Month: May 2019

Caramelized Banana Pudding

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Hold the phone, it’s banana pudding. Caramelized banana pudding, to be precise. The recipe is as delicious and comforting as it sounds, and it’s being served up with a few Friday favorites to put your mind on weekend mode. If you need some mindless reading and a seriously killer Southern dessert recipe, you’re in the right spot!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Peanut Butter and… Mayonnaise??

Okay, you know I’m all for Southern food, even the classic cult favorites that feel a little odd or out of place in my kitchen. But a peanut butter & mayonnaise sandwich? We may have taken it too far. I love the polarizing food debates (Coke or Pepsi? Dressing or Stuffing? Is Spam really a food?) , but IMO this one just needs no debate. Decide for yourself with a look at this article from Food52.

Shoes for Your Sister and Grandma

I traveled to Orlando last weekend for my sister’s high school graduation. In a comical turn of events, we discovered that my Mimi was wearing shoes to the grad party almost identical to my sister’s. Could it be that there is a sandal that knows no generational borders? In case you’re interested, I found some similar cute ones here and a loftier, more-refined option here. Oh, and by the way, it turns out my Pops has the same New Balance sneakers as my husband… this was less funny and altogether terrifying to me.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Kolaches for All

I’ve been seeing various forms of kolaches (the classic Czech pastry) popping up all over the internet. Turns out I’m not the only one. The humans at Bon Appetit spent a couple of days driving nearly 300 miles to try 20 varieties of this European treat, and I’m more than thrilled to pick up a few recipe ideas here. Anyone want to see some kolaches on this site?

My Post-Baby Bounce-back Inspiration

I’m in no rush to get this baby out, but I am more than eager to get my hands on some non-maternity wear. At some point in time during this pregnancy, my favorite stores started selling clothes that might as well have been made for my body type. Like all of the wide-leg, loose-fitting pants we’re seeing everywhere? I’m here for it. Check out my favorites from Madewell here… I especially have my eye on that little tie-waist striped number.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Homemade Rocket Pops

Food & Wine broke down the ins and outs of the store-bought summertime favorite popsicles. Their recipe uses whole fruit and can be adapted to include different herbs and unique produce. This recipe may be the one dessert that Moms and kids will rally behind this summer.

My New Skincare Curiosity

A few months ago, I told you about my slow tiptoe into better-for-you skincare products. In an effort to nail down something that was accessible and reasonably priced, I decided to try out a few new products from Supergoop! A few of my girlfriends have been ranting about them for months, so I figured they couldn’t be terrible. Most intriguing? A dry shampoo with SPF that you can sprinkle in your hairline before a day in the sun, a mineral face powder with SPF that bronzes as it protects, and vitamin-containing serum chock-full of sun guard. Give a peek and let me know if you’ve had luck with any of their other products!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Caramelized Banana Pudding

My friends at Kitchn asked me to work on the ultimate Southern banana pudding recipe for their site. As a fairly new transplant to the South, I hardly felt qualified to be the judge of this kind of thing, but I was happy to take a stab at it anyways. Along the way, I learned more about banana pudding than I thought I needed to know and was excited to make an attempt at a recipe I’ve wanted to formulate for some time: caramelized banana pudding.

There’s an excellent BBQ restaurant close to our home that serves caramelized banana pudding. Unlike my husband, I’m not really a pudding kind of gal, but THIS banana pudding is really worth every calorie. After trying their rendition of caramelized banana pudding, I  decided to attempt a homemade version, and the outcome of that attempt is what I’m so excited to share with you today.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

The pudding itself is pretty classic in nature. This is an egg and flour thickened pudding that is cooked over the stove until thick and creamy. Layered in between are vanilla wafer cookie crumbs and bananas that have been cooked barely in butter, brown sugar, and cinnamon. There’s literally no wrong way to make this caramelized banana pudding. With ingredients so decadent, it’s bound to be a homerun.

I like to serve this dessert in individual mason or weck jars, but you can also layer it in a 2-quart baking dish. Either way, the recipe will yield about 8 servings. You can expect a cool and creamy treat with bits of crunch throughout and loads of warm flavors that you normally don’t get in a classic banana pudding. This is definitely the highbrow treat your summer Southern dinners have been looking for, and I hope you enjoy it as much as I have. Happy Friday to you all and happy baking!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

If you like this caramelized banana pudding you should check out:

Poached Pear Trifles

Cookie Butter Pretzel Mousse

Banana Cream Pie Cake

Banana Coconut Chocolate Cream Pie

Banana Cream Pie with Oatmeal Cookie Crust

 

Print

Caramelized Banana Pudding

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

This caramelized banana pudding is a take on the classic southern recipe. It features a custard-based pudding, whipped cream, and cinnamon-spiced caramelized banana!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Category: Dessert
Scale

Ingredients

For the pudding:

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 2 3/4 cups whole milk
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • 48 vanilla wafers (about 6 ounces), coarsely crumbled (2 2/3 cups), plus more for garnish
  • Whipped cream

For the caramelized bananas:

  • ½  cup (113 gm) unsalted butter
  • ½ cup (100 gm) brown sugar
  • ½ teaspoon cinnamon
  • 5 bananas sliced into ¼” slices

Instructions

To prepare the pudding:

  1. Whisk the sugar, flour, and salt together in a medium saucepan. Gradually whisk in the milk until combined, then place the pan over medium heat. Heat the milk mixture, stirring regularly, until thickened to a creamy salad dressing consistency and gently bubbling, 8 to 12 minutes. Cook, stirring constantly, for 2 minutes more. Place the egg yolks in a medium bowl. While whisking the yolks vigorously, slowly drizzle in the milk mixture. Once combined, pour the mixture back into the saucepan and place back over medium heat. It will be pale yellow, and just barely thicker than heavy cream consistency. Cook, stirring constantly, for 2 minutes more. Remove from the heat. Stir in the vanilla and butter until melted and combined. At this point, the mixture will be back to that creamy salad dressing consistency (think: runny ranch) and just a bit more saturated yellow in color.
  2. Sprinkle half of the crumbled vanilla wafers into a 1 1/2- or 2-quart baking dish, or the bottom of 8 (6-ounce) jars. Place half of the banana mixture over the crumbled wafers. Dollop half of the warm pudding over the bananas, or fill each jar to its halfway mark with half of the pudding.
  3. Repeat layering. Repeat the layering process once more with the remaining wafers, bananas, and pudding. Cover the baking dish or each jar with a sheet of plastic wrap (press it directly onto the pudding if you don’t want a skin to form). Refrigerate until chilled, at least 2 hours. Top with whipped cream or meringue, and more crumbled cookies, if desired.
  4. To prepare the caramelized bananas:
  5. Combine the butter, brown sugar, and cinnamon in a frying pan over medium heat to melt and combine. Once melted, add the sliced bananas in a single layer in the pan and lower the heat to medium-low. Cook on each side for 1 minute and then remove the pan from heat. Allow to cool slightly before layering in with the pudding.

Creme Brûlée Frozen Custard

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

Hi friends! In honor of Memorial Day and the coming summer days, I wanted to bring you a frozen, warm weather treat that I can’t believe I’ve lived 30 years without: CREME BRÛLÉE FROZEN CUSTARD. Yes, this dessert tastes like a cold and creamy version of the classic French dessert, and while making homemade ice cream can be a task for beginners, it’s a process worth learning. This custard is mind-blowing delish, and if you like creme brûlée you’re going to love the scoop on this one.

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

I traveled to Orlando this weekend for my sister’s high school graduation. I was 13 when she was born and we have spent the majority of our lives living in different states, but by some stroke of luck we’ve wound up being family that loves each other like friends. She will be moving to Alabama this fall to go to my alma mater, and I’m honestly so excited that I may strike a sorority pose and go back to college myself. (Okay, okay, I’m kidding but only a little.)

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

All of her transitions and big life moments are making me nostalgic and incredibly aware of my age and the phase of life I’m in. There’s a part of me that really misses the freedom, spontaneity, possibility of those college days, but on the other hand, thank God I’ve found myself in a season that feels grounded and safe. I don’t know if 18 year old me would have mapped out the life I’m currently living, but wow… I have a lot to give thanks for.

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

Like this creme brûlée frozen custard. 18 year old Kate didn’t know how to make custard. She couldn’t afford an ice cream machine or discern the difference between a frozen custard and a push-pop. If we’re being honest, she probably couldn’t even spell creme brûlée. My late 20’s brought about an extra 10 pounds, 100 grey hairs, and a whole lot of extra responsibilities, but it also reinforced a firm foundation in the art of frozen dessert… hallelujer.

This creme brûlée frozen custard gets its taste from its eggy vanilla bean custard base and the crackly bits of burnt sugar crisp that are scattered throughout. Over time the sugar in the crisp breaks down and dissolves, causing those bits to turn into a thick syrupy swirl that is BEYOND. The taste unmistakably reads “creme brûlée,” and if you’re a fan of the original dessert you’re going to love it.

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

Unfortunately, if you don’t have an ice cream machine this creme brûlée frozen custard is not for you. I can’t recommend a method of preparation that will yield equally delicious results, so maybe just borrow a machine from a friend of invest in an inexpensive one like this! I inherited my machine from a dear friend who understood the concept of “sharing is caring,” and it has been one of the more useful pieces of unnecessary kitchen equipment I own.

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

I hope you’ll give this creme brûlée frozen custard a try this Memorial Day weekend and let me know what you think! I’ll be sharing a second recipe later this week so stay tuned!

If you like this creme brûlée frozen custard you should try:

Pumpkin Cake with Burnt Sugar Frosting

Turtle Ice Cream

Coffee Cookie Dough Ice Cream

No-Churn Sugar Cookie Dough Ice Cream

 

Print

Creme Brûlée Frozen Custard

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

This creme brûlée frozen custard has swirls of toasty burnt sugar bits and a creamy mouthfeel just like the original dessert!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 60
  • Yield: 1 Quart 1x
  • Category: Dessert
Scale

Ingredients

For the custard:

  • 2 cups (480 gm) heavy whipping cream
  • 1 cup (240 gm) whole milk
  • 2 large eggs
  • 3 large egg yolks
  • ¾ cup sugar
  • 1 teaspoon vanilla bean paste or extract

For the burnt sugar crunch:

  • 1 tablespoon butter
  • 1 cup (200 gm) sugar
  • ¼ cup (60 gm) water
  • ½ teaspoon baking soda

Instructions

To prepare the custard:

  1. Combine the cream and whole milk in a medium-sized saucepan over medium-low heat. Bring the mixture to a simmer, stirring occasionally, and simmer for 10 minutes.
  2. Meanwhile, in a separate bowl, vigorously whisk or mix with a hand mixer on medium speed the eggs, yolks, and sugar until the mixture has started to turn pale and thicken slightly. Don’t whip to the point that it becomes bubbly or frothy.
  3. When the milk is done simmering, slowly pour one cup of the mixture into the egg, whisking vigorously the whole time. Don’t dump it in all at once or you’ll risk scrambling your eggs! Once the milk has been incorporated, carefully pour the mixture back into the saucepan and stir to combine. Gently cook over low heat until the mixture has thickened slightly enough to coat the back of a spoon (about 2 minutes) and then remove from heat and stir in the vanilla. Pour the mixture through a sieve to remove any clumps that may have formed and then place the entirety of the mixture into a large plastic bag. Fill the sink or a large bowl with icy water and place the plastic bag directly into it to chill the mixture quickly. While you wait for it to chill, you can begin making your burnt sugar crunch.

To prepare the burnt sugar crunch:

  1. Liberally butter a half sheet pan with rimmed sides that is lined with a full sheet of foil.
  2. In a medium, heavy-bottomed saucepan combine the sugar and water over medium heat, stirring together occasionally until the sugar dissolves. Once the mixture gets hot enough it will begin to bubble. Increase the heat to medium-high and avoid stirring it any more. You can gently swirl the pan occasionally to keep the mixture from burning in one spot. Continue cooking over heat until the mixture turns amber colored, about 10 minutes. It may barely begin to smoke. Remove the pot from heat and carefully whisk in the baking soda quickly. Dump the mixture out onto the pan and barely spread it out with a spatula. Don’t overwork it though as this will deflate all the bubbles. Allow the mixture to cool completely prior to breaking and using in the custard. You’ll want to make the crunch within a day of processing the yogurt and keep it in a sealed bag as the crunch will absorb moisture from the air and get chewy/sticky over time.

To finish the custard:

  1. Pour the chilled custard in a prepared ice cream machine and process according to the manufacturer’s instructions. It takes about 15-20 minutes in my machine. In the last 5 minutes of processing, crush about 2/3 of the burnt sugar crunch into small, sandy pieces and pour into the custard. Make sure it is well incorporated. I like a majority of my crunch to be fine and sandy with a few 1/8-1/4” pieces throughout. Once the custard is finished, place in a freezer-safe container and freeze until frozen! Enjoy!

Adapted from Genius Kitchen

Braided Baklava Brioche

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

You know that phrase, “You can’t teach an old dog new tricks”? Can we just agree that those words are completely, 100% untrue? At 31 years old, I feel pretty old some days, and if you tell me I’ve grown and learned as much life-changing newness as I will be in my lifetime, I give up now. That would be the worst. I don’t want to exist in a world where the curtain has closed on new possibilities.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

I think the statement about the dog and his tricks is useful in some scenarios. Like changing people? We just can’t do that. Or becoming a prima ballerina for the NYC Ballet at age 92? Not going to happen. But I do believe that when it comes to ourselves- our own talents, our hopes, our pursuits, our whatever- we can be some old as dirt humans who are still be capable of achieving. The possibility all rests within our resolve and the willingness to work our fanny off.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

My kids have been useful in teaching me a few new tricks. Motherhood constantly stretches me beyond what I previously believed I was capable of, and there are days where I reflect on what I’ve accomplished and beam with pride. Baking and managing this business do the same thing. Yes, there are some skills and experiences that feel a lot like standing at the base of Mt. Everest, but I think we can completely void the notion that we’ve missed our opportunity for greatness just by strapping on our boots and tiptoeing onto the mountain. Sometimes we need to just go for it.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

So let this be your motivational speech for the week: don’t be afraid to try. Let’s be a people that are constantly evolving, always learning, and never afraid to step into something new. Let’s go after both the things within our reach and the stuff that feels way too far up the side of the mountain. Let’s be a bunch of old dogs learning tricks.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

This braided baklava brioche is not for the faint of heart. Yeast breads like this can be an animal for beginners, and the filling and braiding of this kind of loaf can be super tricky as well. But the reward, a sweetened and lightly spiced bread filled with nuts, honey, and loads of flavor, is totally worth it in every respect.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

I’m sharing today’s recipe for this baklava brioche with my friends at Kerrygold! I always reserve their top-notch butter for my favorite, most worthy recipes, and this baklava bread is no exception. Unsalted sweet cream butter helps to transform this bread into a tender, flaky loaf that is full of uncompromised flavor.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

To make this baklava brioche, we start with the dough. Yeast is dissolved in a bit of warm milk and brown sugar before eggs and honey are added. The dry ingredients, flour, cinnamon, and salt, come next, and are followed up by an incorporating of softened butter. The dough is extremely moist, kinda stretchy, and so delicious that you may end up nibbling on little raw bits before it’s baked. No judgment.

Once the dough for this baklava brioche has risen for the first time, we can prepare the filling. The rolled-out dough is slathered in butter and coated in a sprinkle of sugar, spices, pistachios, and walnuts. Roll the covered dough tightly, cut the log lengthwise to expose the filled innards, and spiral the two pieces together to create and braided wreath of dough. Allow the dough to rest in a warm spot of your kitchen while it rises for a final time.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

Fresh from the oven, this baklava bread boasts all of the nutty, spiced flavors of traditional baklava. I love to serve this baklava brioche as a warm breakfast slice, but I think you’d find it to be a suitable dessert or snack as well. This recipe yields a massive loaf of bread, so if someone gets the gumption to test it out as two smaller loaves, I’d love to hear your results! Either way, give this baklava brioche a try and let me know what you think! Many thanks to Kerrygold for sponsoring this baklava brioche post, and many thanks to you all for supporting brands that make Wood & Spoon possible. Happy baking!

If you like this baklava bread you should check out:

Orange Swirl Bread

Peppermint Bark Bread

Cinnamon Bread

Raisin Swirl Bread

Chocolate Peanut Butter Babka

 

Print

Braided Baklava Brioche

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

This braided baklava brioche is loaded with pistachios, walnuts, honey, and cinnamon- all the flavors of traditional baklava!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 360
  • Yield: 1 Loaf 1x
  • Category: Bread
Scale

Ingredients

For the dough:

  • ½ cup (120 gm) whole milk, lukewarm
  • 2 tablespoons brown sugar
  • 21/4 teaspoons active dry yeast
  • 2 tablespoons honey
  • 3 large eggs, at room temperature
  • ½ teaspoon salt
  • 11/2 teaspoons cinnamon
  • 2 cups plus 2 tablespoons (290 gm) all-purpose flour, plus more
  • ½ cup (115 gm) unsalted butter, at room temperature

For the filling:

  • ½ cup (115 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) brown sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons lemon zest
  • ½ cup shelled pistachios, finely chopped
  • ½ cup shelled walnuts, finely chopped

For the syrup:

  • ¼ cup (60 gm) water
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 2 tablespoons brown sugar

Instructions

  1. Pour the milk into the bowl of a stand mixer and stir in the brown sugar. Sprinkle the yeast over top and allow it to dissolve completely, about 5 minutes. Stir as needed to get some of the yeast on top dry.
  2. Once dissolved, stir in the honey, eggs, salt, cinnamon, and 1 cup of flour. Once combined, put the flat beater on the stand mixer and stir in the remaining flour. With the mixer on medium speed begin to add the butter a tablespoon at a time until it is combined, and then continue to beat for 4-5 more minutes until the dough becomes slightly stringy/ stretchy on the beater. Scrape the sides of the bowl as needed. Place the finished bowl in a large lightly greased bowl and cover with plastic wrap. Allow it to rise and double in size in a warm spot of your kitchen ( I let mine rise by the oven) for about an hour and a half.
  3. Once the dough has doubled in size, prepare the filling. Stir together the softened butter with the brown sugar, cinnamon and lemon zest. Roll the dough out on a floured surface into a 12”x15” rectangle. Spread the mixture evenly over the dough and sprinkle both varieties of nuts on top. Starting with one of the long ends, tightly roll the dough and pinch the final edge together to seal. Flip the dough log over so the seam is on the bottom and use a large sharp knife (like a chef’s knife) to slice down the center of the length of the dough leaving 1” piece of dough uncut up top. This top piece of dough will hold the two halves of dough together. Twist the two dough tails so the innards are facing upwards and then twist around each other to the ends. Bring the tail to meet the head and wrap one on top of another so that you make and O-shaped wreath of dough. Place the wreath into a lightly greased 10” dish or skillet and cover with plastic wrap to rise a second time while you preheat the oven to 350 degrees.
  4. Once puffed (about 35-40 minutes) remove the plastic wrap and bake in the preheated oven for about 30 or so minutes. In the meantime, make the syrup.
  5. Combine all of the ingredients in a small saucepan over medium heat and bring to a bubble, stirring occasionally. Remove from heat. Once the top of the bread has tanned, the dough in the center looks dry, and the internal temp reads 180 degrees, remove the pan from the oven and immediately pour the syrup on top of the hot bread. Set aside to cool some prior to eating.

 

Strawberry Rhubarb Layer Cake

Strawberry Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

You’ve got a reason for partying, right? Whether it’s a booked vacation, the last day of school, or even just surviving the first half of the week, we all have something to hoot, holler, and bake about. For your summertime entertaining purposes, I have the prettiest pink-hued strawberry rhubarb layer cake. It’s filled with a homemade rhubarb jam and an oatmeal streusel and is slathered with a jam buttercream. Yes, it’s as sweet, salty, and fruity-delicious as it sounds, and you’re definitely going to want to read all about it.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

First, here’s a quick update on us. Today is my Aimee girl’s last day of school. For us, this means summer begins and  we can officially begin waiting on baby number 3 to show up. At 33 weeks along in this journey, I know there’s a few bloaty, swollen, heart-burny third trimester days in my future, but I’m counting down the minutes with anticipation regardless. The prospect of life as a family of 5 is currently blowing my mind, and I’m equal parts nervous-sweating and excited all at once.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

We’ve spent the past few weeks nesting like crazy to get the big kiddos situated in their rooms and to prepare the nursery as much as possible. I’ve been washing clothes, organizing bottle parts, and doing double duty on the blog front to get some recipes lined up for you guys while we are in the newborn haze. My camera is currently caked in frosting and shards of shredded coconut, sticky and dirty from an overhaul of photoshoots, and my computer desktop is covered in a whole bunch of words, photos, and ingredients lists that I plan to share in the future. If I manage to pull this all off seamlessly, it will be a miracle. Pray for me.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

The silver lining of all this insanity is that there’s a strawberry rhubarb layer cake today, and it’s as pretty as it is delicious and equally appropriate for the season. This cake feels worthy of all our life victories, big and small, and is so well-rounded in flavor, texture, and sweetness that it might just be my new favorite cake. Only maybe though, because see here and here.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

To make this strawberry rhubarb layer cake, we start with a quick jam. Strawberries and rhubarb are cleaned, cut, and tossed into a pan with sugar and water. The fruit gets cooked down until it’s a loose jam consistency that we can chill in the fridge. This jam can be used on scones, as a filling, or even as an ice cream topping! Super simple and delish.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

The next component is the streusel. Butter, sugar, oats, and flour come together with a bit of cinnamon and ginger. We bake the crumbled mixture in the oven until it forms a crisp, granola-consistency crunchy mixture. While that cools, we can work on the cake! This is a simple buttermilk cake made with butter, eggs, and flour. 3 layers of fluffy, vanilla goodness emerge from the oven and helps to marry all of the cake components as one.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

We stack the cake as usual, using a bit of frosting to dam in the jam and streusel filling. Once all 3 tiers have been assembled, we coat the whole thing in a strawberry rhubarb buttercream which is made with a bit of that jam we made earlier. The frosting takes on a pretty pink color that looks incredibly festive and fun. It’s a fairly easy buttercream to prepare and work with, so I hope you enjoy it as much as I do.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

If you’re in need of a towering cake to make these toasty May days even more beautiful, please give this strawberry rhubarb layer cake a try! It’s absolutely divine and 100% worth the effort. Happy hump day and happy baking!

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

If you like this strawberry rhubarb layer cake you should check out:

Raspberry Streusel Cake

Raspberry Rhubarb Crumb Cake

Strawberry Rhubarb Pie

Strawberry Rhubarb Crumb Bars

Rhubarb Shortcakes

 

Print

Strawberry Rhubarb Layer Cake

Strawberry Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

This strawberry rhubarb layer cake has a jam filling, a streusel topping, and fluffy buttermilk layers. The frosting is a jam buttercream!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 40
  • Total Time: 180
  • Yield: 1 Cake 1x
  • Category: Dessert
Scale

Ingredients

For the Rhubarb Jam:

  • ¾ pound rhubarb, chopped
  • ¾ pound strawberries, hulled
  • ¾ cup (150 gm) sugar
  • 1 tablespoon water

For the Streusel:

  • ¼ cup (55 gm) unsalted butter
  • 1/3 cup (40 gm) flour
  • 1/3 cup (70 gm) brown sugar
  • 1/3 cup (30 gm) quick cooking oats
  • ½ teaspoon salt
  • 1/4 teaspoon cinnamon
  • ¼ teaspoon ginger

For the Buttermilk Cake (Adapted from Spoonful of Butter):

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 11/3 cups (270 gm) sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 21/2 cups (350 gm) all-purpose flour
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240 gm) buttermilk, at room temperature

For the Rhubarb Jam Buttercream:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup, plus an extra 2 tablespoons (if needed) of rhubarb jam

Instructions

To prepare the rhubarb jam:

  1. Combine all of the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all of the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
  2. Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10-15 minutes until the rhubarb and berries have broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.

To prepare the streusel crumbs:

  1. Preheat the oven to 350 degrees.
  2. In a small saucepan over medium heat melt and brown the butter. See the link in my blog post for help on this. Whisk the flour, brown sugar, oats, salt, cinnamon and ginger together in a medium sized bowl. Add the browned butter to the mixture and fold together until the ingredients clump into dime-sized bits. Spread out on a sheet pan and bake in the preheated oven, tossing occasionally, for 10-12 minutes or until the streusel is golden brown. Allow to cool completely before using or storing. Streusel can be made ahead and stored at room temperature for a week, or in the freezer for a couple of months.

To prepare the cake:

  1. Preheat the oven to 350 degrees. You can opt to make a 2 layer 8” cake or a 3 layer 6” cake. Whichever you choose, grease your pans and line the bottom of each with parchment rounds.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and vanilla on medium speed (I use 4 on my mixer) until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time. Beat for an additional minute. Add half of the flour, the baking powder, and salt, and stir on low to combine. Scrape the sides of the bowl and add half of the buttermilk. Repeat this process with the remaining half of the flour and buttermilk. Scrape the sides of the bowl and fold in any unincorporated bits of batter. Divide the batter among the pans and bake in the oven until the top is lightly golden and a toothpick inserted comes out clean. For 3 6” cakes, this will take about 25-27 minutes. Allow the cakes to cool completely before assembling.

To prepare the jam buttercream:

  1. In a large bowl or the bowl of a stand mixer, cream the butter at medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the powdered sugar, extracts, and salt. Stir to combine and add the ¼ cup of jam. You’ll likely need an additional 2-3 tablespoons of jam to thin the buttercream out to spreading consistency. Beat in the mixer for an additional minute until smooth and combined, and add a tablespoon of milk or water as needed to get the right consistency for spreading.

To assemble your cake:

  1. Level the cakes using a serrated knife. Spoon 1/3 of your frosting into a piping bag or large plastic bag with a hole snipped in the end so you can pipe a dam around the border of your cakes. Place a small amount of buttercream on a cake board or serving platter and place your first cake directly on top. Spread a small amount of buttercream on top of that layer and then use your piping bag to pipe a “dam” around the perimeter of the cake. The dam can be narrow but should be about ¼-1/2” tall. Spoon jam inside of the dam just barely under the top of the dam and then sprinkle streusel on top. Stack the next layer of cake and then repeat this process again finishing with the 3rdlayer of cake. Spread the remaining icing around the outside of the cake and decorate as desired! The cake is best stored covered in the fridge and then brought barely to room temp prior to serving.

Strawberry Shortcake Macarons and a Mother’s Day Gift Guide

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

We’re a few days shy of Mother’s Day, so I figured I’d hit you with a quick and dirty gift guide for the Mamas we love. Some of these item’s can be rush shipped to make it to your Mom in time while others will require a raincheck, but either way they’re all gifts she will LOVE. Take a peek and stick around for the strawberry shortcake macarons that we’re going to dive into after!

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

  1. Artifact Uprising Color Series Book. There’s not a Mom on planet Earth that won’t boohoo her eyes out at a well-made photo book filled with memories of her kids or grandkids. These new books from Artifiact Uprising start at a low price and come with a variety of colored covers to suit Mom’s preferences. You can even upload photos straight from social media. So simple.
  2. Personalized Tumblers. For our anniversary, I gave Brett a Yeti mug featuring a photo of my face and the words “Brett’s Favorite Mug.” The arrows pointing from the words to my face made for a laughable yet memorable gift that has actually turned out to be really useful. While my mug was made by a friend, I’ve linked above a site that will personalize a variety of tumblers for anyone.
  3. Icing on the Cake Cookbook. My sweet blog friend Tessa Huff recently published this new book. Filled with tips, how-to’s, and loads of recipes, this cookbook is a great resource for the baking moms you love. Spoiler Alert: the strawberry shortcake macarons I’m sharing today are adapted from her base recipe!
  4. Voluspa Candles. These are my favorite candles to gift. The jars and tins are beautiful and they come in a variety of delicious scents. My favorite is Baltic Amber, but peek around to find one your Mom will love!
  5. Kate Spade Recipe Box. This is maybe the cutest recipe box I’ve ever seen. How about you bake your Mom some treats from my site, print off the recipe, and stick it in her brand new recipe box? PERFECT IDEA!
  6. Follain Everything Soap. This is a great soap for just about everything. Hands, dishes, pets, kids, the works. It’s vegan, organic, and comes in a lavender lemongrass scent that is divine.
  7. Cookie Fix Cookies. If you’re from Alabama, these cookies need no introduction. These are some of the best cookies I’ve ever had, and now you can buy and ship cookie tins or frozen packs of their dough. Both are excellent and totally worth splurging on.
  8. Duraclear Glassware. Brett and I registered for scads of this Duraclear glassware when we were married. It look like glass to the naked eye but is, in fact, plastic! The glasses come in a variety of shapes and styles and they’ve even got some beautiful colored glasses that would be super fun for summer.
  9. Vrai & Oro Studs. Diamonds are a Mom’s best friend, right? I am in love with these emerald cut diamond earrings right now, and I can totally recommend this brand if you’re working with a budget for your Mom. If precious stones are a little out of reach, check out their more affordable rings, gold studs, and necklaces. I’ve had these line earrings for a few years, and I still adore them 100%.
  10. Eberjey Floral PJ Set. Can we agree that PJs are a great gift no matter what? Unless your mom sleeps in the buff (weirder things have happened) she definitely requires some nighttime clothing to cozy up to. These pajamas are super soft and come in a floral pattern that feels both young and classic all at the time same.

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

Ok, let’s talk these strawberry shortcake macarons. Aren’t they adorable? I’ve had the idea for these treats for some time now, but it took Tessa’s helpful hints in her new book to work up the nerve to make them. With her help, I was able to nail these macs on the first try. They’re delicious, incredibly special, and maybe just the thing that will make your Mom feel like a million bucks this year.

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

So what makes up these strawberry shortcake macarons? First, we have plain vanilla macaron shells, baked until crisp and domed. Inside of each macaron pair is a stable vanilla bean whipped cream, a bit of strawberry jam, and a single thin slice of strawberry. Each element plays a vital role in these strawberry shortcake macarons and are all totally worth the effort.

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

If you need more help with macarons, be sure to check out Tessa’s book. Her tips for troubleshooting were incredibly helpful and gave me the opportunity to land ones I was proud of the first time around. If you’re a little unsure about whipping egg whites, you can reference my How-To guide that I posted last month. Whatever you do, be sure to make a batch of these ASAP.

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

Happy Mother’s Day to any Mamas who may be reading this. I hope you have someone waiting to love on and celebrate you well. Happy Baking!

Strawberry Shortcake Macarons and Mother's Day gift guide by wood and spoon. These are simple homemade macarons filled with whipped cream, strawberry jam, and fresh fruit. These taste like a shortcake in cookie form. Gifts for mom's on your list including cookbook, jewelry, beauty and home supplies, and more. Read all about these fancy spring desserts and learn how to make them on thewoodandspoon.com

If you like these strawberry shortcake macarons you should check out:

Strawberry Shortcakes

Rhubarb Shortcakes

Roasted Strawberry and Buttermilk Popsicles

Strawberry Almond Skillet Cake

Lemon Lavender Cookies

 

Print

Strawberry Shortcake Macarons

These vanilla macarons are filled with a whipped cream, strawberry jam, and a thin slice of strawberry to make a strawberry shortcake macaron!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 120
  • Yield: 26 1x
  • Category: Cookies
Scale

Ingredients

For the macaron shells (recipe from Tessa Huff):

  • 11/4 cups plus 1-1/2 tablespoons (158 gm) almond flour
  • 11/4 cups (158 gm) powdered sugar
  • 105 gm egg whites (from 3 or 4 eggs)
  • ½ cup plus 1-1/2 tablespoons (117 gm) granulated sugar

For the filling:

  • 3 ounces cream cheese, room temperature
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (180 gm) heavy whipping cream
  • 1/3 cup strawberry jam
  • 1 cup fresh strawberries

Instructions

To prepare the macarons:

  1. Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
  2. In a food processor, combine the almond flour and confectioner’s sugar and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
  3. In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
  4. Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
  5. Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
  6. Preheat the oven to 325 degrees with a rack in the center position.
  7. Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
  8. Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

To prepare the filling and finish the macarons:

  1. When ready to fill the macaron shells, combine the cream cheese, sugar, and vanilla in a large bowl with a hand mixer on medium speed until smooth, about 30 seconds. Slowly stream in the heavy cream, scraping the bowl every so often, and then continue mixing until the mixture thickens to a stiff consistency. Place the mixture into a piping bag fitted with a small round tip (I use a Wilton 12).
  2. Match each macaron shell with another shell of the same size. Pipe a small round of the cream mixture on one half of each match leaving a small 1/8” border around the shell so the cream doesn’t squish all the way out of the sides. Use a small spoon to place a bit of jam in the center of each piped circle and top with a thin 1/8” slice of strawberry. You can pipe a tiny dot or two of cream on top of the strawberry to help the macaron shell stick to the top. Place the finished macarons in the fridge to firm up prior to eating. I usually let them sit for at least 30 minutes but up to a few hours. Remove from the fridge about 20 minutes prior to enjoying!

Mai Tai Margaritas

Mai Tai Margaritas by Wood and Spoon. The rum based island cocktail meets Mexican margarita flavors with pineapple, lime, orange, almond, and agave to flavor it. This makes a great summer beach cocktail perfect for Lounging poolside with. Make a boozy treat for friends on a summer day or just in time for cinco de mayo! Find the recipe and how to on thewoodandspoon.com by Kate wood.

I don’t know about you, but I am all for an event that encourages margaritas. That perfect blend of sweet and tart poured into a glass with a salted rim is the primary the reason I so enjoy tacos, burritos, and basically anything Jimmy Buffet. If it’s so wrong to be in it for the booze, I don’t want to be right, okay?

Mai Tai Margaritas

In years past, I’ve participated in the annual #margaritaweek event hosted by my friend Kate Ramos of Hola Jalapeño. Alongside her and a bunch of other bloggers, I served you guys recipes like sparkling margaritas, honey basil margaritas, pinot ritas, rose margaritas, and more. It’s always a delicious and refreshing time of year, so I was more than thrilled to jump right in again this year for another round of margs. This time, with the help of my friends at behind Agave In The Raw, we’re going big time tropical feels with some mai tai margaritas, and I am really hoping you like them as much as I do.

Mai Tai Margaritas

Have you ever had a mai tai? Brett and I enjoyed our first on a trip to Hawaii while we were dating. We sat beachside at a hotel we couldn’t afford  and sipped absurdly priced mai tais because that was the thing to do. I can remember putting the flower from my drink in my hair and feeling like a straight-up island princess. The drink itself was really just okay, but in the time since that first sip, I’ve had more than a few that have marked my taste buds for the better. With subtle lime and orange flavors throughout, a mash-up of margarita meets mai tai was destined to happen in my book, and I’m so glad it did.

Mai Tai Margaritas

So here’s the lowdown on this mai tai margarita: We’ve preserved the tequila, lime, orange liquor, and agave that we know and love in a margarita. In addition to that deliciousness, we’ve added rum, pineapple juice, and just a hint of almond extract to hit those mai tai flavors out of the park. The result is a drink that is notably booze-forward with a whole lot of balance brought in via fruity flavors and smooth agave nectar. All in all, we’ve got an island tropics meets south of the border drink situation that should really be on your summer beach rotation if you know what’s good for you.

Mai Tai Margaritas

I’m sharing today’s post with my friends at Agave In The Raw who make the agave nectar I used for this recipe.. So what’s agave? Agave is a sweetener pressed from the core of an agave plants, and while it’s the traditional sweetener for classic margs it’s also a great alternative for honey, maple syrup, and more. We use it in our house frequently for salad dressings, cocktail mixing, and sauces. It’s quite a bit sweeter than regular sugar so a little goes a long way, and here in these mai tai margaritas, it’s an absolute must. Agave In The Raw is USDA certified organic, vegan, and kosher, and they’re the perfect partner for this festive beverage.

Mai Tai Margaritas

If you’re in need of a tasty way to ring in this first week of May and the remainder of the summer, give these mai tai margaritas a try. Be sure to pick up a bottle of Agave In The Raw for this recipe, and thank you in advance for supporting brands that make Wood & Spoon possible. You can check out the other #margaritaweek participants at the link on Kate’s site here! Happy drinking, happy Friday, and enjoy the weekend friends!

Mai Tai Margaritas

If you like these Mai Tai Margaritas you should check out:

Sparkling Margaritas

Rose Margaritas

Ginger Margaritas

Honey Basil Margaritas

Pinot Margaritas

 

Print

Mai Tai Margaritas

Mai Tai Margaritas by Wood and Spoon. The rum based island cocktail meets Mexican margarita flavors with pineapple, lime, orange, almond, and agave to flavor it. This makes a great summer beach cocktail perfect for Lounging poolside with. Make a boozy treat for friends on a summer day or just in time for cinco de mayo! Find the recipe and how to on thewoodandspoon.com by Kate wood.

These mai tai margaritas are a mashup of the two classic summer cocktails. With tequila, rum, pineapple, and lime, this is the beach drink you’ve been looking for!

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

Ingredients

  • 1 ounce silver tequila
  • ¾ ounce lime juice
  • ½ ounce orange liquor
  • ½ ounce agave nectar (I use Agave In The Raw)
  • 2 drops almond extract (less than 1/8 tsp)
  • 11/2 ounces pineapple juice
  • 1 ounce spiced rum

Instructions

  1. Combine the tequila, lime juice, orange liquor, agave nectar, almond extract, and pineapple juice in a tall shaker filled with ice. Shake vigorously for 30 seconds and strain contents over a lowball or margarita glass (salted rim optional) filled with new (I use crushed or pellet) ice. Pour the spiced rum on top as a floater and serve with a lime wedge, fresh mint, or pineapple spear as garnish. Enjoy and drink responsibly!