Blog - Wood & Spoon

Strawberry Rhubarb Crumb Bars

Posted on April 25, 2019

Truth be told, I was going to save this recipe for a rainy day. Yes, we're finally into rhubarb season and strawberries are just around the corner, but these gooey strawberry rhubarb crumb bars were supposed to be on hold. Instead, I decided to go ahead and share it right away, because some things are just too good to keep to yourself, ya know?I have this really bad habit of saving things "for a special occasion." I love a celebration more than the average bear, and it's not unusual for me to find myself romanticizing an event with grandiose plans, elaborate treats, or just about anything else that qualifies as extra. It's not that I want to be over-the-top or too planned out, I just like to save my best for the right moment.Here's an example: When Brett and I first got married, I bought this expensive bottle of sake....

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Chamomile Blueberry Scones and an Easter Recipe Round-up!

Posted on April 19, 2019

by Kate

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

It's a Good Friday, isn't it? Easter weekend holds lots of special memories for me, and I'm a firm believer that the best way to celebrate is with food. If this weekend has you hosting family and friends or in need of a little springtime baking inspiration, I've totally got you covered. Today I'm sharing a recipe for these chamomile blueberry scones and I've also rounded up a few of my favorite cakes, pies, and other treats that are perfect for baking over the next few days. Let's dive in!The recipe for these chamomile blueberry scones is straightforward and delicious, a nugget of breakfast gold from Marcella DiLonardo's new book, Bake the Seasons. I have stalked followed Marcella on social media for a number of years now and was delighted when she offered to send me a copy of her first publication. Bake the Seasons is full of seasonally appropriate recipes...

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Carrot Cake Cheesecake

Posted on April 15, 2019

by Kate

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

You're catching me on a really good week. I'm fresh off a weekend of recharging with some girlfriends, there's carrot cake cheesecake in my fridge, and I'm a few days away from a mini family reunion. All this, plus Easter just around the corner, makes for a gal who is feeling ultra-thankful today.We don't really shy away from the issues here. There's lots of real talk and nitty gritty and probably a little bit of TMI from time to time. My goal here is always to fill your bellies with delicious treats, yes, but I also feel responsible for being transparent here too. Anytime there's sharing of life stories, I think it's really important to remind each other to rejoice in the victories, both big and small, way more frequently than we dwell on the hard stuff. Celebrating the things we have to be joyful about doesn't mean our lives...

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Coconut Key Lime Cake

Posted on April 10, 2019

by Kate

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

I'm going to be honest- this cake makes me want an adult beverage. At nearly 7 months into this pregnancy and with summer just around the corner, just about any lime or coconut flavored food makes me think of margaritas and pina coladas. This coconut key lime cake, with its zesty key lime layers and sticky sweet coconut frosting, has me seeing mirages of boozy frozen treats at every bite, and I am just not even a bit ashamed of that.I imagine that being huge-pregnant in the summer is one of the least glamorous things ever. It's not just the lack of adult beverages or the repetitive nature of saying, "I'll just have water, thanks." It's lots of things. For example, have you ever considered how a pregnant woman is to tan the backside of her body? When you're third-trimestering with a watermelon-sized gut, you can't just flip over to...

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YOU NEED TO KNOW: How to Whip Egg Whites (and Make Meringue Cookies!)

Posted on April 4, 2019

by Kate

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

I'll be honest- meringue is my arch nemesis. On top of pies, in a buttercream, WHEREVER, meringue is really just kinda no bueno in my book. I have failed time and time again when it comes to whipping egg whites the right way, so much so that I've nearly given up. But today, in continuation of our "You Need To Know" tutorials, we're going to talk the ins and outs of egg whites, how to deal with them, what to use them for, and how to know if you're doing it all right. Prepare yourself for total domination of the egg whites. What Is An Egg White? Let's put on our nerdy glasses and science caps for a second. An egg white (aka the albumen) is one of five portions of a whole egg and accounts for about 3/5 of an egg's total weight. It's primarily made up of protein and water...

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Lemon Lavender Icebox Cake

Posted on March 31, 2019

by Kate

Lemon Lavender Icebox Cake by Wood and Spoon. This is a lemon layer cake frozen with lavender whipped cream and a raspberry preserve filling. The cake can be made ahead of time in advance and serves a crowd. Perfect springtime treat for easter dessert or mothers day. This cake can be made rectangle or square or round and is way more simple that is looks! Get the how to on infusing lavender into food and makes a soft and fluffy citrus cake. Recipe by Kate wood thewoodandspoon.com

Happy Sunday, Friends! I hope this weekend has been full of joy and love and rest for you. We did a lot of the opposite this weekend, as we partook in the madness that is March college basketball. My husband (an Auburn fan) and myself (a UK fan) will have to duke it out later this afternoon as our teams play each other in the Elite Eight match, so pray for us. For your lazy-day entertainment, I've rounded up a list of things I've been reading, eating, and shopping for, plus I'm sharing the how-to on this seriously adorable lemon lavender icebox cake. Grab a fork and let's dive in!What I'm Reading:I relate to this article on "crispy-gone-soggy" foods (think soggy nachos, leftover General Tso's carryout, etc) on so many levels. It's an opinion piece from Bon Appetit that is entirely funny and delicious on so many levels. Check...

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Banoffee Pie

Posted on March 28, 2019

by Kate

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

This is a post about banoffee pie. If you’ve never heard of it or aren’t quite sure what it’s all about, you’re in luck, because today we’re going to get down to the nitty gritty of this fabulous sweet and salty dessert. But today’s post is also about patience. It’s about waiting, and moving graciously throughout transition. So if you’re into gooey pies or love real talk on life lessons, stick around because we’re going to chat through it all this morning.You ever get the sense that you're in a period of change? For some time, I have sensed that that's where I was. Over Christmas, I mistook this feeling for simply being burnt out. Between a move, a full work calendar, and the first trimester of a sicky pregnancy, I was just kinda… blah. So I waded (and waited) through it, trimmed back on my to-do list, and took...

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Strawberry Rhubarb Crumb Bars

Chamomile Blueberry Scones and an Easter Recipe Round-up!

Carrot Cake Cheesecake

Coconut Key Lime Cake

YOU NEED TO KNOW: How to Whip Egg Whites (and Make Meringue Cookies!)

Lemon Lavender Icebox Cake

Banoffee Pie

SOMETHING SWEET FOR YOU