Kate

Mini Chocolate Chip Cookie Ice Cream Sandwiches

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

If you can’t face plant into a batch of mini chocolate chip cookie ice cream sandwiches in the middle of July, when can you? These dog days of summer feel like the perfect opportunity to eat my weight in frozen chocolatey chewy sweets, so today, I’m spilling on this brand new recipe. Grab your stand mixers and let’s do it!

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

How to Make Mini Chocolate Chip Cookies

Before we can master the fine art of mini ice cream sandwiches, we have to land the mini chocolate chip cookies themselves. These are a favorite of mine. These tiny cookies are bite-sized treats that are perfect topping trifles, cakes, and more. They’re my go-to when the times call for smaller portions, but I also love them just because. Small things are cute, okay?

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

Making these mini cookies is a cinch. First, we start with soft unsalted butter, brown sugar, and sugar. The three whip together until smooth and creamed. Next, we add a single egg and vanilla extract. Finally, the dry ingredients of all-purpose flour, baking soda, and salt add in. And voila: the perfect dough.

The chocolate here is finely chopped chocolate bars. I use semi-sweet chocolate, but you could opt for dark! The key is finely chopping the chocolate so that, once frozen, the cookies are still easily chewed and without any frozen hard bits. The finely chopped chocolate almost melts into the dough and makes for small, rounded cookies too. Next, bake small 1 1/2 teaspoon-sized rounds of dough ( I use this cookie scoop!), and then set them aside to cool completely.

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

Assembling Mini Chocolate Chip Cookie Ice Cream Sandwiches

Stuffing these cookies with ice cream is a cinch. I use a medium cookie scoop to portion out scoops of ice cream. Pick two cookies the same size and spoon the barely softened ice cream in between them. To make the sandwiching process easier, consider freezing the cookies first; barely hardened cookies are easier to smash together. To keep the prep time low, I generally opt for store-bought ice cream for these sandwiches, but don’t let me hold you back! Homemade ice cream is seriously delicious too. You can find more of my favorite homemade no-churn ice creams here!

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

Storing Homemade Ice Cream Sandwiches

If you’re making these treats ahead of time for a gathering, I recommend freezing them immediately after stuffing them. Do no let the ice cream get melty on you! These small wax paper bags are perfect for individually wrapping the treats. Just pull them out of the freezer right before serving! You can even seal them prior to freezing with a bit of washi tape or kitchen twine . These sandwiches freeze up to a month in advance, but I recommend storing them in a freezer-safe container if you don’t plan to eat them for more than a few days.

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

More Ice Cream Sandwiches to Make This Summer

Funfetti Ice Cream Sandwiches
Sugar Cookie Raspberry Ripple Ice Cream Sandwiches
Oatmeal Cream Pie Ice Cream Sandwiches
Brownie Ice Cream Sandwiches
Chocolate Chip Cookie Ice Cream Sandwiches

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .
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Mini Chocolate Chip Cookie Ice Cream Sandwiches

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These mini chocolate chip cookie ice cream sandwiches feature two-bite cookies with ice cream sandwiched in between!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 45
  • Yield: 20
  • Category: Dessert

Ingredients

  • 1/2 cup (113 gm) unsalted butter, at room temperature
  • 1/2 cup (100 gm) packed brown sugar
  • 1/3 cup (70 gm) sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/4 cups (180 gm) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (5 ounces) finely chopped semisweet or bittersweet chocolate (your choice)
  • Ice cream of your choice

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking sheets.
  2. Cream the butter, brown sugar, and sugar with a mixesr on medium speed until light and fluffy, about 1 minutes. Add the egg and vanilla, mixing to incorporate. Next, add the flour, baking soda, and salt, and stir on low just until combined. Add the chocolate and fold to incorporate.
  3. Roll 2 teaspoon-sized balls of dough (I use a small cookie scoop) on the baking sheet about 2 inches apart and bake in the preheated oven for about 8-9  minutes or until the outer rim of the cookies are set, starting to bronze, and the inside of the cookies still look slightly underdone. If your cookie dough balls look shiny and greasy or if you know you used butter that was too soft, allow the dough to chill in the fridge briefly, about 20-30 minutes. Allow the cookies to cool completely (you can speed this process up in the freezer!) prior to filling with 2 tablespoon- sized scoops of ice cream of your choice. Freeze or eat immediately. You can store these wrapped in the freezer for up to one month.

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Blueberry Peach Crumb Cake

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

Desserts doubling as breakfast is the recipe of the moment, because today’s blueberry peach crumb cake is EVERYTHING. With a moist vanilla cake, fresh peaches, sweet blueberries, and a sprinkle of buttery crumb topping, this coffee cake is a seriously satisfying summer option. Let me tell you all about it!

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

Here in the south, blueberries are everywhere. I’ve been stuffing them into everything lately, and this peach crumb cake is my latest victim. Peaches and blueberries are a match made in heaven, pairing together with equal parts sweet and tart. I’ve combined the two before in a pie, a trifle, and even a cobbler, and now, we have a cake too! While the fruit shines (because, well, summer?), my favorite part is the crumble. Brown sugar, butter, and just enough salt dot the baked cake with butter crisp nuggets of deliciousness. Oh goodness, it is GOOD.

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

How to Make Blueberry Peach Crumb Cake

Making this cake is a cinch. In my opinion, the trickiest part is peeling the peaches, so we will start with that. While many people blanch peaches to loosen skin, I just do it the old fashioned way: with a paring knife. Skin about two peaches and remove the pits before dicing into bits. Next, make the crumb. Flour, sugar, brown sugar, salt, and melted butter come together in a small bowl until the mixture resembles wet sandy crumbs. Finally, we whip up the cake. Melted butter, sugar, an egg, and vanilla stir together. The dry ingredients toss in next and are followed by some milk. The thick batter spreads into the bottom of a springform pan, and then we sprinkle on the fruit and the cooled crumb. The cake bakes in the oven, and I just dare you not to sit next to the oven watching.

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com
Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

How to Store Crumb Cake

Fair warning: this cake is MOIST. I mean, seriously moist. As the fruits bake and release moisture, the whole cake benefits and is barely sweetened by the juices. Even after a few days on the counter, somehow, this thing is delicious and fresh tasting. I recommend storing it at room temperature wrapped in plastic wrap. Keep it sealed, and it will be good for 4-5 days. To freeze, seal it in a freezer-safe dish covered in plastic wrap, and add a layer of foil if you plan to store it long-term. Voila!

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com
Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

I hope you all enjoy the heck out of this blueberry peach crumb cake! Happy baking to you all!

If you like this coffee cake, you should try:

Banana Crumb Cake
Lemon Berry Crumb Cake
Raspberry Rhubarb Crumb Cake
Peaches and Cream Biscuits

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Blueberry Peach Crumb Cake

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This blueberry peach crumb cake features fresh summer fruit and a brown sugar crumb topping!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 40
  • Yield: 9-10 Servings
  • Category: Cake

Ingredients

For the crumble:

  • ¼ cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 3 tablespoons melted butter

For the cake:

  • ¼ cup unsalted butter, melted
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup milk
  • 1 cup chopped peeled and pitted peaches
  • 1 cup blueberries

Instructions

  1. Preheat the oven to 350 degrees Farhenheit. Lightly grease a 9” springform pan and set aside.
  2. Begin by making the crumble. Combine the flour, sugar, brown sugar, baking powder, and salt in a medium bowl. Stir in the melted butter using a spatula and set aside.
  3. Next, prepare the cake. Combine the melted butter and sugar, stirring together with a spoon. Whisk in the egg followed by the vanilla. Finally, add the flour, baking powder, and salt, stirring with a spoon until almost combined. Whisk in the milk just until combined. Spread the batter into the prepared pan. Sprinkle the peaches and berries over top of the batter and then crumble the streusel on top. Bake in the preheated oven for about 25 minutes or until a toothpick inserted comes out clean. Allow to cool before releasing the cake from the pan and serving.

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Soft Jam Shortbread Bars (and Summer Beauty Must Haves!)

Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!

We’re going to get all up in these soft jam shortbread bars, because… well, why not? They’re buttery, seriously soft, and 100% adaptable for whatever summer jam you have on hand. But first, we’re going to talk summer beauty! I’m going to share a few of my absolute favorite products of the season. Let’s dive in!

Summer Beauty Must-Haves

Summer Beauty Must Haves 2024. Makeup, haircare, skin, and more for clean beauty lovers!

1. Beis Travel Cosmetic Case : This makeup case is near-perfect. It’s completely packable, washable, and comes in a variety of colors.
2. Tarte Waterproof Eyeliner and Shadow : This waterproof liner and shadow duo comes in a number of compatible colors that won’t smudge in the summer sun!
3. Matrix Brass Off Shampoo : Brunette girlies, rejoice! Summer brass doesn’t stand a chance with this blue shampoo.
4. Kosas Blush : This blendable powder blush brightens skin with hyaluronic acid and comes in a number of twisted shades.
5. Olaplex Hair Treatment : Pool time means hair mask time, and this one from Olaplex is great for summer-damaged hair.
6. Becca Pressed Highlighter : This award-winning highlighter from Becca is undefeated in my book. Try the shade “Champagne Pop”!
7. Merit Lip Oil : This lip oil feels SO GOOD and keeps you lips dewy without all the stick.
8. Saie Tinted Moisturuizer with SPF : I’ve tried ever tinted moisturizer under the sun, and this one is my flavor of the week.
9. Naturium Azelaic Acid : This is my seasonal go-to for combating sun spots and fine lines.
10. Loved01 Hand Wash : Sea Buckthorn smells like summer in a bottle. Enjoy it all summer long in this gentle hand wash.

Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!

Soft Jam Shortbread Bars

Ok, on to the main event: soft jam shortbread bars.

It’s common knowledge that my love of shortbread is deep. Last year, my Ted Lasso-inspired shortbread quickly became my go-to of the season. So when it came time to make use of the jars of summer jam that were stacking up in my fridge, I knew shortbread was the ticket. “What if there was a go-to dough that would welcome any jam I decided to fill it with?” I soon found out that the possibilities were deliciously endless.

Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!

Making the Bars

These soft jam shortbread bars are made with unsalted butter, powdered sugar, and brown sugar. Together, with an egg and a few humble dry ingredients, the dough comes together in a wet crumbly mixture. Just over half of the prepared dough gets patted out in a prepared pan before we spread out the jam of your choice. And literally, the world is your oyster. My first batch, I combined two remnant jars of jelly, one rhubarb and one blueberry lemon, and it created a delightful sweetened filling that paired perfectly with the shortbread. Once the jam has been spread, we crumble the remaining dough on top using wet fingers and allow it all to bake up until bubble and barely browned.

Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!

What to Serve with Jam Shortbread Bars

I’ll be honest- these bars are 100% delicious on their own. But if you’re looking for some perfect pairing, I’d encourage trying these with a bowl of vanilla ice cream, a cup of coffee, or a chilled glass of bubbly. These bars keep for days and are best sealed at room temperature. Give this recipe a try this week and let me know what you think! Oh, and tell me all about YOUR summer beauty faves- I’m dying to hear more. Happy Baking!

Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!
Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!

If You Like these Soft Jam Shortbread Bars You Should Try:

Ted Lasso Shortbread Bars
Shortbread Cookies
Brownie Shortbread Bars
Blueberry Lemon Bars
Jam Filled Scones

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Soft Jam Shortbread Bars

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These soft jam shortbread bars can be filled with the jam, jelly, or preserves of your choice!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 16-24, Depending on Size Cut
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 11/4 cup powdered sugar
  • ¼ cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon lemon zest, optional
  • 13/4 cups all-purpose flour
  • ¾ teaspoon salt
  • ½ heaping cup of jam, preserves, or jelly of your choice

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit and line an 8” square pan with foil. Lightly grease it with cooking spray and set aside.
  2. In a large bowl cream together the butter, powdered sugar, and brown sugar, beating on medium until smooth. Add the egg and lemon zest and stir on low to combine. Scrape the sides of the bowl, and add the flour and salt, stirring on low until the mixture barely comes together into moist clumps. Do not overmix. Reserve 1/3 cup of batter and dump the remaining mixture into the prepared pans. Use barely moistened fingertips to pat out the dough and spread the jam over the dough. Use moistened fingers to break ¼” bits of dough to sprinkle onto the jam. Bake in the preheated oven for 35-40 minutes (it took mine 38 minutes) or until the edges are set and the top is barely beginning to turn brown. Allow to cool completely prior to cutting and serving.

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Small Batch Blueberry Crisp

Small Batch Blueberry Crisp by Wood and Spoon Blog. This is a simple summer fruit recipe using fresh blueberries and a brown sugar oat crumble topping. You can make this with fresh or frozen blueberries, and the recipe yields enough for a single family. This easy blueberry dessert is a quick option for summer and is best served with vanilla ice cream. Learn how to make it on thewoodandspoon.com

Summer must be here, because we are knee-deep in blueberries. What a wonderful thing to be knee-deep in too, right? This past week, we picked blueberries with friends, and, let me just say, those babies go a looonngg way. Even after we had eaten our fill, our fingers stained purple and bellies stuffed, we still had an abundance of fruit leftover. Naturally, we had to bake it. So today, you’re getting a recipe for small batch blueberry crisp- the perfect treat to share with the humans under your roof.

Small Batch Blueberry Crisp by Wood and Spoon Blog. This is a simple summer fruit recipe using fresh blueberries and a brown sugar oat crumble topping. You can make this with fresh or frozen blueberries, and the recipe yields enough for a single family. This easy blueberry dessert is a quick option for summer and is best served with vanilla ice cream. Learn how to make it on thewoodandspoon.com

A Case for Small Batch Desserts

I adore smaller-portioned desserts. As much as I love baking, there’s always the business of what to do with it all once it’s been baked. Ice creams, breads, and even cookies do fine in the freezer, but some things, (like this small batch blueberry crisp!) are best eaten immediately. So I’ve started playing more with smaller portions, baking in containers that are perfectly sized for my family of five. No leftovers to worry about and just enough for everyone.

Small Batch Blueberry Crisp by Wood and Spoon Blog. This is a simple summer fruit recipe using fresh blueberries and a brown sugar oat crumble topping. You can make this with fresh or frozen blueberries, and the recipe yields enough for a single family. This easy blueberry dessert is a quick option for summer and is best served with vanilla ice cream. Learn how to make it on thewoodandspoon.com

Small Batch Blueberry Crisp

This blueberry crisp is a near-perfect recipe for fresh summer blueberries. Here, with few ingredients and simple preparation, the blueberries shine. Best served with a scoop of vanilla ice cream, this dessert is simultaneously refreshing and comforting.

To make it, we start with the fruit filling. We toss our blueberries with sugar, lemon zest, and cornstarch. That entire mixture pours into a one quart baking dish. Next, we put together the topping which is nothing more than butter, brown sugar, flour, oats, and cinnamon. Crumble the wet topping onto the fruit, distributing it evenly until consistent throughout. Finally, it gets a bake in the oven. Once bubbly and finished, this dessert is sweet, flavorful, and the perfect accompaniment for vanilla ice cream.

Small Batch Blueberry Crisp by Wood and Spoon Blog. This is a simple summer fruit recipe using fresh blueberries and a brown sugar oat crumble topping. You can make this with fresh or frozen blueberries, and the recipe yields enough for a single family. This easy blueberry dessert is a quick option for summer and is best served with vanilla ice cream. Learn how to make it on thewoodandspoon.com

Give this small batch blueberry crisp a whirl the next time you get your hands on fresh berries! Happy Baking!

If you like this blueberry crisp you should try:

Strawberry Rhubarb Crisp
Brown Butter Peach Berry Crumble
Skillet Fruit Pancake
Blueberry Maple Pie
Blueberry Galette

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Small Batch Blueberry Crisp

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This small batch blueberry crisp feeds a small crew and features fresh berries, lemon zest, and a brown sugar oat topping!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 4-5 Servings
  • Category: Dessert

Ingredients

  • ½  cup light brown sugar, packed,
  • ½  cup old fashioned oats
  • ¼ cup all-purpose flour
  • ½ teaspoon cinnamon, divided
  • Pinch of Salt
  • ¼ cup unsalted butter, melted
  • ½ cup sugar
  • 1 ½ tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 4 cups blueberries

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a medium bowl, stir to combine to brown sugar, oats, four, cinnamon, and salt. Stir in the butter just until combined and set aside.
  3. In a large bowl, combine the remaining cinnamon, sugar, and cornstarch. Toss in the lemon zest, lemon juice, and blueberries. Pour the fruit mixture into a 1-quart baking dish and top with crumbled bits of the oat mixture. Bake in the preheated oven for about 45 minutes or until the fruit is bubbling slightly throughout the entire skillet. Allow to cool slightly before serving with scoops of ice cream or whipped cream.

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Small Batch Blueberry Crisp by Wood and Spoon Blog. This is a simple summer fruit recipe using fresh blueberries and a brown sugar oat crumble topping. You can make this with fresh or frozen blueberries, and the recipe yields enough for a single family. This easy blueberry dessert is a quick option for summer and is best served with vanilla ice cream. Learn how to make it on thewoodandspoon.com

Brown Butter Snickerdoodle Blondies

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

With school winding down for my kiddos, we are in the whirlwind time period formally known as May. Baseball games, end of year parties, recitals, and final test grades- it’s wilder than Christmas! Since when was May even busier than December?! Today, in honor of these final days of school, I’m sharing a super easy, sharable dessert that is perfect for those last minute gatherings and gifts: brown butter snickerdoodle blondies. YUM!

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

Just How Good are These Blondies?

To put it plainly: they’re amazing. Like, slap your mama good. Over the moon good. Fragrant, soft, and chewy, these brown butter snickerdoodle blondies make the perfect make-ahead treat to prepare for all your dessert needs. Teacher gifts? Sure. End of year parties? Yep. An early summer barbecue? Oh, yeah. These simple bars are as delicious as they are easy to make, and they’re such a crowd pleaser too.

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

Using Brown Butter in Blondies

First things first: you have to know how to make the best brown butter blondies! I may be biased, but brown butter makes just about everything better. If you’re unfamiliar with the process, be sure to learn how to brown butter in my previous post. Once browned, the butter adds a unique warm taste to the blondies that regular butter cannot offer. It pairs perfectly with the cozy cinnamon sugar snickerdoodle flavor, making these brown butter blondies the easiest comfort food dessert maybe ever.

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

How to Make Brown Butter Snickerdoodle Blondies

To make these treats, we start by browning the butter. Once golden and fragrant, we stir in the brown sugar, an egg, and vanilla extract. Next comes the dry ingredients which includes a pinch of salt and a bit of cinnamon. Finally, the dough presses into the pan before a sprinkle of cinnamon sugar tops the whole thing. The blondies bake in the oven for about 25 minutes or until a toothpick inserted just barely comes out clean. Voila!

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

What to Serve with Blondies

Truth be told, I love to serve these blondies solo. They need no backup singer. But if you’re dying to make these a showstopper, here’s what you need: first, ice cream. Vanilla, to be precise. Serve it alongside a warm square of blondie. A drizzle of homemade caramel? Perhaps a sprinkling of candied nuts? Even more cinnamon sugar? Absolutely. Make it a modified sundae, and you’re good to go.

I hope you enjoy these brown butter snickerdoodle blondies. Be sure to check out a few of my other favorite blondie offerings below. Happy Wednesday and happy baking!

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

Five Blondie Recipes to Make Right Now

Easy Chewy Blondies
White Chocolate Coconut Blondies
Pecan Toffee Blondies
Chocolate Chip Cookie Bars
Bourbon Brown Butter Snickerdoodles

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Brown Butter Snickerdoodle Blondies

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These Brown Butter Snickerdoodle Blondies are chewy bars loaded with cinnamon sugar flavor and brown butter!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12
  • Category: Dessert

Ingredients

  • 1/2 cup unsalted butter, cubed into equals sized pieces
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 ¼ teaspoons cinnamon
  • 2 teaspoons sugar

Instructions

  1. Preheat the oven to 350 degrees. Line an 8″ square pan with foil and spray with cooking spray. Set aside.
  2. Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
  3. Once slightly cooled, whisk the brown sugar into the brown butter. Add the eggs and the vanilla and whisk well to combine. In a separate small bowl, stir together the flour, baking powder, salt, and ¾ teaspoons of the cinnamon. Add the dry ingredients to the brown butter mixture and fold to combine.
  4. Spread the batter into the prepared pan. Stir the remaining cinnamon and the 2 teaspoons of sugar together. Sprinkle the mixture on top of the blondie batter.  Bake in the preheated oven, about 25-30 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.

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Blueberry Cream Cheese Biscuits

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Does it get any better than homemade biscuits? I’ve been the self-professed biscuit lady for a number of years now, and I could not be more thrilled to add another recipe to the Wood & Spoon repertoire. These blueberry cream cheese biscuits are a long time coming, and when I tell you they are worth the wait… well, they are.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Storebought is… Fine?

I’ve been making homemade biscuits for so long that, up until recently, I almost forgot about the alternatives. You know- storebought biscuits, refrigerated doughs, and even the freezer ones that you just pop on the pan and warm up. They’ve been all but foreign to me. Don’t get me wrong- there are plenty of semi-homemade or convenience foods that I buy with very little hesitation, but once you’ve tasted a really easy (and really good!) homemade biscuit, it’s hard to go back. You know?

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Then, the other day, we were serving breakfast to a rather large crew after church. I caved and bought a Costco-sized bag of frozen biscuits. It was so easy! Oven: preheated. Baking pan: lined with parchment. Hot biscuits: ready in 12 minutes. They even really looked good- golden tops, steamy fluffed insides, perfectly round size. Maybe I had been tricking myself all these years. Maybe homemade biscuits weren’t really that much better.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Homemade Biscuits > All Other Alternatives

But then it came time to trying them. I took a biscuit, slathered it with last summer’s strawberry fig jam, and took a bite. First chew: good texture. Second chew: not bad. Third, fourth, and fifth bite: oh, no.

What even is this? That greasy film on the roof of my mouth? That gummy texture caking my teeth? The butter flavor that, honestly, was more movie theater artificial than anything else. The frozen biscuit I tried that morning was nothing like my homemade ones. It was so, so much worse than I remembered.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Blueberry Cream Cheese Biscuits

I’ll be honest: vindication tastes almost as good as these blueberry cream cheese biscuits. These homemade biscuits, just like the millions I’ve made in the past, really are the best. They have it all: buttery crisp edges, soft insides, layers throughout, and loads of real butter flavor. With fresh blueberries and a cream cheese glaze, these blueberry cream cheese biscuits have balanced sweetness and great texture. I cannot emphasize enough how delicious they are. So let me tell you how to make them.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

How to Make Blueberry Cream Cheese Biscuits

Almost all of my biscuit recipes start the same way. First, we whisk together the dry ingredients. All-purpose flour, baking powder, baking soda, salt, and sugar come together in a bowl. Next, we cut in the cream cheese and butter using a pastry cutter, just until the fats are incorporated in pea-sized chunks. Why use cream cheese? Cream cheese works as a substitute for some of the butter and adds a subtle flavor and softness. I learned this trick years ago from Carrie of Callie’s Hot Little Biscuit whose cream cheese biscuits are delightfully soft and fluffy. After tossing in the blueberries, we stir it all together with a little cold buttermilk.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

The dough is thick and shaggy, but, working quickly, we bring it together and pat it out on a floured surface. A floured round biscuit butter comes next, and we trim out pieces of dough before popping them into a super-hot oven. Once baked, the cream cheese glaze tops these biscuits that truly are divine.

How to Revive Leftover Biscuits

Lots of foods are best the very first day, but I’ll be honest: I almost prefer these biscuits the next day. Once frosted, these blueberry cream cheese biscuits will soften overnight and lose a lot of their crispy edges. To revive them, I place them on a lined baking sheet in a toaster oven or traditional oven that is preheated to 350 degrees. I like to let mine reheat until they’re a shade darker than when they started. As a result, the edges crispy up, the insides warm, and even the glaze on top crisps slightly, leaving behind a flaky almost-donut glaze. (Insert me drooling.)

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Given these blueberry cream cheese biscuits a try and let me know what you think! Happy baking to you all and have a great Sunday.

If you like these blueberry cream cheese biscuits, you should make:

Cream Cheese Chocolate Chip Biscuits
Peaches and Cream Biscuits
Funfetti Biscuits
Cinnamon Raisin Biscuits

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Blueberry Cream Cheese Biscuits

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These blueberry cream cheese biscuits have soft, fluffy centers, fresh berries, and a sweetened cream cheese glaze on top!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12
  • Category: Biscuits

Ingredients

For the biscuits:

  • 2 cups (280 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, cold, plus 2 tablespoons melted
  • ¾ cup fresh blueberries
  • ¾ cup (180 gm) cold buttermilk

For the topping:

  • 2 ounces cream cheese, at room temperature
  • 1 cup (115 gm) powdered sugar
  • 12 tablespoons milk

Instructions

To make the biscuits:

  1. Preheat the oven to 450 degrees. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Use the back of a fork or a pastry cutter to cut in the cream cheese and butter until large, pea-sized clumps exist throughout. Stir in the blueberries and then add the buttermilk, stirring to combine. Dump the shaggy dough out onto a floured surface and used floured hands to gently pat the dough out into a 1” rectangle. Fold the dough in thirds like a letter and then pat it out again into 1” thickness. Use a 2” biscuit cutter to cut out rounds of dough. Gently combine the scraps and then pat out that mixture to 1” thick again. Cut out additional rounds. Place the dough rounds 2″ apart onto a baking sheet and brush the tops with the melted butter. Place the pan in the oven, reduce the heat to 400, and bake for about 18-20 minutes or until the tops are puffed and golden. You may need to rotate the pan towards the end of baking if one size is darkening faster than the other. Allow the biscuits to cool briefly while you prepare the topping.

To prepare the topping:

  1. Beat the cream cheese and powdered sugar in large bowl just until smooth. Add a tablespoon or more or milk to get the icing a smooth, spreadable consistency. Smooth a dollop on each biscuit and serve immediately!

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Easy Chewy Blondies

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

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

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

Easy Beginner Recipes

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

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

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

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

What is a Blondie?

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

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

What to Add to a Blondie?

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

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

Easy Chewy Blondies

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

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

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

How to Make Easy Chewy Blondies

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

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

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

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

If you like these easy chewy blondies you should try:

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

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Easy Chewy Blondies

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

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

Ingredients

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

Instructions

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

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Salted Honey Cookies

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

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

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

In the South, Food is Everything

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

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

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

A Case for Honey-Flavored Cookies

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

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

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

Salted Honey Cookies

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

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

How to Make the Chewiest Cookies

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

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

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

If you like these salted honey cookies you should try:

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

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Salted Honey Cookies

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

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

Ingredients

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

Instructions

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

Notes

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

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Orange Layer Cake

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

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

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

Orange Layer Cake

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

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

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

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

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

Making the Cake

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

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

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

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

If you like this orange layer cake you should try:

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

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

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

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

Ingredients

For the cake:

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

For the frosting:

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

Instructions

To prepare the cake:

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

To prepare the frosting:

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

Notes

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

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

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

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

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

WHAT IS IT AND HOW DO I MAKE IT?

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

Baked Custard

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

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

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

Stirred Custard

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

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

Other Custards

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

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

HELPFUL HINTS FOR MAKING CUSTARD

Combining Ingredients

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

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

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

How to Tell if It’s Done

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

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

Making a Water Bath

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

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

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

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

WHAT CAN I DO WITH A CUSTARD

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

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

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

Classic Creme Brûlée

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

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

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

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

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

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

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

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

Ingredients

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

Instructions

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

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