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Creme Brûlée Cake

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

Happy Sunday, Friends! It’s been a while since I checked in on a Sunday, but I figured your day of rest on this long weekend may need a little reading and recipe inspiration. Cue this creme brûlée cake.

I made this cake a few weeks ago for a friend’s birthday, and it was a reminder of why I’m so head-over-heels in love with baking. He called to thank me for the cake and instead of just saying, “It was good!” or “Thanks for the cake!” he told me that the gesture made him feel special. He was just grateful. Y’all, THIS is why we share our gifts with people. It’s not to show off or fill a slot on a birthday menu. It’s to love people! It’s to let them know they were worth your time and resources. It’s to give them a big hug in the form of whatever your gifting is. We share those skills and the things we’re good at to remind people they matter to us. We do it to love them.

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

If you’re on this site, I have to believe you’re into baking and that you just might need a little push to get out there and share your stuff with the world. Can I just sign up to be the one to encourage you to do it? Who cares if your frosting looks weird or if the cookies are a little burnt? What does it matter if your pie lattice is short of perfect? Take the initiative to share whatever it is you’re working with to the people around you and just wait till you see the difference it makes. Reciprocating love that we’ve been on the receiving end of is a natural thing. When we extend ourselves on behalf of another person, it does something for them- it let’s them know you value them, and that pipeline of love becomes a revolving door of kindness within the relationship and to others that are in proximity. In a world where it’s increasingly common to be ugly to one another, don’t you kinda want to be the person who’s just out there sharing the love? I do. I want to be the person that loves big. If that happens to involve macarons and pies and creme brûlée cake, well, I’m all the more for it.

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

This creme brûlée cake has fluffy butter cake layers, a creamy vanilla bean custard, and a flavorful burnt sugar buttercream frosting. The flavors, when blended together, sing of the traditional creme brûlée dessert they were inspired by, and the soft textures yield a creamy mouthfeel that is similarly representative. This cake is best made slightly ahead of time as the custard benefits from chilling in the fridge and the frosting requires a few extra steps. When broken down, the cake is complex, yes, but still very attainable even for new bakers.

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

This creme brûlée cake also has a bit of a choose your own adventure kind of vibe too. I initially set out to utilize the egg whites leftover from making the custard, so a burnt sugar Swiss meringue buttercream was born. But look, y’all- I am TERRIBLE at making Swiss meringue buttercream. Like, terrible. So I also tested this cake with a simple burnt sugar American buttercream too, because I have a feeling I’m not the only one. You can use whichever you please- they’re both terrific tasting.

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

Give this creme brûlée cake a try and let me know what you think! Shout out to the creme brûlée lovers who are going to be really into this treat. Happy long weekend and happy baking!

If you like this creme brûlée cake you should try:

Tiramisu Cake
Bruleed Key Lime Pies
Pumpkin Cake with Burnt Sugar Frosting
Creme Brûlée Frozen Custard

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Creme Brûlée Cake

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

This creme brûlée cake has burnt sugar frosting, a vanilla bean custard filling, and fluffy butter cake layers!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 40
  • Total Time: 180
  • Yield: One 8” layer Cake 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 1 cup (230 gm) unsalted butter
  • 13/4 cup (350 gm) sugar
  • 1 large egg plus 4 large egg yolks, at room temperature
  • 1 tablespoon vanilla extract
  • 3 cups (410 gm) cake flour
  • 1 tablespoons plus 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 11/4 (300 gm) cups whole milk, at room temperature

For the custard:

  • 11/2 cups (360 gm) half and half (or a mix of whole milk and heavy cream will work!)
  • ½ vanilla bean (or ½ teaspoon vanilla bean paste or extract)
  • 2 large egg yolks (Save the whites for the buttercream!)
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch

For the burnt sugar crunch:

  • 1 tablespoon butter
  • 1 cup (200 gm) sugar
  • ¼ cup (60 gm) water
  • ½ teaspoon baking soda

For the Swiss meringue buttercream (See notes for alternative buttercream!):

  • 6 large egg whites, at room temperature
  • 13/4 cups (350 gm) sugar
  • 15 tablespoons of unsalted butter, at room temperature
  • 11/2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon cream

Instructions

To make the cake:

  1. Preheat the oven to 350 degrees. Lightly grease three 8” round cake pans and line the bottoms with a round of parchment paper.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 5 minutes. Scrape the sides of the bowl and add the egg and egg yolks one at a time, mixing until combined after each addition. Add the vanilla. Scrape the sides of the bowl and stir in half of the dry ingredients on low speed. Add half of the milk and scrape the bowl again. Repeat this process with the remaining dry ingredients and milk. Fold in any unincorporated bits and divide the batter between the three pans. Bake in the preheated oven for about 20-22 minutes OR until a cake tester inserted into the center comes out clean. Allow to cool completely.

To prepare the custard:

  1. Pour the half and half into a heavy-bottomed saucepan over low heat and add the vanilla bean, scraping the insides into the liquid. Bring to a simmer and then turn the heat off and allow the vanilla to infuse into the liquid for 15 minutes. Be sure to stir occasionally.
  2. Meanwhile, vigorously whisk or beat the yolks with the sugar on medium speed until it lightens in color and becomes slightly fluffy. Add the cornstarch and stir to combine. 
  3. After 15 minutes of infusing the half and half, remove the vanilla bean and carefully pour about ¾ cup of the warm liquid into the egg mixture, whisking or mixing quickly all the while to prevent the eggs from curdling. Pour the egg mixture plus the ¾ cup of added liquid back into the saucepan with the remaining half and half. Whisk to combine and then turn the heat to medium-low. Keep stirring until the mixture comes to a low bubble and begins to thicken. Once thickened to a runny mayonnaise consistency, quickly remove from heat. Feel free to strain the mixture with a fine wire strainer as needed. Set aside in a heat-safe bowl and cover with a piece of plastic wrap to cool completely. The custard can be made a day or two in advance. 

To prepare the burnt sugar crunch:

  1. Liberally butter a half sheet pan with rimmed sides that is lined with a full sheet of foil.
  2. In a medium, heavy-bottomed saucepan combine the sugar and water over medium heat, stirring together occasionally until the sugar dissolves. Once the mixture gets hot enough it will begin to bubble. Increase the heat to medium-high and avoid stirring it any more. You can gently swirl the pan occasionally to keep the mixture from burning in one spot. Continue cooking over heat until the mixture turns amber colored, about 10 minutes. It may barely begin to smoke. Remove the pot from heat and carefully whisk in the baking soda quickly. Dump the mixture out onto the pan and barely spread it out with a spatula. Don’t overwork it though as this will deflate all the bubbles. Allow the mixture to cool completely prior to breaking and using in the custard. You’ll want to make the crunch within a day of processing the yogurt and keep it in a sealed bag as the crunch will absorb moisture from the air and get chewy/sticky over time.

To prepare the buttercream and assemble the cake:

  1. Prepare a double boiler. Place a small to medium-sized saucepan with an inch of water on the stove. The pot needs to be slightly smaller than the bowl of your stand mixer to ensure that the bottom of the bowl doesn’t touch the water in the pan. Clean the bowl of your stand mixer well to ensure no trace of fat or grease is in the bowl- this can prevent your egg whites from thickening. I like to squeeze the juice of a half of a lemon into the bowl and use a paper towel to wipe down the insides of the bowl as well as the whisk attachment. Once the bowl is clean, add the room temp egg whites and sugar to the bowl. Turn the burner on to medium heat and station yourself at the stove to stir the eggs regularly. Over the course of about 3-5 minutes, the sugar in the egg whites will dissolves. Once the mixture reaches about 160 degrees farenheit (or when you notice the sugar has dissolved in the eggs- you can carefully feel for this as well!), remove the bowl from the double boiler and place it on the mixer. Using the whisk attachment, whip the egg mixture on medium speed (I use 6 on my Kitchen Aid) for about 15 minutes or until the eggs have developed STIFF peaks. The bowl should be room temperature to the touch and glossy peaks should stand up on the end of the whisk when you scoop them out of the bowl. (Note: sometimes my mixer overheats and the warm eggs have a hard time standing up perfectly straight. Use your best judgment. If the bowl is cool and the eggs are standing up but the mixer is really hot it can make your whites droopy. But don’t underbeat! You frosting will not come together if so!) Scrape the whisk clean and then put the paddle attachment on the machine. Running on medium speed, add the butter 1 tablespoon at a time scraping the sides of the bowl as needed. Once the butter has all been added whip for an additional 3 minutes until the mixture has fluffed up. Here’s where things can get dicey: If your butter is too cold, you can end up with a curdled lumpy looking mixture in your bowl. You’ll know if it’s not right. Remove a cup of the mixture from your bowl and put it into another. Microwave that cup of liquid for about 15 seconds to carefully warm and then add it back to the mixer. Whip again to see if it comes together and repeat if it continues to look the same. If your mixture is runny and loose, it could be your meringue or butter was too warm. Place the entire bowl in the fridge to cool down for about 30 minutes and then rewhip. It should come together but repeat as needed. Once light and fluffy, add the vanilla and salt. Then, break off about half of the burnt sugar crunch and process it in a mini chopper or blender until it’s reduced to a sandy powder- avoid clumps! Add ¼ cup of the sandy powder to the buttercream and whip until combined. Feel free to add a tablespoon of cream as needed if the mixture is too thick. Frosting is best use immediately, so get started assembling! 
  2. When ready to assemble the cake, use a serrated knife to level the tops of the cakes. Place a small bit of buttercream on an 8” cake board or plate and then place your first layer of cake on top. Put about half of the buttercream into a piping bag fitted with a large round tip (alternatively you can use a quart-sized Ziploc with the end snipped off) and pipe a dam of frosting about 1/2” tall around the perimeter of the cake. Be sure the ends of the dam meet well so that your filling doesn’t squish out the sides of the cake. Spread half of the custard into the center of the dam and then top it all with a second layer of cake. Repeat this process and then use the remaining frosting to ice the cake. Decorate as preferred and enjoy! Cake is best served the day it is assembled and should be stored in the fridge. Allow the cake to come to rom temp before serving. 

Notes

  1. To be honest, Swiss meringue buttercream always feels like a lot of work for me, but I love finding use for all those extra egg whites. If you’re uncertain, you CAN do this cake with a traditional American buttercream too! Cream 2 cups of room temperature unsalted butter until pale and fluffy, about 4 minutes on medium speed. Add 1 cup of burnt sugar powder (made by processing the burnt sugar crunch!) and 4-1/2 cups powdered sugar. Add this slowly, on low speed, over the course of a minute. Scrape the sides of the bowl and add ¼ teaspoon of salt and a tablespoon of cream as needed to smooth it out. You can add additional powdered sugar to thicken it up or additional cream to thin it out. Enjoy!

Peppermint White Chocolate Cheesecake

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

Coming in hot with the another Christmasy treat! I love mint chocolate things all year round, but there’s nothing quite as festive as the red and white stripe of a winter candy cane. This peppermint white chocolate cheesecake is a festive crowd pleaser that feels fitting for the season and is sure to land you on the nice list of everyone you share it with.

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

Last week Brett and I traveled to Chicago for a quick 48 hours of food with friends. I got to visit with my brother and do some big city shopping with my BFF, so it ended up being a really special way to kick off December. We tried out a few new restaurants, had an abundance of delightful cocktails, and even checked off a bucket list meal at Alinea. Truly, a good time was had by all, and I was tickled to squeeze in all the laughter and fellowship we experienced. One of my favorite things I love about traveling during the holidays is all of the festive decor. The gussied-up department stores and tinsel-draped trees speckled about the city really help me to get in spirit of Christmas, so I did my best to take in as much as possible. Our hotel, The Langham, contributed to the spirit with little welcome gifts of jarred cocoa, homemade marshmallows, and white chocolate peppermint cookies. YUM. I attempted to save all of the treats for Aimee and George, but, LOL, we all know how that effort went. I tucked those little cookies away for myself like any self-respecting mother would do, and I have zero shame about that.

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

This peppermint white chocolate cheesecake is one of those things you’ll wish you could hide for yourself. A chocolate cookie crust loaded with Kerrygold butter hosts the white chocolate peppermint filling, and the whole cake is done up with speckled of crushed candy canes and peppermint bark. The richness of this cheesecake is offset with the bright minty candy pieces, and I love the combination of the textured crust with the fluffy cake. Cheesecake is one of those things that feels fitting for the holidays, and the peppermint white chocolate cheesecake really knocks it out fo the park. Let me tell you how to make it.

To prep this dessert, we start with the crust. Crushed chocolate sandwich cookies come together with a whole lot of Kerrygold butter to make a tender, melt-in-your-mouth crust. Kerrygold is a higher fat butter, so you can expect this crust to have more flavor and extra texture when you use that here. The filling for this white peppermint white chocolate cheesecake starts as most others. Room temperature cream cheese is beat until smooth and creamy. Sugar, eggs, and the liquid ingredients come next, and the final mixture is poured through a sieve to ensure it is perfectly smooth. After baking, the cheesecake is slowly cooled, topped with whipped cream, and decorated with crushed peppermints and bark. Can you say, “Mega Yum”?

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

There are a few things to keep in mind when making a dessert like this peppermint white chocolate cheesecake. First, it is essential to use room temperature ingredients. The cheesecake will be lumpy and unevenly mixed if you throw in cold items. Using room temperature ingredients ensure that your cheesecake it allowed to cream properly. Pay attention to mixing times as well! An over-whipped cheesecake will develop air pockets that can make it puff and bake weird. Just don’t do it, okay? Finally, I do recommend following the instructions for the water bath here. Again, the water bath will help to ensure even baking, and don’t you know it would be hugely disappointing to go through alllll the work for this peppermint white chocolate cheesecake only to have it burn or end up soupy and cratered in the oven? Trust the process and keep an eye on your cake while it’s in the oven if you’re new to baking cheesecake. The extra steps feel like a lot of work but it’s worth it.

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

Many thanks to Kerrygold for sponsoring this post! By now you already know how much and why I adore their products, but I especially lean on them when I’m making special treats like this peppermint white chocolate cheesecake. Check out their products at your nearest grocery store or find a retailer here! Get in the holiday spirit with this recipe sometime this week and let me know how you like it. Happy baking!

If you like this peppermint white chocolate cheesecake you should try:

Carrot Cake Cheesecake

S’mores Cheesecake

Chocolate Peppermint Olive Oil Cookies

Peppermint Bark Brownies

Peppermint Bark Icebox Cake

 

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Peppermint White Chocolate Cheesecake

Peppermint White Chocolate Cheesecake by Wood and Spoon. This is an Oreo chocolate sandwich cookie crust cheesecake with a fluffy white chocolate peppermint filling. Topped with whipped cream and broken peppermint bark and crushed peppermint candies! Learn how to make flat pretty cheesecake on thewoodandspoon.com for holiday desserts and Christmas parties.

This peppermint white chocolate cheesecake is a delicious make ahead dessert for the holidays and features a chocolate cookie crust!

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 120
  • Yield: 10 1x
  • Category: dessert
Scale

Ingredients

For the crust:

  • 11/2 cups finely ground chocolate wafer cookies
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, melted

For the cheesecake:

  • 10 ounces white chocolate, chopped
  • 2 lbs (4 blocks) cream cheese, at room temperature
  • ½ cup sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ teaspoon peppermint extract
  • ½ cup heavy whipping cream
  • Whipped cream, if desired
  • Crushed peppermints or chopped peppermint bark, if desired

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide, heavy duty foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  3. Stir together the dry ingredients until combined. Add the melted butter and stir just until combined. Gently pat out your mixture evenly into the bottom of the pan. Bake in the preheated oven for 8-9 minutes. Set aside while you prep your filling.

To prepare the cheesecake:

  1. Begin boiling some water in a kettle or saucepan for your water bath.
  2. In a double boiler simmering over water on low heat, gently melt the white chocolate, stirring regularly. Do not let it overheat or it may seize. Remove from heat while you prep the rest of your filling.
  3. Beat cream cheese in the bowl of a stand mixer at medium speed (I use 4 on my Kitchen Aid Mixer) for 2 minutes to remove all clumps. Do not overbeat, but scrape the sides of the bowl as needed. If many clumps remain, ensure that your cream cheese has softened to room temp.
  4. Add the sugar and beat on medium for an additional 1 minute. Add eggs, one at a time, and beat to combine an additional 1 minute. Scrape the sides of the bowl and then add the extracts and the heavy cream. Stir and scoop one cup of the mixture into the melted white chocolate and stir quickly to barely combine. Add the mixture to the cheesecake batter and stir just until smooth.
  5. Strain the cheesecake batter through a mesh strainer (if desired) into a reserved bowl. Pour the batter on top of the crust. Gently rap the pan on the counter to help any air bubbles escape.
  6. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan.
  7. Carefully place both pans in the preheated oven and bake for 60-70 minutes. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Feel free to cover the cheesecake with a sheet of aluminum foil if it appear to be getting too dark. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven.
  8. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days.
  9. When ready to serve, garnish with whipped cream and the crushed candies. Serve and enjoy!

Notes

  1. I wrap my springform pan with three layers of heavy duty aluminum foil. This is to protect your crust from any water leakage of your springform pan. Many pans will claim to be waterproof but your crust will get soggy and inedible if water leakage happens. Don’t take any chances!
  2. I use a 11″ round cake pan for my water bath but you can use any oven-safe dish that you have. Once of my readers used a roasting pan and that works just fine!
  3. The cooling process seems lengthy and unnecessary, but it helps to prevent drastic temperature changes that can cause structural issues with your cake.

English Muffin Bread and Homemade Apple Butter

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

Do you ever have those days that seem to glue themselves to your brain? A set of moments that hang out in your memories like they’ve lived there forever? Earlier this week, the kids convinced me to relinquish my indoor post at the nursing chair to come play outside. Surprised by the unseasonably cool weather, I sat in the grass with Charlie laid back on my lap. He kicked his little feet and looked upward with wide eyes that I could tell were taking in the noises and sights before him. Birds chirping. The wind in the trees. A lone cricket singing somewhere far off. We’d kept inside for most of the summer, so the outdoor elements were new to him. I followed his cue and tried to take it all in too.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

A few yards away, Aimee and George were playing games in the yard. They’d disappear into the garage and return with various balls and rocks they found along the way. When they tired of the toys, they raced around the yard chasing each other’s shadows until they ran out of grass. “Mama, look at us! Look how fast we are!” The sight of them running toward me, legs flailing and heads tossed back in laughter, was akin to something you’d see in the movies.

I started to get my phone to take pictures but hesitated for fear that I’d disrupt the beauty that was unfolding. It was the single most peaceful and pure moment we had experienced all summer. I knew it was something special and immediately tried to lock it all into my brain: Aimee’s eyes glittering in the glare of the sun;  the way Charlie smacked his lips when his searching eyes caught mine; the hair at the crown of George’s head that flopped up and down as he ambled about the yard. This was my entire world making magic in our backyard, and I took in the details of the scene with wonder that I got to be apart of it all.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

To be fair, someone was crying within minutes. We eventually went back inside, ate supper, and resumed the bedtime circus, but for just a second, the near-fall air and a patch of grass afforded me a memory I plan to hold onto for a while. This past summer gave us a lot, but I’m still longing for the change of pace that fall will bring. So maybe that’s why you’re getting English muffin bread and homemade apple butter today. Yes, there’s still room for summer berries and ice cream cones, but I’m hoping this small peek into autumn recipes will spur on the shift I’m longing for. So let’s talk about the recipe.

Do you love English muffins? Apple butter? I can remember disapproving of both as a child. The dry texture of the muffins seemed far less acceptable that a toasted slice of white bread, and apple butter came in second to the option of store-bought jelly. Now, as an adult, I adore the way an English muffins’ deep nooks serve as a pool for whatever topping you’ve slathered on and I appreciate the rich apple and cinnamon flavor in the apple butter. Both elements are cozy and seem appropriate for fall.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

English muffin bread is surprisingly simple to make. It’s a no-knead recipe that is stirred together in a bowl and dumped in loaf pans for a short rise. The whole process takes less than an hour, so you can have fresh crannied bread within the length of a lazy Saturday morning. The apple butter is similarly simple although it does take a bit longer to prepare. Apples, maple syrup, and a generous amount of spice are cooked low and slow in a crock pot until the mixture is soft enough to puree. After a quick whiz in a blender or food processor, I like to cook it down even more to thicken the mixture. The blend keeps well in the refrigerator and serves as a great alternative to your morning peanut butter or jelly toast.

I’m sharing today’s recipe with my friends at Stemilt. Stemilt is is a leading Washington state grower, packer, and shipper of fruit including apples, pears, cherries, and more. Each quarter, I’ve been developing recipes for their blog using their best in-season fruits. This month, I got my hands on their fuji apples, and thought a sweet and simple apple butter would make for a delicious treat to spread all season long. Head to their site at the link below to read all about it and give the recipe a try! I can’t wait to hear what you think. Enjoy this change of season and happy baking!

CLICK HERE FOR THE RECIPE FOR THIS ENGLISH MUFFIN BREAD AND APPLE BUTTER

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

If you like this english muffin bread you should check out:

Buttermilk Bread

Pumpkin Yeast Bread

Flaxseed Bread

Cinnamon Swirl Bread

 

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English Muffin Bread

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

Just like the original English muffins, but in loaf form!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 60
  • Yield: 2 loaves 1x
  • Category: Bread
Scale

Ingredients

  • ¼ cup (60 gm) lukewarm water
  • 1 tablespoon honey
  • 4 teaspoons active dry yeast
  • 5 cups all-purpose flour
  • 21/4 cups milk, lukewarm
  • 2 teaspoons salt
  • ¼ teaspoon baking soda
  • Cornmeal

Instructions

  1. Combine the water, honey, and yeast in a large bowl of a stand mixer. Allow the yeast to dissolve. Add in one cup of flour and the milk, stirring to combine. Add in the remaining flour, the salt, and the baking soda, and beat on medium speed until smooth, about 2 minutes.
  2. Lightly grease two 8”x4” loaf pans and dust them with cornmeal. Dump half of the thin dough into each prepared pan. Cover with a tea towel and allow to rise in a warm spot in the kitchen until the loaves dome an inch outside of the pan.
  3. In the meantime, preheat the oven to 375 degrees. Once the loaves have risen, bake in the preheated oven about 20-22 minutes or until the tops are golden and sound hollow when tapped. Remove from oven and cool about 15 minutes in the pan. Remove from the pan and cool completely. Serve bread toasted and sliced.

 

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Apple Butter

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

This apple butter is made in a slow cooker and sweetened with maple syrup!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 4 hours 5 minutes
  • Yield: 2 cups 1x
  • Category: Condiment
Scale

Ingredients

  • 2 pounds of apples (I used fuji), peeled, cored and roughly sliced
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • Pinch of cloves
  • Pinch of salt
  • 1 teaspoon vanilla

Instructions

  1. Combine the apples, maple syrup, cinnamon, cloves, and salt in a slow cooker and set to high for 4-5 hours, stirring hourly until the apples are soft and juices are starting to get sticky around the edges of the pot. Carefully remove the mixture from the slow cooker and puree in a blender or food processor until smooth. Return the apple mixture back to the slow cooker and cook for an additional 1-2 hours or until desired consistency is reached. Add the vanilla extract and taste for sweetness. Add an additional tablespoon of maple syrup if desired. Allow to cool prior to use.

Kale Swiss and Sausage Quiche

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

Full disclosure: I’m writing this post a week in advance. With baby just around the corner, I can’t really afford to do anything in real time, so if I happen to give birth in the next few days you’ll just have to forgive any inconsistencies in my life status, okay? Or at least pretend I’m Marty McFly and I just took a trip into the future to prepare this recipe in advance. 

I’m slowly losing my mind. 39 weeks pregnant, near-100 degree temps that have kept us indoors, and two little crumb-snatchers under my feet most days of the week has me slowly turning into a crazy person. In an effort to make our last few days as a family of 4 special, I’ve been extremely lenient with the kids, allowing extended bedtimes, extra dessert, and more than enough summer movie watching. Unfortunately, I think they’ve identified I’m a giant sucker now and have been running WILD ever since. If I had any control or say-so in my house a month ago, it’s completely gone now, so just pray for me, okay?

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

I have been taking shortcuts along the way to make life easier in a lot of other ways, including making leftover-friendly meals and treats that reheat beautifully. Today’s kale Swiss and sausage quiche is one such recipe, and I am thrilled to share it with you! Quiche is a kitchen workhorse, easily doubling as breakfast, brunch, snack, or dinner, and it reheats as deliciously as it tastes at room temperature. That means when my husband shows up late from work or my kids dawdle at the table and end up eating cold food it still tastes good. #GOALS.

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

I’m sharing today’s recipe with my friends at Kerrygold! Yes, there’s butter in the pie crust, but the filling is also loaded with their nutty Swiss cheese. Along with Italian sausage, kale, and loads of herbs and seasoning, the makings of this simple egg and milk pie transform into a flavorful meal that will please just about anyone. Even my husband, a self-proclaimed carnivore who turns up his nose to anything containing greens, said the quiche was delicious. If that doesn’t speak volumes then I know nothing.

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

To make this kale Swiss and sausage quiche, we start with the crust. Kerrygold unsalted butter gets cut into flour and salt to create an all-butter crust that is par-baked in the oven until golden and flaky. The filling, made with browned sausage, caramelized onions, and wilted kale, is made extra buttery with the addition of loads of shredded Swiss cheese. The egg mixture which contains little more than milk, salt, and pepper, is poured on top before the whole thing gets baked in the oven. This is a recipe you want smell-o-vision for because it is divine fresh from the oven.

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

This kale Swiss and sausage quiche is a simple make-ahead dish that is great for any occasion! Although these flavors tend to be more wintery, I love that this quiche is hearty enough even for my meat-eater hubby. Many thanks to my friends at Kerrygold for sponsoring this post. Please be sure to check out their ridiculous selection of butters and cheese next time you’re at the store. Happy Sunday and Happy Baking!

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

If you like this Kale Swiss and Sausage Quiche you should try:

Roasted Summer Vegetable Quiche

Tomato Olive Rolls

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

 

Print

Kale Swiss and Sausage Quiche

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

Kale Swiss and sausge quich is an all-butter pie crust filled with a Italian sausage, kale greens, and swiss cheese!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 9 1x
  • Category: Brunch
Scale

Ingredients

For the dough:

  • 11/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, chopped
  • 3 tablespoons ice water

For the filling:

  • 2 teaspoons olive oil
  • 1/2 pound ground Italian sausage
  • 1 small Vidalia or yellow onion, sliced
  • 4 ounces roughly chopped kale (about 6 cups)
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1 cup milk
  • 5 large eggs, divided
  • 1/2 teaspoon pepper
  • 11/4 cup grated Swiss cheese

Instructions

To prepare the dough:

  1. Combine the flour and salt in a large bowl and use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps exist throughout. Add the ice water and gently fluff together until the mixture can come together into a dough that isn’t too wet but packs. You may need an additional couple teaspoons of water. Form the dough into a disk, wrap in plastic wrap, and refrigerate until chilled, at least an hour.

To prepare the filling:

  1. Heat one teaspoon oil in a large skillet over medium heat. Brown and break up the sausage until cooked through and browned. Remove from skillet, leaving any grease that may exist in the bottom of the pan. Add an additional teaspoon of oil and then cook the onions over medium heat until they are translucent. Add the kale, red pepper flakes, and 1/4 teaspoon of salt to the pan and cook until the kale is wilted and no longer producing moisture, about 3-4 minutes. Remove from the pan.

To prepare the quiche:

  1. Preheat the oven to 375 and roll out the chilled pie dough on a lightly floured surface until the dough is approximately 1-1/2 inches larger than your tart pan with a removable bottom on all sides. Roll the dough back onto the floured rolling pin and unroll the dough into the pan. Leave a 1” border on all sides and trim off any excess. Fold the sides under and pinch together, leaving 1/4” of dough extending over the sides of the pan. Place a crumpled piece of parchment paper into the bottom of the pan on top of the pie dough and fill the pan with pie weights, dried rice or beans. Par-bake in the oven for 10 minutes, then remove the weights and parchment and bake for an additional 10-15 minutes or until the bottom no longer looks wet. In the meantime, whisk together the milk, 4 of the eggs, remaining 3/4 teaspoon of salt, and pepper in a large bowl. Once the pie crust is baked, crack the egg into a small bowl without breaking the yolk and use a pastry brush to brush the entire insides of the pie with egg white.  Sprinkle 1 cup of swiss cheese into the bottom of the baked crust and top with the browned sausage crumbles and the kale and onion mixture. Sprinkle the remaining 1/4 cup of swiss cheese and then carefully pour the egg mixture on top. Whisk together the egg you brushed on the pie crust and brush the entire rim of the pie crust with a thin layer. Bake in the preheated oven for about 35 minutes or until the top is golden and the insides are no longer jiggly. Cool slightly and enjoy!

Notes

The egg wash is entirely optional. The brushed egg white serves as an extra layer of protection for the crust and the whisked whole egg helps with browning. Neither are necessary so feel free to skip this step if needed.

Coconut Key Lime Cake

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

I’m going to be honest- this cake makes me want an adult beverage. At nearly 7 months into this pregnancy and with summer just around the corner, just about any lime or coconut flavored food makes me think of margaritas and pina coladas. This coconut key lime cake, with its zesty key lime layers and sticky sweet coconut frosting, has me seeing mirages of boozy frozen treats at every bite, and I am just not even a bit ashamed of that.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

I imagine that being huge-pregnant in the summer is one of the least glamorous things ever. It’s not just the lack of adult beverages or the repetitive nature of saying, “I’ll just have water, thanks.” It’s lots of things. For example, have you ever considered how a pregnant woman is to tan the backside of her body? When you’re third-trimestering with a watermelon-sized gut, you can’t just flip over to sun your rear. As a result, it’s only April and I already have golden shins, bronzed kneecaps, and some hindparts that are hovering around a shade that I would best describe as translucent. #sexy

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

Clothing is hard too. I find myself wearing baggy gym clothes and shapeless sundresses nearly 100% of the time, because otherwise I’m stuck with all those additional layers of mesh and support that comes permanently attached to the waistband of maternity shorts. As if I wasn’t already in a perpetual state of pig-like sweating, just add extra nylon casing around my midsection and just see what happens. FULL ON MAN-SWEATING. I was lucky enough to land a maternity bathing suit that is pretty cute, so at least I’m no longer sporting my yoga pants at the pool. My friend’s tween-age daughter told me (with a shocked look on her face) that she thought it was decent, so I’m going to take that as a compliment and win.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

Truly, there is nothing better than being pregnant with a third baby. I’m so incredibly grateful, and the gift here is not lost on me. But come July, when this baby is in my arms and I have a shot at wearing normal clothes and drinking basically anything with tequila in it, I will be in heaven. Seriously.

This coconut ket lime cake is an ode to the pending summer. With sweet and tart lime-scented layers and a marshmallow frosting coated in loads of toasted coconut, it’s basically summer in a dessert. I opted to make and share the recipe now because I had a hunch you all may be looking for some alternative treats on these spring days that feel like mid-July. If you’re as ready for sunshine as I am, lets grab our forks and chat the ins and outs of this cake!

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

The layers of this coconut key lime cake are scented in two ways. The zest of key limes contributes that notably lime flavor while the juice of the limes add a tart punch and acidity. The cake layers bake up moist and fluffy, slightly more dense than a white cake but with a fine crumb. The frosting here is an old fashioned 7 minute frosting. Not familiar? Egg whites and sugar whip up into a fluffy, marshmallow-esque frosting that is ultra-white, super sticky, and kinda cloud-like. The coconut flavor comes from the smidgen of coconut extract before it’s slathered on the layers of cake. To keep the cake from sticking to everything in its path (and to add a ton of extra coconut flavor!) are coat the whole thing in toasted coconut flakes. DIVINE.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

So a few questions you may be asking about this coconut key lime cake. Like, what if I can’t find key limes? Totally reasonable. Substitute in the same amount of regular lime juice and zest and the cake will still be fab. Scout’s honor. And what if you’re not into the 7 minute frosting? Also understandable. I’m not always game for the marshmallow flavor, and if that’s you too, try out this buttercream from another favorite cake of mine. Just substitute some coconut extract for the almond extract.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

If you need more intel on properly whipping egg whites for the frosting on this coconut key lime cake, you should revisit my last “You Need to Know” post! I chat all the ins and outs of whipping egg whites, so if you’re in the dark, start here! I hope you all get around to making this coconut key lime cake ASAP. It’s sure to get you in the mood for summer. Happy Hump Day and Happy Baking!

If you like this coconut key lime cake you should check out:

Almond Coconut Cake

Bruleed Key Lime Pies

Vegan Coconut Lime Ice Cream Pie

Lemon Olive Oil Pie

 

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Coconut Key Lime Cake

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

This coconut key lime cake has zesty key lime layers, a 7 minute marshmallow coconut frosting, and it topped with toasted coconut!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55 minutes
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 21/4 cups (450 gm) sugar
  • 3 large eggs, at room temperature
  • 1 cup (240 gm) buttermilk, at room temperature
  • 2 tablespoons key lime zest
  • 6 tablespoons key lime juice
  • 3 cups (420 gm) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder

For the frosting (Adapted from Sarah Kieffer):

  • 5 large egg whites, at room temperature
  • 12/3 cup sugar
  • 2 tablespoons corn syrup
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 3 cups toasted coconut

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and grease 3-8” pans, lining the bottom with a round of parchment paper. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 3 minutes. Scrape the sides of the bowl and add the eggs, one at a time, beating for an additional minute afterward. Combine the buttermilk, zest, and juice, and add half of this mixture to the butter mixture. Scrape the sides of the bowl and add the flour, baking soda, salt, and baking powder stirring on low speed. Once almost combined add the remaining milk mixture. Scrape the sides of the bowl and fold in any unincorporated bits into the batter. Divide the batter among the three pans and bake in the oven until a toothpick inserted comes out clean, about 15 minutes. Allow to cool completely.

To prepare the frosting:

  1. Bring an inch of water to a simmer in a medium-sized saucepan on the stove.
  2. Meanwhile, in a large clean bowl or clean bowl of a stand mixer, whisk together the egg whites, sugar, corn syrup, and salt. Put the bowl over the pot of gently simmering water and stir with a spatula until the sugar has melted. You can test this by carefully rubbing the mixture between two fingers. It should feel smooth. Once the mixture reaches about 165 degrees (about 6 minutes on the stove) remove the bowl from the heat and and being whipping the mixture on medium-high speed with a hand mixer or on your stand mixer until stiff peaks have formed, about 8-10 minutes. Add the vanilla and coconut extract and stir in.

To assemble the cake:

  1. Cut the domes off the baked cake layers. Use a bit of frosting to adhere one layer to an 8” cake board or serving plate. Spoon ¾-1 cup of frosting on top of the layer and spread it flat. Repeat this process with the remaining two cake layers and then use the remaining frosting to frost the cake. If desired, you can coat the cake with the toasted coconut flakes, or you can use a torch to carefully toast the meringue frosting. Cake is best served the day it is assembled.

10 Mom Hacks for Simplifying Life at Home

Mom Hacks : Ten must know shortcuts for simplifying home life. This is a lot of helpful hint for organizing and de-stressing life as a mother of children in home! Click on these kitchen tips and organization known how here at thewoodandspoon.com

Let’s face it- life as a mom grown-up can be busy and all-too difficult. Throughout the course of the day, there are so many things that require our attention, and if we don’t stay on top of them life can start to feel sort of overwhelming. With new Baby Girl on the way, I decided to share a few shortcuts in hopes that you may have some words of wisdom to share back with me. Let’s get started!

  1. Streamline your tupperware… and anything else that’s a hot mess.  This past year, after a plastic food container avalanche nearly cost me my eyesight (and sanity), I decided to nix all the mismatched cups and lids to start afresh. I invested in two different types of food storage containers, one set of bowls and one set of plastic boxes, so that they would nest neatly in my cabinet and always have a top to match. After doing some research, I decided to go with the inexpensive containers that a lot of restaurants use for carry-out food. I have loved how easily these stack in my fridge and cabinet, and their low cost frees me from freaking out every time I lose a lid or bowl. This same method also proved to be helpful while organizing my spice cabinet. In lieu of a million mismatched and weirdly stacked bottles, I invested in uniform glass spice jars that I labeled and alphabetized in a drawer next to my stovetop. Life in my kitchen feels so much less cluttered just by instituting these two hacks. You can check out the tupperware I prefer here and here and see the spice jars I purchased here!
  2. Buy baby wipes and keep them everywhere. I longed for the day my children would be out of diapers, but soon after George had finished potty training, I found myself instinctually reaching for that ever-present bin of baby wipes. Perfect for sticky fingers, milk spills, and cleaning washable crayons off the wall, baby wipes are one of the strongest tools in my arsenal of Mom hacks. I keep a container hidden in almost every room, and it has made keeping my house free from stains and smudges so much simpler. A friend of mine says this same trick applies with disinfecting wipes in the bathrooms. If you’ve got young boys (or a lazy husband) who can’t keep the seat clean, a tub of antibacterial wipes might save you some germs and heartache. Mom Hacks : Ten must know shortcuts for simplifying home life. This is a lot of helpful hint for organizing and de-stressing life as a mother of children in home! Click on these kitchen tips and organization known how here at thewoodandspoon.com
  3. Run your dishwasher OFTEN. Nothing gives me the hives more than a sink full of dirty dishes. As a food blogger and Mom of two, it seems the dirty dishes never stop. Instead of letting a mountain of disgustingness grow in my sink or countertop, I load and run my dishwasher often and let my detergent of choice, Cascade pure essentials, do the work. With its seriously tough performance and simplified formula, Cascade pure essentials works hard for a reliable clean that I can feel good about using in my home. Free of phosphates and chlorine bleach, this liquid-top detergent is infused with essential oils for a citrus-clean scent, and it totally keeps my dishes sparkling. I finally have a detergent I can trust, now if I could just find someone to unload the dishwasher for me…
  4. Keep a stocked diaper bag in every car. I’m not just talking a minimal diaper and wipe situation, here. This is a serious tool bag that should stay well-stocked with anything your little mongrels angels might need- a change of clothes, toys, packaged snacks, bottled water, antibacterial wipes, paper towels, tissues, toilet paper, washable markers and paper, and maybe even a treat or two for Mom and Dad. We keep a blanket, extra socks, and even a few suckers in ours, because you just never know, okay? Having a stocked bag in every car prevents a last-minute misplacement of the essential items, and if you don’t have an extra tote to fill, a couple of grocery bags or XL plastic bags will do the trick.
  5. Share a calendar with all the grown people in your home. A friend of mine says that the joint calendar saved her marriage. Now there’s no mistaking who won’t be coming home for dinner, when the dance recital is, or when you need to mentally prepare for the in-laws to come into town. A joint calendar will help keep you and your significant other on the same page, organized within the context of digital days. We use iCal, but you can opt for any interface that syncs best with your life. Along the same lines, check out apps like AnyList and Wunderlist for joining grocery lists, to-do lists, and other errands. Mom Hacks : Ten must know shortcuts for simplifying home life. This is a lot of helpful hint for organizing and de-stressing life as a mother of children in home! Click on these kitchen tips and organization known how here at thewoodandspoon.com
  6. Keep shoes conveniently close. Nothing kills me like rushing out the door only to be frantically hunting for the match to someone’s shoe. We are overrun with bitty shoes in our house and making a close and convenient home for them by the door of our house has made life so much easier. Grab a basket (or even a shallow laundry hamper!) to throw in a coat closet, garage, or hidden corner near the door for little humans to deposit their shoes when they come inside. Having a permanent, convenient home for all the little feet coverings will minimize the number of times you have to play hide and seek on your way out the door.
  7. Make a home for the toys in the living room. When there are little people on the loose, toys are bound to make their way into the common areas of the home. We don’t have a designated toy room or play area in our house which means miniature cars, baby dolls, and books wind up EVERYWHERE. To maintain some order, we established two semi-concealed baskets in the living room for toys to be gathered. Having a designated catch-all space for stray trinkets and stuffed animals has served as an excellent learning tool for my toddlers (“Put all of the toys back into the baskets!”) and also makes for simple group clean-up when friends come to play with their kids. If everyone knows where the living room toys go, it takes some of that stress off of Mom.
  8. Make leftovers cook dinner for you. I’m not really into meal planning. I tried it for a short time, but found myself frustrated when ingredients went bad, cravings changed, or when a last minute change of plans found us eating out instead. Now, when preparing dinner, I look to double or increase the portion I make of certain foods that I know can be repurposed later on in the week. For example- if I’m grilling chicken, I throw on a few extra pounds of meat because I know I can freeze or refrigerate whatever I don’t use for later. Extra rice, quinoa, couscous, and other grains can be tossed with vinaigrette for tomorrow’s salad or the weekend’s stir fry. Extra roasted vegetables taste great on pizza, in grain bowls, or pureed into a little baby’s snack pack. I love to cook in bulk when it comes to items I lean on regularly (meatballs! veggie soups! chili! cookies!) and save myself some time down the road.
  9. Invest in a hand vac… and more than one broom. Make clean-up easier in your house by having the right tools at your disposal. Cordless vacuum cleaners make crumbly messes on your sofa, the stairs, and upholstered dining room chairs a cinch! Instead of brushing messes between the cushions of your couch or into the grain of your rugs, lean on a tiny hand vac instead. In addition, keeping a broom and dustpan close to entry doors, the kitchen, and any areas where kids may snack or leave dirty messes on the floor will keep you from running from one end of the house to another. You’ll stay on top of the messes if they’re quick to clean up and it will make for an overall cleaner house. Mom Hacks : Ten must know shortcuts for simplifying home life. This is a lot of helpful hint for organizing and de-stressing life as a mother of children in home! Click on these kitchen tips and organization known how here at thewoodandspoon.com
  10. Keep a basket of snacks (and a basket of treats!) ready for action. Having ready-to-go snacks bagged and ready for snatching will make getting out of the door easier. We keep a basket of pre-packed snacks, bars, dried fruit, trail mix, etc. ready to throw into my purse to keep little bellies full while we’re on-the-go. If you have a designated bin or basket for them in your pantry, there’s not mistaken what type of “snack” your kiddo can grab for themselves when you’re occupied too! Likewise, we keep a dessert basket for the little people who have won themselves a special nibble. It makes for a great catch-all for Halloween candy, birthday party goodie bag treats, and those little peppermints that grandparents and the old ladies at church are constantly throwing our way.

Mom Hacks : Ten must know shortcuts for simplifying home life. This is a lot of helpful hint for organizing and de-stressing life as a mother of children in home! Click on these kitchen tips and organization known how here at thewoodandspoon.comSo what are your Mom hacks? Tell me all of your tips and products that help you to meet your family’s needs the best! With Baby Girl on the way, I need all the intel I can get, so share away! Many thanks to Cascade for sponsoring this post!  High fives to you all for supporting brands that make Wood & Spoon possible.

Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

I’m just going to say it: I’m old. It’s official. While it’s easy for me to cover up the physical manifestations of this aging process (i.e. gray hairs, fine lines, and an increasing willingness to step out in public without makeup on) there are other, less-obvious behaviors I exhibit that let me know I’m no longer 22.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

Unsurprisingly, most of this aging can be traced back to the two toddlers that currently rule my house, and every day there are tests of my patience and stamina. Just this morning, I made a phone call to my own mother to apologize for giving her hell over my clothing choices as a teenager. My 4 (going on 14) year old and I had just duked it out over her outfit for school, and I really thought I was reaching the brink of insanity. Almost immediately, I thought of my mother and all of those years I spent terrorizing her with my dreams of owning crop tops and booty shorts. That same strong will that made me think I was entitled to dress like Britney Spears is similar to the one I see sprouting in my own spicy little gal, and it. is. terrifying. I think those aha moments where we suddenly identify a little bit more with our parents are the rungs of the proverbial ladder that inch up every day in the aging process.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

Along with the parenting stuff and gray hairs, there’s also this change in my perception of my own health as I age. I suddenly know way too much about multivitamins and antacids, and most of the cabinets in my bathroom look more like a pharmacy aisle as opposed to a beauty counter. I think about stuff like gut health and stress-related blood pressure, and truly, if I see one more fiber supplement commercial that I can easily identify with I just might freak out. As a baking blogger, I feel an even deeper sense of urgency to occasionally do a little better for myself. Cue these whole wheat blueberry muffins.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

You guys know I am all about some butter. I like dessert, I’m not afraid of sugar, and my life motto might as well be, “Everything in Moderation.” But sometimes I get the hankering to make something that I can feel good about enticing you to make, so I decided to healthy it up a bit with these whole wheat blueberry muffins. Despite the increase in 100% whole wheat flour and the decrease in sugar, these muffins are fabulous and every bit of delicious as you’d want a normal muffin to be. It’s just the type of thing those January resolutions need.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

To make these whole wheat blueberry muffins, we start with the liquid ingredients. Milk, oil, and a single egg are stirred together with vanilla extract and a bit of sugar. The dry ingredients include both whole wheat and all purpose flour as well as cinnamon, baking powder, and salt. Fresh or frozen blueberries are folded into the batter before the little cups are baked in a super-hot oven.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

These muffins are fluffy, moist, and flavorful thanks to the spice and berries. My two year old and husband both devoured these as if they were fried jelly doughnuts. They’re really shockingly good! Give them a try and I can almost promise you that no one will guess they have whole wheat flour in them! My old lady wisdom tells me that you’re going to love them! Happy baking!

If you like these whole wheat blueberry muffins you should try:

Whole Wheat Carrot Muffins

Blueberry Brioche

Peach Crumb Muffins

Coffee Cake Muffins

Whole Wheat Sandwich Bread

 

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Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

These whole wheat blueberry muffins are soft and moist. The whole wheat flour adds extra nutrition to these delicious treats!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Muffin
Scale

Ingredients

  • ¾ cup (180 gm) milk (I used 2%)
  • 1/3 cup (80 gm) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar packed
  • 1 cup (140 gm) all-purpose flour
  • 1 cup (140 gm) 100% whole wheat flour (see notes)
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup fresh or frozen blueberries
  • ¼ cup sparkling sugar (optional)

Instructions

  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, salt, and  cinnamon and stir just till barely combined. Fold in the blueberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the tops of each with sparkling sugar (if desired) and bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

Notes

  • As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
  • If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

Chocolate Peppermint Olive Oil Cookies

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

I really want to start this post with a giant “MERRY CHRISTMAS,” but I don’t want to annoy you with my over-zealous festivity right off the bat. Instead, let me appeal to any last minute shoppers who may be looking for the perfect gift for their favorite gal pals, sisters, teachers, and neighbors.  These are all items that you can literally have to your door and wrapped before Christmas, so if you’re scrambling for some in-a-pinch gifts, I’ve totally got you covered. As a sidenote, I’d like to say that a lot of these are items on my personal Christmas list, so Brett, if you haven’t gotten me anything, start shopping! 

  1. The Cookie Book: My dear friend’s cookie book was one of my top two favorite cookbooks of the year. This is a must for the home bakers in your life. 
  2. Sister Pie: This is obviously my other favorite of the year. The salted maple pie I shared earlier this year is from this book and it is to DIE  for.
  3. Woodford Reserves Bitters Bundle: For the bourbon-loving gal in your life (raises hand!)
  4. Poloroid 600 Camera: This is almost a perfect replica of the classic camera I had as a child. I’ve been dying to get my hands on this new version!
  5. Americolor Gel Food Coloring Set: This is the ultimate of all ultimates. 50 shades of the very best food coloring money can buy. Get this for the baker you love!
  6. Espro Coffee Press: I’ve been using this coffee press for 2 years now. Once you have it, you’ll never go back. 
  7. Alexander Hamilton: This book by Ron Chernow was the inspiration behind Lin-Manuel Miranda’s hit Broadway show. This is a history buff’s must!
  8. Global Tassel Throw: Cozy up with this trendy gift ASAP.
  9. Hand Lettering Set: This beginner’s set from Prismacolor might be the perfect gift for the crafty chick in your life.
  10. Staub Cocotte: Every girl wants a Staub. Pick her one in her favorite color. 
  11. Tumi Backpack: This is the only brand of luggage I would swear by. This backpack is lightweight and would make a perfect carry-on. 
  12. Mac Lipstick: This shade, “Twig,” was named the most diverse shade- perfect for a multitude of skin tones! 
  13. Starfetti Sprinkles: These all-natural sprinkles are beyond adorable. I need some ASAP.
  14. Lululemon Hat: What girl doesn’t want to open a little Lulu on Christmas morning? I love the color of this hat. 
  15. Kate Spade Lunch Tote: It says “Just Desserts” on it. I’ve never identified so well with a lunchbox. 

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

Each and every one of those items are things I love and use/want regularly, so shop away. And if you’re shopping for a true foodie, might I recommend another gift idea: a batch of these chocolate peppermint olive oil cookies with an accompanying bottle of Lucini Italia Extra Virgin Olive Oil to go with it. Yes, this is the same olive oil I used to make that dreamy lemon olive oil chess pie a few week ago, and it’s the brand I reach for on the daily. Any home baker or cook will love the addition of quality ingredients to their pantry, so check out Lucini products here.

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

 

Now let’s talk about these chocolate peppermint olive oil cookies. They’re fudgy, chocolatey, and seriously moist. The bits of peppermint add crunch and flavor, while the olive oil and cocoa powder add depth of flavor and keep them tender. These cookies are beautifully festive, the kind of cookies that your holiday guests with ooh and ahh over as they reach for them over and over again. Plus, I like to think they’re a little less guilty given the lack of butter and the addition of olive oil? 

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

 

These chocolate peppermint olive oil cookies come together quickly with the whiz of a hand mixer. I’d argue the most difficult part is crushing the actual peppermints or candy canes, although sources tell me you can buy those pre-crushed, so who knows. Once baked these cookies will stay fresh for days, the perfect thing to have on hand when holiday guests arrive.

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

I hope you’ll give these cookies a try and let me know what you think! I am new to baking cookies with olive oil, but the results I experienced with Lucini were so terrific that I look forward to trying it again and again. Be sure to check them out next time you’re at the store, and thank you for supporting brands that make Wood & Spoon possible! I won’t be seeing y’all until after Christmas, so I hope your next few days are merry, bright, and full of joy and wonder. Merry Christmas, y’all!

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

This post is sponsored by Lucini Italia. All opinions are my own

If you like these chocolate peppermint olive oil cookies you should try:

Peppermint Icebox Cake

Mint Chocolate Sandwich Cookies

Peppermint Bark Brownies

Peppermint Bark Bread

 

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Chocolate Peppermint Olive Oil Cookies

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

These chocolate peppermint olive oil cookies are rich, fudgy, and moist. The bits of peppermint add a festive color and crunch to every bite!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 90
  • Yield: 24 1x
  • Category: Cookies
Scale

Ingredients

  • ½ cup (120 gm) olive oil
  • 4 ounces dark (I used 70%) chocolate, chopped
  • ¾ cup (150 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 2 large (120 gm) eggs
  • 2 teaspoons vanilla
  • 11/4 cups (175 gm) all-purpose flour
  • ½ cup (40 gm) unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (170 gm) white chocolate chips
  • ½ cup chopped peppermint bits, plus more for topping

Instructions

  1. Combine the olive oil and chocolate in a saucepan over low heat and gently heat it, stirring regularly, until the chocolate has melted. Pour the mixture into a large bowl and stir in the sugar and brown sugar. Add the eggs and vanilla and whisk to combine. Add the flour, cocoa powder, cornstarch, baking soda, and salt, stirring just until combined. Fold in the white chocolate chips and peppermint bits and allow the mixture to cool in the fridge while you preheat the oven to 350 degrees.
  2. Prep two baking sheets with parchment papers. Once the dough has firmed up quite a bit scoop dough roughs (you can use a medium or large cookie scoop, about 1-1/2 or 3 tablespoons worth of dough) onto the parchment paper. Roll the dough balls to smooth in your hands and place 2” apart on the cookie sheet. Bake in the oven about 9-10 minutes or until the edges are set and the tops are no longer gooey. Remove from oven and sprinkle with additional peppermint bits immediately.

Notes

  • For extra peppermint flavor you can add ¾ teaspoon of mint or peppermint extract. I prefer the subtle crunch of the actual peppermint bits but if you’re really into peppermint that’s an option here.

 

Pumpkin Pecan Tart with Maple Whipped Cream

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Let’s cut to the chase: it’s high time that we get started on this fall thing. In the spirit of turtlenecks and jewel tones and crunchy leaves, today I’ll be chatting about this super simple pumpkin pecan tart that just screams, “AUTUMN!” As a bonus, we’re also going to share some recipes from a number of other bloggers who are sporting pumpkin goods on their sites today. Talk about a happy Monday, huh!?

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

So first up is the pumpkin pecan tart. I’m all for recipes that can be thrown together in a pinch. There’s something very satisfying about taking on a baking challenge, but sometimes we need a few recipes in our back pocket that taste terrific without hours of stressful work. I have a feeling that this pumpkin pecan tart will be your go-to for the fall. 

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Let’s get started with the crust. Here, we use a simple graham cracker crust that is elevated with the addition of finely chopped pecans and the just-right amount of butter. The pecans add ridiculous flavor to the otherwise simple crust and they’re a pretty perfect combo with the pumpkin.Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.comPumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

The filling is a cream cheese and canned pumpkin base with not a whole lot extra added. Of course there’s cinnamon, some pumpkin pie spice, and sugar, but other than that the ingredients here are minimal. Simply cream together the pumpkin and cream cheese, add the remaining ingredients, and smooth the whole lot of it into the pie crust. That’s it!

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

For best results with this pumpkin pecan tart, I recommend filling the crust and finishing off the toppings just before serving. I opted to top the whole thing with a maple whipped cream, but you could certainly bypass that step if you’d prefer. I spooned the whipped cream into a piping bag (or a large plastic bag with the end snipped off!) and squeezed little dollops of fluff all over the pie, but if you’d prefer a simple smear that would work too. Use any leftover pecans or graham cracker crumbs to garnish the top for a pretty finish, and it will be so cute that I promise your friends won’t guess how easy this little guy was to make.

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

This pumpkin pecan tart would make an excellent addition at your next supper club, Thanksgiving dinner, or Sunday afternoon lunch. I love how quickly the treat comes together and the flavors are so seriously autumnal that it just feels right. In the event that pumpkin tarts aren’t your thing (okay, but seriously, who even are you?) my friend Sara has rounded up a whole bunch of other bloggers who are sharing pumpkin recipes today as well. There’s everything from pumpkin babka to pumpkin couscous to pumpkin granola- almost 70 recipes in all! Check out the whole list here and get in the swing of fall this week. I think it’s about time.

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Have an enormously joyful and fulfilling week and stop by here again on Friday. I may or may not be sharing another killer recipe on Friday (hint: I am). Happy Monday and happy baking!

If you like this pumpkin pecan tart you should check out:

Pumpkin Cheesecake Tarts

Pumpkin Pecan Cake with Burnt Sugar Frosting

Pumpkin Yeast Bread

Pumpkin Pull-Apart Bread 

 

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Pumpkin Pecan Tart with Maple Whipped Cream

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

This pumpkin pecan tart has a no-bake filling and a maple whipped cream topping. Served chilled, this dessert is a simple treat for fall gatherings!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35 minutes
  • Yield: 9 1x
  • Category: dessert
Scale

Ingredients

For the crust:

  • 1 cup (99 gm) graham cracker crumbs
  • ¾ cup (100 gm) finely chopped pecans
  • ¼ cup (50 gm) sugar
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 8 ounces cream cheese, at room temperature
  • ¼ cup (50 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 10 ounces pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice

For the maple whipped cream:

  • 1 cups (240 gm) heavy whipping cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions

To make the crust:

  1. Preheat the oven to 350 degrees. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set. Allow to cool completely.

To make the filling:

  1. Beat the cream cheese, sugar, and brown sugar in a large bowl on medium speed until smooth, about 1 minutes. Add the pumpkin puree, vanilla, and pumpkin pie spice and beat on low just until combines. Spread the mixture into the cooled crust and allow the pie to set in a cold fridge, about 2 hours.

To make the whipped cream:

  1. Whip the heavy whipping cream on medium-low speed until frothy and barely beginning to thicken. Add the maple syrup and vanilla extract and bean until stiff peaks. Spread or pipe the cream onto the prepared pie and serve immediately!

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

It’s no surprise that I like desserts.

I like cakes with buttery icing and cookies that leave your fingers gooey with chocolate. I like golden-crusted pies with sweet, bubbling insides. I like drippy ice cream cones, eating dough off the beaters, and pastries that leave flakes all over the kitchen, but there’s still one thing that’s sweeter than all of the treats in the world.

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

In my world, it’s seeing little eyes peer over the edge of the counter. It’s the little hands that paw at the back of my apron, begging for a handful of marshmallows or chocolate chips. It’s kissing pairs of  cinnamon sugar coated lips and the look of joyful surprise on those faces when they come home to the smell of fresh baked cookies or loaves of bread. 

Just like with anything else we might partake in, the food we make in our kitchens is only as special as the people we’re sharing it with. So if you needed a reminder today to bake something on behalf of your neighbor or your boyfriend or your Nana who lives 300 miles away, this is it. Bake for other people- it tastes better that way.

These little brown butter bourbon madeleines are the cutest. They’re rich and satisfying despite being only a bite or two, and every single morsel is loaded with flavor- first butter and then bourbon, followed by rich chocolate and pecans. These treats are entirely decadent to enjoy, plus just look at them. They’re adorable. Who wouldn’t want to dive into these?

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

Truthfully, I’ve not made a ton of madeleines before these brown butter bourbon madeleines. I only invested in a pan (this one!) about a year ago and have since dabbled with recipes and how-to’s that I’ve found on the internet. My first few attempts were good, but what made me settle on these brown butter bourbon madeleines is that every single flavor here is elevated in a really special way. Madeleines are already known for their buttery flavor, and here, the brown butter is the star. We add bourbon for a subtle warmth and caramel flavor, and then we dip the whole thing in a bourbon ganache that is ultra boozy and screams “CHOCOLATE!” Pecans seemed like a natural fit here too, so I thought, “Why not?” 

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

If you’ve never made madeleines before, here’s a few ins and outs you’ll want to take note of:

First, a madeleine pan is kinda essential, but not a deal breaker. Yes, I hear you, you don’t want another random pan that only suits one purpose. I get it. Feel free to try this exact recipe in a mini muffin tin. You’ll miss out on the pretty shell shape, but I’ve tried it and they still make for a yummy treat. Second, resting your batter here serves a purpose but we can work around it. Allowing the batter to chill in the fridge for a few hours helps to ensure your madeleines puff and rise to create that signature hump in the middle (click here for more on that), but you can totally skip that too if you’d prefer. They’ll still puff up some. Third: madeleines are loaded with butter and are best eaten the day they’re prepared. They’ll still taste delicious on day two, but they’re really meant to be enjoyed nearly fresh from the oven. Not that they’d stick around that long anyways. 

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

If you’re a little unsure on browning butter, don’t worry- I’ve got you covered with a tutorial here. Not sure about ganache? Got you covered on that too. The ganache on these brown butter bourbon madeleines isn’t 100% necessary, but I think that added element contributes loads of flavor and makes these little guys over the top. If you’d rather keep them plain Jane, a simple sprinkle of confectioner’s sugar would do nicely too. Your choice.

Give these brown butter bourbon madeleines a try and let me know what you think! Have a great Tuesday and cheers to you!

If you like these brown butter bourbon madeleines you should try:

Derby Pie Cookies

Pecan Toffee Blondies

Derby Pie Bars

Candied Walnut Chocolate Chip Cookies

Brown Butter Blondies: Two Ways

 

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Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

These brown butter bourbon madeleines are rich and buttery with a dark chocolate bourbon ganache and a sprinkle of toasted pecans.

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 18 1x
  • Category: Dessert
Scale

Ingredients

For the madeleines:

  • 7 tablespoons (100 gm) unsalted butter, plus more for buttering the pan
  • 2 large eggs
  • 1/3 cup (70 gm) sugar
  • 11/2 tablespoons bourbon
  • ½ teaspoon vanilla extract
  • ½ cup (70 gm) all-purpose flour
  • ¼ teaspoon salt

For the topping:

  • ½ cup (120 gm) heavy whipping cream
  • 4 ounces chopped dark chocolate (I use 60-70% cocoa baking bars)
  • 1 tablespoon bourbon
  • ½ cup (55 gm) finely chopped toasted pecans

Instructions

To make the madeleines:

  1. Place the butter in a small saucepan over medium heat and brown it. Allow the butter to melt completely and the continue cooking, stirring the whole time, until golden flecks appear at the bottom of the pan and the mixture begins to smell warm and nutty. Do not burn the butter. Remove the mixture from heat and pour immediately into a small bowl.
  2. In a large bowl, beat together the eggs and sugar until pale and slightly thickened, about 2-3 minutes. Add the bourbon and vanilla extract and stir to combine. Add the flour and salt and fold to combine. Add the browned butter and fold the mixture just until combined. Cover the bowl and place it in the fridge to chill for 2 hours or overnight.
  3. When ready to make, preheat the oven to 375 degrees and melt 2 tablespoons of butter to liberally grease a madeleine pan. Spoon 1 tablespoons of batter into each madeleine pan and then bake in the preheated oven for about 13 minutes, or until the tops are puffed and the edges and bottom of each madeleine is golden. Remove from the oven and set aside to cool while you make your ganache.

To finish your madeleines:

  1. Warm the heavy whipping cream over the stove or in the microwave just until it’s about to boil. Remove from heat and then pour over the dark chocolate in a medium-sized bowl. Allow it to rest for 3-4 minutes. Whisk the warm cream and chocolate together until smooth. If small chunks of chocolate remain, place back in the microwave for 20 second increments until it is smooth. Stir in the bourbon.
  2. Dip each madeleine in the ganache and then sprinkle with/dip in pecans. Set the madeleines aside on a sheet of parchment or wax paper to set. Madeleines are best eaten the day they are prepared but can be saved overnight if needed.