blackberry farm

Brown Sugar Danishes

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

What makes you joyful?

Last week we went to one of my favorite vacation destinations, Blackberry Farm. (You might remember me going on about our previous trips here and here!) A cozy oasis nestled in the Smoky Mountains, Blackberry Farm is southern foodie vacationing at its finest. Brett and I travel there with our friends at the turn of every new year, and it is nothing short of spectacular. Something about that place relaxes me to my core, way moreso than beach, island, or other mountain retreats do. It feels like home and somehow, in just a few short years, it’s become a place that brings me a ton of joy.

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

I want more of that in 2018. The things that bring me joy and refresh my zeal for life are a top priority this year. Yes, there will continue to be work and hustle and obligations, but I feel like my day to day needs more of the things that give me life and loads of joy. 

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

So while Blackberry Farm, with its 5 Star meals and attention to detail and lazy hours with my very best friends, might not be possible 365 days of the year, there are things in there that are worth pursuing daily: Slow dinners made with real ingredients. Maintaining a home that feels welcoming, clean, and cozy. Spending time on real relationships with people that will love you back as hard as they can. These are things that bring me joy. So 2018, you can bring it, and in the meantime, I’ll be working hard to make average days feel a little more like vacation. 

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

These brown sugar danishes are a year in the making. Literally. 

We ate the most divine breakfast danishes at Blackberry Farm in 2017. They were flaky and oozed with butter, brown sugar, and toasted pecans. It was love at first sight, and I spent the next 8 months testing out various versions of those danishes in an attempt to recreate that moment at home. 

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

Ladies and gentlemen, these brown sugar danishes are it. These little pastries, though requiring a bit of love and effort in the kitchen, are every bit as delicious as I recall those fancy resort pastries being, and I am thrilled to be able to share the recipe with you today.

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

To make these brown sugar danishes, we start with perfect danish pastry. I adore this recipe from Samantha Seneviratnae and have adapted it for use in these pastries. Once made, the dough can be stored in the fridge for a day or two until you’re ready to fill and bake your danishes. The filling is simple, prepared with brown sugar, pecans, cinnamon, and butter, and truly takes the dough from delicious to downright heavenly.

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

These brown sugar danishes are best consumed on the day they’re made, but they will heat and flake up decently in a toaster oven as well. Make these treats to stay warm these next few weeks, and I hope they bring you the same joy they bring me. Happy Monday and happy baking!

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

If you like these brown sugar danishes, you should try:

Breakfast Danish

Raisin Swirl Bread

Cinnamon Swirl Bread

Pumpkin Pull-Apart Bread

Chocolate Coffee Almond Scones 

 

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Brown Sugar Danishes

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

These brown sugar danishes are filled with butter, pecans, and gooey sugary filling. The perfect, flaky, tender addition to any breakfast or brunch!

  • Author: Kate Wood
  • Prep Time: 360
  • Cook Time: 30
  • Total Time: 6 hours 30 minutes
  • Yield: 14 1x
Scale

Ingredients

For the dough (recipe by Samantha Seneviratne):

  • 1 ½ cups bread flour, plus more for rolling dough
  • 2 tablespoons granulated sugar
  • 2 teaspoons active dry yeast
  • ¾ teaspoon kosher salt
  • 14 tablespoons cold, unsalted butter, cubed
  • 1 large egg
  • ¼ cup cold whole milk

For the filling:

  • ¼ cup (50 gm) brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 teaspoons flour
  • 6 tablespoons (85 gm) unsalted butter, at room temperature
  • ½ cup (65 gm) finely chopped pecans
  • 1 large egg

Instructions

To prepare the dough:

  1. Combine the flour, granulated sugar, yeast and salt in a food processor. Add butter and pulse to combine until butter is distributed in pea-sized pieces throughout the flour. Put the flour mixture in a medium bowl.
  2. In a separate, small bowl, whisk the egg and milk with 2 tablespoons of water. Add the egg mixture to the dry ingredients. Fold the mixture until the liquid is evenly distributed, being careful to not overwork the dough. Dump the contents of the bowl out on to a lightly floured surface and pat into a rectangle. Chill for at least 3 hours, and up to 2 days.
  3. On a lightly floured surface, roll the dough out to an 8-by-15-inch rectangle. Fold the dough in thirds like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process. Dusting with flour as needed to prevent sticking, rotate, roll, and fold a final time, ending with a small, rectangular piece of dough. Wrap the dough in Saran wrap and refrigerate for at least 1 hour.
  4. Repeat the entire rolling and folding process one more time. You will have rolled and folded the dough six times. If the dough becomes loose or tacky, place in the fridge to rest for a bit. Wrap the dough and place in the fridge for 2 hours or up to overnight.

To prepare the danishes:

  1. Combine the brown sugar, sugar, cinnamon, salt, and flour in a medium sized bowl. Cut the softened butter into the dry ingredients, smooshing together to make a thick paste/spread.
  2. Using a well-floured rolling pin, roll the dough on a lightly floured surface into a 8”x21” long rectangle. Spread the cinnamon butter mixture evenly on to the dough. Sprinkle with the chopped pecans. Starting at one of the long ends, roll the dough tightly and gently pinch to seal along the length of the dough. Cut 1-1/2” slices of dough and place them in a lightly greased muffin tin. Cover with plastic wrap and allow the danishes to rise slightly, about 1 hour. Meanwhile, preheat the oven to 350 degrees and whisk an egg in a small bowl. Once the danishes have risen, gently brush them with a thin layer of egg using a pastry brush and bake in the preheat oven for about 25-30 minutes, or until the tops are golden brown, puffed, and flaky. Check to make sure they don’t feel too soft in the center prior to removing from the oven- this can cause the pastries to fall once they cool. Allow to cool on a cooling rack for about 5 minutes before removing from the pan. Danishes are best served immediately or within 24 hours.

Notes

  • I prefer to use a high-quality, fatty butter like Kerrygold.
  • You can tell if the danishes have risen well by gently poking one with our finger. If it puffs back up slightly almost immediately, it has risen well.

Meyer Lemon Cheesecake

Blackberry Farm for Meyer Lemon Cheesecake Post Recipe by the wood and spoon blog by kate wood blogger. this is a simple citrus cheesecake with a chocolate black bottom and homemade chocolate cookie crust made without Oreo's. Follow the instructions perfectly to get a cheesecake with a flat, smooth top without cracks every time. Drizzle with extra chocolate sauce or top with Meyer lemon slices for decoration. This is what to do with you Meyer lemons! Find the recipe for this easy cheesecake prepared with a water bath in a springform pan on thewoodandspoon.com

New Year’s Eve is slowly inching its way up my list of favorite holidays. Birthdays, Christmas, Valentine’s Day, yes… but New Year’s Eve? There’s never any shortage of party.

For the second year in a row, we earned our New Year’s Day hangovers in the hills of the Smoky Mountains at Blackberry Farm in Walland, TN. A luxury hotel boasting strong culinary offerings and a James Beard Award winning wine and dining program, Blackberry Farm is a cozy, Southern retreat for those in need of a good meal and R&R. We visited Blackberry Farm this time last year (you may remember this post about it), and enjoyed it so much that we made reservations to visit again only a week or two after returning home. The resort, just as I recalled, was nothing short of magnificent, and we had a terrific time ringing in the New Year.

2017-01-04_0011Blackberry Farm for Meyer Lemon Cheesecake PostBlackberry Farm for Meyer Lemon Cheesecake Post

Much like last year, Brett and I made the trip north with our friends Rayne and James. Leading up to the trip, Rayne and I spent an obnoxious amount of time preparing our packing lists, which included shopping for glamorous outfits to wear to the New Year’s Eve party. After searching everywhere for the perfect cocktail dress, I ended up raiding my sister’s closet, borrowing her black lace dress from last year’s homecoming. 

All of the trip preparation ended up being totally worth it because the New Year’s Eve party did not disappoint. I spent the evening fangirling some country music stars that were at the party (*cough* Little Big Town and Rascal Flatts *cough*), tripping over the dance floor with Brett, and eating my feelings at the dessert bar (see below for exhibit A). The party was rad, but honestly, who wouldn’t feel like a million bucks dancing the night away with their man-friend and sipping champagne cocktails with their BFF. Also, let’s not forget that I had managed to shimmy myself into my teenage sister’s LBD- a little fact that made me fist pump every time I thought about it. 

Blackberry Farm for Meyer Lemon Cheesecake PostThe weekend was incredibly relaxing, complete with some walks around the property, morning yoga, a trip to the spa, and a few hours each day spent cuddled around the fire. The only downside was the two (or seven) pounds I gained while there from day drinking consuming so much food. WORTH IT. Blackberry Farm boasts some of the best food and dining I’ve ever experienced in my life, so I spared no calorie, sip, or bite in making sure that I got the best of what the resort had to offer. I meant to bring my camera to share some images of the trip, but I saved my luggage space for all the pairs of Spanx I needed, so you’ll have to settle for these iPhone shots instead. Even so, there’s no denying the beauty of Blackberry Farm and the fun that we tucked under our belts there. If you ever get the opportunity to visit, I urge you to do so- it’s fab. 

So are you ready to hear about this Meyer lemon cheesecake yet? 

Meyer Lemon Cheesecake

Meyer lemons are the sweeter, more floral tasting sister fruit to the regular old lemons you might commonly buy. They usually pop up in the grocery stores throughout the winter, so if you see them, GET THEM. They are a prize to be honored in your kitchens, and add wonderful flavor to sweet and savory dishes alike. 

This Meyer lemon cheesecake features a rich chocolate crust and a thin layer of chocolate cheesecake on the bottom. We start by preparing the crust which zips together quickly before being pressed into the bottom of a springform pan. The recipe for the cheesecake filling is no fail, in my opinion, because it never cracks, is always creamy, and is the perfect balance of sweet and tart. With a bit of cream cheese, eggs, and sugar, the filling beats together to create a thick and luscious filling that is so tasty, you may find yourself licking the bowl. Take care while preparing the cheesecake filling to follow the instructions closely, because there’s nothing worse than pulling your cheesecake out of the oven only to find that it’s burned, cracked, runny, or soggy crusted from a leaky waterbath. #beenthere #donethatBlackberry Farm for Meyer Lemon Cheesecake Post

Meyer lemon cheesecake, with its fancy citrus, black bottom, and rich, decadent taste, feels like a fancy dessert fit for celebrating the new year. Maybe throw on your little sister’s dress, eat some cheesecake, and feel like a rockstar for a minute. Maybe make this Meyer lemon cheesecake and dream about all the good stuff this coming year has for you. My prayer is you’ll find lots of joy, love, and cake in 2017. Happy New Year!

Meyer Lemon Cheesecake

 

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Meyer Lemon Cheesecake

Blackberry Farm for Meyer Lemon Cheesecake Post Recipe by the wood and spoon blog by kate wood blogger. this is a simple citrus cheesecake with a chocolate black bottom and homemade chocolate cookie crust made without Oreo's. Follow the instructions perfectly to get a cheesecake with a flat, smooth top without cracks every time. Drizzle with extra chocolate sauce or top with Meyer lemon slices for decoration. This is what to do with you Meyer lemons! Find the recipe for this easy cheesecake prepared with a water bath in a springform pan on thewoodandspoon.com

This meyer lemon cheesecake is a black bottom cheesecake with a chocolate crust. Tart and creamy, this cheesecake is a great make ahead dessert option, and is a rich and lemony treat, perfect for the chocolate and fruit lovers in your life!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 2 hours
Scale

Ingredients

For the chocolate crust

  • 1 cup (130 gm) powdered sugar, sifted
  • 3/4 cup (65 gm) cocoa powder, sifted
  • 2/3 (80 gm) cup flour, sifted
  • A pinch of salt
  • 1/2 cup (115 gm) butter, melted

For the cheesecake

  • 6 ounces (170 gm) semisweet chocolate, chopped
  • 11/2 pounds/ 3 blocks (680 gm) of cream cheese, softened to room temperature
  • 3/4 cup (155 gm) sugar
  • 3 large eggs (170 gm), room temperature
  • 6 tablespoons (90 ml) heavy cream, room temperature
  • 1 teaspoon vanilla
  • 41/4 tablespoons (65 ml) of meyer lemon juice (about the juice of 11/2 large meyer lemons)
  • 1 tablespoon of packed meyer lemon zest (about the zest of 2 large meyer lemons- avoid the white pith)

Instructions

To prepare the chocolate crust

  1. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  2. Stir together the dry ingredients until combined. Add the melted butter and stir just until combined. Gently pat out your chocolate mixture evenly into the bottom of the pan. Set aside while you prepare the cheesecake filling.

To prepare the cheesecake

  1. Preheat oven to 350 degrees and get some water boiling in a kettle or saucepan for your water bath.
  2. Set a glass bowl over a pot of simmering water and melt chocolate. Set aside to cool slightly.
  3. Beat cream cheese in the bowl of a stand mixer at medium speed (I use 4 on my Kitchen Aid Mixer) for 2 minutes to remove all clumps. Do not overbeat, but scrape the sides of the bowl as needed. If many clumps remain, ensure that your cream cheese has softened to room temp.
  4. Add the sugar and beat on medium for an additional 1 minute. Add eggs, one at a time, and beat to combine an additional 1 minute. Scrape the sides of the bowl and then add the heavy cream, vanilla, and lemon juice. Beat to combine.
  5. Strain the cheesecake batter through a mesh strainer into a reserved bowl and then fold in the lemon zest. Remove 3/4 cup of the cheesecake batter and stir it into the melted chocolate. Spread the chocolate cheesecake over the top of the chocolate crust. Next, pour the remaining cheesecake batter over top of the chocolate layer. Gently rap the pan on the counter to help any air bubbles escape.
  6. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan.
  7. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven.
  8. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days.

Notes

Notes

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