brown butter Archives - Wood & Spoon

Brown Butter Bourbon Chess Pie

Chess Pie

So what is a chess pie? Similar to a custard pie, chess pies bake up with eggs, sugar, cornmeal, milk, and vinegar. Sounds weird? Yeah, I kinda agree. But somehow, it totally works. Some add lemon, others add cocoa powder, and some just choose a simple buttermilk filling; all are delicious, if you ask me.

Chess pies are wildly popular here in the South and usually find a home in old timey recipe boxes and cookbooks. Usually made with a buttery pastry pie crust, chess pies have gooey centers that are somewhat reminiscent of gooey butter cake bars, and today’s pie is no exception. If you’re salivating, let me tell you about this bourbon situation.

Brown Butter Bourbon Chess Pie

Brown butter is king on this blog. If you’re unfamiliar with how to brown butter, please check out my in-depth tutorial here! It’s the perfect underlying flavor for this pie’s other components which include bourbon and brown sugar. For the bourbon, I like to use a high quality spirit that I enjoy sipping on, because the flavor really comes out. Rule number one: Bottom barrel whiskeys need not apply here.

How to Make Bourbon Chess Pie

To make this bourbon chess pie, we start with a perfect pie crust. I opt for my all-time favorite recipe which you can find here. Once par-baked, the filling ingredients come together: brown butter, sugar, cornmeal, milk, eggs, and bourbon. The mixtures stirs together until smooth and then is poured into the crust. The pie bakes for about 45 minutes or until the center of the pie barely wiggles. Allow the whole thing to cool completely prior to serving.

I’d recommend serving this pie with a cup of coffee or at least a glass of water- it is RICH. Like most Southern desserts, this bourbon chess pie will definitely satisfy a hungry sweet tooth. If you get a chance to make it, let me know what you think! In the meantime, happy Thursday and happy baking!

If you like this recipe for Brown Butter Bourbon Chess Pie you should try:

Bourbon Pecan Granola
Salted Maple Pie
Bourbon Brown Butter Snickerdoodles
Bourbon Bundt Cake
Chocolate Chess Pie

Brown Butter Bourbon Chess Pie

Print Recipe

This brown butter bourbon chess pie is a gooey, sweet and salty pie with warm hints of whiskey.

Author: Kate Wood
Prep Time: 30
Cook Time: 60
Total Time: 1 hour 30 minutes
Yield: 9 Servings
Category: Dessert

Ingredients

For the crust:

1–3/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
5 tablespons chilled solid vegetable shortening, cut into pieces
6 tablespoons chilled unsalted butter, cut into pieces
5 tablespoons (approximately) ice water
1 large egg whisked with 1 teaspoon water

For the pie:

½ cup unsalted butter, cubed
1 cup granulated sugar
1 cup light brown sugar, packed
2 tablespoons cornmeal
1 tablespoon all-purpose flour
½ teaspoon salt
¼ cup milk
2 tablespoons quality bourbon
1 white tablespoon vinegar
4 large eggs, beaten

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Instructions

To prepare the crust:

Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 400 degrees.
When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 20 minutes. Low the oven temp to 350 degrees and set the pie aside to cool while you prepare your filling.

To prepare the filling:

In a saucepan over medium heat, begin browning the butter. Slowly melt the butter, stirring regularly. The butter will begin to fizz and foam- stir constantly and do not let the butter burn. You’ll notice amber flecks showing up on the bottom of your pan- keep stirring until you notice a nutty aroma and the butter mixture is mostly golden. Remove from heat to a separate bowl immediately, being sure to scrape any of the browned bits from the bottom of the pan. Set it aside.
In a large bowl, stir to combine the sugar, brown sugar, cornmeal flour, and salt. Add the eggs, milk, bourbon, and vinegar, whisking to combine. Stir in the eggs thoroughly and finally add in the butter. Pour the mixture into your par-baked pie shell. Bake in the 350 degree oven for about 45-50 minutes or until the edges are well set and the innermost circle of pie is still just a bit jiggly. Allow to cool completely prior to slicing. Serve slices with a sprinkle of flaked fleur de sel.

Birmingham, AL

Peach Berry Crumble

Let’s start with the main event: this brown butter peach berry crumble. The recipe is an excerpt from my first book that I’m incredibly proud of, Her Daily Bread. If you haven’t heard about the book, you can learn more here and here! If you have heard of it, you may know that I’ve been sharing one recipe from its pages every month this year. This crumble makes the 7th recipe, and, man, it is definitely worth the wait.

Here, peaches, strawberries (or blueberries and blackberries!) combine and bake together into a bubbling fruit mixture. On top, a brown sugar and butter streusel bakes comes together with butter and salt; the end result is out of this world. While this isn’t the fanciest or prettiest recipe on this site, it’s one that rocks. Summer fruits and the warm flavors of cinnamon and brown butter shine here, making an unassuming, approachable treat.

Brown Butter Peach Berry Crumble by Wood and Spoon blog. This is a recipe from my first book, Her Daily Bread. Fresh peaches and summer berries combine and bake under a brown butter brown sugar crumble that makes a terrific summer crisp dessert. Learn how to make this yummy fruit dessert on thewoodandspoon.com

I love to serve this brown butter peach berry crumble for casual group dinners. A scoop of ice cream or dollop of whipped cream balances out any tart fruit flavors and cool down an otherwise warm treat. This is a great recipe you can batch and serve even for larger crowds, although even a little goes a long way here. If you get a chance to make this recipe, do let me know what you think! Now, on to my Birmingham faves!

Birmingham, AL

Birmingham was my first home away from home. I moved there a number of years ago to attend college, and at one time, I thought I’d live there forever! While plans changed, my love for the city never died. I often have people ask my about my favorite places to eat and things to do in Birmingham, so I thought I’d share a few with you here today.

The croque monsieur at ChexFonFon, the on-tap selection at Diplomat Deli, and a feast of appetizers at East West.

Where to Eat in Birmingham: Lunch

Chex FonFon My Favorite place for pommes frites and fancy lunch cocktails!
Brick and Tin Delicious seasonal food in a beautiful quick-service environment.
Diplomat Deli Sandwiches and craft beers come together in this divey cult fave.
Little Donkey Tacos, mars, and outdoor seating? Yes, please!
Saw’s BBQ Alabama is serious about barbecue, and this is definitely the best in Birmingham.
The Essential A hit among foodies, this new American spot always serves beautiful and flavorful dishes.
Olexa’s A great place for a girly brunch or champagne lunch!

Where to Eat in Birmingham: Dinner

Automatic Seafood Regulary regarded as one of the best restaurants in Bham, this is THE cool place for seafood.
East West Asian fusion cuisine in a hip downtown area.
El Barrio The ambiance and Mexican-inspired food here is hard to beat.
Rojo This is my pick for casual late night Tex Mex.
Gian Marco The undisputed best Italian food in the city.
Slim’s Pizzeria A newcomer to Birmingham with pizza that holds its own.

Barbecue at Saw’s, cocktails at Paper Doll, and rolled ice cream downtown.

Where to Eat in Birmingham: Bakeries

Continental Bakery Come here for artisan breads and good coffee!
Edgar’s Bakery Take-home baked goods and lunch options too!
Pastry Art The legendary baby bites sold here are to die for.
Magic Muffins A casual breakfast option that never fails.
Olexa’s Hands down, the best vanilla cake I’ve ever had. Order warms slices or whole cakes to go!

Where to Drink in Birmingham

The Collins Bar Fun cocktails in a spunky environment.
Paper Doll Craft cocktails in an upscale environment.
Neon Moon Don’t miss karaoke night in this college student fave!
Avondale Brewery Beer drinkers will love this watering hole!
Innisfree Pub This divey place is a weekend late night fave.
Juniper A newcomer, this gin bar has beautiful inside and outdoor seating.
Pi lcrow Cocktail Cellar Another trendy can’t-miss option for cocktails!

A concert at Avondale, shopping at the Summit.

Where to Stay in Birmingham

Valley Hotel This new hotel is a perfect option for weekend trips to hotel. A safe neighborhood, food options within walking distance, and a location just minutes from the airport.
Grand Bohemian This Marriott hotel is great for people looking for a boutique hotel option with a great restaurant in a great neighborhood.
Elyton Hotel For people hoping to stay downtown, the Elyton is without a doubt the best option!

What to Do in Birmingham

Nose Around on 18th Street in Homewood
Catch a Birmingham Barons Baseball Game at Regions Field
Buy Local at Pepper Place Saturday Market
Stroll Jemison Trail
Hike Red Mountain Park
Catch a Backside View of The Vulcan
For Kids: Birmingham Zoo or McWane Science Center

If you like today’s peach berry crumble recipe you should try:

Stone Fruit Skillet Cobbler
Skillet Fruit Pancake
Cherry Pound Cake
Peaches and Cream Trifle

Brown Butter Peach Berry Crumble

Print Recipe

This brown butter peach berry crumble features baked summer fruit under a brown butter brown sugar crumble!

Author: Kate Wood, taken from HER DAILY BREAD
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 8 Servings
Category: Dessert

Ingredients

For the crumble:

½ cup unsalted butter
1/3 cup light brown sugar, packed
¾ cup all-purpose flour
1/3 cup quick-cooking oats
¼ teaspoon ground cinnamon
¼ teaspoon table salt

For the filling:

2 cups peeled, pitted, and chopped peaches (from about 2 large ripe peaches)
2 cups hulled and chopped strawberries
½ cup sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons lemon juice
Pinch of table salt

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Instructions

Preheat the oven to 375 and lightly grease an 8” or 9” baking dish. Begin to prepare the crumble by browning the butter. Cube the butter into tablespoon-sized pieces and place it into a small, heavy-bottomed pan over medium heat. Stir regularly as the butter melts, bubbles, and begins to foam. Continue stirring continuously and looks for small, amber-colored flecks begin to form on the bottom of the pan. Once the butter is fragrant and golden brown, remove from heat immediately and pour into a large heat-safe bowl. Stir in the sugar and add the remaining ingredients, stirring just until combined into thick clumps. Place in the fridge to cool briefly while you assembly the filling.
Toss together the filling ingredients and pour into the prepared baking dish. Crumble the topping over top of the fruit and bake in the preheated oven until the crumble is golden and the fruit beneath is bubbling, about 25-26 minutes. Allow to cool slightly before serving with ice cream or whipped cream.

Brown Butter Peach Berry Crumble

1 Comment / Confections and Candies

Peach Berry Crumble

Birmingham, AL

Where to Eat in Birmingham: Lunch

Where to Eat in Birmingham: Dinner

Where to Eat in Birmingham: Bakeries

Where to Drink in Birmingham

Where to Stay in Birmingham

What to Do in Birmingham

If you like today’s peach berry crumble recipe you should try:

Stone Fruit Skillet Cobbler
Skillet Fruit Pancake
Cherry Pound Cake
Peaches and Cream Trifle

Brown Butter Peach Berry Crumble

Print Recipe

This brown butter peach berry crumble features baked summer fruit under a brown butter brown sugar crumble!

Author: Kate Wood, taken from HER DAILY BREAD
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 8 Servings
Category: Dessert

Ingredients

For the crumble:

½ cup unsalted butter
1/3 cup light brown sugar, packed
¾ cup all-purpose flour
1/3 cup quick-cooking oats
¼ teaspoon ground cinnamon
¼ teaspoon table salt

For the filling:

2 cups peeled, pitted, and chopped peaches (from about 2 large ripe peaches)
2 cups hulled and chopped strawberries
½ cup sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons lemon juice
Pinch of table salt

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Instructions

Preheat the oven to 375 and lightly grease an 8” or 9” baking dish. Begin to prepare the crumble by browning the butter. Cube the butter into tablespoon-sized pieces and place it into a small, heavy-bottomed pan over medium heat. Stir regularly as the butter melts, bubbles, and begins to foam. Continue stirring continuously and looks for small, amber-colored flecks begin to form on the bottom of the pan. Once the butter is fragrant and golden brown, remove from heat immediately and pour into a large heat-safe bowl. Stir in the sugar and add the remaining ingredients, stirring just until combined into thick clumps. Place in the fridge to cool briefly while you assembly the filling.
Toss together the filling ingredients and pour into the prepared baking dish. Crumble the topping over top of the fruit and bake in the preheated oven until the crumble is golden and the fruit beneath is bubbling, about 25-26 minutes. Allow to cool slightly before serving with ice cream or whipped cream.

Brown Butter Apple Tart (and a Bonus Gift Guide!)

1 Comment / Pies

Brown Butter Apple Tart by Wood and Spoon Blog. This is a French apple tart made with a pastry crust, a brown butter filling, and sliced apples on top. The tart is spiced with cinnamon and makes a great alternative for apple pie. To learn how to make this beautiful holiday fruit tart, visit thewoodandspoon.com for the recipe!

Every year, I wind up with that one gift I’m just so excited to give. A few years ago, that was a homemade quilt I made for a friend, one year it was a tiny gold band for my sister, and last year, it was the trip to Disney we secretly planned for our kids. This year, I’ve taken all of my good ideas and plopped them on today’s post: a gift guide for every girl on your list! But that’s not the only yummy thing we’re serving- we also have a seriously delish brown butter apple tart complete with a buttery pastry crust, a brown butter custard filling, and spiced apples. With the holidays just around the corner, let’s not waste any time- let’s dive in!

First up: the gift guide. Initially I was going to curate this list for one specific type of woman- maybe a baker, a mom, an amateur home cook, etc, but let’s be honest: no one’s list is that homogenous. Instead, I took a handful of the women in my life, along with some of the gifts I’m planning to buy for them, and curated a gift guide fit for just about anyone: the fancy girl, a beauty-minded friend, an outdoorsy sister, or a book-loving mother-in-law. Whoever she is, I hope you find something wonderful of this year’s gift guide. Take a peek below!

For the Clean Freak

Follain’s Everything Soap is safe (and clean!) for everything: hands, dishes, pets, counters, and more.

For the Girl Who Has Everything

Tizo’s line of crystal vases are stunning. Add a few buds and voila- a gift any girl could make room for!

For the DIY-er

For a crafty girl, a gift she can make and use is the gift that keeps on giving. Check out this blanket making kit for your DIY friends!

For the Fancy Pants

If diamonds are a girl’s best friend, cashmere is the friend that girls call when diamonds are busy. This cashmere and wool wrap is a cozy treat for your friends with refined taste.

For the Sentamentalist

Lockets are timeless, but I think we can agree they’re definitely having a moment in 2021. This classic design from The Clear Cut is a clear winner, if you ask me.

For the Girl Who Is Always Put Together

The pop-on nails you wore as a kid got a glow-up. These reusable pop-on nails have taken the beauty industry by storm!

For the Bartender

These bar glasses from Zwiesel are stunning and the perfect size for all of your favorite cocktails.

For the New Homeowner

Ruggable’s machine washable and customizable doormats and both cute and practical!

For the Reader

Had to sneak this one one here- HER DAILY BREAD, my first book!

For the Product Junkie

I bought Ranavat’s Mighty Majesty Hair Serum after a friend told me it would help with postpartum hair loss. I haven’t been disappointed!

For the Friend Who Can’t Keep Up with Trends

This boot from Marc Fisher adds an updated, chunky heel twist to the Chelsea boot style many of us have grown comfortable with.

For the Girl Who Can Pull Off Any Hat

Anthopologie’s Pick-A-Pom hat is back! You pick your hat base, add a pom pom, and repeat!

For the Hostess with the Mostest

The most beautiful champagne/drink bucket for the girl who keeps your social calendar full!

Now that you’ve found the perfect gift for every girl on your list, let’s move onto our next main event: this brown butter apple tart!

I set out to make this brown butter apple tart as an alternative to apple pie. Don’t get me wrong- I love apple pie as much as the next person, but there’s something so wonderful about a pretty, open-face tart with a fluted pastry crust. Here, a buttery and lightly sweetened pastry crust is filled with a brown butter custard and topped with beautifully sliced apples. Slices are best served warm with a little ice cream, whipped cream, or creme anglais, but they’re wonderful as is, too.

Apples do matter for this brown butter apple tart. I recommend golden delicious, braeburn, or jonagolds, as their skin will soften without the flesh turning mushy and the apple taste is bright and defined. And for more on browning butter, you can check out my tutorial here. Give this dessert (and gift guide!) a go-around and let me know what you think! I hope you all have a special and delicious Thanksgiving week- Happy Baking!

If you like this brown butter apple tart you should check out:

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

Brown Butter Apple Tart

Print Recipe

This brown butter apple tart features a sweetened pastry crust, a brown butter filling, and spiced apples on top!

Author: Kate Wood
Prep Time: 20
Cook Time: 50
Total Time: 1 hour 10 minutes
Yield: 9 servings
Category: Dessert

Ingredients

For the pastry dough:

1–1/4 cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
½ cup cold unsalted butter
1 large egg yolk, white reserved
½ teaspoon vanilla extract
2 tablespoons of ice water, plus more as needed

For the filling:

½ cup unsalted butter
1/3 cup brown sugar
1 large egg
¾ teaspoon vanilla extract
¼ cup all-purpose flour

For the apples:

4 large golden delicious, Braeburn, or Jonagold apples, cored sliced into 1/8” sliced
3 tablespoons light brown sugar
2 tablespoons lemon juice
1 teaspoon cinnamon

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Instructions

To prepare the pastry dough:

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in the butter until it resembles pea-sized crumbs. Don’t over-process. In a small bowl, whisk together the egg yolkd and vanilla. Pulse the egg yolk mixture into the flour just until combined. Add the water and pulse to combine. Don’t process it to the point of it coming together into a dough. The mixture should still be shaggy but should clump together when you squeeze a bit of the mixture together in between your fingers. If it’s still dry add another teaspoon or so of ice water and then pulse to combine. Dump the mixture out onto a clean work surface and bring the dough together into a ball. Flatten it out into a disk, wrap it is plastic wrap, and refrigerate for at least 30 minutes but preferably 2 hours.

To prepare the tart:

When ready to prepare your pie, roll the dough out onto a lightly floured work surface. Roll out the dough to fit into a 9” tart pan with a removable bottom. The dough should be about 2” larger than the pan on all sides. Roll the dough onto your lightly floured rolling pin and gently unroll it into your tart pan. Gently fit the dough into the edges of your pan and use a paring knife or kitchen scissors to trim any dough that extends over 1” the lip of the pan. Press the dough gently into the sides of the pan and use any leftover dough to reinforce the sides where needed. Put the pan in the freezer to set up for 30 minutes while you preheat the oven to 375 degrees.
When ready to bake, prick the bottom of the tart dough with a fork a few times. Use a sheet of parchment to line the pastry dough inside the pan and f ill the tart pan with pie weights (you can also use dried beans or dried rice). Bake in the preheated oven for 15 minutes then remove the parchment and weights from the tart pan. Gently brush the crust with a thin layer of the egg white and bake for 5 more minutes.
In the meantime, prep your filling: Cube the butter and add to a medium heavy-bottomed saucepan to being browning it. Place the pan on medium heat and stir gently with a whisk regularly to allow the butter to melt evenly. Once melted, keep stirring regularly to allow the butter to cook, sizzle, and foam evenly. You’ll begin to notice golden flecks appearing at the bottom of the pan and the butter will become fragrant. When there are amber-colored flecks throughout the butter mixture your butter is browned! Don’t let it burn! Immediately remove it from the heat and pour into a heat-safe mixing bowl. Stir in the sugar. Stir in the egg and vanilla extract and then fold in the flour. Pour the mixture into the par-baked pastry shell and spread to even it out.
Prepare the apples by tossing together the sliced apples, brown sugar, lemon juice, and cinnamon. Arrange the slices on top of the brown butter filling according to your preferences. Bake in the preheated oven for an additional 35 minutes or until the crust is golden and the filling it cooked underneath. Serve cooled slices with ice cream or whipped cream!

Pumpkin Whoopie Pies with Brown Butter Buttercream

1 Comment / Cookies

I’ll be honest- I don’t have a clue how these little cake-like sandwich treats got their name, but if you’ve never had a whoopie pie, it’s time to try. Today’s recipe, pumpkin whoopie pies, are fluffy and moist desserts filled with the most decadent brown butter buttercream. In just a few minutes, you can have a spiced fall treat that, in my opinion, is a welcome reprieve from all of November’s pies.

So, first off, Happy Sunday! In my house, we’re edging off a busy week full of all sorts of random things: work deadlines, book promotions, a football game, and more. I’m also the crazy lady who likes to finish her Christmas shopping in November (please don’t judge me), so I’ve also been unwrapping UPS boxes and wrapping Christmas gifts like it’s my 9-5. Sidenote: if you’re at all interested in a few fun gift guide, stay tuned for my next post- it’s going to be LOADED.

On a book note, we’re ONE MONTH out! My first book, Her Daily Bread, is coming out on December 14th, and I am neck-deep in anticipation, nerves, and random release stuff. Telelphone interviews? Doing them. Snagging parters for giveaways? Doing that too. Planning Instagram Live videos with other food bloggers? Yup, that too. I am feeling a bit like a fish out of water, but a really grateful one at that. If you haven’t read about my book, I hope you’ll pop over to my book page to at least check it out!

Pumpkin Whoopie Pies

With so much going on, I knew I wanted to share a simple treat that was right for the times. Surely I’m not the only one in need of a little easy dessert? These pumpkin whoopie pies have all the fall flavors these weeks call for but without all the effort and time of a pie. Here, brown sugar, pumpkin, and spice cookies have an easy brown butter buttercream filling that is to die for. These treats taste like little pumpkin cupcakes (but in cookie form!) and make for an excellent pick-up treat to share with holiday guests. Let me tell you how to make them!

We start by making the batter. Brown sugar, egg, oil, and pumpkin puree are stirred together until smooth. Next, flour, leavening, and loads of pumpkin pie spice are added to the mix. A small cookie scoop is a great tool to dollop the batter onto prepared sheet pans before the little rounds get baked until tiny fluffy cakes.

Once cool, you can begin the filling for these pumpkin whoopie pies. A small bit of butter is browned and cooled before being creamed until more butter, powdered sugar, and vanilla. If you’re new to the brown butter game, be sure to check out my tutorial on how to make brown butter– it will help simplify the process for you. Once smooth and fluffy, the buttercream is piped in-between two cookies before enjoying. And just like that, you have a fun and spiced fall treat that everyone will love. Voila!

These pumpkin whoopie pies are a yummy treats that offer major bang for your effort in the kitchen. Give them a try and let me know what you think! Happy Sunday and Happy Baking!

If you like these pumpkin whoopie pies, you should try:

Bourbon Brown Butter Snickerdoodles
Browned Butter Cake with Candied Pecans
Pecan Scones with Brown Butter Glaze
Pumpkin Layer Cake
Pumpkin Pancakes

Pumpkin Whoopie Pies with Brown Butter Buttercream

Print Recipe

★★★★★

5 from 1 reviews

These pumpkin whoopie pies are soft, cake-like sandwich cookies filled with a a brown butter buttercream!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 20
Category: dessert

Ingredients

For the pies:

½ cup vegetable oil
1 cup light brown sugar
¾ cup pumpkin puree
1 large egg
1–1/2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 tablespoon pumpkin pie spice

For the buttercream filling

¾ cup unsalted butter, divided and at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
Milk, as needed

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Instructions

To prepare the pies:

Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
In a large bowl, stir together the oil and brown sugar. Add the pumpkin and egg, stirring until smooth and combined. Add the dry ingredients- flour, salt, baking soda, baking powder, and pumpkin pie spice, stirring gently just until combined. Use a small cookie scoop to scoop out rounds of batter 2” apart on the prepared baking sheets. If your rounds of batter turn out wonky, you can use a slightly wet finger to nudge or smooth the batter into place. Bake them one at a time for about 10 minutes or until a toothpick inserted comes out clean. Allow to cool completely prior to filling.

To prepare the filling:

Add ¼ cup of chopped butter into a small saucepan over medium heat. Once the butter has melted begin to stir constantly while you brown the butter. You’ll begin to notice golden flecks at the bottom of the pan and the butter will become nutty and fragrant. Stir and cook just until the butter has become an amber-hued mixture and then pour into a large mixing bowl away from the heat. Add the remaining ½ cup softened butter and stir gently to combine. Set the mixture aside until it has settled to room temperature again.
Once ready, use a hand mixer to cream the butter until smooth. Add the powdered sugar, vanilla, and salt, stirring to combine. Add just enough milk, likely a tablespoon or two, to thin the buttercream out to a smooth piping consistency. Spoon the buttercream into a piping bag fitted with a round tip or a freezer Ziploc bag with the end snipped off. Pipe dollops of buttercream onto half of the cookies and sandwich the filling with a second cookie. Enjoy!

Bourbon Brown Butter Snickerdoodles

28 Comments / Cookies and Bars

I don’t know about your taste buds, but these bourbon brown butter snickerdoodles might be my favorite recipe to transition from November to December. All November long, we indulged in pies and tarts and warm, nutty flavors, but with December upon us, it’s time to hop to Christmas. We need gingerbread and peppermint and cocoa, but most of all, we need COOKIES. So, without further ado, bourbon brown butter snickerdoodles.

Growing up, snickerdoodles were my fave. All the kids at the mall would go for the chocolate chip cookies or the big iced slices of cookie cake, but me? I just wanted a snickerdoodles. Now, as an adult, I still love a snickerdoodle from time to time, but moreso than that, I love brown butter and bourbon. Those two flavors make for a warm and comforting combination that, honestly, I’m kinda shocked hasn’t made it’s way into a cookie on this site until now. These are FABULOUS, and I can’t wait to tell you how to make them.

We start with the butter. Browning butter is a skill in and of itself, but luckily, I made a tutorial on how to do it well! Brown a cup of butter on the stove and allow it to cool. Add in the brown sugar, sugar, and eggs, followed by the bourbon and vanilla extract. Next, we toss in the dry ingredients and roll rounds of dough into little cookie balls! Easy peasy.

These bourbon brown butter snickerdoodles are a great options for the adult cookie lovers. Give them a try and let me know what you think! I’d love to hear all about the great treats you plan on making this year, so shoot me an email if you have any terrific ideas. Happy Friday and Happy Baking!

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

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans
Bourbon Caramel Cake
Brown Butter Muscovado Chocolate Chip Cookie Bars
Bourbon Bundt Cake
Brown Butter Blondies

Bourbon Brown Butter Snickerdoodles

Print Recipe

★★★★★

4.9 from 7 reviews

Bourbon brown butter snickerdoodles are chewy brown sugar cookies scented with bourbon and rolled in cinnamon sugar!

Author: Kate Wood, cookie base adapted from Ambitious Kitchen
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 24
Category: Dessert

Ingredients

1 cup unsalted butter, chopped
1–1/4 cup brown sugar
3/4 cup sugar, divided
1 egg plus 1 egg yolk
2 tablespoons bourbon
2 teaspoons vanilla extract
2–1/2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons cream of tartar
1 teaspoon baking soda
2½ teaspoon cinnamon, divided
¼ teaspoon salt

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Instructions

Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl and place in the fridge to cool for 20 minutes.
Once about room temperature, stir in the brown sugar and ½ cup sugar. Add in the egg, yolk, bourbon, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, ½ teaspoon cinnamon, and salt and stir on low just until combined. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough and roll in hands quickly to smooth. The dough is dry. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.

Brown Butter Pear Tart

2 Comments / Pies and Tarts

Is it just me, or is it way too easy to come home from vacation straight up exhausted? Brett and I spent this past weekend up north, traveling a few days in Boston and Martha’s Vineyard. It was my first time to the area, and I’m excited to report that both were equally charming in their own unique way. Per custom, I have a new recipe to share with you this week as well as the run down on everything we ate, drank, and saw during our time in the northeast. Stay tuned for the brown butter pear tart and read on about our trip!

Where We Stayed:

What started as a trip to Martha’s Vineyard turned into a two part vacay: phase one spent enjoying the big city historical scene of Boston and phase two spent relaxing in the off-season quiet of Martha’s Vineyard. After a few recommendations from friends, we opted for a spunky modern hotel option in Boston, The Envoy, and a quaint bed and breakfast on the vineyard, the Hob Knob. Both were well suited to their respective locations and felt right for our time there. I’d definitely recommend both if you’re looking for a sure thing on your next visit!

What We Ate:

What DIDN’T we eat might be the more appropriate question. This was a non-stop parade of food, fine restaurants, and pastries. I was excited to find many delicious lunch and dinner options in Boston, but found the bakery scene proved to be rather lackluster. There was, however, no shortage of amazing cocktails and pubs. We also loved checking out the food truck scene at Rose Kennedy Greenway.

We arrived in Martha’s Vineyard in what we were told was the last big week before the island shut down for the season. Luckily, we still found many of the places recommended by friends to be open! Our palates were equally happy to learn that the Martha’s Vineyard Food and Wine Festival was taking place while we were there. Brett and I were lucky enough to snag tickets to the main tasting on Saturday afternoon. Dozens of wine purveyors and chefs from the Northeast flocked to the island to serve up their goods, and it was a ball. There’s nothing like day drinking and bite-sized appetizers to help you make friends in a new place. If you’re ever in the region during the festival, I highly recommend giving it a try! See below for the full list of local restaurants we visited during our time away.

Boston Recommendations:

Fox and the Knife

An enoteca and restaurant by James Beard Award-winning chef Karen Akunowicz. We enjoyed delicious handmade pastas and Italian liquors there.

The Longfellow Bar

A neighborhood bar and restaurant in Cambridge offering shared plates with exciting flavors.

Shojo

Modern Asian cuisine in the heart of Boston’s Chinatown.

Pammy’s

New American bites in a modernized trattoria setting.

Tatte Bakery

With a number of locations across Boston, Tatte offers a variety of delicious baked goods, coffees, and lunch options in a seriously aesthetic atmosphere.

Sofra Bakery

Middle Eastern inspired baked goods. Check out their online schedule for baking classes!

The Food Trucks at Rose Kennedy Greenway

Martha’s Vineyard Recommendations:

Alchemy

Creative New American fare in a classic dining room setting.

The Port Hunter

A raw bar and approachable new American food are offered in this casual setting.

Back Door Donuts

Delicious donuts and baked goods in a carry-out setting.

State Road

New American cuisine in a cozy tavern setting.

Martha’s Vineyard Food and Wine Festival

What We Did:

Although there’s loads to do in both Boston and Martha’s Vineyard, both areas are spread out in such a way that they weren’t entirely walkable. Luckily, Uber and Lyft were both readily available, and we found it was simple to catch a ride to wherever we wanted to be. Boston is brimming with loads of historical sites and museums, so we spent a good bit of time checking those out. Brett was eager to grab a beer at the Beantown Pub, a bar across the street from Samuel Adams’ gravesite, so that he could “drink a cold Sam Adams while looking at a cold Sam Adams.”( I’ll pause for eye rolling.)

Per recommendation from friends, we took a day trip to Cambridge to get a glimpse of Harvard University. The school is spread out all over the city, but it was intriguing just to poke around and eavesdrop on random conversations. At one point, two gentlemen sitting beside me at lunch were having an in depth conversation about hydrogen atoms. Clearly this Dorothy wasn’t in Kansas anymore.

Although the landscape of Martha’s Vineyard is primarily suited for summertime activities, I found the chilly, autumnal version of the island peaceful and charming. We spent most of our time nosing through Mom and Pop stores in downtown Edgartown and taking in the coastal views. If you’re at all interested in fishing or water sports, I’d highly recommend checking out boat rentals as that would be a great way to spend a weekend there.

Brown Butter Pear Tart

Let me start by saying that I adore this tart. Months ago, I ran across a photo of a beautiful layered pear pie. It had, what appeared to be, a phyllo crust filled with thin slices of pears overlapping on one another in a concentric fashion. The crust was browned and flaked and the filling was speckled with fresh pomegranate seeds. Although I wasn’t able to find a recipe for the creation, I decided I needed to make a dessert with a similar look. The brainstorming began.

Here’s what I ended up with: a brown butter pear tart. A simple, press-in sweet pastry dough is filled with a thin layer of brown butter custard and a mountain of fresh sliced red Anjou pears. Upon baking, the pears release their juice and soften, the flavors from the fruit quietly melting into the custard underneath it. The pastry crust, albeit simple, is the perfect vehicle for the subtle flavors; it offers texture and sweetness while still allowing the filling to sing.

A Few Notes on This Tart

This brown butter pear tart features Kerrygold unsalted butter in two fashions. First, cold chunks of butter are cut into the dry ingredients to create a tender and mildly buttery shell. The dough for the tart crust is so ridiculously delicious; I found myself eating almost as much as I pressed into the pan. Kerrygold butter is also found throughout the brown butter custard. If you need a few pointers on browning butter, please check out my how-to post here.

This brown butter pear tart is without a doubt one of the most unassuming and delightful holiday desserts I’ve made in a long time. Although we’re still a couple of days away from the holiday season, it’s never too early to get planning, and I really think you need to consider this tart in the lineup of Thanksgiving and Christmas treats. Give it a try and let me know what you think! Many thanks to Kerrygold for sponsoring this post, and thanks to you all for supporting brands that make Wood & Spoon possible. Happy baking!

Brown Butter Pear Tart

Print Recipe

This brown butter peat tart has a sweet pastry crust, a brown butter custard, and a layered pear filling.

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
Yield: 9
Category: Dessert

Ingredients

For the pastry dough:

1–1/4 cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
½ cup cold unsalted butter
1 large egg yolk, white reserved
½ teaspoon vanilla extract
2 tablespoons of ice water, plus more as needed

For the filling:

½ cup unsalted butter
1/3 cup brown sugar
1 large egg
¾ teaspoon vanilla extract
¼ cup all-purpose flour
2–3 large red pears, halved, cored, and sliced in 1/8” slices
Pomegranate seeds, about ½ cup
Toasted walnuts, if desired

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Instructions

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in the butter until it resembles pea-sized crumbs. Don’t over-process. In a small bowl, whisk together the egg yolkd and vanilla. Pulse the egg yolk mixture into the flour just until combined. Add the water and pulse to combine. Don’t process it to the point of it coming together into a dough. The mixture should still be shaggy but should clump together when you squeeze a bit of the mixture together in between your fingers. If it’s still dry add another teaspoon or so of ice water and then pulse to combine. Dump the mixture out onto a clean work surface and bring the dough together into a ball. Flatten it out into a disk, wrap it is plastic wrap, and refrigerate for at least 30 minutes but preferably 2 hours.
When ready to prepare your pie, roll the dough out onto a lightly floured work surface. Roll out the dough to fit into a 9” tart pan with a removable bottom. The dough should be about 2” larger than the pan on all sides. Roll the dough onto your lightly floured rolling pin and gently unroll it into your tart pan. Gently fit the dough into the edges of your pan and use a paring knife or kitchen scissors to trim any dough that extends over 1” the lip of the pan. Press the dough gently into the sides of the pan and use any leftover dough to reinforce the sides where needed. Put the pan in the freezer to set up for 30 minutes while you preheat the oven to 375 degrees.
When ready to bake, prick the bottom of the tart dough with a fork a few times. Use a sheet of parchment to line the pastry dough inside the pan and f ill the tart pan with pie weights (you can also use dried beans or dried rice). Bake in the preheated oven for 15 minutes then remove the parchment and weights from the tart pan. Gently brush the crust with a thin layer of the egg white and bake for 5 more minutes. In the meantime, prep your filling.
Cube the butter and add to a medium heavy-bottomed saucepan to being browning it. Place the pan on medium heat and stir gently with a whisk regularly to allow the butter to melt evenly. Once melted, keep stirring regularly to allow the butter to cook, sizzle, and foam evenly. You’ll begin to notice golden flecks appearing at the bottom of the pan and the butter will become fragrant. When there are amber-colored flecks throughout the butter mixture your butter is browned! Don’t let it burn! Immediately remove it from the heat and pour into a heat-safe mixing bowl. Stir in the sugar. Stir in the egg and vanilla extract and then fold in the flour. Pour the mixture into the par-baked pastry shell and spread to even it out. Cover the filling in a layer of fanned pear slices. Keep the slices in tight on one another to prevent the filling from baking up over on top of them too much. Bake in the preheated oven for an additional 35-40 minutes or until the crust is golden and the filling it cooked underneath. The pears shouldn’t jiggle on top of the pie when the pie is done. Allow to cool serve with a sprinkle pomegranate seeds and toasted walnuts. Enjoy!

Boston

Where We Stayed:

What We Ate:

Boston Recommendations:

Fox and the Knife

An enoteca and restaurant by James Beard Award-winning chef Karen Akunowicz. We enjoyed delicious handmade pastas and Italian liquors there.

The Longfellow Bar

A neighborhood bar and restaurant in Cambridge offering shared plates with exciting flavors.

Shojo

Modern Asian cuisine in the heart of Boston’s Chinatown.

Pammy’s

New American bites in a modernized trattoria setting.

Tatte Bakery

With a number of locations across Boston, Tatte offers a variety of delicious baked goods, coffees, and lunch options in a seriously aesthetic atmosphere.

Sofra Bakery

Middle Eastern inspired baked goods. Check out their online schedule for baking classes!

The Food Trucks at Rose Kennedy Greenway

Martha’s Vineyard Recommendations:

Alchemy

Creative New American fare in a classic dining room setting.

The Port Hunter

A raw bar and approachable new American food are offered in this casual setting.

Back Door Donuts

Delicious donuts and baked goods in a carry-out setting.

State Road

New American cuisine in a cozy tavern setting.

Martha’s Vineyard Food and Wine Festival

What We Did:

Brown Butter Pear Tart

A Few Notes on This Tart

Brown Butter Pear Tart

Print Recipe

This brown butter peat tart has a sweet pastry crust, a brown butter custard, and a layered pear filling.

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
Yield: 9
Category: Dessert

Ingredients

For the pastry dough:

1–1/4 cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
½ cup cold unsalted butter
1 large egg yolk, white reserved
½ teaspoon vanilla extract
2 tablespoons of ice water, plus more as needed

For the filling:

½ cup unsalted butter
1/3 cup brown sugar
1 large egg
¾ teaspoon vanilla extract
¼ cup all-purpose flour
2–3 large red pears, halved, cored, and sliced in 1/8” slices
Pomegranate seeds, about ½ cup
Toasted walnuts, if desired

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Instructions

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in the butter until it resembles pea-sized crumbs. Don’t over-process. In a small bowl, whisk together the egg yolkd and vanilla. Pulse the egg yolk mixture into the flour just until combined. Add the water and pulse to combine. Don’t process it to the point of it coming together into a dough. The mixture should still be shaggy but should clump together when you squeeze a bit of the mixture together in between your fingers. If it’s still dry add another teaspoon or so of ice water and then pulse to combine. Dump the mixture out onto a clean work surface and bring the dough together into a ball. Flatten it out into a disk, wrap it is plastic wrap, and refrigerate for at least 30 minutes but preferably 2 hours.
When ready to prepare your pie, roll the dough out onto a lightly floured work surface. Roll out the dough to fit into a 9” tart pan with a removable bottom. The dough should be about 2” larger than the pan on all sides. Roll the dough onto your lightly floured rolling pin and gently unroll it into your tart pan. Gently fit the dough into the edges of your pan and use a paring knife or kitchen scissors to trim any dough that extends over 1” the lip of the pan. Press the dough gently into the sides of the pan and use any leftover dough to reinforce the sides where needed. Put the pan in the freezer to set up for 30 minutes while you preheat the oven to 375 degrees.
When ready to bake, prick the bottom of the tart dough with a fork a few times. Use a sheet of parchment to line the pastry dough inside the pan and f ill the tart pan with pie weights (you can also use dried beans or dried rice). Bake in the preheated oven for 15 minutes then remove the parchment and weights from the tart pan. Gently brush the crust with a thin layer of the egg white and bake for 5 more minutes. In the meantime, prep your filling.
Cube the butter and add to a medium heavy-bottomed saucepan to being browning it. Place the pan on medium heat and stir gently with a whisk regularly to allow the butter to melt evenly. Once melted, keep stirring regularly to allow the butter to cook, sizzle, and foam evenly. You’ll begin to notice golden flecks appearing at the bottom of the pan and the butter will become fragrant. When there are amber-colored flecks throughout the butter mixture your butter is browned! Don’t let it burn! Immediately remove it from the heat and pour into a heat-safe mixing bowl. Stir in the sugar. Stir in the egg and vanilla extract and then fold in the flour. Pour the mixture into the par-baked pastry shell and spread to even it out. Cover the filling in a layer of fanned pear slices. Keep the slices in tight on one another to prevent the filling from baking up over on top of them too much. Bake in the preheated oven for an additional 35-40 minutes or until the crust is golden and the filling it cooked underneath. The pears shouldn’t jiggle on top of the pie when the pie is done. Allow to cool serve with a sprinkle pomegranate seeds and toasted walnuts. Enjoy!

Honey Peach Pie

9 Comments / Pies and Tarts

Another week, another dessert. That’s how we do things around here. If you live anywhere near the South, you know our peach season took a mini hit this year, but even so, the summer fruit favorite is beginning to pop up everywhere in all it’s juicy, fuzz-covered glory. To celebrate the unofficial fruit of the South (I just declared this on my own, BTW), we’re making this honey peach pie. Let’s chat the ins and outs.

Honey Peach Pie

For starters, we have an all-butter pie crust. While my usual pie dough has a smidge of shortening in it, I absolutely LOVE using an all-butter crust when I want extra-rich flavor. This crust does not disappoint. Filled with Kerrygold butter and a smidge of sugar and salt, this crust is a terrific vehicle for a pie fillings of fresh peaches, brown sugar, and… honey caramel? Yep, there’s a honey caramel in here. This is a recipe adapted from Jeni Britton Bauer’s honey butterscotch sauce that she uses to top her ice cream, and it is divine. The filling truly sings of honey here, so be sure to use a variety that you really enjoy the flavor of.

To finish things off, we have a brown butter crumble. You know I’ll top just about anything with crumble and will jump at the chance to brown butter, so this pie topping is actually an all-time fave of mine.

Making the Pie

To make this honey peach pie, we start by prepping all of the elements of the pie. I like to begin by making my pie dough so that it can chill while I prep the other ingredients. You can even make the dough up to a week in advance! Next, whip up the honey caramel sauce so that it can chill in the fridge as well, and then finish it all off by making the brown butter crumble. Once the prep work has been done, you take a few hours or even a day or two off before actually assembling the pie!

When you’re ready to bake your honey peach pie, start by filling a 9-10″ tart pan with a removable bottom with the pie crust. I like to roll my crust out several inches larger than the diameter of the tin on a floured surface and then roll the dough back onto my floured rolling pin. From there, simply unroll the dough into the pan and then trim the edges and crimp as desired. Toss the sliced peaches with the dry ingredients and immediately place in the pan with the drizzle of honey caramel. Top with the crumble and brush the crust with a beaten egg. This honey peach pie takes about 45 minutes to bake and another couple of hours to set, so be patient for best results.

How to Serve It

When you’re ready to serve this summer treat, make sure you have some ice cream or whipped cream on hand. I opted to top the whole things with extra slices of peaches and blueberries, but this was totally for aesthetic purposes. The tart is loaded with fruit and needs no further attention, just a few friends with empty forks so that you can dive right into this fruity stunner.

I’m sharing today’s recipe in collaboration with my favorite friends at Kerrygold. Both in the all-butter pie crust and brown butter crumble, quality butter is essential for this pie, so I trust Kerrygold to provide excellent product I can trust! Their butter has slightly lower water content than the average stick you’ll find at the grocery store which means more flake to every bite. Trust me on this one. As always, thank you for supporting brands that make Wood & Spoon possible and thank you for reading along! Happy Tuesday and Happy Baking!

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

Peach Lattice Pie

Peaches and Cream Biscuits

Peach Crumb Muffins

Peach Semifreddo

Honey Peach Pie

Print Recipe

★★★★★

5 from 2 reviews

This honey peach pie has an all-butter crust, a honey caramel and peach filling, and a brown butter crumble topping!

Author: Kate Wood
Prep Time: 45
Cook Time: 60
Total Time: 180
Yield: 1 Pie
Category: Dessert

Ingredients

For the crust:

1–1/4 cups (175 gm) all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (115 gm) unsalted butter, cold
1 cup ice water
1 tablespoon bourbon

For the honey caramel filling (Adapted from Jeni Britton Bauer):

1 cup (200 gm) sugar
2/3 cup honey
1–1/4 cup (300 gm) heavy whipping cream
4 tablespoons (55 gm) unsalted butter
Pinch of salt

For the brown butter crumble:

6 tablespoons (85 gm) unsalted butter
½ cup (100 gm) brown sugar
¾ teaspoon cinnamon
½ teaspoon salt
1 cup (140 gm) all-purpose flour

For the filling:

1 egg
1–1/2 pounds of ripe peaches
1–1/2 tablespoons cornstarch
1 tablespoon brown sugar
Pinch of salt

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Instructions

To prepare the crust:

Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until pea-sized clumps exist throughout. Add the bourbon to the water and drizzle in a 1/3 cup of the mixture (sans ice) and use a fork to bring the dough together. Continue adding small bits of water until the mixture comes together enough for the dough to pull away from the bowl. The dough should be smooth- not sticky or crumble. Try not to overwork it. Pat the dough into a small disk, wrap in plastic wrap, and chill in the fridge at least two hours.

To prepare the honey caramel filling:

Combine the honey and sugar in a medium saucepan over medium heat. Stir until the sugar has dissolved. Stop stirring and continue cooking, stirring occasionally. As the mixture heats it will foam, make big clear bubbles, and then make tighter fine bubbles. Continue swirling the pan occasionally and watch as the caramel begins to slowly darken. Once the center has slightly darkened to a brownish shade, remove from heat immediately and carefully and slowly drizzle in the cream, stirring all the while. Add the butter and salt and stir until melted and combined. Place the mixture in a heat-proof bowl to chill in the fridge.

To prepare the brown butter crumble:

In a small saucepan, melt the butter over medium-low heat stirring regularly. Continue stirring as you brown the butter. It will sizzle, foam, and then you’ll see small golden specks forming around the bottom and sides of the pan. Continue stirring to prevent the butter from burning until the mixture is fairly golden and smells deliciously nutty. Remove from heat immediately to a heat-safe bowl. Add the brown sugar, cinnamon and salt and stir to combine. Add the flour and fold until the mixture forms large clumps. Place the mixture in the fridge to chill slightly while you assemble your pie.

To prepare the pie:

Preheat the oven to 400 degrees. Roll the dough out on a floured surface using a floured rolling pin until it is 2” larger than your 9” tart pan with a removable bottom on all sides. Roll the dough back onto your rolling pin and unroll it into the tart pan. Carefully press the dough into the corners of the pan and trim off any excess around the edges leaving a 1” overhang on all sides. Fold the edges into the tart pan to create a thicker crust that extends about ¼” over the sides of the pan. Crack the egg into a bowl and, without breaking the yolk, use a pastry brush to brush a thin layer of egg white all over the dough on the bottom and sides of the pan. Place the crust in the freezer to set for 15 minutes.
In the meantime, peel and core your peaches and slice them into ¾” slices. Toss with the cornstarch, brown sugar, and salt. Pour the filling into the prepared tart pan. Pour 1 cup of the of the honey caramel over the peaches. You can slightly rewarm to liquid consistency as needed. Sprinkle the brown butter crumble on top.
Bake in the preheated oven for 15 minutes and then decrease the heat to 350. Bake for an additional 40-45 minutes or until the pie is set, golden, and bubbling under the crust. Allow to cool for 2-3 hours prior to cutting. Serve with ice cream or whipped cream.

Pumpkin Danishes

6 Comments / Breakfast, Confections and Candies

So you might recall that last weekend was my birthday. We spent Friday and Saturday in Birmingham with friends and family, but the actual day-of was rather standard procedure. Leading up to the day of, Aimee became fixated on preparing me breakfast in bed, and much to her delight, Brett was more than willing to help facilitate.

I wish I had a picture of her face as she tiptoed into my room that morning. Aimee had filled her tiny plastic tea party tray with miniature cups of orange juice and unicorn cereal, Mickey Mouse waffles and French toast sticks. There were cinnamon rolls and fresh coffee, even a couple of cards and those neon colored daisies that they sell at the grocery store. The whole operation just screamed “ AIMEE DID THIS,” and honestly it was one of the sweetest moments of my motherhood thus far.

In that moment it was clear that even from a young age humans experience innate joy from celebrating the people they love. Aimee, my four year old who can’t even reach the toaster, took such delight in having a hand in preparing something that she thought would be so special to me. She celebrated me how she would have wanted to be celebrated, and there’s so much feeling and hormonal heart swelling attached to that memory that I could cry just thinking about it. The breakfast itself was special, yes, but it was really nothing more than frozen waffles. The fun in it all for her was being able to share in something that felt out of the ordinary and celebratory. Even my four year old has figured out that it’s good to celebrate the people you love.

Pumpkin Danishes

I adore these pumpkin danishes. They’re delicious, equal parts buttery and sweet, but they’re definitely not a run-of-the-mill breakfast food. Danishes take time and tons of intentionality. They’re not something you just whip up on a whim, and honestly, that’s kinda what I like about them. I appreciate how special they feel. I love that they’ve got more gusto than a breakfast bar or bowl of cereal. These pumpkin danishes are a dish that says, “Hey! I love you! Let’s celebrate.”

If you’ve hung out around this block long enough, you know about the danishes we’ve done in the past. The dough take time and patience, but once you understand the concept of folding and layering the dough, you’re almost all of the way there. For these pumpkin danishes, we utilize those same dough-making methods and then cut, fold, and fill them to create a cute little 3 bite treat. The pastry is 90% of the work and the filling is really simple, but I also threw in a brown butter glaze that’s really unnecessary. We’re just going all-out over here, okay?

Making the Danishes

The trickiest part of these pumpkin danishes is the shaping of the pastry. In the oven, the pastry will want to unfold and leave an angled corner hanging out on the edge of the danish. Instead, be sure to keep your dough cold and to press the pastry in tight when you shape them. Because the pumpkin filling has egg in it, it does tend to “grow” in the oven. To combat this, I took a cue from Yossy Arefi and doubled filled each one. I filled a little, baked the pastry, filled a little more, and did a final bake. Kinda tedious and really only necessary from an aesthetic standpoint, so if you don’t mind messy pastries you can skip this step.

I hope you find a reason to celebrate with these pumpkin danishes ASAP. There’s lots of happy to tap into around us if we just take the time to recognize and love on it. Happy Thursday and happy baking!

If you like these pumpkin danishes you should check out:

Brown Sugar Danishes

Braided Breakfast Danish

Swirled Pumpkin Cheesecake Tarts

Pumpkin Pecan Tart

Pecan Apple Dutch Baby

Pumpkin Danishes

Print Recipe

★★★★★

5 from 1 reviews

These pumpkin danishes include a buttery pastry dough and a pumpkin spice filling. There’s an optional brown butter glaze if you’re feeling super fancy.

Author: Kate Wood
Prep Time: 240
Cook Time: 45
Total Time: 4 hours 45 minutes
Yield: 12
Category: Breakfast

Ingredients

For the dough (Adapted from Samantha Seneviratne:

1 ½ cups bread flour, plus more for rolling dough
2 tablespoons granulated sugar
2 teaspoons active dry yeast
¾ teaspoon kosher salt
14 tablespoons cold, unsalted butter, cubed
1 large egg
¼ cup cold whole milk

For the filling:

8 ounces cream cheese, softened but still cold
½ cup canned pumpkin puree
¼ cup brown sugar
¼ cup powdered sugar
1 egg, divided
½ teaspoon pumpkin pie spice
Pinch of salt

For the brown butter glaze (optional):

2 tablespoons unsalted butter
½ cup powdered sugar
1 tablespoon milk

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Instructions

To prepare the dough:

Combine the flour, granulated sugar, yeast and salt in a food processor. Add butter and pulse to combine until butter is distributed in pea-sized pieces throughout the flour. Put the flour mixture in a medium bowl.
In a separate, small bowl, whisk the egg and milk with 2 tablespoons of water. Add the egg mixture to the dry ingredients. Fold the mixture until the liquid is evenly distributed, being careful to not overwork the dough. Dump the contents of the bowl out on to a lightly floured surface and pat into a rectangle. Chill for at least 3 hours, and up to 2 days.
On a lightly floured surface, roll the dough out to an 8-by-15-inch rectangle. Fold the dough in thirds like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process. Dusting with flour as needed to prevent sticking, rotate, roll, and fold a final time, ending with a small, rectangular piece of dough. Wrap the dough in Saran wrap and refrigerate for at least 1 hour.
Repeat the entire rolling and folding process one more time. You will have rolled and folded the dough six times. If the dough becomes loose or tacky, place in the fridge to rest for a bit. Wrap the dough and place in the fridge for 2 hours or up to overnight.
To prepare the danishes:
In a large bowl, cream the cream cheese, pumpkin, brown sugar, and sugar on medium speed just until smooth. Break the egg yolk and spoon most of it into the mixture, leaving some behind in a small bowl. Add the pumpkin pie spice and salt to the mixture and stir to combine. Pour the filling into a piping bag or a plastic bag with the corner snipped off. If your filling is loose, place it in the fridge while you prep your pastry.
Roll out the dough on a floured surface into a roughly 10”x13” rectangle. Trim ¼” off of each side to straighten edges and cut the dough into 12 equal sized squares (I usually make 3 rows of 4 squares.) Beat the remainder of the egg and brush a dab of it on the four corners of each square of dough. Fold each corner in to the center and press down firmly (but without pushing your finger through the dough!) Transfer each one to a parchment lined sheet pan and cover with a sheet of plastic wrap to rise and puff for about an hour or so. The dough should barely start to spring back when you touch it when it’s ready.
Preheat the oven to 425 degrees. If the centers of your pastries have risen a ton you can push down on the centers again. Brush the pastries with the thin layer of the reserved egg. Pipe ½ tablespoon of filling in the center of each one, reserving the additional filling. Bake in the preheated oven for about 10 minutes and then decrease the temp to 375. You’ll notice that the pastries will have risen quite a bit and likely displaced a lot of the filling- don’t worry. We anticipated this. Quickly and carefully remove the pan from the oven and pipe an additional ½ tablespoon of filling on top. You can use the back of a spoon to move it around to cover the old filing a bit if you’d like. Continue baking at 375 for an additional 8-10 minutes or until the pastries are golden brown. Remove from oven to cool.

To prepare the glaze (optional):

Cook the butter over medium heat on the stove until melted. Continue cooking, stirring all the while, until the butter has begun to brown and smells nutty. Remove from heat and immediately whisk in the powdered sugar and milk. Allow it to cool to drizzle consistency before glazing the pastries.