Month: December 2019

White Chocolate Caramel Pretzel Cookies

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

The lull between Christmas and New Year’s Day is some kind of serious. My level of initiative, which is normally leaping off the charts, is unreasonably low this time of year, and my primary MO is to just chill. Honestly, it’s been really nice to let baking and writing and work sit on the back burner of my brain and let these days be whatever the end up being. In our house, that’s meant lots of pajama-wearing, some Christmas clean-up, and the continued over-consumption of sugar cookies and decaf coffee. My kids are loving lazy Mom mode, and, to be frank, I am too. It’s not forever, but it’s a good fit for these days.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

With a new year decade just around the corner, I’ve been thinking a lot about how I want my story to read. I’m not one for New Year’s resolutions, but I do think this fresh page is a great time to re-evaluate goals, priorities, and desires. Who do I want to be? What do I need to make room for within my family and household? What needs to top my list on a day to day basis? 2019 was a stretching year for me. Career-wise, I stepped into some new things that were previously foreign. I tested the waters in some areas and am still learning to recover from the belly flops. At home, we did some stretching in the literal sense too. Baby number three (It’s a girl! Wait, no, It’s a Boy!) grew and arrived in 2019 and we all scooted closer to make room for the precious new life that was introduced to our world. My husband’s business shifted gears, we settled into a new home, and  life looks entirely different than it did this time last December. Growth, in every sense of the word, was all over our year, and while there were some pains in that growing I’m hoping that some of what we learned along the way had a chance to seep in.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

I’m not sure what my word for 2020 is. I don’t yet have a clear picture of what I want life to look like, but I’m eager to bring some of that growth from 2019 along for the ride. In the meantime, thank you sweet readers for walking through this past year with my family. My hope is that, via stories and recipes, you found yourself well-fed this year. Maybe you welcomed new friends to your table or worked up the nerve to braid your first babka. Maybe you laughed on a day when you felt like crying or finally felt confident enough to whip an egg white. Whatever the case, I’m grateful for all of the emails and kind words from you all, because your pictures of cheesecakes and stories of successes feel like tiny victories for me. I’m happy we’ve shared cookies and pies and cocktails this year, and I’m eager for more in the coming months. It might all look a little different in 2020, but I think it’s still going to be sweet.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

These white chocolate caramel pretzel cookies are delicious. I took my peanut butter caramel pretzel cookies and whizzed the recipe into something nut-free and extra-sweet and salty. These white chocolate caramel pretzel cookies are rich and chewy treats loaded with caramel goodness and just enough salt to offset all the sugar. They’re rather simple and I think you’ll find them to be a crowd pleaser. I know I did. Check out the instructions for the how-to on these white chocolate caramel pretzel cookies below, and if you get to try them, let me know what you think! Happy New Year, friends. 2020 is going to be a ball.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

If you like these white chocolate caramel pretzel cookies you should try:

Molten Carrell Chocolate Cakes

Chocolate Caramel Pecan Tarts

Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Chocolate Caramel Crumble Cake

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White Chocolate Caramel Pretzel Cookies

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

These white chocolate caramel pretzel cookies are loaded with sweet and salty flavor as well as chewy and crunchy texture!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 24 1x
  • Category: Cookies
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter
  • ½ cup (100 gm) sugar
  • ¾ cup (150 gm) brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups (405 gm) all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup caramel baking bits, caramel chips, or diced caramels
  • ¾ cup white chocolate chips or chopped white chocolate
  • ¾ cup chopped salted pretzels  (OR chopped pecans- your choice!)
  • Flaked salt

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Melt the butter over low heat on the stove, being sure to not let it boil. Pour the melted butter into a large bowl and stir in the sugar and brown sugar. Stir in the eggs and extract. Add the flour, soda, powder, and salt and fold the mixture together until combined. Add in the caramel, white chocolate, and either pretzels or pecans. Fold to combine. Use a medium cookie scoop to portion out 1-1/2 tablespoon sized rounds of dough. Roll them gently and space them out 2” apart on the baking sheets. Sprinkle with a bit of flaky sea salt if desired.  Bake in the preheated oven for 11-12 minutes or until the edges are set and the cookies are baked through. Allow to cool prior to enjoying!

White Chocolate Peppermint Cookies (With Option For Vegan Too!)

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

Have you been wondering what holiday treat to make? Are you in need of a terrific tasting last minute cookie to share with the out of town crazies, next door neighbors, and hostesses you’ll be interacting with over the next few days? WELL LOOK WHAT WE HAVE HERE: a list of must-bake cookies and a brand new recipe for white chocolate peppermint cookies.  They’re festive, deliciously chewy, and even have an option to be vegan if you’re into that sort of thing. Could this be the prom queen cookie of Christmas 2019? I’ll let you decide, but first, here’s a few old faves.

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

  1. Muscovado Chocolate Chip Cookies Muscovado sugar makes these cookies intensely rich and complex in flavor.
  2. Soft Frosted Sugar Cookies This is my Mimi’s recipe that I grew up eating. Soft, fluffy cookies with a thick frosting- an absolutely perfect choice for the kiddos to help decorate.
  3. Cookies and Cream Cookies I took chocolate sandwich cookies and revamped them into white chocolate chip drop cookies. Basically a cookie in a cookie. #miracleshappen
  4. Citrus Shortbread Zesty citrus and and a sweet glaze adorn these buttery shortbread cookies.
  5. Cookies and Cream Sandwich Cookies Yep, it’s the same cookie from #3, but I stuffed it with frosting. GENIUS.
  6. Raspberry Lemon Linzer Cookies Soft sugar cookies are scented with lemon zest and stuffed with raspberry jam. Perfect for those fruit flavor lovers.
  7. Peanut Butter Caramel Pretzel Chocolate Chip Cookies An all-time favorite cookie of mine. It’s sweet, salty, and loaded with texture.
  8. Espresso Caramel Thumbprint Cookies The traditional thumbprint cookie is given a grown-up makeover with an espresso-scented caramel and sea salt.
  9. Candied Walnut Chocolate Chip Cookies A unique twist on the classic chocolate chipper.
  10. Toffee Coffee Chocolate Chip Cookies Chocolate and coffee is always a win. These have so much flavor.
  11. Brown Sugar Shortbread Perfect for gifting and a great option to use with cookie cutters!
  12. Peppermint Olive Oil Chocolate Cookies Mint and chocolate is my favorite pairing since PB&J.
  13. Funfetti Cookies These plus Christmas sprinkles would be seriously festive!
  14. Mint Chocolate Sandwich Cookies Brett’s favorite cookie. A simple chewy chocolate cookie filled with a mint ganache. YUM.
  15. Fluffernutter Cookies Marshmallows, chocolate chunks, and peanut butter join forces to make a fun and nostalgic cookie that is VEGAN.
  16. Triple Chocolate Cookies Triple the chocolate, triple the flavor, triple the fun.

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

Okay, have I whet your appetite? Are you ready for the main event? These white chocolate peppermint cookies are chewy with crunchy bits of peppermint throughout. The white chocolate pairs deliciously with the minty candies, and (BONUS!) these cookies can be made 100% vegan. The recipe is a play on my favorite vegan chocolate chunk cookies, so you can expect the same toothy bites and decadent flavors throughout. All of the ingredients can be combined in a single bowl and the entire recipe takes less than 30 minutes from start to end of baking.

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

If you’d like to keep these white chocolate peppermint cookies vegan, be sure to snag some vegan white chocolate and peppermint candy pieces at the store. In my research, I found that Brach’s brand peppermints were vegan, but if you’re not set on making a vegan cookies, no problem! Just use whichever white chocolate chips/bars and mints/candy canes that you prefer. I tested this recipe with a couple of different varieties and had no problems. Do note that any candy pieces you press on top of the cookies will get tacky and chewy over time if exposed at room temperature for a long time. If you plan to serve them quickly, go ahead and leave some candies on top of your rounds of dough, otherwise just mix them right into the batter.

I hope the next few days are merry and bright in your home. Merry Christmas to you guys and HAPPY BAKING!

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White Chocolate Peppermint Cookies (With Option For Vegan Too!)

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

These white chocolate peppermint cookies are a festive vegan option for your holiday table!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 16 1x
  • Category: Cookies
Scale

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1/3 cup (80 gm) coconut oil, firm not liquid
  • 6 tablespoons organic brown sugar
  • 6 tablespoons organic cane sugar
  • 1 teaspoons vanilla extract
  • 1/8 teaspoon peppermint extract
  • 11/4 cups plus 2 tablespoons (180 gm) all-purpose flour
  • 1/2 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup vegan white chocolate chips
  • ½ cup crushed vegan peppermint candies, if desired

Instructions

  1. Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
  2. Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
  3. In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the white chocolate and stir to combine.
  4. Scoop out small balls (I use a medium cookie scoop) of dough and place them two inches apart on the prepared baking sheets. Bake in the preheated oven about 9 minutes or until the cookies have set around the edges. Quickly remove the sheet pan from the oven and sprinkle the tops of each generously with crushed peppermint candies. Return to the oven for one more minute or until set and allow to cool completely before enjoying.

Peppermint White Chocolate Cheesecake

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

Coming in hot with the another Christmasy treat! I love mint chocolate things all year round, but there’s nothing quite as festive as the red and white stripe of a winter candy cane. This peppermint white chocolate cheesecake is a festive crowd pleaser that feels fitting for the season and is sure to land you on the nice list of everyone you share it with.

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

Last week Brett and I traveled to Chicago for a quick 48 hours of food with friends. I got to visit with my brother and do some big city shopping with my BFF, so it ended up being a really special way to kick off December. We tried out a few new restaurants, had an abundance of delightful cocktails, and even checked off a bucket list meal at Alinea. Truly, a good time was had by all, and I was tickled to squeeze in all the laughter and fellowship we experienced. One of my favorite things I love about traveling during the holidays is all of the festive decor. The gussied-up department stores and tinsel-draped trees speckled about the city really help me to get in spirit of Christmas, so I did my best to take in as much as possible. Our hotel, The Langham, contributed to the spirit with little welcome gifts of jarred cocoa, homemade marshmallows, and white chocolate peppermint cookies. YUM. I attempted to save all of the treats for Aimee and George, but, LOL, we all know how that effort went. I tucked those little cookies away for myself like any self-respecting mother would do, and I have zero shame about that.

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

This peppermint white chocolate cheesecake is one of those things you’ll wish you could hide for yourself. A chocolate cookie crust loaded with Kerrygold butter hosts the white chocolate peppermint filling, and the whole cake is done up with speckled of crushed candy canes and peppermint bark. The richness of this cheesecake is offset with the bright minty candy pieces, and I love the combination of the textured crust with the fluffy cake. Cheesecake is one of those things that feels fitting for the holidays, and the peppermint white chocolate cheesecake really knocks it out fo the park. Let me tell you how to make it.

To prep this dessert, we start with the crust. Crushed chocolate sandwich cookies come together with a whole lot of Kerrygold butter to make a tender, melt-in-your-mouth crust. Kerrygold is a higher fat butter, so you can expect this crust to have more flavor and extra texture when you use that here. The filling for this white peppermint white chocolate cheesecake starts as most others. Room temperature cream cheese is beat until smooth and creamy. Sugar, eggs, and the liquid ingredients come next, and the final mixture is poured through a sieve to ensure it is perfectly smooth. After baking, the cheesecake is slowly cooled, topped with whipped cream, and decorated with crushed peppermints and bark. Can you say, “Mega Yum”?

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

There are a few things to keep in mind when making a dessert like this peppermint white chocolate cheesecake. First, it is essential to use room temperature ingredients. The cheesecake will be lumpy and unevenly mixed if you throw in cold items. Using room temperature ingredients ensure that your cheesecake it allowed to cream properly. Pay attention to mixing times as well! An over-whipped cheesecake will develop air pockets that can make it puff and bake weird. Just don’t do it, okay? Finally, I do recommend following the instructions for the water bath here. Again, the water bath will help to ensure even baking, and don’t you know it would be hugely disappointing to go through alllll the work for this peppermint white chocolate cheesecake only to have it burn or end up soupy and cratered in the oven? Trust the process and keep an eye on your cake while it’s in the oven if you’re new to baking cheesecake. The extra steps feel like a lot of work but it’s worth it.

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

Many thanks to Kerrygold for sponsoring this post! By now you already know how much and why I adore their products, but I especially lean on them when I’m making special treats like this peppermint white chocolate cheesecake. Check out their products at your nearest grocery store or find a retailer here! Get in the holiday spirit with this recipe sometime this week and let me know how you like it. Happy baking!

If you like this peppermint white chocolate cheesecake you should try:

Carrot Cake Cheesecake

S’mores Cheesecake

Chocolate Peppermint Olive Oil Cookies

Peppermint Bark Brownies

Peppermint Bark Icebox Cake

 

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Peppermint White Chocolate Cheesecake

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

This peppermint white chocolate cheesecake is a delicious make ahead dessert for the holidays and features a chocolate cookie crust!

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 120
  • Yield: 10 1x
  • Category: dessert
Scale

Ingredients

For the crust:

  • 11/2 cups finely ground chocolate wafer cookies
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, melted

For the cheesecake:

  • 10 ounces white chocolate, chopped
  • 2 lbs (4 blocks) cream cheese, at room temperature
  • ½ cup sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ teaspoon peppermint extract
  • ½ cup heavy whipping cream
  • Whipped cream, if desired
  • Crushed peppermints or chopped peppermint bark, if desired

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide, heavy duty foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  3. Stir together the dry ingredients until combined. Add the melted butter and stir just until combined. Gently pat out your mixture evenly into the bottom of the pan. Bake in the preheated oven for 8-9 minutes. Set aside while you prep your filling.

To prepare the cheesecake:

  1. Begin boiling some water in a kettle or saucepan for your water bath.
  2. In a double boiler simmering over water on low heat, gently melt the white chocolate, stirring regularly. Do not let it overheat or it may seize. Remove from heat while you prep the rest of your filling.
  3. Beat cream cheese in the bowl of a stand mixer at medium speed (I use 4 on my Kitchen Aid Mixer) for 2 minutes to remove all clumps. Do not overbeat, but scrape the sides of the bowl as needed. If many clumps remain, ensure that your cream cheese has softened to room temp.
  4. Add the sugar and beat on medium for an additional 1 minute. Add eggs, one at a time, and beat to combine an additional 1 minute. Scrape the sides of the bowl and then add the extracts and the heavy cream. Stir and scoop one cup of the mixture into the melted white chocolate and stir quickly to barely combine. Add the mixture to the cheesecake batter and stir just until smooth.
  5. Strain the cheesecake batter through a mesh strainer (if desired) into a reserved bowl. Pour the batter on top of the crust. Gently rap the pan on the counter to help any air bubbles escape.
  6. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan.
  7. Carefully place both pans in the preheated oven and bake for 60-70 minutes. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Feel free to cover the cheesecake with a sheet of aluminum foil if it appear to be getting too dark. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven.
  8. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days.
  9. When ready to serve, garnish with whipped cream and the crushed candies. Serve and enjoy!

Notes

  1. I wrap my springform pan with three layers of heavy duty aluminum foil. This is to protect your crust from any water leakage of your springform pan. Many pans will claim to be waterproof but your crust will get soggy and inedible if water leakage happens. Don’t take any chances!
  2. I use a 11″ round cake pan for my water bath but you can use any oven-safe dish that you have. Once of my readers used a roasting pan and that works just fine!
  3. The cooling process seems lengthy and unnecessary, but it helps to prevent drastic temperature changes that can cause structural issues with your cake.

Fudgy Brownie Tart

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

Do you think there will come a time when we won’t welcome another perfect chocolate recipe into our arsenal of go-to’s? Will decadent slices of chocolatey goodness like this fudgy brownie tart ever not feel synonymous with holiday desserts? NOPE. Chocolate is here to stay, folks, and today I’m happy to be sharing a recipe that is worth making room for in your kitchen this coming Christmas season. This graham cracker crusted bit of brownie magic is a delicious make-ahead option for those gatherings you’ll be hosting and attending this year, and I can’t wait to tell you about it. Let’s dive in.

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

I love brownies. Whether they’re from a box, stuffed in an ice cream cake, or piled high with peppermint bark, brownies are my jam. Second only to a chocolate chip cookie (in my book, that is) brownies are an excellent go-to dessert-wise when we just need a sure thing. But what about those times when we’re feeling fancy or when we’re wanting something a little bit out of the box? This fudgy brownie tart is a terrific option for those moments when you need a dessert that shines but is bound to make people feel great. Here, a simple graham cracker crust adds salt and texture to the rich fudgy interior. The filling, made up of butter, melted chocolate, and sugar, benefits from the addition of Red Diamond Classic Coffee which adds an extra layer of flavor and intensity to this already bomb dessert. The small bit of brewed coffee allows the chocolate to taste more chocolatey, and the dessert as a whole develops in complexity. Truly, coffee and chocolate make a beautiful duo.

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

To make this fudgy brownie tart, we start with the crust. Crushed graham crackers, melted butter, brown sugar, and salt make up the bulk of the sweet and salty crumble. If you’re in the mood, you can throw in a tablespoon of that Red Diamond coffee for an extra bit of mocha flavor. The mixture gets pressed into the bottom of a fluted tart pan with a removable bottom and baked briefly while we mix up the filling. Chocolate and butter are melted together first and then eggs and sugar are whipped together in a large bowl. Whisk in the chocolate mixture and then fold in the dry ingredients. Finally, a pour of brewed coffee is added to the batter that comes together in a brownie-like consistency. I’d highly recommend a little extra coffee here because you know it’s going to taste delicious with the tart.

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

The final product is a simple fudgy brownie tart that feels special enough for your favorite events but easy enough for a weekday treat. You can feel free to top it with a scoop of ice cream or a dollop of whipped cream, but I prefer it with a single fork and a great cup of coffee. Many thanks to Red Diamond for sponsoring today’s post. I’m very happy to be able to partner with an Alabama local, family-owned company! Red Diamond offers the finest ground and whole bean coffee in a variety of blends, all slow-roasted from 100% Arabica coffee beans. Their classic blend is perfect for including in baked goods like this fudgy brownie tart, and it’s delicious enough to enjoy as a beverage alongside it. Check out their products at a store near you, and thank you for supporting brands that make Wood and Spoon possible. Happy baking to you all and have a great week!

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

If you like this fudgy brownie tart you should try:

Flourless Chocolate Cake

Molten Caramel Chocolate Cakes

Chocolate Caramel Crumble Cake

Brownie Ice Cream Sandwiches

 

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Fudgy Brownie Tart

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

This fudgy brownie tart has a rich chocolate center and a sweet and salt graham cracker crust. Tastes like brownie batter!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • 1/2 teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 6 tablespoons (90 gm) unsalted butter
  • ½ cup (125 gm) chopped dark chocolate (70%)
  • ¾ cup (150 gm) sugar
  • 2 large eggs
  • ¼ cup (35 gm) all-purpose flour
  • ¼ cup (30 gm) cocoa powder
  • ½ teaspoon salt
  • ¼ cup strong-brewed Red Diamond coffee

Instructions

To prepare the crust:

  1. Preheat the oven to 350. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Bake in the preheated oven for 9 minutes or until set. In the meantime, prepare your filling.

To prepare the filling:

  1. In a double boiler or heavy bottomed pot set over low heat, gently melt the butter and dark chocolate, stirring regularly, until melted completely. In a large bowl, beat together the sugar and eggs until pale and slightly thickened, about 2-3 minutes. Gently fold in the melted butter and chocolate mixture and then fold in the flour, cocoa powder, and salt. Stir in the coffee just until combined and then pour the batter into the prepared crust. Bake in the oven until the top is set and only barely jiggles in the center, about 20 minutes. Allow to cool completely before cutting.

 

Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

I have this photo of Aimee and George from a few years ago. They’re sitting next to Santa Claus and his fake stuffed reindeer. George’s face is nearly purple, screaming in terror at the proximity of this jolly stranger. Aimee stands, arms crossed, with a pout on her face that says, “I’m only doing this because I was promised a candy cane.” Christmas 2017 was short of merry, but this year, with a 5 and 3  (and 5 month!) old, the magic of Christmas is really starting to take on a life of its own. As the Mom, I’m enjoying the tradition of things like decorating our home, constructing gingerbread houses, and singing Louis Armstrong to and from school, but my absolute favorite thing to do is indulge in Christmas food and drinks- the tastes and flavors that make this season feel like what it is. These gingerbread cinnamon rolls are a choice breakfast item for getting into the holiday spirit, and I’m thrilled to be sharing them with you today.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

There is absolutely no way to dream up a prettier make-ahead breakfast treat. These gingerbread cinnamon rolls have the ease and simplicity of my make-ahead cinnamon rolls with all the flavor and holiday richness of your favorite Christmas treat. The spirals, the frosting, the deep amber color of the buns all feel over-the-top in the very best way, and don’t you think that’s what Christmas food should be all about? These gingerbread cinnamon rolls are fluffy, smoothly-spiced, and are sweet and sticky from the gooey filling and lemony cream cheese frosting. They’re just divine. Let me tell you how to make them.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

We start these rolls with yeast and warm liquid in the bowl of a stand mixer. Allow the yeast to dissolve and barely bubble before stirring in the butter and molasses. The rich, dark flavor of molasses is one of the primary flavor contributors of these rolls. Together with a bit of sugar, the molasses sweetens the dough and keeps the rolls tender. Next comes the dry ingredients of flour, salt, and spice. The dry ingredients help the dough comes together in a wet and shaggy mixture that should tornado up on the kneading hook of your mixer but still feel slightly tacky to the touch. Set is all aside to double in a bowl in a warm area of your kitchen. Once proofed, roll out the dough and slather it with melted butter, sugar, and loads of spice. Spiral it tightly into a long log and use a sharp chef’s knife to slice into individual rolls. Place the buns on a sheet pan to rise for a second time prior to baking.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

I love to prep these gingerbread cinnamon rolls in advance and bake the following morning. If allowed, they’ll rise overnight in the chill of your fridge and will be plump and ready for baking the following morning. It’s best to frost with the butter and cream cheese frosting just before serving to keep it gooey and fresh. After baking, the rolls are soft to the fork, festively spiced, and practically beg for a cup of coffee. They’re delicious.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

I’m honored to be sharing these gingerbread cinnamon rolls in partnership with my friends at Kerrygold. Their premium butters are my go-tos in the kitchen, particularly when I’m taking time to make a special treat like these morning rolls. I love the rich flavors and higher fat percentage that they add to my baked goods, especially when I’m making something that I prefer to be soft and gooey. Kerrygold is a surefire thing, and I hope you’ll give it a try in your own kitchens. As always, thank you for supporting brands that make Wood and Spoon possible. Give these gingerbread cinnamon rolls a try and let me know what you think! Have a great week and happy baking!

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

If you like these gingerbread cinnamon rolls you should try:

Bananas Foster Cinnamon Rolls

Apple Cinnamon Rolls

Overnight Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Funfetti Rolls

Hazelnut Cinnamon Rolls

 

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Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

These gingerbread cinnamon rolls are loaded with molasses and holiday spice flavors and served with a lemon cream cheese glaze on top!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 240
  • Yield: 16 1x
  • Category: Breakfast
Scale

Ingredients

For the dough:

  • 1/2 cup (120 gm) milk, lukewarm
  • ¼ cup (60 gm) water, lukewarm
  • 1 tablespoon active dry yeast
  • 6 tablespoons (85 gm) unsalted butter, melted but not too hot
  • 1 large egg plus 2 egg yolks
  • ½ cup molasses
  • 21/2+ cups (350 gm) all-purpose flour
  • 11/2 cups (210 gm) bread flour
  • ½ teaspoon salt

For the filling:

  • 5 tablespoons (70 gm) unsalted butter, melted
  • 1 tablespoon cinnamon
  • 23 teaspoons ground ginger
  • ¼ teaspoon nutmeg
  • ¾ cup (150 gm) brown sugar

For the frosting:

  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, at room temperature
  • 2 cups (230 gm) powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Milk as needed

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, and molasses until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 – 2 hours.
  2. Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle about 11”x21” in size. Pour the melted butter and spread it out over top. Combine the cinnamon, ginger, nutmeg, and brown sugar and sprinkle evenly over the buttered dough. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into 1-1/2” sections and lay them out 2” apart in a lightly greased baking dish. Cover with plastic wrap and place in the fridge overnight.
  3. In the morning, remove the rolls from the fridge and preheat the oven to 350 degrees. Keep the baking dish close to the oven while it preheats to help the rolls come to room temp. Once preheated, bake in the oven for about 22-25 minutes or until the edges are barely golden and the internal temp is 185 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar, lemon zest, and lemon juice, and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Cinnamon rolls are best enjoyed warm.

Pear Almond Cake

Pear Almond Cake by Wood and Spoon blog by Kate Wood. This is a simple pound cake bundt cake with a streusel crumb topping that is loaded with fresh sweetened pear fruit and almond flavor. The coffee cake makes a great breakfast or dessert treat or snack for your holiday winter tables. Learn more about the recipe and how to prep this simple cake that can be garnished with pomegranate seeds on thewoodandspoon.com

Now that Thanksgiving is behind us, I’m going full-on Christmas mode. Granted, my house has been decorated for two weeks, we’ve already made a gingerbread house, and the Jonas Brothers’ Christmas single has been played like 342 times, but still. Our last Christmas was hectic and abrupt because of our move, and I’ve been determined to make the biggest deal out of it this year (#momlife). To get things going in a festive direction, I’m sharing this pear almond cake today! Let’s talk all about it.

Pear Almond Cake by Wood and Spoon blog by Kate Wood. This is a simple pound cake bundt cake with a streusel crumb topping that is loaded with fresh sweetened pear fruit and almond flavor. The coffee cake makes a great breakfast or dessert treat or snack for your holiday winter tables. Learn more about the recipe and how to prep this simple cake that can be garnished with pomegranate seeds on thewoodandspoon.com

This is a one-bowl butter and sour cream-based bundt cake that is loaded with chopped pears and a sweet streusel and glaze. Cakes like this always read coffee cake to me, which basically means it’s an appropriate choice for breakfast, brunch, snack, or dessert. Is there anything better than a green light for dessert all day long? NOPE. To make it, simply cream butter and sugar in a large bowl before adding eggs and extract. The dry ingredients come next and are alternated in with sour cream which bulks up this cake and adds moisture. Finally, the chopped pears are folded in and the cake is ready to be topped with streusel.

Pear Almond Cake by Wood and Spoon blog by Kate Wood. This is a simple pound cake bundt cake with a streusel crumb topping that is loaded with fresh sweetened pear fruit and almond flavor. The coffee cake makes a great breakfast or dessert treat or snack for your holiday winter tables. Learn more about the recipe and how to prep this simple cake that can be garnished with pomegranate seeds on thewoodandspoon.com

This pear almond cake is seriously dense and hearty. The pears help to offset sweetness and add a ton of moisture. The end product is a cake that is super fruit-foward and great for munching on all day long. I’m sharing today’s recipe over on Stemilt’s blog! Stemilt is is a leading Washington state grower, packer, and shipper of fruit including apples, pears, cherries, and more. Each quarter, I’ve been developing recipes for their blog using their best in-season fruits. This month, I got my hands on their Anjou Pears and thought a sweet and simple pear almond cake would make for a delicious treat to enjoy all season long. Head to their site at the link below to read all about it and give the recipe a try! I can’t wait to hear what you think. Have a great week and tune in later this week for a second (!!!) recipe!

Pear Almond Cake by Wood and Spoon blog by Kate Wood. This is a simple pound cake bundt cake with a streusel crumb topping that is loaded with fresh sweetened pear fruit and almond flavor. The coffee cake makes a great breakfast or dessert treat or snack for your holiday winter tables. Learn more about the recipe and how to prep this simple cake that can be garnished with pomegranate seeds on thewoodandspoon.comPear Almond Cake by Wood and Spoon blog by Kate Wood. This is a simple pound cake bundt cake with a streusel crumb topping that is loaded with fresh sweetened pear fruit and almond flavor. The coffee cake makes a great breakfast or dessert treat or snack for your holiday winter tables. Learn more about the recipe and how to prep this simple cake that can be garnished with pomegranate seeds on thewoodandspoon.com

Click here for the pear almond cake recipe!

If you like this pear almond cake you should try:

Brown Butter Pear Tart

Poached Pear Trifles

Coffee Cake Muffins

Honey Cake with Figs and Whipped Cream Cheese

Apple Crumb Cake