Month: November 2018

Poached Pear Trifles

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

I’m slowly learning that parenting is approximately 20% trickery. Whether it be with potty training, getting dressed for school, or even coercing them into (or out of) the bath, I often find myself leaning on trickery to get my kids to do what I want them to do. Awesome parenting, right? 

Take for instance eating new foods. The current battle royale in our home is convincing my kids that they will like a food they’ve never tried before. Now don’t be fooled into thinking this issue lies specifically with fruits, vegetable, or other decidedly “healthy” foods. No, it seems that when my children come under the notion that they will not like a food they will simply refuse to eat it, often with little reason at all. This morning, Aimee decided she didn’t want bagels with cream cheese and jam. Yes, you read right- bagels.  She took one look at it and had a near meltdown. Did I know she would like the bagel? Yes. Was I sure it would take only one bite for her to fall in love with those chewy rounds of bread? For sure. But you try convincing a strong-willed 4-year-old of that. Impossible.

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

In some respect, I understand. I have tricked them into eating out of the ordinary dishes before. There was the sushi incident of 2015 and that one time I tried to pass off spaghetti squash as actual noodles. No amount of butter can turn cauliflower into real mashed potatoes, and I know my kids don’t believe me when I tell them their plain Greek yogurt is the same thing their friends eat out of plastic tubes at school. So in a way, experience has taught them they can’t take me at my word. Again, awesome parenting, right?

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

If we’re being completely transparent, there’s a lot of foods I simply won’t spring for either. The best example I can come up with right now is when people try to pass off non-dessert items as dessert. Like, a cheese plate? Not dessert. Diet wafers? I’d rather not. When I indulge in dessert I really want it to satisfy my sweet tooth in a special and indulgent way, so even things like fruit, for me, don’t work as a dessert. That is, until these poached pear trifles. 

A pear, on it’s own, wouldn’t really send me over the edge into dessert bliss. But what if that pear had been poached in cinnamon and red wine? What if they were layered with perfect, buttery French madeleines and a creamy whipped filling? What if the whole thing was topped with sugary-spiced nuts? TOTALLY DESSERT.

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

I’m sharing today’s recipe for these poached pear trifled with Donsuemor, the makers of the most delicious French madeleines. Made with the very best ingredients and no preservatives or artificial coloring, Donsuemor’s madeleines are dessert all on their own but extra-special when layered in a festive holiday dish like this. Although I ordered online, you can pick these little guys up at Costco and the rest of your desserts are history! You can use them in place of lady fingers in tiramisu, serve them alongside bowls of homemade ice cream, or even dip them in melted chocolate and crushed candies for a semi-homemade treat. I love from-scratch desserts as much as the next person, but in a treat like these poached pear trifles, it’s worth relying on a trustworthy brand to do some legwork for you.

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

To make these poached pear trifles we start with the pears. Peeled and quartered pears are cooked in a red wine, sugar, and cinnamon mixture until the pears are soft to a fork. Throw in a handful of fresh cranberries to cook until soft and then remove the fruit to cool. Let the wine mixture continue to cook until slightly reduced and thickened. In the meantime you can prep the filling! I’ve made this filling both with mascarpone and cream cheese, so you can use whichever you prefer. Mascarpone cheese definitely changes the texture of the filling in a way that I didn’t prefer as much as the cream cheese, but you can make that choice for yourself. Simply whip with heavy cream until the mixture is lightly fluffed. Orange zest is added for just a smidge of flavor too.

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

Both the pears and the cream can be made slightly in advance and layered in with the madeleines just before serving. Add some wine syrup to the bottom of a glass with some of the fruit, top with a madeleine and cream, and then repeat the process again. I finished the dish off with fresh pomegranate and candied nuts, but this is entirely optional. These poached pear trifles just scream FANCY and are perfect for this holiday time of year. I hope you’ll give them a try in the coming weeks and check out Donsuemor’s site for more info on these yummy little bites.

Wish me luck in the “tricking your toddler” department. So far I’m losing that battle, but I think there’s still plenty of hope. Happy Friday to you all and happy baking!

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

This post is sponsored by Donsuemor. Thank you for supporting brands that make Wood and Spoon possible.

If you like these poached pear trifles you should check out:

Cookie Butter Pretzel Mousse

Peppermint Bark Icebox Cake

Strawberry Pretzel Tart

Strawberry Shortcakes

 

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Poached Pear Trifles

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

These poached pear trifles feature red-wine soaked fruit, a fluffy and tangy whipped filling, and buttery homemade madeleines. Adapt the recipe to make anywhere from 4 to 8 servings!

  • Author: Kate Wood
  • Prep Time: 60
  • Total Time: 90
  • Yield: 8 1x
Scale

Ingredients

For the pears:

  • 1 bottle mild red wine (I used a red table blend)
  • ¾ cup sugar
  • 21/2 pounds of pears (I used Barletts), peeled, cored, and quartered
  • 1 cinnamon stick
  • ¾ cup fresh cranberries (optional)

For the cream:

  • 8 ounces cream cheese, at room temperature
  • ¼ cup sugar
  • 1 cup heavy whipping cream
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla

Additional items:

  • 6 French Madeleines (I use Donsuemor)
  • ½ cup pomegranate seeds
  • Candied walnuts, pecans, or almonds, if desired

Instructions

To prepare the pears:

  1. Combine the wine and sugar in a large saucepan over medium heat, and, while stirring, allow the sugar to dissolve into the wine. Once dissolved, add the pears and cinnamon stick and simmer over medium-low heat for 25-30 minutes until soft to a fork. Time will differ depending on the ripeness of your fruit. Once done, carefully remove the fruit and continue cooking the wine to reduce it another 30 minutes. If you wish to use cranberries, add them in the last 5-10 minutes of cooking. The berries will burst and lose their shape the longer they cook, so I recommend only cooking up to 10 minutes. Allow the mixture to cool if you’re making in advance, otherwise allow it to cool to taste.

To prepare the cream:

  1. Cream the cream cheese and sugar on medium speed in a large bowl until combined. Add the heavy whipping cream and beat on medium speed until thick enough to hold its shape. Add in the orange zest and vanilla and mix just to combine. Set aside in fridge until you’re ready to assemble your trifles.

To assemble the trifles:

  1. Determine if you’d like to make 8 smaller (Weck Jar Sized) or 4 larger (as in the glasses shown here) trifles. If your pear mixture has been chilled, feel free to rewarm to a comfortable temperature briefly. Cut the pears into large chunks if you wish the trifles to be eaten easily with a spoon and stir them in with the cranberries and wine. Spoon a small layer of this mixture into the bottom of each dish and dollop a layer of cream on top of that. Pinch off a few pieces of madeleine to place on top of the cream and repeat the layering of the wine and pears with the cream once more. Finish each trifle with a half of a madeleine coming out of the trifle and garnish with pomegranate seeds, nuts, and additional cranberries and pears, if desired. Serve immediately. If you wish to make these ahead you can serve them cold.

Notes

  • You can use mascarpone cheese in place of the cream cheese although the texture will change.

Lemon Olive Oil Pie

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

How’s that post-Thanksgiving hangover treating you? Have you exhausted your drawstring pants and oversized tees? Have you polished off your final few turkey sandwiches and leftover slices of pie?

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

With our move-in date looming just around the corner, we opted to stay close by for Thanksgiving to celebrate with Brett’s family. Although I enjoy the nuances of holidays with his family, I can’t help but miss the comfort and familiarity of the traditions that I grew up with. I’m obsessed with the cornbread dressing and bacon-y green beans that this Southern Thanksgiving provided me, but I missed the things that really make it feel like the holidays- my grandparents scurrying around the kitchen, nibbling on trays of olives with my Mom, and even passing around that carrot salad that absolutely no one eats. It’s funny how much things like that, the atmosphere and the faces and the flavors that you grow up with, shape your idea of what a holiday or gathering should look like. I think the absence of those things deepens my love and appreciation for the people who created those moments for me. 

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

With Thanksgiving behind us, its easy to want to dive right in to the Christmas cookies and pound cakes and peppermint-flavored everything that comes with December, but in an effort to transition gracefully from turkeys to Christmas trees, I have a delicious and elegant pie that is perfectly appropriate for this limbo time of year. This lemon olive oil pie, a spin on a Southern lemon chess pie, is fragrant and flavorful, a treat that is as tasty as it is beautiful. I’m sharing this recipe today in partnership with my friends at Lucini Italia. You might recall the cheesy rolls I served alongside their sauce a few weeks ago, but did you know that they also make premium olive oils as well? This lemon olive oil pie is the perfect showcase for quality oil, as the flavor and smells of it come through in a really unique way. 

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

First, we have an olive oil pie crust. Adapted from my trusty, no-fail crust, this pie dough has the addition of olive oil to it! Although it does just barely change the texture of the crust, it provides a subtle whiff of that olive oil flavor that is interesting and super tasty to eat. The filling here, similar to the chocolate chess pie I shared this time last year, is scented with lemon zest and utilizes olive oil in place of the butter. The texture of this filling is really very similar to any normal chess pie, but again, the flavor of the olive oil meshes perfectly with the tangy citrus. It’s really lovely. 

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

The key here really is the olive oil. Although the flavor is extremely subtle, any olive oil that doesn’t have a definitively fresh and delicious flavor will simply make the pie taste greasy. Gross, right? Lucini is a brand I trust to provide quality olive oil for a variety of my baking and cooking needs, but it especially shines in this pie. If you’re on the hunt for a favorite olive oil, I would highly suggest giving Lucini a try.

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

I like to finish this lemon olive oil pie with freshly whipped cream. This is totally optional, but I think it adds a nice finishing touch to an already fab pie. Although I lean on pies most throughout the holidays, I think a dish like this would be perfectly delicious in the spring or summer as well. It’s bright, fresh, and flavorful while still maintaining it’s status as an indulgent, rich dessert. 

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

Happy pie making to you all! I hope you’ll give this pie a try in the coming weeks! 

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

This post is sponsored by Lucini Italia. Thank you for supporting brands that make Wood and Spoon possible.

If you like this lemon olive oil pie you should try:

Salted Maple Pie

Cherry Lime Hand Pies

Blueberry Lemon Pop-Tarts

Blueberry Lemon Bars

Alphabet Cream Pie

 

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Lemon Olive Oil Pie

Lemon Olive Oil Pie Recipe by wood and spoon blog. This is a lemon zest and juice filled chess pie made with and olive oil pie crust. The flavor of the Lucini olive oil comes out subtly and perfumes this pie. The crust crisps nicely and the filled stays gooey and sweet like a lemon bar. Finish the pie off with freshly whipped cream. Read more about the recipe on thewoodandspoon.com

This lemon olive oil pie is a tangy and refreshing take on a Southern chess pie. Topped with whipped cream and flavored with quality Lucini olive oil, this is a delicious pie perfect all year round. 

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 1 hour 25 minutes
  • Yield: 9 1x
  • Category: dessert
Scale

Ingredients

For the crust:

  • 13/4 cup (245 gm) all-purpose flour
  • 11/2 teaspoons sugar
  • ¼ teaspoon salt
  • ¼ cup (60 gm) olive oil
  • 6 tablespoons (85 gm) unsalted butter, cold and chopped
  • Ice water

For the pie:

  • 4 large eggs (240 gm), plus an additional for brushing the pie crust, if desired
  • 11/2 cups (300 gm) sugar
  • 1/3 cup (80 gm) olive oil
  • 1/3 cup (80 gm) buttermilk
  • ¼ cup (60 gm) fresh squeezed lemon juice
  • 1 teaspoon vanilla
  • 1 tablespoon grated lemon zest
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt

For the whipped cream:

  • 11/4 cups (300 gm) heavy whipping cream
  • ¼ cup (50 gm) sugar

Instructions

To prepare the pie crust:

  1. Combine the flour, sugar, and salt in a large bowl. Add the olive oil and cold butter and use a pastry cutter to cut in the fat until small clumps are throughout. Do not overwork the dough. Add about 6 tablespoons of water, more as needed a tablespoon at a time, to bring the floury clumps together into a shaggy dough. Again, do NOT overwork- this will yield a tough crust. Dump the dough out onto a counter and bring it into a ball and then flatten it into a round. Cover it with plastic wrap and allow the dough to rest in the fridge for at least an hour, but preferably for several hours.

To prepare the pie:

  1. When ready to bake the pie, preheat the oven to 375 degrees. Allow the dough to sit out at room temp for about 5 minutes and then roll it out with a rolling pin on a floured surface until it is about an 11” diameter circle. The dough needs to be an inch large on all sides than the diameter of your pie plate. Roll the dough up onto the rolling pin and unroll it into the pie plate. Gently nudge the dough into the edges of the pan and trim off any excess around the top, leaving a ½” over the edge of the lip of the pan on all sides. Fold the dough until and press to seal the crust. Crimp your edges as desired and then place the pie dish in the freezer while you prep the pie filling.
  2. Whisk the 4 eggs and sugar in a large bowl. Add the olive oil, buttermilk, lemon juice, and vanilla and whisk just to combine. Add the lemon zest, flour, and salt and stir just until combined. Pull the pie plate out of the freezer, and, if desired, whisk the remaining egg in a small bowl and brush a thing layer of the mixture on the edges of the crust. This only helps with browning and is not necessary. Pour the filling into the pie and bake in the preheated oven about 40 minutes or until the crust and top of the pie is golden and bronzed. You may need to rotate the pie the last 10 minutes to allow it to brown evenly. Allow to cool to room temperature prior to serving.

To prepare the whipped cream:

  1. Whip the heavy whipping cream on medium speed until frothy and slightly thickened. Add the sugar and continue beating until smooth, thick peaks form. Top the pie and serve immediately.

Sweet Potato Meringue Pie

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

This post has been sponsored by The Incredible Egg. All opinions expressed are my own. 

This time of year is so wonderfully cozy. Even in the South where winters threaten of 80 degree temperatures and absolutely no snow, I can’t resist bundling up in thick socks and fuzzy turtlenecks. Jewels tones and wool, cinnamon and pumpkin, crackling fires and crunchy leaves are non-negotiables for me, and if that’s not an indication of how much I adore autumn then I don’t know anything.

As a baker, I look forward to the fall for the flavors and the time spent around the table. I know that whatever comes out of my kitchen will almost inevitably be shared with a few grateful hearts in my kitchen or the home of someone else. Those sentiments, the exploding heart feels of love and gratitude and joy are kind of contagious this time of year, and it’s so sweet that we should soak it in while we can. Let’s just linger on these fall feelings.

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

This sweet potato meringue pie is basically fall in a nutshell. The pie crust, the cinnamon and nutmeg flavored filling, and the fluffy brown sugar meringue all remind me of a million dishes I’ve had in autumns of years past. The nostalgia and tradition that is loaded into this super Southern pie is so thick it’s almost tangible, and if you give it a try I think you’ll agree.

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

I’m sharing this pie with you today in partnership with The Incredible Egg. This is a group I’m thrilled to work with because eggs are a HUGE part of my life in the kitchen and a versatile staple for holiday baking. Nearly all my favorite recipes, both traditional or new, incorporate those little protein-packed friends, and to work with The Incredible Egg is really like food blogger #goals, okay?

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

Let’s chat about the ins and outs of this sweet potato meringue pie. First we have the crust. My tried and true trusty pie crust is used as the buttery, flaky base of this recipe. I opted for a fairly traditional pie crimp here, par-baked the shell, and then coated it in a thin layer of beaten egg to give it that golden, glossy photo finish. She’s pretty, right?

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

The filling is literally a cinch. Pureed sweet potatoes, evaporated milk, and eggs are combined with butter and seasonal spices to create a smooth and autumnal filling that will make your heart skip a beat. It’s really that good.

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

The icing on the cake (err, pie) for this sweet potato meringue pie is the brown sugar topping. The meringue here is thick and fluffy, almost marshmallow-like, and is scented with cinnamon and the sweet warmth of brown sugar. I agree, meringue is a little intimidating to make, but this one is hard to beat. I almost always opt for a cooked meringue which ensures that the egg whites are brought to a safe temperature before consuming. 

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

This sweet potato meringue pie is perfect for your upcoming holiday celebrations. I hope you share thick slices with the people you love and take pride in serving something that is special and beautiful. Be sure to share your recipe recreations for a chance to win a holiday giveaway prize, including Le Creuset bakeware. To enter, post your recipe recreation on Instagram with the hashtag #IncredibleHolidayDesserts. I’ll be reviewing all entires and selecting a winner! See official rules for details.

Happy baking to you all!

If you like this sweet potato meringue pie you should try:

Caramel Apple Pie

Pumpkin Pecan Tart

Sweet Potato Cinnamon Rolls

Salted Maple Pie

 

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Sweet Potato Meringue Pie

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

This is a buttery pie crust filled with sweet potato filling and topped with a brown sugar cinnamon italian meringue. Perfect for holidays!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 13/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 5 tablespons chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • 5 tablespoons (approximately) ice water

For the filling:

  • 11/4 cups sweet potato puree (made from about 1 large sweet potato, see notes)
  • 11/4 cups evaporated milk
  • 3 large eggs
  • ½ cup brown sugar
  • ½ cup sugar
  • 11/2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 11/2 teaspoons cinnamon
  • ¾ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cloves

For the meringue:

  • 3 large egg whites
  • 2/3 cup brown sugar
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

To prepare the pie:

  1. Whiz the flour, sugar, and salt in a food processor to combine. Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
  2. When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 350 degrees.
  3. In a large bowl, whisk together the sweet potato puree and evaporated milk. Add the egg and sugar, stirring just until combined. Add the remaining ingredients and stir to combine. Set aside while you bake the pie crust.
  4. When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 15 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash, and bake for an additional 5 minutes. Remove the pie from the oven, pour in the filling, and bake for another 35-40 minutes or until the center of the pie is set and no longer really jiggly. About 10 minutes into the bake, gently cover the crust with a ring of foil to prevent the edges from burning.

To prepare the meringue:

  1. Combine the egg whites, sugar, cream of tartar, and salt in a large bowl set over a pot filled with about an inch of simmering water. I use my stand mixer bowl set over a small saucepan, just make sure the bowl is not touching the water. Stir the mixture with a spatula until the brown sugar has dissolved. Remove the bowl from the heat and place on the stand mixer, adding the vanilla and cinnamon. Beat on medium speed with the whisk attachment until it becomes fluffy, and the continue beating an additional few minutes until glossy stiff peaks form. The bowl of the stand mixer should also be cool to touch. Spread the mixture on the cooled pie and use a torch to toast the top of the meringue. Alternatively, you can bake the meringue at 375 for about 10-12 minutes until golden.

Notes

  • To make sweet potato puree, peel and dice one large sweet potato and boil in a medium-sized pot of water until the potatoes are tender to the fork, about 10-15 min depending on the size of your potato pieces. Puree in a blender or food processor with 2-3 tablespoons of water, or more as needed to get a thick but smooth puree. Allow to cool prior to using in pie mixture.

Nutrition

  • Serving Size: 1

Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

Today’s recipe has zero shame. This is the kind of over-the-top cookie that might feel like a little much to some people, but to me, it’s drool-worthy. I’m 100% Team Salty Sweet and these peanut butter caramel pretzel chocolate chip cookies hit the nail on the head of every flavor I want in a dessert. I think you’re going to love them too, so let’s talk about how to make them.

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

We start by stirring melted butter and peanut butter together until smooth. Add in the sugars and stir until creamed well. Next comes the eggs and vanilla extract followed by the dry ingredients- flour, salt, and leavening. When it’s all well combined, stir in the bits of pretzels, chocolate chunks, and caramel chips until everything is combined. Scoop rounds of dough (I use this cookie scoop!) and top each one with a pretzel twist or a few broken crumbs, allowing them to bake until the edges are set.

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

These peanut butter caramel pretzel chocolate chip cookies are chewy, barely taste of peanut butter, and have a sweet and salty balance that is to die for. The salty pretzels and peanut butter offset the sweet caramel bits and chunks of chocolate that ooze throughout, and they stay delicious for several days after making. A few things to note on the ingredients: First, be sure you’re using the mini salted pretzels. It doesn’t matter if they’re the sticks or the twists, but don’t use the giant pretzel rods, okay? Second, for the caramel chips, we really mean caramel chips. Not giant caramel chews or mini baking bits that you use for melting. Finally, use whatever chocolate here that you prefer. You can sub in chocolate chips as well, but I like the difference in texture and look a chopped bar adds. I use 70% chocolate baking bars here. 

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

Over the next coming weeks you’ll have a multitude of opportunities to bake and share cookies. After all, Christmas gatherings, class parties, and little festive plates set out for Santa and his reindeer really only beg for one thing. These peanut butter caramel pretzel chocolate chip cookies will be the showstoppers of them all. Equal parts beautiful and delicious, these cookies are unique yet entirely a crowd-pleasing option that everyone will jump for. Give them a try during your weekend baking and let me know what you think! Happy Friday, y’all!

If you like these peanut butter caramel pretzel chocolate chip cookies you should check out:

Pretzel Millionaire Bars

Espresso Caramel Thumbprint Cookies

Peanut Butter Chocolate Chunk Cookies 

Brookies (Brownie Cookie Bars) 

Toffee Espresso Chocolate Chip Cookies

 

 

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Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

These peanut butter caramel pretzel chocolate chip cookies are chewy treats loaded with sweet and salty favorites!

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

Ingredients

  • 3/4 cup (170 gm) unsalted butter
  • ½ cup creamy peanut butter
  • 11/2 cups (300 gm) light brown sugar
  • ½ cup (100 gm) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 23/4 cups (385 gm) all-purpose flour
  • 11/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 11/2 teaspoons salt
  • 8 ounces dark chocolate, chopped
  • 1 cup (170gm) caramel baking chips
  • ½ cup crushed pretzels, plus more larger pieces for sticking on top of your cookies, if desired

Instructions

  1. Preheat the oven to 350 degrees. Line two pans with parchment paper or silicone baking mats.
  2. Melt the butter over medium heat on the stove. Stir regularly and remove the pan from heat immediately once all is melted. Pour into a large mixing bowl and whisk in the peanut butter. Add the brown sugar, sugar, and vanilla extract, stirring to combine. Add the eggs and whisk to incorporate.
  3. Add the flour, baking powder, baking soda, and salt to the mix immediately and fold to combine. Don’t waste a lot of time as the mixture will be harder to work with as it sits and cools. Fold in the chocolate, caramel chips, and pretzels.
  4. Scoop 1-1/2 tablespoon-sized scoops (I use a large cookie scoop) of dough on the baking sheets about 2 inches apart. Roll the dough in your hands to smooth and stick random pretzel chunks on the top of the dough balls if you want visible pieces after baking. Bake in the preheated oven 10-11 minutes or until the edges are set. Allow to cool briefly before eating!

Sweet Tea Hot Toddy

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

Here in the South, we’re serious about a few things. I’ve talked about this a few times, but as I settle into life as a Southerner, I become more and more aware of what we’re all about here.

For starters, kindness and manners matter. If you’re not calling your Mama “Ma’am,” you might as well be sticking your tongue out at her. We hold the door open for others, gentlemen stand when ladies arrive, and we always, always, ALWAYS say the blessing before a meal. End of story.

Second, we love football. SEC is everything and the fall ballgame schedule reigns supreme. If you’re not into football, you’re just not in [Slowly raises hand and backs away].

And finally, we take pride in our food. Almost everyone has a favorite fried chicken, macaroni and cheese, or pecan pie recipe. Each family has a secret marinade or sauce, an heirloom cookie recipe, or method by which they prefer to season their greens. Southern food is rooted in years of tradition, history, and tried and true flavors that have been perfected over time. It’s not something we take lightly.

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

Take for instance sweet tea. It’s a staple here, and there’s not a soul who hasn’t enjoyed a cold glass on a hot day. When I first moved to the Deep South, I grew to appreciate a perfectly sweetened glass of tea, and now that I’ve experienced great tea, it’s almost painful to drink bad tea.

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

This sweet tea hot toddy is a nod to all that is good in the South. Smooth bourbon, local honey, and incredibly delicious sweet tea combine to make a toasty beverage that will make even a Northerner talk with a drawl. This is a beverage you’ll want to cozy up to all winter long.

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

One of my favorite things about this sweet tea hot toddy is how simple it is. Instead of brewing my own tea, I lean on an Alabama-born made product, Red Diamond Ready-to-Drink Sweet Tea, for the perfect balance of sweet and tea. Their sweet tea is one that even the most discerning of Southerners would trust, and because it safely heats to warm temperature, it is the perfect add-in for this sweet tea hot toddy. Plus, it’s brewed from actual tea leaves with no shortcuts- just sugar, tea, and water.

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

To make this sweet tea hot toddy, we start by warming our tea. Allow a lemon slice, honey, and a cinnamon stick to mull in the hot liquid for a minute or two before adding in the bourbon. Give it a taste. If your taste buds are anything like mine, you’ll be ready to guzzle a glass (or four), but feel free to add more tea or lemon depending on your preferences. If you’re interested in serving a crowd, brew up a big batch and allow guests to ladle mugs straight off of the stove. This sweet tea hot toddy is a great fall beverage that will set the mood for your upcoming holiday parties and gatherings.

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

Many thanks to Red Diamond Coffee & Tea for sponsoring this post, and thank YOU for supporting brands that make this site possible. I hope you’ll pick up some Red Diamond sweet tea and give this sweet tea hot toddy a shot (or two)! Happy drinking, y’all!

This post is sponsored by Red Diamond. All opinions expressed are my own. 

If you like this sweet tea hot toddy you should check out:

Pinot Ritas

Brown Butter Bourbon Madeleines 

Derby Pie Cookies

Homemade Chocolates

Sparkling Margaritas

 

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Sweet Tea Hot Toddy

Sweet Tea Hot Toddy recipe by Wood and spoon blog. This is a bourbon, lemon, cinnamon and honey cocktail sweetened with pre made red diamond sweet tea. A southern take on the classic cocktail. Serve it warm for a refreshingly cozy holiday winter beverage. Make for a crowd for parties too! Read more at thewoodandspoon.com

This sweet tea hot toddy is sweetened with honey and ready made sweet tea. Bourbon is added for a boozy and flavorful finish.

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

Ingredients

  • 3/4 cup (170 gm) Sweet Tea (I use Red Diamond)
  • 1 cinnamon stick
  • 1 lemon slice (1/4” thick)
  • 1 teaspoon honey (optional)
  • 11/2 ounces bourbon

Instructions

  1. In a small saucepan on the stove, heat your sweet tea until hot. Bring barely to a boil and carefully pour into a mug. Add the cinnamon stick, lemon slice, and honey, and allow the mixture to cool for five minutes. Stir in the bourbon and enjoy!

 

Cheesy Dinner Rolls

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I don’t know about you, but I’ve already started preparing my body for the holidays. Although I exercise and try to eat reasonably healthy about 90% of the year, November and December are the months where I let delicious food (and the company I share it with) shine. There’s almost always fancy appetizers and indulgent desserts, an extra glass of wine, or rich, savory dishes that I really only break out around the holidays. I can already feel my insides getting excited to nibble on all of those seasonal bites that we enjoy this time of year. 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

In years past, the one thing I’ve not had much trouble saying no to is the bread basket. On the Thanksgiving table, at the church potluck, and even in my own home kitchen, those little brown-and-serve rolls, cold biscuits, and dense muffins just really don’t do anything for me. When there’s cornbread dressing and salty glazed ham on the table, is anyone really even paying attention to the bread basket? Absolutely not. 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I’m proposing a comeback of the bread basket. What if we served bread that was worth writing home about? What if the dinner rolls were so impressive that they could be served as a standalone appetizer or side dish that people were excited to eat? What if you are destined to be the delightful human that brings a skillet full of these cheesy dinner rolls to the next dinner party, and they’re so good that everyone begs you to bring the bread every year from here on out? Sounds pretty epic, huh? 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

These cheesy dinner rolls are soft and fluffy yeast rolls filled with gooey morsels of mozzarella cheese and seasoned with Italian herbs and garlic. These are like a mozzarella stick meets Parker house roll, and I am not even remotely mad about it. Although they’d be delightful on their own, we up the ante here by serving them alongside a tangy spiced tomato sauce.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I’m sharing today’s recipe for cheesy dinner rolls in partnership with Lucini Italia who has long been my go-to for olive oil. Only recently I tried their tomato sauce and I was really pleased to find that it is near perfect straight from the jar. It requires no doctoring with extra pepper for flavor or sugar to cut the super acidic sauce; it’s a delicious, restaurant quality sauce that comes straight from the jar, and it makes the perfect accompaniment to these cheesy dinner rolls. You can spend your time preparing the rolls and let the Lucini sauce take care of the rest. 

To prepare cheesy dinner rolls, we start by making the dough. Yeast dissolves over warm water and milk and is added to some melted butter and olive oil. Next we stir in some sugar, salt, garlic powder, and onion powder. The flour comes next, and then we knead the dough until it is smooth and only slightly tacky. Allow the dough to proof in a warm spot in your kitchen for an hour and a half before you shape and form your rolls.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

 

Cut your dough into about 15 equal-sized portions and flatten each ball out into a round. Place a square of part-skim mozzarella in the center of the dough and pinch the edges into the center to enclose the cheese. Place each roll seam side down in a greased pan and allow them to rise for just a few more minutes. When you’re ready to bake, brush the rolls with water and sprinkle on additional cheese, Italian herbs, salt and pepper.

Allow your cheesy dinner rolls to cool slightly before serving. Warm up a cup or so of Lucini tomato sauce (I prefer the Spicy Tuscan Tomato Sauce here), and serve it to dip your cheese-filled rolls in. The rolls are tender and extremely flavorful, a perfect compliment to the tangy sauce. This dish works great as an appetizer but also makes a strong case for a bread side that people will really be pumped to eat. If you make them in advance you can re-warm prior to serving, just make sure that the cheese melts through on the inside. 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I hope you’ll give these cheesy dinner rolls a try in the coming months. Happy baking!

This post is sponsored by Lucini Italia. All opinions are my own. Thank you for supporting brands that make Wood and Spoon possible!

If you like these cheesy dinner rolls you should check out:

Tomato Olive Rolls

Roasted Summer Vegetable Quiche 

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

 

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Cheesy Dinner Rolls

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

These soft and fluffy dinner rolls are herby crusted and stuffed with gooey mozzarella cheese! Dipped in a spicy tomato sauce, these cheesy dinner rolls are a tasty appetizer and bread offering!

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 360
  • Yield: 15 1x
  • Category: bread
Scale

Ingredients

  • 1/2 cup (120 gm) lukewarm water
  • 1/2 cup (120 gm) lukewarm milk
  • 1 tablespoon active dry yeast
  • 1/4 cup (55 gm) unsalted butter, melted and slightly cooled
  • 1/4 cup (120 gm) olive oil
  • 1/4 cup (50 gm) sugar
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups (420 gm) all-purpose flour, plus more as needed
  • 23 ounces block mozzarella cheese cut into 3/4” sized chunks
  • Shredded cheese for sprinkling (I used cheddar and mozzarella)
  • 1 tablespoon Italian seasoning
  • Salt and pepper
  • 1 cup warmed tomato sauce, for serving

Instructions

  1. Combine the water and milk in the bowl of a stand mixer or a large mixing bowl. Sprinkle the yeast over top and allow it to dissolve, about 5 minutes. Be sure the water mixture is warm but not hot! Once the yeast has dissolved, stir the butter, olive oil, sugar, salt, garlic powder, and onion powder into the mixture. Add three cups of flour and stir until a shaggy dough forms. Using the dough hook attachment, knead the mixture on medium speed (I use 4!) for 7 minutes. Alternatively, you can knead this by hand on a lightly floured surface. If the dough does not pull away from the sides of the bowl, add an additional 1/4 cup of flour. Once done kneading, lightly grease a bowl and place the dough inside. Cover tightly with plastic wrap and allow the dough to rise in a warm place in your kitchen until doubled in size, about 1-1/2- 2 hours. 
  2. Once risen, dump the dough out onto a lightly floured surface. Cut the dough into about 14-15 equal-sized balls and gently roll the dough in your hands to form a ball. Flatten each ball into a circle with your fingers and place a chunk of cheese in the middle. Fold the perimeter of the dough over the cheese and pinch the edges together to close the dough around the filling. Place the balls in a lightly greased oven-safe skillet or baking dish about 1/2″ away from each other. Cover the pan and allow to rise a second time for about 25-30 minutes while the oven preheats to 375.
  3. Once rise, lightly brush the dough balls with water and sprinkle on additional shredded cheese, the Italian seasoning, and salt and pepper. Bake in the preheated oven until golden, about 20-25 minutes. Allow to cool slightly. Serve with warmed tomato sauce.