Month: January 2018

Butterscotch Blondies

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

Thanks, you guys. Thanks for being an awesome blog family. Thanks for not judging the amount of butter and cream cheese we consume here. Thank you for loving me in spite of my rambling and grammatical errors. Y’all are great. 

One of my goals for 2018 was to spend more energy on gratitude- to live out days that were overflowing with thanksgiving. I know, I know, we talk about that a lot here, but it’s primarily because I require so many reminders to be thankful. Life tends to kick us in the proverbial nuts sometimes, and I can’t help but wonder if a heart filled with gratitude might somehow manage to find the gold, even in those moments. Don’t you think so?

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

My mom bought me this book called “The Five Minute Journal.” As its name suggests, the journal requires just a few moments every morning and evening to create a few lists that focus your sights on the positive: 3 Things I’m Grateful For, 3 Things That Would Make Today Great, 3 Awesome Things That Happened Today, etc. I’ve now spent 26 days jotting on those pages, and I have to tell you- I LOVE IT.

Here’s what we do as humans: we dwell on the negative. We get discouraged, kicked down, blown off. We guilt trip ourselves over the things we did wrong, the areas we failed, and in doing so, we completely miss the  beauty that was scattered throughout the process. We lose sight of the tiny bits of hope and joy and goodness that are chalked all over our days. We forget to make the next day better.

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

Admittedly, some moments are harder than others. Weeks pained with illness and anger and loss and exhaustion are no stranger to humans. The realities of this world are a heavy burden to bear, even for the strongest of souls. But what if, even in the midst of trial, we were set on finding the good? What if we squinted and searched through the dark to find a glimmer of light that may have, even if only briefly, cast its warm glow on our story? Wouldn’t it feel good to be reminded of the sweet spots in our days?

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

So “The Five Minute Journal” has been really good for me. It’s challenged me to be thankful (when I feel anything but) and find the right (when all I see is wrong). I would challenge you to do the same: share some gratitude today. Love on someone or something who makes your world pretty and don’t miss the opportunity to swell with hope from all of the lovely things that are sitting right under your nose. My guess is that you have a lot to smile about if you’re willing to look hard.

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

Things I’m grateful for this morning: these butterscotch blondies. Buttery, sweet, and salty blondies filled with butterscotch chips and toasty pecans are just about the best thing to sit on my kitchen counter in months. These taste like comfort food to me, and on cold, bleak January days, they’re about all I need to stay warm.

To make these butterscotch blondies, we start with butter. A whole lot of it is creamed into a mixture of sugars. Eggs and vanilla are added next, followed by a few dry ingredients. Before baking, butterscotch chips and chopped pecans are added to the mix, along with an extra sprinkle of salt. That’s it. Butterscotch blondies are literally the easiest thing you’ll make all week.

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

After baking, these butterscotch blondies keep well in the freezer, maybe forever, but will otherwise be cozy in an airtight container for 2-3 days. I find that butterscotch blondies are best shared with a friend or two, so maybe make a double (or triple?) batch and love the crap out of your neighbors. Give these yummy treats a try, and if you’re looking to share the love, I hope you’ll pour it out with a healthy dose of thanks. I love y’all- have a great weekend.

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

If you like these butterscotch blondies, be sure to check out:

Pecan Toffee Blondies

Brown Butter Blondies: Two Ways

Pretzel Millionaire Bars

Pistachio Honey Bars

Derby Pie Bars

Pretzel Shortbread Peanut Butter Brownies 

 

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Butterscotch Blondies

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

These butterscotch blondies are a sweet and salty treat, loaded with toasted pecans and perfect for sharing!

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

Ingredients

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (130 gm) all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (175 gm) butterscotch chips
  • ¾ cup (75 gm) chopped pecans
  • Extra salt for sprinkling, if desired

Instructions

  1. Preheat the oven to 350 degrees and lightly spray an 8” square baking pan with baking spray.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Add the flour, baking powder, and salt and stir until just combined. Fold in the butterscotch chips and pecans. Sprinkle with additional salt, if desired.
  3. Spread the mixture into the prepared pan and bake in the preheated oven for about 25-30 minutes or until a toothpick inserted just barely comes out clean. Do not overbake. Slice and serve!

Marble Loaf Pound Cake

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble

Chocolate Chip Bundt Cake

Raspberry Rhubarb Crumb Cake

Lemon Almond Poppyseed Bundt Cake

Blueberry Cornbread

Carrot Bundt Cake with Brown Butter Glaze

 

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Marble Loaf Pound Cake

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

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

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

Ingredients

For the vanilla batter:

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

For the chocolate batter:

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

For the chocolate ganache (optional):

  • 2 ounces semisweet chocolate
  • 2 ounces heavy whipping cream

Instructions

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

To prepare the chocolate ganache:

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

Notes

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

Peanut Butter Chocolate Chunk Cookies

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

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

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

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

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

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

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

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

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

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

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

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

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

 

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

Pretzel Shortbread Peanut Butter Brownies

Trail Mix Cookies

Pretzel Millionaire Bars

Cookies and Cream Cookies

Candied Walnut Chocolate Chip Cookies

Coconut Almond Chocolate Chip Cookies

 

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Peanut Butter Chocolate Chunk Cookies

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

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

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

Ingredients

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

Instructions

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

Notes

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

 

 

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.

Whole Wheat Carrot Muffins

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

I’m not one for New Year’s resolutions. The idea of a resolution always feels a little like a temporary fix, a band-aid, for needs that require long-term effort and solutions. In my experience, resolutions are typically nothing more than the onset of a 3-week fad diet and an onslaught of inner shame when I inevitably fail. There’s an unspoken expectation that I will eventually quit my resolution, even on January 1. 

In the past, I’ve been consumed by who I’m not and the things I don’t have. The new year, a fresh start, a clean slate, has always been an escape route- the perfect opportunity for an unsteady leap towards the illusion of something that I think might make me more content. I’ve literally spent years of Januarys starving and straining and guilting myself into perfect misery. Into failure.

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

This year, I’m looking at resolutions a little differently. I’m still making goals, still setting the bar high for myself, but I want more. Instead of smaller thighs, I want more confidence. Instead of less debt, I want more financial freedom. Instead of fewer stress-induced grey hairs, I want MORE LIFE: More joy. Deeper relationships. Stronger skills. Increased hope and laughter and kindness to offer to the world.

January may be there perfect time to cut back, make changes, or switch gears, but this year I am motivated by the possibility of more. I’m not making alterations on my life because of the ugly things I see in it; I’m taking baby steps towards a joyful and abundant life that I know I should be living. If it takes me 30 more years to get there, I’m okay with that. I’m moving forward and towards more.

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

Maybe you’ve made a resolution to lose weight or bake a little healthier this year. Maybe, like me, you want more vegetables and sources of nutrients in your diet. These whole wheat carrot muffins- sweet, delicious, and simple to make- are the answer to those goals.

To make them, we start by mixing together the dry ingredients. Whole wheat flour and leavening are combined with warm winter spices. In a separate bowl, we stir together eggs, oil, and brown sugar for sweetness. The dry ingredients and the liquids are folded together before carrots and golden raisins are added to the mix. Muffin tins are filled to the brim with batter and topped with a simple golden streusel for an extra pop of sweet.

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

These whole wheat carrot muffins are simple but flavorful, a feel good kind of food I don’t often showcase on this blog. This is the type of dish you don’t feel bad about preparing or sharing- the kind of food that gives you more. 

Make these whole wheat carrot muffins this month and let me know what you think! No matter what your goals are this month, I hope you find yourself with more of all of the good things by the time February rolls around. I’m looking forward to hanging out with you guys this coming year, so, as always, thank you for making this space a home for me. Y’all are the best. 

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

If you like these whole wheat carrot muffins, you should check out:

Peach Crumb Muffins

Hummingbird Muffins

Carrot Bundt Cake with Brown Butter Glaze

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble 

Raspberry Rhubarb Crumb Cake

 

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Whole Wheat Carrot Muffins

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

These whole wheat carrot muffins are a healthier breakfast option without sacrificing any flavor. Make them ahead and share with friends for a tasty treat!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 15 1x
Scale

Ingredients

For the muffins:

  • 2 cups (260 gm) whole wheat flour
  • 11/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ teaspoon allspice
  • 2 large eggs, at room temperature
  • 1/3 cup (80 mL) canola or vegetable oil
  • 11/4 cup (250 gm) brown sugar, packed (see notes)
  • 1 cup (225 gm) full-fat Greek yogurt, at room temperature (see notes)
  • 11/2 cups (160 gm) grated carrots
  • 1 cup (150 gm) raisins

For the topping:

  • ¼ cup (50 gm) brown sugar, packed,
  • 11/2 tablespoons all-purpose flour
  • ¼ teaspoon cinnamon
  • 1 tablespoon unsalted butter, at room temperature

Instructions

  1. Move a rack to the upper third of the oven and preheat to 400 degrees. Prepare a muffin tin with 12 liners.
  2. In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. In a separate bowl, combine the eggs, oil, brown sugar, and yogurt.
  3. Add the liquid ingredients to the dry ingredients and fold just until almost combined. Add in the carrots and raisins and stir just until combined. Do not overmix.
  4. Divide the batter up between the muffin tins, filling until about 3/4 of the way full.
  5. In a small bowl, combine the brown sugar, all-purpose flour, and cinnamon for the topping. Use the back of a fork to cut in the butter until pea-sized clumps form. Sprinkle the mixture over the top of the muffins. Bake for 20 minutes or until a cake tester or toothpick inserted comes out barely clean. Be careful to not overbake!

Notes

  • You can reduce the sugar in muffins by ¼ cup for fewer calories, if desired. The additional sugar enhances the sweetness, but a single cup of sugar produces a satisfactory muffin as well. I prefer the recipe as is.
  • You can substitute buttermilk or sour cream for the full-fat Greek yogurt, but do not use a low-fat version of any of these options.