Month: July 2019

Blueberry Babka

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

Happy Monday from our sleepy, milky corner of Alabama. I promise I am planning on giving the real-deal scoop on our new little Charlie guy ASAP, but because I’m not sure if anything I’m typing is even coherent (Is it? Am I still sane? Do you guys still love me?), I’ll skip the mumbo jumbo and go head-first into today’s baked good of choice: blueberry babka.

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

There’s a number of reasons I love this blueberry babka. First, have you ever made bread? Like, a real yeast-risen bread loaded with butter and swirled with fruit filling? It’s a good choice. This blueberry babka is tender, mildly flavored, and makes some of the best dang buttered toasts your breakfasts will have ever experienced. My kids are huge on the toast bandwagon these days and I love being able to offer something new and homemade that feels special. This blueberry babka is just the ticket.

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

No lie, making a homemade babka can be super intimidating. I get a little nervy about it every time I saddle up to the counter, but if you follow instructions the bread can be very forgiving and is worth taking a stab at. Here’s the lowdown on how to make it. First, we dissolve yeast in a bowl of warm milk and allow it to bubble and froth. An egg and egg yolk comes next and is combined with the milk before we add the dry ingredients. As the flour, sugar, and salt get stirred in, the dough becomes a lot more tough, and you’ll be glad to have a stand mixer on hand to do the grunt work for you. Finally, highly quality butter (and loads of it) are added to the mix to create a stringy, soft dough that pulls away from the sides of the bowl easily.

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

Undoubtedly, you already know that I rely on Kerrygold butter for this job. Anytime butter plays a leading role in a recipe, it’s important to call upon a quality product that is well-flavored and loaded with the best kind of fat. Kerrygold is always my choice for babka, and their large blocks are the perfect amount for this recipe.

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

The only semi-annoying thing about making this blueberry babka is that the dough has to rest overnight. This allows the dough to chill and the flavors to amp up. After a few hours in the fridge, we’re ready to roll out our dough. Use a floured rolling pin and a floured workspace to roll the dough into a large rectangle. Work quickly to keep your dough chilly! Next, we spread a blueberry jam/lemon zest mixture all over the dough. I prefer to use quality store bought jam here to save time, but if you’d prefer something different, go for it! The added lemon zest gives dimension to the filling flavor and prevents it from being way too sweet. Roll the dough tightly, slice it down the middle and roll the two strands of dough together to keep the exposed innards facing upwards. Simple!

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

After a final rise, each loaf of blueberry babka bakes in a preheated oven for 40 minutes. If you’d like an extra-sweet, extra-moist loaf, you can opt to douse the baked loaves with a syrup after baking. I skip this set sometimes to keep the bread a little more guilt-free, but if you want to go all in, GO FOR IT. I’m here for you.

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

Many thanks to my friends at Kerrygold for sponsoring this and a million other butter-laden posts. I love working with a brand I love and trust so much, and I hope you’ll come to adore them as well. Give their products a try, especially if you decide to make this blueberry babka! Happy baking, happy Monday, and have a great week!

If you like this blueberry babka you should try:

Peanut Butter Chocolate Babka

Baklava Brioche

Cinnamon Swirl Bread

Orange Swirl Bread

Peppermint Bark Bread

 

Print

Blueberry Babka

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

This blueberry babka is a braided loaf filled with blueberry lemon preserves!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 40
  • Total Time: 360
  • Yield: 2 Loaves 1x
  • Category: Bread
Scale

Ingredients

For the dough:

  • 1 cup (240 gm) milk, lukewarm
  • 21/4 teaspoons active dry yeast
  • 1 large egg plus one large egg yolk
  • 4 cups (560 gm) all-purpose flour
  • ½ cup (100 gm) sugar
  • 2 teaspoons salt
  • 10 tablespoons (140 gm) unsalted butter, at room temperature

For the syrup (optional)

  • ½ cup (100 gm) sugar
  • ½ cup water

For the filling:

  • 1 cup high quality blueberry preserves
  • 1 tablespoon lemon zest
  • 2 teaspoons cinnamon

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large dough, sprinkle the yeast over the milk and allow to dissolve, about five minutes. Add the egg and egg yolk and beat on medium speed for 2 minutes. Add the flour, sugar, and salt and beat on low to combine. Once combined, continue beating for an additional 5 minutes. With the mixer on low, add the butter 1 tablespoon at a time until combined and then beat on medium speed for 3 minutes. If your dough is extremely sticky and doesn’t stretch some away from the wall of the bowl, sprinkle in another 2 tablespoons or so of all-purpose flour. The dough will be loose and wet but should hold its shape decently. Once combined well put the dough into a large, lightly greased bowl and cover with plastic wrap. Allow it to rest for an hour. After an hour, dump the dough out onto a lightly floured surface and divide into two equal-sized pieces. Gently work each piece into a flat square. Place a sheet of parchment or Silpat on a baking sheet and grease it with baking spray. Place both squares of dough on the parchment, cover the sheet with plastic wrap, and allow the dough to rest in the fridge overnight.

To shape the loaves:

  1. When you’re ready to prepare your loaves, spray two (8”x4”) loaf pans with cooking spray and line the long sides and bottom with a piece of parchment paper. Combine the jam, zest, and cinnamon in a small  bowl. Roll one piece of dough out onto a floured surface into a 13”x16” rectangle. Spread half of the filling in a thin layer over the top of the dough leaving a 1/2 “ border around the perimeter of the dough rectangle. Starting at one of the short ends, roll the dough up tightly and then pinch the end to the roll to seal. Use a sharp knife to cut down the length of the center of the dough log into two pieces. Twist the two pieces around each other into a spiral and then place the wrapped loaf in one of the prepared pans. Repeat the process with the second piece of dough. Cover the pans with a tea towel and allow the loaves to rise in a warm spot in your kitchen, about 1-1/2- 2 hours.

To prepare the syrup (optional):

  1. Combine the sugar and water in a small saucepan. Bring to a gently boil over medium heat, stirring occasionally, until the sugar has dissolved. Set aside while you bake your loaves. This can be made and refrigerated in advance as well.

When ready to bake:

  1. Preheat the oven to 350 degrees. Remove the covers from the pans and place in the preheated oven to bake for about 40 minutes or until the top is golden and the inside registers at 180 degrees F. Remove the loaves from the oven and use a thin skewer or cake tester to poke tiny holes all over the loaves. Pour or brush the syrup over top (optional) or each loaf. Allow to cool slightly in the pan and then continue cooling completely on a cooling rack.

Blueberry Mascarpone Ice Cream

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

We’re totally in it- the thick of summer. A time for short shorts and frozen beverages. The days that smell like coconut sunscreen and salty hair. We’ve been indoor cats this summer, spending most of our daylight hours swaddling our new little babe in muslin and morning light, but that doesn’t mean that we can’t enjoy some of the best these months have to offer. In an effort to settle into the summer spirit, I’ve made a super tasty frozen treat that I think captures summer flavors at their finest: blueberry mascarpone ice cream. Let’s dive in.

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

Ice cream is always a favorite of mine. I love the variety of flavors and textures you can achieve and adore having a dessert that keeps in the freezer. Here, a creamy and mild vanilla mascarpone base is swirled with a quick stovetop blueberry sauce and little crumbles of Biscoff cookies. The end result is a flavor and texture that reminds me of a fruit crisp topped with loads of ice cream, aka, absolutely delicious.

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.comBlueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

To make this blueberry mascarpone ice cream, we start with the ice cream base. Milk is warmed and whisked into egg yolks and sugar before the whole mixture is cooked together. Mascarpone cheese and a pinch of salt is added next, and the creamy mixture is allowed to chill until it is room temperature. Chilling the mixture prevents overchurning and also makes for a creamier bite. The blueberry sauce is nothing more than fresh berries cooked down on the stove with sugar. Once the mixture is thickened and the berries have burst, remove from the heat and allow it to cool completely. 

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

This blueberry mascarpone ice cream can be churned in your ice cream machine according to the manufacturer’s instructions. Mine usually takes about 20 minutes to whip up. Once it’s thickened to the consistency of frozen yogurt, turn your machine off and begin layering the mixture with swirls of the blueberry sauce and cookie crumbles. I like to store my ice cream in metal loaf pans, but any freezer-safe container will work. It won’t last too long anyways- it’s too delicious!

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

If your July has yet to include an oversized scoop of homemade ice cream, I hope you’ll give this blueberry mascarpone ice cream a whirl. It’s among some of my favorite treats I’ve enjoyed this year, and I think you’ll love it too. Happy Tuesday and enjoy!

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

If you like this blueberry mascarpone ice cream you should try:

Samoa Ice Cream

Cherry Chip Ice Cream

Oatmeal Cookie Chunk Ice Cream

Vegan Coconut Lime Ice Cream Pie

Apple Crisp Ice Cream

Print

Blueberry Mascarpone Ice Cream

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

This blueberry mascarpone ice cream feature a blueberry stovetop sauce and a biscoff cookie crumble in a vanilla bean mascarpone cheese base!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 240
  • Yield: 1 Quart 1x
  • Category: Dessert
Scale

Ingredients

For the ice cream base (adapted from Daniel Humm):

  • 2 cups (480 gm) whole milk
  • 4 large egg yolks
  • ¾ cup (150 gm) sugar
  • 8 ounces mascarpone cheese
  • Pinch of salt

For the filling:

  • 1 cup blueberries
  • ¼ cup sugar
  • 2 ounces of crumbled Biscoff cookies (graham crackers or crunchy oatmeal cookies can be substituted in a pinch)

Instructions

To prepare the ice cream base:

  1. Combine the milk and 2 tablespoons of the sugar in a medium saucepan over low heat. Bring to a simmer, stirring occasionally. In the meantime, combine the egg yolks and the remaining sugar in a bowl and whip with a hand mixer on medium speed until fluffy, about 3 minutes. Once the milk mixture has come to a simmer, carefully add 1 cup of the warm milk into the egg mixture in a slow and steady stream, whisking all the while, over the course of 30 seconds. Don’t add it all at once or you’ll risk scrambling the eggs. Once the milk has been added, pour the mixture back into the saucepan with the remaining milk and cook over medium-low heat while stirring constantly until the mixture barely thickens enough to coat the back of a spoon (about 4-5 minutes). Don’t let the mixture boil. Pull the saucepan off the heat and whisk in the mascarpone and salt until incorporated.
  2. Strain the custard into a gallon-sized plastic bag and seal it. Place the bag in a sink filled with ice and cold water to help the mixture chill quickly. Alternatively, you can strain the mixture in a bowl and allow it to chill more slowly in the fridge. Once the mixture has chilled, process the ice cream in an ice cream maker according to manufacturer’s instructions, usually about 20 minutes. Once prepared, spread the custard into a loaf pan alternating with drizzles of the blueberries and crumbled cookies. I like to do three separate layers of custard and top each with a hefty amount of blueberry sauce and cookie crumbles. Swirl gently with a knife and then allow to freeze completely in the freezer. Enjoy!

To prepare the filling:

  1. Combine the blueberries and sugar in a small saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until the sauce has thickened slightly. Remove from heat to cool completely prior to use.

Chocolate Caramel Pecan Tarts

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Greetings to you all from baby land! We’re two weeks in with our new little guy, and I’m thrilled (read: shocked! amazed! perplexed!) to tell you that we’re actually doing so well. I’m not sure what I anticipated this time to be like, but we’ve had such an outpouring of love and support that this transition has been mind-blowingly sweet. Here in the South, people go all out when you have a baby. There’s gifts and baby snuggling and offers to babysit the bigger kids, of course, but hands down my very favorite perk (outside of the baby itself, duh) is all of the food people bring you. Casseroles, baked goods, snacky treats, and booze show up at your door more frequently than the UPS guy on Amazon Prime delivery day. People bring you lasagnas and pot pies and tossed salads like your milk production depends on it, and this kind of generosity is one of those Southern hospitality things that I love so much. Since I’ve had fewer meals to make, I had time to create a new treat to share with you all today: chocolate caramel pecan tarts.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Sweet and salty is my all-time favorite, and the combination of chocolate, salted caramel, and a buttery pecan and graham cracker crust is just the ticket. Made with Diamond Nuts  pecans, these little tarts are a show-stopper and definitely qualify as one of those desserts that people will be talking about for a long time. Although they may appear to be complicated, there’s plenty of shortcuts and make-ahead options that will simplify the baking of these little treats.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

To prepare them, we start by crushing graham crackers and finely chopping pecans. Sugar, salt, and melted butter are added to the crumbs and the sand-like mixture is pressed into the bottom of mini tart pans with removable bottoms. The bottomless pans make for easily removal so that your tarts look tidy and seriously professional. Bake the crusts for a few minutes at 350 degrees and get started preparing the ganache.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Equal parts dark chocolate and warm heavy cream are stirred together until a thick pourable chocolate can be layered into the bottom of the baked shells. Once the ganache has had a chance to set, the chocolate caramel pecan tarts are ready for their second layer, salted caramel sauce. You can make your sauce homemade (I prefer this recipe!) or purchase it from the store. I love homemade caramel and almost always have a jar in my fridge, but if this intimidates you, just opt for the store-bought. Spoon a couple of tablespoons on top of the set ganache and allow to caramel to cool to room temperature.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

At this point, the chocolate caramel pecan tarts can rest in the fridge or even freeze for a week or two. When you’re ready to serve them, bring them to a cool temp and top with a creamy dollop of whipped cream. A sprinkle of toasted pecans finishes out these chocolate caramel pecan tarts and they’re ready for serving. These little treats are a sweet and salty delight your guests (or just you, no judgement) will seriously enjoy.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

I’ve had the most fun working with Diamond Nuts this past year. It’s incredibly easy to support and brag on a brand you love and trust, and their partnership has been one I’ve loved sharing with you. I’ll leave some links to other nutty recipes below so that you can give their products a try in your own home. If you’re looking for a recipe to try right away, I hope you’ll give these chocolate caramel pecan tarts a go. The pecans are the flavorful little stars of the show here, and this crust is one that you can utilize in other recipes as well. If you make time to bake them for yourselves, let me know what you think in the comments below! As always, thank you for supporting brands that make Wood and Spoon possible.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

For more nutty recipes like these chocolate caramel pecan tarts you should try:

Strawberry Rhubarb Crumb Bars

Vegan Oatmeal Cookies

Sweet and Savory Rugelach

Pecan Apple Dutch Baby

Honey Cake with Figs and Whipped Cream Cheese

 

Print

Chocolate Caramel Pecan Tarts

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

These chocolate caramel pecan tarts are sweet and salty minis with a pecan graham cracker crust, chocolate ganache, salted caramel sauce, and whipped cream topping.

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 60
  • Yield: 4 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 9 full (140 gm) graham cracker sheets, finely crushed
  • ¾ cup (90 gm) pecans, finely chopped
  • ¼ cup (50 gm) sugar
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 4 ounces dark chocolate, chopped
  • 1 cup (240 gm) heavy whipping cream
  • ¾ cup salted caramel sauce
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • Extra pecans for garnish

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees. Add the graham cracker sheets, pecans, sugar, and salt in a medium sized mixing bowl, stirring to combine. Pour in the melted butter and stir until the mixture comes together in a wet sand consistency. Pat the crumbs into the bottom and up the sides of 4-4”” tart pans and bake in the preheated oven for 8-10 minutes, or until set. Allow to cool while you prepare the filling. Note that if your crust goes into the oven warm, it could slouch while baking. You can carefully (don’t burn yourself!) press the crumbs back up the sides when done baking as needed, or just chill the crust prior to baking.

To prepare the filling:

  1. Place the chopped chocolate in a small bowl. Gently heat 1/2 cup of the cream on the stove or in the microwave until it’s about to start bubbling. Pour the cream over the chocolate and cover the bowl with plastic wrap for 5 minutes. Remove the plastic wrap and whisk to combine the two. Pour 1-1/2 heaping tablespoons into the bottom of each slightly cooled crust and place in the fridge to chill.
  2. When the ganache has firmed up, gently warm the caramel to a spreading consistency and spread 3 tablespoons into each tart, completely covering the ganache below it. Place in the fridge to set.
  3. When ready to serve, whip the remaining ½ cup cream with the sugar and vanilla until medium peaks form. Spoon large dollops on each tart and garnished with toasted chopped pecans. Enjoy!

 

Brownie Ice Cream Sandwiches

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

Wow. A ton has happened since we last spoke. We basically have a lifetime’s worth of stuff to talk about, so get ready to hear all about it in the coming weeks. For now, I’ll give you the reader’s digest version, and then we’ll dive into these brownie ice cream sandwiches. Here’s a quick close-up to awaken your tastebuds:

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

Last Monday, July 1, we had a baby! Remember me going on and on about being pregnant with our third child, a baby girl? Well, we had the baby, and it turns out HE’S A BOY. Yep. A boy. Who knew an ultrasound at 20 weeks (in 2019, no less) could be wrong!? Well, we are overjoyed, shocked, and ridiculously blown away at the turn of events and have been spending the past week and a half getting to know our little guy, Charlie. Everyone is healthy, Aimee and George are thrilled to love on a bitty brother, and we’re all getting at least 6 hours of sleep which is worth a set of praise hands all on its own. I can’t wait to introduce you all to him a bit more, but for now I’ll just share a couple of photos my friend Jesse of Dreamtown Co. took of the baby’s arrival.

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.comBrownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.comOn to the second cutest thing in this post: brownie ice cream sandwiches. If you ask me, brownies are always best served a la mode. While I’ve long enjoyed the frozen supermarket version of brownie ice cream sandwiches, I really felt like we needed to explore a rich, ultra-chocolatey homemade version. What we finally landed on is nothing short of fabulous.

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.comBrownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

Here we have a chewy, soft-baked brownie layered with a huge schemer of no-churn cookies and cream ice cream.The brownie is rich and pretty dense, so to keep it chewy once frozen be sure to not overbake it. The ice cream is a cinch to make and contains little more than whipped cream, chocolate sandwich cookies, and sweetened condensed milk. We whip it all together until it becomes thick and cloud-like and then spread it in on top of half of the brownies. The second half of brownies is pressed on top and left to freeze together until solid.

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

There’s a few ways you can cut these brownie ice cream sandwiches. You’ll notice for the photos I opted to use a 2-1/2″ biscuit cutter, but I wouldn’t necessarily recommend doing that. I found it much easier to trim out pieces with a chef’s knife and was able to maintain a more manageable portion size that way as well. If you like the cute circles- go for it! Just keep in mind you’ll have little scraps from the cut-out rounds leftover. After trying it both ways, I totally prefer to cut small rectangles.

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

You definitely need to give these brownie ice cream sandwiches a try before the summer is up. They’re incredibly tasty and a delicious treat to add to your summertime dessert repertoire. Give them a try and let me know what you think! In the meantime, thank you for your prayers for baby Charlie and our new family of five. I can’t wait to introduce you more.

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

If you like these brownie ice cream sandwiches you should try:

Chocolate Chip Cookie Ice Cream Sandwiches

Mint Brownie Ice Cream Cake

Funfetti Ice Cream Cake

Peppermint Icebox Cake

Print

Brownie Ice Cream Sandwiches

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

These brownie ice cream sandwiches are chewy brownies filled with no-churn cookies and cream ice cream!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 240
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the brownies:

  • 1 cup (230 gm) unsalted butter
  • 5 ounces dark (I use 70%) chocolate
  • 11/4 cups (250 gm) sugar
  • ½ cup (100 gm) brown sugar packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • 1 cup (85 gm) unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 cup mini chocolate chips (optional, see notes)

For the ice cream:

  • 2 cups (480 gm) heavy whipping cream
  • 1 teaspoon vanilla
  • 1 (14 ounce) can sweetened condensed milk
  • 18 (210 gm) chocolate sandwich cookies (like Oreos), chopped

Instructions

To prepare the brownie layers:

  1. Preheat the oven to 350 degrees. Line two quarter sheet pans (or two 9”x13” pans) with foil that extends up the sides and grease with baking spray. Set aside.
  2. In a small saucepan over low heat, gently heat the dark chocolate and butter, stirring regularly, just until barely melted. Pour the mixture into a large bowl and whisk in the sugar and brown sugar. Whisk in the eggs and the vanilla extract. Scrape the sides of the bowl and then fold in the flour, cocoa powder, and salt. Fold in the chocolate chips. Spread the batter evenly between the two pans and bake in the preheated oven for about 11-12 minutes or until a toothpick inserted only comes out with a few moist crumbs. Set aside to cool completely.

To prepare the sandwiches:

  1. Once the brownie layers have cooled, flip them one layer out of the pan. In a large bowl or the bowl of a stand mixer, whip the cream on medium-high speed until thick and fluffy. Add the vanilla extract and continue beating until stiff peaks form. Fold in the sweetened condensed milk and cookie crumbs. Spread the thick filling on top of the brownie layer still inside the prepared pan. Smooth the top as much as possible and then place the second brownie layer directly on top. Gently press down to adhere, but avoid squishing the ice cream out the sides. Place in the freezer to freeze completely, about 6 hours. Use a 3” cookie or biscuit cutter to trim out sandwiches or use a chef’s knife to cut square. Keep frozen and covered until ready to eat!

Notes

  • The chocolate chips in the brownies will freeze FIRM. It is vital you use mini chips or skip them all together or you’ll risk breaking a tooth. 🙂
  • I used a biscuit cutter to trim out these sandwiches but FAR PREFER to slice into skinny rectangles. It’s much easier!

Adapted from Martha Collison

Champagne Cocktail Popsicles

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

I think it’s a cruel joke that drinking alcohol is not allowed when you’re pregnant. Imagine being 25 pounds heavier than normal in the dead of summer. Imagine there’s two other kids at home who dominate you day and night because they know your 9 month pregnant self is too tired to chase after them. At that moment, don’t you really deserve a cocktail? Wouldn’t you really want something that would cool down and refresh that tired, center-heavy body of yours? The answer is an obvious and resounding YES, so in my late pregnancy, in the heat of my cocktail craving days, I started working on the recipes for the 3 varieties of champagne cocktail popsicles that you’ll read about today. It’s a summertime treat that everyone, Mamas especially, are deserving of, and I think you’re really going to like them.

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

First up is a mimosa popsicle. Made with fresh orange juice, sparkling wine, and just a smidge of simple syrup, this is the push-pop your brunches have been waiting for. I love a classic mimosa as much as anyone, but a mimosa popsicle? That’s something to write home about. The second option is a bellini pop! Fresh peach wedges are pureed and stirred with champagne and a teeny bit of syrup to create a seriously fruity popsicle that is altogether summery. I found I enjoyed this one the most, particularly since peach season is showing out in all it’s glory right now. You can use frozen peaches here, but this is also a great way to use up peaches on the verge of going bad. Finally, we have a strawberry lime champagne popsicle. Pureed berries, simple syrup, a squeeze of lime juice, and bubbles round out the list of ingredients for these pops. They’re a crowd pleaser, and you can easily include a little bit of lime zest for extra citrus flavor.

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

While traditional popsicle molds work fine here, I really encourage you to consider grabbing some of these disposable plastic push-pop bags. They’re super inexpensive (I found mine on Amazon!) and make the perfect portion size for these champagne cocktail popsicles. Keep in mind that alcohol does not freeze, so these will melt faster than your average pop! If you opt to not use the little plastic sleeves, consider serving small popsicles in a glass with a tiny pour of champagne at the bottom. I saw something similar here and think it would make for a cute beach or brunch cocktail to serve.

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

These champagne cocktail popsicles are indeed boozy, so feel free to add a bit more fruit if you prefer a more subtle wine flavor. No need to splurge on any expensive booze here- just something inexpensive that you wouldn’t mind drinking a small bit of. Either way, be sure to stay cool with these grown-up popsicle cocktails (poptails?) and let me know what you think! Happy Monday and Happy Drinking!

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

Print

Champagne Cocktail Popsicles

Champagne Cocktail Popsicles by Wood and Spoon. Learn to make homemade mimosa push pops, Bellini popsicles, and strawberry lime champagne frozen treats! These are made in plastic sleeves with fresh real strawberries, peaches, and orange juice and sparkling wine. Find the recipe and learn how to make these boozy summertime frozen desserts on thewoodandspoon.com

These champagne cocktail popsicles come in three push-pop flavors: Bellini, mimosa, and strawberry lime!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 240
  • Yield: 4 1x
  • Category: Dessert/ Cocktail
Scale

Ingredients

For Mimosa:

  • 1 cup orange juice
  • ½ cup sparkling wine
  • 1 ounce simple syrup, optional

For Bellini:

  • 11/3 cups chopped peaches
  • ½ cup sparkling wine
  • 2 ounces simple syrup

For Strawberry Lime:

  • 11/3 cups chopped strawberries
  • ½ cup sparkling wine
  • Juice of one lime
  • 2 ounces simple syrup

Instructions

For the Mimosa:

  1. Combine the orange juice and sparkling water in a large measuring cup. Taste the mixture and add simple syrup if you desire the pops to be sweeter. Divide the mixture via funnel into 4 disposable plastic push-pop tubes. Freeze until solid!

For the Bellini:

  1. Combine the chopped peaches, sparkling wine, and syrup in a blender and process just until the peaches have been pureed and the mixture is smooth. The mixture will bubble slightly. Allow some of the bubbles to subside, re-stir the mixture, and then divide is among 4 disposable plastic push-pop tubes. Seal and freeze until solid.

For the Strawberry Lime:

  1. Combine the chopped strawberries, sparkling wine, lime juice, and syrup in a blender and process just until the strawberries have been pureed and the mixture is smooth. The mixture will bubble slightly. Allow some of the bubbles to subside, re-stir the mixture, and then divide is among 4 disposable plastic push-pop tubes. Seal and freeze until solid.