Chocolate Archives - Wood & Spoon

Freezer Cookie Dough

IT’S HERE! Truly, I can’t believe it’s been a whole year since my first book, HER DAILY BREAD, came into the world. Today, to celebrate, I’m sharing one final recipe from the book AND giving away a few copies. If you’re interested in a freezer cookie dough recipe or a free book, let’s dive in!

HER DAILY BREAD

First, let’s back up to HER DAILY BREAD. Do you have a copy? Have you been enjoying it this year? Are you currently reading through the month of December, eating your way through all the cookies and festive stories? One of the biggest blessings of this year has been connecting with readers who are digging into the book. After a decade of dreaming, years of work, and so much love poured into those pages, it’s incredibly rewarding to hear from people who identify with it. The texts and emails you’ve written, the shares on social media, and all the random comments from strangers I run into mean so much. Your support is heart-filling, and I couldn’t be more grateful.

Half Birthday Cake Tutorial and Recipe by Wood and Spoon blog. Learn how to transfer a simple single layer vanilla cake into a fun celebratory half birthday cake! The recipe for this simple vanilla cake with vanilla buttercream is a great way to celebrate everyday occasions like half birthdays. Find the recipe and how to on the woodandspoon.com

To say thank you, I want to give away a few copies! Leave a comment at the bottom of this post telling me what you’re grateful for this year. I’ll mail a few WRAPPED copies out into the world- just in time for Christmas. HER DAILY BREAD makes a great gift for the people in your life, so be sure to snag a copy here! With 365 daily readings, including 52 recipes, it’s the gift that gives and gives all year round. In the meantime, let’s talk freezer cookie dough.

Freezer Cookie Dough

In the South, last-minute visitors happen all the time. When people show up unannounced or in the final hour, I love to have a few yummy things to share with them. This recipe for freezer cookie dough allows all of that to happen. Small rounds of dough freeze up in individual portions that can be baked from frozen in less than 15 minutes. Warm, gooey cookies on the fly? YES PLS.

The dough starts out as any other. Softened butter creams together with sugar and brown sugar until smooth. Vanilla extract and eggs follow, and the dry ingredients come last. I love to use whatever chocolate I have on hand- semisweet chips, chopped white chocolate, or even candy-coated chocolates. Basically you can add 2 cups of whatever mix-ins your heart desires; this recipe is adaptable! Scoop rounds of dough onto a parchment paper-lined baking sheet and freeze until solid. Place frozen dough balls in a freezer storage bag or container and store until ready to bake. Simply preheat the oven to 360 and watch the magic unfold!

With Christmas right around the corner, you will be glad to have this recipe (and a copy of my book!) ready for sharing. Be sure to enter the giveaway and know how truly grateful I am to all of you. Happy Wednesday and Happy Baking! *Note: Giveaway now closed.

Freezer Cookie Dough

Print Recipe

★★★★★

5 from 8 reviews

Make-ahead cookie dough to freeze and bake at a moment’s notice!

Author: Kate Wood
Prep Time: 5
Total Time: 5 minutes
Yield: 36
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
¾ cup sugar
1–1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
¾ teaspoon baking powder
1teaspoon baking soda
1–1/4 teaspoon salt
2 cups chocolate chip cookies

Instructions

In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add the flour, baking powder, baking soda and salt and stir until combined. Add the chocolate chips and stir on low to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of dough onto a parchment-lined baking sheet. Place in the freezer to firm up briefly, about 30 minutes, and then place the dough into a feezer-safe container or bag. Freeze up to 2 months.
When ready to bake, preheat the oven to 360 degrees. Place the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are golden and the cookies are set, about 12-14 minutes. Allow to cool briefly before sharing.

Homemade Thin Mints and 9 Minty Treats to Make this Christmas!

4 Comments / Cookies, Cookies and Bars

Homemade Thin Mints by Wood and Spoon blog. These are thing crunchy cookies coated in a chocolate shell inspired by the Girl Scouts Thin Mint Cookies. These make terrific peppermint holiday cookies and are a great dessert for chocolate lovers. Learn how to make this homemade version of the cult favorite on thewoodandspoon.com.

Is there anything better than peppermint treats at Christmastime?! NO! To celebrate the season let’s start off today with a few of my favorite mint treats and homemade thin mints!

No-Churn Peppermint Cookie Ice Cream Easy peasy and super delicious, this no-churn ice cream features candy cane bits and Oreo cookies!
Peppermint Bark Brownies Fudge brownies and a thick layer of peppermint chocolate make these treats to die for!
Mint Chocolate Souffle This recipe is a little more complicated, but the effort is worth it!
Peppermint Bark Bread A wreath of chocolate and peppermint-filled bread makes up the most decadent breakfast treat!
Peppermint Bark Icebox Cake Layers of cocoa cookies and creamy peppermint filling let the peppermint bark shine in this cake!
Peppermint Mocha Macarons The class French cookies get cozy for these espresso and mint-flavored sandwich cookies.
White Chocolate Peppermint Cheesecake White chocolate filling and a cookie crumb crust go hand-in-hand with candy cane bits!
Mint Chocolate Sandwich Cookies These chewy chocolate cookies have a fudgy mint center that is awesome!
Peppermint Brownie Cookies My favorite treat is a mash-up of brownies and cookies, featuring flaked salt and mint flavor!

Homemade Thin Mints

Today’s recipe is a good one- Scout’s Honor. December is definitely a month for cookies, and in our house, no other flavor stands above mint chocolate. Naturally, it was high time we put together a recipe for homemade thin mints inspired by the Girl Scouts favorite. If you have a hankering for mint and chocolate, let’s dive in.

I’m guessing everyone has a favorite Girl Scouts cookie. Samoas are always a good vote, and I’m guessing a bunch of people like the shortbread too. But hands down, thin mints are the best, right? A thin, crunchy mint chocolate cookie coated with a semisweet chocolate shell? Heck yes! A few years back, I made a sandwich cookie inspired the classic cookie, but this year, I decided we needed homemade thin mints too. So here she is!

Making Homemade Thin Mints

This recipe makes a few dozen cookies that are right at home on any holiday table. They keep for a few days too which means you can make this recipe in advance. To make them, start with the cookie dough. Butter, sugar, and extracts come together in a bowl before flour, cocoa powder and leavening stir in. The dough comes together into a log before being sliced into small rounds. After baking, the cookies should cool prior to dipping into melted chocolate. I like to finish each off with a sprinkle of salt as well, but sprinkles or even cookie crumbs would be a great addition as well.

I’ll be sharing cookie recipes all month long here, but be sure to try out one of these minty one this week. Happy Wednesday and Happy Baking!

Homemade Thin Mints and 9 Minty Treats to Make this Christmas!

Print Recipe

These thin mint chocolate cookies are a copycat recipe of the Girl Scout’s Original Thin Mint Cookie!

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 24 Small Cookies
Category: Dessert

Ingredients

For the Cookies

½ cup unsalted butter, at room temperature
1/3 cup sugar
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
¾ cup all-purpose flour
¼ cup cocoa powder
Heaping ¼ teaspoon salt
1/8 teaspoon baking soda

For the chocolate shell:

1 cup semisweet chocolate chips
¼ teaspoon peppermint extract
½ teaspoon vegetable oil
Flaked salt

Instructions

In a large bowl or the bowl of a stand mixer, combine the butter, sugar, and extracts, beating on medium speed until smooth and combined. Add the flour, cocoa powder, salt, and baking soda, stirring on low to combine. Bring the dough together into a ball and then roll on a clean surface out into a log. Wrap in plastic wrap and refrigerate for about 30 minutes or until barely firm.
When ready to bake, preheat the oven to 350 degrees and line a baking sheet with a piece of parchment. Use a sharp knife to cut the dough into 1/8” slices and space them out about 2” apart on the prepared sheet pan. Bake in the preheated oven for 12 minutes or until the edges are set. Allow to cool completely.
Once ready to dip, gently melt the chocolate chips down until smooth, stirring occasionally being careful not to burn the chocolate. Lay out a large piece of wax or parchment paper to work on. Stir in the extract and oil. Use a fork to dip the cookies into the chocolate and shake off an excess. Allow to set up briefly on the wax paper and then sprinkle (if desired) with flaked salt. Allow to set up completely prior to enjoying.

Easy Chewy Brownies

5 Comments / Uncategorized

HEY-YO! Today, we’re serving up another go-to basic. Is it possible that I’ve shared nearly 400 recipes on this site without dishing out a perfect brownie? This recipe is just that. If you’ve been looking for a homemade substitute for box brownies (let’s face it- they’re delish), look no further. These easy chewy brownies are a home run and a great back pocket recipe. Let’s check them out.

First Up: Science Stuff

Ok, nerds. Put your science hat on, and let’s think about what really makes box brownies so great. Aside from the ease, they’re also consistently delicious, right? They also offer a terrific chew, fudgy insides, and a dreamy crinkled top. How could we ever beat that at home?

Well, let’s tackle all of those things one by one. First up: ease. My easy chewy brownies come together in one bowl. Sure, there’s a few more ingredients than the box mix requires, but don’t we all feel better about that anyways?

Second, the chew. Here’s where a healthy balance of liquid ingredients (eggs and butter/oil) and dry ingredients is everything. Too much dry ingredients and we have cakey or (even worse) dense brownies. Too few and you’re looking at a greasy pudding.

Third, the illusive yet wonderful crackled top. Let me fill you in on a secret: it’s all in the sugar. Crackled glossy tops come from slightly dissolved sugar. We achieve that by melting the butter with the sugar in the microwave (or stovetop!), stirring until smooth and dissolved. Easy peasy!

Easy Chewy Brownies

This recipe yields an 8″ or 9″ pan of brownies that makes about 16 modest brownies. With crackled tops, chewy insides, and rich chocolatey flavor, they really are hard to beat. Here, I’ve added vanilla and a smidge of espresso powder; Ina Garten taught me those ingredients help make the chocolate taste more like… well, chocolate. (Hint: She’s NEVER wrong.) The sugar melts with the butter to achieve a glossy cracked top, and the addition of chocolate chips to the batter means they’re fudgy too. I have nothing against box brownies, but being able to say these are homemade makes me feel all kinds of good.

Get fancy with your brownies by switching things up. You can substitute in Dutch-processed cocoa for more intensely flavored treats. Fold in your favorite chopped nuts or flavored baking chips (hello, dark chocolate mint!) to spice things up a bit. These brownies also makes a terrific crumbled addition to your favorite no-churn ice cream recipes. Truly, this is one of the basics you NEED. PS- check out the difference between brownies made using regular unsweetenedweetened cocoa powder and ones made with dark cocoa powder!

Give these easy chewy brownies a try and let me know what you think! Happy Wednesday to y’all and happy baking!!

If you like this recipe you should try:

Peppermint Brownie Cookies
Brownie Shortbread Bars
Brownie Petit Fours
Fudgy Brownie Tart
Brownie Batter Cake

Easy Chewy Brownies

Print Recipe

★★★★★

5 from 1 reviews

These easy chewy brownies are a simple one-bowl recipe that is a delicious substitute for box mix brownies!

Author: Kate Wood
Prep Time: 10
Total Time: 10 minutes
Yield: 16
Category: Dessert

Ingredients

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

Instructions

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

Malted Chocolate Trifle with Coffee Whipped Cream

Leave a Comment / Confections and Candies

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!

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!

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!

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

Malted Chocolate Trifle with Coffee Whipped Cream

Print Recipe

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
1–1/4 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
1–1/2 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:

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:

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:

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:

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.

Fudgy Chocolate Sheet Cake

4 Comments / Cakes

Happy Friday, friends! Can you believe we’ve made it to spring? I, for one, could not be more thrilled. Give me all the sunshine and blooming trees, Easter egg hunts and chocolate bunnies, outdoor picnics and whatever else this warmer weather wants to offer. I’m all in. This week, my kids have been on spring break, and we’ve been keeping busy visiting with family, soaking up the sunshine, and, of course, baking! Today, I get to share a really kid-friendly bake, this fudgy chocolate sheet cake.

You might remember, my first book, HER DAILY BREAD, came out last December. Since then, I’ve had the pleasure of seeing many of you making some of the recipes, and it has motivated me to continue sharing one each month here on this site! Today’s fudgy chocolate sheet cake is one of the more simple baked goods from the book, and it’s the perfect recipe for beginner bakers or anyone hoping to serve a crowd. With just two bowls, loads of cocoa powder, and just under an hour of time, you can put together one of these fudgy goodies of your own.

Fudgy Chocolate Cake

My inspiration for this treat came from a local restaurant. There’s a great counter service place nearby that serves humble slices of chocolate cake with a thick, fudgy frosting on top. Anytime I visit there, I love to grab a slice to go, enjoying forkfuls of the generous serving over the next few days. This fudgy chocolate sheet cake is reminiscent of that quick-service favorite, although the icing here is more of a sugary, pour-on glaze. Truly, it’s so simple and delicious.

How to Make It

To make this fudgy chocolate sheet cake, we start with the cake batter. First, melt together the butter, coffee, and cocoa powder. Add this to the combined dry ingredients. Sour cream and a couple of eggs, which keep the cake moist, comes next to finish out the batter. While the cake bakes, begin preparing the icing. On the stovetop, butter, water, and cocoa powder melt together and stir into powdered sugar. The liquid glaze gets poured all over the still-warm cake while it is fresh from the oven before being allowed to rest and set up. The glaze thickens slightly but only after being subtly infused with the spongy cake.

This fudgy chocolate sheet cake is a potluck all-star. With a tender, moist crumb and a fudgy, pour-on icing, this cake comes together quickly, serves a crowd, and tastes delicious for days. Bonus: no fancy decorating tools required here. For a darker, more intensely flavored cake, try substituting dark cocoa powder for the regular unsweetened variety. Just don’t skip the sprinkle of sea salt at the end— it really makes this cake shine! If you enjoy it as much as I do, be sure to check out my book, HER DAILY BREAD, where 52 recipes and daily readings make for a book full of inspiring words and bites to feast on. Happy Baking & Happy Friday!

If you like this fudgy chocolate sheet cake you should try:

Marble Layer Cake
Banana Cream Pie Cake
Flourless Chocolate Cake
One-Bowl Chocolate Cake

Fudgy Chocolate Sheet Cake

Print Recipe

★★★★★

5 from 2 reviews

Author: Kate Wood
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 16 Servings
Category: Dessert

Ingredients

For the cake:

1 cup unsalted butter
1 cup brewed coffee
3/4 cup cocoa powder
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking soda
¾ teaspoon table salt
2 large eggs, at room temperature
½ cup sour cream, at room temperature
2 teaspoons vanilla extract

For the icing:

½ cup unsalted butter
¼ cup plus 2 tablespoons water
¼ cup cocoa powder
1 teaspoon vanilla
3 1/2 cups powdered sugar
Maldon sea salt, optional

Instructions

To prepare the cake:

Preheat the oven to 350 degrees and lightly grease a 9×13” pan.
In a saucepan over medium heat, combine the butter, coffee, and cocoa powder, stirring regularly until melted. Bring the mixture to a boil and cook for 30 seconds. Remove from heat and set aside while you assemble the dry ingredients.
In a large bowl, combine the flour, sugar, baking salt, and salt. Add the butter mixture and stir just until combined. In a small, separate bowl, whisk together the eggs, sour cream, and vanilla, and fold this mixture into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean, about 20—25 minutes.

To prepare the icing:

When the cake is about halfway through baking, combine the butter, water, cocoa powder, and vanilla in a saucepan over medium heat. Whisk regularly and be careful not to boil the mixture. Once the butter is melted, remove the pan from heat and carefully whisk in the powdered sugar until smooth. Pour the icing over the warm, finished cake and enjoy once the icing has set! Serve with a sprinkle of flaky salt if desired.

Mini Yellow Cake

How to Make It

The first thing you need to know about this mini yellow cake is the composition of the cake layers themselves. Yellow cakes attribute their color, flavor, and fluff to egg yolks and butter. With those two ingredients, this cake has a tender crumb and rich flavor. The frosting here is a bit different too- in lieu of a powdered sugar and cocoa powder tooth ache, I opted for a chocolate ganache-esquire frosting that is silky and fudgy without being too sweet. YUM.

Mini Yellow Cake by Wood and Spoon blog. This tiny yellow cake is perfect for small celebrations, small batch bites, and smash cakes! Learn how simple it is to make a moist yellow cake from scratch with a fudge chocolate stovetop frosting on thewoodandspoon.com

So what if you’re not after a super mini yellow cake? Simply double the recipe, bake the cake in 2- 9” pans at the same temperature, and once a toothpick inserted comes out clean, call it a day! I love having a tiny cake recipe in my back pocket, but we can easily adapt to make more cake for more friends. After all, sometimes more is more!

So happy Thursday, happy 2022, happy whatever the heck today is. But most of all, happy baking this mini yellow cake!

If you like this mini yellow cake you should try:

Smash Cake Tutorial
Almond Toffee Cake
Milk Chocolate Chip Cake
One-Bowl Chocolate Cake
Brownie Batter Cake
Mini Layer Cakes

Mini Yellow Cake

Print Recipe

This mini yellow cake packs all the flavor, fluff, and festivity of any standard cake- just in half the size!

Author: Kate Wood
Prep Time: 15
Cook Time: 25
Total Time: 240
Yield: 4-5 Servings
Category: Dessert

Ingredients

For the cake (Adapted from Rose Levy Beranbaum):

½ cup unsalted butter, at room temperature
¾ cup sugar
3 large egg yolks, at room temperature
1–1/2 teaspoons vanilla extract
1–1/2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk

For the frosting:

½ cup unsalted butter, diced
1 cup heavy whipping cream
1 cup powdered sugar
1 cup semisweet chocolate chips
Pinch of salt

Instructions

To make the cake:

Preheat the oven to 350 degrees Farhenheit. Lightly grease 2-6” round cake pans and cut out rounds of parchment paper to fit inside of the bottoms.
In a large bowl, cream together the butter and sugar on medium speed, scraping the bowl occasionally, until light and fluffy, about 4 minutes. With the mixer on low, add the yolks one at a time, followed by the extract. Scrape the sides of the bowl and stir in any unincorporated bits. In a small, separate bowl, stir together the cake flour baking powder, and salt. Add half of the mixture to the butter, stirring on low until nearly integrated. Add the milk and stir. Scrape the bowl and add in the remaining dry ingredients. Fold the mixture until smooth.
Divide the batter between the two pans and bake in the preheated oven for about 22-23 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.

To make the frosting:

Combine all of the ingredients in a medium-sized saucepan over low heat. Stirring consistently, melt the ingredients until the mixture is nearly smooth. Remove from heat and allow the mixture to melt completely. Pour the mixture into a bowl and place in the fridge. Allow to cool, stirring ever 15 minutes or so, until the mixture comes to a thickened, fudgy consistency. Then frost the cake. Level the cakes using a serrated knife and use and offset spatula to smooth the frosting on top of the first layer. Place the second cake on top and finish frosting as desired.

Notes

To make a larger, 2 layer, 9″ cake, simply double the ingredients for the cake and bake in 2 (9″) pans! Bake at 350 degrees until a toothpick inserted comes out clean.

Cookie Dough Truffles

2 Comments / Confections and Candies

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

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.

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

Print Recipe

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

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.
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.
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!
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.

Nutella Coffee & The Most Popular Recipes of 2021!

1 Comment / Food and Drink

Nutella Coffee by Wood and Spoon blog. This is a recipe from Her Daily Bread book. A rich, whipped cream topped coffee sweetened with rich dollops of chocolate hazelnut spread. To learn how to make this simple beverage, find the recipe on thewoodandspoon.com

Happy New Year, friends! It’s been a *hot* minute since we last chatted, and I’m dying to know: how was your holiday? Were you able to rest? Celebrate? Love someone in big ways? Our Christmas was pretty routine, with the exception of my book release, and I gotta tell you- mundane felt good. We did a lot less of the Christmassy stuff this year, opting instead for movies, bowls of popcorn, and lots of pajamas. I’m not sure that my kids will remember a childhood filled with trips to visit Santa, gingerbread houses, and extra decorations, but they’ll definitely remember Mom plopping down next to them in her bathrobe. This year, that kind of quiet was just what we needed.

In the past, I’ve drummed up a whole bunch of expectations for myself this time of year: personal goals, marriage goals, work goals, and more than a few body-centric lists of ways I could do better. My personality is the kind that thrives wherever bullet points and checkmarks are concerned, and I’ve rarely met a benchmark I didn’t mind running towards. But this year, I’m at a loss. To be honest, I feel like I have very little direction and even fewer goals I want to pursue, so even though my inner drive is telling me to GO, my brain keeps responding with a, “but… where?”

For some reason, this troubles me. Not because I’m discontent with my own life or what I’ve achieved or the things I have to offer as a woman, mother, or writer, but because, in a lot of ways, I’ve trained myself to be ever on the move. It feels good to check off those lists. I like claiming those achievements as my own. Why can’t I do and have it all?

-“Being quiet, willing to learn, ready to question and wonder and think in new ways- this is how we grow. “

For me, the stillness of not knowing is uncharted territory. And while it’s not the kind that feels comfy cozy, I do think it could be precisely what I need. We don’t have to have the maps or lists or plans figured out to move forward, and there’s lots to learn in the waiting, too. Being quiet, willing to learn, ready to question and wonder and think in new ways- this is how we grow. It’s not a stagnant or backtracking thing, and taking a step in a new direction doesn’t mean that ground has been lost. And certainly a lack of resolutions doesn’t mean a lack of resolve. So that’s me right now. Nothing terribly exciting, and certainly not the kind of commentary you’d expect to find on a blog post about Nutella coffee, but it’s where I am and I thought I’d let you know. 🙂

Nutella Coffee

So without further ado, here’s the first recipe of 2022- Nutella Coffee! This one is an offering from my book, and I love it for its ease and comfort. Here, strong coffee is made even more rich with the addition of chocolate hazelnut spread. A dollop (or two! or three!) of whipped cream rounds this out as the best little afternoon pick-me-up or dessert.

Also, not miss the top 10 recipes of 2021! Collectively, these recipes were viewed hundreds of thousands of times, and I gotta say- you all pick well! Out of these, my favorites are the cookies and cream rolls, the bourbon bundt cake, and the banana Nutella muffins, but I’ll let you decide! Give them a peep and let me know what you think! Happy Wednesday, Happy New Year, and Happy Baking, y’all!

Nutella Coffee

Print Recipe

★★★★★

5 from 1 reviews

This Nutella coffee is strong coffee made extra rich with the addition of Nutella and fresh whipped cream!

Author: Kate Wood
Prep Time: 5
Total Time: 5
Yield: 1-2 servings
Category: Beverages

Ingredients

12 ounces strong brewed coffee
3 tablespoons chocolate hazelnut spread (like Nutella)
Fresh whipped cream

Instructions

In a large measuring liquid cup or oversized mug, use a milk frother or small whisk to stir the Nutella into the coffee until all the chocolate has melted and combined smoothly. Top with a dollop of whipped cream and enjoy!

Chocolate Caramel Cookies

2 Comments / Uncategorized

You guys have heard me talk about one of my favorite mantras, right? “Bloom where you’re planted.” It basically means to take full advantage of your surroundings and season of life, sinking your proverbial roots deep to grow, flourish, and thrive no matter where it is you find yourself. I adopted this saying as my own about 8 years ago when I left my friends, life, and job in Birmingham, AL to move to my husband’s hometown of Selma. After months of feeling sorry for myself and longing for bits of my old life back, a stranger shared the Bloom mentality with me, and I was hooked. I decided right there it was time to start stretching out my roots; I wanted to bloom.

Since then, I’ve stepped into all sorts of new seasons that have welcomed me to grow in unexpected ways. Marriage, motherhood, building a home, and all the things that have come with this job have, in many ways, uprooted the comforts of an autonomous and predictable life, forcing me to find new ways to bloom. It’s challenging and not without its fair share of pain. Still, the process of taking root, connecting with others, and growing together has been a really rewarding thing. Maybe you can relate.

“Embrace uncertainty. Some of the most beautiful chapters of our life won’t have a title until much later.” -Bob Goff

For months, I’ve been saying that I’m in a season of change. Today, I’m even more sure of it than ever before. Even without some visible shift on the horizon, I can sense that I’m edging into something new. And knowing that, having wrestled with the unrest and want of it all, I can’t help but slowly stretch out my roots in search of that something to take hold of, explore, and grow into.

Know that, for now, things here will stay the same, but I am on the hunt. I’m not sure if the shift is familial, personal, or professional; what I do know is that I want more for this space and my life in general. If you find yourself with a similar unrest, I hope you’ll take this opportunity to reflect and find any areas you may want to more fully bloom into. Although it rarely comes without growing pains, the end result is so worth it, and you certainly won’t be stretching alone. 🙂

Chocolate Caramel Cookies

These truly are out of season. In a time when we should be eating drippy frozen cones and berry-laden pies, cakes, and tortes, why on earth would I be sharing chocolate caramel cookies? The honest truth is this: They’re delicious. That’s why. Let me tell you how to make them.

To make the dough, we start by creaming butter, brown sugar, and sugar. Once softened, combined, and smooth, eggs and extract are added, followed by the dry ingredients. Cocoa powder lends the chocolate flavors and dark color here, but semisweet chocolate chips add additional richness and gooey bite. After a quick chill in the fridge, the cookies are stuffed with soft caramels (or Rolos for me!) and baked in the oven.

One thing to note about these chocolate caramel cookies is the filling. Some caramels will harden upon baking, so if you opt for those over a Rolo candy, be sure to enjoy the cookies warm. If desired, a sprinkle of sea salt on top will help to balance the sweetness and provide a salted caramel richness that is undeniably delicious. Either way, in season or out of season, I hope you’ll give these chocolate caramel cookies a try. They truly are delightful!

Happy Tuesday to you all and HAPPY BAKING!

If you like these cookies you should try:

Triple Chocolate Cookies
Chocolate Peppermint Olive Oil Cookies
Coconut Almond Chocolate cookies
Mint Chocolate Sandwich Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
White Chocolate Caramel Pretzel Cookies

Chocolate Caramel Cookies

Print Recipe

These chocolate caramel cookies are cocoa scented, loaded with chocolate chips, and stuffed with a gooey chocolate caramel candy!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 120
Yield: 16 Cookies
Category: Cookies

Ingredients

¾ cup unsalted butter, softened to room temperature
1 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1–1/3 cups all-purpose flour
¾ cups cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
1–1-/2 cups semisweet chocolate chips or chunks
16 soft caramels or rolo candies

Instructions

In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract and stir to combine. Scrape the sides of the bowl and add in the flour, cocoa powder, baking soda, and salt. Stir on low until combined and then stir in the chocolate chips.
Use a large cookie scoop or a measuring cup to portion our 3 tablespoon-sized balls of dough. Place them on a baking sheet lined with parchment and cover with plastic wrap or a tea towel. Refrigerate to firm up for 1-2 hours or overnight if desired.
When ready to bake, preheat the oven to 350 degrees Fahrenheit and halve the dough balls. Place one soft caramel or rolo candy in between two halves of dough and then form the dough around the candy. Roll the ball to smooth and place 2” apart on a prepared baking sheet. Bake in two batches in the preheated oven until the edges are set and then centers are cookies, about 11-12 minutes. Allow to cool slightly before enjoying.

Notes

Some varieties of store-bought caramel will firm to hard when the cookies are cooled. If you opt for these kind of caramels, be sure to enjoy the cookies while warm. I prefer rolos or softer caramel candies for these cookies as you can enjoy them even when cool.

Brown Sugar Cookie Dough and Cone Ice Cream

3 Comments / Frozen Desserts

I’m told summer doesn’t technically start until June 20th, but honestly, who is even following that calendar? If school’s out, the sun is shining, and brown sugar cookie dough and cone ice cream is in my freezer, we’re calling it summer. So today, grab your shades, your sunblocks, and your ice cream cones, because it’s officially time for a summer deep dive!

What’s your most favorite part of summer? The beach? Fishing? Popsicles around the clock? When I was growing up, summer meant fireflies and s’mores and hours of jumping into the pool with my best friends, but as I get older, I’m finding that June through July looks a heck of a lot different. As a work-from-home Mom, summer is less of a reprieve from the work of the school year and more of a shift in job description. Instead of chauffeuring to and from school, car rides are taken to day camps, the pool, and grandparents’ houses. Instead of packing lunchboxes, we’re packing picnics and snacks to eat at the ball field. Where we once nagged over homework and bedtimes, we’re now reapplying sunscreen, hosing sand off of stick little feet, and attempting to comb through salt-matted hair. Momming during the summer is hardly a vacation, but y’all, it is really good.

Brown Sugar Cookie Dough and Cone Ice Cream

Today marks the official first day of summer in our house. All of my kids are out of their normal school routine and we are officially commencing operation summer bucket list. For the next 82 days, I’ll be the ringleader to one small band of sun-tanned popsicle eaters, and I can report, at least as of day one, that I’m truly looking forward to it. So to get the summer game started on this site as well, we’re making a brown sugar cookie dough and cone ice cream, and guys, I think you’re really going to like it.

This brown sugar cookie dough and cone ice cream has a brown sugar ice cream base. It’s loaded with eggless cookie dough chunks and chocolate-coated waffle cone pieces. The end result is a frozen dessert absolutely brimming with flavor, texture, and, of course, chocolate. The ice cream base recipe is adapted from Joy the Baker; the cookie dough is the same one you might have seen in this coffee cookie dough ice cream. The cone pieces, though, are new and potentially one of my current favorite additions to ice cream. Big pieces of waffle cone coated in a dairy-free chocolate magic shell coating keeps swirl into the ice cream. Truly, they’re so yummy.

Making the Ice Cream

To make this brown sugar cookie dough and cone ice cream, we start by prepping the mix-ins. Butter, sugar, and flour come together with mini chocolate chips to make the little balls of cookie dough. I like to mix the dough just until it begins to come together into clumps, so as to cut back on any extra work it might take to roll individual balls. The chocolate waffle cone pieces are next. Use your hands to crush a few waffle cones into 1/2″-sized pieces and set aside. Next, melt semisweet chocolate chips and coconut oil together until the mixture is smooth and glassy. Toss in the cone pieces, being sure to coat them thoroughly, and then spread the chocolatey pieces out on a baking sheet lined with wax paper. You can speed up the process by popping them into the fridge to set. Finally, the cream cheese and brown sugar ice cream base comes together with a little half and half in an ice cream machine. Process the mixture until it has thickened to a frozen yogurt consistency and then stir in the mix-ins. Allow the ice cream to freeze until fully set.

I hope you guys are well on your way to an enjoyable summer and that you consider including this brown sugar cookie dough and cone ice cream in your dessert lineup in the coming weeks! In the meantime, happy Thursday, happy summer, and happy baking!

If you like this recipe you should try:

No-Churn Coffee Cookie Dough Ice Cream
Oatmeal Cookie Chunk Ice Cream
No-Churn Peanut Butter Caramel Ice Cream
Turtle Ice Cream
No-Churn Sugar Cookie Ice Cream

Brown Sugar Cookie Dough and Cone Ice Cream

Print Recipe

This brown sugar ice cream is loaded with cookie dough chunks and chocolate dipped waffle cone pieces!

Author: Kate Wood
Prep Time: 20
Total Time: 360
Yield: 1 Quart
Category: Dessert

Ingredients

For the cookie dough:

½ cup (113 gm) unsalted butter, room temperature
2/3 cup (130 gm) brown sugar
1/3 cup (65 gm) sugar
½ teaspoon salt
1 teaspoon vanilla
¾ cup (100 gm) flour
1 cup (150 gm) mini chocolate chips

For the chocolate-covered cone pieces:

¼ cup semisweet chocolate (chips or chopped)
½ teaspoon coconut oil
¾ cup waffle or sugar cones pieces (about ½” size)

For the brown sugar cream cheese ice cream, adapted from “Homemade Decadence” by Joy Wilson

1 (8 oz) package of cream cheese at room temp
2 1/2 cups of cold half-and-half
1 cup pack light brown sugar
1/4 tsp salt
1 tablespoons bourbon (Optional)

Instructions

To prepare the cookie dough:

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 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 in the fridge to cool if desired. Once chilled, the dough should easily crumble into 1/8” dough balls. Set aside in the fridge while you make the ice cream

To prepare the cone pieces:

Melt the chocolate and coconut oil gently in the microwave in 20 seconds intervals until they can be stirred and combined to smooth. Toss in the cone pieces and stir to coat completely. Spread out on a baking sheet lined with wax or parchment paper and allow to cool completely prior to using.

To prepare the ice cream base:

Combine the cream cheese, brown sugar, and salt in a stand mixer. Once combined, add the half-and-half and bourbon. Blend on high speed until smooth.
Transfer ice cream mixture to an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is done churning, add the cookie dough and cone pieces and stir to combine. Spread into a metal loaf pan or freezer-safe Tupperware and freeze until firm, about 6 hours or overnight.