Month: September 2017

Portland

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.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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
Views from The Allison Inn & Spa

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 downtown Portland. This split ended up being the perfect balance of relaxation and sight-seeing, both locations brimming with fun (and plenty of wine.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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
Friends sipping wines at Bergstrom; views from Soter Vineyards

We began our trip in Newberg, the comfy cozy, deliciously boozy town just outside of Portland. With a lineup of wineries to visit, we opted for a hotel that would offer premium relaxation and rooms suitable for nursing any morning hangovers. The Allison Inn & Spa was the obvious choice given its proximity to vineyards and the luxurious offerings throughout the hotel. By day, we snacked on charcuterie and flights of wine, taking in the rolling landscape views offered from the wineries we toured, and by night, we dined at nearby restaurants, rehashing the day’s sites and excitement. On our final day before leaving for Portland, the girls visited the spa, and I’ll just say that it was more than acceptable. My body still feels good from those 90 minutes.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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
Vineyard views

Portland was a drastic change of scenery from the rural setting we were transitioning from. The city had a little big town feel as its expansive footprint was seemingly void of any giant skyscrapers, however there was no shortage of things to see, eat, and do. In planning for this portion of the trip, we were overwhelmed by the number of restaurant options that existed. HOW WERE WE SUPPOSED TO CHOOSE JUST ONE RESTAURANT PER MEAL? In the end, I was more than thrilled with the choices we made, and the food we enjoyed in Portland was some of the best I’ve ever had. (This is not an exaggeration. It was next level delish.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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
Photos of our crew at the Whiskey Library, and that ethereal moment where my lips touched Pok Pok chicken wings

The Nines Hotel hosted us for the second portion of the trip. The hotel was within walking distance of a number of places we wanted to shop, eat, and explore, and it also boasted a lobby fitted with a terrific restaurant and ample group hangout space- perfect for our crew of 8. The girls picked through the shopping scene while the men let out their inner boy at a nearby bar/arcade. Because we were there on a Saturday, we were able to snoop through the Portland Saturday Market, where we purchased scads of very necessary items that our husbands were more than happy to pack in their luggage (kidding). Our friends spent even more time eating at Bon Appetit’s “Feast Portland” event that was being held that weekend, but I opted to head to Powell’s Books where Joy Wilson (yes, the baker) was signing copies of her newest book (insert the squeals of this fangirl!!!)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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
Sunset at the rooftop bar of The Nines Hotel

It’s hard to pinpoint one specific highlight of the trip. Certainly the views in Newberg were stunning, and there’s no doubt that the wine was first class. I’m still having dreams about the chicken wings at Pok Pok, and I’d fly back in a heartbeat for the kouign amann at St. Honore Boulangerie. Still, the trips we take with friends are cool just for the sake of spending time with that family in a new setting. You get to know people in a real away when stripped of the familiarity of home, and I’m really grateful for the chance to do that so often.

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

So now, let’s talk about these chocolate coffee almond scones. While dining at Jory for breakfast one morning, we enjoyed a coffee almond scone that was a delicious accompaniment to our morning brew and eggs. When I got home from Portland, I decided to recreate that treat so that those hours in the Pacific Northwest could live on in my Selma, Alabama kitchen. The end product that I came up with is nothing short of fab.

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

To make these chocolate coffee almond scones, we start by mixing a few dry ingredients- flour, sugar, salt, and baking powder. Next comes the ice-cold butter which gets cut in quickly and carefully until large pea-sized clumps exist throughout the mixture. The chocolate chips and chopped almonds are added next, although you could certainly opt for walnuts, pecans, or even hazelnuts if you prefer. Finally, we douse the whole thing in an espresso cream, prepared by dissolving espresso powder or instant coffee into a smidge of dairy. Stir all of the batter just until combined and then cut out tiny rounds of dough.

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

For this recipe, we chill the dough briefly before baking which will help all of our little treats to rise well. Fresh from the oven, these chocolate coffee almond scones are bronzed, with a crisp, buttery, golden exterior covering the soft and almost cake-like interior. The coffee flavor here is subtle, giving way to melty chocolate morsels and nuggets of crunchy almonds that flavor each pastry throughout. I love the simplicity of these treats, how a one-bowl recipe can yield such rich flavors and textures. These are the perfect addition to your weekend breakfast and brunch plans, although I’ve enjoyed them as an after-dinner treat as well. With so many ways to share these chocolate coffee almond scones with the people you love, I daresay these are a must.

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

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.comSee below for the lowdown on where we stayed, ate, and played in Portland. If you’re planning a trip to those parts anytime soon, please add these to your list. Happy baking and have a great weekend!

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

Where We Stayed In Oregon:

The Allison Inn & Spa
Luxurious accommodations in a country setting.
The Nines Hotel
Fun, spunky hotel in the heart of downtown Portland.

Where We Ate In Newberg:

Jory
Hotel dining unlike any I’ve ever experienced.
Thistle
A head to tail dining experience.
Red Hills Market
The perfect place to grab grub in between vineyard visits.

Where We Ate In Portland:

Coquine
James Beard Award winning spot with casual, fun fare.
Pok Pok
Southeast Asian food in a casual setting. Probably the best meal of our trip.
Maurice
Try this French bistro for their quaint lunches and yummy pastries.
Multnomah Whiskey Library
A mammoth collection of whiskeys in a library-esque setting.
Le Pigeon
French-inspired fare in a cozy atmosphere.
Stumptown Coffee Roasters
The flagship location for this national brand is in Portland!
Urban Farmer
Hotel dining at The Nines Hotel- a farm to table experience.
St. Honore Boulangerie
Delicate French pastries and coffee to-go.

Wineries We Visited in Newberg:

Hazelfern
Bergstrom
Soter
Scott Paul

If you like the chocolate coffee almond scones, you should check out:

Funfetti Scones
No-Churn Mocha Brownie Fudge Ice Cream
No-Churn Coffee Cookie Dough Ice Cream
Coconut Almond Chocolate Cookies 

Print

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

Buttery with crisp edges and fluffy interior, these chocolate coffee almond scones are a simple, one-bowl treat that is bound to please!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ¾ cup (180 mL) whipping cream, plus additional for brushing
  • 1 tablespoon espresso powder or instant coffee
  • 2 cups (260 gm) all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup (50 gm) sugar
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup (110 gm) chopped unsalted almonds
  • 1 cup (225 gm) mini chocolate chips

Instructions

  1. In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
  2. In a large bowl, combine the flour, salt, baking powder, and sugar. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps throughout. Stir in the almonds and chocolate chips. Add the espresso and cream mixture and stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough.
  3. Pat the dough to ¾” thick and use a biscuit cutter to cut 2” round circles of dough for each scone. Place on a parchment-lined baking sheet. Put the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  4. Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the scones. Bake in the oven until golden brown around the edges of each scone, about 25 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

Recipe barely adapted from King Arthur Flour

Chocolate Coffee Almond Scones // Guide to Portland

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.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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
Views from The Allison Inn & Spa

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 downtown Portland. This split ended up being the perfect balance of relaxation and sight-seeing, both locations brimming with fun (and plenty of wine.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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
Friends sipping wines at Bergstrom; views from Soter Vineyards

We began our trip in Newberg, the comfy cozy, deliciously boozy town just outside of Portland. With a lineup of wineries to visit, we opted for a hotel that would offer premium relaxation and rooms suitable for nursing any morning hangovers. The Allison Inn & Spa was the obvious choice given its proximity to vineyards and the luxurious offerings throughout the hotel. By day, we snacked on charcuterie and flights of wine, taking in the rolling landscape views offered from the wineries we toured, and by night, we dined at nearby restaurants, rehashing the day’s sites and excitement. On our final day before leaving for Portland, the girls visited the spa, and I’ll just say that it was more than acceptable. My body still feels good from those 90 minutes.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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
Vineyard views

Portland was a drastic change of scenery from the rural setting we were transitioning from. The city had a little big town feel as its expansive footprint was seemingly void of any giant skyscrapers, however there was no shortage of things to see, eat, and do. In planning for this portion of the trip, we were overwhelmed by the number of restaurant options that existed. HOW WERE WE SUPPOSED TO CHOOSE JUST ONE RESTAURANT PER MEAL? In the end, I was more than thrilled with the choices we made, and the food we enjoyed in Portland was some of the best I’ve ever had. (This is not an exaggeration. It was next level delish.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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
Photos of our crew at the Whiskey Library, and that ethereal moment where my lips touched Pok Pok chicken wings

The Nines Hotel hosted us for the second portion of the trip. The hotel was within walking distance of a number of places we wanted to shop, eat, and explore, and it also boasted a lobby fitted with a terrific restaurant and ample group hangout space- perfect for our crew of 8. The girls picked through the shopping scene while the men let out their inner boy at a nearby bar/arcade. Because we were there on a Saturday, we were able to snoop through the Portland Saturday Market, where we purchased scads of very necessary items that our husbands were more than happy to pack in their luggage (kidding). Our friends spent even more time eating at Bon Appetit’s “Feast Portland” event that was being held that weekend, but I opted to head to Powell’s Books where Joy Wilson (yes, the baker) was signing copies of her newest book (insert the squeals of this fangirl!!!)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon 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
Sunset at the rooftop bar of The Nines Hotel

It’s hard to pinpoint one specific highlight of the trip. Certainly the views in Newberg were stunning, and there’s no doubt that the wine was first class. I’m still having dreams about the chicken wings at Pok Pok, and I’d fly back in a heartbeat for the kouign amann at St. Honore Boulangerie. Still, the trips we take with friends are cool just for the sake of spending time with that family in a new setting. You get to know people in a real away when stripped of the familiarity of home, and I’m really grateful for the chance to do that so often.

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

So now, let’s talk about these chocolate coffee almond scones. While dining at Jory for breakfast one morning, we enjoyed a coffee almond scone that was a delicious accompaniment to our morning brew and eggs. When I got home from Portland, I decided to recreate that treat so that those hours in the Pacific Northwest could live on in my Selma, Alabama kitchen. The end product that I came up with is nothing short of fab.

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

To make these chocolate coffee almond scones, we start by mixing a few dry ingredients- flour, sugar, salt, and baking powder. Next comes the ice-cold butter which gets cut in quickly and carefully until large pea-sized clumps exist throughout the mixture. The chocolate chips and chopped almonds are added next, although you could certainly opt for walnuts, pecans, or even hazelnuts if you prefer. Finally, we douse the whole thing in an espresso cream, prepared by dissolving espresso powder or instant coffee into a smidge of dairy. Stir all of the batter just until combined and then cut out tiny rounds of dough.

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

For this recipe, we chill the dough briefly before baking which will help all of our little treats to rise well. Fresh from the oven, these chocolate coffee almond scones are bronzed, with a crisp, buttery, golden exterior covering the soft and almost cake-like interior. The coffee flavor here is subtle, giving way to melty chocolate morsels and nuggets of crunchy almonds that flavor each pastry throughout. I love the simplicity of these treats, how a one-bowl recipe can yield such rich flavors and textures. These are the perfect addition to your weekend breakfast and brunch plans, although I’ve enjoyed them as an after-dinner treat as well. With so many ways to share these chocolate coffee almond scones with the people you love, I daresay these are a must.

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

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.comSee below for the lowdown on where we stayed, ate, and played in Portland. If you’re planning a trip to those parts anytime soon, please add these to your list. Happy baking and have a great weekend!

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

Where We Stayed In Oregon:

The Allison Inn & Spa

Luxurious accommodations in a country setting.

The Nines Hotel

Fun, spunky hotel in the heart of downtown Portland.

 

Where We Ate In Newberg:

Jory

Hotel dining unlike any I’ve ever experienced.

Thistle

A head to tail dining experience.

Red Hills Market

The perfect place to grab grub in between vineyard visits.

 

Where We Ate In Portland:

Coquine

James Beard Award winning spot with casual, fun fare.

Pok Pok

Southeast Asian food in a casual setting. Probably the best meal of our trip.

Maurice

Try this French bistro for their quaint lunches and yummy pastries.

Multnomah Whiskey Library

A mammoth collection of whiskeys in a library-esque setting.

Le Pigeon

French-inspired fare in a cozy atmosphere.

Stumptown Coffee Roasters

The flagship location for this national brand is in Portland!

Urban Farmer

Hotel dining at The Nines Hotel- a farm to table experience.

St. Honore Boulangerie

Delicate French pastries and coffee to-go.

 

Wineries We Visited in Newberg:

Hazelfern

Bergstrom

Soter

Scott Paul

 

If you like the chocolate coffee almond scones, you should check out:

Funfetti Scones

No-Churn Mocha Brownie Fudge Ice Cream

No-Churn Coffee Cookie Dough Ice Cream

Coconut Almond Chocolate Cookies 

 

Print

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

Buttery with crisp edges and fluffy interior, these chocolate coffee almond scones are a simple, one-bowl treat that is bound to please!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ¾ cup (180 mL) whipping cream, plus additional for brushing
  • 1 tablespoon espresso powder or instant coffee
  • 2 cups (260 gm) all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup (50 gm) sugar
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup (110 gm) chopped unsalted almonds
  • 1 cup (225 gm) mini chocolate chips

Instructions

  1. In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
  2. In a large bowl, combine the flour, salt, baking powder, and sugar. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps throughout. Stir in the almonds and chocolate chips. Add the espresso and cream mixture and stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough.
  3. Pat the dough to ¾” thick and use a biscuit cutter to cut 2” round circles of dough for each scone. Place on a parchment-lined baking sheet. Put the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  4. Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the scones. Bake in the oven until golden brown around the edges of each scone, about 25 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

Recipe barely adapted from King Arthur Flour

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 their super-authentic, made-from-scratch meal. “And honey, is that a new dress? You look almost as ravishing as this bowl of noodles!”

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

There’s other nights too, ones where Brett suddenly develops a deep appreciation for mushrooms and we dive into hearty dishes like creamy polenta with braised beef cheek and chanterelles. Aimee and I pick herbs from our garden for spicy fish tacos and even spicier red curries, margaritas and mango lassies entirely optional.

In theory, it all works. I shop for groceries, sweat over the stove, and people enjoy the food. It should be a given, right?

Wrong. Instead, dinnertime is a personal beating, a full-blown assassination of this mother’s morale, as not one but three pairs of eyes stare at their dinner with disgust and despair. There’s no tofu meatloaf or fried frog legs on the table- just a simple meal of (what I wrongfully assumed to be) dinnertime basics- things like broccoli, chicken, and quinoa. You’d think I was serving a whole human head with a side of gun powder and hand grenades. Brett pushes his food around and proceeds to ask 125 questions about the preparation of the ingredients on his plate. Aimee goes to time out twice during dinner and has to be hand-fed  broccoli florets in order for her to consume her second and third bites. The floor around George’s highchair is covered with food, a million little quinoa granules that someone (read: Mom) will have to clean up after suffering through this God-forsasken meal. What even is this?

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

So here I am, attempting to nourish my family with delicious and interesting food with absolutely zero luck. Everywhere in the media, writers and doctors and mommy bloggers go on and on about the importance of incorporating wholesome food and unique ingredients into everyday life.  Gweneth Paltrow write a 550 word think piece on the necessity of beet roots while Ina Garten laughs in the face of store-bought chicken stock, but I’m over here just trying to get my kids to eat anything besides yogurt-covered raisins. Even my own mother, a saint in her own right, sends me a box of tools I need to prepare kefir water, because not only is it essential for gut health but what kind of mother would I be if my children drank filtered refrigerator water, and who cares that you’ve killed every house plant you’ve ever owned because feeding organic cane syrup to this jar of fermenting water is the only means by which your family will survive! I ask you, HOW I AM SUPPOSED TO KEEP ALL OF THESE THINGS ALIVE?!? 

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

How do you do it, Moms? How do you feed your family well? And please don’t write to me about how simple your toddler’s vegan diet is or how you hand-mash your infant’s acorn squash that you grew in your 15-acre organic garden, because honestly, I might institutionalize myself. I want to hear it from the moms who have to will themselves not to order pizza every night. I want to learn from the moms who have to bootstrap it, night after night, just to encourage a diet from their family that expands beyond brown-and-serve sausage links and applesauce squeeze packs. What is our plan for feeding our family well when everyone at the table (self included) is crying? When hotdogs and Kraft singles seem like the easier path to follow?

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

I need the opportunity to throw in the towel for a minute. Instead,  for now, I’ll make dessert. No one cries at the sight of a hot fudge sundae cake. Everyone wins when mom makes a dessert like this. 

I came up with this cake last year for my mother. She’s a huge fan of Bruster’s hot fudge sundaes and that was the single request for her birthday. In fact, I made several personal phone calls to the kind people at our local Bruster’s because I just had to learn more about these illusive Dixie nuts that my mom wouldn’t stop talking about. I discovered that these ultra-desirable nuts were nothing more than finely chopped mixed nuts roasted with butter and a healthy helping of salt. Sidenote: Call me a child, but listening to my mother rave about how much she loved these nuts was giving me all the Michael Scott “That’s What She Said” feels.  These are entirely inappropriate conversations to have with your parents and, okay, anyone over the age of 50. If your mother starts talking about Dixie nuts, do yourself a favor and just change the subject.  

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

To make this hot fudge sundae cake, you need a baked package of brownie mix. We all know boxed brownies are actually delicious, so just cut yourself some slack, okay?  The baked brownies are layered with a simple, no-churn vanilla ice cream, hot fudge sauce, and the infamous Dixie nuts. We coat the whole thing in an extra layer of the whipped ice cream, more fudge, and a few cherries on top because that what you do with ice cream sundaes, right? The beauty of this cake is that you can make it as easy as you need it to be. I love this recipe for homemade hot fudge sauce, but if you desperately need to simplify, just buy it from the store. Don’t want to make the no-churn ice cream? Buy a half-gallon of the real deal in the freezer section and no one will ever know. This hot fudge sundae cake should make your life infinitely better, not harder, so if at any point you find yourself crying into a pan of Dixie nuts, just abort the plan and eat the brownies straight from the pan. You have my permission. 

 

I’m not going to jabber on and on about this hot fudge sundae cake, because I know you already have one foot out the door on your way to get the ingredients. If you, like me, have had a time of it this past week, throw a bottle of wine in your cart and tell your family they can order carry-out. You’ve got a hot fudge sundae cake to make. For extra help on assembling multi-layer ice cream cakes like this, check out this post. Enjoy!

If you like this hot fudge sundae cake, you should check out:

Mint Brownie Ice Cream Cake

Peppermint Bark Icebox Cake

Confetti Ice Cream Cake

No-Churn Coffee Cookie Dough Ice Cream

Pretzel Shortbread Peanut Butter Brownies

No-Churn Mocha Brownie Fudge Ice Cream

 

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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

This hot fudge sundae cake is inspired by the ice cream shop specialty. A few layers of brownies, no-churn vanilla ice cream, hot fudge sauce, whipped cream, and salty buttered nuts. 

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 240
  • Total Time: 5 hours
Scale

Ingredients

For the brownies:

  • 120 ounce box of Dark Chocolate Brownie Mix, plus the ingredients to prepare them with (see notes)

For the salted nuts:

  • 1 cup unsalted mixed nuts, chopped (I use almonds, peanuts, cashews, pecans, or walnuts. Whatever you prefer)
  • 2 tablespoons unsalted butter, melted
  • 3/4 teaspoon salt

For the ice cream mixture:

  • 11/2 cup (360 mL) heavy whipping cream
  • 1/2 cup (100 gm) sugar, divided
  • 6 ounces (170 gm) cream cheese, room temperature
  • 11/2 teaspoons vanilla bean paste (vanilla extract can be substituted)
  • 1 cup prepared hot fudge sauce (see notes)
  • Maraschino cherries (If desired)

Instructions

To prepare the brownies:

  1. Preheat the oven according to brownie package instructions. Grease two 6” round cake pans with cooking spray and line the bottoms with rounds of parchment paper for easy removal from pan. Alternatively, you can grease one 9” springform pan, also lining it with a parchment paper round.
  2. Prepare brownie batter according to package instructions. Divide the batter evenly between the two 6” pans or single 9” springform pan. Bake the brownies according to package instructions until done. Allow to cool completely. You can expedite this process in the fridge.

To prepare the salted nuts:

  1. Preheat the oven to 350 degrees.
  2. Combine the chopped nuts, butter, and salt in a small bowl. Spread the nuts out on a small baking sheet and bake in the oven to toast, tossing every few minutes, until slightly darkened and fragrant, about 10-15 minutes. Allow to cool completely.

To prepare the ice cream mixture:

  1. In a large bowl or the bowl of a stand mixer, beat the cold cream with a whisk attachment on medium-low speed until foamy. Add ¼ cup of the sugar and increase the speed, whipping until stiff peaks form. Remove the whipped cream to a separate bowl and store in the fridge until ready to use.
  2. In that same large bowl or bowl of stand mixer, beat the cream cheese on medium speed until smooth and creamy, about 1-2 minutes. Scrape the sides of the bowl along the way as needed. Add the remaining ¼ cup sugar and vanilla and beat briefly to combine.
  3. Fold in ½ of the whipped cream mixture until almost uniform. Add the remaining whipped cream and fold until well combined, being sure to not overwork it. Store this mixture in the fridge until you’re ready to assemble your cake.

To prepare the cake:

  1. Remove both brownies rounds from the pan and remove the parchment liner from the bottom of one brownie cake. Line the sides of one of the 6” pans (or the 9” springform pan) with and acetate sheet (see notes) or a sheet of parchment paper barely longer than length of the diameter of the 6” pan, folded in half lengthwise to serve as long, reinforced sheet of parchment. Tape the acetate sheet or parchment to secure along the sides of the pan as needed.
  2. If making a 2 layer 6” cake, place the layer of brownie with the parchment sheet still attached into the bottom of the prepared pan. Smooth 1-1/4 cups of the ice cream mixture evenly over top of it. Sprinkle with approximately ¾ of the nuts. Drizzle on 1/3 cup of hot fudge sauce.
  3. Place the second layer of brownie on top of the fudge sauce. Smooth an additional 1-1/4 cup of ice cream mixture on top. Place the whole pan in the freezer and freeze until solid, about 6 hours. Place the remaining ice cream mixture in the fridge.
  4. If making a single layer 9” cake in a springform pan, place the brownie into the bottom of the lined pan. Drizzle the brownie with ½ cup hot fudge sauce and sprinkle 2/3 of the nuts on top. Spread the ice cream mixture on top, reserving about 1 cup to frost the sides, if desired. Freeze in the freezer until solid, about 6 hours.
  5. When ready to frost the cake, carefully remove the cake from the pan and pull off the acetate sheet. Use the remaining ice cream mixture to “frost” the cake. Drizzle the remaining hot fudge sauce on top and decorate the cake with any additional ice cream mixture, nuts, or cherries. Store the cake in the freezer and thaw 5 minutes prior to eating.

Notes

  • I prefer to use Ghiradelli Dark Chocolate Brownie Mix, but you can use whatever standard box mix you prefer. It just needs to be enough to make an 8-9” pan of brownies.
  • I keep a jar of homemade fudge sauce in my fridge, but a store-bought fudge sauce is fine. See the link in blog post to check out the hot fudge sauce from Gourmet Magazine that I prefer.
  • To be sure that your cream cheese is soft enough, you can spread it out in an even layer on a plate and microwave briefly for about 10 seconds. This will help to ensure your cream cheese is soft enough to cream easily. Be sure not to melt your cream cheese though!
  • Be sure your hot fudge sauce is not too hot when assembling cake or you will melt the whole thing!
  • See the link in blog post for some notes on building naked cakes with acetate sheets.

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. 

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

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 fly.

Fast forward several months later. That ultra-cool, ahead-of-her-time pigeon (yes, this analogy is really getting out of hand) gets knocked up, and all of a sudden, someone’s gotta be mama bird. Someone has to plant their stretch-marked hind parts on some eggs and tend to the nest.

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

Parenthood has a way of dismantling everything you thought you knew about yourself. It’s a wind tunnel of exhaustion and work that forces even the strongest set of wings to the ground. Traveling, free time, and life outside of the nest seems all but impossible in the debris of nap schedules and diapers that swirls around you. For the past three years, we have hoofed it, working hard to escape regularly for days alone. That time away, while exhilarating and broadening, has been taxing, and we now find ourselves picking through the evenings and minutes remaining in between trips, wishing we had more. More time with our children. More time in our own bed. More time at home. 

So that begs the questions: how do you fit a love of traveling into a life that’s running over with the needs of your children? Is there a healthy balance between quality time with your people and seeking out adventures? How do we say “Yes!” to the opportunities we meet in life without saying “No!” to the more important things that beg for our time and affections?

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

In a few weeks, Brett and I will travel to Charleston, South Carolina for the Saveur Blog Awards. For the first time, we have traded in our fancy hotel reservation for a larger Airbnb that can fit our crew. It may end in sleeplessness and disaster, but we are determined to make this beautiful, crazy busy, here and there life of ours work. We need a balance.

I’m soon going to share some photos from our recent trip to Portland, but for now, let’s settle in at home. Let’s grab a book and some yoga pants and cozy up with this week’s easy, comfy, weeknight dessert: 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

These bars started off as a spin on baklava. I adore the sweet and flaky Middle Eastern dessert and wanted to make it more accessible for the home baker. These pistachio honey bars certainly aren’t baklava, but the flavors are there. Pistachios and walnuts, stirred with a gooey brown sugar and honey sauce, are baked together on a zesty crust of lemon shortbread. The bars are spiced with cinnamon and cardamom and drizzled with white chocolate for an extra measure of sweet. Lucky for you, the ingredients are few and quick to assemble, so you’ll spend less time baking and more time sharing these decadent treats. Let’s talk about how to make them.

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

The recipe for these pistachio honey bars was adapted from my favorite derby pie bar recipe. The shortbread crust is simple, just some sugar, butter, flour, and cornstarch scented with a sprinkle of lemon zest. It all gets worked together and pressed into the bottom of a foil-lined pan. Bake the crust in the oven until firm while you prepare the filling.

Simply chop the nuts and add to a pan of melted butter, honey, and sugar. Cook the mixture until bubbly and slightly thickened. Add to it some spices and a bit of cream and spoon the mixture on top of the baked shortbread crust. The whole thing gets baked for an additional few minutes before it is allowed to cool.

Once the pistachio honey bars have set up completely, remove them from the pan and drizzle with the melted white chocolate. This step is completely optional even though you and I both know that it’s actually not. Load up on that white chocolate and garnish with additional chopped pistachios, if desired. Cut into small bars (these guys are RICH!) and share with your lovies as quickly as possible. They will absolutely adore you. You are the dessert king/queen, okay?

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

These pistachio honey bars are a sweet and simple way to celebrate being at home. They’re simple, yet deliciously decadent- the perfect way to ring in this new week. Give them a try and let me know what you think! I’d also love to hear how you and your family travel. DOES IT GET EASIER!?!?! (Please say yes.) And if you’re interested in traveling with children and reading about how one family made a worldwide journey their story for a whole year, check out the book “At Home in the World” by Tsh Oxenreider. I’ve just finished it, thus the sudden impulse to bring my children everywhere. Love y’all and happy Monday!

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

If you love these pistachio honey bars, you should try:

Brown Butter Blondies, Two Ways

Pecan Toffee Bars

Blueberry Lemon Bars

Derby Pie Bars 

Honey Mascarpone Tart

Honey Nut Ice Cream

Honey Nuts Biscuits 

 

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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

With a lemon shortbread crust and a sweet and spiced honey nut filling, these pistachio honey bars are like baklava in cookie form!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12 1x
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
  • 1 teaspoon lemon zest, finely grated
  • ½ cup (113 gm) unsalted butter, cold and cut into teaspoon sized pieces

For the filling:

  • ½ cup (113 gm) unsalted butter
  • ½ cup (100 gm) packed brown sugar
  • ¼ cup (85 gm) honey
  • 1 cup (120 gm) finely chopped walnuts
  • 1 cup (100 gm) finely chopped pistachios
  • 2 tablespoons heavy cream
  • 2 teaspoons cinnamon
  • ½ teaspoon cardamom
  • 1/2 cup white chocolate chips

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, salt, and lemon zest. 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. 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, and honey 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 walnuts, pistachios, heavy cream, and spices to a medium sized bowl and stir in the butter mixture until evenly combined.
  2. Spread the warm filling over the crust 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. Gently melt the white chocolate chips on a double boiler sitting over LOW heat. Be careful to not melt at too high of heat or your white chocolate may seize. Drizzle over the top of the bars. Cut into 16 bars and serve at room temp.

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?

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

I stumble over my words to the friend fresh out of a divorce or to the family whose home was ravaged by a flood. My arms don’t feel big enough to hold all of the children living without mothers or enough food to fill their swollen bellies. What can I do for the humans who feel ostracized and alone in their communities because of their race or religion or sexuality? Can one person really scratch the surface in the million needs that scream for help in this world? Can one person make a difference?

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

The honest to God truth is that I don’t have a clue.  Most days I feel unfit to play the role of advocate. I buy into the lie that my voice won’t make a difference or that I’ll say the wrong thing.  My hands feel inadequate to piece together the rubble and wounds that exist even in the streets of my own small town, much less the huge hurting world  far beyond my backyard. It all feels too big.

But what would happen if we all just did what we could? What if we loved harder and gave selflessly? What if we spoke up and just said something, anything, to acknowledge the hurt in front of us, even if it felt foreign or uncomfortable forming on our lips? What if we opened our eyes to the needs and pain within our reach and were willing to say, “I can do that. I can help. I’ll be there.”

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

The thing is, we won’t always say or do the right thing. We won’t change the world overnight, but we can do something. We can pick up a shovel, hold a hand, or sit and just listen. Make someone feel heard and known. We can saddle up to the desperation of our neighbors and coworkers and make their cries our own. We can pray and love and give until it becomes enough to change one person’s story. Wouldn’t loving one lonely person well make a difference? Wouldn’t that be a victory in and of itself?

Humans have a deep yearning to belong, to make a difference, and to matter. I say we make our lives count for something. Let’s spend them on on our causes and for the people around us who need love. Take your humanity- your passion and tears and words and talent- and pour them out on a world that is desperate for someone to just give a damn. Admittedly, I have a longer way to go than most, but I am determined to not get in the way of myself here; I’m determined to do better.

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

This chocolate chip bundt cake is like a hug in a pan. It’s a one bowl recipe that bakes into a moist, fine-crumb cake, speckled with chocolate chips and dripping with a rich glaze. This is the kind of cake that almost anyone can make and everyone can enjoy. It’s a sure thing.

To make this chocolate chip bundt cake, we start by whipping up the batter. Butter and sugar are creamed together before eggs and a handful of dry ingredients are mixed in. Full-fat Greek yogurt is the next addition, which promises to keep the cake moist and tangy for days. You can substitute full-fat buttermilk or sour cream if you’d prefer. Mini chocolate chips are added to the mix before the cake is baked in a small bundt pan.

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

The trickiest part about this cake is knowing when it is done. Admittedly, I screw this up all the time. Underbaked or overbaked, most bundt cakes I make rarely come out perfect. I recommend doing the toothpick test on this chocolate chip bundt cake, but I would also say just use your best judgement. If you wait for the cake to have a dark brown crust over the top, it will already be way overdone, so be sure to remove the cake from the oven when the center finally seems set and the toothpick inserted comes out without any liquid batter on it.

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

Once finished, this chocolate chip bundt cake is adorned with a shiny chocolate glaze that is lip-licking and irresistible. Of course, it’s totally optional, but honestly, why not? The more chocolate, the merrier, okay? This chocolate chip bundt cake is one for the books and is a surefire hit for the breakfast, brunch, and dessert nearest you.

Let’s do our part these coming weeks. A little love and help and dignity to the hurting souls around us will make more than enough difference. Let’s be the hands and feet for a world in need. Happy Wednesday, y’all. All my love.

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

If you like this chocolate chip bundt cake, you should check out:

Blood Orange Bundt Cake

Ginger Molasses Bundt Cakes

Carrot Bundt Cake with Brown Butter Glaze

White Chocolate Cake

Chocolate Caramel Crumble Cake

 

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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

This chocolate chip bundt cake is a moist and dense cake filled with chocolate morsels and topped with a rich and shiny glaze.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x
Scale

Ingredients

For the cake:

  • 3/4 cup (170 gm) unsalted butter, at room temperature
  • 3/4 cup (150 gm) brown sugar
  • 3/4 cup (150 gm) sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 21/2 cups (325 gm) all-purpose flour
  • 11/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (285 gm) full-fat plain Greek yogurt, at room temperature
  • 11/4 cups (210 gm) mini semisweet chocolate chips

For the topping:

  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup (120 mL) heavy whipping cream
  • 2 tablespoons light corn syrup (optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. In the bowl of a stand mixer or a large mixing bowl, cream the butter and sugars together on medium speed until well combined and fluffy, about 2 minutes. Scrape the sides of the bowl and add the eggs and vanilla, beating to combine. 
  3. Combine the flour, baking powder, baking soda, and salt in a small bowl. Add half of the dry ingredients into the butter mixture and beat on low until combined. Add the Greek yogurt and beat to combine. Add the remaining half of dry ingredients and stir just until combined. Fold in the chocolate chips. Do not overmix.
  4. Spray a a small, 10-cup bundt pan with a baking spray with flour or use a light spray of baking spray and dust the inside of the pan with flour. Spoon the batter evenly into the pan and smooth the top of the batter. Bake in the preheated oven for about 35 minutes or until the top is set, is beginning to golden, and is no longer jiggly. A toothpick inserted may continue to come out with thick clumps even after it is done cooking so just use your best judgment. 
  5. Allow to cool in the pan for about 20 minutes and then invert the cake onto a cooling rack or serving platter until completely cool.
  6. When ready to ice, add the chocolate to a small bowl and heat the cream until almost bubbling. Add the warmed cream to the chocolate, cover the bowl with a piece of plastic wrap, and allow to sit undisturbed for 5 minutes. Stir to combine and add in the corn syrup, if desired. Pour over the top of the cake. Serve and enjoy!

Notes

  • Be sure to bake the cake until the center is no longer jiggly looking! Bake time will alter depending on your oven and material of your pan, so stick a toothpick in if you’re wondering whether it’s done or not! 🙂

Caramel Apple Pie

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

I can feel a change coming on. Summer has barely bid adieu, and I find myself searching for signs of a new season: changing leaves, the smell of bonfires, and cinnamon-spiced treats like this caramel apple pie. 

A few years ago, I traveled with my mom and daughter to Michigan for a visit with my nana and my great-grandmother. Aimee was only a few weeks old, and we had planned the trip to introduce her to Grandma Great and spend some time with just us girls. Those early days of Michigan September brought cool air and a few crunchy leaves, along with orchards full of brightly colored apples, ripe for picking, juicing, and preserving. We visited a nearby farm and snacked on doughnuts and apple cider before filing our baskets with a bounty of red, green, and yellow fruit.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

I traveled home with several bags of apples and soon had filled our freezer with containers of homemade pie filling. That weekend was the last time I saw Grandma Great before she passed, but the memories of those days spent have stayed with me. So many slices of apple pie came before that weekend but not a single one has passed since that I haven’t thought of that time together. Five women, knit together by love and faith and blood, chatting over cups of cider and the gentle noises of bitty baby coos. The unwarranted and unconditional affection that exists within the bonds of a mother/daughter relationship is rare and beautiful in and of itself, but witnessing the intangibles of that of love, moving freely within the ties of 5 generations, was enough to take my breath away. Those hours of laughter and cheek kisses, teary-eyed stories, prayers and whispered songs  are gifts that I relive, even today, in the vibrant colors, smells, and tastes of this season. 

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Sweet reader, I hardly expect a caramel apple pie to swell your heart with love and a sense of belonging the way it does mine, but I know that those memories do, in fact, exist for you. Maybe you taste it in a slice of iced watermelon or the brine of a fresh oyster. Maybe you feel it when your fingers rub butter into flour, or in quiet the moments spent stirring a simmering pot of chicken noodle soup. Food has a way of melting and mixing into our stories, bringing up memories and feelings with something as simple as an ice cream cone or handful of popcorn. Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

So share your story. Honor it with your words and your time spent in the kitchen. Tell it to your children with a batch of chocolate chip cookies or syrup-soaked pancakes. Keep it alive with a sip of cider or a slice of pie. Let food be a thing that tells your story and connects you to your people, to your past.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

This caramel apple pie is special. Dessert is always a great idea in my book, but there’s something about that first apple pie of the year that just really knocks my socks off. This caramel apple pie is exceptional, with a sweet and salty layer of homemade caramel coating all of that tangy autumn fruit. The whole thing is encased in my favorite pie crust, and because it’s prepared in a jelly roll pan, you’ll have pie to share with all your friends. Tell them they can thank you later.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

To make this caramel apple pie, we start by whipping up the crust. Homemade pie crust is worth the time and effort, so check out my blog post for the details and pass on that store-bought stuff, okay? While the pie crust is chilling in the fridge, we will whip up a homemade salted caramel sauce. Sugar and water cook on the stove, uninterrupted, until it turns from clear, to golden, to amber. Carefully whisk in some heavy cream, vanilla, salt, and butter, and allow it to cool briefly while you prepare the rest of the caramel apple pie.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Start by peeling and dicing the apples. Because this is a slab pie, we want our apples to be diced into 1/2″ chunks, as opposed to cut into large slices. I prefer to use golden delicious apples, but throw in whatever baking apples you have on hand. Toss the apples with sugar, spices and a bit of flour, and set them aside while you assemble the caramel apple pie. Roll out half of your crust large enough so that there is an overhang on all sides of a standard jelly roll pan. Transfer the pie crust into the pan and gently press the dough into all of the edges and corners. Patch any holes with extra dough and trim off any excess. Spread out the apple filling into the crust and drizzle the caramel evenly over the top of it all. Roll out your second half of pie crust to blanket the apples and pinch the two layers of crust together to seal the filling inside the pie. Vent the top of the dough and coat it with a thin layer of egg wash before baking.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Once out of the oven, this caramel apple pie is bubbly, fragrant, and golden brown. The crust is tender and flaky, a perfect combination for the syrupy apple filling. This caramel apple pie tastes and smells just like fall, the perfect dessert to welcome in this new season. Make this pie for your next football party, Thanksgiving, or just a regular old weeknight dessert. There’s no reason you can’t break out a special dessert just because, right? Share this slab with your people and tell them you love them. Everyone wins there. Happy fall and Friday to all of you- have a great weekend!

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

If you love this caramel apple pie, you should try:

Apple Crumb Cake

Apple Crisp Ice Cream

Pumpkin Cheesecake Tarts 

Espresso Caramel Thumbprint Cookies

Chocolate Caramel Crumble Cake

 

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Caramel Apple Pie

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

This caramel apple pie is prepared in a sheet pan. Juicy apples and sweet and salty caramel are baked into a buttery, flaky crust.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 1 hour 45 minutes
Scale

Ingredients

For the pie crust:

  • 41/2 cups (585 gm) all-purpose flour
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup (230 gm) unsalted butter, cold
  • 14 tablespoons (200 gm) shortening, cold
  • 10 tablespoons ice water

 

For the caramel:

  • 11/2 cups (300 gm) sugar
  • 6 tablespoons water
  • 1 cup (240 mL) heavy cream, slightly warmed
  • 11/4 teaspoons salt
  • 4 tablespoons (55 gm) unsalted butter

 

For the pie filling:

  • 2 teaspoons lemon juice (about the juice of one lemon)
  • 6 cups (about 760 gm) of ½” peeled and diced baking apples. (I use about 67 large golden delicious apples)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cinnamon
  • 2 tablespoons sugar
  • 1 egg

Instructions

To prepare the pie crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until evenly dispersed and pea-sized clumps form.
  3. Add 6 tablespoons of ice water and pulse, add in ad additional tablespoon of water until a dough begins to form. I usually need 8 tablespoons of water.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

 

To prepare the caramel:

  1. Combine the sugar and water in a large saucepan (at least 6 quart) over medium-high heat. Allow the sugar and water to cook undisturbed about 10-11 minutes until the sugar has turned a deep amber hue. Carefully and slowly add the heavy cream in, whisking all the while to combine. Please note that the caramel will bubble and steam and sputter, so be sure to add the cream slowly and with care. Continue whisking and cooking until the caramel is smooth and well combined. Remove the pan from the heat and add the salt and butter, whisking until the butter is incorporated. Set aside while you prepare your pie ingredients.

 

To prepare the pie filling:

  1. Combine the lemon juice and apples in a large bowl. Add the flour, cinnamon, and sugar and toss to combine evenly. Set aside while you make assemble your pie.

 

To assemble your pie:

  1. Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
  2. Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
  3. Sprinkle your prepared apples into the pan and spread out to fill evenly. Drizzle the caramel over the apples, being sure to distribute it evenly. You can re-warm the caramel slightly if needed.
  4. Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the caramel inside is bubbling. Rotate the pie during baking as needed to brown evenly.

 

 

 

YOU NEED TO KNOW: How to Make Whipped Cream

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

There’s a few skills that every baker, professional and novice alike, needs to have in their repertoire. This is the second installment in the “You Need to Know” series where we explore basic baking techniques and tap into the know-how that is required to master them. In today’s edition, we are going to whip our way to the cloud-like heaven that is perfectly whipped cream, so if you need to know the ins and outs, keep reading!

 

What is it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

Whipped cream is cream or heavy cream that has been whipped until the texture changes from a fatty liquid to a light and fluffy foam. As the cream is whipped, air bubbles are incorporated into the fat, resulting in an airy mixture that is approximately double the volume of the original liquid. A high amount of fat is required for the whipped cream to be stable, so heavy whipping cream or one that contains at least 30% fat is typically recommended for best outcomes. 

How do you make it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

Whipped cream can be prepared in a number of ways and with very little equipment.You can use a chilled bowl and wire whisk, a hand mixer, a stand mixer, or even a a glass jar with a lid!  The key is to start with very cold cream, because the fat in the cream will melt at warmer temperatures, resulting in a lack of stability for the emulsification. I prefer to make my whipped cream with a hand mixer fitted with the beater attachments, because it’s a lot easier to monitor the progress of your whipped cream with a low-powered hand mixer as opposed to a high-powdered stand mixer. Feel free to use whatever you have on hand and feel comfortable working with.

Step One: Begin whipping!

Pour the cream into a mixing bowl and begin whipping at low speed. If you are using a stand mixer, I use the whisk attachment on speed 2 or 4. Beat the mixture steadily until you notice the cream beginning to froth and barely thicken.

Step Two: Add sweetener and flavoring!

Once your cream is frothy, it is stable enough to add sweeteners and flavoring. For a traditional sweetened whipped cream, a small portion of granulated or powdered sugar is typically used, however, you can use honey, brown sugar, or even agave nectar. The color and texture may differ slightly, but all can be used successfully. Vanilla extract, lemon zest, almond extract, or even cocoa powder can be added to your cream for flavor, but use in moderation, adding only until the desired flavor is achieved.

Step Three: Watch for peaks!

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

After the add-ins have been included, continue whipping and increase the speed. The cream will transform from a bubbly liquid to a thickened mixture that barely retains a trace of the beater or whisk as it spins around the bowl. Man your post at the mixer because once the cream begins to thicken, you’re only a few moments away from perfect whipped cream. Keep whipping and watching, and you’ll soon notice soft and fluffy mounds forming on the top of the cream, finally increasing in volume to thick, smooth clouds that barely billow up onto themselves in the bowl.

Once your cream gets close to doubling in volume, turn off your mixer and pull the whisk from the bowl. The cream is adequately whipped once it holds its shape on the end of the whisk without wilting over or plopping off the end of the attachment. Be sure to not over-beat the cream- you may end up with butter!

What if I over-beat it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.comIf you continue beating your cream beyond the point of whipped cream, you’ll notice small lumps in your bowl, forming a grainy, thick mixture. Don’t fret- as long as you haven’t breached the fine line between whipped cream and butter, you can still rescue it! Add a few extra tablespoons of cream into your bowl and slowly whisk it into the mixture. If it’s not beyond repair, the mixture will smooth right back out and you’ll be back in the game. If you happened to take it too far, that’s okay too! You’re well on your way to making fresh, homemade butter, and we all know there’s plenty of room in the kitchen for that.

What do I use it for?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com
Cream whipped to medium peaks, perfect to be used as a topping!
How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com
Cream whipped to firm/stiff peaks- perfect for folding into a no-churn ice cream or icebox pie!

Whipped cream is an excellent topping for cakes, pies, coffees, and sundaes, but is often incorporated into recipes in a number of other ways. You may fold whipped cream into trifles or cream pies, no-churn ice cream or icebox cakes. With nothing more than a bit of cream and a handful of fresh fruit, you are well on your way to preparing a simple dessert that takes little time and zero fuss. Homemade whipped cream is fantastic on its own and adds a sweet and creamy mouthfeel when incorporated into homemade desserts.

Is there anything else I need to know about whipped cream?

Yep, probably. If you want to get your nerd on, be sure to check out this article from Serious Eats. If you’re interested in more photos of the different phases of whipped cream, this post from King Arthur Flour is really helpful. And if you’re just wanting some inspiration on how to use whipped cream, be sure to check out this page of my blog that includes a number of recipes requiring a little fluff of cream. 

To all of my American friends, have a great Labor Day! Be sure to reference this post next time you need a little whipped cream in your life. And don’t forget to vote for the Saveur Blog Awards! The polls are open until Wednesday, the 6th of September, and you can find me in the “Best Baking and Sweets” category. Have a great week! 

 

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Homemade Sweetened Whipped Cream

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

Learn how to make whipped cream, step by step with photos, in this quick and simple tutorial.

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5
Scale

Ingredients

  • 1 cup (240 mL) heavy whipping cream, very cold
  • 3 tablespoons sugar

Instructions

  1. Pour the cream into a large mixing bowl or the bowl of a stand mixer. Beat on medium-low speed until the mixture becomes frothy and foamy. Add the sugar. Increase the speed to high and whip until you notice traces of the mixer attachment in the cream. Continue whipping, watching carefully, until the mixture thickens into smooth pillowy clouds, nearly doubles in size, and barely holds its shape on the end of the whisk attachment. Use immediately. 

Notes

  • For vanilla whipped cream: add 1/2 teaspoon vanilla extract
  • For chocolate whipped cream: add 3 tablespoons unsweetened cocoa powder
  • For honey whipped cream: add 3 tablespoons good honey in place of the sugar.
  • For lemon whipped cream: add 1 tablespoon grated lemon zest or more, according to your preferences.