04.07.2010 They might have you speculoosing your religion…

Forgive the lack of updates: I’ve been busy working on other projects and that has left me with barely enough energy to crawl onto the couch and enjoy some happy pawing time with the cats. Although I think it’s mostly the cats who actually enjoy themselves, maybe even a little too much. What are they thinking about, with that faraway look upon their face? Shudder.

Anyway, do you remember that I am one of many who fell head over heels for speculoos spread?

I received some Tamarin Speculoos Spread to try and while I like it, I feel it could use just a little more spice and be a little less sweet. But that’s just me. Because I’m a demanding and picky fool like that.

So the question is, is it time for peanut butter cups to move over? Not anytime soon unless you are/become allergic, because while this speculoos version is mega good and it’s a lucky day if I don’t shovel at least 2 of them cups into my (demanding and picky) mouth, there’s nothing that will ever have as much goodness as peanut butter does possess in its little toe alone. You are my god, peanut butter. Use your powers wisely, peanut butter.

Had I been the proud owner of speculoos cookies, I would have crumbled some into the filling for extra crunch, to get the little something extra that graham cracker crumbs bring to the peanut butter cups.
I could have just noted the changes made to suit the speculoos spread, but I figured it might be simpler to just lay it all out instead.

(I owe about ten thousand reviews right now but I’m afraid that’s gonna have to wait just a little bit until things die down over here. Don’t hate me, whoever-I-owe-a-review-to.)

Speculoos Spread Cups:

For the chocolate:
1 1/2 cups (273 g) chopped semisweet chocolate
2 tablespoons (32 g) speculoos spread
Pinch salt

For the filling:
12 tablespoons (or 3/4 cup) (192 g) speculoos spread
2 tablespoons (10 g) vegan speculoos cookie crumbs, optional
Pinch salt

Prepare a standard muffin tin with 12 paper liners.
Combine chocolate, speculoos spread and salt in a microwave-safe bowl. Microwave in 1-minute increments, keeping a close eye to avoid burning, and stirring often. Using a double boiler is also an option.
Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.
Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.
Meanwhile, prepare the filling: Stir together speculoos spread, optional crumbs, and salt.
The chocolate should be hard by now, so divide speculoos spread preparation into all 12 liners, about 1 heaping tablespoon (20 g) per liner, pressing down gently. Place in fridge to firm up, for about 20 minutes.
Top with 2 teaspoons melted chocolate, spreading carefully so that none of the filling can be seen.
Let cups firm up in fridge for at least one hour before enjoying. Store in fridge or freezer.

Yield: 12 candies