Food & Drink

Cheesy Dinner Rolls

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I don’t know about you, but I’ve already started preparing my body for the holidays. Although I exercise and try to eat reasonably healthy about 90% of the year, November and December are the months where I let delicious food (and the company I share it with) shine. There’s almost always fancy appetizers and indulgent desserts, an extra glass of wine, or rich, savory dishes that I really only break out around the holidays. I can already feel my insides getting excited to nibble on all of those seasonal bites that we enjoy this time of year. 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

In years past, the one thing I’ve not had much trouble saying no to is the bread basket. On the Thanksgiving table, at the church potluck, and even in my own home kitchen, those little brown-and-serve rolls, cold biscuits, and dense muffins just really don’t do anything for me. When there’s cornbread dressing and salty glazed ham on the table, is anyone really even paying attention to the bread basket? Absolutely not. 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I’m proposing a comeback of the bread basket. What if we served bread that was worth writing home about? What if the dinner rolls were so impressive that they could be served as a standalone appetizer or side dish that people were excited to eat? What if you are destined to be the delightful human that brings a skillet full of these cheesy dinner rolls to the next dinner party, and they’re so good that everyone begs you to bring the bread every year from here on out? Sounds pretty epic, huh? 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

These cheesy dinner rolls are soft and fluffy yeast rolls filled with gooey morsels of mozzarella cheese and seasoned with Italian herbs and garlic. These are like a mozzarella stick meets Parker house roll, and I am not even remotely mad about it. Although they’d be delightful on their own, we up the ante here by serving them alongside a tangy spiced tomato sauce.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I’m sharing today’s recipe for cheesy dinner rolls in partnership with Lucini Italia who has long been my go-to for olive oil. Only recently I tried their tomato sauce and I was really pleased to find that it is near perfect straight from the jar. It requires no doctoring with extra pepper for flavor or sugar to cut the super acidic sauce; it’s a delicious, restaurant quality sauce that comes straight from the jar, and it makes the perfect accompaniment to these cheesy dinner rolls. You can spend your time preparing the rolls and let the Lucini sauce take care of the rest. 

To prepare cheesy dinner rolls, we start by making the dough. Yeast dissolves over warm water and milk and is added to some melted butter and olive oil. Next we stir in some sugar, salt, garlic powder, and onion powder. The flour comes next, and then we knead the dough until it is smooth and only slightly tacky. Allow the dough to proof in a warm spot in your kitchen for an hour and a half before you shape and form your rolls.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

 

Cut your dough into about 15 equal-sized portions and flatten each ball out into a round. Place a square of part-skim mozzarella in the center of the dough and pinch the edges into the center to enclose the cheese. Place each roll seam side down in a greased pan and allow them to rise for just a few more minutes. When you’re ready to bake, brush the rolls with water and sprinkle on additional cheese, Italian herbs, salt and pepper.

Allow your cheesy dinner rolls to cool slightly before serving. Warm up a cup or so of Lucini tomato sauce (I prefer the Spicy Tuscan Tomato Sauce here), and serve it to dip your cheese-filled rolls in. The rolls are tender and extremely flavorful, a perfect compliment to the tangy sauce. This dish works great as an appetizer but also makes a strong case for a bread side that people will really be pumped to eat. If you make them in advance you can re-warm prior to serving, just make sure that the cheese melts through on the inside. 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I hope you’ll give these cheesy dinner rolls a try in the coming months. Happy baking!

This post is sponsored by Lucini Italia. All opinions are my own. Thank you for supporting brands that make Wood and Spoon possible!

If you like these cheesy dinner rolls you should check out:

Tomato Olive Rolls

Roasted Summer Vegetable Quiche 

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

 

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Cheesy Dinner Rolls

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

These soft and fluffy dinner rolls are herby crusted and stuffed with gooey mozzarella cheese! Dipped in a spicy tomato sauce, these cheesy dinner rolls are a tasty appetizer and bread offering!

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 360
  • Yield: 15 1x
  • Category: bread
Scale

Ingredients

  • 1/2 cup (120 gm) lukewarm water
  • 1/2 cup (120 gm) lukewarm milk
  • 1 tablespoon active dry yeast
  • 1/4 cup (55 gm) unsalted butter, melted and slightly cooled
  • 1/4 cup (120 gm) olive oil
  • 1/4 cup (50 gm) sugar
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups (420 gm) all-purpose flour, plus more as needed
  • 23 ounces block mozzarella cheese cut into 3/4” sized chunks
  • Shredded cheese for sprinkling (I used cheddar and mozzarella)
  • 1 tablespoon Italian seasoning
  • Salt and pepper
  • 1 cup warmed tomato sauce, for serving

Instructions

  1. Combine the water and milk in the bowl of a stand mixer or a large mixing bowl. Sprinkle the yeast over top and allow it to dissolve, about 5 minutes. Be sure the water mixture is warm but not hot! Once the yeast has dissolved, stir the butter, olive oil, sugar, salt, garlic powder, and onion powder into the mixture. Add three cups of flour and stir until a shaggy dough forms. Using the dough hook attachment, knead the mixture on medium speed (I use 4!) for 7 minutes. Alternatively, you can knead this by hand on a lightly floured surface. If the dough does not pull away from the sides of the bowl, add an additional 1/4 cup of flour. Once done kneading, lightly grease a bowl and place the dough inside. Cover tightly with plastic wrap and allow the dough to rise in a warm place in your kitchen until doubled in size, about 1-1/2- 2 hours. 
  2. Once risen, dump the dough out onto a lightly floured surface. Cut the dough into about 14-15 equal-sized balls and gently roll the dough in your hands to form a ball. Flatten each ball into a circle with your fingers and place a chunk of cheese in the middle. Fold the perimeter of the dough over the cheese and pinch the edges together to close the dough around the filling. Place the balls in a lightly greased oven-safe skillet or baking dish about 1/2″ away from each other. Cover the pan and allow to rise a second time for about 25-30 minutes while the oven preheats to 375.
  3. Once rise, lightly brush the dough balls with water and sprinkle on additional shredded cheese, the Italian seasoning, and salt and pepper. Bake in the preheated oven until golden, about 20-25 minutes. Allow to cool slightly. Serve with warmed tomato sauce.

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Roasted Summer Vegetable Quiche

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

Today’s recipe is a roasted summer vegetable quiche, also known as your new throw-all-your-leftovers-into-a-one-dish meal. This is the no-frills, adapt-as-you-wish type of dish that you can enjoy as breakfast, lunch, or dinner. Truly, if it gets any simpler than this, I don’t want to know.

This roasted summer vegetable quiche came out of a desire to use up all of my fresh produce. All summer long we have subscribed to a farmer’s market basket, and as a result, our fridge has been stocked with some seriously random (albeit delicious) produce. Some weeks I’d have a baby eggplant, a bag of okra, a handful of greens, and a pint of tomatoes. Other weeks they’d deliver me a  Ziploc full of banana peppers, three giant zucchini, and fresh oregano. At the end of the week, I’d scrape together all the leftovers in my fridge and scour the Internet for a clue on what to do with them.

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

This roasted summer vegetable quiche is the answer to all those leftovers. Nearly any forgotten tomato, chicken breast, or leftover sausage link would find a home nestled inside a buttery, flaky pie crust. If you’re in a dinnertime rut or just need to clean your fridge out, I really think that quiche is the answer!

To make this roasted summer vegetable quiche, we start with the crust. I’ve switched out my trusty, all-time favorite pie crust for an all-butter pastry. You can make this ahead of time, storing in the fridge or freezer prior to use. If you use a tart dish like I did, you’ll want to make sure you roll your dough out large enough to build the edge of the crust up an inch out of the pan. I find that pie dough shrinks pretty easily, particularly when using glass or ceramic dishes like I did. Fit the dough into the pan and par-bake until the crust is set and ready to receive the filling.

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

The filling is just about as easy as it sounds! The eggs and dairy serve as the glue, holding together all the little morsels of savory veggies and meats your heart desires. Whisk four eggs with one cup of milk, salt and pepper, and a little bit of seasoning as well. I used cheddar and parmesan for my quiche, but you can really use whatever kind of melted shredded goodness you have on hand. Goat cheese, feta, and mozzarella would be killer here as well, just keep your proportions true to the original recipe and you’ll be in good shape. 

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

For this roasted summer vegetable quiche, I included 2 cups of cooked veggies. You can use 2 cups of just about any filling your heart desires, but it is important that it’s already been cooked. Vegetables and meats will often release a whole lot of juices which could attribute to a watery or undercooked mess. For convenience, I’ve given instructions on how to roast a pan of summer veggies below.

Bake the quiche in the oven until the crust and filling have begun to bronze. Serve warm with a fresh salad or even just on it’s own! This roasted summer vegetable quiche should be as easy to serve as it is to make.

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

I’m sharing today’s recipe with a bunch of other bloggers who are featuring tomato-filled foods on their sites! Thank you to Annie, Rebecca and Ruth for hosting this #wesaytomatoes round-up. Be sure to check out their site for the full list of recipes. I hope you enjoy this savory treat today and come back next week when we resume the onslaught of sugary treats. Love to y’all! 

If you like this roasted summer vegetable quiche you should check out:

Tomato Olive Rolls

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

Buttermilk Biscuits with Pepper Bacon, Cheddar, and Egg

 

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Roasted Summer Vegetable Quiche

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

This roasted summer vegetable quiche is filled with fresh summer veggies, melty cheese, and is served in a flaky all-butter pie crust. Substitute in your favorite filling options in this seriously adaptable dish!

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 35
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Category: Lunch
  • Cuisine: French
Scale

Ingredients

For the pie dough:

  • 21/2 cups (350 gm) all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (230 gm) unsalted butter, cold and chopped
  • ½ cup ice water, plus more as needed

For the quiche:

  • 1 cup (240 gm) milk
  • 4 large eggs, plus one extra for pie wash
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup grated parmesan
  • 2 cups roasted vegetables (see notes)
  • ½ cup shredded cheddar cheese

Instructions

To make the pie dough:

  1. Stir the flour, sugar and salt together. Use a pastry cutter or the backs of two forks to cut in the butter until there are pea-sized clumps throughout. Add about 6 tablespoons of the ice water into the flour mixture and begin to stir together. It will likely be dry and require more ice water, so keep adding water 2 tablespoons at a time until a shaggy dough comes together. Dump the mixture out on the counter and use your hands to form the dough into one ball. It should come together as a dough without feeling wet or too tacky. Cut the ball in half and flatten each half into a disk. Wrap each with plastic wrap and store in the fridge for at least an hour or up to a week. You will only need one half of the dough for this quiche. The other can be wrapped in foil and frozen for up to two months.
  2. To prep the quiche:
  3. Preheat the oven to 375 degrees. Use a floured rolling pin to roll the dough out onto a floured work surface into a round of dough about an inch and a half wider on all sides than your 9” tart dish. Roll the dough back onto the rolling pin and the transfer it to the dish, unrolling as you go. Gently work the dough into the edges of the dish and trim off any excess dough, leaving about an inch of excess hanging on all sides.  Fold the dough under itself and gently crimp the edges into the dish, allowing the top of the dough to extend about ¾-1” above the lip of the dish. This will help keep your crust tall even after baking. If your dough has gotten soft or warm while rolling it out, place it in the freezer for 5-10 minutes to chill up again.
  4. When ready to bake, place a crinkled sheet of parchment paper into the bottom of the crust and fill it with pie weights or uncooked dry beans. Bake in the preheated oven about 10 minutes, then remove the paper and weights and bake for an additional 5-10 minutes, or until the bottom of the crust doesn’t look too wet and soggy. While the crust is baking, begin to assemble your filling.
  5. Whisk together the milk, 4 eggs, garlic powder, salt and pepper. When the crust is finished baking, crack your additional egg in a separate bowl and brush a thin layer of egg white over the bottom of the crust. This will help to keep the crust from becoming soggy. Sprinkle the parmesan evenly over the crust and then spread out the roasted veggies. Sprinkle on the cheddar cheese and then carefully pour the egg mixture into the dish. Be careful to not overflow the tart or the eggs could run over the edge of the crust and into the bottom of your dish. Whisk together the egg from the egg wash and use a pastry brush to brush a thin layer over the exposed crust. Bake in the preheated oven for about 35 minutes or until the top is golden and the center is no longer jiggly. Serve warm or reheat individual slices in the toaster oven!

Notes

  • To roast your own veggies at home, cut a mixture of vegetables (I use eggplant, tomatoes, onion, bell peppers, and squash) into ½” sized pieces. You’ll need about 6 cups fresh vegetables to make about 2 cups roasted vegetables. Toss the chopped veggies with 3 tablespoons of olive oil on a large rimmed sheet pan. Sprinkle with salt and pepper and roast at 420 for about 20-25 minutes, tossing every 8 minutes or so, until the vegetables are tender and beginning to brown around the edges. You can make these in advance and store in the fridge until ready to use in your quiche!
  • As an alternate to the pie wash, you can reserve a small bit of egg white from one of the 4 eggs for the filling. Brush this over the bottom of the quiche and then add the remainder to the filling mixture.

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Rosé Popsicles

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

Ok, ok, I know…. TWO BOOZY RECIPES IN LESS THAN A WEEK!? All I can say is that it’s summer and I’m living large and taking charge, okay? Last week you got raspberry champagne pop-tarts and this week we’re cooling off with ultra basic (but super delicious) rosé popsicles. Prepare your liver and bellies for these summer water treats.

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

Let the record show that rosé is my beverage of choice in the summer. It’s delicious, totally refreshing, and I like to trick myself into thinking it’s a little more hydrating than a margarita or daiquiri.  But let’s be honest- sometimes a cold beverage isn’t good enough in the summer. Sometimes you need something colder.

Sometimes you’re so hot you fear your face might actually melt off. Sometimes you’re tired of embarrassing sweat stains soaking through your jean shorts. Sometimes a frozen treat is the only thing that will take the edge off of the Africa-hot temperatures in your backyard. Luckily, when the sun is assaulting you and you need hydration and dessert all at the same time, there’s rosé popsicles to save the day.

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

I got the idea for these rosé popsicles from Jeni’s Splendid Ice Creams. Earlier this spring, they came out with a Frosé sorbet that was so good that I knew I had to recreate the flavor in popsicle form. I followed Jeni’s advice and used pureed pears as the sweet base for the frozen mixture and I added a dry rosé and fresh summer strawberries to round out the flavor of these pops. The result is nothing short of fab.

These rosé popsicles are every bit as boozy as they are dessert, a treat that tastes entirely like rosé wine and fresh fruit all at the same time. But the best part is how simple they are! All of the ingredients get dumped into a blender and the pureed mixture heads straight for the popsicle molds. I like to add a few sliced strawberries at the end, but this step is entirely optional and up to you. Your call!

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

I’m sharing these rosé popsicles today in celebration of Billy’s annual popsicle week! You might remember that last year I shared the recipe for roasted strawberry and buttermilk popsicles. The event is always hugely successful, so I was excited to be able to participate again. Be sure to check out his site for more frozen treats that a number of bloggers will be sharing later this week. In the meantime, give these rosé popsicles a try and let me know what you think! Happy hump day!

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

If you like these rosé popsicles you should try:

Rose Margaritas

Roasted Strawberry and Buttermilk Popsicles  

BBC (Baileys, Banana, Coconut) Popsicles

Lemon Mint Sorbet

Vegan Coconut Lime Ice Cream Pie

 

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Rosé Popsicles

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

These Rosé popsicles are boozy treats inspired by everyone’s favorite summer wine! With a pear and strawberry puree base, these pops are icy beverages in dessert form that everyone will enjoy!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 240
  • Yield: 10 1x
Scale

Ingredients

  • 1 heaping cup (150 gm) peeled, chopped pear
  • 1 heaping cup (150 gm) stemmed, quartered strawberries
  • 12 ounces rose (preferably one that isn’t terribly sweet)
  • 2 ounces simple syrup
  • ½ cup sliced strawberries, optional

Instructions

  1. Combine all of the ingredients in a blender and process until smooth. Divide the mixture between 10 (2.5 ounce) popsicle molds and freeze in a flat place in the freezer for one hour. Use a popsicle stick to break up any frozen chunks and push the sliced strawberries into the mixture. Add the popsicle sticks and freeze until solid, about 6 hours. Unmold and enjoy!

Notes

  • I use a popsicle mold that makes 10-2.5 ounces popsicles. Your yield will change if you make smaller or larger popsicles. The preparation and ingredients will remain the same.
  • The alcohol in these popsicles will cause them to melt faster than some popsicles. Be sure to keep them frozen until you’re ready to enjoy them.

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Tomato Olive Rolls

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

In another life, I would be outdoorsy. I’d enjoy things like camping and cycling and building fires. Instead of being cuddled up under an umbrella at the pool, I’d be belly flopping into the ocean, rolling in the sand, and pulling fish from the water with my bare hands.

I’ve been an indoor cat most of my life and, as a result, have indulged primarily in hobbies that are done from the comfort of my air-conditioned home. Baking, sewing, and Netflixing are among some of my favorite activities, a truth that has been largely influenced by my aversion to bugs and boob sweat. Yes, it’s the indoor life for me, forever and always, but there’s just this one little thing that I wish I was good at.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

I really want to be a gardener. In my dreams I have giant square planters filled with vine-ripened tomatoes and herbs and spicy orange peppers. I tend to rows of blackberry bushes with ease and teach my kiddos how to hunt out the ripest fruit. My flower pots are filled with ferns and pansies and geraniums and they even manage to survive a hot weekend without being fried to a crisp. Unfortunately, these are just dreams, and in the real world of green thumbs and black thumbs, I belong to the latter. This is the reality of outdoor Kate.

The older I get (and the longer I continue to pay for my own groceries) the more I appreciate the value of being able to live off the land. My husband and I have an above-ground garden with a few small produce plants that he bought from the store. It’s been a whole month and I have yet to kill anything, although, to be fair, my husband is 100% responsible for any and all work that has been done to it at this point. As far as I’m concerned, I’ll keep our kids (and him) alive if he can remember to weed-eat and water the peppers, okay? Still, I am set on this tiny baby garden of ours producing some killer veggies someday, and when it does, you can bet I’ll be throwing them into all sorts of treats. Like these tomato olive rolls.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

The inspiration for these tomato olive rolls came from a bakery treat a friend bought for me a few years ago. It was a soft yeast dough filled with asiago cheese and briny olives, the tomatoes and herbs adding Italian flair and moisture for the filling. Immediately, I set out to make the rolls, and within a few days I had landed a recipe I really liked. Although I’m always  fan of yeast doughs, I really wanted another option that wouldn’t require so much waiting time and energy in the kitchen. Enter tomato olive rolls 2.0.

This second round of tomato olive rolls is made with a scone-esqsue dough that is tender and cakey yet pliable enough to roll into pinwheels. I got the idea from that cinnamon roll I told y’all about a while ago, and I’m pleased to say that I was able to tweak my favorite scone recipe to create the dough for these delicious little friends. Let’s talk about how to make them.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

For the dough, we start by mixing the dry ingredients. Flour, salt, sugar, and baking powder are stirred together before ice cold butter is cut in. Heavy cream is added to make the dough come together, and we set the whole lot of it aside while we prep the insides. 

For the filling, we use two types of finely chopped olives, diced tomatoes, and a blend of asiago and mozzarella cheese. The goods are all layered on top of the rolled out dough with schmear of basil pesto and a sprinkle of herbs. The whole thing gets rolled up in a tight tube and sliced into flat little pinwheels that are ready for baking.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

The tomato olive rolls arrive from the oven with a light golden crust and a tight spiral of cheesy tomato goodness. Allow the pastries to set slightly before serving, but keep in mind they are best consumed the day they are made. These tomato olive rolls are perfect summer appetizers for all your outdoorsy (and indoor!) events. Give them a try and let me know what you think! If you have any input on how this indoor gal can get into gardening, I’d love to hear it. I’m set and determined. Happy Friday and Happy Baking!

If you like these tomato olive rolls you should try:

Tomato Galette with Pesto and Feta

Buttermilk Biscuits with Pepper Bacon, Cheddar, and Egg

Cheddar Cornmeal Chicken Pot Pie

Maple Bacon Scones

 

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Tomato Olive Rolls

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

These tomato olive rolls are made with a quick scone-like dough and are filled with asiago and mozzarella cheese, olives, tomatoes, basil pesto, and herbs. Try these summer appetizers today!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 20 1x
Scale

Ingredients

For the dough:

  • 21/2 cups (325 gm) all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • ¾ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold and cut into chunks
  • ¾ cup (180 gm) heavy whipping cream, cold, plus more for brushing
  • 1 large egg, cold

For the filling:

  • Two tablespoons prepared basil pesto
  • 1/3 cup (70 gm) black olives, diced small
  • 1/3 cup (70 gm) green olives with pimentos, diced small
  • 2/3 cup (135 gm) small diced Roma tomato, seeded (another large variety is fine)
  • 2/3 cup (80 gm) shredded asiago cheese
  • 2/3 cup (80 gm) shredded mozzarella cheese
  • Pepper
  • Baking spray or canola oil spray

Instructions

To prepare the dough:

  1. Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, sugar, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are present throughout and the butter is well integrated. In a separate bowl, whisk the whipping cream and egg. Pour the liquid ingredients into the dry ingredients and stir together until a shaggy dough forms. Dump the mixture out onto the counter and knead together just until a dry dough forms- do not overwork the dough. You can add an additional 1-2 tablespoons of cream if your dough won’t come together at all. Cover the dough with a tea towel while you prep your other ingredients, but don’t let it sit out more than 15 minutes.

To assemble the rolls:

  1. When ready to bake, roll out dough to a 8″x20″ rectangle, about 1/8” thick. Spread basil pesto out evenly over the dough. Sprinkle evenly with olives, tomatoes, and cheese. Finish with pepper, to taste.
  2. Starting with the widest end closest to you, begin to roll the dough somewhat tightly away from you until you reach the end. When finished rolling, pinch to seal the dough seam at the end. Slice the log into ¾” rounds and arrange them on the sheet pan. Bake in the oven until the crust is golden brown, usually about 20 minutes depending on the size of your rolls. Allow to cool slightly before consuming. Rolls are best eaten the day they’re prepared but can be reheated the following day.

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Ginger Margaritas

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

Sunday- the day of rest. The day for couch naps and leisurely suppers; the time for extra cups of coffee and folding laundry. To help get you in full-on relaxation mode, I’m sharing a sweet summery cocktail and a few photos from George’s 2nd birthday. Grab some limes, pop a squat, and lets dive into these ginger margaritas!

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

A few days ago we had a number of friends and family members over to celebrate our George. On what ended up being the hottest day Alabama has seen all spring, about 30 kids and 30 adults sweat it out in the backyard of our rental home to honor our little buddy with popsicles, balloons, guac, and tacos.

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

The party was loads of fun, and I’m so grateful for a handful of folks are eager to love our family. I am, however, still learning how to host people in our home. While I love being surrounded by people I love, I haven’t quite figured out to be at rest in it and just let everyone have a good time. Type A party planners out there- how do you do it? How do you relax long enough to enjoy the party yourself?Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration

 

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

Luckily I had the help of Sam Jones, who was standing by to take photos, my mother, pro-babysitter and dishwasher extraordinaire, and my dear friend Rayne who made sure the pitchers of booze stayed brimming and iced down all evening long.

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

To make sure the adults stayed well-hydrated, we had a variety of margaritas- both frozen and on-the-rocks lime margs, rosé margs, and a single batch of ginger margaritas, a bright and refreshing drink that I’ve been enjoying a whole lot lately. Because sharing is caring, I’m serving up the recipe for those ginger margaritas to you today to enjoy at your own backyard bashes. After all, our guests need to be served well, right?

Ginger Margaritas and George's Birthday Party Wood and Spoon Blog by Kate Wood. 2nd birthday party for boy, popsicles, boozy frozen desserts, layer cake, balloon letters spray painted, outdoors, picnic, balloons with confetti, party inspiration
photos by Sam Jones

To make these ginger margaritas, we start with the syrup. Fresh ginger root is peeled and roughly chopped before being cooked with sugar and water on medium heat. Once the sugar has dissolved and the syrup has begun to simmer, remove the pan from heat and allow the spicy ginger to infuse into the sugar syrup. Chill the finished syrup in the fridge for future use.

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

When you’re ready to make your ginger margaritas, simply combine fresh lime juice, tequila, and your pre-made syrup in a tall shaker filled with ice. Shake, shake, shake until icy and pour the mixture into a salt-rimmed glass. These ginger margaritas are super refreshing, a fun and unique take on everyone’s favorite summertime cocktail. This is a beverage that will ensure your party guests come back to all of your future parties- even the hot and sweaty backyard ones.

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

Happy Sunday to you and thanks for taking a break with me. Enjoy these ginger margaritas during your Sunday day drinking and be sure to check out more cocktails and party inspiration below!Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

 

If you like these ginger margaritas you should check out:

Rosé Margaritas 

Sparkling Margaritas

Honey Basil Margaritas

Pinot Ritas

 

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Ginger Margaritas

Ginger Margaritas made with a fresh spicy ginger simple syrup, fresh lime juice, and tequila blanco. These refreshing summer cocktails can be batched to serve a crowd and can easily be made ahead. Perfect poolside beverage or for serving at fiesta themed parties. Find the recipe and how-to on thewoodandspoon.com

These ginger margaritas a bright and refreshing, a unique and delicious take on everyone’s favorite  tequila cocktail!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Yield: 1 1x
Scale

Ingredients

For the margaritas:

  • 1 ounce silver tequila
  • 1 ounce lime juice
  • 1 ounce ginger syrup

For the ginger syrup:

  • 2/3 cup freshly peeled and sliced ginger
  • ¾ cup sugar
  • ¾ cup water

Instructions

To make the margaritas:

  1. Pour the ingredients into a tall shaker and fill with ice. Shake vigorously for 30 second to allow
    the ice to melt and the mixture to chill. Pour the contents of a shaker into a salt rimmed glass
    and enjoy!

To make the ginger syrup:

  1. Combine the ingredients in a small saucepan and cook, stirring occasionally, on medium-low
    heat until simmering. Allow to cook for an additional 25 minutes on low heat. Strain the ginger
    out of the syrup and chill in a heat proof container until cold.

Notes

  • The syrup recipe will produce enough to make several margaritas.
  • Only fresh ginger will work for this recipe. Ginger powder, bottled minced ginger, and pickled
    ginger are not recommended.

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Rosé Margaritas

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

Last week, I polled my Instagram followers to find out what cocktail they would be most excited about double fisting for the margarita week celebration that is now upon us. The toss up was between fresh ginger margaritas or rosé margaritas, and although the race was tight, it turns out y’all are a bunch of basic, summer water-loving fools like me. Rosé margaritas FTW!

Now I know being “basic” gets a bad rap, but let me clarify by saying that there is no shame in loving things that are universally good. Rosé wine is so delicious and refreshing that I’m fine to chalk it up among the masses of other Americanized favorites. If yoga pants, La Croix, and sharing photos of your coffee on Instagram can continue to find a home in today’s society then certainly we can all make a little room for the most aesthetically pleasing wine of this millennium, right?

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

As it turns out, rosé and the classic margarita are a match made in heaven. I got the idea for this beverage from another cult favorite, Jeni Britton Bauer’s Jeni’s Ice Creams. She recently sent me one of their newest flavors, “Frosé” sorbet, and she recommended topping a scoop with a tequila floater. Booze and dessert? I was sold.

It only took a few tries and a couple of tipsy Tuesdays to land a recipe for these rosé margaritas. I found that a restrained pour of tequila, a generous amount of lime, and just enough simple syrup could combine with a half serving of rosé to make a beverage that reads equal parts wine and marg. Truly, this combo is one serving at all future summer bashes.

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

Making rosé margaritas is simple! Combine one ounce each of lime juice and tequila with an ounce and a half of simple syrup in a tall shaker. Fill with ice and shake, shake, shake, until the mixture is seriously icy. Pour the contents of the shaker into a salt-rimmed glass and top with four (yes, four) ounces of your favorite rosé wine. I’d recommend one that isn’t too sweet so that the cocktail is balanced. Give the drink a stir and TA-DA! Rosé margarita heaven. 

This recipe can easily be batched for a crowd. I’d recommend doing the math and shaking the tequila, lime juice, and simple syrup in a large beverage Tupperware. Pour the contents into a large pitcher, stir in the appropriate amount of wine, and serve immediately. I’m not saying you’re going to be everyone’s new BFF, but let’s just assume this to be another universal truth. If you make these rosé margaritas, they will come. 

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

Happy Margarita Week to you all and special thanks to Kate of Hola Jalapeno! She’s known in these parts for hosting the most KILLER marg party, so be sure to check out her site for a massive amount of other thirsty bloggers who are sharing lime and tequila-infused treats this week. Happy Monday to you and happy drinking!

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

If you like these rosé margaritas you should check out:

Pinot Ritas

Honey Basil Margaritas

Grapefruit “Tejitos”

Sparkling Margaritas 

Grapefruit Moscow Mules

 

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Rosé Margaritas

Rosé Margaritas By Wood and Spoon blog. These rose margaritas contain just a few ingredients- tequila, simple syrup, fresh lime juice, and rose wine. Simple to make and easy to batch for a large crowd, these refreshing summer beverages are the perfect way to celebrate cinco de mayo or other poolside fiesta. Find the recipe on thewoodandspoon.com!

These rosé margaritas are the classic Mexican cocktail with tequila and lime combined with ultra refreshing summer wine. You can easily batch these to serve a crowd, perfect for outdoor parties!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 1x
Scale

Ingredients

  • 1 ounce silver tequila
  • 1 ounce fresh lime juice
  • 11/2 ounces simple syrup (made with equal parts water and sugar)
  • 4 ounces rosé wine (I prefer one not too sweet)
  • salt for rimming glass

Instructions

  1. In a tall shaker, combine the tequila, lime juice, and simple syrup. Fill the shaker with ice and shake vigourously for 30 seconds. Pour the contents of the shake into a salt-rimmer glass and stir in the rosé wine. Add additional simple syrup to taste (depending on your rose wine) and serve immediately. 

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Pinot Ritas and the Saveur Blog Awards!

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Break out your glassware and some bar snacks because it’s time for show and tell! Today I’m spilling the details of my recent trip to Charleston, SC for the Saveur Blog Awards , and we’re going to talk the ins and outs of these boozy pinot ritas! If you’re curious and thirsty, you most definitely came to the right place!

Two weeks ago, we traveled to Charleston as a family, Brett and I the captain and co-pilot to a crew of squirmy Cheerio-throwers in the backseat of our packed-to-the-brim SUV. The kids did terrific on the ride there, in large part due to Mickey Mouse, Cheez-Its, and sugar-coated cereal that I shoved in their mouth any time they opened it to cry. #survival

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

In place of the luxury accommodations we usually opt for, we selected an Airbnb on King Street that boasted quick access to restaurants, coffee shops, and (let’s be honest) Jeni’s Ice Cream. The Saveur events didn’t start until Sunday, so we spent just over 24 hours in the city as a family. It’s fun to watch your kids explore new places, and at 3 and 1, Aimee and George found a bit of adventure everywhere we went. Living room chairs and tables were new jungle gyms. Sidewalks were their ultimate playground for jumping, dancing, and crawling. Friends, I learned last weekend that my kids, given enough patience and nap time and ice cream, are willing and able to travel. While the trip was not without a few hiccups or emergency diaper changes, I think we really have a shot at a future of family traveling. TBD.Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Once the blog awards crew arrived, the weekend really amped up. I was thrilled to see my dear friend Erin for a second time, and I even got to meet my long-time interwebs lady friend, Rebecca. These two, along with the multitude of other beautiful faces I met throughout the weekend, filled the days with laughter and served as excellent sources of encouragement and relation. Sometimes, as a blogger, you start to feel a little like an island, and it was so reassuring to hear from friends who are in the thick too.Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
Photos courtesy of Saveur

 The kind folks at Saveur set up a fabulous weekend of events for the finalists, including tours of Charleston, cocktail parties, pub crawls, and even panel discussions where we got to hear from industry experts about the ins and out of marketing, brand management, publishing, and social issues within the food industry. Yes, I met Deb, the fairy Godmother of blogging, and yes, she is as delightful and charming and sincere as you might have gathered from her writing. We heard from a number of other authors and even a few Southern entrepreneurs like Carrie Morey and Brooks Reitz.  

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
Photos courtesy of Saveur
 My biggest surprise of the weekend was how kind everyone was! Sure, we were all on our best behavior for the weekend, but I was still shocked at how quickly I grew to like so many of the other bloggers and Saveur staff members. It kinda felt like a weekend of summer camp, except there was a ton of booze, the food was great, and no one woke up covered in shaving cream or sunblock. Basically, it was just really rewarding to share in the excitement with a lot of like-minded people, and that was probably the best part of the whole trip. 
Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
Just a lobby selfie of Brett and I after the awards. Very age appropriate, right?

I was honored to bring home the Reader’s Choice Award in the Best Baking and Sweets category. Although I attribute the win, in large, to the votes of my husband and my crazy-dedicated Selma friends, I am also aware that much of the success of this baby blog has been due to the help, encouragement, and inspiration that I’ve received from other blogger friends like Erin and Rebecca. It’s kinda like that scene from “Mean Girls” where Katy Herron breaks her homecoming crown into pieces and throws bits of it to other girls in the crowd; any win I experience in this new “career” is shared with the beautiful friends who have sewn into this site. It’s a thrill to bring home a trophy, but the joy comes with the people who earned it with me. I will forever pinch myself with delight that I get to do something I love so much and that other people, like you readers, want to be a part of it. So thanks. Y’all are the best. Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

 Alright, now let’s talk about these pinot ritas. This recipe was inspired by a cocktail we enjoyed on our recent trip to Portland. Leading up to the awards weekend, we were promoted by Savuer to create a seasonal cocktail recipe using tequila. The winning cocktails were shared at the opening ceremony night, and although my cocktail didn’t win, I couldn’t stand to not share the recipe with you all. Made with a pinot noir simple syrup and classic margarita ingredients, these pinot ritas are sweet, tart, and boozy in all the right places. You need them. So let’s learn how to make ’em. Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

 We start by preparing the pinot noir reduction. Simply cook down the red wine with a bit of sugar until it becomes thick and syrupy. You can prep this in advance and store it in the fridge for up to two weeks. Once the reduction has cooled, the preparation of the pinot ritas is rather like making a classic margarita. Add some tequila, orange liquor, lime juice, and the pinot noir syrup to a cocktail shaker filled with ice. Shake, shake, and shake some more until the whole thing is iced down and well combined. Pour the contents of the shaker into a salt-rimmed glass and garnish it with a lime wedge. Easy as pie, these pinot ritas are a simple, surefire way into the hearts of both wine enthusiasts and tequila lovers. Everybody wins. Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
So whip up a glass (or four) of these pinot ritas to start your week off on the right foot. These boozy treats are perfect for the fall and are a must-make in the weekends ahead. Give them a try and let me know what you think! Thank you again for all of your votes, support, and enthusiasm for baking and sweets. You guys make this worthwhile and I couldn’t ask for any more than what you’ve given me. Cheers to you!
Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
 

If you like these Pinot Ritas, you should check out:

Honey Basil Margaritas

Sparkling Margaritas 

Grapefruit Moscow Mules

Grapefruit Tejitos

 

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Pinot Ritas

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Made with a pinot noir simple syrup, these pinot ritas a sweet and tart, wine-flavored take on the classic margarita. Make one or batch it for a crowd!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 1
  • Total Time: 30
  • Yield: 1 1x
Scale

Ingredients

For the pinot noir syrup:
  • 8 ounces pinot noir
  • 1/2 cup sugar
For the Pinot Rita:
  • Margarita salt (Optional)
  • 2 ounces tequila blanco
  • 1 ounce fresh-squeezed lime juice
  • 1 ounce pinot noir syrup (Recipe below)
  • 1/2 ounce Cointreau, or other orange flavored liquor
  • Lime wedges, for serving (Optional)

Instructions

To prepare the pinot noir syrup:

  1. Stir the pinot noir and sugar in a small saucepan set over medium heat. Bring to a boil and continue to cook until the contents of the pan have been reduced to 4 ounces, about 15 minutes. Allow to cool and chill completely in a heat-proof container in the fridge. The syrup will make about 4 Pinot Ritas. 

To prepare the pinot rita:

  1. Salt the rim of your glass, if desired. Combine the tequila, lime juice, pinot noir syrup, and Cointreau in a cocktail shaker. Fill the shaker with ice and shake vigorously for about 30 seconds. Pour the entire contents of the shaker into the prepared glass. Serve with a lime wedge, if desired. 

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BBC Popsicles // Guide to St. Barth’s

BBC Popsicles Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

Bonjour, y’all! Is it cool if we get boozy on a Tuesday? Can we agree to put out some beach vibes even if it’s from the desk of our chair at work? Today I’m sharing these BBC popsicles with you (that’s Bailey’s, banana, and coconut!), and in order to do so, I’ve gotta do some backpedaling. You need hear about the vacay that inspired these bad boys. So let’s dive in!

At the end of May, Brett and I traveled with our main squeeze BFFs to St. Barth’s, the sunny overseas collectivity of France located in the West Indies. The island had long been on my bucket list and I was thrilled to finally have the opportunity to go. Two flights and a dicey puddle jumper was all it took to transport us to a place that felt a world away. Within minutes of landing on the island, I could tell that we weren’t in Kansas (erm, Alabama) anymore.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

St. Barth’s is a small tropical island with stunning white sand beaches and crystal waters surrounding otherwise green and rocky terrain. While the island is very French in terms of language, culture, and cuisine, it is well-traveled by American and European tourists who are seeking out privacy, glamour, and a few glasses of bubbly from the comfort of their beach chair. It’s basically Posh Spice meets Jimmy Buffet which is somehow right up my alley.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
The party scene at Nikki Beach is WILD. We danced on our table (don’t worry, Mom, no stripping) and drank cocktails out of copper pineapples. WUT?!

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
Some scenes from our stay at Le Toiny.

Our time was split between two resorts, Eden Rock and Le Toiny, which would provide us with two different island experiences. The first half of our trip at Eden Rock was spent downing frozen cocktails and bronzing our pasty areas, taking those lazy beach moments to do some serious people watching. While the other three read and napped in their beach chairs, I chipped away at another bucket list item of mine, practicing French from the Duolingo app on my phone. By night, we indulged in some island delicacies and absolutely killed the restaurant scene. Trust when I say there was no carb left behind.

I wasn’t prepared for the amount of European-style sunbathing that we would be met with, and we found ourselves eye-to-eye with a few “pairs” on more than one occasion. While most of the gals running around topless were older women sporting  a situation that was most akin to a set of fried eggs on a stick, we did come across some girls who, I can only assume, were Armenian swimsuits models. These were women that had clearly never birthed or nursed children, and I would chalk them up under “People I Never Want to Share a Beach With Ever Again.” I don’t have terrible body image, but I learned on this vacation that I’m not ready for that level of distraction while on a romantic vacation with my husband. If anyone is going to be topless, it will be me (and it will be in the privacy and comfort of my own villa, please and thank you).BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
Le Toiny was the perfect “unplug” location. Also, anywhere that will bring you French rosé in the pool is okay with me.

Our second resort, Le Toiny, was a quiet retreat tucked in the green mountainside on the other end of the island. Every inch of the resort felt serene, like we had discovered a private oasis of sorts. We spent our days there sipping rosé at the pool, and relaxing in the privacy of our rooms. We trekked the hilly, goat-studded mountainside next to our hotel and visited many of the island’s beaches that each felt like private Caribbean treasures- unspoiled, raw, stunning. Brett tooled us around the island in a little blue Moke, a vehicle that drove like a go-cart and sported a testy gear shift and a tarped roof. I gained a few gray hairs skidding around the island on those four wheels, but I’ll be darned if we didn’t make some memories.BBC Popsicles Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicles Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
Eden Rock had some serious rockstar vibes. If you’re looking for cool factor, delicious breakfast, and perfect beachside cocktails, Eden Rock is the place.

There were a lot of highlights on our trip, but one of my absolute favorite discoveries was the BBC- Bailey’s, banana, and coconut. The BBC is a blended frozen drink made with fresh banana, cream of coconut, and a touch of booze from a shot of Bailey’s. I ordered one on the first day of our trip and it was love at first taste. Creamy, tropical, and ultra-decadent, the BBC replaced every space in my heart previously occupied by pina coladas, mudslides, and the good ole’ Miami Vice. The BBC and I are new forever friends.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

Upon returning from our vacation, I began taste testing some of my own and eventually decided to up the ante be creating a BBC popsicle. I’m a firm believer that cocktails and dessert are always appropriate, so combining the two seemed like a natural fit. After a few test runs, I landed the perfect mixture of booze, fruit, and cream, and now I can relive my St. Barth’s trip (sans the boobs) with my very own BBC popsicles.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

This boozy treat does not disappoint. With only three ingredients, six if you count the chocolate shell and shredded coconut, these BBC popsicles are simple to prepare, inexpensive to make, and the coolest way to bring some booze to your beach parties from here on out. To make your own BBC popsicles, simply combine 1/2 cup of Bailey’s Irish Cream with 1 cup of cream of coconut and 2 large bananas in a blender. Puree until smooth and pour the mixture into a popsicle mold. I use this one at home, but you can check out my post here for some ideas on how to make popsicles if you don’t have a mold.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

Once the pops are frozen solid, you have the option of dipping them in chocolate. Simply melt together some bittersweet chocolate and coconut oil, stirring until glossy and smooth. Dip the unmolded BBC popsicles into the chocolate mixture and sprinkle on some toasted coconut, if you’re into that kind of thing. Allow them to firm back up in the freezer or feel free to dive right in! The chocolate shell can soften the popsicle, so just know you’re in for a mess if you opt to eat them right away.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

The booze in these BBC popsicles is 100% necessary, but be sure to get your measurements right. Alcohol doesn’t freeze so if you add too much booze or not enough banana and coconut, you may wind up with mushy pops on your hands. The chocolate shell is completely optional, but I think it certainly makes them a little more festive.

I’m leaving you all a list with our favorite things to eat and do in St. Barth’s. If you plan to head that way any time soon, please consider these a must. If I ever make my way to St. Barth’s again, I can promise you I’ll find a BBC. In the meantime, what are your favorite beach drinks? Are there any Caribbean locations I need to add to my bucket list?

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

Where We Stayed in St. Barth’s:

Hotel Le Toiny

Eden Rock 

Where We Ate in St. Barth’s:

Bonito

Our favorite meal in St. Barth’s. Beautiful view and terrific food in the heart of Gustavia.

Tamarin

Beautiful garden dining in this open air restaurant. Fresh seafood and terrific wines.

Orega

French-Japanese fusion at this Gustavia restaurant. Excellent sashimi and sushi rolls!

Cabane De L’Isle

Beachside dining at Cheval Blanc Resort. We had our best cocktails at this restaurant which also offered a deliciously eclectic menu.

Maya’s To Go

Perfect grab-and-go meals for beach picnics.

25 Quarter

The best bar we happened upon. The widest selection of bourbons on the island and terrific cocktails to match. 

Boulangerie Choisy

Lunch, coffee, and french pastries. A must stop.

Hotel Le Toiny

We were happy to dine at our hotel for dinner one evening. Quiet, romantic, private, delicious.

What We Did in St. Barth’s

Snorkle and sunbathe at Gouverneur Beach

Hike to Columbier Beach

People watch on St. Jean Beach

Sunday Brunch Party at Nikki Beach

Shop in St. Jean

Shop in Gustavia

 

If you like these BBC Popsicles, be sure to check out:

Roasted Strawberry and Buttermilk Popsicles 

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

Vegan Coconut Lime Ice Cream Pie

vegan coconut lime ice cream pie This is a vegan coconut ice cream recipe made in a machine with lime zest and sweetened with sugar. It's frozen inside a press-in graham cracker crust and the whole thing is topped with a strawberry lime compote. This pie is refreshing and delicious, perfect for the special diet vegan/ vegetarian friends in your life. Find the recipe for this berry lime icebox pie on thewoodandspoon.com

Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a buttery, flaky pie crust filled with a cream filling of coconut cream, banana, and chocolate. This is a southern style pie with different custard fillings made from whole eggs and yolks. Add sweetened flaked or grated coconut and semisweet or bittersweet chocolate chips / bar and sliced bananas for this layered pie! Read about how to make it on thewoodandspoon.com

 

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BBC Popsicles

BBC Popsicles Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

A dessert take on the popular beach cocktail, these BBC popsicles are sweet and creamy, made from Bailey’s, banana, and coconut. The whole thing is dipped in a chocolate shell and sprinkled with toasted coconut. 

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 360
  • Total Time: 6 hours 5 minutes
  • Yield: 10 1x
Scale

Ingredients

For the popsicles:

  • 2 large bananas (about 280 gm total once peeled)
  • ½ cup (120 mL) Bailey’s Irish Cream Liquor
  • 1 cup (240 mL) cream of coconut
  • ½ cup (120 mL) water

For the chocolate shell:

  • ½ cup (90 gm) bittersweet chocolate chips
  • 2 tablespoons coconut oil
  • ¼ cup toasted coconut, if desired

Instructions

  1. Combine all of the popsicle ingredients in a blender or food processor and blend until smooth. Divide the mixture among 10 popsicles molds (see notes), insert the popsicles sticks, and freeze until solid for at least 6 hours but preferably overnight.
  2. Once frozen solid, remove the popsicles from the molds and place on a sheet of parchment paper in the freezer while you prepare the chocolate shell.
  3. Combine the chocolate chips and coconut oil in a microwave safe bowl and microwave in 20 second bursts, stirring thoroughly after each round until smooth. Once smooth, allow to cool about 5 minutes. Then, dip each popsicle in the chocolate shell and sprinkle with the toasted coconut. Place back in the freezer to freeze solid or enjoy immediately.

Notes

  • I use a popsicle mold that makes 10-2.5 ounces popsicles. Your yield will change if you make smaller or larger popsicles. The preparation and ingredients will remain the same.
  • The alcohol in these popsicles will cause them to melt faster than some popsicles. Be sure to keep them frozen until you’re ready to enjoy them.
  • If you are unable to find large bananas, use a few smaller ones. Total weight of the edible portion should be 280 gm.
  • The chocolate shell is entirely optional. For a quick boozy treat, just skip the shell.

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Tomato Galette with Basil Pesto and Feta

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Summer is sending me all kinds of mixed signals. It’s all frozen cocktails, ice cream cones, and beer-battered fish at one minute. The next minute I’m expected to don a bathing suit. Hop in my daisy dukes. Sport a tank top. Well guess what, Summer? I’m over it. You’ve tempted me with your cream cheese-laden dips and funnel cakes for too long. I’m fighting back with this here tomato galette.

Yes, summer shares its bounty of fresh vegetables, ripe berries, and fragrant herbs, but honestly, I’m just not always vibing *salad*. Sometimes, I want to enjoy the summer harvest of noms with a subtle hint of decadence. On a scale of one to milkshakes, I’m not always on a full level 12, but I certainly don’t want to sacrifice flavor and texture satisfaction if I don’t have to. So instead, I look to treats like this tomato galette, a dish that celebrates the season’s juicy ripe tomatoes and fresh basil with a little bit of pie crust and (cough) a whole lot of cheese. Worth it.

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.comGalettes are fab for a number of reasons, but you probably remember that from the blueberry galette post that I shared with you a few weeks ago. All the taste and pizazz of a traditional pie with half of the work and time. This tomato galette is no exception. A simple, straight forward pie crust recipe, buttery, flaky, and perfectly golden every time, filled with bright red tomatoes, feta and parmesan cheese, and basil pesto. Might as well be a bullseye, right?

To make the galette, we start by whipping up some pie dough. If you’ve never made your own pie dough from scratch, please let me be the one to encourage you to take the plunge. My all-time favorite pie crust is delightful here, so try it if you don’t already have a  go-to of your own. Alternatively, you could try the buttery cornmeal crust that I shared a few weeks ago. Hedge back on the sugar a bit and I’m sure that the combo of tomatoes and cornmeal would be over the top delish. 

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Once you’ve got some chilled pie dough, all you need is that summer produce. I’ve used a combination of grape tomatoes and Roma tomatoes, but if you have others in your garden, that would work swell too. The idea is to use a few tomatoes that will release their juices throughout the cooking process (the Romas) and a few bite-sized tomatoes that will retain their juiciness within their skins (the grape tomatoes). Slice up those scarlet beauties and sprinkle them with a little salt. The salt will help to draw out extra water from the tomatoes so that we don’t make our crust sad and soggy. No one wants soggy, okay?

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

After the tomatoes have been prepped, we can start assembling our tomato galette. First, roll out your pie dough on a floured surface. Perfection isn’t necessary here, so a rough 12-13″ circle will do. Next, spread a schmear of basil pesto and sprinkle on about half of the feta cheese. Arrange the tomatoes, starting with a layer of the Roma tomatoes and ending with a few handfuls of grape tomatoes. We then finish off the galette with another sprinkle of feta and a bit of pepper, dried herbs, and parmesan. Crimp the edges of the galette just slightly over the tomato filling and then the tomato galette is all ready for the oven.

While it bakes, the tomatoes will render their juices and the pie crust will bake up golden, flaky, and ultra buttery. The final product is a simple yet stunning tomato galette, a true showcase for the best of summer produce, all wrapped up in the delightful packaging that is homemade pastry. Wait one second… I think I can hear a choir of angels singing. 

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Before summer is up, you just HAVE to make this tomato galette. It’s the perfect thing to bring to a summer cocktail party and it’s the answer to every “What’s for dinner?” question your spouse throws at you. You need this, okay? So just make it, let me know what you think, and don’t give another thought to your bikini top and cut-off denim shorts. Happy summer and happy weekend!

If you like this tomato galette, you should check out:

Blueberry Galette with Cornmeal Crust

Blueberry Galette with a Cornmeal Crust Dessert Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

Chicken Pot Pie with Cornmeal Cheddar Crust

Cheddar Cornmeal Chicken Pot Pie recipe by The Wood and Spoon Blog by Kate wood. Adapted from ina garten's recipe, this pot pie is made in a skillet or dutch oven and it super simple. The pie crust has cheddar cheese and corn Meal, thyme, rosemary, and other herbs and is flaky from butter and shortening- it ends up tasting like a cheese straw! The filling has peas, pearl onions, and carrots and is thickened by a roux made of flour and butter. Find this comfort food recipe to serve for a cold weather family dinner on thewoodandspoo.com . pastry, pie.

Cherry Lime Hand Pies

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

Cranberry Pear Mini-Pop Tarts

cranberry pear mini pop tarts recipe by the wood and spoon blog by kate wood. this recipe makes mini hand pie type pop-tarts filled with bits of pears (or apples!) and cranberries. They are baked in the oven until golden and flaky and the whole thing gets topped with a powdered sugar glaze. This is a great way to use leftover pie crusts or to make individual pie crusts. Find the recipe at thewoodandspoon.com

 

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Tomato Galette with Basil Pesto and Feta

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Made with a buttery pie crust, this tomato galette is a fresh way to use beautiful tomatoes, fresh basil, and feta cheese. 

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 40
  • Total Time: 1 hour 5 minutes
Scale

Ingredients

  • 2 Roma tomatoes, sliced 1/8” thick
  • 1 pint grape tomatoes, halved
  • 3/4 teaspoon salt
  • 1 tablespoon mayonnaise
  • 2 tablespoons prepared basil pesto
  • 1 single pie crust, chilled (see notes)
  • ½ cup crumbled full-fat feta cheese, divided
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoons grated parmesan cheese
  • Extra fresh basil, for sprinkling on the pie

Instructions

  1. Preheat the oven to 375 degrees. Line a large sheet pan with parchment paper or ready a pizza stone.
  2. Line a cutting board or dinner plate with two layers of paper towels. Spread the tomatoes out on the towels and sprinkle with the salt. Place an additional layer of towels on top and set aside.
  3. Meanwhile, prepare the pesto mayo. Combine the prepared pesto and mayonnaise in a bowl and set aside.
  4. Pull your pie crust from the fridge and allow to soften for rolling slightly, if needed. On a floured surface, roll the pie crust out to a rough 12-13” circle. Be sure your circle isn’t larger than your pan. Carefully transfer the pie crust to the prepared baking sheet or pizza stone. See notes.
  5. Spread the pesto mayonnaise on to the pie crust, leaving a 2” border around the outside. Sprinkle ½ of the feta cheese out on to the pesto mayo. Arrange your Roma tomatoes over the mayo and sprinkle the grape tomatoes on top, leaving them cut side up. Sprinkle the remaining feta cheese on top.
  6. Crimp the border edges of the pie crust around the tomato filling. Simply pull up the edges and fold over themselves as if you were wrapping a present. Whisk together the egg and water to create an egg wash for your crust. Use a pastry brush to paint the crust. 
  7. Sprinkle the pepper and Italian seasoning over top of the filling. Sprinkle the parmesan cheese on the crust.
  8. Bake the galette in the preheated oven for about 35-40 minutes, or until the crust is set and golden brown. Allow to cool slightly before slicing. This can be served warm, but is delicious at room temp as well.

Notes

  • See the link in my post or look in my blog archives for my favorite homemade pie crust. You’ll need only half of the recipe, so you can store the other half in the freezer for a later date.
  • To transfer your pie crust to your prepared pan, flour your rolling pin and carefully loosely roll the flattened pie crust back on to your rolling pin. Unroll it on to your baking sheet.

Did you make this recipe?

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Buttermilk Biscuits and Pepper Bacon, Cheddar, and Egg Sandwiches for Father’s Day

Buttermilk Biscuits and Pepper Bacon Egg and Cheese Biscuit Sandwiches. Flaky, all butter, Southern style biscuits with tons of layers topped with peppery bacon, cheddar cheese and a fried or scrambled egg. These breakfast sandwiches are perfect for the morning or brunch hour and makes a simple breakfast for the man / men in your life this Father's Day. Take these sandwiches on the go! Recipe by thewoodandspoon.com

I figured it was time for man food- something hearty enough to celebrate all the baby daddies out there on this upcoming Father’s Day. What I came up with are some no-fuss, pepper bacon, cheddar, and egg breakfast sandwiches prepared on flaky, layered buttermilk biscuits. The perfect nod to my meat-loving, Southern husband.

Buttermilk Biscuits and Pepper Bacon Egg and Cheese Biscuit Sandwiches. Flaky, all butter, Southern style biscuits with tons of layers topped with peppery bacon, cheddar cheese and a fried or scrambled egg. These breakfast sandwiches are perfect for the morning or brunch hour and makes a simple breakfast for the man / men in your life this Father's Day. Take these sandwiches on the go! Recipe by thewoodandspoon.com

Brett is really good at man things. He can ride a tractor and change any tire. He’s excellent at killing spiders and unclogging toilets, and I’ve literally watched him run across a 4 lane highway to pull a man out of an overturned vehicle. He’s annoyingly terrific with one-liners, can grill a steak with the best of them, and could probably carry our entire family in his two arms if he had to. This man, even at 37 years old, looks great with his shirt off, and the average housewife could probably make an afternoon out of watching him chop a pile of firewood. (Read: Do not watch my husband chopping firewood with his shirt off. I will cut you.)

Yes, he chews with his mouth open. He’s a little colorblind, particularly when he’s getting dressed for a nice dinner. He farts under the covers, has the attention span of a gnat, and has the absolute worst taste in music. But he works hard for our family. He keeps trying when we fight and makes me laugh when I’m too prideful to do it myself. I catch him rolling in the grass with our kiddos from time to time and he always insists on kissing both of them before they go to sleep at night. He’s a good husband and a really, really good daddy.Buttermilk Biscuits and Pepper Bacon Egg and Cheese Biscuit Sandwiches. Flaky, all butter, Southern style biscuits with tons of layers topped with peppery bacon, cheddar cheese and a fried or scrambled egg. These breakfast sandwiches are perfect for the morning or brunch hour and makes a simple breakfast for the man / men in your life this Father's Day. Take these sandwiches on the go! Recipe by thewoodandspoon.com

I imagine in the future he will coach t-ball teams and bait fishing lines. He’ll teach our kids to drive and will wake them early on Saturdays for donuts and yard work. I can already see him filming the kids before their proms and after graduations, always with a stupid grin and the hint of pride all over his face.

But the thing I admire most about my husband and the way that he parents is that even now, when our babies are still so small and fresh in the world, he’s already concerned about the legacy that he will leave them someday. He has the foresight to know that our children will be affected by the way we exist today, and he is set on building a life that our children can aspire to. 

Brett talks a lot about integrity and hardwork. He talks about cultivating a home that our family and friends will want to be apart of. We pray for our children, and we talk about the lessons they need to learn early and the ones we want to protect them from ever experiencing. He talks about having a strong marriage and what he wants to teach our children about being a husband, about being a man. 

My husband, although not without his fair share of annoying quirks and morning breath, is a really great father. If there’s anything sexier than a man who fights for his marriage and reads to his kids before they go to bed, I don’t want to know. And if you tell me there’s anything better than getting old and crochety with the person who is set on growing old and crochety with you, I won’t believe you. I just won’t. 

Buttermilk Biscuits and Pepper Bacon Egg and Cheese Biscuit Sandwiches. Flaky, all butter, Southern style biscuits with tons of layers topped with peppery bacon, cheddar cheese and a fried or scrambled egg. These breakfast sandwiches are perfect for the morning or brunch hour and makes a simple breakfast for the man / men in your life this Father's Day. Take these sandwiches on the go! Recipe by thewoodandspoon.com

Buttermilk Biscuits and Pepper Bacon Egg and Cheese Biscuit Sandwiches. Flaky, all butter, Southern style biscuits with tons of layers topped with peppery bacon, cheddar cheese and a fried or scrambled egg. These breakfast sandwiches are perfect for the morning or brunch hour and makes a simple breakfast for the man / men in your life this Father's Day. Take these sandwiches on the go! Recipe by thewoodandspoon.com

So let’s make some buttermilk biscuits, okay? We start by combining the dry ingredients- flour, salt, baking powder, and soda. Using a pastry cutter, we’ll work in some ice cold unsalted butter, which will ensure that our biscuits are flaky and rich in flavor. Then, we’ll pour in the buttermilk, stirring just enough to work it all into a shaggy dough. With quick hands, the dough get patted and folded several times to produce a dough that will rise and expand into fluffy, pillowy layers once baked. And with that, the dough is finished and reading for cutting! You can use a knife or biscuit cutter to cut out your biscuits, just be sure that it is well floured. Push straight down while cutting the dough so that those biscuits will rise sky high in the hot oven. A final brush of butter and the buttermilk biscuits are ready for the oven.

Buttermilk Biscuits and Pepper Bacon Egg and Cheese Biscuit Sandwiches. Flaky, all butter, Southern style biscuits with tons of layers topped with peppery bacon, cheddar cheese and a fried or scrambled egg. These breakfast sandwiches are perfect for the morning or brunch hour and makes a simple breakfast for the man / men in your life this Father's Day. Take these sandwiches on the go!

Once baked, the buttermilk biscuits are golden brown, fluffy, and layered- the perfect vehicle for pepper bacon, cheddar cheese, and eggs. Although they are best eaten straight from the oven, you can pre-make and re-warm the biscuits in the oven to save on breakfast prep time. The bacon is rather simple, requiring only a hot oven and fresh ground black pepper, and the eggs can be prepared however your Dad prefers them. Serve the biscuits warm with melty cheddar cheese on top and any other toppings your Papa or Man friend likes. Maybe some mayo and tomato? Crunchy lettuce and creamy avocado? Maybe some leftover pico de gallo or hot sauce from last night’s dinner? Whatever you choose, just make sure that Dad uses the buttermilk biscuits to sop every last bit of it up. Got it?

Buttermilk Biscuits and Pepper Bacon Egg and Cheese Biscuit Sandwiches. Flaky, all butter, Southern style biscuits with tons of layers topped with peppery bacon, cheddar cheese and a fried or scrambled egg. These breakfast sandwiches are perfect for the morning or brunch hour and makes a simple breakfast for the man / men in your life this Father's Day. Take these sandwiches on the go! Recipe by thewoodandspoon.com

Buttermilk Biscuits and Pepper Bacon Egg and Cheese Biscuit Sandwiches. Flaky, all butter, Southern style biscuits with tons of layers topped with peppery bacon, cheddar cheese and a fried or scrambled egg. These breakfast sandwiches are perfect for the morning or brunch hour and makes a simple breakfast for the man / men in your life this Father's Day. Take these sandwiches on the go!

Happy Father’s Day to all you daddies out there. And women, take some time in the next week to love on all the great men in your life. This world desperately needs more good men and certainly a few more good fathers. So love your man, your friends, your sons, and nephews well and encourage them to be someone worth looking up to. Chances are, someone already is. Happy Tuesday and cheers!

If you like these buttermilk biscuits, be sure to check out:

Honey Nut Biscuits 

Honey Nut Biscuits Recipe by The Wood and Spoon Blog. Flaky butter biscuits sweetened naturally with honey and filled with nuts like pecans or walnuts. This simple recipe makes biscuits with lots of layers and doesn't require laminating. Recipe and other Mother's Day breakfast in bed menu inspiration on thewoodandspoon.com // woodandspoon.com

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Buttermilk Biscuits

Flaky, all butter, buttermilk biscuits are a rich and layered treat to use for all of your breakfast sandwiches.

  • Author: Kate Wood
  • Yield: 7 1x
Scale

Ingredients

  • 2 cups (260 gm) all-purpose flour
  • 21/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • ½ cup (113 gm) unsalted butter, very cold and diced into tablespoon sized pieces
  • 1 cup (240 mL) buttermilk, very cold
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat the oven to 450 degrees and line a pan with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Using a pastry cutter or the back of two forks, cut the butter into the flour mixture until the mixture resembles a coarse meal with some pea-sized pieces of butter throughout. Pour in the buttermilk and mix only until barely combined. Do not overmix.
  3. Dump the dough out onto a floured counter and gently pat out into a ¾ inch thick rectangle of dough. Fold the dough in half, rotate the dough 90 degrees, and repeat the folding. Rotate and fold a total of three times total and then pat the dough out until 1” thick. Using a generously floured 2-1/2” biscuit butter, cut out rounds of dough and place them on the prepared baking sheet. Gently collect the remaining dough and pat together so that you can cut out additional biscuits. Lightly brush biscuits with the melted butter and place in the preheated oven, baking for about 13-15 minutes or until the tops of the biscuits are golden brown.

Notes

  • Biscuits are best eaten fresh from the oven but can be made in advance and warmed in a toaster oven.
  • Be sure not to overwork your biscuit dough. This can cause your biscuits to be tough and chewy.
  • Folding the biscuit dough allows for layered biscuits. Using ice cold butter and buttermilk ensures that they will be flaky.

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Pepper Bacon

Thick, applewood bacon is transformed into a fragrant and peppery dish with the addition of just a sprinkle of pepper!

  • Author: Kate Wood
  • Yield: 8 1x
Scale

Ingredients

  • ¾ pound (about 8 slices) thick cut Applewood bacon
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 400 degrees. Sprinkle both sides of each slice of bacon evenly with the pepper. Lay flat on a rimmed baking sheet and bake in the oven for about 25 minutes, or until the bacon is crisped to your liking. Allow to cool briefly on a paper towel lined plate prior to assembling sandwiches.

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Pepper Bacon, Cheddar, and Egg Buttermilk Biscuit Sandwiches

Pepper bacon, cheddar cheese, and a fried egg top some flaky buttermilk biscuits to create a simple and mouthwatering breakfast or brunch dish.

  • Author: Kate Wood
Scale

Ingredients

  • 3 tablespoons of unsalted butter, room temperature
  • 6 fried or scrambled eggs
  • 6 slices of cheddar cheese or ½ cup shredded cheddar cheese
  • Salt and pepper
  • Additional toppings as desired like tomato, avocado, grilled onions, pico de gallo, etc.

Instructions

  1. Cut each biscuit in half. Spread a bit of butter on the insides of both halves. Place egg on the bottom half of each biscuit and top with cheese, a slice of bacon, and desired toppings. Sprinkle with salt and pepper and serve warm!

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Recipe Adapted From: The Kitchn