Tag Archive for: Recipe

Speculoos Butter Cups

07 Jul
July 7, 2014

The first rule of Sweet Swap, you don’t talk about Sweet Swap. Hmmm, okay not quite true, we want you to all shout to the high heavens that registrations for The Sweet Swap are now open.

Let’s try again …

The first rule of Sweet Swap, you must make a sweet that hasn’t appeared on your blog before. This rule is true and is a must.

Speculoos Butter CupsThat particular rule made me not want to share this recipe with you. This amazing recipe is a twist on the very popular peanut butter cups. Apologies to those three that end up being matched to me and receive my sweets. You wont be getting these babies!

I apologise because these are f@#king good. I have to thank Amanda and her partner Scotty for bringing this YouTube clip to my attention. It sums up perfectly how I feel about these chocolates.

I didn’t use Biscoff in my recipe. There are quite a few brands that make Speculoos cookie butter. Yup, it’s made out of ……. cookies, as per the clip. The brand I got my hands on was Thierry’s. Just like peanut butter, you can buy smooth or crunch. I used crunchy for this recipe to give the chocolates some extra texture. It worked brilliantly. If you can’t get your hands on crunchy, smooth will work just as well.

I can’t express how good these are. Do yourself a favour and get your hands on some Speculoos butter, melt some chocolate and make them. They taste amazing and are pretty simple to make. Just don’t blame me when you have scoffed the lot.

Speculoos Butter Cups

Speculoos Butter Cups
 
Author:
Ingredients
  • ½ cup speculoos cookie butter (crunchy)
  • 30 grams salted butter, softened
  • ½ cup icing sugar (pure)
  • 300 grams dark chocolate
  • 200 grams milk chocolate
  • 10 grams copha (vegetable shortening)
Instructions
  1. Line mini muffin trays with paper liners. This recipe makes approximately 24 speculoos butter cups.
  2. In a medium bowl mix speculoos butter and butter until completely combined. Then stir in icing sugar.
  3. In a medium bowl melt chocolate and copha. I use the microwave to melt my chocolate. If you aren’t comfortable with that use the double boiler method.
  4. Place a teaspoon of melted chocolate in to a mini muffin paper. In your hands, turn and twist the muffin paper so the inside, and up the sides, is coated in chocolate. Repeat this with the remaining muffin papers.
  5. Then place a dollop of speculoos mixture in to each muffin paper. Press the mixture down with back of a spoon or your fingertips to flatter and get an even top.
  6. Over the top of the speculoos mixture spoon more chocolate until completely covered and it reaches the top of the muffin paper.
  7. Place in the refrigerator to set.
  8. Once set store speculoos butter cups in an airtight container in the fridge.

 

You can get Speculoos butter in Australia, a good place to start is USA Foods. They have a comprehensive range of US goodies on offer. I purchase mine through them, but I am sure there are other places to get it.

Are you a Speculoos fan?

Sara xxx

Registrations for The Sweet Swap are now open

Speculoos Butter Cups

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Black Sesame Caramels + The Sweet Swap

30 Jun
June 30, 2014

These caramels were made for one reason only. Well actually that is a blatant lie, they are also extremely delicious and I dare you to stop at just one.

Aside for their deliciousness they were made to announce and celebrate The Sweet Swap 2014! Yes folks The Sweet Swap is happening again.

For those that participated last year, firstly I would like to send you all a big hug and thank you for jumping on board the first ever Australian Bloggers sweet exchanging event. If you didn’t participate you can read about who participated, what they made and drool right here.

Black Sesame Caramels Read more →

Macadamia, White Chocolate & Oat Cookies

18 Jun
June 18, 2014

If I had been on top of things, I would have shared this recipe with guys back in April (when it was due to be). In April I would have called these cookies, macadamia and white chocolate Anzac biscuits. Instead, Anzac Day rolled up, said hello, we played a game of two up together, and it left again. All without this recipe being shared.

macadamia white chocolate cookiesWith the addition of white chocolate chips and macadamia nuts, they hardly resemble Anzac biscuits at all. They do hint at it with the oats, coconut and golden syrup, but it is the white chocolate and macadamias that are the heroes.

Read more →

Aldi Seafood & Meat Degustation by Teage Ezard

11 Jun
June 11, 2014

I receive some weird and wonderful invites in the Belly Rumbles inbox. If an invite arrived for me to attend a lunch using Aldi products, I most probably would of declined. I have nothing against Aldi and actually do shop there. Though in the past I have never purchased any meat or seafood products from them.

This particular invite was pretty hard to turn down. Would I like to attend an exclusive, seven course, Aldi meat and seafood degustation lunch prepared by Teage Ezard of Black by Ezard? Well yes, of course I would. I would be pretty mad not to.

The idea of the degustation was to showcase Aldi’s all Australian seafood and meat range. We were even given a goodie bag to take home with ingredients to recreate one of the lamb dishes from the lunch. The recipe for you to enjoy is later on in the post.

I will say I was pretty impressed with the dishes. Of course a highly rated chef in a professional kitchen prepared them, but when the protein is the major component of the dish, there’s no hiding its quality.

OLYMPUS DIGITAL CAMERAalmare atlantic salmon Read more →

Ceptas Kartupelu Pelmeni (Pan Fried Potato Dumplings)

09 Jun
June 9, 2014

If Irish potato bread and piragi had a love child it would be these dumplings.  My grandmother use to make dumplings quite often, my grandfather loved them.  They were always filled with fruit, usually plums or strawberries.  I can’t recall her ever making savoury dumplings.

She certainly never fried them.  They were always served boiled and my grandfather would usually sprinkle his with poppy seeds and icing sugar.  Sometimes a knob of butter would also makes its way onto his plate, melting over the fresh, out of the pot, dumplings.latvian potato dumplings

Read more →

Corn Fritters with Tomato Relish

23 May
May 23, 2014

On the weekends I tend to head to the local farmers’ market to pick up fruit and vegetables for the coming week.  There is no plan, it is a case of seeing what is in season and what inspires me.  I tend to devise my weeks’ menu on what goodies I have purchased.

Ears of corn are an item I always pick up.  It always seems fresher, more vibrant and tastes better from the markets.  We enjoy eating corn quite a bit.  Whole ears will be barbequed, and I love it grilled Japanese style.

Even though I love my fresh corn, corn kernels are something that I do keep in the freezer for emergency cooking.  I have even been know to have a tin or two in the cupboard.

Corn Fritters Read more →

Australian BBQ Prawns

15 May
May 15, 2014

Winter hasn’t quite hit us Sydney siders yet, still a couple of more weeks to go. At the moment if the sun is out, days are still very pleasant, and I haven’t been put off braving the outdoors for a good barbeque yet.

Of course if you live in Northern Australia, it never gets cold. In fact the wet season is over and it’s perfect barbeque time. Plus my American friends are just clawing their way out of a pretty cold and miserable winter.

Really, it’s the perfect time for everyone to barbeque!

No, I’m not touting some new barbeque range, my love of barbequing is pure and untainted. I’m one happy girl sitting outside, glass of wine in hand, engaging in good conversation, whilst the smells of what’s to come wafts through my nostrils. Dishes cooked on the barbeque always seem to have their flavours heightened. It really is one of the most relaxing ways to enjoy a meal with your nearest and dearest.

Usually when I throw a prawn on the barbie, they have been marinating in something inspired by South East Asian flavours. Usually a good dose of chili, ginger and sometimes garlic makes an appearance. This time I wanted to prepare my prawns as Australian as I could. Read more →

Zucchini Flower Fritters

13 May
May 13, 2014

To say that I love cooking with zucchini flowers is probably a little bit of an understatement. It wasn’t too long ago that I shared another zucchini flower recipe with you, where the flowers are stuffed with cheese, wrapped in prosciutto and baked.

Zucchini Flower Fritters Read more →

Deep Fried Chicken Necks

05 May
May 5, 2014

A few of you may have read the title of this post and simple said ‘why Sara, why oh why?’ I know my mother will have.  Why deep-fried chicken necks of all things?  Surely there are nicer parts of the bird to fry to crunchy goodness?  Well yes, there are as I discovered, but you have to experiment and play, or you will never know what brilliance may happen.

Using chicken necks in this manner falls in to my no waste, head to tail ethics of eating an animal.  My thought was that this would give the often discarded chicken neck, another role in life.  Besides being used in the making of stock, or some people (I believe), give them to their cats to chow down on.  They are also an incredibly reasonable part of the chicken to purchase, a dollar or two a kilo.

Deep Fried Chicken Necks Read more →

Simple Cashew Satay Sauce

01 May
May 1, 2014

This sauce was born from having a large packet of raw cashew nuts in my pantry.  Originally purchased to make a raw carrot cake, which in the end turned into quite tasty chocolate chip balls.

I was out of sweet chili sauce and wanted to make something to dip my deep fried chicken necks in (recipe to come).  Therefore with a quick look in the cupboard and fridge, plus being inflicted with a severe case of the laziness bug, this sauce resulted.

Cashew Satay Sauce Read more →

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