. Heat the cream over a medium to low heat on the stovetop.
  2. Once it starts to simmer, remove from the heat and add the chocolate and speculoos spread. Stir well until it is completely melted and combined. Return to the heat for short periods of time to melt completely if necessary.
  3. Pour into a bowl and let it cool on the bench for at least 30 minutes, then cover with kitchen wrap or a lid and let it set completely in the fridge, preferably overnight.
  4. Once the ganache has set, take heaped teaspoon amounts and using your hands, roll them into balls. Immediately roll them in the sprinkles and then place onto a plate or chopping board that’s been lined with baking paper.
  5. Let set in the fridge again overnight.
  6. Truffles will keep well in the fridge for at least a week.


Tuesday, January 21, 2014

Chocolate Speculoos Spread Pinwheel Cookies

Photo and Recipe By: Keepinitkind

Prep Time: 1 hour
Cook Time: 15 minutes
Yield: 30 cookies
Speculoos Dough
  • 1 1/2 tsp. Ground Flaxseed + 1 1/2 T. Hot Water
  • 1/3 C. Coconut Oil
  • 1/4 C. Creamy Speculoos Spread
  • 1/2 C. Organic Sugar
  • 3 T. Non-Dairy Milk
  • 1 tsp. Vanilla Extract
  • 1 1/3 C. Unbleached All-Purpose Flour
  • Pinch of Salt
Chocolate Dough
  • 1 1/2 tsp. Ground Flaxseed + 1 1/2 T. Hot Water
  • 1/2 C. Coconut Oil
  • 1/2 C. Organic Sugar
  • 3 T. Non-Dairy Milk
  • 1 tsp. Vanilla Extract
  • 1 1/3 C. Unbleached All-Purpose Flour
  • 3 T. Cocoa Powder
  • Pinch of Salt
  1. For the Speculoos dough: stir together the flaxseed and hot water and set aside so that it gels.
  2. In a stand mixer whisk the coconut oil, Speculoos spread and sugar together, on high, until it is whipped and there are no chunks of coconut oil. Add the non-dairy milk, vanilla and flaxseed "egg" in and mix again until incorporated evenly.
  3. Turn the mixer on medium speed and slowly add the flour and salt, mix until crumbly and no loose flour is left. Press the dough into a ball and set aside.
  4. Make another flax egg for the chocolate dough, set aside, and use the stand mixer at high speed to whip the coconut oil and sugar together.
  5. Add the non-dairy milk, vanilla, and flaxseed to the bowl and whisk together. Slowly add the flour, cocoa powder and salt to the bowl and mix until crumbly, like before.
  6. Press the chocolate dough into a ball and set aside.
  7. Roll the Speculoos dough out into a rough rectangle shape that is 1/4" thick. Use plastic wrap on both sides for easier rolling. You want the sheet to be 7" wide, I used a pizza cutter to trim the sides straight and pressed the excess dough into the end.
  8. Now, roll the chocolate dough out in the same fashion. Carefully place the chocolate dough on top of the Speculoos dough and offset them length-wise about a 1/4".
  9. Use the plastic wrap to roll the dough much like you would sushi. Do it slowly and tightly so that there are no cracks or gaps. Wrap the roll tightly and freeze it for 45 minutes. You may want to turn it slightly midway so that there is no flat spot.
  10. Preheat oven to 350F. Once the log is firm, slice the cookies from the log at a 1/4" thick and place them on two large baking sheets. Bake for 15 minutes.
  11. Once the cookies are done baking, take the sheets out and wait 4 minutes before placing the cookies on a cooling rack. Serve at room temperature.

Wednesday, January 8, 2014

Speculoos Club House Sandwich

Photo and Recipe by: Pepper

3 slices of whole wheat bread
Fresh Strawberries, sliced
Bananas, sliced
Dark Valrhona Chocolate, shaved
Mini Marshmallows
Speculoos spread

Toast the bread until it’s hot and crunchy. The heat from the bread will soften the Speculoos making it easier to spread. Spread the cookie butter on one side of the slice, then layer the marshmallows and roast with a torch. (If you don’t have a blow torch, you can use an oven broiler.) Be careful, It takes less than a second to perfectly roast marshmallow. Top the whole thing with Valrhona shavings. The heat from the roasted marshmallows will melt the chocolate, turning it into fudge. Take another slice of bread, but this time spread Speculoos on both sides. Add the strawberries and bananas on top before placing the last slice of bread (with the cookie butter spread on just one side) over everything.
Best served with a tall glass of ice cold milk.