Bread

Molasses Angel Biscuits

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

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

My (Somewhat Brief) Love Affair with Angel Biscuits

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

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

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

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

Molasses Angel Biscuits

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

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

What are Angel Biscuits?

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

How to Make Molasses Angel Biscuits

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

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

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

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

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

If you like the biscuits you should try:

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

Print

Molasses Angel Biscuits

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

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

Ingredients

  • 1 1/2 tablespoons warm water

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

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and chopped

  • 3/4 cups milk (2% or whole)

  • 3 tablespoons molasses

  • Extra flour for rolling

Instructions

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

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

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

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

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

Did you make this recipe?

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

Year-End Recap and the 10 Best Recipes of 2023

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

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

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

Up first, HER DAILY BREAD!

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

Her Daily Bread Kate Wood and Spoon

10 Best Recipes of 2023

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

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

Baking Tutorials

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

How to Make Homemade Caramel

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


    Stacking a Layer Cake


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


    How to Whip Egg Whites


    You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

    What’s Next in 2024?

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

    One-Banana Banana Bread

    One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com

    There are few things in life that are certain, but one thing is always for sure: There is always a brown banana on our counter. When you live with three hungry kids and a husband with a morning smoothie habit, bananas are essential. And no ripe banana stays that way for long- eventually, it’s going to brown! That’s why I have been dying for a one-banana banana bread recipe. What is a girl to do with that last brown banana that is hanging on for dear life? Duh. Bake it into this recipe. So let’s talk about it.

    One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com

    One-Banana Banana Bread

    You might be asking yourself, “Why all the fuss over a brown banana?” Well, in a baker’s economy, brown bananas are gold. The already-sweet flavor of a banana intensifies as it ages, meaning brown bananas are loaded with baking potential. Have you ever tried adding an under-ripe banana to banana bread? Not as good, right? Brown bananas make the best banana bread.

    One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com

    Also working in this bread’s favor? BROWN BUTTER. We use brown butter to add an extra layer of flavor, and I think it makes all the difference. Combined with cinnamon and brown sugar, brown butter take this one-banana banana bread to a whole new level.

    One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com
    One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com

    Making the One-Banana Banana Bread

    To make this recipe, we start by browning butter. If you need a little help in that department, be sure to check out my detailed how-to here. Once fragrant and golden, combine the butter with sugar, brown sugar, an egg, and the mashed banana. Finally, the dry ingredients stir in. From there, you are free to bake the batter in a mini loaf pan OR even just a standard loaf. Size and bake time will change based on your pan, so be sure to read recommendations in the full recipe below.

    One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com

    This one-banana banana bread is not just a great use for leftover bananas- it’s delicious too! Give the recipe a make this holiday season and let me know what you think. I hope you enjoy this simple recipe! Happy baking, friends.

    If you have like this one-banana banana bread recipe, you should check out:

    Banana Bread Cake
    Easy Banana Zucchini Bread
    Cinnamon Streusel Bread
    Banana Nutella Muffins
    Banana Crumb Cake

    Print

    One-Banana Banana Bread

    This one-banana banana bread recipe only requires a single banana to create one mini loaf. It’s perfect for those leftover bananas!

    • Author: Kate Wood
    • Prep Time: 10
    • Cook Time: 35
    • Total Time: 45 minutes
    • Yield: 4-5 Servings
    • Category: Quick Bread

    Ingredients

    • 4 tablespoons unsalted butter, diced
    • ¼ cup brown sugar
    • ¼ cup sugar
    • 1 large egg
    • 1 large overripe banana, mashed
    • 1 teaspoon vanilla extract
    • 2/3 cup all-purpose flour
    • ½ teaspoon cinnamon
    • ¼ teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 1/8 teaspoon salt

    Instructions

    1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a mini loaf pan with baking spray and set aside.
    2. In a small saucepan, gently cook the butter over medium-low heat, stirring regularly. Once the butter is completely melted, begin stirring more often. The butter will melt, sizzle, and foam as it browns. The butter will slowly turn from pale yellow to golden and you will see dark flecks forming in the mixture. Once fragrant, remove from the heat immediately by pouring into a medium-sized mixing bowl.
    3. Add the brown sugar and sugar to the browned butter and stir to combine. Next, add in the egg, banana, and vanilla extract, stirring after each addition. Finally, toss in the flour, cinnamon, baking powder, baking soda, and salt. Stir just until combined. Pour the batter into a prepared pan and bake in the oven for about 35-40 minutes or until a toothpick inserted barely comes out clean. Allow to cool slightly before removing from the pan to cool completely.

    Notes

    • If you don’t have a mini loaf pan, you can bake this in a standard sized loaf pan. Baking time will be less, approximately 22-25 minutes total.

    Did you make this recipe?

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

    Cinnamon Streusel Bread

    Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

    With St. Patrick’s Day coming up tomorrow, I have been thinking about all the things we chalk up to luck: things like the weather, a catch made by our favorite team, or even a good hair day. Over the years, I’ve given luck a whole bunch of credit to luck without really considering if there was more at play. Is the goodness in my life really just an accident, something that happened by chance? Or is it possible that all of the “luck” in my life is actually a gift offered intentionally for me at the very moment I need it? Before we dive into this cinnamon streusel bread, let’s talk about favor.

    Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

    Favor

    A friend of mine from church introduced the concept of favor to me a few years ago. She didn’t throw it on me or force me to accept her version of things as truth; instead she offered up her perspective for my consideration. The idea, basically, is this: God loves us. He wants good things for us. And He’s always at work on our behalf. Could it be possible that every good thing in our life is not just luck or a result of our own actions but, instead, a little sign of love from God? What if that open parking space, the dollar bill in the back of old jeans, or various other happy coincidences are really just nuggets of favor lavished on you by a loving Father? My mind was blown.

    Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

    The following week, I saw evidence of it all around me. It seemed that the more I looked out for the good things in my life, the more I found them. Perfect weather at a picnic I planned for friends? A last-minute opening at a restaurant I’ve been dying to go to? Even a single afternoon in my home where everyone is content and joyful and kind to one another. I began to look at each one of those things as a gift and the end result was a whole lot of love and gratitude.

    Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.
    Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

    Now, I’m all in. At times, I forget to look for signs of grace and love at work in my life, but the second I open my eyes again, it’s all around me. My kids, new opportunities, the magnolia tree blooming outside of my room, or even just a wildly pink streak of clouds in a dusky sunset- it’s all favor, all love. Anyways.. just for for thought. 🙂

    Cinnamon Streusel Bread

    Now, onto the main event: cinnamon streusel brad. I’ve continued my venture to bake more breakfast items, and this cinnamon streusel bread is serious. Honestly guys, I love it so much. Soft cakey insides, a swirl of brown sugar and cinnamon throughout, and a crumbly topping. It’s truly so delicious and the perfect thing to enjoy for breakfast (or dessert??) this weekend. Let me tell you how to make it.

    Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

    First we start with the batter. Butter, oil, and two kinds of sugar come together with eggs and vanilla. Flour and leavening come next with a splash of buttermilk. Next comes the topping. Flour, brown sugar, salt, and melted butter stir together until dry clumps form. We layer the batter in a prepared pan and swirl in the cinnamon sugar filling. Finish it off with the crumble and bake for an hour or until a clean toothpick comes out. Voila!

    Give this cinnamon streusel bread a try and lmk what you think! Happy Thursday, Happy St. Patty’s and Happy Baking!

    Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

    If you like this cinnamon streusel bread you should try:

    Coffee Cake Muffins
    Banana Bread Cake
    Banana Zucchini Bread
    Mom’s Homemade Bread
    Whole Wheat Chocolate Chip Muffins

    Print

    Cinnamon Streusel Bread

    This cinnamon streusel bread is a fluffy coffee cake swirled with a cinnamon sugar filling and topped with brown sugar crumble!

    • Author: Kate Wood
    • Prep Time: 15
    • Cook Time: 60
    • Total Time: 1 hour 15 minutes
    • Yield: 1 Loaf
    • Category: Breakfast Bread

    Ingredients

    For the batter:

     

    • 1/2 cup unsalted butter, at room temperature
    • 3 tablespoons vegetable oil
    • 1/2 cup sugar
    • ½ cup brown sugar, packed
    • 2 large eggs, room temperature
    • 2 teaspoons vanilla
    • 2 cups cups all-purpose flour
    • 1 ¼ teaspoon baking powder
    • 1/4 teaspoon baking soda
    • ½ teaspoon salt
    • 2/3 cup full-fat buttermilk

    For the filling:

    • ½ cup brown sugar, packed
    • 11/2 teaspoons cinnamon

    For the streusel:

    • ½ cup all-purpose flour
    • ¼ cup light brown sugar packed
    • ½ teaspoon cinnamon
    • ½ teaspoon salt
    • 3 tablespoons unsalted butter, melted

    Instructions

    1. Preheat the oven to 350 degrees. Lightly grease a 9×5” loaf pan and set aside.
    2. In a large bowl or the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar on medium speed until smooth, about one minute. Add the eggs and vanilla and beat to combine. Add 1 cup of the flour, the baking powder, baking soda, and salt and beat on low just until almost combined. Add the buttermilk, stir, and then mix in the remaining flour. Beat on low until the batter is smooth and uniform, but do not over-mix. Combine the brown sugar and cinnamon for the filling in a small bowl. Spoon half of the batter into the prepared pan and smooth. Top with the streusel. Add the remaining batter and smooth. Finally, prepare the streusel. Combine the flour, brown sugar, cinnamon and salt in a small bowl. Stir in the melted butter, just until clumps form. Sprinkle on top. Bake in the pre-heated oven about 50-60 minutes or until the top is domed and a toothpick inserted comes out clean.

    Did you make this recipe?

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

    Overnight Buttermilk Biscuits (& A Gift guide!)

    Overnight Buttermilk Biscuits by Wood and Spoon Blog. This is a make-ahead Southern biscuit dough that can be prepared the night before and baked fresh in the morning! Learn how to make flaky, buttery, pull-apart biscuits on thewoodandspoon.com

    The other day, I saw a meme that said, “It feels like today is January 57th,” and that couldn’t be more true for me. This month has been full, in every context of the word, and I could not be more grateful that February is only a day away. If you’ve followed along with this site for any length of time, you know I LOVE February. I love all the pink and chocolates, I love the heart-shaped Valentine’s Day paraphernalia, and I even love the stay-inside weather. So naturally, I thought we’d kick off the month (a day early) with a girly gift list and some overnight buttermilk biscuits. Let’s start with the gifties.

    Overnight Buttermilk Biscuits Valentine Gift Guide

    A Gift List for You(rself) or Your Galentine!

    1. Puff Sleeve Top from J.Crew Soft cotton and accented sleeves come at an easy price for this top.
    2. Faux Orchid Real orchids are wonderful, but these faux ones stay pretty all year long with little effort.
    3. HER DAILY BREAD My first book, Her Daily Bread, stays in style all year long.
    4. Alpaca Beanie These beanies are so soft and scrumptious that I bought some for a few friends too.
    5. Je T’aime Frame This frame is backordered, and you better believe I’m on the waiting list.
    6. Wrap Pajamas These kimono style pjs from LAKE are silky soft and pretty too.
    7. Rose Gold Photo Locket These lockets offer engraving and etching of inner photos as well.
    8. Williams-Sonoma Dish Towels My favorite dish towels come in pink, just in time for February!
    9. Recycled Cashmere Crew Neck Sweater These sustainable cashmere sweaters from Reformation are at the top of my list!
    10. Salt and Pepper Mills I fell in love with these petite mills while in NYC. I may or may not have already gifted them twice since.
    11. Hyaluronic Acid Lipstick My favorite lip shade now comes in a silky smooth moisturizing stick!
    12. AT THE ARTISAN’S TABLE I’m dying to get my hands on this beautiful book that features tablescapes prepared by artists.

    Overnight Buttermilk Biscuits by Wood and Spoon Blog. This is a make-ahead Southern biscuit dough that can be prepared the night before and baked fresh in the morning! Learn how to make flaky, buttery, pull-apart biscuits on thewoodandspoon.com

    Overnight Buttermilk Biscuits

    Now, onto the cozy stuff.

    You know I love biscuits. An adaptable starchy treat that serves as an option for breakfast, lunch, and dinner? Sign me up. But sometimes, making fresh biscuits first thing in the morning isn’t in the cards. For those kind of days, these overnight buttermilk biscuits are the ticket. Here, a butter-packed dough comes together hours in advance so that you can bake and serve them at your leisure. It’s the morning convenience of the refrigerated can biscuits but without that greasy mouthfeel. Truly, these are awesome.

    Overnight Buttermilk Biscuits by Wood and Spoon Blog. This is a make-ahead Southern biscuit dough that can be prepared the night before and baked fresh in the morning! Learn how to make flaky, buttery, pull-apart biscuits on thewoodandspoon.com

    Making the Biscuits

    To make these overnight buttermilk biscuits, we start with the dry ingredients. Stir together all-purpose flour, leavening and loads of salt. Next, cut ice cold butter into the dry mixture until the mixture has uniform clumps throughout. Finally, stir in the buttermilk until a shaggy dough comes together.

    Overnight Buttermilk Biscuits by Wood and Spoon Blog. This is a make-ahead Southern biscuit dough that can be prepared the night before and baked fresh in the morning! Learn how to make flaky, buttery, pull-apart biscuits on thewoodandspoon.com

    I pat the dough together, knead slightly, and then begin trimming out rounds of dough with a floured round cutter. Be sure not to overwork the dough- this will yield a tough, chewy biscuit. Place the dough rounds on a parchment paper-lined sheet pan and cover the entire thing with plastic wrap. When you’re ready to bake them the next morning, preheat the oven and pop them in for about 12-15 minutes!

    I hope you give these overnight buttermilk biscuits a try and let me know how you enjoy them. Happy (almost!) February and happy baking!

    Overnight Buttermilk Biscuits by Wood and Spoon Blog. This is a make-ahead Southern biscuit dough that can be prepared the night before and baked fresh in the morning! Learn how to make flaky, buttery, pull-apart biscuits on thewoodandspoon.com

    If you like these overnight buttermilk biscuits you should try:

    Funfetti Biscuits
    Mini Garlic Herb Biscuits
    Cheddar Cornmeal Biscuits
    Mini Buttermilk Biscuits
    Maple Oatmeal Biscuits

    Print

    Overnight Buttermilk Biscuits

    These overnight buttermilk biscuits feature flaky layers and can be made a night in advance!

    • Author: Kate Wood
    • Prep Time: 10
    • Cook Time: 15
    • Total Time: 25 minutes
    • Yield: 18
    • Category: Bread

    Ingredients

    • 3 cups all-purpose flour
    • 2 teaspoons sugar
    • 2 teaspoons kosher salt
    • 1 tablespoon baking powder
    • 3/4 teaspoon baking soda
    • 1 cup unsalted butter, cold and diced
    • 1 ¼ cups buttermilk, cold
    • Extra butter for brushing, if desired

    Instructions

    1. Preheat the oven to 425 degrees and line a baking pan with a sheet of parchment. Set aside.
    2. In a large bowl, combine the flour, sugar, salt, powder, and soda.  Use a pastry cutter or the backs of two forks to cut in the butter until evenly dispersed with pea-sized clumps throughout. Gently stir in the buttermilk until a shaggy dough forms, being careful to NOT OVERWORK. Sprinkle 2 tablespoons of flour out onto a clean work surface and dump the crumbly dough on to the flour. Gently and quickly work the dough together, kneading a few times, before patting out into a 1” rectangle. Use a 2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about 1” apart on the baking sheet or dish. Brush with a bit of the melted butter and bake in the preheated oven for about 17 minutes or until the tops are golden and the biscuits have risen. Allow to cool slightly before enjoying and reheat in the toaster oven as needed.

    Did you make this recipe?

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

    Whole Wheat Chocolate Chip Muffins

    Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

    What better way to start the weekend than with a healthy(ish) breakfast treat like these whole wheat chocolate chip muffins? With brown sugar, a simple streusel, and loads of semisweet chocolate chips, these cookie-flavored baked goods also have the added benefit of whole wheat flour! If you’re looking for something to enjoy all weekend long, these are IT.

    Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

    On Family Breakfast

    In the hay day of this website, there was no shortage of breakfast pastries to enjoy in the morning. You needn’t look farther than my kitchen counter or the freezer drawer to find stacks of danishes, homemade pop-tarts, and slices of quick bread. I was constantly testing recipes, and, as a result, I had the leftovers to show for it. As you can imagine, my family got used to these kind of things, and mornings were actually quite pleasant.

    But then something called “REAL LIFE” happened, and as much as I would have loved to keep up with our stock of sugary breakfast treats, it just wasn’t happening. Instead, I offered easy stuff: Toast. Dry cereal. The occasional scrambled egg. You know, normal American breakfast foods.

    Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com
    Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

    Unrealistic Expectations

    So last week, when I pulled out a Tupperware of chocolate chip muffins, my kids lost their mind. I mean, seriously, head over heels. It was all, “MOM, YOU MAKE THE BEST BREAKFAST,” and, “THESE MUFFINS ARE INCREDIBLE,” and (my personal favorite), “SERIOUSLY, YOU ARE THE BEST MOM EVER!” Truly, in that moment, the clouds parted and I heard *actual* angels singing.

    Here’s what I decided: I showed my hand too quickly. By having a surplus of homemade treats for a good portion of their life, they haven’t figured out that this isn’t normal in most houses. What kind of 8-year-old knows they prefer croissant over pain au chocolat? What average 6-year-old complains because there’s no more funfetti biscuits in the freezer? I’ll tell you: ones that haven’t been fed enough Fruity Pebbles, that’s who.

    Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com
    Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

    The good news for them is that I’m testing loads of breakfast recipes this month, so there’s bound to be a few stragglers to munch in the coming weeks. The bad news is that I’m on to them and there will definitely be some granola bars and Cheerios in their very near future.

    Whole Wheat Chocolate Chip Muffins

    While they were inhaling the muffins, I kept one little secret from them: these are almost kinda sorta healthy! I mean, sure, there’s sugar and chocolate involved, but doesn’t that addition of whole wheat flour make all of us feel a smidge better? Plus, these whole wheat chocolate chip muffins are really good. So good that I ate a whole one during the photo shoot while trying to “get the perfect shot” of a bitten muffin. I won’t even lie- one bite would have been a fine photo.

    Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

    To make these whole wheat chocolate chip muffins, we start with the wet ingredients. Sour cream, oil, an egg, and some vanilla stir together before adding in a mixture of brown and white sugar. Next comes the dry ingredients. Equal parts all-purpose and whole wheat flour stir in with leavening and salt. Finally, the chocolate chips fold in and the streusel sprinkles on top. Voila!

    The muffins bake up into soft, slightly chewy treats with rounded, chocolate-studded top. They taste even better on day 2, although I recommend rewarming. If you are in need of a new treat to wow your family and friends- these are it! Happy Friday and happy baking to you!

    If you like these whole wheat chocolate chip muffins you should try:

    Whole Wheat Blueberry muffins
    Banana Nutella Muffins
    Healthyish Chocolate Chip Cookies
    Cream Cheese Chocolate Chip Biscuits
    Chocolate Chip Bundt Cake

    Print

    Whole Wheat Chocolate Chip Muffins

    These whole wheat chocolate chip muffins are simple and fluffy, loaded with semisweet chips and topped with a streusel!

    • Author: Kate Wood
    • Prep Time: 5
    • Cook Time: 18
    • Total Time: 23 minutes
    • Yield: 12
    • Category: Breakfast

    Ingredients

     For the streusel (optional):

    • 11/2 tablespoons all-purpose flour
    • 1 tablespoon sugar
    • 1 tablespoon unsalted butter, at room temperature
    • ¼ cup chocolate chips 

    For the muffins:

    • ¾ cup sour cream
    • 1/3 cup (80 gm) vegetable oil
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ cup (100 gm) sugar
    • 1/2 cup (100 gm) brown sugar packed
    • 3/4 cup (105 gm) all-purpose flour
    • 3/4 cup (105 gm) 100% whole wheat flour (see notes)
    • 21/2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup semisweet chocolate chips

    Instructions

    1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin.
    2. First, make the streusel. Stir together the flour and sugar and use the back of a fork to cut in the butter until the mixture consists of moist clumps. Stir in the chocolate chips and set aside.
    3. Next, make the muffins. In a large bowl, whisk together the sour cream, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, and salt, stirring just till barely combined. Fold in the chocolate chips. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the streusel on top. Bake in the preheated oven for about 18 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 ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
    • If you don’t 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!

    Did you make this recipe?

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

    Easy Banana Zucchini Bread with Cream Cheese Butter

    Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

    Well, we made it to the end of the summer! I’m on Day 2 with a half-empty house, and working from home has never seemed so fun. Every summer, I forget how challenging it is to keep up with recipe testing and photography jobs; apparently working with children hanging on your ankles is easier said than done.

    Luckily, the kids and I were able to work on a few recipes together. Today’s easy banana zucchini bread came together in an attempt to use up our squash reserves, and it. is. GOOD. With the addition of a whipped cream cheese butter spread, it is really worth writing home about. Let me tell you all about it.

    Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

    Easy Banana Zucchini Bread

    The idea for this banana zucchini bread came from a recent trip to Atlanta. My mom, nana, sister, and I traveled east to do some antique shopping. Thankfully, our hotel had a delightful breakfast spot that served delicious breakfast breads. My favorite was their zucchini bread that came with a whipped cream cheese spread. I immediately knew this was a recipe to recreate at home.

    My version of the quick bread is slightly different due to the addition of banana. We have an endless supply of bananas in our house, and they’re rarely yellow and prime for eating. Instead, the green bananas collect dust and the brown ones get even more brown. So I decided to create an outlet for all the dying fruits of the world. Bananas, meet zucchini, your new BFF.

    Making the Bread

    Making this banana zucchini bread is pretty simple. In a single bowl, mash together the bananas and oil. Add the sugar, eggs, and extract, stirring all the while. Next comes the dry ingredients which, for this recipe, includes cinnamon; I just love the subtle addition of spice. The shredded zucchini and optional pecans add in last before two loaves bake in the oven.

    The cream cheese spread is optional but really yummy. Slightly sugared and more buttercream than buttery, it really take this bread over the top. Make it or don’t, but certainly it’s worth trying once.

    Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

    I hope you all get to bake this easy banana zucchini bread soon. If you do, let me know what you think! Happy Saturday and happy baking!

    If you like this easy banana zucchini bread you should try:

    Carrot Pound Cake
    Whole Wheat Carrot Muffins
    Vanilla Butter Loaf
    Banana Bread Cake
    Banana Crumb Cake

    Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com
    Print

    Easy Banana Zucchini Bread

    This banana zucchini bread is an easy, no-frills recipe that makes for a delicious breakfast or afternoon snack!

    • Author: Kate Wood
    • Prep Time: 20
    • Cook Time: 60
    • Total Time: 1 hour 20 minutes
    • Yield: 2 Loaves
    • Category: Quick Bread

    Ingredients

    For the bread:

    • 1 cup mashed ripe banana (from about 3 medium-sized bananas)
    • 1 cup canola oil
    • 2 cups sugar
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 31/3 cups all-purpose flour
    • 21/2 teaspoons cinnamon
    • 1 teaspoon salt
    • 11/2 teaspoons baking powder
    • 11/2 teaspoons baking soda
    • 11/2 cups shredded zucchini
    • 1 cup chopped pecans (optional)

    For the cream cheese butter:

    • 4 ounces cream cheese, softened to room temperature
    • 2 tablespoons salted butter, softened to room temperature
    • 11/2 cups powdered sugar
    • ½ teaspoon cinnamon, optional

    Instructions

    To make the loaves:

    1. Preheat the oven to 350 degrees and spray two 8”x4” loaf pans with baking spray. Set aside.
    2. In a large bowl, stir to combine the banana, oil, sugar, eggs, and extract. Add in the flour cinnamon, salt, baking powder, and baking soda and fold to combine. Add in the shredded zucchini and pecans, folding just until combined. Divide the batter between the two prepared pans and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely.
    3. In the meantime, prepare the cream cheese butter. In a medium-sized bowl, use a hand mixer to combine the cream cheese and butter, beating until smooth, about 1 minutes. Add the powdered sugar and optional cinnamon, stirring to combine. If you wish to smooth out the mixture a bit, add a tablespoon of water or milk. Otherwise, pop the spread in the fridge until you’re ready to serve it on slices of the zucchini bread.

    Did you make this recipe?

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

    Mom’s Homemade Bread & a Mother’s Day Gift Guide!

    Mom's Homemade Bread by Wood and Spoon blog. This is a recipe excerpt from Her Daily Bread, a simple wheat loaf with added flaxseed meal, honey, and olive oil. Learn how simple homemade bread to make from scratch on thewoodandspoon.com

    If words like Mom’s Homemade Bread don’t stop you in your tracks, you just haven’t had it like my Mom’s. Growing up, my mom didn’t spend a whole lot of time in the kitchen, but homemade sandwich bread was a speciality that I have relished over the years, so much so that I included a recipe inspired by hers in my new book, “Her Daily Bread.” Today, in honor of my mom and all the woman who we will honor in a couple of weeks for Mother’s Day, I’m sharing a simple recipe in addition to a fabulous gift guide for the moms who have it all. First up: the gifts!

    Mom's Homemade Bread and a Mother's Day Gift guide

    A Mother’s Day Gift Guide

    1. A Potted Tree. If you’ve got a mom with a green thumb and a brightly lit home, consider a tree that will grow well indoors like this arbequina olive tree. If she doesn’t have a green thumb, just consider a faux one instead.
    2. Floral Dinnerware. Any mom with an eye for soft colors and feminine florals will love these on her spring and summer table!
    3. Personalized Stationary. The gift that keeps on giving, in my opinion, is always stationary. I’ve loved these watercolor notecards that come in a variety of prints.
    4. Adirondak Chairs. Durable outdoor seating was a gift of choice for our parents last year, and I loved them so much that I’ve decided to invest in a set of my own.
    5. Floral Earrings. The resin flowers on these earrings are interchangeable and come in a variety of colors to match Mom’s favorites.
    6. Airy Button-down Sundress. This pale blue dress from Zara is one of my favorite spring purchases- comfortable, lightweight, and not at all form-fitting.
    7. Radiance Face Mask. I’ve been supporting Tata Harper products here for a long time now, and this gentle mask for sensitive skin is one of my new favorites.
    8. Rattan Purse. With summer just around the corner, give mom a gift she’ll hold close anytime she leaves the house.
    9. Her Daily Bread. With 365 daily readings, many that reflect family, motherhood, and womanhood, Her Daily Bread is a thoughtful gift for any woman on Mother’s Day.
    10. Stoneware Canisters. Are they for the kitchen? The bathroom? Who cares! These canisters from Crate and Barrel are beautiful and would make a great gift for Mom.
    Mom's Homemade Bread by Wood and Spoon blog. This is a recipe excerpt from Her Daily Bread, a simple wheat loaf with added flaxseed meal, honey, and olive oil. Learn how simple homemade bread to make from scratch on thewoodandspoon.com

    Mom’s Homemade Bread

    I adore this recipe inspired by my Mom’s homemade bread. The wonderful thing about recipes that are even kinda handed-down is that newer generations get to enjoy them. I love getting to make this bread for my own family, especially know how loaves of it used to feed me in my own mom’s kitchen.

    I’m keeping today’s post short and sweet, but you can read more about this recipe in my new book, Her Daily Bread, which is available everywhere. (Bonus: it contains over 50 other delightful recipes that are ready to share!) Check out a copy at your local bookstore or online here. Happy early Mother’s Day and happy baking to you all!

    Mom's Homemade Bread by Wood and Spoon blog. This is a recipe excerpt from Her Daily Bread, a simple wheat loaf with added flaxseed meal, honey, and olive oil. Learn how simple homemade bread to make from scratch on thewoodandspoon.com

    If you like this recipe for mom’s homemade bread, you should check out:

    Buttermilk Bread
    Whole Wheat Sandwich Bread
    English Muffin Bread
    Honey Oat Bread
    Flaxseed Bread

    Print

    Mom’s Homemade Bread & a Mother’s Day Gift Guide!

    This recipe, inspired by my mom’s homemade bread is a flavorful family favorite that make terrific sandwiches and even better toast!

    • Author: Kate Wood, an excerpt from her book, “HER DAILY BREAD”
    • Prep Time: 15
    • Cook Time: 25
    • Total Time: 180
    • Yield: 2 Small Loaves
    • Category: Bread

    Ingredients

    • 11/2 cups lukewarm water
    • ¼ cup olive oil
    • ¼ cup honey
    • 1 large egg
    • 2 teaspoon salt
    • 4 cups all-purpose flour, plus more as needed
    • ¼ cup flaxseed meal
    • 1 tablespoon instant yeast

    Instructions

    1. In the bowl of a stand mixer, stir to combine the water, oil, honey, egg, and salt. Add 2 cups of the flour, the flaxseed meal, and the yeast, stirring to combine. Add 2 more cups of flour, and, using the dough hook attachment of the mixer, begin to knead the dough on medium speed. If you notice the dough is still very soupy and loose, you can sprinkle in a little more flour 2 tablespoons at a time until it comes together into a soft stretchy dough. Knead for a total of 6 minutes or until the dough stretches slightly when you pull the dough hook out of the bowl. Lightly grease a separate large bowl with cooking spray and dump the dough into that bowl. Use a sheet of plastic wrap or a large tea towel to cover the top of the bowl and set it aside in a warm area of your kitchen to allow it to rise until doubled in size, about 1-1/2 – 2 hours total.
    2.  
    3. Once the dough has puffed and risen to double its size, lightly sprinkle a counter with flour and dump the contents of the bowl onto your prepared workspace. Use a knife to cut the dough into two equal-sized pieces. Lightly spray two 8”x4” loaf pans with cooking spray and begin to shape your loaves. Gently pat a single piece of dough into a small rectangle and fold the bottom third of the dough up towards the center as if you’re folding a letter. Fold the top part dough and gently pinch the dough to seal the seam shut. Gently roll the dough over so the seam is on the bottom and use your hands to carefully work the dough with your hands to form it into a log roughly the shape of your pan. Put the log of dough into the pan and repeat this entire process with the second piece of dough. Once each log of dough is in its respective pan, cover each with a piece of plastic wrap and set aside in a warm area of your kitchen for a second rise, about 45-60 minutes. In the meantime, preheat your oven to 350 degrees. 
    4.  
    5. Once the loaves have risen and are barely doming over the lip of the pan, put the pans in the oven to bake for about 25 minutes, or until the loaves are golden and a thermometer inserted in the center of the loaf registers at 190 degrees Fahrenheit. Allow to cool in the pan for 20 minutes and then remove from the pan to cool completely. Cooled loaves can be wrapped in foil and frozen for up to six months or can be enjoyed immediately. 

    Did you make this recipe?

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

    Carrot Pound Cake

    Carrot Pound Cake by Wood and Spoon blog. This is a simple loaf cake spiced with cinnamon and kept extra moist with the addition of fresh carrots. The cream cheese buttercream on top is optional as this cake can be made as dessert or breakfast. Learn how simple this Easter spring cake is on thewoodandspoon.com

    Happy Sunday, friends. I hope today’s post and recipe, a simple carrot pound cake, finds you ready for spring and all the newness it brings. In our neck of the woods, it only takes a peek out into our yard to be reminded that fresh starts are everywhere. The grass is brightening to shades of green, the azaleas are opening up in bursts of pink, and little white blossoms are flowering from my two favorite crepe myrtle trees. Everything is coming to life, all over again. It makes me wonder if there’s something new and fresh waiting to revive in me, too.

    We put a lot of weight on that first month of the year. January 1st- the time to start over, to resolve for more, and to chalk our agendas full of stuff. New school years take some heat as well, as our kids and young relatives and teacher friends gear up for new faces and blank slates. But there’s something unique about the fresh start that spring offers us, too. As we shed our physical layers, the heft of wool coats, thick scarves, and lined boots, the earth does too. The sky trades its grey for streaks of sunlight and its snow clouds for rain. Everything from the ground up comes to life again. It’s almost as if God has offered all of creation its own kind of blank slate. An opportunity for something new.

    “There’s something unique about the fresh start spring offer us.”

    Me? I’m taking it. I want to soak up every bit of life and hope this new season has to offer. Easter is a reminder that even dead things have potential for life, and I, for one, welcome the chance for my own little revival of energy, ideas, joy, and heart. These past few years have left a lot of us a little worse for the wear. I need the hope of a new season. I need the hope that new life is available. And while we make Easter all about baskets and egg hunts and gingham table spreads, the fun and beauty of those things are really only meant to point us to something better. Something real. If you, like me, want more of that for your own life, I hope you’ll use this spring as your opportunity to find it.

    Carrot Pound Cake by Wood and Spoon blog. This is a simple loaf cake spiced with cinnamon and kept extra moist with the addition of fresh carrots. The cream cheese buttercream on top is optional as this cake can be made as dessert or breakfast. Learn how simple this Easter spring cake is on thewoodandspoon.com

    Carrot Pound Cake

    I made this carrot pound cake for this coming Easter season. My kids are at the perfect age for getting psyched up about holidays, so when it comes time for holiday-themed food, we spare no expense. Since we’ve already celebrated with a carrot bundt cake with brown butter glaze, carrot cake cheesecake, and even the carrot-adjacent hummingbird layer cake, I thought it was time to offer something even more simple: a carrot pound cake that can double as breakfast, snack, or dessert and can be made in less than an hour. Let me tell you how to make it.

    Carrot Pound Cake by Wood and Spoon blog. This is a simple loaf cake spiced with cinnamon and kept extra moist with the addition of fresh carrots. The cream cheese buttercream on top is optional as this cake can be made as dessert or breakfast. Learn how simple this Easter spring cake is on thewoodandspoon.com

    How to Make Carrot Pound Cake

    To make this carrot pound cake, we start with the fats and sugar. First, butter, oil, brown sugar, and granulated sugar come together in a mixing bowl before adding eggs and vanilla extract. Next, we add the dry ingredients: flour, leavening, salt and spice. I opted for cinnamon and ginger, because my tastebuds don’t prefer nutmeg and cloves, but you could certainly add an 1/8-1/4 teaspoon of those as well if you’d like. Once combined, stir in freshly grated carrots (truly, the only annoying part of this recipe) and some nuts (I opted for pecans!), if desired. A 45-minute bake makes one tender and moist loaf of carrot pound cake that is as fragrant as it is delicious.

    Carrot Pound Cake by Wood and Spoon blog. This is a simple loaf cake spiced with cinnamon and kept extra moist with the addition of fresh carrots. The cream cheese buttercream on top is optional as this cake can be made as dessert or breakfast. Learn how simple this Easter spring cake is on thewoodandspoon.com

    I opted to add a cream cheese frosting to this carrot pound cake, but you can do without if you’d like. The loaf is incredibly delicious all on its own, but I love the fancy flair of the piped frosting swirls. Either way, this carrot pound cake is a new must-make for my family, and I think you’ll enjoy it too. I hope you get a chance to enjoy this recipe in the coming weeks, and I hope those weeks find you simultaneously enjoying something new. Happy Sunday and Happy Baking!

    If you like this carrot pound cake you should try:

    Carrot Bundt Cake with Brown Butter Glaze
    Carrot Cake Cheesecake
    Hummingbird Layer Cake
    Morning Glory Muffins
    Whole-Wheat Carrot Muffins

    Print

    Carrot Pound Cake

    This carrot pound cake is a simple and moist loaf cake scented with spice and topped with a fluffy cream cheese buttercream!

    • Author: Kate Wood
    • Prep Time: 15
    • Cook Time: 45
    • Total Time: 1 hour
    • Yield: 8 Servings (1 Loaf)
    • Category: Cake

    Ingredients

    For the loaf:

    • ¼ cup unsalted butter, at room temperature
    • ¼ cup canola oil
    • ½ cup sugar
    • ½ cup brown sugar, packed
    • 2 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 11/4 cup all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 teaspoon cinnamon
    • ½ teaspoon ground ginger
    • 11/3 cup freshly peeled and grated carrots
    • ½ cup chopped pecans, walnuts if you’d prefer
    1. For the frosting:
    • ¼ cup unsalted butter, at room temperature
    • 4 ounces cream cheese, at room temperature
    • ½ teaspoon vanilla extract
    • Pinch of salt
    • 2 cups powdered sugar

    Instructions

    To prepare the loaf:

    1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease and 8×4” loaf pan and line the bottom (if desired) with a trimmed piece of parchment paper for easy removal. Set aside.
    2. In a large bowl or the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar until smooth, about 2 minutes. Add the eggs one at a time, mixing gently at each addition, followed by the vanilla. Add the flour, baking powder, baking soda, salt, cinnamon, and ginger, stirring only until combined. Add the carrots and nuts and fold until integrated. Spoon the batter into the prepared pan and smooth the top. Bake the loaf in the oven about 45-47 minutes, or until a toothpick inserted comes out clean. Allow to cool 10 minutes before inverting the pan on a cooling rack to allow to cool completely. If desired, top with frosting. 

    To prepare the frosting:

    1. Cream together the butter and cream cheese on medium speed in a medium-sized mixing bowl until smooth. Add the vanilla, salt, and powdered sugar, stirring on low until combined and smooth, about 1 minute. Pipe or spread on the cake as desired. I used a 1M piping tip to pipe the design shown.

    Did you make this recipe?

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

    My Best Mini Muffins

    Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

    Many of us who enjoy cooking or baking have a few of those back pocket recipes we reach for time and time again. Maybe it’s a nostalgic taste from our past, a family favorite, or one of those simple recipes that is guaranteed to be a home run every time. Back when I was a newlywed, I was loaded to the brim with enthusiasm for trying new recipes; I wanted to create and feed, exploring what I was able to accomplish in the kitchen. But over time, as our family grew from 2 to 5, I quickly realized my best efforts wouldn’t always get the red carpet welcome I desired- cooking for a crew was not the Betty Crocker dream I thought it would be.

    Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

    Seasons of creativity come and go. Some weeks, I feel energized by keeping my hands busy with new flavors and tinkering around with fresh recipes. On others, I’m one puckered face, one questionable glance, one, “Do I HAVE to eat this, Mom?” away from setting fire to my oven and calling Dominos. Feeding an unenthusiastic audience isn’t always easy, and if you, like me, have found yourself responsible for feeding even just a single picky eater, here’s a word of solidarity: NO, YOU’RE NOT CRAZY- THIS IS, IN FACT, HARD.

    Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

    -“All this hard stuff isn’t for nothing.”

    Despite all the judgy glances from a table full of toddlers who would prefer to eat Lunchables most nights, I find myself in the kitchen time and time again. Deep down, I know that being tasked with the job of nourishing little people is a privilege, and whether they’re getting a terrific homemade meal or carry-out pizza (again), those few short minutes around the table are an opportunity for impact, love, and connection. I come back to the kitchen, because I remember all the times my heart was fed simply by sharing a few minutes of conversation and a meal with someone; I know all this hard stuff isn’t for nothing.

    Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

    The recipe I’m sharing today is crazy simple, but it’s a favorite. These are my best mini muffins, and because my kids go wild for them, we make them pretty regularly. Having a fun, go-to recipe like this is good for morale, particularly on those harder weeks when squash (and subsequently, bad attitudes) is on the menu. With just one bowl, less than 10 ingredients, and about 15 minutes of time you can my my best mini muffins your own!

    How to Make Mini Muffins

    To make my best mini muffins, we start with the liquid ingredients. One egg, oil, sour cream, and vanilla extract come together with just a whisk and a little elbow grease. Stir in the sugar until well integrated and then add in the dry ingredients. Here, flour provides structure while the leavening and cornstarch add the soft pillowy fluff that makes muffins so good. Mix in your favorite toppings (think chocolate chips! sprinkles! lemon zest and poppyseeds!) and then dollop the batter into a prepared pan. (Sidenote: if you’re not already using a small cookie scoop like this one for your mini muffins, consider this a call to action. )

    Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

    This recipe for (what is most definitely) the very best mini muffins is always a hit, even with my picky eaters, and if you don’t already have a favorite of your own, I hope you’ll give it a try. With today being Valentine’s Day, I think this is the perfect opportunity to bake for someone you love! Happy Monday and Happy Baking, y’all!

    If you think these are the best mini muffins, you should check out:

    Mini Cinnamon Rolls
    Mini Funfetti Cakes
    Blueberry Cream Cheese Muffins
    Banana Nutella Muffins
    Double Chocolate Muffins

    Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com
    Print

    My Best Mini Muffins

    These mini muffins are moist and fluffy and can easily be adapted to include your favorite mix-ins!

    • Author: Kate Wood
    • Prep Time: 5
    • Cook Time: 15
    • Total Time: 20 minutes
    • Yield: 24
    • Category: Breakfast

    Ingredients

    • 1 large egg
    • 1/4 cup vegetable oil (or substitute 1/2 of the oil for melted butter for DIVINE chocolate chip muffins)
    • 1/2 cup sour cream
    • 1 teaspoon vanilla extract
    • 1/2 cup sugar (or use 1/4 cup brown sugar and 1/4 cup granulated sugar- you decide!)
    • 3/4 cup all-purpose flour
    • 2 tablespoons cornstarch
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • Mix-ins of choice (see instructions)

    Instructions

    1. Preheat the oven to 375 degrees and lightly grease a mini muffin pan with cooking spray. Set aside.
    2. In a large bowl, stir together the egg, oil, sour cream, vanilla, and sugar until smooth. Add the flour, cornstarch, baking powder, baking soda, and salt, stirring just until combined. Add in any mix-ins (see note below). Use a small cookie scoop to portion out dollops of batter, filling each compartment of the tin 3/4 of the way full. Bake in the preheated oven for 10 minutes or until a toothpick inserted comes out clean. Enjoy!
    3. For funfetti muffins: Add 3 tablespoons of rainbow sprinkles. Option to switch the vanilla extract out for clear vanilla extract instead! For chocolate chip mini muffins: Add 1/3 cup mini chocolate chips to the batter. Option to substitute melted butter for the oil or sub out the 1/2 cup sugar for 1/4 cup sugar and 1/4 cup brown sugar. For lemon poppyseed muffins: Add 1 teaspoon of lemon zest, 1 tablespoon lemon juice, and 2 teaspoons poppyseeds.

    Notes

    • Note: You can use any neutral oil in place of the vegetable oil!

    Did you make this recipe?

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