Confections and Candies

Raspberry Tiramisu

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

I’ve started dreaming of traveling abroad again. This past decade has found me staying close to home, because apparently you can’t just leave children and small businesses unattended for long periods of time? But recently, as my kids have gotten a smidge older, I’ve started to wonder if we might be ready for a bigger adventure, the kind that calls for foreign languages and a short hop across the pond. At one point in time in my life, I was sure that I was destined for a life dotted with passport stamps and foods I couldn’t pronounce the name of, and now, 9 years into an entirely different (but even more-so wonderful) kind of life, I’m realizing that I kind of forgot about some of those dreams. This raspberry tiramisu is a small glimpse of me dusting that part of myself off.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

A few months back, I found a bucket list I wrote back in college. I was pretty tickled to realize I have gotten to experience many of the things I wrote on that original list, but one of the items that I hadn’t even gotten close to was listed second thing on that list: “Learn French.” Over the past couple of months, I have kept coming back to that bullet item, feeling silly for wanting to pursue something so frivolous. Let’s face it: I live in Small Town, AL. Not many people around here speak French, you know? But I couldn’t shake it. I still wanted some of those things that 20-year old me wanted, and I didn’t know why I was shelving something that, at one point, was worthy of a #2 spot.

“What would life be if we had no courage to attempt anything?” – Vincent van Gogh.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

So I downloaded Pimsleur French, bought a few books, and for the past month or so, I’ve been fumbling through simple phrases and the pronunciation of those throaty French R’s. I wouldn’t say I’m spectacular at it, but it has scratched an itch for creativity and exploring that has felt really untouchable lately. And with learning a new language, I’ve started tossing around other ideas, too, namely, traveling abroad. So that brings me to this raspberry tiramisu.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com
Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

Raspberry Tiramisu

While I was googling things like “idyllic AirBnB in Provence” and “traveling to Paris with kids,” a friend tossed out the idea for an Italian trip. Within days, my heart tumbled down a rabbit hole of Roman ruins and espresso-soaked desserts, and that, plus a fridge full of summer berries led me to this raspberry tiramisu. Classic tiramisu is one of my all-time favorite desserts, and the chocolate tiramisu I shared on this site some time ago remains a fan favorite here too. This raspberry tiramisu is a light, more summery version of the classic featuring the flavors of tart berries and zested lemon. The mascarpone whipped cream is the star of the show, and I cannot get over how well it mingles with the fruit. Truly, it’s a cloud-like dream of a dessert!

Be sure to read through all of the instructions before you attempt this dessert. While incredibly simple, there are a few steps, so take your time and enjoy every bite. And in the meantime, if you find yourself ready to dust off some old ideas, dreams, or goals, I hope you’ll take this as your green light to move ahead. I’m only a few days into my weird, totally unnecessary pursuit, but so far, I’m loving it. Happy Monday to you guys, and Happy Baking!

If you like this raspberry tiramisu, you should check out:

Classic Tiramisu
Chocolate Tiramisu
White Chocolate Raspberry Tarts
Raspberry Champagne Pop-Tarts

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com
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Raspberry Tiramisu

This raspberry tiramisu is a summery take on classic tiramisu, made with a whipped mascarpone cheese and berry-soaked ladyfingers.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Yield: 8 Servings
  • Category: Dessert

Ingredients

  • ½ cup sugar, divided
  • ½ cup water
  • 2 cups raspberries
  • 1 teaspoon lemon zest
  • 8 ounces mascarpone cheese, at room temperature
  • 1 cup heavy whipping cream
  • ¾ cup raspberry preserves
  • 20 or so ladyfinger cookies, soft or hard are fine
  • Confectioner’s sugar and raspberries, for decorating

Instructions

  1. Line an 8×4” loaf pan with plastic wrap in two directions with the wrap extending over the sides on all directions. Set aside.
  2. In a medium saucepan over medium heat, combine ¼ cup sugar with the water and 2 cups of raspberries. Stirring regularly, allow the sugar to dissolve completely and then remove immediately from heat. Gently press down on the raspberries to release some of the juices. Stir in the lemon zest and set aside.
  3. In a medium-sized bowl with a hand mixer, beat the mascarpone gently just to smooth out. Slowly stream in the whipping cream and the remaining ¼ cup of sugar and continue to beat on medium speed until thickened to a fluffy consistency. Set aside.
  4. Strain the raspberries from the syrupy mixture, reserving both the berries and the syrup. Stir 2 tablespoons of the syrupy liquid into the preserves and then stir in the berries as well. Now that you have the mascarpone whipped cream, the berry preserve mixture, and the raspberry syrup, it’s time to begin assembling!
  5. Quickly dunk a ladyfinger into the syrup, saturating both sides before placing into the bottom of the pan. You can layer these in however you’d like, but you see check out the photo in the post above for a reference of how I assembled. I found two rows of ladyfingers, the second of which was slightly broken off to fit in the bottom of the pan, worked best. Once you have a single layer of soaked ladyfingers in the bottom of your pan, spoon a heaping cup-ful of the whipped cream on top. Spread to smooth. Spread half of the berry preserve mixture on top of the whipped cream and repeat this process again: soaked ladyfingers, whipped cream, and then berry preserves. Finish off your tiramisu layers with a final layer of ladyfingers and whatever whipped cream is leftover. Smooth to finish and then cover with plastic wrap to rest in the fridge for about 6 hours or overnight.
    To serve, invert the tiramisu onto a plate and remove the plastic wrap. Garnish with raspberries and a dusting of confectioner’s sugar, if desired.

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Malted Chocolate Trifle with Coffee Whipped Cream

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

One of the most fun parts about being mom during holiday seasons is getting to celebrate with themed treats and bites of food. It’s like I get to tap into my inner kid again and create colorful, fun desserts that I know my kiddos will enjoy. In years past, when Easter has come around, we’ve indulged in a robin’s egg Easter cake, egg-shaped cutout cookies, and pastel lofthouse cookies, and this year was no exception. Today, I’m sharing a recipe for a malted chocolate trifle with coffee whipped cream that kids and adults will love. Grab your bag malted chocolates and let’s get baking!

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com
Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

If you have read this blog for any length of time, you know my husband notoriously loves pudding. After years of ridiculing him for his Snack Pack tendencies, I decided to take a look in the mirror. Turns out, even though I’m not a member of the packaged chocolate pudding fan club, I definitely have earned my stripes in the rice pudding gang. So apparently we’re a pudding family- who knew!? This malted chocolate trifle is a grown-up, homemade ode to my husband’s love of both chocolate pudding and malted chocolate candies. Those, combined with a gooey pan of homemade brownies make for a seriously delicious treat that can be dressed up for Easter or simply served to the chocolate lovers in your life. Let me tell you how to make it!

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

How to Make a Trifle

To make this malted chocolate trifle, we start with the brownies. Butter, cocoa powder, and sugar are melted together before eggs and vanilla are added to the mix. Just a smidge of flour stirred in and a quick bake leaves these brownies rich and fudgy. While the brownies are baking, we can get a head start on the pudding. This is a super quick chocolate pudding made on the stovetop. Sugar, cocoa powder, chocolate malt powder (like Ovaltine!) and cornstarch are stirred together with milk. The mixture gets heated on the stove and cooked until slightly thickened and bubbly. A little butter and vanilla come next before the pudding is cooled and set at least to room temperature.

Once the brownies and pudding have cooled slightly, we can make the espresso whipped cream. Heavy cream, powdered sugar, and Kahlua are whipped together with softened cream cheese which will help create a stable, fluffy mixture. Then, all three elements are layered together in a trifle dish with the candy of your choosing: malted robin egg candies for Easter or plain malt chocolate balls for any other time. Both make for a deliciously textured and flavored treat that everyone will love.

If you’re looking for a great last minute Easter dessert, I hope you’ll consider this malted chocolate trifle. Happy Easter to you all and Happy Baking!

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

If you like this malted chocolate trifle, you should check out:

Caramelized Banana Pudding
Creamy Rice Pudding
Chocolate Pudding Pie
Chocolate Budino
Peaches and Cream Trifle
Poached Pear Trifles

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Malted Chocolate Trifle with Coffee Whipped Cream

This malted chocolate trifle includes layers of homemade brownies, a quick malted milk chocolate pudding, and espresso whipped cream!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 90
  • Yield: 8-10 servings
  • Category: Dessert

Ingredients

For the brownies:

  • 10 tablespoons unsalted butter
  • 11/4 cup sugar
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour

For the pudding:

  • 2/3 cup sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • 2 cups reduced fat milk
  • ¼ cup heavy whipping cream
  • 2 teaspoons vanilla extract

For the coffee whipped cream:

  • 4 ounces cream cheese, at room temperature
  • 11/2  cup heavy whipping cream
  • ¾ cup powdered sugar
  • ¼ cup coffee liquor, like Kahlua

Additional items:

  • Malt chocolate balls, eggs, candies, or other assorted chocolates of your choosing, chopped

Instructions

To make the brownies:

  1. Preheat the oven to 350 degrees Farhenheit. In a medium saucepan, combine the butter, sugar, cocoa powder, and salt, stirring together on medium low heat until completely melted. Stir in the eggs, one at a time, whisking vigorously after each addition. Stir in the vanilla and fold in the all-purpose flour. Spread the batter into a 9” square baking pan, baking for about 22 minutes or until a toothpick inserted comes out with moist clumps only. Allow to cool to room temperature completely. 

To make the pudding:

  1. In the meantime, begin making the pudding by combining the sugar, cocoa powder, salt, and cornstarch in a medium sized saucepan over medium heat. Slowly stir in the milk and cream and heat, stirring regularly, until the mixture barely begins to bubble. Begin stirring continuously until thickened to a mayonnaise consistency, about 1-2 minutes. Immediately remove from heat and stir in the vanilla. Pour into a heat-safe bowl and place a single sheet of plastic wrap directly on top of the pudding. This will help ot prevent the pudding from forming a skin. Allow to cool at least to room temperature.

To make the whipped cream:

  1. In the meantime, prepare the whipped cream. In a large bowl, beat the cream cheese just barely until smooth. Slowly stir in the whipping cream and then increase the speed, whipping until frothed and bubbly. Add the sugar and continue whipping on medium high speed until soft peaks form. Add the coffee liquor and continue whipping just until thickened to a cloud-like consistency. Refrigerated covered until ready to prepare your trifle. 

To assemble the trifle:

  1. Cut the cooled brownie pieces intil spoon-sized pieces. You can also opt for smaller pieces! Begin layering in your ingredients. Crumble the brownies and a few malt chocolate balls into the bottom of an 8-cup (or larger) trifle dish. Spoon the pudding on top, shaking the trifle dish gently to allow it to seep down into the dish. Finish with dollops of the coffee  whipped cream and more candy pieces. If desired, you can layer the elements differently. Allow to rest in the fridge covered until you’re ready to enjoy.

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Creamy Rice Pudding & My Spring Break Must-Haves

Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

You know what doesn’t typically go hand-in-hand? Creamy rice pudding and spring break. Absolutely nothing about rice pudding makes me want to throw on a bathing suit, but with that special week just around the corner and my recent rice pudding obsession well underway, there was no avoiding the inevitable. Today, I’m going to share all my favorite things I’ve been picking out for the change of seasons as well as this simple stovetop rice pudding that I cannot stop making. Who says we can’t have it all, anyways?!

Let’s start with the spring break must-haves. Now, don’t confuse me for someone who is still trying to pass for a Daytona-bound college student; I’m well beyond my twenties. But every year, come March, I’m reminded of those fun weeks away with friends and suddenly get the itch to ready my wardrobe for the coming season. Today, I have a few of my [slightly more grown-up] faves to share with you. Here they are:

Creamy Rice Pudding and spring break must haves for women on Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

Spring Break Must-Haves

  1. Blow Dry Brush For quick-drying those salty locks, look no further than this round brush!
  2. Bucket Hat Protect your hair color (& skin!) with this throwback look.
  3. Net Bags If you’re traveling with kiddos, be sure to pack some mesh bags for shaking sand out of toys!
  4. Full-Coverage Bikini There are few things as challenging as shopping for a full coverage bikini in 2022, but this one from J. Crew hits all the marks!
  5. Sun Bunny Bronzer For faking a spring break glow, this bronzer is my absolute fave.
  6. Warby Parker Sunglasses Colorful sunglasses you can try on from the comfort of home? Yes, please!
  7. Vintage Tees These soft tees from Madewell are great for covering up with or wearing out.
  8. Supergoop Makeup Resetting Spray with SPF Protect your skin and your makeup with this SPF makeup setting spray.
  9. St. Tropez Self-Tanning Mousse No more tanning oils- get your tan before you even leave for vacay with my favorite mousse from St. Tropez.
  10. Montce Sarong These simple sarongs make for a great daytime coverup.
  11. Woven Sandals Whether you’re headed for the beach or out to lunch, these sandals are a great summery option.
  12. Tinted Lip Treatment with SPF This SPF lipstick glides on smooth and adds just a hint of color.
Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

Rice Pudding

And now for the weirdest blog post transition of my life, let’s talk about rice pudding. (LOL)

I have long been a fan of store-bought creamy rice pudding, and when I took the topic to my social media, it seems a whole bunch of you feel the same. Don’t get me wrong- I’m not under the misconception that rice pudding is as beloved as chocolate chip cookies, apple pie, or even other pudding varieties, but it is 100% one of those cult favorite foods that some people absolutely LOVE. So if you happen to fall into the “LOVE” category wherever rice pudding is concerned, you are absolutely going to adore today’s recipe.

Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

My goal for this creamy rice pudding was a sweet cream-flavored pudding reminiscent of the store-bought favorite. I opted for arborio rice for loads of texture and quite a bit less heavy cream that many other internet recipes recommended. No vanilla and no cinnamon in this rice pudding means that the creamy milk flavor rings true, and honestly, nothing could be more delightful. Plus, it’s so easy! With just a few ingredients and a whole lot of stirring, you’ll have homemade stovetop rice pudding in less than an hour. Voila!

To make this rice pudding, simply combine the rice, sugar, milk, cream, and butter in a heavy-bottomed saucepan. Bring to a boil and then reduce the heat, simmering and stirring for about 45 minutes or until the rice has plumped to an al dente. Add the eggs, stir to combine, and then place covered in the fridge to thicken and set. I like to serve this rice pudding as is, but my friends on Instagram tell me it tastes great with fresh fruit, a sprinkle of cinnamon, or even a handful of chocolate chips. Who knows- we love what we love!

Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

So whether you’re going away for spring break or staying home to make loads of creamy rice pudding, I hope you’ve found something perfectly, randomly yours here today. Happy Thursday to you and Happy Baking!

If you like this creamy rice pudding you should try:

Chocolate Budino
Chocolate Pudding Pie
Classic Tiramisu
Caramelized Banana Pudding
Southern Coconut Cream Pie

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Creamy Rice Pudding

This creamy rice pudding is a simple stovetop rendition of the store-bought favorite!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 12 Servings
  • Category: Dessert

Ingredients

  • 7 cups reduced fat or whole milk
  • 1 cup heavy whipping cream
  • 1 cup medium-grain or arborio rice
  • 1 cup sugar
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • 2 large eggs
  • Optional: 2 teaspoons vanilla extract or ¾ teaspoon cinnamon

Instructions

  1. In a medium-sized saucepan, combine the milk, cream, rice, sugar, butter, and salt. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally, and then decrease the heat to low to simmer. Stirring about every 8 minutes or so, continue to cook the mixture on low heat until the rice is tender but not falling apart, about 45 minutes. Once tender, remove from heat and whisk the two eggs together in a bowl. While whisking, slowly and carefully add in 1 cup of the hot milk mixture to temper the eggs, and then add all of the egg mixture into the saucepan containing the rice. If desired, stir in the vanilla or cinnamon (I prefer plain!) Stir together to combine and then pour the pudding into a heat-safe container. Place a sheet of plastic wrap directly on top of the pudding so it doesn’t form a thickened layer on the top. Allow to cool in the fridge about 4-6 hours or until cold. Stir and serve!

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Sweet and Salty Crispy Rice Treats

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

I know we get fancy here sometimes. There’s rich flourless chocolate cakes, latticed pies, budinos, and bruleed ice creams. We make braided babkas, fruit-topped tarts, and stacked mini cakes without blinking an eye, but at the end of the day, most of us go back to a few recipes are the simple, comforting, and taste like home. That looks different for all of us, but today, I’m excited to share one of the recipes I go to time and time again: these sweet and salty crispy rice treats. You won’t even believe how easy (and delicious!) these are.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

For most of us who grew up on the processed foods of the 90’s, rice krispie treats are about as nostalgic as it gets. Although my love affair with these marshmallow and butter-laden bars began early, it has really been in more recent years that they have become such a staple in my home. A dear friend of mine started bringing different varieties of these little treats to just about every social function we went to, and since then, they have become so synonymous with her in my mind that they are now on repeat in our kitchen. I even ended up including my favorite rendition (today’s recipe!) in my new book, Her Daily Bread. The best foods are like that- they don’t just taste good going down, they feed your heart too.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

How to Make Them

Making these sweet and salty crispy rice treats is a cinch, but easier if you know how to brown butter. I wrote a post on just that a few years ago, and if you haven’t started regularly including brown butter in your baked goods, now is the time. Another special ingredient here is honey graham cereal. I know that sounds a little crazy, but that small addition packs a huge punch of flavor. And the final special ingredient, a heavy hand of salt, makes these treats downright addictive- just one bite simply won’t do.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

So give these sweet and salty crispy rice treats a shot! They are incredibly easy, and I can almost promise that anyone who tries them will be begging for the recipe. You can find this recipe (and 51 others!) in my new book, Her Daily Bread which was published at the end of last year. It’s a daily devotional with loads of stories about how the things in our kitchen, homes, relationships, and more feed our lives in meaningful ways. If haven’t already purchased a copy, you can find a few links to the book here! As always, thank you for supporting my book and efforts that make recipes like these sweet and salty crispy rice treats possible. I just love y’all! Happy Tuesday and Happy Baking!

If you like these sweet and salty crispy rice treats you should try:

Crispy Millionaire Bars
Oatmeal Cream Pie Ice Cream Sandwiches
Monster Cookie Bars
Brownie Shortbread Bars

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Sweet and Salty Crispy Rice Treats

These simple crispy rice treats are flavored with browned butter, honey graham cereal, and a pint of salt- truly, the easiest tasty treat!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: Serves 16
  • Category: Dessert

Ingredients

  • ½ cup unsalted butter, diced
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (16 ounces) bag mini marshmallows, divided
  • 21/2 cups Golden Graham cereal, crushed into large bits
  • 41/2 cups Rice Krispies cereal

Instructions

  1. Lightly grease a 9×13” pan and set aside. In a large stock pot over low heat stir the butter until melted. Continue stirring regularly. It will begin to sizzle and foam slightly before little golden bits start forming on the bottom of the pan. Continue stirring or whisking until the butter has browned. You’ll know it’s done when there are golden flecks throughout the butter and you notice a sweet, nutty fragrance. Immediately remove from heat and add the salt and vanilla, stirring carefully. Add all but about 1 cup of the marshmallows and stir over low heat until they’re melted completely. Add the remaining marshmallows with the two cereals and stir just until combined. Turn the mixture out into the prepared pan and use the butter wrapper or a clean, lightly greased hand to pat the krispies flat in the pan. Allow to cool completely prior to cutting and enjoying!

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Red Velvet Madeleines

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

Happy Sunday to you all from the passenger seat of my car. My husband and I are currently driving our kids home from a short weekend at Walt Disney World. Even though my feet and legs are exhausted, my heart is full on magic and celebration. I grew up in Orlando, FL, so heading to Disney always feels a little like going home. I am thinking a post on my Disney favorites might make its way to this site in the future(?) For now I’ll move on to today’s main event: red velvet madeleines.

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

Most people fall into one of two camps: those who love Valentine’s Day and those that think it’s the worst. Although Hallmark cards and boxes of chocolates that are mostly terrible offer zero appeal to me, I’ve never been one to turn down a holiday. I, for one, LOVE Valentine’s Day and any excuse to make brightly colored treats to celebrate the occasion. These red velvet madeleines are just the ticket: soft, cocoa-scented treats, a sweetened cream cheese glaze, and just enough sprinkles and food coloring to honor the festivities. If you, like me, have been looking for a recipe to share with the people you love, let me tell you how to make these red velvet madeleines!

How to Make Them

French madeleines are not nearly as difficult to make as the internet would lead you to believe. First, we start with eggs and sugar. Mix the two together until this mixture becomes frothy and pale in color. Gently stir in the flour and leavening, followed by the buttermilk (for tang!), vanilla, and melted butter. Oh, and don’t forget the food coloring– these red velvet madeleines owe their hue to red food dye, and it is an absolute must for making these super Valentine’s Day appropriate. Allow the batter to rest and chill in the fridge for a bit while the oven gets hot. The combination of chilled batter and a hot oven will ensure that your madeleines get a nice little hump on the top!

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

After a brief, 10-minute bake in a madeleine pan, the red velvet madeleines are cooled and dipped in a simple glaze made from cream cheese, melted butter, and powdered sugar. I added white nonpareils for a little extra touch of special, but they’re totally optional! Feel free to add any of your favorite sprinkles or colored sugars to make these red velvet madeleines even more festive.

Share these red velvet madeleines with someone you love this week, and let me know what you think! Happy Sunday and Happy Baking, y’all!

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

If you like these red velvet madeleines, you should try:

Brown Butter Bourbon Madeleines with Dark Chocolate ganache and Pecans
Red Velvet Cake
Chocolate Truffles
Cookie Dough Truffles

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Red Velvet Madeleines

These red velvet madeleines are  delicious and festive treats with a cream cheese glaze and a fabulous red hue!

  • Author: Kate Wood

Ingredients

For the madeleines:

  • 1/3 cup unsalted butter, plus an additional tablespoon for greasing the pan
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon buttermilk
  • 1/2 teaspoon vanilla extract
  • 11/2 teaspoons red food coloring

For the glaze:

  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 11/2 cups powdered sugar
  • 11/2 tablespoons milk

 

Instructions

To prepare the madeleines:

  1. Melt the butter over low heat on the stove until melted but not bubbling. Set aside.
  2. In a large bowl combine the eggs and sugar and whisk or whip until it becomes frothy and slightly pale.
  3. With the mixer on low, stir in the flour, cocoa powder, baking powder, and salt. Add the buttermilk, vanilla extract, red food coloring, and melted butter, stirring just until the mixture comes together. Set aside the batter in the fridge to chill briefly, about 30 minutes, while you preheat the oven to 375 degrees Fahrenheit.
  4. Once you’re ready to bake your madeleines, gently melt the remaining 1 tablespoon of butter and use a basting brush to generously grease a madeleine pan. Spoon 1 tablespoon-sized pours of batter into each mold and bake in the oven about 10 minutes, or until the madeleines have puffed (you’ll see a big hump in the center!) and a toothpick inserted comes out clean. Immediately invert your pan onto a cooling rack and rap the pan gently to get the madeleines to release. Once cooled, prepare your glaze.

To prepare the glaze:

  1. In a medium bowl, stir to combine the cream cheese and butter, just until smooth. Add the remaining ingredients, stirring to combine. For a thin glaze, gently heat in the microwave about 20 seconds and dip each Madeleine in the glaze as desired. Decorate with sprinkles if desired and serve!

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Cookie Dough Truffles

Cookie Dough Truffles by Wood and Spoon. These are eggless cookie dough balls that are dipped in melted dark chocolate and sprinkled with sea salt. The finished product are mini homemade chocolate truffles that are perfect for cookie dough lovers. Learn how simple the recipe is on thewoodandspoon.com

Happy Weekend, friends! Can you believe we’ve almost made it to February? In years past, February has been our month for all things CHOCOLATE- candies and cakes, cookies and muffins, even a few ice creams in between! Although this month won’t be exclusively chocolate recipes, I did want to nod to Valentine’s Day today with a cute gift guide for your GALentine- all the friends and moms and ladies that make your life special. (Sidebar: there is absolutely nothing wrong with sending this guide to your man-friends either. Sometimes they need a little help shopping too.) Let’s take a peek at the gift guide and then roll on to the main event: cookie dough truffles. 

Valentines Day Gift Guide for Galentine. Presents to buy for women, girl, ladies this February.

Galentine Gifts

1. Silk Pillowcase This silky pillowcase from Booklinen will give your galentine all sorts of sweet dreams.
2. Monogrammed Travel Jewelry Case No money for jewelry? Give her something to store it in instead!
3. Wool Sweater Cozy up with this beautiful cropped mockneck sweater.
4. Ugg Boots For a girl’s night in, skip the fancy outfit and stay warm with these short Ugg boots.
5. Envelope Embosser Send all the love notes you want with a personalized envelope embosser.
6. Lip Sleeping Mask Keep that pucker chap-free with one of these tinted overnight lip masks.
7. Sunglasses What’s so wrong about looking through rose-colored glasses?
8. Bud Vase Skip the fancy bouquet and buy your galentine something to put a single stem in instead.
9. Sea Salt Caramels These chewy bites of sweet and salt from Sugarfina are better than any box of chocolates I’ve ever had.

Cookie Dough Truffles by Wood and Spoon. These are eggless cookie dough balls that are dipped in melted dark chocolate and sprinkled with sea salt. The finished product are mini homemade chocolate truffles that are perfect for cookie dough lovers. Learn how simple the recipe is on thewoodandspoon.com

Cookie Dough Truffles

These cookie dough truffles are about as simple as truffles get. Sure, they require a little chill time and melting of chocolate, but other than that, these are no-bake treats that anyone can rally around. I’ve long been a cookie dough eater, and combining this eggless recipe with a quick candied coating (plus a sprinkle of sea salt!) makes for an adorable, bite-sized treat that will make all your favorite people feel loved. Let me tell you how to make them. 


First, we start by preparing the cookie dough. Butter, brown sugar, and sugar with a mixer come together until smooth and creamed. A pinch of salt, vanilla, and milk come next followed by the flour and mini chocolate chips. Keep in mind that newer recommendations suggest not eating raw flour; to be on the safe side, you can opt for a heat-treated one instead. Chill the cookie dough truffles batter until firm and scoopable- about 2 hours. Then, use a small cookie scoop to portion out rounds of dough. Briefly chill while you melt down chocolate. I prefer to use bittersweet chocolate chips, but you can easily opt for a semisweet or even baking melt instead. Melt gently until smooth and then use a toothpick to dip individual cookie dough truffles into the mixture. I like to finish each off with an extra drizzle of chocolate and sprinkle of sea salt.

Cookie Dough Truffles by Wood and Spoon. These are eggless cookie dough balls that are dipped in melted dark chocolate and sprinkled with sea salt. The finished product are mini homemade chocolate truffles that are perfect for cookie dough lovers. Learn how simple the recipe is on thewoodandspoon.com

I ADORE these cookie dough truffles this time of year (or anytime, really), and I hope you’ll give them a look. Happy Saturday and Happy Baking!

If you like these cookie dough truffles, you should check out:

No-Churn Coffee Cookie Dough Ice Cream
Brown Sugar Cookie Dough and Cone Ice Cream
Homemade Chocolate Truffles
White Chocolate Raspberry Tarts

Cookie Dough Truffles by Wood and Spoon. These are eggless cookie dough balls that are dipped in melted dark chocolate and sprinkled with sea salt. The finished product are mini homemade chocolate truffles that are perfect for cookie dough lovers. Learn how simple the recipe is on thewoodandspoon.com
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Cookie Dough Truffles

These cookie dough truffles feature edible chocolate chip cookie dough centers, melted dark chocolate shells, and sea salt!

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 30
  • Yield: 34
  • Category: Dessert

Ingredients

  • ½ cup (113 gm) unsalted butter, room temperature
  • 2/3 cup (130 gm) brown sugar
  • 1/4 cup (50 gm) sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • ¾ cup (100 gm) flour
  • 1 cup (150 gm) mini chocolate chips
  • 16 ounces dark chocolate chips or melting wafers
  • Flaked sea salt, if desired

Instructions

  1. Beat the butter on medium speed in a medium sized bowl until smooth. Add the brown sugar and sugar and continue beating on medium to cream together, about 1 minute. Add the salt, vanilla, and milk, stirring to combine. Add the flour and beat on low just until all of the ingredients are combined. Add the chocolate chips and beat to combine. Place the cookie dough covered in the fridge to chill for 2 hours.
  2. After chilling, use a small cookie scoop to portion and roll out 1” balls of dough until smooth. Pop back in the fridge or freezer briefly while you melt your chocolate.
  3. In a medium bowl, melt the dark chocolate chips or melting wafers in a microwave for 20-30 second intervals, stirring in between each interval until smooth. Do not overheat the chocolate!
  4. Stick a toothpick about halfway through a chilled ball of dough and dip it into the chocolate, being sure to coat each side. Use your finger to push the ball off the toothpick and onto wax paper-lined sheet pan. Continue this with the remaining balls of dough until each have been dipped and use any remaining chocolate to drizzle on top of the balls. Sprinkle with sea salt while the chocolate is still melty and then chill briefly to set.

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Chocolate Tiramisu (and announcing MY FIRST BOOK!)

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

Grab a fork and settle in, because we are CELEBRATING all sorts of things with a little chocolate tiramisu today.

First off, it’s my FIVE YEAR BLOG ANNIVERSARY. Yep, five years. It blows my mind in every possible way that this site has existed for that long. Together, we’ve made ____ recipes, welcomed two new babies, built a house, had a couple website refreshers, and shared wayyyy too much personal information. If you’ve stuck around with me since the beginning (Hi, Mom), thank you. Your support and emails and kindness have meant the world to me. To have a job that feels more like a hobby is such a blessing, and I couldn’t be more grateful. Although a lot has changed since day one of this site, my love of food and writing remains the same, and I’m thrilled to keep on keeping on here. Which brings me to celebratory item number two:

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

Drumroll, please…

I WROTE A BOOK. A real life book (!!!!) It’s been a long road, so I wanted to share a little about the process.

I started this blog in 2016 in hopes of becoming a cookbook author. At the time, I was following other bloggers who had been around a while and were finally landing cookbook deals of their own. I wanted in! So after lots of nervous back-and-forth with my husband, friends, and mother (Hi again, Mom!), I decided to dive in and start this site with the end-goal of writing a book.

Less than two years later, I had established a relationship with a publishing company and was writing a cookbook proposal with one of their senior editors. This was it! My dreams were coming true! We worked hard for months, but the day before my proposal was to be approved for contract, the publishing company was bought out by a giant media company. Immediately, all projects not under contract were suspended, and after another 6 months of back and forth, they were completely dissolved. I was crushed. It had been over a year of time and work and vulnerability with that company, and I was so disappointed to start over.

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

My editor for the project was incredibly kind, and at her last day on the job, she connected me with a book agent out of New York. After some conversation and brainstorming, we began working together to iron out the existing proposal. We got a few nibbles from a couple of publishing companies, but ultimately, the project fell flat. By now, it’s January of 2020. It had been two years of proposal writing with no signs of success on the horizon, and here we were, back at square one.

Thank goodness we didn’t give up.

Over the next couple of months, I wrote a new cookbook proposal from scratch, and the day after I submitted it to my agent, I began writing a second proposal. This one was different: a 365-day devotional for women. The Word document on my computer basically filled itself with 56 pages of stories and scripture and thoughts and questions, and less than a month later, it was ready to submit to my agent. We decided to move forward with the devotional, and within no time, I was negotiating offers from multiple publishers. Ultimately, my little project found a home at HarperOne, an imprint of Harper Collins, and in July, I dove head first into writing my very first book. Over the next few weeks, I’ll be sharing more about the project, but for now, I’ll end with this:

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

Don’t give up.
Take a chance on your ambitions.
Work hard.
Ignore the pessimists and self-doubt that tell you you’ll never reach the desires in your heart, and if there’s something in there worth going after, do it. When I take inventory of the most beautiful and life-giving things in my story, I’m reminded that absolutely none of it happened overnight, and so much of the deferred hope, perseverance, and effort that I experienced allows me to treasure those gifts for what they are. A closed door or setback in your story doesn’t mean the end of your story, and I really believe that when we push through the barriers and unbelief, we often find breakthrough and joy on the other side.

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com
Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

Chocolate Tiramisu

I’ve never actually had chocolate tiramisu until I prepared this particular recipe. Truly, I’m wondering why it’s not made more frequently. I mean, we all love classic tiramisu, right? This is no different, just a little extra chocolate. Here, a chocolate ganache, mascarpone, and whipped cream come together to make an espresso-scented treat that is altogether rich and creamy and comforting. The tall slices make for an elegant dessert that requires very little time and effort. If you’re looking for a simple yet impressive make-ahead dessert, I hope you’ll take a chance on this chocolate tiramisu. Truly, it’s delightful.

There’s another delicious recipe and more on the book coming next week. In the meantime, if you get an opportunity to make this chocolate tiramisu, tell me about it! Happy Saturday to you and HAPPY BAKING!

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

If you like this chocolate tiramisu, you should try:

Classic Tiramisu
Tiramisu Cream Puffs
Tiramisu Cake
Kentucky Coffee
Toffee Espresso Chocolate Chip Cookies

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Chocolate Tiramisu

This chocolate tiramisu is a small-batch recipe made in a loaf pan and flavored with the addition of chocolate ganache.

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 360
  • Yield: 6 Servings
  • Category: Dessert

Ingredients

  • ½ cup (85 gm) semisweet chocolate, chips or chopped
  • ¾ cup plus 2 tablespoons heavy whipping cream, divided 
  • 1 cup (240 gm) warm espresso or strong-brewed coffee
  • 2 tablespoons Kahlua or rum/coffee liquor
  • 2 large egg yolks
  • ¼ cup (50 gm) granulated sugar
  • 8 ounces mascarpone cheese
  • ½ teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1820 ladyfinger cookies (hard or soft is fine)

Instructions

  1. Prepare an 8”x4” loaf pan by lining it both ways with plastic wrap, extending the plastic beyond the sides. Set aside. 
  2. In a small saucepan over low heat, gently heat the chocolate chips and 2 tablespoons of whipping cream, stirring constantly, until melted and smooth. Do not overheat. Once chips are completely melted, remove from heat to a bowl and set in the fridge while you prepare the rest of the elements. 
  3. Combine the espresso and kahlua in a small bowl. Set aside.
  4. In a medium bowl, beat the egg yolks and sugar together until thickened and pale, about 2-3 minutes. When a beater or spatula dipped into the mixture is removed it should gradually pour off in a thin, viscous ribbon. Add the mascarpone and beat on low till combined. Stir in the slightly cooled chocolate and cream mixture. Set aside. 
  5. In a separate bowl, beat the remaining heavy whipping cream and vanilla on medium speed to stiff peaks. Fold the whipped cream into the egg yolk mixture until smooth and fluffy, being careful not to overwork. Set it aside.
  6. When you’re ready to assemble the tiramisu, dust the bottom of your prepared pan with a thin layer of cocoa powder. Working quickly and carefully, dip both sides of your lady fingers into the coffee/kahlua mixture and arrange them in a single layer in the bottom of your dusted dish. You want to fill in any larger holes but don’t worry about breaking up your ladyfingers to squeeze them into tiny holes. Spread 1/3 of the cream mixture on top of the lady fingers and dust the cream with another layer of cocoa powder. Repeat your process twice with another layer of ladyfingers, cream, and cocoa powder for a total of three layers. Allow to set up in the fridge for 6 hours for cool removal from the pan. Alternatively, you can prepare this up to a day or two in advance, keeping covered and stored in the fridge. When ready to serve, invert the pan onto a serving platter and peel back the plastic wrap. Dust with additional cocoa powder or grated chocolate if desired and serve slices. 

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YOU NEED TO KNOW: How to Make Homemade Sprinkles

Homemade Sprinkles by Wood and Spoon blog. Here's the how to on making sprinkles from scratch! Follow one of three ways to make hand-dyed jimmies, nonpareils, and flaked sugar confetti. Use these edible decorations to glitter cakes, cookies, cupcakes and more! Find the recipes and learn DIY from scratch here on thewoodandspoon.com

Sprinkles are rarely an option. Those colorful little bits of sugar and crunch can make just about any dessert as vibrant and fun as it should be. Today, I’m going to teach you how to make homemade sprinkles. True, there’s tons of varieties at the stores, but sometimes you need an extra-special color. You may be looking for a specific size or color combination, and making them from scratch is shockingly simple. If you’re up for the challenge, let’s dive in!

Homemade Sprinkles by Wood and Spoon blog. Here's the how to on making sprinkles from scratch! Follow one of three ways to make hand-dyed jimmies, nonpareils, and flaked sugar confetti. Use these edible decorations to glitter cakes, cookies, cupcakes and more! Find the recipes and learn DIY from scratch here on thewoodandspoon.com

What Do I Need to Make Homemade Sprinkles?

Today we’ll be making three different varieties of sprinkles: jimmies, nonpareils/ sanding sugar, and flaked sugar confetti. Jimmies and confetti require the same simple list of ingredients: confectioner’s sugar, water, extract/flavoring, and meringue powder. Those few items get whipped together in a stand mixer until a thick royal icing comes together. While there’s a number of ways to make royal icing, I always find that using meringue powder is easiest. If you’re unfamiliar with this ingredient, look for it in the cake decorating section at craft and superstores. It keeps forever and makes royal icing in a cinch! Once your royal icing is prepared, we’ll use gel food coloring to make it your favorite hue and a piping bag or offset spatula to form your sugary bits!

Homemade Sprinkles by Wood and Spoon blog. Here's the how to on making sprinkles from scratch! Follow one of three ways to make hand-dyed jimmies, nonpareils, and flaked sugar confetti. Use these edible decorations to glitter cakes, cookies, cupcakes and more! Find the recipes and learn DIY from scratch here on thewoodandspoon.com

Homemade nonpareils are a different story. Put simply, I don’t have a clue how to make a nonpareil from scratch, but I can teach you how to custom color like a boss. All you’ll need is plain white nonpareils, sanding sugar, or pearls and a bit of gel food coloring. More on that in a bit.

Homemade Sprinkles by Wood and Spoon blog. Here's the how to on making sprinkles from scratch! Follow one of three ways to make hand-dyed jimmies, nonpareils, and flaked sugar confetti. Use these edible decorations to glitter cakes, cookies, cupcakes and more! Find the recipes and learn DIY from scratch here on thewoodandspoon.com

How Do I Make Homemade Sprinkles?

Let’s start with a large bowl or (preferably!) the bowl of a stand mixer. Combine the powdered sugar, meringue powder, and water and begin to whip on medium speed until the mixture has thickened to stiff peaks. You’ll notice the icing standing at attention, straight in the air, when the beater is removed from the bowl. Gently stir in extract and small amounts of gel food coloring until the mixture has reached your desired color. This recipe makes quite a few sprinkles, so don’t be afraid to make multiple colors. You’ll see I blended several bowls of icing so that I’d end with a bowl of richly-colored rainbow jimmies.

Homemade Sprinkles by Wood and Spoon blog. Here's the how to on making sprinkles from scratch! Follow one of three ways to make hand-dyed jimmies, nonpareils, and flaked sugar confetti. Use these edible decorations to glitter cakes, cookies, cupcakes and more! Find the recipes and learn DIY from scratch here on thewoodandspoon.com

If you’re planning to make the basic jimmies, you’ll want to outfit a piping bag with a number two tip. You can go bigger or small here, but the number 2 size yields a diameter most similar to store-bought sprinkles. Line a few baking sheets or a clear work surface with parchment or wax paper and begin piping straight lines all over the place! Don’t worry about keeping them perfectly straight or an even flow. Just pipe away until your wax paper is full of lines. Allow the lines to dry completely- at least 6 hours but preferably overnight. Once dry, use a chef’s knife to cut uniform pieces, or roll the parchment/wax paper into a tube and gently crunch with your hands to break them up. I’ve found that the rolling method is easiest unless you are looking for a special size of sprinkles. Store in a sealed container.

Homemade Sprinkles by Wood and Spoon blog. Here's the how to on making sprinkles from scratch! Follow one of three ways to make hand-dyed jimmies, nonpareils, and flaked sugar confetti. Use these edible decorations to glitter cakes, cookies, cupcakes and more! Find the recipes and learn DIY from scratch here on thewoodandspoon.com

For the flaky confetti, skip the piping bag and use an offset spatula to spread a thin layer of icing all over your parchment and wax paper. You’ll want it to be super thin- not translucent but just barely thick enough to coat the sheet. Allow it to dry completely, at least 6 hours but preferably overnight. Once dry, gently roll the parchment/wax paper to crunch the sugar shards. Crunch more for smaller pieces and less for larger ones! Store in a sealed container.

Homemade Sprinkles by Wood and Spoon blog. Here's the how to on making sprinkles from scratch! Follow one of three ways to make hand-dyed jimmies, nonpareils, and flaked sugar confetti. Use these edible decorations to glitter cakes, cookies, cupcakes and more! Find the recipes and learn DIY from scratch here on thewoodandspoon.com

How Do I Custom Color Nonpareils, Sanding Sugar, and Candy Pearls?

This is shockingly simple. Grab a bag of white nonpareils, pearls, or clear sanding sugar. Put your desired amount in a small plastic bag and gradually add small dots of gel food color. Remember, you can add more food coloring but you can’t take it out! Go little by little and feel free to reference this coloring chart from Wilton! Seal and shake the bags liberally until the color is uniform throughout. Dump the contents of the bag onto a baking sheet prepared with wax or parchment paper and spread out. Allow them to dry for at least 6 hours but preferably overnight. Once dry, use clean fingers to break up any clumped pieces and store in a sealed container.

Homemade Sprinkles by Wood and Spoon blog. Here's the how to on making sprinkles from scratch! Follow one of three ways to make hand-dyed jimmies, nonpareils, and flaked sugar confetti. Use these edible decorations to glitter cakes, cookies, cupcakes and more! Find the recipes and learn DIY from scratch here on thewoodandspoon.com

Is That All There is To Making Homemade Sprinkles?

I feel like I should have more to write, but making homemade sprinkles is so simple! That’s all there is to it! Follow my recipe below to make your favorite assorted shades and let me know what you think. Feel free to check out local craft stores for oversized bags of nonpareils and sanding sugar so that you can make alllll the colors in the world. Get creative, have fun, and don’t forget to send me pictures. Tune in at the end of this week when I’ll be sharing a quick fun recipe for you to use all your new sprinkles with! Have a great week!

Homemade Sprinkles by Wood and Spoon blog. Here's the how to on making sprinkles from scratch! Follow one of three ways to make hand-dyed jimmies, nonpareils, and flaked sugar confetti. Use these edible decorations to glitter cakes, cookies, cupcakes and more! Find the recipes and learn DIY from scratch here on thewoodandspoon.com
Homemade Sprinkles by Wood and Spoon blog. Here's the how to on making sprinkles from scratch! Follow one of three ways to make hand-dyed jimmies, nonpareils, and flaked sugar confetti. Use these edible decorations to glitter cakes, cookies, cupcakes and more! Find the recipes and learn DIY from scratch here on thewoodandspoon.com

If you like these homemade sprinkles you should check out a few other tutorials:

How to Whip Egg Whites and Make Homemade Meringue Cookies
Painted Sugar Cookies
Gold-Splattered Sugar Cookies
How to Make Ganache and Chocolate Truffle
How to Make Pate a Choux and Coconut Cream Pie Puffs

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YOU NEED TO KNOW: How to Make Homemade Sprinkles

Learn how to make homemade rainbow jimmies, confetti, nonpareils, sanding sugar, and sugar pearls in all of your favorite custom colors!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 360
  • Yield: 2 Cups
  • Category: Dessert

Ingredients

  • 22/3 cups powdered sugar
  • 2 tablespoons meringue powder
  • ¼ cup water, plus more as needed
  • Vanilla extract, if desired
  • Gel food coloring

Instructions

  1. Combine the powdered sugar, meringue powder, and water in a large bowl or the bowl of a stand mixer. Beat on medium speed using the whisk attachment until thickened to stiff peaks, about 5 minutes. If your mixture is too thick and clumps, add water a teaspoon at a time until you’re about to beat it. Once stiff, color the icing with food coloring as desired. Keep in mind, it’s easier to add more but you can take it out if you add too much! Whisk to combine and begin to make your sprinkles.
  2. For homemade jimmies: Transfer the icing to a piping bag fitted with a number 2 tip. Pipe straight lines onto a baking sheet prepared with a piece of wax or parchment paper. Allow to dry completely overnight and then cut or crumble into your preferred size pieces. Store in an airtight container until ready to use!
  3. For flaky confetti sprinkles: Prepare a sheet pan with a piece of parchment or wax paper. Use an offset spatula to smear a super thin layer of the icing on top of it. Once completely dried (preferably overnight) crumble into flaky bits and store in an airtight container.

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Skillet Fruit Pancake

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

It’s here, y’all. IT’S SUMMER. Can’t you just smell the coconut tanning oil and shrimp tacos? We’ve been living in an unprecedented season, but there’s things like juicy watermelon slices and salty baby skin and a grilled filets of freshly caught fish that this virus cannot stop us from enjoying. I don’t know what your summer things are or how they’ll pan out in light of the pandemic, but I’m certain there’s a whole lot of goodness left to tap out. I hope you find yours.

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

Our home is currently a mix of new and same old. Newly tanned babies wear the same old pjs. That regular snack time is filled with summer fruits and mini harvests from our backyard. Summers can be unbearably hot here in the South, but I never regret the changing of a season- there’s always an abundance of things to look forward to. Peach season is of special interest here in Sweet Home Alabama, because we have some of THE BEST peaches. I get that Georgia has kinda staked their claim on those fuzzy rounds of summer sweetness, but Alabama knows what’s up too. So cue me putting peaches into just about everything, including this skillet fruit pancake.

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

Let me be clear: this is a choose your own adventure sort of dish. I want you to pick your favorites, whether it be berries or plums or apples or cherries, and make this skillet fruit pancake in a way that makes you happiest. Fresh or frozen, round pan or square, the difference here is of little consequence. Just use the fruits and equipment that is convenient for you and get to enjoying this yummy breakfast treat.

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

This skillet fruit pancake features bubbly sugared fruit underneath a blanket of fluffy pancake. The whole thing is baked in the oven until the pancake is done and the fruit juices are thickened, and then individual scoops are served with a dollop of cream or a drizzle of pancake syrup (Hint: I always opt for both!) This recipe yields the perfect amount for my family of 5, but if you have hefty eaters feel free to double the recipe and prepare it in a larger skillet or pan. Just be sure to not fill your pan up too much or you may end up with an oven overflow!

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

Give this skillet fruit pancake a try in the coming months and let me know what you think! Spoiler alert: I think this would qualify as dessert for a bunch of people here, so don’t shove this into a forgotten folder of breakfast recipes. Get to making it! Next week, I’m sharing TWO recipes that will be fun and playful for the coming summer months, so don’t miss out on those. Happy baking to you all and have a terrific week!

If you like this skillet fruit pancake you should try:

Stone Fruit Cobbler
Cherry Pound Cake
Peaches and Cream Biscuits
Honey Peach Pie
Peach Latice Pie

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Skillet Fruit Pancake

This skillet fruit pancake features a gooey sugared fruit filling under a fluffy pancake topping! Serve with maple syrup or a dollop of fresh whipped cream!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Breakfast

Ingredients

For the fruit:

6 tablespoons unsalted butter

6 tablespoons  brown sugar

1/2 teaspoon cinnamon

Pinch of salt

12 ounces fresh or frozen fruit (peeled peaches, apples, plums, or berries), strained of any juices

For the pancake batter:

  • 1 tablespoon unsalted butter, melted and cooled
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 11/2 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Additional sugar for sprinkling
  • Maple Syrup

Instructions

  1. Preheat the oven to 350. Prepare the fruit filling by melting the butter and sugar over medium-low heat on the stove. Stir together until the butter has melted. Add the cinnamon, salt, and fruit, tossing to combine. Pour into the deep 8” skillet or baking dish that you plan to bake your pancake in. Note: You’ll need about 1” depth to pour your  pancake batter into. If you happen to be working with an extremely shallow skillet, feel free to remove a little bit of the sauce/fruit to make room for the pancake. Otherwise you may have an overflow in the oven.
  2. To prep the pancake, whisk together the butter, egg, buttermilk, vanilla, and sugar. Add the flour, baking powder, baking soda, and salt and stir just until combined. Some small lumps may remain. Immediately pour and spread on top of the fruit mixture. Sprinkle with the sugar if desired.  Place the dish on a sheet pan (if it is close to overflowing) and bake in the preheated oven for about 30 minutes or until the pancake is puffed, golden, and the fruit is bubbling under the pancake. Allow to cool about 10 minutes prior to enjoying with a small drizzle of pancake syrup or fresh whipped cream.

Notes

  • Baking time will differ depending on your pan. Be sure the fruit is bubbling below the surface before you remove from oven or your fruit filling may be soupy. Also, be sure to not overflow your pan. If your skillet isn’t deep enough, reserve some filling or pancake topping, or at least bake with a rimmed baking sheet beneath it to avoid a mess in the oven.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Classic Tiramisu

Classic Tiramisu by Wood and Spoon. This Italian dessert is made up of Kahlua and coffee soaked store bought lady fingers, a fluffy whipped cream and mascarpone filling, and cocoa powder. This dessert serves a crowd, is make ahead, and a romantic offering for fancy group dinners. Learn how to make i from scratch on thewoodandspoon.com

Happy Friday, Y’all! I’m writing to you on what is actually Sunday because my fam jam and I are traveling to the most magical place on earth this weekend: Disney World. Yes, I fall into the small category of native Floridians who actually *love* Disney, and it is my biggest joy as a Mom to get to share that experience with my own kids. In lieu of a long, drawn-out post, I have a banging recipe and few favorite things to share with you this morning. Stay tuned for the classic tiramisu recipe and settle in for a some links to my late-winter faves!

A Favorite Read:
I love this article from Bon Appetit. As a food blogger, I get tons of questions about substitutions. Can I sub oil for butter here? Would brown sugar work in place of granulated? What if I don’t have baking soda?! Sometimes there are some simple substitutions that can be easily made, but often you just gotta stick with the recipe. This article from Bon Appetit speaks to those substitutions and why, if in doubt, you just need to follow the recipe. Enjoy the read!

A Favorite Beauty Find:
Anyone else feeling straight-up pasty this time of year? By the time February rolls around, I have been absent from the sun for, like, ever and am in desperate need of a freshening up. I don’t love to wear a ton of makeup, so this CC Cream (that means Color Correcting Cream!) is a perfect option for me. It’s a tinted moisturizer with SPF 35 and foundation properties that keep skin looking smooth and flawless. I wear just a few dabs of it under my blush and it has completely taken care of any postpartum redness and dark eye circles that I had before. Bonus: this is a clean(er) skincare line, so you can feel good about using it. Find the shade that works for you and give it a try!

A Favorite Thing to Wear:
Mom confession: I live in athletic clothes. If I happen upon a day that I actually have to wear a pair of pants that buttons, it’s truly hard times. Enter these fun rainbow sneakers. They’re the happiest little shoe I’ve ever worn and they totally help ease the transition from workout clothes to comfy casual. If I’m not wearing my Nikes or slippers, it’s these little guys 100%. This is one of my favorite shoes brands, so I hope you find something you love too!

A Favorite New Cookbook:
A sweet friend I’ve followed on social media for ages has just released a cookbook that is awe-inspiring and stunning. Julie Jones is a trained chef across the pond who is known for her intricate pies, tarts, and other baked goods. From following her, I know she is also a lovely human with a big heart. Her book reflects all of those qualities, and I am happy to add it to my collection. Check out the publication here!

Classic Tiramisu by Wood and Spoon. This Italian dessert is made up of Kahlua and coffee soaked store bought lady fingers, a fluffy whipped cream and mascarpone filling, and cocoa powder. This dessert serves a crowd, is make ahead, and a romantic offering for fancy group dinners. Learn how to make i from scratch on thewoodandspoon.com

A Favorite Classic Tiramisu:
Classic tiramisu is a recipe I never tire of. The creamy texture and hints of cocoa and espresso throughout play together to create a comforting, almost seductive recipe that is unlike any other. When I am craving a classic tiramisu, there is simply nothing else that will satisfy. It’s unique and 100% its own.

What I love more than anything about this Italian dessert is the ease with which it comes together and the fact that it is a make-ahead option fit for a crowd. This recipe is sufficient to serve up to 10 and you can prepare and store it in your fridge up to two days in advance. Does that make this classic tiramisu the perfect option for these end-of-winter dinner parties and candlelit gatherings? Yep. I recently made a couple of dishes of it for a Valentine’s Day gathering I had with friends and received rave reviews. (Disclaimer: my friends are not above stroking my ego, so if they lied and this dessert actually sucks you can blame them, okay?) For a small portion, feel free to halve this recipe. You can also prepare this is several individual dishes, just be sure to use smaller pieces of the ladyfingers to fit in whatever container you opt for. I love the idea of making this in tiny glass trifle dishes so that you can see the little layers before you dive in! Plus, everyone loves an individual dessert just for themselves. It definitely ups the fancy factor.

Give this classic tiramisu a try this weekend and let me know what you think! In the meantime, follow along on my Instagram to see BTS footage of the kids at Disney this weekend. If our last trip was any indication, this one is sure to be a hoot. Happy Friday and have a great weekend!

Classic Tiramisu by Wood and Spoon. This Italian dessert is made up of Kahlua and coffee soaked store bought lady fingers, a fluffy whipped cream and mascarpone filling, and cocoa powder. This dessert serves a crowd, is make ahead, and a romantic offering for fancy group dinners. Learn how to make i from scratch on thewoodandspoon.com

If you like this classic tiramisu you should try:

Cookie Butter Mousse
Tiramisu Cream Puffs
Tiramisu Cake
Caramelized Banana Pudding
Chocolate Budino

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Classic Tiramisu

This classic tiramisu features Kahlua and coffee soaked ladyfingers, a whipped mascarpone filling, and loads of chocolate flavor. 

  • Author: Kate Wood
  • Prep Time: 10
  • Total Time: 60
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

  • 1 cup warm espresso or strong-brewed coffee
  • 2 tablespoons Kahlua or rum/coffee liquor
  • 4 large egg yolks
  • ½ cup sugar
  • 16 ounces mascarpone cheese
  • 11/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder
  • 24+ ladyfingers (I used about 28 in my dish but will differ depending on what size you choose. Hard or soft Cookies is just fine !)

Instructions

  1. Combine the espresso and kahlua in a small bowl. Set aside.
  2. In a large bowl or the bowl of a stand mixer, beat the egg yolks and sugar together until thickened and pale, about 4 minutes. When a beater or spatula dipped into the mixture is removed it should gradually pour off in a thin, viscous ribbon. Add the mascarpone and beat on low till combined. Set aside. In a separate bowl, beat the heavy whipping cream and vanilla on medium speed to stiff peaks. Fold the whipped cream into the egg yolk mixture until smooth and fluffy, being careful not to overwork. Set it aside.
  3. When you’re ready to assemble the tiramisu, dust the bottom of your serving dish with a layer of cocoa powder, about 1-1/2 teaspoons. Working quickly and carefully, dip your lady fingers into the coffee kahlua mixture and arrange them in a single layer in the bottom of your dusted dish. You want to fill in any larger holes but don’t worry about breaking up your ladyfingers to squeeze them into tiny holes. Spread half of the cream mixture on top of the lady fingers and dust the cream with another layer of cocoa powder. Repeat your process with another layer of ladyfingers, cream, and cocoa powder. Allow to set up in the fridge for at least an hour before serving. Alternatively, you can prepare this up to a day or two in advance, keeping covered and stored in the fridge.

Notes

  1. If you don’t have espresso, you can brew EXTRA STRONG coffee or stir some espresso powder into your warm coffee.
  2. Soft ladyfingers will be quick to fall apart in the coffee mixture, so work quickly! If you’re into a strong coffee flavor, you can also brush the tops of the ladyfingers with the coffee mixture after they’re been placed in the pan. 
  3. Using raw eggs totally freaks people out- I get it. Opt for fresh farm eggs or pasteurized to be on the safe side.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!