If you’re not familiar with speculoos or cookie butter, you’re missing out. This growing trend started a few years ago and is now said to be one of Trader Joe’s best selling products. Some may argue that the popularity of cookie butter peaked back in 2014 but I see more of it now, especially in baked goods, than I did then. It’s a deliciously simple concept: ground spiced shortbread cookies and oil are made into a spreadable butter, similar to peanut butter or nutella. The idea seems to have come from Belgium and Biscoff was one of the first, most recognizable brands in the US. The dessert-like spread is a wonderful nut-free alternative for those with nut allergies and although it’s easy to eat by the spoonful or simply on toast, it turns out this sweet spiced cookie spread makes an amazing molten lava cake.
When was the last time you went to a diner and had a slice of classic lemon meringue pie? The sugary lemon filling topped with mile-high meringue is a somewhat satisfying end to that all-American diner meal, usually consisting of french fries and something sandwiched. Often mediocre and overwhelmingly sweet, lemon meringue pie can easily be improved upon through a homemade version…or in this case, a French-American hybrid.
Homemade chocolate chip cookies are one of the easiest yet tastiest sweets to make. They satisfy almost any chocolate cookie craving. I’m always looking for ways to put a twist on classic treats or maybe just an excuse to make them more often. Oatmeal is one of my favorite variations of this popular go-to cookie. It adds an interesting chewy texture and makes it easier to pretend that chocolate chip cookies are good for you. Raisins and cinnamon are common and natural pairings with oatmeal, especially for a cookie. However, I find it hard to pass on chocolate in a chewy cookie. Also, raisins seem too healthy for a dessert that still contains butter and sugar. The chocolate with the chewy oatmeal and the zip from the cinnamon are worth cheating on that spring beach body diet.
Chocolate and peanut butter is a recent classic American dessert combination. By recent, I mean it seems to have surged in popularity in the last 10-15 years or so even though the Reese’s Peanut Butter Cup was first introduced back in 1928 (per Wikipedia). We just can’t seem to get enough of this perfect pair. Although it existed when the likes of my grandmother, James Beard, Julia Child, and other great American foodies were making their mark, there seem to be few recipes that utilize this mix of sweet chocolate and nutty creamy peanut butter from that time. Perhaps this was due to the emphasis on sophisticated French desserts and the reputation of chocolate and peanut butter as a simple candy combination with little depth or complexity in flavor. Whatever the reason, that lack of old fashioned recipes has delayed my use of this amazing match on this site and I’m happy to finally introduce it in this simple indulgent bar that still includes a blast from the past.
Chocolate. Almond. Espresso. It’s hard to go wrong with this indulgent trio. Perfect with coffee or tea, this lovely bundt cake is my grandmother’s marbled almond cake recipe from “The Art of Fine Baking,” topped with a simple espresso glaze. I like to think of it as a Sunday morning cake. The espresso in the glaze can count towards your morning coffee (I’ll take any excuse to eat cake for breakfast).