Any The Office fans here? A few weeks ago, I was reminded of the episode where Pam, Toby, and Oscar start The Finer Things Club. The club celebrated books, fine food, and art, and its members regarded themselves as an exclusive bunch of fancy humans. Admittedly, there was nothing fancy about their meetings, but it did spark a notion that I hold onto to this day: I, Kate Wood, am President and CEO of The Finer Things Club. Let me explain.
Some people just have a knack for fancy and take delight in frivolous details that others might overlook. My husband says I can walk into a store- any store – and pick out the single most expensive thing. Truthfully, he’s not wrong. And after years of living with champagne taste on a Bud Light budget, I have finally given into some of those desires in my own small ways: splurging on a fancy lotion, indulging in regular manicures, and baking over-the-top desserts, just because. Case-in-point: today’s macaron cake.
Macaron Cake
Macarons, on they own, are decidedly fancy. Those teeny, two-bite cookies are a go-to wherever French and Feminine Foods collide. But up until recently, I’d never considered the possibility of a macaron cake. When I recently spotted one made by Erin McDowell, I knew it was time to give it a try myself.
What I wound up with is a petite cake made of 4 oversized macaron shells and layered with buttercream. After a rest in the fridge, the cake softens barely into a chewy treat balanced sweetness and tremendous texture. Is it still over-the-top? Yes. Would any self-respecting member of The Finer Things Club approve? Absolutely.
Making a Macaron Cake
Making macarons can be a tricky feat, but I was suprised by how un-tricky the cake turned out. To make it, we start by whipping egg whites. Once stiff with high peaks, the egg whites fold into a mixture of almond flour and powdered sugar. The folding process here is of utmost importance and requires some patience, not to mention forearm strength. You want the mixture to be smooth and flow off a spatula like lava. Once smooth, pipe large 4-5″ circles on a sheet of parchment paper and allow the cookies to rest briefly. After baking the shells, they stack together with homemade buttercream and are decorated with additional mini macrons. Delightful!
Be sure to read through the instructions to ensure making this cake goes as smoothly as possible. If you get a chance to make it, please share a photo with me! I love to see what y’all create. Happy Baking, fancy friends!
This macaron cake contains 4 oversized macaron shells layered with a soft American buttercream, all stacked into a mini cake!
Author:Kate Wood
Prep Time:60
Cook Time:25
Total Time:180
Yield:2-4 Servings
Category:Dessert
Ingredients
For the macaron shells (recipe adapted from Tessa Huff):
1–1/4 cups plus 1-1/2 tablespoons (158 gm) almond flour
1–1/4 cups (158 gm) powdered sugar
105 gm egg whites (from 3 or 4 eggs)
½ cup plus 1-1/2 tablespoons (117 gm) granulated sugar
For the filling:
½ cup unsalted butter, at room temperature
1–1/2 cups powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon water
Instructions
To prepare the macarons:
Line two baking sheets with parchment paper templates. If desired, stencil in pencil on the back of the parchment sheets 4 (4-5”) round circles. Set aside
In a food processor, combine the almond flour and confectioner’s sugar and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons on the parchment sheet, forming four 4-5” circles on one sheet. Space them out so they do not bleed into one another. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside. Pipe any remaining batter onto the second sheet. I made mini macarons by piping ¾” circles onto the prepared baking pan. Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
Preheat the oven to 300 degrees with a rack in the center position.
Bake the large macaron shells once sheet at a time for 22-25 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Bake mini macarons in the preheated oven for approximately 7-8 minutes. Allow to cool completely prior to filling.
To make the filling, combine all of the ingredients in a medium-sized bowl and beat with a heat mixer until smooth and fluffed. Pipe or spread the frosting onto the large macarons layers, stacking each and finishing the cake with extra frosting and any extra mini macarons, as desired. Allow to chill covered in the fridge for a few hours prior to serving.
I’ll be honest: the memes are true. Most of us 30-something white girls are already knee-deep in porch pumpkins and cinnamon-scented coffee drinks. Fall rolls around with all its colorful leaves and sweater weather, and we just can’t help but jump on the cozy bandwagon. Me? I tried for years to fight against the norm, stretch out summer, and keep my lattes free of any kind of spice, but I’ll admit- I’m all in now. BRING ON THE COZY. So today, I’m giving the people millennial women what they want: ultra-cozy snickerdoodle sandwich cookies.
Hello, Fall
Last weekend, we celebrated a friend’s birthday with an outdoor dinner and bourbon tasting. With about 20 or so friendly faces and a spread of barbecue and booze, the party was destined to be a good one. In the evening, we pulled out the fire pit and even a few quilts to wrap up in as the sun went down. The evening change in weather almost surprised me- Hello, fall. Fancy seeing you here.
Later that week, my kids found a bag of marshmallows and asked for a fire of their own. We toasted s’mores spread thick with peanut butter and crunch bar candies, and Charlie remarked (from under his fuzzy blanket) that he felt cozy. He was right. All of us mildly bundled and sitting still around the mesmerizing flicker of a fire felt about as cozy as I’ve been in months. Fall does that for some of us- slower moments, closer moments, warmer moments.
Maybe that’s why fall always ends up being my favorite. I love the layers and firesides and change it brings. Just like my body welcomes the change of weather, my heart welcomes the change of pace and intimacy this season brings. Cozy, indeed.
Snickerdoodle Sandwich Cookies
These snickerdoodle sandwich cookies are the ultimate in cozy. Soft, chewy, cinnamon-scented cookies and a textured brown sugar and cinnamon butter cream filling- honestly, perfection. These cookies were inspired by my favorite cinnamon sugar cake , and I love the added oomph a sandwich cookie offers.
These cookies are smaller in diameter, but pretty thick. If you’re serving more than a small crowd, you can easily double (or triple!) with little time added. Consider this your perfect fireside chat kind of a cookie- warm, cozy, and totally delicious.
I hope you get a chance the make these snickerdoodle sandwich cookies. In the meantime, happy Tuesday and happy baking!
If you like these snickerdoodle sandwich cookies, you should try:
These snickerdoodle sandwich cookies feature two thick and chewy cookies sandwiched with a brown sugar and cinnamon buttercream!
Author:Kate Wood
Prep Time:15
Cook Time:15
Total Time:30 minutes
Yield:14
Category:Dessert
Ingredients
For the cookies:
½ cup unsalted butter, at room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1–1/3 cups all-purpose flour
¾ teaspoon cream of tartar
¼ teaspoon baking soda
½ teaspoon salt
For rolling the cookies:
2 tablespoons sugar
¾ teaspoons cinnamon
For the filling:
¼ cup unsalted butter, at room temperature
¾ cups powdered sugar
3 tablespoons brown sugar
¾ teaspoon cinnamon
¼ teaspoon salt
1–2 teaspoons milk, as needed.
Instructions
Preheat the oven to 350 degrees Fahrenheit and line two rimmed baking sheets with parchment paper. Set aside and begin making the cookies.
In the bowl of a stand mixer, cream the butter and sugar together on medium speed until fluffy, about 3 minutes. Add the egg and vanilla extract, stirring to combine. Add the flour, cream of tartar, baking soda, and salt. Stir on low just until combined.
In a small separate bowl, combine the sugar and cinnamon for rolling the cookies. Use a small cookie scoop to portion out 2 teaspoon sized rounds of dough. Roll quickly in your hands and toss in the sugar mixture. Repeat this process with all the cookie dough, spacing the balls out 2 teaspoons apart on the parchment lined pans. Bake the one at a time in the preheated oven for about 9 minutes, or until the edges of the cookies are set and the tops are beginning to crack. Allow to cool completely.
Once cool, make the filling. Combine all the ingredients except for the milk in a medium-sized bowl and stir on low to combine into a thick, clumpy mixture. Add the milk, 1 teaspoon at a time, until it has smoothed into a thick buttercream. Spread a small dollop (or pipe!) of buttercream on half of the cookies and sandwich the filling with a second cookie. I like to allow my cookies to set in the fridge, covered, for about 20 minutes prior to enjoying.
Naming anything as “the best” is usually a tall order. Claiming to have the best salted chocolate chip cookies? Well, you’re basically begging for a challenge. Today, however, I’m sharing my absolute FAVORITE rendition of the most classic dessert. They’re chewy, not too chocolatey, and have just the right amount of salt. These are, in fact, the best salted chocolate chip cookies.
Lot’s of “best ever” cookies have been around the block. For years, my go-to was Tara O’Brady’s cult favorite, and before that, the classic Tollhouse. Then there was Jacques Torres’ that require a 24-hour rest and Sarah Kieffer’s pan-banging cookies. And who could forget the Instagram famous chocolate chip shortbread from Alison Roman? With so many cookie recipes on the block, did we really need another one? Turns out, the answer is YES.
Salted Chocolate Chip Cookies
I adore these salted chocolate chip cookies, and I believe they are a best of all of my favorite cookies. For this recipe, you have the ease of the Tollhouse cookie and the chew of the O’Brady cookie. You have the crinkled edge and slightly underdone insides of Sarah’s cookie, and the salt from Alison’s. These cookies, with their chewy insides, crisp edges, and perfect balance of salt are my idea of a perfect cookie, and that’s 100% why they’re categorized under “BEST EVER” in my book.
Making the Cookies
To make them, we start by creaming room temperature butter with two kinds of sugar. I opted for a higher proportion of brown sugar to add extra chew and more flavor. Next come eggs and plenty of vanilla extract. After the dry ingredients stir in, we chop up chocolate. Here, you have a little freedom. If you’re the person who looks forward to chocolate-less pieces of cookie, you can add in closer to 6 ounces of chopped chocolate. If you’re a more is more kind of a person, add a more generous portion of 8 ounces. Finally, the cookie dough rests (nod to Jacques!) for 24 hours before baking.
The key to these cookies is slightly underbaking them. Once you see that the edges are set and barely bronzing, remove the cookies from the oven. Don’t wait for the tops to be brown; this will ensure the perfect chew throughout. The second key is a finish of salt. Here, I typically opt for flaked salt which adds visual appeal and the right amount of saltiness. Check out speciality grocery stores to find some.
I hope you guys give these cookies a chance in your repertoire of cookies. Happy baking y’all!
If you like these salted chocolate chip cookies you should try:
These are the best salted chocolate chip cookies EVER. With chewy insides and crisp edges, these chocolate chunk cookies are easy and delish!
Author:Kate Wood
Prep Time:10
Total Time:120
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 teaspoons pure vanilla extract
2–3/4 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
6–8 ounces 72% chocolate, chopped
3 tablespoons flaked sea salt
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 and vanilla extract and stir on medium until smooth. Add the flour, baking soda, and salt, stirring on low until combined. Add the chocolate. If you like an intensely chocolate cookie, use the full 8 ounces. If you like the occasion doughy bite, stick to 6 ounces. Stir in the chocolate and 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 11 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.
Welcometo the newest installment of recipes on this site: Back to Basics. Here, I’ll be sharing some of my favorite renditions of basic beloved recipes that you will go to again and again. Need a go-to chocolate chip cookie? Banana nut muffin? Maybe the best ever crinkle-topped brownies or sandwich bread? Cool, cool, cool, cool. I’ve got you covered. Today, we’re kicking it off with a super fun one: Sugar Cookie Double Doozies.
Now, you may be thinking, “Ok, are sugar cookie double doozies actually basic?” And I am going to respond with an enthusiastic “YES.” Anyone who grew up in the era of shopping malls and food courts (raises hand) knows and loves these. Great American Cookie Company cookies were a staple in my adolescent diet, and nothing delights me more than to know I can make this little fellas right at home. (Don’t worry- cookie cakes are coming to this series later on as well).
Sugar Cookie Double Doozies
These cookies are a favorite of my husband, and for good reason. Here, soft and chewy (even slightly salted?) sugar cookies sandwich a thin layer of sweetened American buttercream. I adapted the cookie recipe from a favorite snickerdoodle recipe in order to achieve that pretty crinkle top and background tangy flavor. They are DELICIOUS. The frosting sweetens the cookies without overwhelming them and they stay soft for a few days.
To make these sugar cookie double doozies, we start with the cookies. First, butter and sugar cream together before egg and vanilla add in. The dry ingredients include cream of tartar and baking soda which allows these cookies to bake like snickerdoodles. Finally, round of dough roll in colored sanding sugar before baking into soft round cookies.
The frosting is equally simple with just a little butter, sugar, salt and milk. I opted to pipe the frosting in between the cookies, but even just a schmear with a knife would do. These are delightfully simple and fun to make!
I hope you get a change to try these sugar cookie double doozies. Keep your eyes peeled in the coming months for more basic recipes. In the meantime, Happy Monday and Happy Baking!
These sugar cookie double doozies are chewy sugar cookies filled with a simple buttercream!
Author:Kate Wood
Prep Time:15
Cook Time:20
Total Time:35 minutes
Yield:12
Category:Dessert
Ingredients
For the cookies:
½ cup unsalted butter
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 6 tablespoons all-purpose flour
¾ teaspoon salt
¾ teaspoon cream of tartar
½ teaspoons baking soda
¾ cup colored sanding sugar
For the frosting:
6 tablespoons unsalted butter, at room temperature
1–1/2 cups confectioner’s sugar
1/8 teaspoon salt
1 tablespoon milk
Instructions
To prepare the cookies:
In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract, stirring on medium for another minute. Add the flour, salt, cream of tartar, and baking soda, stirring on low just until combined. Use a small cookie scoop to portion out 2-teaspoon sized rounds of dough. Roll them quickly to make them round and then roll each dough ball in in the colored sugar. Place on a parchment paper lined baking sheet and refrigerate until firm, about 30-45 minutes.
When ready to bake, preheat the oven to 350 degrees. Bake the cookies for about 10 minutes or until the edges are barely beginning to set. The cookies will appear slightly underdone. Allow to cool completely prior to filling each with the frosting.
To prepare the frosting:
Combine all of the ingredients in a large bowl and stir on medium until it smooths into a fluffy frosting. Add a teaspoon or two of extra milk as needed to thin out the frosting. Sandwich the cookies with frosting and enjoy!
Treats like these tie dye macarons remind me how fun it is to create. Anyone else totally in it for the DIY? Personally, I have long been the girl who loves to make things with her two hands. Whether it’s a latticed pie or a homemade quilt, I find so much satisfaction in having done it myself. In today’s post, arts and crafts time meets the kitchen with these macarons. Let’s talk about them!
Over the past few years, there have been a number of crafty baked goods on this site. I mean, baking IS a craft, right? But some treats really take it to the next level. ( Sugar cookie pops, royal icing transfers, or homemade sprinkles, anyone?) Today’s recipe for tie dye macarons definitely falls into the artsy realm. I started testing this recipe for Aimee’s tea party we hosted a few weeks ago, and they were beloved. Even my boys couldn’t get enough of them! So today I get to give you the ins and outs on these fun and colorful cookies.
Tie Dye Macarons
Making homemade macarons is not for the faint of heart. They require a good deal of precision, time, and effort. Still, the reward of delicate and colorful French cookies is more than enough to get many of us in the kitchen. These tie dye macarons come together like any other recipe. Instead of coloring the batter one single color, we divide it in three and mix up three colors. As the three batters combine in the piping bag, a swirled tie dye effect comes out in the cookie shells. The cookies retain their color and swirl as they bake, and the end result is delightful!
Give yourself plenty of time when planning for these tie dye macarons. They always take a bit longer than I think they will, and the process is not to be rushed. Thankfully, the cookies keep well at room temperature for days; you can even put them in the freezer! For more on making macarons, check out my other macarons recipes here. Give these cookies a try and let me know what you think! Happy Friday and Happy Baking!
If you like these tie dye macarons you should try:
Learn how to make colorful homemade tie dye macarons with a simple vanilla cream cheese buttercream filling.
Author:Kate Wood (adapted from Tessa Huff)
Prep Time:45
Cook Time:20
Total Time:120
Yield:36 Cookies
Category:Dessert
Ingredients
For the macaron shells (recipe adapted from Tessa Huff):
1–1/4 cups plus 1-1/2 tablespoons (158 gm) almond flour
1–1/4 cups (158 gm) powdered sugar
105 gm egg whites (from 3 or 4 eggs)
½ cup (100 gm) granulated sugar
Food coloring, 2-3 colors
For the frosting:
4 ounces room temperature cream cheese
2 ounces room temperature unsalted butter
2 cups powdered sugar
Pinch of salt
½ teaspoon clear vanilla extract
Instructions
To prepare the macarons:
Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
In a food processor, combine the almond flour and confectioner’s sugar and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
Using a kitchen scale (precision really matters here!), divide the eggs whites evenly among 3 different bowls. Divide the dry ingredients in thirds as well, adding 1/3 to each bowl of meringue. Add 2-3 drops of food coloring to each bowl ( I used pink, blue, and yellow) and begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava. Repeat this process with the remaining two bowls of meringue.
Begin filling the prepared piping bag with the macaron batter. Fold back the top of the bag, and, laying it flat-ish, scrape about ½ of the first color meringue mixture into the bag. Top with the second and third colors. Unfold the bag and squeeze the mixture toward the tip, squeezing out a bit to discard until the colors start swirling in. Holding the bag straight down, pipe the macarons. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s), refilling your bag as needed. Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
Preheat the oven to 325 degrees with a rack in the center position.
Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.
To prepare the filling and finish the macarons:
When ready to fill the macaron shells, combine the cream cheese, butter, salt, sugar, and vanilla in a large bowl with a hand mixer on medium speed until smooth, about 30 seconds to a minute.
Match each macaron shell with another shell of the same size. Pipe a small round of the cream mixture on one half of each match leaving a small 1/8” border around the shell so the cream doesn’t squish all the way out of the sides. Sandwich the frosting with the other shell and allow the macarons to firm up prior to enjoying.
The other day, I found myself googling, “What are the dog days?” Unknowingly, the term had registered in my brain, and even though I couldn’t fully define what it meant, I knew I was living it. It turns out, I was partially right. The dog days, according to Merriam-Webster, is the hottest period of the year, usually between July and August, and it has also become synonymous with a general sense of sluggishness. Can anyone relate?
We’ve been doing all sorts of things to keep the dog days at bay: swimming, beaching, frozen cocktails, and even a fairly elaborate collection of sprinklers. We’ve made no-churn ice cream, taken rides in inner tubes, and cranked our outdoor fan up to high, but so far, not much has protected us from the muggy sleep cloud formally known as an Alabama Summer. One would think that after nearly 20 years in the south I would be used to it, but I’m just not sure one can ever acclimate to 100 degrees temperatures when there’s a toddler crawling on your lap.
To beat the heat, we’ve been having fun doing some indoor things too, like the tea party Aimee and I threw for her classmates last week. We made lemonade punch, macarons, and these little strawberry shortbread cookies, and it was as precious as it was delicious. We loved this recipe so much that I have decided to share it with you today!
My favorite go-to shortbread cookies recipe has become a sleeper hit on this site. So many of y’all love them! When the idea of a fruity shortbread cookie came to mind, I knew we could start safely with my original recipe. Here, butter, sugar, brown sugar serve as the basis for a buttery, melt-in-your-mouth cookie. Freeze-dried strawberries add flavor and texture, and a white chocolate drizzle makes them extra sweet. The cookies can be made ahead and the dough only takes minutes to put together. Talk about a win-win!
If you’re looking for a summery recipe requiring little effort, look no futher than these strawberry shortbread cookies. Happy baking!
If you like these strawberry shortbread cookies you should try:
These strawberry shortbread cookies are loaded with bits of dried strawberries and topped with a white chocolate drizzle!
Author:Kate Wood
Prep Time:10
Cook Time:15
Total Time:25 minutes
Yield:40
Category:Dessert
Ingredients
1 cup unsalted butter, at room temperature
¼ cup brown sugar
¼ cup sugar
1 teaspoon vanilla extract
1–3/4 cups all-purpose flour
½ cup cornstarch
1/8 of salt
¾ cup finely chopped freeze-dried strawberries (dried raspberries also work well!)
½ cup white chocolate chips
Instructions
Cream together the butter, brown sugar and sugar just until barely combined. Scrape the sides of the bowl and add the flour, cornstarch, and salt. Mix just until barely combined, adding the strawberries at the end. Dump the dough out onto a clean work surface and bring the dough together into a ball with your hands. Roll it out into a log about 1-1/2-2” thick and wrap in plastic wrap. Refrigerate the dough for two hours or overnight if desired.
When ready to bake preheat the oven to 350 degrees. Slice into ¼-1/2” thick slices and place 2” apart on a baking sheet lined with parchment paper. Bake in the preheated oven for about 18-20 minutes or until the edges are golden brown and the centers are set. Allow to cool.
Gently melt the white chocolate in a microwave safe bowl in 20 second increments, stirring regularly to keep the chocolate from seizing. Use a piping bag or a fork to drizzle the white chocolate onto the cookies, allowing it to set prior to enjoying!
This is a treat yourself situation. It’s a cool-down, sweeten-up kind of a moment that is perfect for these summer days. With June in full swing, I thought it was high time we dipped our toes tastebuds into a frozen treat that would be delicious now and all year long. With that, I give you a riff on one of my all-time store-bought favorites: a no-churn half baked ice cream!
Have you had Ben & Jerry’s Half Baked Ice Cream? Aside from their oatmeal cookie chunk ice cream that I recreated a few years ago, their half baked flavor is by by far a winner. With swirls of chocolate and vanilla ice cream, cookie dough pieces, and bits of brownies, it’s a homerun for anyone who is loves their cookies and brownies served a la mode. This homemade version is no-churn in order to keep prep time down to a minimum., and honestly, it’s dangerously easy and delicious. Let me tell you how to make it.
To make this no-churn half baked ice cream, we start with the brownie pieces. First, start by preparing the small batch brownies in a loaf pan. Next, use butter, brown sugar, and loads of mini chocolate chips to make an eggless cookie dough. Once the brownies have cooled and crumbled, prepare the ice creams. Whip a half of a can of sweetened condensed milk with vanilla extract and heavy whipping cream until it turns thick and fluffy. Then, combine the remaining condensed milk with cocoa powder and more whipping cream, mixing until cloud-like. Finally, dollop the two mixtures together in your prepared pan, and place it in the freezer to firm up.
This no-churn half baked ice cream is a fun summer baking project, and it’s a great way to get kids involved in the kitchen, too! If you’ve been looking for a recipe to enjoy this week, I hope you’ll give it a try. Let me know what you think and happy (half) baking!
If you like this no-churn half baked ice cream you should try:
This no-churn half baked ice cream features swirls of vanilla and chocolate ice cream, cookie dough bits, and brownie pieces!
Author:Kate Wood
Prep Time:20
Cook Time:20
Total Time:6 Hours
Yield:1 Quart
Category:Dessert
Ingredients
For the brownies:
¼ cup unsalted butter, melted
½ cup sugar
1 large egg
1 teaspoon vanilla extract
¼ cup all-purpose flour
3 tablespoons cocoa powder
¼ teaspoon salt
¼ cup mini chocolate chips
For the cookie dough:
¼ cup unsalted butter, at room temperature
1/3 cup brown sugar, packed
2 tablespoons sugar
¼ teaspoon salt
½ teaspoon vanilla extract
1 tablespoon milk
6 tablespoons all-purpose flour
½ cup mini chocolate chips
For the ice cream:
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream, divided
1 teaspoon vanilla extract
¼ cup cocoa powder
Instructions
To prepare the brownies:
Preheat the oven to 300 degrees Farhenheit. Line an 8”x4” loaf pan with aluminum foil and lightly grease with baking spray. Set aside.
In a medium-sized bowl, stir together to butter and sugar. Add the egg and vanilla extract, stirring until smooth. Add the flour, cocoa powder, and salt, stirring just until almost combined, and then fold in the mini chocolate chips. Spoon the batter into the prepared pan and baking about 20 minutes or until a toothpick inserted comes out just barely clean. Set aside to cool completely.
To prepare the cookie dough:
In the meantime, prepare the cookie dough. In a medium-sized bowl, cream together the butter, brown sugar, sugar, and salt. Add the vanilla and milk, stirring until combined. Add the flour and chocolate chips, stirring just until the dough comes together into little clumps. Set aside covered in the fridge until ready to assemble ice cream.
To prepare the ice cream:
Crumble about half of the brownies into small doughy bits. You can use more if you’d like, but I find using about half of the brownies is enough.
In a large bowl, combine 7 ounces (about half of the can) of sweetened condensed milk with the vanilla extract and 1 cup of the heavy whipping cream. Whip on medium-high using a hand or stand mixer until the mixture thickens to a cloud-like consistency. Fold in the cookie dough nibs. Set aside.
In a separate bowl, combine the remaining 7 ounces of sweetened condensed milk with the remaining 1 cup of whipping cream and the cocoa powder. Whip on medium-high using a hand or stand mixer until the mixture thickens to a cloud-like consistency. Fold in the brownie pieces. Begin spooning alternating scoops of the vanilla and chocolate ice creams into a 8”x4” loaf pan or another freezer-safe container. Once all of the ice cream has been put into the pan, cover with a piece of foil and allow to freeze until solid, about 6 hours or overnight. Enjoy!
Cookies don’t always get the credit they deserve. When it comes time for celebrations, big days like birthdays and weddings, retirements parties and grand openings, cakes are the go-to dessert that people can’t get enough of. But even though cake gets most of the glory, cookies are the comfort favorite that, for many people, smell and feel and taste like home. Today, Brett and I are celebrating 9 years (!!!) of marriage, and to honor our special day, I’m sharing a special over-the-top recipe: chewy peanut butter Oreo cookies.
We’ve talked about Brett and I’s wedding before. Remember? I’m the crazy person who decided to make their own wedding cake. But as I came across our wedding photos the other day, I was reminded that it wasn’t the cake that was the highlight of the dessert show; it was the cookies. My caterer had the idea of serving warm (and I mean FRESH from the oven) chocolate chip cookies with little jars of chocolate milk. It was the single most talked about bite of food on our very delicious day, and I love memories of Brett and I eating leftover ones in the car on the way to our hotel. Cookies, even without all the piped details, stacker tiers, and fancy fillings, are the thing people love to remember.
These chewy peanut butter Oreo cookies are likely to be a new favorite in our house. Each cookie is soft and fluffy with just the right amount of chew. The peanut butter comes through well but without being overpowering, and the little chunks of chocolate sandwich cookie add a discrete flavor that would be hard to pick up on if you couldn’t see the dark flecks throughout.
Making the cookies:
To make these cookies, we start with the fats. Peanut butter and unsalted butter come together with brown sugar and regular granulated sugar, just until smooth. The egg and vanilla are stirred in next, and the dry ingredients follow. For the Oreos, I opted to roughly chop them by hand so that most of the pieces were 1/8-1/4″ in size. A few smaller and larger pieces are great for added texture in the cookies. Although the dough feels dry, it’s plenty moist enough to pack into large round balls before baking until set.
If you happen to be celebrating today, I hope you’ll consider making these chewy peanut butter Oreo cookies. They are a crowd pleaser that tons of people are sure to enjoy. Happy Wednesday and Happy Baking!
If you like these chewy peanut butter Oreo cookies you should try:
These chewy peanut butter Oreo cookies are loaded with chocolate sandwich cookies and salty peanut butter flavor!
Author:Kate Wood
Prep Time:10
Cook Time:10
Total Time:20 minutes
Yield:16
Category:Cookies
Ingredients
¾ cup creamy peanut butter
½ cup unsalted butter, at room temperature
¾ cup light brown sugar, packed
¼ cup sugar
1 large egg
1 teaspoon vanilla extract
1–1/4 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1–1/4 cups roughly chopped chocolate sandwich cookies (about 12 Oreos)
Instructions
Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with a piece of parchment. Set aside.
In a large bowl, beat together the peanut butter and butter until combined and smooth, about 1 minute. Add the brown sugar and sugar, stirring on medium to cream, about 1 minute. Add the egg and vanilla extract and stir to combine. Scrape the sides of the bowl. Add the flour, baking soda, and salt, stirring on low to combine. Slowly stir in the sandwich cookie pieces just until combined.
Use a large cookie scoop to portion our 3 tablespoon-sized balls of dough. The dough is crumbly- feel free to pack balls with your hands and gently press down to barely flatten them into puck shapes. Bake the cookie dough in batches spread out 2” apart on the prepared pan for about 10-11 minutes in your preheated oven. The cookies won’t be browned on the top. Allow the cookies to set and cool almost to room temperature before removing from pan. Enjoy!
How’s that saying go? You can take the girl out of Orlando, FL, but you can’t take the Disney out of the girl? Well, for today’s intents and purposes, let’s pretend so. A few weeks ago, Brett and I took the kids back to my hometown of Orlando, FL for a trip to Disney World, and, it felt so good to be back at a place that once was home. Per usual, I got so many questions about Disney from friends on Instagram that I thought we might take today to map out a few of my personal faves. PLUS, I have a happy little Disney-inspired recipe to share- sugar cookie pops! Let’s get to it.
We should start with a disclosure: everyone does Disney different. There are some people who are one-and-done kind of visitors and others who go as often as possible. There are some that like the shut the parks down everyday, and there are other (raises hand) who are really just there long enough to eat as much Dole Whip as possible. Regardless of what camp you fall into, Disney has changed so much over the past couple of years that even those of us who have been nearly 100 times need a little help. With that being said, I highly recommend doing your own research prior to any trip to Disney, and if you are interested in a few of our faves, here they are!
My All-Time Favorite Disney World Hotels
Disney’s Riviera Resort. This is my current favorite Disney resort. Fresh paint, loads of suite options for those traveling with little ones, and an overall more quiet and polished vibe make this a comfortable place for kids and parents alike.
Disney’s Polynesian Village Resort. Have you seen the beautiful new over-water bungalows at the Polynesian? They’re to die for! Plus, proximal location to the Magic Kingdom makes this an easier option for those traveling with young kids.
Animal Kingdom Lodge. You know what never gets old? Waking up to seeing giraffes, antelope, and zebras outside of your balcony. My kids love this resort for the animals, and Mom loves it for the dining options.
Four Seasons Resort Orlando at Walt Disney World. I know most people will roll their eyes at this one, but I do really love a Four Seasons hotel, and this one, one Disney property and with shuttles on location, makes luxury accommodations possible even on a Disney trip.
Favorite Disney Meals
Sanaa at Animal Kingdom Lodge. This is probably my all-time favorite Disney restaurant- Middle Eastern cuisine in a comfortable, kid-friendly environment. Don’t miss the bread service with all the dipping sauce- SO GOOD.
Rose & Crown at Epcot. This was my parents’ fave as a kid, and old loves die hard. Now, as an adult, I come here for the fish & chips and a pint.
Topolino’s Terrace at Riviera Resort. Fine dining at Disney is rarely actually fine dining, but at Topolino’s, it really is. The pastas are housemade and the cocktails are a welcome addition after a long day at the parks.
Flame Tree Barbecue at Animal Kingdom. Why would someone who lives in Alabama go all the way to Disney for barbecue? Let me just say, the smoked meats are actually really good, and the intoxicating smells from the smoker literally draw you in. Don’t miss this quick dining spot.
Pecos Bill Tall Tale Inn at Magic Kingdom. My kids love a burrito bowl. LOVE one. With most of the dining at Magic Kingdom consisting of burgers and chicken fingers, a little guacamole is a welcome change of pace.
Tusker House Restaurant at Animal Kingdom. If you are set on doing a character meal, I love this one at Animal Kingdom. Moroccan flavors in an indoor/outdoor dining setting make this for a really enjoyable meal.
Best Themed Dining
Sci-Fi Dine-In Theatre Restaurant at Hollywood Studios. One word: TELEVSION. If you’re traveling to Disney with kids, let them zone out at this drive-in while you relax for a minute.
Restaurantasaurus at Animal Kingdom. Again, this one is here for the kids. My boys love checking out the dinosaur bones on the wall, and this mom appreciates any dining option that keeps them busy for a few minutes.
Biergarten at German Pavillion Epcot. It’s a meal AND a show! My husband loves this meat-heavy menu, and I love the beer flights.
Cinderella’s Royal Table at Magic Kingdom. If you’re traveling with a little princess (or want to feel like one yourself!?), could there be anything better than dining INSIDE of Cinderella’s castle? I think not.
Best Disney Desserts
Dole Whip at Aloha Isle in Magic Kingdom or Tamu Tamu Refreshments at Animal Kingdom
The Kitchen Sink at Beaches and Cream Soda Shop
The Frosè at Bar Riva at Disney’s Riviera Resort
Funnel Cakes and Nutella Waffles at Sleepy Hollow Inn at Magic Kingdom
Ghirardelli Soda Fountain and Chocolate Shop at Disney Springs
Crepes from The France Pavillion at Epcot
Milkshakes from 50’s Prime Time Cafe at Hollywood Studios
My Best Tips for a Great Disney Experience with Toddlers
Make a Plan.
So much time, energy, and waiting can be saved by knowing what you want to experience in the parks. Even as a seasoned Disney veteran, I always take time prior to a trip to look at the park maps (I even print one offline!) and make note of what rides, shows, and experiences my kids will want to check out. You can even take this a step forward by cross-referencing wait times (available daily on the Disney app!) with your list to determine which rides will get busy.
Get Genie+.
This most recent trip was our first time using Genie+, Disney’s new system which has essentially replaced the old fast pass system. Now, for a daily per person fee, you can have access to shorter wait times. Be sure to buy the Genie+ pass in advance and log in at 7am EST sharp to get your first round of passes. I highly recommend research Genie+ and Lightening Passes to noting which rides you want access for PRIOR TO your morning at the park.
Rise and Shine!
I used to think that people who got to the park before it opened were crazy, but now, I am among those people. Nothing makes riding rides easier than getting there 30 minutes prior to park opening times and being prepared to HUSTLE. For example, if a park opens at 9 am, I typically try to get my family there by 8:30, and we move fast to ride as many rides as possible during the first two hours of operation. Again, make a plan and knock out as much as you can in those morning hours.
Get a Lunch Reservation.
I’m sure other people feel differently about this, but by about 11:30, my crew just needs a break. Nothing, and I mean nothing, is more unnerving to me than trying to figure out where to eat, where to sit, and how I can take a break for a few minutes after a morning of hustling. Lunch is a great opportunity for taking a seat, getting out of the elements, and zoning out for just a few minutes. Your body and brain need this.
Know When to Call it Quits.
Brett always jokes that one day he’s going to make a website called “Meltdowns at Disney,” because for as much joy and magic as the parks bring, it also just makes people lose their minds a bit. That’s why my policy is always to know when to throw in the towel. I don’t want to ruin a perfectly great day by pushing my toddlers (and my sanity!) beyond it’s limit. The kids will have just as much fun swimming in the pool or watching endless Disney cartoons back at the hotel. If you don’t squeeze it all in, that’s ok. At the same token, don’t be bummed if you can’t ride every single ride! The kids will have a blast watching parades, exploring the park, or even use jumping in muddy puddles.
Pack for Every Forecast.
Florida weather is unpredictable. Come prepared for everything.
Don’t Forget the Snacks.
A backpack full of lollipops, Goldfish, and trail mix has gotten my family through many a waiting line. Disney is not the opportunity to make sure your kids get in all their fruits and vegetables- pack some snacks for insurance, and know they’ll get back to a normal routine at home.
Sugar Cookie Pops
There are so many cute treats available all over the Disney parks, yet, for some reason, my kids always fixate on the desserts on a stick: Rice Krispie treats, ice cream bars, lollipops, and even sugar cookies. I decided to make these sugar cookie pops as an homage to all those kid-friendly desserts at Disney, and my kids were not disappointed. Tender sugar cookies decorated with a soft-set icing serve as a great pick-up treat option wherever a good theme is required. Just grab a theme-appropriate cookie cutter and a few lollipop sticks, and voila! Magic.
Making Sugar Cookie Pops
To make these sugar cookie pops, we start with a dough. I use this painted sugar cookie dough, because it holds up well even with a stick in it! The cookies are soft but stable. Once you’ve prepped and chilled your dough, roll out a thick 1/4″ slab of dough and use your cookie cutter to trim out shapes. I prefer to use a small or medium-sized cutter here, because large cookies are more likely to break off the stick. dough shapes have been chilled, gently twist to insert 4″ lollipop sticks into the base of the cookies. The first one or two might flop, but you’ll get the feel for it. If you happen to break through the cookie dough, you can use your fingers to gently pat extra dough around it to clean up. Make sure your dough is thick enough for future cookies too!
After baking, these cookies are iced with a simple powdered sugar glaze that sets overnight. You can follow my method as outlined in this post. Be sure to add sprinkles or sanding sugar before the sugar cookie pops have set up completely. I love to bag these cookies individually as party favors, school party treats, and more! Truly, even the adults in your life will love these happy little sugar cookie pops.
So that’s it My Disney faves and some yummy sugar cookie pops. Pop in my email to share any secret favorites of your own. Happy Wednesday and Happy baking!
These sugar cookie pops are cutout cookies a stick with a soft and simple glaze icing!
Author:Kate
Prep Time:60
Cook Time:13
Total Time:120
Yield:32 Cookies
Category:Dessert
Ingredients
For the cookies:
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 sticks unsalted butter, cold and cut into small pieces
1 egg
1 teaspoon vanilla extract
1/2 tsp almond extract
32 (4″) lollipop sticks
For the icing:
3 cups powdered sugar
3–6 tablespoons of whole milk or heavy cream
½ teaspoon almond extract
½ teaspoon vanilla extract
Instructions
To prepare the cookies:
Preheat the oven to 350 degrees and line two sheet pans with sheets of parchment paper. Combine the dry ingredients and set aside. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly. Place shapes on a baking sheet and freeze briefly to firm up slightly, about 5 minutes. Once chilled, gently insert the lollipop sticks into the cookie by turning the cookie stick back and forth gently as you insert it into the cookie. Make sure 1/3 of the stick is inserted into the cookie, and use your fingers to patch up any dough cracks or places where the stick has broken through. Spread the cookies about 2” apart on the prepared baking sheet and bake in the preheated oven for 10-12 minutes. Allow cookies to cool completely prior to icing.
For the icing:
Sift or whisk powdered sugar to remove lumps.
Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin. Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick. Spread or pipe the icing onto the cookie as desired. I like to pipe the border onto each cookie and then fill in with a food-safe brush or knife. Allow to rest and set up, and enjoy!
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.
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!
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!
If you like these red velvet madeleines, you should try:
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
1–1/2 teaspoons red food coloring
For the glaze:
2 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1–1/2 cups powdered sugar
1–1/2 tablespoons milk
Instructions
To prepare the madeleines:
Melt the butter over low heat on the stove until melted but not bubbling. Set aside.
In a large bowl combine the eggs and sugar and whisk or whip until it becomes frothy and slightly pale.
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.
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:
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!
