After the thread about it and me being in Trader Joe's today, how
could I resist the temptation? So I bought it and tasted it tonight.
Honest opinion? Rot your teeth sweet! It works in a very small
amount on an original style Wheat Thin, because all that salt off-sets
all that sugar... but there's no way I could eat it straight. I'm
wondering now how I can use up this jar... because I don't think I can
use it the same way I'd use Nutella. Hmmm, or maybe I could.
http://www.msadventuresinitaly.com/b...a-lover-types/

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
>
> After the thread about it and me being in Trader Joe's today, how
> could I resist the temptation?


Have you tried the biscuits (cookies) by the same name sf? They are often
eaten in our house - great for elevenses with coffee.

On Wed, 1 Aug 2012 20:51:54 +1000, "Farm1" >
wrote:

> "sf" > wrote in message
> ...
> >
> > After the thread about it and me being in Trader Joe's today, how
> > could I resist the temptation?
>
>
> Have you tried the biscuits (cookies) by the same name sf? They are often
> eaten in our house - great for elevenses with coffee.
>
No, I'm not sure they're even available here - not a big commercial
cookie fan so I haven't memorized that aisle. I didn't even realize
that particular product was available somewhere I shopped before the
previous thread. If I think about it, I'll ask at the Trader Joe's
customer service desk about Speculoos cookies. TJ's carries more
products than is available in any one store.

--
Food is an important part of a balanced diet.

On 8/1/2012 1:00 AM, sf wrote:
>
> After the thread about it and me being in Trader Joe's today, how
> could I resist the temptation? So I bought it and tasted it tonight.
> Honest opinion? Rot your teeth sweet! It works in a very small
> amount on an original style Wheat Thin, because all that salt off-sets
> all that sugar... but there's no way I could eat it straight. I'm
> wondering now how I can use up this jar... because I don't think I can
> use it the same way I'd use Nutella. Hmmm, or maybe I could.
> http://www.msadventuresinitaly.com/b...a-lover-types/



I found the Biscoff spread at World Market (Cost Plus) over the weekend.
It tastes exactly like the cookies, very sweet.

I think it would make a good cake icing, beaten with cream cheese and
some confectioner's sugar, for a yellow or spice cake. Thinned with
cream or sour cream, it would be good over cheesecake, in tirasmisu,
or over vanilla ice cream. Possibly spread on peanut butter cookies
also. (Can't you feel your arteries hardening as you read this?)


gloria p

On Wed, 01 Aug 2012 10:06:47 -0600, gloria p >
wrote:

> On 8/1/2012 1:00 AM, sf wrote:
> >
> > After the thread about it and me being in Trader Joe's today, how
> > could I resist the temptation? So I bought it and tasted it tonight.
> > Honest opinion? Rot your teeth sweet! It works in a very small
> > amount on an original style Wheat Thin, because all that salt off-sets
> > all that sugar... but there's no way I could eat it straight. I'm
> > wondering now how I can use up this jar... because I don't think I can
> > use it the same way I'd use Nutella. Hmmm, or maybe I could.
> > http://www.msadventuresinitaly.com/b...a-lover-types/
>
>
>
> I found the Biscoff spread at World Market (Cost Plus) over the weekend.
> It tastes exactly like the cookies, very sweet.
>
> I think it would make a good cake icing, beaten with cream cheese and
> some confectioner's sugar, for a yellow or spice cake. Thinned with
> cream or sour cream, it would be good over cheesecake, in tirasmisu,
> or over vanilla ice cream. Possibly spread on peanut butter cookies
> also. (Can't you feel your arteries hardening as you read this?)
>
I can feel cavities forming in my teeth and my body switching over to
diabetes mode, that's for sure!

--
Food is an important part of a balanced diet.

On 8/1/2012 3:39 AM, Ad wrote:

> Then they've gotten it wrong, because the original cookie isn't salty
> at all.

The speculoos was placed on a wheat thin, which was salty.

Sf,I thought speculoos was windmill cookies, but this is something you
can spread?

Becca

On Wed, 01 Aug 2012 14:02:41 -0500, Ema Nymton >
wrote:

>On 8/1/2012 3:39 AM, Ad wrote:
>
>> Then they've gotten it wrong, because the original cookie isn't salty
>> at all.
>
>The speculoos was placed on a wheat thin, which was salty.
>
>Sf,I thought speculoos was windmill cookies, but this is something you
>can spread?
>
>Becca

The windmill cookie is written "speculaas"... I love them.

• SPECULAAS •
(Windmill Cookies - of Belgian origin)

Ingredients:

3 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1/8 tsp. baking powder
1/8 tsp. salt
1 cup butter (unsalted), softened
1 1/4 cups packed brown sugar
1 egg
1/2 cup sliced blanched almonds


Directions:

1. In a medium-sized bowl, mix the flour with spices, baking powder
and salt.

2. In a large bowl, beat butter and sugar at high speed until light
and fluffy. Beat in the egg and mix well.

3. Stir in by hand half the flour mixture, then add the remaining
flour and almonds. Mix with a wooden spoon or knead with hands.

4. Divide dough into four parts, wrap in plastic and refrigerate for
several hours. (If you are using a mold, chill it as well.)

5. Preheat oven to 350 degrees F (180 degrees C) and grease two cookie
sheets.

6. Remove one quarter of the dough from the refrigerator and flatten
it with your hands. Oil your mold and lightly flour it. Using your
fingers, press dough firmly into the mold. Trim any excess dough from
the mold with a knife.

7. Transfer the cookies onto greased cookie sheets with a spatula,
spacing about one inch apart.

8. Refrigerate dough trimming to be rerolled later. Lightly flour but
do not re-oil cookie mold.

9. Repeat process with remaining dough. When cookie sheets are full,
bake cookies for 20 - 25 minutes or until golden brown around the
edges. Store in a covered tin.

Makes 2 dozen
---

On Wed, 01 Aug 2012 14:02:41 -0500, Ema Nymton >
wrote:

> On 8/1/2012 3:39 AM, Ad wrote:
>
> > Then they've gotten it wrong, because the original cookie isn't salty
> > at all.
>
> The speculoos was placed on a wheat thin, which was salty.
>
> Sf,I thought speculoos was windmill cookies,

I was brought up very near Holland, Michigan and Windmill cookies were
as iconic in that region as Oreo's are here, but I googled images of
Biscoff and they aren't windmill cookies. http://tinyurl.com/crfvv4p

> but this is something you can spread?
>
Yes! It's as spreadable as Nutella and peanut butter - maybe a little
more easily spreadable (but super sweet). The image on the left is
Trader Joe's product.
http://t0.gstatic.com/images?q=tbn:A...1j4qfVKahROXgN
Here's the web site it came from
http://m.spokesman.com/blogs/too-man...e-spectacular/

--
Food is an important part of a balanced diet.

"sf" > wrote in message
news
> On Wed, 1 Aug 2012 20:51:54 +1000, "Farm1" >
> wrote:
>
>> "sf" > wrote in message
>> ...
>> >
>> > After the thread about it and me being in Trader Joe's today, how
>> > could I resist the temptation?
>>
>>
>> Have you tried the biscuits (cookies) by the same name sf? They are
>> often
>> eaten in our house - great for elevenses with coffee.
>>
> No, I'm not sure they're even available here - not a big commercial
> cookie fan so I haven't memorized that aisle. I didn't even realize
> that particular product was available somewhere I shopped before the
> previous thread. If I think about it, I'll ask at the Trader Joe's
> customer service desk about Speculoos cookies. TJ's carries more
> products than is available in any one store.

They're quite a thin biscuit (cookie) and so are nice if you just want a
morsel rather than a pig out. I love thin biscuits like ginger thins and
Speculaas - the latter come in 2 types, with almond slivers or without. I
like both.

On 8/1/2012 5:41 PM, sf wrote:

>> but this is something you can spread?
>
> Yes! It's as spreadable as Nutella and peanut butter - maybe a little
> more easily spreadable (but super sweet). The image on the left is
> Trader Joe's product.
> http://t0.gstatic.com/images?q=tbn:A...1j4qfVKahROXgN
> Here's the web site it came from
> http://m.spokesman.com/blogs/too-man...e-spectacular/

Thanks sf, I have never seen this before.

Sheldon, thanks for the recipe, if I ever get a mold, I am making those
cookies. I love 'em.

Becca

On Thu, 02 Aug 2012 14:53:56 -0500, Ema Nymton >
wrote:

> On 8/1/2012 5:41 PM, sf wrote:
>
> >> but this is something you can spread?
> >
> > Yes! It's as spreadable as Nutella and peanut butter - maybe a little
> > more easily spreadable (but super sweet). The image on the left is
> > Trader Joe's product.
> > http://t0.gstatic.com/images?q=tbn:A...1j4qfVKahROXgN
> > Here's the web site it came from
> > http://m.spokesman.com/blogs/too-man...e-spectacular/
>
> Thanks sf, I have never seen this before.
>
> Sheldon, thanks for the recipe, if I ever get a mold, I am making those
> cookies. I love 'em.
>
The spread is super sweet and this recipe calls for even more sugar...
I wonder if it would work as a two ingredient recipe with just an egg?

http://tastykitchen.com/recipes/dess...scoff-cookies/

1 cup Biscoff Spread
1 whole Egg
1 cup Sugar

Preheat the oven to 350ºF. Line a cookie sheet with a Silpat or
parchment paper.

In a medium bowl, mix the Biscoff, egg and sugar until smooth and
blended.

Drop spoonfuls of the dough onto the cookie sheet, 2 inches apart
(these cookies spread a lot). Bake 8-10 minutes for soft cookies (or
12 minutes for crispy cookies).

--
Food is an important part of a balanced diet.

sf wrote:
>
> After the thread about it and me being in Trader Joe's today, how
> could I resist the temptation? So I bought it and tasted it tonight.
> Honest opinion? Rot your teeth sweet! It works in a very small
> amount on an original style Wheat Thin, because all that salt off-sets
> all that sugar... but there's no way I could eat it straight. I'm
> wondering now how I can use up this jar... because I don't think I can
> use it the same way I'd use Nutella. Hmmm, or maybe I could.
> http://www.msadventuresinitaly.com/b...a-lover-types/

You'd think the producers of Chopped on FoodTV in the US read RFC. This
morning I looked on the Tivo schedule for what will record in the next
two weeks. An episode of Chopped that broadcasts in two weeks says
"Speculoos in the appetizer round" as a part of its description.

On Fri, 3 Aug 2012 17:58:38 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> >
> > After the thread about it and me being in Trader Joe's today, how
> > could I resist the temptation? So I bought it and tasted it tonight.
> > Honest opinion? Rot your teeth sweet! It works in a very small
> > amount on an original style Wheat Thin, because all that salt off-sets
> > all that sugar... but there's no way I could eat it straight. I'm
> > wondering now how I can use up this jar... because I don't think I can
> > use it the same way I'd use Nutella. Hmmm, or maybe I could.
> > http://www.msadventuresinitaly.com/b...a-lover-types/
>
> You'd think the producers of Chopped on FoodTV in the US read RFC. This
> morning I looked on the Tivo schedule for what will record in the next
> two weeks. An episode of Chopped that broadcasts in two weeks says
> "Speculoos in the appetizer round" as a part of its description.

I found Speculoos as an ingredient in Grill Masters. Is that the one?
http://www.tvguide.com/tvshows/chopp...rt-four/296368

--
Food is an important part of a balanced diet.

sf wrote:
>
> After the thread about it and me being in Trader Joe's today, how
> could I resist the temptation? So I bought it and tasted it tonight.
> Honest opinion? Rot your teeth sweet! It works in a very small
> amount on an original style Wheat Thin, because all that salt off-sets
> all that sugar... but there's no way I could eat it straight. I'm
> wondering now how I can use up this jar... because I don't think I can
> use it the same way I'd use Nutella. Hmmm, or maybe I could.

I tried it for the first time today, expecting it
to be overly sweet. It was not. It was just fine,
and had a proper amount of spiciness, more than I
was expecting.

I also finally broke down and bought the dark
chocolate bar with speculoos filling. It was better
than I expected, with just the right thickness to
the chocolate shell to give a good mouth feel to
the bar as a whole. Unfortunately, the filling
did not seem as spicy as the spread from a jar.
That may have been because of the chocolate or
maybe it really was a different recipe from the
spread.

I'm not going to buy either product again (actually,
the spread was a free sample, so I didn't buy it)
because they're too far out of my health comfort
zone, but both products were better than I expected.
If you don't care about your health, you might enjoy
them.

On Fri, 12 Apr 2013 23:45:13 -0500, in rec.food.cooking, Sqwertz
wrote:

>On Wed, 01 Aug 2012 10:06:47 -0600, gloria p wrote:
>
>> I found the Biscoff spread at World Market (Cost Plus) over the weekend.
>> It tastes exactly like the cookies, very sweet.
>>
>> I think it would make a good cake icing, beaten with cream cheese and
>> some confectioner's sugar, for a yellow or spice cake. Thinned with
>> cream or sour cream, it would be good over cheesecake, in tirasmisu,
>> or over vanilla ice cream. Possibly spread on peanut butter cookies
>> also. (Can't you feel your arteries hardening as you read this?)
>
>I've never had the cookies that I recall. But I got a jar of the
>spread today and even before opening it I somehow knew exactly what it
>was going to taste like. Sure enough, that was exactly it (just
>creamier).
>
>Ingredients are a combination of wheat and soy flours, sugars, and a
>bunch of different kinds of vegetable oils. The only flavoring being
>cinnamon. You would think there was more spices than cinnamon, but
>that's it. I didn't find it overly sweet - not like Nutella-sweet, at
>least. I spread about 2TBS on some Danish butter cookies and called
>it quits. Anybody wants the rest of the jar just stop by and it's all
>yours! I've crossed it off the culinary bucket list (only 562 foods
>left!).
>
>Ingredients
>Biscoff 57% (Wheat Flour, Sugar, Vegetable Oils (contains one or more
>of soy bean oil, sunflower oil, palm oil), Brown Sugar, Leavening
>(sodium bicarbonate), Soy Flour, Salt, Spice (cinnamon)), Canola Oil,
>Sugar, Emulsifier (soy lecithin), Citric Acid.
>
>-sw

These are delicious:
Biscoff Oatmeal Cookies

Yield: 2 1/2 dozen cookies

Cook Time: 8-10 minutes

1 1/2 cups old fashioned oats
1/2 cup all-purpose flour, plus 2 tablespoons of flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Line a baking sheet with
parchment paper or a silicone mat.

2. In a medium bowl, whisk together the oats, flour, baking soda,
cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer, add the butter, Biscoff spread,
sugar, and brown sugar and beat on medium speed until smooth and
creamy. Add the egg and vanilla extra and beat until smooth.

4. Reduce the mixer speed to low and slowly add the dry ingredients,
beating only until blended. Chill the dough 30 minutes in the
refrigerator.

5. Form the cookie dough into rounded tablespoons and place them 2
inches apart on the baking sheet.. Bake for 8 to 10 minutes or until
cookies are golden and just firm around the edges. Let the cookies
cool on the baking sheet for 5 minutes and then remove with a spatula
onto a cooling rack.

On Wed, 29 May 2013 18:09:45 +0100,
wrote:

> These are delicious:
> Biscoff Oatmeal Cookies
>
> Yield: 2 1/2 dozen cookies
>
> Cook Time: 8-10 minutes
>
> 1 1/2 cups old fashioned oats
> 1/2 cup all-purpose flour, plus 2 tablespoons of flour
> 1/2 teaspoon baking soda
> 1 teaspoon ground cinnamon
> 1/8 teaspoon salt
> 1/2 cup butter, at room temperature
> 1/2 cup Biscoff Spread
> 1/2 cup granulated sugar
> 1/2 cup light brown sugar
> 1 large egg
> 1/2 teaspoon vanilla extract
>

Thanks for the recipe, I think I'll give that a try soon. Looks quite
healthy with all the oatmeal for fiber, but I'll use my Trader Joe's
(Speculoos) Cookie Butter instead of Biscoff.

--
Food is an important part of a balanced diet.