Speculoos Spread

So, in order to make speculoos ice cream, you need spread. The spread from Trader Joe’s is not marked. Well, even if it was, it wouldn’t matter. It wouldn’t be entirely homemade if I used store bought spread now, would it? So I had to make my own speculoos spread. I used my food processor, and it worked. The consistency wasn’t perfect, but it still tasted great on top of waffles. And it still worked for my project, so it’s a win-win.

It’s recipes like these that make me want a VitaMix. I’m sure I would have been able to have a smoother consistency and silkier texture with one. Oh well, I make do with what I have.

This is one of the easiest things to make. Whir up the speculoos cookies, add some oil and flavors, and you’re done. Not much to it. It’s delicious on waffles with some vanilla ice cream, or even on some fruit.

The thing about coconut oil is that it is hard, unless it’s 76 degrees or more. Then it melts. So when I made this recipe, it was so hot in my kitchen that I didn’t have to melt the oil – it was already liquid. Score one for me, because I had one less step of work to do! Not that zapping in the microwave takes much time…

The original recipe called for some sugar, but these were sugary enough, so I omitted it.


Homemade Speculoos Spread, adapted from Seitan is my Motor:


  • 150 grams speculoos cookies (I used 45 of the teeny ones I made)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (or 50 grams) refined coconut oil
  • 1/2 teaspoon cinnamon
  • 1 teaspoon safflower oil (or another flavorless oil)


1. Using your food processor, grind the cookies into a fine meal.

2. Melt the coconut oil and let cool down until luke warm.

3. Mix speculoos meal with the remaining ingredients except the safflower oil and transfer to a bowl. Stir in fat and oil. Mix until well combined. That’s it.

This spread will harden when stored in the fridge. You should take it out at least 30 minutes before serving, or microwave it for about 30 seconds.

Almond Milk

I’m not sure if it’s just because I have a baby who will be turning one soon or because it’s just a fad, but there’s something about nut milks that I just can’t stop hearing and reading about them wherever I go. Now, nut milk is exactly what it sounds like. A drink made out of nuts. In this case, almonds. It’s not milk in the traditional comes from a mammal who just had a baby way, but it’s a nice dairy-free alternative for baking, drinking, cooking, and definitely marinating meats that you can’t use cow’s milk for (think fried chicken).  Continue reading

Breakfast Egg in Avocado

Recently, Leat sent me and Steph a recipe for the best looking breakfast I had ever seen. I knew I had to make it right away…so I went out and bought an avocado ($1 ripe one…why are avocados so expensive these days?) and make this for breakfast the next day. Zeke is crazy and didn’t eat his avocado! He thought it would be weird warm. I think he’s crazy. It was amazingly delicious. You should make this as soon as possible.

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German Apple Pancake

The smell of caramelized butter and sugar is definitely a great way to start your morning. Mix that with chopped apples and fluffy batter, and you have this apple pancake, which isn’t like any pancakes I’ve ever made before.

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Cinnamon Babka

Way back when this blog was just a baby (and before this baby was around), we shared a recipe for chocolate babka with you. We love this babka recipe. We double it to freeze some. We make it with chocolate, cinnamon, white chocolate, and just eat it up. We impress dinner guests and impress hosts with it. We make it all the time. And we love it all the time. And hope you do to. If you don’t, this is just a friendly reminder that you should. Continue reading

Banana Muffins

I love baking muffins. I always have to have at least one kind of muffin in the freezer. You know, because they are a great go-to snack, a perfect oops-I-forgot-my-breakfast treat, and an easy addition to a not-big-enough packed lunch. I sometimes even make savory muffins…an extra special treat. My favorite are blueberry muffins, but with blueberries out of season and all, and those bananas hanging on my makeshift banana tree turning browner by the minute, I just knew I would have to make muffins with them (instead of this or this or this). Continue reading

Peanut Butter and Honey Granola Bars

I love granola bars. They are a great snack at my desk (boo, desk job) at work. They are a great oh-my-god-I-don’t-have-time-to-eat-breakfast quick breakfast. They are also useful for when I actually DID eat breakfast, but am still hungry. I just grab one and eat it on my way to the subway station. The problem with granola bars is that they usually have a few ingredients that I don’t really want to eat in them. Or the are covered in chocolate (a few chocolate chips? Not the same). Or they are just very expensive, and there are only 5 in a box. Continue reading

Plum Cobbler

Today’s the first day of Autumn! I’m still sharing this summer produce recipe, okay?

Summer produce. Yum! Too much fresh produce that you can’t finish? Eew. That’s probably where pies, crisps, tarts, and cobblers came from, actually. And boy, do I love baking with fruits! After making a whole bunch of lattice-crust pies, I decided to take a different route with these plums, and this cobbler was born! Continue reading

Chocolate-Banana Marble Bread

Whether we bake, freeze or make smoothies, we always find ways to use up overripe bananas, but this time we bought bananas especially to make this bread. It was one of the recipes on Jessica’s list in her favorite bakebook (can you guess what it is? She should start one of those cook-through blogs and get a movie deal like Julie & Julia). She started mashing the bananas, but Richie didn’t want her to bake that day, so I took over.

This quick bread can be a dessert or breakfast! We made three, one for the parents, one for my in laws, and one for the freezer, because we always like to make extras for later.

Chocolate-Banana Marble Bread from The Art and Soul of Baking


  • 2 or 3 very ripe bananas
  • 1/4 cup (2 oz.) buttermilk
  • 2 teaspoons vanilla
  • 2 cups (7 oz.) sifted cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 cup (1 oz.) unsifted Dutch-process cocoa powder
  • 3 tablespoons (1 1/2 oz.) boiling water, plus more if needed
  • 1 1/2 sticks (6 oz.) unsalted butter
  • 1 cup (7 oz.) sugar
  • 2 large eggs


  1. Preheat the oven to 350 and grease the pan(s). The recipe calls for 1 9×5″ load pan, we used 3 smaller ones.
  2. Peel the bananas and place in a bowl or food processor. Mash or process to a smooth puree. Measure out 1 cup of the puree and transfer to a medium bowl; that’s all you need. Add the buttermilk and vanilla and set aside.
  3. Sift the cake flour, baking soda and baking powder together in a medium bowl and blend well. Set aside.
  4. Place the cocoa powder in a small bowl, pour boiling water over it and stir until it forms a smooth paste-it should run thickly off the spoon. If it’s too thick, add another tablespoon of water and stir again. Set aside.
  5. Place the butter and sugar in the bowl of your stand mixer fitted with the paddle attachment and beat on medium-high for 4 to 5 minutes until the butter is very light. Turn the machine to medium and add the eggs,  1 tablespoon at a time, completely blending in each addition before adding the next. Don’t forget to scrape down the sides of the bowl.
  6. With the mixer on the lowest speed, add 1/3 of the flour mixture, then half of the banana mixture. Repeat with remaining ingredients, scrape down the bowl and finish blending batter by hand.
  7. Tranfer half the batter to a medium bowl, add the cocoa paste and gently but thoroughly blend it into the batter with a rubber spatula.
  8. Drop alternating spoonfuls of batters into the prepared pans, then marbleize by using a spoon to gently turn the batter oven in 3 places down the length of the pan.
  9. Bake for 55 to 65 minutes.


Lattice-Top Peach Tart with Raspberries

What do you do with summer fruit that’s going to be bad tomorrow? You make pie, of course! Honestly, I can’t decide if I like most fruits raw or cooked (baked, barbecued, you know). So when both Dad and I came home from the supermarket with giant bags of summer peaches, there was no way they were all getting eaten. At the end of the week there were exactly six left to make this amazing pie! I also had a few raspberries, so I threw them in here. The recipe called for nectarines and blackberries, but hey, this substitution worked just fine.

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