Chocolate

Tiramisu Cream Puffs

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

As a mother of two toddlers, I spend a lot of time playing make believe. Whether we’re eating crumpets at a tea party, hunting down an imaginary bear, or calling Mickey Mouse on the telephone, this kind of play is a fun way to connect the real with the imaginary. Currently, princesses reign supreme in our house, and it’s not unusual for at least two or three of us to be clicking around in plastic high heels, fluffy skirts, and play jewelry. The biggest compliment you can give my daughter is to tell her she looks like a princess, because to her, it’s the highest honor.

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

Here’s the thing: from a young age, kids know and love the concept of royalty. There’s something special and fanciful about dressing up and being an elite version of yourself. Even as adults, we get caught up in real-life royal weddings, romances, feuds, and even deaths because those humans and the lives they lead feel distinguished and extraordinary, a little like a lifetime of playing dress-up. There’s not a single woman reading this who, at one point, didn’t dream of a life like this of our own. We’re engrained to delight in the fancy things.

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

So why not? Even as adults, we can still play pretend! We can invite our girlfriends over, open our nicest bottle of wine, and be fancy. We can ignore our sometimes dull surroundings, clothing, and lifestyles, and dream up a champagne and caviar world. Yes, we love and honor the beauty of our realities, but we can gussy-up what we’ve got and put our pinkies out for a day. In fact, I think we should do it. 

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

So cue the tiramisu cream puffs.

Even if you’ve grown up eating tiny fancy-pants treats like cream puffs, I can almost bet you’ve never had ones made with a tiramisu filling. While even an experienced home baker may be intimidated by attempting something like this in their own kitchen, I can promise you that these treats are attainable, and you’ll be so proud of yourself when you make these little showstoppers. Scout’s honor.

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

To make your own tiramisu cream puffs, we start with the pastry. Here, the pastry we’re making is called choux. This classic French staple is made by cooking butter, water and flour into a thick pasty dough and beating in a few eggs. In the oven, it bakes into light and airy rounds with a flavor similar to a popover. It’s hollow center is perfect for piping in yumminess like the mascarpone filling we use for these tiramisu cream puffs. 

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

To prepare the filling, we beat some mascarpone cheese with Kahlua, or another coffee-flavored liquor. We fold that into a homemade whipped cream which fluffs up our choux filling. For the topping, we make a simple ganache to drizzle over or dip our cream puffs into. Once completed, these tiramisu cream puffs are fancy finger treats fit for a princess- shockingly simple for such a special outcome. 

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

The truth is, we all have a little fancy in us. It looks different from person to person, but it’s 100% okay to play the part every once in a while. I hope you’ll delight yourself in the fancy sometime this summer, and maybe, if you do, you’ll make these tiramisu cream puffs for the occasion. Happy Wednesday, friends, and happy baking!

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

If you like these tiramisu cream puffs you should try:

Tiramisu Cake

Coffee Donuts

Coffee Almond Scones

Homemade Chocolates

 

 

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Tiramisu Cream Puffs

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

These tiramisu cream  puffs are bite-sized profiteroles filled with a mascarpone and coffee whipped cream. Each puff is topped with thick dark chocolate ganache. Perfect option for a fancy finger food! 

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 40
  • Total Time: 1 hour 15 minutes
  • Yield: 15 1x
Scale

Ingredients

For the choux (adapted from Rose Levy Beranbaum):

  • ½ cup (120 gm) water
  • 4 tablespoons (55 gm) unsalted butter
  • ½ teaspoon sugar
  • Pinch of salt
  • ½ cup (70 gm) all-purpose flour
  • 2 large eggs

For the tiramisu cream:

  • 4 ounces mascarpone cheese, at cool room temperature
  • 2 tablespoons coffee liquor (I use Kahlua)
  • 1 cup (240 gm) heavy whipping cream
  • ¾ cup (90 gm) powdered sugar

For the ganache:

  • 1/3 cup (80 gm) heavy whipping cream
  • 4 ounces chopped dark chocolate

Instructions

For the choux:

  • Preheat the oven to 425 degrees and line a baking sheet with a sheet of parchment paper. Fit a piping bag with a large round tip (I use Ateco 809) or snip the end off of a quart-sized freezer plastic bag.
  • In a medium saucepan over medium heat, combine the water, butter, sugar and salt until the butter has melted and the mixture is boiling. Remove the saucepan from the heat and add all of the flour, stirring vigorously to combine. After a few moments of stirring, the dough will form a moist ball that pulls away from the sides of the pan. Return the pan back to the heat to cook, paddling the dough with a wooden spoon or rubber spatula for 3 minutes. Dump the dough into a large bowl and add the eggs one at a time, stirring vigorously after each addition to combine.  The dough should be viscous enough to hold a soft peak when you pull the wooden spoon out of it. If it is too stiff, add a teaspoon or two of water. Scoop the mixture into the piping bag and squeeze out tablespoon-sized round balls (see photo) of dough, about 2 inches apart on the prepared pan. Barely moisten a fingertip to smooth out any peaks on the rounds so that they are rounded disks, similar to the shape of a baked macaron cookie. Bake in the preheated oven for 10 minutes, then decrease the oven temp to 350 and bake an additional 15-20 minutes, or until the puffs are golden brown. Allow to cool prior to using.

For the tiramisu cream:

  1. Beat the mascarpone and coffee liquor with a hand mixer on medium speed for about 30 seconds or until smooth. In a large bowl or the bowl of a stand mixer, whip the heavy whipping cream on medium speed until slightly thickened. Add the powdered sugar and continue whipping until stiff peaks form. Use a rubber spatula to gently fold the mascarpone mixture into the whipped cream. Set aside in the fridge until the cream puffs have cooled to room temperature. When ready to fill, slice a tiny slit onto the top of each cream puff. Spoon the tiramisu cream into a piping bag fitted with a round tip and fill each puff with cream until full. Set aside while you make the ganache.

For the ganache:

  1. Heat the heavy whipping cream in the microwave or on the stove until steaming. Pour the hot cream over top of the chopped chocolate in a small bowl and cover the whole thing with a sheet of plastic wrap. After 5 minutes, stir the mixture until smooth and pour a spoonful of ganache on top of each puff. Alternatively, you can dip the cream puffs. The ganache will firm up as it sets, so be sure the gently reheat as needed.

 

Derby Pie Cookies

Derby Pie Cookies by Wood and Spoon Blog. These are chewy chocolate chip cookies filled with toasted pecans and bourbon whiskey. Inspired by the famous Kentucky derby dessert, these cookies take all of the favorite pie flavors and stuff them into one chewy chocolate chunk cookies. With molten centers and buttery crisp edges, these chewy treats are fun to make for a party or holiday dessert. Find the recipe on thewoodandspoon.com by Kate wood

You can take the girl out of Kentucky but you can’t take the Kentucky out of the girl.

I was born in Lexington, Kentucky and spent the first few years of my life in a small town about an hour away. Over the years that followed, I regularly visited family across the state, and it was there that my love affair with Southern culture began. While my short stint in Danville hardly qualifies me to claim Kentucky as my home sweet home, I have enough roots situated beneath that bluegrass to know that good things happen in the land of bourbon and basketball. Those rolling hills have always felt a little like home, so it pleases me to no end to share today’s recipe with you all. 

Derby Pie Cookies by Wood and Spoon Blog. These are chewy chocolate chip cookies filled with toasted pecans and bourbon whiskey. Inspired by the famous Kentucky derby dessert, these cookies take all of the favorite pie flavors and stuff them into one chewy chocolate chunk cookies. With molten centers and buttery crisp edges, these chewy treats are fun to make for a party or holiday dessert. Find the recipe on thewoodandspoon.com by Kate wood

In just a few weeks, Southerners, socialites, and gamblers alike will join to participate in the Kentucky Derby, and you had better believe I wish I was one of them. While I’ve never been to the Derby, it’s my absolute favorite sporting event to celebrate, and if you’ve not done so before, I’d challenge you to giddy-up. In preparation for last year’s races, I gave you derby pie bars, a gooey, nutty shortbread bar filled with booze and chocolate. As a sequel to those decadent treats, you’re getting more of those same elements wrapped up in the ridiculous-delicious package of derby pie cookies.

Derby Pie Cookies by Wood and Spoon Blog. These are chewy chocolate chip cookies filled with toasted pecans and bourbon whiskey. Inspired by the famous Kentucky derby dessert, these cookies take all of the favorite pie flavors and stuff them into one chewy chocolate chunk cookies. With molten centers and buttery crisp edges, these chewy treats are fun to make for a party or holiday dessert. Find the recipe on thewoodandspoon.com by Kate wood

These derby pie cookies are extra: extra chocolatey, extract chewy, extra boozy. They’re loaded with Derby Pie flavor but without all of the time and hassle that is required to make and bake a pie. In under thirty minutes, you can have buttery, caramel and bourbon-flavored cookies that are chock-full of nuts and dripping with morsels of chocolate. Whether or not you watch the Derby, you need these.

Derby Pie Cookies by Wood and Spoon Blog. These are chewy chocolate chip cookies filled with toasted pecans and bourbon whiskey. Inspired by the famous Kentucky derby dessert, these cookies take all of the favorite pie flavors and stuff them into one chewy chocolate chunk cookies. With molten centers and buttery crisp edges, these chewy treats are fun to make for a party or holiday dessert. Find the recipe on thewoodandspoon.com by Kate wood

To make derby pie cookies, we start by melting butter. Two sticks of liquid gold are combined with brown and white sugar, bourbon, and vanilla. Eggs come next and are stirred in before the dry ingredients are added. The crescendo of these cookies are the hunks of dark chocolate and chopped nuts that are added to the batter. Once integrated,  oversized dough balls are rolled onto a baking sheet and placed in the oven until the tops of the cookies have begun to crack and the edges are bronzed.

Derby Pie Cookies by Wood and Spoon Blog. These are chewy chocolate chip cookies filled with toasted pecans and bourbon whiskey. Inspired by the famous Kentucky derby dessert, these cookies take all of the favorite pie flavors and stuff them into one chewy chocolate chunk cookies. With molten centers and buttery crisp edges, these chewy treats are fun to make for a party or holiday dessert. Find the recipe on thewoodandspoon.com by Kate wood

I like to finish these derby pie cookies with an extra sprinkling of salt and pecans, but you can skip this step if you’d prefer. You can also substitute some or all of the pecans for walnuts if desired, although I like them with toasty pecans the best. A key ingredient to these derby pie cookies is the bourbon. Be sure to choose a quality variety that will lend a sweet, caramel flavor to the dough. (Shameless plug: Blanton’s is the favorite in our house, but Basil Hayden’s, Woodford Reserve, and Eagle Rare make regular appearances as well.) If two tablespoons of bourbon isn’t enough for you, feel free to add a third. No judgment here. 

Derby Pie Cookies by Wood and Spoon Blog. These are chewy chocolate chip cookies filled with toasted pecans and bourbon whiskey. Inspired by the famous Kentucky derby dessert, these cookies take all of the favorite pie flavors and stuff them into one chewy chocolate chunk cookies. With molten centers and buttery crisp edges, these chewy treats are fun to make for a party or holiday dessert. Find the recipe on thewoodandspoon.com by Kate wood

Get on your marks, get set, and GO bake these derby pie cookies ASAP. The races are just around the corner and these treats are begging to be made. Happy Friday and happy baking to you all!

If you like these derby pie cookies you should try:

Derby Pie Bars 

Candied Walnut Chocolate Chip Cookies 

Pecan Toffee Blondies 

Vegan Chocolate Chip Cookies 

Homemade Chocolates and Bourbon Balls

 

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Derby Pie Cookie

Derby Pie Cookies by Wood and Spoon Blog. These are chewy chocolate chip cookies filled with toasted pecans and bourbon whiskey. Inspired by the famous Kentucky derby dessert, these cookies take all of the favorite pie flavors and stuff them into one chewy chocolate chunk cookies. With molten centers and buttery crisp edges, these chewy treats are fun to make for a party or holiday dessert. Find the recipe on thewoodandspoon.com by Kate wood

These derby pie cookies are loaded with dark chocolate chunks, toasted pecans, and bourbon. Make these Kentucky-inspired treats for derby day!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 16 1x
Scale

Ingredients

  • ¾ cup (170 gm) unsalted butter, chopped
  • 11/4 cup (250 gm) light brown sugar, packed
  • ¼ cup( 50 gm) sugar
  • 1 large egg
  • 23 tablespoons good quality bourbon
  • 1 teaspoon vanilla extract
  • 21/4 cups (300 gm) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt, plus more for sprinkling
  • ¾ cup finely chopped pecans
  • 4 ounces (about one cup) coarsely chopped dark chocolate

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. In a small saucepan, melted the butter over medium low heat just until melted. Do not allow to sizzle, boil, or bubble. Remove from heat and allow to cool for 5 minutes.
  3. Pour the butter into a large mixing bowl and add the brown sugar and sugar. Whisk to incorporate before adding the egg, bourbon, and vanilla extract. Stir to combine. In a separate bowl, stir the flour, baking soda, powder, and salt. Use a rubber spatula to stir the dry ingredients into the butter mixture. Once incorporated, fold in the pecans and chocolate. If the mixture looks greasy and soft, place the dough into the fridge to chill for 10 minutes. Otherwise proceed to the next step.
  4. Use a large cookie scoop (about 3 tablespoons of dough) to scoop rounds of dough onto the baking sheet. You can smooth your dough by quickly rolling it in your hands. Place the dough rounds 2 inches apart on your baking sheet and bake in the oven for about 12 minutes or until the top of the cookies have barely begun to crack and the centers no longer look wet. Sprinkle with additional salt, if desired, and enjoy!

Notes

  • For large pools of chocolate on top of the cookies, include a few large chocolate chunks on top of the dough balls.
  • If your cookies spread too much refrigerate the dough balls for several minutes prior to baking.

 

Black and White Cake

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

Today is worth celebrating. Not only are we wrapping #monthofchocolate with a beautiful layered black and white cake, but we are also celebrating my TWO YEAR BLOGIVERSARY! Yes, this week is actually the best.

This second year of spilling my guts on the internet has truly exceeded my expectations. While my first year of writing was a lot of tiptoeing in the dark, fear, and overall panic/emotional meltdown, this second year felt a lot like breaking in a new pair of jeans: a little discomfort and a bit of uncertainty, completely overshadowed by an overflow of excitement about my new garb. If year one was a time of planting and sewing, year two was a lot of watering, weed-eating, and unreserved thrill at the occasional bloom of a few humble buds.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

My second year here was one of hustle. It was about pressing in and doing the nitty gritty even when it felt uncomfortable. It was about taking ownership of who I am and having pride in what I have to offer. I had to learn to value the process and my time spent at the grind, even when there was no reward to reap.

While I’ve loved the experience in writing, photography, and recipe development, the single best part of this past year was the joy that came from operating out of my wheelhouse. I firmly believe that we are not meant to jam a square peg through a round hole the entirety of our lives. Instead, there is a grace that comes when we’re doing what we were created to do and are participating in activities that utilize our strengths. Once you’ve tasted that kind of fulfillment, there is no going back. It changes things.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

So I ask you, what are your gifts? What are you holding back from? Where are your desires and how can you package your talents and passions to present them as your gift to the world around you? I wonder what kind of blessings we miss out on because we spend our time asking “What If?” instead of diving in and getting our hands dirty. Where is the joy when we are holding back from the things we’re desperate to explore? 

So thank you, readers, for being a part of this story. The narrative we’re writing here together is so dear to me, and I’m incredibly proud of what we’ve created. Every thought you share with me- the successes in your homes, the trials in your kitchens, and the various other tidbits of your lives that overlap with mine- bear effect on my heart, my cooking, and the future of this site. So thanks for doing this with me, and let’s give it up for the coming year. 

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

This black and white cake is fit for today. It’s the kind you put a million candles in and clink glasses of champagne over. This black and white cake is a delightfully rich, moist, and chocolatey way to ring in the people you love and the life moments you celebrate with them. It’s a splendid way to celebrate.

Black and white cake is, as the name suggests, layers of dark chocolate cake with thick clouds of white vanilla frosting. In this recipe, I’ve combined a few personal favorites to make an all out banging treat: the best one-bowl chocolate cake, a boiled vanilla bean frosting, and a rich chocolate ganache that is infused with a sweet berry flavor. This cake is as delicious as it is stunning, and I can promise you don’t want to miss out on it.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

To make this black and white cake, we start with the cake layers. Flour, cocoa powder, and sugar are combined with leavening agents and salt. Eggs, coffee, buttermilk, vanilla, and oil come next and are beat into the dry ingredients until well incorporated and smooth. Bake the batter into three 8″ round pans until puffed and cooked through.

Meanwhile, get started on the ganache. Much like the the ganache we made a few weeks ago, we start by warming a bit of cream to pour over chopped semisweet chocolate. Butter and blackberry jam are added as well, and the whole lot of it gets stirred together until it is smooth. You can set the ganache aside to cool until time of assembling the cake, but if you choose to make it in advance, just be sure to warm it to a spreadable consistency before using.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

The ganache is layered into the dark chocolate cake rounds, and the whole thing is coated with the creamiest boiled frosting. The process of making boiled frosting will seem strange at first, but trust when I say it is WORTH IT. To make it, carefully whisk some whole milk into a bit of flour in a saucepan on the stovetop. Whisk out all of the clumps to ensure the frosting is as smooth as possible. Bring the mixture to a simmer, whisking all along, and cook until it has formed a thickened paste. Remove from heat and set aside to cool slightly. After a few minutes, beat the paste into a creamed mixture of butter, sugar, salt, and vanilla bean until the frosting is light, fluffy, and well incorporated. You will die over how delish this frosting is. Scout’s honor.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

This black and white cake is best eaten on the day it’s made, but the moist components of this treat will stay tasty for days. If you’ve been wanting to up the ante on your baking game lately, this is the perfect dessert to test the waters with. It’s incredibly forgiving and easy to share.

Enjoy a slice of this black and white cake on my behalf sometime this weekend. You guys are the best blog friends a gal could ask for, so you’ve earned it. 

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

If you like this black and white cake, you should check out:

White Chocolate Cake

Chocolate Caramel Crumble Cake

Raspberry Streusel Cake

Chocolate Chip Bundt Cake

Chocolate Budino

Chocolate Cake

 

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Black and White Cake

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

This black and white cake is creamy, rich, and decadently chocolate with the faintest hint of a berry ganache.

  • Author: Kate
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Yield: 1 1x
Scale

Ingredients

For the cake:

  • 21/4 cups (270 gm) all-purpose flour
  • 21/4 cups (450 gm) granulated sugar
  • 3/4 cup (60 gm) dark cocoa powder
  • 2 teaspoons baking soda
  • 21/4 teaspoons baking powder
  • 21/4 teaspoons corn starch
  • 11/2 teaspoons salt
  • 3 eggs (180 gm), room temperature
  • 11/4 cups (300 mL) buttermilk, room temperature
  • 3/4 cups (180 mL) black coffee, hot
  • 1/2 cup (120 mL) vegetable oil
  • 11/2 tablespoons pure vanilla extract

 

For the blackberry ganache:

  • 1/3 cup (80 mL) heavy whipping cream
  • 6 ounces semisweet chocolate, chopped
  • ¼ cup seedless blackberry jam or preserves
  • 2 tablespoons unsalted butter, chopped

For the vanilla bean frosting:

  • 6 tablespoons (50 gm) all-purpose flour
  • 11/2 cups (360 mL) whole milk
  • 11/2 cups (340 gm) unsalted butter, at room temperature
  • 11/2 cups (300 gm) sugar
  • ¼ teaspoon fine kosher salt
  • 1 tablespoon vanilla bean paste
  • 1 cup mixed berries, for garnish

Instructions

To prepare the cake (Adapted from Rosie Alyea):

  1. Preheat oven to 350 degrees. Spray 3 (8″) round cake pans with baking spray and line the bottoms with parchment rounds.
  2. In the bowl of a stand mixer, combine all of the dry ingredients and stir until combined. In a separate bowl, loosely combine all of the wet ingredients and add to the bowl of the dry ingredients. Mix on medium speed for just shy of 2 minutes, scraping the bowl (and bottom of bowl!) twice throughout.
  3. Pour equal amounts of batter in to all 3 pans. Bake in the preheated oven for about 25-30 minutes, or until center is just barely set and toothpick comes out of cake almost clean. Allow to cool in the pans and on a cooling rack for 20 minutes and then remove from pans to continue the cooling process. Cake will stay fresh for 2 days if covered, or, for one month if wrapped well in saran wrap and frozen in freezer. I prefer to freeze my cake layers on a flat surface until just prior to frosting, but this step is not necessary.

 

To prepare the ganache:

  1. Heat the cream over low heat until barely simmer. Remove from heat and add the chocolate, jam, and butter. Briefly stir the contents of the pan and allow to rest for about 2 minutes. Stir to combine until smooth. If some of the chocolate has not yet melted, put the pan back on very low heat and stir until smooth. Be careful not to scorch the mixture. When smooth, pour the ganache into a bowl and set aside to cool to a thick, peanut butter consistency.

 

To prepare the vanilla bean frosting (Adapted from Julie Richardson):

  1. Place the flour into a small saucepan and slowly drizzle in 1/3 cup of the milk, whisking all of the while. Be sure to whisk out any clumps. Once smooth, slowly whisk in the remaining milk and place the pan over medium heat. Continue whisking until the mixture comes to a simmer, cooking for an additional minute until thickened to a paste. Remove the paste to a small bowl and place a sheet of plastic wrap directly on top. Allow it to cool to room temperature.
  2. Once the paste has cooled, beat the butter, sugar, salt, and vanilla bean paste in the bowl of a stand mixer on medium speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl as needed. Add the milk paste and beat on medium speed for an additional 5 minutes, scraping the sides of the bowl as needed. Store in an air-tight container until ready to frost the cake.

 

To assemble the cake:

  1. Use a large serrated knife to level your cake layers. Spread 1/3 of the ganache mixture on top of each cake layer, leaving a 1/2 “border around the perimeter of the cake. Place in the fridge on a cooling rack briefly to set the ganache.
  2. Spread a bit of the frosting on an 8” cake board or your cake plate and then center one of your cake layers directly on top. Spread about 1-1/4 cups of the frosting on top and then add an additional cake layer. Repeat this process and then frost the cake with the remaining frosting. Garnish with fresh berries and store in the fridge if not eating that day. Cake will keep for up to 4 days, but it best served at room temp the day it is prepared.

Chocolate Sweet Rolls

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

I may or may not be crying real tears, as the reality of #monthofchocolate coming to a close is too much for me to bear. Nothing gives me more pleasure than rolling out decadent chocolatey goodness for y’all, so you better believe we’re going to wrap up this month with two beyond-fab recipes in one week, starting with these chocolate sweet rolls.

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

I am a huge fan of sweetened yeast rolls. While the process of making, rising, filling, and baking the dough can be a bit lengthy, the end product totally justifies the means. Nothing says “WORTH IT” like two pans of sweet, fluffy dough wrapped around a rich, coffee-scented chocolate filling. If you give them a try, I think you’ll agree.

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

The recipe for these chocolate breakfast rolls are a combination of a few other buns on my site (see here, here, and here!) and the dough for my favorite cinnamon bread. We start the dough by dissolving the yeast in a bit of warmed milk. Once smooth, add the sugar and egg as well as the salt, leavening and flour. The dough gets kneaded by hand or in the bowl of a stand mixer before being set aside to rise. 

Once the dough has risen and is nearly doubled in size, prepare the filling. Chocolate, butter, cocoa, and espresso powder are melted together on the stovetop until smooth. Pull the mixture off the heat, stir in the confectioner’s sugar, and allow the filling to cool to a spreadable consistency.  One cooled, roll the dough out into a large rectangle on a floured work surface and spread the filling evenly over thin sheet of dough. Starting with one of the long ends, roll the dough tightly into one long tube and pinch the ends to seal in the filling. Use a sharp knife to cut the tube into slices and place the rolls two inches apart in one or two greased baking dishes. Allow the dough to rise a second time before baking until golden brown.

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

I like to spread these chocolate sweet rolls with a cream cheese frosting. The cream cheese adds a bit of tang to an otherwise sweet frosting and perfectly compliments the chocolate sweet rolls. Although these buns are best eaten the day they are prepared, you can easily warm them in the microwave or toaster oven for a quick breakfast treat that will make ordinary mornings anything but. These chocolate sweet rolls are as delicious as they are beautiful, and I would bet that if you try them once you’ll have a new weekend baking tradition in the making. 

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

Give these chocolate sweet rolls a go and try not to eat them all in one sitting. I’ll be sharing one more #monthofchocolate recipes at the end of this week, so keep your eyes peeled for a knockout finish to this special month of recipes. Happy Monday, y’all!

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

If you like these chocolate sweet rolls, you should try:

Brown Sugar Danishes

Orange Cardamom Rolls

Hazelnut Cinnamon Rolls

Bananas Foster Cinnamon Rolls

Peppermint Bark Bread

Pumpkin Pull-Apart Bread

 

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Chocolate Sweet Rolls

Chocolate Sweet Rolls Recipe by Kate Wood of The Wood and Spoon Blog. This recipe makes two pans of fluffy cinnamon buns filled with a chocolate and espresso swirl filling. A cream cheese glaze frosting finishes off these perfect breakfast treats. The dough is similar to a brioche style dough as it contains a bit of sugar, milk and eggs. This is a yeast roll. They make a great holiday brunch item , treat, or dessert. Find the recipe and the how to on thewoodandspoon.com

These chocolate sweet rolls are soft and tender, filled with a coffee-chocolate spread and topped with a sweet and tangy cream cheese frosting! Perfect for breakfast, brunch, or dessert!

  • Author: Kate Wood
  • Prep Time: 120
  • Cook Time: 30
  • Total Time: 2 hours 30 minutes
  • Yield: 18 1x
Scale

Ingredients

For the dough:

  • 1 cup (230 gm) milk (2% or Whole), lukewarm
  • ½ cup (100 gm) sugar
  • 21/4 teaspoons active dry yeast
  • 31/2 cups (455 gm) all-purpose flour
  • 1 large egg, at room temperature
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 6 tablespoons (85 gm) unsalted butter, at room temperature

For the filling:

  • 6 ounces (170 gm) chopped semisweet/ bittersweet chocolate, depending on your preferences
  • 6 tablespoons (85 gm) unsalted butter
  • 3 tablespoons cocoa powder
  • 1 tablespoon espresso powder
  • ½ cup (60 gm) powdered sugar

For the frosting:

  • 6 ounces (165 gm) cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 2 cups (250 gm) powdered sugar
  • 1/2 teaspoon vanilla
  • 12 tablespoons of milk, plus more as desired

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once the yeast has been activated, stir 1/4 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, salt, and baking powder and stir to combine. On low speed, add an additional 3 cups of  flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Add up to an additional ¼ cup flour if the dough is too soft and doesn’t hold it’s shape somewhat. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
  2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot in the kitchen until it has approximately doubled in size, about 1-1/2-2 hours.

To prepare the buns:

  1. Once the bread has nearly risen, melt the chocolate, butter, cocoa powder, and espresso powder in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready. If it firms up beyond a spreadable consistency, gently melt it again.
  2. On a floured surface, roll out the risen dough into an approximately 19”x13” rectangle. Use an offset spatula to spread the chocolate filling evenly over the entirely of the dough. Starting with one of the long ends, roll the dough somewhat tightly and pinch together the ends to seal in the filling. Cut 1-1/2” slices of dough and place them about an inch apart inside of a greased baking dish. I bake mine in two 9” pans. Cover the dishes with plastic wrap and allow them to rise a second time until puffed, about 30 minutes. In the meantime, preheat the oven to 350 degrees.
  3. Once the buns have risen, remove the plastic wrap and bake in the preheated oven for about 30 minutes, or until a light golden color. Allow to cool.

To prepare the frosting:

  1. Beat cream cheese and butter together until smooth. Add sugar and vanilla, beating until evenly combined. Add milk slowly, 1-1/2 teaspoons at a time, until desired consistency is reached. Add extra liquid to thin out frosting to a drizzling glaze. Spread the frosting evenly over the buns and eat while warm!

Brookies (Brownie Cookie Bars)

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

Have you heard of brookies? If you’re unfamiliar, fear not, because we are going to get down to the nitty gritty in today’s #monthofchocolate installment. Brookies are essentially brownie cookie bars, a treat that is equal parts chocolate chip cookie dough and brownie batter. Both components are baked into one ultra-rich and satisfying dessert, the ultimate treat for the chocolate lover who refuses to choose between chocolate chip cookies and brownies. 

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

My experience with brookies began as a kid. Growing up, my Nana and I would take day trips to the next town over where we would shop for books and eat lunch. We’d spend hours thumbing through stories and magazines, acquiring stacks of paperbacks and colorfully illustrated pages to take home for keeps. Any vacation to visit my Nana was incomplete without an outing to that bookseller, and I firmly believe that my love for reading and writing began in the quiet corners of that store.

Shopping was always followed by lunch, and we’d visit the same restaurant each time. In keeping with our tradition, dessert was ordered first, and we would fill our bellies on slices of banana cream pie and brookies served with scoops of ice cream. Occasionally, we would save room for lunch, but the beauty of those meals was the space to do something that felt out of the ordinary and special. That act of eating dessert first became like a sacred right, a privilege reserved for meals spent across the table from my Nana. 

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

A sidetone on this: do you guys have memories like that? Are there people in your life who have created those moments for you? I think some humans have a knack for making ordinary days and places and moments sparkle. They thrive on creating magic for others and have the seemingly innate ability to make the everyday memorable. In a long list of qualities that I hope to inherit from my Nana, this is one: I want to create meaning from the mundane. I want to be a person who can polish life’s simple moments until they become someone’s treasure. 

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

In retrospect, the brookies we enjoyed all those years weren’t that great. You could kinda tell it was one of those mass-produced desserts that was microwaved at the last minute and served a la mode. But the prospect of greatness is still there- a brownie and cookie combined?! Could anything in the world be more tantalizing?

These brookies are made from a simple cocoa powder brownie batter that is topped with an equally easy chocolate chip cookie dough. The recipe can be prepped in ten minutes flat, yet has that “OH MY GOSH, WHO BROUGHT THESE?” kind of a effect on the people who eat them. They’re just that fab.

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

To make them, we start with the brownie batter. Melted butter is stirred with sugar before a single egg and some vanilla are added. Flour, leavening and cocoa powder are added next, and a fold of chocolate chunks completes the batter. Spread the brownie goodness into the bottom of a 9″ baking dish and get started on the cookie dough. Again, melted butter and sugar are stirred together before an egg and vanilla are added. The dry ingredients and chocolate chunks are stirred in next, and the dough is spread in on top of the brownie batter. A sprinkle of salt finishes the bars, and the whole pan gets baked in the oven until they have puffed and baked through.

Fresh from the oven, the brookies are cookie in texture and ultra-chocolatey in flavor. They’ll store terrifically in the freezer, but my guess is that they won’t last that long. Give them a try and let me know what you think! Next week is our very last week of #monthofchocolate (BRB, I’m actually crying real tears), and we will celebrate with two desserts. Don’t worry, I’ve totally saved the best for last. Happy Tuesday and Happy Baking!

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

If you like these brookies, you should check out:

Pretzel Shortbread Peanut Butter Brownies

Derby Pie Bars

Candied Walnut Chocolate Chip Cookies

Brown Butter Blondies

Peppermint Bark Brownies

Triple Chocolate Cookies

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Brookies (Brownie Cookie Bars)

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

These brookies are brownie cookie bars- a layer of brownie batter topped with a chocolate chip cookie dough! This simple one-bowl recipe is perfect for the person who just can’t choose. 

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

For the brownie:

  • ¼ cup (55 gm) unsalted butter
  • 1/3 cup (70 gm) sugar
  • 1/3 cup (70 gm) packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup (65 gm) all-purpose flour
  • ¼ cup (30 gm) dark cocoa powder
  • 1/4 teaspoon salt
  • ½ cup (85 gm) semisweet chocolate chips

 

For the cookie:

  • 6 tablespoons (85 gm) unsalted butter
  • 1/3 cup (70 gm) brown sugar
  • 1/3 cup (70 gm) sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup (130 gm) all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt, divided
  • ½ cup (85 gm) semisweet chocolate chips

Instructions

To prepare the brownie layer:

  1. Preheat the oven to 350 degrees and line an 8 or 9” square baking pan with aluminum foil. Lightly grease the bottom with baking spray.
  2. Melt the butter over medium heat until just barely melted. Pour into a medium-sized mixing bowl and whisk in the sugar and brown sugar. Whisk in the egg and vanilla. Add the flour, cocoa powder, and salt and stir with a wooden spoon until almost combined. Add the chocolate chips and stir until the ingredients are well incorporated. Spread the mixture into the bottom of the prepared pan. You can use lightly moistened fingers to pat it out evenly.

 

To prepare the cookie layer:

  1. Melt the butter over medium heat until just barely melted. Pour into a medium-sized mixing bowl and whisk in the sugar and brown sugar. Whisk in the egg and vanilla. Add the flour, baking soda, baking powder, and ½ teaspoon salt and stir with a wooden spoon until almost combined. Add the chocolate chips and stir until the ingredients are well incorporated. Spread the mixture on top of the brownie layer. Sprinkle the top of the cookie with the remaining ¼ teaspoon of salt and then bake in the preheated oven for about 35 minutes or until a toothpick inserted just barely comes out clean. Allow to cool on a cooling rack for about 20 minutes before pulling the aluminum foil and bars out. Once cooled, slice into squares.

Turtle Ice Cream & MONTH OF CHOCOLATE

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

Y’ALL. It’s already here, and I’m so excited that I could almost pee my pants. We’re celebrating something way better than Christmas morning, the first day of school, or even a second date with a major hottie, because today marks the beginning of MONTH OF CHOCOLATE.

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

Do you guys remember all the chocolate shenanigans we partook in last year? There were homemade chocolates and a white chocolate layer cake. There was a hazelnut mocha cream pie and two minty desserts: sandwich cookies and a mint brownie ice cream cake. We played with cocoa powder and dark chocolate bars, mini chocolate chips and fudgy ganache. Basically it was a sticky-sweet month of decadent chocolate desserts, and those few short days were so glorious that it had to be a tradition in the making. So people, today we start the second annual #monthofchocolate, and yes, it’s okay to cry real tears of joy. I know I am. Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

Before you get too hot and heavy on all this chocolate business, let’s chill out with one of the best homemade ice creams I have ever had the pleasure of shoveling down my gullet. It’s turtle ice cream, a rich and creamy chocolate ice cream swirled with toasted pecans, hot fudge sauce, and salty-sweet caramel. Perfectly sweet with just a teensy bit of crunch, and every bit as decadent as a chocolate ice cream should be. Let’s chat about how to make it.

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

For the best turtle ice cream, we need the best sauces to mix into it. To make my favorite homemade caramel, we cook sugar and water in a saucepan until it has bronzed to an amber hue. Next, warm cream is added to transform that caramelized sugar into a gooey sauce. Once combined, the caramel is finished with a bit of butter and a helping of salt. 

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

My favorite hot fudge sauce is even easier to make. Cream, corn syrup, brown sugar, cocoa powder, salt and chocolate are melted together in a saucepan until boiling. Continue to cook, stirring occasionally, for 5 minutes and then add the butter, vanilla, and even more chocolate. Allow both sauces to cool before adding to your ice cream, or, better yet, make them a day or two in advance. They will keep well in the fridge.

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

The base for this turtle ice cream is adapted from Jeni Britton Bauer’s genius recipe. Cream, milk, and evaporated milk are cooked with sugar and corn syrup until boiling. Cocoa powder is added next, followed by a cornstarch slurry that will thicken up the turtle ice cream. Continue to cook the mixture until thick and bubbly, and then add the remaining ingredients: chopped bittersweet chocolate and salt. The mixture needs to chill completely before we attempt to process it in the ice cream machine, so to speed up the process, I like to use Jeni’s ice bath method. Pour the hot cream mixture into a gallon-sized plastic bag and fill the sink or a giant bowl with ice water. Submerge the plastic bag in the icy water to cool the mixture in about 30 minutes. Once completely chilled, the mixture is ready to be processed in an ice cream machine. 

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

You can follow the manufacturer’s instructions to freeze the ice cream base into a chocolatey oasis, but for reference, my machine usually requires 20 minutes. Just whiz it in your machine until it is the consistency of fro-yo and then layer in your ingredients. I typically add a quarter of the ice cream to a loaf pan or ice cream container and then sprinkle on the pecans. Drizzle spoonfuls of each sauce in next, and then repeat the process until all of the ice cream has been sauced up. Swirl it all together with a knife and then freeze the container in a cold part of your freezer for about 6 hours, or overnight.

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

This turtle ice cream is a sweet and salty tribute to chocolate, the perfect way to start the #monthofchocolate festivities. Be sure to pop by here every week for the rolls, bars, and other delightful confections that you won’t want to miss out on. Give this turtle ice cream a try and let me know what you think! HAPPY CHOCOLATE DREAMING, Y’ALL!

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

If you like this turtle ice cream you should check out:

Honey Salted Almond Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

Samoa Ice Cream

Chocolate Caramel Crumble Cake

Espresso Caramel Thumbprint Cookies

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Turtle Ice Cream

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

This turtle ice cream has a creamy chocolate base, toasted pecans, and swirls of hot fudge and salted caramel sauce. Sweet, salty, nutty, and delicious. 

  • Author: Kate
  • Prep Time: 35
  • Total Time: 400
Scale

Ingredients

  • 1 cup (240 mL) whole milk
  • 5 teaspoons cornstarch
  • 3 ounces (85 gm) bittersweet chocolate
  • ¼ teaspoon salt
  • 11/2 cups (360 mL) heavy whipping cream
  • 1 (12 ounce) can regular evaporated milk, not nonfat
  • ¾ cup (150 gm) sugar
  • ¼ cup (80 gm) light corn syrup
  • 1/3 cup (25 gm) cocoa powder
  • 1/3 cup (30 gm) toasted pecans, finely chopped
  • ¼ cup hot fudge sauce, melted but not too hot
  • ¼ cup salted caramel sauce, melted but not too hot

Instructions

  1. Combine two tablespoons of the milk with the cornstarch in a small bowl and whisk to combine. Set aside while you prepare the rest of the ice cream, but re-stir this mixture occasionally. Chop the bittersweet chocolate and place in a medium sized mixing bowl with the salt. Make an ice bath in a large bowl or your kitchen sink big enough for a gallon-sized plastic bag.
  2. Combine the remaining milk, whipping cream, evaporated milk, sugar, and corn syrup in a medium sized (at least 4 quart) saucepan. Place over medium-high heat, and bring to a boil, stirring regularly. Add the cocoa powder and whisk to combine, continuing to cook for an additional 4 minutes. To mixture will foam and bubble up, so be sure to keep stirring to keep smaller pans from overflowing! Pull the pan from the heat and whisk in the cornstarch mixture. Place back over heat and continue to cook, stirring with a spoon or a spatula, for about 1 minute. Remove from heat.
  3. Slowly drizzle the hot cream mixture over the chopped chocolate and salt, stirring regularly. Once all is combined and smooth, pour the contents of the bowl into a gallon-sized plastic bag. Place the sealed bag in the prepared ice bath and allow to chill until cold.
  4. Once the mixture is chilled, pour the contents of the bag into a prepared ice cream processing machine. Make sure that your ice cream bowl is adequately chilled. Process the ice cream according to manufacturer’s instructions until thick and fluffy, like the consistency of soft-serve ice cream. Spoon ¼ of the ice cream into a loaf pan or a container large enough to freeze the ice cream in. Drizzle with ¼ of the hot fudge and caramel and sprinkle with pecans. Repeat this process 3 more times until all the ice cream, sauces, and nuts have been used. Use a knife to swirl in the mix-ins and cover your loaf pan with a sheet of foil. Place the pan in the freezer to firm up, about 6 hours or overnight. Allow the ice cream to sit out for 5 minutes prior to scooping and ENJOY!

 

Marble Loaf Pound Cake

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

Happy Monday to my favorite band of butter and sugar pushers! Is your week off to a joyful start? Has January been treating you well?

Here in Alabama, we are experiencing one of the coldest winters of all time. (I’m talking icicles-hanging-off-your-car cold. Frozen-boogers-crusted-on-your-kid’s-face cold. Wearing-two-bras-to-hide-your-nipples cold.) We’ve been trapped inside for a few weeks now, and if the icy weather doesn’t get to you, being stuck inside with stir-crazy children probably does.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

The past few days have been spent building fires, watching reruns of “Mickey Mouse Clubhouse,” and carb-loading from our positions on the couch. Of course my kids have loved these new winter privileges, but to be honest, being stuck inside with two tiny humans that are cracked out on cartoons and Teddy Grahams is pretty close to mental purgatory. The combination of boredom and pent-up energy is constantly at risk of combusting into a tornado of toys in the living room, food fights, or temper tantrums. Winter-pocolypse indeed.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

To stay busy, I’ve been baking up a storm. Save for a few cookies that burned while I was scraping peanut butter toast off the couch, these snow days have proved to be perfect baking weather, and I (with the exception of my waistline) am relishing it. Case and point: this marble loaf pound cake.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

I’ve long been a fan of the marble loaf pound cake at Starbucks. For years, it was the only treat from their glass case of microwavable calories that I was willing to spend dollars on. Despite numerous attempts to recreate it at home, I was never able to achieve that sweet and tender crumb of vanilla and chocolate that I longed for. Luckily, the forced hours indoors this past week have provided me ample time of test batches of marble loaf pound cake, and I could not be more pleased with the results. This recipe for marble loaf pound cake makes an indulgent treat, sweet enough for dessert and dainty enough for breakfast, and yields one huge loaf that is plenty for you and your family to snack on all winter long.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

To make it, we prepare two batters: one for the chocolate swirl and one for the vanilla. Both batters begin by creaming butter and sugar. Eggs and vanilla are added next, followed by the dry ingredients. To prepare the chocolate batter, we add just a touch of dark cocoa powder. Once completed, both batters are added to the pan in large scoops, and the loaf is marbled with the swirl of a knife. The whole thing bakes up into one giant, rich marble loaf pound cake.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

If you’re feeling extra fancy, you can top the cake with a bit of chocolate ganache. The cake is totally delicious all on its own, but if you want it to stay true to the Starbucks original, it will require a chocolate glaze on top. Simply heat a small amount of whipping cream and stir it into semisweet chocolate chips. EASY!

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

If you don’t have the giant loaf pan that I recommend here, you can prepare this marble loaf pound cake in a 9″ square cake pan or in a few mini loaf pans. Be sure to not overflow your pan with batter or you will have a burn-on-the-bottom-of-your-oven situation, and I can promise you don’t want to deal with that. A square cake tastes just as good as a loaf, honest.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

Give this marble loaf pound cake a whirl on these winter days. You most certainly won’t be disappointed. Have a great week and tune in on Friday for another recipe!

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

If you like this marble loaf pound cake, you should check out:

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble

Chocolate Chip Bundt Cake

Raspberry Rhubarb Crumb Cake

Lemon Almond Poppyseed Bundt Cake

Blueberry Cornbread

Carrot Bundt Cake with Brown Butter Glaze

 

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Marble Loaf Pound Cake

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

This marble loaf pound cake is a chocolate and vanilla swirled, rich Southern-style pound cake loaf! Perfect for breakfast or dessert!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 1 1x
Scale

Ingredients

For the vanilla batter:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 11/2 large eggs, at room temperature (save the other half for the chocolate batter)
  • ¾ teaspoon vanilla extract
  • 1/4 teaspoon lemon zest (optional)
  • ¾ cup (100 gm) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (3 ounces) whole fat buttermilk, at room temperature

For the chocolate batter:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 11/2 large eggs, at room temperature
  • ¾ teaspoon vanilla
  • ¼ cup (20 gm) dark cocoa powder
  • ½ cup (65 gm) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (3 ounces) whole fat buttermilk, at room temperature

For the chocolate ganache (optional):

  • 2 ounces semisweet chocolate
  • 2 ounces heavy whipping cream

Instructions

  1. Move a rack to the bottom third of the oven and preheat the oven to 325 degrees. Prepare a large 9.25” x 5.25” loaf pan with baking spray (see notes).
  2. Prepare the vanilla batter by creaming together the butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for 3 minutes. Add the eggs, vanilla, and lemon zest and beat to combine. Scrape the sides of the bowl and add the dry ingredients, mixing on low speed until nearly combined. Add the buttermilk and stir on low to combine. Set this batter aside while you prepare the chocolate batter.
  3. Cream the butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for three minutes. Scrape the sides of the bowl and add the eggs and vanilla. Scrape the sides of the bowl and add the dry ingredients, mixing until the components are almost combined, and then add the buttermilk. Stir on low speed just until combined.
  4. Scoop 1/2 cup sized portions of the batters into the prepared pan, alternating regularly to achieve a marbled effect. Once all of the batter has been poured in, carefully smooth the top slightly, being careful not to muddy the colors of the batter too much. Insert a knife vertically into the batter and swirl back and forth about five or six times to get a good swirl throughout. Place the pan into the preheated oven and bake for about an hour or until a toothpick inserted just barely comes out clean. Allow to cool in the pan prior to topping with the ganache.

To prepare the chocolate ganache:

  1. Finely chop the chocolate and place in a small mixing bowl. Heat the cream in the microwave or on the stovetop until steaming. Pour over the chocolate and cover the bowl with a sheet of plastic wrap. Allow to sit for 5 minutes and stir to combine. If the chocolate has not melted enough, microwave briefly for about 10-15 seconds. Pour over the cake once thickened to the appropriate texture.

Notes

  • If you don’t have a loaf pan large enough for the batter, feel free to use a 9” square baking pan or pour extra batter into cupcake tins or a mini loaf tin. Be sure to not overflow a pan!

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

I was that girl. I was the one who sat at her corner booth eyeing your table full of mess and sticky hands. I was the one who cleared my throat a little too loud in the check out line at TJ Maxx while your kid had a meltdown. And yes, I’m the girl who turned to give you the stink eye on the airplane when your toddler kicked my seat.

Prior to having kids, high and mighty was the name of my game. I had a million opinions on parenting and a laundry list of things I would or would not do with my own children someday. I’d roll my eyes at friends who lamented over dinner time woes and turn up my nose in disgust at the kid with boogers dripping down his face. Most of the issues I observed from my ivory tower were, in my mind, the result of poor parenting and ill-behaved children. Let’s all just laugh at that, okay?

Three years of parenting have reduced me to the mess of a human most parents actually are. I’m in the trenches myself now, and I constantly find myself eating my own words. So here’s an open apology to the parents who were on the receiving end of my snarky attitude.Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.comFor the mom and dad at the restaurant: I know you’re here because you’re exhausted. You wanted someone else, besides yourselves and Papa John, to make supper tonight. You wanted to treat your family to an evening out and teach them how to function in public like proper citizens. It’s not that you condone spitballs or throwing food or making fart noises at the table. You didn’t tell your 5-year old to dump his macaroni and cheese on the floor. You’re just in need of a meal and you’re doing what you must to survive. So while you guzzle down the remnants of your much-deserved wine and that complimentary bread basket, I’ll sit here and give you a sympathetic smile. You’re doing the best you can.

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

I’m sorry to you too, Mom at TJ Maxx. I now know that you were just stir crazy at home. You couldn’t bear to read “Goodnight Moon” one more time, and you didn’t want to melt your kid’s brain in front of the television on this rainy day. So you opted for a day trip to the store, some quality time bargain hunting with your Mini-Me. You had no idea she would pinch her thigh in the seat of the shopping cart; it’s not your fault that she peed her pants in the stationary aisle. And after she threw her pantsless self down on the linoleum in a fit of rage when you said no to that God-forsaken bag of gummy worms, I felt for you. Truly.  Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.comAnd finally to you, Airplane Parent. You bought these tickets because you wanted to take your kids to Disney World. You planned ahead and packed extra Goldfish, extra coloring books, extra iPads, extra bravery. You changed the nap schedule so that your infant could sleep on the plane, but instead, the baby decided to abandon ship. It’s not your fault that the 4-year old is kicking my seat. He’s just entertaining himself while you clean the spit up off the guy next to you; while you pick the paci up off the floor for the millionth time; while you bounce little junior up and down the aisle to keep him from scream-induced vomit. Me? I’ve got it made in the shade with my exit row leg room and ginger ale. You couldn’t prepare for this and I’m sorry.

The point is that parenting is hard. Apologizing for being a jerk in years past is my way of excusing the embarrassment that I often feel these days. So hang in there, Moms and Dads. I’m with you.Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

You know what’s not hard? Peanut butter chocolate chunk cookies.

Sometimes we need something simple. We need that giant “EASY” button to push on the days that our kids and the world have given us a swift kick in the rear. These peanut butter and chocolate chunk cookies are ridiculously simple and should be a surefire hit for you and your family of wild animals.

To make these peanut butter chocolate chunk cookies, we start by creaming together butter and peanut butter. A little extra brown sugar is added to the fat to make these cookies chewy. Once the egg and vanilla are incorporated, we stir in the dry ingredients. Flour, leavening, salt, and oats are in the mix along with chunks of chopped chocolate and a handful of peanuts. If desired, you can give these cookies an extra roll in some chopped nuts before baking.

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

There are lots of variations you can take on these peanut butter chocolate chunk cookies. I prefer to use milk chocolate chunks for an extra dose of sweet in these already salty cookies, but certainly if you prefer the bitter bite of dark chocolate that would work too. In place of chocolate you could add dried cherries or blueberries for a PB&J-inspired cookie. And if you absolutely love the crunch and salt of roasted peanuts, you’ll want to give these cookies a roll in nuts before baking, but you can also opt out for a sweeter and more dessert-like cookie. The choices are yours to make!

I hope you’ll give these peanut butter chocolate chunk cookies a try. They’re sure to be a hit with your little ones- no risk of throwing these guys across the restaurant. And if you happen to see my in line with my kids at TJ Maxx… just share a little grace with us, okay? Happy Monday!

 

If you like these peanut butter chocolate chunk cookies, you should check out:

Pretzel Shortbread Peanut Butter Brownies

Trail Mix Cookies

Pretzel Millionaire Bars

Cookies and Cream Cookies

Candied Walnut Chocolate Chip Cookies

Coconut Almond Chocolate Chip Cookies

 

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Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

These peanut butter chocolate chunk cookies are loaded with sweet milk chocolate and hunks of oats and peanuts! Chewy, sweet, and salty!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 18 1x
Scale

Ingredients

  • 1/2 cup (113 gm) unsalted butter at room temperature
  • 1/2 cup (135 gm) creamy peanut butter
  • 1 cup (200 gm) brown sugar
  • ½ cup (100 gm) sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup (130 gm) flour
  • 1 cup (100 gm) old fashioned oats
  • ¾ teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces (230 gm) milk chocolate or semisweet chocolate, chopped
  • 1 cup (125 gm) chopped peanuts, optional

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats. 
  2. In a large bowl or the bowl of a stand mixer, cream together the butter and the peanut butter until well combined and smooth, about 2 minutes. Add the sugars and beat together an additional 1-2 minutes. Scrape the sides of the bowl and add the egg and vanilla. Beat briefly just to combine. In a separate smaller bowl, stir together the flour, oats, baking soda, baking powder, and salt. Add to the butter mixture and beat just until combined. Add the chocolate and stir together.
  3. Scoop 3 tablespoon sized mounds of dough (I use a large cookie scoop) 2″ apart on the baking sheet. Roll in the chopped peanuts, if desired. Bake in the preheated oven for  about 12 minutes, or just until the edges have set and the top is beginning to crack. The center may seem underdone. Allow to cool on a cooling rack prior to eating. Enjoy within 2 days or freeze up to 2 months. 

Notes

  • You can use quick oats in a pinch, but the texture of your cookie will change. I recommend the old fashioned. 
  • If you use a different size of cookie scoop, your baking time will differ. Please adjust accordingly. 
  • If your cookies don’t spread enough, it may be that the dough is too chilled. If they spread too much, they may need some time in the fridge. Adjust accordingly, or simply pat extra thick cookies down a minute or two before the baking is complete!

 

 

Mocha Cookies

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

The holidays have got to be the biggest joke we’re playing on kids. Christmas, a time of year that is paraded as fun and joyful, full of love and surprises just might be a giant trick we’re playing on our little ones. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

Okay, level with me for a minute. Is it not mildly terrifying that a stranger might shimmy down the chimney in the middle of the night? Who wants to be awoken by the sound of live animals on the roof of their home? And what kid is going to be excited about some old fellow breaking into their home and EATING ALL OF THE COOKIES? It’s outrageous. This concept we use to drum up excitement for our children is actually pretty disturbing.

It’s no wonder our kids are bad all year. We tell them, “Oh, Santa Claus won’t come if you don’t finish your vegetables! Santa won’t visit if you hit your sister! No presents from Santa if you flush your Beanie Babies down the toilet!” And what do they do? They protect themselves from the bearded intruder, his wild animals, and his illusive mob of tiny helpers. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

I think we may be sending our children some mixed messages. We tell our kids not to talk to or take candies from strangers, yet when Christmas rolls around, we bribe them with candy canes to hop on Santa’s lap. We tell them not to feed the animals at the zoo but then proceed to lure reindeer into our homes with carrots and frosted cookies. And let’s be honest: kids aren’t impressed by these magical reinder anyways because they see them for what they are- FLYING BEASTS.  

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

Truthfully, I think I’m selling my kids short. There’s no way Aimee didn’t notice the 5 o’clock shadow peeking out from under the mall Santa’s beard. She’s seen the bag of crap that I bought her from Target and there’s not a chance she’s going to believe it came from the North Pole on Christmas morning. These kids are smarter than we give them credit for, so it’s no surprise to me that we wind up with holiday footage like this:

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com
Aimee: “He’s a fake and I hate this. Also, back off, Rudolph.”

As for me and my house, we will continue to torture our little ones. They are going to be fed nonsense of sugar plum fairies and moonlit sleigh rides until they’re old enough to laugh me in the face. While the true meaning of Christmas- a baby in the manger, redemption for humanity, and God’s fulfilled promises- will always remain at the forefront of our Decembers, I won’t miss the opportunity to rouse wonder and mystery in the imaginations of my little people. Even if it is a little terrifying. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

So whether you’re on team Santa or not, these mocha cookies are sure to get you in the Christmas spirit. With crispy edges and chewy centers, these coffee-scented chocolate cookies are just the type of treat that Ole St. Nick would try to jank from your cookie jar while the unsuspecting children sleep. They’re just really simple and really good.

To make these mocha cookies, we start with butter. Cream the fat with some sugar until it becomes light and fluffy. Eggs, vanilla and espresso powder come next, stirring in just to combine. Once well integrated, flour, cocoa powder, and the rest of the dry ingredients are added to the batter. Prior to baking the mocha cookies, I like to roll them in some coarse sugar. As the dough bakes, it will melt and barely spread, giving each bite a crackly outside texture. That extra crunch from the sugar makes these easy treats a smidge more festive and way fun to eat.Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

These mocha cookies are sweet, simple, and sure to be a hit with the man in the red suit on Christmas Eve. Whip some up before the 25th and let me know how you love them! Merry Christmas and Happy Holidays to you wonderful friends. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

If you like these mocha cookies, be sure to check out:

Hazelnut Mocha Cream Pie

No-Churn Mocha Brownie Fudge Ice Cream

Cookies and Cream Cookies

Espresso Caramel Thumbprint Cookies

Triple Chocolate Chip Cookies

Coconut Almond Chocolate Cookies

 

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Mocha Cookies

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

These mocha cookies are chewy coffee-scented chocolate crackle cookies with crunchy sugared edges. Perfect for a cookie exchange!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 25 1x
Scale

Ingredients

  • ¾ cup (170 gm) unsalted butter, at room temperature
  • 11/2 cups (300 gm) light brown sugar
  • 1 large egg
  • 11/2 teaspoons pure vanilla extract
  • 11/4 cups (160 gm) all-purpose flour
  • ¾ cup (60 gm) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons espresso powder or coffee granules
  • ¾ teaspoon salt
  • ½ cup sparkling or turbinado sugar, optional

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar on medium speed until integrated and fluffy, about one minute. Add the egg and vanilla extract and beat to combine an additional 30 seconds. Scrape the sides of the bowl and add the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Stir on low speed until combined, scraping the sides of the bowl as needed.
  3. Line two baking sheets with parchment paper or silicone baking mats and pour the sparkling sugar into a small bowl. Scoop 1-1/2 teaspoon sized (medium cookie scoop) balls of dough and roll them in your hands. Roll the dough balls in the sugar and place on the baking sheet about 2 inches apart. Bake in the preheated oven for about 9-10 minutes or until the tops have cracked. Allow to cool on a cooling rack before enjoying.

Peppermint Bark Bread and a GIVEAWAY!

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Y’all. I am in full throttle Christmas mode over here. The past few weeks have been a whirlwind of wrapping paper and Mariah Carey Christmas songs, and I’m so excited about it, I could squeal.

Last week we enjoyed our first (and maybe only) snow of the season. Aimee was unsure about the snow at first, but eventually came around. She made a snowman and ate the snow, and all in all, I’d say she enjoyed her first winter wonderland. George didn’t have a clue what was going on but was less than enthusiastic about snowballs. Is anyone surprised? It seems like the harder I try to get my kids excited about Christmas, the more annoyed they get with me. Case and point:  

Peppermint Bark Brownies Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com
Have you ever seen kids be this savage to Santa? Poor guy.

After a weekend of Santa visits, snow flurries, and mugs of cocoa, we’ve pretty much hit all of the Christmas highlights. Even if the kids aren’t in the holiday spirit, I’m going to be the merriest little elf this side of the North Pole, okay? Basically, hide ya kids and hide ya wife, because we’re making everything Christmassy up in here. 

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

You’ve already heard me go on about how much I love peppermint bark. Chocolate plus anything is a win, but the sweet addition of peppermint bits just makes it absolutely irresistible. In my opinion, everything is better with a little bit of peppermint bark, even if it is as simple as a loaf of bread. Thus I give to you my new favorite holiday breakfast treat, peppermint bark bread.

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

The recipe for this bread is adapted from my favorite cinnamon swirl bread. The dough is buttery and fluffy and goes splendidly with anything sweet. Here, a chocolate filling and chopped bits of peppermint bark bring the razzle dazzle to  my favorite dough to create a holiday bread that is as delicious as it is beautiful. This peppermint bark bread is perfect for snacking, gifting, or grinching all to yourself. You decide.

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

I prepared this peppermint bark bread in my new kitchen BFF, the Wolf Gourmet Oven. Remember the Wolf Gourmet Blender that I used to make the most delicious peanut butter and chocolate cheesecake? Well, in similar fashion, this countertop oven knocked my socks off and I am tickled to jabber on about it today. In the past, we used our counter ovens to make toast or heat small plates of leftovers, but we never utilized it for any substantial work. This Wolf Gourmet oven is not your average bird, though. It is made for heavy duty, legitimate baking, and I was thrilled with the results I had in preparing this bread.

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

The dough for this peppermint bark bread starts off like any other with yeast, flour, and sugar. We add an egg and some butter to the loose dough and beat away at it in a stand mixer until the dough becomes stretchy and soft. While I normally proof my doughs on the counter next to a warm oven, I was thrilled to find that my new counter oven had a proof setting! I let the dough rise quickly in the oven and then began to prepare the filling. 

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Chocolate, butter, and cocoa powder are melted together and then stirred with a sprinkling of confectioner’s sugar. The whole lot of it gets smeared on the rolled dough and dotted with bits of peppermint bark. Roll the dough into a log, cut it lengthwise into two pieces and twist them over one another, pinching the two ends together to form a wreath. Allow the loaf the rise just slightly while you preheat the oven. 

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Again, I used the Wolf Gourmet oven to bake this loaf and the results were fab. I found that my peppermint bark bread baked in the counter oven was consistent with loaves I baked in my traditional oven, and I am grateful for a second baking option in my home. This appliance is a terrific addition to my kitchen and I hope you will consider one for your own!

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Because Christmas is the time for giving, my friends at Wolf Gourmet want to share one of these beauties with you! For an entry to win, click over to my Facebook page here and give it a like! Afterwards, leave a comment on this page below telling me your favorite holiday baked good. One U.S. winner will be randomly selected on December 19th! Happy baking and love to you all!

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!
As always, thank you for supporting brands that make Wood and Spoon Blog possible.

If you like this peppermint bark bread, you should check out:

Peppermint Bark Icebox Cake

Peppermint Bark Brownies

Mint Chocolate Sandwich Cookies

Mint Brownie Ice Cream Cake

 

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Peppermint Bark Bread

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

This is a braided holiday bread filled with chocolate and bits of peppermint bark!

  • Author: Kate Wood
  • Prep Time: 120
  • Cook Time: 30
  • Total Time: 2 hours 30 minutes
Scale

Ingredients

  • ½ cup (120 mL) whole milk, lukewarm
  • ¼ cup (50 gm) sugar
  • 21/4 teaspoons active dry yeast
  • 2 cups (260 gm) all-purpose flour
  • 2 large eggs, divided
  • ½ teaspoon salt
  • 4 tablespoons (55 gm) unsalted butter, at room temperature

For the filling:

  • 4 ounces semisweet chocolate
  • ¼ cup (55 gm) unsalted butter
  • 2 tablespoons unsweetened cocoa powder
  • 1/3 cup (40 gm) powdered sugar
  • 4 ounces peppermint bark (like Ghiradelli), finely chopped

Instructions

  1. In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once the yeast has been activated, stir 1/2 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, and salt, and stir to combine. On low speed, add the remainder of the flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
  2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot in the kitchen until it has approximately doubled in size, about 1-1/2-2 hours.
  3. Once the bread has nearly risen, melt the chocolate, butter, and cocoa in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready. If it firms up beyond a spreadable consistency, gently melt it again.
  4. Once the dough has risen, roll it out into a 12”x18” rectangle on a lightly floured surface. Spread the chocolate filling evenly over the rectangle, leaving a 1” border around the perimeter of the dough. Sprinkle evenly with the peppermint bark bits.
  5. Starting with one of the long ends, roll the dough somewhat tightly into one long tube and pinch the ends of the dough to seal in the filling. Use a sharp knife to slice down the middle of the length of the dough, leaving one inch at the top uncut. You should end with two strands of rolled dough connected by a 1” chunk of dough at the top. This will serve as the starting point for your braid, so you want the dough to remain connected here. Turn the exposed innards of the dough roll to face upwards and then twist the dough, right over left, right over left, until the entire length of dough has been twisted into one long piece. Join the ends of the dough to make a ring, pinching the ends together slightly. Carefully transfer the ring of dough into a lightly greased 10” cast-iron skillet. Cover the skillet with a piece of plastic wrap and allow the dough to rest while you preheat the oven to 350 degrees.
  6. Once the oven is preheated, stir the remaining egg with 1 tablespoon of water and brush a thin layer of the mixture over the surface of the dough. Bake in the preheated oven for 25-30 minutes, or until the dough is puffed and golden brown throughout. Allow to cool slightly prior to cutting and serving. Feel free to dust with powdered sugar once cooled.

Notes

In a pinch, you can substitute ¾ cup chocolate spread for the filling.