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Mocha Brownie Ice Cream Cake

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

We need more hope. With all the loss, worry, loneliness, and inconvenience that riddles this new world we’re in, we need something of substance to set our hearts on. What are those positive truths, the bits of foundational goodness, swishing around your brain? What are the gentle reminders you can post at the forefront of your mind and hold onto when things feel uncertain?. I’ll be honest- I’m really grasping for straws here lately. I’ve discovered so much sweetness while sifting through the unfamiliar minutes of this time, but I also find myself intensely ready for a change of scenery. I want time to create and be still and to absorb the sound of my own thoughts. This is hard stuff we’re working through. I’ve seen so many blessings and rich opportunities coming out from the ashes of what was, but I also feel the weight of it all. It’s uncomfortable and foreign, and whether you’re celebrating the beauty of it all or seriously struggling, I want you to know that I hear you. Solidarity, y’all.

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

So here’s my social distanced hug- a smidge of love from one human to another. A reminder that we haven’t shared our last meal with friends or hired our last babysitter for a night out with our spouses. We haven’t walked into an office or stadium or church for the last time, and it won’t be long until we shake hands with colleagues or bump shoulders with strangers. We’ll soon be reminded of the smell of our best friend’s hair and our child’s classroom. My word to you this morning is the same one I hound myself with daily: this is all going to be okay. Our hope isn’t in a vaccine or a can of Lysol- we have so much more to set our sights on. Be gentle with yourself in the coming days and know you’ve got a friend here. And this friend just so happens to want to serve you mocha brownie ice cream cake.

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

I made this cake forever ago and have been waiting for warmer weather in which to share it. It stays ice cream weather in Alabama, but I totally get that my friends in Canada, Michigan, and wherever else are maybe not so keen on frozen desserts when it’s frozen outside. So here it is finally: a no-churn ice cream cake layered with brownies, sweet espresso-flavored cream, and a simple make-ahead method that literally anyone can do. It’s super easy, and I can’t wait for you to try it for yourself.

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

To make this mocha brownie ice cream cake, we start with our brownies. Eggs and sugar combine with butter, cocoa, and flour and are baked in a pan. Once cooled, prep your no-churn ice creams by whipping cream and sweetened condensed milk together Cocoa powder is added is added to the chocolate and espresso powder is dissolved into the coffee ice cream. Chocolate chips or bits are folded into the coffee ice cream and then the cake gets assembled. I decided to make my cake in a loaf pan. This means I ended up with an extra batch of brownies (save that stuff for later!), but it’s also super simple. I’ve also provided instructions for making a larger cake in a 9″ springform pan. Either works great!

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com


Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

This mocha brownie ice cream cake is a great treat for these warming days. Aren’t you so excited for a new season, like, in every sense of the phrase? Hang in there, keep calm, and make cake, okay? Happy Thursday, friends!

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

If you like this mocha brownie ice cream cake you should try:

Mocha Macarons
Jamocha Popsicles
Mocha Cookies
Hazelnut Mocha Cream Pie
No-Churn Mocha Brownie Fudge Ice Cream

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Mocha Brownie Ice Cream Cake

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

This mocha brownie ice cream cake is layered with homemade brownies and two flavors of no-churn ice cream!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 360
  • Yield: 9 Servings 1x
  • Category: Dessert
Scale

Ingredients

For the brownie (Adapted from Alton Brown- see notes for shortcut):

  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 1 cup  (8 ounces) unsalted butter, melted and cooled
  • 1 1/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt

For the ice cream:

  • 2 cups heavy whipping cream
  • 21/2 teaspoons espresso powder or instant coffee
  • 1 (14 ounce) can sweetened condensed milk
  • 2 ounces finely chopped semisweet chocolate or mini chocolate chips
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract

For the cake topping (see notes for shortcut):

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup crushed chocolate sandwich cookies

Instructions

To prepare the brownies:

  1. Preheat the oven to 325 degrees (300 for dark nonstick pans) and spray your light pan with baking spray. This cake can be prepared in an 9” springform pan, or, to prepare a loaf-shaped ice cream cake as I did in my photos, bake the brownie batter in two 9×5″ bread loaf pans. You’ll only use one pan worth of brownies if you opt for the loaf cake, so you can save the rest for later. 🙂
  2. In the bowl of a stand mixer, beat the eggs until light and fluffy, about 2 minutes. Add sugar and brown sugar and beat to combine. Add the remaining ingredients and stir on low just until combined.
  3. Pour the batter into the prepared pan(s) and bake until a toothpick inserted comes out clean. Bake time is about 45 minutes but will differ depending on the size of pan. Once a toothpick comes out clean, you’re done! Allow the brownies to cool completely before assembling the cake. You can speed up this process by cooling them in the fridge, or by preparing the day before.

To prepare the coffee ice cream:

  1. Pour 1 cup of the heavy cream into a large bowl and sprinkle in the espresso powder. Stir and allow to dissolve, about 5 minutes. Add half (7 ounces) of the sweetened condensed milk to the mixing bowl beat the mixture until stiff peaks form. Fold in the chocolate and set aside in the fridge while you make the remaining elements. 

To prepare the chocolate ice cream:

  1. Pour half (7 ounces) of the sweetened condensed milk to a large mixing bowl or the bowl of a stand mixer. Add the cocoa powder and vanilla and beat until well combined and no lumps remain. Add the remaining one cup of the heavy whipping cream and beat the mixture until stiff peaks form. Set aside in the fridge while you prepare the remaining elements.

To assemble the cake:

  1. Line a loaf pan or an 8” springform pan with plastic wrap, leaving several inches worth of wrap extending over the sides. This will make the removal process easier.
  2. If preparing in a loaf pan, spread the coffee ice cream evenly over the bottom of the pan. Top with a layer of brownie (see notes). Spread the chocolate ice cream over top and smooth out. Cover with a layer of plastic wrap and freeze for at least 6 hours or overnight, if possible. When ready to frost, prepare your topping by whipping the cream on medium speed until soft peaks form. Add the powdered sugar and extract and whip until stiff. Remove the cake from the pan to a serving dish. Peel off all the plastic wrap and cover with whipped cream. 
  3. If you want to prepare the cake in a round springform pan, I recommend layering as follows: brownies, coffee ice cream, chocolate ice cream. Then freeze your cake and frost with whipped cream as desired. Really you can assemble the cake in any manner you like, but the cake is easiest to cut when the brownies are toward the bottom. 

Notes

  • Feel free to use boxed brownies or store-bought prepared brownies. I prefer Ghiradelli Dark Chocolate Brownie mix when using boxed brownies. Just remove the big chocolate chips from the powder mix before stirring together as the chocolate chips can make the brownie hard to cut once frozen. 
  • I recommend preparing your brownies in the pan you plan to assemble the cake in so that the brownie is the same size as the cake. However, you can also crumble your prepared brownies into the cake. It won’t make a difference on the final outcome of the cake. 
  • Feel free to use an 8 ounce tub of non-dairy whipped topping in lieu of the homemade whipped cream topping.

Chocolate Cutout Cookies (with Speckled Easter Egg Decorating Tutorial!)

Chocolate Cutout Cookies (with Speckled Easter Egg Decorating Tutorial!) by Wood and spoon. These are cocoa powder and butter cutout cookies that are simple and don't require softened butter. You can make and freeze these in advance and the icing is simple. No royal icing- just a yummy one bowl glaze. This splattered robin egg decorating technique is a great edible easter craft for kids. Learn how to make these at home on thewoodandspoon.com

Did you enter this period of quarantine with some butter and a hint of creativity? I’m really hoping so, because today I have a festive and kid-friendly Easter cookie tutorial that you will love. These chocolate cutout cookies are fairly simple and a great recipe to get your feet wet in the decorating arena with. If you have some free time this week (and let’s be honest, a lot of us have TONS lately), this is definitely a treat worth trying out.

Have you seen all the jokes on social media about Quarantine Karen? They basically poke fun at the overachieving Moms who are doing ALL THE THINGS with their kids while out of school during this time. The jokes are comical and rolls eyes at the excessive crafts, homeschooling rituals, and Super Mom tendencies that are emerging in the thick of all this home togetherness. The basic gist is that a handful of humans out there are really thriving in the home while there are others seriously struggling.

Chocolate Cutout Cookies (with Speckled Easter Egg Decorating Tutorial!) by Wood and spoon. These are cocoa powder and butter cutout cookies that are simple and don't require softened butter. You can make and freeze these in advance and the icing is simple. No royal icing- just a yummy one bowl glaze. This splattered robin egg decorating technique is a great edible easter craft for kids. Learn how to make these at home on thewoodandspoon.com

Memes and jokes aside, I want to let you know that it’s okay to be exactly who you are in this season. If you’re really struggling at home- maybe you’re buried under schoolwork, stressed under the circumstances, feeling lonely, or slowly going insane with a handful or stir-crazy kids- it’s okay. You can be exactly who you are in this moment, and you’re allowed to grieve and process this new normal in a way that feels healthy for you. On the other hand, if there is grace in your life right now to create and play and achieve and thrive in this season, embrace that too. You don’t need to shrink back or make yourself smaller because an internet full of memes is telling your personality or abilities are just way too much. You be you. We all have grace in our life for different seasons and settings, and it’s okay to flourish in some and be vulnerably in process in others. Make room for yourself, your friends, and the people you rub shoulders with on social media to be exactly who they are, and remember to be kind- to others and especially to yourself. You’re enough exactly how you are.

Chocolate Cutout Cookies (with Speckled Easter Egg Decorating Tutorial!) by Wood and spoon. These are cocoa powder and butter cutout cookies that are simple and don't require softened butter. You can make and freeze these in advance and the icing is simple. No royal icing- just a yummy one bowl glaze. This splattered robin egg decorating technique is a great edible easter craft for kids. Learn how to make these at home on thewoodandspoon.com

Some of you looking at this recipe for chocolate cutout cookies are already overwhelmed. Like, whose kids are going to cooperate in making decorated cookies at a time like this? Others are like, “YES! A new project!” Either way, please keep reading and consider making these. Granted, any cutout cookie is a bit of production, but these are about as simple as they can get. Lots of reward for the moderate amount of effort they require.

To make these chocolate cutout cookies, we start with a dough. Sugar and cold butter (yep, no softened butter needed here!) whips away in a stand mixer until the mixture comes together in a smooth consistency. Next comes eggs, vanilla, and the dry ingredients. Cocoa powder gives these chocolate cutout cookies their hint of flavor, which is overall not too rich and very kid-friendly. Roll out the dough on a lightly floured surface and trim out shapes using cookie cutters, biscuit cutters, whatever. I didn’t have an egg cookie cutter, but I did have one shaped like a balloon, so I just accommodated. Don’t feel like these have to be perfectly egg-shaped- little circles would be just as cute.

Chocolate Cutout Cookies (with Speckled Easter Egg Decorating Tutorial!) by Wood and spoon. These are cocoa powder and butter cutout cookies that are simple and don't require softened butter. You can make and freeze these in advance and the icing is simple. No royal icing- just a yummy one bowl glaze. This splattered robin egg decorating technique is a great edible easter craft for kids. Learn how to make these at home on thewoodandspoon.com

Once the cookies are baked and cooled, stir together the icing and add color to it. I use Americolor food gels, but whatever you have on hand would be okay. Frosting consistency is the single more important factor in making a really pretty cookie, so be sure to pay close attention to the instructions there. My kids like to “paint” these cookies with some paintbrushes I have specifically for baking, but if you don’t have any unused paintbrushes on hand, just squirt the icing in the center of the cookie and spread it out with a small knife or spoon while it’s still wet. Get creative and know that it’s really okay if they’re not perfect.

For the splatter, cocoa powder and vanilla extract are stirred together into a slurry and flung at the cookie using a little pastry or basting brush. Pro tip: cover your work surface with wax or parchment paper before you do this, or you’ll be scrubbing little specks of cocoa powder off of EVERYTHING. These chocolate cutout cookies are the happiest little treats for this time of year, and I really hope you’ll consider making them. If you’re more interested in a traditional vanilla cookie, check out my favorite recipe here. Finally, on the off-chance that you’re reading about this recipe on the day I’m first sharing it, head over to my IG where I’ll be making them in my IG Stories. My friends at Winn-Dixie asked if I would show you all how to make them, so there’s going to be a little tutorial (kids included!) this afternoon. Happy baking and all my love to y’all. See you next week!

Chocolate Cutout Cookies (with Speckled Easter Egg Decorating Tutorial!) by Wood and spoon. These are cocoa powder and butter cutout cookies that are simple and don't require softened butter. You can make and freeze these in advance and the icing is simple. No royal icing- just a yummy one bowl glaze. This splattered robin egg decorating technique is a great edible easter craft for kids. Learn how to make these at home on thewoodandspoon.com

If you like these chocolate cutout cookies you should try:

Soft Frosted Sugar Cookies
Easter Cake
Painted Sugar Cookies
Marbled Sugar Cookies
Meringue Cookies

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Chocolate Cutout Cookies (with Speckled Easter Egg Decorating Tutorial!)

Chocolate Cutout Cookies (with Speckled Easter Egg Decorating Tutorial!) by Wood and spoon. These are cocoa powder and butter cutout cookies that are simple and don't require softened butter. You can make and freeze these in advance and the icing is simple. No royal icing- just a yummy one bowl glaze. This splattered robin egg decorating technique is a great edible easter craft for kids. Learn how to make these at home on thewoodandspoon.com

These chocolate cutout cookies are soft and sweet and really simply to make at home. No royal icing required! Learn how to speckle the cookies like Easter eggs here too!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 120
  • Yield: About 40 Small Cookies 1x
  • Category: Dessert
Scale

Ingredients

For the cookies:

  • 21/2 (350 gm) cups all-purpose flour
  • ¼ cup malt chocolate powder
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • 1 cup (230 gm) unsalted butter, cold and cut into small pieces.
  • 1 cup (200 gm) sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

For the icing

  • 3 cups powdered sugar
  • 36 tablespoons of whole milk or heavy cream
  • 1 teaspoon vanilla extract

For the splatter:

  • 1/2 tablespoon of cocoa powder
  • 11/2 teaspoons of vanilla, plus more as needed

Instructions

To prepare the cookies:

  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients and set aside.
  3. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Scrape the sides of the bowl as needed. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined.
  4. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
  5. Place shapes on a baking sheet and freeze briefly for about 5 minutes.
  6. Once chilled, bake in the preheated oven for 10-11 minutes, or until the edges are set, and cool on a cooling rack. Allow cookies to cool completely prior to icing.

For the icing:

  1. Sift or whisk powdered sugar to remove lumps.
  2. Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
  3. Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.
  4. Fill piping bag halfway with sugar cookie frosting. Pipe borders around cookies, being careful to not get too close to the edge. Using a paint brush, “paint” frosting into the center of the cookie, filling in to the outside border. (For a good tutorial on this method, check out the Ina Garten video here) I typically will border and fill 4-5 cookies at a time. Continue this process until all the cookies are iced. Set aside for 3 hours, or until icing is set and dry. If you’re in a humid climate, you can use a small fan pointed at the cookies to help expedite this process.

To splatter your cookies:

  1. In a small bowl, mix together 1 tablespoon of the cocoa powder and the vanilla extract until a thin, watery slurry comes together.
  2. Hold your paint brush or natural bristle pastry brush at the base of the bristles. Squeeze, applying a small amount of pressure with your fingers to fan the brush slightly. Dip the tips of the brush in the cocoa/vanilla “paint” and find a spare corner of your covered work space to practice your splatter. While continuing to fan your brush with one hand, use the fingers of your other hand to lightly pull back the bristles and release. This will be a slingshot type of movement and will result in a splatter effect on your work surface. Once you’re confident with your speckling skills, move on to the cookies! Splatter away and allow to dry before storing. 

Sugar Cookie Gift Tags

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

We need more crafts. I’m not always one for a DIY, but when it’s edible, super cute, and multi-purpose, COUNT ME IN. I came up with these sugar cookie gift tags this year because I found myself kinda in charge of not one, not two, but three different Valentine’s parties, and I wanted a tiny sweet bite that would add a cute and personal touch to each gathering. I got rave reviews when I sneak-peeked them on my IG stories, so I decided to make up a little tutorial for you guys here. They’re really simple, and with the right recipe (see below!) you’ll be sure to have success with them in your own kitchen too! Let’s get started.

These sugar cookie gift tags are basically small, buttery sugar cookies topped with a piped, semi-hard set icing. The teeny tiny hole in the corner allows for a simple ribbon or piece of kitchen twine to be laced through it to make whatever it is you’re going after. I’ve provided a few ideas below (Necklaces! Gift Tags! Place Card Settings! Garland!), but you could certainly modify this tutorial to use a different shape cookie cutter or to apply the twined hearts in another manner. This is a choose your own adventure kind of craft, so feel free to think outside the box.

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

To make these sugar cookie gift tags, we start with the perfect cookie dough. This is a simple dough made of butter, sugar, flour, vanilla, salt, and baking powder. It’s fairly simple to work with and will cooperate with the craft by not puffing or expanding too much in the oven. Once you’ve prepared your dough, roll it out on a floured surface and use a cookie cutter to trim out shapes. I used this cutter for my hearts, but you can pick whatever you prefer. It’s important to keep your cookies thick enough to withstand a hole being poked in them. 1/4″ thickness is a a great sturdy size to start with. Once the shapes have been trimmed out, move them to a baking sheet lined with parchment paper and poke small holes in the corners, centers, or wherever. I used a small wooden skewer, but you could also grab a chopstick or anything else that is small with a blunt end. Poke the hole and gently work the skewer in a small circle to ensure that the hole has been poked all the way through. Once your cookie sheet is full with cookies spaced out about 2″ apart, place the pan in the freezer to set up about 5 minutes. If your dough happens to have gotten really warm, pop it in the fridge for 30 minutes or an hour to make sure it has set through.

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

Once you have removed your baked sugar cookie gift tags from the oven, grab that same skewer and gently ensure your hole is still there. You want to do this right when the cookies come out of the oven so that they don’t set up before your hole is completely poked through. Allow the cookies to cool and, in the meantime, make your icing. Powdered sugar and milk come together for this simple frosting. The trick is achieving the right viscosity so that the icing doesn’t spill off the sides or through the hole of the cookie. To test it, run your whisk or a knife through the bowl of frosting. Your frosting should slowly move back together until you can’t see any trace of the whisk any longer, and this process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin. Keep in mind that if you add food coloring, this will change the viscosity of the icing, so be sure to check thickness after coloring has been added.

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

Prepare a piping bag with a small round tip. I prefer a #3 tip. Fill the bag with icing and pipe, pipe away! Start with a single cookie to test it all out and then finish with the remaining. I like to begin by piping a border and then filling in with additional icing. You can spread in the filler icing with a food safe paint brush (used strictly on food) or with a small offset spatula. Whatever works for you works for me! Do 2 cookies at a time to get in a flow and then allow them all to dry completely. Keep in mind that some food colorings can keep icing from setting well. I like to use Americolor food gels.

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

Once your sugar cookie gift tags are made you can use them in any manner you prefer! Freeze them ahead of time and gently thaw them for a make-ahead option, or just make them up to 3 days in advance kept at room temperature. If you can’t wait that long, feel free to just dive right in and eat them immediately. I gave one to Aimee on a necklace, and she thought she was the coolest kid on the block. These sugar cookie gift tags are a cutie treat for Valentine’s or whatever other holiday you might be pushing for. Give them a try and be sure to send me photos! I can’t wait to see. Happy baking to you and happy (almost!) Valentine’s!

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

If you like these sugar cookie gift tags you should try:

Painted Sugar Cookies
Marbled Sugar Cookies
Soft Frosted Sugar Cookies
Gold-Splattered Sugar Cookies

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Sugar Cookie Gift Tags

Sugar Cookie Gift Tags by Wood and Spoon blog. Use this tutorial to create, mini frosted iced heart sugar cookies to use as garland, napkin ring holders, gift tags, name tags, necklaces, and more. This simple tutorial gives you the DIY recipe for hard set cookies with homemade icing and ideas for how to use them for Valentine's Day parties, kid crafts, and more. Read about the recipe and how to on thewoodandspoon.com by Kate Wood

These sugar cookie gift tags are cute little crafty edibles to make with kids for parties!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 15
  • Total Time: 1 hour 15 minutes
  • Yield: 50, depending on size of cookie cutter 1x
  • Category: Dessert
Scale

Ingredients

For the cookies

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 sticks unsalted butter, cold and cut into small pieces
  • 1 egg
  • 11/2 teaspoon princess cake and cookie emulsion (or 1 teaspoon vanilla and 1/2 tsp almond extract)

For the icing

  • 3 cups powdered sugar
  • 36 tablespoons of whole milk or heavy cream
  • 1 teaspoon almond extract, vanilla extract, or bakery emulsion

Instructions

For the cookies

  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients and set aside.
  3. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined.
  4. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
  5. Place shapes on a baking sheet and freeze briefly for about 5 minutes.
  6. Once chilled, bake in the preheated oven for 10-12 minutes and then cool on a cooling rack. Allow cookies to cool completely prior to icing.

For the icing

  1. Sift or whisk powdered sugar to remove lumps.
  2. Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
  3. Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.

Crispy Millionaire Bars

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

You know what we’re not too good for? Homemade rice krispy treats. Look, I know we all grew up eating them, and maybe they feel kind of basic. You might be one of those people who is kinda freaked out by marshmallows, or perhaps you just hate delicious food (Who are you, anyways?). I for one LOVE Rice Krispies and, given the opportunity, would happily destroy a pan or two if you sent them my way. Today we’re paying tribute to those after-school favorites with these crispy millionaire bars: a shortbread crust filled with a soft salted caramel and topped with a crispy chocolate and rice cereal crunch. They’re a fun mash-up of two of my comforting faves, and I think you’re going to like them.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

I have a friend who is basically a rice krispy all-star. If make rice treats was a sport, she would be, like, Michael Phelps or LeBron. At one point, she gave me her recipe and it was something hyper-specific that required me to count out the jumbo marshmallows one by one. I made them precisely how she told me to, and it was laughable. They were hard and sticky and not even nearly as good as hers. I want to believe I messed them up, but something tells me she just likes being the rice krispy wizard. The joke is on her anyways- I’d take eating krispies with a friend any day.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

This same friend also loves shortbread, so crispy millionaire bars are right up her alley. A buttery shortbread crust topped with salty caramelized filling and a snap-crackle-pop topping is the perfect combo of her two favorite things. Luckily, it’s a favorite of mine too, so even if I can’t make good rice krispies at least I now have crispy marshmallow bars. That’s what we call a glass-half-full kind of perspective, folks.

To make crispy millionaire bars, we start with our shortbread. Softened butter is creamed with sugar until smooth, and flour and salt are added to the mix. The dry crumb comes together in a square metal pan and bakes in a preheated oven for a few minutes while you prep your filling. Although there’s many ways to make a caramel filling for this kind of bar, we’re taking the easy way out by opting for one made via sweetened condensed milk. Combined with butter, brown sugar, and a smidge of salt and corn syrup, the milk makes a thick, sweet and salty caramel that works every.single.time. Carefully pour the hot caramel over the baked shortbread and allow it to set up completely on the counter or in the fridge.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

Once the caramel in your crispy millionaire bars has cooled, melt some chocolate and fold in your rice cereal. Be careful with the cereal so it stays crunchy and in tact. Spread the mixture on top of the cooled caramel and allow it all to firm up, again, in the fridge. When ready to eat, slice in into bite-sized bars and enjoy! I love to nibble on these crispy millionaire bars when they’re barely to room temperature, but be sure to store them in the fridge- the caramel is gooey and it will start to droop out if you let it.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

I hope you get a chance to make these crispy millionaire bars this weekend. Maybe share them with a friend? Maybe not? Either way, get your sweet on and enjoy these treats ASAP. Happy Thursday and have a great finish to this short week! Cheers!

If you like these crispy millionaire bars you should check out:

Pretzel Millionaire Bars
Peanut Butter Brownies with Pretzel Shortbread Crust
Chocolate Caramel Pecan Tarts
Espresso Caramel Thumbprint Cookies

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Crispy Millionaire Bars

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

These crispy millionaire bars have a shortbread crust, a salted caramel filling, and a crispy rice cereal and chocolate topping! Perfect for making ahead and sharing!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 120
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the shortbread:

  • ¾ cup (170 gm) unsalted butter, softened to room temperature
  • ½ cup (100 gm) sugar
  • 11/2 cups (210 gm) all-purpose flour
  • ½ teaspoon salt

For the caramel filling:

  • 6 tablespoons (85 gm) unsalted butter
  • ½ cup (100 gm) brown sugar
  • 114 ounce can of Eagle Brand Sweetened Condensed Milk
  • 2 tablespoons light corn syrup
  • ¼ teaspoon salt

For the chocolate crunch:

  • 8 ounces semisweet chocolate
  • ¾ cup rice cereal

Instructions

To prepare the shortbread:

  1. Preheat the oven to 325 degrees and use a large sheet of aluminum foil to wrap the insides of an 8 or 9” square metal pan with overhang on the sides.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar together until well combined and smooth, about 1-2 minutes. Add the flour and salt and stir just until combined into loose crumbs. Dump the mixture into the prepared lined pan and press it evenly into the bottom. Bake in the preheated oven until the top is golden, about 30-35 minutes. Set aside to cool slightly while you prepare the caramel filling.

To prepare the caramel filling:

  1. In a medium saucepan over medium heat, cook the butter and sugar together, stirring occasionally until the butter has melted.  Add the sweetened condensed milk and corn syrup and bring the mixture to a boil. Begin stirring continuously and cook for 5 minutes, or until the mixture has turned lightly golden and has thickened to a mayonnaise consistency. Remove from the heat immediately and stir in the salt. Pour the mixture over the shortbread and set aside to cool completely. You can expedite this process by refrigerating it.

To prepare the chocolate crunch:

  1. Once the caramel layer has set, place a large bowl over a slightly small saucepan filled with 1” of water. Place the pan over medium-low heat and add the chocolate to the bowl, stirring regularly to gently melt it. Be sure to not let the chocolate overheat or it may seize. Once melted and smooth, fold in the rice cereal and then spread the mixture over top of the set caramel layer. Allow to cool completely before cutting into bars and serving.

White Chocolate Caramel Pretzel Cookies

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

The lull between Christmas and New Year’s Day is some kind of serious. My level of initiative, which is normally leaping off the charts, is unreasonably low this time of year, and my primary MO is to just chill. Honestly, it’s been really nice to let baking and writing and work sit on the back burner of my brain and let these days be whatever the end up being. In our house, that’s meant lots of pajama-wearing, some Christmas clean-up, and the continued over-consumption of sugar cookies and decaf coffee. My kids are loving lazy Mom mode, and, to be frank, I am too. It’s not forever, but it’s a good fit for these days.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

With a new year decade just around the corner, I’ve been thinking a lot about how I want my story to read. I’m not one for New Year’s resolutions, but I do think this fresh page is a great time to re-evaluate goals, priorities, and desires. Who do I want to be? What do I need to make room for within my family and household? What needs to top my list on a day to day basis? 2019 was a stretching year for me. Career-wise, I stepped into some new things that were previously foreign. I tested the waters in some areas and am still learning to recover from the belly flops. At home, we did some stretching in the literal sense too. Baby number three (It’s a girl! Wait, no, It’s a Boy!) grew and arrived in 2019 and we all scooted closer to make room for the precious new life that was introduced to our world. My husband’s business shifted gears, we settled into a new home, and  life looks entirely different than it did this time last December. Growth, in every sense of the word, was all over our year, and while there were some pains in that growing I’m hoping that some of what we learned along the way had a chance to seep in.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

I’m not sure what my word for 2020 is. I don’t yet have a clear picture of what I want life to look like, but I’m eager to bring some of that growth from 2019 along for the ride. In the meantime, thank you sweet readers for walking through this past year with my family. My hope is that, via stories and recipes, you found yourself well-fed this year. Maybe you welcomed new friends to your table or worked up the nerve to braid your first babka. Maybe you laughed on a day when you felt like crying or finally felt confident enough to whip an egg white. Whatever the case, I’m grateful for all of the emails and kind words from you all, because your pictures of cheesecakes and stories of successes feel like tiny victories for me. I’m happy we’ve shared cookies and pies and cocktails this year, and I’m eager for more in the coming months. It might all look a little different in 2020, but I think it’s still going to be sweet.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

These white chocolate caramel pretzel cookies are delicious. I took my peanut butter caramel pretzel cookies and whizzed the recipe into something nut-free and extra-sweet and salty. These white chocolate caramel pretzel cookies are rich and chewy treats loaded with caramel goodness and just enough salt to offset all the sugar. They’re rather simple and I think you’ll find them to be a crowd pleaser. I know I did. Check out the instructions for the how-to on these white chocolate caramel pretzel cookies below, and if you get to try them, let me know what you think! Happy New Year, friends. 2020 is going to be a ball.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

If you like these white chocolate caramel pretzel cookies you should try:

Molten Carrell Chocolate Cakes

Chocolate Caramel Pecan Tarts

Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Chocolate Caramel Crumble Cake

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White Chocolate Caramel Pretzel Cookies

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

These white chocolate caramel pretzel cookies are loaded with sweet and salty flavor as well as chewy and crunchy texture!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 24 1x
  • Category: Cookies
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter
  • ½ cup (100 gm) sugar
  • ¾ cup (150 gm) brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups (405 gm) all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup caramel baking bits, caramel chips, or diced caramels
  • ¾ cup white chocolate chips or chopped white chocolate
  • ¾ cup chopped salted pretzels  (OR chopped pecans- your choice!)
  • Flaked salt

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Melt the butter over low heat on the stove, being sure to not let it boil. Pour the melted butter into a large bowl and stir in the sugar and brown sugar. Stir in the eggs and extract. Add the flour, soda, powder, and salt and fold the mixture together until combined. Add in the caramel, white chocolate, and either pretzels or pecans. Fold to combine. Use a medium cookie scoop to portion out 1-1/2 tablespoon sized rounds of dough. Roll them gently and space them out 2” apart on the baking sheets. Sprinkle with a bit of flaky sea salt if desired.  Bake in the preheated oven for 11-12 minutes or until the edges are set and the cookies are baked through. Allow to cool prior to enjoying!

White Chocolate Peppermint Cookies (With Option For Vegan Too!)

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

Have you been wondering what holiday treat to make? Are you in need of a terrific tasting last minute cookie to share with the out of town crazies, next door neighbors, and hostesses you’ll be interacting with over the next few days? WELL LOOK WHAT WE HAVE HERE: a list of must-bake cookies and a brand new recipe for white chocolate peppermint cookies.  They’re festive, deliciously chewy, and even have an option to be vegan if you’re into that sort of thing. Could this be the prom queen cookie of Christmas 2019? I’ll let you decide, but first, here’s a few old faves.

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

  1. Muscovado Chocolate Chip Cookies Muscovado sugar makes these cookies intensely rich and complex in flavor.
  2. Soft Frosted Sugar Cookies This is my Mimi’s recipe that I grew up eating. Soft, fluffy cookies with a thick frosting- an absolutely perfect choice for the kiddos to help decorate.
  3. Cookies and Cream Cookies I took chocolate sandwich cookies and revamped them into white chocolate chip drop cookies. Basically a cookie in a cookie. #miracleshappen
  4. Citrus Shortbread Zesty citrus and and a sweet glaze adorn these buttery shortbread cookies.
  5. Cookies and Cream Sandwich Cookies Yep, it’s the same cookie from #3, but I stuffed it with frosting. GENIUS.
  6. Raspberry Lemon Linzer Cookies Soft sugar cookies are scented with lemon zest and stuffed with raspberry jam. Perfect for those fruit flavor lovers.
  7. Peanut Butter Caramel Pretzel Chocolate Chip Cookies An all-time favorite cookie of mine. It’s sweet, salty, and loaded with texture.
  8. Espresso Caramel Thumbprint Cookies The traditional thumbprint cookie is given a grown-up makeover with an espresso-scented caramel and sea salt.
  9. Candied Walnut Chocolate Chip Cookies A unique twist on the classic chocolate chipper.
  10. Toffee Coffee Chocolate Chip Cookies Chocolate and coffee is always a win. These have so much flavor.
  11. Brown Sugar Shortbread Perfect for gifting and a great option to use with cookie cutters!
  12. Peppermint Olive Oil Chocolate Cookies Mint and chocolate is my favorite pairing since PB&J.
  13. Funfetti Cookies These plus Christmas sprinkles would be seriously festive!
  14. Mint Chocolate Sandwich Cookies Brett’s favorite cookie. A simple chewy chocolate cookie filled with a mint ganache. YUM.
  15. Fluffernutter Cookies Marshmallows, chocolate chunks, and peanut butter join forces to make a fun and nostalgic cookie that is VEGAN.
  16. Triple Chocolate Cookies Triple the chocolate, triple the flavor, triple the fun.

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

Okay, have I whet your appetite? Are you ready for the main event? These white chocolate peppermint cookies are chewy with crunchy bits of peppermint throughout. The white chocolate pairs deliciously with the minty candies, and (BONUS!) these cookies can be made 100% vegan. The recipe is a play on my favorite vegan chocolate chunk cookies, so you can expect the same toothy bites and decadent flavors throughout. All of the ingredients can be combined in a single bowl and the entire recipe takes less than 30 minutes from start to end of baking.

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

If you’d like to keep these white chocolate peppermint cookies vegan, be sure to snag some vegan white chocolate and peppermint candy pieces at the store. In my research, I found that Brach’s brand peppermints were vegan, but if you’re not set on making a vegan cookies, no problem! Just use whichever white chocolate chips/bars and mints/candy canes that you prefer. I tested this recipe with a couple of different varieties and had no problems. Do note that any candy pieces you press on top of the cookies will get tacky and chewy over time if exposed at room temperature for a long time. If you plan to serve them quickly, go ahead and leave some candies on top of your rounds of dough, otherwise just mix them right into the batter.

I hope the next few days are merry and bright in your home. Merry Christmas to you guys and HAPPY BAKING!

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White Chocolate Peppermint Cookies (With Option For Vegan Too!)

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

These white chocolate peppermint cookies are a festive vegan option for your holiday table!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 16 1x
  • Category: Cookies
Scale

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1/3 cup (80 gm) coconut oil, firm not liquid
  • 6 tablespoons organic brown sugar
  • 6 tablespoons organic cane sugar
  • 1 teaspoons vanilla extract
  • 1/8 teaspoon peppermint extract
  • 11/4 cups plus 2 tablespoons (180 gm) all-purpose flour
  • 1/2 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup vegan white chocolate chips
  • ½ cup crushed vegan peppermint candies, if desired

Instructions

  1. Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
  2. Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
  3. In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the white chocolate and stir to combine.
  4. Scoop out small balls (I use a medium cookie scoop) of dough and place them two inches apart on the prepared baking sheets. Bake in the preheated oven about 9 minutes or until the cookies have set around the edges. Quickly remove the sheet pan from the oven and sprinkle the tops of each generously with crushed peppermint candies. Return to the oven for one more minute or until set and allow to cool completely before enjoying.

Brownie Petit Fours

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

Do you ever find yourself in the muck of life? Like you’re covered up in junk that you desperately just need to shake off and get free from? Maybe you’re wanting a clean slate or reset from the routine of heaviness and difficulty that you you find yourself in? Well, count me as a member in your crew because I’ve been there, and I think someone out there needs some encouragement and a little self-love in the form of these brownie petit fours.

I’m not sure this blog is the place to dive deep into difficult circumstances. Everyone’s story is unique, and your issues and the solutions for those issues are entirely different from mine. Call it hormones, call it a funk, or blame it all on spiritual oppression, but I’ve 100% been there recently, so I do feel it’s worth mentioning. In recent weeks, I wasn’t really feeling myself, my story, or the seat I had at the table, and it was just kinda… sad. You know what I’m talking about, right? We’re all there sometimes.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

Thank God for friends who call it like it is and encourage us to get to where we need to be. We’re typically no stronger than the backs of the crew we lean on when things feel hard, and I’m thankful to have some of the most supportive and wise women this world has to offer on speed dial. Now, a month or so out from whatever that funk was, I’m working on learning to really love myself and take better care of all my parts. Lately, an extra-long walk or some form of exercise has felt like loving myself. A glass of wine (without a side of guilt!) or a few more minutes in the shower feels like loving myself. Even just shushing all the self-doubt  and criticism long enough to really appreciate the person I am, the person I was created to be, feels like a step in the right direction. Like, “Hi! I’m Kate Wood! I’m not a complete disaster. I’m fearfully and wonderfully made! I have really good things to offer the world!”

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

I don’t know who out there needs to know that they’re awesome, but here it is: You Are Great. You’re deserving of any reset or fresh start you might feel like you need. Lean on the people who love you well and get comfortable with loving yourself. Self-love will look differently for you than it does for me, but I’d encourage you to take time to truly appreciate yourself. And if you’re here on this site, I have a feeling that self-love might include indulging  in these brownie petit fours. Just maybe.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

These brownie petit fours aren’t entirely practical. Practical is a 9″x13″ pan filled with a baked box mix of brownies. Practical is eating them one by one from the pan until it’s gone. These brownie petit fours are not practical- they’re EXTRA. They’re cute and fancy and feel like the type of food reserved for special occasions, and guess what: YOU ARE DESERVING OF SUCH THINGS.  So today we’re making them. Let me give you the details.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

To start, I’ve taken the super-rich, ultra-fudgy brownie base from my brownie ice cream sandwiches, and we bake them in the oven until baked through and chewy. Allow the brownies to cool completely and then pop them in the freezer while you make your ganache. Here’s where things get fancy: with the same brownies and ganache you can make two different types of brownie petit fours. The first option is a tiny bite-sized round of brownie with a drippy ganache glaze poured on top. The ganache firms up and forms a soft chocolate coating around the outside- YUM. Option number two is a slightly larger, double-stacked brownie with thick ganache piped on each layer. The result is a fancy tiered treat best shared with another person or eaten proudly by oneself. Either way, these brownie petit fours are altogether fab and worthwhile. You should totally make them.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

I hope today wasn’t TMI. I know you guys come here for breads and cookies and cakes (not my own personal sob stories!), but I also feel like someone out there needs a hug and a little encouragement. Regardless, I hope you love yourself (or someone else!) by making these little brownie petit fours. Happy baking and have a great weekend!

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

If you like these brownie petit fours you should try:

Brownie Ice Cream Sandwiches

Brookies (Brownie Cookie Bars)

Peppermint Bark Brownies

Pretzel Shortbread Peanut Butter Brownies

Mint Brownie Ice Cream Cake

 

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Brownie Petit Fours

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

Make brownie petit fours with chocolate ganache in two ways!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: Depends on Size of Brownies
  • Category: Brownies
Scale

Ingredients

For the brownies:

  • 4 ounces (about ¾ cup of chips) semisweet chocolate, chopped
  • ¾ cup (12 T or 165 gm) unsalted butter
  • ¾ cup (150 gm) sugar
  • ½ cup (100 gm) light brown sugar
  • 3 large eggs
  • 11/2 teaspoons vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • ¾ cup (65 gm) cocoa powder
  • ¾ teaspoon salt

For the ganache:

  • 6 ounces semisweet chocolate, chopped or in morsels
  • ¾ cup (6 ounces) heavy whipping cream
  • Fleur de sel, for sprinkling

Instructions

To prepare the brownies:

  1. Preheat the oven to 350 degrees. Line one quarter sheet pan (or one 9”x13” pans) with foil that extends up the sides and grease with baking spray. Set aside.
  2. In a small saucepan over low heat, gently heat the chocolate and butter, stirring regularly, just until barely melted. Pour the mixture into a large bowl and whisk in the sugar and brown sugar. Whisk in the eggs and the vanilla extract. Scrape the sides of the bowl and then fold in the flour, cocoa powder, and salt. Spread the batter evenly in the pan and bake in the preheated oven for about 15-17 minutes or until a toothpick inserted only comes out with a few moist crumbs. Set aside to cool completely.
  3. When ready to prepare your petit fours, place the chocolate in a heat-safe bowl. Gently warm the cream in the microwave or on the stovetop until it is almost ready to begin bubbling. Pour the warm cream over the chocolate and whisk to combine until smooth. Gently heat in the microwave in 15 second increments until melted as needed.
  4. If you wish to make the tiny bite-sized chocolate-coated petit fours, use a tiny biscuit cutter or sturdy round cutter about 1 to 1-1/4” in size to trim out rounds from your cooled brownies. I prefer to freeze the brownies for about an hour prior to cutting to make the cutting easier. For larger stacked petit fours, use a 1-3/4 to 2” cutter to trim out rounds.
  5. For the tiny petit fours, place the small brownies on a cookie sheet set over a large bowl and spoon the warm liquid ganache over top. Use a fork to transfer the covered petit fours onto a baking sheet lined with wax or parchment paper. Allow to set up slightly before sprinkling with a bit of fleur de sel.
  6. For the large stacked petit fours, allow the ganache to set up slightly either on the counter or in the fridge until it turns into a slightly thickened but still pipeable fudgy consistency. Place the mixture into a piping bag fitted with a round tip and squeeze dollops into the center of each brownie round. Top one brownie with another and sprinkle the tops of each stack with sea salt, sprinkles, or whatever! Enjoy at room temperature!

Vegan Funfetti Cookies

Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

Is anyone on the internet having more fun than me this week? NOPE. These vegan funfetti cookies are the second (!!!) sprinkly dessert I’ve shared this week which means I’m basically having the time of my life. Very few foods make me happy like ones adorned with flecks of sugared rainbows, and these treats aren’t an exception. To keep the party rolling, I’m going to share a few other new favorites of mine below, so if you’re interested in what I’ve been reading, snacking on, buying, and watching, read on!

Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

I’m 100% Buying These Things:

  • I basically live in my Lululemon leggings, but was surprised to fall so hard in love with these Marine Layer Rainbow Leggings . The material is super soft, slightly cozy, and the teeniest bit trendy thanks to that rainbow elastic around the waist. Sign me up for more of these!
  • My go-to shade of Sephora Cream Lip Stain is no longer for sale (WHY, Sephora, WHY!?!), but luckily they have approximately 143 other shades to choose from. I love this creamy lip stain and appreciate the soft staying power it has on my lips throughout the day. Check it out!Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

Probably Already Watching Re-Runs of This:

  • My husband and I were really close to a TV draught. We watched The Mentalist and Scrubs and Justified. We were all caught up on Blue Bloods, Peaky Blinders, and The Crown. Even though I love The Office, it didn’t seem right to re-watch it AGAIN. Desperate to fill that nighttime void, we subscribed to Hulu and dove head first into White Collar, an upbeat drama about a former high-end art thief who joins forces with the FBI to catch white collar criminals. So far, we’re loving it. It doesn’t hurt that the lead is seriously handsome either.
  • Carpool Karaoke is my favorite thing on the internet. One of the newer episodes featuring Chance the Rapper is so many of my favorite moments. Check it out here!Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

Books on My Nightstand:

  • Live in Grace, Walk in Love: A 365-Day Devotional by Bob Goff. There is more wisdom, wit, and fun in Bob Goff’s words than I know what to do with. Two of his previous tittles, “Everybody Always” and “Love Does” are two personal favorites, and I’ve enjoyed starting in on this one-a-day devotional from him. BONUS: he’s coming to speak in my hometown of Selma, AL at the end of this year!
  • Basically anything by Ruth Reichl. I just finished “Save Me the Plums” and “Garlic and Sapphires,” two books from the former editor-in-chief of Gourmet magazine. She writes about food in a way that makes the flavors and textures of each ingredient she describes almost tangible. I just purchased “Tender at the Bone” and look forward to starting it soon.Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

Things I’m Cooking Up:

  • There’s a really good chance that I’ve already shared this recipe with you all in the past, but I cannot enter this fall season without revisiting it with you again. This cozy autumn wild rice soup is one of my favorite things to make in the cooling months, and you really need to try it for yourself.
  • Chicken pot pie? Sure. Chicken pot pie with a cheddar cornmeal crust? OH, HECK YES. This pot pie is my husband’s favorite thing I make, so you better believe I’ll be leaning on it hard as we head into winter. I think you’ll love it too.
  • Vegan funfetti cookies. Yep, we went there. No, we didn’t need another cookie recipe, and no I don’t really care about leading a vegan lifestyle, but you guys continue to go cray cray for the coconut oil-based treats on my site so I knew we needed to make a veganize funfetti cookies . This is a simple coconut oil and cane sugar loads and loads of sprinkles kind of situation, and no one is mad about it. A few things you may want to know before you get started. First, if you’re interested in keeping these treats truly vegan, be sure to check in on your sugars. Not all sugars are vegan, and it’s important to verify the brands you choose are before you get started. Same goes for sprinkles! I love Sweetapolita’s rainbow jimmies for my vegan sprinkles, but feel free to research your own! Make sure your coconut oil is firm (not liquid!) at room temperature and feel free to adjust the amount of flour based on how those first cookies in the oven spread. Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

Thanks for celebrating my birthday week with two (!!!) sprinkle recipes. I’ll be back next week to our regularly scheduled fall programming, but I hope you enjoy these in the meantime. Happy baking!

 

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Vegan Funfetti Cookies

Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

These sprinkle cookies are vegan and taste like a funfetti box cake mix!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 16 1x
  • Category: Cookies
Scale

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1/3 cup (80 gm) coconut oil, firm not liquid
  • ¼ cup (50 gm) organic brown sugar
  • ½ cup (100 gm) organic cane sugar
  • 11/2 teaspoons clear vanilla extract
  • 11/4 cups plus 2 tablespoons (180 gm) all-purpose flour
  • 3/4 teaspoon baking soda
  • ½ tsp cream of tartar
  • ¼ teaspoon salt
  • ½ cup vegan rainbow sprinkles

Instructions

  1. Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
  2. Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
  3. In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, cream of tartar, and salt and stir just to combine. Add the sprinkles and stir to combine.
  4. Scoop out small balls (I use a medium cookie scoop) of dough and place them two inches apart on the prepared baking sheets. Your dough may or may not require a little bit of refrigeration so that the cookies don’t spread too much in the oven. This all depends on temp of the dough and oven. I like to test a couple of cookies in the oven to see if they spread too much or little. If they spread too much just pop the dough in the fridge to firm up a bit. Typically they won’t require any time in the fridge. Bake in the preheated oven about 10 minutes or until the cookies have set around the edges and the tops are beginning to crack.

Notes

  • If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
  • Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
  • You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.

Muscovado Chocolate Chip Cookies

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

What’s that one dessert recipe that you always reach for? It might be an old family standby, a favorite crowd pleaser, or just a flavor you’ve really been digging lately. For me, a chocolate chip cookie is always a win. There are very few treats that satisfy my cravings like the sweet and salty, barely-there caramel flavor of a really good chewy cookie, and I find myself coming back to them almost on a weekly basis. Today’s recipe, these muscovado chocolate chip cookies, are a level-up version of that trusty fave, and I can’t wait to tell you all about them.

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

Muscovado sugar is kind of illusive. For many, myself included, muscovado sugar is one of those exotic, new-to-you ingredients reserved for special occasions and elevated recipes. While it’s hardly a fancy ingredient, the rich and complex flavors of muscovado sugar has the ability to transform ordinary baked treats into something that is really spectacular. Case in point: these muscovado chocolate chip cookies.

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

These chewy treats have pools of chocolate throughout and a simple dough that allows the hints of molasses in the muscovado sugar to shine. It’s one of those baked goods that people are drawn to initially based on their familiar appearance but keep coming back to because of their intensely rich flavor. Nothing beats a classic chocolate chip cookie, but if you can land one that feels like home and still surprises your taste buds… now that’s something worth writing home about.

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

The dough for these muscovado chocolate chip cookies is really simple. Melted butter, muscovado sugar, and white sugar are stirred together with a couple of eggs and pure vanilla extract. Stir in the dry ingredients until a shaggy dough comes together and then toss in the chocolate. Here, it’s a pick your poison kind of thing. I prefer to use semisweet chocolate chunks to balance out the strong molasses flavors, but if you want extra flavor, a milk or bittersweet chocolate would work great too. Whatever floats your boat, okay? Briefly freeze rounds of dough until barely firm and then bake in the preheated oven until fluffy and barely golden around the edges.

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

If you give these muscovado chocolate chip cookies a try sometime this month, let me know what you think! Happy baking and tune in later this week for a second recipe!

If you like this muscovado chocolate chip cookies you should try:

Candied Walnut Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Caramel Pretzel Chocolate Chip Cookies

Brown Butter Muscovado Chocolate Chip Cookie Bars 

 

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Muscovado Chocolate Chip Cookies

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

These are gussied up versions of the classic chocolate chip cookie, made with muscovado sugar!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 32 1x
  • Category: Cookies
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter, melted
  • 1 cup (200 gm) muscovado sugar
  • 1 cup (200 gm) sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 3 cups (410 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups chopped chocolate (of your preference)

Instructions

  1. Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2” apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!

Notes

  1. You can decrease the salt mixed into the dough to ½ teaspoon and finish the baked cookies with sprinkles of fleur de sel if desired.

Mocha Macarons

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

I’ve always thought there was something magical about macarons. The dainty French cookies that line bakery cases like colorful little soldiers have always felt fancy, like a special treat reserved for posh ladies with tiny dogs and big sunglasses. Maybe I’m right, maybe I’m delusional, or maybe my inner Francophile is getting away from itself, but either way, I absolutely adore macarons. These mocha macarons are no exception.

I went to France as a junior in college. With stars in my eyes and a mini French dictionary in my pocket, I roamed the streets in terribly uncomfortable shoes (because fashion, duh) doing my best to look like I belonged. Although I’ve heard many people say that they didn’t enjoy their time in France, I found the place to be entirely alluring: the scent of warm butter and pastry wafting out of patisserie doorways; music and the twinkling of wine glasses on cozy bistro street fronts; the elegant faces of countless humans that dripped in an air of effortless cool. The France I discovered that January won my affection immediately, and I have yet to experience a country that has met me with half as much mystery and intrigue.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

Of course I was completely captivated by the cuisine. With my mother and Nana, I visited a number of cafes and restaurants, and there wasn’t a creperie, boulangerie, or patisserie that I didn’t attempt to nibble my way through. I inhaled clouds of powdered sugar from shatteringly crispy croissants and licked the warm puddles of Nutella that dripped out of folded crepes and onto my fingers. I taste-tested brioche and palmiers and eclairs and caneles, each bite more sumptuous than the last. I didn’t meet a pastry in France that I didn’t love, but none charmed me quite as much as the macaron. At that time, in 2008, mini food was all the rage. Tiny cupcakes, bite-sized burgers, and shot glasses of bisque were everywhere, and macarons fit right into that profile. The colorful cookies with surprising flavors and creamy insides seemed to go hand in hand with the meticulous French cuisine that I was discovering, and I couldn’t wait to gobble them up.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

Once home, I eventually garnered the bravery to attempt macarons on my own, and over the years there have been many batches of macarons, some successful and some not. More recently, after extensive help from Tessa, I was able to nail down a practice that worked best for me, and since then I’ve let my imagination go wild. Nutella raspberry macarons? Cake batter flavored? Toffee peanut? Mint truffle? The possibilities are endless.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

These mocha macarons capture my first time in Paris. Each cookie is petite and precise, and the flavors of espresso and rich chocolate feel like ones best enjoyed in the city of light. I’m sharing today’s recipe with help from my friends at Nestlé Toll House who are debuting the Artisan Collection- luxurious premium baking chips made with single-origin chocolate from Ghana. Deluxe treats like macarons deserve equally special ingredients, and Nestlé ‘s new chocolate fits the bill. Here’s the lowdown on these mocha macarons:

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

The macaron shells are airy cookies made with whipped egg whites, sifted almond flour, and confectioner’s sugar. I’ve added a touch of espresso powder to the dry ingredients to create a cookie shell that is lightly flavored and speckled with the granules. To double down on the coffee flavor, I added a bit of that same espresso powder to the ganache filling that was prepared using Artisan Collection Extra Semi-Sweet chocolate baking chips by Nestlé Toll House. The sweet chocolate offsets the bitterness in the espresso, and, when combined with warm cream, makes a thick ganache that is fudgy at room temperature. The cookies are simultaneously light and rich, and I found myself eating more than my fair share the first time around because they were just that tempting.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

I highly recommend you give these mocha macarons and Artisan Collection a try for your next baking adventure. They also offer an Extra Dark variety that has 61% cacao. I tested this chocolate in shortbread cookies, and they were phenomenal. Both options can be used for these mocha macarons, and you won’t be disappointed. I’ll be sharing an additional recipe later this week, so stay tuned. In the meantime, happy baking!

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

If you like these mocha macarons you should check out:

Strawberry Shortcake Macarons

Mocha Cookies 

Hazelnut Mocha Cream Pie

Mocha Brownie Fudge Ice Cream

 

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Mocha Macarons

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

These mocha macarons feature an espresso-scented shell and an espresso ganache filling!

  • Author: Kate Wood, Adapted from Tessa Huff
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Yield: 26 1x
  • Category: cookies
Scale

Ingredients

For the macaron shells:

  • 11/2 cups (144 gm) almond flour
  • 11/3 cups (145 gm) powdered sugar
  • 2 teaspoons espresso granules
  • 120 gm room temperature egg whites (from about 34 large eggs)
  • ½ cup plus 1 tablespoon (120 gm) sugar

For the espresso ganache:

  • 5 ounces extra semi-sweet chocolate, finely chopped or in morsels (I recommend the Artisan Collection by NESTLÉ TOLL HOUSE® Extra Semi-Sweet variety)
  • 1 teaspoon espresso granules
  • ½ cup heavy whipping cream
  • Additional chocolate, if desired

Instructions

To prepare the macarons:

  1. Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
  2. In a food processor, combine the almond flour, confectioner’s sugar, and espresso granules and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
  3. In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the room temperature egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
  4. Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
  5. Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. I prefer to use a stencil to ensure the macarons are the same size. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
  6. Preheat the oven to 325 degrees with a rack in the center position.
  7. Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
  8. Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

To prepare and use the filling:

  1. Place the chocolate in a medium heat-safe bowl. Warm the cream on the stove or in the microwave until just barely steaming or about to bubble.
  2. Pour the cream into the chocolate and add the espresso granules. Whisk until the chocolate is smooth and feel free to microwave in 15 second increments until the chocolate has melted.
  3. Allow the mixture to set up slightly, either on the counter or in the fridge while stirring often, until it is a slightly thickened fudgy consistency that will move through a piping bag.
  4. Fit a piping bag with a round tip and squeeze 1-2 teaspoon sized dollops into the center of half of the macaron shells.
  5. Top with an additional macaron shell and allow to set up. In the meantime, feel free to gently warm and melt a small about (about 1/3 cup) of chocolate and drizzle or piping decorative stripes on top of the sandwich cookies. Enjoy!

Notes

  • Using a macaron stencil is helpful in making sure your macaron shells are uniform in size.
  • Instant coffee granules can be used in a pinch.