Breakfast

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

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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!

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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
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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!

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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

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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.

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Funfetti Biscuits

You know what? I think we never grow too old.

So much of the excitement, fun, and frivolity in this life is seemingly reserved for kids: amusement park rides, dancing without inhibition, playing dress-up, and even things like sprinkles. While adults tend to get bogged down with responsibility, appearances, and reputation, kids have no problem going after the joy that’s right in front of them, no matter what’s at stake. I can’t speak for anyone else, but I’ll tell you that I seriously long for some of that freedom. Below the surface of my to-do lists, structure, and self-imposed social rules is a person that really desires a fresh dose of joy. Maybe that’s the reason I’m drawn to treats like these funfetti biscuits.

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com
Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

Even if your life is currently chock-full of all sorts of stuff that feels and sounds and reeks of work, simple indulgences like these funfetti biscuits can serve as a reminder that you’ve not grown too old. You can still enjoy frivolous sources of happiness, like a sprinkle-flecked biscuits topped with icing, and enjoy every minute of it. If you find yourself in the same boat as me, longing for something that is happy and fun just because, I do hope you’ll give these treats a try.

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

Making the Biscuits

So let me tell you about these funfetti biscuits.

There’s not shortage of biscuits around here. Maybe it’s the Southerner in me, maybe it’s the Mom in me that’s constantly trying to reimagine breakfast, or maybe it’s just because they’re delicious. But even after years on this site, we’ve never added sprinkles to our biscuits, and I think it’s high time we do something about that. Here, a simple butter and buttermilk-laden layered biscuit is flavored with clear vanilla extract (for box mix cake flavor!) and sprinkles (for fun!) to create a colorful and playful baked treat that everyone can rally around. And because I have a hard time not trying to make every breakfast food a little more dessert-like, we’ve added a simple icing too that transforms this into a decadent treat.

To make these funfetti biscuits, we start with the dry ingredients. Flour, sugar, and a bit of leavening are combined in a large bowl before butter is cut into the mix. Once the contents of the bowl resemble a clumpy sandy mixture, toss in the sprinkles. Work in the liquid ingredients of clear vanilla extracts and milk using a pastry cutter. Cut the dough immediately and pop into the oven; this ensures the biscuits will bake into layered, flaky treats. After cooling slightly, a simple powdered sugar glaze goes on top. Voila!

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

I hope these funfetti biscuits put even just a little more fun bake into your everyday. Make them for the kids and grown-ups in your life and let me know what you think! Happy Monday to you and happy baking!

If you like these funfetti biscuits you should try:

Funfetti Scones
Peaches and Cream Biscuits
Funfetti Mini Cakes
Cream Cheese Chocolate Chip Biscuits
Funfetti Rolls

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com
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Funfetti Biscuits

These sprinkled frosted biscuits put the fun in funfetti!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 16
  • Category: Breakfast

Ingredients

For the biscuits:

  • 2 cups all-purpose flour
  • 3 tablespoons sugar, plus 2 teaspoons for sprinkling, if desired
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 ounces cream cheese, cold and diced
  • ¼ cup unsalted butter, cold and diced, plus 2 more tablespoons melted for brushing
  • 5 tablespoons rainbow sprinkles
  • ¾ cup cold buttermilk
  • 2 teaspoons clear vanilla extract

For the icing:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 3 tablespoons milk
  • Extra Sprinkles, if desired

Instructions

To make the biscuits:

  1. Preheat the oven to 450 degrees. Line a small baking sheet with parchment paper and set aside. 
  2. In a large bowl, stir to combine the flour, 3 tablespoons sugar, baking powder, baking soda, and kosher salt. Use a pastry cutter or the backs of two forks to cut in the cream cheese and ¼ cup of cold butter until incorporated in pea-sized clumps. Toss in the sprinkles. In a liquid measuring cup, combine the buttermilk and clear vanilla extract. Pour the liquid into the dry ingredients and stir until a shaggy dough comes together. 
  3. Dump the dough out onto a lightly floured counter and quickly bring the dough together used floured hands. Gently pat the dough out into a flat rectangle and fold the dough in thirds as you would a letter. Repeat this process twice more and then gently flatten the dough out into a ¾” rectangle. Use a floured 2” biscuit cutter to cut out rounds of dough. Keep the cutter flooured and press straight down. Space the biscuits out on the prepared pan about ½” apart. Pop the pan in the freezer for 5-10 minutes if the dough got warm. Brush the biscuit tops with the melted butter and sprinkle with the remaining 2 teaspoons of sugar if desired. Put the pan in the oven and immediately decrease the heat to 400. Bake for about 15 minutes or until the biscuit tops are beginning to turn golden. 

To prepare the icing:

  1. Combine the sugar, butter, and milk, whisking until smooth. Spoon small dollops on top and sprinkle with extra sprinkles if desired. Serve warm. 

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Berry Buckle

Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com

Before I moved to the South, I didn’t know a thing about Southern hospitality. In my mind, hospitality was something reserved for the hotel industry and Martha Stewart. What could the word possibly mean outside of those two instances? In the 15+ years since that I’ve lived in the Deep South, I’ve slowly gotten to tiptoe in to warmth that is Southern hospitality, and I gotta say, it feels good. The kindness, the intentionality, and the service of it feels like living and breathing love. There’s nothing like it.

Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com
Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com

Just yesterday, Charlie’s daycare teacher offered to share some blueberries she had picked from the bushes on her property. A few hours later, she showed up at my door with a 12-gallon storage bin filled to the brim with hand-picked summer produce. No charge, no request for anything in return, just an offer from a friend who knew my baby loved blueberries. I spent the next few minutes filling bags with berries to share with my friends and tried not to get teary-eyed over the obvious symbolism that was playing out right in front of me. I was reminded that when we love others, whether via blueberries, our words, our actions, or some other form of hospitality, that love almost always gets passed on and affects so many more people that we initially imagined. It multiplies and grows.

Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com
Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com

“Love is the flower you’ve got to let grow.” -John Lennon

I’d like to be a person that grows love. The hospitality and generosity I received in that bin of blueberries reminds me that that every little thing can make a difference, and those simple offerings of kindness rarely affect just the person we’re sharing them with. They make a difference, and the world needs more of that love. So today (or sometime in the future!), when you have the opportunity to give generously yourself and your resources, I hope you’ll remember that hospitality isn’t a job set aside for a select few- it’s an opportunity for us all.

Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com

Blueberry Buckle

Now that I have blueberries, I’m looking forward to recipes that will honor the fruit in a way it deserves. This berry buckle is so simple that I think you’ll like it too. This vanilla and almond-scented buttermilk cake has fresh berries and a simple and buttery almond streusel on top. The end result is a cake that is equal parts breakfast and dessert, which we all know is my very favorite thing to make. Served with a dollop of whipped cream or simply a cup of coffee, this berry buckle is definitely the perfect treat to make this summer. Let me tell you how.

Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com

To make this berry buckle, we start by creaming butter and sugar together until it’s pale and fluffy. A single eggs and extract come next followed by buttermilk and a few simple dry ingredients. Spread the batter into an 8″ or 9″ pan and then dotted with fresh berries- any of your favorites will do. Bake the cake partially before being sprinkling the top with the almond streusel.

After baking, this berry buckle tastes terrific served warm with ice cream or even on its own. If you happen to have some ripe summer produce on hand, this is definitely a terrible option for utilizing it. Give the recipe a try and let me know what you think! Happy Wednesday and Happy Baking!

If you like the berry buckle you should try:

Blueberry Lemon Pound Cake
Blueberry Sour Cream Pie
Whole Wheat Blueberry Muffins
Blueberry Cornbread
Strawberry Almond Skillet Cake

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Berry Buckle

This berry buckle is a moist buttermilk cake dotted with fresh summer berries and a simple almond streusel!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the streusel:

  • 3 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter at room temperature
  • ¼ cup sliced or chopped almonds

For the cake:

  • 1/4 cup (55 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) sugar
  • 3/4 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 large egg, at room temperature
  • 11/4 cups (150 gm) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120 gm) buttermilk
  • 11/2 cups mixed berries (I used 1 cup blackberries and ½ cup blueberries)

Instructions

To prepare the streusel:

  1. Stir to combine the flour and sugar. Use the back of a fork to cut the softened butter into the dry ingredients until it is incorporated in pea-sized crumbs. Toss in the almonds and set aside.

To prepare the cake:

  1. Preheat the oven to 375 degrees. Grease a 10” cast iron skillet and set aside.
  2. In the bowl of a stand mixer or in a large mixing bowl, cream together the butter and ¾ cup sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla, almond extract, and egg and beat to combine. Scrape the sides of the bowl. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter and stir to almost combine. Add half of the buttermilk and stir to almost combine. Repeat this process once more until all of the flour mixture and milk has been combined. Scrape the sides of the bowl and fold in any unincorporated bits.
  3. Spread the batter out in the greased skillet. Arrange the berries all over the top of the batter, pressing them down gently into the batter. Bake in the preheated oven for about 15 minutes, and then carefully sprinkle the streusel on top of the cake. Bake for an additional 12 minutes or until a toothpick inserted comes out clean. Allow to cool slightly prior to serving. 

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Mini Garlic Herb Biscuits

Mini Garlic Herb Biscuits by Wood and Spoon blog. These are bite-sized southern style biscuits layered with garlic, herbs, and loads of butter. These breakfast breads make a great side option for suppers but can also be used as a base for breakfast sandwiches and more! Learn how simple it is to make them on thewoodandspoon.com

Growing up, my favorite home-cooked meal was my mom’s baked spaghetti. Even to this day, certain smells and flavors, even the mere sight of freezer aisle Texas toast, makes my heart swell at the thought of that meal and the people I frequently shared it with. We all have those kind of memories of our own, and those simple bites of food are powerful because they have the ability to bring us back to a time, person, or feeling that meant something to us. Now, as a mom with kids of my own, I often wonder what things they’ll look back on remember. Even though, more often than not, it seems as though they’re oblivious to the inner-workings of our home, I know their little brains are still at work, picking up on the subtleties that flavor our everyday life.

Mini Garlic Herb Biscuits by Wood and Spoon blog. These are bite-sized southern style biscuits layered with garlic, herbs, and loads of butter. These breakfast breads make a great side option for suppers but can also be used as a base for breakfast sandwiches and more! Learn how simple it is to make them on thewoodandspoon.com

At the present time, my kids are, like, really little, and with that comes loads of opinions and peculiarities. One day they love blueberries, the next, they spit them out. On Monday, their favorite meal is chicken fingers, but by Thursday, they claim they’re allergic to them. Honestly, my Mom brain has a hard time keeping track of it all, but one thing that has remained constant over the past few years is their love for biscuits. My kids love a good biscuit, and these mini garlic herb biscuits are no exception.

This variety, a spin on my classic mini buttermilk biscuits, are in frequent rotation in our freezer, and there is no shortage of delight when the kids catch a whiff of those little layered rounds of dough reheating in the toaster oven. Fragrant with the scent of butter, garlic, oregano, and basil, these mini garlic herb biscuits make a terrific addition to breakfasts and dinners alike. Let me tell you how to make them.

Mini Garlic Herb Biscuits by Wood and Spoon blog. These are bite-sized southern style biscuits layered with garlic, herbs, and loads of butter. These breakfast breads make a great side option for suppers but can also be used as a base for breakfast sandwiches and more! Learn how simple it is to make them on thewoodandspoon.com

Making Homemade Mini Biscuits

First, we start by preheating the oven. Don’t overlook this step; tall, layered biscuits required a properly heated oven! Line a pan with parchment paper and begin to stir together the dry ingredients. Flour, salt, leaving, and seasoning is stirred together in a large bowl. I use garlic powder and Italian seasoning here for ease, but you could certainly use fresh garlic or a different assortment of herbs according to your preferences. Next, we use a pastry cutter or the backs of two forks to cut ice-cold butter into the dry ingredients. Finally, stir in the buttermilk just until a shaggy dough comes together.

Lightly flour a clean work surface and pat the dough out into a legal paper-sized rectangle. Use a sharp knife to cut the dough into three equal pieces and stack them one on top of the other. Repeat this process, gently patting down each time, until the dough has been stacked three times. Use a small floured pastry cutter to trim out rounds of dough and place them 2″ apart on the prepared baking sheet.

Mini Garlic Herb Biscuits by Wood and Spoon blog. These are bite-sized southern style biscuits layered with garlic, herbs, and loads of butter. These breakfast breads make a great side option for suppers but can also be used as a base for breakfast sandwiches and more! Learn how simple it is to make them on thewoodandspoon.com

After baking, these mini garlic herb biscuits have crisp edges and soft, doughy insides. The layering makes them almost peelable (a feature my kids love!) and super fun to eat. We like to enjoy these as a breakfast for dinner option or simply as a sides for otherwise starch-free suppers. Either way, you’ll definitely enjoy the flavor and texture these mini garlic herb biscuits bring to the table.

I hope you guys get a chance to try these biscuits and let me know what you think! Have a terrific Saturday and happy baking!

Mini Garlic Herb Biscuits by Wood and Spoon blog. These are bite-sized southern style biscuits layered with garlic, herbs, and loads of butter. These breakfast breads make a great side option for suppers but can also be used as a base for breakfast sandwiches and more! Learn how simple it is to make them on thewoodandspoon.com

If you like these mini garlic herb biscuits, you should try:

Mini Buttermilk Biscuits
Cheddar Cornmeal Biscuits
Cream Cheese Chocolate Chip Biscuits
Honey Nut Biscuits

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Mini Garlic Herb Biscuits

These layered southern-style biscuits are loaded with garlic, herbs, and butter, making them the perfect addition to your breakfasts and dinners!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 20 mini biscuits
  • Category: Quick Bread

Ingredients

  • 2 cups (280 gm) all-purpose flour
  • 1 teaspoon sugar
  • 11/2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • ¾ cup (170 gm) unsalted butter, cold and diced, plus 2 additional tablespoons melted, if desired
  • ¾ cup (180 gm) buttermilk, cold

Instructions

  1. Preheat the oven to 425 degrees and line a baking pan with a sheet of parchment OR lightly grease a baking dish at least 8” in size. Set aside.
  2. In a large bowl, combine the flour, sugar, salt, powder, baking soda, garlic powder, and Italian seasoning. 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 and pat out to a 1” thick rectangle. Cut the dough into 3 equal-sized rectangles and stack them on top of one another. Gently press or roll out again to a 1” thick rectangle. Repeat the cutting and stacking process two more times and then roll out to ½-2/3” thick. Use a 1-1/2” 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 ¼” apart on the baking sheet or dish. Brush with a bit of the melted butter and bake in the preheated oven for about 15 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.

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Double Chocolate Pop-Tarts

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

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

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

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

Is being a baseball mom a sport too?

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

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

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

Homemade Double Chocolate Pop-Tarts!

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

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

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

How to Make Homemade Pop-Tarts

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

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

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

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

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Double Chocolate Pop-Tarts

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

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

Ingredients

For the dough:

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

For the filling:

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

For the icing:

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

Instructions

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

Notes

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

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Cookies and Cream Rolls

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

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

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

Pillowy Cinnamon Rolls

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

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

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

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

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

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

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

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Cookies and Cream Rolls

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

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

Ingredients

Tangzhong:

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

Dough

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

Filling

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

Icing

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

Instructions

To make the tangzhong: 

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

 

To make the dough:

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

 

To assemble the rolls:

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

 

To make the icing:

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

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

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

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

HER DAILY BREAD

So, if you missed it last week, be sure to go back and read all about my exciting news. My very first book has been in the works for years now, and, after what has seemed like an eternity, it’s nearly here. This coming fall, my book, Her Daily Bread, will hit shelves, and my hope is that its pages full of stories, encouragement, and (you guessed it!) recipes will nourish your heart and belly as much as it has mine.

The book is a 365-day devotional for women that considers how various areas of our lives (think marriage, motherhood, womanhood, friendship, work, personal growth, hospitality, and, of course, FOOD!) connect to our hearts and relationship with God. Via silly anecdotes, personal stories, and memories from years past, I’ll share some of my own experiences and thoughts in hopes that it will prompt you to reflect on your own.

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

What to Expect from Her Daily Bread

Her Daily Bread contains a year’s worth of entries, 52 of which are recipes. While this site focuses mainly on sweet and baked goods, the book contains a smattering of recipes I grew up on and have become near and dear to my heart. You’ll read about my favorite lemony chicken salad, the sun-dried tomato quiche that reminds me of my sister, and the coffee cake my Mimi makes every Christmas morning. I’ll share some simple staples too, like my favorite shallot vinaigrette, my go-to grilled chicken marinade, and the quinoa salad I use to get my kids to eat lots of veggies.

For those of you that come here strictly for the sweets- don’t fret. There’s loads of desserts and breakfast baked goods too, including the best Dutch apple pie I’ve ever eaten and the one-bowl freezer cookie dough that has taken up residence in my home. Nothing’s too fancy or advanced; this book is all about the easy favorites I enjoy in my own home.

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

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

Honey Spelt Biscuits

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

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

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

Give these honey spelt biscuits a shot sometime this week. If my kids like them, you just might too. Happy Sunday to you all, and happy baking!

If you like these honey spelt biscuits you should try:

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

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Honey Spelt Biscuits

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

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

Ingredients

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

Optional Glaze:

  • 1 tablespoon unsalted butter
  • 1/2 tablespoon honey

 

Instructions

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

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

I wish someone had told me to take “Before” photos when quarantine started last March. In the nether regions of my mind, I can still see that former life of mine: a spotless home, a predictable schedule, and a family that, albeit wild, felt comfortable within the confines of our everyday existence. Sure, there was the occasional hiccup in the regimen of our daily lives- maybe a vacation, a last-minute addition to our calendar, or even (gasp!) an unforeseen bout of strep throat or seasonal cold- but for the most part, life was defined and fairly easy to get along with.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

Fast forward to the “After” photo. The images that make up our day-to-day nearly 10 months after quarantine began are a blur of grey and barely-controlled chaos, a hot mess pile of face masks, hand gel, and flailing attempts to work, parent, and manage feelings and expectations. This season has been a dying to self, a loosening of my grip on all things I used to think I could control, and to be completely frank, it hasn’t been pretty. I’ve found myself feeling bitter and struggling with frustration more times than I can count, and, in a a lot of ways, dealing with the imperfect, self-serving parts of my heart have been the one of the more unpalatable doses of reality I’ve been forced to swallow in my life.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

Looking for the gold.

This is really just a reminder to myself: look for the gold in all of this. If and when it’s all said and done, I don’t want to be defeated and worse for the wear; instead, my hope is that we all find ourselves stronger and more resilient under the weight of our own individual challenges. I hope we find ourselves more graceful, more open to love, and less in need of the temporary wants that rarely serve our lives in lasting ways. Deep down, I really think this shaking of our personal foundations will nudge a lot of us to start building our hopes and dreams on the stronger ground of relationships and beliefs that will actually last. Yes, the haze of uncertainty, fear, and loss is still thick and looming, but there’s hope and goodness burning through with an offering of its own: matured perspective, slower pace, and an opportunity to trim the proverbial fat in our lives. We’re definitely being pruned, but I’m feeling more and more certain that it’s making room for growth.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

One of my favorite parts of these past few months has been including my children in my kitchen activities. Let me be clear: kids in the kitchen is anything but easy, neat, or quick. Anytime my babies strap on an apron, I need extra time and energy to clean up the millions of little disasters that ensue. But the benefit of time spent together and watching their little hands and minds explore makes it well-worth the effort. Like with these lemon poppy seed muffins.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

Lemon Poppyseed Muffins

Muffins are one of the most simple and forgiving things to make in the kitchen with kids. These lemon poppy seed muffins are a favorite of my oldest. These muffins are a great place for kitchen-curious people to start; all you need is a hand mixer and a few measuring cups. Here, a simple butter and sugar batter comes together with sour cream, eggs, lemon, and milk. The end result are lemon poppy seed muffins that remain moist and tender even after a couple of days. The glaze is simple, just powdered sugar and lemon juice,. It adds that extra tang and hint of sweetness that makes these extra-delicous for kiddos.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

I’m eager to hear from you all. How are you doing? What have you learned in this season? How can your fellow baking friends (raises hand!) support you in love? Muffins seem like a meager offering, but they’ve brought me a lot of joy and I hope they do the same for you. Have a terrific week and happy baking!

If you like these lemon poppy seed muffins you should try:

Lemon Berry Crumb Cake
Blueberry Lemon Bars
Lemon Pound Cake
Lemon Lavender Icebox Cake

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Lemon Poppy Seed Muffins

These lemon poppy seed muffins have a moist and tender crumb and are scented with fresh lemon zest and juice. A simple powdered sugar glaze tops each muffin to add extra sweet and tang!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 19
  • Total Time: 29 minutes
  • Yield: 12
  • Category: Breakfast

Ingredients

For the muffins:

  • ½ cup unsalted butter at room temperature
  • ½ cup sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup milk
  • 11/2 tablespoons lemon zest
  • ¼ cup fresh-squeezed lemon juice
  • 2 cups all-purpose flour
  • 21/2 teaspoons baking powder
  • ¾ teaspoon salt
  • 11/2 tablespoons poppy seeds

For the glaze:

  • 2 tablespoons fresh-squeezed lemon juice (plus more as needed)
  • 1 cup powdered sugar

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit and line a 12-compartment muffin tin with liners (or lightly grease if you plan to use no liners).
  2. In a large bowl or the bowl of a stand mixer, cream the softened butter, sugar, and brown sugar on medium speed until well-combined, about one minute. Add in the eggs, vanilla, sour cream, milk, zest, and lemon juice and stir to combine. Scrape the sides of the bowl and stir in the flour, baking powder, salt, and poppy seeds on low, just until combined. 
  3. Use a large cookie scoop to fill the muffin tins about ¾ of the way full. Bake in the preheated oven about 17-18 minutes or until a toothpick inserted just barely comes out clean. Allow to cool in the tin briefly before removing and cooling on a rack.
  4. Once cooled, whisk to combine the powdered sugar and lemon juice. Add a smidge more juice to thin out the icing, if desired. Drizzle on top of the muffins and enjoy!

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