Month: May 2018

Tiramisu Cream Puffs

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

As a mother of two toddlers, I spend a lot of time playing make believe. Whether we’re eating crumpets at a tea party, hunting down an imaginary bear, or calling Mickey Mouse on the telephone, this kind of play is a fun way to connect the real with the imaginary. Currently, princesses reign supreme in our house, and it’s not unusual for at least two or three of us to be clicking around in plastic high heels, fluffy skirts, and play jewelry. The biggest compliment you can give my daughter is to tell her she looks like a princess, because to her, it’s the highest honor.

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

Here’s the thing: from a young age, kids know and love the concept of royalty. There’s something special and fanciful about dressing up and being an elite version of yourself. Even as adults, we get caught up in real-life royal weddings, romances, feuds, and even deaths because those humans and the lives they lead feel distinguished and extraordinary, a little like a lifetime of playing dress-up. There’s not a single woman reading this who, at one point, didn’t dream of a life like this of our own. We’re engrained to delight in the fancy things.

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

So why not? Even as adults, we can still play pretend! We can invite our girlfriends over, open our nicest bottle of wine, and be fancy. We can ignore our sometimes dull surroundings, clothing, and lifestyles, and dream up a champagne and caviar world. Yes, we love and honor the beauty of our realities, but we can gussy-up what we’ve got and put our pinkies out for a day. In fact, I think we should do it. 

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

So cue the tiramisu cream puffs.

Even if you’ve grown up eating tiny fancy-pants treats like cream puffs, I can almost bet you’ve never had ones made with a tiramisu filling. While even an experienced home baker may be intimidated by attempting something like this in their own kitchen, I can promise you that these treats are attainable, and you’ll be so proud of yourself when you make these little showstoppers. Scout’s honor.

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

To make your own tiramisu cream puffs, we start with the pastry. Here, the pastry we’re making is called choux. This classic French staple is made by cooking butter, water and flour into a thick pasty dough and beating in a few eggs. In the oven, it bakes into light and airy rounds with a flavor similar to a popover. It’s hollow center is perfect for piping in yumminess like the mascarpone filling we use for these tiramisu cream puffs. 

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

To prepare the filling, we beat some mascarpone cheese with Kahlua, or another coffee-flavored liquor. We fold that into a homemade whipped cream which fluffs up our choux filling. For the topping, we make a simple ganache to drizzle over or dip our cream puffs into. Once completed, these tiramisu cream puffs are fancy finger treats fit for a princess- shockingly simple for such a special outcome. 

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

The truth is, we all have a little fancy in us. It looks different from person to person, but it’s 100% okay to play the part every once in a while. I hope you’ll delight yourself in the fancy sometime this summer, and maybe, if you do, you’ll make these tiramisu cream puffs for the occasion. Happy Wednesday, friends, and happy baking!

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

If you like these tiramisu cream puffs you should try:

Tiramisu Cake

Coffee Donuts

Coffee Almond Scones

Homemade Chocolates

 

 

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Tiramisu Cream Puffs

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

These tiramisu cream  puffs are bite-sized profiteroles filled with a mascarpone and coffee whipped cream. Each puff is topped with thick dark chocolate ganache. Perfect option for a fancy finger food! 

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 40
  • Total Time: 1 hour 15 minutes
  • Yield: 15 1x
Scale

Ingredients

For the choux (adapted from Rose Levy Beranbaum):

  • ½ cup (120 gm) water
  • 4 tablespoons (55 gm) unsalted butter
  • ½ teaspoon sugar
  • Pinch of salt
  • ½ cup (70 gm) all-purpose flour
  • 2 large eggs

For the tiramisu cream:

  • 4 ounces mascarpone cheese, at cool room temperature
  • 2 tablespoons coffee liquor (I use Kahlua)
  • 1 cup (240 gm) heavy whipping cream
  • ¾ cup (90 gm) powdered sugar

For the ganache:

  • 1/3 cup (80 gm) heavy whipping cream
  • 4 ounces chopped dark chocolate

Instructions

For the choux:

  • Preheat the oven to 425 degrees and line a baking sheet with a sheet of parchment paper. Fit a piping bag with a large round tip (I use Ateco 809) or snip the end off of a quart-sized freezer plastic bag.
  • In a medium saucepan over medium heat, combine the water, butter, sugar and salt until the butter has melted and the mixture is boiling. Remove the saucepan from the heat and add all of the flour, stirring vigorously to combine. After a few moments of stirring, the dough will form a moist ball that pulls away from the sides of the pan. Return the pan back to the heat to cook, paddling the dough with a wooden spoon or rubber spatula for 3 minutes. Dump the dough into a large bowl and add the eggs one at a time, stirring vigorously after each addition to combine.  The dough should be viscous enough to hold a soft peak when you pull the wooden spoon out of it. If it is too stiff, add a teaspoon or two of water. Scoop the mixture into the piping bag and squeeze out tablespoon-sized round balls (see photo) of dough, about 2 inches apart on the prepared pan. Barely moisten a fingertip to smooth out any peaks on the rounds so that they are rounded disks, similar to the shape of a baked macaron cookie. Bake in the preheated oven for 10 minutes, then decrease the oven temp to 350 and bake an additional 15-20 minutes, or until the puffs are golden brown. Allow to cool prior to using.

For the tiramisu cream:

  1. Beat the mascarpone and coffee liquor with a hand mixer on medium speed for about 30 seconds or until smooth. In a large bowl or the bowl of a stand mixer, whip the heavy whipping cream on medium speed until slightly thickened. Add the powdered sugar and continue whipping until stiff peaks form. Use a rubber spatula to gently fold the mascarpone mixture into the whipped cream. Set aside in the fridge until the cream puffs have cooled to room temperature. When ready to fill, slice a tiny slit onto the top of each cream puff. Spoon the tiramisu cream into a piping bag fitted with a round tip and fill each puff with cream until full. Set aside while you make the ganache.

For the ganache:

  1. Heat the heavy whipping cream in the microwave or on the stove until steaming. Pour the hot cream over top of the chopped chocolate in a small bowl and cover the whole thing with a sheet of plastic wrap. After 5 minutes, stir the mixture until smooth and pour a spoonful of ganache on top of each puff. Alternatively, you can dip the cream puffs. The ganache will firm up as it sets, so be sure the gently reheat as needed.

 

Rhubarb Shortcakes

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

These past few weeks have been a whirlwind of wonderful, but can I just say that I am exhausted? After a few weeks of living out of a suitcase, nothing brings me more joy than to write to you all today from the comfort of my desk at home. The world is beautiful with a million and one delicious and exciting things to offer, but like Dorothy said, there’s no place like home.Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

Sometimes I laugh at how attached to this home I’ve become. It wasn’t long ago that the thought of a lifetime spent in the deep Southern confines of Selma, Alabama was terrifying to me. Even to this day, my friends from my pre-Selma days don’t understand how I’ve eased into this life so comfortably. I imagine that the simplicity and slow pace of a small town probably appears lackluster to some outsiders looking in, but I’ve learned that this kind of life can shine pretty vibrantly if you’re willing to settle in and polish it. 

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

Are you in a similar phase of life? Have you found yourself in a chapter of your story that you never really imagined for yourself? Are you searching for purpose in a season that you maybe haven’t quite figured out? 

I want to encourage you by saying that there’s so much hope. There’s silver in the rough edges of our lives if we’re willing to hunt it out, and there’s purpose and joy even in the stories that we wouldn’t have written for ourselves. I have been on the receiving end of so much love and connection and fun- rich relationships and moments that I would have missed out on if I had remained closed to them. My decision to lean into the unknown and choose joy in the life that we had was one of the most valuable choices I have made, and I hope you’re in a place to make it too. Be at home wherever you find yourself.

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

There’s a lot to love about these rhubarb shortcakes. The cakes, tender and layered, make a perfect vehicle for toppings. The rhubarb, roasted until syrupy and sweet, provides a fragrance and tang that not other fruit can. And the mascarpone whipped cream is straight up manna from heaven- creamy, sweet perfection.Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

To make these rhubarb shortcakes, we start with the cakes! This recipe was adapted from my jam-filled scones, so expect as much when you make them. Butter is cut into the dry ingredients until there are pea-sized clumps throughout. The heavy whipping cream gets poured in to bring the dough together. We pat out the mixture onto a floured surface and use our biscuit folding technique to achieve tall, flaky layers. Bake the cakes in the oven while you prep the rhubarb.

Trim the ends and any rough spots off of your rhubarb stalks and cut them into 2-3″ pieces. Toss them with sugar and fresh split vanilla beans or vanilla bean paste. Roast in a preheated oven until the juices run thick and the rhubarb is tender to a fork.

 

Finally, for the mascarpone cream, beat the mascarpone and sugar together until smooth. Slowly drizzle in the whipping cream until it is incorporated smoothly and beat on medium-high speed until it is cloud-like and fluffy. Store in the fridge while you assemble your rhubarb shortcakes.

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

To serve, split the warm cakes in two and top with several rhubarb pieces. Allow the cake to soak of some of the excess juices- SO GOOD. Top with a giant dollop (or two) of the mascarpone whipped cream and replace the lid of the cake.

These rhubarb shortcakes are simple and no frills, but entirely impressive to eat. The flavors combine really nicely and make for a delightful summertime treat. Give them a try and I think you’ll agree. If you love them as much as I do, I hope you’ll tell me about it in the comments section below. Happy Thursday and Happy Baking!

If you like these rhubarb shortcakes you should check out:

Strawberry Shortcakes

Strawberry Almond Skillet Cake

Berry Rhubarb Tart

Raspberry Rhubarb Crumb Cake

Strawberry Rhubarb Pie

 

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Rhubarb Shortcakes

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

These rhubarb shortcakes are sweet, tangy, and entirely delicious! A tender scone is topped with roasted vanilla bean rhubarb and a mascarpone whipped cream. Perfect for summer desserts!

  • Author: Kate Wood
Scale

Ingredients

For the shortcakes:

  • 21/2 cups (325 gm) all-purpose flour
  • ¼ cup (50 gm) sugar, plus more for sprinkling
  • 11/2 tablespoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold
  • 1 cup (240 gm) heavy whipping cream, plus more for brushing

For the roasted rhubarb:

  • 11/2 pounds rhubarb, ends trimmed and stalks cut into equal-sized 2-3” chunks
  • 11/2 cups (300 gm) light brown sugar
  • 1 tablespoon vanilla bean paste or extract

For the mascarpone cream:

  • 8 ounces mascarpone cheese, room temperature but still cool
  • ¼ cup (30 gm) powdered sugar
  • 1 cup (240 gm) heavy whipping cream

Instructions

To prepare the shortcakes:

  1. Preheat the oven to 425 degrees and line a baking sheet with a piece of parchment.
  2. Combine the flour, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until it takes on a sandy consistency with pea-sized clumps throughout. Add the heavy cream and fold until a dough comes together.
  3. Pat the dough out into a 1” thick rectangle and then fold in thirds like you’d fold a letter to put into an envelope. Pat the dough out to 1” thickness again and use a knife to cut the dough into 8 equal sized pieces. If desired, you can use a 2-1/2” round biscuit cutter, but this is unnecessary. Place the shortcakes on a baking sheet snuggled up to one another, and use a pastry brush to apply a thin layer of heavy cream on their tops. Sprinkle with sugar, decrease the oven’s heat to 400 degrees and bake the shortcakes until golden brown, about 25 minutes. Allow to cool prior to serving.

To prepare the roasted rhubarb:

  1. Preheat the oven to 375 (or lower oven temp after baking shortcakes).
  2. Toss the rhubarb pieces, brown sugar, and vanilla bean paste together in a 9”x13” baking dish. Roast the rhubarb, tossing occasionally, for about 20 minutes or until the rhubarb is tender and the sugar has all dissolved. Allow to cool slightly prior to serving.

To prepare the mascarpone cream:

  1. In a large bowl or the bowl of a stand mixer, beat the mascarpone and powdered sugar until smooth, about 1 minute. Drizzle in a bit of the cream and beat briefly to combine. Repeat this process a few times until the cheese has been thinned out to a loose, smooth consistency. Add the remaining cream and beat on medium-high speed until the cream has fluffed up to a whipped cream consistency and medium-stiff peaks have formed.

To serve the shortcakes:

  1. Split each warm shortcake in half and top each bottom half with a few stalks of roasted rhubarb. Top the rhubarb with a generous dollop of cream and replace the top to the shortcake. Serve immediately!

Notes

This recipe makes large servings. Feel free to make smaller scones. If so, the recipe will serve 10-12

Ginger Margaritas

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

Sunday- the day of rest. The day for couch naps and leisurely suppers; the time for extra cups of coffee and folding laundry. To help get you in full-on relaxation mode, I’m sharing a sweet summery cocktail and a few photos from George’s 2nd birthday. Grab some limes, pop a squat, and lets dive into these ginger margaritas!

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

A few days ago we had a number of friends and family members over to celebrate our George. On what ended up being the hottest day Alabama has seen all spring, about 30 kids and 30 adults sweat it out in the backyard of our rental home to honor our little buddy with popsicles, balloons, guac, and tacos.

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

The party was loads of fun, and I’m so grateful for a handful of folks are eager to love our family. I am, however, still learning how to host people in our home. While I love being surrounded by people I love, I haven’t quite figured out to be at rest in it and just let everyone have a good time. Type A party planners out there- how do you do it? How do you relax long enough to enjoy the party yourself?Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration

 

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

Luckily I had the help of Sam Jones, who was standing by to take photos, my mother, pro-babysitter and dishwasher extraordinaire, and my dear friend Rayne who made sure the pitchers of booze stayed brimming and iced down all evening long.

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

To make sure the adults stayed well-hydrated, we had a variety of margaritas- both frozen and on-the-rocks lime margs, rosé margs, and a single batch of ginger margaritas, a bright and refreshing drink that I’ve been enjoying a whole lot lately. Because sharing is caring, I’m serving up the recipe for those ginger margaritas to you today to enjoy at your own backyard bashes. After all, our guests need to be served well, right?

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

To make these ginger margaritas, we start with the syrup. Fresh ginger root is peeled and roughly chopped before being cooked with sugar and water on medium heat. Once the sugar has dissolved and the syrup has begun to simmer, remove the pan from heat and allow the spicy ginger to infuse into the sugar syrup. Chill the finished syrup in the fridge for future use.

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

When you’re ready to make your ginger margaritas, simply combine fresh lime juice, tequila, and your pre-made syrup in a tall shaker filled with ice. Shake, shake, shake until icy and pour the mixture into a salt-rimmed glass. These ginger margaritas are super refreshing, a fun and unique take on everyone’s favorite summertime cocktail. This is a beverage that will ensure your party guests come back to all of your future parties- even the hot and sweaty backyard ones.

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

Happy Sunday to you and thanks for taking a break with me. Enjoy these ginger margaritas during your Sunday day drinking and be sure to check out more cocktails and party inspiration below!Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

 

If you like these ginger margaritas you should check out:

Rosé Margaritas 

Sparkling Margaritas

Honey Basil Margaritas

Pinot Ritas

 

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Ginger Margaritas

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

These ginger margaritas a bright and refreshing, a unique and delicious take on everyone’s favorite  tequila cocktail!

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

Ingredients

For the margaritas:

  • 1 ounce silver tequila
  • 1 ounce lime juice
  • 1 ounce ginger syrup

For the ginger syrup:

  • 2/3 cup freshly peeled and sliced ginger
  • ¾ cup sugar
  • ¾ cup water

Instructions

To make the margaritas:

  1. Pour the ingredients into a tall shaker and fill with ice. Shake vigorously for 30 second to allow
    the ice to melt and the mixture to chill. Pour the contents of a shaker into a salt rimmed glass
    and enjoy!

To make the ginger syrup:

  1. Combine the ingredients in a small saucepan and cook, stirring occasionally, on medium-low
    heat until simmering. Allow to cook for an additional 25 minutes on low heat. Strain the ginger
    out of the syrup and chill in a heat proof container until cold.

Notes

  • The syrup recipe will produce enough to make several margaritas.
  • Only fresh ginger will work for this recipe. Ginger powder, bottled minced ginger, and pickled
    ginger are not recommended.

Hummingbird Layer Cake

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

In my recent years of being educated into Southern culture, there are a few things I’ve learned to be true. I’ve learned that you will be called “Ma’am,” no matter how old you are. I’ve found that iced tea does not come unsweetened; chicken is best served fried. Finally, moreso than football, camouflage, or pickup trucks, Southerners are really serious about their family recipes.

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

During my first year of living in Selma, Alabama, I discovered a number of foods for the first time. Skillet cornbread, fried pork chops, and chocolate chess pie were all foods that I barely knew existed and had definitely had never tried. Of all the bites I tasted during those early months in the deep South, one treat that stands out head and shoulders above all others in my mind is hummingbird layer cake, a cinnamon, pecan, and coconut flavored cake kept moist with the addition of bananas, crushed pineapple, and a sweet cream cheese frosting. While the combination of those ingredients seemed kinda odd to me, I nevertheless tried the cake and immediately fell in love. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

Northerners, I’ll be honest- you’re missing out if you’ve never tried hummingbird cake. In true Southern form, this cake is heavy, rich, and moist, but the bright fruity flavors combined with the warm scent of cinnamon keeps you coming back for more and more. It’s a comforting recipe that somehow tastes like home, and I am beyond ecstatic to share the recipe for this delightful cake with you today!

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This recipe for hummingbird cake comes from a darling Southern book written by my friend Katie Jacobs. “So Much To Celebrate” is an entertaining how-to filled with recipes, party ideas, and more. Katie, a Nashville native, put her keen eye for style, color, and Southern flair to use in this book that is equally beautiful as it is inspiring. While a number of recipes caught my eye, it was the hummingbird layer cake that stole my heart.

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

To make this hummingbird layer cake, we start by mixing the wet ingredients with the sugar until light and fluffy. Next, several mashed bananas, crushed pineapple, pecans, and coconut are added, followed by the dry ingredients and a healthy spoon of cinnamon. The cake gets baked in four separate pans until a toothpick inserted comes out clean. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

The frosting for this hummingbird layer cake is ultra-rich but perfectly sweet. Butter and cream cheese are creamed together before powdered sugar and vanilla are whipped in. In true cream cheese frosting fashion, this icing is fairly loose, so to achieve clean edges, I refrigerated the cake throughout the icing process and tried not to fuss with it too much. As a garnish, I trimmed some fresh blooms, a sweet and feminine topping worthy of a Katie Jacobs cake. I think she would approve. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This hummingbird layer cake is out of this world, a delightful treat to enjoy all year round. If you’re looking for a gift idea for a lady in your life, check out her book at this link here! Katie represents Southern baking well, and I don’t think you’ll be disappointed. Happy baking!

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

If you like this hummingbird layer cake you should check out:

Hummingbird Muffins

Almond Coconut Cake

Banana Coconut Chocolate Cream Pie

 

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Hummingbird Layer Cake

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This hummingbird cake is a Southern specialty from Katie Jacobs’ new book. Moist layers of cake made with cinnamon, banana, and crushed pineapple are filled with pecans and coconut, and the frosting is a rich and fluffy cream cheese icing.

  • Author: Katie Jacobs
  • Prep Time: 35
  • Cook Time: 35
  • Total Time: 90
  • Yield: 12 1x
Scale

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs
  • 2 cups mashed ripe banana (about 3 large)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped pecans
  • 1 cup shredded coconut, unsweetened

For the frosting:

  • 1 pound (16 ounces) cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 11/2 cups (3 sticks) unsalted butter, cut into pieces, room temperature
  • 2 pounds confectioners’ sugar, sifted

Instructions

For the cake:

  1. Preheat oven to 350 degrees. Butter and flour four 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
  4. In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
  5. Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 35 minutes.
  6. Transfer pans to a wire rack. Once cooled, invert cakes onto racks; reinvert, top side up. Cool completely. While cake is cooling, make frosting.

For the frosting:

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated. Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately to frost and layer the cake.

Notes

  • This frosting is rich and fairly loose. To help keep your cake edges clean, refrigerate the cake throughout the icing process to help it set up.

Coffee Donuts : Two Ways

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

My only love affair that has lasted longer than my marriage to Brett is that with coffee. For almost 10 years now I’ve been a routine coffee drinker, and that daily cup of brew is 99% of the reason I love the mornings so much. Long before I was drinking Joe, I had beautiful memories of it, so I’m delighted to share a few stories and these coffee donuts with you this morning.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

To this day, when I trace my memories of coffee back as far as my brain will take me, I think of my Nana and Pops’ home. I can hear the whir of the burr grinder and the pot slowly filling with coffee. That first whiff of brew was strong and comforting, and even now, in my mind’s eye, a 5-year old me is pitter-pattering into the kitchen to dole out morning hugs and kisses to a few of my favorite sleepy-eyed faces. While the adults sipped their mugs, I’d saddle up to a plate of powdered sugar donuts and a tall glass of chocolate milk,  a tradition that they probably shared with their other grandchildren but always felt like a secret morning ritual that was shared exclusively between us. Well into my teenage years and adulthood, their home welcomed me with those same tastes and smells, so much so that I can’t hear a burr grinder or look at a bag of Sweet Sixteen donuts without being transported in time back to that kitchen. Memories like that fill me up, even today.Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

This past week, my Nana and Pops flew into Selma to celebrate George’s second birthday and to view Aimee’s first dance recital. It’s remarkable to watch people who have loved you for so long share that same affection with your own children, and it doesn’t escape me that we are hugely blessed to be able to share in those generational relationships.  Now, I’m one of the grown ups, the early riser boiling the water and grinding the beans and setting the table for breakfast. I wait for snuggles from my little ones like I think they probably did, but even now, if I close my eyes hard enough, that smell of coffee and the sound of their voices makes me feel like the kid again.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

Today’s recipe, coffee donuts, is an ode to those mornings and the foods in our lives that takes us back to sweet moments in time. I have a number of those special memories, but these breakfast treats are something I think you’ll enjoy too. Admittedly, the amount that I love eating donuts is inversely related to the amount that I enjoy frying them myself. Making and waiting on yeast donuts is not something I’d choose every day of the week, but these coffee donuts just feel right- the flavors and smells of those childhood memories all fried up into one fluffy round of dough.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

To make these coffee donuts, we start with the dough. Yeast is dissolved in warm milk before eggs, butter, sugar and flour are mixed in. The dough is sticky but firm and will rise for about an hour until doubled in size. From the risen dough, rounds are cut and allowed to rise a second time until slightly puffed. Heat a pot of oil and gently fry the coffee donuts a few at a time until they are all golden brown and cooked through.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

The coffee donuts get tossed in a dusting of cinnamon sugar before being stuffed with your choice of coffee filling. I’ve prepared two options for you, depending on your preferences. The first, my favorite, is a coffee custard, made by cooking milk, eggs, espresso powder, and a number of other ingredients on the stove until thickened like a pudding. This filling is rich and decadent, similar to a Boston cream or eclair filling. The second option is for the sweet toothers who just need more sugar. Similar to a white donut filling, this coffee cream is prepared like a buttercream and requires a little less time. Both are delicious, you just can’t go wrong.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

These coffee donuts are the perfect pairing of two morning favorites and are sure to shine a bright spot on your mornings to come. Give them a try and let me know what you think! Happy hump day and happy frying. 

If you like these coffee donuts, you should check out:

Jelly Donuts

Breakfast Danish

Coffee Cake Muffins

Coffee Almond Scones

 

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Coffee Donuts : Two Ways

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

These coffee donuts are simple yeast donuts tossed in cinnamon sugar and filled with either a coffee custard or a coffee cream filling. You can stuff the doughnuts in whichever you choose- a yummy fried coffee treat for the morning.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 120
  • Total Time: 2 hours 45 minutes
  • Yield: 12 1x
Scale

Ingredients

For the doughnuts:

  • 11/4 cup (300 gm) milk (I use whole or 2%)
  • 21/4 teaspoons active dry yeast
  • 2 large eggs
  • ½ cup (113 gm) unsalted butter, melted and cooled
  • ¼ cup (50 gm) sugar
  • 1 teaspoon salt
  • 41/4 cups (550 gm) all-purpose flour
  • 2 quarts of neutral flavored oil for frying
  • 1 cup (200 gm) sugar
  • 2 teaspoons cinnamon

For the custard (if desired):

  • 2 cups (480 gm) milk (I use whole or 2%)
  • ¼ cup (50 gm) plus 1/3 cup (65 gm) sugar
  • 1 tablespoon espresso powder or instant coffee
  • 2 large egg yolks
  • 1 large egg
  • ¼ cup (30 gm) cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla

For the cream (if desired):

  • 2 tablespoons milk
  • 1 tablespoon espresso powder or instant coffee granules
  • ½ teaspoon vanilla
  • ½ cup (113 gm) unsalted butter, at room temperature
  • 2 cups (230 gm) powdered sugar

Instructions

To prepare the doughnuts:

  1. Heat the milk on the stove or in the microwave until lukewarm but not hot. Pour the milk into a large mixing bowl or the bowl of a stand mixer and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes.
  2. Once the yeast is foaming, add the eggs, melted butter, sugar, salt, and two cups of flour to the mixing bowl. Mix on low speed until combined and then add the remaining flour. Switch to a dough hook attachment and mix on medium-low speed until the dough begins to pull away from the sides of the bowl. If it’s still too wet to pull off the bowl add flour two tablespoons at a time until the dough is tacky and pulling away. Knead for a minute and then place the dough in a lightly greased bowl. Cover tightly with a sheet of plastic wrap and allow the dough to rise in a warm spot of the kitchen for about an hour or until it has doubled in size.
  3. Once risen, turn the dough out on a floured surface and roll or pat out until ½ thick. Use a floured doughnut cutter or a 2-3/4-3” drinking glass to cut out rounds of dough. If you don’t want to fill your doughnuts, you can cut out center holes as well, saving the small pieces for doughnuts holes. Knead any scraps together and repeat this process. Place your cut out doughnuts 2” apart on a floured baking sheet and cover with a kitchen towel or greased sheet of plastic wrap to rise in a warm spot of your kitchen a second time. Once the doughnuts are slightly puffed, about 45 minutes, heat the oil in a heavy bottomed pan or fryer to 375 degrees. Combine the cup of sugar with 2 teaspoons of cinnamon in a large baking dish or rimmed sheet pan. Add a few doughnuts to the oil, being careful not to overcrowd the pan or burn yourself with the oil. Cook on one side for about 45 seconds or until golden and then use a metal spatula to carefully flip to the other side. Cook for another 45 seconds or until golden. Remove the doughnuts to a towel-lined baking sheet or cookie sheet to cool for about 30 second to a minute and then carefully shake in the pan of cinnamon and sugar. Repeat this process with the remaining doughnuts, being sure to keep the oil to temperature. Allow to cool prior to filling to custard or cream. When ready to fill, poke a small hole into the side of the doughnuts to be filled and pipe the custard or cream into the doughnut using a piping bag or a large plastic bag with the end snipped off. Pipe until the doughnuts are full. Doughnuts are best eaten the day they are prepared.

To prepare the custard:

  1. Combine the milk, ¼ cup sugar, and espresso powder in a medium saucepan and bring to a boil over medium heat. Meanwhile, in a separate large bowl, whisk together the egg yolks, whole egg, 1/3 cup sugar, and cornstarch. Once the milk mixture has begun to boil, carefully remove the pot from the stove and ladle a small stream of the milk mixture into the egg mixture, whisking all the while. Be careful to whisk vigorously the whole time to avoid cooking the eggs and curdling your mixture. Add more of the milk mixture, continuing to whisk, until about half of the milk has been integrated into the eggs. Pour all of the mixture back into the saucepan and cook, whisking constantly, until bubbling and thickened to a pudding consistency. Remove from heat and add the butter and vanilla, stirring to combine, and pour the mixture into a heat-safe bowl. Cover with a sheet of plastic wrap directly touching the custard and refrigerate until the mixture has cooled at least to room temperature.

To prepare the cream:

  1. In a small bowl, combine the milk, espresso powder, and vanilla until the espresso powder is mostly dissolved. In a large bowl or the bowl of a stand mixer, cream the butter until light and fluffy. Scrape the sides of the bowl and add the powdered sugar. Stir on low speed until combined and add the milk mixture. Whip to combine, about one minute. Add more sugar if your frosting appears a bit loose, or add more milk if it is too stiff.

Notes

  1. It’s important to keep the oil for the doughnuts at the appropriate temp! If it drops too low, it will take the doughnuts longer to cook and they will absorb the oil easily. They’ll tasty bad and greasy.
  2. Donuts are best eaten the day they are fried.

Recipe Adapted from New York Times

Berry Rhubarb Tart

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Fri-yay, Fri-yay, Fri-yay! With Cinco de Mayo, the Kentucky Derby, and a number of other awesome events, this weekend has loads to be excited about. I’ve got your weekend round-up and a serious berry rhubarb tart to share with you kids this morning! Let’s get started!

Essential Margaritas

Did you see the rosé margarita I shared earlier this week? Food & Wine shared their 19 essential margarita recipes, and you better believe they look amazing. For more boozy ideas, check out my other cocktail recipes here!

Mother’s Day Gift Guides

Don’t forget to be a mother lover this year. Food52 shared a brilliant gift guide for the mamas in your world. Check it out here!

Madewell x Crewcuts

If you’re buying treats for the moms, you might as well get something for kiddos too! Madewell just released a clothing collab with J.Crew and it is beyond adorable. The little girl items have strawberries all over them, and you better believe Aimee girl is getting some ASAP.

Bon Appetit Travel Guide

I’m still flying high from my killer trip to Chicago last weekend. Bon Appetit shared this very smart travel guide in their most recent issue, and I agree with every bit of it. Give it a looksie here!

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Berry Rhubarb Tart

In Alabama, rhubarb has been a hot commodity. While those beautiful stalks are coming into season I wanted you all to have a sure-thing treat to prepare for your people in the coming days. This berry rhubarb tart, equal parts elegant and simple, is nothing short of delightful, the perfect dessert to round out your weekends. 

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood
Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood
Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

To make it, we start with a simple crust. Almond flour and all-purpose flour and stirred with a bit of sugar before a generous amount of butter is cut in. You can use the back of two forks or a pastry cutter to make sure that the butter is incorporated evenly into pea-sized chunks. Press 2/3 of the mixture into a large rectangular tart pan and set aside while you prepare the filling.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Strawberries and rhubarb are tossed with sugar, vanilla, and lemon zest. Cornstarch is added to thicken the mixture before is added to the prepared tart pan. Sprinkle the remaining crust crumbles on top of the fresh fruit and garnish with sliced almonds. Bake in the preheated oven until it is golden brown and the fruit beneath is barely bubbling.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

This berry rhubarb tart keeps for several days but is very best the day it is made. I’ve been known to nibble on pieces at breakfast and dessert, so long as a cup of coffee is available to enjoy it with. While the tart may appear to be difficult to prepare, I can promise it is shockingly simple. Truly,this berry rhubarb tart makes the wait for rhubarb worth it.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate WoodBerry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Have a great weekend and enjoy some dessert this week! This berry rhubarb tart is not one to miss! 

If you like this berry rhubarb tart you should check out:

Strawberry Rhubarb Pie

Raspberry Rhubarb Crumb Cake

Strawberry Pretzel Tart

Strawberry Almond Skillet Cake

Raspberry Streusel Cake

 

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Berry Rhubarb Tart

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

This berry rhubarb tart is a simple dessert, both sweet and tart, filled with fresh strawberries and rhubarb. The crust is an almond and butter crumble and the whole thing is garnished with sliced almonds. 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
Scale

Ingredients

For the dough:

  • 11/4 cup (160 gm) all-purpose flour
  • ¾ cup (70 gm) almond flour
  • ½ cup (100 gm) sugar
  • 1 teaspoon salt
  • 11 tablespoons (155 gm) cold unsalted butter, cubed
  • 11/2 tablespoons milk or water

For the filling:

  • 8 ounces hulled and quartered strawberries (about 1-1/2 cups)
  • 8 ounces rhubarb, trimmed and cut into 1” pieces
  • ¼ cup (50 gm) sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons sliced almonds
  • Whipped cream, for serving if desired

Instructions

  1. Preheat the oven to 350 degrees. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy in appearance. Add the milk or water and stir together just until a dough comes together. Pat about 2/3 of the mixture into the bottom and sides of a 4-1/4” x 13-3/4” tart pan with a removable bottom (you can also use a large 9” round tart pan). Place the pan and the remaining crumbs in the fridge while you prepare the filling.
  2. For the filling, combine the quartered strawberries and chopped rhubarb in a bowl with the sugar, cornstarch, vanilla, and lemon zest. Stir together until combined and spread into the bottom of the tart pan. Sprinkle the remaining crumbs over the fruit filling and then top with the almonds. Bake in the preheated oven for about 45 minutes or until the crust and crumbles are golden brown and the fruit filling is bubbling. Allow to cool slightly and serve with whipped cream.

Recipe adapted from King Arthur Flour

Rosé Margaritas

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

Last week, I polled my Instagram followers to find out what cocktail they would be most excited about double fisting for the margarita week celebration that is now upon us. The toss up was between fresh ginger margaritas or rosé margaritas, and although the race was tight, it turns out y’all are a bunch of basic, summer water-loving fools like me. Rosé margaritas FTW!

Now I know being “basic” gets a bad rap, but let me clarify by saying that there is no shame in loving things that are universally good. Rosé wine is so delicious and refreshing that I’m fine to chalk it up among the masses of other Americanized favorites. If yoga pants, La Croix, and sharing photos of your coffee on Instagram can continue to find a home in today’s society then certainly we can all make a little room for the most aesthetically pleasing wine of this millennium, right?

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

As it turns out, rosé and the classic margarita are a match made in heaven. I got the idea for this beverage from another cult favorite, Jeni Britton Bauer’s Jeni’s Ice Creams. She recently sent me one of their newest flavors, “Frosé” sorbet, and she recommended topping a scoop with a tequila floater. Booze and dessert? I was sold.

It only took a few tries and a couple of tipsy Tuesdays to land a recipe for these rosé margaritas. I found that a restrained pour of tequila, a generous amount of lime, and just enough simple syrup could combine with a half serving of rosé to make a beverage that reads equal parts wine and marg. Truly, this combo is one serving at all future summer bashes.

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

Making rosé margaritas is simple! Combine one ounce each of lime juice and tequila with an ounce and a half of simple syrup in a tall shaker. Fill with ice and shake, shake, shake, until the mixture is seriously icy. Pour the contents of the shaker into a salt-rimmed glass and top with four (yes, four) ounces of your favorite rosé wine. I’d recommend one that isn’t too sweet so that the cocktail is balanced. Give the drink a stir and TA-DA! Rosé margarita heaven. 

This recipe can easily be batched for a crowd. I’d recommend doing the math and shaking the tequila, lime juice, and simple syrup in a large beverage Tupperware. Pour the contents into a large pitcher, stir in the appropriate amount of wine, and serve immediately. I’m not saying you’re going to be everyone’s new BFF, but let’s just assume this to be another universal truth. If you make these rosé margaritas, they will come. 

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

Happy Margarita Week to you all and special thanks to Kate of Hola Jalapeno! She’s known in these parts for hosting the most KILLER marg party, so be sure to check out her site for a massive amount of other thirsty bloggers who are sharing lime and tequila-infused treats this week. Happy Monday to you and happy drinking!

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

If you like these rosé margaritas you should check out:

Pinot Ritas

Honey Basil Margaritas

Grapefruit “Tejitos”

Sparkling Margaritas 

Grapefruit Moscow Mules

 

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Rosé Margaritas

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

These rosé margaritas are the classic Mexican cocktail with tequila and lime combined with ultra refreshing summer wine. You can easily batch these to serve a crowd, perfect for outdoor parties!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 1x
Scale

Ingredients

  • 1 ounce silver tequila
  • 1 ounce fresh lime juice
  • 11/2 ounces simple syrup (made with equal parts water and sugar)
  • 4 ounces rosé wine (I prefer one not too sweet)
  • salt for rimming glass

Instructions

  1. In a tall shaker, combine the tequila, lime juice, and simple syrup. Fill the shaker with ice and shake vigourously for 30 seconds. Pour the contents of the shake into a salt-rimmer glass and stir in the rosé wine. Add additional simple syrup to taste (depending on your rose wine) and serve immediately.