Kate

Oatmeal Cream Pies

Leave a Comment / Cookies, Cookies and Bars

Children of the 90’s, this one is for you. If the words “oatmeal cream pies” don’t stop you right in your tracks, you didn’t get enough processed food as a kid. For me, treats like these sandwich cookies take me back to the lunchbox days– back to the time when square pizza and mini cartons of chocolate milk reigned supreme. You know- those few minutes of school when you’d do anything to trade your boring PB&J for a Lunchable. If you’re salivating just thinking about it, keep reading. Today, we’re going back in time with these oatmeal sandwich cookies!

Disclaimer: not one part of me actually wants to go back to middle school. I wish I had a photo (Thank God that I don’t) so you could see me in all my prepubescent glory; maybe then you’d know why me and middle school didn’t get along. I was all limbs, braces, and eyebrows, and every inch of me, from my sun-bleached frizz to my neon green toenails, smelling like an explosion of Bath & Bodyworks products. To say it wasn’t pretty is putting it mild. Things were rough.

Although my children are young, I’ve reached the age where a few of my friends have kids who are entering this phase of life. Some of them, probably the ones who rule their classes with their athleticism and good skin, make it look easy. Others remind me of younger me: insecure, uncoordinated, and in desperate need of some dry shampoo. I don’t envy any of them for a second, but every once in a while, I’m reminded of the good things those middle school days included. And no, I’m not talking about a killer metabolism or free time out the ring yang- I’m talking oatmeal cream pies.

Oatmeal Cream Pies

Surely you remember these. Soft, chewy cookies? A sweet and slightly fluffy marshmallow filling? The sticky, comforting combination of the two, every bite better than the last? Oatmeal cream pies have long been one of my favorite processed snacks (and trust me, that’s a lengthy and detailed list), but I have never ever made them on my own. You might remember that a while back we made oatmeal cream pie ice cream sandwiches (seriously, so good), but this recipe is as new to me as it is to you. You’re welcome.

To make these oatmeal cream pies, we start with the cookies. Oats, butter, brown sugar, and molasses come together with eggs, vanilla, and the dry ingredients. These cookies spread a bit in the oven, so we opt for smaller rounds of dough. After a quick bake, we can start on the filling. Butter, sugar, and good, old fashioned marshmallow fluff round out the ingredients for the filling which gets piped or spread in between two cookies. I like to let them set for just a bit to soften the cookies, as the filling seeps in a barely softens each bite. Double you’re welcome.

Give these oatmeal cream pies a try and let me know what you think. While we can’t (and probably shouldn’t?) eat all the same things we did when we were kids, there’s not a thing wrong with a little kitchen reminiscing. This round of memory lane is one me. Happy Friday and Happy Baking, y’all!

If you like these oatmeal cream pies you should try:

Oatmeal Cream Pie Ice Cream Sandwiches
Maple Oatmeal Biscuits
Oatmeal Cookie Chunk Ice Cream
Oatmeal Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

Oatmeal Cream Pies

Print Recipe

These oatmeal cream pies are sandwich cookies featuring soft and chewy oatmeal cookies and a simple marshmallow fluff filling!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 18 Cookies
Category: Dessert

Ingredients

For the Cookies:

½ cup unsalted butter, at room temperature
3/4 cup brown sugar
1 large egg
1 tablespoon molasses (optional)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
½ teaspoon baking soda
1/4 teaspoon cinnamon
½ teaspoon salt
1 cup quick cooking oats

For the filling:

½ cup unsalted butter
1 cup powdered sugar
7 ounces marshmallow fluff

Instructions

To prepare the cookies:

Preheat the oven to 350 degrees Fahrenheit and line 2 sheet pans with parchment paper.
In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar until smooth and combined, about 1-2 minutes. Add the egg, molasses, and vanilla and stir to combined. Scrape the sides of the bowl and add the remaining ingredients. Stir on low just until well-combined.
Use a small cookie scoop to spoon 2 teaspoon sized rounds of dough 2” apart on the prepared cookie sheets. Bake one at a time in the preheated for about 9 minutes or until the edges are set and turning golden. The center of the cookie may still look wet. Remove from oven and allow to cool completely. If you notice your cookies look wonky upon removal from the oven, use the rim of a large glass or jar to nudge them into a rounder, perfected shape. Be sure to do this carefully while they are still fresh from the oven. Continue baking the remaining cookies and allow to cool completely.

To prepare the filling:

Cream the butter and powdered sugar together on medium speed in a large bowl using a hand mixer. Add the marshmallow fluff and stir until well combined. If needed, you can thin the frosting out slightly with a teaspoon or two of water- be careful not to add to much though as this makes for a messy cookie. Spoon the filling into a piping bag fitted with a medium round tip and sandwich the cream in between two cookies of the same size. Alternatively, you can just spread large dollops on with a knife. Enjoy!

Creamy Key Lime Pie

A Treat Yourself Mother’s Day Gift Guide

After I bought the rug, I figured some of you may be in similar boats- looking to treat yourself or someone you love to a little happy in honor of Mother’s Day. So today, in addition to a seriously delightful and fresh creamy key lime pie, I have a mini gift guide. A treat yourself Mother’s Day gift guide, if you will. Take a peek below!

1. Printed Linen Napkins Soft cloth napkins in beautiful J.Crew prints? Yes, pls.
2. Brass Frames Frame those special memories in these timeless frames.
3. Her Daily Bread I might be biased, but this devotion/cookbook is a winning gift.
4. Cloud X Shoes My favorite shoes, in a brand new beautiful hue!
5. Floral Tablecloth These block print cloths have a one-of-a-kind feel!
6. Mineral Powder Sunscreen Powder (and protect!) your skin with this lightweight mineral screen!
7. Aesop Handwash This soap gently exfoliates and smells great too.
8. Stoneware Casserole Dish I love having pretty versions of very practical things. This casserole dish is just the thing.
9. Short Sleeve Cardigan Hot? Cold? Somewhere in-between? This sweater works for it all.
10. Lululemon Hi-Rise Shorts Proof that exercise clothes can be cute too.
11. Clare V. Charm Bracelet Pick charms to attach to these gold plated bracelets for a personalized gift.
12. Leather Crossbody This buttery-soft leather purse comes at the best price point.
13. Morris & Co. Art Print Timeless yet affordable? I love prints like this for an office or powder room.

Creamy Key Lime Pie

Coincidentally, I got to share a slice of this creamy key lime pie with my own mom a few weeks ago. There were a few lone slices in my fridge a few days after I photographed the recipe, and mom was in the right place a the right time. We ate up the last pieces together, and it was lovely. This pie is all of the things: a buttery, slightly salty and crisp crust with a creamy and tart key lime filling, all topped with a cloud of whipped cream. It’s refreshing, balanced, and perfect for the warmer weather we’re seeing this season.

How to Make Key Lime Pie

Traditional key lime pie features more of a custardy filling made with whipped egg yolks and sugar. While I love traditional key lime pie (and have even bruleed ones here!), I wanted something that wasn’t so tart. I took a note from my lemon icebox pie and opted to make a no-bake filling with cream cheese and sweetened condensed milk. The end result is a fluffy cream pie with the bright, nostalgic flavor you know and love.

To make this creamy key lime pie, we start with the crust. Graham crackers, butter, brown sugar, and salt come together and press into a pie dish. Although we don’t HAVE to bake this kind of crust, I opted for a short stint in the oven so that the crust would have some texture to it. Allow the crust to cool before making the filling.

For the filling, cream cheese and sweetened condensed milk stir together in a bowl. Add the zest of a few key limes and the juice of even more to the mix along with sour cream. Stir and spoon the mixture into the prepared crust. Allow the filling to set up before topping it with dollops of whipped cream.

Can I Use Regular Lime Juice Instead of Key Limes?

In short, absolutely. I am rarely able to get my hands on key limes in my grocery story, so I know it’s tricky. Try regular limes if your budget or grocery store selection prevents your from key limes. While there is a small flavor difference, I don’t think it’s much to notice. I do, however, recommend using FRESH lime juice. Avoid the bottled juice at all cost.

What About a No-Bake Crust for This Key Lime Pie?

You want an even easier pie? I don’t blame you! You can use the recipe below and omit baking if desired. Alternatively, you can try out this no-bake crust too.

More Lime Recipe Ideas?

Coconut Key Lime Cake
Cherry Lime Hand Pies
Bruleed Key Lime Pies
Vegan Coconut Lime Ice Cream Pie

Creamy Key Lime Pie

Print Recipe

This creamy key lime pie is a simple, make-ahead dessert with a fluffy filling, salted graham cracker crust, and a whipped cream topping!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 9 Servings
Category: Pie

Ingredients

For the crust:

1 ½ cups graham cracker crumbs (from about 11 full graham crackers)
½ cup unsalted butter, melted
½ teaspoon salt
¼ cup light brown sugar, packed

For the pie:

8 ounces cream cheese, at room temperature
14 ounces sweetened condensed milk
1 ½ teaspoons key lime zest
½ cup key lime juice
1 cup sour cream
1 cup heavy whipping cream
3 tablespoons sugar

Instructions

To make the crust:

Preheat the oven to 350 degrees.
Pulse graham crackers in a food processor to crumbs. Add the remaining ingredients and pulse to combine. Press the mixture into the bottom of a deep-dish pie pan using your fingers. Bake in the oven for 10-12 minutes, or until the crust is set. Set aside to cool slightly.

To make the pie filling:

In a large bowl, combine the softened cream cheese and sweetened condensed milk using a hand mixer set at medium speed, beating until smooth. Add in the zest, juice, and sour cream, stirring on low to combine. Spoon the filling into the prepared cooled crust. Cover the pan with a sheet of plastic wrap and place in the fridge to firm up, about 4 hours or overnight. When ready to serve, prepare the whipped cream topping. In a large bowl or the bowl of a stand mixer, whisk the heavy whipping cream on medium speed until frothy and slightly thickened. Add the sugar and continue whisking until thickened to a fluffy cloudlike consistency. Spoon on top of the pie and serve.

Bourbon Toffee Chocolate Chunk Cookies

Leave a Comment / Cookies, Cookies and Bars, Uncategorized

Bourbon lovers, rejoice! There’s a new recipe on deck today, just in time for the Kentucky Derby. For those of you who may be thinking- “I don’t think I like bourbon! I don’t watch the derby!” – take a breather. The good news is that you don’t have to love whiskey or horses to love these sweet and salty bourbon toffee chocolate chunk cookies- they’re that good. Hear me out for a moment while I tell you about them and then you can decide for yourself.

Bourbon in Cookies?

A Kentucky girl at heart, I will forever try to lace as many of my treats with the liquid I adore. I, for one, LOVE bourbon. The taste of caramel undertones, the faint scent of vanilla and honey, even the warmth in my chest after each taste- I adore it all. But in baked goods, the flavor is more subtle. Bourbon in baked goods is like background vocals in a really good song; you may never even notice it until you start looking for it, only then realizing how much those notes contributed in the first place. Adding bourbon to treats like these cookies gives a subtle cozy flavor that is hard to put your finger on, but I can promise it makes all the difference.

Why Pretzels and Toffee?

If you don’t know already, sweet and salty is my jam. It’s the primary reason I add salt to my graham cracker crust and balance sweet pies (like this brown butter chess pie!) with a finish of flaked salt. Even my favorite cookies, salted chocolate chip cookies, have an extra shake of salt in them. Salty cuts the sweetness and pronounces other flavors in the cookies so your palate isn’t overwhelmed with just sugar. I mean, we love sugar, alright? But balance, y’all, balance. The toffee chunks here add a richer sweetness while the pretzels lend texture and salt. All in all, these are well-rounded cookies.

Bourbon Toffee Chocolate Chunk Cookies

Making these cookies is pretty straight forward. We start with unsalted butter, brown sugar, and sugar. I use a higher ratio of brown sugar to sugar, both for flavor and textural purposes. Brown sugar lends a more flavorful sweetness as well as chew. Next, we stir in eggs, vanilla extract, and bourbon. I use good quality bourbon, but certainly not top shelf. I’ll let you make that call. Finally, we toss in the flour, leavening, and loads of mix-ins. Here, I used roughly chopped pretzels, chocolate chunks, and toffee bits. I prefer the toffee bits without chocolate, but that’s 100% up to you. Toss them all in and scoop large rounds of dough on prepared pans. The cookies bake about 10 minutes until the edges are set and the insides still look gooey- that’s how you know they’re good!

More Bourbon Bakes for the Derby

If you fall into the camp of people who are eagerly awaiting the big hats and mint juleps in the best couple of minutes in sports, I have loads of other bourbon desserts for you to try. Check out my favorites below and let me know what you think! Happy Monday and Happy Baking, y’all!

Brown Butter Bourbon Chess Pie
Derby Pie Cookies
Bourbon Brown Butter Snickerdoodles
Derby Pie Bars
Bourbon Bundt Cake
Bourbon Caramel Cake

Bourbon Toffee Chocolate Chunk Cookies

Print Recipe

These Bourbon Toffee Chocolate Chunk Cookies are loaded with pretzels, sweet and salty flavor, and are perfect for bourbon lovers!

Author: Kate Wood
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 24
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
½ cup sugar
1–1/2 cups light brown sugar, packed
2 large eggs
2 tablespoons bourbon
1 teaspoon pure vanilla extract
2–3/4 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
6 ounces semisweet chocolate, chopped
1 cup mini pretzel twists, slightly crushed, plus more for cookie tops if desired
¾ cup toffee bits
3 tablespoons flaked sea salt, if desired

Instructions

In a large bowl, cream together the butter, sugar, and brown sugar on medium speed until smooth and fluffed, about 2 minutes. Add the eggs, bourbon, and vanilla extract and stir on medium until smooth. Add the flour, baking soda, and salt, stirring on low until combined. Add the chocolate, pretzel pieces, and toffee. Stir allow the dough to rest. I like to go ahead and scoop out large cookie scoops (3 tablespoon sized) balls of dough and refrigerate them covered for about 45 minutes. If you’d prefer, cover the bowl and refrigerate the dough in one bowl for at least 2 hours.
When ready to bake, preheat the oven to 350 degrees and space out the 3 tablespoon-sized mound of dough at least 2” apart on a sheet pan. You will bake these in batches. Bake in the preheated oven for 10 minutes or until the edges are barely set and the insides still looks slightly underdone. Remove from oven and immediately sprinkle with the flaked salt, if desired. Enjoy once cooled slightly.

No-Churn Tiramisu Ice Cream

We’re no stranger to tiramisu around here. Together, we’ve conquered classic tiramisu, a petite chocolate tiramisu, a tiramisu layer cake, cream puffs, and even a wildly random raspberry tiramisu. (Pssst, you can find all of those recipes HERE!) So to say we like coffee, cheesy recipes around here might be an understatement, okay? Still, somehow we have managed several years of blog relationship (which, just so you know, it the very best kind of online friendship) without a tiramisu ice cream.

So why tiramisu ice cream? Let me break it down for you in terms of pairing.

Mascarpone and sugar? Best friends. Coffee and chocolate? Soulmates. Coffee and Cream? HELLO, PERFECTION! Tiramisu ice cream is like the spunky younger sister to a traditional tiramisu, and if I’m wrong, I don’t want to be right. It’s just meant to be!

How to Make No-Churn Tiramisu Ice Cream

So, let’s talk about how to make this no-churn tiramisu ice cream. First, we start with the ice cream base. If you’re new to no-churn ice cream, you should check out my tutorial on it first! Most no-churns start with sweetened condensed milk and whipping cream. From there, the possibilities are endless! By adding cocoa powder, fruit or caramel sauces, even nuts, sprinkles, and other mix-ins, you can chance the flavor of the ice cream base to be whatever your heart desires! In this case, we want to capture the mascarpone and cocoa flavors of tiramisu. So half of our base will be mascarpone flavored, and the other half will be mocha. Whip those two flavors up with a hand mixer and then begin on the ladyfingers.

For the cakey cookie mix-ins, we take chopped ladyfingers (soft or hard are fine) and quickly dip them in a coffee or espresso sweetened with sugar. Begin spoon dollops of your two ice cream flavors into a freezer-safe dish, tossing in a few drenched ladyfingers as you go. Once done, swirl the ice cream if desired and pop the pan into a freezer to firm up overnight. I like to dust the top with a little cocoa powder, you know, to pay homage to classic tiramisu, and then spoon out scoops to enjoy. And enjoy it you will. Promise.

Give this no-churn tiramisu ice cream a try once you start hankering for an early summery treat. You won’t be disappointed. Happy Saturday, y’all!

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

Mocha Brownie Ice Cream Cake
No-Churn Coffee Cookie Dough Ice Cream
Chocolate Tiramisu
Classic Tiramisu

No-Churn Tiramisu Ice Cream

Print Recipe

This No-Churn Tiramisu Ice Cream is made with mascarpone cheese, ladyfinger cookies, and espresso- the perfect ice cream for coffee lovers!

Author: Kate Wood
Prep Time: 15
Total Time: 360
Yield: 1 Quart
Category: Dessert

Ingredients

14 ounces sweetened condensed milk
8 ounces mascarpone cheese
½ cup cocoa powder, divided
2 tablespoons espresso powder or instant coffee
2 cups heavy whipping cream, divided
1 cup strong brewed coffee, hot
2 tablespoons sugar
2 cups chopped ladyfinger cookies (from about 8 cookies)

Instructions

In a large bowl or the bowl of a stand mixer, divided out half of the sweetened condensed milk (7 ounces) and half of the mascarpone cheese (4 ounces) and stir to combine them with ¼ cup cocoa powder and the espresso powder. Pour in 1 cup of heavy whipping cream and, using the whisk attachment, whip on medium speed until it thickens and fluffs to a cloud-like consistency. Scrape the mixture into a separate bowl and set aside.
Combine the remaining sweetened condensed milk and mascarpone cheese in the bowl of the mixer and stir to combine. Pour in the remaining heavy whipping cream and whip on medium speed until the mixture thickens and fluffs to a cloud-like consistency.
Pour the hot coffee and 2 tablespoons of sugar into a shallow bowl and stir to combine, dissolving the sugar. Begin spooning alternating scoops of the two ice cream mixtures into a large bread pan of freezer-safe container, stopping once about 1/3 of the way full. Quickly dip several small chunks of ladyfingers in the coffee mixture and scatter them into the pan. Resume spooning the two ice cream mixtures into the pan, stopping to add more soaked ladyfinger pieces as desired. Continue this process until all of the ladyfingers and ice crema have been added to the pan. Smooth the ice cream in the pan and then use a sifter to dust the top with the remaining cocoa powder as desired. Cover the dish and allow the mixture to freeze in the freezer until set, about 6 hours or overnight. Enjoy!

Gooey Funfetti Bars and the 10 Best Sprinkle Desserts to Try ASAP

10 Best Sprinkle Desserts to Try ASAP

Funfetti Ice Cream Sandwich These melty treats feature chewy sprinkle cookies and a no-churn ice cream inside.
Funfetti Cake My favorite classic funfetti cake has a soft and tender crumb with a sweet and tangy cake-flavored icing.
Funfetti Loaf Sprinkles for breakfast?! Heck yes! This loaf is similar to a pound cake with loads of birthday cake flavor.
Funfetti Cookies Classic funfetti cookies have been a hit on this site forever. If you haven’t tried them yet, DO IT.
Funfetti Scones These sprinkle scones are a great weekend breakfast treat that get topped with a drizzled icing.
Vegan Funfetti Cookies The classic cookies, but with a twist for vegans!
Homemade Sprinkles Homemade sprinkles are the fun kitchen activity you never knew you needed. Try them ASAP!
Funfetti Mini Cakes I love the pint-size of these mini cakes, although the whipped topping doesn’t hurt either.
Sugar Cookie Double Doozies A copycat of those 1990’s mall faves, these cookies are the BOMB.
Funfetti Biscuits More sprinkles for breakfast? You betcha. These ones are layered biscuits with a thick glaze

Gooey Funfetti Bars

So why did we need another sprinkle dessert? In truth, we didn’t but now that we have them, aren’t you kinda glad? These gooey funfetti bars likely fall in the blondie category. They’re gooey like an underbaked brownie, and feature a flaky delicate top and buttery insides. The bars are loaded with sprinkles and flavored with clear vanilla extract which offers cake mix flavor. I prefer these bars how I prefer my brownies: slightly underdone. But if you’d prefer, you can bake them a few minutes longer for a more cakey treat.

To make these gooey funfetti bars, start by stirring together melted butter, brown sugar, and sugar. Next comes two eggs and clear vanilla extract. Finally, the flour, leavening, and salt add in along with a whole bunch of rainbow sprinkles. The batter spreads into a square baking pan before a quick bake in the oven. Voila- gooey funfetti bars! The end result is a chewy, melt-in-your-mouth, super-rich treat that all sprinkle lovers will adore.

Give one (or ten!) of these treats a try this weekend. Happy baking to y’all!

Gooey Funfetti Bars

Print Recipe

These gooey funfetti bars feature a sweet gooey center, colorful sprinkles, and soft texture. Make them in one bowl in less than 30 minutes!

Author: Kate wood
Prep Time: 5
Cook Time: 25
Total Time: 30 minutes
Yield: 16-24, Depending on Size of Bars
Category: Dessert

Ingredients

1 cup unsalted butter, melted
1 ¼ cup light brown sugar, packed
½ cup sugar
2 large eggs
2 teaspoons clear vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon baking powder
1 1/4 teaspoons salt
¾ cups rainbow sprinkles

Instructions

Preheat the oven to 350 degrees Fahrenheit and line an 8” square metal pan with aluminum foil. Spray lightly with baking spray and set aside.
In a large bowl, stir together the butter, brown sugar, and sugar. Add the eggs and extract, stirring well to combine. Toss in the flour, baking powder, and salt, stirring until combined. Fold in the sprinkles.
Spread the batter into the prepared pan. Bake in the preheated oven for about 23-25 minutes or until a toothpick inserted comes out with a few moist clumps. Allow to cool (or place in the fridge) until set completely and then slice. These bars are rich, so I recommend small squares. 😊

Hummingbird Bundt Cake

So, you may be asking: “What even is hummingbird cake?” Hummingbird cakes are simple spice cakes that originated in the Caribbean. They have been a fixture in the South ever since coming to America. Sweetened with banana, pineapple, and coconut, the cakes are incredibly moist and flavorful too. I love the added texture from the coconut and chopped pecans, although the sweet cream cheese glaze doesn’t hurt either. If you’re reading all of this thinking it sounds like some kind of weird spring-y fruit cake, don’t worry- while the fruit adds underlying flavor and loads of moisture, it’s more of a background flavor.

f you’re looking for more of a traditional stacked cake, be sure to check out this hummingbird layer cake. The bundt makes a terrific Easter dessert and can even serve a crowd. Can’t you see it decked out with little speckled egg candies? Plus, it can be made in a single bowl. What a win-win!

If you plan to entertain this Easter, give this hummingbird bundt cake a try! Happy Easter, y’all!

If you like this hummingbird bundt cake, you should try:

Bourbon Bundt Cake
Brown Sugar Apple Bundt Cake
Chocolate Chip Bundt Cake
Carro Bundt Cake
Blood Orange Bundt Cake

Hummingbird Bundt Cake

Print Recipe

This hummingbird bundt cake is a spring southern classic filled with pecans and coconut and sweetened with pineapple and banana.

Author: Kate wood, Adapted from Southern Living
Prep Time: 15
Cook Time: 60
Total Time: 130
Yield: 12 Servings
Category: Cake

Ingredients

For the cake:

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

For the glaze:

4 ounces cream cheese, softened to room temperature
1 tablespoon unsalted butter, softened to room temperature
1–1/2 cups confectioner’s sugar
½ teaspoon vanilla extract
1–2 tablespoons milk

Instructions

To make the cake:

Preheat oven to 350 degrees. Butter and flour a bundt pan with at least a 10-cup capacity.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
Pour the batter into the prepared pan and smooth. Bake until a cake tester inserted in the center comes out clean, about 50-60 minutes. Allow the cake to cool in the pan for 25 minute and then invert onto a cooling rack to completely cool.
To frost the cake, prepare the glaze. Combine the cream cheese and unsalted butter in a large bowl, stirring with a hand mixer to combine. Add the confectioner’s sugar, vanilla, and 1 tablespoon of millk, stirring on low to combine. Add additional milk as needed to get the desired consistency. Be careful not to add too much or the glaze won’t stay on your cake! Spoon the icing over the cake and serve once set.

Mini Egg Brownies

Leave a Comment / Cookies, Cookies and Bars

Happy Sunday from the our little spring break corner of the world where we are winding up for Easter. We spent the week mostly at home, aside from a few glorious days that we stayed at the lake with friends. It was a quiet break, and I wouldn’t have it any other way, particular since spring is upon us. I’m mentally gearing up for the weeks ahead: Easter, birthdays, end of school year, and then… summer? Honestly, I have no idea where the time goes. For now, let’s stick with talking about Easter and these mini egg brownies.

If you ask me, Easter is the unsung hero of holidays. Maybe it’s my love of florals and pastel prints. Maybe it’s the memory of swirling colored Easter eggs in my Mimi’s teacups. Or maybe it’s my undying dedication to chocolate-shaped bunnies, Starburst Jellybeans, and the straight-up magic that is resurrection Sunday. Either way, Easter is a win for all the humans in our house, particularly when it comes to all the delicious treats. Today, I’m sharing these mini egg brownies, which are equal parts cute and yummy. If you’ve been looking for the perfect grab-and-go Easter dessert, these just might be the ticket!

Mini Egg Brownies

So, you guys have had Cadbury Mini Eggs, right? Aside from the real-deal Cadbury eggs, the mini egg candies are the single chocolate candy I get most excited about at Easter. The crisp candy shell, the soft pastel hue, and the seriously milky chocolate centers are absolutely to die for. So, logically, if one is trying to make a festive brownie for Easter, Cadbury Mini Eggs are the place to start.

To make these brownies, we start with a perfect brownie base recipe. My go-to chewy brownie recipe rivals even the best box mixes and comes together in less than five minutes. Once the batter is prepared, just chop (or crush!) up some mini eggs and fold them into the batter. I pressed a few egg pieces on the top to make sure that pretty color showed up too. The end result is a delightful chocolate treat with spring vibes to boot- truly a win-win.

Give these mini egg brownies a try and let me know what you think! Happy baking to you and Happy Sunday!

If you like these mini egg brownies you should try:

Easy Chewy Brownies
Caramel Ganache Brownies
Pastel Lofthouse Cookies
Easter Cake
Chocolate Cutout Cookies

Mini Egg Brownies

Print Recipe

These mini egg brownies are homemade chewy chocolate brownies loaded with pastel Cadbury mini egg candies- perfect for Easter!

Author: Kate wood
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 16 Brownies
Category: Dessert

Ingredients

½ cup unsalted butter, diced
1–1/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
¼ cup all-purpose flour
2/3 cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
1 cup mini eggs, chopped

Instructions

Preheat the oven to 325 degrees Farhenheit. Lightly grease a heavy weight 8” square baking pan and set aside.
In a large microwave-safe bowl, add the butter and sugar and melt in the microwave for 30 second increments, stirring occasionally, until the butter is completely melted and the mixture is smooth. (It took me about 2 minutes of microwaving.) Alternatively, you can melt these together over a double boiler on the stove. Add the vanilla and eggs, one at a time, stirring vigorously to combine. Add the flour, cocoa powder, , salt, and baking powder. Stir, just until combined. Fold in the chopped mini eggs and spread the batter into the prepared pan. Bake for about 30-35 minutes or until the top is puffed and a toothpick inserted to the center only comes out with moist sticky clumps. Allow to cool prior to cutting.

Cinnamon Streusel Bread

Leave a Comment / Bread, Breakfast, Cakes

With St. Patrick’s Day coming up tomorrow, I have been thinking about all the things we chalk up to luck: things like the weather, a catch made by our favorite team, or even a good hair day. Over the years, I’ve given luck a whole bunch of credit to luck without really considering if there was more at play. Is the goodness in my life really just an accident, something that happened by chance? Or is it possible that all of the “luck” in my life is actually a gift offered intentionally for me at the very moment I need it? Before we dive into this cinnamon streusel bread, let’s talk about favor.

Favor

A friend of mine from church introduced the concept of favor to me a few years ago. She didn’t throw it on me or force me to accept her version of things as truth; instead she offered up her perspective for my consideration. The idea, basically, is this: God loves us. He wants good things for us. And He’s always at work on our behalf. Could it be possible that every good thing in our life is not just luck or a result of our own actions but, instead, a little sign of love from God? What if that open parking space, the dollar bill in the back of old jeans, or various other happy coincidences are really just nuggets of favor lavished on you by a loving Father? My mind was blown.

The following week, I saw evidence of it all around me. It seemed that the more I looked out for the good things in my life, the more I found them. Perfect weather at a picnic I planned for friends? A last-minute opening at a restaurant I’ve been dying to go to? Even a single afternoon in my home where everyone is content and joyful and kind to one another. I began to look at each one of those things as a gift and the end result was a whole lot of love and gratitude.

Now, I’m all in. At times, I forget to look for signs of grace and love at work in my life, but the second I open my eyes again, it’s all around me. My kids, new opportunities, the magnolia tree blooming outside of my room, or even just a wildly pink streak of clouds in a dusky sunset- it’s all favor, all love. Anyways.. just for for thought. 🙂

Cinnamon Streusel Bread

Now, onto the main event: cinnamon streusel brad. I’ve continued my venture to bake more breakfast items, and this cinnamon streusel bread is serious. Honestly guys, I love it so much. Soft cakey insides, a swirl of brown sugar and cinnamon throughout, and a crumbly topping. It’s truly so delicious and the perfect thing to enjoy for breakfast (or dessert??) this weekend. Let me tell you how to make it.

First we start with the batter. Butter, oil, and two kinds of sugar come together with eggs and vanilla. Flour and leavening come next with a splash of buttermilk. Next comes the topping. Flour, brown sugar, salt, and melted butter stir together until dry clumps form. We layer the batter in a prepared pan and swirl in the cinnamon sugar filling. Finish it off with the crumble and bake for an hour or until a clean toothpick comes out. Voila!

Give this cinnamon streusel bread a try and lmk what you think! Happy Thursday, Happy St. Patty’s and Happy Baking!

If you like this cinnamon streusel bread you should try:

Coffee Cake Muffins
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Cinnamon Streusel Bread

Print Recipe

This cinnamon streusel bread is a fluffy coffee cake swirled with a cinnamon sugar filling and topped with brown sugar crumble!

Author: Kate Wood
Prep Time: 15
Cook Time: 60
Total Time: 1 hour 15 minutes
Yield: 1 Loaf
Category: Breakfast Bread

Ingredients

For the batter:

1/2 cup unsalted butter, at room temperature
3 tablespoons vegetable oil
1/2 cup sugar
½ cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla
2 cups cups all-purpose flour
1 ¼ teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon salt
2/3 cup full-fat buttermilk

For the filling:

½ cup brown sugar, packed
1–1/2 teaspoons cinnamon

For the streusel:

½ cup all-purpose flour
¼ cup light brown sugar packed
½ teaspoon cinnamon
½ teaspoon salt
3 tablespoons unsalted butter, melted

Instructions

Preheat the oven to 350 degrees. Lightly grease a 9×5” loaf pan and set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar on medium speed until smooth, about one minute. Add the eggs and vanilla and beat to combine. Add 1 cup of the flour, the baking powder, baking soda, and salt and beat on low just until almost combined. Add the buttermilk, stir, and then mix in the remaining flour. Beat on low until the batter is smooth and uniform, but do not over-mix. Combine the brown sugar and cinnamon for the filling in a small bowl. Spoon half of the batter into the prepared pan and smooth. Top with the streusel. Add the remaining batter and smooth. Finally, prepare the streusel. Combine the flour, brown sugar, cinnamon and salt in a small bowl. Stir in the melted butter, just until clumps form. Sprinkle on top. Bake in the pre-heated oven about 50-60 minutes or until the top is domed and a toothpick inserted comes out clean.

Ashley Mac’s Strawberry Cake

Ashley Mac’s Kitchen

Ashley Mac’s strawberry cake is one of the many incredible recipes featured in the new cookbook, ASHLEY MAC’S KITCHEN. The recipes are seriously approachable with celebrations and gatherings in mind. So whether you’re looking for a casserole to share with a friend, a salad to serve at a potluck, or a themed dessert for the season you’re in, ASHLEY MAC’S KITCHEN has it. The book is officially available for pre-order TODAY, which you can do by following this link. If you live in the Birmingham, AL area (hollllaaaa!), you can pick up a book beginning March 20th. There will even be a few book signings too, so keep your eyes peeled for that.

Ashley's Mac's Strawberry Cake by Wood and Spoon blog. This is the recipe for the famous strawberry layer cake from Alabama chain restaurant. The recipe comes from Ashley McMakin's new book! Learn how to make a yummy pink strawberry celebration cake on thewoodandspoon.com

Ashley Mac’s Strawberry Cake

Let’s talk cake. Here, we have a fluffy layered cake flavored with fresh strawberry puree and gelatin. The gelatin may sound kinda weird, but that’s where we get the iconic strawberry flavor, moist crumb, and pretty color. The frosting, in my opinion is the star: cream cheese and butter, powdered sugar, and minced berries. Truly, I could eat this frosting by the spoonful; it’s that good. The cake comes together quickly, and, IMO, is the happiest little thing this side of spring.

Please check out ASHLEY MAC’S KITCHEN, available for preorder, and give the book a try. I truly believe you’re going to love it. Happy Tuesday to y’all and happy baking!

If you like this cake you should try:

Strawberry Rhubarb Layer Cake
Strawberry Icebox Pie
Strawberry Shortcake
Strawberries and Cream Pie
Champagne and Strawberries Cake

Ashley Mac’s Strawberry Cake

Print Recipe

This strawberry cake recipe is famous from Ashley Mac’s Kitchen restaurants!

Author: Ashley McMakin
Prep Time: 20
Cook Time: 20
Total Time: 120
Yield: 1 (9″) Cake
Category: Dessert

Ingredients

For the cake:

1 ¼ cups granulated sugar
1 cup vegetable oil
3 large eggs, room temperature
2 teaspoons vanilla extract
3 cups sifted cake flour
1 (3 ounce) box strawberry gelatin
3 ½ teaspoons baking powder
¾ teaspoon kosher salt
½ cup whole milk, room temperature
½ cup pureed fresh strawberries

For the strawberry cream cheese icing:

1/3 cup minced fresh strawberries
2 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1/8 teaspoon kosher salt
8 cups confectioner’s sugar
6 drops liquid red food coloring

Instructions

To make the cake:

Preheat the oven to 325 degrees Fahrenheit. Spray 3 (9-inch) pans with baking spray with flour. Line the bottom of pans with parchment paper.
In the bowl of a stand mixer fitter with the paddle attachment, beat sugar and oil at medium speed until well combined, about 1 minute. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, gelatin, baking powder, and salt. In a small bowl, whisk together milk and strawberries. With mixer on low speed, gradually add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Evenly divide batter among prepared pans.
Bake until a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
Place 1 cooled cake layer on a cake stand. Spread 1 ½ cups Strawberry Cream Cheese Icing between each layer; spread a thin layer of icing on top and sides of cake to crumb coat. Freeze until icing is set, about 45 minutes. Cover remaining icing and refrigerate while cake sets in freezer.
Spread remaining strawberry cream cheese icing on top and sides of cake as desired. Refrigerate for at least 1 hour or until ready to serve.

To make the frosting:

Let the strawberries drain on a double layer of paper towels.
In the bowl of a stand mixer fitter with a paddle attachment, beat cream cheese, butter, and salt at medium-low speed until smooth, 1 to 2 minutes, stopping to scrape the sides of the bowl as needed. With mixer on low speed, slowly add confectioner’s sugar, about 1 cup at a time, beating until just combined. Add food coloring and beat at medium speed until combined, about 1 minute, stopping to scrape the sides of the bowl as needed. Fold in strawberries by hand.

Ted Lasso Shortbread Bars

Leave a Comment / Cookies, Cookies and Bars

Ted Lasso Fans, REJOICE! Today is a quick and simple recipe honoring the show’s dessert of choice, biscuits. And im not talking about the flaky, layered American-style breakfast biscuits; I’m talking the English ones. COOKIES. If you want a simple, buttery treat that, quite literally, melts in your mouth, these Ted Lasso shortbread bars are for you! Let’s dive in.

About this time a couple of years ago, I shared a simple fail-proof shortbread cookie recipe that remains a favorite on this site. It truly never fails. In addition, we’ve made millionaire shortbread bars, peanut butter pretzel shortbread, and even lemon lavender shortbread cookies! But today’s recipe is new and as straight-forward as possible. These Ted Lasso shortbread bars contain just a few ingredients, requires no chilling time, and requires less than 5 minutes prep time.

Making the Bars

To make Ted Lasso shortbread bars, we start with butter, brown sugar, and powdered sugar. The three ingredients come together in a bowl until smooth. Next, we add a single egg and stir until combined. Finally, we toss in a sprinkle of salt and all-purpose flour. The crumbly dough presses into a greased square pan and bakes for just over a half hour.

The end result for these shortbread bars is a buttery and lightly sweetened cookie that is thick and slightly chewy. They pair perfectly with a cup of coffee or a glass of red wine- basically whatever you decide to drink while watching your favorite show (which is obviously Ted Lasso). If you plan to watch the new season this month, be sure to make a batch of these for the viewing. Happy Baking!

If you like these Ted Lasso Shortbread Bars you should try:

Shortbread Cookies
Brownie Shortbread Bars
White Chocolate Ganache Shortbread
Crispy Millionaire Bars

Ted Lasso Shortbread Bars

Print Recipe

These shortbread bars are inspired by the hit TV show, TED LESSO!

Author: Kate Wood (adapted from Christina Tosi)
Prep Time: 4
Total Time: 40
Yield: 24 Bars
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
1–1/4 cup powdered sugar
¼ cup light brown sugar packed
1 large egg
1–3/4 cups all-purpose flour
¾ teaspoon salt
1 tablespoon granulated sugar, optional

Instructions

Preheat the oven to 325 degrees Fahrenheit and line an 8” square pan with foil. Lightly grease it with cooking spray and set aside.
In a large bowl cream together the butter, powdered sugar, and brown sugar, beating on medium until smooth. Add the egg and stir on low to combine. Scrape the sides of the bowl, and add the flour and salt, stirring on low until the mixture comes together into moist clumps. Do not overmix. Dump the mixture into the prepared pans and use barely moistened fingertips to pat out the dough. If desired, sprinkle with a tablespoon of granulated sugar. Bake in the preheated oven for 35-40 minutes (it took mine 38 minutes) or until the edges are set and the top is barely beginning to turn brown. Allow to cool completely prior to cutting and serving.

Kate

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If you like this cake you should try:

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