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Post by geordy on Oct 10, 2011 18:52:37 GMT -5
Looks delicious Annette! I haven't tried the jar of Speculoos I brought back yet..still working on a jar of a French nutella like spread brought back the last trip! Been thinking about it..didn't get a Speculoo and any such cookie with any of my cafes..nor a square of chocolat! I think just one cocoa powdered nut once....but not that many solo cafes..just after meals.    |
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Post by Jody on Oct 11, 2011 2:34:02 GMT -5
That looks Sooooooooooooo GOOD! I HAVE BEEN EATING THE SPECULOS RIGHT OUT OF THE JAR. bOUGHT SOME TO PUT IN A FRIENDS cHRISTMAS BOX TOO. dELTA SERVES speculos cookies on their flights and we are flying Delta to NYC in 2 weeks. Fresh Market is the only place I've seen it hopefully our Publix will get it soon
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Post by mez on Oct 11, 2011 7:45:03 GMT -5
I HAVE BEEN EATING THE SPECULOS RIGHT OUT OF THE JAR. The mark of a real addict. Should we arrange an intervention? ;D |
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Post by sunshine817 on Oct 11, 2011 14:39:58 GMT -5
Jody, I used to buy Lotus Biscoff (AKA Speculoos) in the gourmet cookie section at Publix...might try looking for the spread in their gourmet section.
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Post by Jody on Oct 12, 2011 3:53:56 GMT -5
Good idea, I tried the peanut butter and ethnic food aisles!
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redqueen
Junior Member
"we'll always have Paris"
Posts: 68
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Post by redqueen on Oct 12, 2011 13:12:04 GMT -5
When in Paris last week I had a dessert at Au vieux chene which consisted of baked figs on a speculoos cookie topped with speculoos ice cream...so delicious that when we returned for another dinner 3 days later I had the same again!
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Post by Jody on Oct 12, 2011 13:54:06 GMT -5
I would have too. I love figs and speculoos!
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Post by denise on Oct 12, 2011 17:29:06 GMT -5
:)Fresh figs seemed to be everywhere. Piled in the markets, on all the menus
I had roasted figs with almond ice cream at the Chalet des Iles. mmm! So glad I passed on the chocolate puddings LOL!
Denise
love from Bolton
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Post by PariS on Oct 14, 2011 12:31:16 GMT -5
Made the Nutella bread yesterday substituting Speculoos for the Nutella, and I would definitely recommend not using a full 13 ounces! If I make it again, I will cut it down to about 1/2 a cup of Speculoos (zapped in the microwave for 15 seconds) and do only 1 layer of it in the middle. Actually...I will probably try it with Nutella next time!  Edit: After cutting off a few slices, I wrapped this loaf up tightly and hid it away in the freezer (the "regime", ya know?! ) Took it out last night, and the texture/oilyness was much improved! Most of the cake decorators I know recommend baking the ahead and freezing them, and I can really see one of the advantages of that now. |
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Post by janetnj on Oct 14, 2011 16:41:05 GMT -5
Annette - the recipe looks delicious. Do you think with the smaller amount of Speculoos will work? Or would you just recommend sticking with Nutella?
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Post by PariS on Oct 14, 2011 17:03:11 GMT -5
Janet, the problem I had with that much Speculoos is it ran out around the edges of the pan and scorched, so the bottom and edges of the bread are pretty crunchy. Also, the bread is moist to the point of being almost oily. I assume that's from a combination of 2 sticks of butter (!) and the oiliness of the Speculoos. I think using less Speculoos than the recipe calls for will help that problem, and if you don't spread it too close to the edges of the pan it should seal itself inside the batter and not burn. It definitely tastes good, that wasn't the issue! I imagine the texture of Nutella would react a bit differently in the recipe, so the full 13 oz. might be fine if using that. Another note: I used salted butter and felt it could use even a little more salt in the recipe. |
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Post by geordy on Oct 15, 2011 16:39:49 GMT -5
Okay..what is the difference btw Biscoff and Speculoos? I've now seen Lotus Brands of both.
I have the Speculoos I brought back from Paris and just saw Biscoff spread at the local Fairway...a little less than 5 bucks for the jar.
And are the ones sold here sweeter? I know the Nutella is unless you can find the original Italian version..usually more expensive.
Oh just noticed I missed some of the replies in this thread..so they are the same???
And I also had figs in Paris in September! Have to try some with my jar of Speculoos!
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Post by PariS on Oct 15, 2011 17:33:58 GMT -5
Yeah Geordy, as far as I can tell they are the same--I did a taste test and my untrained taste buds couldn't tell a difference. The ingredient list seemed to be the same also.
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Post by jo on Oct 15, 2011 19:23:28 GMT -5
Just went to Massena (NY, just across the river from us) tonight and looked in vain for Speculoo spread. I knew we should have brought some back from Paris.........I think I'm in withdrawal, lol
Jo
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Post by sunshine817 on Oct 16, 2011 2:23:32 GMT -5
Geordy, I have no idea why, but Biscoff is the US marketing name, and Speculoos is the European marketing name.
I'm sure there's a nifty explanation somewhere as to why the names are different!
But yes, they're the same thing -- the cookies are labeled the same way.
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Post by geordy on Oct 16, 2011 7:36:32 GMT -5
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Post by jo on Oct 16, 2011 7:41:13 GMT -5
Thanks for the link, Geordy. We tried Price Choppers and Walmart yesterday and no luck. I may have to go back to Walmart again and look again, lol.
Jo
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Post by geordy on Oct 16, 2011 7:43:57 GMT -5
Thanks for the link, Geordy. We tried Price Choppers and Walmart yesterday and no luck. I may have to go back to Walmart again and look again, lol. Jo Maybe head a little further south..Autumn Weekend in NYC! ;D The marathon is on Nov 6th! |
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Post by janetnj on Oct 16, 2011 10:09:35 GMT -5
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Post by jo on Oct 16, 2011 12:57:45 GMT -5
Janet, that is an excellent idea!! We are going in May with Sebastian, so I will stock up then.
Geordy, the only marathon I can complete is an eating one, lol
Thanks, guys,
Jo
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Let the riot begin! LOL - 
hahahha