Kate

Double Chocolate Pop-Tarts

Double Chocolate Pop-Tarts by Wood and Spoon. These are cocoa powder pie dough pieces stuffed with more chocolate, crimped, baked, a drizzled with a cocoa icing. For faster pop-tarts, you can stuff these with any of your other favorite fillings too: marshmallow fluff, peanut butter, Nutella, or even jam! Learn how simple homemade chocolate pop-tarts are here on thewoodandspoon.com

Y’all, I have been absent from the kitchen as of late. With dance recitals and t-ball games and end of school year programs upon us, it’s been a mental practice (and breath of fresh air) to release myself from the constant need to be bustling about the kitchen. Unsurprisingly, my kids love it; apparently, dinners comprised of carry-out and frozen pizzas are more desirable than the quinoa salads and roasted veggies they’ve grown up on so far. And no, my feelings aren’t hurt, why do you ask?

Double Chocolate Pop-Tarts by Wood and Spoon. These are cocoa powder pie dough pieces stuffed with more chocolate, crimped, baked, a drizzled with a cocoa icing. For faster pop-tarts, you can stuff these with any of your other favorite fillings too: marshmallow fluff, peanut butter, Nutella, or even jam! Learn how simple homemade chocolate pop-tarts are here on thewoodandspoon.com

With some newly freed up time (Sayonara, dishes!), I’ve enjoyed diving head-first into all the Mom activities, specifically the animal formally known as Little League Baseball. It’s our first year with a kid in organized sports, but I can already tell- I’ve drunk the Kool-Aid and am all in. Years ago, I rolled my eyes as my friends described their weeknight schedules- “THREE night games per week? Pfft. That’s for the birds.” Little did I know all that I was missing out on: Cheese fries, sticky bleachers, and the comedic gold that is 5-year-olds dog-piling their teammates to grab the baseball.

Already, I can see how parents get so into their kid’s sports. It’s thrilling to watch them learn and improve and do things you didn’t even know they could do, like slide into the plate or nail a triple, and at the same time, it’s equally fun to watch them do all sorts of stuff you did know they could do: draw pictures in the dirt of the outfield, trip over their shoelaces on the way to the dugout, or scream, “I GOTTA PEE!” as they cross home plate. And while the kids are learning and getting better with each game, we Moms are too. We’re yelling louder, cheering for the other kids by name, and even participating in passive aggressive banter with the umpire who is clearly friends with the Dads coaching the other team. What could be better than that?

Double Chocolate Pop-Tarts by Wood and Spoon. These are cocoa powder pie dough pieces stuffed with more chocolate, crimped, baked, a drizzled with a cocoa icing. For faster pop-tarts, you can stuff these with any of your other favorite fillings too: marshmallow fluff, peanut butter, Nutella, or even jam! Learn how simple homemade chocolate pop-tarts are here on thewoodandspoon.com
Double Chocolate Pop-Tarts by Wood and Spoon. These are cocoa powder pie dough pieces stuffed with more chocolate, crimped, baked, a drizzled with a cocoa icing. For faster pop-tarts, you can stuff these with any of your other favorite fillings too: marshmallow fluff, peanut butter, Nutella, or even jam! Learn how simple homemade chocolate pop-tarts are here on thewoodandspoon.com

Of course, it’s not all sunshine and rainbows. It’s always a tiny bit painful to watch your kid on days when everything seems to fall apart. It’s uncomfortable to hear the other parents be hard on their kids (or others parents, for that matter). And don’t even get me started on my new seasonal allergy regimen; between the pollen and the dirt, I don’t even know what’s in my eyes anymore. But all these things, hard days and messy relationships and runny noses included, are stretching points for my kid and me, and I think, ultimately, it’s really healthy to learn to work through those things.

Before we move on to the double chocolate pop-tarts, I’ll leave you with this *adorable* picture of George. He’s the youngest and second smallest kid on the team, but I can also say he’s the most happy and smiliest kid too, win or lose. Watching him play makes me so proud to be his parent, not because he’s the best player, but because I can see how big his heart is… even from my nosebleed seat on the sticky bleachers.

So why these double chocolate pop-tarts? Well, for one, my kids LOVE pop-tarts. I’ve been making them homemade ones for years, but more recently, they tried the OG store-bought ones, and they went nuts. Apparently all those preservatives and articifical flavors really add something special. But when I made these chocoetely homemade ones for the first time, the kids were all in. “Are those for us, Mom? Cant we eat them… for breakfast?!?” True story: any breakfast food that looks suspiciously like dessert is bound to be a winner in any toddler’s book.

Double Chocolate Pop-Tarts by Wood and Spoon. These are cocoa powder pie dough pieces stuffed with more chocolate, crimped, baked, a drizzled with a cocoa icing. For faster pop-tarts, you can stuff these with any of your other favorite fillings too: marshmallow fluff, peanut butter, Nutella, or even jam! Learn how simple homemade chocolate pop-tarts are here on thewoodandspoon.com

To make these double chocolate pop-tarts we start with a homemade pie dough. I altered my favorite pie dough recipe, adding a smidge of cocoa powder to create a chocolate pie dough. It’s the perfect offset for the sweetened filling and icing that is to come. After a quick chill in the fridge, we are ready to roll out the pie dough and prepare the filling. The filling for these double chocolate pop-tarts is a melted concoction of butter, chocolate chips, cocoa powder, and powdered sugar. Small dollops of the cooled filling is added to the rolled out pastry squares before they’re topped with more dough, crimped, and popped in the freezer for a final chill. After baking, the pop-tarts are frosted with a simple powdered sugar and cocoa powder frosting. Bon Appetit!

Give these double chocolate pop-tarts a try in the coming days and let me know what you think! And feel free to try out your own alternatives fillings: Nutella, marshmallow fluff, peanut butter, or even homemade jam! Happy Thursday and Happy Baking!

If you like these double chocolate pop-tarts you should try:

Blueberry Lemon Pop-Tarts
Raspberry Champagne Pop-tarts
Chocolate Chess Pie
Chocolate Pudding Pie
Chocolate Espresso Tarts

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Double Chocolate Pop-Tarts

Double Chocolate Pop-Tarts by Wood and Spoon. These are cocoa powder pie dough pieces stuffed with more chocolate, crimped, baked, a drizzled with a cocoa icing. For faster pop-tarts, you can stuff these with any of your other favorite fillings too: marshmallow fluff, peanut butter, Nutella, or even jam! Learn how simple homemade chocolate pop-tarts are here on thewoodandspoon.com

These double chocolate pop-tarts feature a cocoa powder pie dough, a double chocolate filling, and a simple chocolate sugar glaze!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 240
  • Yield: 6 Large Pop-tarts 1x
  • Category: Dessert

Ingredients

Scale

For the dough:

  • 12/3 cups (230 gm) all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 tablespoon granulated sugar
  • ¼ cup (50 gm) vegetable shortening 
  • 6 tablespoons (85 gm) unsalted butter, cold
  • Approximately 6 tablespoons ice water

For the filling:

  • ½ cup (85 gm) semisweet chocolate chips
  • ½ cup (113 gm) unsalted butter, chopped
  • ¼ cup (30 gm) powdered sugar
  • 3 tablespoons cocoa powder

For the icing:

  • ½ cup (60 gm) powdered sugar
  • 3 tablespoons cocoa powder (regular or dark is fine. See notes)
  • ½ teaspoon vanilla extract 
  • 11/2 tablespoons water

Instructions

  1. To prepare the pop-tarts, begin with the dough. In a large bowl, stir to combine the flour, cocoa powder, and sugar. Using a pastry cutter or the backs of two forks, cut the shortening and butter into the dry ingredients until integrated evenly with pea-sized clumps throughout. Spoon in about 5 tablespoons of ice cold water and begin to gently stir the mixture into a shaggy dough. I usually end up adding about 7 tablespoons of ice water, but add as you go until the dough can be worked together into a ball. Pat out into a flat round disk and wrap in plastic wrap. Refrigerate for at least 2 hours until chilled. 
  2. In the meantime, make the filling. In a small saucepan over low heat, combine the chocolate chips and butter. Stir regularly until the chips and butter have melted down into a smooth mixture. Do not overheat or the chocolate will seize. Whisk in the powdered sugar and cocoa powder and place in the fridge to cool to a thick, spreadable peanut butter consistency. If it gets too thick you can gently reheat. We basically just need it thick enough to dollop into the pop-tarts. Don’t let it firm up completely though or you may break your dough.
  3. When ready to assemble your pop-tarts, use a lightly floured rolling pin to roll the dough out on a lightly floured surface into an 8” wide rectangle that is about 1/8” thick. Use a ruler and a sharp knife to trim out pieces that are 3-1/2” x 4-1/2”. Place them on a baking sheet lined with parchment. Gather up dough scraps and work them into a ball to roll out again. Trim any additional pieces if you can. You should wind up with about 12 rectangles of dough. Dollop 2 tablespoons of the thickened filling into the center of half of the pieces and then use the back of a spoon to spread it out slightly, leaving a 1” border around the perimeter of the tarts. Use a pastry brush or a wet finger to trace an outline of water around the edges of those pieces- this will help the second piece of dough to stick well. Place a second piece of dough on top of each of the filled pieces and use the back of a floured fork to crimp the edges. Place the pan in the freezer to firm up for at least an hour. 
  4. When ready to bake, preheat the oven to 375 degrees and use your crimping fork to vent the tarts on top. Bake in the preheated oven for about 20 minutes or until the top and edges of the pastries are set. Set aside to cool completely while you make your glaze.
  5. To prepare the glaze, combine all of the ingredients and whisk together. The icing should be thick enough to stay on top of the pop-tart. Add additional sugar to thicken or water to thin. Pipe or spoon the glaze on top. 

Notes

  • I used dark cocoa powder for my glaze and made a second batch of lighter glaze with regularly cocoa powder for the drizzle. Both work great and this is totally optional! 

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No-Bake Lemon Icebox Pie (and a fresh Mother’s Day Gift Guide!)

No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com

The fabulous (and kind of embarrassing) part of writing a blog is that, in a way, you’re kind of just writing to yourself. Sure, on my most egomaniacal days, I like to imagine that I’m reaching millions of people, each paragraph of every post resonating with readers all across the world, but in all reality, I’m usually just writing to myself and my Mom. (Hi, Mom!) So today, in honor of Mother’s Day and in addition to an absolutely fabulous, insanely easy no-bake lemon icebox pie recipe that will come later, I’m going to interview myself to answer all the questions about motherhood approximately no one everyone is currently asking me.

Q: So tell me about your kids! I’m a mom to three tiny humans: Aimee (6), George (almost 5), and Charlie (1). Aimee is my bold, type A, creative mini-me. She’s a little bossy but only because her big Mama-bird heart really believes it’s her job to take care of everyone. Aimee makes friends wherever she goes, and her kindness and compassion for the people around her is admirable. George is the silliest, snuggliest kiddo in the bunch. He loves to be loved and to give out his love to anyone who will receive it. George’s laugh is one of the single-greatest sounds I’ve ever heard in my life, and thankfully, I get to hear it often. And finally, there’s Charlie. He’s the newest in the bunch, and we’re still getting to know his little personality. So far I’ve seen him to be strong-willed, fearless, and eager to keep up with his older siblings. Also, I know every mother thinks their kid is a smart, but this mother KNOWS her kid is; Charlie has mad street smarts, even as a 1-year-old. Please pray for me.
Q: Wow! It sounds like you have your hands full. How do you juggle motherhood and a work-from-home job? Let me start by saying that, besides mothers, childcare workers are the most underpaid and overworked people I’ve ever met in my life. My kids all go to school/daycare for at least a few hours each day, and I have those women to thank for my workday freedom (and sanity). While they go to school and drive their teachers insane, I get to plug away at this little site and do all the household stuff that no one cares about.
Q: Lucky you! Sounds like you’ve got it all down to a science! Wrong. Wrong, wrong, wrong, wrong. Mothering is the one thing that cannot be subjected to scientific law, because children are forever changing, morphing into little Transformer versions of people I’ve never met. For example, last Monday, one of my kids requested blueberries in his lunchbox and then proceeded to eat the entirety of the two pints I had stored in the fridge. Delighted that he was enjoying fruit so much, I brought more berries home only to have him spit at them, puckering his lips and declaring he was allergic to them. Well, I wasn’t having it. I let him sit with those blueberries until he finally came clean with his real reason for avoiding them: he wanted Cheez-It’s in his lunchbox instead. Rule #1 of parenting: WE DO NOT NEGOTIATE WITH TERRORISTS.
Q: Aww, that’s so funny. Kids do the dardest things. Tell me more! You’re right, it probably would be super funny if that was the only resistance I came up against on a daily basis. But then there’s bath time, temper tantrums, and trying to keep track of all those tiny socks. There’s spilled sippy cups in my car and sticky mouth stains on the shoulders of all my shirts. Also, have you ever tried to put long john pajamas on a baby straight from the bath? Have you ever found your phone in the garbage can or your retainer in the toilet? Have you ever found your kid hiding in the pantry with a Costco-sized bin of gummy bears 5 minutes before bedtime? *Cough* Yeah, me neither.
Q: Wow, that was kind of an intense over-share. Maybe we can get back to the fun parts of motherhood? Sorry for spoiling your fun, Karen. I was just being honest. But you’re right- there is so much good stuff to gush about when it comes to motherhood. I can’t speak to mothering older kids or adults, but I will say that one of the sweetest parts of mothering younger kids is knowing sure as anything how much they love you. You can see in their eyes and feel it in the way they linger in those morning hugs. As exhausting as the schedules and discipline and wide-open chaos can be from time to time, I know that even when they don’t acknowledge it they are receiving all the little bits of love I throw their way. What a privilege it is to be that person for someone. One day in particular will stick out in my mind forever- a few years ago, one of my kiddos crawled up in my lap and, after sitting there still for a few minutes, looked up at me and said, “Mama, you make me feel safe.” It wrecked me. Ultimately, that kind of trust is something we all are looking for from the people we love, and I get to offer it three times over. #Blessed.
Q: Such a sweet story! Any last words on mothering? I dreamed about being a mother my whole life (No, literally though. I think I scared a lot of my high school boyfriends away when I told them I just wanted to be a Mom when I grew up, but I’ll save those relationships for another interview), and I’m happy to report that motherhood is everything I dreamed it would be and more. The longer I mother my own children the more I realize that mothering isn’t reserved for the select few that grow, birth, and raise children under their own roof. As women, we’re all called to motherhood in our own unique way, and now, I am able to look back and recognize how all sorts of women mothered me throughout my own life: aunts, mothers of friends, sweet women at church, and even grown ladies I rub shoulders in the present time. So many women have poured out encouragement and love and truth into my life, and that kind of selfless, unwarranted love is precisely what mothering looks like. So for all the women out there with kids or without kids: Happy Early Mother’s Day. You have an opportunity to mother beautifully right where you are, and I hope you receive the love and gratitude you deserve for it in the coming week.

So today, if you find yourself with a Mama you want to love on this coming Mother’s Day, check out the guide I’ve prepared below! Lots of my favorite things are represented on this list, and I have a hunch you know just the person to buy them for.

No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com

From top left clockwise:
Winc Wine Subscription
Swim Cover-Up Romper
Zalto Wine Glasses
Lululemon Wunder Under Train Leggings
Woven Slide Sandals
Citrus Press
Monogrammed Beach Tote
OPI Longwear Nail Laquer
Relaxed Denim Shorts
Faux Orchid
One Love Enzyme Cleansing Oil
Letters to My Son (or Daughter!) Book

No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com
No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com

Now onto this no-bake lemon icebox pie.

Why do we need this lemony dessert in our life? Because it’s no-bake. So simple. Quick to make and entirely refreshing. If you’re new to baking or, like me, just need a few things in your back pocket that are insanely delish and easy to make, this no-bake lemon icebox pie is just the thing. With a graham cracker crust and a whipped lemony cream cheese filling, this dessert is the freezer all-star us Moms need.

No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com
No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com

To make this no-bake lemon icebox pie, we start with the salty graham cracker crust. Butter, graham cracker crumbs, brown sugar, and salt come together into a sandy mixture that get pat into the bottom of a springform pan. The filling here is just a few ingredients too: lemon juice, cream cheese, sweetened condensed milk, and loads of whipped cream. You can think of it as a no-churn ice cream in a pie crust (aka HEAVEN!) After a long stint in the freezer, this dessert is ready to go. Make it ahead and serve it slightly thawed from the freezer for a bright, refreshing, and decadent treat. This is the perfect dessert this time of year, but would be great in the warmer months too.

I do hope you enjoy this no-bake lemon icebox pie. If you happen to try it, let me know what you think! Happy Mother’s Day to all the women out there and happy baking, friends!

No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com

If you like this no-bake lemon icebox pie you should try:

Lemon Lavender Icebox Cake
Strawberry Icebox Pie
Lemon Poppyseed Muffins
Lemon Olive Oil Pie

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No-Bake Lemon Icebox Pie (and a fresh Mother’s Day Gift Guide!)

No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com

This Lemon Icebox Pie is a no-bake treat that can be made ahead with just a few simple ingredients!

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 15
  • Yield: 9 Servings 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 16 graham crackers (240 grams) crushed to crumbs
  • ½ cup (113 gm) unsalted butter, melted
  • 6 tablespoons brown sugar, packed
  • 1 teaspoon kosher salt

For the filling:

  • 11/2 cups heavy whipping cream
  • 4 ounces cream cheese at room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • 11/2 tablespoons lemon zest
  • 1/2 cup fresh squeezed lemon juice (from about 3 large lemons)

Topping:

  • ½ cup heavy whipping cream
  • 3 tablespoons sugar

Instructions

To make the crust:

  1. Combine all of the ingredients together in a large bowl until it comes together into a sandy mixture. Pat the crumbs into the bottom and 1” up the sides of a 9” springform pan. Set aside while you assemble your filling. 

To make the pie:

  1. In a large bowl, whip the heavy whipping cream on medium speed using the whisk attachment until stiff peaks form and the mixture becomes fluffy and cloud-like. Set aside.
  2. In a separate bowl, beat the cream cheese until smooth and no lumps remain. Stir in the condensed milk, lemon zest, and lemon juice until smooth. Use a rubber spatula to fold in the whipped cream until fluffy and combined. Spread the mixture into the pan on top of the crust and place in the freezer to firm up, about 2 hours. At that time, make the topping by whipping the cream and sugar on medium speed until it thickens to a cloud-like consistency. Gently spread this on top of the lemon filling and place back in the freezer to freeze until solid, about 6 hours. When ready to consume, run a warm knife along the edges of the pan to release the pie from the sides. Slice and serve cold!

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Brownie Shortbread Bars

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com

Growing up, I remember hearing the phrase, “You can’t have your cake and eat it too.” Even now as a 33-year-old woman, I can honestly tell you that I still don’t have a clue what that saying means. Sure, we can’t always get what we want and there will certainly be circumstances in which we’re forced to choose between two desires, but when it comes to dessert, I think it can sometimes be both. Maybe we can have our cake and eat it too.

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com
Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com

Like with these brownie shortbread bars. Why should we have to choose between cookies and brownies? Isn’t it plausible to think that, every once in a while, we can indulge in two wonderful things simultaneously? I would argue YES. Absolutely. So today, I’m going to tell you all about how to make these brownie shortbread bars in hopes that when the craving strikes for both buttery soft shortbread and gooey fudge brownies, you don’t have to choose. You can have the best of both worlds.

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com
Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com

These brownie shortbread bars have two layers. The bottom layer is a simple shortbread crust made from little more than butter, sugar, and flour. The crumbly mixture comes together in a single bowl before being patted out in an 8″ square pan. While the crust bakes slightly in the oven, we begin to mix up our brownie batter. On the stovetop, butter, sugar and chocolate are melted together until smooth. Eggs come next followed by the dry ingredients: flour, cocoa powder, and just a smidge of salt. After a quick bake, the brownies are fragrant crackly-topped, and ready for absolutely devouring.
I hope you’ll give these brownie shortbread bars a try and let me know what you think! Have a terrific weekend and happy baking!

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com
Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com


If you like these brownie shortbread bars you should try:

Shortbread Cookies
Peppermint Brookies
White Chocolate Ganache Shortbread
Pretzel Shortbread Peanut Butter Brownies
Caramel Ganache Brownies

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Brownie Shortbread Bars

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com

These brownie shortbread bars feature a vanilla bean shortbread crust and a gooey crackled brownie top!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 60
  • Yield: 16 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • ¾ cup unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 11/2 cups all-purpose flour
  • 1/4 teaspoon salt

For the brownie:

  • ¾ cup unsalted butter
  • 1 cup semisweet chocolate chips
  • 11/4 cup granulated sugar
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 6 tablespoons dark cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

To prepare the bars:

  1. Preheat the oven to 325 degrees and line an 8 or 9” square baking pan with foil. Lightly grease with cooking spray and set aside.
  2. Begin by preparing the crust. In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar until smooth. Stir in the vanilla bean paste. Add the flour and salt and stir just until combined to crumbs. Gently press the mixture down flat into the bottom of the prepared pan and bake in the preheated oven for 20 minutes until set. In the meantime, begin making the brownie filling.
  3. In a medium saucepan over low heat, gently melt together the butter, chocolate chips, and sugar, stirring regularly to melt evenly and prevent scorching the chocolate. Once melted and smooth, set aside. 
  4. In a large bowl, beat the eggs on medium speed with a mixer until they lighten in color and fluff up, about 2-3 minutes. Gently stir in the chocolate mixture. Add the flour, cocoa powder, baking powder, and salt, stirring just until combined. Pour the batter on top of the prepared shortbread and smooth. Increase the oven heat to 350 and bake for an additional 30-33 minutes or until a toothpick inserted into the middle comes out only with a couple of small brownie crumbs. Do not overbake. Remove from oven and allow to cool completely prior to slicing.

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Cookies and Cream Rolls

Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com

In all the years we’ve known each other, I’ve never pretended to be a healthy breakfast eater. My family and I subscribe to more of a “no carb left behind” breakfast mentality where foods like pancakes, scones, and these cookies and cream rolls feel right at home on our plates. These habits are so engrained in my children that any attempt at a healthy-ish breakfast (i.e. smoothies, oatmeal, or basically anything not including a frosting or chocolate chips) is met with disgruntled faces all puckered in disgust. I blame my job.

Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com

A few weeks ago, King Arthur Baking asked me to create my own spin on their recipe of the year: Perfectly Pillowy Cinnamon Rolls. Even though I rarely stray from my own cinnamon roll recipe, I knew anything with the King Arthur stamp of approval would be worthwhile so I set out to make it my own. Clearly, given our history of breakfast habits in my own home, the only logical thing to do was to make the rolls even more decadent with the addition of a chocolate sandwich cookie filling. Thus, cookies and cream rolls were born.

Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com

So I know you’re wondering: were they good??? Well, I’ll let you look at the photos and decide for yourself. In short, HECK YES. These rolls were shockingly soft even after cooling, and the flavor was on point in every respect. I learned the secret is the dough used here which is softened by a tangzhong- a paste-like mixture of cooked milk and flour. In less than a handful of minutes, the tangzhong is added to a few other ingredients like yeast, bread flour, butter, and sugar and ready for rising. After an hour in a warm kitchen, the dough is set for rolling and filling with crushed cookies and butter. *DROOL*

Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com
Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com

Turns out, King Arthur’s dough is, in fact, incredible, and I’ll happily use it when the occasion presents itself. I hope you will give these cookies and cream rolls a try too! They’re a terrific balance of sweet and the texture is out of this world. Truly. Many thanks to KAB for sharing this recipe with me, and happy baking to all of you! I hope you enjoy.

If you like these cookies and cream rolls you should try:

Overnight Cinnamon Rolls
Mini Cinnamon Rolls
Hazelnut Cinnamon Rolls
Chocolate Sweet Rolls
Funfetti Rolls
Cookies and Cream Cookies

Print

Cookies and Cream Rolls

Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com

These cookies and cream rolls are soft and fluffy pastries with a chocolate sandwich cookie filling and a sweet and tangy glaze.

  • Author: Dough and Icing Recipe from King Arthur Baking
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 240
  • Yield: 8 1x
  • Category: Breakfast

Ingredients

Scale

Tangzhong:

  • 1/2 cup (113g) whole milk
  • 3 tablespoons (23g) King Arthur Unbleached Bread Flour

Dough

  • 2/3 cup (151g) whole milk, cold
  • 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
  • 1 teaspoon (6g) salt
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons instant yeast
  • 4 tablespoons (57g) unsalted butter, softened 

Filling

  • ½ cup (56 gm) unsalted butter, melted
  • 1 cup chocolate sandwich cookie crumbs (about 10 cookies processed to a sandy mixture weighing 115 gm)

Icing

  • 11/2 tablespoons (21g) butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/16 teaspoon (pinch) salt
  • 1 1/2 cups (170g) confectioners’ sugar, sifted
  • 1 to 2 tablespoons (14g to 28g) milk, cream, or buttermilk; enough to thin to desired consistency

Instructions

To make the tangzhong: 

  1. Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
  2. Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.
  3. Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).

 

To make the dough:

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.
  2. Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.
  3. Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.
  4. Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).

 

To assemble the rolls:

  1. Lightly grease a baking sheet, or line it with parchment paper. 
  2. Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval. 
  3. Pour the butter onto the dough and use a pastry brush to spread it out all over the dough. Sprinkle the cookie crumbs over the dough, covering all but a 1/2” strip along one long side. 
  4. Starting with the filling-covered long side, roll the dough into a log. Score the dough lightly into eight equal 1 1/2” to 2” pieces; this will make large, saucer-sized cinnamon rolls — their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you’ve cut all of the rolls. If you don’t have dental floss, a bench knife or sharp knife will work. 
  5. Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.
  6. Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.
  7. About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.
  8. Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.

 

To make the icing:

  1. Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting; using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing’s overall sweetness.
  2. Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.
  3. Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.

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Pastel Lofthouse Cookies

Pastel Lofthouse Cookies by Wood and Spoon Blog. These are copycat cookies for mini Lofthouse cookies that you can make homemade in your own favorite buttercream colors! Learn how simple these drop sugar cookies are and how to make that soft and fluffy buttercream cookie frosting on thewoodandspoon.com

Can I tell you a secret? One of my favorite parts about being a Mom is getting to be the one who makes a mess of excitement around the holidays. Christmas, birthdays, and, hey, even Easter always seem like the perfect opportunity for fun little treats and bits of happiness. This year, Aimee and I worked together to make these pastel Lofthouse cookies for her school Easter egg hunt, and it delighted me to no end. Although the party wasn’t for me, it might as well have been, because I loved every. minute. of. it. Today, I’m going to share the recipe with you in hopes that, if you find yourself with a few extra minutes this week, you might make a couple of these cookies to share with your own families and friends.

Pastel Lofthouse Cookies by Wood and Spoon Blog. These are copycat cookies for mini Lofthouse cookies that you can make homemade in your own favorite buttercream colors! Learn how simple these drop sugar cookies are and how to make that soft and fluffy buttercream cookie frosting on thewoodandspoon.com

So what are Lofthouse cookies? You might have seen similarly soft, round, and sprinkled cookies in the bakery section of your local grocery store. Usually sold in seasonal colors, those original Lofthouse cookies are hugely nostalgic for a lot of us who grew up loving ultra-sweet processed snacks. These pastel Lofthouse cookies, while still equally soft, sweet, and frosted, are a homemade version that offer the opportunity for customized colors and sprinkles of your choice! Here, we opted for spring pastels and a light sprinkle of nonpareils, and I have to say, they make an adorable snack for kiddos (and grown-ups!).

To make these pastel Lofthouse cookies, we start by creaming together butter and powdered sugar. Next comes an egg, vanilla, and all of the dry ingredients. You’ll notice cornstarch here which may seem a little strange, but don’t fret- the cornstarch helps to keep these cookies light and airy. The dough does need a brief chill before small rounds can be rolled and gently pressed with the bottom of a glass. The cookies won’t budge much from their shape once they go in the oven, so be sure to keep them uniformed and crack-free.

Pastel Lofthouse Cookies by Wood and Spoon Blog. These are copycat cookies for mini Lofthouse cookies that you can make homemade in your own favorite buttercream colors! Learn how simple these drop sugar cookies are and how to make that soft and fluffy buttercream cookie frosting on thewoodandspoon.com

Once baked, the cookies get the royal treatment with a crazy-delicious buttercream frosting. It’s here were the cookies begin reminding me of my Mimi’s soft frosted sugar cookies that we eat around Christmas. All the flavors blend so well together, and the frosting adds a pop of color and just the right amount of sweetness. Once frosted, the cookies can be enjoyed immediately or even frozen! To freeze Lofthouse cookies, allow the frosting to set completely and then stack in freezer-safe containers with sheets of wax paper in between each layer. Seal the container to protect them from the freezer and enjoy within a month.

I hope you all enjoyed an Easter full of hope, joy, and (well, obviously) cookies. Happy baking!

Pastel Lofthouse Cookies by Wood and Spoon Blog. These are copycat cookies for mini Lofthouse cookies that you can make homemade in your own favorite buttercream colors! Learn how simple these drop sugar cookies are and how to make that soft and fluffy buttercream cookie frosting on thewoodandspoon.com

If you like these pastel Lofthouse cookies you should try:

Soft Frosted Sugar Cookies
Painted Sugar Cookies
Meringue Cookies
Mini Layer Cakes
Funfetti Mini Cakes

Print

Pastel Lofthouse Cookies

Pastel Lofthouse Cookies by Wood and Spoon Blog. These are copycat cookies for mini Lofthouse cookies that you can make homemade in your own favorite buttercream colors! Learn how simple these drop sugar cookies are and how to make that soft and fluffy buttercream cookie frosting on thewoodandspoon.com

These pastel Lofthouse cookies are mini versions of the original famous cookies- soft texture, fluffy frosting, and loads of sweet flavor!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 48 Mini Cookies 1x
  • Category: Dessert

Ingredients

Scale

For the cookies:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 11/2 cups (170 gm) powdered sugar
  • 1 large egg
  • 11/4 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 23/4 cups (330 gm) cake flour
  • 2 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

For the frosting:

  • ¾ cup (170 gm) unsalted butter, at room temperature
  • 3 cups (340 gm) powdered sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 11/2 – 2 tablespoons milk
  • Food coloring and sprinkles, if desired

Instructions

To make the cookies:

  1. In a large bowl, cream the butter and powdered sugar together with a mixer on medium speed until smooth, about 1 minute. Scrape the sides of the bowl and add the egg and extracts, beating on medium just until combined. Add the cake flour, cornstarch, cream of tartar, baking soda, baking powder, and salt. Stir on low just until combined and a dough comes together. Cover the bowl with plastic wrap and place in the fridge to chill until it comes to a play-doh consistency, about 1 hour. When ready to bake, preheat the oven to 375 degrees and line two baking sheets with parchment paper. Use a small cookie scoop or a spoon to portion out 1-1/2 teaspoon sized rounds of dough. Roll them in your hands briefly to smooth and place 2” apart on the prepared pans. Flour the flat bottom of a glass or measuring cup and gently press each round of dough down until it is just over ¼” thick. Bake in the oven until the edges and tops are barely set, about 7-8 minutes. Allow to cool completely prior to frosting. 

To make the frosting:

  1. In a large bowl, cream the butter on medium speed until smooth and pale. About 2 minutes. Add the powdered sugar, salt, vanilla, almond extract, and 1 tablespoon of milk. Stir together on low until combined and then beat until smooth. Add additional milk to bring the frosting to your desired consistency. Add food coloring and spread on the cookies, adding sprinkles if desired. 

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Southern Coconut Cream Pie

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

If you live in my neck of the woods, it’s the first day back after a much-needed spring break. Although Mondays and I don’t typically get along, I’m feeling refreshed and really happy to settle into a normal pace of life today. This past week, my family and I were hugely fortunate to vacation with our closet friends in The Bahamas, and it. was. phenomenal. It’s been years since I’ve visited the islands, and this was my very first time scoping out any area outside of the hyper-touristy Nasseau. Today, I’m going to share a Southern coconut cream pie as a nod to those island flavors as well as a few pictures from our time spent there. Also, full disclosure: I am not a travel agent. Planning trips outside of metropolitan areas is not my area of expertise, but fortunately, one of my dear friends absolutely rocks at it. So while I can’t take credit for anything that happened on this trip, I feel hugely fortunate to be on the receiving end of her travel savvy (thanks Rayne!). Lucky me.

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com
Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

For those that don’t know, the Exumas are a small chain of cays that make up part of The Bahamas. Envision white sand and turquoise water and stretches of unspoiled beaches. (Sidenote: You may have heard of the Exumas as a film location for the Pirates of the Carribbean movies or the famously catastrophic Fyre Festival.) For this trip, we opted to stay in a more undeveloped section known as Little Exuma in a house called the Exuma Outpost (insert my praise hands here). It was incredible. Our house was situated on a little cove that was mostly ours, and, truly, it’s probably the closet I’ll ever come to staying on a private island.

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

We opted to charter a boat for a couple days of our trip as a means of exploring the Exumas. Snorkeling, swimming with sea turtles and stingrays, and fishing were among the things we enjoyed on our boat days. The Exumas are definitely best seen by water and both of our tour guides were super knowledgable- I’d highly recommend. On the off days, we let the kids swim in the pool and explore the ocean, even taking time to read, sleep in, and play games. For meals, we enjoyed the hole-in-the-wall, open-air restaurants that speckled the island serving fish sandwiches and rum punch. Although Brett and I normally favor a few nice dinners or fancy outings, it was refreshing to be able to head anywhere in our sandals and jean shorts. We did opt for some in-house catering on two evenings, and that was terrific. Who better to give us a taste of local flavors than the locals themselves?!

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com
Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

For our family, the trip was a terrific time with friends and a chance to let our two oldest (Charlie stayed home!) get some play time and swim practice before summer arrives. Both of them fell in love with The Bahamas, and when we returned home, George said he wished he could be on vacation everyday. Me too, buddy, me too. I would absolutely recommend this kind of a vacation for a couple, family, or group that is interested in a no-frills vacation in the prettiest location possible. What the undeveloped terrain of the Exumas lacks in fancy restaurants and touristy attractions, it makes up for in relaxation, beauty, and frozen mojitos (insert more praise hands). Here’s a few more photos!

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com
Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com
Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

So onto this Southern coconut cream pie.

I am not a crazy coconut person (unless we’re talking Pina coladas, okay?), but I do love a good old-fashioned southern pie. This one fits the bill. Here, my favorite pie crust holds the sweetened stovetop filling made with coconut milk, coconut flakes, and a generous amount of sugar. While the pie isn’t overly coconutty, it is seriously creamy and has a decent amount of texture given the toasted coconut and crisp, buttery shell. I love this Southern coconut cream pie this time of year just before summer berries and stone fruits steal the show. If you’re looking for a last-minute dessert option for your Easter tables, HELLO. It’s here.

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

To make this Southern coconut cream pie, we start with the pie crust. Flour, butter, and shortening are whizzed together into a soft dough that is par-baked in a deep dish pie pan. Once cooled, you can start on the filling. Half and half is cooked with sugar, coconut milk, and flour until thickened. A single egg plus a few extra yolks are stirred in next, just until it’s bubbling and thickened again. Butter, vanilla, and sweetened coconut flakes fninsh out the filling that is now ready to be poured into the prepared pie crust. There is some wait time involved: cream pies need about 6 hours to set. Once chilled, a little extra whipped cream (ok, a lotta extra) is added, followed by some toasted coconut. Voila! Delicious.

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com
Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

Give this southern coconut cream pie a whirl and let me know what you think! Also, tell me about your own travels! Have you managed to take any small outings this year? Any post-COVID trips on the horizon? I’m ready to get out and about, and this trip was the perfect way to start. Happy Monday, y’all!

If you like this southern coconut cream pie you should try:

Banana Coconut Chocolate Cream Pie
Hazelnut Mocha Cream Pie
Banana Cream Pie Cake
Vegan Coconut Lime Ice Cream Pie
Coconut Cream Pie Puffs
Banana Cream Pie with Oatmeal Cookie Crust

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Southern Coconut Cream Pie

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

This southern coconut cream pie features a flaky homemade crust, a sweetened coconut milk filling, and loads of whipped cream and toasted coconut on top!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 360
  • Yield: 9 Servings 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 13/4 cups (245 gm) all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • 5 tablespoons (approximately) ice water
  • 1 large egg whisked with 1 teaspoon water

For the filling:

  • 1 cup (200 gm) sugar
  • ½ cup (70 gm) all-purpose flour
  • 3/4 teaspoon salt
  • 1 can (13.5 ounces)  full fat coconut milk, shaken to combine
  • 11/4 cups (360 gm) half and half
  • 1 large egg plus 2 large egg yolks, whisked together in a small bowl
  • 2 tablespoons unsalted butter
  • 11/2 teaspoons vanilla extract
  • 1 cup sweetened flaked coconut

For the topping:

  • 1 cup heavy whipping cream
  • ¼ cup sugar
  • Additional sweetened coconut flakes, if desired

Instructions

To prepare the crust:

  1. Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
  2. When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 20 minutes. In the meantime, preheat the oven to 400 degrees.
  3. When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake on the lowest rack in the oven for about 15 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash (the egg whisked with water), and bake on the center rack of the oven for an additional 7-10 minutes or until golden brown. Set aside to cool while you prepare your filling.

To prepare the filling:

  1. In a heavy-bottomed pan, whisk together the sugar, flour, and salt. Whisk the coconut milk and half and half together in a small bowl, breaking up any clumps that may have been in the coconut milk with a whisk. Slowly add in the milky mixture, stirring all the while, and set the pan over medium-low heat. Keep stirring regularly until the mixture comes to a bubble. Continue stirring and cooking an additional 1-2 minutes, removing from heat only once the mixture has thickened to a mayonnaise consistency. Carefully scoop up a cup of the hot mixture in a measuring cup of ladle and slowly add it to the eggs, whisking them all the while to ensure they don’t scramble under the heat of the pudding. Once the entire cup has been added, pour the egg mixture back with the remaining pudding in the pan, stir, and place back on low heat. Bring to a bubble again and cook for an additional minute and a half to thicken and then remove from heat. Stir in the vanilla, butter, and coconut and pour the mixture into the prepared pie crust. Place a sheet of plastic wrap directly on top of the filling and refrigerate until cooled and firm.
  2. Once cooled, prepare your topping by beating the whipping cream in a large bowl on medium speed until thickened to soft peaks. Slowly add in the sugar and continue whipping until thickened to a cloud-like consistency. Top the pie with the whipped cream and toast the coconut flakes on the stove until golden. Sprinkle on top and serve immediately!

Did you make this recipe?

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Chocolate Mascarpone Cheesecake

Chocolate Mascarpone Cheesecake by Wood and Spoon blog. This is a creamy chocolate cheesecake made with mascarpone cheese, a chocolate sandwich cookie Oreo crust, and a rich caramel topping. The crust is scented with espresso powder and lends a buttery crunch to the otherwise smooth dessert. This is a decadent treat for chocolate lovers and a great alternative to a cream cheese cheesecake. Learn how to make it on thewoodandspoon.com

Can you even believe it’s been a year?

We’ve spent so much of these past 365 days talking about the pandemic that is seems redundant for me to spend even another second mentioning it here. The truth is, however, that what we’ve experienced has been life changing, and I think it’s really healthy to consider where we were a year ago, how far we’ve come, and what we need moving forward. While it would be easy to look at the past 12 months and try to wish it away or shove it all into the darkest corners of our past, I don’t want to waste this experience; I’d love for each of us to walk away from the pain and trouble of this pandemic as better, more resilient and loving versions of the selves that entered into it. So here’s what I’ve been chewing on.

Chocolate Mascarpone Cheese by Wood and Spoon blog. This is a creamy chocolate cheesecake made with mascarpone cheese, a chocolate sandwich cookie Oreo crust, and a rich caramel topping. The crust is scented with espresso powder and lends a buttery crunch to the otherwise smooth dessert. This is a decadent treat for chocolate lovers and a great alternative to a cream cheese cheesecake. Learn how to make it on thewoodandspoon.com

The single greatest take-away I have from this past year is that relationships mean everything. Most of us, prior to 2020, took even the smallest interactions and gestures of kindness for granted: a smile at the grocery store, a lazy coffee date with a friend, sharing a bucket of popcorn at the movies or a bottle of wine around a crowded dining table. The encouragement and solidarity we find in those interactions have the potential to nourish our souls in deep ways, and, for me, it wasn’t until those interactions were deemed unsafe that I began to realize how much I needed them. Texting, phone calls, and waves from a distant aren’t always enough; sometimes we need that face-t0-face talk with our best friend. We need to hug our grandparents and our little sisters. We need to care for one another with laughter and kindness and touch because we were created for relationship. The isolation of this year hasn’t just been a bummer for our social calendars- it’s left a wanting hole in most of us.

A few weeks ago, I met my grandparents in a drive-thru COVID vaccine line to give them their vaccination application paperwork. The parking lot was filled with maybe a hundred cars, most of which were occupied by one or two elderly people. I’m not sure if it was just me (#hormones), but the energy was almost palpable, and I teared up thinking of all the families who were going to be safely reunited with their grandparents soon. I took a lot of those relationships for granted, and I’m eager to learn from this experience by loving the people around me a little more generously.

Chocolate Mascarpone Cheese by Wood and Spoon blog. This is a creamy chocolate cheesecake made with mascarpone cheese, a chocolate sandwich cookie Oreo crust, and a rich caramel topping. The crust is scented with espresso powder and lends a buttery crunch to the otherwise smooth dessert. This is a decadent treat for chocolate lovers and a great alternative to a cream cheese cheesecake. Learn how to make it on thewoodandspoon.com

Another big take-away I have from this past year is that, in some cases, less really is more. I had the privilege of staying home with my kids those first couple of months of quarantine, and while, admittedly, I found lots to complain about in our newly scaled-back life, I was sincerely grateful for what I found in its place. Where there was once busyness and rushing in our normal day to day life, I found time– a pace of life I hadn’t walked out in years. I’m really grateful to have had those opportunities with my children, and, looking back, I realize that a lot of the “stuff” that filled our calendars before wasn’t really what my heart desired. What I wanted deep down and had the luxury of experiencing during quarantine was intentional relationship with my family, and moving forward, I hope I’ll remember some of that, particularly when the urge to do more (and all too much) sneaks in.

Chocolate Mascarpone Cheese by Wood and Spoon blog. This is a creamy chocolate cheesecake made with mascarpone cheese, a chocolate sandwich cookie Oreo crust, and a rich caramel topping. The crust is scented with espresso powder and lends a buttery crunch to the otherwise smooth dessert. This is a decadent treat for chocolate lovers and a great alternative to a cream cheese cheesecake. Learn how to make it on thewoodandspoon.com

The final big thing that this past year has reinforced in my mind is that we all need to show one another a whole bunch of grace. Each of our stories has read completely different these past 365 days, and it’s helpful for me to remember that my version of this experience has likely been vastly different from yours. We will all process the challenges and loss of this past year in our own way but we can offer one another grace in the midst of it all, particularly when it comes to areas where we don’t see eye to eye. My hope is that, after living through a year that pruned away a lot of the comforts and certainties and facades that many of us (raises hand!) clung to, we find that all that cutting back and stripping away made room for growth that our previous selves wouldn’t have made room for.

There’s been lots of learning this past year, and this is just a small glimpse into mine. It may have been overkill to share allllll of that, but my hope is that you’ll have the opportunity to reflect on your own story and pick out a few things you want to take with you from here on out. I’d love to here from you about this in the future, but, for now, let’s get to this chocolate mascarpone cheesecake.

Chocolate Mascarpone Cheese by Wood and Spoon blog. This is a creamy chocolate cheesecake made with mascarpone cheese, a chocolate sandwich cookie Oreo crust, and a rich caramel topping. The crust is scented with espresso powder and lends a buttery crunch to the otherwise smooth dessert. This is a decadent treat for chocolate lovers and a great alternative to a cream cheese cheesecake. Learn how to make it on thewoodandspoon.com
Chocolate Mascarpone Cheese by Wood and Spoon blog. This is a creamy chocolate cheesecake made with mascarpone cheese, a chocolate sandwich cookie Oreo crust, and a rich caramel topping. The crust is scented with espresso powder and lends a buttery crunch to the otherwise smooth dessert. This is a decadent treat for chocolate lovers and a great alternative to a cream cheese cheesecake. Learn how to make it on thewoodandspoon.com

I love cheesecake, particularly when it comes to ones that are made extra with comforting toppings. This chocolate mascarpone cheesecake is all the yummy, creaminess of a traditional cheesecake with the added taste and texture of mascarpone cheese. Add that to a chocolate cookie crust and gooey caramel, and you have yourself a winning combination.

The directions for this chocolate mascarpone cheesecake are pretty thorough, mostly because I know a lot of people struggle with making cheesecakes. There always seems to be sunken centers, fault line cracks, and soggy crusts, right? So, while the instructions may be over-the-top, I find the juice is worth the squeeze here, and that extra attention to detail yields a really fantastic end product. While the star of this show is definitely the cheesecake center, there is room to take some liberties when it comes to the topping. I used a cup of my favorite homemade caramel sauce for this cake, but you are welcome to sub in your favorite store-bought variety or recipe of your own. Or perhaps you want more chocolate? Try a ganache topping, a homemade fudge sauce, or maybe even just some fresh fruit. Make the cheesecake your own here.

Chocolate Mascarpone Cheese by Wood and Spoon blog. This is a creamy chocolate cheesecake made with mascarpone cheese, a chocolate sandwich cookie Oreo crust, and a rich caramel topping. The crust is scented with espresso powder and lends a buttery crunch to the otherwise smooth dessert. This is a decadent treat for chocolate lovers and a great alternative to a cream cheese cheesecake. Learn how to make it on thewoodandspoon.com

Phew. That was a lot of conversation today, but to sum things up– this past year has been a lot, love your people well, and don’t forget to make this chocolate mascarpone cheesecake. Happy Tuesday and happy baking!

If you like this chocolate mascarpone cheesecake you should try:

Simple Cheesecake Bars
Peanut Butter Chocolate Cheesecake
Brown Sugar Cheesecake
Peppermint White Chocolate Cheesecake
Honey Mascarpone Tart with Salty Graham Cracker Crust

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Chocolate Mascarpone Cheesecake

Chocolate Mascarpone Cheesecake by Wood and Spoon blog. This is a creamy chocolate cheesecake made with mascarpone cheese, a chocolate sandwich cookie Oreo crust, and a rich caramel topping. The crust is scented with espresso powder and lends a buttery crunch to the otherwise smooth dessert. This is a decadent treat for chocolate lovers and a great alternative to a cream cheese cheesecake. Learn how to make it on thewoodandspoon.com

This chocolate mascarpone cheesecake is a rich and fluffy dessert with an espresso scented chocolate cookie crust and a thick caramel topping. 

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

Ingredients

Scale

For the crust:

  • 12 ounces (about 31 cookies) chocolate sandwich cookies (like Oreo’s)
  • ½ teaspoon espresso powder
  • 5 tablespoons (70 gm) unsalted butter, melted

For the cheesecake:

  • 1 pound/ 2 blocks (450 gm) of cream cheese, softened to room temperature
  • 1 pound mascarpone cheese, at room temperature
  • 1 cup (200 gm) sugar
  • ¼ cup (20 gm) cocoa powder
  • 3 large eggs (170 gm), room temperature
  • ¾ cup (180 ml) heavy cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup caramel sauce (follow the link in the text of my post for my favorite recipe or use your own favorite recipe or store-bought variety here)

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide, heavy duty foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  3. Process your chocolate sandwich cookies in the blender on medium speed until they have been reduced to crumbs. Combine the crumbs with the espresso powder and melted butter in a small bowl until the crumbs are well moistened. Gently pat out your mixture evenly into the bottom of the pan. Bake in the preheated oven for 12 minutes.

To prepare the cheesecake:

  1. Begin boiling some water in a kettle or saucepan for your water bath.
  2. Place the softened cream cheese, mascarpone cheese, and sugar in the bowl of a stand mixer. Cream on medium speed until smooth. Scrape the sides of the bowl and add the cocoa powder and eggs.  Stir on medium until integrated. Add the cream and vanilla extract and stir to combine. 
  3. Strain the cheesecake batter through a mesh strainer (if desired) into a reserved bowl. Pour the strained batter on top of the crust. Gently rap the pan on the counter to help any air bubbles escape. 
  4. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to rest in the oven for an additional hour. Remove from oven and aluminum foil, discard the water bath, and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days.
  5. When ready to serve, top with warmed caramel sauce, slice and serve.

Did you make this recipe?

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Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

What’s the song about it being sunny and 75? Well, it might as well be an anthem to my world right now, because we are experiencing some incredible weather in central Alabama and I AM HERE FOR IT. In a few months, I’m sure I’ll be begging for some cloud coverage, absolutely dying for any bit of reprieve from the heat of the sun, but for now, I’m just grateful. It’s affording me time to be outside and to thaw from the winter.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

The other day, I was pushing Charlie through the backyard in his little toy car. To be honest, it was one of those afternoons where I just wanted to sit, relax, and be left alone, but he tugged on my pants leg until I got up to play, so here we were- scooting through the grass in his plastic car. Our days are made up of a hundred moments just like this- nothing out of the ordinary, nothing wildly fun or special- just casual, mundane, normal stuff, and to be honest, its the kind of stuff I often grow tired of, particularly on weeks where I’m craving the quiet space to be alone. As we moved through the yard, me walking and him riding, the thought occurred to me that this was the kind of moment I would one day look back and miss. Years down the road, when kids were older, more independent, more wanting to be with friends or absolutely anywhere I wasn’t, I’d look back on afternoons spent in the yard as the good ones; I’d remember those hours of being needed and wanted as caregiver and playmate as the ones that tended to my heart in significant ways. Even when the days feel draining and tiresome, deep down, I know they’re quietly feeding my soul.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

The point is this: what if we’re living the good years right now? What if, while we’re longing for more independent children, for freedom to travel and go and do, for an existence that is different from whatever it is we’re living, there are beautiful, life-giving joys right under our noses that are waiting to be discovered and fully appreciated? In a year that has been loaded with setbacks and pain and disappointment, I truly do believe there is goodness to be found. My walk in the yard with Charlie was a silly reminder of that, but I’m hoping I don’t forget it for a while. I’ m hoping it stays at the front of my brain until it truly sinks in.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

These vegan peanut butter oatmeal chocolate chunk cookies are nothing fancy either. They’re the kind of everyday sweet that just about anyone can make, but you know what? That’s why I love them. Now, more than ever, I’m leaning into the comforting, feel-good flavors that feel like home, and if that’s you too, you’re gonna love these. To make vegan peanut butter oatmeal chocolate chunk cookies, we start with a base of coconut oil, peanut butter, and sugar. A flax seed egg is stirred in next with some vanilla, and then we add the dry ingredients: flour, leavening, and the mix-ins. I chose to use rolled oats and chunks of vegan chocolate, but you can make these your own in a variety of ways. Maybe sub in half of the oats for chopped peanuts. Maybe you use chocolate chips or chunks of white chocolate instead. The dough is pretty adaptable, and you can use the base ingredients to change it to your preferences.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

Be sure to read the notes on these cookies as different modifications may yield cookies that are slightly different. After a few years of making vegan cookies, I’m finding that different brands or products yield different results, so truly, every batch is different. Either way, I think you’re really going to love these. If you’re in the mood for yummy, everyday vegan cookies, give these vegan peanut butter oatmeal chocolate chunk cookies a try! Thanks for following along today and have a terrific week!

If you like these vegan peanut butter oatmeal chocolate chunk cookies you should try:

Vegan Fluffernutter Cookies
Vegan Chocolate Chip Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Peanut Butter Chocolate Chunk Cookies

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Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

These cookies are ooey gooey chocolate cookies that firm up with crisp edges and soft chocolate and peanut butter insides!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 16 1x
  • Category: Dessert

Ingredients

Scale
  • 1 tablespoon flaxseed meal
  • ¼ cup water
  • 1/3 cup firm coconut oil
  • ¼ cup creamy vegan peanut butter
  • ¾ cup organic brown sugar, packed
  • 1/4 cup organic cane sugar
  • 11/2 teaspoons vanilla extract
  • 11/4 cups (160 gm) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup rolled oats
  • 6 ounces coarsely chopped (1/4” pieces) semisweet or bittersweet vegan baking chocolate

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with a piece of parchment paper. Set aside.
  2. In a small bowl, stir to combine the flaxseed meal and water. Set aside.
  3. In a large bowl, cream together the coconut oil, peanut butter, brown sugar, sugar, and vanilla extract until smooth and combined, about 30 seconds. Add in the flaxseed mixture and stir to combine. Add the flour, baking soda, baking powder, and salt and stir on low to combine. Add in the oats and chocolate and stir just until combined. Use a large cookie scoop or spoon to measure out 3 tablespoon-sized rounds of dough. Roll the dough balls and place them 3” apart on the prepared baking sheets. Bake the pans one at a time for about 12-13 minutes or until turning golden around the edges. Allow to cool before removing from the pan. 

Notes

  • If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
  • Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
  • If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
  • You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
  • I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.

Did you make this recipe?

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Honey Spelt Biscuits (and the tea on my very first book!)

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

On any given day, the very most delicious thing in my freezer isn’t ice cream or popsicles or casseroles wrapped for the future- it’s biscuits. For a few years now, I’ve been pre-baking and bagging up baked flaky biscuits to reheat at a moment’s notice, and my family absolutely loves it. I’ve probably said this before, but secretly, I hope that freezer stash becomes one of those things my kids fondly remember- Mama and her Ziplocs full of biscuits. Today, I’m sharing a biscuit that is new in our rotation, honey spelt biscuits, as well as more about the exciting news I shared with you all last week: my book!

So, if you missed it last week, be sure to go back and read all about my exciting news. My very first book has been in the works for years now, and, after what has seemed like an eternity, it’s nearly here. This coming fall, my book, Her Daily Bread, will hit shelves, and my hope is that its pages full of stories, encouragement, and (you guessed it!) recipes will nourish your heart and belly as much as it has mine. The book is a 365-day devotional for women that will consider how various areas of our lives (think marriage, motherhood, womanhood, friendship, work, personal growth, hospitality, and, of course, FOOD!) are connected to our hearts and relationship with God. Via silly anecdotes, personal stories, and memories from years past, I’ll share some of my own experiences and thoughts in hopes that it will prompt you to reflect on your own.

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

Her Daily Bread contains a year’s worth of entries, 52 of which are recipes. While this site focuses mainly on sweet and baked goods, the book contains a smattering of recipes I grew up on and have become near and dear to my heart. You’ll read about my favorite lemony chicken salad, the sun-dried tomato quiche that reminds me of my sister, and the coffee cake my Mimi makes every Christmas morning. I’ll share some simple staples too, like my favorite shallot vinaigrette, my go-to grilled chicken marinade, and the quinoa salad I use to get my kids to eat lots of veggies. For those of you that come here strictly for the sweets- don’t fret. There’s loads of desserts and breakfast baked goods too, including the best Dutch apple pie I’ve ever eaten and the one-bowl freezer cookie dough that has taken up residence in my home. Nothing’s too fancy or advanced; this book is all about the easy favorites I enjoy in my own home.

I’m looking forward to spilling more on the book in the coming weeks, but for now, I wanted to say thank you for all of the encouragement and love I’ve received so far. This has been such a rewarding and growing time for me, and it feels good to have people come alongside in support. THANK YOU. Truly. So without further ado, let’s get on to the main event here: honey spelt biscuits.

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

These honey spelt biscuits were my attempt at expanding the tastebuds of the little people in my life. They’re well accustomed to the buttery white flour biscuits that I’ve been making for years, but these, naturally sweetened with honey and prepared with hearty spelt flour, are a different animal. There’s more texture, nuanced flavor, and loads of opportunity here: biscuits with jam, biscuits as a bread offering for supper, or even served plain and crispy, straight from the oven.

We make these honey spelt biscuits the same as all my other favorites. The dry ingredients are stirred together before ice-cold butter is stirred in. Milk and honey are added next and the dough is gently stirred until it comes together into a shaggy, tacky mixture. Pat the dough out into a rectangle and cut into three same-sized pieces. Stack them one on top of the other and repeat the layering process twice more. This helps to give us those flaky layers we all love. Once layered, pat the mixture out and use a small biscuit cutter to trim out rounds of dough. After a quick bake in a hot oven, the biscuits are golden and ready to be slathered with honey butter. YUM.

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

Give these honey spelt biscuits a shot sometime this week. They’re a yummy way to include some new flours into your baking, and if my kids like them, you just might too. Happy Sunday to you all, and happy baking!

If you like these honey spelt biscuits you should try:

Honey Nut Biscuits
Cinnamon Raisin Biscuits
Cream Cheese Chocolate Chip Biscuits
Maple Oatmeal Biscuits
Cheddar Cornmeal Biscuits

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Honey Spelt Biscuits

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

This recipe makes 16 mini honey spelt biscuits that are flaky and layered like Southern-style biscuits!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 16 Mini Biscuits 1x
  • Category: Bread

Ingredients

Scale
  • 1 cup (130 gm) spelt flour
  • 1 cup (140 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold unsalted butter, diced
  • ½ cup cold milk
  • ¼ cup honey

Optional Glaze:

  • 1 tablespoon unsalted butter
  • 1/2 tablespoon honey

 

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a large bowl, stir together the dry ingredients: Spelt flour, all-purpose flour, baking powder, baking soda, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until integrated in pea-sized clumps. In a large measuring cup, stir together the milk and honey (they likely won’t mix super well. It’s okay.) Pour the wet ingredients into the dry and use the pastry cutter to stir and mix them well together until a shaggy dough comes together.
  3. On a lightly floured surface, pat the dough out into a rectangle. Use a large knife to cut the dough into thirds. Stack each piece of dough on top of one another, press out again and repeat the cutting and stacking. Cut and layer the dough once more and then gently press or roll the dough out until ½-3/4” thick. Use a small 2” cutter to trim out rounds of dough by flouring the cutter and pressing straight down. Gather any leftover scraps and trim out more biscuits. Arrange the dough pieces on a parchment lined baking sheet and bake in the preheated oven until golden brown, about 14-15 minutes. Melt the remaining honey and butter together and brush the mixture on top of the warm biscuits. Serve. 

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Chocolate Tiramisu (and announcing MY FIRST BOOK!)

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

Grab a fork and settle in, because we are CELEBRATING all sorts of things with a little chocolate tiramisu today.

First off, it’s my FIVE YEAR BLOG ANNIVERSARY. Yep, five years. It blows my mind in every possible way that this site has existed for that long. Together, we’ve made ____ recipes, welcomed two new babies, built a house, had a couple website refreshers, and shared wayyyy too much personal information. If you’ve stuck around with me since the beginning (Hi, Mom), thank you. Your support and emails and kindness have meant the world to me. To have a job that feels more like a hobby is such a blessing, and I couldn’t be more grateful. Although a lot has changed since day one of this site, my love of food and writing remains the same, and I’m thrilled to keep on keeping on here. Which brings me to celebratory item number two:

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

I WROTE A BOOK. A real life book (!!!!) It’s been a long road, so I wanted to share a little about the process.

I started this blog in 2016 in hopes of becoming a cookbook author. At the time, I was following other bloggers who had been around a while and were finally landing cookbook deals of their own. I wanted in! So after lots of nervous back-and-forth with my husband, friends, and mother (Hi again, Mom!), I decided to dive in and start this site with the end-goal of writing a book.

Less than two years later, I had established a relationship with a publishing company and was writing a cookbook proposal with one of their senior editors. This was it! My dreams were coming true! We worked hard for months, but the day before my proposal was to be approved for contract, the publishing company was bought out by a giant media company. Immediately, all projects not under contract were suspended, and after another 6 months of back and forth, they were completely dissolved. I was crushed. It had been over a year of time and work and vulnerability with that company, and I was so disappointed to start over.

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

My editor for the project was incredibly kind, and at her last day on the job, she connected me with a book agent out of New York. After some conversation and brainstorming, we began working together to iron out the existing proposal. We got a few nibbles from a couple of publishing companies, but ultimately, the project fell flat. By now, it’s January of 2020. It had been two years of proposal writing with no signs of success on the horizon, and here we were, back at square one.

Thank goodness we didn’t give up. Over the next couple of months, I wrote a new cookbook proposal from scratch, and the day after I submitted it to my agent, I began writing a second proposal. This one was different: a 365-day devotional for women. The Word document on my computer basically filled itself with 56 pages of stories and scripture and thoughts and questions, and less than a month later, it was ready to submit to my agent. We decided to move forward with the devotional, and within no time, I was negotiating offers from multiple publishers. Ultimately, my little project found a home at HarperOne, an imprint of Harper Collins, and in July, I dove head first into writing my very first book. Over the next few weeks, I’ll be sharing more about the project, but for now, I’ll end with this:

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

Don’t give up.
Take a chance on your ambitions.
Work hard.
Ignore the pessimists and self-doubt that tell you you’ll never reach the desires in your heart, and if there’s something in there worth going after, do it. When I take inventory of the most beautiful and life-giving things in my story, I’m reminded that absolutely none of it happened overnight, and so much of the deferred hope, perseverance, and effort that I experienced allows me to treasure those gifts for what they are. A closed door or setback in your story doesn’t mean the end of your story, and I really believe that when we push through the barriers and unbelief, we often find breakthrough and joy on the other side.

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com
Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

I’m planning to share more about the book next week, but for now, thank you for your love and support. You guys are the best little band of chocolate and sugar lovers, and I couldn’t be more grateful to call you friends! Now, let’s get to this chocolate tiramisu.

I’ve never actually had chocolate tiramisu until I prepared this particular recipe, and truly, I’m wondering why it’s not made more frequently. I mean, we all love classic tiramisu, right? This is no different, just a little extra chocolate. Here, a chocolate ganache, mascarpone, and whipped cream come together to make an espresso-scented treat that is altogether rich and creamy and comforting. The tall slices make for an elegant dessert that requires very little time and effort. If you’re looking for a simple yet impressive make-ahead dessert, I hope you’ll take a chance on this chocolate tiramisu. Truly, it’s delightful.

There’s another delicious recipe and more on the book coming next week. In the meantime, if you get an opportunity to make this chocolate tiramisu, tell me about it! Happy Saturday to you and HAPPY BAKING!

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

If you like this chocolate tiramisu, you should try:

Classic Tiramisu
Tiramisu Cream Puffs
Tiramisu Cake
Kentucky Coffee
Toffee Espresso Chocolate Chip Cookies

Print

Chocolate Tiramisu

Chocolate Tiramisu by Wood and Spoon blog. This is a small batch tiramisu recipe made in a loaf pan, switched up with the addition of a chocolate ganache. Mascarpone cheese keeps this dessert true to the Italian classic and crisp ladyfingers soak in kahlua and coffee. Learn how to prepare make-ahead tiramisu on thewoodandspoon.com

This chocolate tiramisu is a small-batch recipe made in a loaf pan and flavored with the addition of chocolate ganache.

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 360
  • Yield: 6 Servings 1x
  • Category: Dessert

Ingredients

Scale
  • ½ cup (85 gm) semisweet chocolate, chips or chopped
  • ¾ cup plus 2 tablespoons heavy whipping cream, divided 
  • 1 cup (240 gm) warm espresso or strong-brewed coffee
  • 2 tablespoons Kahlua or rum/coffee liquor
  • 2 large egg yolks
  • ¼ cup (50 gm) granulated sugar
  • 8 ounces mascarpone cheese
  • ¾ cup (180 gm) heavy whipping cream
  • ½ teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1820 ladyfinger cookies (hard or soft is fine)

Instructions

  1. Prepare an 8”x4” loaf pan by lining it both ways with plastic wrap, extending the plastic beyond the sides. Set aside. 
  2. In a small saucepan over low heat, gently heat the chocolate chips and 2 tablespoons of whipping cream, stirring constantly, until melted and smooth. Do not overheat. Once chips are completely melted, remove from heat to a bowl and set in the fridge while you prepare the rest of the elements. 
  3. Combine the espresso and kahlua in a small bowl. Set aside.
  4. In a medium bowl, beat the egg yolks and sugar together until thickened and pale, about 2-3 minutes. When a beater or spatula dipped into the mixture is removed it should gradually pour off in a thin, viscous ribbon. Add the mascarpone and beat on low till combined. Stir in the slightly cooled chocolate and cream mixture. Set aside. 
  5. In a separate bowl, beat the remaining heavy whipping cream and vanilla on medium speed to stiff peaks. Fold the whipped cream into the egg yolk mixture until smooth and fluffy, being careful not to overwork. Set it aside.
  6. When you’re ready to assemble the tiramisu, dust the bottom of your prepared pan with a thin layer of cocoa powder. Working quickly and carefully, dip both sides of your lady fingers into the coffee/kahlua mixture and arrange them in a single layer in the bottom of your dusted dish. You want to fill in any larger holes but don’t worry about breaking up your ladyfingers to squeeze them into tiny holes. Spread 1/3 of the cream mixture on top of the lady fingers and dust the cream with another layer of cocoa powder. Repeat your process twice with another layer of ladyfingers, cream, and cocoa powder for a total of three layers. Allow to set up in the fridge for 6 hours for cool removal from the pan. Alternatively, you can prepare this up to a day or two in advance, keeping covered and stored in the fridge. When ready to serve, invert the pan onto a serving platter and peel back the plastic wrap. Dust with additional cocoa powder or grated chocolate if desired and serve slices. 

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