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:

Ingredients:

  • 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)

Directions:

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.

Speculoos Cookies

My taste tester agrees: These cookies are popular with people of all ages…

But seriously, everyone loved these cookies. They were actually mad that they were so teeny and  only gave them one each. Why take the time to bake all these cookies just to take them away from us and make a cookie spread, they asked? Well, the reason I even baked these cookies was so that I could make ice cream out of them. That’s right, it’s summer, and the ice cream maker is on duty!

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Chocolate Chip Cookie Dough Cupcakes

Ever since I bought a new cupcake carrier, I have been wanting to bake cupcakes every chance  I get. I mean, why not, now that I have a handy way to transport them. Invited out for Shabbat dinner? Instead of making cookies or cakes, I bring cupcakes.  These are a hit just because who doesn’t love chocolate chip cookie dough?  Continue reading

Rhubarb Pie

Rhubarb is often paired with strawberries, since they come into season together. Not that I have anything against strawberries, but sometimes you just want the rhubarb to shine. I mean, strawberries are much more widely available, you can always get that flavor, but rhubarb, even here in NYC, isn’t that easy to come by, and it only makes a short appearance at farmer’s markets and specialty stores each spring.

We’ve experimented with just rhubarb desserts before: Tarts and Coffee Cake. Now to add a third rhubarb dessert to our repertoire, here’s a rhubarb pie! Maybe next time will experiment with some rhubarb combinations.

I made mine pareve, but with a nice buttery pie crust, it’s a special Shavuot dessert!

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Chocolate Hazelnut Ice Cream

At work, our clients bring us a ton of chocolate. Bars, boxes, liqueur-filled, and truffles just to name a few. Some with only Russian words on the package, and other more familiar English ones. Well, many of these treats go uneaten by me, and pretty much sit around the kitchen table for a while. But when we get a box of Ferrero Rochers, they don’t last more than a day. I have to run to the kitchen to get some before they’re eaten by my coworkers. Let me tell you, they have good taste. Continue reading

Passover Chocolate Walnut Cookies

My friend Paulette sent me this passover cookie recipe, and though I was already baking marshmallow pecan logs, pie, chocolate cake, and macaroons, immediately after reading the recipe, I knew I had to bake these, too. They came out fudgy and airy, and were definitely my favorite pareve dessert at the seder. If you like chocolate, give these a try. They’re simple enough to make, kosher for Passover for everyone involved, and impressive looking, which is the most important part. Plus, they freeze well. Score! Continue reading

Passover Lemon Meringue Pie

What? A normal dessert just for Passover? Yup, that’s right. There’s nothing chametz about lemon meringue pie, except the crust, and that’s easily changeable! It’s also inherently pareve, so you can bring it to your seder and impress everyone. It’s definitely a refreshing citrus-y bite to such a heavy seder meal. Trust me, I made this last year for the first seder and everyone was shocked! there were two other cakes on that table, and they didn’t get touched. People only ate this one, and at the end of the night, only two slices remained. So yeah, it’s delicious.

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Meyer Lemon Macarons

If you follow us on Twitter, you probably know about my adventures in macaron-making. I’ve been experimenting with these for a while, and you know I already made David Lebovitz’s chocolate macarons, but if you’re looking for a fruitier version, here you go!

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Hazelnut Cookies

So remember that we joined the olive oil of the month club? They also sent us this recipe, which I knew we had to try right away. But we spent the day making amazing fresh pasta, and had no time for silly dessert. So the next Sunday, I whipped these up really quickly, and Steph shaped and baked them while I bathed Richie and put him to bed. Teamwork! They were actually very simple to make, as long as you have a food processor and microplane…right now I take those tools for granted, but it wasn’t long ago that those were not in my kitchen (Mom has no kitchen gadgets!). Continue reading