pecan

Chocolate Caramel Pecan Tarts

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Greetings to you all from baby land! We’re two weeks in with our new little guy, and I’m thrilled (read: shocked! amazed! perplexed!) to tell you that we’re actually doing so well. I’m not sure what I anticipated this time to be like, but we’ve had such an outpouring of love and support that this transition has been mind-blowingly sweet. Here in the South, people go all out when you have a baby. There’s gifts and baby snuggling and offers to babysit the bigger kids, of course, but hands down my very favorite perk (outside of the baby itself, duh) is all of the food people bring you. Casseroles, baked goods, snacky treats, and booze show up at your door more frequently than the UPS guy on Amazon Prime delivery day. People bring you lasagnas and pot pies and tossed salads like your milk production depends on it, and this kind of generosity is one of those Southern hospitality things that I love so much. Since I’ve had fewer meals to make, I had time to create a new treat to share with you all today: chocolate caramel pecan tarts.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Sweet and salty is my all-time favorite, and the combination of chocolate, salted caramel, and a buttery pecan and graham cracker crust is just the ticket. Made with Diamond Nuts  pecans, these little tarts are a show-stopper and definitely qualify as one of those desserts that people will be talking about for a long time. Although they may appear to be complicated, there’s plenty of shortcuts and make-ahead options that will simplify the baking of these little treats.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

To prepare them, we start by crushing graham crackers and finely chopping pecans. Sugar, salt, and melted butter are added to the crumbs and the sand-like mixture is pressed into the bottom of mini tart pans with removable bottoms. The bottomless pans make for easily removal so that your tarts look tidy and seriously professional. Bake the crusts for a few minutes at 350 degrees and get started preparing the ganache.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Equal parts dark chocolate and warm heavy cream are stirred together until a thick pourable chocolate can be layered into the bottom of the baked shells. Once the ganache has had a chance to set, the chocolate caramel pecan tarts are ready for their second layer, salted caramel sauce. You can make your sauce homemade (I prefer this recipe!) or purchase it from the store. I love homemade caramel and almost always have a jar in my fridge, but if this intimidates you, just opt for the store-bought. Spoon a couple of tablespoons on top of the set ganache and allow to caramel to cool to room temperature.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

At this point, the chocolate caramel pecan tarts can rest in the fridge or even freeze for a week or two. When you’re ready to serve them, bring them to a cool temp and top with a creamy dollop of whipped cream. A sprinkle of toasted pecans finishes out these chocolate caramel pecan tarts and they’re ready for serving. These little treats are a sweet and salty delight your guests (or just you, no judgement) will seriously enjoy.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

I’ve had the most fun working with Diamond Nuts this past year. It’s incredibly easy to support and brag on a brand you love and trust, and their partnership has been one I’ve loved sharing with you. I’ll leave some links to other nutty recipes below so that you can give their products a try in your own home. If you’re looking for a recipe to try right away, I hope you’ll give these chocolate caramel pecan tarts a go. The pecans are the flavorful little stars of the show here, and this crust is one that you can utilize in other recipes as well. If you make time to bake them for yourselves, let me know what you think in the comments below! As always, thank you for supporting brands that make Wood and Spoon possible.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

For more nutty recipes like these chocolate caramel pecan tarts you should try:

Strawberry Rhubarb Crumb Bars

Vegan Oatmeal Cookies

Sweet and Savory Rugelach

Pecan Apple Dutch Baby

Honey Cake with Figs and Whipped Cream Cheese

 

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Chocolate Caramel Pecan Tarts

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

These chocolate caramel pecan tarts are sweet and salty minis with a pecan graham cracker crust, chocolate ganache, salted caramel sauce, and whipped cream topping.

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 60
  • Yield: 4 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 9 full (140 gm) graham cracker sheets, finely crushed
  • ¾ cup (90 gm) pecans, finely chopped
  • ¼ cup (50 gm) sugar
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 4 ounces dark chocolate, chopped
  • 1 cup (240 gm) heavy whipping cream
  • ¾ cup salted caramel sauce
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • Extra pecans for garnish

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees. Add the graham cracker sheets, pecans, sugar, and salt in a medium sized mixing bowl, stirring to combine. Pour in the melted butter and stir until the mixture comes together in a wet sand consistency. Pat the crumbs into the bottom and up the sides of 4-4”” tart pans and bake in the preheated oven for 8-10 minutes, or until set. Allow to cool while you prepare the filling. Note that if your crust goes into the oven warm, it could slouch while baking. You can carefully (don’t burn yourself!) press the crumbs back up the sides when done baking as needed, or just chill the crust prior to baking.

To prepare the filling:

  1. Place the chopped chocolate in a small bowl. Gently heat 1/2 cup of the cream on the stove or in the microwave until it’s about to start bubbling. Pour the cream over the chocolate and cover the bowl with plastic wrap for 5 minutes. Remove the plastic wrap and whisk to combine the two. Pour 1-1/2 heaping tablespoons into the bottom of each slightly cooled crust and place in the fridge to chill.
  2. When the ganache has firmed up, gently warm the caramel to a spreading consistency and spread 3 tablespoons into each tart, completely covering the ganache below it. Place in the fridge to set.
  3. When ready to serve, whip the remaining ½ cup cream with the sugar and vanilla until medium peaks form. Spoon large dollops on each tart and garnished with toasted chopped pecans. Enjoy!

 

Derby Hand Pies

Derby Hand Pies by Wood and Spoon. These are mini pop tart pies filled with bourbon pecan pie filling and topped with a chocolate ganache and pecans. Inspired by the famous Kentucky derby party dessert, these little bite sized desserts are great for feeding a festive crowd while watching the derby. Read more about making these tiny southern pies on thewoodandspoon.com by Kate Wood.

Today’s post will be short and sweet. I am knee-deep in nesting mode (hello chalk paint! hello oxyclean! hello rearranging the furniture!), and have set aside this week to prep my kiddos’ rooms as much as possible prior to baby girl arriving. Yes, we’re only 31 weeks into this pregnancy, but when the urge to nest hits, Mama Bird can’t back down, okay? Today we’re talking about these mini derby hand pies just in time for the Kentucky derby. It’s my favorite sporting event of the year, and once you get a taste of this chocolate and bourbon goodness it might end up being yours too.

Brett and I were married on my grandparent’s Kentucky farm the week before the Derby. I keep memories of the day tucked in the corners of my brain like well-loved photographs that I get to revisit over and over again. The ceremony, party, and events leading up to both were far from perfect, but it felt cozy and personal and will forever hold a warm and fuzzy place in my heart.

Derby Hand Pies

These derby pie bars remind me of that day. Loaded with chopped nuts and rich chocolate, these bourbon-spiked bars contain all the essence of classic derby pie flavors in each and every bite along with an extra-thick shortbread crust that is really so delicious. Derby pie is the quintessential Kentucky Derby dessert, and those rich flavors always make me think of the bluegrass state and our wedding day.

If you’ve hung around this blog long enough, you probably recall the derby pie bars and derby pie cookies I made in the past. These derby hand pies are another take on the classic race day dessert, and they are a cute and sassy way to level-up just a regular old pie. I love anything that can be served in mini or individual servings, and if you’re planning a Derby Day party (or to celebrate our anniversary?) these would be a fun and cheeky treat to consider serving.

Derby Hand Pies

To make them, we start with a pie dough. My favorite flaky pie crust comes together quickly and can be made in advance. Allow the dough to chill for a few hours or overnight and make the filling in the meantime. Just like a pecan pie, brown sugar, corn syrup, nuts, and more simmer on the stove until thick and goopy. We let the filling cool completely so that it stays scoopable and doesn’t squish out the sides of the pie dough.

Roll out your dough as thin as your dare and cut out rounds of dough. Stuff as much filling in between two circles of two as you can and then crimp the edges with a floured fork. After a quick brush of an egg wash, these derby hand pies bake up golden and flaky. To finish them off, we make a simple ganache to spoon on top of each pie and sprinkle with toasted pecans. Delicious, y’all.

Derby Hand Pies

I hope you consider cheers-ing to these derby hand pies this weekend. Be sure to check out a few of my other bourbon favorites below to meet all of your baking needs for the weekend’s festivities. Happy Tuesday and Happy Baking!

If you like these derby hand pies you should make:

Derby Pie Cookies

Derby Pie Bars

Bourbon Truffles

Brown Butter Bourbon Madeleines

Brown Sugar Apple Bundt Cake

 

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Derby Hand Pies

Derby Hand Pies by Wood and Spoon. These are mini pop tart pies filled with bourbon pecan pie filling and topped with a chocolate ganache and pecans. Inspired by the famous Kentucky derby party dessert, these little bite sized desserts are great for feeding a festive crowd while watching the derby. Read more about making these tiny southern pies on thewoodandspoon.com by Kate Wood.

These derby hand pies are miniature versions of the classic Kentucky Derby dessert! Give these tiny pies with bourbon, chocolate, and nuts a shot!

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 35
  • Total Time: 1 hour 10 minutes
  • Yield: 14 1x
  • Category: Dessert
Scale

Ingredients

For the pastry:

  • 13/4 cups (210 gm) of all-purpose flour
  • 1/4 teaspoon salt
  • 11/2 teaspoon sugar
  • 6 tablespoons (85 gm) butter
  • 1/3 cup (70 gm) shortening
  • 5 tablespoons (approximately) of ice water

For the filling:

  • 1 cup (200 gm) sugar
  • 2/3 cup (200 gm) corn syrup
  • 1/3 cup (40 gm) unsalted butter
  • 2 large eggs
  • 11/2 cups (170 gm) pecans, finely chopped
  • 1/8 teaspoon salt
  • 2 tablespoons bourbon

For the hand pies:

  • 1 large egg
  • ¼ cup (60 gm) heavy whipping cream
  • 2 ounces semisweet chocolate, chopped
  • Extra pecans, if desired

Instructions

To prepare the pastry:

  1. Combine flour, salt and sugar in a medium sized bowl.
  2. Cut in the butter and shortening with a pastry cutter or the back of a fork until it is the consistency of a course meal with small, pea-sized chunks of butter throughout. Add water, 1-2 tablespoons at a time, tossing gently until pastry comes together in moist clumps. Pat the dough into a round, flat disk. Wrap with Saran wrap and refrigerate for at least an hour.

To prepare the filling:

  1. In a medium saucepan, combine the sugar, corn syrup, butter, and eggs. Stir in the pecans, salt, and bourbon. Bring to a boil over medium heat and then reduce the heat to low and keep at a simmer for 10 minutes. Once thickened, remove from heat and pour into a separate bowl and allow to chill in the fridge until barely scoopable.

To prepare the hand pies:

  1. Allow the dough to sit out about 5-10 minutes to allow it to become rollable. On a floured surface using a floured rolling pin, roll the dough out to just shy of 1/8”. Make sure to keep your surface under the dough floured so it doesn’t stick! Cut out 2-1/2” rounds of dough using a biscuit cutter or a sharp knife and rim of a glass. Place the rounds on a parchment paper lined baking sheet. Whisk the egg in a small bowl with a teaspoon of water and using a pastry brush or basting brush to brush a thin layer of egg wash around the perimeter of the dough on half of the circles. Spoon 2-2-1/2 teaspoons of the cooled filling into the center of these dough pieces and top each with a round of dough that doesn’t have the egg wash. Use the floured prongs of a fork to crimp the edges and arrange them on the baking sheet 1-1/2” apart. Repeat this process with any remaining dough by re-rolling and cutting and filling. Place the prepared pies in the freezer for at least 3 hours to chill.
  2. When ready to bake, preheat the oven to 375 and brush a thin layer of  the remaining egg wash on the top of the pies. Vent the top by pricking a fork into the top of each and bake until bronzed, about 25 minutes. Remove from oven to cool while you prepare the topping.
  3. Gently heat the heavy whipping cream on the stove or in the microwave until just barely bubbling. Pour the cream over top of the chocolate in a small bowl and cover the bowl with plastic wrap for 5 minutes. Whisk the melted mixture together to combine and allow it to sit out about 10 minutes until it becomes a thickened mixture that won’t spill over the edges of the pies. Spread a small round of the ganache on top of each cooled pie and top with additional chopped pecans, if desired.

Pumpkin Pecan Tart with Maple Whipped Cream

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Let’s cut to the chase: it’s high time that we get started on this fall thing. In the spirit of turtlenecks and jewel tones and crunchy leaves, today I’ll be chatting about this super simple pumpkin pecan tart that just screams, “AUTUMN!” As a bonus, we’re also going to share some recipes from a number of other bloggers who are sporting pumpkin goods on their sites today. Talk about a happy Monday, huh!?

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

So first up is the pumpkin pecan tart. I’m all for recipes that can be thrown together in a pinch. There’s something very satisfying about taking on a baking challenge, but sometimes we need a few recipes in our back pocket that taste terrific without hours of stressful work. I have a feeling that this pumpkin pecan tart will be your go-to for the fall. 

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Let’s get started with the crust. Here, we use a simple graham cracker crust that is elevated with the addition of finely chopped pecans and the just-right amount of butter. The pecans add ridiculous flavor to the otherwise simple crust and they’re a pretty perfect combo with the pumpkin.Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.comPumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

The filling is a cream cheese and canned pumpkin base with not a whole lot extra added. Of course there’s cinnamon, some pumpkin pie spice, and sugar, but other than that the ingredients here are minimal. Simply cream together the pumpkin and cream cheese, add the remaining ingredients, and smooth the whole lot of it into the pie crust. That’s it!

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

For best results with this pumpkin pecan tart, I recommend filling the crust and finishing off the toppings just before serving. I opted to top the whole thing with a maple whipped cream, but you could certainly bypass that step if you’d prefer. I spooned the whipped cream into a piping bag (or a large plastic bag with the end snipped off!) and squeezed little dollops of fluff all over the pie, but if you’d prefer a simple smear that would work too. Use any leftover pecans or graham cracker crumbs to garnish the top for a pretty finish, and it will be so cute that I promise your friends won’t guess how easy this little guy was to make.

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

This pumpkin pecan tart would make an excellent addition at your next supper club, Thanksgiving dinner, or Sunday afternoon lunch. I love how quickly the treat comes together and the flavors are so seriously autumnal that it just feels right. In the event that pumpkin tarts aren’t your thing (okay, but seriously, who even are you?) my friend Sara has rounded up a whole bunch of other bloggers who are sharing pumpkin recipes today as well. There’s everything from pumpkin babka to pumpkin couscous to pumpkin granola- almost 70 recipes in all! Check out the whole list here and get in the swing of fall this week. I think it’s about time.

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Have an enormously joyful and fulfilling week and stop by here again on Friday. I may or may not be sharing another killer recipe on Friday (hint: I am). Happy Monday and happy baking!

If you like this pumpkin pecan tart you should check out:

Pumpkin Cheesecake Tarts

Pumpkin Pecan Cake with Burnt Sugar Frosting

Pumpkin Yeast Bread

Pumpkin Pull-Apart Bread 

 

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Pumpkin Pecan Tart with Maple Whipped Cream

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

This pumpkin pecan tart has a no-bake filling and a maple whipped cream topping. Served chilled, this dessert is a simple treat for fall gatherings!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35 minutes
  • Yield: 9 1x
  • Category: dessert
Scale

Ingredients

For the crust:

  • 1 cup (99 gm) graham cracker crumbs
  • ¾ cup (100 gm) finely chopped pecans
  • ¼ cup (50 gm) sugar
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 8 ounces cream cheese, at room temperature
  • ¼ cup (50 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 10 ounces pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice

For the maple whipped cream:

  • 1 cups (240 gm) heavy whipping cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions

To make the crust:

  1. Preheat the oven to 350 degrees. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set. Allow to cool completely.

To make the filling:

  1. Beat the cream cheese, sugar, and brown sugar in a large bowl on medium speed until smooth, about 1 minutes. Add the pumpkin puree, vanilla, and pumpkin pie spice and beat on low just until combines. Spread the mixture into the cooled crust and allow the pie to set in a cold fridge, about 2 hours.

To make the whipped cream:

  1. Whip the heavy whipping cream on medium-low speed until frothy and barely beginning to thicken. Add the maple syrup and vanilla extract and bean until stiff peaks. Spread or pipe the cream onto the prepared pie and serve immediately!

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

It’s no surprise that I like desserts.

I like cakes with buttery icing and cookies that leave your fingers gooey with chocolate. I like golden-crusted pies with sweet, bubbling insides. I like drippy ice cream cones, eating dough off the beaters, and pastries that leave flakes all over the kitchen, but there’s still one thing that’s sweeter than all of the treats in the world.

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

In my world, it’s seeing little eyes peer over the edge of the counter. It’s the little hands that paw at the back of my apron, begging for a handful of marshmallows or chocolate chips. It’s kissing pairs of  cinnamon sugar coated lips and the look of joyful surprise on those faces when they come home to the smell of fresh baked cookies or loaves of bread. 

Just like with anything else we might partake in, the food we make in our kitchens is only as special as the people we’re sharing it with. So if you needed a reminder today to bake something on behalf of your neighbor or your boyfriend or your Nana who lives 300 miles away, this is it. Bake for other people- it tastes better that way.

These little brown butter bourbon madeleines are the cutest. They’re rich and satisfying despite being only a bite or two, and every single morsel is loaded with flavor- first butter and then bourbon, followed by rich chocolate and pecans. These treats are entirely decadent to enjoy, plus just look at them. They’re adorable. Who wouldn’t want to dive into these?

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

Truthfully, I’ve not made a ton of madeleines before these brown butter bourbon madeleines. I only invested in a pan (this one!) about a year ago and have since dabbled with recipes and how-to’s that I’ve found on the internet. My first few attempts were good, but what made me settle on these brown butter bourbon madeleines is that every single flavor here is elevated in a really special way. Madeleines are already known for their buttery flavor, and here, the brown butter is the star. We add bourbon for a subtle warmth and caramel flavor, and then we dip the whole thing in a bourbon ganache that is ultra boozy and screams “CHOCOLATE!” Pecans seemed like a natural fit here too, so I thought, “Why not?” 

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

If you’ve never made madeleines before, here’s a few ins and outs you’ll want to take note of:

First, a madeleine pan is kinda essential, but not a deal breaker. Yes, I hear you, you don’t want another random pan that only suits one purpose. I get it. Feel free to try this exact recipe in a mini muffin tin. You’ll miss out on the pretty shell shape, but I’ve tried it and they still make for a yummy treat. Second, resting your batter here serves a purpose but we can work around it. Allowing the batter to chill in the fridge for a few hours helps to ensure your madeleines puff and rise to create that signature hump in the middle (click here for more on that), but you can totally skip that too if you’d prefer. They’ll still puff up some. Third: madeleines are loaded with butter and are best eaten the day they’re prepared. They’ll still taste delicious on day two, but they’re really meant to be enjoyed nearly fresh from the oven. Not that they’d stick around that long anyways. 

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

If you’re a little unsure on browning butter, don’t worry- I’ve got you covered with a tutorial here. Not sure about ganache? Got you covered on that too. The ganache on these brown butter bourbon madeleines isn’t 100% necessary, but I think that added element contributes loads of flavor and makes these little guys over the top. If you’d rather keep them plain Jane, a simple sprinkle of confectioner’s sugar would do nicely too. Your choice.

Give these brown butter bourbon madeleines a try and let me know what you think! Have a great Tuesday and cheers to you!

If you like these brown butter bourbon madeleines you should try:

Derby Pie Cookies

Pecan Toffee Blondies

Derby Pie Bars

Candied Walnut Chocolate Chip Cookies

Brown Butter Blondies: Two Ways

 

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Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

These brown butter bourbon madeleines are rich and buttery with a dark chocolate bourbon ganache and a sprinkle of toasted pecans.

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 18 1x
  • Category: Dessert
Scale

Ingredients

For the madeleines:

  • 7 tablespoons (100 gm) unsalted butter, plus more for buttering the pan
  • 2 large eggs
  • 1/3 cup (70 gm) sugar
  • 11/2 tablespoons bourbon
  • ½ teaspoon vanilla extract
  • ½ cup (70 gm) all-purpose flour
  • ¼ teaspoon salt

For the topping:

  • ½ cup (120 gm) heavy whipping cream
  • 4 ounces chopped dark chocolate (I use 60-70% cocoa baking bars)
  • 1 tablespoon bourbon
  • ½ cup (55 gm) finely chopped toasted pecans

Instructions

To make the madeleines:

  1. Place the butter in a small saucepan over medium heat and brown it. Allow the butter to melt completely and the continue cooking, stirring the whole time, until golden flecks appear at the bottom of the pan and the mixture begins to smell warm and nutty. Do not burn the butter. Remove the mixture from heat and pour immediately into a small bowl.
  2. In a large bowl, beat together the eggs and sugar until pale and slightly thickened, about 2-3 minutes. Add the bourbon and vanilla extract and stir to combine. Add the flour and salt and fold to combine. Add the browned butter and fold the mixture just until combined. Cover the bowl and place it in the fridge to chill for 2 hours or overnight.
  3. When ready to make, preheat the oven to 375 degrees and melt 2 tablespoons of butter to liberally grease a madeleine pan. Spoon 1 tablespoons of batter into each madeleine pan and then bake in the preheated oven for about 13 minutes, or until the tops are puffed and the edges and bottom of each madeleine is golden. Remove from the oven and set aside to cool while you make your ganache.

To finish your madeleines:

  1. Warm the heavy whipping cream over the stove or in the microwave just until it’s about to boil. Remove from heat and then pour over the dark chocolate in a medium-sized bowl. Allow it to rest for 3-4 minutes. Whisk the warm cream and chocolate together until smooth. If small chunks of chocolate remain, place back in the microwave for 20 second increments until it is smooth. Stir in the bourbon.
  2. Dip each madeleine in the ganache and then sprinkle with/dip in pecans. Set the madeleines aside on a sheet of parchment or wax paper to set. Madeleines are best eaten the day they are prepared but can be saved overnight if needed.

Strawberry Icebox Pie

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

I’m having a great day. I’m talking extra whipped cream on your frappacino kind of day. An accidental sale at Madewell kind of day. A find a twenty dollar bill in the pocket of your old jeans kind of day. Listen, we don’t need a reason to celebrate around here, but darnit, if we did we would have it. 

So what are we celebrating? For starters, Brett and I are celebrating 5 years of marriage! True, 5 years of marriage is nothing compared to 10, 20, or 50 years, but if you’re already married you know that most days it’s a miracle you made it past the first 12 months. Little victories, people, little victories!

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Next, it’s my Mom’s birthday! This is the same lady who gave me life! The one who took care of me when I had the stomach bug and loved me through that whole year I had a big wart on my foot. My beautiful Mama is the most joyful, kind, servant-hearted human I know, and I love her so much that I could weep. (I’m not crying, you’re crying!) This year she celebrates that really special birthday that comes right after 49 and right before 51. I don’t feel bad about telling you her age because she’s a mega-babe and most of my guys friends from high school would confirm that. (You guys are gross, BTW.) 

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Finally, we’re celebrating my half birthday! Yes, I know it’s a bit narcissistic of me to celebrate something so insignificant, but for all the shade people typically throw at turning 30, I’d say it deserves a little love. The past 6 months have been nothing short of a learning experience, and I feel like I want to drop some knowledge on the cool things I learned in my newest decade. So here’s a short list of the very important (and not-so important) things that 30 has taught me:

  1. It’s okay to lie about your age. Your babysitter, the shoe salesman, or that cute guy at the bar will not have a clue. BUT! If you’re 30 and rocking it, shout it from the rooftops. If you feel like 25, dance like you’re 24. And if you’re sexy and you know it, let everyone else buy in too. 
  2. Eating fast is a normal thing. Admittedly, this is not something I’m proud of. I’m actively working to slow down and enjoy my food instead of inhaling it like a Dyson Super-Vac. But if 30 (and motherhood) has taught me anything it’s that angry toddlers will wait for no one. That plate of leftovers will not eat itself. You dig?
  3. Trends are weird. I’m not sure if it’s because I have a nosebleed section view of the fashion world or if I just have so little time to care, but what I do know is this: I recently saw a photo of Kim Kardashain wearing a pair of orthotic sneakers that are most commonly sported by the elderly population. Apparently these are cool. Thus, I know nothing. 
  4. Botox is your friend. It is not just for people who are dying to look like Joan Rivers or Carrot Top. It is not strictly reserved for desperate housewives who spend their weekends drinking chardonnay and seducing cabana boys.  Botox will make you look like you, but with less wrinkles. I have been doing small treatments for almost year now, and is it worth every penny. 
  5. It’s not too late. This is my new motto for pretty much everything. As in, it’s not too late to learn a new language. It’s not too late to be a tennis player. It’s not too late to teach your husband how to load the dishwasher. There’s a first time for everything, and this old dog plans on learning lots of new tricks.
  6. With that being said, it’s not too late. As in, it’s not to late to say you’re sorry. It’s not too late to make things right. It’s not too late to be joyful! Peaceful! Humble! Graceful! When the world tells you you’re someone you don’t want to be, prove them wrong. It’s not too late to be a new creation; it’s not too late to be the person you want to be. 
  7. Day drinking is totally acceptable. At 30, you’ve passed the college-age threshold where drinking beer instead of going to class is worrisome. If people judge you for cocktailing at noon, remind them that you’re a grown up. Do what you want. 
  8. As you get older, so do other people. This is hard. Watching the people you love age and struggle feels so unnatural. It feels unjust, out of place. I don’t really have any wisdom to shed on this, but sometimes things aren’t okay and that’s okay. If you’re hurting in this area, know that you’re not alone.
  9. Be teachable. For example, when my husband tells me I’m wrong, my instincts tell me to yell back, “SHUT UP, YOU’RE WRONG. YOUR MOM IS WRONG. YOUR FIRST NAME IS WRONG!” Instead, 30-1/2 years are telling me to respond by listening with patience and kindness. Something along the lines of, “You’re probably wrong, but feel free to explain your point of view.” Like I said, be teachable. I have a lot of room for growth in this area, but I’m told that acknowledgement is the first step.
  10. Life is short. Eat dessert first. I learned this early on in life, but at 30, I’m embracing it. Let’s start living this truth with a slice of strawberry icebox pie.

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

This strawberry icebox pie is the bomb.com for about a hundred reasons. It’s completely no-bake; also, it can be made ahead in less that 30 minutes. and it tastes like a fluffy, frozen heavenly cloud. If that’s not reason enough to make this strawberry icebox pie forevermore, then 30 has taught me nothing.

To make your own strawberry icebox pie, we start with the crust! Graham crackers, pecans, brown sugar, and butter get a quick whiz in the food processor until a wet sand consistency comes together. Pat the mixture into the bottom of a 9″ springform pan and set it aside while you prep the rest of the pie.

For the filling, frozen strawberries are pulsed to icy slush and added to a smooth mixture made of whipped cream cheese and sweetened condensed milk. Once the berries have been added, fresh whipped cream is folded in to give the mixture some body. Essentially, we’re making thin no-churn ice cream here, one that will take on the semblance of an ice cream pie once frozen. Pour the mixture over top of the prepared crust and place the whole thing in the freezer to set up completely.

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Covered with a piece of foil, this strawberry icebox pie will keep for several weeks, but I can promise you’ll want to dive in sooner than that. This is a really simple frozen treat to make, but it’s also highly adaptable too! You can sub in frozen raspberries, blueberries, or even peaches for the strawberries. Just pick your poison and enjoy.

I’m sharing this strawberry icebox pie with a number of other bloggers who think #strawberriesarethejam. Thanks to Becca, Ruth, Annie, and Joy for making this a fun collaboration. Please check out their sites to get links to a number of other strawberry-filled recipes! Thanks for celebrating with me today, and I hope you enjoy this strawberry icebox pie!

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

If you like this strawberry icebox pie, you should check out:

Vegan Coconut Lime Ice Cream Pie

Peppermint Bark Icebox Cake

Mint Brownie Ice Cream Cake

Roasted Strawberry and Buttermilk Popsicles

 

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Strawberry Icebox Pie

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

This strawberry icebox pie is a creamy, frozen dessert that is make head, simple, and requires less than 30 minutes of prep time. A sweet and salty crust, sweet and creamy filling, and tart fruit makes the most of this warm-weather treat that a crowd can enjoy!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 360
Scale

Ingredients

For the crust:

  • 9 (140 gm) graham cracker sheets
  • ¾ cup (80 gm) pecans
  • ¼ cup (50 gm) light brown sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 gm) unsalted butter, melted

For the filling:

  • 16 ounces (450 gm) frozen strawberries
  • 11/4 cup (300 gm) heavy whipping cream
  • 114 ounce can sweetened condensed milk
  • 4 ounces (110 gm) cream cheese, at room temperature
  • Extra whipped cream or fresh strawberries for serving, if desired

Instructions

To prepare the crust:

  1. Combine the graham crackers, pecans, light brown sugar, and salt in a food processors or blender and process until the crackers are in crumbs and everything is well combined. Pour the crumbs into a bowl and stir in the butter to combine. Pat the mixture into the bottom of a 9” springform pan and set aside while you prepare the filling.

To prepare the filling:

  1. Set the strawberries out at room temperature while you prepare the whipped cream. In the bowl of a stand mixer or a large mixing bowl, use a whisk/whisk attachment to whip the 1-1/4 cup of heavy whipping cream until stiff peaks have formed. Set aside. Process the frozen berries in a food processor or a blender until they have been reduced to a thick icy slush. Some larger (1/8-1/4”) chunks will still exist. In a large bowl or the bowl of a stand mixer, cream the cream cheese and sweetened condensed milk until smooth. If the cream cheese will not incorporate, it could be that it is too cold, so set it out at room temp until you can cream the two together. Beat the berries into the cream cheese mixture. Scrape the sides of the bowl and then fold in the whipped cream. The mixture will still be a little loose, but be sure to not overwork it. Pour the mixture on top of the prepared pie crust, cover the pan with a sheet of plastic wrap, and place on an even surface in the freezer until solid, about 6 hours or overnight. Once frozen, set out 10 minutes at room temperature prior to slicing. Serve with additional whipped cream or fresh berries, if desired.

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.

 

Brown Sugar Danishes

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

What makes you joyful?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Breakfast Danish

Raisin Swirl Bread

Cinnamon Swirl Bread

Pumpkin Pull-Apart Bread

Chocolate Coffee Almond Scones 

 

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Brown Sugar Danishes

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

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

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

Ingredients

For the dough (recipe by Samantha Seneviratne):

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

For the filling:

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

Instructions

To prepare the dough:

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

To prepare the danishes:

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

Notes

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

Bananas Foster Cinnamon Rolls

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

Good morning and Happy Sunday, blog family! I hope you find yourself filled with loads of joy and coffee this morning, maybe even with a bit of spare time to whip up these bananas foster cinnamon rolls that I’m about to share with you. I’ve got the lineup of fun things to watch, read, and eat this week, so get comfy in your favorite chair and let’s chat!

2017 Restaurant City of the Year

Brett and I are planning a trip to Chicago for my birthday this year! Luckily, the city was just named restaurant city of the year by Bon Appetit Magazine. Read this article’s rundown on why Chicago is THE place to catch a meal and be sure to tell me all of your favorite spots there to check out!

Carpool Karaoke 

It’s no secret that I love carpool karaoke. James Corden is a wizard of musical comedy and I constantly find myself chuckling at his sketches. The folks at Apple must agree, because they have just launched an original series of carpool rides that you can watch exclusively on Apple Music. I fell in love with Will Smith’s episode and plan to catch up on the rest. Perhaps you should too?

Roasted Sugar

Did you know you could roast sugar?  Apparently it’s totally a thing, so excuse me while I put roasted sugar in everything from here on out. Stella Parks is a dessert genius and I cannot wait to try her method that she shares in this article. Roasted sugar cookies? Yep. Roasted sugar ice cream? You betcha. Roasted sugar everything from now until forever. 

Taylor Swift 

Are we all still reeling from the new Taylor Swift single that was released last week? I’ve been a loyal fan of Tay for many years now, but I find myself puzzled, if not mildly disappointed, in the direction the album appears to be going. I’ll keep listening to 1989 and Red on repeat while I wait for the full album to be released, but I really do hope she surprises us with this one. I ran across this article that dishes on who Taylor’s past songs were written about. Nothing warms my heart like reminiscing on her former flames, and if that’s weird for an almost 30 year old to admit then I’m sorry, I’m not sorry.

Aimee’s 3rd Birthday

My Aimee girl’s 3rd birthday is next week (How? Why? Stop Growing!!). We aren’t having a major blowout this year, but I am looking forward celebrating with cake, ice cream, and a few other birthday surprises. If you’ve got any special days coming up soon, be sure to check out my blog archives for cake recipe inspiration. Also, this is my fave spot for candles and cake toppers. Ya welcome. 

Bananas Foster Cinnamon Rolls

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

These bananas foster cinnamon rolls were inspired by the classic New Orleans dessert. Last summer, Brett and I took a cooking class where I learned to make bananas foster for the first time, and I fell in love with the idea of including caramelized syrup and rum-soaked bananas in other baked goods. These bananas foster cinnamon rolls are the result of that dream.

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

If you’re unfamiliar with the process of making cinnamon rolls, you can check out my other two recipes here and here, or read up on Ree’s tidbits about making cinnamon rolls. She is The Godfather of cinnamon rolls so I highly recommend starting there. Once you have your dough made, the next steps are fairly straightforward.

First, roll out your dough into a long, slender rectangle. Lather up the dough with melted butter and then sprinkle on some brown sugar, cinnamon, and pecans. Next comes the bananas which should be sliced into thin, slivered coins; we want the bananas to roll easily with the dough so be sure not to leave any large chunks. Starting with one of the long ends, roll your dough tightly from end to end, like you’re working on a typewriter, and pinch the ends to seal in the filling. Slice equal-sized rolls and leave them to rise while the oven preheats. Bake the bananas foster cinnamon rolls until golden brown, and refrain from eating them all before you make the sauce. Trust me- you’re going to want to something to soak up that goodness with.

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

To make the glaze, cook butter and sugar in a cast-iron skillet until the sugar has melted. Add the bananas and some spice, allowing the mixture to bubble and caramelize. Next comes the entirely optional (but oh-so-delicous) boozy part where we add in some rum. Add the liquor and remove the pan from the heat, tilting the skillet just slightly away from you. Using a long-handled lighter, carefully ignite the mixture and allow the alcohol to flame and burn off. (Sidenote: This step, if executed well, will make you look like a flambe guru, but no one wants to eat breakfast rolls that smell like burnt hair. Keep your bangs close and your eyebrows closer.) Allow your foster sauce to cool slightly before drizzling over top of the bananas foster cinnamon rolls. 

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

If you’re into breakfast, brunch, and booze, these bananas foster cinnamon rolls are for you. Include them in your breakfast lineup these coming weeks and let me know what you think.

Don’t forget to be voting regularly for the Saveur Blog Awards! You can check out the link here or in the sidebar of my blog homepage. You’ll find me and a few other friends in the “Best Baking and Sweets” category. As always, thank you for your love and support. Have a great week!

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

If you like these bananas foster cinnamon rolls, you should check out:

Sweet Potato Cinnamon Rolls 

Hazelnut Cinnamon Rolls

Orange Cardamom Rolls

Cinnamon Swirl Bread

BBC Popsicles (Bananas, Bailey’s and Coconut)

Banana Cream Pie with Oatmeal Cookie Crust

Banana, Chocolate, and Coconut Cream Pie

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Bananas Foster Cinnamon Rolls

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

These bananas foster cinnamon rolls are a breakfast take on the classic boozy dessert. Filled with cinnamon sugar, pecans, and bananas, these rolls are topped with a foster sauce that is to die for!

  • Author: Kate Wood
  • Yield: 16 1x
Scale

Ingredients

For the dough:

  • 2 cups (480 mL) milk (whole or 2%)
  • 6 tablespoons (3/4 stick, 85 gm)) unsalted butter
  • 1/2 cup (100 gm) granulated sugar
  • 21/4 teaspoons (1 package) active dry yeast
  • 41/2 cups (540 gm) all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • ½ teaspoon cinnamon

For the filling:

  • 1/4 cup (1/2 stick, 55 gm) unsalted butter, melted and cooled
  • 1/3 cup (70 gm) brown sugar
  • 11/2 teaspoons cinnamon
  • ½ cup (60 gm) pecans, finely chopped
  • 2 bananas, sliced into very thin coins.

For the bananas foster glaze:

  • ½ cup (1 stick, 113 gm) unsalted butter, diced into tablespoon sized pieces
  • 1 cup (200 gm) brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 large banana, chopped into ½” chunks
  • ¼ (60 mL) cup gold rum
  • Chopped toasted pecans (if desired for sprinkling)

Instructions

To prepare the rolls

  • In a large pot, combine the milk, butter, and sugar over medium heat and allow to warm just before the milk is scalding. Remove from burner and allow to cool until luke warm. Add the yeast and allow to dissolve, about 2 minutes.
  • Add 3-1/2 cups of the flour to the milk mixture and stir to combine. Cover with plastic wrap or a tea towel and allow to rest and rise for 45 minutes to 1 hour. If your dough hasn’t doubled in size within that hour, place the dough in a slightly warmer spot of the kitchen.
  • Combine the remaining flour, baking powder, baking soda, salt, and cinnamon and add to the risen dough. Stir to combine. At this point, you can refrigerate the dough overnight or roll out to use immediately. If you decide to save it, punch dough down into bowl if it over-rises.
  • Roll the dough out onto a lightly floured surface to a 10”x30″ rectangle. Spread the melted butter out evenly on the dough, leaving a 1/2 inch border around the sides. Combine the brown sugar, cinnamon, and pecans in a small bowl and sprinkle this out evenly on the dough. Cover the entire sheet of dough evenly with little banana slices.
  • With one of the long ends closest to you, begin to roll the dough away from you, pinching the dough together at the end to seal your roll. Trim off any shaggy ends (no more than 1 inch) Using a sharp knife, cut 1-1/2” slices of buns from your log of dough.
  • Arrange the buns in two 9” round pans or in casserole dishes with about ¾” separation between the buns. Cover the pans with plastic wrap and allow the buns to rise for 25-30 minutes, or until they are puffed and rounded. In the meantime, preheat the oven to 350 degrees. Once the rolls are ready for the oven, bake until golden brown, about 30 minutes. Allow to cool on pan for 10-15 minutes and then top with glaze.

To prepare the glaze:

  1. Add the butter and brown sugar to a large cast iron or stainless steel skillet over medium-low heat. Stir in the pan until the butter has melted and the sugar has dissolved. Add the cinnamon and salt, stirring to combine. Add the diced bananas and cook for about 5 minutes, stirring occasionally and flipping the banana pieces as needed. Add the rum, stirring briefly to combine. Remove the pan from heat, tilt it slightly away from you, and using a long handle ignite the rum for the alcohol to burn off. If you’re not comfortable doing this safely, you can omit this step. When the flames have burned out, remove the banana pieces and pour the glaze evenly over the top of the cinnamon buns. Sprinkle with toasted pecans, if desired. Serve warm.

Notes

If desired, strain the banana pieces out of the glaze with a strainer. I prefer to keep them in!

Recipe for the dough adapted from Ree Drummond

Honey Nut Biscuits and Breakfast Ideas for Mother’s Day

Honey Nut Biscuits Recipe by The Wood and Spoon Blog. Flaky butter biscuits sweetened naturally with honey and filled with nuts like pecans or walnuts. This simple recipe makes biscuits with lots of layers and doesn't require laminating. Recipe and other Mother's Day breakfast in bed menu inspiration on thewoodandspoon.com // woodandspoon.com

Happy almost Mother’s Day to all those baby mamas out there who are crushing it. To the ones who are working hard to raise babies, punch time clocks, manage baseball practice schedules, and so on and so forth. You work it 365 days a year, usually without any thank yous, awards, or so much as time to enjoy an extra generous pour of wine during the witching hour. Mother’s Day is a day where, in an ideal world, you would get to do you. You could wake up, leisurely enjoy a cup of coffee, and maybe even nibble on one of these honey nut biscuits. There’d be flowers waiting at your bedside, and well behaved children would have already fed, groomed, and entertained themselves while you adjusted to the morning light. 

But let’s be real- the chances of that happening are slim. More than likely, there’s a dirty diaper or a Cheerios explosion waiting for you. There’s a dishwasher to unload, laundry to fold, and a few knees that will require Band-Aids.

Motherhood is work. It’s exhausting and exhilarating all at the same time, and no matter how many books you read, mommy bloggers you follow, or packs of diaper wipes you buy at the store, it’s nearly impossible to be prepared for everything this life will hand you. Motherhood is the job you can’t clock out of, but it’s also the one with the most benefits. It’s a beautiful role we play, and despite how much I often disdain wiping one more nose, making one more bottle, or hearing “NO!” for the millionth time, I’ll always be honored to walk in these mama shoes. Even if they’re covered in baby food and spit up.

Honey Nut Biscuits Recipe by The Wood and Spoon Blog. Flaky butter biscuits sweetened naturally with honey and filled with nuts like pecans or walnuts. This simple recipe makes biscuits with lots of layers and doesn't require laminating. Recipe and other Mother's Day menu inspiration on thewoodandspoon.com // woodandspoon.com

Honey Nut Biscuits Recipe by The Wood and Spoon Blog. Flaky butter biscuits sweetened naturally with honey and filled with nuts like pecans or walnuts. This simple recipe makes biscuits with lots of layers and doesn't require laminating. Recipe and other Mother's Day menu inspiration on thewoodandspoon.com // woodandspoon.com

I’ve got just the thing to help you celebrate all the Moms you know- breakfast! Why buy Mom a gift when you can make her something entirely satisfying and delicious from the comfort of your own kitchen? Below you’ll see a few menus that I’ve put together based on a few different dietary needs and preferences. (Sidenote: Brett, if you’re reading this, I want the “Sweet Tooth” menu, ok?) These are tasty recipes from some of my favorite blog friends, some of which I’ve tried, and others that I’m just dying to get to. Skim over the links and see if any suit you! And if you’re a Mama reading this thinking, “There’s no way my kids//husband//crazy landlord will be able to pull off one of these breakfasts for me on their own,” then I would charge you to make something delicious for yourself. You’ve earned it. 

 

Protein Packed

For the lean, mean, protein-requiring machine moms who need a little muscle to make it through the day.

Eggs Baked in Herbs and Cream

Honey Nut Biscuits

Coffee Protein Smoothie 

Double Chocolate and Banana Superfood Granola

Honey Nut Biscuits Recipe Sweetish Co Baked eggs with Cream

 

Sweet Tooth

For the moms who like their breakfasts like they like their children- SWEET. 

Baked French Toast

Funfetti Scones

Brioche Cinnamon Rolls

Vanilla Iced Coffee

Brioche Cinnamon Rolls By Kenan Hill On Honey Nut Biscuits Recipe Page

 

Health Nut

For the moms who don’t need to be told to eat their veggies. 

Kale Fritatta

Fruit Salad with Honey Vanilla Yogurt

Flaxseed Bread

Raspberry Beet Smoothie

Raspberry Beet Smoothie by Heartbeat Kitchen on Honey nut Biscuits Recipe by woodandspoon.com

 

Southern Fixin’s

This category is basically for all of my Alabama friends who wouldn’t know a green smoothie if it sat on their face. Gals, if you make any of these, please invite me over.

Hummingbird Muffins

Banana Bread with Olive Oil Glaze

Sausage Pinwheels

Baked Eggs with Cheese Grits

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. Topped with a simple glaze/ drizzle. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

In addition, I’m sharing with you this most delicious recipe for honey nut biscuits. These are all butter, Southern-style biscuits, naturally sweetened with local honey and flecked with little bits of toasted pecans. Serve these with bacon and sausage, eggs, or maybe even just a pad of butter and a drizzle of honey. I promise that your Mama will thank you for it. These biscuits are sweet, buttery, incredibly flaky, and almost too good to be true. Perfect for the mom in your life who needs all the thanks in the world.

Honey Nut Biscuits Recipe by The Wood and Spoon Blog. Flaky butter biscuits sweetened naturally with honey and filled with nuts like pecans or walnuts. This simple recipe makes biscuits with lots of layers and doesn't require laminating. Recipe and other Mother's Day menu inspiration on thewoodandspoon.com // woodandspoon.com

Honey Nut Biscuits Recipe by The Wood and Spoon Blog. Flaky butter biscuits sweetened naturally with honey and filled with nuts like pecans or walnuts. This simple recipe makes biscuits with lots of layers and doesn't require laminating. Recipe and other Mother's Day brunch or breakfast menu inspiration on thewoodandspoon.com // woodandspoon.comGive these honey nut biscuits a try on Mother’s Day, whether for yourself or for the special lady in your life. It’s good to share gratitude, and I can almost guarantee that the effort will mean the world to her. Happy Mother’s Day to my beautiful friends and readers who make this Mama’s life and world a little bit nuttier and sweeter. You guys are the best. Cheers!

Honey Nut Biscuits Recipe by The Wood and Spoon Blog. Flaky butter biscuits sweetened naturally with honey and filled with nuts like pecans or walnuts. This simple recipe makes biscuits with lots of layers and doesn't require laminating. Recipe and other Mother's Day brunch or breakfast menu inspiration on thewoodandspoon.com // woodandspoon.com

If you like these honey nut biscuits, you may also like:

Cinnamon Swirl Bread

Orange Cardamom Rolls

Breakfast Danish

Honey Oat Bread

 

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Honey Nut Biscuits

Sweetened with honey and flecked with toasted nuts, these honey nut biscuits are all-butter, flaky, Southern-style biscuits that are perfect for breakfast or brunch. Serve with additional butter and honey.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Breakfast
Scale

Ingredients

  • 3 cups (390 gm) all-purpose flour
  • 21/2 teaspoons (11 gm) baking powder
  • 1 teaspoon salt
  • 10 tablespoons (140 gm) cold, unsalted butter, chopped into large chunks
  • 1 cup (95 gm) pecans, finely chopped
  • 1 cup (240 mL) cold milk (I use whole or 2%)
  • 1/4 cup (60 mL) honey
  • 2 tablespoons melted butter
  • Additional pecans for sprinkling on the biscuits, if desired.

Instructions

  1. Preheat the oven to 415 degrees. Prepare a baking pan by lining it with a sheet of parchment paper.
  2. Combine the flour, baking powder, and salt in a medium sized bowl. Using a pastry cutter or the backs of two forks, cut the butter into the dry ingredients until there are pea-sized clumps throughout. Toss in the pecans.
  3. In a small bowl or measuring cup, combine the milk and honey, stirring until well mixed. Add this to the flour and butter mixture and fold gently just until all of the flour has been moistened. Do not overwork the dough.
  4. Dump the dough out on to a floured surface and pat the dough out until it’s about 1″ thick rectangle. Working quickly, fold the dough in thirds, as you would a letter. Rotate the dough 90 degrees and repeat the folding process. Rotate the dough 90 degrees once more and repeat the folding process. Gently pat out the dough to 1” thick. Use a 2″ round biscuit cutter to cut out biscuit rounds and place them on the prepared baking sheet. Gather dough scraps and gently pat them together to form another 1″ thick flat of dough and continue cutting out biscuits. Take care to not overwork your dough, as this can yield tough biscuits.
  5. Brush the tops of the biscuits with the melted butter and sprinkle with additional chopped pecans, if desired.
  6. Bake in the preheated oven for 12-14 minutes or until the edges and tops of the biscuits are adequately golden. Serve buttered with additional honey, if desired.

Notes

  • Be sure to use very cold butter and milk. Butter and milk that is not cold enough can prevent your biscuits from rising well.
  • Do not overwork your dough at any phase of the preparation.
  • The folding of the dough helps to create flaky layers within the biscuit, but is not necessary if you don’t care about this.
  • For flakiest layers, use a sharp biscuit cutters and push straight down into the dough. Refrain from twisting the cutter as you insert it into the dough as this can cause the edges to seal off and keep from rising well.
  • You can substitute walnuts, almonds, or another preferred variety of nut for this recipe, if desired.
  • You can substitute additional melted butter with heavy cream or milk.
  • To reheat biscuits, toast in a toaster oven until fragrant.

Derby Pie Bars

Derby Pie Bars Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.

In two days, I’ll be celebrating my fourth wedding anniversary. Yes, I already know what you’re thinking. You think I’m going to spend the next few paragraphs spouting about marriage, right? About love. About how my husband is the best, or how married life is hard, or about any number of silly things that I may have learned over the course of the past four years. Well, joke’s on you! Today we’re talking all about these derby pie bars.

Brett and I got married on my grandparent’s farm in Kentucky the week before The Derby. It was a small, outdoor ceremony on a private corner of the farm’s rolling green hills. I shivered through the ceremony, half nervous, half chilled from the wet air that blew on that gray day. We said “I Do,” tried not to make out in front of all of our friends and family, and headed to the reception which took place in a tobacco barn a short walk away. 

Derby Pie Bars Recipe

Derby Pie Bars Recipe

Derby Pie Bars Recipe

Derby Pie Bars Recipe

Derby Pie Bars Recipe
Photos by 509 Photo

Like any good Kentucky party, we served stout bourbon cocktails and danced to the music of a five piece bluegrass band. Our caterer passed small plates of Southern-inspired dishes to our guests, while others picked at the dessert table filled with bourbon balls, lemon squares, and even a humble little wedding cake that was made by yours truly. The day contained more than a few nods to our families, heritage, and even the Bluegrass state itself, but on the week before the Kentucky Derby, one dish that we really should have served is derby pie.

Derby Pie Bars Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.

If you’re not familiar, derby pie is fudgy, chocolate and nut-filled pie that is traditionally served that first Saturday in May at Kentucky Derby. Rich and chocolaty with a subtle crunch from walnuts, the original pie is decadent and one of the few desserts that just screams “KENTUCKY” to me. These derby pie bars are adapted from the original pie but have a few twists of their own that make them a delicious Southern treat you can enjoy all year round.

Derby Pie Bars Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.

To prepare these derby pie bars, we start with a shortbread crust. Sugar, flour, and the rest of the dry ingredients work in with a few tablespoons of butter to create a flaky bottom layer for our bars. Once baked, the crust is topped with a sprinkling of mini chocolate chips before being slathered in gooey, brown sugar pecan pie filling. Made with butter, brown sugar, a swig of bourbon, and more than a handful of pecans, the pie filling layer of these bars is sweet and not for the faint of heart. The whole thing gets baked in the oven, drizzled in chocolate, and cut into bite-sized bars. If you love pecan pie and chocolate, these bars are for you. If you love boozy desserts, crumbly crusts, and serving decadent treats at your Kentucky Derby party, these bars are practically begging to be made.

Derby Pie Bars Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.Brett and I have no plans to attend the Derby this year, but I absolutely adore any treat that reminds me of our wedding day. While we may not actually share these bars on our anniversary this year, I am delighted to pass the recipe along to you. I hope that you’ll give them next week on Derby day and think of me! Stay tuned for next week, when I’ve got not one but TWO recipes to share with you guys! It will be a mouth-watering few days in these parts.

And on the off-chance that he’s reading- Brett, I love you. You make my life better and I’m grateful to be yours. Happy Anniversary.

Derby Pie Bars Recipe

If you like these derby pie bars, you may also like:

Kentucky Bourbon Balls and Homemade Chocolates

Homemade Chocolates

Candied Walnut Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies

Pecan Toffee Bars

Pecan Toffee Blondies

Crispy Butter Pecan Cookies

Crispy Butter Pecan Cookies

Pumpkin Pecan Cake with Burnt Sugar Frosting

Pumpkin Pecan Cake with Burnt Sugar Frosting
Pumpkin Pecan Cake with Burnt Sugar Frosting

 

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Derby Pie Bars

These derby pie bars are based on the favorite Kentucky pie. A shortbread crust, bourbon pecan pie filling, and a drizzle of semisweet chocolate make these bars rich, decadent, and delicious to serve a crowd.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the crust

  • ¾ cup (90 gm) all-purpose flour
  • ¼ cup (35 gm) corn starch
  • ½ cup (55 gm) confectioner’s sugar
  • ½ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold and cut into teaspoon sized pieces

For the filling

  • ¾ cup (170 gm) unsalted butter
  • ¾ cup (160 gm) brown sugar
  • ½ teaspoon vanilla
  • Pinch of salt
  • 2 tablespoons good quality bourbon (optional)
  • 2 tablespoons heavy whipping cream
  • 3 cups (320 gm) coarsely chopped pecans
  • 3/4 cup (130 gm) mini chocolate chips, divided

Instructions

To prepare the crust

  1. Preheat the oven to 350 degrees. Line a 9” square baking pan with aluminum foil with enough overhang on each side to easily remove the bars from the pan once baked. Spray with cooking spray and set aside.
  2. In a medium sized bowl, stir together the flour, corn starch, sugar, and salt. Using a pastry cutter or the backs of two forks, cut the diced butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps. Press the mixture evenly into the square pan and then chill for 5-10 minutes in the fridge. Then, bake in the preheat oven for about 15 minutes, or until the crust is set and then edges have just started to turn golden. Do not overbake. Set aside the cooked crust while you prepare the filling.

To prepare the filling

  1. Combine the butter, brown sugar, vanilla, salt, and optional bourbon in a small saucepan. Cook over medium-low heat, stirring until the butter and sugar have dissolved. Once melted and no graininess from the sugar exists any longer, increase the heat to medium and bring to a boil, boiling for 3 minutes. After three minutes have passed, remove the pan from the heat. Add the chopped pecans and heavy cream to a medium sized bowl and stir in the butter/brown sugar mixture until evenly combined.
  2. Sprinkle ½ cup of the mini chocolate chips over the cooked crust. Spread the warm filling over top of the chocolate chips and smooth out. Bake in the preheated oven for about 20 minutes, or until the edges and parts of the center are bubbling and the bars have turned caramel in color. Allow the bars to cool completely prior to removing from the pan (you can speed this process up in the fridge). Remove from pan by pulling out the foil liner. Melt the remaining chocolate chips in a microwave on low heat in 15 second increments or over a double boiler. Drizzle bars with chocolate and allow to set. Cut into 16 bars and serve at room temp.

Notes

  • Be sure to allow bars to cool completely prior to cutting. You can place them in the fridge or freezer briefly to expedite this process.
  • The drizzling chocolate can seize up if it gets too hot while melting. Be sure to melt on low heat and (if microwaving) in short increments so that you get smooth chocolate.

Recipe Adapted From: Once Upon A Chef