Breakfast

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!

    Hummingbird Bundt Cake

    Hummingbird Bundt Cake by Wood and Spoon blog. Learn how to make this yummy textured Southern bundt cake filled with banana, coconut, pecans, and crushed pineapple! This recipe is a Southern classic and is great for th spring and easter holidays. Learn how to make it on thewoodandspoon.com

    With Easter just a hot minute away, I want to share a recipe that is perfect for the upcoming celebrations: hummingbird bundt cake. If you don’t know what a hummingbird cake is (I’m looking at you, Northerners!), no worries; just a few short years ago, I was completely in the dark too. We’ll get all up in it today.

    Hummingbird Bundt Cake by Wood and Spoon blog. Learn how to make this yummy textured Southern bundt cake filled with banana, coconut, pecans, and crushed pineapple! This recipe is a Southern classic and is great for th spring and easter holidays. Learn how to make it on thewoodandspoon.com

    At the end of this month, on April 27th, Brett and I will celebrate our 10-year anniversary. The whole idea of 10 years spent with someone not only makes me feel super old, but also kind of amazes me. Somehow, in just a matter of years, our little town of Selma, AL has come to feel a lot like home. Despite having lived most of my life in parts of the US that are decidedly NOT southern, I’ve grown to love small town southern life. It feels like home.

    Hummingbird Bundt Cake by Wood and Spoon blog. Learn how to make this yummy textured Southern bundt cake filled with banana, coconut, pecans, and crushed pineapple! This recipe is a Southern classic and is great for th spring and easter holidays. Learn how to make it on thewoodandspoon.com

    One of the earliest things I noticed about living in the South is that the food here is entirely different. It took no time for me to be introduced to sweet tea, fried pork chops, and smokey greens, but what I really came to love was the desserts. Where would I be without chess pies and banana pudding? Where would this website be without the influence of bourbon and old-fashioned cakes like today’s hummingbird bundt cake? Selma, AL has given me a whole lot more than a few new recipes, but I’m happy to celebrate at least a small slice of that goodness here today.

    Hummingbird Bundt Cake by Wood and Spoon blog. Learn how to make this yummy textured Southern bundt cake filled with banana, coconut, pecans, and crushed pineapple! This recipe is a Southern classic and is great for th spring and easter holidays. Learn how to make it on thewoodandspoon.com

    Hummingbird Bundt Cake

    So, you may be asking: “What even is hummingbird cake?” Hummingbird cakes are simple spice cakes that originated in the Caribbean. They have been a fixture in the South ever since coming to America. Sweetened with banana, pineapple, and coconut, the cakes are incredibly moist and flavorful too. I love the added texture from the coconut and chopped pecans, although the sweet cream cheese glaze doesn’t hurt either. If you’re reading all of this thinking it sounds like some kind of weird spring-y fruit cake, don’t worry- while the fruit adds underlying flavor and loads of moisture, it’s more of a background flavor.

    Hummingbird Bundt Cake by Wood and Spoon blog. Learn how to make this yummy textured Southern bundt cake filled with banana, coconut, pecans, and crushed pineapple! This recipe is a Southern classic and is great for th spring and easter holidays. Learn how to make it on thewoodandspoon.com

    f you’re looking for more of a traditional stacked cake, be sure to check out this hummingbird layer cake. The bundt makes a terrific Easter dessert and can even serve a crowd. Can’t you see it decked out with little speckled egg candies? Plus, it can be made in a single bowl. What a win-win!

    If you plan to entertain this Easter, give this hummingbird bundt cake a try! Happy Easter, y’all!

    If you like this hummingbird bundt cake, you should try:

    Bourbon Bundt Cake
    Brown Sugar Apple Bundt Cake
    Chocolate Chip Bundt Cake
    Carro Bundt Cake
    Blood Orange Bundt Cake

    Print

    Hummingbird Bundt Cake

    This hummingbird bundt cake is a spring southern classic filled with pecans and coconut and sweetened with pineapple and banana.

    • Author: Kate wood, Adapted from Southern Living
    • Prep Time: 15
    • Cook Time: 60
    • Total Time: 130
    • Yield: 12 Servings
    • Category: Cake

    Ingredients

    For the cake:

    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup vegetable oil
    • 2 teaspoons pure vanilla extract
    • 2 cups sugar
    • 3 large eggs
    • 2 cups mashed ripe banana (about 3 large)
    • 1 can (8 ounces) crushed pineapple, drained
    • 1 cup chopped pecans
    • 1 cup shredded coconut, unsweetened

    For the glaze:

    • 4 ounces cream cheese, softened to room temperature
    • 1 tablespoon unsalted butter, softened to room temperature
    • 11/2 cups confectioner’s sugar
    • ½ teaspoon vanilla extract
    • 12 tablespoons milk

    Instructions

    To make the cake:

    1. Preheat oven to 350 degrees. Butter and flour a bundt pan with at least a 10-cup capacity.
    2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
    3. In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
    4. In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
    5. Pour the batter into the prepared pan and smooth. Bake until a cake tester inserted in the center comes out clean, about 50-60 minutes. Allow the cake to cool in the pan for 25 minute and then invert onto a cooling rack to completely cool.
    6. To frost the cake, prepare the glaze. Combine the cream cheese and unsalted butter in a large bowl, stirring with a hand mixer to combine. Add the confectioner’s sugar, vanilla, and 1 tablespoon of millk, stirring on low to combine. Add additional milk as needed to get the desired consistency. Be careful not to add too much or the glaze won’t stay on your cake! Spoon the icing over the cake and serve once set.

    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!

    Sun-Dried Tomato Quiche and a Few Fall Favorites!

    Sun-Dried Tomato Quiche by Wood and Spoon blog. This is a recipe for a terrific homemade quiche. A homemade pie dough is filled with eggs, cream, and feta cheese. Italian herbs season this quiche that bakes up with parmesan and loads of flavor. This is a great meal to make ahead or reheat, even freeze! Learn how on thewoodandspoon.com

    I could not be more basic. Truly, we had one evening of *slightly* chilly weather, and I am suddenly dreaming of fall. Give me tissue turtlenecks and riding boots if it means we can rid ourselves of summer heat. To celebrate the change of seasons, I have two goodies to share with you today. First, a fall shopping guide, full of a few new favorites and things I’m eyeing. Secondly, a sun-dried tomato quiche recipe from my book, Her Daily Bread. Let’s get after it!

    Sun-Dried Tomato Quiche by Wood and Spoon blog. This is a recipe for a terrific homemade quiche. A homemade pie dough is filled with eggs, cream, and feta cheese. Italian herbs season this quiche that bakes up with parmesan and loads of flavor. This is a great meal to make ahead or reheat, even freeze! Learn how on thewoodandspoon.com

    Fall Favorites!

    1. Organic Pima Robe Cozy up in cooler temps with these ultra-soft robes from Lake.
    2. Le Creuset Stock Pot It’s chili season! Snag this stunning pot for all your soups!
    3. Tanning Water Keep the summer glow all year long with my FAVE new facial mist.
    4. Le Labo Home Fragrance This cult-favorite scent smells rich and cozy.
    5. Champagne Bucket with Stand Celebrate the fall with a little bubbly and the prettiest bucket with stand!
    6. Ilia Serum Protect your skin throughout the fall with this lightweight serum.
    7. Wide Leg Denim Wide leg is where it’s at, and these jeans from Zara are a great price too!
    8. Her Daily Bread My first book! It contains tons of my favorite fall recipes and daily encouragement to go with it.
    9. Woven Fanny Pack Perfect for fall travels and tailgating!
    10. Botanical Bird Plates I think these autumnal bird plates and classic and charming!
    11. Cordless Lamps Light up your fall gatherings with these luxe cordless touch lamps with adjustable lighting!
    12. Suede Western Boots I’m told western is in- these boots from Madewell are the perfect tone for fall!
    Sun-Dried Tomato Quiche by Wood and Spoon blog. This is a recipe for a terrific homemade quiche. A homemade pie dough is filled with eggs, cream, and feta cheese. Italian herbs season this quiche that bakes up with parmesan and loads of flavor. This is a great meal to make ahead or reheat, even freeze! Learn how on thewoodandspoon.com

    Sun-Dried Tomato Quiche

    This recipe for sun-dried tomato quiche is from my first book, Her Daily Bread. (If you haven’t checked it out already, please do!) The recipe was inspired by my sister. A number of years ago, she asked a waiter what the “kweesh” of the day was. Even though she was maybe 12 at the time, I have not let her live it down since. Sorry, Cheney.

    I adore the flavors of this sun-dried tomato quiche, so much so, that I made it for a brunch last weekend! I think it makes the perfect vegetarian option for any breakfast or brunch, but it’s rich enough to enjoy whenever. Flavored with feta, parmesan, and Italian herbs, this quiche is perfect anytime of the year, truly.

    Sun-Dried Tomato Quiche by Wood and Spoon blog. This is a recipe for a terrific homemade quiche. A homemade pie dough is filled with eggs, cream, and feta cheese. Italian herbs season this quiche that bakes up with parmesan and loads of flavor. This is a great meal to make ahead or reheat, even freeze! Learn how on thewoodandspoon.com

    Making the Quiche

    To make this quiche, we start with the crust. Here, I use my favorite pie crust. You can read all about my best tips on making homemade pie doughs here! Once par-baked, the remaining ingredients come together in a single bowl. Half and half, whole eggs, and herbs pour over the cheese and diced tomatoes. After a good bake, the slices are ready for enjoying.

    Sun-Dried Tomato Quiche by Wood and Spoon blog. This is a recipe for a terrific homemade quiche. A homemade pie dough is filled with eggs, cream, and feta cheese. Italian herbs season this quiche that bakes up with parmesan and loads of flavor. This is a great meal to make ahead or reheat, even freeze! Learn how on thewoodandspoon.com

    What to Serve with Quiche

    I like the serve quiche slices warm with a mixed green salad. This one tastes terrific with a sweet balsamic vinegar and olive oil dressing. Quiche also makes a great accompaniment to soup or a stand-alone dish to serve with various brunch options. The best thing about quiche is that it’s flexible on temperature. Served hot or every just room temperature, it tastes good either way.

    Give the sun-dried tomato quiche a try and let me know what you think! Happy baking and happy shopping!

    Sun-Dried Tomato Quiche by Wood and Spoon blog. This is a recipe for a terrific homemade quiche. A homemade pie dough is filled with eggs, cream, and feta cheese. Italian herbs season this quiche that bakes up with parmesan and loads of flavor. This is a great meal to make ahead or reheat, even freeze! Learn how on thewoodandspoon.com

    If you like this sun-dried tomato quiche you should try:

    Roasted Summer Vegetable Quiche
    Kale, Swiss, and Sausage Quiche
    Tomato Pie
    Sausage Kale Pinwheels

    Print

    Sun-Dried Tomato Quiche and a Few Fall Favorites!

    This sun-dried tomato quiche is flavored with feta and parmesan cheese, Italian herbs, and a buttery pie crust!

    • Author: Kate Wood
    • Prep Time: 15
    • Cook Time: 45
    • Total Time: 1 hour
    • Yield: 9 servings
    • Category: Brunch

    Ingredients

    For the pie dough:

    • 13/4 cups all-purpose flour
    • 2 teaspoons sugar
    • 1/4 teaspoon salt
    • 5 tablespoons chilled solid vegetable shortening, cut into pieces
    • 6 tablespoons chilled unsalted butter, cut into pieces
    • Approximately 5 tablespoons ice cold water
    • 1 large egg 

    For the quiche:

    • 1 tablespoon butter
    • ½ cup chopped yellow onion (about ½ of one medium onion)
    • 2 cloves of garlic, minced
    • 2 cups (480 gm) half and half
    • 3 large eggs
    • ½ cup grated parmesan cheese
    • 1 teaspoon Italian seasoning
    • ½ teaspoon dried basil
    • ¾ teaspoon salt
    • ½ teaspoon pepper
    • ½ cup oil-packed sun-dried tomatoes, drained and chopped
    • ¼ cup crumbled feta cheese

    Instructions

    To make the pie dough:

    1. Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed with pea-sized clumps throughout. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.

    To prep the quiche:

    1. Preheat the oven to 375 degrees. Use a floured rolling pin to roll the dough out onto a floured work surface into a round of dough about an inch and a half wider on all sides than a shallow 9” tart dish. Roll the dough back onto the rolling pin and the transfer it to the dish, unrolling as you go. Gently work the dough into the edges of the dish and trim off any excess dough, leaving about an inch of excess hanging on all sides.  Fold the dough under itself and gently crimp the edges into the dish, allowing the top of the dough to extend about ¾-1” above the lip of the dish. This will help keep your crust tall even after baking. If your dough has gotten soft or warm while rolling it out, place it in the freezer for 5-10 minutes to chill up again. 
    2. When ready to bake, prepare your egg wash by whisking the remaining egg from the pie dough with a teaspoon of water. Place a crinkled sheet of parchment paper into the bottom of the crust and fill it with pie weights or uncooked dry beans. Bake in the preheated oven about 10 minutes, then remove the paper and weights, brush the entire crust with a thin layer of the egg wash, and bake for an additional 15 minutes, or until the bottom of the crust doesn’t look too wet and soggy. While the crust is baking, begin to assemble your filling.
    3. In a small fry pan, heat the butter until melted and then cook the onion over medium heat, stirring regularly, until softened and translucent. Add the garlic and cook for an additional minute. Remove from heat and set aside. 
    4. Whisk together the half and half, eggs, parmesan, Italian seasoning, basil, salt and pepper. When the crust is finished baking, spread the cooked onion mixture on top of the crust and evenly spread out the sundried tomatoes and feta. Carefully pour the egg mixture into the dish, being careful to not overflow the tart. Bake in the preheated oven for about 35 minutes or until the top is golden and the center is no longer jiggly. Serve warm or reheat individual slices in the toaster oven!

    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!

    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!

    Bourbon Pecan Granola

    Bourbon Pecan Granola by Wood and Spoon blog. This is a whiskey-scented granola made with pecans, dried cherries, coconut flakes, and oats, all adapted from Daniel Humm's recipe from Eleven Madison Park. The granola is naturally sweetened with maple syrup and uses heart healthy olive oil in place of butter. Give this crisp and easy granola a try for your breakfast or Bruch treats on thewoodandspoon.com

    WHAT A WEEK. If you follow me on social media, you know that I’ve been having quite an exciting time these past few days. I just returned from California after a quick trip to see my friend, Bob Goff, during his Dream Big workshop. It was such a refreshing time spent with new friends, and I was reminded how encouraging it is to be around with people who are exploring new opportunities and ideas. If you are even remotely interested in learning more about the workshops hosted at The Oaks with Bob Goff, you can click here! Now that I’m back home, and excited to share a simple and comforting recipe that I’ve been playing around with lately: this bourbon pecan granola.

    Bourbon Pecan Granola by Wood and Spoon blog. This is a whiskey-scented granola made with pecans, dried cherries, coconut flakes, and oats, all adapted from Daniel Humm's recipe from Eleven Madison Park. The granola is naturally sweetened with maple syrup and uses heart healthy olive oil in place of butter. Give this crisp and easy granola a try for your breakfast or Bruch treats on thewoodandspoon.com

    This bourbon pecan granola tastes like home. This morning source of crunch contains coconut, pecans, dried cherries, rolled oats, and maple syrup. The bourbon is fully cooks off during the baking. It’s flavor, however, remains in the background for anyone with a palate for it. For everyone else, flavors of caramel or butterscotch might pop out, making this granola a decadent, but not heavy, way to start your morning.

    Bourbon Pecan Granola by Wood and Spoon blog. This is a whiskey-scented granola made with pecans, dried cherries, coconut flakes, and oats, all adapted from Daniel Humm's recipe from Eleven Madison Park. The granola is naturally sweetened with maple syrup and uses heart healthy olive oil in place of butter. Give this crisp and easy granola a try for your breakfast or Bruch treats on thewoodandspoon.com

    To make this bourbon pecan granola, we start by combining the dry ingredients. Toss together the oats, flaked coconut, and chopped pecans. Next, add in the melted liquid ingredients: maple syrup, brown sugar, and olive oil. Toss to combine and then bake, stirring occasionally, until the mixture is dry and golden brown. Once out of the oven, add in the chopped dried cherries and allow to cool completely. This bourbon pecan granola is best consumed within 2 weeks but can be frozen for up to 6 months in a freezer-safe container… not that it will last that long.

    Bourbon Pecan Granola by Wood and Spoon blog. This is a whiskey-scented granola made with pecans, dried cherries, coconut flakes, and oats, all adapted from Daniel Humm's recipe from Eleven Madison Park. The granola is naturally sweetened with maple syrup and uses heart healthy olive oil in place of butter. Give this crisp and easy granola a try for your breakfast or Bruch treats on thewoodandspoon.com

    Happy Friday and thanks for popping by! I hope you all give this bourbon pecan granola try. 🙂

    If you like this bourbon pecan granola you should try:

    Eleven Madison Park Granola
    Bourbon Brown Butter Snickerdoodles
    Bourbon Bundt Cake
    Brown Butter Bourbon Madeleines

    Print

    Bourbon Pecan Granola

    This bourbon pecan granola is loaded with flaked coconut, pecans, and dried cherries, and flavored with maple syrup and bourbon!

    • Author: Kate Wood
    • Prep Time: 5
    • Cook Time: 40
    • Total Time: 45 minutes
    • Yield: 2 Quarts

    Ingredients

    • 23/4 cups (250 gm) rolled oats
    • 1 cup (110 gm) pecans, chopped
    • 1 cup (60 gm) unsweetened coconut chips
    • 2 teaspoons salt
    • 1/3 cup (100 gm) maple syrup
    • 1/3 cup (60 gm) extra-virgin olive oil
    • ¼ cup bourbon
    • ½ cup (100 gm) brown sugar, packed
    • 1/3 cup (50 gm) dried cherries, chopped

    Instructions

    1. Preheat the oven to 300 degrees. In a large bowl, combine the oats, pecans, coconut chips, and salt. Set aside.
    2. In a small saucepan on the stove over low heat, stir to combine the maple syrup, olive oil, and brown sugar. Stir regularly and remove from heat when the brown sugar has dissolved. Stir in the bourbon. Pour the syrup mixture over the oat mixture and stir to toss evenly. Spread the mixture out onto a large sheet pan and bake in the oven for 35-40 minutes, stirring every 10 minutes or so. Once the mixture is barely golden and dry, remove from the oven. Toss in the cherries and seal in a large bag or tupperware once cool.

    Did you make this recipe?

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