If you have been following food trends you have definitely heard of hazelnut spread such as Nutella. You have also come across millions of ways to use it from cookies to cakes, pies, tarts…you name it, and you can find it. The newest food trend to hit involves speculoos cookies. These crispy cinnamon spice cookies, or caramelised bisuits are similar to gingersnaps and are usually served around the holiday season. They originated in Belgium and are the official cookie of Delta Airlines. Needless to say, they are amazing and every blogger seems to be getting in on this trend including my friend Melinda of Kitchen Tested, and Chanie of Busy in Brooklyn. Melinda made her own speculoos cookies and then turned that into a cookie spread (she also made vegan speculoos ice cream). Chanie took the ready made packaged cookies and used them to make Lotus cookie cinnamon buns with speculoos cream cheese frosting. I am going somewhere in between, using the store bought cookies to create my own non-dairy spread. I used the Lotus Brand Biscoff Cookies since they are aaaahmazing. They are sweet, salty, crispy, and perfectly spiced. I tried to make my own cookies; they tasted good, but didn’t come close to the original. And since the cookie spreads I have seen are not yet kosher certified, I made my own. It is probably not quite as smooth as the original secret recipe, but it definitely does the trick!
I’m so glad that I am finally sharing this recipe! I have been meaning to post this recipe for ages but every time I made these delicious gems, I didn’t get a chance to photograph them; until now! These peanut butter and chocolate treats are so easy to make. They don’t even require an oven!
These peanut butter cups get their crunch from crushed up graham crackers. I like to sprinkle some graham cracker crumbs on top of each cup to make them look a little more special. I also like using these brown mini cupcake liners to make them look more official, but you can use any kind you like! I ordered these cupcake liners from Bakers Stock. They are a great source for bulk orders of greaseproof white and brown cupcake liners.
To make these easy and non dairy delights, first prepare the crispy peanut butter filling and shape into round balls. Line your mini muffin tins with mini cupcake liners. Melt your chocolate and spoon into each cup. Place one peanut butter ball in each and gently press down. Cover each peanut butter ball with more melted chocolate. Tap the whole tray on the counter to even everything out. Then sprinkle some graham cracker crumbs on top! I like to freeze the whole tray to help the chocolate set up quickly.
This recipe makes about 3 dozen mini peanut butter bites. You can definitely halve the recipe if you like, but these freeze perfectly! Since you are doing all the work anyway, just make the whole recipe and freeze them until you are ready to eat them. They are also make great gifts! Enjoy this dairy-free, no-bake treat! The recipe is adapted from my sister in law, Lee-Ron, and The Brown Eyed Baker.
When the weather heats up, the last thing I want to do is heat up my oven and bake. How do I satisfy my chocolate fix during the hot and humid New York summer? Chocolate covered strawberries! Just thinking about red, juicy strawberries enrobed in sweet, velvety chocolate makes my mouth water.
I love using long stemmed strawberries but they are not always available. These are just regular strawberries dipped in melted milk chocolate. I melted the chocolate using the double boiler method. If you have never done this, it’s simple! Fill a pot with an inch or so of water and over low heat bring to a simmer. Then place a heatproof bowl on top of the pot. Make sure the bowl is not too small, it shouldn’t fall into the pot, you should be able to remove the bowl easily. The steam that hits the bottom of the bowl will gently melt the chocolate. Be careful because the bowl will get hot. If you want to dress up the classic chocolate dipped strawberry, melt some white chocolate and drizzle it on top once the milk chocolate is set and dry.
Not so confident in your drizzling abilities? Here is my new favorite idea. Crush up some pretzels. First dip the strawberry in chocolate and then immediately in the pretzels. These are ridiculously good! The sweet and salty combination is divine.
If your strawberries are invited to a black tie event you might want to try these. What is cuter than a strawberry in a tiny tuxedo?
These are a little more difficult to do. The best strawberries to use are big and flat. The bigger the better (and easier). First dip the strawberries in melted white chocolate.
They are delicious just like this! They can also be drizzled with milk chocolate or dipped in crushed pretzels. However, if you want them to wear tiny tuxedos, allow them to dry completely. Then tilt the strawberry to one side and dip it in milk chocolate. Then do the same for the other side.
The last step is to add the buttons and bow tie. Fill a pastry bag fitted with a tiny round tip and fill with melted chocolate. Pipe three buttons and two triangles for a bow tie.
I bet you could use an edible food coloring marker to draw on the buttons and bow tie, but I haven’t tried it. Let me know if you try it!