Sometimes you just need something ridiculous for dessert. When that happens, you need to turn to Momofuku.
Dear lord it’s COLD. I know, it’s January, it’s supposed to be cold. But listen, last year, we had virtually no winter; one freak October snowstorm and we were done. That was followed up by the mildest, most beautiful spring and then the most blisteringly hot summer in recent memory. In short, it’s been a year-plus straight of some pretty obvious global warming, and I am just not ready for wind that makes your cold-induced tears freeze to your face.
Woah. Ok, so the thing about winter is that is gets really dark, really early. And it’s really hard to take good pictures of your food, when it’s dark at like, 10 AM (total exaggeration). And if you’ve sat on the couch all Sunday and watched 6 hours (total underestimate) of oh, say, The Walking Dead (don’t even get me started on the awesomeness), instead of getting your butt up and cooking, you don’t stand a chance of getting a good picture, so why even try. And that, my friends, is how you lose 6 weeks to the no-blog abyss.
If I remember correctly, I first heard of Speculoos Spread from David Lebovitz’s amazing blog a few years ago. Apparently, Speculoos are a kind of Dutch gingersnap-like biscuit (cookie, to those of us on this side of the pond). Speculoos Spread, in turn, is the spicy, sticky concoction based on the original cookie. When I first read about it, I remember thinking that it sounded interesting and that I should look for it—afterall, David (clearly we’re on a first-name basis) actually mentioned that it might be better than Nutella, and if that was the case, I was IN—but I still couldn’t really imagine what it would be like.
I hear it’s supposed to snow tomorrow. You probably want to bake this, so that it fills your house with warm smells and reminds you that the Holiday season truly is here.