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Coconut Key Lime Cake

11 Comments / Cakes, Uncategorized
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

Maternity Clothing Woes

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.

Coconut Key Lime Cake

This coconut key 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

A Few Notes:

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

Print

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
Print Recipe

★★★★★

5 from 2 reviews

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
  • Category: Dessert

Ingredients

For the cake:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 2–1/4 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
  • 1–2/3 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.

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10 Mom Hacks for Simplifying Life at Home

3 Comments / Uncategorized
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

51 Comments / Breakfast, Uncategorized
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

Getting Older

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

Whole Wheat Blueberry Muffins

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. Thus, 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. 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

Making the Muffins

To make these whole wheat blueberry muffins, we start with the liquid ingredients. Milk, oil, and a single egg stir together with vanilla extract and a bit of sugar. Next, add the dry ingredients. Fresh or frozen blueberries fold into the batter before the little cups bake 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! 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
Print Recipe

★★★★★

5 from 15 reviews

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
  • Category: Muffin

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)
  • 2–1/2 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!

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Chocolate Peppermint Olive Oil Cookies

3 Comments / Cookies and Bars, Uncategorized
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!

One More Idea…

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!

Chocolate Peppermint Olive Oil Cookies

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!
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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
  • Category: Cookies

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
  • 1–1/4 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.

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Pumpkin Pecan Tart with Maple Whipped Cream

24 Comments / Pies and Tarts, Uncategorized
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

Pumpkin Pecan Tart

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

Making the Tart

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

A Few Tips

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

Pecan Pumpkin 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
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★★★★

3.5 from 2 reviews

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
  • Category: dessert

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!

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Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans

37 Comments / Cookies and Bars, Uncategorized
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’m partial to 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.

Brown Butter Bourbon Madeleines

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!

Making the Madeleines

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!
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★★★★★

5 from 4 reviews

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
  • Category: Dessert

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
  • 1–1/2 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.

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Salted Maple Pie

33 Comments / Pies and Tarts, Uncategorized
Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

I can’t claim the recipe for this salted maple pie as my own, but I love it so much that it feels like my child. This pie, straight from a brand-spanking new book called “Sister Pie” is a winning treat that your falls need. Trust me.

Something I’ve been learning about over the last five or so years of my life is how to celebrate others. There was a period of time in my life where my own insecurity prevented me from whole-heartedly cheering on the people around me. I guess I thought that if someone else was successful, hitting milestones faster than me, or achieving things I wanted in my own life it would somehow diminish my own gifts and the good things in my life. Like someone else’s advancement meant I was stuck behind. Obviously that type of mentality was gross and damaging for a number of reasons, but I think the thing I missed out on most was the opportunity to share in the joy of someone else’s successes.

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

One of my favorite things about life in a small town is how friends, neighbors, and even complete strangers can come to feel like family. In the confines of a tiny city, it’s easy to recognize how closely your life is knitted to the people around you and wanting the best for them becomes an absolute no brainer. Their struggles become your struggles, their joys become your joys, and the triumphs and blessings in their lives will eventually trickle down to affect yours in a positive way too.

When one person succeeds in a small town, everyone eventually shares in that reward, and I’ve found that taking part in their stories, investing passion and love into the things that are important to them, almost always feels like a shared victory in the end. This way of living, this crazy love and support for the people around you, is is one of the most heart-filling things I’ve ever experienced in my life, and if you’ve felt it too, I bet you’d agree.

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

Sister Pie

This notion of sharing with and loving your community is all over the “Sister Pie” cookbook. Reading the book, you’ll know that these gals are all about taking care of the people (and bellies) around them. The stories are great, but the recipes are crazy good, so much so that I knew I had to share one with you. The salted maple pie was my first bake from the book, and I have a feeling it’s one I’ll be making for years to come.

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

Salted Maple Pie

With it’s rich, almost chess pie-like filling, equals parts sweet from maple syrup and salty from finishing salt, this salted maple pie satisfies my dessert cravings on so many levels. There’s the buttery crust, the gooey (think Crack Pie from Milkbar) filling, and those perfect crunches of salt. I shared this pie with a group at our church and I literally had someone come up to hug me because it was so good. If you think food can’t bless the pants off of someone, think again.

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

Making the Pie

To make it, we start with Sister Pie’s crust. Their classic all-butter pie dough utilizes European style butter which has a higher fat percentage and less water. This means more flake and more flavor in your pie. The crust blind-bakes until set and starting to turn golden. In the meanwhile you can prep your filling. Just like with my favorite chocolate chess pie, this pie gets whipped up in a single bowl. Eggs, butter, maple syrup, cream, and a few other ingredients are stirred together until the crust is finished. Pour the filling in and complete the baking process until the filling it barely puffed and only jiggles a little. Allow the pie to cool on the counter, about 4 hours, until set. Finish with a sprinkle (or two) of salt.

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

This salted maple pie is like a gooey autumnal hug. The flavors are cozy and complex, an extremely satisfying ending to any meal. I hope you’ll give it a try and check out the new “Sister Pie” cookbook! There’s loads of inspiration, both sweet and savory, within its pages; I think it’s one you’ll reach for for years to come. Happy reading, happy baking, and happy Wednesday!

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

If you like this salted maple pie you should check out:

Maple Apple Cake

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch

Mocha Hazelnut Cream Pie

Strawberry Pretzel Tart

Cookie Butter Pretzel Mousse 

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Salted Maple Pie

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.
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From the author: 

The Salted Maple Pie is our signature flavor at Sister Pie because it is an homage to the bakeries where I got my professional chops: Momofuku Milk Bar in Manhattan and Four & Twenty Blackbirds in Brooklyn. It is reminiscent of the addictive quality of both Milk Bar’s Crack Pie and Four & Twenty’s Salty Honey Pie. We created our own version of a classic chess filling with robust Grade B maple syrup from Imlay City, Michigan and highlighted with local heavy cream, eggs, stone-ground yellow cornmeal, and light brown sugar. On Saturdays at the shop, we’ll buy applewood-smoked bacon from the market to crisp up in the oven right before opening. It’s a match made in pancake breakfast heaven.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 9
  • Category: Dessert

Ingredients

  • 1⁄2 cup plus 2 tablespoons (1 1⁄4 sticks) unsalted butter, melted and cooled
  • 1 cup Grade B maple syrup
  • 3⁄4 cup packed light brown sugar
  • 1⁄4 cup fine yellow cornmeal
  • Heaping 1⁄4 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3⁄4 cup heavy cream, at room temperature
  • 1–1⁄4 teaspoons pure vanilla extract
  • One 9-inch crust made with All-Butter Pie Dough, blind baked and cooled (see below)
  • 1 large egg, beaten
  • Flaky sea salt, for sprinkling top

Instructions

  1. Preheat your oven to 350°F.
  2. Make the filling: In a medium bowl, combine the melted butter and maple syrup. Whisk in the brown sugar, cornmeal, and kosher salt.
  3. Crack the eggs and yolk into another medium bowl. Add the cream and vanilla and whisk until combined.
  4. Slowly pour the egg mixture into the maple mixture and whisk just until combined.
  5. Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
  6. Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
  7. Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 6 to 8 pieces, and serve.
  8. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.

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All-Butter Pie Dough

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.
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From the author: 

This is our go-to dough, and it’s how each pie begins. Every pie baker, professional or at home, seems to have an opinion on the best combination of fats for the flakiest crust—is it lard, shortening, butter, or a mix? Our basic dough is a pure and simple ode to unsalted butter and all-purpose flour—we think it produces the best-tasting, lightest, flakiest pie crust.

  • Author: Kate
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 1
  • Category: Dessert

Ingredients

  • 2–1⁄2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted European-style butter, straight from the fridge
  • 1⁄2 cup ice-cold water-vinegar mixture (see below), or more if needed

Instructions

In a large stainless steel bowl, combine the flour, sugar, and salt and stir to mix well. Place the sticks of butter in the bowl and coat on all sides with the flour mixture. Using a bench scraper, cut the butter into 1⁄2-inch cubes. Work quickly to separate the cubes with your hands until they are all lightly coated in flour. Grab that bench scraper once again and cut each cube in half. I always tell my pie dough students that it’s unnecessary to actually cut each cube perfectly in half, but it’s a good idea to break up the butter enough so that you can be super-efficient when it’s pastry blender time.

It’s pastry blender time! Switch to the pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each stroke of the pastry blender, but to actually slice through butter every time to maximize efficiency. When the pastry blender clogs up, carefully clean it out with your fingers (watch out, it bites!) or a butter knife and use your hands to toss the ingredients a bit. Continue to blend and turn until the largest pieces are the size and shape of peas and the rest of the mixture feels and looks freakishly similar to canned Parmesan cheese.

At this point, add the water-vinegar mixture all at once, and switch back to the bench scraper. Scrape as much of the mixture as you can from one side of the bowl to the other, until you can’t see visible pools of liquid anymore. Now it’s hand time. Scoop up as much of the mixture as you can, and use the tips of your fingers (and a whole lot of pressure) to press it back down onto the rest of the ingredients. Rotate the bowl a quarter-turn and repeat. Scoop, press, and turn. With each fold, your intention is to be quickly forming the mixture into one cohesive mass. Remember

to incorporate any dry, floury bits that have congregated at the bottom of the bowl, and once those are completely gone and the dough is formed, it’s time to stop.

Remove the dough from the bowl, place it on a lightly floured counter, and use your bench scraper to divide it into two equal pieces. Gently pat each into a 2-inch-thick disc, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. If you’re portioning for a lattice-topped pie, shape one half into a 2-inch-thick disc and the other half into a 6 by 3-inch rectangle. Refrigerate the dough for at least 2 hours or, ideally, overnight. When you go to roll out the crust, you want the discs to feel as hard and cold as the butter did when you removed it from the fridge to make the dough. This will make the roll-out way easier.

You can keep the pie dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place it in the refrigerator to thaw one full day before you intend to use it. If you’re planning to make only one single-crust pie, wrap the discs separately and place one in the freezer.

To Blind-Bake:

  1. Preheat your oven to 450°F with the rack on the lowest level. Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with the dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil—the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You did it! You are now ready to fill the pie.

Notes

For the water/vinegar mixture, fill a 1-cup liquid measuring cup about halfway with ice, then add water and 2 tablespoons apple cider vinegar.

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Blueberry Lemon Pop-Tarts

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Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

IT’S FRIDAY, IT’S FRIDAY. I’m the happiest girl in the world because I have just survived one of the busiest weeks I’ve had in forever. Remember last week when I said I needed to slow down a little, stop and smell the roses for a minute? Well let’s just give that notion a big fat LOL, because my life is moving along at 90 MPH and there’s not a thing I know to do about it.

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

First, we celebrated Aimee’s birthday. Not surprisingly, it was the most adorable thing ever. She takes so much joy in every intentional act of love towards her, and it made loving on her all the more fun. Every gift, every cupcake, every rendition of the “Happy Birthday” song put the cutest little smile in between those squishy chipmunk cheeks, and the look on her face, that bubbling over of joy, made this Mama red-nosed and teary eyed. Also, any kid that chooses to celebrate their birthday looking like a straight-up diva is a queen in my book. Just look at her all jazzed up.

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

After the birthday festivities were over, I went into full-on house mode. Remember how I said we were building a house? Well, we’re actually really close to being done. Like, so close that I’m probably currently a little high on touch-up paint fumes and excitement. This week was spent installing light fixtures, plumbing parts, and countertops, as well as grouting tile, outfitting garage doors, and so much more. Seriously, if I could invite you all over for a huge party to celebrate this rad addition to our life, I totally would. As it turns out, I’m actually super broke at the moment, what with the house-building and all, so let’s raincheck the party for when I have more dollars. 

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

Finally, on this Friday morning, I am sharing with you what will likely be the last summery recipe of the year. If we’re being honest, an ice cream recipe or two might sneak in over the coming months, but this is definitely the last summery fruit recipe. Starting next week, we’re going to go hard on all the fall flavors, mainly because they’re seasonally appropriate but also because they’re my favorite. So savor every last bit of today’s blueberry lemon pop-tarts, because the next few months are going to be a caramel-dipped, pecan-studded, mint chocolate and gingerbread dreamland, okay?

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

So. Blueberry lemon pop-tarts. We’ve done the pop-tart thing here before. You guys are familiar with the hand pies and lattice covered berry desserts. But there was a blueberry lemon pop-tart shaped hole in my heart that had to be satisfied, and I know you guys understand those needs that have to be met. I think you’re going to be really glad that we listened to our instincts on this one.

These little babies are my favorite pie dough filled with fresh berries, lemon zest, sugar, and not a whole lot else. Summer fruit always speaks for itself, so my motto is here is less is more. The pie crust is buttery, flaky, and the slightest bit salty, so every bite is the perfect balance of fresh, tart, sweet, and savory. Don’t you just love a treat like that?

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

To make them, we start with the pie crust. Whiz all the dry ingredients for the crust together in a food processor and pulse in the fat until pea-sized clumps are present throughout the mixture. Add ice cold water to the machine, pulsing until a dry dough comes together. Allow the dough to rest in the fridge for an hour or two.

To continue prepping your blueberry lemon pop-tarts, cook the filling ingredients in a saucepan until thick  and cut out rounds of pie dough for the mini pies (hint: I use these biscuit cutters). Fill and crimp each tart and allow them to firm up in the freezer for a bit. When you’re prepared to devour homemade pop-tarts, pop them in the oven and don’t pull them out until they have a little suntan. Allow them to cool and then top them with the simple glaze I’ve written out below. A pop-tart just isn’t a pop-tart without frosting, so slather it on thick and don’t forget the sprinkles- the more, the merrier. 

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood

These blueberry lemon pop-tarts are the ones to beat. They’re simple, delicious, and such a cute ending to the crazy week/month/summer I’ve had. I hope you’ll give them a try this week and share them with all of your BFFs. You deserve it. Happy Friday and happy baking!

If you like these blueberry lemon pop-tarts you should check out:

Raspberry Champagne Pop-Tarts

Strawberry Fig Pop-tarts

Blueberry Galette with Cornmeal Crust

Blueberry Lemon Crumb Bars

Cranberry Pear Pop-Tarts

 

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Blueberry Lemon Pop-Tarts

Blueberry Lemon Pop-tarts by Wood and Spoon blog. These are simple hand pies filled with lemon zest, fresh blueberries, and sugar. They're topped with a sweet and tart glaze and a a bit of sugar. The homemade pie dough is flaky and easy to assemble for personal handheld desserts. Find the recipe and learn more about this end of summer treat on thewoodandspoon.com by Kate Wood
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★★★★★

5 from 2 reviews

The blueberry lemon pop-tarts are fresh, end-of-summer treats to use up all that delicious produce! With a simple glaze and a gooey berry filling, these pop-tarts are a cheeky nod to the childhood favorite breakfast.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 180
  • Yield: 9

Ingredients

For the pastry:

  • 1–3/4 cups (210 gm) of all-purpose flour
  • 1/4 teaspoon salt
  • 1–1/2 teaspoon sugar
  • 6 tablespoons (85 gm) butter
  • 1/3 cup (70 gm) shortening
  • 5 tablespoons (approximately) of ice water

For the filling:

  • 1 cup (170 gm) fresh blueberries (or thawed from frozen)
  • ½ teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • pinch of salt
  • 1 large egg

For the glaze:

  • 1 cup (115 gm) powdered sugar
  • 2–3 tablespoons lemon juice

Instructions

To prepare the pastry:

  1. Combine flour, salt and sugar in a medium sized bowl.
  2. Cut in the butter and shortening with a pastry cutter or the back of a fork until it is the consistency of a course meal with small, pea-sized chunks of butter throughout. Add water, 1-2 tablespoons at a time, tossing gently until pastry comes together in moist clumps. Pat the dough into a round, flat disk. Wrap with Saran wrap and refrigerate for at least an hour.

To prepare the filling:

  1. Combine the blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt in a small saucepan. Place the pan over medium heat and stir regularly to break up the blueberries until the mixture is thick and bubbly, about 5 minutes. Spoon into a heat-safe bowl and place a sheet of plastic wrap directly on top of the jam. Allow to cool at least to room temperature.

To prepare the pop-tarts:

  1. Whisk an egg in a small bowl for the egg wash and set aside.
  2. Roll out the disk of pastry to 1/8” thickness on a floured surface. Using a 2-1/2″ biscuit cutter, gently cut rounds of dough. Each Pop-Tart will require two rounds (one for top and one for bottom). Use a pastry brush to paint the egg wash around the perimeter of half of the circles. Place one to one and a half teaspoons of cooled filling in the center of the rounds with the egg wash. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Freeze the pop tarts on the baking sheet for 2 hours. Refrigerate the whisked egg in the meantime.
  3. When ready to bake, preheat the oven to 375 degrees. Vent the top of each rectangle by poking the top of the pastry with a fork 1-2 times and brush with the remaining egg wash, if desired. Bake the tarts, uncovered, for almost 25 minutes or until golden brown. Allow to cool before topping with glaze.

To prepare the glaze:

  1. Whisk together the powdered sugar and 2 tablespoons of juice until smooth. You can add an additional tablespoon of juice if desired, but be sure to keep the glaze thick enough to stay on the pop-tart. You can test how it spreads on the back of a large spoon or try it out on a single pop-tart before you glaze all of them.

Notes

  • This recipe cane easily be double to increase yield!

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Peach Lattice Pie

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Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

Happy Monday, y’all! I hope you’re slaying this week with so much joy and buckets of fun. Today I’m sharing a classic recipe for peach lattice pie along with a gift guide for the Dads that we’re celebrating this upcoming Father’s Day. Let’s get started!

You know, we don’t spend enough time loving on the guys around here. It’s not uncommon for me to roll my eyes or poke fun at my husband on the pages of this blog, but the truth is that he’s a killer dude and dad. Furthermore, he deserves all the gratitude and recognition my wallet has to offer. Thus, I give you the gift guide for the Dads who have everything. No need to stress over the perfect present- I’ve done it for you.

Peach Lattice Pie and Father's Day Gift Guide

First up: The Gift Guide!

  1. Filson Duffel Bag– The manly choice for luggage, Filson’s rugged design is durable and time-tested, the perfect gift for a guy on the go.
  2. World’s Best Dad Mug– Calling all “The Office” fans! You dad wants this Michael Scott-inspired mug. He needs it. He deserves it.
  3. RIF6 Cube Mobile Projector– A 2 inch movie projector with built-in speakers and a LED display so that you can make a movie theatre out of your smartphone or computer wherever you are.
  4. Lululemon Metal Vent Tech Shirt– This shirt contains Silverscent technology that inhibits the growth of odor-causing bacteria. No more stinky laundry here.
  5. Toppling Timbers– LIFESIZE JENGA. Enough said.
  6. Jack Rudy Tonic Trio– Quality small batch bar goods for your mixologist man.
  7. DJI Spark Drone– If your dude doesn’t have a drone yet, now is the time.
  8. Craft Beer Glasses– Italian glassware fit for even the thirstiest of beer snobs.
  9. Espro Travel French Press and Mug– This is the on-the-go version of the double filter French press that I use at home. Get this for the guy who needs good coffee, even on the run.
  10. Traeger Pellet Grill– My husband FLIPPED over this grill. With the versatility to grill, smoke, bake, braise, roast, and BBQ, Traeger grills provide consistent results and excellent taste, all wrapped up in a unique and aesthetically pleasing design. Check out their line of grills!

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

Peach Lattice Pie

At the same time, if the way to your Dad’s heart is food, I’ve got ya covered on that end too. Seriously- look no further than this peach lattice pie. With a bourbon and butter filled pie crust and a cinnamon scented peach filling, this peach lattice pie is the perfect treat to make for your guy this Father’s Day.

Making the Pie

To make this peach lattice pie, we start with the crust. Afterwards, the dry ingredients stir together before a healthy amount of butter cuts in. The seriously special part of this crust is the bourbon. Where normally we would add icy water to the butter and flour mixture, here, a smidge of bourbon is added to the water so that our crust just barely rings of those yummy caramel flavors. Next, settle crust aside to chill in the fridge while you prep your filling.

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

A whole pound of fruit fills this peach lattice pie. Sugar, thickener, and the smallest bit of cinnamon round out the remaining ingredients that stuff into the pie. After filling it, stir it all together and allow the fruit to get sweet and juicy while you roll out dough to line the pie plate. Afterwards, scatter the filling into the plate and lattice the pie closed. Finally, bake in the oven until the crust is golden, the fruit bubbling beneath it.

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

Also, a New Book to Check Out!

Additionally, I’m thrilled to be sharing this peach lattice pie from Amber Wilson’s new book, “For the Love of the South.” A fellow Southerner (she even graduated from my alma mater!), Amber captures the essence of the South with her words, recipes, and flavor combinations. Although there were a number of recipes that begged to be made, I knew this peach pie would be a surefire hit at home. I’m honored to share Amber’s work with you today, and I hope you’ll check out her book soon.

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

Don’t forget to love on the Dads in the coming week. Also, stay tuned for a second recipe that will be coming at the end of the week! Happy baking, y’all but don’t forget about those dads!

If you like this peach lattice pie you should check out:

Peach Berry Pie

Peach Semifreddo

Berry Almond Streusel Pie

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Peach Lattice Pie

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.
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★★★★★

5 from 1 reviews

This peach lattice pie has an all-butter crust that is spiked with bourbon and a cinnamon and lemon zest scented filling. A fun take on a classic Southern dessert, this peach pie is hard to beat!

  • Author: Amber Wilson
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 1 hour 45 minutes

Ingredients

For the pie dough:

  • 2–1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 3 tablespoons sugar
  • 2 sticks (8 ounces) cold unsalted butter, cubed
  • 2 tablespoons bourbon
  • 1 cup ice water

For the filling:

  • 1/3 cup sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • Seeds of 1 vanilla bean
  • 1 pound unpeeled peach wedges (from about 4 peaches)
  • Pinch of sea salt
  • 1 heaping tablespoon cornstarch

For assembly:

  • 1 egg, for brushing
  • 1 tablespoon unsalted butter, cubed
  • Sugar, for sprinkling

Instructions

Make the pie dough:

  1. In a stand mixer fitted with a flat beater attachment, combine the flour, salt, and sugar with your fingertips. Add the cold butter and mix until the dough looks like coarse sand. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea.
  2. In a measuring cup, combine the bourbon and ice water. With the stand mixer on low speed, slowly dribble in the bourbon water one tablespoon at a time. Add just enough liquid for the dough to pull away from the sides of the bowl. (You may not need to use all of the bourbon water for the dough.) Pinch the dough between your fingertips ; it should be smooth, not sticky or crumbly. Gently press the dough together. Divide in half and gently shape each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes and up to 3 days.

Make the filling:

  1. In a large bowl, combine the sugar, lemon zest, cinnamon and vanilla seeds and rub between your fingers to combine (this infuses the sugar). Add the peaches, sea salt, and cornstarch. Toss until the peaches are evenly coated.

Assemble and bake the pie:

  1. On a lightly floured surface, roll out one piece of dough, rotating in quarter-turns, until 12-14” in diameter and 1/8” thick. Gently fit the dough into a 9” pie plate. Trim the edges of the dough with scissors, making sure to leave at least a 1” overhang.
  2. Crack the egg into a small dish. Without breaking the yolk, use a pastry brush to gently coat the sides and bottom of the pie shell with a thin layer of egg white (reserve the remaining egg for brushing the top of the pie). Place in the fridge for 30 minutes.
  3. Meanwhile, roll out the remaining disk of dough, rotating in quarter-turns until 1/8” thickness. Cut the dough into six 1-1/2” wide strips. Place the strips on a baking sheet in the refrigerator until ready to use.
  4. Tumble the peaches into the chilled pie shell. Scatter the butter over the peaches. Place three strips of dough on top of the peaches horizontally. Then, one by one, place the remaining strips vertically, lifting every other horizontal strip to create a basket weave lattice. Trim the edges with scissors even with the bottom crust. Gently press to seal the edges of the pie dough so the top and bottom crusts seal together, then carefully roll the crust over itself so that the rolled edge sits on the lip of the pie plate. Crimp the edges. Beat the reserved egg and gently brush onto the edges and top of the pie. Sprinkle the top with sugar. Place the pie in the fridge for 20 minutes to set the pastry.
  5. Preheat the oven to 425 degrees. Line a rimmed baking sheet with a piece of foil.
  6. Place the pie on the lined baking sheet and bake in the oven for 20 minutes. Reduce the oven temperature to 375 degrees and bake until the crust is golden brown, about 30 minutes. Cover the edges of the crust with foil if it is browning too quickly. Let cool on a wire rack for an hour if you can wait. Leftovers will keep at room temperature for 2 days or in the fridge for 3 days.

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