Month: April 2017

Derby Pie Bars

Derby Pie Bars Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.

In two days, I’ll be celebrating my fourth wedding anniversary. Yes, I already know what you’re thinking. You think I’m going to spend the next few paragraphs spouting about marriage, right? About love. About how my husband is the best, or how married life is hard, or about any number of silly things that I may have learned over the course of the past four years. Well, joke’s on you! Today we’re talking all about these derby pie bars.

Brett and I got married on my grandparent’s farm in Kentucky the week before The Derby. It was a small, outdoor ceremony on a private corner of the farm’s rolling green hills. I shivered through the ceremony, half nervous, half chilled from the wet air that blew on that gray day. We said “I Do,” tried not to make out in front of all of our friends and family, and headed to the reception which took place in a tobacco barn a short walk away. 

Derby Pie Bars Recipe

Derby Pie Bars Recipe

Derby Pie Bars Recipe

Derby Pie Bars Recipe

Derby Pie Bars Recipe
Photos by 509 Photo

Like any good Kentucky party, we served stout bourbon cocktails and danced to the music of a five piece bluegrass band. Our caterer passed small plates of Southern-inspired dishes to our guests, while others picked at the dessert table filled with bourbon balls, lemon squares, and even a humble little wedding cake that was made by yours truly. The day contained more than a few nods to our families, heritage, and even the Bluegrass state itself, but on the week before the Kentucky Derby, one dish that we really should have served is derby pie.

Derby Pie Bars Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.

If you’re not familiar, derby pie is fudgy, chocolate and nut-filled pie that is traditionally served that first Saturday in May at Kentucky Derby. Rich and chocolaty with a subtle crunch from walnuts, the original pie is decadent and one of the few desserts that just screams “KENTUCKY” to me. These derby pie bars are adapted from the original pie but have a few twists of their own that make them a delicious Southern treat you can enjoy all year round.

Derby Pie Bars Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.

To prepare these derby pie bars, we start with a shortbread crust. Sugar, flour, and the rest of the dry ingredients work in with a few tablespoons of butter to create a flaky bottom layer for our bars. Once baked, the crust is topped with a sprinkling of mini chocolate chips before being slathered in gooey, brown sugar pecan pie filling. Made with butter, brown sugar, a swig of bourbon, and more than a handful of pecans, the pie filling layer of these bars is sweet and not for the faint of heart. The whole thing gets baked in the oven, drizzled in chocolate, and cut into bite-sized bars. If you love pecan pie and chocolate, these bars are for you. If you love boozy desserts, crumbly crusts, and serving decadent treats at your Kentucky Derby party, these bars are practically begging to be made.

Derby Pie Bars Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.Brett and I have no plans to attend the Derby this year, but I absolutely adore any treat that reminds me of our wedding day. While we may not actually share these bars on our anniversary this year, I am delighted to pass the recipe along to you. I hope that you’ll give them next week on Derby day and think of me! Stay tuned for next week, when I’ve got not one but TWO recipes to share with you guys! It will be a mouth-watering few days in these parts.

And on the off-chance that he’s reading- Brett, I love you. You make my life better and I’m grateful to be yours. Happy Anniversary.

Derby Pie Bars Recipe

If you like these derby pie bars, you may also like:

Kentucky Bourbon Balls and Homemade Chocolates

Homemade Chocolates

Candied Walnut Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies

Pecan Toffee Bars

Pecan Toffee Blondies

Crispy Butter Pecan Cookies

Crispy Butter Pecan Cookies

Pumpkin Pecan Cake with Burnt Sugar Frosting

Pumpkin Pecan Cake with Burnt Sugar Frosting
Pumpkin Pecan Cake with Burnt Sugar Frosting

 

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Derby Pie Bars

These derby pie bars are based on the favorite Kentucky pie. A shortbread crust, bourbon pecan pie filling, and a drizzle of semisweet chocolate make these bars rich, decadent, and delicious to serve a crowd.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the crust

  • ¾ cup (90 gm) all-purpose flour
  • ¼ cup (35 gm) corn starch
  • ½ cup (55 gm) confectioner’s sugar
  • ½ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold and cut into teaspoon sized pieces

For the filling

  • ¾ cup (170 gm) unsalted butter
  • ¾ cup (160 gm) brown sugar
  • ½ teaspoon vanilla
  • Pinch of salt
  • 2 tablespoons good quality bourbon (optional)
  • 2 tablespoons heavy whipping cream
  • 3 cups (320 gm) coarsely chopped pecans
  • 3/4 cup (130 gm) mini chocolate chips, divided

Instructions

To prepare the crust

  1. Preheat the oven to 350 degrees. Line a 9” square baking pan with aluminum foil with enough overhang on each side to easily remove the bars from the pan once baked. Spray with cooking spray and set aside.
  2. In a medium sized bowl, stir together the flour, corn starch, sugar, and salt. Using a pastry cutter or the backs of two forks, cut the diced butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps. Press the mixture evenly into the square pan and then chill for 5-10 minutes in the fridge. Then, bake in the preheat oven for about 15 minutes, or until the crust is set and then edges have just started to turn golden. Do not overbake. Set aside the cooked crust while you prepare the filling.

To prepare the filling

  1. Combine the butter, brown sugar, vanilla, salt, and optional bourbon in a small saucepan. Cook over medium-low heat, stirring until the butter and sugar have dissolved. Once melted and no graininess from the sugar exists any longer, increase the heat to medium and bring to a boil, boiling for 3 minutes. After three minutes have passed, remove the pan from the heat. Add the chopped pecans and heavy cream to a medium sized bowl and stir in the butter/brown sugar mixture until evenly combined.
  2. Sprinkle ½ cup of the mini chocolate chips over the cooked crust. Spread the warm filling over top of the chocolate chips and smooth out. Bake in the preheated oven for about 20 minutes, or until the edges and parts of the center are bubbling and the bars have turned caramel in color. Allow the bars to cool completely prior to removing from the pan (you can speed this process up in the fridge). Remove from pan by pulling out the foil liner. Melt the remaining chocolate chips in a microwave on low heat in 15 second increments or over a double boiler. Drizzle bars with chocolate and allow to set. Cut into 16 bars and serve at room temp.

Notes

  • Be sure to allow bars to cool completely prior to cutting. You can place them in the fridge or freezer briefly to expedite this process.
  • The drizzling chocolate can seize up if it gets too hot while melting. Be sure to melt on low heat and (if microwaving) in short increments so that you get smooth chocolate.

Recipe Adapted From: Once Upon A Chef

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

Spring- the onset of blooming trees, baseball games, and berry-filled desserts like this strawberry rhubarb pie. While the rest of the world debates whether or not to wait until Memorial day to break out their shorts and white denim, I’ll be licking my sticky fingers free of this gooey, fruity pie and soaking up every last minute of sunshine and 70 degrees these days have to offer.

This past weekend was filled with quintessential spring moments (I’m looking at you, backyard picnics!), and this stir crazy mama couldn’t be happier about it. Being cooped up indoors through the winter months is tough on morale when there’s no escaping the chaos that comes with two children under two. There’s no quick stops for sno-cones, no trips to the pool, no long walks in the stroller to survive the witching hour. Thankfully, spring shows up all sunshiny and pastel-colored to revive us from our winter comas of cold and gray. All the signs of new life are enough to make anyone hopeful for the coming months.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

We’ve got some really fun plans lined up these next few weeks including some friend reunions, a bucket list trip (more on that later!!!), little George’s first birthday (ALREADY!?! HOW!?!), and Brett and I’s fourth anniversary. I’ve been gearing up for these days for months now and I can’t wait to share the details with all of you. To start this new season off on the right foot, I think we should dive in head first with this strawberry rhubarb pie.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

I can already hear some of you. “Rhubarb? What even is that? I can’t cook with rhubarb!” Yes, I hear you. I’ve been there. I know. But if you love the fruity sweetness of summer berries, then you will adore the way that these tart little rosy stalks of rhubarb round out the flavors of your favorite pies, galettes, and tarts. If you’re new to rhubarb, let’s take a look at the basics first: 

  • It’s a vegetable. Ha! Can you believe it? Because it is prepared more frequently in sweet dishes, most people think it is a fruit, but alas, it’s not!
  • This stalky fruit (er, vegetable) looks like a cross between celery and swiss chard. With rose colored stalks and bright green ends, rhubarb is a beauty to behold. Don’t eat the leaves though! The toxins in the tops of the stalks can actually have poisonous effects.
  • You probably don’t want to eat rhubarb raw. It’s incredibly tart, and best eaten after the fruity floral flavors have been cooked into existence.
  • To prepare the stalks for use, trim off the leaves and any ruddy ends similar to how you would prepare celery. Wash the stalks well and use a vegetable peeler to remove any blemishes.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice braid pie top. thewoodandspoon.com

OK, now that you know everything there is to know about rhubarb, let’s talk pie of the strawberry rhubarb variety.

This strawberry rhubarb pie is one of my favorites to prepare. The filling is sweet and fragrant with just enough tart kick from the rhubarb to make each bite pop. I always use my favorite pie crust which is buttery and flaky enough to be eaten all on its own. Each bite of this pie is sweet, floral, and tart with buttery, slightly salty morsels of crust, making nearly every aspect of taste present in this pie. This is the pie that your friends will taste and say, “What is that flavor!?!” It’s unique yet familiar and 100% delicious.

You can make the crust for this strawberry rhubarb pie a few days ahead of time and store in the fridge wrapped in plastic wrap. I like keep an extra recipe of double pie crust wrapped in foil in my freezer so that if the mood strikes to have some pie, I’m already set with a crust. Keep your dough chilled prior to its time in the oven to ensure that you get the flakiest, most tender crust ever.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice braided pie top. thewoodandspoon.com

If you find your strawberries are a bit tart or under-ripened, you may need to add an extra 1/4 cup of sugar. However, if your berries are juicy and ripe, I think you’ll find these proportions of sugar to fruit are perfect. In a pinch, you can use frozen berries and rhubarb, just let them thaw prior to using in the pie. If you need additional help on how to work with rhubarb, check out this post here

If you haven’t gotten the spring fever yet, this strawberry rhubarb pie is sure to do the trick. Please give it a try and let me know what you think! I have adored reading stories and seeing photos of baking successes you’ve had from recipes on this site, so please keep ’em coming! 

Y’all have a great week and enjoy this strawberry rhubarb pie! Cheers!

If you like this strawberry rhubarb pie, you may also like:

Berry Almond Streusel Pie

Berry Almond Streusel Pie

Strawberry Pretzel Tart

Strawberry Pretzel Tart

Vegan Coconut Lime Ice Cream Pie

Vegan Coconut Lime Ice Cream Pie

Cranberry Pear Mini Pop-Tarts

cranberry pear mini pop tarts

Strawberry Shortcake

roasted strawberry shortcake with honey whipped cream

 

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Strawberry Rhubarb Pie

This strawberry rhubarb pie has a buttery, flaky crust and a perfectly sweet and tart berry filling.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 2 hours
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

  • 1 double pie crust, prepared and chilled in fridge (see notes or link above)
  • 1 pound of rhubarb, green part and ends trimmed, cut into ½” pieces (about 2-1/2 cups trimmed)
  • 11/2 pounds of strawberries, hulled and halved into similar sized pieces (about 5 cups)
  • 1/2 cup (100 gm) packed brown sugar
  • 1/2 (100 gm) cup sugar
  • 1/4 cup (30 gm) cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 400 degrees. I also like to place a layer of heavy duty aluminum foil on the bottom rack of my oven to prevent any bubbling pie filling from dirtying up my oven, but this is optional.
  2. In a large bowl, combine the rhubarb and strawberries. In a small bowl, toss together the brown sugar, the sugar, corn starch, cinnamon, and salt. Add the dry ingredients to the rhubarb and strawberries and toss to combine. Set aside while you roll out your pie dough.
  3. On a floured surface, roll out one half of the chilled pie dough to a 12” round. Lay carefully in the bottom a deep dish pie pan and gently press into the bottom of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
  4. Spoon the rhubarb and strawberry mixture into the pie dish, discarding any exorbitant excess of juices that may have formed. Arrange the top half of pie dough on top of the filling in any manner you please. If you plan to make a lattice or any detailed pie top, work quickly so that your bottom of pie dough doesn’t get soggy with juices from the fruit. If you roll out the pie dough flat on your filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
  5. In a small both, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Place the pie in the oven and bake for 20 minutes at 400 degrees. Decrease the heat to 350 degrees and bake for an additional hour and fifteen minutes/ hour and thirty minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream or whipped cream!

Notes

  • Search “Pie Crust” in the search bar of my site, or look in the “Pie” folder archives for my favorite recipe for a double pie crust. In a pinch, you can use a store bought refrigerated crust. Pie crust can be prepared ahead of time and stored in the fridge for several days prior to use.
  • If your berries are under-ripe or too tart, consider adding an additional 1/4 cup of sugar.

Nutrition

  • Serving Size: 9
  • Calories: 340
  • Sugar: 26
  • Sodium: 344
  • Fat: 14
  • Saturated Fat: 3
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 51
  • Protein: 4
  • Cholesterol: 20

Recipe Adapted From: Epicurious

Carrot Bundt Cake with Brown Butter Glaze

Carrot Bundt Cake with Brown Butter Glaze by The Wood and Spoon Blog. This moist cinnamon and carrot flavored cake is topped with a browned butter frosting and toasted chopped pecans. This recipe is one bowl, easy, and can be modified to make a layer cake as well. Perfect for parties and upcoming Easter brunch, breakfast, or dessert. thewoodandspoon.com

This past week, my great grandmother (I called her Grandma Grape) passed away. She was 97 and lived a beautiful life- one marked by kindness and joy, wisdom and love. Since her passing, I’ve found myself quietly inspired, desperately wanting a similar kind of grace on my life. Somehow, knowing that it’s possible to live and die as beautifully as she did fills me with so much hope.

I’m sure you know people like this- the ones that make it count. People who use up their lives and time and every last bit of air in their lungs to make the world around them a better place. People that love their families fiercely and spur on their neighbors towards goodness. People that change the atmosphere. These are the ones who leave a legacy worth remembering.

A few photos of Grandma Great from when I was a baby. Check out my babe of a mom and Nana. And of course sweet Grandpa Great too. 🙂

My sweet Grandma Grape was one of them. Though I won’t see her earthy body any longer, I know I will catch glimpses of her life in the lives of the women who came after her. I see her warmth and benevolence in my beautiful Nana. Her faith and grace in the peacefulness of my Mother. I see her spunk and playfulness in the laughter of my own daughter. The lasting effect of the beauty she created on this earth will continue to make waves throughout generations to come, and it’s a concept so lovely and full of possibility that my heart can’t help but be encouraged. 

5 generations of women, beginning with Grandma and ending with my sweet Aimee girl.

If you know somebody who is making this kind of a difference, I would challenge you to rise to the occassion and tell them. Give them a call, a hug, or even use this free letter template to write it out with pen. Don’t let the opportunity to be intentional with the people you love pass you by.

I, for one, have a renewed resolve to make it count. I want to be a human worth remembering and to be a person that spends their life on the cause in their heart for the people around them. The glimmer of hope from great grandmother’s legacy tells me that it’s possible… So that’s the new goal.

Carrot Bundt Cake with Brown Butter Glaze by The Wood and Spoon Blog. This moist cinnamon and carrot flavored cake is topped with a browned butter frosting and toasted chopped pecans. This recipe is one bowl, easy, and can be modified to make a layer cake as well. Perfect for parties and upcoming Easter brunch, breakfast, or dessert. thewoodandspoon.com

Carrot Bundt Cake with Brown Butter Glaze by Kate Wood of The Wood and Spoon Blog. This moist cinnamon and carrot flavored cake is topped with a browned butter frosting and toasted chopped pecans. This recipe is one bowl, easy, and can be modified to make a layer cake as well. Perfect for parties and upcoming Easter brunch, breakfast, or dessert. thewoodandspoon.com

This carrot bundt cake is right for the times. It feels comforting and familiar- like a cake my grandmother and the women who came before her might have made. And with Easter just around the corner, a cake like this needs no excuse for making. 

The recipe for this carrot bundt cake was adapted from Paula Deen, the queen of Southern heirloom recipes herself. This cake has a dense but tender crumb, kept extra moist from the addition of several eggs, oil, and finely grated carrots. Though the warmly flavored cake ordinarily steals the show in similar recipes, here, the brown butter glaze is the star. Nutty, buttery, and just barely sweet enough to make the carrot bundt cake worthy of the title “dessert”, this brown butter glaze is delicious and dangerously tempting to eat straight from a bowl with a spoon. (Update: for help on browning butter, see my post here!)

Carrot Bundt Cake with Brown Butter Glaze by The Wood and Spoon Blog. This moist cinnamon and carrot flavored cake is topped with a browned butter frosting and toasted chopped pecans. This recipe is one bowl, easy, and can be modified to make a layer cake as well. Perfect for parties and upcoming Easter brunch, breakfast, or dessert. thewoodandspoon.com

The preparation for this bundt cake is rather simple. You’ll need some muscle to peel and grate the carrots, but from there, it’s a one bowl situation that requires nothing more than a mixer and a finger to lick the bowl with. This recipe will prepare enough batter to fill a 10-cup bundt pan, but you can use a larger 15-cup pan like I did with no problem. If you lack a bundt pan large enough, just fill the pans you have no more than 3/4 of the way full and pour remaining batter into additional pans. This recipe will produce enough batter to fill approximately 3-8″ round cake pans, so if you’d prefer to make the cake that way, you certainly can, however, keep in mind that baking time will change. 

Carrot Bundt Cake with Brown Butter Glaze by The Wood and Spoon Blog. This moist cinnamon and carrot flavored cake is topped with a browned butter frosting and toasted chopped pecans. This recipe is one bowl, easy, and can be modified to make a layer cake as well. Perfect for parties and upcoming Easter brunch, breakfast, or dessert. thewoodandspoon.com

If you need a soul-comforting recipe to share with people you love, this carrot bundt cake is just the thing. There’s a number of other Easter-worthy recipes in the blog archives, so be sure to check out a few that I’ve bookmarked below. I hope your week is filled with lots of joy, and if you need encouragement to make it through, please contact me via the comments section below or by email on the “About Me” page of this blog. This Sunday is the most hopeful day of my year and I’d love to share it with you. Happy baking and cheers to you!

If you like this carrot bundt cake, you may also like:

Easter Cake

Blood Orange Bundt Cake

White Chocolate Cake

Hummingbird Muffins

Strawberry Pretzel Tart

Lemon Almond Poppyseed Cake

Ginger Molasses Bunt Cake

 

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Carrot Bundt Cake with Brown Butter Glaze

Carrot Bundt Cake with Brown Butter Glaze by The Wood and Spoon Blog. This moist cinnamon and carrot flavored cake is topped with a browned butter frosting and toasted chopped pecans. This recipe is one bowl, easy, and can be modified to make a layer cake as well. Perfect for parties and upcoming Easter brunch, breakfast, or dessert. thewoodandspoon.com

This carrot bundt cake is a moist and tender cake topped with brown butter glaze and toasted pecans. Serves a crowd and perfect for breakfast, brunch, or dessert.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the cake

  • 2 cups sugar (400 gm)
  • 4 large eggs, room temperature
  • 1 cup oil (240 mL)
  • 11/2 teaspoons vanilla
  • 2 cups all-purpose flour (240 gm)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 cups finely grated carrots (340 gm, about 1 pound unpeeled)

For the brown butter frosting

  • 6 tablespoons (80 gm) unsalted butter, cubed
  • 11/2 cups (190 gm) powdered sugar
  • Pinch of salt
  • 14 tablespoons milk
  • 1/4 cup pecans, toasted and chopped

Instructions

To prepare the cake

  1. Preheat the oven to 350 degrees. Grease and flour a bundt pan with at least 10 cup capacity.
  2. In a large bowl or the bowl of a stand mixer, combine the sugar, eggs, oil, and vanilla. Beat on medium speed (I use number 4 setting on my stand mixer) for 2 minutes. Add the flour, soda, salt, and cinnamon and stir just until barely combined. Fold in the carrots. Pour the mixture into the bundt pan. Bake for approximately 35-40 minutes or until a toothpick or cake tester inserted comes out clean. Allow to cool for about 10 minutes in the pan and then invert on to a cooling rack. Allow to cool completely if you want the frosting to drizzle evenly.

To prepare the brown butter frosting

  1. Add the cubed butter to a small saucepan over medium heat. Stir occasionally until the butter is melted to ensure that it melts evenly. Once the butter has melted, it will begin to bubble.Continue to stir regularly. Small golden flecks will begin to form on the bottom of the pan. Stir or whisk gently continuously at this point as the butter is beginning to brown. The bubbling should subside at this point and you should notice the butter takes on a golden tint and begins to smell nutty. Do not let it burn, but stir until golden brown and then whisk the mixture into a medium sized bowl to cool slightly.
  2. Once slightly cooled, about 5 minutes, add the sugar and salt, whisking to slightly combine. Add a tablespoon of milk, and continue to add small amounts until the mixture is the right consistency. I like my glaze a bit thicker so that it drizzles nicely on the sides of the cake. To test for this viscosity, drag your whisk through the mixture- the line in the mixture should come back together almost completely in about ten seconds. Pour the glaze over the cake.

Notes

  • I like to use a finely grated carrot so that it evenly disperses in the cake and stays extra moist. Do not use store-bought pre-shredded carrots.
  • You can also bake this cake in round cake pans (3). Baking time will differ.
  • If your brown butter frosting sets out for too long it will start to crust over. Heat for 5-10 seconds in the microwave and whisk to prepare it for the cake again.
  • If you burn your butter, pour out and start again! There are great videos on Youtube on browning butter.
  • For help on browning butter, see my post here: http://thewoodandspoon.com/you-need-to-know-how-to-brown-butter/

Recipe Adapted From: Paula Deen

Hummingbird Muffins

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. Topped with a simple glaze/ drizzle. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

It’s Friday and I’ve got your weekend entertainment covered with a  few things to watch, a couple things to read, and a simple Southern recipe for hummingbird muffins that will knock the taste buds right off your tongue. Ready for the round-up? Let’s go!

Ina Garten, Her New Show, and How to Entertain

Ina Garten is the queen of my heart. Anyone who can slay in the kitchen and maintain BFF status with Taylor Swift is a champion in my book. She lends us kitchen peasants a few noble words of wisdom in this article from Food52. I’m adding this quote from Ina to my list of kitchen mantras: “Food is not about impressing people. In fact, it’s just the opposite: it’s about making them feel comfortable.”

Stevie Wonder Carpool Karaoke 

James Cordon is quickly moving his way up the hierarchy of late-night television, but he absolutely stole my heart with this ride along featuring Stevie Wonder. You can tell that James is just pinching himself with glee and disbelief the whole time. Watch it, sing along, and let this little corner of the internet fill your heart with musical joy!

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

The Birthday Party Project

Every person on the planet deserves the love and joy that comes with being celebrated. The Birthday Party Project is shelling out celebrations by throwing birthday parties for homeless kids across the US. Their motto? “Love each other! Build each other up!” Gosh, we could all use a bit more of that, am I right?

What to Do with Leftover Easter Candy

If you’re like me, you fill your kids’ Easter baskets with all the candies you like. You know, because leftovers. Check out my Easter cake tutorial from last year if you want something fun and spunky to make, and then take a look at this round-up of creative uses for leftover Easter basket candy!

Hummingbird Muffins

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

You may remember that I’m new to the South. During my first month on the job as dietitian at my small town hospital here in Selma, AL, I got my first taste of hummingbird cake. It was an immediate classic for me. This cake was like banana bread meets carrot cake meets spice cake meets all of my dreams coming true, and I couldn’t get enough of it. 

I adapted the recipe for these hummingbird muffins from Bake from Scratch magazine, and I think it may be my new favorite way to eat cake for breakfast. These muffins are moist, lightly sweetened, and topped with a delightful pecan crumb topping and sour cream glaze. True to the original cake recipe, these muffins are sweetened with banana, crushed pineapple, and brown sugar. The cake also boasts the subtle flavor of brown butter which really takes these muffins to the next level. (Update: for some help on browning butter, see my post here!)

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe glaze/drizzle based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

These hummingbird muffins would make an excellent breakfast item this weekend, and might be the perfect treat to round out your Easter brunch table too! Give them a try and let me know what you think. Have a terrific weekend and stay tuned for another great spring recipe that I’ll be sharing next week!

You may also like:

Apple Crumb Cake

Orange Cardamom Rolls

Hazelnut Cinnamon Rolls

Blueberry Cornbread

Lemon Almond Poppyseed Bundt Cake

Strawberry Shortcakes

 

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Hummingbird Muffins

Based on the classic Southern cake, these hummingbird muffins have a brown butter pecan streusel, a sour cream glaze, and a tender banana and pineapple filled muffin base.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 12 1x
Scale

Ingredients

For the browned butter

  • 1/2 cup (1 stick, 110 gm) unsalted butter

For the streusel

  • 1/3 cup (40 gm) flour
  • 1/4 cup (55 gm) brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons (50 gm) unsalted butter, cold
  • 1/2 cup (55 gm) chopped pecan halves

For the cinnamon sugar sprinkle

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

For the cake

  • 1 large (120 gm) banana, mashed
  • 2 large eggs, room temperature
  • 1/2 cup (115 gm) drained crushed pineapple
  • 1 teaspoon vanilla extract
  • 11/2 cups (190 gm) flour
  • 3/4 cup (150 gm) sugar
  • 1/4 cup (55 gm) brown sugar, packed
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon

For the glaze

  • 1/2 cup (60 gm) confectioner’s sugar
  • 2 tablespoons sour cream
  • 11/2 teaspoons whole milk

Instructions

To prepare the browned butter

  1. Cube the butter and place in a small sauce or fry pan over medium heat. Stir occasionally until melted. Once melted, stir frequently to keep the butter moving and watch as the butter slowly begins to brown. You’ll notice little amber colored flecks forming at the bottom of the pan and the butter will give off a nutty aroma. This should take close to ten minutes, but watch closely to avoid burning the butter. Once browned, remove from pan to a separate bowl and place in the fridge to cool to room temp.

To prepare the streusel

  1. Combine the flour, sugar, cinnamon, and salt in a medium sized bowl. Dice the butter and then cut into the flour using the back of a fork or a pastry cutter. Once the butter is well integrated, about pea-sized clumps, toss in the pecan pieces. Place in the fridge to keep cool until use.

To prepare the cinnamon sugar sprinkle

  1. Combine the cinnamon and sugar in a small bowl and set aside.

To prepare the cake

  1. Preheat the oven to 350 degrees and prepare a muffin pan with 12 paper liners.
  2. Combine the banana, eggs, pineapple, and vanilla in a large bowl or the bowl of a stand mixer and beat on medium speed until thoroughly combined and slightly whipped, about 1-1/2 to 2 minutes. Add the cooled, liquid browned butter, and beat to combine. In a small bowl, combine the remaining dry ingredients and then add them to the butter mixture. Stir until combined, scraping the sides of the bowl as needed.
  3. Once mixed, scoop 2 tablespoons of batter into the bottoms of each of the muffin tins. (I use a leveled medium-sized cookie scoop for even scoops). Sprinkle the cinnamon sugar sprinkle evenly over each scoop of batter. Then, disperse about 1/3 of the streusel evenly among the 12 muffin tins. Top each muffin with an additional 2 tablespoons of batter, and then sprinkle the remaining streusel on top. Bake in the preheated oven for about 25 minutes, or until an inserted toothpick comes out clean. Allow to cool for a few minutes before removing from the pan.

To prepare the glaze

  1. Combine all of the ingredients in a small bowl with a whisk. Drizzle over top of the the muffins as desired.

Notes

For some help on browning butter, see my post here: http://thewoodandspoon.com/you-need-to-know-how-to-brown-butter/

Recipe Adapted From: Bake From Scratch

Flaxseed Bread

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

There’s things they don’t tell you. No, I’m not referencing the government or our mothers or even this flaxseed bread, although we’ll get to that later. I’m talking about having a baby.

When preparing for a new baby, we like to spend a lot of time dwelling on the details. Nursery colors, eating schedules, carseat safety ratings- the usual. We worry about the baby’s growth, the baby’s movements, passing our blood sugar tests, and whether or not we’ve gained the right amount of weight. When you sign up for parenthood (because that’s where babies come from, obviously), we spend so much time minding those basic fears and needs that we often overlook the aftermath- the anatomical apocalypse that typically ensues after labor and delivery.

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

I was faced with a reminder of my pregnancies this past weekend. About a month ago, I quit nursing George, but it was just last Saturday that I put on one of my favorite bras for the first time in over a year. I’m not going to sugar coat it- it wasn’t even close to being the right size. Where the bra was once flush to my flesh, there were now gaping, fist-sized pockets of space. I tightened the snap, cinched the straps, and readjusted “the girls”, but it was no use. My children, quite literally, sucked the life out of my breasts, and no amount of underwire or Kleenex stuffing was enough to make that bra work. 

Obviously this is trivial in the grand scheme of things. HELLO, MY BODY NURTURED AND GREW A HUMAN- it’s the greatest miracle of my life! But mercy, I wish gravity and hormones would cut my lady parts some slack. Haven’t they been through enough trauma? Given that my chest gets smaller with each pregnancy, I project that Aimee and I will be sharing training bras within the next few years. At the very least, I’ll have the option of shopping for swimwear in the junior’s department again.

Tiny, fried-egg-on-a-stick post-nursing boobs are just the itty bitty tip of the iceberg. No one tells you about hot flashes, swollen feet, hair loss, or hormones. No one tells you about the, ahem, sanitary items you get sent home from the hospital with or the giant, granny panties that you’re forced to wear them with. No one tells you that the few ounces of flesh that used to sit perky in your bra are now going to be hanging low in the saddlebags of your nightmares. Why on earth would the universe leave us to discover these things in the privacy of our own mirrors at home? Why does no one tell us these things?

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

I say we band together. Let’s talk about the weird stuff that happens so that we’re not forced to deal with it alone. Let’s dust off all of the taboo things that the old fashioned think aren’t ladylike enough to talk about. Let’s just talk the facts. No one should have to discover new stretch marks on their own. No one should have to face those unspoken realities without a friend.

There’s things you don’t have to tell people about this flaxseed bread. You can just toast it, butter it, stack it in a sandwich, or make croutons for all I care. All I know is that people will love this flaxseed bread and they never have a clue that it’s healthy. It’s a 100% whole wheat bread packed with loads of fiber-rich ground flaxseeds, naturally sweetened with honey, and flavored with only enough salt to make the flavor just right. This is the soft, flavorful sandwich bread you can enjoy and feel good about eating. 

This recipe for flaxseed bread is a modified version of my 100% whole wheat sandwich bread. To pack in extra flavor and fiber, we simply substitute some of the whole wheat flour for ground flaxseeds. It’s important to use ground flaxseeds (better known as flaxseed meal) and not whole seeds. Using the milled form of the seeds ensures that our bodies get the fullest benefit from the nutrients they have to offer, and remember, our bodies need all the help they can get, right? 

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

We start by activating some active dry yeast in a bowl. Once dissolved, the honey, oil, and a bit of milk make an appearance to moisten all that whole grain goodness that we’re about to add. A pinch of salt, some flaxseed meal, whole wheat flour, and a little bit of vital wheat gluten rounds out the rest of the ingredients contained within the bread. After a couple of rises, the loaves are ready for a sprinkling more of seed and then the oven.

Once baked, these loaves are golden and nutty with a moist and tender crumb- the perfect vehicle for your morning toast, afternoon sandwich, or midnight schmear of peanut butter. I prefer to pair this bread with savory toppings, but it’s bread- you can literally use it for anything. The good news is that this recipe will make two loaves- one for you and one to hide from your kids and eat yourself one to share with a friend! If desired, you can wrap the extra loaf in foil and save in the freezer as I like to do from time to time

I hope you give this flaxseed bread a try and that we can continue to talk about the nitty gritty. Because it’s only Monday and I want to hang out with y’all at least once more this week, stay tuned later this week for a bonus recipe. HINT: it’s sweet and breakfasty and just the thing you need to make this weekend’s brunch extra awesome. I think you’ll love it. Happy Monday to you and cheers!

If  you like the flaxseed bread, you may also like:

Honey Oat Bread

Whole Wheat Sandwich Bread

Cinnamon Swirl Bread

Blueberry Cornbread

 

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Flaxseed Bread

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

This recipe makes two loaves of moist and nutty flaxseed bread- 100% whole grain and 100% delicious.

  • Author: Kate Wood
  • Prep Time: 120
  • Cook Time: 45
  • Total Time: 2 hours 45 minutes
  • Yield: 2 1x
Scale

Ingredients

  • 1 cup (240 mL) warm water
  • 2 teaspoons (7 gm) active dy yeast
  • 11/4 cup (300 mL) milk (I use 2%), room temperature
  • 2 tablespoons (30 mL) honey
  • 2 tablespoons (30 mL) light oil (canola, vegetable, or extra light olive oil)
  • 33/4 cups (450 gm) of whole wheat flour
  • ¾ cup (75 gm) flaxseed meal
  • 2 tablespoons (20 gm) of vital wheat gluten
  • 1 tablespoon (20 gm) salt
  • 1 egg
  • 2 tablespoons of mixed seeds (I prefer flax, poppy, sesame, or chia, but any combination will suffice)

Instructions

  1. In a large bowl, sprinkle yeast over the water and allow to dissolve, about 5 minutes.
  2. Stir in the milk, honey and oil. Add 1-1/4 cups of the flour, flaxseed meal, gluten, and salt, stirring just until combined. Add the remaining flour and stir until dough is a fairly uniform, shaggy dough.
  3. Allow the dough to rest 30 minutes.
  4. In a stand mixer with a dough hook attachment (or by hand, if preferred) knead dough until dough is smooth and only slightly tacky, about 7-8 minutes. If dough is too sticky, add up to 1/2 cup of additional whole wheat flour.
  5. Spray a large bowl lightly with baking spray and place dough inside, covering tightly with a sheet of Saran wrap. Allow to rest in a warm spot for about 1-1/2 hours, or until dough has risen and has approximately doubled in size.
  6. Once risen, remove dough from bowl and separate in to two equal pieces, handling the dough as little as possible. Gently form the dough balls in to small loaf shapes.
  7. Place dough in to two separate loaf pans (8.5″ X 4.5″ X 2.75″) that have been lightly sprayed with cooking spray. Cover with Saran wrap and allow to rise again for about 45 minutes, or until the dough has just barely risen over the top of the pan. Meanwhile, preheat the oven to 425 degrees.
  8. In a small bowl, whisk together the egg and 1 tablespoon of water to create the egg wash. Once the loaves have risen, brush the tops of each with a thin coat of the egg wash and sprinkle with the seeds. Place loaves in the oven and immediately decrease the heat to 375 degrees. Bake for 30-35 minutes, or until loaves have browned and sound hollow when tapped on the top.
  9. Allow to cool in pan for ten minutes and then remove to finish cooling on a cooling rack.

Notes

  • It is vital that bread rises well prior to being baked. If your bread is not rising well, place loaves in a slightly warmer spot in your kitchen. I let my bread rise next to a warm oven.
  • Allow bread to cool completely prior to slicing.
  • Bread will keep on the counter for several days but will keep best in the refrigerator for up to 6-7 days. There’s no preservatives in this stuff so it won’t last as long as your supermarket bread- eat fast!
  • Wrapped securely in aluminum foil, bread will keep in a freezer for up to four months.