Month: April 2019

Derby Hand Pies

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

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

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

Derby Hand Pies

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

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

Derby Hand Pies

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

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

Derby Hand Pies

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

If you like these derby hand pies you should make:

Derby Pie Cookies

Derby Pie Bars

Bourbon Truffles

Brown Butter Bourbon Madeleines

Brown Sugar Apple Bundt Cake

 

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Derby Hand Pies

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

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

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

Ingredients

For the pastry:

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

For the filling:

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

For the hand pies:

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

Instructions

To prepare the pastry:

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

To prepare the filling:

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

To prepare the hand pies:

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

Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Truth be told, I was going to save this recipe for a rainy day. Yes, we’re finally into rhubarb season and strawberries are just around the corner, but these gooey strawberry rhubarb crumb bars were supposed to be on hold. Instead, I decided to go ahead and share it right away, because some things are just too good to keep to yourself, ya know?

I have this really bad habit of saving things “for a special occasion.” I love a celebration more than the average bear, and it’s not unusual for me to find myself romanticizing an event with grandiose plans, elaborate treats, or just about anything else that qualifies as extra. It’s not that I want to be over-the-top or too planned out, I just like to save my best for the right moment.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Here’s an example: When Brett and I first got married, I bought this expensive bottle of sake. In my mind, I’d save it for a special dinner when I made homemade sushi or some other type of Asian cuisine and I’d be the cute put-together wife that had just the right beverage for the occasion. Over the next several months, I made Asian food more times than I could count but I never cracked open the bottle because it never felt special enough. Finally, when we moved last December, I found the old bottle all dusty in the back of our cabinet. It was well overdue and no longer good, and I remember being so disappointed that I let that treat go to waste.

I do the same thing with clothes and shoes and those expensive face masks and creams I buy at the store. Always certain that there’s a special occasion worthy of them, I hold off from opening, using, or wearing those items, and before long they’ve been forgotten. Now they don’t fit or they’ve expired or they’re simply out of style. Instead of relishing those treats or sharing them when I had the opportunity, I let them go to waste.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Why do we ration the good things in our life? For so long, I’ve resisted the urge to appreciate and indulge in the gifts I have because the moment doesn’t feel worthy of them. Instead of preserving those things for the right time, I end up wasting them. I think (and hang with me for a minute, because this is going to be a stretch) that we do the same thing with our own personal gifts. Not the tangible items like a pair of earrings or a fancy sofa or a block of imported cheese, but the gifts inside of us. Our talents, our desires, and our dreams. So often, we stifle a vision, we refrain from sharing a kind word with someone, or we hold off on pursuing something we desire because we’re unsure the time is right. What does this waiting accomplish? When we fail to tap into something that we love or that has been gifted to us, we are rarely saving it for a rainy day. Usually we’re putting that idea on the shelf to become dusty and forgotten.

I have some dreams that have been sitting on a shelf for a while. Sometimes I’ll pick them up and consider the possibilities for a moment, but then I usually just toss it back on the shelf with the notion that I’ll think about it when the time is right. But what if that time is right? What if I’ve been allowing fear to bench my gifts and purposes when that perfect moment was just a little effort away? If we wait for one of life’s dramatic curtain calls instead of taking captive those unremarkable moments that make up our days, will we find ourselves waiting for an opportunity that never comes? I’m beginning to think so.

 

So the purpose of spewing all this rambling your way is this: don’t hide your gift. Share your dreams and talents and ideas with anyone who will listen. Don’t wait forever on an open door when you might have the key to a few closed ones right in front of you. We cheat ourselves and the world when we tuck our gifts out of sight, so hold yours out with open hands and be willing to share them.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.comOk, all of that was probably way too serious for these strawberry rhubarb crumb bars. This little treats are simple, quick to put together, and entirely delicious, so you’re going to want to share them with everyone. Scout’s honor. I’m sharing today’s recipe in partnership with my friends at Diamond Nuts. On top of all those layers of brown sugar, oats, butter, and fruit jam are savory toasted pecans that round out the flavor perfectly on these strawberry rhubarb crumb bars. I’ve come to appreciate a small sprinkle of Diamond Nuts on just about everything I make these days, and here, in these bars, the pecans add just the right amount of toasty crunch to complete these otherwise soft and gooey bars. If you are in need of a go-to nut brand, Diamond is definitely your best bet.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

To make these strawberry rhubarb crumb bars, we first have to throw together the quick jam. I used fresh rhubarb and frozen strawberries, but you can use whatever you have on hand. With just a little sugar and water, the fruit cooks down into a thin jam that you can use for these treats, on toast, or even as a filling for a cake that I’ll be sharing in the coming weeks. This jam can also be canned, but we won’t go into all of that today.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

The next step is to make the oat mixture for the strawberry rhubarb crumb bars. Flour, brown sugar, oats, and butter come together into a clumpy delicious mixture. Pack 2/3 of the mixture into a prepared 8″ pan and bake until just barely set. Spread a little of the cooled jam on top and sprinkle the remaining crumbs and pecans on next. If you want a super fruity and gooey bar you can throw a little extra strawberries in there too. The fruit will weep and juice all over the place making it more akin to a pie bar, so if you’re into that, go for it! For a thinner layer of fruit just stick with the jam. Both are phenomenal, if you ask me.

The bonus of these strawberry rhubarb crumb bars is that they serve a crowd, can be made in a cinch, and freeze like a dream. If you’re not into making homemade jam, feel free to use your favorite store-bought option instead. I personally was ecstatic to find yet another use for that spring rhubarb that I’ve come to covet, so if you happen to see some in your stores, grab it and make these ASAP. They’re fab.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Thanks for listening to me ramble on today, and I hope you love the strawberry rhubarb crumb bars! Many thanks to the kind humans at Diamond Nuts for giving me the opportunity to share this go-to recipe with you all today. Pick up some of their pecans next time you’re at the store and just tell me you don’t taste the difference. I bet you will. Happy baking y’all!

If you like these strawberry rhubarb crumb bars you should check out:

Blueberry Lemon Bars

Raspberry Rhubarb Crumb Cake

Lemon Berry Crumb Cake

Berry Rhubarb Tart

Strawberry Rhubarb Pie

 

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Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

These strawberry rhubarb crumb bars are buttery, pecan-topped bars with a fruity center and oatmeal crust. Perfect for sharing!

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

Ingredients

For the bars:

  • 11/2 cups old-fashioned oats
  • 11/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (170 gm) unsalted butter, melted
  • ¾1 cup (see notes) strawberry rhubarb jam
  • ½ cup chopped berries (optional)
  • ½ cup pecans, chopped

For the strawberry rhubarb jam:

  • ¾ pound rhubarb, chopped
  • ¾ pound strawberries, hulled
  • ¾ cup (150 gm) sugar
  • 1 tablespoon water

Instructions

To prepare the bars:

  1. Preheat the oven to 350 degrees and line an 8” pan with a sheet of greased foil. Combine the oats, flour, brown sugar, baking powder, and salt in a large bowl. Stir in the butter until the mixture is consistent. Pack 2/3 (about 2 cups) of the mixture evenly into the bottom of the pan and bake in the preheated oven for 10 minutes.
  2. When finished, spread the jam on top of the cooled crust. If you’re opting to not add fresh fruit, use 1 cup of jam. If you’d like to add fresh fruit, use just ¾ cup. Top with fresh fruit, if desired. Mix the pecans into the remaining crumb layer and then sprinkle on top of the jam and/or fruit. Bake in the preheated oven for an additional 25-30 minutes or until the top is golden. Allow to cool completely before removing from pan and cutting. You can speed up this process in the fridge.

To prepare the rhubarb jam:

  1. Combine all of the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all of the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
  2. Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10-15 minutes until the rhubarb and berries have broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.

Notes

  • For gooier juicier bars, opt to add fresh fruit on top of the jam! These will still slice well but are a bit messier. For bars that set well, opt for no fruit. If your fruit isn’t super ripe you can sprinkle a tablespoon of sugar on top too.

 

 

Chamomile Blueberry Scones and an Easter Recipe Round-up!

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

It’s a Good Friday, isn’t it? Easter weekend holds lots of special memories for me, and I’m a firm believer that the best way to celebrate is with food. If this weekend has you hosting family and friends or in need of a little springtime baking inspiration, I’ve totally got you covered. Today I’m sharing a recipe for these chamomile blueberry scones and I’ve also rounded up a few of my favorite cakes, pies, and other treats that are perfect for baking over the next few days. Let’s dive in!

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

The recipe for these chamomile blueberry scones is straightforward and delicious, a nugget of breakfast gold from Marcella DiLonardo’s new book, Bake the Seasons. I have stalked followed Marcella on social media for a number of years now and was delighted when she offered to send me a copy of her first publication. Bake the Seasons is full of seasonally appropriate recipes for everyday life and there are about 20 in there that I was dying to try right away. I opted to take these chamomile blueberry scones out for a ride, and they did not disappoint.

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

If you’ve never baked with chamomile before, anticipate it being used similarly to how we bake with Earl Grey, Lavender, and other infusible herbs and leaves. The chamomile flavor is mild but noticeable and lends an almost floral flavor to these otherwise ordinary breakfast scones. The dough here is a butter and cream based dough that comes together quickly and is irresistible. I’m always a fan of dough but I definitely took more than my fair share when making these. Perfectly sweet, lightly scented, and intensely buttery, these blueberry scones are serious breakfast business that you’ll want in your life ASAP.

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

If you’re unsure about using the chamomile, take heart, because I have found it to be totally optional. These blueberry scones are ridiculous delish all on their own, so feel free to skip the tea if you’d prefer. I baked several batches and froze the cooled scones for the future. My kids have enjoyed fresh-tasting breakfast scones nearly everyday these past few weeks, because they reheat well in the oven and crisp right back up like a dream. Truly, these blueberry scones are the weekend warriors your mornings have been waiting for.

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

To round out the springtime must-bakes, I’ve assembled a list of favorite recipes from this site that are perfect for your weekend festivities. Whether you’re celebrating with family at home, potlucking at your local church, or making sweet nibbles for your kiddos, I’ve totally got you covered. Just pick a favorite below and then check out the direct links to the recipes! If you’re in need of more seasonal baked goods, check out Marcella’s book and bake away. I really think you’ll enjoy it! Happy Easter weekend!

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

Almond Coconut Cake

Easter Cake

Carrot Cake Cheesecake

Coconut Key Lime Cake

Carrot Bundt Cake

Easter Meringues

Banana Coconut Chocolate Cream Pie

Carrot Muffins

Funfetti Rolls

Coffee Cake Muffins

Cinnamon Rolls

Blueberry Lemon Bars

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Chamomile Blueberry Scones and Easter Recipe Round-up!

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

These chamomile blueberry scones are a butter and cream breakfast treat infused with tea. Little pockets of blueberries make these irresistible!

  • Author: Marcella DiLonardo
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 9 1x
  • Category: Breakfast
Scale

Ingredients

  • ¾ cup (175 mL) heavy cream, plus more for brushing
  • 1 chamomile tea bag
  • 21/4 cups (315 gm) all-purpose flour
  • ½ cup (100 gm) turbinado sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 large egg, beaten
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, then remove from the heat and let steep for 5 to 10 minutes. Discard the tea bag and set aside the infused cream to cool in the fridge.
  3. In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt. Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbs. Add the egg, vanilla, and cooled cream. Stir just until the dough comes together. Fold in the blueberries.
  4. Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1-1/2 inches thick. Cut into 8 even wedges or use a 2” biscuit cutter to cut out rounds of dough. Arrange pieces on the prepared baking sheet, brush the tops with cream. Sprinkle with sugar, if desired.
  5. Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.

Carrot Cake Cheesecake

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

You’re catching me on a really good week. I’m fresh off a weekend of recharging with some girlfriends, there’s carrot cake cheesecake in my fridge, and I’m a few days away from a mini family reunion. All this, plus Easter just around the corner, makes for a gal who is feeling ultra-thankful today.

We don’t really shy away from the issues here. There’s lots of real talk and nitty gritty and probably a little bit of TMI from time to time. My goal here is always to fill your bellies with delicious treats, yes, but I also feel responsible for being transparent here too. Anytime there’s sharing of life stories, I think it’s really important to remind each other to rejoice in the victories, both big and small, way more frequently than we dwell on the hard stuff. Celebrating the things we have to be joyful about doesn’t mean our lives are without difficulty or that we have to put on a facade, but it’s healthy to remind ourselves of all the good that exists in our lives. Chances are there’s plenty to feel proud of.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

So today, I gotta tell you, I’m feeling like a million bucks. This is a hard, hair-on-fire-busy kind of season, but I totally recognize that I get to do it with people who love and value me. That’s rare sometimes, right? To know that there’s people rallying behind you, people championing the way ahead of you, and a handful of folks to cheer you along at all the stops in between is such an incredibly blessing to experience. This has been a trying period of life, but it’s also been one filled with inspiration, unwarranted encouragement, and lots of love from unexpected (and expected) sources. I’m just so incredibly grateful.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

Maybe that’s you today. Maybe you’re in season where your cup is running over on all sides. You might be finding wins around every turned page in a story where you’re the leading lady. If this is you, don’t forget to relish in this season. Share gratitude with the people on your team and take extra time to love on the ones in (and out of!) your circle that need the encouragement. At the same token, if this isn’t you and if you’re struggling on a road loaded with potholes and blockades, keep your chin up. Celebrate the tiny victories, no matter how lame or insignificant they may feel, and press on. Surround yourself with people who will help you stand when it’s hard to do so on your own. And remember that whatever you’re feeling is just an indicator, not a dictator, of your circumstances. You get to choose how you play the cards that you’re dealt, and my hope is that you play them like a champ.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

So this carrot cake cheesecake. It seems fitting to talk about this hearty dessert fit for sharing during Easter season. I’m always reminded of all the cool things I have to be thankful for this time of year, and there is no shame in being really grateful for a cake, cheesecake, and 9 extra slices for your favorite friends. Am I right?

I’m sharing today’s carrot cake cheesecake with my pals at Kerrygold. I love products that can elevate treats that are already special all on their own, and Kerrygold is one of those trusted products for me. Here, their unsalted butter lends depth of flavor and moisture to the cake layer of this cheesecake. Truly, I am so proud to bolster up their butter, because it is the actual bomb.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

This carrot cake cheesecake is basically a skinny layer of carrot cake topped with a brown sugar and cinnamon cheesecake and then slathered with a cream cheese frosting (drool). It’s over-the-top and extravagant in every way possible, but honestly, don’t we kinda love that sometimes? This carrot cake cheesecake is a great alternative to all those carroty desserts you’ll be making for the Easter bunny this year, and honestly, I think you’ll find it’s really hard to top this one.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

To make this carrot cake cheesecake, we start with the cheesecake layer. Cream cheese, brown sugar, eggs and heavy cream whip into a cheesecake that is extremely flavorful and creamy. This is not a super dense cheesecake but it’s not a fluffy Japanese one either. It’s kinda like the cozy cousin to both of those and it’s perfect for topping the carrot cake. Set the batter aside while you prep your carrot cake. Here, we’ve adapted my favorite carrot bundt cake into a simple batter than comes together easily. Spoon alternating layers of carrot cake and cheesecake batter into a 9″ springform pan and bake in the oven until set. Getting all that batter baked before it’s too brown is a little tricky, so if you notice the top of your cake getting dark before you’re close to the end of bake time, just tent it with a piece of foil to protect it.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

The frosting for this carrot cake cheesecake is totally optional, but I decided upon it to provide a finished look for the cake. The leavening in the cake batter puffs and makes for an imperfect top to the cheesecake, so to compensate I added frosting! Just trim any craggy edges off the top of your cake to smooth it as much as possible and then slather on the frosting. It adds an extra punch of sweet and helps to adhere all those toasty pecans to the top. WINNING.

This carrot cake cheesecake is a major win thanks to my friends at Kerrygold. I hope you all will consider supporting such an excellent product, especially for decadent desserts like this. I also hope you’ll count up all your other wins this week and find some room for gratitude no matter where you are. If you need a little encouragement, feel free to drop me a line. I’d love to be the one to share it with you this week. Hugs and love and happy baking to you all!

If you like this carrot cake cheesecake you should check out:

Whole Wheat Carrot Muffins

Carrot Bundt Cake with Brown Butter Glaze

Brown Sugar Cheesecake with Oatmeal Cookie Crust & Butterscotch

Smore’s Cheesecake

 

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Carrot Cake Cheesecake

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

This carrot cake cheesecake is a mix of two favorite desserts. With a brown sugar cheesecake and moist carrot cake layer, this dessert is over the top delicious!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 180
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the cheesecake:

  • 24 ounces cream cheese, at room temperature
  • ¾ cup (150 gm) brown sugar packed
  • 3 large eggs, at room temperature
  • 6 tablespoons heavy whipping cream, at room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

For the carrot cake:

  • ½ cup (113 gm) unsalted Kerrygold butter, barely melted
  • 2 large eggs, at room temperature
  • 1 cup (200 gm) sugar
  • ¾ teaspoon vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 11/2 cups finely grated carrots

For the topping:

  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • ¼ cup heavy whipping cream
  • 1 teaspoon vanilla
  • ½ cup chopped pecans

Instructions

To make the cheesecake:

  1. Preheat the oven to 350 degrees and wrap the exterior of  a 9” springform pan in a sheet of foil. Lightly grease and set aside.
  2. In a large bowl or the bowl of a stand mixer begin to prepare the cheesecake. Cream the cream cheese on medium speed using the paddle attachment for 2 minutes. Scrape the sides of the bowl and add the brown sugar, beating an additional 1 minute. Add the eggs one at a time and beat for an additional minute. Scrape the sides of the bowl and add the heavy cream, vanilla, and cinnamon and stir to combine. Be sure no large clumps exist. If there are a lot of large clumps, your cream cheese may not have been entirely room temp and you make need to strain the mixture. Set aside the cheesecake batter while you prepare your cake batter.
  3. In the same bowl, now empty, beat the melted butter, eggs, sugar, and vanilla on medium speed for 1-2 minutes until smooth. Add the flour, baking soda, cinnamon, and salt and stir just till combined. Fold in the finely grated carrots. Spread half of the prepared cake batter into the bottom of the pan. Spoon about half of the cheesecake mixture on top, taking care to cover every bit of cake batter you see. Do no swirl or spread the mixtures. Spoon the remaining cake batter on top of the cheesecake batter and then finish with the remaining cheesecake batter. Be sure no parts of the cake are exposed or you could have bit chunks of cake burst through the top of the cheesecake. Bake in the preheated oven for about 1 hour. If you notice the top of the cake is already dark by about 35-40 minutes into the baking, gently tent the top with a sheet of foil. Cheesecake is done when the center appears set and the cake as a whole only barely jiggles. It won’t look liquidy or watery under the surface of the cake. Turn the oven off and allow it to rest in the warm oven for 1 hour, then cool entirely in the fridge. Just before ready to serve, prepare the topping. Cream the cheese and butter on medium speed until smooth. Add the sugar until combined and then drizzle in the whipping cream and vanilla. Beat for about 45 seconds or until the mixture fluffs up. Remove the cake from the pan and trim off any severely uneven edges. Smooth the topping on top of the cheesecake and garnish with chopped pecans. Enjoy!

Coconut Key Lime Cake

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

I’m going to be honest- this cake makes me want an adult beverage. At nearly 7 months into this pregnancy and with summer just around the corner, just about any lime or coconut flavored food makes me think of margaritas and pina coladas. This coconut key lime cake, with its zesty key lime layers and sticky sweet coconut frosting, has me seeing mirages of boozy frozen treats at every bite, and I am just not even a bit ashamed of that.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

I imagine that being huge-pregnant in the summer is one of the least glamorous things ever. It’s not just the lack of adult beverages or the repetitive nature of saying, “I’ll just have water, thanks.” It’s lots of things. For example, have you ever considered how a pregnant woman is to tan the backside of her body? When you’re third-trimestering with a watermelon-sized gut, you can’t just flip over to sun your rear. As a result, it’s only April and I already have golden shins, bronzed kneecaps, and some hindparts that are hovering around a shade that I would best describe as translucent. #sexy

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

Clothing is hard too. I find myself wearing baggy gym clothes and shapeless sundresses nearly 100% of the time, because otherwise I’m stuck with all those additional layers of mesh and support that comes permanently attached to the waistband of maternity shorts. As if I wasn’t already in a perpetual state of pig-like sweating, just add extra nylon casing around my midsection and just see what happens. FULL ON MAN-SWEATING. I was lucky enough to land a maternity bathing suit that is pretty cute, so at least I’m no longer sporting my yoga pants at the pool. My friend’s tween-age daughter told me (with a shocked look on her face) that she thought it was decent, so I’m going to take that as a compliment and win.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

Truly, there is nothing better than being pregnant with a third baby. I’m so incredibly grateful, and the gift here is not lost on me. But come July, when this baby is in my arms and I have a shot at wearing normal clothes and drinking basically anything with tequila in it, I will be in heaven. Seriously.

This coconut ket lime cake is an ode to the pending summer. With sweet and tart lime-scented layers and a marshmallow frosting coated in loads of toasted coconut, it’s basically summer in a dessert. I opted to make and share the recipe now because I had a hunch you all may be looking for some alternative treats on these spring days that feel like mid-July. If you’re as ready for sunshine as I am, lets grab our forks and chat the ins and outs of this cake!

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

The layers of this coconut key lime cake are scented in two ways. The zest of key limes contributes that notably lime flavor while the juice of the limes add a tart punch and acidity. The cake layers bake up moist and fluffy, slightly more dense than a white cake but with a fine crumb. The frosting here is an old fashioned 7 minute frosting. Not familiar? Egg whites and sugar whip up into a fluffy, marshmallow-esque frosting that is ultra-white, super sticky, and kinda cloud-like. The coconut flavor comes from the smidgen of coconut extract before it’s slathered on the layers of cake. To keep the cake from sticking to everything in its path (and to add a ton of extra coconut flavor!) are coat the whole thing in toasted coconut flakes. DIVINE.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

So a few questions you may be asking about this coconut key lime cake. Like, what if I can’t find key limes? Totally reasonable. Substitute in the same amount of regular lime juice and zest and the cake will still be fab. Scout’s honor. And what if you’re not into the 7 minute frosting? Also understandable. I’m not always game for the marshmallow flavor, and if that’s you too, try out this buttercream from another favorite cake of mine. Just substitute some coconut extract for the almond extract.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

If you need more intel on properly whipping egg whites for the frosting on this coconut key lime cake, you should revisit my last “You Need to Know” post! I chat all the ins and outs of whipping egg whites, so if you’re in the dark, start here! I hope you all get around to making this coconut key lime cake ASAP. It’s sure to get you in the mood for summer. Happy Hump Day and Happy Baking!

If you like this coconut key lime cake you should check out:

Almond Coconut Cake

Bruleed Key Lime Pies

Vegan Coconut Lime Ice Cream Pie

Lemon Olive Oil Pie

 

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Coconut Key Lime Cake

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

This coconut key lime cake has zesty key lime layers, a 7 minute marshmallow coconut frosting, and it topped with toasted coconut!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55 minutes
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 21/4 cups (450 gm) sugar
  • 3 large eggs, at room temperature
  • 1 cup (240 gm) buttermilk, at room temperature
  • 2 tablespoons key lime zest
  • 6 tablespoons key lime juice
  • 3 cups (420 gm) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder

For the frosting (Adapted from Sarah Kieffer):

  • 5 large egg whites, at room temperature
  • 12/3 cup sugar
  • 2 tablespoons corn syrup
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 3 cups toasted coconut

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and grease 3-8” pans, lining the bottom with a round of parchment paper. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 3 minutes. Scrape the sides of the bowl and add the eggs, one at a time, beating for an additional minute afterward. Combine the buttermilk, zest, and juice, and add half of this mixture to the butter mixture. Scrape the sides of the bowl and add the flour, baking soda, salt, and baking powder stirring on low speed. Once almost combined add the remaining milk mixture. Scrape the sides of the bowl and fold in any unincorporated bits into the batter. Divide the batter among the three pans and bake in the oven until a toothpick inserted comes out clean, about 15 minutes. Allow to cool completely.

To prepare the frosting:

  1. Bring an inch of water to a simmer in a medium-sized saucepan on the stove.
  2. Meanwhile, in a large clean bowl or clean bowl of a stand mixer, whisk together the egg whites, sugar, corn syrup, and salt. Put the bowl over the pot of gently simmering water and stir with a spatula until the sugar has melted. You can test this by carefully rubbing the mixture between two fingers. It should feel smooth. Once the mixture reaches about 165 degrees (about 6 minutes on the stove) remove the bowl from the heat and and being whipping the mixture on medium-high speed with a hand mixer or on your stand mixer until stiff peaks have formed, about 8-10 minutes. Add the vanilla and coconut extract and stir in.

To assemble the cake:

  1. Cut the domes off the baked cake layers. Use a bit of frosting to adhere one layer to an 8” cake board or serving plate. Spoon ¾-1 cup of frosting on top of the layer and spread it flat. Repeat this process with the remaining two cake layers and then use the remaining frosting to frost the cake. If desired, you can coat the cake with the toasted coconut flakes, or you can use a torch to carefully toast the meringue frosting. Cake is best served the day it is assembled.

YOU NEED TO KNOW: How to Whip Egg Whites (and Make Meringue Cookies!)

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

I’ll be honest- meringue is my arch nemesis. On top of pies, in a buttercream, WHEREVER, meringue is really just kinda no bueno in my book. I have failed time and time again when it comes to whipping egg whites the right way, so much so that I’ve nearly given up. But today, in continuation of our “You Need To Know” tutorials, we’re going to talk the ins and outs of egg whites, how to deal with them, what to use them for,  and how to know if you’re doing it all right. Prepare yourself for total domination of the egg whites.

What Is An Egg White?

Let’s put on our nerdy glasses and science caps for a second. An egg white (aka the albumen) is one of five portions of a whole egg and accounts for about 3/5 of an egg’s total weight. It’s primarily made up of protein and water and is viscous in consistency. When beaten, the protein structure of the egg white breaks down, and over time, those unfolded proteins will rearrange into a new, expanded form. Whipped egg whites can increase in size up to 8 times larger than its original volume, and this foaming ability makes it an all-star aerator in baked goods.

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

How Do You Whip Egg Whites?

Egg whites are most easily whipped with an electric hand or stand mixer, but this process can be done by hand with a wire whisk as well. To whip egg whites, start with a clean, grease-free bowl and whisk attachment and begin to process the egg whites on low speed. Large, foamy bubbles will begin to appear, and once the egg whites transform from viscous liquid to loose foam, you can increase the speed of your mixer. Although the bubbles start out large, smaller, more fine bubbles will begin to appear and the foam will continue to increase in volume. You’ll stop your mixer when you reach the desired level of foam formation. So what if a recipe calls for “firmly whipped egg whites” or “egg whites with soft peaks?” We need to know what we’re looking for! Let’s start by breaking down the stages of egg white foam formation.

Foamy Egg Whites

To prepare foamy egg whites, whip your fresh, room temperature egg whites in a clean bowl until large bubbles begin to appear. At this phase, the egg whites will appear like bubbles in a foamy bathtub and will not hold their shape.

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

Soft Peaks

Soft peak egg whites will have a slight sheen to them and fine textured bubbles. At this phase, the whipped foam will still slide around in the bowl, and if you lift a beater out of the mixture, the peak will droop over without holding its shape. The foam is definitely fluffing up at this phase though, and you will likely see a trace of your beater in the mixture.

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

Firm Peaks

This is the narrow gap between soft and stiff peaks. Here, a beater lifted out of the bowl will yield a defined tip that may fall over slightly but will keep its overall pointy shape.

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

Stiff Peaks

At this phase, peaks are stiff, shiny, and stick to the inside of the bowl. If you lift a beater out of the bowl, the peak tip will stick up tall with a slight sheen. If you were to turn your bowl upside down at this phase, the foam would stick to the inside of the bowl without falling out! Avoid beating your egg whites past this stage as you’re likely to create an unstable, overbeaten egg white that will eventually break and deflate.

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

How Can I Ensure Successfully Whipped Egg Whites?

Starting out with room temperature eggs in a clean, grease-free bowl will begin the process on the right foot. Room temp eggs whip more readily than cold ones and any trace of fat (think butter, cooking spray, egg yolk) will inhibit foaming. For best results, separate your egg yolks from their whites while cold and allow the whites to come to room temperature on their own. You can ensure your bowl is truly grease-free by wiping off the inside of it with a paper towel saturated with lemon juice.

There’s  also a few things that you can add to your egg whites to increase stability. Some recipes may call for adding an acid like cream of tartar, vinegar, or lemon juice, and typically 1/8 teaspoon of any of these per egg white is enough to give aid. Sugar also stabilizes egg whites and can be added in little by little near the end of the whipping duration. Avoid adding sugar in too early or too quickly as this can inhibit foam formation. More sugar incorporated into the mixture will result in a mixture that is glossy and shiny.

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood
Foamy, soft, and stiff whipped peaks.

Is There Anything Else I Need to Know About Whipping Egg Whites?

Even stabilized egg whites are delicate, so take care when incorporating them into baked goods. Most recipes will call for gently folding the foam into whatever batter you’re working with. If you opt to beat your egg whites by hand, consider using a copper bowl or whisk! The copper in the bowl or whisk reacts with one of the proteins in the egg white, causing foamy bubbles to expand. Finally, if you’re looking for a suitable substitute for whole egg whites, consider using liquid egg whites from a carton. Just check to make sure you’re not purchasing one with a bunch of add-ins to the ingredients list.

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

What Do I Use It For?

Whipped eggs whites are used in a number of foods like cakes, meringues, and souffles. The foamy nature of whipped egg whites provides air, height, and a light texture to foods that benefit from the added fluff. You’ll find a small list of recipes at the bottom of this page that contain whipped egg whites, so if you’re in need of inspiration, start there! In the coming weeks, I’m going to be sharing a variety of whipped egg white-containing recipes, starting with today’s crispy Easter meringue cookies.

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

Easter Meringue Cookies

These Easter meringue cookies are made up of stiffly whipped egg whites to which vinegar has been added for stability and sugar has been added for sweetness. They bake up in the oven into crisp, weightless bites of sweetness that make for a cute and accidentally fat-free snack. The texture and taste of these cookies reminds me of the marshmallows you might find in a box of cereal or a packet of hot cocoa mix, and that is in no way disappointing to me. For a little added flair, I’ve dipped these cookies in chocolate followed by either sprinkles or finely chopped pecans. Both add flavor and texture in a fun and festive way that is sure to add some springtime cheer to your home. If you’re interested in turning these basic meringue cookies into Easter meringues (aka resurrection cookies), check out the link here for a how-to on incorporating the Easter story into your baking. It’s a fun way to engage kiddos in the kitchen and to celebrate Easter beyond the bunny.

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

I hope you all have found this tutorial useful and that you’ll give whipped egg whites a try! See below for a list of a few airy egg white-containing treats so that you can get some practice ASAP. Happy baking, friends!

If you want to know how to whip egg whites into baked goods, check out these recipes:

Milk Chocolate Chip Cake

Flourless Chocolate Cake

Mint Chocolate Souffle

Sweet Potato Meringue Pie

Baked Alaska

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

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Easter Meringue Cookies

You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

These easter meringue cookies are light and airy, crispy marshmallow cookies dipped in chocolate and either sprinkles or pecans. A fun and festive fat-free treat for springtime!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 360
  • Yield: 8 Dozen 1x
  • Category: Dessert
Scale

Ingredients

  • 3 large egg whites, at room temperature
  • 1 teaspoon vanilla bean paste
  • ¼ teaspoon white vinegar or cream of tartar
  • Dash of salt
  • 2/3 cup (130 gm) sugar
  • Food Coloring, if desired
  • White Chocolate or almond bark for dipping, if desired
  • ½ cup sprinkles or finely chopped toasted pecans, if desired

Instructions

  1. Preheat the oven to 250 degrees and line two large sheet pans with parchment paper.
  2. In a large clean, grease-free bowl or the bowl of a stand mixer, use the whisk attachement to whip the egg whites on low speed until foamy bubbles appear at the top. Add the vanilla bean paste and vinegar (or cream of tartar) and continue whipping until really foamy. Increase the speed to medium-high and slowly add the sugar 1 tablespoon at a time until it has all been incorporated. Continue whipping until stiff glossy peaks appear (see notes in blog post above for help on this), about 8 minutes. If you’d like to add in food coloring, add a small bit and gently whisk or fold in.
  3. Outfit a pastry bag or large Ziploc bag with a large piping tip (I used a Wilton 2A) and pipe small 1-1/4”-2” diameter cookies about 2” apart on the parchment paper. Do this swiftly so as not to allow  the foam to deflate. Place both sheet pans in the oven and bake for about 50 minutes to an hour. The cookies should feel firm to the touch. Turn off the oven and keep the door closed and allow them to cool to room temperature completely, even overnight. The cookies are done when the bottoms feel fry, pop off the paper easily, and almost sound hollow when tapped.
  4. If you wish to dip your meringues, gently microwave ¾ cup of white chocolate or almond bark for dipping and in 20 second increments, stirring regularly until melted and smooth. Do not overheat as the chocolate may seize. Quickly dip the bottoms of each meringue in chocolate and then dip in either sprinkles or the chopped pecans. Allow to cool on wax or parchment paper and eat within 1-2 days. Keep in a dry, moisture free place covered and air tight as meringues will get sticky over time, particularly in humid climates.

Notes

  • To follow the Easter story, check out the link in my blog post.