Kate

Easy Chewy Blondies

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

A handful of times each year, I share a new recipe that makes me think, “This is it- this is the one.” The recipe in question inevitably becomes one that I reach for time and time again, making (and remaking!) for any and all occasions. Well, friends, this is it. This is the one. These easy chewy blondies are the simple, sweet, and salty we all need. I’m so excited to share these with you.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

Easy Beginner Recipes

I’m sure baking preferences vary, but basically everywhere I’ve ever lived would call this a “must make” recipe. Blondies are a staple, and while they don’t get as much love as their counterparts (brownies and chocolate chip cookies!), they really are the best of both worlds. Chewy, buttery, and brown sugar-flavored? Check. Ready for any and all mix-ins? Check. Crowd pleasing and super easy to make? Check, check.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

These easy chewy blondies are a recipe fit for many occasions: casual weeknights, potluck gatherings, and even special occasions. Even better, they’re incredibly simple to make! The dough for these whips up in a single bowl, and requires little special equipment. In fact, if you have a bowl, a wooden spoon, and a few measuring cups, you’re basically there.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

What is a Blondie?

In my mind, a blondie will always be the vanilla counterpart to a brownie. Instead of cocoa powder or melted chocolate, a blondie contains just a smidge extra flour. In fact, many brownie recipes can be adapted to become blondie recipes, simply by omitting the chocolate and slightly increasing the dry ingredients. Here, a butter and brown sugar base bakes up into gooey bars with chewy insides and edges. They truly are divine.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

What to Add to a Blondie?

For this easy chewy blondies recipe, I’ve added chocolate chunks, but there are many more options. You can opt for flavored baking chips, chopped nuts, or even sprinkles! Maybe you love dried fruit or even broken pretzels. Go ahead- you have my permission! Give it a try!! There are so many different ways to modify this base blondie recipe.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

Easy Chewy Blondies

This is a moderately sized batch that bakes in an 8″ square pan. I have attempted this recipe on a larger scale and GOOD NEWS- it works. Your baking time will differ depending on the size of pan you use and by how much you modify the quantity of ingredients. I recommend watching the oven and removing them with the top is puffed and a toothpick inserted comes out with moist clumps.

Again, feel free to modify the mix-ins! You can omit the chocolate chunks and substitute for an equal amount of flavored baking chips or nuts. If you’re stirring in an ingredient that adds significantly more sweetness per ounce (like sprinkles), decrease the volume slightly. And remember that some mix-ins like nuts or pretzels will affect the moisture content of your final baked product. Adjust accordingly.

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

How to Make Easy Chewy Blondies

First, we start by melting the butter, brown sugar, and sugar together. Sure, you could simply mix together melted butter and sugar, but by melting them together, we achieve that nicely papery crackled top as seen in the photos. The recipe will still taste delicious if you melt the butter on its own, however, they will look different.

Next, we stir an egg and an additional egg yolk into the batter. The additional egg yolk adds loads of chewy moisture to our final product. Once combined, stir the dry ingredients into the wet ingredients just until smooth. Finally, we fold in the chocolate chips and spread the dough into a greased pan. The blondies bake for about 25-30 minutes until done.

Give these quick and easy bars a try and let me know what you think. Happy Tuesday to you and Happy Baking!

Easy Chewy Blondies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, gooey insides, and loads of flavor. Learn more and how easy it is on thewoodandspoon.com

If you like these easy chewy blondies you should try:

Easy Chewy Brownies
Butterscotch Blondies
Chocolate Chip Cookies Bars
Brookies
Pecan Toffee Blondies

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Easy Chewy Blondies

These Easy Chewy Blondies have gooey centers and sweet and salty flavor.

  • Author: Kate
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

  • 3/4 cup unsalted butter, melted
  • 1 cup brown sugar
  • ¼ cup sugar
  • 1 large egg plus 1 egg yolk
  • ½ tablespoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chunks (depending on your preference)

Instructions

  1. Preheat the oven to 350 degrees. Lightly grease an 8”  square pan (or line it with foil and then grease for easy removal). Set aside.
  2. In a large bowl, stir together the butter, brown sugar, and sugar. Add the eggs one at a time, stirring after each addition until each are incorporated. Stir in the vanilla extract. Add the flour, baking soda, and salt and stir until just combined. Fold in the chocolate chips and smooth the dough into the prepared pan. Bake in the preheated oven for about 25-30 minutes or the dough no longer jiggles and a toothpick inserted to the center comes out with moist clumps- do not overbake! Bake time may differ depending on the type of pan used. Allow to cool and then slice and enjoy!

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Salted Honey Cookies

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

This one goes out to the all the sweet and salty lovers. You know who you are! If a sprinkle of sea salt makes you absolutely weak at the knees, you will ADORE these salted honey cookies: soft and chewy cookies delicately sweetened with honey and brown sugar and finished off with a sprinkle of sea salt. They are uniquely delicious and the perfect bake for this weekend.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

In the South, Food is Everything

I once saw this sign that said, “I didn’t grow up in the South, but I got here as fast as I could.” For years now, any time I thought of that sign, I’d always kinda shake my head in agreement: “Same.” I’ve been in Alabama nearly 20 years now, the past 10 of which have been spent in the deep South. The food, the pace of life, the kindness you meet in the faces of strangers- it all suits me. I just love it.

If I’ve learned anything in my short tenure as a southerner, it’s that people in the South love food. Here, recipes are generational, ingredients are time-tested, and time around the table is absolutely everything. Cooking here is a special thing, and I’ve found that people are eager to share the bounties from their kitchens, whatever they may be.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

A Case for Honey-Flavored Cookies

Quite regularly, I’m given a jar of honey from friends. We’ve randomly wound up with a surprising number of friends who are apiarists (that’s beekeepers, y’all), and, praise the Lord, those are the most generous kind of people. Those little jars, usually adorned with homemade tags scrawled with loopy script, are like gold. It was recently, after being given a fresh jar of honey from a new friend, that I knew we needed a new recipe honoring the labor of love that is honey. This blog needed honey cookies.

Initially, I set out to make a graham cracker of sorts, but I later decided a chewy, everyday cookie would be much better. Inspired by molasses cookies, I combined butter, brown sugar, and just enough honey to make chewy, salty-sweet cookies that all would enjoy. A few batches later, we ended up with today’s salted honey cookies. Success!

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

Salted Honey Cookies

These salted honey cookies are unique in all the best ways. Here, butter and a bit of oil create an intensely chewy and soft cookie. Think oatmeal cream pie cookie texture- SUPER soft. Brown sugar adds a mild sweetness that plays backs-up to the honey, our star ingreident. And if honey steals the show, salt is its supporting character, adding a rich contrast to these cookies that make you keep coming back for more. Any cookie with a salted top usually benefits from the addition of something that isn’t notable sweet. But here, the salt enhances the honey flavor, bringing out a richness that is otherwise less present.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

How to Make the Chewiest Cookies

These cookies start in a mixer with butter and oil. Oil is the ingredient that keeps these cookies seriously soft for days. Next, we add brown sugar and honey, creaming the four ingredients together until smooth. A little vanilla plus one egg comes next. Finally, we add the dry ingredients of flour, leavening, and salt, plus a little cinnamon! The cinnamon is not a dominant flavor, but it does add a smidge of background taste. The cookie dough is soft, so it needs a rest in the fridge. Then, rolled balls of dough bake in the oven just until the edges begin to set. Sprinkle each with a bit of salt (I prefer fleur de sel), and voila! Perfect salted honey cookies.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

Give these honey cookies a try and let me know what you think! Happy baking, y’all!

If you like these salted honey cookies you should try:

No-Churn Honey Salted Almond Ice Cream
Chewy Ginger Molasses Cookies
Snickerdoodle Sandwich Cookies
Salted Maple Pie
The Best Salted Chocolate Chip Cookies

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Salted Honey Cookies

These salted honey cookies are soft and chewy cookies sweetened with honey and brown sugar and sprinkled with a pinch of sea salt!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 18-24 Cookies
  • Category: Dessert

Ingredients

  • ½ cup unsalted butter, at room temperature
  • 2 tablespoons oil
  • 1 cup light brown sugar
  • ¼ cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • Fleur de Sel, for sprinkling the tops of cookies

Instructions

  1. In a large bowl or the bowl of a stand mixer, combine the butter, oil, brown sugar, and honey on medium speed using a paddle attachment until the mixture is smooth and consistent throughout, about 1 minute. Add the egg and vanilla extract, stirring on low to combine. Scrape the sides of the bowl and add the flour, baking soda, salt, and cinnamon. Stir on low, just until combined. Scrape the sides of the bowl and fold in any unincorporated dry ingredients.
  2. Line a baking sheet with a piece of parchment paper. Use a large cookie scoop or spoon to portion out 3 tablespoon-sized rounds of dough onto the prepared sheet. Once finished, cover the sheet pan and refrigerate until firm, about 1 ½ hours.
  3. Once ready to bake, preheat the oven to 350 degrees Fahrenheit. Space just under half of the cookie dough balls out on a second parchment-lined baking sheet. Bake in the preheated oven just until the edges of the cookies are set and beginning to brown, about 10 minutes. Out of the oven, sprinkle the tops with a pinch of fleur de sel. Repeat this process with the remaining dough on a new cookie sheet. Allow to cool slightly prior to enjoying, although, cookies will are best after setting up slightly.

Notes

  • For smaller cookies, use a medium cookie scoop to portion out 1 ½ tablespoon sized rounds of dough. Bake 8 minutes or until done. 

Did you make this recipe?

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Orange Layer Cake

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Is it just me, or has it been positively forever since we’ve talked cake?! Cake used to be our bread and butter here- all the decorations, frostings, and flavor combinations fed my creativity (and belly!) in all sorts of ways. Now, I’m more quick to whip up a batch of cookies or a tub of ice cream, because sometimes easy is the thing that tastes best. Well, today we’re going old school. I have an orange layer cake to share, and you are absolutely going to love it.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Orange Layer Cake

First, let’s talk about the best orange layer cake ever. One of my very favorite cake bakeries is Piece of Cake in Atlanta, GA. Their white chocolate cake has long been my all-time favorite, so much so that I even made my own a while back. Well, turns out that white chocolate isn’t the only thing they kill at- their orange layer cake is stellar too.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Admittedly, I’m not much of an orange person (unless we’re talking cocktails), but Piece of Cake opened my heart to the possibility of a delicious orange flavored layer cake. As a result, today I’m serving up a version of my own. It’s brightly scented with orange zest and vanilla, and the cream cheese buttercream has the most balanced sweetness. They layers are light and fluffy, all flecked with little wisps of orange zest. Because oranges are a winter fruit, this makes the perfect cake to transition from winter into sunnier times. Let me tell you how to make it.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Making the Cake

First, we start by creaming together butter, oil, and sugar. We whip until the mixture becomes light and fluffy. Next, we add in eggs, vanilla, and a bit of orange zest. Finally, we finish out with the dry ingredients of flour, leavening, and salt, alternating in room temperature milk and orange juice. The three layers bake up quickly in the oven, and in the meantime, you can prep your buttercream. Here, butter and cream cheese come together with powdered sugar and orange zest. A bit of salt adds balance to this mild frosting, and it all gets slathered over the three layers of cake.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

I like to barely color the frosting with a bit of food coloring to make its otherwise creamy shade a very pale peach. Feel free to skip this step if you’d like. Once done, the cake can be decorated with additional buttercream, orange slices, or even curls of orange peel! The world is your oyster. I hope you all enjoy this orange cake and are eager to bake yourselves silly with cake. Happy Thursday to you and Happy Baking!

If you like this orange layer cake you should try:

Blood Orange Cheesecake
Blood Orange Bundt Cake
Lemon Pound Cake
Blueberry Lemon Pound Cake
Coconut Key Lime Cake

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.
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Orange Layer Cake

This orange layer cake, scented with vanilla and orange zest, is frosted with a orange cream cheese buttercream- divine!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 120
  • Yield: 8-10 Servings
  • Category: Dessert

Ingredients

For the cake:

  • 1 ¼ cups unsalted butter, at room temperature
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 5 large eggs
  • 1 ½ teaspoons vanilla extract
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons orange zest
  • ½ cup orange juice, at room temperature
  • ½ cup milk, at room temperature

For the frosting:

  • 1 ½ cups unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 teaspoons orange zest
  • 5 cups powdered sugar

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and prepare three 8” round baking pans by lining the bottoms with parchment rounds and spraying the sides with baking spray.
  2. In a large bowl or the bowl of a stand mixer, beat the butter and oil on medium speed until light and fluffy, about 4 minutes. Scrape the sides of the bowl and add the sugar. Beat for an additional 2 minutes. Add the eggs one at a time on low speed and beat to combine, scraping the sides of the bowl as needed. Stir in the extract. In a smaller separate bowl, combine the cake flour, baking powder, salt, and orange zest. Stir half of the dry ingredients into the cake batter and then stir in the orange juice. Add the remaining dry ingredients and stir just until almost combined. Scrape the sides of the bowl and stir in the milk.
  3. Fill the three prepared pans with equal amounts of batter, smooth the tops, and bake in the preheated oven for about 22-24 minutes or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature.

To prepare the frosting:

  1. Beat the butter in the bowl of a stand mixer until light and fluffy, about 3 minutes. Next, add the cream cheese and beat to combine, about 45 seconds. Add the extract, salt, and orange zest, stirring to combine. Add the powdered sugar and stir on low speed until incorporated, and then increase speed to beat for about 20 seconds. If you taste your frosting and would prefer it a bit sweeter, add an additional ½ cup powdered sugar. If you frosting it too thick to spread, add a tablespoon of water or orange juice until it comes to the right consistency.
  2. When ready to assemble the cakes, trim any dome off the top of each cake. Spread 1-1/4 cups of frosting on top of the first cake layer and then top it with a second layer of cake. Repeat this process once more and then continue frosting the cake to your liking. If desired, toast some almonds or shredded coconut in the oven at 350 degrees for about 10 -15 minutes, stirring regularly, to use as a garnish. This step isn’t necessary. Cake can be stored at room temperature but is best on day of assembly.

Notes

  • I prefer to frost partially frozen cakes. You can bake the cake layers, wrap them in plastic wrap and freeze up to a week in advance, and then assemble as normal. This help to keep your cakes from slouching, but be sure to freeze them on flat surfaces.

Did you make this recipe?

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YOU NEED TO KNOW: How to Make Custard (and Classic Creme Brûlée!)

Cooking Tutorial: Learn How to Make Custard and Homemade Creme Brûlée! This recipe instructional by Wood and Spoon gives instruction on the different types of custards, how to make them, and a simple, straight-forward recipes for vanilla bean creme brûlée. This elegant dessert is great for dinner parties and can be semi-made-ahead. Read all about this classic French dessert on thewoodandspoon.com

For close to a decade, I’ve been telling people near and far that my favorite dessert is ice cream. And that is, in some ways, true; ice cream offers the creamy texture and endless flavor options that makes enjoying dessert just the best. But lately, I’ve started to realize that my favorite isn’t ice cream- it’s the ever-adaptive, always delightful custard. Custard, if you don’t know, is a star component to a million different recipes, and so many of them are my favorite. Today, I’m going to teach you how to make custard, and you can flex those new skills with a classic creme brulée. Let’s get started!

Cooking Tutorial: Learn How to Make Custard and Homemade Creme Brûlée! This recipe instructional by Wood and Spoon gives instruction on the different types of custards, how to make them, and a simple, straight-forward recipes for vanilla bean creme brûlée. This elegant dessert is great for dinner parties and can be semi-made-ahead. Read all about this classic French dessert on thewoodandspoon.com

WHAT IS IT AND HOW DO I MAKE IT?

So what is custard? In general, custard is a milk-based mixture often sweetened with sugar and thickened with eggs. Different spices, extracts, and other flavorings add in to create different flavors. While all custards tend to have the basic skeleton of eggs, milk, and sugar, there are a few different ways custards can be prepared.

Baked Custard

Baked custard is, as you can imagine, baked! If you’ve ever made a custard pie (like this one!), a bread pudding, or a creme brûlée, you’ve made a baked custard. Here, ingredients stir together, either in a bowl or over the stovetop, before baking until set.

There are a number of ways to make a baked custard. In some cases, all of the liquid ingredients stir together with sugar, salt, and sometimes a thickener like starch or flour. Then, that liquid mixture pours into vessels (as with creme brûlée and custard pies) or over chunks of bread, as is the case with bread pudding. Baked custards generally prefer moderate heat, in large part, due to the eggs; eggs that are heated too much can curdle and cause quite a mess. In addition, water baths are often used to offer insulation to the custard while it’s in the oven. As the custard bakes, it sets, becoming even more firm as it cools.

Cooking Tutorial: Learn How to Make Custard and Homemade Creme Brûlée! This recipe instructional by Wood and Spoon gives instruction on the different types of custards, how to make them, and a simple, straight-forward recipes for vanilla bean creme brûlée. This elegant dessert is great for dinner parties and can be semi-made-ahead. Read all about this classic French dessert on thewoodandspoon.com

Stirred Custard

My husband’s favorite kind of custard is a stirred one. Why? Because he LOVES pudding. Pudding desserts, pastry cream and most ice creams start out as stirred custards. Here, sugar dissolves in warm milk or cream before being slowly added to eggs or egg yolks. That mixture is allowed to thicken over heat on the stovetop before cooling for use.

To make a stirred custard, we start with the dairy. Milk heats on the stovetop, often with sugar, a thickening agent, or even cocoa powder and other flavorings, until the sugar is dissolved. Once combined and smooth, the warm milk mixture is carefully added to the eggs or egg yolks. Remember- the eggs are prone to curdling here! Take care to prevent this by adding the milk little bit little and stirring all the while. Once the mixtures are combined, the custard is returned to the heat where it is stirred at a low temperature until thickened to the appropriate consistency. The custard then cools in the fridge until set.

Other Custards

There are a number of other ways to make custards (think gelatin! whipped cream!), but for today, we will focus on baked and stirred custards. You can research “gelatin custards” online to learn more.

Cooking Tutorial: Learn How to Make Custard and Homemade Creme Brûlée! This recipe instructional by Wood and Spoon gives instruction on the different types of custards, how to make them, and a simple, straight-forward recipes for vanilla bean creme brûlée. This elegant dessert is great for dinner parties and can be semi-made-ahead. Read all about this classic French dessert on thewoodandspoon.com

HELPFUL HINTS FOR MAKING CUSTARD

Combining Ingredients

Most custards call for combing warm milk and uncooked eggs. This is one of the most important steps of the process, because, if done incorrectly, the custard can curdle. Take care to combine these two ingredients slowly by tempering them. You can temper custard by slowly adding small, 2-3 tablespoon-sized portions of hot liquid to your egg mixture, whisking all the while. In doing so, you gradually increase the temperature of the eggs without technically cooking them.

If you fear you’ve curdled your eggs while combing the eggs and warm milk, don’t fret. Simply run your mixture through a fine sieve to eliminate any clumps. If your mixture has curdled, you’ll see what looks like scrambled egg pieces in your stainer!

Cooking Tutorial: Learn How to Make Custard and Homemade Creme Brûlée! This recipe instructional by Wood and Spoon gives instruction on the different types of custards, how to make them, and a simple, straight-forward recipes for vanilla bean creme brûlée. This elegant dessert is great for dinner parties and can be semi-made-ahead. Read all about this classic French dessert on thewoodandspoon.com

How to Tell if It’s Done

This is a tricky part of the process. As always, I recommend reading through the entire recipe prior to beginning the cooking process. Know what you are looking for! In the case of baked custards, recipes will often call for a jiggle test. Here, you gently wiggle the custard dish. Baked goods that are not at all done will wave like a water bed under its entire surface. Partially cooked custards may have edges that only wiggle like Jell-O while having a center that still appears liquidy under the surface. But custards that are cooked just right have edges that are mostly set with a center that wobbles like Jell-O. In the case of bread puddings or pies, you may see some slight puffing happen as the dish nears doneness.

With stirred custards, we often use the spoon test! Insert a large metal or wooden into the cooked mixture and carefully run a finger down the back of it. For most “done” stirred custards, the mixture will coat the back of the spoon and you’ll see a line parting where your finger ran through it. You can also examine the consistency of the custard. In the case of puddings, the mixture will be slightly thickened but loose, similar to a bottled ranch dressing. For pudding pies, I like my custard to have the texture of loose mayonnaise, just barely thick enough to spoon.

Making a Water Bath

Water baths are one of those things a lot of people try to skip. While I can’t explain all the ins and outs of a water bath, I will tell you that I use them implicitly when called for. So what it is? A water bath, often called a bain marie, is a little a pool of hot water that you bake your custard in. In general, the custards are added to their dish (i.e. ramekins for creme brûlée, a springform pan for a cheesecake) while water heats on the stove. We then place the custard dish into a larger vessel (a baking dish or some other rimmed oven-safe pan) before carefully pouring in an inch of hot water. The water should just barely extend up the sides of the custard dish.

My research tells me that water baths exist for one reason: to prevent the outside of the custard from over-cooking before the inside gets cooked. It also can help to moisten the top of the custard with water steam and prevent the custard from cracking.

To make a water bath, I recommend heating water in a tea kettle. If you don’t have a tea kettle, just be sure you are warming your water in a pan you can safely transfer water from.

Cooking Tutorial: Learn How to Make Custard and Homemade Creme Brûlée! This recipe instructional by Wood and Spoon gives instruction on the different types of custards, how to make them, and a simple, straight-forward recipes for vanilla bean creme brûlée. This elegant dessert is great for dinner parties and can be semi-made-ahead. Read all about this classic French dessert on thewoodandspoon.com

WHAT CAN I DO WITH A CUSTARD

Honey, the world is your oyster. Custards are added to all sorts of recipes in all sorts of forms to add creamy texture, moisture, and flavor. Thin custards like creme anglaise often pour over desserts like soufflés (which is also technically a custard, btw!). Pastry cream is a thickened custard that chills before being piped or layered into desserts like profiteroles and (one of my favorites) mille-feuille. Stirred custard can also be chilled and churned into frozen custard– truly, God’s gift to earth. And don’t forget, pudding, pudding pies, and curds; these stovetop delights make for a delicious dessert all on their own.

Basically, if the main ingredients are eggs, milk, and sugar, there’s a good chance you’re working with a custard! Once you know how to properly prepare a custard, you can flavor and add it to any number of desserts. I’m going to list a few of my favorite Wood & Spoon custard desserts below. Then, we’ll get to the creme brûlée!

Brown Butter Bourbon Chess Pie
Blueberry Mascarpone Ice Cream
Chocolate Budino
Creamy Rice Pudding
Southern Coconut Cream Pie
Coffee Donuts
Caramelized Banana Pudding
Chocolate Pudding Pie
Coconut Cream Pie Puffs
Blueberry Sour Cream Pie
Brown Sugar Buttermilk Tart

Classic Creme Brûlée

Who doesn’t love a creme brûlée? I recently took my daughter out for a fancy dinner with a friend, and she tried this classic dessert for the first time. Her reaction was, obviously, awe. She ate more than her share, and I regretted not ordering two.

While creme brûlée’s origin is debated (is it French? English?), it now lives forever in my heart. This creamy, baked dessert requires little but quality vanilla and a crunchy torched top. I like to serve mine with a smidge of whipped cream and fresh fruit, but you can pick your poison. Whatever you do, make sure you serve the dessert just after bruleeing the top- otherwise, your crunchy burnt sugar will dissolve and puddle on your dessert.

Cooking Tutorial: Learn How to Make Custard and Homemade Creme Brûlée! This recipe instructional by Wood and Spoon gives instruction on the different types of custards, how to make them, and a simple, straight-forward recipes for vanilla bean creme brûlée. This elegant dessert is great for dinner parties and can be semi-made-ahead. Read all about this classic French dessert on thewoodandspoon.com

A note on bruleeing: there’s a couple different ways to do it. If you’re lucky enough to own a kitchen torch, congrats! This is my preferred method. Not only does torching provide the most controlled method of bruleeing, but it also makes for a great party trick. Alternatively, you can brûlée your dessert under a preheated broiler. This may be preferred if you’re serving bulk amounts of creme brûlée or if you don’t have fancy kitchen equipment. Simply preheat your broiler, sprinkle the tops of your custards with a bit of sugar, and bake on the top rack of the oven until just beyond golden brown. Be careful removing them from the oven and wait a minute or two before eating.

Ok, that’s all I have on creme brûlée and custards. For now, happy Saturday and happy baking!

Cooking Tutorial: Learn How to Make Custard and Homemade Creme Brûlée! This recipe instructional by Wood and Spoon gives instruction on the different types of custards, how to make them, and a simple, straight-forward recipes for vanilla bean creme brûlée. This elegant dessert is great for dinner parties and can be semi-made-ahead. Read all about this classic French dessert on thewoodandspoon.com
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YOU NEED TO KNOW: How to Make Custard (and Classic Creme Brûlée!)

This classic creme brûlée is a creamy custard with a crunchy, bruleed top!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 180
  • Yield: 4 Servings
  • Category: Dessert

Ingredients

  • 2 cups heavy whipping cream
  • 1 vanilla bean or 1 teaspoon vanilla bean paste
  • Pinch of salt
  • 4 large egg yolks
  • 1/3 cup sugar, plus more for topping the custards 

Instructions

  1. Preheat the oven to 300 degrees.
  2. Pour the heavy cream into a medium heavy-bottomed saucepan. Split the vanilla bean down the middle, using a paring knife to carefully scrape the insides into the cream. Add the empty bean shell as well. Place the saucepan over medium low heat and bring to a simmer. Reduce the heat to low once simmering and simmer, whisking regularly, about 10 minutes. Remove from heat. Allow the mixture to cool an additional 10 minutes while you prep the remaining ingredients.
  3. Fill a tea kettle with water and bring to a bowl. Set an 8 or 9” baking dish off to the side. These will be used for your water bath.
  4. In a small bowl, whisk to combine the salt, yolks, and 1/3 cup sugar. Once the cream has cooled  slightly, remove the vanilla bean pod and use a heat-safe measuring cup to pour in just a bit of the heated cream into the yolk mixture, stirring all the while. Note: it’s important to not add too much cream too fast- the heat from the cream could cook and curdle the eggs. Scoop out some more cream and quickly whisk that into the eggs as well. Return all the egg/cream mixture back to the saucepan and whisk to combine. 
  5. Strain the mixture into 4- 6 ounce ramekins. Place them into the baking dish and carefully pour the boiling water from the tea kettle into the pan, creating a “bath” for the ramekins to sit in. The water should reach halfway up the ramekins. Carefully place the baking dish into the oven and bake the custards about 40 minutes or until it jiggles slightly in the center when you gently shake them. Do not allow them to overbake- this could cause the custard to curdle. Once finished, cool slightly prior to chilling, covered, in the fridge about 4-6 hours.
  6. When ready to enjoy, remove the custards from the fridge. Sprinkle ½ teaspoon sugar on top of each custard. Use a kitchen torch or a preheated broiler to cook the top of the sugar until golden. When using the torch, hold the flame about 5” above the ramekins. Slowly cook the sugar, passing the flame over the custard, until golden. For the broiler, simply place the ramekins on a baking pan and broil on the top shelf of the oven until golden, about 2 minutes. Alllow to cool 1-2 minutes before enjoying. 

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Molasses Angel Biscuits

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

Rise and shine and get to baking y’all! Today’s recipe is a stellar weekend baking project: molasses angel biscuits. Made with a bit of yeast and naturally sweetened with the rich flavor of molasses, this Southern-style bread has the dense fluff of a Parker house roll with the flavor of a biscuit. If you’ve never attempted them before, today is your day! Consider this a sign to get baking.

My (Somewhat Brief) Love Affair with Angel Biscuits

Once upon a time, Brett and I got married in a small-ish wedding ceremony at my grandparents’ farm. Although the event was a humble, home-spun affair, we managed to do a few things insanely well. One of those was the food. Our caterer was a childhood friend of Brett’s, and his offerings absolutely ruled both the wedding day and rehearsal dinner. On the eve of our wedding day, we joined a small group of family and friends in my grandparents’ antique car garage for a family style dinner. The dinner began with charcuterie boards (still a newish thing at the time), before we enjoyed short ribs over grits and perfect little angel biscuits. At the time, I didn’t have a clue what angel biscuits were, but, boy- I was about to find out.

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

After the honeymoon, I began researching angel biscuits at home. Mac, our caterer, attempted to share his recipe with me, but I could never get them quite right. The goal was a yeast-leavened biscuit, soft and fluffy, flavored with rich molasses and slathered with melted butter. After what felt like a million attempts, I threw in the towel and stuck to the regular biscuits I knew and love. Perhaps angel biscuit baking just wasn’t for me.

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

Molasses Angel Biscuits

Fast forward 10 years and hundreds of oven bakes later: I began the hunt again. Just a few weeks ago, I stumbled upon an angel biscuit recipe and decided to give it another go. They were good, but still lacked the molasses flavor I wanted. I tweaked the original recipe, substituting molasses for sugar, decreasing the milk, and adding a bit more baking soda to account for the acidity of the molasses. Finally, a winner- a really, really, good molasses angel biscuit.

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

What are Angel Biscuits?

Angel biscuits are often described as a cross between a Parker house roll and biscuit. Whereas normal biscuits rise with the help of baking soda, baking powder, or both, angel biscuits also get the help of yeast. As a result, they require a little extra time to prepare, but the yield is worth it. Fluffy biscuits, less dense and dry from normal ones, with pillowy insides and crispy tops and bottoms. They are, in a word, angelic. Go figure.

How to Make Molasses Angel Biscuits

To make these molasses angel biscuits, we start by dissolving active dry yeast in a bit of warm water. While those two mingle, we stir together the dry ingredients: flour, baking soda, baking powder, and salt. Next, cut in cold butter until incorporated in pea-sized clumps. Stir the milk and molasses with the yeast paste, and add the whole lot of it to the dry ingredients. This dough is pretty wet and requires well-floured hands and work surfaces. Work quickly, avoiding over-kneading the dough, and bring it all together before cutting out rounds of dough.

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

The biscuits require an hour-long rise before they are baked. I like to enjoy these molasses angel biscuits fresh from the oven with an extra schmear of butter. Bonus points to you if you decide to make a little molasses butter too! Just add a couple tablespoons of molasses to a stick of room temperature salted butter and cream together. Truly, it’s delicious.

Give these biscuits a try and let me know what you think! Happy Friday, y’all and happy baking!

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

If you like the biscuits you should try:

Ginger Molasses Bundt Cakes
Maple Oatmeal Biscuits
Honey Spelt Biscuits
Cream Cheese Chocolate Chip Biscuits
Gingerbread Cinnamon Rolls

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Molasses Angel Biscuits

These molasses angel biscuits rise with the help of active dry yeast and are naturally sweetened with the rich flavor of molasses!

  • Author: Kate Wood (Adapted from Irvin Lin)
  • Prep Time: 75
  • Cook Time: 15
  • Total Time: 1 hour 30 minutes
  • Yield: 15
  • Category: Bread

Ingredients

  • 1 1/2 tablespoons warm water

  • 1 packet (2 1/4 teaspoons) active dry yeast

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and chopped

  • 3/4 cups milk (2% or whole)

  • 3 tablespoons molasses

  • Extra flour for rolling

Instructions

  1. Lightly grease a baking dish or pan with baking spray and set aside.

  2. In a small bowl, measure out the warm (but not HOT) water and sprinkle the yeast over top. Gently stir to combine it into a loose paste. Set aside.

  3. In a large bowl, whisk to combine the flour, baking powder, baking soda, and salt. Use a pastry cutter, the backs of two forks, or your fingers to quickly cut the butter into the dry ingredients, working it in until the butter is evenly distributed and broken down into small pea-sized bits. In a large measuring cup, whisk to combine the milk, molasses, and yeast paste. Pour the wet ingredients into the dry ingredients bowl and stir 7-8 times, just until combined into a wet, shaggy dough.

  4. Sprinkle a clean work surface with a bit of all-purpose flour. Dump the dough out onto the floured surface and work the dough into a rectangle. Press the dough gently until an inch thick and fold over top of itself. Repeat this process and press the dough out to 1” thickness again. Use a flour 1-3/4” biscuit cutter to trim out rounds of down and space them 1/4” apart on the greased pan. Collect any remaining dough, bring it together into a pressed-out rectangle, and cut more rounds. Repeat this process until all of the dough has been cut out. Cover the pan of biscuits with plastic wrap or a tea towel, and place in a warm spot in your kitchen to rise for 45 minute- 1 hour. The biscuits are ready when, once gently poked with a finger, the biscuit remains slightly indented without popping back out. Do not let it over-rise.

  5. In the last 20 minutes of your rise time, preheat the oven to 400 degrees Fahrenheit. When the biscuits have properly risen, place them in the preheated oven to bake about 12 minutes or until sturdy to the touch and barely beginning to brown. Remove from the oven and brush with melted butter, if desired.

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Red Velvet Sandwich Cookies and a Valentine’s Day Gift Guide!

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

It’s the first day of February, and, boy, do I have a fitting treat for you. RED VELVET SANDWICH COOKIES. Oh, and an equally adorable gift guide for all the girlies in your life. If you’re into either of those things, keep reading! Today is white and red and yum all over.

A Valentine’s Day Gift Guide

Gift guides are one of my current favorite things. I love to see what other people love, the frivolous knick knacks they’re clicking into their online carts and dreaming about for their own lives. Valentine’s Day, in my opinion, is the perfect time to explore those pretty things. In no other season is it as acceptable- nay- NECESSARY for us to be unabashedly feminine, delighting in pink-hued objects and delicate florals. It’s probably why celebrating Valentine’s with the gals over some special someone is arguably more fun- we love a niche, themed reason to party. Today, I have a cute little gift guide for all the ladies in your life. Check it out!

Here's a 2023 gift guide for your valentine! Home goods, clothing, accessories, and more! only on thewoodandspoon.com
Shop the Guide:

1. Striped Terry Cosmetic Bag The cutest toiletry bag that is begging to be monogrammed!
2. Painted Classic Novels Rifle Paper redesigned the covers to some of your favorite classic novels.
3. Matte Lip Crayon My new favorite lip covering by Laura Mercier comes in a number of pretty hues.
4. Acrylic Vase Tiny holes in the top of this elongated acrylic vase makes floral arranging a cinch!
5. Block Print Tablecloth Confession: I have been buying up these tablecloths. Run, don’t walk.
6. Touch Lamps These touch lamps were my favorite Christmas gift this year. But that rosy color? Come on.
7. Instax Wide Printer On-the-go prints are made possible with this vintage-inspired photo printer.
8. Floral Tea Kettle This McKenzie Childs pot is the happiest little add-on for your kitchen.
9. Acrylic Bookstand I was influenced into buying one of these, and now it’s a staple on my sofa table.
10. Ugg Slippers Ugg’s ultra-trendy Tasmin slippers now come in a number of Valentine colors.
11. Knit Sweater This feels like the dress-up or dress-down sweater dreams are made of.
12. Leather Purse Sezane’s leather purses are feminine luxury at its finest.

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

Red Velvet Sandwich Cookies

Now, onto the cookies.

Red velvet is a favorite in our house. Those subtle cocoa flavors mixed with cream cheese frosting are just downright delicious. After deciding a red velvet cookie was rather overdue, I took to the kitchen and promtly whipped up what *might be* my favorite treat in a long time. These cookies are chewy, intensely so, while still being soft throughout. The sweetness is balanced, not even remotely overbearing, and the pairing of cream cheese and velvety cookies is beyond perfection. In short, I adore these cookies.

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

How to Make Red Velvet Cookies

To make the cookies, we start by creaming butter and sugar. Once smooth, we add the liquid ingredients: egg, vanilla, red food coloring, and vinegar. Finally, flour and cocoa powder toss together with salt and leavening before a smooth, soft dough forms. The small cookies bake up round and slightly puffed. Once cooled, we make a simple cream cheese buttercream with butter and powdered sugar. Dolloped swirls sandwich between two cookies and help to keep these treats soft and moist. Once complete, they are as delicious as they are adorable- quite possibly the cutest Valentine’s treat to make this year.

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

Give these red velvet cookies (and the gift guide!) a once over and let me know what you think! Happy February and Happy Baking, y’all!

If you like these red velvet cookies, you should try:

Red Velvet Madeleines
Red Velvet Cake
Snickerdoodle Sandwich Cookies
Pastel Lofthouse Cookies
Sugar Cookie Double Doozies

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Red Velvet Sandwich Cookies and a Valentine’s Day Gift Guide!

These red velvet sandwich cookies feature chewy cocoa-scented cookies and a cream cheese buttercream filling!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 45
  • Yield: 14
  • Category: Cookies

Ingredients

For the cookies:

  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring
  • 1 teaspoon white vinegar
  • 1 ½ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the buttercream:

  • 1/4 cup butter, at room temperature
  • 2 ounces cream cheese, at room temperature
  • 3/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

To make the cookies:

  1. Preheat the oven to 350 degrees and line two pans with sheets of parchment paper. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar on medium speed until well combined, about 2 minutes. Add the egg, vanilla extract, red food coloring, and vinegar, and stir until well combined. Toss in the flour, cocoa powder, baking soda, and salt and stir on low to integrate.
  3. Use a small cookie scoop or a spoon to portion our 2 teaspoon-sized rounds of dough. Roll each briefly in your hands to smooth and set out 2” apart on the prepared sheet pan. Bake the pans one at a time, about 10-11 minutes or until the edges of the cookies are barely set- the insides make still look soft and underdone. Set aside to cool while you cook the second pan. Allow the cookies to cool completely.

To assemble the cookies:

  1. When you’re ready to assemble the cookies, prepare the frosting. Beat the butter and cream cheese together on medium speed just until combined, about 1 minutes. Add in the remaining ingredients and stir to combine. 
  2. Put the cookies in same-sized pairs and spoon the frosting into a piping bag fitted with a large round tip. Pipe a circle of buttercream onto one cookie from each pair and gently press the two cookies together to make a sandwich. Allow them to set up briefly before enjoying!

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Sprinkle Chocolate Chip Cookies

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Hold the phone for the most fun little cookies you’ve seen in 2024: sprinkle chocolate chip cookies. Okay, okay, so the new year JUST started. But even so, these treats are a colorful and textured take on a traditional chocolate chip cookie, and they’re sure to brighten up these dreary winter days. I can’t wait to tell you how to make them.

First, A Little Kid Talk

My kids went back to school last week. In past years, going back to school usually meant a breath of fresh air for all of us and time for me to catch up on my own work and interests. This year is totally different though… I miss them. Like, really miss them. People have always said, “the days are long, but the years are short,” and I’m learning in real time that they’re not wrong. Time is moving more quickly these days, and I just want to be there for all of it.

Over the Christmas break, as you can imagine, we did a bit of baking. Per usual, the kids begged to make no-churn peppermint ice cream. We decorated my favorite soft frosted sugar cookies with friends. And we even had one near-disastrous lasagna fiasco where Aimee temporarily lost a press-on nail [that she thought was] somewhere in a layered pan of noodles and ricotta (um, ew). Naturally, everyone’s favorite around the holidays are the cookies, and today’s recipe, these sprinkle chocolate chip cookies, are no exception.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Sprinkle Chocolate Chip Cookies

So, why add sprinkles to chocolate chip cookies? For me, it’s a no-brainer. Why not add a smidge more sugar and a whole lot of color? Why not make a happier cookie? And, to be sure, these sprinkle chocolate chip cookies are super happy. All the flavor and salt of a traditional chocolate chip cookies with an added punch of texture and color thanks to the sprinkles and nonpareils. Let me tell you how to make them.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Making Sprinkle Chocolate Chip Cookies

The dough for these cookies is the freezer cookie dough recipe from my book*. Simple modifications took that base recipe into these colored cuties, and I couldn’t be happier about it. First, we start with softened butter. Sugar and brown sugar cream together with the fat before eggs and extract adds in. The dry ingredients are basic- just flour, leavening, and salt. Finally, we add in the stars: chopped chocolate chunks and sprinkles. Here, I opted for a blend of regular rainbow sprinkles and rainbow nonpareils. The sprinkles have that fabulous nostalgic flavor while the nonpareils add a whisper of a crunch. The two sprinkles tag team with the chocolate in the simple dough that bakes up quickly.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

These sprinkle cookies are mostly chewy throughout with the occasional sprinkle crunch. I love the flavor offered by the semisweet chocolate, but you could opt for a different variety if you’d like. Also, consider this the PERFECT cookie to take on the road next month for Valentine’s Day! Red, pink, and white sprinkles would definitely make these a festive treat. Give these cookies a try this week and let me know what you think. Peace, love, and cookies, y’all!

*Read More About My Book HERE or Purchase It on Amazon HERE!

If you like these cookies you should try:

Gooey Funfetti Bars
Sugar Cookie Double Doozies
Shortbread Cookies
Toffee Espresso Chocolate Chip Cookies
Marbled Chocolate Chip Cookies

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com
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Sprinkle Chocolate Chip Cookies

These are chocolate chip cookies with added color and sweetness from rainbow sprinkles.

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 Dozen
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 11/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • 11/4 teaspoon salt
  • 6 ounces semisweet chocolate, chopped into ¼” pieces
  • ½ cup rainbow sprinkles
  • ¼ cup rainbow nonpareils 

Instructions

  1. In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add the flour, baking powder, baking soda and salt and stir until combined. Add the chocolate, sprinkles, and nonpareils and stir on low to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of dough onto a parchment-lined baking sheet. Briefly chill while you preheat the oven.
  2. When ready to bake, preheat the oven to 350 degrees. Space the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are barely golden and beginning to set, about 10 minutes. Allow to cool briefly before sharing. 

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Year-End Recap and the 10 Best Recipes of 2023

These are the 10 best recipes of 2023! Check out the most popular recipes from this site this past year, including cookies, bars, biscuits, and more! The recipes are found here on thewoodandspoon.com

HAPPY NEW YEAR! I cannot tell you how good it feels to say “2024.” Last year was a good one, for sure, but I love the idea of a fresh start. Unlike in past years, I’m entering this January pretty content- fewer resolutions and goals, but really happy about another year of days to spend with the people I love. Is “grateful” the word I’m looking for? Probably. 🙂

Today, I’m giving a bit of recap (a highlight reels, if you will), including the best recipes, tutorials, and more of 2023. Sit tight as we wrap up 2023.

Up first, HER DAILY BREAD!

I’d be remiss if I failed to remind you about my daily devotional (with recipes throughout!), Her Daily Bread. It’s a 365-day book with daily readings beginning on January 1st, and it’s the perfect little nugget to begin you year with. Personal stories, correlating scripture references, and bits of fun and hope sprinkled throughout make this the short and sweet one-a-day reading for the bakers, mothers, daughters, friends, and women in your life. You can find the book at all major booksellers, but I’ll share the amazon link HERE. Please give it a read- I really believe you’ll enjoy it.

Her Daily Bread Kate Wood and Spoon

10 Best Recipes of 2023

Before I get started, did you know I can track the most popular pages on this site? These 10 recipes below are the 10 Best Recipes of 2023- the most visited and baked treats on Wood & Spoon. To be honest, you guys have great taste- these are some of my faves, too. Whether you’re looking for a perfect chocolate chip cookie, my favorite maple pie, or the flakiest overnight buttermilk biscuits, you’re covered. Good job, y’all- you really know how to pick them.

1. Overnight Buttermilk Biscuits
2. Brownie Petit Fours
3. Salted Maple Pie
4. The Best Salted Chocolate Chip Cookies
5. Mini Cinnamon Rolls
6. Cream Cheese Chocolate Chip Biscuits
7. Peppermint Bark Bread
8. My Best Mini Muffins
9. Sugar Cookie Double Doozies
10. Easy Chewy Brownies

Baking Tutorials

You guys also *loved* the tutorials in 2023, and you know what- I love that about you! We 100% can do new things and tackle challenging stuff in the kitchen. Whether you learned how to lattice a pie, make homemade ice cream, or bake pâte à choux, I’m proud of you for stepping out of your comfort zone and into the kitchen. I’ll list the top 3 tutorial below, but you can check them all out HERE.

How to Make Homemade Caramel

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


    Stacking a Layer Cake


    How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com


    How to Whip Egg Whites


    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’s Next in 2024?

    I’m busy daydreaming about what’s to come in the days, weeks, and months that will follow this one. Please know that I just love having you be apart of this journey. I hope 2024 is our tastiest year yet. Happy 2024 and happy baking!

    Inside-Out Peanut Butter Blossoms

    Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

    Can’t stop, won’t stop making Christmas cookies! Today’s recipe, these inside-out peanut butter blossoms, take me back to some of my earliest Christmas cookie memories. Remember the old-fashioned peanut butter blossoms with the Hershey’s Kisses on top? Well, these are the flip-flopped version featuring a chewy chocolate thumbprint cookie and a peanut butter cup filling. So peanut butter lovers- REJOICE! Today is your time to shine.

    Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

    Inside-Out Peanut Butter Blossoms

    There are lots of reasons why thumbprint cookies are so popular at Christmas, but if I had to land on just one, I’d say it’s because kids LOVE to show off their thumbprints. What better way to get kiddos in the kitchen at Christmas than by offering their bitty fingers for cookie indentations?! My kids LOVE making thumbprint cookies (remember these from last year!?!), and this mom loves to EAT them. I call that a win-win.

    Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

    These peanut butter cookies are ones that grown ups and kids alike can enjoy. The cookies are balanced in flavor and texture, with enough added sweetness that the kids will ask for seconds. I love to roll the cookie dough balls in a bit of sugar just after rolling for added holiday sparkle. For even more texture, these cookies love the addition of finely chopped peanuts which not only taste great but also offer some visual pizazz too.

    Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

    If you’re prepping for Christmas, feel free to make these goodies in advance and freeze in an air-tight container. Simply thaw to room temp prior to enjoying. What could be better than a simple, kid-friendly, make-ahead treat!?! I hope you all are enjoying your holiday season. Hugs and cookies to all!

    If you like these inside-out peanut butter blossoms, you should try:

    Holiday Sugar Cookie Blossoms
    Espresso Caramel Thumbprint Cookies
    Chewy Peanut Butter Oreo Cookies
    Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
    Peanut Butter Chocolate Chunk Cookies
    Peanut Brittle Cookies

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    Inside-Out Peanut Butter Blossoms

    These inside-out peanut butter blossoms feature a chewy chocolate cookie with a creamy peanut butter cup filling!

    • Author: Kate Wood
    • Prep Time: 45 minutes
    • Cook Time: 10
    • Total Time: 55 minutes
    • Yield: 36 Cookies
    • Category: Dessert

    Ingredients

    For the cookies:

    • 1 1/3 cup (167 grams) all-purpose flour
    • ½ cup (43 grams) unsweetened cocoa powder
    • ¼ teaspoon table salt
    • ¼ teaspoon baking soda
    • ½ cup (113 grams) unsalted butter, softened to room temperature
    • 1 cup (200 grams) granulated sugar, divided
    • 1/3 cup (73 grams) packed light brown sugar
    • 1 large (50 grams) egg
    • 1 teaspoon (4 grams) pure vanilla extract
    • Peanut Butter Cup Filling (recipe follows)
    • Garnish: 2 tablespoons (14 grams) finely chopped honey roasted peanuts

    For the filling:

    • ¼ cup (64 grams) creamy peanut butter
    • 1 ½ cups (180 grams) confectioner’s sugar
    • 3 ½ tablespoons (53 grams) milk

    Instructions

    To make the cookies:

    1. In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
    2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, 2/3 cup (133 grams) granulated sugar, and light brown sugar on medium speed until well combined, about 1 minute.  Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium speed just until combined. Add the mixed bowl of dry ingredients and stir on low speed, scraping the bowl as needed, just until the dough comes together. Fold in any unincorporated flour and set aside.
    3. Line 2 heavy-bottomed baking sheets with a piece of parchment paper and pour the remaining 1/3 cup (67 grams) granulated sugar in a small mixing bowl. Use a small (2-teaspoon) spring-loaded scoop with portion out rounds of dough. Briefly roll each piece in your hands to smooth and toss each one in the remaining sugar to coat. Use your thumb or the back of a rounded ½ teaspoon measure to indent a thumbprint into each cookie. Space them 2” apart on the prepared pans and cover each with plastic wrap, refrigerating until firm, about 30 minutes. 
    4. About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Bake the cookies one at a time in the preheated oven just until the edges of the cookies are set, about 10 minutes. The centers of the cookies will likely have puffed some while baking, so immediately after removing the pans from the oven, use the back of the ½ teaspoon measure to re-create a thumbprint in the center of the cookie again. Allow the cookies to cool completely.
    5. Fill a piping bag fitted with a round tip with the peanut butter cup filling. Pipe teaspoon-sized swirls of filling into the center of each cooled cookie. Sprinkle cookies with finely chopped honey roasted peanuts if desired. Allow to set up slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days. 

    To make the filling:

    1. In a medium-sized mixing bowl, use a hand mixer to combine the peanut butter, confectioner’s sugar, and milk on low speed. Stir until smooth. 

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

    Chewy Ginger Molasses Snickerdoodles

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    Confession Time: Deep down, I truly believe that cookies are the only acceptable dessert at Christmas. Don’t even tell me I’m wrong. I know some of you will try to convince me of your brownie pie, red velvet cheesecake, or some aggressively flavored peppermint cake, but I’m not here for it. If it’s December and there’s a Christmas tree in my house, cookies are the best option. With that being said, I do think it’s easy to get stuck in the cookie rut. I, myself, reach for the same soft and chewy sugar cookie recipe every year, because that’s what I’ve grown up on. Even so, I’m making efforts this year to branch out, if only slightly, to widen my cookie offerings during Christmas. Cue these chewy ginger molasses snickerdoodles.

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    Chewy Ginger Molasses Snickerdoodles

    So, here’s another confession: I don’t actually like molasses cookies. Sure, I love making gingerbread houses, smelling cinnamon-spiced things, and the idea of ginger-y treats during the holidays, but honestly, molasses need to get in line. When there are peppermint brownie cookies, fancy-frosted sugar cookies, and bourbon snickerdoodles to taste, who wants to settle for molasses?! Even so, I know many people adore the intensity of a spice cookie, so I decided to make a toned-down version that maybe even this Grinch would enjoy. Well, guess what- we landed somewhere delicious. These chewy ginger molasses snickerdoodles are, in fact, splendid.

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    These are chewy crackled cookies sweetened with brown sugar and a hint of molasses. The spice here is moderate too- just a smidge of cinnamon, ginger, and cloves. My favorite part, though, is the roll of cinnamon sugar that the dough gets just before baking. It leaves us with a sanded exterior and a little extra texture. These cookies are mildly spiced, but wonderfully Christmas. If you have yet to be a fan of ginger cookies, this is the dough to try.

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    I have a few other cookies in mind for this last two weeks before Christmas, so stay tuned! Happy Monday to you all and happy baking!

    If you like these chewy ginger molasses snickerdoodles you should try:

    Gingerbread Lemon Bars
    Gingerbread Cinnamon Rolls
    Ginger Molasses Bundt Cakes
    Pumpkin Snickerdoodles
    Bourbon Brown Sugar Snickerdoodles

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.
    Print

    Chewy Ginger Molasses Snickerdoodles

    • Author: Kate Wood
    • Yield: 32

    Ingredients

    • 2 ½ cups (313 grams) all-purpose flour
    • 1 tablespoon (6 grams) cinnamon, divided
    • 1 ½ teaspoons (3 grams) ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon table salt
    • 1 teaspoon (5 grams) baking soda
    • 1 ½ teaspoons (3 grams) cream of tartar
    • ¾ cup (170 grams) unsalted butter, softened to room temperature
    • 1 cup (220 grams) packed light brown sugar
    • ¼ cup (85 grams) unsulphured molasses
    • 1 large (50 grams) egg
    • 1 ½ teaspoons (6 grams) pure vanilla extract
    • 1/3 cup (67 grams) granulated sugar

    Instructions

    1. In a mixing bowl, whisk together the flour, 1-1/2 teaspoons (3 grams) cinnamon, ginger, cloves, salt, baking soda, and cream of tartar. Set aside.
    2. In the bowl of a stand mixer, use the paddle attachment to cream together the butter and brown sugar on medium speed until smooth and fluffy, about 2 minutes. Add the molasses and stir on medium speed to combine. Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium just until smooth. Add the bowl of mixed dry ingredients and stir on low speed to incorporate, scraping the sides of the bowl as needed. Once a soft dough comes together, set it aside.
    3. Line a heavy-bottomed baking sheet with a piece of parchment paper. In a small bowl, combine the remaining 1-1/2 teaspoons (3 grams) cinnamon with the granulated sugar. Use a medium (1 ½- tablespoon) spring-loaded scoop to portion out rounds of dough on the prepared baking sheet. Briefly roll the balls of dough in your hands to smooth and coat the sides of each cookie dough piece with the cinnamon sugar mixture. Once the cookies are coated and placed on the baking sheet, cover with plastic wrap refrigerate to firm up, about 1 hour.
    4. About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Prepare a second baking sheet with a piece of parchment paper and space the cookie dough pieces 2 inches apart. Bake the pans one at a time in the preheated oven for about 11 minutes or until the tops of the cookies are cracked and beginning to set. Allow to cool slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days.

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!