Confections and Candies

Small Batch Blueberry Crisp

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

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

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

A Case for Small Batch Desserts

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

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

Small Batch Blueberry Crisp

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

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

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

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

If you like this blueberry crisp you should try:

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

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Small Batch Blueberry Crisp

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

WHAT IS IT AND HOW DO I MAKE IT?

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

Baked Custard

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

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

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

Stirred Custard

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

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

Other Custards

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

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

HELPFUL HINTS FOR MAKING CUSTARD

Combining Ingredients

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

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

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

How to Tell if It’s Done

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

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

Making a Water Bath

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

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

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

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

WHAT CAN I DO WITH A CUSTARD

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

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

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

Classic Creme Brûlée

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

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

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

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

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

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

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

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

Ingredients

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

Instructions

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

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S’mores Hi-Hat Cupcakes

S'mores Hi-Hat Cupcakes by Wood and Spoon blog. These are graham cracker cupcakes topped with a marshmallow topping and dipped in a milk chocolate shell. These cupcakes taste like s'mores and are a beautiful way to feature chocolate magic shell. Learn how to make them on thewoodandspoon.com

Call me pathetic, but I am 100% trying to be a cool mom. I guess, for now, while my kids aren’t entirely embarrassed of me (yet), I want to be ultra-visible in their worlds. When the teacher needs a Mom to show up, I’m the first to yell, “Pick ME!” When the school says parents can come eat lunch, I’m literally already on my way.

S'mores Hi-Hat Cupcakes by Wood and Spoon blog. These are graham cracker cupcakes topped with a marshmallow topping and dipped in a milk chocolate shell. These cupcakes taste like s'mores and are a beautiful way to feature chocolate magic shell. Learn how to make them on thewoodandspoon.com

The same goes for school parties. My kids are young, so birthdays, holidays, and random special days get all the bells and whistles. A few weeks ago, Aimee turned 8, and we celebrated with cupcakes and snacks in her classroom. I could have made it easy, buying store-bought cupcakes, or maybe one of those mall cookie cakes. But you know me better than that, right?

Instead, I found the most complicated tie-dyed candy-dipped cupcake on the internet and convinced Aimee that this was “the one.” She took the nibble, so there I was, the day of her party, sweating in the kitchen to impress second graders. Really, I should be embarrassed. 

S'mores Hi-Hat Cupcakes by Wood and Spoon blog. These are graham cracker cupcakes topped with a marshmallow topping and dipped in a milk chocolate shell. These cupcakes taste like s'mores and are a beautiful way to feature chocolate magic shell. Learn how to make them on thewoodandspoon.com

Baking = My Love Language

Baking has and always will be a mode of love for me. Even if the cake comes out dry or the bread craters, the effort really matters. It’s a tangible way I get to show people they matter to me, and can’t we agree that birthdays count for double?

Aimee’s birthday cupcakes were a hit (I think? I hope?), but they triggered a mental rabbit hole of other hi-hat cupcakes. And that, my friends, is how these s’mores hi-hat cupcakes were born.

S'mores Hi-Hat Cupcakes by Wood and Spoon blog. These are graham cracker cupcakes topped with a marshmallow topping and dipped in a milk chocolate shell. These cupcakes taste like s'mores and are a beautiful way to feature chocolate magic shell. Learn how to make them on thewoodandspoon.com

S’mores Hi-Hat Cupcakes

I’ll be honest: I’m not always on the s’mores train. They’re sticky and kind of a mouthful if you ask me. But I know I’m mostly alone in that, so I wanted to create this recipe for the crazies out there that think s’mores is where it’s at. (Plus, these are so cute, yeah?)

These s’mores hi-hat cupcakes feature a graham cracker cupcake, a marshmallow swirled topping, and a quick dip in a milk chocolate shell. True to their origin dessert, these cupcakes are, indeed, MESSY. But they are good. I’ll give them that. If you’re not a big marshmallow fan, I’d recommend a marshmallow buttercream instead! Whip up a standard buttercream and fold in store-bought marshmallow fluff. Truly, it’s so good. I prefer it to the meringue, honestly, but remember, I don’t love marshmallows anyways.

Show off to your kids, their friends, or whoever with these s’mores hi-hat cupcakes! Impressed or not, you’re a winner in my book either way. Happy baking and happy fall, y’all!

S'mores Hi-Hat Cupcakes by Wood and Spoon blog. These are graham cracker cupcakes topped with a marshmallow topping and dipped in a milk chocolate shell. These cupcakes taste like s'mores and are a beautiful way to feature chocolate magic shell. Learn how to make them on thewoodandspoon.com

If you like these s’mores hi-hat cupcakes you should try:

S’mores Cheesecake
S’mores Cookies
Sweet and Salty Crispy Rice Treats

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S’mores Hi-Hat Cupcakes

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These s’mores hi-hat cupcakes feature a graham cracker cupcake, a marshmallow topping, and a chocolate candy shell!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 15
  • Total Time: 120
  • Yield: 12
  • Category: Cupcakes

Ingredients

For the cupcakes:

  • ½ cup unsalted butter, at room temperature
  • ½ cup sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 11/4 cups cake flour
  • ¾ cup graham cracker crumbs
  • 11/2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup milk, at room temperature

For the marshmallow topping:

  • 1 tablespoon white vinegar
  • 3 large egg whites, at room temperature (see notes)
  • ¾ cup sugar
  • ¼ cup water
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

For the chocolate topping:

  • 13/4 cups milk chocolate chips
  • 11/2 tablespoons vegetable oil

Instructions

To prepare the cupcakes:

  1. Preheat the oven to 350 degrees Fahrenheit and line a 12-compartment cupcake tin with liners. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed using the paddle attachment for 2 minutes until creamed. Add the eggs, one at a time, stirring on low until smooth. Add the vanilla and stir to combine. In a small bowl, combine the cake flour, graham cracker crumbs, baking powder, salt, and cinnamon. Add half of those dry ingredients to the butter bowl, stirring on low to combine. Scrape the sides of the bowl and add half of the milk, repeating with the remaining dry ingredients and milk once combined. Scarpe the sides of the bowl and fold in any unincorporated bits. Use a large cookie scoop to portion the batter between the 12 tins. Bake in the preheated oven for about 16 minutes or until a toothpick inserted comes out clean. Allow to cool completely.

To prepare the marshmallow topping:

  1. Place a small saucepan with an inch or two of water on the stove on low heat. Fold up a paper towel and dampen it with the vinegar. Wipe down the inside of a metal mixing bowl (or the bowl of your stand mixer) as well as the whisk attachment for your mixer. (This cleans your bowl of any residue that may prevent your egg whites from fluffing. Once cleaned, add the eggs whites, sugar, water, and cream of tartar to the bowl. Place over the pot of water to set up a double boiler, being sure that the bottom of the bowl isn’t touching the water. Begin whisking gently regularly until the sugar completely dissolves, about 4-5 minutes. You can test the mixture for dissolved sugar by carefully rubbing a small amount of the mixture between your fingers- it should be smooth. Place the bowl on the mixer and begin whipping on high speed until the mixture fluffs to stiff peaks, about 9-10 minutes. Put the marshmallow topping into a piping bag fitted with a large tip and pipe the mixture onto the cooled cupcakes as desired. Once done, put the cupcakes into the freezer to chill briefly, about 15 minutes, while you make your chocolate topping.

To make the chocolate topping:

  1. Combine the chocolate chips and oil in a microwave safe medium-sized bowl. Heat gently in 30 second increments (to prevent the chocolate from seizing) until the chocolate is melted and smooth. Pour the mixture into a glass or small bowl that you can dunk the cupcakes into. Once the cupcakes have chilled for a few minutes, quickly and carefully invert each one into the melted chocolate, dusting the finished tops with extra graham cracker crumbs if desired. Pop in the freezer again briefly to set up the chocolate and then serve! Cupcakes are best eaten the day they are assembled.

Did you make this recipe?

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

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp by Wood and Spoon blog. This is a simple fresh summer fruit crisp made in a cast-iron skillet and served with vanilla ice cream. Oats, brown sugar, and butter make up the crumble topping of this potluck dessert that serves a crowd. Learn how to make this yummy fruit dessert and how to use rhubarb on thewoodandspoon.com.

This is it! The last week before summer. It’s been 10 weeks of swimming and road trips, popsicles, and rainy movie days, but we are ready for a change of pace. Anyone else totally out of gas after this season?

I think a lot of us felt the need to be on the go. After all, the past few years have found many of us homebound. Now, with reopening borders and dusty passports, it’s as if the whole world is asking, “Where to next?” If the highways and airports are any indication, we are all just dying to go anywhere.

Strawberry Rhubarb Crisp by Wood and Spoon blog. This is a simple fresh summer fruit crisp made in a cast-iron skillet and served with vanilla ice cream. Oats, brown sugar, and butter make up the crumble topping of this potluck dessert that serves a crowd. Learn how to make this yummy fruit dessert and how to use rhubarb on thewoodandspoon.com.

So that’s what we did. We were fortunate to go all sorts of places this summer, and, hear me out, it was definitely fun. But now, finally home and with my suitcase back in it’s proper place (as opposed to open and half-full on the floor of my closet), I kinda want to just be. I want to stay in one place long enough to fill up on the emotional, physical, and mental clarity that, honestly, I’m lacking. Anyone else in this boat with me?

“Bloom where you’re planted.”

I’ve shared this before, but I think it’s worth repeating. “Bloom where you’re planted.” That means thrive, dig your roots deep, and grow wherever you find yourself planted. I sense that I’ve missed out on some of the goodness in our backyard, and I don’t want to anymore. I want to bloom more fully here.

Strawberry Rhubarb Crisp by Wood and Spoon blog. This is a simple fresh summer fruit crisp made in a cast-iron skillet and served with vanilla ice cream. Oats, brown sugar, and butter make up the crumble topping of this potluck dessert that serves a crowd. Learn how to make this yummy fruit dessert and how to use rhubarb on thewoodandspoon.com.

Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is evidence of the good things home has to offer. I picked these strawberries earlier this season and ended up freezing most of them because we were planning to be out of town. Now, at the end of the summer, I have extra produce on hand to make magic with. Better late than never, right?

This strawberry rhubarb crisp reminds me of one of my favorites pies. Several years ago, I posted a strawberry rhubarb pie, and it’s still the bomb. But since pies often take a little more work than I care to offer, a crisp seemed like a good alternative. And with all that oat and brown sugar crumble, taking the easy road has never tasted so good.

Making the Strawberry Rhubarb Crisp

To make this strawberry rhubarb crisp, we start with the crumble. First, brown sugar, butter, flour, and oats toss together with a little bit of cinnamon. The sliced strawberries and rhubarb get a sprinkle of sugar and the two components layer together in a pan. I opted to use a cast-iron skillet, but you could use a baking dish if you prefer. Bake the dish in the preheated oven until the juice are bubbling throughout. Oh, and don’t forget to serve it with ice cream.

I hope you stay put long enough to get busy in the kitchen with this recipe. If you get to try it, let me know what you think! Happy Thursday and happy baking!

If you like this strawberry rhubarb crisp you should try:

Strawberry Rhubarb Pie
Raspberry Rhubarb Crumb Cake
Strawberry Rhubarb Crumb Bars
Rhubarb Pop-Tarts
Strawberry Rhubarb Layer Cake

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Strawberry Rhubarb Crisp

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This strawberry rhubarb crisp features fresh fruit and a brown sugar oat crisp on top. It tastes terrific topped with vanilla ice cream!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 8 Servings

Ingredients

  • 1 cup light brown sugar, packed,
  • 1 cup old fashioned oats
  • ½ cup all-purpose flour
  • 2 teaspoons cinnamon, divided
  • ½ cup unsalted butter, melted
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 4 cups sliced rhubarb
  • 4 cups chopped strawberries

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a medium bowl, stir to combine to brown sugar, oats, four, and 1 teaspoon of cinnamon. Stir in the butter just until combined and set aside.
  3. In a large bowl, combine the remaining cinnamon, sugar, cornstarch, and salt. Toss in the sliced rhubarb and strawberries. Pour the fruit mixture into a 9” cast-iron skillet or baking dish and top with crumbled bits of the oat mixture. Bake in the preheated oven for about 45-50 minutes or until the fruit is bubbling slightly throughout the entire skillet. Allow to cool slightly before serving with scoops of ice cream or whipped cream.

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Brown Butter Peach Berry Crumble

Brown Butter Peach Berry Crumble by Wood and Spoon blog. This is a recipe from my first book, Her Daily Bread. Fresh peaches and summer berries combine and bake under a brown butter brown sugar crumble that makes a terrific summer crisp dessert. Learn how to make this yummy fruit dessert on thewoodandspoon.com

Two very important things today: first, a potluck all-star dessert. Brown butter peach berry crumble, anyone? Second, a breakdown of my favorites in one of the coolest Southern cities, Birmingham, AL. If you’re in need of a simple but scrumptious dessert (or an itinerary for a day in Birmingham!), you’ll love today’s post. No time to waste- let’s dive in!

Brown Butter Peach Berry Crumble by Wood and Spoon blog. This is a recipe from my first book, Her Daily Bread. Fresh peaches and summer berries combine and bake under a brown butter brown sugar crumble that makes a terrific summer crisp dessert. Learn how to make this yummy fruit dessert on thewoodandspoon.com

Peach Berry Crumble

Let’s start with the main event: this brown butter peach berry crumble. The recipe is an excerpt from my first book that I’m incredibly proud of, Her Daily Bread. If you haven’t heard about the book, you can learn more here and here! If you have heard of it, you may know that I’ve been sharing one recipe from its pages every month this year. This crumble makes the 7th recipe, and, man, it is definitely worth the wait.

Here, peaches, strawberries (or blueberries and blackberries!) combine and bake together into a bubbling fruit mixture. On top, a brown sugar and butter streusel bakes comes together with butter and salt; the end result is out of this world. While this isn’t the fanciest or prettiest recipe on this site, it’s one that rocks. Summer fruits and the warm flavors of cinnamon and brown butter shine here, making an unassuming, approachable treat.

Brown Butter Peach Berry Crumble by Wood and Spoon blog. This is a recipe from my first book, Her Daily Bread. Fresh peaches and summer berries combine and bake under a brown butter brown sugar crumble that makes a terrific summer crisp dessert. Learn how to make this yummy fruit dessert on thewoodandspoon.com

I love to serve this brown butter peach berry crumble for casual group dinners. A scoop of ice cream or dollop of whipped cream balances out any tart fruit flavors and cool down an otherwise warm treat. This is a great recipe you can batch and serve even for larger crowds, although even a little goes a long way here. If you get a chance to make this recipe, do let me know what you think! Now, on to my Birmingham faves!

Birmingham, AL

Birmingham was my first home away from home. I moved there a number of years ago to attend college, and at one time, I thought I’d live there forever! While plans changed, my love for the city never died. I often have people ask my about my favorite places to eat and things to do in Birmingham, so I thought I’d share a few with you here today.

The croque monsieur at ChexFonFon, the on-tap selection at Diplomat Deli, and a feast of appetizers at East West.

Where to Eat in Birmingham: Lunch

Chex FonFon My Favorite place for pommes frites and fancy lunch cocktails!
Brick and Tin Delicious seasonal food in a beautiful quick-service environment.
Diplomat Deli Sandwiches and craft beers come together in this divey cult fave.
Little Donkey Tacos, mars, and outdoor seating? Yes, please!
Saw’s BBQ Alabama is serious about barbecue, and this is definitely the best in Birmingham.
The Essential A hit among foodies, this new American spot always serves beautiful and flavorful dishes.
Olexa’s A great place for a girly brunch or champagne lunch!

Where to Eat in Birmingham: Dinner

Automatic Seafood Regulary regarded as one of the best restaurants in Bham, this is THE cool place for seafood.
East West Asian fusion cuisine in a hip downtown area.
El Barrio The ambiance and Mexican-inspired food here is hard to beat.
Rojo This is my pick for casual late night Tex Mex.
Gian Marco The undisputed best Italian food in the city.
Slim’s Pizzeria A newcomer to Birmingham with pizza that holds its own.

Barbecue at Saw’s, cocktails at Paper Doll, and rolled ice cream downtown.

Where to Eat in Birmingham: Bakeries

Continental Bakery Come here for artisan breads and good coffee!
Edgar’s Bakery Take-home baked goods and lunch options too!
Pastry Art The legendary baby bites sold here are to die for.
Magic Muffins A casual breakfast option that never fails.
Olexa’s Hands down, the best vanilla cake I’ve ever had. Order warms slices or whole cakes to go!

Where to Drink in Birmingham

The Collins Bar Fun cocktails in a spunky environment.
Paper Doll Craft cocktails in an upscale environment.
Neon Moon Don’t miss karaoke night in this college student fave!
Avondale Brewery Beer drinkers will love this watering hole!
Innisfree Pub This divey place is a weekend late night fave.
Juniper A newcomer, this gin bar has beautiful inside and outdoor seating.
Pilcrow Cocktail Cellar Another trendy can’t-miss option for cocktails!

A concert at Avondale, shopping at the Summit.

Where to Stay in Birmingham

Valley Hotel This new hotel is a perfect option for weekend trips to hotel. A safe neighborhood, food options within walking distance, and a location just minutes from the airport.
Grand Bohemian This Marriott hotel is great for people looking for a boutique hotel option with a great restaurant in a great neighborhood.
Elyton Hotel For people hoping to stay downtown, the Elyton is without a doubt the best option!

What to Do in Birmingham

Nose Around on 18th Street in Homewood
Catch a Birmingham Barons Baseball Game at Regions Field
Buy Local at Pepper Place Saturday Market
Stroll Jemison Trail
Hike Red Mountain Park
Catch a Backside View of The Vulcan
For Kids: Birmingham Zoo or McWane Science Center

If you like today’s peach berry crumble recipe you should try:

Stone Fruit Skillet Cobbler
Skillet Fruit Pancake
Cherry Pound Cake
Peaches and Cream Trifle

Brown Butter Peach Berry Crumble by Wood and Spoon blog. This is a recipe from my first book, Her Daily Bread. Fresh peaches and summer berries combine and bake under a brown butter brown sugar crumble that makes a terrific summer crisp dessert. Learn how to make this yummy fruit dessert on thewoodandspoon.com
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Brown Butter Peach Berry Crumble

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This brown butter peach berry crumble features baked summer fruit under a brown butter brown sugar crumble!

  • Author: Kate Wood, taken from HER DAILY BREAD
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 8 Servings
  • Category: Dessert

Ingredients

For the crumble:

  • ½ cup unsalted butter
  • 1/3 cup light brown sugar, packed
  • ¾ cup all-purpose flour
  • 1/3 cup quick-cooking oats
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon table salt

For the filling:

  • 2 cups peeled, pitted, and chopped peaches (from about 2 large ripe peaches)
  • 2 cups hulled and chopped strawberries 
  • ½ cup sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons lemon juice
  • Pinch of table salt

Instructions

  1. Preheat the oven to 375 and lightly grease an 8” or 9” baking dish. Begin to prepare the crumble by browning the butter. Cube the butter into tablespoon-sized pieces and place it into a small, heavy-bottomed pan over medium heat. Stir regularly as the butter melts, bubbles, and begins to foam. Continue stirring continuously and looks for small, amber-colored flecks begin to form on the bottom of the pan. Once the butter is fragrant and golden brown, remove from heat immediately and pour into a large heat-safe bowl. Stir in the sugar and add the remaining ingredients, stirring just until combined into thick clumps. Place in the fridge to cool briefly while you assembly the filling. 
  2. Toss together the filling ingredients and pour into the prepared baking dish. Crumble the topping over top of the fruit and bake in the preheated oven until the crumble is golden and the fruit beneath is bubbling, about 25-26 minutes. Allow to cool slightly before serving with ice cream or whipped cream. 

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Raspberry Tiramisu

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

I’ve started dreaming of traveling abroad again. This past decade has found me staying close to home, because apparently you can’t just leave children and small businesses unattended for long periods of time? But recently, as my kids have gotten a smidge older, I’ve started to wonder if we might be ready for a bigger adventure, the kind that calls for foreign languages and a short hop across the pond. At one point in time in my life, I was sure that I was destined for a life dotted with passport stamps and foods I couldn’t pronounce the name of, and now, 9 years into an entirely different (but even more-so wonderful) kind of life, I’m realizing that I kind of forgot about some of those dreams. This raspberry tiramisu is a small glimpse of me dusting that part of myself off.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

A few months back, I found a bucket list I wrote back in college. I was pretty tickled to realize I have gotten to experience many of the things I wrote on that original list, but one of the items that I hadn’t even gotten close to was listed second thing on that list: “Learn French.” Over the past couple of months, I have kept coming back to that bullet item, feeling silly for wanting to pursue something so frivolous. Let’s face it: I live in Small Town, AL. Not many people around here speak French, you know? But I couldn’t shake it. I still wanted some of those things that 20-year old me wanted, and I didn’t know why I was shelving something that, at one point, was worthy of a #2 spot.

“What would life be if we had no courage to attempt anything?” – Vincent van Gogh.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

So I downloaded Pimsleur French, bought a few books, and for the past month or so, I’ve been fumbling through simple phrases and the pronunciation of those throaty French R’s. I wouldn’t say I’m spectacular at it, but it has scratched an itch for creativity and exploring that has felt really untouchable lately. And with learning a new language, I’ve started tossing around other ideas, too, namely, traveling abroad. So that brings me to this raspberry tiramisu.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com
Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

Raspberry Tiramisu

While I was googling things like “idyllic AirBnB in Provence” and “traveling to Paris with kids,” a friend tossed out the idea for an Italian trip. Within days, my heart tumbled down a rabbit hole of Roman ruins and espresso-soaked desserts, and that, plus a fridge full of summer berries led me to this raspberry tiramisu. Classic tiramisu is one of my all-time favorite desserts, and the chocolate tiramisu I shared on this site some time ago remains a fan favorite here too. This raspberry tiramisu is a light, more summery version of the classic featuring the flavors of tart berries and zested lemon. The mascarpone whipped cream is the star of the show, and I cannot get over how well it mingles with the fruit. Truly, it’s a cloud-like dream of a dessert!

Be sure to read through all of the instructions before you attempt this dessert. While incredibly simple, there are a few steps, so take your time and enjoy every bite. And in the meantime, if you find yourself ready to dust off some old ideas, dreams, or goals, I hope you’ll take this as your green light to move ahead. I’m only a few days into my weird, totally unnecessary pursuit, but so far, I’m loving it. Happy Monday to you guys, and Happy Baking!

If you like this raspberry tiramisu, you should check out:

Classic Tiramisu
Chocolate Tiramisu
White Chocolate Raspberry Tarts
Raspberry Champagne Pop-Tarts

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com
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Raspberry Tiramisu

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This raspberry tiramisu is a summery take on classic tiramisu, made with a whipped mascarpone cheese and berry-soaked ladyfingers.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Yield: 8 Servings
  • Category: Dessert

Ingredients

  • ½ cup sugar, divided
  • ½ cup water
  • 2 cups raspberries
  • 1 teaspoon lemon zest
  • 8 ounces mascarpone cheese, at room temperature
  • 1 cup heavy whipping cream
  • ¾ cup raspberry preserves
  • 20 or so ladyfinger cookies, soft or hard are fine
  • Confectioner’s sugar and raspberries, for decorating

Instructions

  1. Line an 8×4” loaf pan with plastic wrap in two directions with the wrap extending over the sides on all directions. Set aside.
  2. In a medium saucepan over medium heat, combine ¼ cup sugar with the water and 2 cups of raspberries. Stirring regularly, allow the sugar to dissolve completely and then remove immediately from heat. Gently press down on the raspberries to release some of the juices. Stir in the lemon zest and set aside.
  3. In a medium-sized bowl with a hand mixer, beat the mascarpone gently just to smooth out. Slowly stream in the whipping cream and the remaining ¼ cup of sugar and continue to beat on medium speed until thickened to a fluffy consistency. Set aside.
  4. Strain the raspberries from the syrupy mixture, reserving both the berries and the syrup. Stir 2 tablespoons of the syrupy liquid into the preserves and then stir in the berries as well. Now that you have the mascarpone whipped cream, the berry preserve mixture, and the raspberry syrup, it’s time to begin assembling!
  5. Quickly dunk a ladyfinger into the syrup, saturating both sides before placing into the bottom of the pan. You can layer these in however you’d like, but you see check out the photo in the post above for a reference of how I assembled. I found two rows of ladyfingers, the second of which was slightly broken off to fit in the bottom of the pan, worked best. Once you have a single layer of soaked ladyfingers in the bottom of your pan, spoon a heaping cup-ful of the whipped cream on top. Spread to smooth. Spread half of the berry preserve mixture on top of the whipped cream and repeat this process again: soaked ladyfingers, whipped cream, and then berry preserves. Finish off your tiramisu layers with a final layer of ladyfingers and whatever whipped cream is leftover. Smooth to finish and then cover with plastic wrap to rest in the fridge for about 6 hours or overnight.
    To serve, invert the tiramisu onto a plate and remove the plastic wrap. Garnish with raspberries and a dusting of confectioner’s sugar, if desired.

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Malted Chocolate Trifle with Coffee Whipped Cream

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

One of the most fun parts about being mom during holiday seasons is getting to celebrate with themed treats and bites of food. It’s like I get to tap into my inner kid again and create colorful, fun desserts that I know my kiddos will enjoy. In years past, when Easter has come around, we’ve indulged in a robin’s egg Easter cake, egg-shaped cutout cookies, and pastel lofthouse cookies, and this year was no exception. Today, I’m sharing a recipe for a malted chocolate trifle with coffee whipped cream that kids and adults will love. Grab your bag malted chocolates and let’s get baking!

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com
Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

If you have read this blog for any length of time, you know my husband notoriously loves pudding. After years of ridiculing him for his Snack Pack tendencies, I decided to take a look in the mirror. Turns out, even though I’m not a member of the packaged chocolate pudding fan club, I definitely have earned my stripes in the rice pudding gang. So apparently we’re a pudding family- who knew!? This malted chocolate trifle is a grown-up, homemade ode to my husband’s love of both chocolate pudding and malted chocolate candies. Those, combined with a gooey pan of homemade brownies make for a seriously delicious treat that can be dressed up for Easter or simply served to the chocolate lovers in your life. Let me tell you how to make it!

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

How to Make a Trifle

To make this malted chocolate trifle, we start with the brownies. Butter, cocoa powder, and sugar are melted together before eggs and vanilla are added to the mix. Just a smidge of flour stirred in and a quick bake leaves these brownies rich and fudgy. While the brownies are baking, we can get a head start on the pudding. This is a super quick chocolate pudding made on the stovetop. Sugar, cocoa powder, chocolate malt powder (like Ovaltine!) and cornstarch are stirred together with milk. The mixture gets heated on the stove and cooked until slightly thickened and bubbly. A little butter and vanilla come next before the pudding is cooled and set at least to room temperature.

Once the brownies and pudding have cooled slightly, we can make the espresso whipped cream. Heavy cream, powdered sugar, and Kahlua are whipped together with softened cream cheese which will help create a stable, fluffy mixture. Then, all three elements are layered together in a trifle dish with the candy of your choosing: malted robin egg candies for Easter or plain malt chocolate balls for any other time. Both make for a deliciously textured and flavored treat that everyone will love.

If you’re looking for a great last minute Easter dessert, I hope you’ll consider this malted chocolate trifle. Happy Easter to you all and Happy Baking!

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

If you like this malted chocolate trifle, you should check out:

Caramelized Banana Pudding
Creamy Rice Pudding
Chocolate Pudding Pie
Chocolate Budino
Peaches and Cream Trifle
Poached Pear Trifles

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Malted Chocolate Trifle with Coffee Whipped Cream

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This malted chocolate trifle includes layers of homemade brownies, a quick malted milk chocolate pudding, and espresso whipped cream!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 90
  • Yield: 8-10 servings
  • Category: Dessert

Ingredients

For the brownies:

  • 10 tablespoons unsalted butter
  • 11/4 cup sugar
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour

For the pudding:

  • 2/3 cup sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • 2 cups reduced fat milk
  • ¼ cup heavy whipping cream
  • 2 teaspoons vanilla extract

For the coffee whipped cream:

  • 4 ounces cream cheese, at room temperature
  • 11/2  cup heavy whipping cream
  • ¾ cup powdered sugar
  • ¼ cup coffee liquor, like Kahlua

Additional items:

  • Malt chocolate balls, eggs, candies, or other assorted chocolates of your choosing, chopped

Instructions

To make the brownies:

  1. Preheat the oven to 350 degrees Farhenheit. In a medium saucepan, combine the butter, sugar, cocoa powder, and salt, stirring together on medium low heat until completely melted. Stir in the eggs, one at a time, whisking vigorously after each addition. Stir in the vanilla and fold in the all-purpose flour. Spread the batter into a 9” square baking pan, baking for about 22 minutes or until a toothpick inserted comes out with moist clumps only. Allow to cool to room temperature completely. 

To make the pudding:

  1. In the meantime, begin making the pudding by combining the sugar, cocoa powder, salt, and cornstarch in a medium sized saucepan over medium heat. Slowly stir in the milk and cream and heat, stirring regularly, until the mixture barely begins to bubble. Begin stirring continuously until thickened to a mayonnaise consistency, about 1-2 minutes. Immediately remove from heat and stir in the vanilla. Pour into a heat-safe bowl and place a single sheet of plastic wrap directly on top of the pudding. This will help ot prevent the pudding from forming a skin. Allow to cool at least to room temperature.

To make the whipped cream:

  1. In the meantime, prepare the whipped cream. In a large bowl, beat the cream cheese just barely until smooth. Slowly stir in the whipping cream and then increase the speed, whipping until frothed and bubbly. Add the sugar and continue whipping on medium high speed until soft peaks form. Add the coffee liquor and continue whipping just until thickened to a cloud-like consistency. Refrigerated covered until ready to prepare your trifle. 

To assemble the trifle:

  1. Cut the cooled brownie pieces intil spoon-sized pieces. You can also opt for smaller pieces! Begin layering in your ingredients. Crumble the brownies and a few malt chocolate balls into the bottom of an 8-cup (or larger) trifle dish. Spoon the pudding on top, shaking the trifle dish gently to allow it to seep down into the dish. Finish with dollops of the coffee  whipped cream and more candy pieces. If desired, you can layer the elements differently. Allow to rest in the fridge covered until you’re ready to enjoy.

Did you make this recipe?

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Creamy Rice Pudding & My Spring Break Must-Haves

Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

You know what doesn’t typically go hand-in-hand? Creamy rice pudding and spring break. Absolutely nothing about rice pudding makes me want to throw on a bathing suit, but with that special week just around the corner and my recent rice pudding obsession well underway, there was no avoiding the inevitable. Today, I’m going to share all my favorite things I’ve been picking out for the change of seasons as well as this simple stovetop rice pudding that I cannot stop making. Who says we can’t have it all, anyways?!

Let’s start with the spring break must-haves. Now, don’t confuse me for someone who is still trying to pass for a Daytona-bound college student; I’m well beyond my twenties. But every year, come March, I’m reminded of those fun weeks away with friends and suddenly get the itch to ready my wardrobe for the coming season. Today, I have a few of my [slightly more grown-up] faves to share with you. Here they are:

Creamy Rice Pudding and spring break must haves for women on Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

Spring Break Must-Haves

  1. Blow Dry Brush For quick-drying those salty locks, look no further than this round brush!
  2. Bucket Hat Protect your hair color (& skin!) with this throwback look.
  3. Net Bags If you’re traveling with kiddos, be sure to pack some mesh bags for shaking sand out of toys!
  4. Full-Coverage Bikini There are few things as challenging as shopping for a full coverage bikini in 2022, but this one from J. Crew hits all the marks!
  5. Sun Bunny Bronzer For faking a spring break glow, this bronzer is my absolute fave.
  6. Warby Parker Sunglasses Colorful sunglasses you can try on from the comfort of home? Yes, please!
  7. Vintage Tees These soft tees from Madewell are great for covering up with or wearing out.
  8. Supergoop Makeup Resetting Spray with SPF Protect your skin and your makeup with this SPF makeup setting spray.
  9. St. Tropez Self-Tanning Mousse No more tanning oils- get your tan before you even leave for vacay with my favorite mousse from St. Tropez.
  10. Montce Sarong These simple sarongs make for a great daytime coverup.
  11. Woven Sandals Whether you’re headed for the beach or out to lunch, these sandals are a great summery option.
  12. Tinted Lip Treatment with SPF This SPF lipstick glides on smooth and adds just a hint of color.
Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

Rice Pudding

And now for the weirdest blog post transition of my life, let’s talk about rice pudding. (LOL)

I have long been a fan of store-bought creamy rice pudding, and when I took the topic to my social media, it seems a whole bunch of you feel the same. Don’t get me wrong- I’m not under the misconception that rice pudding is as beloved as chocolate chip cookies, apple pie, or even other pudding varieties, but it is 100% one of those cult favorite foods that some people absolutely LOVE. So if you happen to fall into the “LOVE” category wherever rice pudding is concerned, you are absolutely going to adore today’s recipe.

Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

My goal for this creamy rice pudding was a sweet cream-flavored pudding reminiscent of the store-bought favorite. I opted for arborio rice for loads of texture and quite a bit less heavy cream that many other internet recipes recommended. No vanilla and no cinnamon in this rice pudding means that the creamy milk flavor rings true, and honestly, nothing could be more delightful. Plus, it’s so easy! With just a few ingredients and a whole lot of stirring, you’ll have homemade stovetop rice pudding in less than an hour. Voila!

To make this rice pudding, simply combine the rice, sugar, milk, cream, and butter in a heavy-bottomed saucepan. Bring to a boil and then reduce the heat, simmering and stirring for about 45 minutes or until the rice has plumped to an al dente. Add the eggs, stir to combine, and then place covered in the fridge to thicken and set. I like to serve this rice pudding as is, but my friends on Instagram tell me it tastes great with fresh fruit, a sprinkle of cinnamon, or even a handful of chocolate chips. Who knows- we love what we love!

Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

So whether you’re going away for spring break or staying home to make loads of creamy rice pudding, I hope you’ve found something perfectly, randomly yours here today. Happy Thursday to you and Happy Baking!

If you like this creamy rice pudding you should try:

Chocolate Budino
Chocolate Pudding Pie
Classic Tiramisu
Caramelized Banana Pudding
Southern Coconut Cream Pie

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Creamy Rice Pudding

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5 from 1 review

This creamy rice pudding is a simple stovetop rendition of the store-bought favorite!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 12 Servings
  • Category: Dessert

Ingredients

  • 7 cups reduced fat or whole milk
  • 1 cup heavy whipping cream
  • 1 cup medium-grain or arborio rice
  • 1 cup sugar
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • 2 large eggs
  • Optional: 2 teaspoons vanilla extract or ¾ teaspoon cinnamon

Instructions

  1. In a medium-sized saucepan, combine the milk, cream, rice, sugar, butter, and salt. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally, and then decrease the heat to low to simmer. Stirring about every 8 minutes or so, continue to cook the mixture on low heat until the rice is tender but not falling apart, about 45 minutes. Once tender, remove from heat and whisk the two eggs together in a bowl. While whisking, slowly and carefully add in 1 cup of the hot milk mixture to temper the eggs, and then add all of the egg mixture into the saucepan containing the rice. If desired, stir in the vanilla or cinnamon (I prefer plain!) Stir together to combine and then pour the pudding into a heat-safe container. Place a sheet of plastic wrap directly on top of the pudding so it doesn’t form a thickened layer on the top. Allow to cool in the fridge about 4-6 hours or until cold. Stir and serve!

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Sweet and Salty Crispy Rice Treats

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

I know we get fancy here sometimes. There’s rich flourless chocolate cakes, latticed pies, budinos, and bruleed ice creams. We make braided babkas, fruit-topped tarts, and stacked mini cakes without blinking an eye, but at the end of the day, most of us go back to a few recipes are the simple, comforting, and taste like home. That looks different for all of us, but today, I’m excited to share one of the recipes I go to time and time again: these sweet and salty crispy rice treats. You won’t even believe how easy (and delicious!) these are.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

For most of us who grew up on the processed foods of the 90’s, rice krispie treats are about as nostalgic as it gets. Although my love affair with these marshmallow and butter-laden bars began early, it has really been in more recent years that they have become such a staple in my home. A dear friend of mine started bringing different varieties of these little treats to just about every social function we went to, and since then, they have become so synonymous with her in my mind that they are now on repeat in our kitchen. I even ended up including my favorite rendition (today’s recipe!) in my new book, Her Daily Bread. The best foods are like that- they don’t just taste good going down, they feed your heart too.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

How to Make Them

Making these sweet and salty crispy rice treats is a cinch, but easier if you know how to brown butter. I wrote a post on just that a few years ago, and if you haven’t started regularly including brown butter in your baked goods, now is the time. Another special ingredient here is honey graham cereal. I know that sounds a little crazy, but that small addition packs a huge punch of flavor. And the final special ingredient, a heavy hand of salt, makes these treats downright addictive- just one bite simply won’t do.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

So give these sweet and salty crispy rice treats a shot! They are incredibly easy, and I can almost promise that anyone who tries them will be begging for the recipe. You can find this recipe (and 51 others!) in my new book, Her Daily Bread which was published at the end of last year. It’s a daily devotional with loads of stories about how the things in our kitchen, homes, relationships, and more feed our lives in meaningful ways. If haven’t already purchased a copy, you can find a few links to the book here! As always, thank you for supporting my book and efforts that make recipes like these sweet and salty crispy rice treats possible. I just love y’all! Happy Tuesday and Happy Baking!

If you like these sweet and salty crispy rice treats you should try:

Crispy Millionaire Bars
Oatmeal Cream Pie Ice Cream Sandwiches
Monster Cookie Bars
Brownie Shortbread Bars

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Sweet and Salty Crispy Rice Treats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

These simple crispy rice treats are flavored with browned butter, honey graham cereal, and a pint of salt- truly, the easiest tasty treat!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: Serves 16
  • Category: Dessert

Ingredients

  • ½ cup unsalted butter, diced
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (16 ounces) bag mini marshmallows, divided
  • 21/2 cups Golden Graham cereal, crushed into large bits
  • 41/2 cups Rice Krispies cereal

Instructions

  1. Lightly grease a 9×13” pan and set aside. In a large stock pot over low heat stir the butter until melted. Continue stirring regularly. It will begin to sizzle and foam slightly before little golden bits start forming on the bottom of the pan. Continue stirring or whisking until the butter has browned. You’ll know it’s done when there are golden flecks throughout the butter and you notice a sweet, nutty fragrance. Immediately remove from heat and add the salt and vanilla, stirring carefully. Add all but about 1 cup of the marshmallows and stir over low heat until they’re melted completely. Add the remaining marshmallows with the two cereals and stir just until combined. Turn the mixture out into the prepared pan and use the butter wrapper or a clean, lightly greased hand to pat the krispies flat in the pan. Allow to cool completely prior to cutting and enjoying!

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Red Velvet Madeleines

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

Happy Sunday to you all from the passenger seat of my car. My husband and I are currently driving our kids home from a short weekend at Walt Disney World. Even though my feet and legs are exhausted, my heart is full on magic and celebration. I grew up in Orlando, FL, so heading to Disney always feels a little like going home. I am thinking a post on my Disney favorites might make its way to this site in the future(?) For now I’ll move on to today’s main event: red velvet madeleines.

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

Most people fall into one of two camps: those who love Valentine’s Day and those that think it’s the worst. Although Hallmark cards and boxes of chocolates that are mostly terrible offer zero appeal to me, I’ve never been one to turn down a holiday. I, for one, LOVE Valentine’s Day and any excuse to make brightly colored treats to celebrate the occasion. These red velvet madeleines are just the ticket: soft, cocoa-scented treats, a sweetened cream cheese glaze, and just enough sprinkles and food coloring to honor the festivities. If you, like me, have been looking for a recipe to share with the people you love, let me tell you how to make these red velvet madeleines!

How to Make Them

French madeleines are not nearly as difficult to make as the internet would lead you to believe. First, we start with eggs and sugar. Mix the two together until this mixture becomes frothy and pale in color. Gently stir in the flour and leavening, followed by the buttermilk (for tang!), vanilla, and melted butter. Oh, and don’t forget the food coloring– these red velvet madeleines owe their hue to red food dye, and it is an absolute must for making these super Valentine’s Day appropriate. Allow the batter to rest and chill in the fridge for a bit while the oven gets hot. The combination of chilled batter and a hot oven will ensure that your madeleines get a nice little hump on the top!

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

After a brief, 10-minute bake in a madeleine pan, the red velvet madeleines are cooled and dipped in a simple glaze made from cream cheese, melted butter, and powdered sugar. I added white nonpareils for a little extra touch of special, but they’re totally optional! Feel free to add any of your favorite sprinkles or colored sugars to make these red velvet madeleines even more festive.

Share these red velvet madeleines with someone you love this week, and let me know what you think! Happy Sunday and Happy Baking, y’all!

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

If you like these red velvet madeleines, you should try:

Brown Butter Bourbon Madeleines with Dark Chocolate ganache and Pecans
Red Velvet Cake
Chocolate Truffles
Cookie Dough Truffles

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Red Velvet Madeleines

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These red velvet madeleines are  delicious and festive treats with a cream cheese glaze and a fabulous red hue!

  • Author: Kate Wood

Ingredients

For the madeleines:

  • 1/3 cup unsalted butter, plus an additional tablespoon for greasing the pan
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon buttermilk
  • 1/2 teaspoon vanilla extract
  • 11/2 teaspoons red food coloring

For the glaze:

  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 11/2 cups powdered sugar
  • 11/2 tablespoons milk

Instructions

To prepare the madeleines:

  1. Melt the butter over low heat on the stove until melted but not bubbling. Set aside.
  2. In a large bowl combine the eggs and sugar and whisk or whip until it becomes frothy and slightly pale.
  3. With the mixer on low, stir in the flour, cocoa powder, baking powder, and salt. Add the buttermilk, vanilla extract, red food coloring, and melted butter, stirring just until the mixture comes together. Set aside the batter in the fridge to chill briefly, about 30 minutes, while you preheat the oven to 375 degrees Fahrenheit.
  4. Once you’re ready to bake your madeleines, gently melt the remaining 1 tablespoon of butter and use a basting brush to generously grease a madeleine pan. Spoon 1 tablespoon-sized pours of batter into each mold and bake in the oven about 10 minutes, or until the madeleines have puffed (you’ll see a big hump in the center!) and a toothpick inserted comes out clean. Immediately invert your pan onto a cooling rack and rap the pan gently to get the madeleines to release. Once cooled, prepare your glaze.

To prepare the glaze:

  1. In a medium bowl, stir to combine the cream cheese and butter, just until smooth. Add the remaining ingredients, stirring to combine. For a thin glaze, gently heat in the microwave about 20 seconds and dip each Madeleine in the glaze as desired. Decorate with sprinkles if desired and serve!

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