Month: September 2018

Pecan Apple Dutch Baby

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

One of my favorite things about Southern food is how deeply intertwined it is with tradition. Of course I love a fresh twist on a recipe of old, a modernized nod to something from years ago, but there’s something really special about doing things the same way the generations before you did. Souteherners have mastered the art of honoring food traditions, and I’m so grateful that this way of living is slowly rubbing off on me. 

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

Kinda like Saturday morning breakfasts. Growing up, I don’t remember my Mom spending a whole lot of time in the kitchen. She’d whip out costumes for school recitals or little crafty projects for she and I to complete on the weekend, but cooking was not her forte. Despite this, I have distinct memories of a dish she would occasionally make on Saturday mornings for the family. Equal parts food and science experiment, Mom’s “Pancake Surprise” was a meal and a show all in one. She’d fill her casserole dish with a loose batter, and I’d sit by the oven watching the confection rise and bubble and crater all over. In the end, we’d cut big squares to douse with syrup, and I just knew it was the coolest breakfast on the planet.

 

Years later, I watched someone make a Dutch baby pancake in a cast-iron skillet, and I realized that was Mom’s pancake surprise in action. I hadn’t eaten it in years, but the sight of those edges rising dramatically over the edge of the pan was enough to make my mouth water. I couldn’t wait to try it for myself. 

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

So this pecan apple Dutch baby is a nod to those Saturday traditions. Of course it’s delicious, as anything given enough butter and sugar should be, but what I love about it more than anything is watching my kids peering into the oven like I used to. Begging for more syrup like I used to. Licking their sticky fingers like I used to. Breathing new life into those things that were apart off my childhood makes me feel like we’re creating something bigger than breakfast here… we’re feeding on something that will nourish us for years to come. 

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

To make this pecan apple Dutch baby, we start with the batter. Eggs and milk are whisked with flour, sugar, and a smattering of spices. In the meantime, we melt some butter in a skillet in our piping hot oven. Carefully swirl the melted butter around the pan and pour the simple batter straight in. Allow the baby to bake and rise until brown and seriously puffed.

While the baby is baking, we can prepare the apples. More melted butter is combined with sliced apples, cinnamon, sugar, and salt. Stir until the apples have just barely softened but not lost their shape. Remove from the heat while you wait for your pecan apple Dutch baby to finish baking.

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

When the pancake is complete, I like to top it with the cinnamon apples and glazed pecans. For this, I’m so thankful to have partnered with Diamond of California Nuts. Their glazed nut toppings triumph beyond salads and are a perfect crunchy addition of sweet and salty to a number of dishes including this pecan apple Dutch baby. Here, I opted for the Maple Glazed Pecans, but any number of their options would have been terrific. I caught myself nibbling on the pecans while I waited for the pancake to finish up, so beware… they’re addicting. 

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

Although it may look a finicky breakfast to prepare, this little skillet pancake is actually quite simple and is the perfect dose of comfort and tradition to add to your Saturday mornings. I hope you’ll give it a try this weekend and share it with some people you love. Happy Friday, y’all!

If you like this pecan apple Dutch baby you should try:

Maple Oatmeal Biscuits

Honey Nut Biscuits

Buttermilk Pancakes

Breakfast Danish

Brown Sugar Danishes 

This post is sponsored by Diamond of California Nuts. Thank you for supporting brands that makes the recipes on this site possible!

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Pecan Apple Dutch Baby

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

This pecan apple dutch baby is a giant puffy pancake topped with cinnamon-spiced apples and glazed nuts. A fun breakfast for fall, this dutch baby is a delicious treat to share! Read more about the recipe here!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Breakfast
Scale

Ingredients

For the pancake:

  • 3 tablespoons unsalted butter
  • 3 large eggs
  • 2/3 cup (160 gm) milk
  • 2/3 cup (95 gm) all-purpose flour
  • 1 tablespoon brown sugar
  • ½ t cinnamon
  • ½ t apple pie spice

For the apples:

  • 2 tablespoons unsalted butter
  • 2 apples (I use Granny Smith or Jonathon) peeled and sliced into ¼” slices
  • 1/3 cup (70 gm) brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon apple pie spice
  • Pinch of salt
  • Glazed Pecans, if desired
  • Vanilla Yogurt, if desired

Instructions

To prepare the pancake:

  1. Preheat the oven to 425 degrees. Once preheated, add butter to a 10” skillet and place in the oven until just barely meted. Remove from oven and carefully swirl the butter around the perimeter and edges and bottom of pan. Meanwhile, prepare your batter.
  2. Whisk together the eggs and milk. Add the flour, brown sugar, cinnamon and apple pie spice and whisk to combine. Pour the batter into the butter-coated pan and bake for 20 minutes. Lower the heat to 300 and bake for an additional 5-8 minutes or so, until the pancake is puffed and bronzed all over. Remove from oven and top with the apples and glazed pecans. You can serve with yogurt, if desired.

To prepare the apples:

  1. Melt the butter in a small pan over medium heat. Add the apples, brown sugar, cinnamon apple pie spice, and salt. Stir to combine and allow to cook, stirring occasionally, until the apples have barely softened but not lost their shape. Serve on top of the pancake.

Inspired by NYT.

Cream Cheese Chocolate Chip Biscuits

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

If you’re anything like me, Mondays can hit you like a freight train. I think we need an excuse to sit quietly, zone out, and have a few moments of rest before we dive into a week of hustle and bustle. To keep your eyes and palate pleased, I’ve rounded up a list of things to read, watch, and savor on this Monday morning. Oh, and there’s cream cheese chocolate chip biscuits too. You’re welcome. 🙂

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

What to Read

Food52 released their fall list of must-read books. In a shocking turn of events, there’s not a single cookbook on the round-up! Check out the list of favorites on their site here.

What to Watch

Jimmy Fallon is the late-night show host of my dreams. I love his willingness to be silly and totally off-the-wall. His newest video, a musical photobomb with Justin Bieber, made me laugh out loud and is straight up awesome. Watch your heart out here.

What to Cook

Chrissy Tieghan’s new cookbook came out this week, and Bon Appetit shared a few favorites from the release. There’s a recipe for Thai soy-garlic fried ribs (yes, it’s a thing) looks absolutely beyond. Literally salivating over here. Check out the recipe here.

What to Wear

I’m counting down the days till it’s cool enough to break out jeans and fall clothing. This getup from Madewell is pretty much destined to be my autumnal uniform.

What to Master

I love this article from Food & Wine about how to nail a recipe every time. I frequently have people tell me that they can’t cook, and I’m a firm believer that if you can follow directions on a well-written recipe you can do anything.

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

What to Bake

As promised, here are the cream cheese chocolate chip biscuits. These are fluffy, Southern-style biscuits with loads of tang and chocolatey goodness to make your breakfasts fab. These morning treats were inspired by the beautiful Carrie Morey of Callie’s Charleston Biscuits . I met Carrie at last year’s Saveur Blog Awards, and I so admire how she has championed her town, baking, and Southern culture with her hugely successful brand. The secret to her biscuits is a healthy mixture of cream cheese and butter, a winning combination that offers loads of flavor and fluff.

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

These cream cheese chocolate chip biscuits are a nod to Carrie. Simple to make, even easier to consume, these morning bites are a new favorite in my house. When we have a batch in our house, Aimee asks for them for breakfast AND dessert, clearly a girl after my own heart.

To make these cream cheese chocolate chip biscuits, we start by combining the dry ingredients. Flour, baking powder, baking soda, and salt are tossed together before we cut in the cream cheese and ice cold butter. Use the backs of two forks or a pastry cutter and integrate the fat until pea-sized clumps exist throughout. Add the chocolate chips and then stir in the buttermilk until a shaggy dough comes together.

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

For sky-high biscuits, make sure your ingredients are really cold and that the butter is incorporated throughout. I also recommend using a well-floured biscuit cutter (I use these!) to keep the cuts on the perimeter of your biscuit clean. Push straight down with the cutter and then put your tray of goodies into a piping hot oven. The heat mixed with the cold ingredients will cause everything to melt and expand all at once!

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

To finish off these cream cheese chocolate chip biscuits, I like to top them with a simple cream cheese glaze. You can skip this step if you’d prefer, but I like to be a little over-the-top here. Drizzle the glaze on hot biscuits and then serve immediately. Just be sure you have your coffee ready.

I hope this recipe will get your week off to a delicious start. Have a great week and happy baking, y’all!

If you like these cream cheese chocolate chip biscuits you should try:

Peaches and Cream Biscuits

Honey Nut Biscuits 

Maple Oatmeal Biscuits

Buttermilk Biscuit Sandwiches

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Cream Cheese Chocolate Chip Biscuits

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

These cream cheese chocolate chip biscuits are fluffy, tangy morning treats full of chocolate morsels and topped with a cream cheese glaze. Read more about making layered biscuits here!

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast
Scale

Ingredients

For the biscuits:

  • 2 cups (280 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, cold, plus 2 tablespoons melted
  • ½ cup (85 gm) mini chocolate chips
  • ¾ cup (180 gm) cold buttermilk

For the topping:

  • 2 ounces cream cheese, at room temperature
  • 1 cup (115 gm) powdered sugar
  • 12 tablespoons milk

Instructions

To make the biscuits:

  1. Preheat the oven to 450 degrees. In a large bowl, combine the flour, baking powder, baking soda, and salt. Use the back of a fork or a pastry cutter to cut in the cream cheese and butter until large, pea-sized clumps exist throughout. Stir in the chocolate chips and then add the buttermilk, stirring to combine. Dump the shaggy dough out onto a floured surface and used floured hands to gently pat the dough out into a 1” rectangle. Fold the dough in thirds like a letter and then pat it out again into 1” thickness. Use a 2” biscuit cutter to cut out rounds of dough. Gently combine the scraps and then pat out that mixture to 1” thick again. Cut out additional rounds. Place the dough rounds 2″ apart onto a baking sheet and brush the tops with the melted butter. Place the pan in the oven, reduce the heat to 400, and bake for about 18-20 minutes or until the tops are puffed and golden. You may need to rotate the pan towards the end of baking if one size is darkening faster than the other. Allow the biscuits to cool briefly while you prepare the topping.
  2. To prepare the topping:
  3. Beat the cream cheese and powdered sugar in large bowl just until smooth. Add a tablespoon or more or milk to get the icing a smooth, spreadable consistency. Smooth a dollop on each biscuit and serve immediately!

Brown Butter Muscovado Chocolate Chip Cookie Bars

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Happy Tuesday from my little corner of the world to you!

Here in Selma, life is busy and full with back to school activities and the onset of football season. Of course we’re still in full-on house building mode, and although I’m sure we are still getting a little closer everyday, this truly feels like the never-ending project. In an effort to not get stir-crazy in the process, I’ve been baking up a storm.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Lucky for me, we are knee-deep in cookbook season! Autumn months are prime time for new cookbook releases, so keep your eyes peeled over the coming months for recipes that I’ll be sharing from some of my new favorite reads. Up first is this recipe for brown butter muscovado chocolate chip cookie bars, fresh from my sweet friend Rebecca’s first release, “The Cookie Book“!

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

I first met Rebecca at last year’s Saveur Blog Awards, but I became familiar with her long before that. Rebecca writes a hilarious, sugar-coated blog that I frequent for recipes and inspiration, and it was a dream to meet an online friend in real life. She thrives on creating accessible recipes that home bakers actually want to make, and her book is no exception. “The Cookie Book” is filled with tons of recipes that I can’t wait to dive right into.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

These brown butter muscovado chocolate chip cookie bars are as simple as they are decadent. Rich and caramel-y muscovado sugar (like the sexy cousin of plain, old-fashioned brown sugar) combines with my all-time favorite ingredient, brown butter, to create a sweet and salty chocolate chip cookie bar that is to die for. I only wish I had thought of it myself.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

To make these brown butter muscovado chocolate chip cookie bars, we start with browning butter. For a how-to on that, be sure to check out my tutorial here. Brown butter is stirred into the blend of sugars before eggs, milk, and vanilla are added to the mix. Next come the dry ingredients, followed by a boat-load of chopped dark chocolate. Spread the dough into a prepared baking dish and bake away until the bars are golden and set. Rebecca recommends finishing off these brown butter muscovado chocolate chip cookie bars with a heavy hand of salt, and I couldn’t agree more.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

These little treats would make a wonderful addition to your fall tailgates, dinner parties, and afternoon snacks. We have been munching on them since I discovered the recipe a week ago, and I am not mad about it. Give Rebecca’s book a looksie here and try on these brown butter muscovado chocolate chip cookie bars for size. I have a feeling they’re all the push you’ll need to spring for the book. Happy Tuesday and Happy Baking, y’all!

If you like these brown butter muscovado chocolate chip cookie bars you should try:

Brown Butter Blondies: Two Ways

Brookies (Brownie Cookie Bars)

Butterscotch Blondies

Pecan Toffee Blondies

Derby Pie Cookies

 

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Brown Butter Muscovado Chocolate Chip Cookie Bars

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

The brown butter muscovado chocolate chip cookie bars are sweet and salty, rich dessert bars that will take your average after-dinner treats and snacks to the next level. Try this recipe from Rebecca Firth today!

  • Author: Rebecca Firth
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

  • 1/2 cup (115 gm) unsalted butter
  • 1 cup (210 gm) dark muscovado sugar, packed
  • 1/2 cup (96 gm) sugar
  • 1/3 cup (80 mL) sunflower seed oil or other neutral oil
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 2 tablespoons milk, room temperature
  • 1 tablespoon vanilla extract
  • 11/2 cups (205 gm) bread flour
  • 11/2 cups (205 gm) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 11/2 cups (180 gm) dark chocolate, chopped
  • Sea salt flakes for dusting on top, optional

Instructions

  1. Preheat your oven to 375 degrees. Grease an 8×11″ casserole dish and line with parchment paper, letting the excess fall over the sides.
  2. Put the butter in a medium saucepan and melt over medium heat. Once melted, crack up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3-5 minutes. Once this happens, take it of the heat and pour into a medium, heat-safe bowl to cool a bit.
  3. When cooled slightly, whisk in the muscovado, granulated sugar, oil, eggs, egg yolk, milk, and vanilla until thoroughly blended.
  4. In another medium bowl, whisk together the bread flour, all-purpose flour, baking powder, baking soda and sea salt. Add this to the butter mixture and stir until barely blended. Add in the chocolate chunks and continue to blend until just combined and the chocolate is evenly distributed.
  5. Pour the mixture into the prepared baking dish. Dampen your hands and gently press down so that is covers the bottom of the dish. Bake in the center of the oven for 25 minutes. (Note: bake time is dependent on pan type and oven temp. If they look significantly gooey at 25 minutes, feel free to leave in an additional 5-10. Bars will continue to cook and firm up some once removed from the oven.) Sprinkle with sea salt flakes, if desired. Let cool completely before cutting. These are great the same day as they’re made and equally dazzling the next.

Notes

  • If you use a larger or smaller pan be sure to adjust your bake time accordingly. Additionally, these were tested in ceramic pans. Note, if you use a metal pan check earlier for doneness as it could affect the bake time.
  • Check out the link in my post for help on browning butter!

Molten Caramel Chocolate Cakes

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

If the title of this post didn’t stop you dead in your tracks, we cannot relate.

I love a dessert that is unabashedly sweet and decadent. Those after-dinner treats are, in my opinion, reserved for something that feels like a treat. I want to indulge and to enjoy. Anytime someone tells me that they don’t have a sweet tooth, I immediately lose the ability to trust their judgment. If you don’t dessert, who are you?

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

One of my biggest disappointments in many of today’s restaurant dessert menus is that they’re just so weird. Like, you’ll glance over the menu, just dying for that deliciously familiar taste of a warm chocolate chip cookie, and all that there is to be found on the menu is a cheese plate. Some obscure savory dessert. Or a dish so fussy, so off-the-wall and imaginative that no one can pronounce the ingredients, let alone muster up the appetite to eat it. If I’m being honest, the one thing I typically want most after supper is a next-level awesome version of something I already love. Give me all of the skillet brownies and caramel sundaes and bourbon bread puddings, okay? There is no shame in appreciating the classics.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

One of my dear friends is celebrating a birthday today and these molten caramel chocolate cakes are for her. Together, she and I have experienced some really beautiful dining experiences, and the one thing we almost always agree on is dessert. We always want chocolate. We always want caramel. If there is a sweet and salty element or a warm sauce, we’re on it. If it’s got a streusel topping or a shortbread crumble, we’ll take it. But don’t come at us with your black pepper flavored ice cream and diet desserts. Just don’t.

These molten caramel chocolate cakes are decadent. There’s something so seductive and indulgent about a dessert bubbling over with even more dessert. Treats like these feel over-the-top and special in the very best kind of way. This is a dessert worth celebrating over.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

To make these molten caramel chocolate cakes, we start with the caramel. You’ll need a really good caramel sauce to stuff inside the cakes. You can check out my post on homemade salted caramel sauce for tips on how to do that yourself, or you can invest in a quality jar from the store or specialty food market. I like to make my sauce myself and keep the leftovers in the fridge for a rainy day.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

Once you have a chilled caramel sauce, we can start on the batter. Chocolate and butter are melted together on a warm stove. Meanwhile, eggs and sugar are combined in a bowl until pale and fluffy. Add the chocolate mixture and a bit of flour to the egg mixture, folding to incorporate it together. Spoon the batter into some well-greased and floured ramekins (I use these and these!) and top with a teaspoon of the cold caramel sauce. Cover the caramel with a small bit of remaining chocolate batter and bake the molten caramel chocolate cakes until they just barely jiggle in the center.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

Fresh from the oven, these cakes should pop out on an inverted plate with no problem. If you notice your first cake doesn’t want to come out easily, just run a thin knife around the perimeter to loosen the edges from the dish. Carefully flip the cakes out onto individual plates and serve with fresh whipped cream (more on that here!) or ice cream. If you’re feeling extra jazzy, you can spring for extra caramel sauce, but I promise you’ll have plenty in your cake!

Indulge in something worth indulging in this weekend. You deserve it. Happy Thursday and Happy Baking! We will see you next week!

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

If you like these molten caramel chocolate cakes you should check out:

Chocolate Caramel Crumble Cake

Toffee Espresso Chocolate Chip Cookies

Homemade Chocolate Truffles

Espresso Caramel Thumbprint Cookies 

 

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Molten Caramel Chocolate Cakes

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

These melton caramel chocolate cakes are rich and decadent lava cakes filled with homemade salted caramel sauce. Perfect for fancy suppers and after-dinner treats!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dessert
Scale

Ingredients

  • 1/2 cup (113 gm) unsalted butter, plus more for ramekins
  • 6 ounces dark (I use 70%) baking chocolate, chopped
  • 3 large eggs
  • ½ cup (100 gm) sugar
  • 5 tablespoons all-purpose flour, plus more for ramekins
  • pinch of salt
  • 3 tablespoons caramel sauce, cold
  • Prepared whipped cream or ice cream, if desired

Instructions

  1. Preheat the oven to 425 degrees. Lightly grease the inside of 6 (6 ounce) ramekins or cocottes with a thin layer of butter and dust the inside with all-purpose flour. Shake any excess flour out and set aside while you prepare the cakes. (See notes for variation here)
  2. On the stove over very low heat, melt the butter and chocolate together. Be sure to stir the mixture until melted thoroughly to avoid burning the chocolate on the stove. Once smooth, remove from the stove and set aside to cool slightly while you finish preparing the cakes.
  3. In a medium-sized mixing bowl, combine the eggs and sugar and beat with a hand mixer on medium speed until the mixture is light and slightly viscous, about 2-3 minutes. Fold in the chocolate mixture with a rubber spatula and then fold in the flour and salt. Divide most of the batter among the 6 floured dishes and then spoon a teaspoon of caramel sauce in the center of each cake. Spoon the remaining batter on top to cover the caramel and then bake in the preheated oven for about 9 minutes, or until the cake only barely jiggles in the center when wiggled. Carefully remove the ramekins from the oven and allow to rest for 1 minute. Place a small dessert plate on top of each ramekin and invert them to turn the cakes out onto the plate. If your first cake sticks a bit, you can carefully run a thin knife around the perimeter of the cakes to ensure they turn out okay. Enjoy immediately with whipped cream, a dusting of powdered sugar, or ice cream.

Notes

  • If you slather the ramekins too thickly with butter and flour your cakes may have a thin crust on them. To prevent an off-white crust you can keep you butter and flour mixture thin or sub 1/3 of the flour for cocoa powder.
  • Check out the link in my post for the recipe and how-to for homemade caramel sauce!

Adapted from Jean-Georges Vongerichten

Blueberry Lemon Pop-Tarts

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

IT’S FRIDAY, IT’S FRIDAY. I’m the happiest girl in the world because I have just survived one of the busiest weeks I’ve had in forever. Remember last week when I said I needed to slow down a little, stop and smell the roses for a minute? Well let’s just give that notion a big fat LOL, because my life is moving along at 90 MPH and there’s not a thing I know to do about it.

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

First, we celebrated Aimee’s birthday. Not surprisingly, it was the most adorable thing ever. She takes so much joy in every intentional act of love towards her, and it made loving on her all the more fun. Every gift, every cupcake, every rendition of the “Happy Birthday” song put the cutest little smile in between those squishy chipmunk cheeks, and the look on her face, that bubbling over of joy, made this Mama red-nosed and teary eyed. Also, any kid that chooses to celebrate their birthday looking like a straight-up diva is a queen in my book. Just look at her all jazzed up.

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

After the birthday festivities were over, I went into full-on house mode. Remember how I said we were building a house? Well, we’re actually really close to being done. Like, so close that I’m probably currently a little high on touch-up paint fumes and excitement. This week was spent installing light fixtures, plumbing parts, and countertops, as well as grouting tile, outfitting garage doors, and so much more. Seriously, if I could invite you all over for a huge party to celebrate this rad addition to our life, I totally would. As it turns out, I’m actually super broke at the moment, what with the house-building and all, so let’s raincheck the party for when I have more dollars. 

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

Finally, on this Friday morning, I am sharing with you what will likely be the last summery recipe of the year. If we’re being honest, an ice cream recipe or two might sneak in over the coming months, but this is definitely the last summery fruit recipe. Starting next week, we’re going to go hard on all the fall flavors, mainly because they’re seasonally appropriate but also because they’re my favorite. So savor every last bit of today’s blueberry lemon pop-tarts, because the next few months are going to be a caramel-dipped, pecan-studded, mint chocolate and gingerbread dreamland, okay?

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

So. Blueberry lemon pop-tarts. We’ve done the pop-tart thing here before. You guys are familiar with the hand pies and lattice covered berry desserts. But there was a blueberry lemon pop-tart shaped hole in my heart that had to be satisfied, and I know you guys understand those needs that have to be met. I think you’re going to be really glad that we listened to our instincts on this one.

These little babies are my favorite pie dough filled with fresh berries, lemon zest, sugar, and not a whole lot else. Summer fruit always speaks for itself, so my motto is here is less is more. The pie crust is buttery, flaky, and the slightest bit salty, so every bite is the perfect balance of fresh, tart, sweet, and savory. Don’t you just love a treat like that?

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

To make them, we start with the pie crust. Whiz all the dry ingredients for the crust together in a food processor and pulse in the fat until pea-sized clumps are present throughout the mixture. Add ice cold water to the machine, pulsing until a dry dough comes together. Allow the dough to rest in the fridge for an hour or two.

To continue prepping your blueberry lemon pop-tarts, cook the filling ingredients in a saucepan until thick  and cut out rounds of pie dough for the mini pies (hint: I use these biscuit cutters). Fill and crimp each tart and allow them to firm up in the freezer for a bit. When you’re prepared to devour homemade pop-tarts, pop them in the oven and don’t pull them out until they have a little suntan. Allow them to cool and then top them with the simple glaze I’ve written out below. A pop-tart just isn’t a pop-tart without frosting, so slather it on thick and don’t forget the sprinkles- the more, the merrier. 

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

These blueberry lemon pop-tarts are the ones to beat. They’re simple, delicious, and such a cute ending to the crazy week/month/summer I’ve had. I hope you’ll give them a try this week and share them with all of your BFFs. You deserve it. Happy Friday and happy baking!

If you like these blueberry lemon pop-tarts you should check out:

Raspberry Champagne Pop-Tarts

Strawberry Fig Pop-tarts

Blueberry Galette with Cornmeal Crust

Blueberry Lemon Crumb Bars

Cranberry Pear Pop-Tarts

 

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Blueberry Lemon Pop-Tarts

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

The blueberry lemon pop-tarts are fresh, end-of-summer treats to use up all that delicious produce! With a simple glaze and a gooey berry filling, these pop-tarts are a cheeky nod to the childhood favorite breakfast.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 180
  • Yield: 9 1x
Scale

Ingredients

For the pastry:

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

For the filling:

  • 1 cup (170 gm) fresh blueberries (or thawed from frozen)
  • ½ teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • pinch of salt
  • 1 large egg

For the glaze:

  • 1 cup (115 gm) powdered sugar
  • 23 tablespoons lemon juice

Instructions

To prepare the pastry:

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

To prepare the filling:

  1. Combine the blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt in a small saucepan. Place the pan over medium heat and stir regularly to break up the blueberries until the mixture is thick and bubbly, about 5 minutes. Spoon into a heat-safe bowl and place a sheet of plastic wrap directly on top of the jam. Allow to cool at least to room temperature.

To prepare the pop-tarts:

  1. Whisk an egg in a small bowl for the egg wash and set aside.
  2. Roll out the disk of pastry to 1/8” thickness on a floured surface. Using a 2-1/2″ biscuit cutter, gently cut rounds of dough. Each Pop-Tart will require two rounds (one for top and one for bottom). Use a pastry brush to paint the egg wash around the perimeter of half of the circles. Place one to one and a half teaspoons of cooled filling in the center of the rounds with the egg wash. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Freeze the pop tarts on the baking sheet for 2 hours. Refrigerate the whisked egg in the meantime.
  3. When ready to bake, preheat the oven to 375 degrees. Vent the top of each rectangle by poking the top of the pastry with a fork 1-2 times and brush with the remaining egg wash, if desired. Bake the tarts, uncovered, for almost 25 minutes or until golden brown. Allow to cool before topping with glaze.

To prepare the glaze:

  1. Whisk together the powdered sugar and 2 tablespoons of juice until smooth. You can add an additional tablespoon of juice if desired, but be sure to keep the glaze thick enough to stay on the pop-tart. You can test how it spreads on the back of a large spoon or try it out on a single pop-tart before you glaze all of them.

Notes

  • This recipe cane easily be double to increase yield!

You Need to Know: How to Make Caramel

You Need to Know How to Make Caramel by Wood and Spoon Blog. This is a tutorial with visual cues on how to caramelize sugar. Learn how to know when caramel is done, when to pull caramel off the heat, and how to prevent a crystallized, grainy caramel mess! Learning about caramel is an essential baking skill that you can master today! Read more here on thewoodandspoon.com by Kate Wood caramel sauce, salted, spun sugar, drizzle

Approximately half of my all-time favorite recipes either begin or end with caramel. No other food satisfies my sweet and salty craving like a rich caramel sauce; no other flavor works better with my favorite chocolate cakes, apple pies, and creamy ice creams. Homemade caramel is a tricky yet essential skill that every home baker needs to master, so in today’s post we’re going to talk all the nitty gritty on how to make caramel.

WHAT IS IT?

Caramel is little more than the product of sugar that has been heated and cooked to the point of caramelization. A finished caramel has a unique taste and can be manipulated to flavor a number of confections.

You Need to Know How to Make Caramel by Wood and Spoon Blog. This is a tutorial with visual cues on how to caramelize sugar. Learn how to know when caramel is done, when to pull caramel off the heat, and how to prevent a crystallized, grainy caramel mess! Learning about caramel is an essential baking skill that you can master today! Read more here on thewoodandspoon.com by Kate Wood caramel sauce, salted, spun sugar, drizzle

HOW DO YOU MAKE IT?

This is the question that used to keep me up at night. I’d lie awake, shuddering at the burned, sugar-coated mess in my kitchen sink, wondering where I went wrong. After a bit of research and some time spent with my food scientist hat on, I’ve figured out what works best for me to create a delicious, no-fail caramel every time. Let’s dig in. 

Two Ways to Make Caramel:

There are two methods to make a caramel: dry and wet. In some instances, sugar is heated in a pan solo and allowed to melt, cook, and caramelize without the help of any other ingredient. In other cases, sugar is dissolved in a bit of water and the syrup itself is what caramelizes on the stove. Although many of the baking resources I revere prefer a dry caramel, I have found, in my personal experience, that a wet caramel is much more simple to nail every time. So from here on out today, we’re going to talk about that method. If you’re just dying to make a dry caramel, I’d recommend checking out David Lebovitz’s explanation of that process here. He will help you to avoid the grainy mess that a dry caramel can often be.

You Need to Know How to Make Caramel by Wood and Spoon Blog. This is a tutorial with visual cues on how to caramelize sugar. Learn how to know when caramel is done, when to pull caramel off the heat, and how to prevent a crystallized, grainy caramel mess! Learning about caramel is an essential baking skill that you can master today! Read more here on thewoodandspoon.com by Kate Wood caramel sauce, salted, spun sugar, drizzle

Step One: Combine the Sugar and Water 

Gather up all of your ingredients and have them ready before you start cooking. Once a caramel is on a roll it’s hard to get that train to stop. So have everything you need to finish out your caramel prepped and ready.

You’ll need a large, heavy-bottomed pan, a rubber spatula, and your water and sugar to get started. I chose to use my enamel-coated cast-iron pot, but any kind of stainless steel or light-colored pan will work. If you plan to add cream of milk to the caramel after it’s done (as you would with an ice cream or caramel sauce), you’ll need to be sure to use a large pan as liquid added to caramel will bubble up fiercely. Try to avoid using any pan with a dark-colored bottom, as it is more difficult to tell when your caramel has reached the appropriate level of doneness.  Combine the sugar and water in the pan and place it over medium-high heat.

Step Two: Allow the Sugar to Dissolve

The first phase of making a caramel is allowing the sugar to dissolve into the water. Throughout this phase you can stir the mixture in your pan as you please. You’ll notice the mixture changes from being a grainy water to a slightly viscous syrup. Continue to stir occasionally until the sugar has just barely dissolved. To verify that the sugar has dissolved, carefully rub a bit of the non-boiling mixture between your fingers. If you notice a grainy feel, the sugar has not dissolved yet. Keep cooking until the mixture feels smooth between your fingers.

You Need to Know How to Make Caramel by Wood and Spoon Blog. This is a tutorial with visual cues on how to caramelize sugar. Learn how to know when caramel is done, when to pull caramel off the heat, and how to prevent a crystallized, grainy caramel mess! Learning about caramel is an essential baking skill that you can master today! Read more here on thewoodandspoon.com by Kate Wood caramel sauce, salted, spun sugar, drizzle

Step 3: Caramelize the Sugar Syrup

Once the sugar has just barely dissolved, STOP STIRRING YOUR MIXTURE. Other recipes may contradict this statement, but in my experience, stirring a caramel will lead to a pan full of rock candy- no joke. So just leave it alone while it comes to a boil and begins to bronze. Some recipes may call for you to “baste” the sides of your pan with a pastry brush dipped in water to prevent crystals from forming along the perimeter of your pot. You’re totally welcome to do this if you prefer, but I find that if you truly leave it alone on the stove the crystal build-up on the pan won’t be too bad.

Once the syrup has come to a boil, you’ll likely notice the color will first begin changing around the edges of the pan. If you see that some parts of the syrup are browning a lot faster than others, you can give an occasional gentle swirl to the pan- one time, barely moving it, and really just to allow the mixture to caramelize evenly. Be sure to not swirl the mixture all over the sides of the pan. Continue to let the mixture cook on the stove.

You Need to Know How to Make Caramel by Wood and Spoon Blog. This is a tutorial with visual cues on how to caramelize sugar. Learn how to know when caramel is done, when to pull caramel off the heat, and how to prevent a crystallized, grainy caramel mess! Learning about caramel is an essential baking skill that you can master today! Read more here on thewoodandspoon.com by Kate Wood caramel sauce, salted, spun sugar, drizzle

As you begin to see the mixture turn golden, do not leave your pan’s side. The caramelization process happens quick, and you want to be there when it’s time to remove it from the heat. From golden, the mixture will continue to darken. Pull you pan off of the heat  when you see the mixture turn to the color of a shiny copper penny. That’s how you know it’s done!

You Need to Know How to Make Caramel by Wood and Spoon Blog. This is a tutorial with visual cues on how to caramelize sugar. Learn how to know when caramel is done, when to pull caramel off the heat, and how to prevent a crystallized, grainy caramel mess! Learning about caramel is an essential baking skill that you can master today! Read more here on thewoodandspoon.com by Kate Wood caramel sauce, salted, spun sugar, drizzle

Step 4: Stop the Cooking Process

Once the caramel is the perfect shade of auburn, you need to stop the cooking process to prevent it from burning. If you’re making a caramel sauce or chewy caramel candies, this is when you’d carefully add the cream or milk to your pan. If you’re using the caramel to line your pan for a upside-down cake or flan, now is the time to add it to the dish! And if you need to stop the cooking process so that the warm caramel can be spun or added to a number of other dishes, have a bowl of ice water ready to dunk the bottom of your pan in. If you don’t stop the heat, the caramel will likely burn, so have your next steps laid out for you before you even begin the process. 

You Need to Know How to Make Caramel by Wood and Spoon Blog. This is a tutorial with visual cues on how to caramelize sugar. Learn how to know when caramel is done, when to pull caramel off the heat, and how to prevent a crystallized, grainy caramel mess! Learning about caramel is an essential baking skill that you can master today! Read more here on thewoodandspoon.com by Kate Wood caramel sauce, salted, spun sugar, drizzle

HOW CAN I USE IT?

More often than not, when I’m making caramel, I use it to create a caramel sauce. There’s almost always a jar of homemade caramel sauce in my fridge waiting to be spooned over ice cream, layered into cakes, or sandwiched in between cookies. I’ll leave a few links below to some of my favorite caramel-containing recipes.

Caramel Apple Pie

Espresso Caramel Thumbprint Cookies 

Chocolate Caramel Crumble Cake

Turtle Ice Cream

ANYTHING ELSE I NEED TO KNOW ABOUT CARAMEL?

Yes. David Lebovitz wrote a whole post about this that you need to read here. If you’ve never made homemade caramel before, you’ll want to give this a read ASAP. He’s really a food genius, so you can trust what he says!

Give homemade caramel a try in your home kitchens this weekend. If you follow these steps, I feel confident you can have success in the kitchen! I’m sharing my favorite recipe for homemade caramel sauce below as well, so if you want to finish out the caramel in a decadent, use-everywhere kind of sauce, this is your chance! Happy Labor Day weekend and happy baking!

If you liked this post on how to make caramel, you should check out:

How to Brown Butter

How to Make Whipped Cream

How to Make Ganache

 

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How to Make Caramel and Caramel Sauce

You Need to Know How to Make Caramel by Wood and Spoon Blog. This is a tutorial with visual cues on how to caramelize sugar. Learn how to know when caramel is done, when to pull caramel off the heat, and how to prevent a crystallized, grainy caramel mess! Learning about caramel is an essential baking skill that you can master today! Read more here on thewoodandspoon.com by Kate Wood caramel sauce, salted, spun sugar, drizzle

Learn how to make homemade caramel and homemade salted caramel sauce here!

  • Author: Kate Wood
  • Prep Time: 2
  • Cook Time: 15
  • Total Time: 17 minutes
Scale

Ingredients

To make caramel:

  • 1/4 Cup Water
  • 1 Cup Sugar

To make salted caramel sauce:

  • 1/2 cup heavy whipping cream, slightly warm
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon salt

Instructions

To make caramel:

  1. Stir the water and sugar together in a large heavy-bottomed, light-colored pan. Set the pan over medium high heat. Stir occasionally, allowing the sugar to dissolve. Once the sugar granules have dissolved completely, quite stirring the mixture and allow it the sugar to come to a boil. Once the mixture begins boiling, watch it carefully as the mixture turns from clear, to pale yellow, to golden. You can swirl the mixture occasionally to keep it browning evenly. After about 9 minutes of boiling, the mixture willl turn into a deep color, similar to a shiny copper penny. Remove the mixture from the heat and use immediately. 

To make salted caramel sauce:

  1. Once you caramel has completed browning, remove from heat and immediately being to slowly add the heavy whipping cream, whisking vigorously to incorporate. Wear oven mitts during this process to ensure that the fierce steam and bubbling doesn’t spatter or burn your hands. Place back on low heat and continue stirring for about 1-2 minutes until the mixture is smooth and incorporated. Add the butter and salt, stir to combine, and allow the mixture to cool in a heat-proof container. Keep refrigerated until ready to use. 

Notes

Once the sugar has caramelized to the correct color it will burn if you do not stop the cooking! Read through the post for more tips on creating the perfect caramel!