Kate

Healthyish Oatmeal Chocolate Chip Cookies (aka Lactation Cookies that Don’t Suck)

Lactation Cookies by Wood and Spoon blog. These are healthy oatmeal chocolate chip cookies that help stimulate milk production in nursing moms. Cookieshave flaxseed, chia seeds, oatmeal, and brewer's yeast that helps to increase milk supply. Read about the recipe and learn how to make these delicious cookies that don't taste weird on thewoodandspoon.com

There’s a lot they don’t tell you when you get pregnant. We hear a lot about the lack of sleep, the stretch marks, and the infinite loss of personal space. We’re prepared for birthing classes and diaper changing, we hear whispers of the terrible twos, and some of us can even sing “Rockabye Baby” in three-part harmonies by the time the kid arrives. But there’s other things, things people don’t tell you about, and that’s the kind of stuff that keeps me up at night.

People don’t mention legs cramps and night sweats and that weird upper lip discoloration that looks like a mustache. They don’t tell you that everything, even your little pinkies and nose, will swell, or that postpartum hair loss might leave you looking a little like Danny DeVito. There is a very real dying to self in motherhood, and there’s very little that can prepare you for the inner draining and temporary identity confusion that can ensue post-baby. Some of the most terrifying unmentionables are the ones surrounding nursing. Just brace yourself for the mystery there.

Lactation Cookies by Wood and Spoon blog. These are healthy oatmeal chocolate chip cookies that help stimulate milk production in nursing moms. Cookieshave flaxseed, chia seeds, oatmeal, and brewer's yeast that helps to increase milk supply. Read about the recipe and learn how to make these delicious cookies that don't taste weird on thewoodandspoon.com

If you’ve ever nursed a child, you’ve heard of lactation cookies. There’s something about subjecting yourself to be a human chew toy that will send you deep into a black hole of the internet to read anything that will make that process easier. For some, milk production is an easy feat that flows in abundance, but for others it’s a daily struggle that can be incredibly stressful (as if we needed more of that, right?) I made these oatmeal chocolate chip cookies (aka, lactation cookies that don’t suck) for the baby mamas who need their sweets to be dual-purpose: delicious and healthyish. These lactation cookies are loaded with the stuff that encourages milk production in nursing Mamas but has enough of the goodness (read: butter, sugar, and chocolate chips) to make them not taste like garbage. If you’ve ever made lactation cookies before, forget that recipe and keep this one forever. These lactation cookies are the actual bomb.com and will be the only one you’ll want for yourself and your gal pals with kiddos.

Lactation Cookies by Wood and Spoon blog. These are healthy oatmeal chocolate chip cookies that help stimulate milk production in nursing moms. Cookieshave flaxseed, chia seeds, oatmeal, and brewer's yeast that helps to increase milk supply. Read about the recipe and learn how to make these delicious cookies that don't taste weird on thewoodandspoon.com

So what’s so healthyish about these cookies? The star ingredients here are chia seeds, flaxseed meal, brewer’s yeast, and oats. All of these have milk producing properties that will help spur on that Vitamin D. More good news: MEN CAN EAT THESE TOO. Would you believe these are actually some of Brett’s *Favorite* cookies? No, your guy won’t start leaking if he eats these, but you have my full support in telling him that they will. After all, the nursing mom shouldn’t have to share these with anyone. (Sidebar: I know most of the guys have already stopped reading by now. I’m sorry that you’ve somehow made it this far, but to be fair there’s only, like, 2 of you anyways.)

Now I know someone is going to write me and tell me these aren’t healthy because of the processed sugar or all-purpose flour or yada yada yada. I hear you, but that is not how we’re rolling, okay? I tested a million versions of this cookie, and this is the one my heart desires. Feel free to bypass this for some other cookie that may or may not (read: will not) taste as good.

Lactation Cookies by Wood and Spoon blog. These are healthy oatmeal chocolate chip cookies that help stimulate milk production in nursing moms. Cookieshave flaxseed, chia seeds, oatmeal, and brewer's yeast that helps to increase milk supply. Read about the recipe and learn how to make these delicious cookies that don't taste weird on thewoodandspoon.com

Next week we will get back to posting everyday recipes that won’t feel totally weird for everyone. Just be glad I didn’t get into any uncomfortable boob talk, okay? Make these lactation cookies for yourself or any of your nursing friends and let me know what you think! Happy baking and happy lactating!

If you like these lactation cookies you should try:

Vegan Chocolate Chip Cookies
Almost-Paleo Coconut Almond Chocolate Cookies
Flaxseed Bread
Morning Glory Muffins
Whole Wheat Blueberry Muffins

Print

Lactation Cookies

Lactation Cookies by Wood and Spoon blog. These are healthy oatmeal chocolate chip cookies that help stimulate milk production in nursing moms. Cookieshave flaxseed, chia seeds, oatmeal, and brewer's yeast that helps to increase milk supply. Read about the recipe and learn how to make these delicious cookies that don't taste weird on thewoodandspoon.com

These lactation cookies are healthy oatmeal chocolate chip cookies containing ingredients that help stimulate milk production!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 48 1x
  • Category: Dessert
Scale

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1/4 cup brewer’s yeast
  • 2 tablespoons flaxseed meal
  • 2 tablespoons chia seeds
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups old-fashioned oats
  • 2 cups semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper. In the bowl of a stand mixer, cream the butter, sugar, and brown sugar until smooth and fluffy, about 1 minutes. Add the eggs and vanilla and beat on low to combine. Scrape the sides of the bowl and add the flour, yeast, flaxseed meal, chia seeds, baking soda, and salt, stirring on low just until combined. Scrape the sides of the bowl again and add the oats and chocolate chips. Scoop 1-1/2 tablespoon sized balls of dough (I use a medium cookie scoop) onto the baking sheet about 2 inches apart. Bake for about 11 minutes or until the edges of the cookie are golden and the centers are set. Cool on the baking sheet for 2 minutes and then remove them to a cooling rack to cool completely.聽

Notes

  • If you prefer an even healthier cookie, these can be prepared with 1/2 cup LESS granulated sugar and 1/2 cup LESS chocolate chips. The Brewer鈥檚 yeast has a strong flavor, so I prefer to cover it up a bit. 馃檪

Classic Tiramisu

Classic Tiramisu by Wood and Spoon. This Italian dessert is made up of Kahlua and coffee soaked store bought lady fingers, a fluffy whipped cream and mascarpone filling, and cocoa powder. This dessert serves a crowd, is make ahead, and a romantic offering for fancy group dinners. Learn how to make i from scratch on thewoodandspoon.com

Happy Friday, Y’all! I’m writing to you on what is actually Sunday because my fam jam and I are traveling to the most magical place on earth this weekend: Disney World. Yes, I fall into the small category of native Floridians who actually *love* Disney, and it is my biggest joy as a Mom to get to share that experience with my own kids. In lieu of a long, drawn-out post, I have a banging recipe and few favorite things to share with you this morning. Stay tuned for the classic tiramisu recipe and settle in for a some links to my late-winter faves!

A Favorite Read:
I love this article from Bon Appetit. As a food blogger, I get tons of questions about substitutions. Can I sub oil for butter here? Would brown sugar work in place of granulated? What if I don’t have baking soda?! Sometimes there are some simple substitutions that can be easily made, but often you just gotta stick with the recipe. This article from Bon Appetit speaks to those substitutions and why, if in doubt, you just need to follow the recipe. Enjoy the read!

A Favorite Beauty Find:
Anyone else feeling straight-up pasty this time of year? By the time February rolls around, I have been absent from the sun for, like, ever and am in desperate need of a freshening up. I don’t love to wear a ton of makeup, so this CC Cream (that means Color Correcting Cream!) is a perfect option for me. It’s a tinted moisturizer with SPF 35 and foundation properties that keep skin looking smooth and flawless. I wear just a few dabs of it under my blush and it has completely taken care of any postpartum redness and dark eye circles that I had before. Bonus: this is a clean(er) skincare line, so you can feel good about using it. Find the shade that works for you and give it a try!

A Favorite Thing to Wear:
Mom confession: I live in athletic clothes. If I happen upon a day that I actually have to wear a pair of pants that buttons, it’s truly hard times. Enter these fun rainbow sneakers. They’re the happiest little shoe I’ve ever worn and they totally help ease the transition from workout clothes to comfy casual. If I’m not wearing my Nikes or slippers, it’s these little guys 100%. This is one of my favorite shoes brands, so I hope you find something you love too!

A Favorite New Cookbook:
A sweet friend I’ve followed on social media for ages has just released a cookbook that is awe-inspiring and stunning. Julie Jones is a trained chef across the pond who is known for her intricate pies, tarts, and other baked goods. From following her, I know she is also a lovely human with a big heart. Her book reflects all of those qualities, and I am happy to add it to my collection. Check out the publication here!

Classic Tiramisu by Wood and Spoon. This Italian dessert is made up of Kahlua and coffee soaked store bought lady fingers, a fluffy whipped cream and mascarpone filling, and cocoa powder. This dessert serves a crowd, is make ahead, and a romantic offering for fancy group dinners. Learn how to make i from scratch on thewoodandspoon.com

A Favorite Classic Tiramisu:
Classic tiramisu is a recipe I never tire of. The creamy texture and hints of cocoa and espresso throughout play together to create a comforting, almost seductive recipe that is unlike any other. When I am craving a classic tiramisu, there is simply nothing else that will satisfy. It’s unique and 100% its own.

What I love more than anything about this Italian dessert is the ease with which it comes together and the fact that it is a make-ahead option fit for a crowd. This recipe is sufficient to serve up to 10 and you can prepare and store it in your fridge up to two days in advance. Does that make this classic tiramisu the perfect option for these end-of-winter dinner parties and candlelit gatherings? Yep. I recently made a couple of dishes of it for a Valentine’s Day gathering I had with friends and received rave reviews. (Disclaimer: my friends are not above stroking my ego, so if they lied and this dessert actually sucks you can blame them, okay?) For a small portion, feel free to halve this recipe. You can also prepare this is several individual dishes, just be sure to use smaller pieces of the ladyfingers to fit in whatever container you opt for. I love the idea of making this in tiny glass trifle dishes so that you can see the little layers before you dive in! Plus, everyone loves an individual dessert just for themselves. It definitely ups the fancy factor.

Give this classic tiramisu a try this weekend and let me know what you think! In the meantime, follow along on my Instagram to see BTS footage of the kids at Disney this weekend. If our last trip was any indication, this one is sure to be a hoot. Happy Friday and have a great weekend!

Classic Tiramisu by Wood and Spoon. This Italian dessert is made up of Kahlua and coffee soaked store bought lady fingers, a fluffy whipped cream and mascarpone filling, and cocoa powder. This dessert serves a crowd, is make ahead, and a romantic offering for fancy group dinners. Learn how to make i from scratch on thewoodandspoon.com

If you like this classic tiramisu you should try:

Cookie Butter Mousse
Tiramisu Cream Puffs
Tiramisu Cake
Caramelized Banana Pudding
Chocolate Budino

Print

Classic Tiramisu

Classic Tiramisu by Wood and Spoon. This Italian dessert is made up of Kahlua and coffee soaked store bought lady fingers, a fluffy whipped cream and mascarpone filling, and cocoa powder. This dessert serves a crowd, is make ahead, and a romantic offering for fancy group dinners. Learn how to make i from scratch on thewoodandspoon.com

This classic tiramisu features Kahlua and coffee soaked ladyfingers, a whipped mascarpone filling, and loads of chocolate flavor.聽

  • Author: Kate Wood
  • Prep Time: 10
  • Total Time: 60
  • Yield: 9 Servings 1x
  • Category: Dessert
Scale

Ingredients

  • 1 cup warm espresso or strong-brewed coffee
  • 2 tablespoons Kahlua or rum/coffee liquor
  • 4 large egg yolks
  • 陆 cup sugar
  • 16 ounces mascarpone cheese
  • 11/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 录 cup cocoa powder
  • 24+ ladyfingers (I used about 28 in my dish but will differ depending on what size you choose. Hard or soft Cookies is just fine !)

Instructions

  1. Combine the espresso and kahlua in a small bowl. Set aside.
  2. In a large bowl or the bowl of a stand mixer, beat the egg yolks and sugar together until thickened and pale, about 4 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. Set aside. In a separate bowl, beat the 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.
  3. When you鈥檙e ready to assemble the tiramisu, dust the bottom of your serving dish with a layer of cocoa powder, about 1-1/2 teaspoons. Working quickly and carefully, dip 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鈥檛 worry about breaking up your ladyfingers to squeeze them into tiny holes. Spread half of the cream mixture on top of the lady fingers and dust the cream with another layer of cocoa powder. Repeat your process with another layer of ladyfingers, cream, and cocoa powder. Allow to set up in the fridge for at least an hour before serving. Alternatively, you can prepare this up to a day or two in advance, keeping covered and stored in the fridge.

Notes

  1. If you don鈥檛 have espresso, you can brew EXTRA STRONG coffee or stir some espresso powder into your warm coffee.
  2. Soft ladyfingers will be quick to fall apart in the coffee mixture, so work quickly! If you鈥檙e into a strong coffee flavor, you can also brush the tops of the ladyfingers with the coffee mixture after they鈥檙e been placed in the pan.聽
  3. Using raw eggs totally freaks people out- I get it. Opt for fresh farm eggs or pasteurized to be on the safe side.

Creme Br没l茅e Cake

Creme Br没l茅e Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme br没l茅e in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

Happy Sunday, Friends! It’s been a while since I checked in on a Sunday, but I figured your day of rest on this long weekend may need a little reading and recipe inspiration. Cue this creme br没l茅e cake.

I made this cake a few weeks ago for a friend’s birthday, and it was a reminder of why I’m so head-over-heels in love with baking. He called to thank me for the cake and instead of just saying, “It was good!” or “Thanks for the cake!” he told me that the gesture made him feel special. He was just grateful. Y’all, THIS is why we share our gifts with people. It’s not to show off or fill a slot on a birthday menu. It’s to love people! It’s to let them know they were worth your time and resources. It’s to give them a big hug in the form of whatever your gifting is. We share those skills and the things we’re good at to remind people they matter to us. We do it to love them.

Creme Br没l茅e Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme br没l茅e in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

If you’re on this site, I have to believe you’re into baking and that you just might need a little push to get out there and share your stuff with the world. Can I just sign up to be the one to encourage you to do it? Who cares if your frosting looks weird or if the cookies are a little burnt? What does it matter if your pie lattice is short of perfect? Take the initiative to share whatever it is you’re working with to the people around you and just wait till you see the difference it makes. Reciprocating love that we’ve been on the receiving end of is a natural thing. When we extend ourselves on behalf of another person, it does something for them- it let’s them know you value them, and that pipeline of love becomes a revolving door of kindness within the relationship and to others that are in proximity. In a world where it’s increasingly common to be ugly to one another, don’t you kinda want to be the person who’s just out there sharing the love? I do. I want to be the person that loves big. If that happens to involve macarons and pies and creme br没l茅e cake, well, I’m all the more for it.

Creme Br没l茅e Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme br没l茅e in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

This creme br没l茅e cake has fluffy butter cake layers, a creamy vanilla bean custard, and a flavorful burnt sugar buttercream frosting. The flavors, when blended together, sing of the traditional creme br没l茅e dessert they were inspired by, and the soft textures yield a creamy mouthfeel that is similarly representative. This cake is best made slightly ahead of time as the custard benefits from chilling in the fridge and the frosting requires a few extra steps. When broken down, the cake is complex, yes, but still very attainable even for new bakers.

Creme Br没l茅e Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme br没l茅e in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

This creme br没l茅e cake also has a bit of a choose your own adventure kind of vibe too. I initially set out to utilize the egg whites leftover from making the custard, so a burnt sugar Swiss meringue buttercream was born. But look, y’all- I am TERRIBLE at making Swiss meringue buttercream. Like, terrible. So I also tested this cake with a simple burnt sugar American buttercream too, because I have a feeling I’m not the only one. You can use whichever you please- they’re both terrific tasting.

Creme Br没l茅e Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme br没l茅e in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

Give this creme br没l茅e cake a try and let me know what you think! Shout out to the creme br没l茅e lovers who are going to be really into this treat. Happy long weekend and happy baking!

If you like this creme br没l茅e cake you should try:

Tiramisu Cake
Bruleed Key Lime Pies
Pumpkin Cake with Burnt Sugar Frosting
Creme Br没l茅e Frozen Custard

Print

Creme Br没l茅e Cake

Creme Br没l茅e Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme br没l茅e in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

This creme br没l茅e cake has burnt sugar frosting, a vanilla bean custard filling, and fluffy butter cake layers!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 40
  • Total Time: 180
  • Yield: One 8” layer Cake 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 1 cup (230 gm) unsalted butter
  • 13/4 cup (350 gm) sugar
  • 1 large egg plus 4 large egg yolks, at room temperature
  • 1 tablespoon vanilla extract
  • 3 cups (410 gm) cake flour
  • 1 tablespoons plus 1 teaspoon baking powder
  • 戮 teaspoon salt
  • 11/4 (300 gm) cups whole milk, at room temperature

For the custard:

  • 11/2 cups (360 gm) half and half (or a mix of whole milk and heavy cream will work!)
  • vanilla bean (or 陆 teaspoon vanilla bean paste or extract)
  • 2 large egg yolks (Save the whites for the buttercream!)
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch

For the burnt sugar crunch:

  • 1 tablespoon butter
  • 1 cup (200 gm) sugar
  • 录 cup (60 gm) water
  • 陆 teaspoon baking soda

For the Swiss meringue buttercream (See notes for alternative buttercream!):

  • 6 large egg whites, at room temperature
  • 13/4 cups (350 gm) sugar
  • 15 tablespoons of unsalted butter, at room temperature
  • 11/2 teaspoons vanilla extract
  • 录 teaspoon salt
  • 1 tablespoon cream

Instructions

To make the cake:

  1. Preheat the oven to 350 degrees. Lightly grease three 8鈥 round cake pans and line the bottoms with a round of parchment paper.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 5 minutes. Scrape the sides of the bowl and add the egg and egg yolks one at a time, mixing until combined after each addition. Add the vanilla. Scrape the sides of the bowl and stir in half of the dry ingredients on low speed. Add half of the milk and scrape the bowl again. Repeat this process with the remaining dry ingredients and milk. Fold in any unincorporated bits and divide the batter between the three pans. Bake in the preheated oven for about 20-22 minutes OR until a cake tester inserted into the center comes out clean. Allow to cool completely.

To prepare the custard:

  1. Pour the half and half into a heavy-bottomed saucepan over low heat and add the vanilla bean, scraping the insides into the liquid. Bring to a simmer and then turn the heat off and allow the vanilla to infuse into the liquid for 15 minutes. Be sure to stir occasionally.
  2. Meanwhile, vigorously whisk or beat the yolks with the sugar on medium speed until it lightens in color and becomes slightly fluffy. Add the cornstarch and stir to combine.聽
  3. After 15 minutes of infusing the half and half, remove the vanilla bean and carefully pour about 戮 cup of the warm liquid into the egg mixture, whisking or mixing quickly all the while to prevent the eggs from curdling. Pour the egg mixture plus the 戮 cup of added liquid back into the saucepan with the remaining half and half. Whisk to combine and then turn the heat to medium-low. Keep stirring until the mixture comes to a low bubble and begins to thicken. Once thickened to a runny mayonnaise consistency, quickly remove from heat. Feel free to strain the mixture with a fine wire strainer as needed. Set aside in a heat-safe bowl and cover with a piece of plastic wrap to cool completely. The custard can be made a day or two in advance.聽

To prepare the burnt sugar crunch:

  1. Liberally butter a half sheet pan with rimmed sides that is lined with a full sheet of foil.
  2. In a medium, heavy-bottomed saucepan combine the sugar and water over medium heat, stirring together occasionally until the sugar dissolves. Once the mixture gets hot enough it will begin to bubble. Increase the heat to medium-high and avoid stirring it any more. You can gently swirl the pan occasionally to keep the mixture from burning in one spot. Continue cooking over heat until the mixture turns amber colored, about 10 minutes. It may barely begin to smoke. Remove the pot from heat and carefully whisk in the baking soda quickly. Dump the mixture out onto the pan and barely spread it out with a spatula. Don鈥檛 overwork it though as this will deflate all the bubbles. Allow the mixture to cool completely prior to breaking and using in the custard. You鈥檒l want to make the crunch within a day of processing the yogurt and keep it in a sealed bag as the crunch will absorb moisture from the air and get chewy/sticky over time.

To prepare the buttercream and assemble the cake:

  1. Prepare a double boiler. Place a small to medium-sized saucepan with an inch of water on the stove. The pot needs to be slightly smaller than the bowl of your stand mixer to ensure that the bottom of the bowl doesn鈥檛 touch the water in the pan. Clean the bowl of your stand mixer well to ensure no trace of fat or grease is in the bowl- this can prevent your egg whites from thickening. I like to squeeze the juice of a half of a lemon into the bowl and use a paper towel to wipe down the insides of the bowl as well as the whisk attachment. Once the bowl is clean, add the room temp egg whites and sugar to the bowl. Turn the burner on to medium heat and station yourself at the stove to stir the eggs regularly. Over the course of about 3-5 minutes, the sugar in the egg whites will dissolves. Once the mixture reaches about 160 degrees farenheit (or when you notice the sugar has dissolved in the eggs- you can carefully feel for this as well!), remove the bowl from the double boiler and place it on the mixer. Using the whisk attachment, whip the egg mixture on medium speed (I use 6 on my Kitchen Aid) for about 15 minutes or until the eggs have developed STIFF peaks. The bowl should be room temperature to the touch and glossy peaks should stand up on the end of the whisk when you scoop them out of the bowl. (Note: sometimes my mixer overheats and the warm eggs have a hard time standing up perfectly straight. Use your best judgment. If the bowl is cool and the eggs are standing up but the mixer is really hot it can make your whites droopy. But don鈥檛 underbeat! You frosting will not come together if so!) Scrape the whisk clean and then put the paddle attachment on the machine. Running on medium speed, add the butter 1 tablespoon at a time scraping the sides of the bowl as needed. Once the butter has all been added whip for an additional 3 minutes until the mixture has fluffed up. Here鈥檚 where things can get dicey: If your butter is too cold, you can end up with a curdled lumpy looking mixture in your bowl. You鈥檒l know if it鈥檚 not right. Remove a cup of the mixture from your bowl and put it into another. Microwave that cup of liquid for about 15 seconds to carefully warm and then add it back to the mixer. Whip again to see if it comes together and repeat if it continues to look the same. If your mixture is runny and loose, it could be your meringue or butter was too warm. Place the entire bowl in the fridge to cool down for about 30 minutes and then rewhip. It should come together but repeat as needed. Once light and fluffy, add the vanilla and salt. Then, break off about half of the burnt sugar crunch and process it in a mini chopper or blender until it鈥檚 reduced to a sandy powder- avoid clumps! Add 录 cup of the sandy powder to the buttercream and whip until combined. Feel free to add a tablespoon of cream as needed if the mixture is too thick. Frosting is best use immediately, so get started assembling!聽
  2. When ready to assemble the cake, use a serrated knife to level the tops of the cakes. Place a small bit of buttercream on an 8鈥 cake board or plate and then place your first layer of cake on top. Put about half of the buttercream into a piping bag fitted with a large round tip (alternatively you can use a quart-sized Ziploc with the end snipped off) and pipe a dam of frosting about 1/2鈥 tall around the perimeter of the cake. Be sure the ends of the dam meet well so that your filling doesn鈥檛 squish out the sides of the cake. Spread half of the custard into the center of the dam and then top it all with a second layer of cake. Repeat this process and then use the remaining frosting to ice the cake. Decorate as preferred and enjoy! Cake is best served the day it is assembled and should be stored in the fridge. Allow the cake to come to rom temp before serving.聽

Notes

  1. To be honest, Swiss meringue buttercream always feels like a lot of work for me, but I love finding use for all those extra egg whites. If you鈥檙e uncertain, you CAN do this cake with a traditional American buttercream too! Cream 2 cups of room temperature unsalted butter until pale and fluffy, about 4 minutes on medium speed. Add 1 cup of burnt sugar powder (made by processing the burnt sugar crunch!) and 4-1/2 cups powdered sugar. Add this slowly, on low speed, over the course of a minute. Scrape the sides of the bowl and add 录 teaspoon of salt and a tablespoon of cream as needed to smooth it out. You can add additional powdered sugar to thicken it up or additional cream to thin it out. Enjoy!

White Chocolate Raspberry Tarts

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

Learning new stuff as an adult is hard, right? As a kid, we pop off our training wheels or picked up a new instrument like it was no problem, with no hesitation at all. My kids race up and down stairs and climb on jungle gyms with no fear because it simply doesn’t exist for them. But us adults? Man, that stuff is for the birds. This past week we traveled to Vail, Colorado for a few days of skiing with friends and our 6-year old, Aimee. This was my third time skiing in my life, and it never seems to get any easier. Physically, my body is okay with it, but mentally, I’m a train wreck. By the amount of fear in my eyes, you’d guess I was on a double black diamond with zero visibility, but in reality, I’m going 0.7 MPH on a slope that is basically flat. The anxiety is totally irrational, I know, but there’s no denying it’s there.

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

At the same token, I’ve also taken up piano. Although I took lessons briefly as a middle schooler, 20 years away from the keys have faded most of whatever skill I acquired in that little time. Even so, I’m loving the chance to experiment and dabble in something that feels new. It’s challenging, no doubt, but the whole process also instills a sense of pride. Like, hey! Check out this old dog learning new tricks! We as humans aren’t wired to just sit back and play it safe, even though that’s what we usually end up doing. While it’s okay to stay in your wheelhouse and plug away at whatever your gifting is, it’s also incredibly fulfilling to step out of our comfort zones and into something new. When you succeed, even if it’s just skiing the beginner hill or playing something silly like “Chopsticks,” it changes something. You’re bolstered with a confidence to do more, press in, or risk it with something new. Do you know what I mean? Skiing is probably not for me, but I’m proud to say that trying new stuff isn’t just for kids. It’s for me and you too.

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

These white chocolate raspberry tarts are a new-t0-me sort of thing. I’m no stranger to ganache (remember my tutorial from a couple of years ago?) , but I’ve never made fruit-flavored ganache. The slightest bit of fresh raspberry juice makes these white chocolate raspberry tarts the prettiest shade of pink, and I think they may be the perfect treats for any of your upcoming Valentine’s Day events. Would you judge me if I told you that I added the raspberries 100% for that aesthetic pink? (Spoiler Alert: I totally did.)

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

To make them, we start with a simple press-in crust. Butter, powdered sugar, vanilla, and flour come to together in a crumbly, shortbread-esque crust that gets pressed into the bottoms of 6 teeny tart pans. I like the ones with the removable bottoms so that they all pop out nicely. After baking, the white chocolate raspberry tarts are filled with the ganache. Fresh raspberries are pressed of their juice and warmed on the stove with some heavy cream. The warm mixture gets sent through a sieve to remove any seeds and combined with the white chocolate. Once combined, the mixture is pale pink, smooth, and ready to pour into the prepared tart shells.

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

Once the ganache has set up, the white choclate raspberry tarts are ready for serving! You can decorate them with whipped cream, fresh berries, or even extra chocolate and dried roses like I did here. After all, what’s more romantic for Valentine’s Day than chocolate and roses? Give these little tarts a try and let me know what you think! Happy Valentine’s Day, y’all, and happy baking!

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

If you like these white chocolate raspberry tarts you should try:

Double Chocolate Ganache Tart
Blood Orange Swirl Cheesecake Tarts
Raspberry Streusel Cake
Berry Rhubarb Tart

Print

White Chocolate Raspberry Tarts

These white chocolate raspberry tarts have a fruit ganache filling and a soft shortbread crust. Plus they’re pink- so cute!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 120
  • Yield: 6 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 戮 cup (170 gm) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 11/2 cups (180 gm) confectioner鈥檚 sugar
  • 11/2 cups (210 gm) all-purpose flour

For the filling:

  • Scant 2 cups (300 gm) white chocolate chips
  • 1 cup (140 gm) fresh or frozen and thawed raspberries
  • 1/2 cup (120 mL) heavy whipping cream

For decoration:

  • Fresh raspberries
  • Grated white chocolate
  • Lemon zest
  • Whipped cream
  • Whatever sounds delicious!

Instructions

To prepare the crusts:

  1. Preheat the oven to 350 degrees. Cream the butter in a medium-sized mixing bowl until smooth. Add the vanilla and confectioner鈥檚 sugar and stir on low until combined. Stir the flour in on low until a crumbly mixture forms. When you press it between your fingers it should pack like wet sand. Divide the mixture between the 6- 4鈥 tart pans with removable bottoms (I used about 陆 cup in each pan) and press into the sides and bottom of the pan in an even layer. I find it鈥檚 easiest to press into the sides first and then smooth the remaining dough into the bottom. Place the tart pans on a rimmed baking sheet and place in the oven to pan until firm, about 13-15 minutes. Remove from oven to cool completely.

To prepare the filling:

  1. Pour the white chocolate chips in a microwave and heat-safe bowl. Combine the raspberries and heavy cream in a heavy bottomed pan over medium-low heat. Use a potato masher to crush the raspberries and release their juices as your slowly heat the mixture. Once mashed and the mixture has barely began to bubble, remove from heat and use a fine mesh sieve to strain the mixture into the bowl of the white chocolate chips. Use a rubber spatula to smoosh any remaining juice or cream into the bowl but keep the raspberry seeds out (unless you鈥檙e into that kind of thing!) Use a whisk to stir the mixture and melt the white chocolate chips. If they don鈥檛 melt down completely, put the bowl into the microwave for 10 second increments to melt. Keep stirring and microwaving until all of the chocolate has melted. Divide the mixture into each cooled tart shell and allow to set up until completely firm. I like to do this at room temperature as opposed to the fridge. Some bubbles may pop up in the first few minutes and you can use a toothpick to pop those if you want. Once the tarts have set up you can place in the fridge to chill (if you want) or just go ahead and garnish and serve!聽

Sugar Cookie Gift Tags

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

We need more crafts. I’m not always one for a DIY, but when it’s edible, super cute, and multi-purpose, COUNT ME IN. I came up with these sugar cookie gift tags this year because I found myself kinda in charge of not one, not two, but three different Valentine’s parties, and I wanted a tiny sweet bite that would add a cute and personal touch to each gathering. I got rave reviews when I sneak-peeked them on my IG stories, so I decided to make up a little tutorial for you guys here. They’re really simple, and with the right recipe (see below!) you’ll be sure to have success with them in your own kitchen too! Let’s get started.

These sugar cookie gift tags are basically small, buttery sugar cookies topped with a piped, semi-hard set icing. The teeny tiny hole in the corner allows for a simple ribbon or piece of kitchen twine to be laced through it to make whatever it is you’re going after. I’ve provided a few ideas below (Necklaces! Gift Tags! Place Card Settings! Garland!), but you could certainly modify this tutorial to use a different shape cookie cutter or to apply the twined hearts in another manner. This is a choose your own adventure kind of craft, so feel free to think outside the box.

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

To make these sugar cookie gift tags, we start with the perfect cookie dough. This is a simple dough made of butter, sugar, flour, vanilla, salt, and baking powder. It’s fairly simple to work with and will cooperate with the craft by not puffing or expanding too much in the oven. Once you’ve prepared your dough, roll it out on a floured surface and use a cookie cutter to trim out shapes. I used this cutter for my hearts, but you can pick whatever you prefer. It’s important to keep your cookies thick enough to withstand a hole being poked in them. 1/4″ thickness is a a great sturdy size to start with. Once the shapes have been trimmed out, move them to a baking sheet lined with parchment paper and poke small holes in the corners, centers, or wherever. I used a small wooden skewer, but you could also grab a chopstick or anything else that is small with a blunt end. Poke the hole and gently work the skewer in a small circle to ensure that the hole has been poked all the way through. Once your cookie sheet is full with cookies spaced out about 2″ apart, place the pan in the freezer to set up about 5 minutes. If your dough happens to have gotten really warm, pop it in the fridge for 30 minutes or an hour to make sure it has set through.

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

Once you have removed your baked sugar cookie gift tags from the oven, grab that same skewer and gently ensure your hole is still there. You want to do this right when the cookies come out of the oven so that they don’t set up before your hole is completely poked through. Allow the cookies to cool and, in the meantime, make your icing. Powdered sugar and milk come together for this simple frosting. The trick is achieving the right viscosity so that the icing doesn’t spill off the sides or through the hole of the cookie. To test it, run your whisk or a knife through the bowl of frosting. Your frosting should slowly move back together until you can鈥檛 see any trace of the whisk any longer, and this process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn鈥檛 lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin. Keep in mind that if you add food coloring, this will change the viscosity of the icing, so be sure to check thickness after coloring has been added.

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

Prepare a piping bag with a small round tip. I prefer a #3 tip. Fill the bag with icing and pipe, pipe away! Start with a single cookie to test it all out and then finish with the remaining. I like to begin by piping a border and then filling in with additional icing. You can spread in the filler icing with a food safe paint brush (used strictly on food) or with a small offset spatula. Whatever works for you works for me! Do 2 cookies at a time to get in a flow and then allow them all to dry completely. Keep in mind that some food colorings can keep icing from setting well. I like to use Americolor food gels.

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

Once your sugar cookie gift tags are made you can use them in any manner you prefer! Freeze them ahead of time and gently thaw them for a make-ahead option, or just make them up to 3 days in advance kept at room temperature. If you can’t wait that long, feel free to just dive right in and eat them immediately. I gave one to Aimee on a necklace, and she thought she was the coolest kid on the block. These sugar cookie gift tags are a cutie treat for Valentine’s or whatever other holiday you might be pushing for. Give them a try and be sure to send me photos! I can’t wait to see. Happy baking to you and happy (almost!) Valentine’s!

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

If you like these sugar cookie gift tags you should try:

Painted Sugar Cookies
Marbled Sugar Cookies
Soft Frosted Sugar Cookies
Gold-Splattered Sugar Cookies

Print

Sugar Cookie Gift Tags

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

These sugar cookie gift tags are cute little crafty edibles to make with kids for parties!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 15
  • Total Time: 1 hour 15 minutes
  • Yield: 50, depending on size of cookie cutter 1x
  • Category: Dessert
Scale

Ingredients

For the cookies

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon聽salt
  • 1 cup聽sugar
  • 2聽sticks unsalted butter, cold and cut into small pieces
  • 1聽egg
  • 11/2聽teaspoon princess cake and cookie emulsion (or聽1 teaspoon聽vanilla and聽1/2 tsp聽almond extract)

For the icing

  • 3 cups powdered sugar
  • 36聽tablespoons of whole milk or heavy cream
  • 1 teaspoon聽almond extract, vanilla extract, or bakery emulsion

Instructions

For the cookies

  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients and set aside.
  3. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined.
  4. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4鈥 thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
  5. Place shapes on a baking sheet and freeze briefly for about 5 minutes.
  6. Once chilled, bake in the preheated oven for 10-12 minutes and then cool on a cooling rack. Allow cookies to cool completely prior to icing.

For the icing

  1. Sift or whisk powdered sugar to remove lumps.
  2. Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can鈥檛 see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn鈥檛 lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
  3. Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.

YOU NEED TO KNOW: How to Make P芒te 脿 Choux (And Coconut Cream Pie Puffs!)

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

One of my favorite things to do on this site is to dissect baking basics and give a how-to on staple recipes and kitchen techniques. Throughout this so-called “You Need to Know” series, we’ve learned how to make caramel, meringue, browned butter, and more. Today, we’re going to walk through a diverse pastry called p芒te 脿 choux and even learn how to use it in the making of coconut cream pie puffs. If you’re up for learning, put on your food science hats (and aprons!) and let’s dive in!

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

What is P芒te 脿 Choux?

Also known as choux pastry, p芒te 脿 choux (pronounced pot-a-shoe) is a common variety of puff pastry. Used to make cream puffs, eclairs, and numerous other treats, p芒te 脿 choux makes lightweight pastries with semi-hollow interiors perfect for stuffing and filling. It’s high proportion of liquid to dry ingredients creates a dough that is almost paste-like and bakes into puffed-up treats with airy interiors. P芒te 脿 choux requires liquid (typically water), fat (butter), a binder (eggs), and dry ingredients (flour, salt, and sometimes sugar), and is cooked on the stovetop prior to being baked or fried. Let’s talk about how to make it.

How Do I Make P芒te 脿 Choux?

Water, butter, and salt are combined on the stovetop in a pan over heat. Once the butter melts and the mixture begins to boil, flour (and sometimes sugar!) is added, stirring all the while to keep the butter and flour from forming large clumps. The mixture is cooked over the course of a few minutes to dry out the paste. You’ll know it’s thoroughly cooked when it pulls away from the sides of the pan and forms one large mound of dough. Remove the paste from heat and place it in a bowl to cool slightly before the eggs are added. Once slightly cooled, we paddle in the eggs using a wooden spoon or rubber spatula. As you stir, the dough will become smooth, somewhat shiny, and soft enough that the dough droops off the spoon in soft peaks. If it’s not soft enough, the dough will require extra liquid to make make the pastry puff up adequately in the oven, but be careful- too much liquid and the pastries are at risk of spreading in the oven instead of puffing vertically. There’s a reason baking is called a science, guys! Once your paste is complete, you’re ready to pipe, bake, or fry the dough in whatever manner you’ve decided upon.

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com
How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com
How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

What Do I Do with Choux Pastry Once I’ve Made It?

Most commonly, choux pastry is baked. First, the prepared dough is added to a piping bag and piped onto a prepared sheet pan. For profiteroles or cream puffs a large round piping tip is used to pipe small, macaron shell-sized rounds of dough. For eclairs, a large round or French star tip is used to pipe strips of dough, and to make Paris-brest, rings of dough are piped, baked, halved, and filled. Prior to baking, a thin coat of egg wash (One egg whisked with a teaspoon of water) can be applied to make the pastry richly golden and slightly shiny, but this is completely optional. The dough will puff and contort its shape slightly in the oven, so be sure to smooth any tall peaks or bumps in the dough before it’s baked. In this case, a wet fingertip can be used to gently pat down the dough as needed. While baking, the liquid heats, turns to steam, and causes the pastry to puff, creating a cavernous interior. If you used a fancy star tip to pipe your dough, you’ll notice some small striations in the final baked goods, but typically they’re barely noticed.

If not baked, choux pastry can also be fried. In the case of French crullers, beignet cream puffs, or even churros, the dough is piped or scooped directly into a heated pot of oil. The choux is fried on one side, flipped, and then finished off on the other side. The outcome is crisp, almost crunchy pastries with soft, doughy insides. Can you say YUM?

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

Coconut Cream Pie Puffs

So here’s the main event: coconut cream pie puffs. We can put our new skills to work and get cracking on these southern pie-inspired treats that feel equal parts fancy and comfort food. Here, a baked p芒te 脿 choux shell is filled with a coconut and vanilla bean custard before being topped with melted white chocolate and toasted coconut- so delicious. Since we already know how to make p芒te 脿 choux, I’ll explain what happens once we have a dough. First, we use a large round tip to pipe out rounds of dough. Bake the puffs in the oven while you prep your custard. Here, flour, sugar, and milk are combined on the stovetop and cooked until barely thickened. Next, we add some of the hot mixture to a few beaten eggs. The mixture is all combined back on the stove and cooked until it’s viscous to a mayonnaise consistency. Remove the custard from heat, and add a little butter, vanilla, and shredded coconut. If you want to be super extra, you can toast your shredded coconut beforehand so that your coconut cream pie puffs have even more flavor. Once the custard and puffs have cooled, add the coconut mixture to a piping bag fitted with a round tip and pipe the custard directly into each pastry. Just squeeze your piping bag until you feel the puffs fill up. Set aside, melt some white chocolate over a double boiler, and decorate your little puffs as pleased. I like to garnish with extra toasted coconut, because it’s SO PRETTY, don’t you think?

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

I hope you guys learned a smidge and are eager to get cracking on these coconut cream pie puffs. Admittedly, I’m not an expert at pastry, so we’re really learning this together. If you’re reading this and you happen to be, oh, Dominique Ansel or Rose Levy Beranbaum, please give me all your pointers and forgive, what I’m sure is, my many mistakes in the above text. If you’re really into p芒te 脿 choux now, take a peek at the tiramisu cream puffs I posted some time ago. Same technique, different filling! Happy baking to you all!

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

Print

YOU NEED TO KNOW: How to Make P芒te 脿 Choux (And Coconut Cream Pie Puffs!)

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

These coconut cream pie puffs come with a tutorial for how to make pate a choux cream puffs! Stuffed with a coconut custard and topped with a white chocolate glaze, these cream puffs are delicious and cute desserts for the spring.

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 120
  • Yield: 15 1x
  • Category: Dessert
Scale

Ingredients

For the pate a choux (Adapted from Rose Levy Beranbaum):

  • 陆 cup (120 gm) water
  • 4 tablespoons (55 gm) unsalted butter
  • 陆 teaspoon sugar
  • Pinch of salt
  • 陆 cup (70 gm) all-purpose flour
  • 2 large eggs

For the filling:

  • 3/4 cup (150 gm) sugar
  • 41/2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups (480 gm) whole milk
  • 3 large egg yolks, slightly beaten in a bowl
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup sweetened grated coconut

For the topping:

  • 1 cup white chocolate chips
  • 陆 cup toasted shredded coconut

Instructions

For the choux:

  1. Preheat the oven to 425 degrees and line a baking sheet with a sheet of parchment paper. Fit a piping bag with a large round tip (I use Ateco 809) or snip the end off of a quart-sized freezer plastic bag.
  2. In a medium saucepan over medium heat, combine the water, butter, sugar and salt until the butter has melted and the mixture is boiling. Remove the saucepan from the heat and add all of the flour, stirring vigorously to combine. After a few moments of stirring, the dough will form a moist ball that pulls away from the sides of the pan. Return the pan back to the heat to cook, paddling the dough with a wooden spoon or rubber spatula for 3 minutes. Dump the dough into a large bowl and add the eggs one at a time, stirring vigorously after each addition to combine.聽聽The dough should be viscous enough to hold a soft peak when you pull the wooden spoon out of it. If it is too stiff, add a teaspoon or two of water. Scoop the mixture into the piping bag and squeeze out tablespoon-sized round balls (see photo) of dough, about 2 inches apart on the prepared pan. Barely moisten a fingertip to smooth out any peaks on the rounds so that they are rounded disks, similar to the shape of a baked macaron cookie. Bake in the preheated oven for 10 minutes, then decrease the oven temp to 350 and bake an additional 15-20 minutes, or until the puffs are golden brown. Allow to cool prior to using.

To prepare the filling:

  1. In a medium saucepan, combine sugar, flour, and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and whisk constantly until the mixture is bubbling and thickened. Continue to cook for an additional 2 minutes.
  2. Slowly drizzle a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour the mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
  3. Add the butter and vanilla, stirring until incorporated. Stir in the coconut. Allow to cool to room temperature. You can do this in the fridge as well. When cool, stir and outfit a piping back with a large round tip. Fill the bag with the custard and insert the tip discreetly into the side of a crack in a puff. Fill with the custard slowly until full and then repeat with the remaining. Set aside while you melt the chocolate for the topping.聽

For the topping:

  1. Set up a double boiler over low heat and add the white chocolate to the bowl. Stirring regularly, gently melt the chocolate. Be sure to not let the chocolate get too hot or it will seize! Once my chocolate starts melting a good bit, I usually remove the pan and bowl from heat to stop the cooking and keep it going gently. Once melted, spoon pours of white chocolate on top of each pastry and sprinkle with toasted coconut. Enjoy once the topping has set!

Crispy Millionaire Bars

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

You know what we’re not too good for? Homemade rice krispy treats. Look, I know we all grew up eating them, and maybe they feel kind of basic. You might be one of those people who is kinda freaked out by marshmallows, or perhaps you just hate delicious food (Who are you, anyways?). I for one LOVE Rice Krispies and, given the opportunity, would happily destroy a pan or two if you sent them my way. Today we’re paying tribute to those after-school favorites with these crispy millionaire bars: a shortbread crust filled with a soft salted caramel and topped with a crispy chocolate and rice cereal crunch. They’re a fun mash-up of two of my comforting faves, and I think you’re going to like them.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

I have a friend who is basically a rice krispy all-star. If make rice treats was a sport, she would be, like, Michael Phelps or LeBron. At one point, she gave me her recipe and it was something hyper-specific that required me to count out the jumbo marshmallows one by one. I made them precisely how she told me to, and it was laughable. They were hard and sticky and not even nearly as good as hers. I want to believe I messed them up, but something tells me she just likes being the rice krispy wizard. The joke is on her anyways- I’d take eating krispies with a friend any day.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

This same friend also loves shortbread, so crispy millionaire bars are right up her alley. A buttery shortbread crust topped with salty caramelized filling and a snap-crackle-pop topping is the perfect combo of her two favorite things. Luckily, it’s a favorite of mine too, so even if I can’t make good rice krispies at least I now have crispy marshmallow bars. That’s what we call a glass-half-full kind of perspective, folks.

To make crispy millionaire bars, we start with our shortbread. Softened butter is creamed with sugar until smooth, and flour and salt are added to the mix. The dry crumb comes together in a square metal pan and bakes in a preheated oven for a few minutes while you prep your filling. Although there’s many ways to make a caramel filling for this kind of bar, we’re taking the easy way out by opting for one made via sweetened condensed milk. Combined with butter, brown sugar, and a smidge of salt and corn syrup, the milk makes a thick, sweet and salty caramel that works every.single.time. Carefully pour the hot caramel over the baked shortbread and allow it to set up completely on the counter or in the fridge.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

Once the caramel in your crispy millionaire bars has cooled, melt some chocolate and fold in your rice cereal. Be careful with the cereal so it stays crunchy and in tact. Spread the mixture on top of the cooled caramel and allow it all to firm up, again, in the fridge. When ready to eat, slice in into bite-sized bars and enjoy! I love to nibble on these crispy millionaire bars when they’re barely to room temperature, but be sure to store them in the fridge- the caramel is gooey and it will start to droop out if you let it.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

I hope you get a chance to make these crispy millionaire bars this weekend. Maybe share them with a friend? Maybe not? Either way, get your sweet on and enjoy these treats ASAP. Happy Thursday and have a great finish to this short week! Cheers!

If you like these crispy millionaire bars you should check out:

Pretzel Millionaire Bars
Peanut Butter Brownies with Pretzel Shortbread Crust
Chocolate Caramel Pecan Tarts
Espresso Caramel Thumbprint Cookies

Print

Crispy Millionaire Bars

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

These crispy millionaire bars have a shortbread crust, a salted caramel filling, and a crispy rice cereal and chocolate topping! Perfect for making ahead and sharing!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 120
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the shortbread:

  • 戮 cup (170 gm) unsalted butter, softened to room temperature
  • 陆 cup (100 gm) sugar
  • 11/2 cups (210 gm) all-purpose flour
  • 陆 teaspoon salt

For the caramel filling:

  • 6 tablespoons (85 gm) unsalted butter
  • 陆 cup (100 gm) brown sugar
  • 114 ounce can of Eagle Brand Sweetened Condensed Milk
  • 2 tablespoons light corn syrup
  • 录 teaspoon salt

For the chocolate crunch:

  • 8 ounces semisweet chocolate
  • 戮 cup rice cereal

Instructions

To prepare the shortbread:

  1. Preheat the oven to 325 degrees and use a large sheet of aluminum foil to wrap the insides of an 8 or 9鈥 square metal pan with overhang on the sides.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar together until well combined and smooth, about 1-2 minutes. Add the flour and salt and stir just until combined into loose crumbs. Dump the mixture into the prepared lined pan and press it evenly into the bottom. Bake in the preheated oven until the top is golden, about 30-35 minutes. Set aside to cool slightly while you prepare the caramel filling.

To prepare the caramel filling:

  1. In a medium saucepan over medium heat, cook the butter and sugar together, stirring occasionally until the butter has melted.聽聽Add the sweetened condensed milk and corn syrup and bring the mixture to a boil. Begin stirring continuously and cook for 5 minutes, or until the mixture has turned lightly golden and has thickened to a mayonnaise consistency. Remove from the heat immediately and stir in the salt. Pour the mixture over the shortbread and set aside to cool completely. You can expedite this process by refrigerating it.

To prepare the chocolate crunch:

  1. Once the caramel layer has set, place a large bowl over a slightly small saucepan filled with 1鈥 of water. Place the pan over medium-low heat and add the chocolate to the bowl, stirring regularly to gently melt it. Be sure to not let the chocolate overheat or it may seize. Once melted and smooth, fold in the rice cereal and then spread the mixture over top of the set caramel layer. Allow to cool completely before cutting into bars and serving.

Morning Glory Muffins

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Are you mid-resolution? Did you make some goals for 2020 that may or may not include the word “healthy”? I’m not one for resolutions, but I am a fan of being healthyish. True story: before I began this blog I was working full-time as a registered dietitian. Does that just sound like the biggest joke ever? The truth is, as much as I LOVE baking, butter, and indulgent desserts, I value fitting in my pants and taking care of the body I’ve been given. Naturally, that means I can’t exist solely on banoffee pie and peanut butter babka (but, man, I wish it did) and it nudges me to think inside the box of healthyish. So here’s some morning glory muffins and a few links to some lightened-up favorites of mine. I hope you enjoy them as much as your enjoy the banoffee.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Morning glory muffins have loads of fruit and veggie add-ins to make these nutrient-rich treats. Yes, they do contain sugar, but they also have shredded carrots, 100% whole wheat flour, raisins, coconut, and unsweetened applesauce. These morning glory muffins are one-bowl treats that can be made-ahead or frozen and (BONUS!) taste even better on day 2. Bake a batch of these on a lazy Saturday and enjoy them all week long. Guilt-free.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

To make morning glory muffins, we start by combining milk, oil, applesauce, and eggs until smooth. Next comes the sugars and shredded carrots followed by the dry ingredients. Cinnamon gently spices these fluffy treats, but the mainly flavors are all those add-ins! Coconut, raisins, and chopped pecans round out the ingredients, and the batter comes together into a thick, scoopable mixture. Load up your muffin pan and bake for just over 15 minutes or until a toothpick inserted comes out just barely clean.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Give these morning glory muffins a try sometime this week and check out a few other healthyish recipes on my site at the links below! Happy baking and enjoy your weekend!

If you like these morning glory muffins you should try:

Whole Wheat Blueberry Muffins
Whole Wheat Carrot Muffins
Whole Wheat Sandwich Bread
Flaxseed Bread
Vegan Oatmeal Cookies

Print

Morning Glory Muffins

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com聽

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood.

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 13 1x
  • Category: Breakfast
Scale

Ingredients

  • 戮 cup (180 gm) milk
  • 1/3 cup (80 gm) canola oil
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • 陆 cup (100 gm) sugar
  • 录 cup (50 gm) brown sugar
  • 1 cup (140 gm) all-purpose flour
  • 1 cup (140 gm) whole wheat flour
  • 21/2 teaspoons baking powder
  • 陆 teaspoon salt
  • 21/2 teaspoons cinnamon
  • 陆 cup shredded coconut
  • 陆 cup raisins
  • 录 cup chopped pecans

Instructions

  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, egg, applesauce, and extract until smooth. Stir in the carrots and both sugars. Add the flours, baking powder, salt, and聽聽cinnamon and stir just till barely combined. Fold in the coconut, raisins, and pecans. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the tops of each with sparkling sugar or additional mix-ins (if desired) and bake in the preheated oven for about 17 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

Notes

  • As an option, you can use 1-1/2 cups of whole wheat flour and only 陆 cup of all-purpose flour. In this instance, use 陆 cup brown sugar and only 录 cup of white sugar. This will help to keep the muffins moist.
  • If you don鈥檛 plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

Red Velvet Cake

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

NEW YEAR NEW SITE! Agh! I鈥檓 so excited for you guys to check out what鈥檚 new here on Wood & Spoon. I have adored my website design for the past 3 years, but man, it was time for a facelift. My hope is that this new site is more user-friendly so that you guys can find exactly you鈥檙e looking for. Wanting to find a recipe? The recipes tab is way more searchable so that you can see the type of stuff you鈥檙e into! Curious about what kind of cake pans, baking sheets, and utensils I love? You can click the shop tab for direct links to the varieties I use in my own home. Interested in taking a trip? The travel tab will give you a sneak peek into some of our recent adventures and link to my favorite places to eat in those cities.  Granted, this isn鈥檛 some drastic overhaul, but I鈥檓 really excited to present this to you y鈥檃ll. I hope you love it.

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

Also along the lines of 鈥渢hings I hope you love鈥 is this red velvet cake. Isn鈥檛 she a looker? I was going to save this cake for Valentine鈥檚 Day, but the time just seemed right. We鈥檙e celebrating a new site after all, right? Red velvet is always a favorite of mine, and this fluffy layer cake is no exception.

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

You might be wondering what the heck is red velvet anyways. Great question. I have no idea, but I鈥檓 totally into the ingredients that make this cake鈥檚 texture and flavor everything it is. First, we have cocoa powder- and just a little. This adds a subtle richness to the cake and leaves you asking, 鈥渨hat is this flavor I鈥檓 tasting?鈥 The vinegar adds acid which helps to create a seriously fluffy cake. And finally, the cream cheese frosting, not necessary to a red velvet cake but almost always found in accompaniment, adds tang for contrast to the velvety sweetness of the layers. While a lot of red velvet cakes tend to be a tad too sweet, I love that this one seems to be fairly balanced in every way.

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

I鈥檓 planning to make a quick tutorial for stacking layer cakes soon, but in the meantime, check out my cake baking hacks at this link here! There鈥檚 a few simple tricks that can keep you from experiencing frustration while in the kitchen, and some of these tips may help you. I hope you all get a chance to peruse the cake recipes on my site and give this one a try if you think about it. Happy baking to you all!

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

If you like this red velvet cake recipe you should try:

Black and White Cake
Funfetti Cake
White Chocolate Cake
Milk Chocolate Chip Cake
Chocolate Caramel Crumble Cake

Print

Red Velvet Cake

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

This red velvet cake is a fluffy three layer cake with a tangy and sweet cream cheese frosting.聽

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 8” 3 layer cake 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 3/4 cup (170 gm) unsalted butter, at room temperature
  • 1/2 cup (120 gm) canola oil
  • 2 cups (400 gm) sugar
  • 3 large eggs, at room temperature
  • 21/3 cups (320 gm) all-purpose flour
  • 2 tablespoons cocoa powder
  • 11/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 11/4 cups (300 g m) whole milk, at room temperature
  • 1/4 cup (60 gm) white vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring (optional)

For the frosting

  • 11/2 cups (285 gm) unsalted butter, room temperature
  • 1 block/ 8 ounces (225 gm) cream cheese, room temperature
  • 陆 teaspoon salt
  • 11/2 teaspoons vanilla
  • Appx. 5 cups/ 1-1/2 pounds (680 gm) of powdered sugar

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees. Lightly grease 3-8鈥 round pans and line the bottoms with pieces of parchment paper cut to fit inside the bottom.
  2. In a large bowl or the bowl of a stand mixer, beat the butter, oil, and sugar on medium speed for 3 minutes, scraping the sides of the bowl as needed. Add the eggs one at a time, scraping the sides of the bowl as needed. Stir to combine.
  3. In a separate bowl, gently whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, combine the milk, vinegar, and vanilla. Add half of the dry ingredients mixture to the butter and stir on low to combine. Add half of the liquid ingredients and stir just to combine. Scrape the sides of the bowl and then repeat this process. Add the red food coloring and stir to combine. Divide the batter equally among the three pans and bake in the preheated oven until puffed and a toothpick inserted comes out clean, about 22-25 minutes. Allow to cool completely prior to frosting.

To prepare the frosting

  1. In a large bowl or the bowl of a stand mixer, beat the butter on medium speed (I use 4 on my stand mixer) for 2-3 minutes until light and creamy, scraping the bowl as necessary. Add the cream cheese and beat to incorporate for an additional minute. Add the salt, vanilla, and powdered sugar and beat on low speed until incorporated. Scrape the sides of the bowl and continue to beat until well combined. Do not overbeat as this can cause the cream cheese to loosen. If needed, add a tablespoon of water or milk at a time to get the frosting the right consistency. Refrigerate as needed to thicken the frosting up.

To assemble the cake

  1. Use a serrated knife to level the cakes. Smooth a small amount of frosting on an 8鈥 cake board or plate and center a single cake layer on top. Smoothly spread a thick layer of frosting on top, extending the buttercream all the way to just eby9ond the edge of the cake.聽聽Stack the second cake layer on top and repeat the entire process once more. Place the final cake layer on top. Spread a thin coat of frosting (crumb coat) all over the cake and allow it to set up in the fridge prior to applying the final coat of frosting. You can skip this step if desired. Finish frosting the cake as desired with the rest of the buttercream.聽聽Cake will keep in the refrigerator covered in plastic for up to three days.

Swedish Cinnamon Rolls

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

We’ve got a lot to look forward to this year. After all, there’s a new decade upon us. In the spirit of new beginnings, my site will be undergoing a bit of a face lift over the next few days. We’ve been trucking along here for almost FOUR years now, and it’s time this little place got some nips and tucks in all the right places. Please bear with me for a few days while recipes are unavailable, and feel free to reach out to me via email if you need anything immediately. Before the transformation, I do have one more recipe to share with you all, and boy, it’s a cute one. These Swedish cinnamon rolls are lookers for sure, and I think you’ll enjoy the taste as much as the style. Let’s chat all about them.

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

Remember the overnight cinnamon rolls that I posted near the end of 2018? They continue to be a hit on this site, for reasons that are perfectly understandable. They’re fluffy, flavorful, and convenient with their make-ahead capabilities. These Swedish cinnamon buns are similar in preparation and ingredients, but their twisted forms and cardamom-scented innards give them a special feel for these warm and cozy months. Still, the dough begins the same with milk, yeast, and water, followed by butter, eggs, and loads of dry ingredients. These rolls are baked with a spiced simple syrup in for an extra bite of sweet that compensates for the lack of frosting or glaze. Of course you could always add a frosting at the end anyways… who am I to stop you from living your best life?

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

The twisting for these Swedish cinnamon buns is a little tricky at first. Practice a bit on your first strip of dough until you come up with a knot that you’re fond of. Keep in mind that the doughy buns will fluff upon rising and fill out a bit so don’t be sad if they look a little funny right after you twist them. Nothing is going to look gross with that beautiful pearl sugar on it.

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

Speaking of which, if you’re wondering, “What the heck is this pearl sugar?” you’re not alone. It’s exactly what it sounds like, little pearls of sugar, and you can find it in speciality stores, boujie grocery stores, and on Amazon. The sugar on top is entirely optional, but don’t you think it looks adorable?

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

Happy New Year to you, sweet friends, and thank you in advance for your patience while my site gets a makeover. I can’t wait to share it with you! Happy Baking!

If you like these Swedish Cinnamon Rolls you should try:

Orange Cardamom Rolls

Overnight Cinnamon Rolls

Chocolate Rolls

Funfetti Rolls

Orange Swirl Bread

Print

Swedish Cinnamon Rolls

Swedish Cinnamon Rolls by Wood and Spoon blog. These are twisted and knotted cinnamon rolls filled with a sugar spiral filling and dotted with Swedish pearl sugar. Cardamom and spices flavor the dough and filling. These make delicious breakfast brunch or dessert pastries and can be topped with a glaze if desired. Read more on the recipe on thewoodandspoon.com

These Swedish cinnamon rolls are lightly scented with cardamom and speckled with pearl sugar! Enjoy for breakfast or dessert!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 240
  • Yield: 17 1x
  • Category: Breakfast
Scale

Ingredients

For the dough:

  • 1 cup (240 gm) milk, lukewarm
  • 录 cup (60 gm) water, lukewarm
  • 1 tablespoon active dry yeast
  • 6 tablespoons (85 gm) unsalted butter, melted but not too hot
  • 1 large egg plus 2 egg yolks
  • 1/4 cup (50 gm) brown sugar
  • 1/4 cup (50 gm) sugar
  • 23/4 cups (385 gm) all-purpose flour
  • 11/2 cups (210 gm) bread flour
  • 1 teaspoon cardamom
  • 陆 teaspoon salt

For the glaze:

  • 录 cup water
  • 录 cup (50 g) brown sugar
  • 1 teaspoon cinnamon
  • 陆 teaspoon cardamom
  • Swedish Pearl Sugar

For the filling:

  • 5 tablespoons (70 gm) unsalted butter, melted
  • 1 tablespoon cinnamon
  • 陆 teaspoon cardamom
  • 陆 cup (100 gm) brown sugar

Instructions

  1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, and brown sugar, and sugar until smooth. In a small bowl, combine the flour, bread flour, cardamom, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn鈥檛 pulling away from the sides of the bowl or it鈥檚 too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough 鈥渢ornado鈥 around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 鈥 2 hours. (Tip: I like to allow mine to refrigerate overnight so that the dough is easier to work with. This is totally optional but is great if you鈥檇 like to let it rise in fridge overnight instead of on counter!)
  2. In the meantime, prepare the glaze. Combine the water, brown sugar, cinnamon, and cardamom in a small saucepan over medium heat. Stirring regularly, bring the mixture to a boil and then remove from heat to cool completely.
  3. Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle about 12鈥漻26鈥 in size. Pour the melted butter and spread it out over top. Combine the cinnamon, cardamom, and brown sugar and sprinkle evenly over the buttered dough. Fold the dough in half lengthwise to form a 9鈥硏10鈥 square and roll or pat it out to thin the folded dough a bit. Using a sharp knife, cut 1/2鈥 strips of dough (approximately 12 total). Take one strip of dough and wrap it around your index and middle finger twice. Remove the double loop from your fingers and tuck both ends of the dough back through the center loop to form a bit of a twisted knot. Place each knot on a prepared sheet or dish about two inches apart, being sure to keep the loose ends on the underside of the bun. Cover the baking sheets with plastic wrap and set aside to rise while you let the oven preheat to 350 degrees. (Alternatively, you can let the buns rise in the fridge overnight). Once the knots have risen, about 30 minutes, brush the tops with the cooled syrup and sprinkle generously with pearl sugar. Bake in the oven for about 180-20 min or until golden brown. Allow to cool slightly before eating.