Maple Oatmeal Biscuits

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

Our weekends deserve new life, don’t you think? I say we find a reason to get excited about the mornings again- something to pair with that strong cup of coffee and cream. These maple oatmeal biscuits are weekend warriors, making a delicious statement every time they emerge from the oven. If you're as into making weekends great again as I am, let's just agree to start here.I can remember the days when weekends were saving grace. Monday and Tuesday would thunder into Friday with an onslaught of assignments and tests and premature gray hairs. Grades and deadlines loomed around every corner, so the primary sanctuary from the stress of school were those bookend days of the week. There's not a teenager alive who doesn't wait for the weekends with the same anticipation as they do the recess bell. It's just science.But in adulthood, Saturday and Sunday don't care. It doesn’t matter that you worked hard all...

Read More

Pinot Ritas and the Saveur Blog Awards!

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Break out your glassware and some bar snacks because it's time for show and tell! Today I'm spilling the details of my recent trip to Charleston, SC for the Saveur Blog Awards , and we're going to talk the ins and outs of these boozy pinot ritas! If you're curious and thirsty, you most definitely came to the right place!Two weeks ago, we traveled to Charleston as a family, Brett and I the captain and co-pilot to a crew of squirmy Cheerio-throwers in the backseat of our packed-to-the-brim SUV. The kids did terrific on the ride there, in large part due to Mickey Mouse, Cheez-Its, and sugar-coated cereal that I shoved in their mouth any time they opened it to cry. #survivalIn place of the luxury accommodations we usually opt for, we selected an Airbnb on King Street that boasted quick access to restaurants, coffee shops, and (let’s be honest) Jeni’s Ice Cream. The Saveur...

Read More

Brown Sugar Cheesecake with Oatmeal Cookie Crust & Butterscotch

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

I guess I'm supposed to tell you all about my trip to Charleston for the SAVEUR blog awards, right? You probably want to hear all about the other finalists, the food and wine, or what it was like to meet Deb in real life. Maybe you're curious if Wood and Spoon blog brought home a win in the "Best Baking and Sweets" category (hint: we did!), or if I ever figured out how to pronounce the word "Saveur." Though I should probably be carving out space to share about this past week and the wonderful new friends that were made, to be honest, I haven't yet figured out how to sum it all up. So for now, let me dive into the beauty that is this brown sugar cheesecake and we can hash out the other details later. Before we begin, let me make one thing clear: I have dreams about this brown sugar cheesecake....

Read More

Chocolate Coffee Almond Scones

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Happy Friday, y'all! I hope that your week has been full of joy and that you've got a killer lineup for the weekend. Today I'm sharing some nutty, buttery, caffiene-enhanced treats to jolt your weekends to life- chocolate coffee almond scones. These treats were inspired by a recent jaunt to Oregon that I'm going to splurge about this morning, so bear with me as I take a salivating walk down memory lane. [caption id="attachment_13723" align="aligncenter" width="950"] Views from The Allison Inn & Spa[/caption]A few weekends ago, Brett and I continued our whirlwind travel saga by flying with friends to Portland, Oregon. The trip had no distinct purpose, other than to soak our gullets with pinot noir and outrageously delicious food, and we were thrilled at the opportunity to relax in a new corner of the country. Our time was divided in two with the first half spent touring Newberg's wine country and the second spent in...

Read More

Hot Fudge Sundae Cake

Hot Fudge Sundae Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple, make ahead brown ice cream cake inspired by the classic hot fudge sundae. This cake is filled with no churn vanilla ice cream, chocolate hot fudge sauce, buttery salty dixie nuts, and a few cherries on top. The whole this is covered in whipped cream and extra chocolate. There are a ton of modifications/ shortcuts you can use to make preparation easier. Find the recipe for the pretty layer cake on thewoodandspoon.com

Before we dive in to today's hot fudge sundae cake, I need your help. I'm reaching out to you, human to human, desperately in need of encouragement, advice, whatever you've got for me. You see, I recently decided to branch out beyond my usual arsenal of dinner recipes. I had grown comfortable with simple dinners of a lean meat, vegetable, and starch, and wanted to start experimenting with new recipes and flavors. It seemed realistic to incorporate one new recipe into our weekly rituals, so I made that my goal and started cooking new things. Like most new ventures of my naive adulthood, I began this quest with grandiose expectations. I saw my family sitting around the dinner table, happily slurping bowls of Vietnemese pho. Aimee operates her chopsticks with age-defying precision and George requests extra pickled onions. No one picks through their food, complains, or asks "what's for dessert" because they're entirely enamored with...

Read More

Pistachio Honey Bars

Pistachio Honey Bars Recipe by The Wood and Spoon Blog by Kate Wood. These are a simple, press in lemon shortbread crust topped with a gooey nutty filling. Walnuts, pistachios, honey and brown sugar make up these bars which are also spiced with cinnamon and cardamom - just like baklava! The recipe is simple, make ahead, and a sweet Southern take on the middle eastern / Greek classic. Drizzle with a white chocolate topping, for a fancy take on these easy cookies. Find out how to bake them and more on the recipe on thewoodandspoon.com

We have been running these past few weeks. I mean, r-u-n-n-i-n-g. Life has full of so many fun opportunities lately that we have found ourselves flying across the country, out of town, and by the seat of our pants more often than not. It feels like we pack and drive and drink and laugh before throwing a handful of dirty undies into the laundry and start all over again a few days later. I'm not complaining, but to be frank, we need to catch our breath. We need a few minutes to Netflix and chill, maybe even nibble on treats like these pistachio honey bars. When Brett and I got married, I vowed to seek out adventure. I saw myself as this carefree little pigeon that he had somehow managed to catch, and I was determined to not let him pin my wings down. This little bird would not be tamed; I was going to...

Read More

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake Recipe by The Wood and Spoon Blog by Kate Wood. This is a moist and fluffy cake prepared in a bundt cake. Greek yogurt keep the cake moist, although you could use buttermilk or sour cream as well. It's a vanilla cake dotted with chocolate chips and topped with a glossy, shiny, chocolate icing glaze. Find the recipe and the how to on thewoodandspoon.com

With so much going on in the world, it seems a silly time to talk about this chocolate chip bundt cake. My heart is heavy for the people whose lives have been upturned these past few weeks due to natural disasters. Some days, it feels like it's one thing after another, like there's a never-ending churn of brokenness and unrest all around us. How do we continue life in the midst of crisis? When political and social injustices pool up in our cities and seep into our lives, threatening to wash out any sense of peace and joy we thought we had, how do we respond? What do we say to the people who have lost bits of their homes and selves to a hurricane or poverty or drugs or infertility or cancer? How do we take care of the hurting people around us, the broken ones that feel just beyond our reach?I stumble over my words to the friend...

Read More