Wait, so then what do Americans call little sausages wrapped in bacon?

True, but since I’m in Germany you don’t have to worry about that :) it will be good will whatever sausage you will find here…

This looks delishus. Be sure to save me a corner.

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Honestly, I'm not sure. I know it has something to do with the spices. But I also think it has to do with where it was made.

It tastes even better...

I legit think about this sketch every time I hear the word. lol

Yeah I do make my own blend of speculaas spices but it’s quite a lot of work

I’m curious tho, what do Belgians call speculaas? Almost every English recipe says speculoos is the Belgian name of speculaas while it’s really a different blend of spices.

What'd you use to toast the bread. Mayo spread on bread, 1tbsp butter melted in pan?

I hate to be the one who goes against you all, but I can't stand Brussels. They're so bitter to me. Also I can't stand onions unless they've been fried a lot, there's a strange after taste they have. Interestingly after covid it got worse, and some other veggies and fruits also give this strange aftertaste.

God damn! I can smell this picture over the internet and it smells good!

You know, there are recipies online on how to make your own...

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This is interesting because I've heard people in the U.S. call this food (the hot dog/sausage in dough kind of recipe) "pigs in a blanket," but I also grew up with my parents calling meat wrapped in cabbage "pigs in a blanket." (Mom made both mini meat loaves and pork, all cooked in sauerkraut.) We made it every New Year's and I was under the impression that recipe came from my German side, but to be honest, we're pretty disconnected from all of that and I may have it wrong. Now I'm going to have to research that dish...

Just saw your other speculoos cake, that one looks amazing (not that this one isn’t also great). I do miss speculaas since I can only get Lotus here.

Oh my goodness. This is perfect!

Speculoos dunked in coffee... You just described heaven to me.

I prefer the other one but only because I have digestive issues which make a cheesecake a bit of a challenge for me to digest.

Honestly, you'd be surprised. I think the tric is to find the right creamcheese. If it has too much flavor it's going to overpower the flavor of the speculaas.

Hmm, any Norweigan Jarlsburg, per chance?

My weakness!

As long as it’s good for you is all that matters. It can only get better from there.

I love Bicoff dunked in black coffee.

It all looks good but that baked mac looks especially killer.

Immediately what I thought of.