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Bourbon Toffee Chocolate Chunk Cookies

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Bourbon lovers, rejoice! There’s a new recipe on deck today, just in time for the Kentucky Derby. For those of you who may be thinking- “I don’t think I like bourbon! I don’t watch the derby!” – take a breather. The good news is that you don’t have to love whiskey or horses to love these sweet and salty bourbon toffee chocolate chunk cookies- they’re that good. Hear me out for a moment while I tell you about them and then you can decide for yourself.

Bourbon in Cookies?

A Kentucky girl at heart, I will forever try to lace as many of my treats with the liquid I adore. I, for one, LOVE bourbon. The taste of caramel undertones, the faint scent of vanilla and honey, even the warmth in my chest after each taste- I adore it all. But in baked goods, the flavor is more subtle. Bourbon in baked goods is like background vocals in a really good song; you may never even notice it until you start looking for it, only then realizing how much those notes contributed in the first place. Adding bourbon to treats like these cookies gives a subtle cozy flavor that is hard to put your finger on, but I can promise it makes all the difference.

Why Pretzels and Toffee?

If you don’t know already, sweet and salty is my jam. It’s the primary reason I add salt to my graham cracker crust and balance sweet pies (like this brown butter chess pie!) with a finish of flaked salt. Even my favorite cookies, salted chocolate chip cookies, have an extra shake of salt in them. Salty cuts the sweetness and pronounces other flavors in the cookies so your palate isn’t overwhelmed with just sugar. I mean, we love sugar, alright? But balance, y’all, balance. The toffee chunks here add a richer sweetness while the pretzels lend texture and salt. All in all, these are well-rounded cookies.

Bourbon Toffee Chocolate Chunk Cookies

Making these cookies is pretty straight forward. We start with unsalted butter, brown sugar, and sugar. I use a higher ratio of brown sugar to sugar, both for flavor and textural purposes. Brown sugar lends a more flavorful sweetness as well as chew. Next, we stir in eggs, vanilla extract, and bourbon. I use good quality bourbon, but certainly not top shelf. I’ll let you make that call. Finally, we toss in the flour, leavening, and loads of mix-ins. Here, I used roughly chopped pretzels, chocolate chunks, and toffee bits. I prefer the toffee bits without chocolate, but that’s 100% up to you. Toss them all in and scoop large rounds of dough on prepared pans. The cookies bake about 10 minutes until the edges are set and the insides still look gooey- that’s how you know they’re good!

More Bourbon Bakes for the Derby

If you fall into the camp of people who are eagerly awaiting the big hats and mint juleps in the best couple of minutes in sports, I have loads of other bourbon desserts for you to try. Check out my favorites below and let me know what you think! Happy Monday and Happy Baking, y’all!

Brown Butter Bourbon Chess Pie
Derby Pie Cookies
Bourbon Brown Butter Snickerdoodles
Derby Pie Bars
Bourbon Bundt Cake
Bourbon Caramel Cake

Bourbon Toffee Chocolate Chunk Cookies

Print Recipe

These Bourbon Toffee Chocolate Chunk Cookies are loaded with pretzels, sweet and salty flavor, and are perfect for bourbon lovers!

Author: Kate Wood
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 24
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
½ cup sugar
1–1/2 cups light brown sugar, packed
2 large eggs
2 tablespoons bourbon
1 teaspoon pure vanilla extract
2–3/4 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
6 ounces semisweet chocolate, chopped
1 cup mini pretzel twists, slightly crushed, plus more for cookie tops if desired
¾ cup toffee bits
3 tablespoons flaked sea salt, if desired

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Instructions

In a large bowl, cream together the butter, sugar, and brown sugar on medium speed until smooth and fluffed, about 2 minutes. Add the eggs, bourbon, and vanilla extract and stir on medium until smooth. Add the flour, baking soda, and salt, stirring on low until combined. Add the chocolate, pretzel pieces, and toffee. Stir allow the dough to rest. I like to go ahead and scoop out large cookie scoops (3 tablespoon sized) balls of dough and refrigerate them covered for about 45 minutes. If you’d prefer, cover the bowl and refrigerate the dough in one bowl for at least 2 hours.
When ready to bake, preheat the oven to 350 degrees and space out the 3 tablespoon-sized mound of dough at least 2” apart on a sheet pan. You will bake these in batches. Bake in the preheated oven for 10 minutes or until the edges are barely set and the insides still looks slightly underdone. Remove from oven and immediately sprinkle with the flaked salt, if desired. Enjoy once cooled slightly.

Funfetti Loaf

Making Funfetti Loaf

To make this funfetti loaf, we start with fats and sugar. Butter, oil, sugar, and brown sugar come together in a bowl. The oil adds moisture while the butter adds flavor. Next comes three eggs and a splash of clear vanilla extract. Clear vanilla offers that box mix flavor we all know and love. After combining, we toss in the dry ingredients, a little buttermilk, and sprinkles. I typically buy the grocery store rainbow sprinkles, but you can opt for another variety if you’d like. The batter spoons into a prepared loaf pan before baking just shy of an hour.

Funfetti Loaf by Wood and Spoon blog. This is a simple sprinkle quick bread made with butter and rainbow sprinkles. The batter comes together quickly to make a baked good that is great as dessert or breakfast. Learn how to make it on thewoodandspoon.com.

The end result is a sweet, fluffy, and seriously moist loaf of bread. It keeps well for a couple of days and is crazy simple to make. If you’ve been wondering how to up the ante on your weekend baking, this funfetti loaf is definitely an easy way to jump in. Give it a try and let me know what you think! Happy Saturday and Happy Baking!

If you like this recipe you should try:

Funfetti Biscuits
Funfetti Mini Cakes
Overnight Biscuits
Funfetti Scones
Funfetti Rolls

Funfetti Loaf

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This funfetti loaf is a fluffy and colorful quick bread that makes a great breakfast or snack!

Author: Kate wood
Prep Time: 5
Cook Time: 60
Total Time: 1 hour 5 minutes
Yield: 1 Loaf
Category: Breakfast

Ingredients

½ cup unsalted butter, at room temperature
¼ cup vegetable oil
1 cup sugar
¼ cup light brown sugar, packed
3 large eggs
1 teaspoon clear vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk at room temperature
½ cup sprinkles

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Instructions

Preheat the oven to 350 degrees and lightly grease a 9×5” loaf pan with baking spray. Set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar until smooth, about 1 minute. Add the eggs one at a time, mixing after each addition. Add the clear vanilla and stir to combine. Combine the flour, baking soda, baking powder, and salt in a separate bowl; stir together. Add half of the dry ingredients to the butter bowl. Stir on low until almost combined. Add the milk and stir. Scrape the sides of the bowl and stir in the remaining dry ingredients on low. Fold in the sprinkles and spread the batter into the prepared pan. Bake* in the oven for 45-55 minutes or until a toothpick inserted comes out clean. *Note: If using a dark nonstick pan, immediately lower the oven temp down to 325 upon putting the loaf in the oven. Bake until the top has domed slightly and a toothpick inserted comes out clean.

20 Recipes to Make in 2023 (and a Giveaway!)

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20 Recipes to Bake in 2023 from Wood and Spoon blog. These are 20 of the best baked treats, sweets, and desserts with everything from chocolate chip cookies, layer cakes, pound cake loaves, ice cream, pies, and more. Learn how to make easy simple baking as a new year's resolution on thewoodandspoon.com.

HAPPY NEW YEAR! I hope your holiday was full of love, good food, and joy. To celebrate the fresh page that is January, I have two things to offer you: first, a giveaway! Keep reading to learn how to win a copy of my book, HER DAILY BREAD, just in time for the new year. Second, I have rounded up 20 of my personal favorite recipes on Wood & Spoon. If you’ve ever wondered where to begin with the recipes on this site, here it is. Let’s get started!

A Giveaway!

(Note: The contest is now closed) This time of year is normally when I jot down resolutions and goals, but I’ll be honest: I’m not sure where to start this year. Surprisingly, the unknown kinda feels good. While any sort of work goal or personal intention might seem hazy from where I sit on January 4th, I do know what I want more of in 2023. Instead, pursuing the things that fill my heart is a pretty good place to start. I want more intentional time with my family, growing friendships, creative and curious endeavors, and a deepening relationship with God. Surely that’s enough to keep me busy the next 365 days.

If you’re like me in that boat, I want to offer a giveaway for a copy of my book. HER DAILY BREAD is all about how relationship with others, God, and even ourselves intersect with the most simple of things. Plus, with year-long readings and 52 recipes, it’s enough to keep you on pace all year round. If you’d like to win a signed copy, write a comment at the bottom of this post telling me what you want more of in 2023. No resolutions required, just hope and anticipation. Good luck!

20 Recipes to Make in 2023… in No Particular Order

Second, here’s a few recipes to make in 2023! These are my most favorite of favorites- salty chocolate chip cookies, the fluffiest red velvet cake, and a creme brûlée custard that is absurd. If you’re looking to expand your baking horizons, these are the recipes to make in 2023.

1. Shortbread Cookies
2. Southern Coconut Cream Pie
3. Funfetti Cake
4. Eleven Madison Park Granola
5. Blueberry Maple Pie
6. Cookie Dough Truffles
7. Banana Crumb Cake
8. Kitchen Sink Cookies
9. Best Ever Chocolate Chip Cookies
10. Creamy Rice Pudding
11. Mini Buttermilk Biscuits
12. Best Mini Muffins
13. Creme Brûlée Frozen Custard
14. Banoffee Pie
15. Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
16. No-Churn Strawberry Pretzel Pie Ice Cream
17. Red Velvet Cake
18. Cinnamon Sugar Cake
19. Overnight Cinnamon Rolls
20. Marble Loaf Pound Cake

Does this get you ready to bake!?!? I hope so. Be sure to enter the giveaway below, and let me know what you’re looking forward to in 2023. Happy Wednesday, y’all, and as always, happy baking!

Dutch Apple Pie

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I couldn’t get too deep into November without a pie recipe. Here in America, pie might as well have its own corner of the food pyramid wherever Thanksgiving holidays are concerned. Luckily, I have my all-time FAVORITE apple pie recipe to share today: Dutch Apple Pie. This recipe is an excerpt from my first book, Her Daily Bread, and I’ve basically been waiting all year to share it. Let’s get started!

First of all, who died and made apple pie reign supreme? Is there any dessert more quintessentially fall? While pumpkin is divisive and chocolate is more of an annual offering, if you ask me, apple is just right this time of year. My rendition features a homemade pie crust, a generously spiced apple filling, and a buttery brown sugar crumble on top. The end result is a pie with loads of flavor and texture- the perfect treat to serve to the masses.

If you’re new to pie baking or just really want to take you skills to the next level, be sure to check out my tutorial on how to make pie dough. Here, I share the ins and outs of making, rolling, braiding, crimping, baking, and storing pie crust. For example, did you know it’s not too early to make and freeze your doughs?! TRUE STORY! I highly recommend the tutorial for anyone wanting a home run pie.

Once you know how to make a crust, you can start by making one! This Dutch apple pie calls for a single crust because the topping is 100% streusel. No par-baking required here, just roll out and crimp the dough, freezing it briefly while you prepare the filling.

The filling is apples, sugar, spice, and lemon juice. I like to use golden delicious apples, but you can opt for any of your faves! Braeburns and jonagolds are also very popular- just make sure you have plenty to fill this pie to the brim. Once your filling is made, finish it off with the crumble. Melted butter, flour, brown sugar, cinnamon and salt make up the streusel. It comes together in a bowl before topping the pie. More crumble is more better, IMO.

After an hour bake, the pie needs a little time to set up. I usually give it 4 hours, but you can also let it rest overnight. Slice and serve warm pieces with scoops of vanilla or no-churn cinnamon maple ice cream. It’s a super comforting and cozy pie, perfect for this time of year. And even though this is pie szn, this is the only pie I’ll be sharing for the rest of the year! If you need a few more pie recipes to round out your repertoire, be sure to check out the archives of this site or pick up a copy of my book! Her Daily Bread is nearing its first birthday, and I couldn’t be happier to celebrate with you all. In the meantime, happy baking and happy fall!

If you like this Dutch apple pie you should try:

Caramel Apple Pie
Brown Butter Apple Tart
Apple Crumb Bars
Cheddar Apple Pie

Dutch Apple Pie

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★★★★★

5 from 2 reviews

This Dutch apple pie features a homemade pie crust, a cinnamon apple filling, and a brown sugar and butter streusel topping.

Author: Kate wood
Prep Time: 25
Cook Time: 60
Total Time: 1 hour 25 minutes
Yield: 9 Servings
Category: Dessert

Ingredients

For the filling:

1 recipe for homemade pie dough (see below) or 1 refrigerated deep-dish single pie crust
8 cups peeled, ¼” thick apple slices (I use Golden Delicious apples)
2 tablespoons fresh-squeeze lemon juice
¼ cup light brown sugar
¼ cup sugar
¼ cup all-purpose flour
2 teaspoons apple pie spice

For the crumble:

1 cup all-purpose flour
2/3 cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, at room temperature

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Instructions

Move one rack to the bottom third of the oven and preheat to 400 degrees Farenheit. If possible, preheat a baking steel or heavy bottomed sheet pan on that lower rack.
Use a lightly floured rolling pin to roll the dough out on a well-floured surface into a 1/8-1/4” thick circle about an inch larger than your deep-dish pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Place the dish in the freezer while you mix up your remaining elements.
In a large bowl, toss to combine the apple slices, brown sugar, sugar, flour, and apple pie spice. Pour the mixture evenly into your prepared pie crust and place in the fridge while you prepare your crumble.
In the same bowl that you tossed together your filling, combine the crumble flour, brown sugar, cinnamon, and salt. Use a pastry cutter or the backs of two forks to cut the butter into the flour until the butter is integrated a sandy mixture with pea-sized clumps for. Sprinkle the topping onto the apple filling. Bake the pie on the preheated baking steel or sheet pan until the crust is brown and the filling in the center of the pie is bubbling, about 60-70 minutes. If you notice your crust gets too brown before the filling is bubbling, you can use a pie crust shield or a ring of aluminum foil to careful cover that outer edge to prevent burning. Allow the pie to cool completely, at least 4 hours, prior to cutting and serving with ice cream, if desired.

DIY Cookie Cake

We start with melted butter. Stir it together with brown and granulated sugar. Next, add a single egg and a splash of vanilla extracts. The dry ingredients are modest- flour, leavening, and salt- with loads of chocolate chips. We chop up the chips so we don’t land a giant bite of chocolate- remember, balance is everything. Press the dough into a round rimmed baking sheet and bake until the outside is barely beginning to set.

The frosting here is simple- butter, powdered sugar, vanilla and salt. Just a little goes a long way, and I love that the cookie retains it’s original charm without the toothache. This DIY cookie cake goes a long way, serves a crowd, and can even be made in advance! Just wrap tightly in plastic wrap and foil before freezing for up to 2 weeks in advance.

If you have any upcoming celebrations, I hope you’ll give this cookie cake a chance. Happy Sunday and happy baking!

If you like this DIY cookie cake you should try:

Sugar Cookie Double Doozies
Half Birthday Cake Tutorial
Alphabet Cream Pie Tutorial
Salted Chocolate Chip Cookies

DIY Cookie Cake

Print Recipe

This DIY Cookie Cake features a chewy chocolate chip cookie topped with a simple homemade buttercream!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 10 Servings
Category: Dessert

Ingredients

For the cookie:

½ cup unsalted butter
½ cup light brown sugar
¼ cup sugar
1 large egg
1 teaspoon vanilla extract
1–1/3 cups all-purpose flour
½ teaspoon salt
1/4 teaspoon baking soda
¼ teaspoon baking powder
1 cup chopped semisweet chocolate chips

For the frosting:

6 tablespoons unsalted butter, at room temperature
1–1/2 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon milk

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Instructions

Preheat the oven to 350 degrees Fahrenheit and lightly grease an 11” round rimmed baking pan.
In a small pan over medium heat, gently melt the butter just until melted. Pour the butter into a large mixing bowl with the brown sugar and sugar. Stir until smooth. Add the egg and extract, stirring just until smooth. Add the flour, salt, baking soda, and baking powder, stirring with a spatula until smooth. Fold in the chopped chocolate chips and dump the batter into the prepared pan, pressing gently with your fingers until the dough is spread out evenly. Bake in the preheated oven about 11-12 minutes or until the edges are barely set. The insides will look underdone- do not overbake! Allow to cool completely prior to frosting.
To frost the cookie cake, combine all of the ingredients in a large bowl. Using a hand mixer, stir on low until combined and then increase the speed to medium to beat to smooth for 2 minutes. Use a 1M piping tip fitted bag to pipe the frosting on the cooled cake prior to enjoying.

Creamy Rice Pudding & My Spring Break Must-Haves

1 Comment / Confections and Candies, Uncategorized

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

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

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

Spring Break Must-Haves

Blow Dry Brush For quick-drying those salty locks, look no further than this round brush!
Bucket Hat Protect your hair color (& skin!) with this throwback look.
Net Bags If you’re traveling with kiddos, be sure to pack some mesh bags for shaking sand out of toys!
Full-Coverage Bikini There are few things as challenging as shopping for a full coverage bikini in 2022, but this one from J. Crew hits all the marks!
Sun Bunny Bronzer For faking a spring break glow, this bronzer is my absolute fave.
Warby Parker Sunglasses Colorful sunglasses you can try on from the comfort of home? Yes, please!
Vintage Tees These soft tees from Madewell are great for covering up with or wearing out.
Supergoop Makeup Resetting Spray with SPF Protect your skin and your makeup with this SPF makeup setting spray.
St. Tropez Self-Tanning Mousse No more tanning oils- get your tan before you even leave for vacay with my favorite mousse from St. Tropez.
Montce Sarong These simple sarongs make for a great daytime coverup.
Woven Sandals Whether you’re headed for the beach or out to lunch, these sandals are a great summery option.
Tinted Lip Treatment with SPF This SPF lipstick glides on smooth and adds just a hint of color.

Rice Pudding

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

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

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

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

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

If you like this creamy rice pudding you should try:

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

Creamy Rice Pudding

Print Recipe

★★★★★

5 from 1 reviews

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

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

Ingredients

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

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Instructions

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

Santa’s White Christmas Cookies (and a sneak peek at my book launch party!)

Leave a Comment / Cookies, Uncategorized

Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com

Y’all, I can hardly believe it: just ONE MORE WEEK until Her Daily Bread is released into the wild and onto coffee tables everywhere. Excuse me while I lose my mind and squeal (!!!) If you hadn’t heard (and how could you not? I feel like I’ve been jabbering on about this for months!), my first book is being published on December 14th, and I am so thrilled to get it into your hands. For now, I’m excited to share a few photos from the book launch party we hosted last week (as well as these Santa’s White Christmas Cookies!) with you today.

The Launch Party(!!)

Last Friday, we hosted a launch party in our little town of Selma to celebrate the pending release of HDB. What started as an invite list of a few close family and friends quickly expanded to include all sorts of fabulous women that I have grown to love and admire. One of my favorite things about small towns like Selma is that they are endlessly supportive of their neighbors. I found this event was no exception. At one point, just a few minutes before the party started, I looked around to see 30-or so women lighting candles, plating desserts, and freshening up flowers, everyone scurrying around and lending a hand to make sure everything was as beautiful as I envisioned. Truly, I felt so loved. The shared joy for this book felt so tangible. It’s a great picture of what love in a community of good humans looks like.

While Her Daily Bread is incredibly personal, the writing of the book was collaborative from the start. Most of the stories and recipes included in its pages aren’t exclusively mine to tell; they’re moments and bitesthat were first experienced alongside of people who have generously fed into my life for years. With just a few days left until the book is officially released, I hope you’ll consider continuing the collaborative effort. Buy a copy, and if something fills your heart (or belly!) in a unique or wonderful way, pass it on. Share a copy of the book, a nibble of food from one of the recipes, or an encouraging word to a friend. Everyone has a seat at the table, and I’m so excited that you’ve found your way to mine. For more information on the book, including pre-order incentive information and ordering links, you can click here!

Santa’s White Christmas Cookies

While I’m in full-on book mode, I know most of you are gearing up for Christmas. With that, I wanted to share a yummy new cookie recipe that I think will be perfect for cookie exchanges and Christmassy desserts: these Santa’s white Christmas cookies.

I grew up frequenting the Barnie’s Coffee shop at the mall with my Mom. Although I didn’t partake in the coffee at the time, I loved the smell of the shop, particularly around the holidays when their special blend, Santa’s White Christmas, was available for purchase. These cookies are a tribute to those flavors: espresso, white chocolate, and just a little hint of coconut. Truly, they are delightful!

These Santa’s white Christmas cookies are fancied-up with a little coffee-flavored icing, and take incredibly with a cup of coffee or a glass of milk. If you’re planning to bake in the coming weeks, I hope you’ll consider popping this yummy coffee-scented dough into your ovens. These cookies make for a yummy treat for coffee and chocolate lovers alike! Happy Wednesday and Happy Baking!

If you like these Santa’a White Christmas Cookies you should check out:

Espresso White Chocolate Chunk Cookies
White Chocolate Caramel Pretzel Cookies
White Chocolate Peppermint Cookies
Toffee Espresso Chocolate Chip Cookies
Mocha Cookies

Santa’s White Christmas Cookies

Print Recipe

These Santa’s White Christmas Cookies are chewy white chocolate cookies scented with espresso and coconut!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 36 Cookies
Category: Cookies

Ingredients

For the cookies:

1 cup unsalted butter, at room temperature
¾ cup sugar
¾ cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2 teaspoons instant coffee or espresso granules
2–1/4 cups all-purpose flour
1 teaspoon baking soda
1–1/4 teaspoons salt
1 cup caramel baking chips
1 cup white chocolate baking chips
1 cup sweetened coconut flakes

For the drizzle (Optional):

½ cup powdered sugar
¾ teaspoon instant coffee or espresso granules
2–1/2 tablespoons heavy cream, plus more as needed.

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Instructions

To prepare the cookies:

Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with pieces of parchment paper. Set aside.
In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed together until smooth. Add the vanilla and eggs, stirring on low until smooth. Scrape the sides of the bowl and add in the flour, baking soda, and salt. Stir on low just until combined. Add the baking chips and coconut and stir. Scrape the sides of the bowl and fold in any unincorporated bits. Cover and chill the dough briefly if it appears too soft.
Use a medium cookie scoop or a spoon to portion out 1 tablespoon sized mounds of dough. Roll to smooth in your hands and space balls of dough out 2” apart on the prepared baking sheets. Bake until the edges are set and the tops are beginning to bronze, about 10 minutes. Allow to cool briefly prior to drizzling or enjoying.

To prepare the drizzle (optional):

Combine all of the ingredients with a whisk in a small bowl. Drizzle or pipe onto cookies, adding more cream as needed to get to the desired consisitency.

Pumpkin Layer Cake

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I know what you’re thinking- TWO RECIPES IN ONE WEEK!? IS THIS THE SAME KATE? The truth is, I wanted to squeeze in a final pumpkin recipe before we roll into November and I allow myself to go full-on apples, pecans, and caramel. If you bellies are ripe for one last pumpkin recipe, make room for this yummy and festive pumpkin layer cake!

One of my absolute favorite cakes of 2020 was the cinnamon sugar cake I shared last fall. We hosted a small, COVID-friendly family wedding in our backyard, and the bride and groom requested a spiced, cozy cake. The end result was perfection, and it’s been some time since I’ve ventured out to create another fall-inspired layered treat.

The Pumpkin Layer Cake

This pumpkin layer cake uses a cinnamon sugar buttercream similar to the one featured in the cinnamon sugar cake, but instead of simple vanilla layers, we have opted for fluffy pumpkin layers. As a whole, this cake is incredibly simple to put together and packs major bang for your buck. If you or someone in your family is a pumpkin lover, this is definitely one to try.

To make this pumpkin layer cake, we start with the cake layers. Unsalted butter and sugar come together in a stand mixer before eggs, extract, and pumpkin puree are added. The dry ingredients are simple- just a little flour, leavening, salt, and pumpkin pie spice- and are added alternatively with whole milk. The prepared batter gets divided between 3 prepared round pans before being baked in the oven.

Once the layers have cooled completely, we can prepare the buttercream. Unsalted butter is creamed and combined with powdered sugar, extract, and loads of cinnamon. After being smoothed out with a little milk, we can assemble the cake by spreading a little of the spiced buttercream between each of the leveled layers. Use any remaining buttercream to garnish or decorate the cake as desired. I opted to sprinkle on a few Valrhona Pearls, but that is entirely optional.

If you’re looking for a fall-flavored cake to try this weekend, I hope you’ll consider this pumpkin layer cake! Happy Friday and Happy Baking!

If you like this pumpkin layer cake you should try:

Pumpkin Pecan Cake with Burnt Sugar Frosting
Brown Butter Balsamic Caramel Cake
Creme Brûlée Cake
Pumpkin Pancakes

Pumpkin Layer Cake

Print Recipe

This pumpkin layer cake features fluffy pumpkin layers and a cinnamon sugar buttercream that is perfect for fall desserts!

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 180
Yield: 9 Servings
Category: Dessert

Ingredients

For the cake:

¾ cup unsalted butter, at room temperature
2 cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup pumpkin puree
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
1 cup whole milk, at room temperature

For the filling:

¼ cup light brown sugar
¼ cup powdered sugar
1 tablespoon cinnamon
2 tablespoons water

For the buttercream:

2 cups unsalted butter, at room temperature
7 cups powdered sugar
2 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon cinnamon
2–3 tablespoons whole milk

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Instructions

To bake the cake:

Preheat the oven to 350 degrees. Lightly grease 3- 8” round pans with baking spray and cut out rounds of parchment paper to fit into the bottom of the pan. Set aside.
In a stand mixer or large bowl, cream the butter on medium speed for 2 minutes until smooth. Scrape the sides of the bowl and add the sugar, creaming for an additional 2 minutes until smooth. Add the eggs, mixing on low speed after each addition until combined evenly. Add the vanilla and pumpkin, stirring on low to combine. Scrape the sides of the bowl. In a separate bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Add half of the dry ingredients to the butter and egg mixture. Stir on low to combine. Add half of the milk, stirring on low to combine. Repeat this process with the remaining dry and wet ingredients. Scrape the sides of the bowl and fold in any unincorporated bits. Divide the batter evenly between the three pans and smooth with an offset spatula. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted comes out clean.

To prepare the filling:

Combine all the ingredients in a small bowl, whisking together until smooth.

To prepare your buttercream and cake:

In the bowl of a stand mixer, cream the butter on medium speed until smooth and slightly pale, about 3 minutes. Add the powdered sugar, vanilla, salt, and cinnamon and whip an additional minute. Add the milk and beat until smooth and fluffy, about an additional minute. Assemble your cake by first using a serrated knife to level the cakes. Spoon a small amount of the cinnamon sugar soak on to two of the layers to soak in. Spread a small amount of buttercream on a 8” cake board. Add your first cake layer with the cinnamon soak to the board and use an offset spatula to spread the buttercream on top. Continue layering your cakes and buttercream, finishing with the cake layer that didn’t have any soak on it, and use an offset spatula to smooth frosting on the outside as desired. Decorate with any remaining frosting.

Announcing My First Book: Her Daily Bread

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It’s here! I could not be more thrilled to share an early glimpse of my first book, HER DAILY BREAD: Inspired Words and Recipes to Feast on All Year Long. What was once a far-fetched, unattainable dream has evolved into one of the COOLEST, most humbling and heart-filling chapters of my life, and it’s finally ready to pass on to you. So here she is, y’all: HER DAILY BREAD.

Her Daily Bread

HER DAILY BREAD (HDB) is due on shelves on December 14th, 2021, but it is already available for pre-order now! Simply head over to my book landing page for information and online retails links. All purchases made before the December 14th publication date will receive exclusive early access to a handful of the recipes included in the book! Just to make your mouth water, take a peek below.

I’d be remiss to not take a moment to offer a sincere thank you to all of you. HDB has been a labor of love and nothing short of a collaborative effort. So much of this book was inspired by friends, family, and followers like you who have offered up stories from their own experiences around the table. Creating these pages fed my heart and imagination in such unique and beautiful ways, and I’m so grateful to have shared this experience alongside some of the most supportive and fun people this planet has to offer (THAT’S YOU!!)

So THANK YOU. Thank you for joining me at Wood & Spoon and sticking by me while this dream unfolded. Thank you for sharing your own stories and encouraging me when I was vulnerable about my own process. And thank you in advance for supporting HER DAILY BREAD. I hope it feeds your heart in the same way it has fed mine these past two years. It’s an honor to share this table with you.

I’ll be doing more sneak peeks in the future, but you can learn more immediately at the HER DAILY BREAD landing page on my brand new website. Buy a copy for every. single. person. you know, pls & thank you. I love y’all!

Chocolate Caramel Cookies

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You guys have heard me talk about one of my favorite mantras, right? “Bloom where you’re planted.” It basically means to take full advantage of your surroundings and season of life, sinking your proverbial roots deep to grow, flourish, and thrive no matter where it is you find yourself. I adopted this saying as my own about 8 years ago when I left my friends, life, and job in Birmingham, AL to move to my husband’s hometown of Selma. After months of feeling sorry for myself and longing for bits of my old life back, a stranger shared the Bloom mentality with me, and I was hooked. I decided right there it was time to start stretching out my roots; I wanted to bloom.

Since then, I’ve stepped into all sorts of new seasons that have welcomed me to grow in unexpected ways. Marriage, motherhood, building a home, and all the things that have come with this job have, in many ways, uprooted the comforts of an autonomous and predictable life, forcing me to find new ways to bloom. It’s challenging and not without its fair share of pain. Still, the process of taking root, connecting with others, and growing together has been a really rewarding thing. Maybe you can relate.

“Embrace uncertainty. Some of the most beautiful chapters of our life won’t have a title until much later.” -Bob Goff

For months, I’ve been saying that I’m in a season of change. Today, I’m even more sure of it than ever before. Even without some visible shift on the horizon, I can sense that I’m edging into something new. And knowing that, having wrestled with the unrest and want of it all, I can’t help but slowly stretch out my roots in search of that something to take hold of, explore, and grow into.

Know that, for now, things here will stay the same, but I am on the hunt. I’m not sure if the shift is familial, personal, or professional; what I do know is that I want more for this space and my life in general. If you find yourself with a similar unrest, I hope you’ll take this opportunity to reflect and find any areas you may want to more fully bloom into. Although it rarely comes without growing pains, the end result is so worth it, and you certainly won’t be stretching alone. 🙂

Chocolate Caramel Cookies

These truly are out of season. In a time when we should be eating drippy frozen cones and berry-laden pies, cakes, and tortes, why on earth would I be sharing chocolate caramel cookies? The honest truth is this: They’re delicious. That’s why. Let me tell you how to make them.

To make the dough, we start by creaming butter, brown sugar, and sugar. Once softened, combined, and smooth, eggs and extract are added, followed by the dry ingredients. Cocoa powder lends the chocolate flavors and dark color here, but semisweet chocolate chips add additional richness and gooey bite. After a quick chill in the fridge, the cookies are stuffed with soft caramels (or Rolos for me!) and baked in the oven.

One thing to note about these chocolate caramel cookies is the filling. Some caramels will harden upon baking, so if you opt for those over a Rolo candy, be sure to enjoy the cookies warm. If desired, a sprinkle of sea salt on top will help to balance the sweetness and provide a salted caramel richness that is undeniably delicious. Either way, in season or out of season, I hope you’ll give these chocolate caramel cookies a try. They truly are delightful!

Happy Tuesday to you all and HAPPY BAKING!

If you like these cookies you should try:

Triple Chocolate Cookies
Chocolate Peppermint Olive Oil Cookies
Coconut Almond Chocolate cookies
Mint Chocolate Sandwich Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
White Chocolate Caramel Pretzel Cookies

Chocolate Caramel Cookies

Print Recipe

These chocolate caramel cookies are cocoa scented, loaded with chocolate chips, and stuffed with a gooey chocolate caramel candy!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 120
Yield: 16 Cookies
Category: Cookies

Ingredients

¾ cup unsalted butter, softened to room temperature
1 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1–1/3 cups all-purpose flour
¾ cups cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
1–1-/2 cups semisweet chocolate chips or chunks
16 soft caramels or rolo candies

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Instructions

In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract and stir to combine. Scrape the sides of the bowl and add in the flour, cocoa powder, baking soda, and salt. Stir on low until combined and then stir in the chocolate chips.
Use a large cookie scoop or a measuring cup to portion our 3 tablespoon-sized balls of dough. Place them on a baking sheet lined with parchment and cover with plastic wrap or a tea towel. Refrigerate to firm up for 1-2 hours or overnight if desired.
When ready to bake, preheat the oven to 350 degrees Fahrenheit and halve the dough balls. Place one soft caramel or rolo candy in between two halves of dough and then form the dough around the candy. Roll the ball to smooth and place 2” apart on a prepared baking sheet. Bake in two batches in the preheated oven until the edges are set and then centers are cookies, about 11-12 minutes. Allow to cool slightly before enjoying.

Notes

Some varieties of store-bought caramel will firm to hard when the cookies are cooled. If you opt for these kind of caramels, be sure to enjoy the cookies while warm. I prefer rolos or softer caramel candies for these cookies as you can enjoy them even when cool.

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If you like this pumpkin layer cake you should try:

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Her Daily Bread

“Embrace uncertainty. Some of the most beautiful chapters of our life won’t have a title until much later.” -Bob Goff

Chocolate Caramel Cookies

If you like these cookies you should try:

Chocolate Caramel Cookies

Ingredients

Instructions

Notes

join the list