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Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

Maple Apple Cake

Pumpkin Pull-Apart Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple pull-apart bread adapted from Pioneer Woman cinnamon rolls. A kneaded dough seasoned with fall spices and filled with a gooey cinnamon sugar filling, this pumpkin pull apart bread is a treat for fall breakfasts and brunch. This is a great Thanksgiving dessert as well. The yeast bread is baked and glazed with a tangy cream cheese glaze / frosting. Find the recipe and how to on thewoodandspoon.com for this virtual pumpkin party.

Pumpkin Pull-Apart Bread

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

Maple Oatmeal Biscuits

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Pinot Ritas and the Saveur Blog Awards!

Wood and Spoon Charleston the ins and outs of what to see and do while visiting Charleston South Carolina. This is a foodie guide to a great Southern seaside east coast destination. Great for traveling with family sight seeing and loads to do.

Charleston

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

Brown Sugar Cheesecake with Oatmeal Cookie Crust & Butterscotch

Portland

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones // Guide to Portland

Hot Fudge Sundae Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple, make ahead brown ice cream cake inspired by the classic hot fudge sundae. This cake is filled with no churn vanilla ice cream, chocolate hot fudge sauce, buttery salty dixie nuts, and a few cherries on top. The whole this is covered in whipped cream and extra chocolate. There are a ton of modifications/ shortcuts you can use to make preparation easier. Find the recipe for the pretty layer cake on thewoodandspoon.com

Hot Fudge Sundae Cake

Pistachio Honey Bars Recipe by The Wood and Spoon Blog by Kate Wood. These are a simple, press in lemon shortbread crust topped with a gooey nutty filling. Walnuts, pistachios, honey and brown sugar make up these bars which are also spiced with cinnamon and cardamom - just like baklava! The recipe is simple, make ahead, and a sweet Southern take on the middle eastern / Greek classic. Drizzle with a white chocolate topping, for a fancy take on these easy cookies. Find out how to bake them and more on the recipe on thewoodandspoon.com

Pistachio Honey Bars

Chocolate Chip Bundt Cake Recipe by The Wood and Spoon Blog by Kate Wood. This is a moist and fluffy cake prepared in a bundt cake. Greek yogurt keep the cake moist, although you could use buttermilk or sour cream as well. It's a vanilla cake dotted with chocolate chips and topped with a glossy, shiny, chocolate icing glaze. Find the recipe and the how to on thewoodandspoon.com

Chocolate Chip Bundt Cake

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Caramel Apple Pie

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

YOU NEED TO KNOW: How to Make Whipped Cream

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

Brown Butter Blondies : Two Ways

Bananas Foster Cinnamon Rolls by Kate Wood of The Wood and Spoon Blog. A take on the classic New Orleans dessert, these bananas foster cinnamon rolls are fluffy yeast rolls inspired by the pioneer woman, filled with butter, cinnamon sugar, pecans, and sliced bananas, and topped with a homemade foster sauce. Caramelized sugar, dark rum, and a bit of butter are a simple way to fancy up your normal homemade breakfast buns. Find the recipe and how to on thewoodandspoon.com

Bananas Foster Cinnamon Rolls

Raisin Swirl Bread Recipe by Kate Wood of The Wood and Spoon Blog. This is a recipe for 2 loaves of fluffy white bread swirled with cinnamon sugar and raisins. This bread makes delicious toast and is perfect for breakfast or casual dessert. You can freeze this bread to save for later and it is perfect for sharing. Learn to roll and shape this loaf of bread and read more about this delicious and simple yeast bread requiring egg and milk on thewoodandspoon.com

Raisin Swirl Bread

Cherry Gateau Basque Recipe by The Wood and Spoon Blog by Kate Wood. This is a recipe for the traditional French dessert. A cross between a cake and a pie, this dessert is two layers of pastry dough filled with tart cherry preserves or jam. Find the recipe and how to on thewoodandspoon.com . French dessert/ cherries/ summer fruit/ plums/ stone fruit/ nectarines

Cherry Gateau Basque

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Strawberry Fig Pop-Tarts

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