Month: November 2019

Gouda Cheese Puffs and Holiday Snack Boards

Gouda Cheese Puffs by Wood and Spoon. These are mini round puff pastry appetizers made with caramelized onions, mustard, herbs and shredded gouda cheese. The tarts bake up and are served with a spicy tomato bacon jam. Make these for holiday parties or add to cheese charcuterie and snack boards. Read more about the recipe and get ideas for holiday treats on thewoodandspoon.com

The countdown is on. It’s two days until we all stuff our faces full of dressing, pie, and turkey (jk, we’re all just here for the sides), and I am so ready. I guess there’s people in America who don’t get into the communal tradition of a shared table and breaking bread, but, if you didn’t already guess, I am so here for any reason to pile my plate full of carbs and stare across the spread at a bunch of faces I love. For a family-focused baking blogger, Thanksgiving is my dream day, and I can’t wait to dive in. So if you haven’t already nailed down exactly what you plan to contribute at the holiday feast you’re attending, let me lovingly nudge you in the direction of these gouda cheese puffs and a simple holiday snack board. It’s a cute and yummy way to make a fancy looking spread, and I’m eager to get a few of y’all in the kitchen to make it.

So why a holiday snack board? Why these gouda cheese puffs? Thanksgiving may be all about the main event of a turkey plus some fixin’s (that’s Southern talk for side dishes, by the way), but every gathering needs a few appetizers. You can consider these gouda cheese puffs the pre-game to any Thanksgiving supper, and loading them onto a snack board with a spread of other semi-homemade treats is a surefire way to make your guests extra thankful. Let’s start by chatting the ins and outs of the puffs.

Gouda Cheese Puffs by Wood and Spoon. These are mini round puff pastry appetizers made with caramelized onions, mustard, herbs and shredded gouda cheese. The tarts bake up and are served with a spicy tomato bacon jam. Make these for holiday parties or add to cheese charcuterie and snack boards. Read more about the recipe and get ideas for holiday treats on thewoodandspoon.com

These gouda cheese puffs utilize the star shortcut of store-bought puff pastry. The frozen dough is really simple to work with and adds a terrific amount of texture and flavor to whatever baked appetizer you’re making. Here, the dough is loaded up with a buttery onion and thyme saute and then baked under a blanket of Kerrygold Blarney Castle cheese. Yes, it’s as delicious and indulgent as it sounds, and they’re fun to make! Here’s how to do it.

Gouda Cheese Puffs by Wood and Spoon. These are mini round puff pastry appetizers made with caramelized onions, mustard, herbs and shredded gouda cheese. The tarts bake up and are served with a spicy tomato bacon jam. Make these for holiday parties or add to cheese charcuterie and snack boards. Read more about the recipe and get ideas for holiday treats on thewoodandspoon.com

First, follow the instructions on your puff pastry to gently and briefly thaw it out. Unfold the sheet and use a 2″ round cookie cutter to trim out rounds of dough. Place them on a prepared baking sheet and then use a second smaller cookie cutter or a pairing knife to score a 1/4″ border around the dough. We do this so that the piled toppings can rest in the middle while the outer 1/4″ can puff and flake in the oven. YUM. Put the prepared dough in the freezer to keep cold while you prep the rest of the ingredients. Thinly sliced onions cook down with butter and thyme until translucent and barely browned, and Worcestershire sauce and ground mustard are added to the mix for extra flavor. Set the onions aside to cool while you grate the Kerrygold gouda, and then pile it all into the unbaked puff pastry.

Gouda Cheese Puffs by Wood and Spoon. These are mini round puff pastry appetizers made with caramelized onions, mustard, herbs and shredded gouda cheese. The tarts bake up and are served with a spicy tomato bacon jam. Make these for holiday parties or add to cheese charcuterie and snack boards. Read more about the recipe and get ideas for holiday treats on thewoodandspoon.com

Once baked, the outer edge of the pastries are puffed and flaked while the interior is rich and ultra-savory. These are best served right after baking and topped with bacon or tomato jam. YUM. In the meantime, you can begin prepping your holiday snack board. Here’s a few details on how to throw one together in a cinch!

The Board:

Feel free to assemble your snack board on any type of serving tray or platter that you have. I like to make sure mine if brimming with lots of goodies, so consider what you plan to put on it while picking a platter. Here I’ve used a slate cheese board, but a fine wood cutting board, ceramic dish, or even a pizza board works splendidly! I’ll link a few favorites here and here and here.

The Snacks:

I like to anchor my snack boards with a few larger staples. Here, the gouda cheese puffs were the main event, and I supplemented entirely with store-bought appetizers. Pre-made hummus was gussied up in a pretty dish with an extra drizzle of olive oil and spice. A whipped goat cheese dip that I found at my grocery store also got the royal treatment in a fresh bowl with herbs. Finally, a single block of cheese (I’m looking at you, Kerrygold!) and some peppered salami bulked up the offerings and and added some substance to an otherwise carb-fest. Other great options to consider include veggie dip, pimento cheese spread, a baked wheel of brie, or another kind of salsa or dip.

Once you’ve got some heavy hitters on your board, fill in the gaps with things to eat with them. Assorted crackers, cheese straws, sliced baguette, or pita chips are a few of my favorites. Choose varieties that taste good and will add texture to your board. With any remaining space I like to add pickled veggies, olives, bite-sized fruits, or any variety of crudités. Jams, relishes, or a small jar of honey often work well too depending on the elements of your board.

Gouda Cheese Puffs by Wood and Spoon. These are mini round puff pastry appetizers made with caramelized onions, mustard, herbs and shredded gouda cheese. The tarts bake up and are served with a spicy tomato bacon jam. Make these for holiday parties or add to cheese charcuterie and snack boards. Read more about the recipe and get ideas for holiday treats on thewoodandspoon.com

Assembly:

Start your board assembly with the larger items or anything that requires a bowl. It’s easier to fill in with the snack crackers and relishes than it is to try to find a home for a giant cheese log. Start big and work your way smaller. You can garnish your store-bought dips and spreads with fresh herbs or a drizzle of olive oil to make it feel homemade. No one has to know you just threw a bunch of pre-made goods on a tray! If toothpicks, relish forks, or spreading knives are needed for any of your board items, be sure to bring those with you so that your host isn’t left rummaging for them at the last minute. This is supposed to make things easy, remember?

Many thanks to Kerrygold for sponsoring this post! I love to include their cheeses on my board, and it was a happy find that their gouda tasted so great on the gouda cheese puffs. If you’re in need of a last minute addition to your Thanksgiving menus, I hope you’ll include these! I’m incredibly thankful for all your who join in on my baking fun and will certainly be counting you on my gratitude list this year. Happy baking and Happy Thanksgiving!

Gouda Cheese Puffs by Wood and Spoon. These are mini round puff pastry appetizers made with caramelized onions, mustard, herbs and shredded gouda cheese. The tarts bake up and are served with a spicy tomato bacon jam. Make these for holiday parties or add to cheese charcuterie and snack boards. Read more about the recipe and get ideas for holiday treats on thewoodandspoon.com

If you like these gouda cheese puffs you should try:

Cheesy Dinner Rolls

Tomato Olive Rolls 

Tomato Galette With Basil Pesto

Butternut Squash Soup

Print

Gouda Cheese Puffs and Holiday Snack Boards

Gouda Cheese Puffs by Wood and Spoon. These are mini round puff pastry appetizers made with caramelized onions, mustard, herbs and shredded gouda cheese. The tarts bake up and are served with a spicy tomato bacon jam. Make these for holiday parties or add to cheese charcuterie and snack boards. Read more about the recipe and get ideas for holiday treats on thewoodandspoon.com

These gouda cheese puffs are made from flaky puff pastry, sautéed onions, and shredded cheese. Little appetizers with yummy flavor!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Appetizer
Scale

Ingredients

  • 1 sheet frozen puff pastry, thawed according to package instructions
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 large white onion, sliced thinly (1/8”)
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon dijon mustard
  • ½ teaspoon Worcestershire
  • 1 egg, lightly beaten, if desired
  • 1 cup shredded gouda cheese
  • 3 tablespoons grated parmesan
  • 1/3 cup bacon jam

Instructions

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Unfold the puff pastry sheet on the piece of parchment or on a lightly floured counter. Use a 2” round cutter to trim out 12 circles of dough. You may have extra dough- feel free to freeze and save or make a double batch of puffs. Use a smaller round cutter or a paring knife to score a ¼” border around the edge of each pastry circle and prick the inner circle with a fork a few times. Place in the fridge to keep cool while you prep your filling.
  2. In a sauté pan over medium heat, melt the butter and olive oil together. Add the thinly sliced onions and cook, stirring regularly, until the onions are soft and translucent. Add the thyme, salt, and pepper, and continue to cook until the edges of the onions start to get dark. Add the mustard and Worcestershire and stir to combine. Remove from the heat.
  3. If desired, add a teaspoon of water to the lightly beaten egg and use a pastry brush to paint a thin layer of the wash on top of each tart. Divide the sautéed onions among the rounds of , piling a few onions only into the inner circle of each round. Depending on the size of your onion you may have a little leftover. Divide the cheese among the tarts, sprinkling it and the parmesan directly on top of the onions. Bake in the preheated oven for about 15 minutes or until the puffs have risen and the edges are golden. Remove from oven and set aside to cool slightly. Add a teaspoon of the bacon jam to the top of each tart and serve!

Winston-Salem

If you’re in America you’re probably well on your way to planning your Thanksgiving dinner for next week, but have you even considered what to feed your guests the morning of? The weekend after? Do you know what yummy treats are going to fuel your early morning Black Friday shopping? This morning you’re in luck, because today I’m sharing this seriously delicious recipe for cinnamon sugar scones! Let’s take a peek!

This past weekend, Brett and I took the big kids on a mini road trip to Winston-Salem. The North Carolina city is a little big town with historical roots and loads of offerings for families and foodies alike. I was invited to by the PR team at Visit Winston-Salem, and our time there included tons of food, Christmas cookies, and fun things for the kids to do. I’d be remiss if I didn’t give you the ins and outs of each and every place we visited, so I’ll be sure to list them all out below.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travelsCinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Although Brett and I are well-seasoned when it comes to traveling solo, we were uncertain of how a road trip to a new city would go with two toddlers in tow. Thankfully we found that the city welcomes families in a number of ways. We stayed at The Kimpton Cardinal Hotel, and my kids would tell you it was one of the best parts of the trip. The hotel is located in the historic R.J. Reynolds building in the heart of downtown. While the rooms, lobby, and hotel restaurant are all outfitted with with an art deco meets Southern sophistication kind of vibe, the bottom floor of the building is a rec room straight out of a kid’s dream. A giant slide, bowling alleys, and a basketball court are anchors to the space that also features foosball tables, board games, and TVs. We spent the pre-dinner hours sipping cocktails while we watched the kids run like crazy people. Bedtime was a bonus too, as the bathroom in our room hosted one of the biggest tubs I’ve ever seen situated smack-dab in the middle of an even bigger shower. The kids splashed and swam, and Mom didn’t give another thought to the water because it was, after all, in the shower. Best idea ever.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Winston-Salem has a strong Moravian background, and the city now has a number of culinary trails that celebrate those roots. Traditional foods like the thin ginger cookies (voted as a favorite by Oprah!), the Moravian sugar cake, and the chicken pie were among the comforting favorites that I taste-tested while there. During the holidays, Old Salem offers candlelight tours, performing arts, and hands-on experiences that give a feel for what life would have been like when the Moravians settled back in the late 1700’s. The immersive activities included a pottery workshop, gardening, and cooking over an open fire, although my kids most enjoyed rolling and cutting out Moravian cookies. The town is quaint, and we really enjoyed getting a taste (both literally and figuratively!) of what life was like back then.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

When we weren’t sleeping, we were eating our hearts out. Winston-Salem has a growing number of breweries and wineries as well as a host of bakeries and restaurants. I visited several bakeries for morning and afternoon pastries, and had a number of family-friendly meals that I’d recommend. You can check out my complete list of recommendations below, but first let me tell you about these cinnamon sugar scones.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

During our trip we visited Camino Bakery and had a number of sweet and savory pastries. A favorite was a cinnamon sugar scone that had a tender crumb and was blanketed in a spicy glaze. Bits of caramelized cinnamon-sugar were edging each piece and I absolutely LOVED them. I’ve had this recipe for  stuffed cinnamon sugar scones on deck for a while, and our trip to North Carolina was the reminder I needed to share them.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

The recipe for these cinnamon sugar scones is a mash-up variation of some of my other favorite scone recipes. The special part here is that the inside is “stuffed” with a swirl of cinnamon-sugar filling. Each bite is warmly scented and perfectly sweetened, and the glaze on top gives it an extra decadent bite that really makes this breakfast food feel like dessert. I love to make these pastries in advance and freeze them to warm at a later time which makes these the perfect make-ahead treat for holiday festivities that are on the horizon. Give them a try in the coming weeks and let me know what you think! Be sure to check out my list of what we enjoyed during our time in Winston-Salem, and many thanks to Visit Winston-Salem for hosting our family. Enjoy the cinnamon sugar scones!

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Where We Ate:

The Katharine Basserie and Bar. Casual French fare in in a chic location. We adored the cozy booths and the creative cocktail menu.
Mary’s Gourmet Diner. The breakfast tamale (complete with shredded pork, pico de Gallo, black beans, and poached eggs!) was easily the best dish I tasted in Winston-Salem. Brett loved the grits bowls and my kids destroyed the turnovers.
Mrs. Hanes Moravian Cookies. We enjoyed a mini tour of their space where bakers are hand-rolling and cutting Moravian cookies all year round. These little treats were named one of Oprah’s favorites. We bought several boxes to share as Christmas gifts this year.
Bobby Boy Bakeshop. Elevated pastries and strong coffee anchor the menu at this newcomer bakery with a cool vibe.
The Tavern in Old Salem. This restaurant was built in 1816 and offers a number of traditional Moravian dishes including the famous chicken pie!
Winkler Bakery. One of the oldest, continuously running bakeries in the U.S., and home to classic Moravian baked goods. Don’t forget to take home some baking mixes!
The Porch Kitchen and Cantina. Casual Tex-Mex in a family-friendly atmosphere. Don’t miss the Texas Pete Chicken Flautas!
Camino Bakery. Home to my second-favorite cinnamon scone (wink wink) and a ton of other breakfast faves.
Black Mountain Chocolate. Fair-trade chocolate desserts and coffee. Bring home some artisan chocolates or check out a behind-the-scenes tour!

What We’ll Try Next Time:

Canteen Market & Bistro
Milner’s American Southern
Social Southern Kitchen & Cocktails
Fiddlin’ Fish Brewing Company
Foothills Brewing

Print

Cinnamon Sugar Scones

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Breakfast
Scale

Ingredients

For the scones:

  • 3 cups (380 gm) all-purpose flour
  • 1 tablespoon (9 gm) baking powder
  • 3 teaspoons cinnamon, divided
  • 1 teaspoon salt
  • ½ cup (100 gm) plus 1 tablespoon sugar, divided
  • 11/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
  • 2 teaspoons vanilla extract

For the glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 11/2 tablespoons milk

Instructions

To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
  3. On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze:

  1. Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.

Cinnamon Sugar Scones and Our Time in Winston-Salem

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

If you’re in America you’re probably well on your way to planning your Thanksgiving dinner for next week, but have you even considered what to feed your guests the morning of? The weekend after? Do you know what yummy treats are going to fuel your early morning Black Friday shopping? This morning you’re in luck, because today I’m sharing this seriously delicious recipe for cinnamon sugar scones! Let’s take a peek!

This past weekend, Brett and I took the big kids on a mini road trip to Winston-Salem. The North Carolina city is a little big town with historical roots and loads of offerings for families and foodies alike. I was invited to by the PR team at Visit Winston-Salem, and our time there included tons of food, Christmas cookies, and fun things for the kids to do. I’d be remiss if I didn’t give you the ins and outs of each and every place we visited, so I’ll be sure to list them all out below.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travelsCinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Although Brett and I are well-seasoned when it comes to traveling solo, we were uncertain of how a road trip to a new city would go with two toddlers in tow. Thankfully we found that the city welcomes families in a number of ways. We stayed at The Kimpton Cardinal Hotel, and my kids would tell you it was one of the best parts of the trip. The hotel is located in the historic R.J. Reynolds building in the heart of downtown. While the rooms, lobby, and hotel restaurant are all outfitted with with an art deco meets Southern sophistication kind of vibe, the bottom floor of the building is a rec room straight out of a kid’s dream. A giant slide, bowling alleys, and a basketball court are anchors to the space that also features foosball tables, board games, and TVs. We spent the pre-dinner hours sipping cocktails while we watched the kids run like crazy people. Bedtime was a bonus too, as the bathroom in our room hosted one of the biggest tubs I’ve ever seen situated smack-dab in the middle of an even bigger shower. The kids splashed and swam, and Mom didn’t give another thought to the water because it was, after all, in the shower. Best idea ever.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Winston-Salem has a strong Moravian background, and the city now has a number of culinary trails that celebrate those roots. Traditional foods like the thin ginger cookies (voted as a favorite by Oprah!), the Moravian sugar cake, and the chicken pie were among the comforting favorites that I taste-tested while there. During the holidays, Old Salem offers candlelight tours, performing arts, and hands-on experiences that give a feel for what life would have been like when the Moravians settled back in the late 1700’s. The immersive activities included a pottery workshop, gardening, and cooking over an open fire, although my kids most enjoyed rolling and cutting out Moravian cookies. The town is quaint, and we really enjoyed getting a taste (both literally and figuratively!) of what life was like back then.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

When we weren’t sleeping, we were eating our hearts out. Winston-Salem has a growing number of breweries and wineries as well as a host of bakeries and restaurants. I visited several bakeries for morning and afternoon pastries, and had a number of family-friendly meals that I’d recommend. You can check out my complete list of recommendations below, but first let me tell you about these cinnamon sugar scones.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

During our trip we visited Camino Bakery and had a number of sweet and savory pastries. A favorite was a cinnamon sugar scone that had a tender crumb and was blanketed in a spicy glaze. Bits of caramelized cinnamon-sugar were edging each piece and I absolutely LOVED them. I’ve had this recipe for  stuffed cinnamon sugar scones on deck for a while, and our trip to North Carolina was the reminder I needed to share them.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

The recipe for these cinnamon sugar scones is a mash-up variation of some of my other favorite scone recipes. The special part here is that the inside is “stuffed” with a swirl of cinnamon-sugar filling. Each bite is warmly scented and perfectly sweetened, and the glaze on top gives it an extra decadent bite that really makes this breakfast food feel like dessert. I love to make these pastries in advance and freeze them to warm at a later time which makes these the perfect make-ahead treat for holiday festivities that are on the horizon. Give them a try in the coming weeks and let me know what you think! Be sure to check out my list of what we enjoyed during our time in Winston-Salem, and many thanks to Visit Winston-Salem for hosting our family. Enjoy the cinnamon sugar scones!

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Where We Ate:

The Katharine Basserie and Bar. Casual French fare in in a chic location. We adored the cozy booths and the creative cocktail menu.

Mary’s Gourmet Diner. The breakfast tamale (complete with shredded pork, pico de Gallo, black beans, and poached eggs!) was easily the best dish I tasted in Winston-Salem. Brett loved the grits bowls and my kids destroyed the turnovers.

Mrs. Hanes Moravian Cookies. We enjoyed a mini tour of their space where bakers are hand-rolling and cutting Moravian cookies all year round. These little treats were named one of Oprah’s favorites. We bought several boxes to share as Christmas gifts this year.

Bobby Boy Bakeshop. Elevated pastries and strong coffee anchor the menu at this newcomer bakery with a cool vibe.

The Tavern in Old Salem. This restaurant was built in 1816 and offers a number of traditional Moravian dishes including the famous chicken pie!

Winkler Bakery. One of the oldest, continuously running bakeries in the U.S., and home to classic Moravian baked goods. Don’t forget to take home some baking mixes!

The Porch Kitchen and Cantina. Casual Tex-Mex in a family-friendly atmosphere. Don’t miss the Texas Pete Chicken Flautas!

Camino Bakery. Home to my second-favorite cinnamon scone (wink wink) and a ton of other breakfast faves.

Black Mountain Chocolate. Fair-trade chocolate desserts and coffee. Bring home some artisan chocolates or check out a behind-the-scenes tour!

What We’ll Try Next Time:

Canteen Market & Bistro

Milner’s American Southern

Social Southern Kitchen & Cocktails

Fiddlin’ Fish Brewing Company

Foothills Brewing

Print

Cinnamon Sugar Scones

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Breakfast
Scale

Ingredients

For the scones:

  • 3 cups (380 gm) all-purpose flour
  • 1 tablespoon (9 gm) baking powder
  • 3 teaspoons cinnamon, divided
  • 1 teaspoon salt
  • ½ cup (100 gm) plus 1 tablespoon sugar, divided
  • 11/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
  • 2 teaspoons vanilla extract

For the glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 11/2 tablespoons milk

Instructions

To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
  3. On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze:

  1. Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.

Cranberry Kolaches

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

People ask me all the time if I ever have any kitchen failures. Let’s just LOL at that one. As with anything, particularly a craft that is heavily dependent on time, temperature, ingredients, skill, measurements, and, oh yeah, SCIENCE, baking is one of those things that just comes with a mixed bag of results. Some recipes are a win, an instant classic, while others require a million tries. Anytime I step into the kitchen, I’m expecting (read: hoping and praying for) great results, but there’s absolutely zero guarantees. Baking mishaps are a real thing.

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

I set out to make these cranberry kolaches after seeing seeing them freckled about the internet over the past few months. For some time, it seemed as if these European-born pastries were on their way to stardom, and I was bound and determined to wrangle a recipe I could be proud to share on this website. It couldn’t be that hard, right? After all, I’ve made babka! Brioche! The 17-try swirl bread! Cranberry kolaches were bound to be a walk in the park, right?

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

Wrong. After months of cranking out pies and cakes and cookies, my yeasted dough know-how was rusty. I had to revisit this recipe a number of times before I felt like I could make them without the slightest bit of anxiety or kitchen fury, but finally, I landed on something that is really quite delicious. These cranberry kolaches are sweet and tender goodies for the morning hour, and because I logged the man hours on the backend, you get to try these pastries with confidence! Let’s talk about how to make them.

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

The dough for these cranberry kolaches is adapted from my favorite cinnamon bread. Sweet and rich from the addition of sugar, butter, and egg, the dough comes together with milk, activated yeast, and loads of flour. After some time spent rising, small rounds of dough are pinched down and filled with your choice of fillings. First, a fresh cranberry option, tart and only barely sweet, is made on the stovetop with cinnamon and barely-burst berries. Second, a cream cheese and egg-based filling that is subtle in flavor but seriously delish. I personally prefer a combination of the two, but you can bake and fill with whichever you prefer. Finally, to finish off the cranberry kolaches, we sprinkle on a simple crumb made from flour and granulated sugar. The mixture bakes on the pastries for an extra hint of sweet and a bit of texture. They’re divine!

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

As with any of the refined baked good I opt to make, these cranberry kolaches were made with Kerrygold butter. The dough’s intense richness is 100% thanks to the helping of butter found throughout it, and I was incredibly pleased to see how much buttery flavor came through in the finished product. Kerrygold is aways a favorite choice of mine and this recipe is no exception. I hope you’ll give it a try and pick some up for this recipe next time you visit the store!

If you give these cranberry kolaches a try let me know what you think! Many thanks to Kerrygold for sponsoring this post and many thanks to you all for supporting brands that make Wood and Spoon possible. Happy baking!

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

If you like this cranberry kolaches you should try:

Pumpkin Danishes

Breakfast Danish

Brown Sugar Danishes

Cranberry Pear Mini Pop-Tarts

Poached Pear Trifles

 

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Cranberry Kolaches

Cranberry Kolaches by Wood and Spoonn blog. These are little puffy sweat yeast parties filled with a homemade cinnamon and cranberry jam or sugared cream cheese filling. Each bite has a little simple crumble on top and is a great breakfast brunch or dessert option. Learn more about the recipe on thewoodandspoon.com.

These cranberry and cream cheese kolaches are a sweet yeast dough pastry filled with cranberry jam or cream cheese and sprinkled with a crumb topping.

  • Author: Kate
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 240
  • Yield: 24 1x
  • Category: Pastry
Scale

Ingredients

For the dough:

  • 3/4 cup warm milk (not hot or cold)
  • 1/2 cup plus 2 teaspoons sugar
  • 3 teaspoons active dry yeast
  • 3 1/4 cups (about 1 lb) all-purpose flour, with more for flouring surfaces
  • 2 eggs
  • 1 egg yolk, white reserved
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon salt
  • 10 tablespoons unsalted butter, at room temperature

For the cranberry filling (will fill approximately 12 kolaches):

  • 11/2 cups cranberries
  • ¼ teaspoon cinnamon
  • ¼ cup sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water

For the cream cheese filling (Will fill approximately 16 kolaches):

  • 4 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered sugar
  • ½ of a lightly beaten egg, the other half reserved.
  • ½ teaspoon vanilla extract
  • Pinch of salt

For the streusel:

  • ½ cup sugar
  • ¼ cup flour
  • Pinch of salt
  • 2 tablespoons melted butter

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer, stir together the warm milk and 2 teaspoons of sugar. Evenly sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once yeast has been activated, beat 1/2 cup of the flour in to the milk mixture using the paddle attachment. Once combined, add the remaining sugar, eggs, egg yolk, vanilla, and salt, and beat the mixture on medium speed until combined. On low speed, add the remainder of the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky, and will hold together in long strands when you attempt to scoop it from the bowl.
  2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest until it has approximately doubled in size, about 1-1/2-2 hours. In the meantime, prepare the fillings.

To prepare the cranberry filling:

  1. All of the ingredients in a small saucepan and place over medium low heat. Cook, stirring and squishing the cranberries regularly, until the mixture is thickened and bubbling, about 8-10 minutes. Set aside to cool completely.

To prepare the cream cheese filling:

  1. Use an electric mixer to combine all of the ingredients. Set aside until ready to use.

To prepare the streusel:

  1. Combine the sugar, flour, and salt. Stir in the melted butter until combined and sandy in texture. Set aside until ready to use.

To prepare the kolaches:

  1. Preheat the oven to 350 degrees. Roll out the risen dough to 1/2 “ thick. Use a 2” cutter to trim out rounds of dough. Lay them out on parchment-lined baking sheets and cover with a piece of plastic wrap or a tea towel. Set aside to allow the dough rounds to rise for approximately 60 minutes or until fluffy. When risen, use your thumb or a floured bottom of a tablespoon-sized measuring spoon to lightly until rounds into the center of the dough. You should leave about ¼-1/2” border around the edge of each round. Whisk the remaining half of the beaten egg with 1 teaspoon of water and use a pastry brush to lightly brush a thin layer of the mixture on top of each pastry. Fill the hole of each kolache with your filling of choice. Approximately half of them will be cream cheese and half will be cranberry. Sprinkle the undented edges of the pastries with the streusel generously. Bake in the preheated oven for about 18-20 minutes or until the pastries are golden and puffed. Remove from oven to cool slightly prior to consuming.

Notes

  • The cranberry filling is rather tart. You can add 1-2 tablespoons of extra sugar to sweeten it after cooking, if desired.

Family Waffle

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

I want to write a book. There. I said it. Now the world (aka, approximately 25 readers, if you include my Mom) knows my lifelong goal, my purpose for starting this blog, the reason I spend my weekends baking 14 varieties of the same cinnamon bread. I am set on being an author and that’s that.Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

When I was growing up, my Nana would take me to Joseph Beth Booksellers. We would peruse the store for hours (no joke), and I’d get lost, both in the literal and proverbial sense, while flipping through pages and roaming the aisles. In the end, I’d carry my little stack of books to the register, and Nana, without fail, bought me each and every one of them. She taught me to treasure the fresh pages of a good book, and it was there that my interest in reading began.

Even now as an adult I love to read, although the content of the stories is different. I read memoirs and cookbooks and pages about faith. My bookshelves are only moderately filled, but seeing the colorful little spines arranged in stacks and rows brings me all kinds of joy because it feels good to revisit the old favorites from years past. I love to feel the worn edges and textured papers in my hands.

If you can’t tell, I’m dying to write a book, and one of these days I will be an author. I can’t say what it will be about, whether it will be worth its salt, or when it will happen, but I’m determined to make a contribution to the craft that has inspired me for so long. Admitting it all out loud, especially here on this site, feels scary, but I think I need to move forward believing it’s possible. Some dreams are worth risking a little face over, and, for me, this is one of them. I’m going to do it.

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.comWhen I first saw Sarah Copeland’s new book, Everyday is Saturday, I said out loud, “This is a book I would love to write.” The photos were beautiful. The writing was real. The recipes looked phenomenal and the concept of the book, recipes and strategies for cooking well throughout the week, was cheeky and relatable. THIS was the kind of book I wanted to write. Every page had ingredients that made my tummy applause and photos that looked like art. Flipping through the pages, I felt as if I was in Sarah’s kitchen, and every page turn fanned the flame of desire that I had to create my own book.

 

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

One look through her book, and you’ll know she’s an adoring mother. Each chapter is freckled with images of her children enjoying her food, and I found myself envisioning Aimee, George, and Charlie saddled up to the counter to enjoy her recipes. Sarah’s recipe for this family waffle is precisely the type of thing I love to serve the kids in the morning: a warm and comforting treat, slightly sweet, and healthyish. I knew they were a must-try and messaged Sarah to ask if I could share the recipe.

These waffles are great for those following a gluten-free or dairy-free diet and are delicious enough to make even an average Joe want to enjoy a few. A few of the out-of-the-ordinary ingredients, like cooked quinoa and chia seeds, are included for texture and create a dish with unique flavor, a bit more complex than you run of the mill eggo. Plus, those healthier ingredients mean I have absolutely zero guilt for enjoying a hearty portion. It’s a feel good breakfast option with all the gusto of a Saturday morning meal.

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

Sarah recommends serving this waffle with a bit of yogurt and a fried egg, but I opted for yogurt and some fruit I had on hand. For the kids, I offered a pat of butter and a generous pour of syrup, and they devoured each bite, seeds and all. I could see this waffle being topped with fresh berries and whipped ricotta, baked apples and the cinnamon-flavored run-off juices, or even just schmear of plain Jane peanut butter. Think of this waffle as the vehicle for all of your favorite toppings and enjoy as such. It’s truly a treat.

Give this waffle a try and let me know what you think! Thanks for playing a part in my dreams and joining me here each week. Happy baking!

If you like this family waffle you should try:

Apple Pecan Dutch Baby

Buttermilk Pancakes

Maple Oatmeal Biscuits

Almost Vegan White Chocolate Coconut Pancakes

 

 

 

 

 

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Sarah Copeland’s Family Waffle

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

This family waffle recipe is a dairy and gluten-free breakfast treat. Recipe excerpted from Everyday is Saturday by Sarah Copeland, reprinted with permission from Chronicle Books

  • Author: Sarah Copeland
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Breakfast
Scale

Ingredients

  • 1 1/2 cups (235 g) gluten-free flour blend or (210 g) all-purpose flour
  • 3 tablespoons cooked quinoa, cooled
  • 2 tablespoons chia seeds
  • 2 teaspoons unrefined cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (360 ml) real milk
  • 1/2 cup (120 ml) vegetable oil, plus more for the waffle iron
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • Plain yogurt (optional) and fresh berries (or any fruit), for serving
  • 4 eggs, fried, for serving (optional)
  • Pure maple syrup, for serving

Instructions

  1. Preheat a waffle iron (we like a Belgian waffle maker, but any will work). Whisk together the flour, quinoa, chia seeds, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, oil, eggs, and vanilla. When your waffle iron is hot and ready to use, stir the milk mixture into the flour mixture until just combined; the batter will be loose, the consistency of heavy cream.
  2. Spray or brush the waffle iron very lightly with oil. (If your waffle iron is seasoned or nonstick, you should only need to do this once before you begin, not between every waffle, which makes them taste greasy.) Ladle 1 heaping cup (240 ml) of the batter into the waffle iron and cook until golden brown, 12 to 14 minutes. Set aside on a rack while you cook the remaining waffles to keep them crispy (stacking will make them steam and get soggy). Serve the waffles warm with berries, a dollop of yogurt or a fried egg (if desired), and a drizzle of maple syrup, or anything else you desire.
  3. Keep prepared batter in the refrigerator, covered, up to overnight. Or bake the waffles, cool, and freeze them in batches of two in large resealable freezer bags. To eat, bring to room temperature for 5 to 10 minutes, and toast to warm through. If you are making them fresh to order, you should know—as my kids and guests do—that waffle cooking is a one-by-one affair; everyone is allowed to eat their waffle hot and fresh off the press, when they’re best, while the rest cook.

Brownie Petit Fours

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

Do you ever find yourself in the muck of life? Like you’re covered up in junk that you desperately just need to shake off and get free from? Maybe you’re wanting a clean slate or reset from the routine of heaviness and difficulty that you you find yourself in? Well, count me as a member in your crew because I’ve been there, and I think someone out there needs some encouragement and a little self-love in the form of these brownie petit fours.

I’m not sure this blog is the place to dive deep into difficult circumstances. Everyone’s story is unique, and your issues and the solutions for those issues are entirely different from mine. Call it hormones, call it a funk, or blame it all on spiritual oppression, but I’ve 100% been there recently, so I do feel it’s worth mentioning. In recent weeks, I wasn’t really feeling myself, my story, or the seat I had at the table, and it was just kinda… sad. You know what I’m talking about, right? We’re all there sometimes.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

Thank God for friends who call it like it is and encourage us to get to where we need to be. We’re typically no stronger than the backs of the crew we lean on when things feel hard, and I’m thankful to have some of the most supportive and wise women this world has to offer on speed dial. Now, a month or so out from whatever that funk was, I’m working on learning to really love myself and take better care of all my parts. Lately, an extra-long walk or some form of exercise has felt like loving myself. A glass of wine (without a side of guilt!) or a few more minutes in the shower feels like loving myself. Even just shushing all the self-doubt  and criticism long enough to really appreciate the person I am, the person I was created to be, feels like a step in the right direction. Like, “Hi! I’m Kate Wood! I’m not a complete disaster. I’m fearfully and wonderfully made! I have really good things to offer the world!”

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

I don’t know who out there needs to know that they’re awesome, but here it is: You Are Great. You’re deserving of any reset or fresh start you might feel like you need. Lean on the people who love you well and get comfortable with loving yourself. Self-love will look differently for you than it does for me, but I’d encourage you to take time to truly appreciate yourself. And if you’re here on this site, I have a feeling that self-love might include indulging  in these brownie petit fours. Just maybe.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

These brownie petit fours aren’t entirely practical. Practical is a 9″x13″ pan filled with a baked box mix of brownies. Practical is eating them one by one from the pan until it’s gone. These brownie petit fours are not practical- they’re EXTRA. They’re cute and fancy and feel like the type of food reserved for special occasions, and guess what: YOU ARE DESERVING OF SUCH THINGS.  So today we’re making them. Let me give you the details.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

To start, I’ve taken the super-rich, ultra-fudgy brownie base from my brownie ice cream sandwiches, and we bake them in the oven until baked through and chewy. Allow the brownies to cool completely and then pop them in the freezer while you make your ganache. Here’s where things get fancy: with the same brownies and ganache you can make two different types of brownie petit fours. The first option is a tiny bite-sized round of brownie with a drippy ganache glaze poured on top. The ganache firms up and forms a soft chocolate coating around the outside- YUM. Option number two is a slightly larger, double-stacked brownie with thick ganache piped on each layer. The result is a fancy tiered treat best shared with another person or eaten proudly by oneself. Either way, these brownie petit fours are altogether fab and worthwhile. You should totally make them.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

I hope today wasn’t TMI. I know you guys come here for breads and cookies and cakes (not my own personal sob stories!), but I also feel like someone out there needs a hug and a little encouragement. Regardless, I hope you love yourself (or someone else!) by making these little brownie petit fours. Happy baking and have a great weekend!

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

If you like these brownie petit fours you should try:

Brownie Ice Cream Sandwiches

Brookies (Brownie Cookie Bars)

Peppermint Bark Brownies

Pretzel Shortbread Peanut Butter Brownies

Mint Brownie Ice Cream Cake

 

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Brownie Petit Fours

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

Make brownie petit fours with chocolate ganache in two ways!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: Depends on Size of Brownies
  • Category: Brownies
Scale

Ingredients

For the brownies:

  • 4 ounces (about ¾ cup of chips) semisweet chocolate, chopped
  • ¾ cup (12 T or 165 gm) unsalted butter
  • ¾ cup (150 gm) sugar
  • ½ cup (100 gm) light brown sugar
  • 3 large eggs
  • 11/2 teaspoons vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • ¾ cup (65 gm) cocoa powder
  • ¾ teaspoon salt

For the ganache:

  • 6 ounces semisweet chocolate, chopped or in morsels
  • ¾ cup (6 ounces) heavy whipping cream
  • Fleur de sel, for sprinkling

Instructions

To prepare the brownies:

  1. Preheat the oven to 350 degrees. Line one quarter sheet pan (or one 9”x13” pans) with foil that extends up the sides and grease with baking spray. Set aside.
  2. In a small saucepan over low heat, gently heat the chocolate and butter, stirring regularly, just until barely melted. Pour the mixture into a large bowl and whisk in the sugar and brown sugar. Whisk in the eggs and the vanilla extract. Scrape the sides of the bowl and then fold in the flour, cocoa powder, and salt. Spread the batter evenly in the pan and bake in the preheated oven for about 15-17 minutes or until a toothpick inserted only comes out with a few moist crumbs. Set aside to cool completely.
  3. When ready to prepare your petit fours, place the chocolate in a heat-safe bowl. Gently warm the cream in the microwave or on the stovetop until it is almost ready to begin bubbling. Pour the warm cream over the chocolate and whisk to combine until smooth. Gently heat in the microwave in 15 second increments until melted as needed.
  4. If you wish to make the tiny bite-sized chocolate-coated petit fours, use a tiny biscuit cutter or sturdy round cutter about 1 to 1-1/4” in size to trim out rounds from your cooled brownies. I prefer to freeze the brownies for about an hour prior to cutting to make the cutting easier. For larger stacked petit fours, use a 1-3/4 to 2” cutter to trim out rounds.
  5. For the tiny petit fours, place the small brownies on a cookie sheet set over a large bowl and spoon the warm liquid ganache over top. Use a fork to transfer the covered petit fours onto a baking sheet lined with wax or parchment paper. Allow to set up slightly before sprinkling with a bit of fleur de sel.
  6. For the large stacked petit fours, allow the ganache to set up slightly either on the counter or in the fridge until it turns into a slightly thickened but still pipeable fudgy consistency. Place the mixture into a piping bag fitted with a round tip and squeeze dollops into the center of each brownie round. Top one brownie with another and sprinkle the tops of each stack with sea salt, sprinkles, or whatever! Enjoy at room temperature!

Black Bottom Pumpkin Pie

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

What are the traditions you’re looking forward to in the coming months? Is there a recipe or a feeling that you anticipate this time of year, some kind of moment that just kinda makes it feel like home? I recently had an editor at a magazine ask me a similar question, and it got me thinking. Growing up there was coffee cake on Christmas morning, leftover slices of cake for breakfast the day after my birthday, and eggs stuffed with coins hidden in the backyard on Easter, but now, as an adult with my own family, I kinda get to call the shots. I’m finally in the position to be the tradition creator in my own house, so what do I pick? What foods and songs and formalities are going to stick around for the long haul?

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

My guess is a lot of Moms feel worn out by the pressure to create these Pinterest-worthy parties and moments and foods for their kids around the holidays. We have access to so much, and it’s impossible not to look around and feel compelled to do and create like all of the women we see around us. To be honest, the performer in me has a hard time with just enjoying the moments that arise. Instead, I really struggle with this inner drive to do more, make things better, and spin this web of magic for my kids, especially around the holidays. In an effort to be more mentally and emotionally present, I really want to loosen my grip these few months and make more of the time by sharing me. Less garland, fewer appetizers, a messier house, but a happier Mom. A less frazzled Kate.

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

I love this black bottom pumpkin pie. Growing up, my Mimi made two pumpkin pies every Thanksgiving, and we’d fight over the leftover slices in the days following. Here, as a self-proclaimed Southern transplant, I took a note from all of the old charity league and church cookbooks and added a black bottom to an otherwise normal pie. What we’re left with is a fudgy layer of chocolate topped with traditional pumpkin pie filling, all wrapped in snug to my favorite shortcut of the holiday season: Diamond Nut’s Pecan Crust.

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

Similar to the graham cracker crusts you’ve seen in stores for ages, Diamond’s pecan and walnut crusts are pre-made crusts made with their premium nuts. Each crust is mildly flavored and can be used in a number of ways to up the ante on your favorite pie recipes. Because each are ready to use, the pie making process is so much more simple, leaving you with less hours to log in the kitchen and more time to just be present.

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

This black bottom pumpkin pie is mildly spiced and perfectly sweetened. I prefer to serve mine with large dollops of whipped cream, but you could very well skip that if you’d prefer. As a garnish, I opted for some chocolate shavings and candied pecan pieces, but again, totally unnecessary. The pecan pie crust and yummy autumnal filling is all the flavor this black bottom pumpkin pie requires.

To make it, we start with the black bottom. A simple chocolate ganache made with chopped semisweet chocolate and heavy creamy is prepared and spread into the bottom of the ready-made pecan crust. Next, a filling made with canned pumpkin puree, eggs, sugar, and just enough spice is stirred in a single bowl and poured on top of the set ganache bottom. This black bottom pumpkin pie bakes in a preheated oven in about thirty minutes and cools in the fridge over the course of an hour. I like to serve slices at room temperature with a cloud of fresh cream. YUM.

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

Many thanks to Diamond for sponsoring this post. I want to hear about the traditions you guys are dreaming up for your families this time of year. Our time is limited, and I so desperately want to be intentional with every minute. I hope this season is full of lots of love for you all, and I can’t wait to hear how you enjoy this black bottom pumpkin pie. HAPPY BAKING!

If you like this black bottom pumpkin pie you should try:

Sweet Potato Pie with Meringue Topping

Pumpkin Cheesecake Tartlets

Pumpkin Pecan Tart with Maple Whipped Cream

Pumpkin Pull-Apart Bread

 

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Black Bottom Pumpkin Pie

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

This black bottom pumpkin pie has a chocolate ganache layer topped with a simple pumpkin filling and is baked in a pecan pie crust!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 9 Servings 1x
  • Category: Pie
Scale

Ingredients

For the ganache:

  • 3 ounces heavy cream
  • 3 ounces semisweet chocolate chips or chopped chocolate

For the pie:

  • 1 Diamond Pecan Pie Crust
  • ¾ cup pumpkin puree
  • ¾ cup evaporated milk
  • 2 large eggs
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla
  • 2 tablespoons all-purpose flour
  • 11/4 teaspoons cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon ginger
  • 1/8 teaspoon nutmeg
  • pinch of cloves

Instructions

  1. Start by preparing the ganache. Gently heat the cream on the stove or in the microwave until it is steaming and almost bubbling. Pour the cream over the chocolate in a medium-sized bowl. Cover the bowl with plastic wrap and allow it to sit for 5 minutes. Remove the plastic wrap and whisk gently until smooth. If there are still chunks of chocolate, gently heat in the microwave in 15 second increments. Pour the mixture into the bottom of the prepared pie crust and put it in the fridge or freezer to firm up to fudge consistency.
  2. Preheat the oven to 350 degrees. Combine the pumpkin, evaporated milk, and eggs in a large bowl. Add the sugars and vanilla and stir to combine. Add the flour and spices and stir just until smooth. Pour the mixture over the firm chocolate in the pie crust. Bake the pie in the preheated oven until the edges are set and the center wiggles like jello, about 40 minutes. Remove from the oven and allow to cool completely prior to serving with whipped cream, if desired.