buttermilk

Brown Sugar Buttermilk Tart

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

This past week has been one of the weirdest, out-of-the-norm passing of days that I have experienced in a long time, and because you stumbled upon this page, we’re in it together now. I can’t wait to share about this super impressive and simple brown sugar buttermilk tart, but first, let me update you on all that transpired this week.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

I’ve been spending the better part of the last few months nesting like crazy. In that time, I’ve accomplished a ton and was beginning to feel like maybe we were getting prepared to have this baby. Last Tuesday, I went in for a routine appointment at my doctor’s office to find that baby girl was attempting to jail break out of me and into the world about 5 weeks too early. NOT COOL, BABY. Although I’m no stranger to babies that come a little earlier than expected (I’m looking at you, George!), 5 weeks was a little too soon for comfort. In order to keep baby number three planted in my belly for a few more weeks, the doctor opted to put me on bedrest.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

So bedrest. Certainly not the worst thing that’s ever happened to me, but definitely one of the strangest. Picking up my children, bending over to pull a roast out of the oven, and even walking up the stairs to tuck little people into their beds is  no longer okay. I have spent a week’s worth of days sitting at my desk catching up on paperwork, laying on the couch entirely bored by the drama on overshare on social media, and watching movies with my TV zombie children. It turns out that bedrest can be kinda hard on Moms but awesome for kids who are lobbying for one more episode of PJ Masks.

But there is an entirely wonderful side to all of this too. Bedrest is just about the only thing that could force me to slow down. That means more snuggling, more bedtime story reading, more occasional catnaps, more stillness. I’m not great at sitting still and this bit of time has served as a little calm and reflection before the proverbial storm of a third child. Moreso than that, I’m reminded for the millioneth time of what wonderful community and friends we have here in Selma, AL. People come out of the woodwork to help when they find out you’re down for the count, and while I’m certainly not an invalid in need of 24-hr care, it’s heart-filling to know that people are willing and wanting to serve you. Needless to say, I’ve got lots of reasons for gratitude this week. Gratitude for time, gratitude for friends, and gratitude for this brown sugar buttermilk tart.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

Let me give you the 411 on this treat that I’m sharing with my friends at Kerrygold. This is a no-bake cream tart situation featuring a salty graham cracker crust, a stovetop custard filling, and a tangy 2-ingredient fruit topping that can accompany any array of seasonal fruit that you may find in your fridge this month. It’s a make-ahead, fit for a crowd type of dessert that can be adapted to suit your preferences, and the flavors, while fairly simple and straight-forward, are comforting and fresh all at the same time.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

To make this brown sugar buttermilk tart, we start with the crust. Graham crackers, brown sugar, salt, and loads of melted Kerrygold butter are pulsed together until the mixture resembles a wet sand consistency. Press the mixture into the sides and bottom of a fluted tart pan and allow it to chill while you make the filling. The filling, as the name brown sugar buttermilk tart suggests, is a buttermilk-based custard sweetened with brown sugar and cinnamon. It thickens quickly on the stove with the help of some egg and cools to a soft creamy consistency. We pour this whole mixture into the prepared crust to cool.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

Once you’re ready to serve this brown sugar buttermilk tart, adorn the heck out of it with whatever fresh fruit you fancy. Here, I used plums, blue and blackberries, and even some toasted coconut I had on hand. The fruit serves to freshen up the tart, so use ripe, ready-to-eat favorites of whoever you’re serving. To add even a bit more fruity tang, I recommend a quick fruity drizzle made by combining tart preserves with a bit of lime juice. The juice thins out the sweet preserves and balances it with a kick of acid. The whole thing works together super nicely and makes for an impressive treat that you can share.

I hope you’ll call on this brown sugar buttermilk tart in the coming summer months. It’s a great way to showcase summer fruit and something about it feels effortless yet elevated. For the crust and all of your other butter needs, I highly recommend Kerrygold. Their products serve stunning desserts like this well, and it’s an honor to partner with a brand I respect so highly. In the meantime, thank you for your prayers and support in the coming weeks! We can’t wait for baby girl to make an arrival and will be sure to share all about it when the time is right. Happy Thursday and Happy Baking!

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

If you like this brown sugar buttermilk tart you should check out:

White Chocolate Cheesecake Tartlets with Blood Orange Swirl

Pumpkin Pecan Tart with Maple Whipped Cream

Honey Mascarpone Tart with Figs and Salty Graham Crust

Strawberry Pretzel Tart

Lemon Almond Tart

 

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Brown Sugar Buttermilk Tart

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

This brown sugar buttermilk tart is a sweet and salty no bake pie with a cream filling, a tangy fruit drizzle, and a salty graham cracker crust. Serve with your favorite seasonal fruit!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 120
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ½  teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 5 large (90 gm) egg yolks
  • ½ cup (100 gm) brown sugar
  • 21/2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 13/4 cups (395 gm) heavy whipping cream
  • 2/3 cup (145 gm) whole buttermilk
  • 1 teaspoon vanilla bean paste

For the topping:

  • 2 cups of fruit of your choice (berries, sliced stone fruit, etc)
  • ½ cup blackberry or raspberry jam
  • 1  tablespoon lime juice or water

Instructions

To prepare the crust:

  1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

  1. Whisk together the egg yolks, sugar, cornstarch, and salt in a medium sized mixing bowl. Set aside.
  2. In a medium-sized saucepan, combine the heavy whipping cream, buttermilk, and vanilla bean paste. Place the pan over medium-low heat and bring to a simmer, whisking occasionally. Once gently bubbling, slowly drizzle a small amount of the hot cream mixture into the beaten egg yolk mixture, being sure to whisk all the while. Continue to add the cream and whisk until the contents of both bowls have been combined. Pour the entirety of the mixture back into the saucepan over medium-low heat and cook for about 4 minutes, constantly stirring, until thickened slightly (about the consistency of mayonnaise). Pull the pan off the heat and allow to cool for about 10 minutes, stirring once every minute or so. Pour the content of the pan into the prepared pie crust and smooth the filling out. Place a sheet of plastic wrap directly on top of the pie filling and place in the fridge to chill.

To prepare the topping:

  1. Combine the jam and juice or water with a whisk. Add a little more liquid to make the topping more viscous if desired. Drizzle the “sauce” on top of pieces of sliced pie and serve with fresh fruit!

Buttermilk Bread

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

I was just sitting down to write this post when I got a text from my daughter’s schoolteacher. “Aimee slapped another child in the face.” WHAT?! My Aimee girl? The child who soothes her brother when he barely scrapes a knee? The girl who tells her friends to be more kind when they tease her for no reason? It couldn’t be. 

As a parent, there’s a lot of things you can’t control and sometimes kids just pick up actions and language out of the blue. We like to pretend that we can discipline or encourage or bribe them into submission, but the truth of the matter is that sometimes your kid is going to do or say something that shocks the heck out of you. Sometimes your kid is the savage that slaps someone cold in the face. 

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

Kids get away with things that would never fly in adulthood. When you’re a grown up you can’t just slap someone in the face and go back to sitting at their lunch table. There’s no coming back to class when you’ve pooped your pants or got caught talking to a stuffed animal. And while crying in public works okay for toddlers, people will seriously start to worry if you incorporate that into your daily routine as a 30 year old woman. 

At 3 and almost 2, my kids are at the ages where they are making developmental leaps and bounds everyday. I see so much kindness and love in their little lives, but there are still those weekly (okay, daily) moments where I think, “Now where on earth did we go wrong here?” It’s in those moments that I say a little prayer and throw my hands up in the air because you just can’t prevent all the mini come-aparts that come with tiny children. Sometimes your kid is going to be the one who throws golf balls at cars or pours a cup of milk on the couch for no reason. You might have the kid laid out on the floor at Target because they didn’t get that new pair of Paw Patrol sneakers. We can’t prevent every slap to the face, hair pull, or temper tantrum because they’re kids. They’re really cute but they act like animals sometimes, okay?

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

So to the child who just got a face-full of my daughter’s palm, I’m so sorry. I promise we’re trying to get it right. And to the parents out there who have to strap it on to train up their children in the way they should go: hang in there. You’re not alone. 

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

This buttermilk bread is for the children in your life. It makes the absolute best morning toast and PB&J sandwiches. It’s mild, fluffy, and the perfect vehicle for all of your favorite sandwich toppings. Buttermilk bread is simple and crowd-pleasing, the type of thing every parent needs.

To make your own buttermilk bread, we start with yeast. Dissolve some active dry yeast in warm water and then add room temperature buttermilk, melted butter, and honey. When combined, stir in some salt and all-purpose flour until a shaggy dough comes together. You can use your hands or the dough hook on an electric stand mixer to knead this buttermilk bread, but just do so until a smooth, slightly tacky ball of dough is formed. Allow the dough to rise in a warm spot in your kitchen until doubled in size.

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

Once round and fluffy, dump the buttermilk bread dough out onto floured surface and form it into one giant loaf. This video from King Arthur Flour is seriously helpful if you’re new to the loaf-making game. Place the loaf into a large, greased bread pan and allow it to rise a second time, just until the dough has risen an inch out of the pan. Bake it in a preheated oven until golden brown, hollow-sounding when tapped, and about 190 degrees internal temperature. 

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

Homemade goods like this buttermilk bread are a simple pleasure your whole family will enjoy. Give it a try and let me know what you think. Happy Tuesday, friends!

If you like this buttermilk bread, you should check out:

Whole Wheat Sandwich Bread

Honey Oat Bread

Flaxseed Bread

Buttermilk Pancakes

Pumpkin Yeast Bread

 

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Buttermilk Bread

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

This buttermilk bread is a mild and tangy white yeast bread made with all-purpose flour. This bread is fluffy vehicle for sandwiches, breakfast toast, and more!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 180
Scale

Ingredients

  • 1/4 cup (60 gm) lukewarm water
  • 1 tablespoon active dry yeast
  • 11/4 cup (300 gm) buttermilk, at room temperature
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • 33/4 cup (490 gm) all-purpose flour
  • 11/2 teaspoons salt

Instructions

  1. In a large bowl or the bowl of a stand mixer, sprinkle the yeast over the lukewarm water and allow to sit until dissolved, about 5 minutes. In a separate bowl, stir the buttermilk, honey, and butter. Once the yeast has dissolved, add the buttermilk mixture and stir to combine. Add 2 cups of flour and the salt and stir to incorporate. Add the remaining flour and knead the dough, either by hand or using the dough hook of the stand mixer set to medium speed, for about 8 minutes or until the dough is smooth and slightly tacky. If after a few minutes the dough is still sticking substantially to the sides of the bowl, add 2 tablespoons of flour at a time until the dough pulls away from the sides of the bowl. Spray a large bowl with baking grease and place the dough inside, covering tightly with a sheet of plastic wrap to rise in a warm spot of your kitchen until doubled in size, about 1-1-1/2 hours. 
  2. Once doubled in size, form your dough into a loaf and place in a greased 9″x5″ loaf pan and cover again with plastic wrap to rise until dough puffs about an inch over the top of the pan, about 40 minutes.
  3. While the dough is rising preheat the oven to 350 degrees. Once the dough has risen, bake in the oven for about 35-40 minutes, or until the loaf is golden, sounds hollow when tapped on the top, and reaches an internal temperature of 190 degrees. Allow to cool in the pan for 10 minutes and then place on a cooling rack to finish cooling completely. 

Notes

See link in blog post text regarding forming a loaf from dough.

Buttermilk Pancakes

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

What has happened to the weekends? Is it just me, or are we all losing our minds? With two kids and a stacked schedule, the weekends have begun to fill up with the chaos and rush that is normally reserved for Monday through Friday. I ask you- WHERE IS THE RELAXATION?! With so much to accomplish on the weekends, I say we take back our mornings and make them extra special with a stack of buttermilk pancakes for breakfast. Who’s in?!

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

I can remember preparing breakfast in bed as a kid. I’d fill a tray with one of everything from our pantry: toast with jam, toast with peanut butter, a bowl of cereal, a bowl of fruit, a half of a Pop-Tart, a glass of juice, a cup of milk, and maybe even a granola bar (if the tray could hold it). The spread was more akin to a two-star breakfast buffet, and although I’m sure my Mother nearly threw up when she saw the amount of food I’d prepared for her, she would nibble away and act totally impressed with my work. Bless you, Mom. 

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

Now as an adult, I find myself wanting to capture the glory of those lazy Saturdays once more. Aimee and George are hardly old enough to treat me to a carb-fest in bed, but I think there is still room to fill bellies (and hearts, right?) with a bit of weekend magic. Buttermilk pancakes is 100% the way to do it.

I’m proud to call this recipe for buttermilk pancakes my own. Buttery and fluffy with just the right amount of tang, these buttermilk pancakes are a simple dish that you’d be thrilled to serve too. The batter takes just a few minutes to whip up, but the reward is nothing short of glorious.

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.comButtermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

To make them, we start with the batter. Melted butter, buttermilk, eggs, and vanilla are stirred together with a bit of sugar. Next, the dry ingredients are folded in and combined just until a few lumps remain. Be careful not to overmix the batter and allow it to rest while you heat your pan.

Here’s where you can freestyle a bit. If you’re into pancakes with buttery, crispy edges, load your pan up with butter and keep the heat just under medium-high. If you prefer an evenly cooked pancake, golden brown throughout, give your pan just a sweep of butter before adding the batter to a moderately heated pan. I like to wrap a pat of butter in a thin paper towel and rub it against the hot pan. That way, you get an even coat of butter without all the extra bubble and spatter. Use a measuring cup to ladle out large rounds of batter, and gently smooth it out to form uniform cakes. Cook until the batter is bubbling throughout and then flip to finish off the other side.

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

I prefer these buttermilk pancakes served classically with a huge schmear of butter and a drizzle of maple syrup, but there are a million ways to get creative here! Add fresh berries or a cooked compote for a special breakfast. Include sprinkles, chocolate chips, or pecans in the batter for a unique spin. Make your own syrup or go crazy with the whipped cream, because these buttermilk pancakes are the perfect vehicle for a healthy dose of morning joy. Enjoy them however you’d prefer.Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.comButtermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

Make these pancakes this weekend and take time to share them with some people you love. Happy hump day to you all and catch you next week!

If you like these buttermilk pancakes you should try:

Chocolate Sweet Rolls

Buttermilk Biscuits Sandwiches

Funfetti Scones

Cinnamon Swirl Bread

 

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Buttermilk Pancakes

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

These buttermilk pancakes are light, fluffy, and barely tangy, the perfect vehicle for butter and maple syrup. This recipe makes enough breakfast for a family of four!

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

Ingredients

  • ¼ cup (55 gm) unsalted butter, melted
  • 13/4 cups (390 gm) full-fat buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 tablespoons sugar
  • 11/2 cups (195 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Extra butter for greasing skillet

Instructions

  1. In a large mixing bowl, whisk together the butter, buttermilk, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix. Allow the batter to rest for 10 minutes.
  2. When ready to start preparing pancakes, heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup of batter rounds onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles appear in the center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with extra butter and syrup.

 

Maple Apple Cake

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

There should have been maple apple cake. Yes, a birthday can be well-celebrated without stacked autumnal desserts, but if you only turn thirty once, shouldn’t it include the best tasting cake of the year? If you’re celebrating a birthday anytime soon, don’t make my mistake- make sure your party includes this cake.

As you get older, birthdays get kinda weird. Sometimes it feels a little uncomfortable to let people celebrate you the way they might have in your teens or early twenties. There’s usually a million other things to do and a dwindling list of friends who are available to celebrate.  Sometimes there are kids involved, which makes the idea of planning any party that you can’t buy in a hyper-themed box set from Target seem like a huge waste of time. Energy, as with most other things in adulthood, is a limiting factor here too, because who actually wants to plan or order one more thing, particularly if it can’t be done from the convenience of the Amazon app on your phone?

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

It feels right to celebrate other people. I’m the first one to volunteer a cake or a bubbly cocktail when a friend’s birthday rolls around. I have stacks of birthday cards just waiting to be personalized and delivered to the people I love. But while I adore birthdays or any other excuse for confetti and  balloons, there’s a little bit of pride that gets in the way when it comes to celebrating myself. Isn’t that gross?

On one hand, I don’t want to be the self-centered fool who says, “Look at me, look at me, it’s my birthday! Buy me a crown and make me a cake, minion!” But on the other hand, I kinda like the idea of rolling up to my own birthday party feeling like Beyonce- a posse of girlfriends, popped bottles, and self-assured sass in tow. Even the most modest of people have to admit that there’s nothing like being the birthday queen. Candles and champagne, confetti and cheers make even the most conservative human feel like the million bucks they deserve to be on the annual recognition of their birth. Is there anything wrong with wanting to feel the love?

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

This year, I felt celebrated. My girlfriends changed a scheduled meeting into an impromptu birthday party and my family traveled north to celebrate with presents and pie. My husband treated me to several thoughtful birthday happies, and it didn’t hurt that we wound up in Chicago for my big day. Gifts and cake and cards are fine, but the best part of a birthday is being loved on by the people you love back; no amount of Beyonce can top that feeling.

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

My one regret this year is that I didn’t get to eat this maple apple cake.

I want this cake to be my birthday cake. This is the kind of dessert I want to eat for breakfast, lunch, and dinner. As heinous it is to admit, I want to frost my entire face with the maple buttercream from this cake and casually lick it off all day long. If that makes me a disgusting human, I frankly do not care. 

Three rounds of buttermilk cake layered with a syrupy, fresh apple filling and candied nuts, this maple apple cake is a stunner and nothing short of indulgent. The buttercream is sweetened with brown sugar and maple syrup, the perfect addition to such a fall-tasting cake. If warm flavors, fresh fruit, and the optional addition of bourbon sounds like a winning combination to you, this maple apple cake just may be the stuff your dreams are made of.

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

To prepare it, we start by baking up some cake layers. I decided the added tang of buttermilk would help to offset some of the cake’s sweetness, so I adapted a favorite recipe from this cake. The cake layers can be baked ahead, wrapped, and frozen, making day of cake assembly fairly simple. The apple filling is also a make-ahead item, consisting of fresh apples, butter, and brown sugar. If your adult palate is so inclined, try out this maple apple cake with a bit of bourbon added to the filling. Even though the alcohol cooks off, those warm bourbon flavors remain and even the least discerning tastebuds will be able to tell that this cake has a punch of something special.

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

On the day you plan to assemble the cake, prepare your maple frosting, level your cakes, and begin stacking. The apple filling is pooled between cake layers with a dam of frosting and is sprinkled with a handful of chopped candied nuts. Roasted nuts can be substituted here, but certainly a party cake like this deserves the pizazz of caramelized sugar. This maple apple cake will keep well in the fridge for a few days, but unless you’re eating it all by yourself, I can almost guarantee it won’t last that long.

I’m sharing today’s maple apple cake along with a number of other apple recipes prepared by a few blogger friends for the #aisforapples party. If you’re dying to use up all of that October produce, be sure to check out the other recipes listed below. Many thanks to Rebecca, Ruth, and Annie for rallying the troops in this apple extravaganza. Give this maple apple cake a try and celebrate your people well this week. Happy Thursday and happy fall, ya’ll!Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

If you like this maple apple cake, be sure to try:

Caramel Apple Pie

Apple Crumb Cake

Apple Crisp Ice Cream

Breakfast Danish

Maple Oatmeal Biscuits 

 

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Maple Apple Cake

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

This maple apple cake is three layers of buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple buttercream. 

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x
Scale

Ingredients

For the apple filling:

  • 2 cups (230 gm) peeled and ¼-1/2” diced apples
  • 2 tablespoons unsalted butter
  • 2/3 cup (115 gm) brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons lemon juice or good quality bourbon

For the cake:

  • 21/2 cups (325 gm) cake flour
  • 21/2 teaspoons baking powder
  • 11/2 teaspoons salt
  • 1 cup (225 gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • ¾ cup (165 gm) packed brown sugar
  • 4 large eggs, at room temperature
  • 11/2 cups (360 mL) buttermilk
  • 11/2 teaspoons vanilla

For the maple buttercream:

  • 2 cups (450 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) brown sugar
  • 41/2 cups (510 gm) powdered sugar
  • 1/3 cup (205 gm) maple syrup
  • 1 cup chopped candied pecans (optional)

Instructions

To prepare the apple filling:

  1. In a medium saucepan over medium heat, cook the butter, stirring continuously until it melts and barely begins to turn golden brown.  Immediately add the apples and stir to combine. Add the remaining ingredients, bring to a simmer, and cook for 5 minutes or until the juices have thickened slightly and the apples have barely softened.  Remove the filling to a heat-safe bowl and cool completely prior to using.

To prepare the cake:

  1. Preheat the oven to 350 degrees. Grease the sides and line the bottoms of 3-8” round cake pans with parchment paper and set aside.
  2. In a small bowl, combine the cake flour, baking powder, and salt and set aside.
  3. In a large bowl or the bowl of a stand mixer, cream together the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl with a spatula and add each egg one at a time on low speed, mixing just until combined. Scrape the sides of the bowl. Add about 1/3 of the dry ingredients followed by the vanilla and about half of the buttermilk. Mix until combined and then repeat this process once more, finishing by adding the last third of the dry ingredients. Scrape the sides of the bowl and fold in any unincorporated bits of batter.
  4. Distribute the batter evenly among the three pans and bake in the preheated oven 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely prior to assembling cake.

To prepare the maple buttercream:

  1. Cream the butter in the bowl of a stand mixer or a large mixing bowl on medium speed until light and fluffy, about 2 minutes. Add the brown sugar and cream for an additional minute. Scrape the sides of the bowl and add the confectioner’s sugar. Mix on low speed until incorporated and then drizzle in the maple syrup. Beat on medium speed until well combined. If needed, add a bit of water to thin out frosting or add a bit more powdered sugar to thicken up. You can also briefly place the frosting in the fridge to firm up as needed.  

To assemble the cake:

  1. Use a serrated knife to level the cakes. Smooth a small amount of frosting on an 8” cake board or plate and center a single cake layer on top. Smooth a thin layer of frosting on top of the cake layer. Using a piping bag (see notes) fitted with a large round tip, pipe a dam around the outer rim of the top of the cake. The dam should be at least ¼-1/2” tall to prevent the apple filling from squirting out the sides. Spread approximately half of the apple filling inside the dam and sprinkle with about 1/3 of the nuts. Pipe a bit of frosting on top of the apple filling to help the next layer of cake stick. Stack the second cake layer on top and repeat the entire process once more. Place the final cake layer on top. Spread a thin coat of frosting (crumb coat) all over the cake and allow it to set up in the fridge prior to applying the final coat of frosting. You can skip this step if desired. Decorate the top of the cake with a few nuts and extra frosting, if desired. Cake will keep in the refrigerator covered in plastic for up to three days.

Notes

  • If you don’t have a piping bag, you can place 1-1/2 cups of frosting in a freezer Ziploc bag. Seal the bag and snip one of the corners off the end of the bag and use that to pipe frosting.
  • You can substitute different varieties of berries here, but the amount of sugar needed in the filling will differ based on which berry you choose. Adjust according to your preference.

Roasted Strawberry and Buttermilk Popsicles

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

We’re going to talk popsicles soon- roasted strawberry and buttermilk popsicles to be precise. After all, you guys come here for the recipes, right? But first, let’s talk about moms and what happens when they go wild, ok?

A few weeks ago, I traveled with some girlfriends to Montgomery for a ladies’ night out. No boys allowed. If you’ve never been apart of a mom’s night out, I’ll fill you in on the dirty deets- we get wild. Not wet t-shirt contest wild or keg stand wild. But take 10 women who have had it up to their eyeballs with dirty diapers and hectic work schedules, give them a babysitter and a designated driver, and just wait… stuff is about to get real.

Of course it doesn’t always start that way. Our evenings usually begin with pleasantries like “Who is keeping your kiddos tonight? Did you ever find anyone to hem that dress?” But slowly, after everyone catches their breath from their busy days, people begin to unwind. Looking around, you can almost see everyone begin to relax, shedding the mom vibes and slipping into a more personal, carefree version of themselves. 

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

Given enough time (and wine), Moms can and will get rowdy. At one point, I felt like I was in one of those snippets from a movie about bad moms. One girl tells a funny story, and the table erupts with laughter. Someone cracks a dirty joke, and another suggests tequila shots. More cocktails, another spoonful of dessert, more rounds of laughter. Everyone is leaned forward with enlivened eyes, engaged and eagerly anticipating the conversation.

Our table got loud, and I have no doubt that in that moment, everyone in the restaurant was thinking, “these ladies need to get it together.”  But do you know what? I don’t care. We might hold it together for our kids and stay super responsible at work, but Moms still reserve the right to let their hair town. The girls were out on the town and it. was. awesome.

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

Since that dinner, I’ve had a number of other let loose moments. I traveled to Las Vegas with college girlfriends for the Backstreet Boys concert and 72 hours of poolside cocktails. I danced to EDM (Electronic Dance Music, for those of you who, like me, are entirely dated when it comes to music) and wore my very first (and probably last) crop top. I spent precisely 10 minutes watching a round of Blackjack and almost even got up the nerve to try my hand at it. (Sidenote: I saved my 20 dollars and bought rosé instead. #winning.)

To be frank, sometimes my life and the responsibility of parenthood makes me feel old. I look in the mirror, and the woman staring back at me has forehead wrinkles and an alarming number of gray hairs. She’s got a crusted smear of baby food on the shoulder of her t-shirt and there’s smudges from yesterday’s mascara under her eyes. She’s not glamorous, but dangit, she desperately craves a little bit of it every once in a while. 

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

So if you go out for dinner one night and there’s a table of rowdy moms next to you, let them have their fun. Try to overlook the shrieking laughter. Pretend you don’t hear those out-of-turn references to the male anatomy. Don’t shoot them dirty glances if they linger a little too long at their table. Chances are, the ladies at that table need a few minutes to refuel. They need to feel young and fancy and carefree for just one meal. Let them have that.

These roasted strawberry and buttermilk popsicles don’t feel like mom food. Typically, popsicles are drippy treats reserved just for kids. But these roasted strawberry and buttermilk popsicles are not your average $1.50 ice cream truck goodies. These little frozen dreams are entirely grown up and sophisticated in flavor- a delicious and cheeky dessert perfectly suited for wild and crazy mamas. 

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

Making these roasted strawberry and buttermilk popsicles is incredibly simple. We start by roasting a pound of fresh strawberries. A little sugar, vanilla, and a sprinkle of salt is all it takes to make the berries burst with rich flavors and juices. Once the berries are toasty, we mash them to a thick puree and allow it to cool while we make the creamy portion of the popsicles. Buttermilk is the star here, providing a creamy tang to offset the syrupy berries. We also add milk and corn syrup, which amps up the sweetness and helps to keep the popsicles from becoming too icy. Both the cream and the fruit mixture gets poured into popsicle molds before they head to the freezer to firm up. (Sidenote: I use this popsicle mold, in case you’re wondering.)

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

Once frozen, these roasted strawberry and buttermilk popsicles are the perfect balance of sweet, tart, creamy, and tang. This is a simple, fuss-free dessert that will help to make those warm summer nights just a little bit cooler. And if you don’t have a popsicle mold, you can invest in this one that I recommend, or simply pour your mixture into a mold of another sort! Try freezing your popsicles in individual plastic cups or ice cube trays, or check out this article from Kitchn four some great ideas on how to make homemade popsicles without a mold. Do whatever you need to do to get some popsicles in your freezer ASAP, because you need these roasted strawberry and buttermilk popsicles in your life.

The moral of the story? Popsicles are good, but roasted strawberry and buttermilk popsicles are better. Moms are great, but a mom with a healthy balance of fun in their life is even better. Make this recipe for the moms in your life (or yourself!) and just try to tell me you don’t agree. I’m sharing today’s recipe with a ton of other bloggers who will be heating things up with frozen treats this week to celebrate #popsicleweek . Many thanks to Billy of  Wit & Vinegar for hosting this sweetness. Check out all of the other bloggers involved here!

If you like roasted strawberry and buttermilk popsicles, you should make:

Roasted Strawberry Shortcake

roasted strawberry shortcake with honey whipped cream

Strawberry Pretzel Tart

Strawberry Pretzel Tart

No-Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream

Vegan Coconut Lime Cream Pie

vegan coconut lime ice cream pie

 

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Roasted Strawberry and Buttermilk Popsicles

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

These roasted strawberry and buttermilk popsicles are creamy and tangy, fruit-filled frozen treats that are simple to make and everyone will enjoy!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Yield: 10 1x
  • Category: Frozen Dessert
Scale

Ingredients

  • 1 pound strawberries, stemmed and halved
  • 3 tablespoons brown sugar
  • 2 teaspoons vanilla bean paste (or vanilla extract), divided
  • Pinch of salt
  • 1 cup (240 mL) full-fat buttermilk
  • ½ cup (120 mL) heavy whipping cream
  • ¾ cup (180 mL) simple syrup (see notes)

Instructions

  1. Preheat the oven to 400 degrees. Toss the strawberries, brown sugar, 1 teaspoon of vanilla bean paste and pinch of salt on a sheet pan. Roast in the oven, tossing occasionally, for 15 minutes. The juices should release. Scrape the contents of the pan into a blender or food processor and allow to cool briefly. Cover the hot mixture with a lid and carefully pulse the until all of the large strawberry pieces have been broken down and the mixture is now a thick, chunky puree. Set aside.
  2. In a large bowl, combine the buttermilk, heavy cream, simple syrup, and remaining vanilla bean paste. Whisk until combined. Transfer the mixture to a liquid measuring cup or something you can easily pour with. Pour the buttermilk mixture into your prepared popsicle molds, filling the mold until they are about 2/3 of the way full. Top the buttermilk mixture with a bit of the strawberry mixture, being sure to not overfill. Insert your popsicle sticks and freeze according to the popsicle mold instructions for at least 7 hours or until frozen solid. Enjoy frozen!

Notes

  • You can purchase simple syrup at the store, but I make my own. Combine equal parts water and sugar in a saucepan on the stove over medium heat. Stir occasionally, cooking until the sugar has dissolved. Allow to cool in a heat safe container. I usually cook 1 cup of water and 1 cup of sugar and store in a mason jar in my fridge.
  • If your popsicle mold is larger or smaller than mine, this recipe will yield different amounts. The recipe as written will make 10-2.5 ounces popsicles. When pouring your molds, be sure to make your popsicles about 2/3 buttermilk mixture and 1/3 strawberries. You can also swirl the two together if you’d like.

Nutrition

  • Serving Size: 2.5 ounce popsicle

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Honey Nut Biscuits 

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

Cheddar Cornmeal Chicken Pot Pie

Cheddar Cornmeal Chicken Pot Pie

Texas Hot Sauce

Texas Hot Sauce

Whole Wheat Sandwich Bread

whole wheat sandwich bread

Flaxseed Bread

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

Honey Oat Bread

Honey Oat Bread Recipe

 

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Buttermilk Biscuits

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

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

Ingredients

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

Instructions

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

Notes

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

 

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Pepper Bacon

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

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

Ingredients

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

Instructions

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

 

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Pepper Bacon, Cheddar, and Egg Buttermilk Biscuit Sandwiches

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

  • Author: Kate Wood
Scale

Ingredients

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

Instructions

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

Recipe Adapted From: The Kitchn