Month: July 2018

Blueberry Brioche

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Happy Sunday, you baking fools. If the day of rest has you hankering seasonally appropriate yeast breads and some light morning reading, you have come to the right place! I have your weekend round-up of things to eat, wear, and read, plus a blueberry brioche that just might be the baking challenge your week needs. Let’s get started!

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Bon Appetit’s Take on The Bachelorette

You don’t have to be an avid viewer of “The Bachelorette” to know that these people rarely eat on camera. Do they over-imbibe? Yes. Do they engage in childish antics? For sure. Do they get way too dressed for a cocktail party in their living room? 100%. But I absolutely love this list of food not eaten during the last part of Becca’s season. And PS, I’m totally making eyes at the bundt cake on Colton’s dining room table.

A French Woman’s Guide to Success in Food

It’s no secret that I secretly want to be French. For the love, I wrote a whole post about it here. In my quest to become a little more like our European friends, I’m checking out this article from Food52 about how to have success in food and life. Along those lines, check out this list of essential French recipes that every cook needs to master. 

Hair Trends for 2018

I’m by no means a trend forecaster, but I love sporting a new haircut like the best of them. Check out this list from Southern Living to land a new look of your own. I’m personally leaning towards the deep side part or the wash and wear long. What do you think?

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Eat Cookie Dough While You Meet Mickey Mouse

This just in: Walt Disney World is now serving cups of edible cookie dough. BRB, planning my trip ASAP. In the meantime, check out two of my favorite cookie dough recipes here and here

2018 World’s Best US Cities

Travel + Leisure just released their annual “World’s Best” lists, and I’m scoping them all out for the low-down on where to go, what to see, and what to look forward to in my upcoming travels. I was particularly interested in this list of best US cities and was tickled to see two of my favorites recognized. For more on travel, be sure to check out my guides to Charleston, Chicago, and Portland

What to Wear

Up until a month ago, I didn’t own a single jumpsuit, but I now have three to my name. I’m scoping out this little cutie from Madewell to be number four, and I might even pick up this apron dress while I’m at it. PS, if you’ve got the shopping fever right now, be sure to check out Nordstrom’s anniversary sale, happening right now! 

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Blueberry Brioche

I think we’re tough- we don’t shy away from a baking challenge. We don’t get nervous or intimidated by kitchen terminology or techniques that are foreign to us. We strap on our aprons, get our hands dirty, and resolve to master new and delicious foods. Today’s recipe for blueberry brioche is the perfect challenge to tackle this week and the outcome is nothing short of fab. Let’s chat the ins and outs.

Brioche is a French pastry-like bread that is loaded with egg and butter. Whether knotted into rolls, folded into loaves, or rolled into buns, brioche is always light, fluffy, and melt-in-your-mouth tender. If bread could be dessert, brioche would be right up there with babka. It’s that decadent.

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Although cinnamon bread has been the go-to breakfast treat in our house, I wanted a secondary recipe to use up the beautiful summer produce that has been landing in my farmer’s market baskets. This blueberry brioche is the answer to that desire and I am so thrilled to share it with you today.

To make loaves of blueberry brioche, we start in the bowl of our stand mixer. Yeast is dissolved in some lukewarm milk with a bit of sugar. Once the granules of yeast have liquified, we add in the remaining sugar, some cinnamon, salt, and flour. Paddle the mixture until it comes together into a wet dough and begin adding the butter.

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Chunks of room temperature unsalted butter are added to the mix until it is well incorporated, and then the dough gets worked over for a few minutes. Once thick, stringy pieces of dough are snagging the beater, we gently add a cup and a half of fresh blueberries. Warning: this part is a little tricky. The blueberries may not want to incorporate and may even burst under the pressure of your stand mixer. Feel free to use your hands to barely mix them in and then dump the mixture into a large greased bowl to rise. I leave my blueberry brioche dough to rise in a warm spot of my kitchen, usually under a warm light or next to the oven. After about and hour and a half or two hours, the dough should have doubled and you’re ready to form your loaves. 

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Split the blueberry brioche dough into two equal pieces and gently pat each one out into a rectangle on a floured surface. The short end of each dough piece should be about 8″ long before you fold each piece lengthwise as you would a letter. Simply fold the bottom third up and the top third down until you have another rectangle-shaped piece of dough. Repeat this process and then work the small rectangle into a roll of dough that will fit into your greased bread pan. Cover each loaf with a sheet of plastic wrap to rise a second time.

Just before baking you can sprinkle on some crumble topping if desired. I love the extra bit of sweet and salty crust this lends each loaf of blueberry brioche, but it’s totally optional. Bake the bread in to oven until puffed, golden brown, and the inside of each loaf registers at 190 degrees. Allow the loaves to cool briefly in the loaf pans before cooling completely on a rack.

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

This blueberry brioche, while somewhat of a task in the kitchen, is a delicious treat that is perfect for breakfast, snacking, or even dessert. I like to toast thick slices until golden and then slather it with butter and cinnamon sugar. Regardless of your preferences, bread making is a beautiful art that, given patience, attention, and love, is really rewarding and insanely delicious. I hope you’ll take a chance on this bread and enjoy every bit of it. Happy Sunday and happy baking!

 

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Blueberry Brioche

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

The recipe for blueberry brioche yields two loaves of fluffy, rich, blueberry-studded bread with a crumble topping. Simple enough for breakfast and decadent enough for dessert, this blueberry brioche is the summer bread to beat! 

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 300
  • Yield: 2 Loaves 1x
Scale

Ingredients

For the dough:

  • ½ cup (80 gm) lukewarm milk (I use whole)
  • 1/3 cup (70 gm) sugar
  • 1 tablespoon active dry yeast
  • 23/4 cups plus 3 tablespoons (395 gm) all-purpose flour
  • 3 large eggs
  • ½ teaspoon salt
  • 11/2 teaspoons cinnamon
  • ½ cup (113 gm) unsalted butter, cubed and at room temperature
  • 11/2 cups (225 gm) blueberries

For the topping:

  • 5 tablespoons (40 gm) all-purpose flour
  • ¼ cup (50 gm) sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons unsalted butter, at room temperature
  • ½ teaspoon vanilla
  • 3 tablespoons of heavy cream or milk

Instructions

  1. Pour the lukewarm milk into the bowl of a stand mixer and whisk in half of the sugar. Sprinkle the yeast over top of the mixture and allow it to dissolve, about five minutes. You may need to stir the yeast after a few minutes to allow it all to dissolve. Once dissolved, stir in the rest of the sugar, 1 cup of the flour, the eggs, salt, and cinnamon. Once incorporated, add in an additional 1-3/4 cups of flour, stirring on low to combine. Using the paddle attachment, increase the speed to medium (I use 4 on my mixer) and begin adding the butter a piece at a tim, stirring to barely incorporate after each addition. Continue to beat, scraping the sides of the bowl twice throughout the process, for 4 minutes or until the dough is moistened and stretchy, forming strands of stringy dough between the beater and the bowl. Toss the blueberries with the remaining 3 tablespoons of flour and stir or knead the blueberries into the dough on low speed until they’re combined and barely starting to burst. If you feel like the of the blueberries are squishing before they are incorporated, you can try to fold them in with your hands. Don’t worry- they’ll integrate well after the first rise. Lightly grease a large bowl and place the dough inside. Cover tightly with plastic wrap and allow it to rise in a warm spot of your kitchen until doubled in size, about 1-1/2- 2 hours. I like to let mine rise on the counter next to a warm stove or oven.
  2. Once the dough has doubled in volume, dump the dough out onto a barely floured surface and divide it in two equal pieces using a bench scraper or a sharp knife. Pat one piece of dough out into a rectangle roughly 8″x11″ and fold it lengthwise like you fold a letter, folding the bottom third up and the top third over top of it. Rotate the dough 90 degrees and pat it out into a rectangle again, repeating the folding process. Lightly grease two loaf pans (8 1/2″ x 4 1/2″ x 2 ¾) and gently work the dough into each pan with the seam facedown and cover the pans with plastic wrap. Allow them to rise a second time, about 1-1/2 hours until the bread has risen just barely over the lip of the pan, about ½-1”. The bread will continue to rise in the oven, so don’t worry if it’s not a lofty loaf yet. Keep in mind if you use a larger or smaller loaf pan, your rise will be slightly different.
  3. While the bread is rising, preheat the oven to 350 degrees and make the crumb topping. Stir together the flour, sugar, and cinnamon until combined. Then, use a fork to cut the butter and vanilla into the mixture until it is a coarse meal consistency. When the loaves have risen, gently brush them with a thin layer of cream and sprinkle the crumbs on top. You may have some crumbs leftover. Bake in the preheated oven for about 35-40 minutes, or until the loaves have tanned and are 190 degrees in the inside. Allow to cool for 20 minutes in the pan and then continue cooling on a cooling rack.

No-Churn Sugar Cookie Ice Cream

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

Look, I’m just going to say it: we have it really, really easy these days. In a world full of iPhones and Uber and meal delivery services, I’m pretty sure we’ve got it made in the shade. 

Every once in a while, I find myself getting caught up in a bad case of “First World Problems.” Though they’re merely minor inconveniences that typically pop up when someone has hacked onto my Netflix or my online purchase isn’t eligible for free two-day shipping, it does sometimes blow my mind how modernized life has become even the time since I was a kid. Back then we still had to flip our tape cassettes in order to listen to side B. We had to blow into the Nintendo to get it to work. We had to know how to read a paper map when we went anywhere. The world has evolved so much over the course of my lifetime, and lucky for us, sometimes those changes are just downright delicious.No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

Case and point: this no-churn sugar cookie ice cream. 

Can you imagine our forefathers trying to whip up something like this? They’d spend hours breaking ice, churning ice cream, making natural dyes for sprinkles. Instead of 10 minutes, a treat like this might take them all day, and I guarantee it wouldn’t taste as good. So thank you, America, for giving us just enough conveniences to make this life super yummy, festive, and fabulous. I’ll take a busted Netflix account if it means the opportunity to make homemade ice cream in a flash. So let’s get to the run-down on this no-churn sugar cookie ice cream.

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

As it’s name implies, this frozen treat tastes like a sprinkle sugar cookie and requires zero ice cream machine to make it. Like my other favorite no-churn ice creams, we use sweetened condensed milk and whipped cream to make the base for this ultra-creamy treat. To give it that authentic sugar cookie dough flavor, I’ve included chunks of eggless sugar cookie dough, a hefty helping of clear vanilla extract, and an abundance of sprinkles for flavor (and decorative flair, obviously). 

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

To make this no-churn sugar cookie ice cream, we start by whipping cream. Heavy whipping cream is transformed in the bowl of a stand mixer into a fluffy cloud of dairy that we fold into a single can of sweetened condensed milk. Clear vanilla extract and rainbow sprinkles are added to the mix along with tiny chunks of cookie dough. To make the dough, we cream butter with sugar, add a smidge of flour, vanilla, and baking powder for flavor, and follow that with even more sprinkles. Truly, this is a seriously festive treat.

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

The mixture freezes up into a soft and creamy no-churn sugar cookie ice cream that will keep in the freezer for a few weeks. Whenever I make this, I typically find myself hovering over the freezer drawer for five minutes at a time, devouring spoon after spoon of sugar cookie goodness. It’s just really hard to stop.

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

Waste no time getting around to making this no-churn sugar cookie ice cream! It’s a simple treat the whole family will enjoy, and it literally couldn’t be any easier. Enjoy!

If you like this no-churn sugar cookie ice cream you should try:

Funfetti Cookies

Funfetti Scones

Confetti Ice Cream Cake

No-Churn Coffee Cookie Dough Ice Cream

Mint Brownie Ice Cream Cake

 

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No-Churn Sugar Cookie Ice Cream

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

This no-churn sugar cookie ice cream is loaded with chunks of eggless cookie dough, sprinkles, and that yummy birthday cake flavor! Read more about the how-to for this simple treat here!

  • Author: Kate Wood
  • Prep Time: 10
  • Total Time: 360
  • Yield: 1 quart 1x
  • Category: Dessert
Scale

Ingredients

For the sugar cookie dough:

  • ¼ cup (55 gm) unsalted butter, at room temperature
  • ¼ cup (50 gm) brown sugar
  • 2 tablespoons sugar
  • ¾ teaspoon clear vanilla extract
  • ½ cup (70 gm) all-purpose flour
  • 2 tablespoons rainbow sprinkles

For the ice cream:

  • 2 cups (470 mL) heavy whipping cream
  • 2 tablespoons clear vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • ¼ cup rainbow sprinkles

Instructions

To prepare the sugar cookie dough:

  1. Cream the butter and sugars on medium speed with a hand mixer for one minute. Add the clear vanilla extract and stir to combine. Add the flour and stir on low speed until the dough almost comes together into clumps. Add the sprinkles and stir just to combine. Set aside in the fridge while you make the ice cream.

For the ice cream:

  1. Whip the heavy whipping cream in the bowl of stand mixer on medium high speed until soft peaks form. Add the clear vanilla extract and continue whipping just until stiff peaks form. Fold the condensed milk into the whipped cream and add the sprinkles and the crumbled cookie dough when the milk is almost combined. Spread the mixture into a loaf-pan or freezer-safe container and allow to freeze until firm, about 6 hours or overnight.

Stone Fruit Skillet Cobbler

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

Today’s post is all about a summertime staple that should make your life easier. With so much going on, I think we should simplify these summer days so that we can spend a little more time actually enjoying them. If you’re up for taking a load off your proverbial plate in a beautiful and delicious way, look no further than this stone fruit skillet cobbler.

For starters, I just want to say “LOL” to the summer. It wasn’t long ago that the term “summer break” induced visions of binge-watching “Full House” and drinking Diet Cokes by the pool with my friends. Summer used to be primarily about tan lines and an extended curfew, those days when the biggest concern to be had was whether or not that bottle of Nair would destroy your bikini area. Let’s just have a moment of silence for the easy days of our youth, shall we?

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

Of course in adulthood that reality changes as work schedules and managers and deadlines really don’t take a break. Even then, it’s easy to take the occasional long weekend or beachside snooze because you are on your own schedule. Instead, for me, it took having kids to remember that summer is no longer about beach lounging and googling things like, “where is Johnathan Taylor Thomas after Home Improvement,” because now you’re on kid schedule, and let me tell you- kid schedule is way more complicated. 

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

Let’s say you have a couple of hours to kill and you want to take your kids to the pool. Once you factor in time for applying sunscreen, feeding them snacks, trips to timeout for stealing someone else’s diving rings, and then reapplying sunscreen, your time spent swimming is actually, well, none. This is also assuming that the trip wasn’t cut short at the hands of a diaper explosion or a sunscreen-in-the-eyes meltdown. If so, factor in a deficit of thirty minutes for time spent in that disgustingly wet public bathroom. RIP your daily morale.

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

Or let’s say you want to have an afternoon picnic, get out of the house for some exercise. If so, I sincerely hope you live somewhere north of the Mason/Dixon line or have chosen a cloudy day for this adventure, because your kid will not be having it. They’re going to be hot! They’ll be sweaty! Their legs will hurt, they’ll need some ice water, they’ll want to go home to collect 103 very important items that they left behind. Summer adventures with kids, in my experience, turn into misadventures, so just don’t say I didn’t warn you.

Lest you feel discouraged at the outlook of summers with kids, let me say that I do think this will all end up being worth it. The opportunity to watch those littles experience the freedom and newness of each summer for the first time makes for a memorable experience. I’m going to keep taking photos and biting my tongue when I want to freak out because there is sweetness in this season, even if it is in the midst of a little stress. And in the meantime, I’m working to scale back in other ways, a de-clutter of my to-do list, so that I can really try to focus on enjoying the moment I’m in, ya know? 

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

First up is this stone fruit skillet cobbler. This is an adaptable recipe that you can modify to fit whatever fruit you pick up at the farmers market or find lying in the nether regions of your freezer. You can make the dough for the biscuity/scone-like topping a few hours, days, whatever in advance and plop it on your fruit filling when the craving hits. The topping here is a combination of my favorite scone and my biscuit recipe. It’s tender, almost cakey, but super delicious in flavor. In place of some of the flour, I’ve added cornmeal for texture and to compliment the sweet fruit. When baked, this topping has crisp, buttery edges and a soft biscuit-like center that goes splendidly with a juicy fruit filling.

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

I opted to use peaches, cherries, and plums for this particular stone fruit skillet cobbler, but you can really use whatever fruit you have on hand! The most important part is making sure to add the right amount of sugar. If you’re working with super sweet fruit, like strawberries, figs, or blueberries, you will likely require less sugar to add to the filling. In my case, the addition of tart plums required a smidge more sugar, so just be sure to adjust the recipe by a tablespoon or two as needed. I love to take whatever fruit is threatening to die in my fridge and throw it in mini, ramekin-sized portions for individuals treats as well. Just make sure your baking container is large enough to avoid an overflow of fruit syrup burning on the bottom of your oven. I learned this the hard way.

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

Moms, I’m giving you a badge of courage for taking these summer days in stride. As a reward, enjoy this stone fruit skillet cobbler and just give yourself a pat on the back for being freaking awesome, okay? Happy baking, y’all!

If you like this stone fruit skillet cobbler you should check out:

Cherry Gateau Basque 

Cherry Lime Hand Pies

Peach Berry Pie

Peach Crumb Muffins

Chocolate Budino

 

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Stone Fruit Skillet Cobbler

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

This stone fruit skillet cobbler is a simple way to use up fresh summer produce and can be easily adapted for a variety of your favorites!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Dessert
Scale

Ingredients

For the filling:

  • Two pounds of cored stone fruit (peaches, plums, nectarines, cherries, etc)
  • About ½1 cup (100 gm-200 gm) sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the topping:

  • 3/4 cup (105 gm) all-purpose flour
  • 3 tablespoons cornmeal
  • 3 tablespoons sugar
  • 11/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 tablespoons (70 gm) unsalted butter, cold and chopped
  • ½ cup (120 gm) heavy whipping cream
  • Extract sugar for sprinkling
  • Vanilla ice cream, for serving

Instructions

To prepare the cobbler:

  1. Preheat the oven to 375 and prep the filling. Core and chop fruit into 1/2” pieces and be sure that any peaches have been peeled. You can keep the skin on plums, cherries, and nectarines. Toss the fruit with the remaining filling ingredients and sugar to taste. I like to start with ½ cup sugar for ripe, sweet fruit. If you’re using any tart or not fully ripened fruit, you’ll likely need about ¾ cup of sugar instead. Only add the full cup of sugar for really sour fruit. Dump the fruit mixture into a 1-1/2 quart baking dish and set aside while you prep the topping.
  2. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps form. Add the heavy whipping cream and stir together until a dry dough comes together. Use a medium cookie scoop or your hands to make little flat rounds of dough to place directly on top of the fruit in the baking dish. Sprinkle with a little extract sugar and baking in the preheat oven for about 35 minutes, or until the topping is golden and the fruit underneath is bubbling. Allow to cool slightly before serving with a scoop of ice cream.

Doughnut Croquembouche

Doughnut Croquembouche Tutorial by Wood and Spoon Blog. Learn how to make the classic French celebration dessert for your upcoming parties and wedding! Just in time for Bastille day, this DIY will show you how to shortcut your way to a donut tower using store-bought treats, a styrofoam cone, and lots fo toothpicks. This is a fancy impressive dessert for parties, brunches, and everything in between. Find out the how-to on thewoodandspoon.com by Kate Wood

Listen, I’ve searched through and through my family tree to hunt out any trace of French in my lineage. It’s nowhere to be found. Apparently my undying fascination of French culture is built on a foundation of croissant consumption, not some innate inner tug towards the homeland. Regardless, I will forever get starry-eyed over the language, the scenery, and those precise methods of cooking. There’s something about that place that is almost fairytale-like, you know?

Doughnut Croquembouche Tutorial by Wood and Spoon Blog. Learn how to make the classic French celebration dessert for your upcoming parties and wedding! Just in time for Bastille day, this DIY will show you how to shortcut your way to a donut tower using store-bought treats, a styrofoam cone, and lots fo toothpicks. This is a fancy impressive dessert for parties, brunches, and everything in between. Find out the how-to on thewoodandspoon.com by Kate Wood

So even though there’s not a hint of Parisian in my blood, today we’re whipping out treats for Bastille Day which is coming up on July 14th. Why? Well, I think there’s some of you out there who are a little like me- willing and ready to celebrate just about anything at any point in time if there’s fun and food and a party to be had. So let’s do this. Let’s celebrate the French Revolution, okay?

Croquembouche is a classic French dessert usually made by towering a cone-shaped stack of profiteroles and spinning it in a web of candied caramel. I’m not typically one to shy away from making intricate, time-requiring desserts, but the thought of making over a hundred homemade cream puffs while risking third-degree burns to spin magma-hot candy around said tower was all out-terrifying to me. No thank you. Instead, I decided we’d take the easy (and delicious) way out by making a doughnut croquembouche. Spoiler alert: I even skipped the effort of homemade doughnuts and bought these! That means less time baking, more time spent eating doughnuts- a wise decision, if you ask me. 

So here’s your tutorial: a DIY doughnut croquembouche for you to make for Bastille Day, a wedding, a birthday party or whatever else is deemed worthy of loads of doughnut holes (which is really anything my opinion.) Let’s get started!

What You’ll Need:Doughnut Croquembouche Tutorial by Wood and Spoon Blog. Learn how to make the classic French celebration dessert for your upcoming parties and wedding! Just in time for Bastille day, this DIY will show you how to shortcut your way to a donut tower using store-bought treats, a styrofoam cone, and lots fo toothpicks. This is a fancy impressive dessert for parties, brunches, and everything in between. Find out the how-to on thewoodandspoon.com by Kate Wood

One New 5″x18″ Styrofoam Cone (I bought mine here)

12 Dozen Doughnut Holes (I ordered mine a day in advance from our local donut shop for less than $20)

1 Bag of Mini Powdered Sugar Doughnuts

About 300-400 Toothpicks

Additional Powdered Sugar and A Sifter, If Desired

Directions:

Begin by inserting toothpicks about halfway into the base of the styrofoam cone. The toothpicks should be placed in sets of two about an inch apart. You can go ahead and stick in a few doughnut holes to make sure that you’re spacing out your toothpicks well. I chose to place toothpicks into the bottom quarter section of the cone before putting the doughnuts on, but you can do this however you’d like. Make sure your doughnuts are snug together on the cone so that the styrofoam cone isn’t visible beneath. Continue filling in the cone from bottom to top until you get to the very end of the cone. Arrange doughnuts on the peak of the cone and feel free to use toothpicks to stick a couple more doughnuts on top of the tippy top doughnuts as well. 

Doughnut Croquembouche Tutorial by Wood and Spoon Blog. Learn how to make the classic French celebration dessert for your upcoming parties and wedding! Just in time for Bastille day, this DIY will show you how to shortcut your way to a donut tower using store-bought treats, a styrofoam cone, and lots fo toothpicks. This is a fancy impressive dessert for parties, brunches, and everything in between. Find out the how-to on thewoodandspoon.com by Kate Wood

Next, fill in the cone with some of the powdered sugar doughnuts. I chose to do this step last so that I could space the powdered sugar doughnuts out well. Alternatively, you could use some powdered sugar doughnuts as well. Simply remove a doughnut hole and barely squish the doughnuts around it to make room for the slightly larger powdered sugar mini doughnut. Place the mini doughnut on the toothpicks and continue arranging a few more around the cone as desired. I chose to place one on top as well, but this is your choice.

Doughnut Croquembouche Tutorial by Wood and Spoon Blog. Learn how to make the classic French celebration dessert for your upcoming parties and wedding! Just in time for Bastille day, this DIY will show you how to shortcut your way to a donut tower using store-bought treats, a styrofoam cone, and lots fo toothpicks. This is a fancy impressive dessert for parties, brunches, and everything in between. Find out the how-to on thewoodandspoon.com by Kate Wood

Finally, if desired, use a fine sifter to sift on a sprinkle of powdered sugar. Be sure to do this step just before serving. 

What Else You Need to Know:

  • Each doughnut requires about two toothpicks to ensure that it stays on the cone well.
  • Be gentle with the top of the cone! I broke mine while trying to pull out a toothpick. You can glue this back on, but it’s an added step that isn’t necessary.
  • If you use a larger or smaller cone, the amount of doughnuts and toothpicks you’ll require will differ.
  • Fresh doughnuts taste best, so do try to assemble this the day you’re planning to serve it. 

And That’s All It Takes to Make a Doughnut Croquembouche!

Truly, this has got to be one of the cutest shortcut DIYs I’ve ever made. I hope you’ll give it a try for your upcoming parties. In the meantime, vive la France! Vive la dougnuts! Vive la croquembouche!

Doughnut Croquembouche Tutorial by Wood and Spoon Blog. Learn how to make the classic French celebration dessert for your upcoming parties and wedding! Just in time for Bastille day, this DIY will show you how to shortcut your way to a donut tower using store-bought treats, a styrofoam cone, and lots fo toothpicks. This is a fancy impressive dessert for parties, brunches, and everything in between. Find out the how-to on thewoodandspoon.com by Kate Wood

If You Liked This Tutorial for Doughnut Croquembouche, You Should Check Out:

Alphabet Cream Pie

Marbled Sugar Cookies

Gold Splattered Sugar Cookies

Ganache Tutorial and Homemade Truffles

Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

The summer is in full-swing, and to keep you cool during these sweltering months, I’ve got a semi-homemade frozen treat that literally makes my mouth water just thinking about it: chocolate chip cookie ice cream sandwiches. Chewy, sweet and salty chocolate chunk cookies filled with the ice cream of you choice, these bad boys have your name written all over them.

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

We’ve spent the past few weeks in the sun with salty hair and bellies full of watermelon and frozen cocktails. Enjoying the beach with children is an activity I would more closely identify as “work” over “vacation,” but doing so with friends that feel like family make the effort worth it. My kids are slowly gaining a healthy respect and love for the water, and I have loved the opportunity to watch them experience new things for the first time. 

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

I’m realizing there’s a lot of things you take for granted when you go to the beach without children for most of your life. In fact, it wasn’t until I had two overheated toddlers plastered to my sweaty thighs that I realized just how oppressive the summer heat can be. There’s sunscreen in their eyes, life jacket-induced wedgies, and  never enough juice boxes to go around. The sun’s too hot, there’s sand in their pants, and somehow everyone in the water has a near-drowning experience. By the end of the trip, mom needs another vacation. #firstworldprobs

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.comAs a reprieve, I’ve retreated to the lake so that my mom can play grandmother to my babies and I can get some real R&R over the holiday week. To celebrate, you had better believe we’re noshing on these chocolate chip cookie ice cream sandwiches. These frozen treats (and a few bottles of rose) are the reason I’ll be staying sane (ok, and five pounds over my usual body weight) for the remainder of the summer. 

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

The key to these chocolate chip cookie ice cream sandwiches is the cookie. In order to keep this dessert as simple and stress-free as possible, we need to be able to assemble and freeze them in advance. So I’ve made this recipe to be just barely soft and chewy when frozen so that you can enjoy the goods without fussing in the kitchen all week long.

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

Like most cookies, we start these by creaming butter and sugar. These have a high percentage of brown sugar for extra chewiness. Next comes vanilla and eggs which get stirred in until combined. Finally we add the dry ingredients and the chopped chocolate. Be sure to use finely chopped chocolate so that you don’t bite into any huge hunks of chocolate once they’re baked! While I love huge chunks in normal cookies, I don’t want to be held responsible when you crack a tooth on a giant frozen piece of chocolate. So just chop it. These cookies get baked just until the edges are set and they still appear slightly underdone. 

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

Once the cookies are completely cooled, sandwich a big scoop of ice cream right between two of them. I prefer classic vanilla and chocolate ice cream, but caramel, cookies and cream, or even chocolate chip would be a great addition here. It’s your pick!Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

Stay extra cool for the remainder of this month. These chocolate chip cookie ice cream sandwiches are the ticket!

If you like these chocolate chip cookie ice cream sandwiches you should check out:

Vegan Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies

Peanut Butter Chocolate Chunk Cookies

No-Churn Coffee Cookie Dough Ice Cream

Mint Brownie Ice Cream Cake

 

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Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

These chocolate chip cookie ice cream sandwiches have homemade thin and chewy chocolate chip cookies and are filled with ice cream of your choice! You can assemble and freeze these in advance to have tasty treats on hand in the freezer!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 11 1x
  • Category: Dessert
Scale

Ingredients

  • 1/2 cup (113 gm) unsalted butter, at room temperature
  • 1/2 cup (100 gm) packed brown sugar
  • 1/3 cup (70 gm) sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/4 cups (180 gm) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (5 ounces) finely chopped semisweet or bittersweet chocolate (your choice)
  • Ice cream of your choice

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking sheets.
  2. Cream the butter, brown sugar, and sugar with a mixes on medium speed until light and fluffy, about 1 minutes. Add the egg and vanilla, mixing to incorporate. Add the flour, baking soda, and salt, and stir on low just until combined. Add the chocolate and fold to incorporate.
  3. Roll 1-1/2 tablespoon-sized balls of dough on the baking sheet about 2 inches apart and bake in the preheated oven for about 10 minutes or until the outer rim of the cookies are set, starting to bronze, and the inside of the cookies still look slightly underdone. If your cookie dough balls look shiny and greasy or if you know you used butter that was too soft, allow the dough to chill in the fridge briefly, about 20-30 minutes. Allow the cookies to cool completely (you can speed this process up in the freezer!) prior to filling with 1/3-1/2 cup sized scoops of ice cream of your choice. Freeze or eat immediately. You can store these wrapped in the freezer for up to two weeks. 

Notes

  • Chopping the chocolate finely is really important here! You don’t want to bite into big chunks of chocolate when the cookies are frozen. Also, using chopped chocolate instead of chips is important as the chips are designed to not melt well.