There are days, when the rain is pouring, the wind threatens to stop you in your tracks, and you’re sick and in need of antibiotics, but genius hits, and you need to go out of your way to pick up that something special you know you need for magic, weather and aching body be damned. That day was last Friday, and that something special was Speculoos Cookie Butter. The idea: Speculoos Breakfast Buns.

It was almost like lightning struck in my office, my mind wandering from censorship to food, as it inevitably does at various points each and every day. Speculoos Cookie Butter is already genius — I want to shake the hand of the person who one day thought it was a good idea to turn Belgian spice cookies into a spread — sweet and naughty like Nutella, but somehow almost savory like peanut butter. I eat spoonfuls of it straight from the jar when I’m hungry and out of cereal — standing over the stove making pasta, chopping vegetables, or staring wistfully out a window. You’ll know it if you’ve ever stopped at the Wafels and Dinges cart at the southeast corner of Central Park after a run, or at one of their other carts parked throughout the city; Speculoos’s pairing with Belgian waffles is heaven. And so, suddenly, while dreaming of weekend bakes, I thought, wouldn’t it also be perfect in roll form? Continue reading →