whipped cream

YOU NEED TO KNOW: How to Make Whipped Cream

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

There’s a few skills that every baker, professional and novice alike, needs to have in their repertoire. This is the second installment in the “You Need to Know” series where we explore basic baking techniques and tap into the know-how that is required to master them. In today’s edition, we are going to whip our way to the cloud-like heaven that is perfectly whipped cream, so if you need to know the ins and outs, keep reading!

 

What is it?

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

Whipped cream is cream or heavy cream that has been whipped until the texture changes from a fatty liquid to a light and fluffy foam. As the cream is whipped, air bubbles are incorporated into the fat, resulting in an airy mixture that is approximately double the volume of the original liquid. A high amount of fat is required for the whipped cream to be stable, so heavy whipping cream or one that contains at least 30% fat is typically recommended for best outcomes. 

How do you make it?

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

Whipped cream can be prepared in a number of ways and with very little equipment.You can use a chilled bowl and wire whisk, a hand mixer, a stand mixer, or even a a glass jar with a lid!  The key is to start with very cold cream, because the fat in the cream will melt at warmer temperatures, resulting in a lack of stability for the emulsification. I prefer to make my whipped cream with a hand mixer fitted with the beater attachments, because it’s a lot easier to monitor the progress of your whipped cream with a low-powered hand mixer as opposed to a high-powdered stand mixer. Feel free to use whatever you have on hand and feel comfortable working with.

Step One: Begin whipping!

Pour the cream into a mixing bowl and begin whipping at low speed. If you are using a stand mixer, I use the whisk attachment on speed 2 or 4. Beat the mixture steadily until you notice the cream beginning to froth and barely thicken.

Step Two: Add sweetener and flavoring!

Once your cream is frothy, it is stable enough to add sweeteners and flavoring. For a traditional sweetened whipped cream, a small portion of granulated or powdered sugar is typically used, however, you can use honey, brown sugar, or even agave nectar. The color and texture may differ slightly, but all can be used successfully. Vanilla extract, lemon zest, almond extract, or even cocoa powder can be added to your cream for flavor, but use in moderation, adding only until the desired flavor is achieved.

Step Three: Watch for peaks!

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

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

After the add-ins have been included, continue whipping and increase the speed. The cream will transform from a bubbly liquid to a thickened mixture that barely retains a trace of the beater or whisk as it spins around the bowl. Man your post at the mixer because once the cream begins to thicken, you’re only a few moments away from perfect whipped cream. Keep whipping and watching, and you’ll soon notice soft and fluffy mounds forming on the top of the cream, finally increasing in volume to thick, smooth clouds that barely billow up onto themselves in the bowl.

Once your cream gets close to doubling in volume, turn off your mixer and pull the whisk from the bowl. The cream is adequately whipped once it holds its shape on the end of the whisk without wilting over or plopping off the end of the attachment. Be sure to not over-beat the cream- you may end up with butter!

What if I over-beat it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.comIf you continue beating your cream beyond the point of whipped cream, you’ll notice small lumps in your bowl, forming a grainy, thick mixture. Don’t fret- as long as you haven’t breached the fine line between whipped cream and butter, you can still rescue it! Add a few extra tablespoons of cream into your bowl and slowly whisk it into the mixture. If it’s not beyond repair, the mixture will smooth right back out and you’ll be back in the game. If you happened to take it too far, that’s okay too! You’re well on your way to making fresh, homemade butter, and we all know there’s plenty of room in the kitchen for that.

What do I use it for?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com
Cream whipped to medium peaks, perfect to be used as a topping!
How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com
Cream whipped to firm/stiff peaks- perfect for folding into a no-churn ice cream or icebox pie!

Whipped cream is an excellent topping for cakes, pies, coffees, and sundaes, but is often incorporated into recipes in a number of other ways. You may fold whipped cream into trifles or cream pies, no-churn ice cream or icebox cakes. With nothing more than a bit of cream and a handful of fresh fruit, you are well on your way to preparing a simple dessert that takes little time and zero fuss. Homemade whipped cream is fantastic on its own and adds a sweet and creamy mouthfeel when incorporated into homemade desserts.

Is there anything else I need to know about whipped cream?

Yep, probably. If you want to get your nerd on, be sure to check out this article from Serious Eats. If you’re interested in more photos of the different phases of whipped cream, this post from King Arthur Flour is really helpful. And if you’re just wanting some inspiration on how to use whipped cream, be sure to check out this page of my blog that includes a number of recipes requiring a little fluff of cream. 

To all of my American friends, have a great Labor Day! Be sure to reference this post next time you need a little whipped cream in your life. And don’t forget to vote for the Saveur Blog Awards! The polls are open until Wednesday, the 6th of September, and you can find me in the “Best Baking and Sweets” category. Have a great week! 

 

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Homemade Sweetened Whipped Cream

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

Learn how to make whipped cream, step by step with photos, in this quick and simple tutorial.

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5
Scale

Ingredients

  • 1 cup (240 mL) heavy whipping cream, very cold
  • 3 tablespoons sugar

Instructions

  1. Pour the cream into a large mixing bowl or the bowl of a stand mixer. Beat on medium-low speed until the mixture becomes frothy and foamy. Add the sugar. Increase the speed to high and whip until you notice traces of the mixer attachment in the cream. Continue whipping, watching carefully, until the mixture thickens into smooth pillowy clouds, nearly doubles in size, and barely holds its shape on the end of the whisk attachment. Use immediately. 

Notes

  • For vanilla whipped cream: add 1/2 teaspoon vanilla extract
  • For chocolate whipped cream: add 3 tablespoons unsweetened cocoa powder
  • For honey whipped cream: add 3 tablespoons good honey in place of the sugar.
  • For lemon whipped cream: add 1 tablespoon grated lemon zest or more, according to your preferences. 

Honey Mascarpone Tart with Figs and Salty Graham Cracker Crust

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

I know. You’re just dying to read all about this sassy little honey mascarpone tart that requires less than 10 ingredients and 30 minutes to prep. But first, I thought I’d spend a minute talking about making a home in a new city.

When I moved to Selma, it was a culture shock. I’d moved around a good bit throughout my life, planting roots in upstate New York, rural Kentucky, and even central Florida, but not even my decade in Birmingham could prepare me for the small town life that awaited me in lower Alabama. The town of less than 20,000 operated at a slower, more relaxed pace of life. No Starbucks, no Whole Foods, no movie theatre. Most of the people I met had lived there pretty much their whole life, and in a sea of new faces, I sweat under the heat of being the new kid.

I felt kinda like a square peg in a town filled with round holes. People were warm and inviting, but the level of kindness and hospitality around me was intimidating. I didn’t feel polite enough or talkative enough or Southern enough to fit in. I talked different and dressed different, listened to different music. I wasn’t outdoorsy, I didn’t fry chicken, and I couldn’t give two craps about who won the Iron Bowl. I felt like an outsider.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Normal, social people, maybe ones with fewer insecurities and fears than I had, would have embraced the change. They probably would have welcomed the kindness and warmth that this small community shared so generously. They would have jumped at the chance to be known, to belong.

But to be frank, it scared the mess out of me. I didn’t like the constant show of new faces and I missed the quick runs to Target and my favorite Thai restaurant. I cried in the shower and avoided going to the supermarket because I knew I would be met with unfamiliar faces and awkward conversation. I felt like I had amnesia, like I was lost in a foreign land and I didn’t know who or where I was.

Instead of dealing with it, I pushed back. I cut my hair and put on my best yankee accent. I turned my nose up to the beautiful tastes and sounds that were all around me, retreating to things that were more familiar- throwback playlists on my iPod,  old Converse sneakers, and recipes that reminded me of home. I desperately wanted my own identity, one that wasn’t just “Brett’s wife,” or “the new girl from Orlando.”

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

One day at work, I had a patient ask me how my transition to Selma was going. Obnoxiously, I cleared my throat and with an eye roll or two, I told him that my new life was harder than I thought it would be. The change was more than I expected. I’m honestly not sure what else was said in the conversation, or if I even responded with the grace that man deserved, but what plays clear as black and white in the reel of my memories is the look on his face and the gentle words that came next: “My Mama always told me, ‘Blossom where you’re planted.’ I sure hope you take the chance to bloom here, ma’am.”

Those words affected me. They exposed a stubborn seed of pride in my heart that was unwilling to bend for my new home in any way. I was so busy with my self-deprecation and mourning the loss of outlet malls that I forget to look for the silver lining. I failed to seek out the gold in Selma, the gold in its people.Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

A lot has transpired in the four year since that day. I won’t say much about it now, but what I will share is that Selma has become a home. There are roots now, woven snug to some of the most intimate parts of who I am. Roots that connect me to memories of my children, new smells and flavors, and faces of people who have become “forever friends.” There’s buds here, signs of new life and growth, and I’m certain now more than ever that Selma is the soil I want to blossom in.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.comEvery summer since moving to Selma, I’ve found myself with a basket of figs. My father-in-law has a gigantic fig tree at his home, so when the tree’s fruit ripens, I strap on some boots and sweat, sweat, sweat for the love of sweet summer fruit. Preserves come first, and we enjoy that bounty all year round on toast and biscuits, even inside some sweet little pop-tarts that I plan to share with you all next month. This year, I made a few extra trips to pick figs and this honey mascarpone tart is the result.

A simple, 8 ingredient tart, requiring less than 30 minutes of prep work and zero use of the oven, this honey mascarpone tart is a beautiful vehicle for late summer’s freshest fruits. I’ve chosen to pair mine with figs, but I think any cherry, peach, or berry would find themselves more than at home on this little beauty.

To make this honey mascarpone tart, we start by preparing the crust. Salty, soft, and unabashedly buttery, the graham cracker crust here is anything but subtle. It is the perfect match for the creamy, lightly sweetened cream and fresh figs. A simple stir of graham cracker crumbs, butter, salt, and brown sugar and you’re halfway there to creating the best no-bake honey graham crust a gal could ask for. Press the crumbs into the removable bottom of a tart pan and let the whole thing chill up in the fridge.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Next, make the filling. Mascarpone cheese, honey, and brown sugar are the main stars here. After combining all three, fold in some whipped cream and spread it into the chilled crust. At that point, the honey mascarpone tart could really be finished. I could easily polish off the entire thing over the course of a few nights without even blinking an eye. Instead, let’s decorate it with some fresh summer fruit, a handful of pistachios, and a drizzle of honey because YOLO, okay?

This honey mascarpone tart feels special. It feels like a dessert worth celebrating over, and yet, it’s just a few simple ingredients that shine their brightest when paired together. Light and fresh, a chilled slice of this honey mascarpone tart is just the ticket on these warm summer nights we’re having. It’s easy enough for a weeknight at home, decadent enough to raise a toast to.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Give this honey mascarpone tart a try and let me know what you think! Happy Thursday!

If you like this honey mascarpone tart, be sure to check out:

Strawberry Pretzel Tart

Strawberry Pretzel Tart Recipe by The Wood and Spoon Blog by Kate Wood. A simple, fast recipe that takes less than 30 minutes. A quick brown sugar butter and pretzel pie crust filled with a no bake cream cheese cheesecake type filling and topped with fresh strawberries or berries of your choice. Recipe adapted from Bake from Scratch Magazine. Perfect make ahead dessert idea. Thewoodandspoon.com

Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts Recipe by The Wood and Spoon Blog by Kate Wood. These are simple, individual mini tarts made in removable bottom tart pans. An easy cheesecake and canned pumpkin puree filling swirled together with sugar and fall spices like cinnamon. The press in crust is easy to make and the whole thing is topped with sweet and salty walnuts or pecans or other nuts. Find this great dinner party dessert on thewoodandspoon.com

 

Bruleed Key Lime Pies 

Bruleed Key Lime Pies Recipe by The Wood and Spoon Blog by Kate Wood. Simple key lime pie tarts made in mini tart pans with removable bottoms. Graham cracker and butter crust with a sweetened condensed milk and key lime juice and zest and sugar filling. These bake up really fast! You can substitute regular lime juice. Sprinkle the top with sugar for a crunchy brûlée topping. Serve with whipped cream. Make these ahead of time and torch when ready to eat! Recipe on thewoodandspoon.com

Blueberry Galette with a Cornmeal Crust

Blueberry Galette with a Cornmeal Crust Dessert Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

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Honey Mascarpone Tart

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

This honey mascarpone tart is a quick and simple mascarpone cream dessert with a salty graham cracker crust. The tart is finished with fresh figs and toasted pistachios.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 240
  • Total Time: 4 hours 30 minutes
Scale

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ¾ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 8 ounces (230 gm) mascarpone cheese
  • 3 tablespoons brown sugar
  • 3 tablespoons honey
  • 1 cup plus 1/3 cup (320 mL) heavy whipping cream
  • 12 cups of fresh figs, halved (peaches, berries, or cherries can be substituted)
  • ¼ cup (40 gm) chopped pistachios, toasted (optional)
  • Additional honey for drizzling (optional)

Instructions

To prepare the crust:

  1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

  1. In a large bowl, beat the mascarpone cheese on medium speed until creamed and no lumps remain, about 1 minute. Be sure the cheese has come to room temperature or you will have a clumpy filling. Add the brown sugar and beat to combine, about 30 seconds. Add in the honey slowly with the mixer on low. Scrape the sides of the bowl and beat for an additional 30 seconds to ensure everything is well combined.
  2. In a separate bowl, beat 1 cup of the heavy cream on medium low speed until it gets frothy. Increase the speed and beat until stiff peaks form. Do not overbeat.
  3. Fold about half of the whipped cream into the mascarpone mixture. Add the remaining half and fold to combine. If you notice your filling is a bit clumpy, add in the additional 1/3 cup of cream and beat briefly to smooth out.
  4. Spread the filling into the prepared tart crust and allow to chill in the fridge for several hours to firm up. Once ready to serve, garnish the tart or each slice with figs, pistachios, and an extra drizzle of honey, if desired. Store in the fridge up to 3 days.

Notes

  • In a pinch, you can use cream cheese in place of mascarpone, but I highly encourage the mascarpone! It works perfectly with the honey.
  • If your mascarpone curdles a bit when you add the honey, try refrigerating it and then re-mixing. I have found this helps to minimize the curdles. Most of the lumps disappear with the addition of the whipped cream anyways.

No-Churn Coffee Cookie Dough Ice Cream

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

Just in time for Memorial Day, it’s here. The easiest no-churn coffee cookie dough ice cream that is sure to rock the face off of all of your weekend festivites. Don’t believe me? Then take a spare 25 minutes and give it a try for yourself. 

This no-churn coffee cookie dough ice cream is a result of my poor decision making, born out of my inability to choose a favorite ice cream flavor. Shopping for ice cream at the grocery store requires a ridiculous amount of mental focus for me. How anyone is able to choose just one flavor is beyond me. Mint chocolate chip or coffee crunch? Strawberry cheesecake or birthday cake? Gelato or fro-yo? I ask you, WHO IS STRONG ENOUGH TO MAKE THESE DECISIONS? I think we need to bring back the guy who created the Neapolitan flavor. Combining three in one, that guy knew what was up. Or the groundbreaking marketing guy at Panera who came up with the “You Pick Two” concept. Let’s get them in the ice cream plants and start creating half gallons filled with coconut sorbet and vanilla bean. Rocky road and butter pecan. Peanut butter brownie and caramel swirl. WHO IS WITH ME?

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

With this no-churn coffee cookie dough ice cream, you don’t have to choose. You get the best of two worlds- the subtle punch of espresso and swirls of hot fudge, mixed with nuggets of sweet and salty no-bake chocolate chip cookie dough in every single bite. It’s the stuff dreams are made of. The best part is that this frozen treat requires no ice cream maker or special equipment, and i requires only about 25 minutes of active prep time. Lucky you.No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

We get started making this ice cream by doing work on the cookie dough. It’s a magical recipe, really, with just a little butter, sugar, and flour. Throw in some mini chocolate chips and you’re looking at a party! The dough works best if you let it chill briefly. That way, the dough crumbles easily into little bite-sized nibs that are perfect for folding into your ice cream mixture.

The coffee ice cream base comes together with literally only three ingredients- heavy cream, espresso powder, and sweetened condensed milk. The espresso powder (instant coffee will work in a pinch) gets dissolved in the heavy cream before it gets whipped to oblivion. We’re looking for thick, fluffy peaks here. To sweeten it up, we fold in an entire can of sweetened condensed milk which gives us a super creamy ice cream once frozen. All of those chocolate chip cookie dough nibs get folded into the ice cream base and- Voilà!- no-churn coffee cookie dough ice cream. If you’re feeling extra jazzy, you can do like I did and drizzle in some chocolate fudge sauce. I prefer this recipe, but you can use whichever you like.

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

It’s no accident that I’m sharing this recipe today. If you can’t munge on hot dogs and salty chips and creamy scoops if ice cream on a summer holiday like Memorial Day, WHEN CAN YOU? These summer days are meant for melty cones of frozen dessert, laying in the grass, and breathing in the sights and sounds of summer. So do yourself a favor and do it- take it all in.No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

If you’ve always wanted to make ice cream but are unsure or don’t know how, try this one. You won’t be disappointed with the outcome of this no-churn coffee cookie dough ice cream situation. And to the families who are quietly observing tomorrow’s holiday,   remembering their loved ones who were lost while fighting for their country, thank you. Today, we grieve with you. We honor your family and extend our deepest gratitude for their sacrifice. I pray that you hold your chin high tomorrow knowing that a nation of people have hope and promise because of their work. 

 

If you like this No-Churn Coffee Cookie Dough Ice Cream, you may like:

Samoa Ice Cream

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

No-Churn Honey Salted Almond Ice Cream

No Churn Honey Salted Almond Ice Cream

No-Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream

Oatmeal Cookie Chunk Ice Cream

Oatmeal Cookie Chunk Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

no-churn mocha brownie fudge ice cream

Apple Crisp Ice Cream

 

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No-Churn Coffee Cookie Dough Ice Cream

This no-churn coffee cookie dough ice cream is a java scented ice cream base speckled with chunks of salty chocolate chip cookie dough and drizzles of hot fudge sauce.

  • Author: Kate Wood
  • Prep Time: 25
  • Total Time: 25
  • Category: Dessert
Scale

Ingredients

For the cookie dough

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

For the coffee ice cream

  • 2 cups (480 mL) heavy whipping cream
  • 11/2 tablespoons instant espresso
  • 1 (14 oz) can of sweetened condensed milk
  • ¼ cup warmed hot fudge sauce (optional)

Instructions

To prepare the cookie dough

  1. Beat the butter on medium speed in a medium sized bowl until smooth. Add the brown sugar and sugar and continue beating on medium to cream together, about 1 minute. Add the salt, vanilla, and flour and beat on low just until all of the ingredients are combined. Add the chocolate chips and beat to combine. Place the cookie dough in the fridge to cool if desired. Once chilled, the dough should easily crumble into 1/8” dough balls. Set aside in the fridge while you make the ice cream.

To prepare the coffee ice cream

  1. In a large bowl or the bowl of a stand mixer, sprinkle the espresso powder over the top of the heavy cream. Stir together to combine so that the espresso powder begins dissolving. You can add a teaspoon more or less of espresso to this recipe depending on your taste preferences. After about five minutes, the espresso powder should be nearly dissolved. Stir together once more. Use a whip attachment to beat on low speed until frothy and then increase the speed to medium high until whipped to stiff peaks. Pour the sweetened condensed milk into a separate large bowl and then fold in about half of the whipped cream. Once well distributed, fold in the remaining half of whipped cream.

To assemble the ice cream

  1. Sprinkle the cookie dough bites into the ice cream base and fold together. (If you prefer a creamier, less chunky ice cream, you may want to start with adding about 2/3 of the chunks and saving the rest for later. I love a super chunky ice cream, but you may prefer not using all of the dough. You decide!) Spread ¼ of the mixture into the bottom of a metal loaf pan or another freezer safe container. Drizzle in some of the hot fudge sauce. Repeat this process three more times until most of the ice cream mixture and fudge sauce has been used. I usually have about ½ cup of leftover ice cream that I freeze in a separate container. Cover with foil and freeze until solid, at least 6 hours or overnight. Enjoy frozen!

Tiramisu Cake

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

Guys, if you thought you liked eating regular tiramisu, just wait until you see what happens when you stack it like a birthday cake. Straight up MAGICAL. Making this tiramisu cake is one of the better choices I’ve made recently. Unlike some things in life, this cake is a no-brainer. 

Someone recently asked me if Brett and I planned to have any more children. At the time, I think I was bouncing a fussy George on one hip while Aimee cried loudly from time out in the next room over. I diffused that question with a laugh and gestured towards the two crying babies as if to say, “Ha! Not any time soon.”

One of my (many) prerequisites for having more children is that someone has to be potty trained. Someone needs to be able to manage their own bathroom situation without mom having to get involved. I can’t simultaneously change the diaper of one child and wipe the bottom of another while a newborn is latched on to my boob. Moms may have superpowers but I’ve only got two hands, okay?

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

Brett and I have spent the last few months casually trying to potty train Aimee, and while there have been some major improvements, we’re just not quite there yet. In fact, I’m convinced Aimee is pretty much using the toilet to scratch her itch for candy. “Mama, if Aimee goes peepee on the potty, I get candy?” “Mama, Aimee sat on the potty at school today- you give me candy?” “Mama, come look in the potty! There’s peepee! Aimee get candy!” You can’t blame the girl. IT’S CANDY. It’s practically a form of currency for toddlers. (Sidenote: Please watch this bit of Jerry Seinfeld standup where he talks about kids and candy. HILARIOUS.)

So I’ve basically resorted to whoring out our candy drawer for any degree of bathroom activity, because I am desperate to get out of this phase of life where I have to change two sets of diapers. Unfortunately, no amount of candy can stand up against the wants of a stubborn child. Aimee, my strong-willed beauty, who even at 2 years old already has unique certainty of who she is and what she wants, has decided she does not want to be entirely potty trained. She is perfectly content to wear a pull-up 24/7, and no amount of begging, bribing, encouragement or discipline will change that until she is ready. So what’s a girl to do? Let the kid eat, breathe, sleep in the bathroom just in case she decides to go? That sounds sanitary. Maybe keep changing the diapers? That sounds tiresome. Maybe I’ll just pour a cocktail and let dad do the work. Wait, that actually sounds brilliant…Tiramisu Cake Recipe By Kate Wood of The Wood and Spoon Blog // thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!I’ve only been doing this for a couple of years, so I don’t have all of the mom stuff figured out yet. What I do know is cake. So let’s talk about that instead. 

This tiramisu cake is decadent. A take on the old Italian classic, this cake is three layers of creamy, coffee, moist cakey goodnesss and is a stunning way to transform an otherwise plain looking dessert. We start by baking the cake layers. I use a simple vanilla cake recipe adapted from the brilliant Rose Levy Beranbaum. She makes most things perfect, so you can trust this recipe. The cake layers are moist yet dense and stable enough to handle the soak and cream filling this cake sports.

Once the layers are baked, cooled, and ready for stacking, we make the mascarpone cream frosting by beating together the cheese, sugar, cream, and Kahlua. Next, we soak the cakes in some coffee and liquor mainly because that’s what you do with tiramisu but also because booze and caffeine are the lifeblood of any decent parent, AMIRITE!?! I chose to assemble this tiramisu cake in the same way that I stack my naked cakes in order to keep the layers tidy and pretty, but if you’re desperate to just face-plant into the cake and don’t care what it looks like you can totally bypass this step. Once assembled, the cake take a long nap in the fridge before it’s ready to be served and enjoyed.

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends! The Wood and Spoon Blog.

Even though I’m a sucker for cake in general, somehow this tiramisu cake gets to me. The texture, the flavors, the way it reminds me of the many slices of tiramisu that I’ve had before- everything just screams “YES!” to me. This tiramisu cake gets better over time, so it’s a great dessert to make ahead, store in the fridge, and serve a day or two later. The coffee soak and mascarpone whipped cream filling keep the cake moist, so you can continue to enjoy it 3, 4, maybe even 5 days after preparing it. No guarantees it will go that long uneaten though. If you’re in a rush and don’t want to fuss with a homemade cake, of course you can substitute a box cake mix, but keep in mind that there will be enough mascarpone filling for 3 layers of cake, so you’ll need more than a single box of cake mix. Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends! Naked Cake by The Wood and Spoon Blog

You guys know me. I make no qualms about having my ducks in a row or always knowing what to do when it comes to stuff like being a mom, wife, or official potty trainer. But this tiramisu cake? You can bank on it. If you’re a coffee lover, a cake lover, or a booze lover, this tiramisu cake is bound to make all of your dreams come true. Scouts honor.

Give the recipe a try let me know what you think! I think it’d be perfect for your next dinner party, birthday, or casual “It’s Wednesday and I love myself” gathering. If you need me, I’ll be over here in the land of Skittles and mini toddler-sized toilets, s if you have any words of wisdom on managing the bowels of tiny humans, I’ll gladly listen. Happy Tuesday and cheers to you!

 

You may also like:

Espresso Caramel Thumbprint Cookies

Peppermint Bark Ice Cream Cake

Hazelnut Mocha Cream Pie

 

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Tiramisu Cake

Tiramisu Cake Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

This tiramisu cake is three layers of vanilla cake soaked in espresso and coffee liquor and frosted with a creamy mascarpone whipped cream.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the cake layers

  • 4 cups (400 gm) cake flour
  • 2 cups sugar (400 gm)
  • 2 tablespoons (30 gm) baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks, 230 gm) unsalted butter, room temperature
  • 11/2 cups (360 mL) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla

For the soak

  • 3/4 cup (180 mL) strong brewed coffee (warm or cold, doesn’t matter)
  • 1/4 cup (60 mL) Kahlua or coffee liquor
  • 12 teaspoons espresso powder (optional)

For the mascarpone whipped cream

  • 16 ounces (460 gm) mascarpone cheese, room temperature
  • 8 ounces (230 gm) cream cheese, room temperature
  • 11/2 cups (170 gm) powdered sugar
  • 1 tablespoon Kahlua
  • 11/2 cups (360 mL) heavy whipping cream
  • ¼ cup (30 gm) cocoa powder

Instructions

To prepare the cake layers

  1. Preheat the oven to 350 degrees. Grease three 8” round pans. Place parchment rounds in the bottom of each one for easy removal, if desired.
  2. In the bowl of a stand mixer or in a large bowl, combine the dry ingredients until well dispersed, about 30 seconds. Add the softened butter and ¾ of the buttermilk to the dry ingredients. Keep the mixer on low until slightly combined and then increase to medium speed and beat for 2 minutes. Scrape down the sides of the bowl. Add the rest of the buttermilk and one egg and beat on low for 30 seconds to incorporate. Add the additional egg and the vanilla and beat for another 30 seconds. Scrape down the sides of the bowl and fold in any unincorporated batter.
  3. Spread the batter evenly among the three pans and bake in the oven for 20-25 minutes. A toothpick inserted should come out clean. Allow to cool in the pan for 10 minutes and then remove from pan and remain cooling on a rack until room temperature. If you don’t plan to use the cakes immediately, wrap tightly in plastic wrap.

To prepare the soak

  1. Combine the coffee and coffee liquor in a small bowl. Taste the mixture. If it doesn’t have a strong coffee flavor, you can sprinkle in some of the espresso powder for an extra punch of coffee. If you would prefer a more mild coffee flavor, this is not necessary.

To prepare the mascarpone whipped cream

  1. In the bowl of a stand mixer or in a medium sized bowl, beat together the mascarpone cheese and cream cheese until combined and smooth, about 1-2 minutes. Scrape the sides of the bowl. Add the powdered sugar and Kahlua and beat briefly to combine. In a separate bowl, beat the heavy whipping cream until stiff peaks form. To do this, start the mixer on low and beat until the cream gets frothy. Increase the speed to high and beat until the whipping cream has barely thickened enough to stand up in straight peaks on its own. Fold the whipped cream into the mascarpone mixture until smooth.

To assemble the cake

  1. Level all three cake layers using a serrated knife. (Note: I find it easiest to level cakes when they are still partially frozen.) Use a basting or pastry brush to “‘soak” each cake layer with the soak. Continue adding the coffee liquid to the cakes until they are well moistened, but not to where the coffee has dredged all the way through and has made the cake fall apart. You may not use all of the soak.
  2. On top of one soaked cake layer, spread about 1-1/4-1-1/2 cups of the mascarpone whipped cream and smooth out the top. Add an additional cake layer on top and repeat this process. Add the final cake layer to the top of the cake and spread a generous amount of whipped cream on top. Continue frosting the sides as well.
  3. You can allow the cake to chill and firm up in the fridge for a few hours if desired, or you can serve it immediately. I prefer to allow the cake to sit in the fridge so that the cake layers can continue to soften and soak up the coffee and the cream.
  4. Prior to serving, use a sifter to sprinkle some cocoa powder on top of the cake.

Notes

  • Notes: To prepare the cake as I did, as a naked cake, see the link in the post, or find the confetti ice cream cake in my blog archives. There are directions there for how to assemble a naked cake.
  • If you have another favorite recipe for a vanilla or white cake, feel free to substitute here.
  • If you choose not to prepare the cake in a “naked’ fashion, consider chilling the whipped cream in the fridge briefly so that it can firm up a bit. This will help keep the cream from just squishing out the sides when you stack your cakes.

Cake Recipe Adapted from: The Cake Bible

Champagne Elderflower Cupcakes

Champagne Elderflower Cupcakes recipe by the wood and spoon blog by kate wood. these are simple cupcakes using boozy / booze champagne or sparkling wine or prosecco. There is a hint of lemon in these cupcakes that are also filled with a piped champagne custard. These can be made ahead. Topped with a whipped cream frosting/ icing that is light and kept cold. This is a great recipe to serve a crowd at a party or cocktail party. New year party, new year's dessert menu, boozy desserts, cake using wine or champagne. thewoodandspoon.com

So what are your plans for New Year’s Eve? Do you have the champagne iced down? Is your sequined dress polished and ready for dancing? Did you buy a new lipstick to ready your pucker for a midnight kiss?

Champagne Elderflower CupcakesChampagne Elderflower Cupcakes

Something about New Year’s Eve makes me jittery with excitement. The parties and bubbles and noisemakers and confetti make the world so shiny and glamorous for a brief moment. For a few hours, regardless of the year you’ve had, there’s laughter and excitement and so much hope for the coming year. I love an excuse for a party, but one that gives you the opportunity to celebrate time and the promises of tomorrow is beautiful, if you ask me. This year, Brett and I celebrating with some friends in a more relaxed fashion, and I can’t wait to tell you all about it soon. In the meantime, I’m excited to share these champagne elderflower cupcakes with you, as I’m sure your NYE party is looking for a little extra sugar, booze, and sparkle.

Champagne Elderflower Cupcakes

These champagne elderflower cupcakes are lightly flavored with champagne and elderflower liqueur. Filled with a champagne custard and topped with a zesty lemon elderflower whipped cream frosting, the cupcakes taste like a cocktail in cake form. What better time to try them out than New Year’s Eve?! While the champagne elderflower cupcakes are best eaten the day they’re prepared, they keep well in the fridge, so you can make them the morning of your party and still count on them being delicious once midnight rolls around. If you’re feeling extra festive, serve them alongside an elderflower and champagne cocktail- with only 2 ingredients and zero prep time, this cocktail is a cinch to throw together and will make your cupcakes shine.

Champagne Elderflower CupcakesChampagne Elderflower Cupcakes

All of my hopes, blessings, and love to you and yours this coming year. I wish you all of the best that life has to offer and pray that 2017 is your most delicious year yet. I can’t wait to share more with you in the coming year. Happy New Year and cheers to you!
Champagne Elderflower Cupcakes

 

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Champagne Elderflower Cupcakes

Champagne Elderflower Cupcakes recipe by the wood and spoon blog by kate wood. these are simple cupcakes using boozy / booze champagne or sparkling wine or prosecco. There is a hint of lemon in these cupcakes that are also filled with a piped champagne custard. These can be made ahead. Topped with a whipped cream frosting/ icing that is light and kept cold. This is a great recipe to serve a crowd at a party or cocktail party. New year party, new year's dessert menu, boozy desserts, cake using wine or champagne. thewoodandspoon.com

Scented with elderflower liqueur, lemon zest, and bubbly champagne, these champagne elderflower cupcakes are a festive dessert to include in your holiday and New Year’s Eve celebrations!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Yield: 24 1x
  • Category: Cupcakes
Scale

Ingredients

For the cupcakes

  • 3 cups cake flour
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs, room temperature
  • 13/4 cups sugar
  • 2 teaspoons vanilla
  • 1 cup canola oil
  • 1 cup dry champagne or sparkling white wine
  • 2 tablespoons of elderflower liquor (St. Germain)

For the custard

  • 11/2 cups half and half
  • 4 egg yolks
  • 1/2 cup sugar
  • pinch of sea salt
  • 1/3 cup dry champagne or sparkling white wine
  • 21/2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla

For the frosting

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 21/2 tablespoons elderflower liquor
  • 2 teaspoons lemon zest

Instructions

To prepare the cupcakes

  1. Preheat the oven to 350 degrees and line 24 cupcake tins with papers.
  2. In a medium sized bowl, stir together the flour, baking powder, and salt and set aside.
  3. In the bowl of a stand mixer, combine the eggs, sugar, and vanilla and beat on medium speed for 1 minute. Turn the speed down to low and slowly add in the oil.
  4. Add half of the dry ingredients and stir on low speed to combine. Add the wine and liquor, stirring briefly to combine, and then add the remaining dry ingredients. Mix just until combined- do not overmix. Scrape the sides of the bowl and fold the batter to ensure it is thoroughly mixed.
  5. Put approximately 1/4 cup of batter in each cupcake liner (I use a large cookie scoop to fill mine), and then place the prepared pans in the oven. I typically bake one pan at a time to ensure even baking, but you can prepare them how you prefer. Rotate in the oven if you notice on side of the pan getting darker than the other. Bake in the oven for 22-25 minutes, or until an inserted toothpick comes out clean. Allow to cool completely on a cooling rack while you prepare the remaining elements.

To prepare the custard

  1. Heat the half and half in a medium sized saucepan on the stove over medium-low heat until it is hot (but not boiling). In a separate medium sized bowl, whisk together the egg yolks, sugar, and salt. Add the wine and cornstarch, whisking until combined. Slowly add 1/3 of the hot half and half, whisking the whole time to ensure the eggs don’t get cooked. Pour the entirety of the mixture back in the saucepan and continue to cook it all on the stove over medium-low heat. You’ll notice that the mixture will begin to thicken and perhaps even bubble slightly. Remove from the heat when the custard is a thick pudding consistency. Whisk in the butter and vanilla and place the custard into a small bowl. Place a sheet of plastic directly on top of the custard, to prevent a skin from forming on the top, and place the bowl in the fridge to cool.

To prepare the frosting

  1. Beat the cream until soft peaks form. Add the sugar, elderflower liquor, and zest and continue beating just until stiff peaks form. Fold in 1/2 cup of the chilled custard into the whipped cream.

To assemble the cupcakes

  1. Using a paring knife, cut a small, tablespoon sized whole in the top of each cupcake. This is where the custard filling will go, so feel free to make the hole somewhat deep but not wider than half the width of the cupcake.
  2. Spoon or pipe the custard into the holes in the cupcakes. About 1 tablespoon of custard should go in each cupcake.
  3. Pipe or dollop the whipping cream frosting on each cupcake. I used a piping bag fitted with a Wilton 1M tip to pipe my frosting.
  4. Store the cupcakes in the fridge. They are best eaten on the day they are assembled.

Recipe Adapted From: Julie Richardson

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Elderflower Champagne

A sparkling cocktail to pair with your cupcakes!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 1x
Scale

Ingredients

  • 1/2 ounces elderflower liqueur
  • 3 ounces chilled champagne or dry sparkling wine

Instructions

  1. Pour the elderflower liqueur in the bottom of a champagne flute. Top with the champagne. Serve immediately.

Nutrition

  • Calories: 71
  • Sugar: 1
  • Sodium: 4
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 0
  • Cholesterol: 0

Cookie Butter Pretzel Mousse

Cookie Butter Pretzel Mousse by the wood and spoon blog by kate wood. This is a simple, no bake recipe featuring a cookie butter (biscoff / speculoos) mousse made with cream cheese and whipped cream. The mousse is prepared in individual jars (Weck, but you can use Mason jars) and topped with a salty pretzel crumble/ crumb made with butter and brown sugar and salt. It's all topped with more sweetened whipped cream and pretzels. This recipe is fast and takes less than 30 minutes to make. Store in the fridge to make ahead. Recipe on thewoodandspoon.com

We stress ourselves out, don’t we? We plan too much, do too much, squeeze too much in at the last minute. We run and push and accept a few jobs that we have no business taking. But this is Christmas. These few weeks of the year are precious and valuable and not meant to be squandered away on to-do lists and stressful tasks. The hours of these days should be spent on laughter and hugs and gratitude. So if you’re in over your head this Christmas, today’s recipe, cookie butter pretzel mousse, is for you. This recipe will give you something delightful to share with your loved ones and spare you from burning the midnight oil in the kitchen. Interested yet? Well then let’s get to it!

Cookie Butter Pretzel Mousse

Cookie butter pretzel mousse is a sweet and salty dessert made up of a cream cheese and cookie butter whip, topped with buttery, brown sugar pretzel crumbs and whipped cream. We start by preparing the pretzel crumbs by combining crushed pretzels, melted butter, brown sugar, and a pinch of salt. Once the mixture is fully combined, we set the crumbles aside to cool. Meanwhile, the cookie butter gets whipped with a bit of sugar and cream cheese. Once creamy and smooth, whipped cream is folded in to create a fluffy, cloudlike mousse that it out of this world. Once thoroughly folded in, you can begin to assemble your little mousse cups! I prepared mine in individual jars, but if you don’t have small Weck or Ball jars at home  you could easily assemble these in low ball glasses, champagne coupes (hello, NYE!), or even small plastic cups.

cStart to finish, these cookie butter pretzel mousse cups take less than 30 minutes to make, and the outcome is a stunning dessert that will blow each and every one of your holiday guests away. So chill out, love someone this weekend, and spend a little less time in the kitchen by sharing this delicious cookie butter pretzel mousse at your upcoming celebrations. I’ll also be sharing a recipe for sparkly champagne cupcakes that will make your New Year’s Eve bash extra boozy and fancy so check back for that in a few days as well. Cheers to you and have a merry week!

Cookie Butter Pretzel MousseCookie Butter Pretzel Mousse

 

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Cookie Butter Pretzel Mousse

Cookie Butter Pretzel Mousse by the wood and spoon blog by kate wood. This is a simple, no bake recipe featuring a cookie butter (biscoff / speculoos) mousse made with cream cheese and whipped cream. The mousse is prepared in individual jars (Weck, but you can use Mason jars) and topped with a salty pretzel crumble/ crumb made with butter and brown sugar and salt. It's all topped with more sweetened whipped cream and pretzels. This recipe is fast and takes less than 30 minutes to make. Store in the fridge to make ahead. Recipe on thewoodandspoon.com

Cookie butter pretzel mouse is a creamy, sweet and salty mousse topped with buttery, brown sugar pretzel crumbs and fluffy whipped cream.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Yield: 6 1x
Scale

Ingredients

For the pretzel crumbs

  • 4 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 cup rough crushes pretzels

For the mousse

  • 8 ounces cream cheese, room temperature
  • 1/2 cup cookie butter
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup cream

For the whipped cream topping

  • 1 cup cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Instructions

To prepare the pretzel crumbs

  1. Stir together the melted butter, brown sugar, and salt. Stir in the pretzel crumbs and set aside while you prepare the mousse and cream topping.

To prepare the mousse

  1. Beat together the cream cheese and cookie butter on medium speed in the bowl of a stand mixer. Scrape the sides of the bowl as needed to ensure it becomes well combined. Add the sugar and vanilla and beat until well combined.
  2. In a separate bowl, whip together the cream until stiff peaks form. Fold half of the cream into the cookie butter mixture. Once combined, fold the remaining whipped cream in. Set aside while you prepare the whipped cream topping.

To prepare the whipped cream topping

  1. Beat the cream on medium low speed until it begins to froth slightly. Increase the speed to medium high and beat until soft peaks form. Add the sugar and vanilla and then continue beating just until stiff peaks form.

To assemble the cookie butter mousse cups

  1. Using a piping bag fitted with a large round tip, pipe the mousse mixture into 6- 6 ounce glass jars. You will add approximately 1/3-1/2 cup of the mixture to each jar. Alternatively, you can just scoop the mixture in to a bowl or the jars if you don’t have a piping bag, or use a plastic bag with the end clipped off to pipe it in. Sprinkle 2 tablespoons of the pretzel crumbs over top of the mousse and then top with a large dollop of whipped cream. Sprinkle with any remaining pretzel crumbs and then serve!

Notes

Notes

  • These can be stored covered in the fridge for up to 3 days but are best eaten right away as the pretzel crumbs will lose their crunch over time.
  • Do no use low fat or unsalted pretzels. Also avoid use large pretzel rods or nuggets.

Strawberry Shortcake

roasted strawberry shortcake with honey whipped cream recipe by the wood and spoon blog by kate wood. These are simple drop biscuit style shortcakes made with butter and cream. The strawberries are roasted and made into a delicious filling and topping. The whole thing can be topped with a honey whipped cream that is sweet and fluffy, the perfect accent to the shortcakes and berries. Find this simple summer recipe on thewoodandspoon.com

If I ended up on death row and tonight’s dinner was destined to be my last meal, I would you ask you for an over-sized portion of my mom’s baked spaghetti. It’s nothing fancy, really- diced onion, ground beef, and canned tomato sauce, baked together with cooked spaghetti noodles under a blanket of shredded mozzarella and parmesan- but to me, no baked spaghetti could ever taste as good to me as hers. Other contenders for my last meal just may include something similar to today’s recipe: strawberry shortcake .

roasted strawberries

One of the first foods I can remember learning to make is biscuits. Growing up, my Mimi would prepare her famous chicken and dumplings, and I would watch her cut the fat into the the flour, rolling out the dough and cutting each biscuit round out with the lip of a slender drinking glass. Mimi’s take on chicken and dumplings included baking the biscuits in the oven and smothering them with the chicken and thickened sauce. If we were lucky, she would prepare extra biscuits and these would become the foundation pieces for a dessert of strawberry shortcake. We would macerate berries in sugar and make a generous bowl of whipped cream to dollop over the sweet berries and warm biscuits. The words “strawberry shortcake” will always be synonymous with Mimi and I wouldn’t have it any other way.

And isn’t that the one of the coolest things about food? Food can take you somewhere- to a place, to a time, to a feeling. Just the smell of certain foods make me feel like I’m a kid again, or on a first date, or fanning the kitchen after scorching something on the bottom of the oven. Foods jar memories, emotions, and a range of other things because those moments become apart of us. Baked spaghetti and strawberry shortcake, to me, is more than just a meal- it’s a memory of home.

I want to create moments like that with my kids. I want them to grow up and say their version of some food was better because it was apart of their memories… because eating that food was like sharing a meal with their mom again.

Okay, I swear I’m not crying over here. (Read: I am.) #pregnancyhormones

We should move on. Let’s get to the good stuff. The nitty gritty. Let’s talk strawberry shortcake.

roasted strawberry shortcake with honey whipped cream Starting with my Mimi’s biscuit recipe and modifying to make a sweeter, more scone-like shortcake, this strawberry shortcake recipe features  roasted strawberries and really, realllly good honey whipped cream. Roasting the strawberries intensifies their strawberry-ness and makes an otherwise ordinary dessert really something to talk about. And the honey whipped cream? Well, let’s just say I’m putting this bad boy on everything now.

roasted strawberry shortcake with honey whipped cream

If I were you, I’d double the batch of shortcakes and plan on eating those little nuggets for breakfast all week long. Monday could be butter and honey, Tuesday could be fresh preserves and left over honey whipped cream, Wednesday could be hazelnut spread and marshmallow fluff… the possibilities are endless. The bottom line is that with summer just around the corner and fresh berries on the verge of taking over your grocery store, you NEED a strawberry shortcake recipe that is for the books. Done and done.

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Strawberry Shortcake

Roasted Strawberry Shortcakes recipe by the wood and spoon blog by kate wood. These are simple drop biscuit style shortcakes made with butter and cream. The strawberries are roasted and made into a delicious filling and topping. The whole thing can be topped with a honey whipped cream that is sweet and fluffy, the perfect accent to the shortcakes and berries. Find this simple summer recipe on thewoodandspoon.com

This strawberry shortcake recipe features roasted strawberries and really, realllly good honey whipped cream.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 10 1x
Scale

Ingredients

For the shortcakes

  • 2 cups flour
  • 11/2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1 stick unsalted butter, cold
  • 1 cup whipping cream

For the roasted strawberries

  • 2 pounds of strawberries, stemmed, hulled- cut large berries in half and leave petite ones whole
  • 1/2 cup sugar
  • 1/4 teaspoon salt

For the honey whipped cream

  • 3 ounces cream cheese, room temperature
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 11/2 cup heavy whipping cream

Instructions

To prepare the shortcakes

  1. Preheat the oven to 425 degrees.
  2. Whisk together the dry ingredients in a medium sized bowl.
  3. Using a pastry cutter or the back of a fork, cut in the butter until well combined and with pea-sized clumps uniformly throughout.
  4. Add the cream, stirring until a soft, shaggy dough is formed.
  5. For rustic shortcakes, use an ice cream scoop or a spoon to portion out 1/4 cup mounds of dough and flatten them slightly with the palm of your hand. For more biscuit-like shortcakes, gently pat dough out on to lightly floured surface until 3/4″ thick. Using a 3″ biscuit cutter, cut out rounds of dough. Lightly brush the remaining cream over the mounts of dough. Sprinkle a little extra sugar on top, if desired.
  6. Bake for about 15 minutes or until shortcakes are golden and cooked throughout. Allow to cool on a cooling rack.

To prepare the strawberries

  1. Preheat the oven to 450 degrees.
  2. Toss together the strawberries, sugar, and salt on a baking sheet. Roast in the oven for 10 minutes or until juices are released and strawberries are fragrant. Add two tablespoons of water to the berries and juices and stir with a spatula. Allow to cool slightly.

For the honey whipped cream

  1. In a large bowl, beat the cream cheese until most clumps are smoothed out, about one minute. Add the honey and sugar and beat to combine, about one minute.
  2. Add about 1/4 of the cream and beat just slightly until the cream cheese mixture is thinned out, about 30 seconds. Add the remaining cream and beat until cream is whipped to stiff peaks. Avoid over-beating.

To assemble the shortcakes

  1. Set aside about 1/2 of the strawberries, leaving the juices behind with the other half. Using a potato masher, mash the half of strawberries with the juices remaining until all large bits of strawberry is smooshed. Fold in the other half of intact strawberries.
  2. Slice each shortcake in half, removing the tops. Spoon a generous dollop of whipped cream on top of the bottom.
  3. Spoon a generous helping of strawberries over the cream, saving enough liquid and intact strawberries for the rest of the shortcakes.
  4. Replace the top of the shortcake and enjoy immediately!