Thursday, October 6, 2011


You're welcome.

Remember the first time you had Nutella? Maybe it was in college or at a slumber party or your aunt who's always borrowing money from your parents was visiting. It looked like chocolate frosting, spread like peanut butter, not as sweet as one and sweeter than the other. You wanted to put it on everything. Strawberries. Baguettes. Pancakes. French fries.

This is that again.

Biscoff spread is one of the brand names of Speculoos spread which has suddenly popped up on my radar in enough places that, if you haven't discovered it yet, I'm pretty sure you're going to any day now. Within a couple months of my hearing about it for the first time, on a Boston message board thread where people were looking for it, it was added to the shelves at my local supermarket, and LA newspaper food sections have run articles on it being the new thing. Maybe the sun has set on the cupcake. Maybe it's Biscoff time.

It's a spread made from cookies.

Maybe that's all you need to hear.

It tastes like Graham crackers and butter, and you'll be amazed at how many things you want to put that flavor on. Perfect for this time of year because it's a good contrast for tart apples.

Get on it.

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