coffee

Mocha Macarons

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

I’ve always thought there was something magical about macarons. The dainty French cookies that line bakery cases like colorful little soldiers have always felt fancy, like a special treat reserved for posh ladies with tiny dogs and big sunglasses. Maybe I’m right, maybe I’m delusional, or maybe my inner Francophile is getting away from itself, but either way, I absolutely adore macarons. These mocha macarons are no exception.

I went to France as a junior in college. With stars in my eyes and a mini French dictionary in my pocket, I roamed the streets in terribly uncomfortable shoes (because fashion, duh) doing my best to look like I belonged. Although I’ve heard many people say that they didn’t enjoy their time in France, I found the place to be entirely alluring: the scent of warm butter and pastry wafting out of patisserie doorways; music and the twinkling of wine glasses on cozy bistro street fronts; the elegant faces of countless humans that dripped in an air of effortless cool. The France I discovered that January won my affection immediately, and I have yet to experience a country that has met me with half as much mystery and intrigue.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

Of course I was completely captivated by the cuisine. With my mother and Nana, I visited a number of cafes and restaurants, and there wasn’t a creperie, boulangerie, or patisserie that I didn’t attempt to nibble my way through. I inhaled clouds of powdered sugar from shatteringly crispy croissants and licked the warm puddles of Nutella that dripped out of folded crepes and onto my fingers. I taste-tested brioche and palmiers and eclairs and caneles, each bite more sumptuous than the last. I didn’t meet a pastry in France that I didn’t love, but none charmed me quite as much as the macaron. At that time, in 2008, mini food was all the rage. Tiny cupcakes, bite-sized burgers, and shot glasses of bisque were everywhere, and macarons fit right into that profile. The colorful cookies with surprising flavors and creamy insides seemed to go hand in hand with the meticulous French cuisine that I was discovering, and I couldn’t wait to gobble them up.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

Once home, I eventually garnered the bravery to attempt macarons on my own, and over the years there have been many batches of macarons, some successful and some not. More recently, after extensive help from Tessa, I was able to nail down a practice that worked best for me, and since then I’ve let my imagination go wild. Nutella raspberry macarons? Cake batter flavored? Toffee peanut? Mint truffle? The possibilities are endless.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

These mocha macarons capture my first time in Paris. Each cookie is petite and precise, and the flavors of espresso and rich chocolate feel like ones best enjoyed in the city of light. I’m sharing today’s recipe with help from my friends at Nestlé Toll House who are debuting the Artisan Collection- luxurious premium baking chips made with single-origin chocolate from Ghana. Deluxe treats like macarons deserve equally special ingredients, and Nestlé ‘s new chocolate fits the bill. Here’s the lowdown on these mocha macarons:

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

The macaron shells are airy cookies made with whipped egg whites, sifted almond flour, and confectioner’s sugar. I’ve added a touch of espresso powder to the dry ingredients to create a cookie shell that is lightly flavored and speckled with the granules. To double down on the coffee flavor, I added a bit of that same espresso powder to the ganache filling that was prepared using Artisan Collection Extra Semi-Sweet chocolate baking chips by Nestlé Toll House. The sweet chocolate offsets the bitterness in the espresso, and, when combined with warm cream, makes a thick ganache that is fudgy at room temperature. The cookies are simultaneously light and rich, and I found myself eating more than my fair share the first time around because they were just that tempting.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

I highly recommend you give these mocha macarons and Artisan Collection a try for your next baking adventure. They also offer an Extra Dark variety that has 61% cacao. I tested this chocolate in shortbread cookies, and they were phenomenal. Both options can be used for these mocha macarons, and you won’t be disappointed. I’ll be sharing an additional recipe later this week, so stay tuned. In the meantime, happy baking!

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

If you like these mocha macarons you should check out:

Strawberry Shortcake Macarons

Mocha Cookies 

Hazelnut Mocha Cream Pie

Mocha Brownie Fudge Ice Cream

 

Print

Mocha Macarons

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

These mocha macarons feature an espresso-scented shell and an espresso ganache filling!

  • Author: Kate Wood, Adapted from Tessa Huff
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Yield: 26 1x
  • Category: cookies
Scale

Ingredients

For the macaron shells:

  • 11/2 cups (144 gm) almond flour
  • 11/3 cups (145 gm) powdered sugar
  • 2 teaspoons espresso granules
  • 120 gm room temperature egg whites (from about 34 large eggs)
  • ½ cup plus 1 tablespoon (120 gm) sugar

For the espresso ganache:

  • 5 ounces extra semi-sweet chocolate, finely chopped or in morsels (I recommend the Artisan Collection by NESTLÉ TOLL HOUSE® Extra Semi-Sweet variety)
  • 1 teaspoon espresso granules
  • ½ cup heavy whipping cream
  • Additional chocolate, if desired

Instructions

To prepare the macarons:

  1. Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
  2. In a food processor, combine the almond flour, confectioner’s sugar, and espresso granules and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
  3. In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the room temperature egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
  4. Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
  5. Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. I prefer to use a stencil to ensure the macarons are the same size. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
  6. Preheat the oven to 325 degrees with a rack in the center position.
  7. Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
  8. Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

To prepare and use the filling:

  1. Place the chocolate in a medium heat-safe bowl. Warm the cream on the stove or in the microwave until just barely steaming or about to bubble.
  2. Pour the cream into the chocolate and add the espresso granules. Whisk until the chocolate is smooth and feel free to microwave in 15 second increments until the chocolate has melted.
  3. Allow the mixture to set up slightly, either on the counter or in the fridge while stirring often, until it is a slightly thickened fudgy consistency that will move through a piping bag.
  4. Fit a piping bag with a round tip and squeeze 1-2 teaspoon sized dollops into the center of half of the macaron shells.
  5. Top with an additional macaron shell and allow to set up. In the meantime, feel free to gently warm and melt a small about (about 1/3 cup) of chocolate and drizzle or piping decorative stripes on top of the sandwich cookies. Enjoy!

Notes

  • Using a macaron stencil is helpful in making sure your macaron shells are uniform in size.
  • Instant coffee granules can be used in a pinch.

Jamocha Popsicles (& Introducing Baby Charlie!)

Jamocha Popsicles by wood and spoon blog. Coffee mocha chocolate popsicles with a magic chocolate candy shell. these frozen treats taste like the cream Arby's milkshake copycat and are studded with cacao nibs and cookie crumbs. Find the recipe for this caffeinated homemade treat on thewoodandspoon.com

Popsicles and babies. Two of the world’s cutest // nom-able things. Of course I’m excited to share a new recipe for jamocha popsicles with you today, but can we just slow clap for the cuteness that is my newborn bun from the oven? A month ago we welcomed a baby boy into the world, and it fills my heart to no end to be able to introduce you to the healthy, happy snuggler that I get to call my own. Thank you in advance for letting me Mom all over this blog for a minute before we dive into the chocolate/ coffee/popsicle situation.

To start the story, let’s go back. Like, 500 years back to the end of January. I was about 20 weeks pregnant, we were gearing up for #MonthofChocolate on this site, and Brett and I were on the verge of hosting a gender reveal for our third baby. Remember this post when we announced it was a baby girl? Yes, we popped balloons, there was pink confetti stuck to the bottom of my shoes for a month, and we began preparing our toddlers for life with a new little sister. Let’s pause for a big LOL break, because the joke was on us.

Last month, I went in for my 39-week check-up and my OBGYN confirmed that we could induce labor since the baby was practically falling out. (Sorry, TMI.) I waddled myself right over to the hospital, strapped on that pantsless tarp that they call a “hospital gown,” and in less than 3 hours I was ready to push. The delivery was seamless, and with my husband, Mom, and BFF photographer at my bedside, we heard baby buddy’s first cries within a matter of minutes. Even after birthing two other children, there’s still nothing like the rattle of that first cry. It’s such a miracle every time, and even just the thought of it takes my breath away. Let’s take a quick cry break for the hormonal ones in the crowd (raises hand).

Long story short, the doctor called the time of delivery and announced we had a boy. Shocked isn’t even the word. This was a full-blown, brain-exploding, inexplicable bomb of joy that would later take me days to process and fully grasp. Brett was elated by the surprise, Aimee was thrilled to claim her spot as Mama’s only girl, and George quickly decided he wanted his “baby brudder” to be named… George. Our two days in the hospital were mostly spent deliberating on a name, and we finally landed on Charlie, a name that, ironically, means “Man.” Nothing girly about this kid.

So back to present day. We’re a month in, and I’m happy to report that the transition has been more than sweet. We’ve been getting relatively good sleep, Aimee and George adore their new sibling, and our family has been on the receiving end of so much love, help, and support from friends and family alike. Charlie is easy to soothe, a great eater, and mostly smells likes all those cozy clean new baby smells we all know and love. Thank God for this enormously surprising and joyful blessing we get to call our own! I’m so grateful for this addition and friends like you to share it with, so let’s cut to the chase and check out a few more cute baby pictures, ok?  Sidenote, my lifelong friend Jesse Walsh of Dreamtown Co. is the photographer behind these photos. Yes, she’s available for hire, and yes she’s worth every penny. Check out her site here.

Now on to these jamocha popsicles. Have you ever had a jamocha shake? You know, the ones from Arby’s? I have zero shame in declaring my adoration for this fast food treat and have long been antsy to turn that brown bag snack into a frozen popsicle that you guys could chill out with at home. I’m really pumped with how these turned out and I think you’ll like them too.

Jamocha Popsicles by wood and spoon blog. Coffee mocha chocolate popsicles with a magic chocolate candy shell. these frozen treats taste like the cream Arby's milkshake copycat and are studded with cacao nibs and cookie crumbs. Find the recipe for this caffeinated homemade treat on thewoodandspoon.com

These jamocha popsicles are seriously simple to make and require only a handful of ingredients. They freeze soft to the tooth and are more creamy than icy. The chocolate shell is completely optional, but I love it for an extra dose of rich chocolate and crunch. I like to keep my popsicles fresh in little twist-tie baggies, but you may find yourself gobbling them up faster than that! Give the recipe a look below and check out my favorite popsicle mold here.

Jamocha Popsicles by wood and spoon blog. Coffee mocha chocolate popsicles with a magic chocolate candy shell. these frozen treats taste like the cream Arby's milkshake copycat and are studded with cacao nibs and cookie crumbs. Find the recipe for this caffeinated homemade treat on thewoodandspoon.com

Thank you for sharing in our new baby bliss. I hope you enjoy these jamocha popsicles and give them a try ASAP. Have a great weekend!

If you like these jamocha popsicles you should try:

Strawberry Buttermilk Popsicles

Bailey’s Banana and Coconut Popsicles

Rose Popsicles

Champagne Cocktail Popsicles

 

Print

Jamocha Popsicles

Jamocha Popsicles by wood and spoon blog. Coffee mocha chocolate popsicles with a magic chocolate candy shell. these frozen treats taste like the cream Arby's milkshake copycat and are studded with cacao nibs and cookie crumbs. Find the recipe for this caffeinated homemade treat on thewoodandspoon.com

These are a coffee and chocolate flavored creamy popsicle with a chocolate shell, cookie crumbs, and cacao nibs!

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

Ingredients

  • 11/2 cups (360 gm) milk
  • 11/2 cups (360 gm) heavy whipping cream
  • 21/2 tablespoons espresso powder
  • 3/4 cup (180 gm) simple syrup (see notes)
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips
  • ¼ cup coconut oil, solid
  • Chocolate cookies crumbs or cacao nibs

Instructions

  1. Combine the milk and heavy whipping cream in a bowl with a spout. Add the espresso powder and stir to combine. Allow the espresso powder to dissolve, about 5-10 minutes, whisking frequently to incorporate the powder. Stir in the simple syrup and vanilla extract.
  2. Pour the mixture into your popsicle molds and allow to freeze per the manufacturer’s instructions. You can make bigger or smaller pops than what I made, but keep in mind that your yield may differ.
  3. Once frozen, make your magic shell topping. Combine the chocolate chips and coconut oil and microwave in a bowl in 20 second intervals, whisking afterwards until the chips have melted. Allow to cool for 5 minutes while you remove the pops from the forms. I like the dip to plastic forms in a cup of hot water for 15 seconds and then place the pops on a cold cookie sheet lined with plastic wrap. Pour the magic shell topping into a glass just wide enough to fit the popsicles and dip each popsicle in quickly. Sprinkle with cookie crumbs or cacao nibs if desired. Freeze until you’re ready to enjoy!

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.

Toffee Espresso Chocolate Chip Cookies

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

Give me coffee in any form. I’ll take it in my mug, in my cake, heck, even in a cheap candle from TJ Maxx. Today though, we’re soaking up all that deliciously cozy caffeine in some seriously decadent toffee espresso chocolate chip cookies. 

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

Can you even stand these? No, they’re not some elegant, three-tiered cake or some fancy French pastry. These cookies don’t have intricately piped details or hand-painted frosting on them, but I’ll tell you what- they are good. A treat like these toffee espresso chocolate chip cookies is the type of old standby recipe that you can keep in your back pocket and revisit again and again and again, because honestly, stuff like this doesn’t go out of style. It’s always delicious.

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

The inspiration for these cookies came from a favorite Ben and Jerry’s ice cream that I used to buy. Although my diehard number one draft pick was always the oatmeal cookie chunk ice cream (that I make homemade now!), the coffee toffee ice cream always hit the spot too. One day on a whim, I decided to add toffee chips to a batch of cookies and suddenly the thought hit me- WHAT IF I ADDED COFFEE TOO!?! And so, toffee espresso chocolate chip cookies were born.

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

To make them at home for yourself, you’ll start as we would any other cookie. First, cream butter and sugar in a stand mixer. We add the espresso powder here too so that that coffee flavor gets a chance to infuse throughout. Next comes the eggs and vanilla followed by our dry ingredients. The mix-ins for these cookies are basic yet adaptable to what you have in your pantry. I prefer to chop dark (usually 70%) chocolate bars, but you could totally opt for chips if you’d prefer. I also usually go for plain toffee bits, but if you can only find the ones covered in chocolate that will work as well. Scoop the rounds of dough onto a prepared sheet pan and bake until the edges are set and beginning to brown. 

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

I finish these toffee espresso chocolate chip cookies with a heavy-handed pinch of salt, but if that doesn’t float your boat feel free to skip that here. For me, the extra salt makes the rich brown sugar/ caramel flavors stand out more prominently, but I also understand that some people (ahem, my husband) just don’t get salty desserts. Do as you please here.

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

So happy Thursday to you! I hope your day and weekend is now filled with the promise of toffee espresso chocolate chip cookies and that you enjoy them as much as I do. Next week, I’m sharing a savory baked good (!!!), so stick around for that!

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

If you like these toffee espresso chocolate chip cookies you should try:

Vegan Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies

Derby Pie Cookies

Brookies (Brownie Cookie Bars)

Peanut Butter Chocolate Chunk Cookies

 

Print

Toffee Espresso Chocolate Chip Cookies

Toffee Espresso Chocolate Chip Cookies by Wood and Spoon blog. These dark chocolate chunk cookies are scented with coffee flavors and bits of toffee. Each bite is chewy with puddles of chocolate throughout. The toffee adds a bit of caramel sweetness to every bite. You can make this dough ahead, freeze it, or eat right away. Best served with a sprinkle of sea salt. Try this easy back to school cookie on thewoodandspoon.com by Kate wood

These toffee espresso chocolate chip cookies are filled with coffee flavors and bits of toffee! Substitute your favorite chocolate chip for the chunks if preferred!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3 dozen 1x
  • Category: Dessert
  • Cuisine: Dessert
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter, at cool room temperature
  • 11/2 cups (300 gm) brown sugar packed
  • 3/4 cup (150 gm) sugar
  • 11/2 tablespoons espresso powder
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups (400 gm) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 10 ounces dark chocolate, roughly chopped
  • 1 cup toffee bits
  • Sea salt, for sprinkling

Instructions

  1. Preheat the oven to 350 degrees. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, sugar, and espresso powder on medium speed until smooth about a minute. Add the eggs and vanilla extract and stir to combine. Scrape the sides of the bowl and add the flour, baking soda, baking powder, and salt. Stir until barely combined and then add the dark chocolate and toffee. Stir to combine. Refrigerate the dough for 30 minutes if it is really soft or shiny.
  2. Scoop medium-sized rounds of dough (I use a medium cookie scoop) two inches apart on a large baking sheet rimmed with parchment paper. Bake in the preheated oven for 11-12 minutes or until the edges of the cookie are starting to golden. Allow to cool briefly before serving.

Tiramisu Cream Puffs

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

As a mother of two toddlers, I spend a lot of time playing make believe. Whether we’re eating crumpets at a tea party, hunting down an imaginary bear, or calling Mickey Mouse on the telephone, this kind of play is a fun way to connect the real with the imaginary. Currently, princesses reign supreme in our house, and it’s not unusual for at least two or three of us to be clicking around in plastic high heels, fluffy skirts, and play jewelry. The biggest compliment you can give my daughter is to tell her she looks like a princess, because to her, it’s the highest honor.

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

Here’s the thing: from a young age, kids know and love the concept of royalty. There’s something special and fanciful about dressing up and being an elite version of yourself. Even as adults, we get caught up in real-life royal weddings, romances, feuds, and even deaths because those humans and the lives they lead feel distinguished and extraordinary, a little like a lifetime of playing dress-up. There’s not a single woman reading this who, at one point, didn’t dream of a life like this of our own. We’re engrained to delight in the fancy things.

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

So why not? Even as adults, we can still play pretend! We can invite our girlfriends over, open our nicest bottle of wine, and be fancy. We can ignore our sometimes dull surroundings, clothing, and lifestyles, and dream up a champagne and caviar world. Yes, we love and honor the beauty of our realities, but we can gussy-up what we’ve got and put our pinkies out for a day. In fact, I think we should do it. 

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

So cue the tiramisu cream puffs.

Even if you’ve grown up eating tiny fancy-pants treats like cream puffs, I can almost bet you’ve never had ones made with a tiramisu filling. While even an experienced home baker may be intimidated by attempting something like this in their own kitchen, I can promise you that these treats are attainable, and you’ll be so proud of yourself when you make these little showstoppers. Scout’s honor.

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

To make your own tiramisu cream puffs, we start with the pastry. Here, the pastry we’re making is called choux. This classic French staple is made by cooking butter, water and flour into a thick pasty dough and beating in a few eggs. In the oven, it bakes into light and airy rounds with a flavor similar to a popover. It’s hollow center is perfect for piping in yumminess like the mascarpone filling we use for these tiramisu cream puffs. 

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

To prepare the filling, we beat some mascarpone cheese with Kahlua, or another coffee-flavored liquor. We fold that into a homemade whipped cream which fluffs up our choux filling. For the topping, we make a simple ganache to drizzle over or dip our cream puffs into. Once completed, these tiramisu cream puffs are fancy finger treats fit for a princess- shockingly simple for such a special outcome. 

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

The truth is, we all have a little fancy in us. It looks different from person to person, but it’s 100% okay to play the part every once in a while. I hope you’ll delight yourself in the fancy sometime this summer, and maybe, if you do, you’ll make these tiramisu cream puffs for the occasion. Happy Wednesday, friends, and happy baking!

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

If you like these tiramisu cream puffs you should try:

Tiramisu Cake

Coffee Donuts

Coffee Almond Scones

Homemade Chocolates

 

 

Print

Tiramisu Cream Puffs

Tiramisu Cream Puffs by Wood and Spoon blog. This is a recipe for homemade pate chow filled with a coffee whipped cream and topped with a thick chocolate ganache glaze. The pastry is made simply on the stove and baked into round profiteroles. The cream is made with Kahlua flavored liquor and mascarpone cheese. The topping is rich with dark chocolate and heavy cream. Learn how to make these fancy finger food desserts on thewoodandspoon.com by Kate Wood.

These tiramisu cream  puffs are bite-sized profiteroles filled with a mascarpone and coffee whipped cream. Each puff is topped with thick dark chocolate ganache. Perfect option for a fancy finger food! 

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 40
  • Total Time: 1 hour 15 minutes
  • Yield: 15 1x
Scale

Ingredients

For the choux (adapted from Rose Levy Beranbaum):

  • ½ cup (120 gm) water
  • 4 tablespoons (55 gm) unsalted butter
  • ½ teaspoon sugar
  • Pinch of salt
  • ½ cup (70 gm) all-purpose flour
  • 2 large eggs

For the tiramisu cream:

  • 4 ounces mascarpone cheese, at cool room temperature
  • 2 tablespoons coffee liquor (I use Kahlua)
  • 1 cup (240 gm) heavy whipping cream
  • ¾ cup (90 gm) powdered sugar

For the ganache:

  • 1/3 cup (80 gm) heavy whipping cream
  • 4 ounces chopped dark chocolate

Instructions

For the choux:

  • Preheat the oven to 425 degrees and line a baking sheet with a sheet of parchment paper. Fit a piping bag with a large round tip (I use Ateco 809) or snip the end off of a quart-sized freezer plastic bag.
  • In a medium saucepan over medium heat, combine the water, butter, sugar and salt until the butter has melted and the mixture is boiling. Remove the saucepan from the heat and add all of the flour, stirring vigorously to combine. After a few moments of stirring, the dough will form a moist ball that pulls away from the sides of the pan. Return the pan back to the heat to cook, paddling the dough with a wooden spoon or rubber spatula for 3 minutes. Dump the dough into a large bowl and add the eggs one at a time, stirring vigorously after each addition to combine.  The dough should be viscous enough to hold a soft peak when you pull the wooden spoon out of it. If it is too stiff, add a teaspoon or two of water. Scoop the mixture into the piping bag and squeeze out tablespoon-sized round balls (see photo) of dough, about 2 inches apart on the prepared pan. Barely moisten a fingertip to smooth out any peaks on the rounds so that they are rounded disks, similar to the shape of a baked macaron cookie. Bake in the preheated oven for 10 minutes, then decrease the oven temp to 350 and bake an additional 15-20 minutes, or until the puffs are golden brown. Allow to cool prior to using.

For the tiramisu cream:

  1. Beat the mascarpone and coffee liquor with a hand mixer on medium speed for about 30 seconds or until smooth. In a large bowl or the bowl of a stand mixer, whip the heavy whipping cream on medium speed until slightly thickened. Add the powdered sugar and continue whipping until stiff peaks form. Use a rubber spatula to gently fold the mascarpone mixture into the whipped cream. Set aside in the fridge until the cream puffs have cooled to room temperature. When ready to fill, slice a tiny slit onto the top of each cream puff. Spoon the tiramisu cream into a piping bag fitted with a round tip and fill each puff with cream until full. Set aside while you make the ganache.

For the ganache:

  1. Heat the heavy whipping cream in the microwave or on the stove until steaming. Pour the hot cream over top of the chopped chocolate in a small bowl and cover the whole thing with a sheet of plastic wrap. After 5 minutes, stir the mixture until smooth and pour a spoonful of ganache on top of each puff. Alternatively, you can dip the cream puffs. The ganache will firm up as it sets, so be sure the gently reheat as needed.

 

Coffee Donuts : Two Ways

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

My only love affair that has lasted longer than my marriage to Brett is that with coffee. For almost 10 years now I’ve been a routine coffee drinker, and that daily cup of brew is 99% of the reason I love the mornings so much. Long before I was drinking Joe, I had beautiful memories of it, so I’m delighted to share a few stories and these coffee donuts with you this morning.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

To this day, when I trace my memories of coffee back as far as my brain will take me, I think of my Nana and Pops’ home. I can hear the whir of the burr grinder and the pot slowly filling with coffee. That first whiff of brew was strong and comforting, and even now, in my mind’s eye, a 5-year old me is pitter-pattering into the kitchen to dole out morning hugs and kisses to a few of my favorite sleepy-eyed faces. While the adults sipped their mugs, I’d saddle up to a plate of powdered sugar donuts and a tall glass of chocolate milk,  a tradition that they probably shared with their other grandchildren but always felt like a secret morning ritual that was shared exclusively between us. Well into my teenage years and adulthood, their home welcomed me with those same tastes and smells, so much so that I can’t hear a burr grinder or look at a bag of Sweet Sixteen donuts without being transported in time back to that kitchen. Memories like that fill me up, even today.Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

This past week, my Nana and Pops flew into Selma to celebrate George’s second birthday and to view Aimee’s first dance recital. It’s remarkable to watch people who have loved you for so long share that same affection with your own children, and it doesn’t escape me that we are hugely blessed to be able to share in those generational relationships.  Now, I’m one of the grown ups, the early riser boiling the water and grinding the beans and setting the table for breakfast. I wait for snuggles from my little ones like I think they probably did, but even now, if I close my eyes hard enough, that smell of coffee and the sound of their voices makes me feel like the kid again.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

Today’s recipe, coffee donuts, is an ode to those mornings and the foods in our lives that takes us back to sweet moments in time. I have a number of those special memories, but these breakfast treats are something I think you’ll enjoy too. Admittedly, the amount that I love eating donuts is inversely related to the amount that I enjoy frying them myself. Making and waiting on yeast donuts is not something I’d choose every day of the week, but these coffee donuts just feel right- the flavors and smells of those childhood memories all fried up into one fluffy round of dough.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

To make these coffee donuts, we start with the dough. Yeast is dissolved in warm milk before eggs, butter, sugar and flour are mixed in. The dough is sticky but firm and will rise for about an hour until doubled in size. From the risen dough, rounds are cut and allowed to rise a second time until slightly puffed. Heat a pot of oil and gently fry the coffee donuts a few at a time until they are all golden brown and cooked through.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

The coffee donuts get tossed in a dusting of cinnamon sugar before being stuffed with your choice of coffee filling. I’ve prepared two options for you, depending on your preferences. The first, my favorite, is a coffee custard, made by cooking milk, eggs, espresso powder, and a number of other ingredients on the stove until thickened like a pudding. This filling is rich and decadent, similar to a Boston cream or eclair filling. The second option is for the sweet toothers who just need more sugar. Similar to a white donut filling, this coffee cream is prepared like a buttercream and requires a little less time. Both are delicious, you just can’t go wrong.

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

These coffee donuts are the perfect pairing of two morning favorites and are sure to shine a bright spot on your mornings to come. Give them a try and let me know what you think! Happy hump day and happy frying. 

If you like these coffee donuts, you should check out:

Jelly Donuts

Breakfast Danish

Coffee Cake Muffins

Coffee Almond Scones

 

Print

Coffee Donuts : Two Ways

Coffee Donuts by Wood and Spoon blog. This is a recipe for cinnamon sugar doughnuts filled two ways- with a coffee / espresso custard or a coffee cream. For a sweeter taste, try the cream with a buttercream/ white cream filling. For a creamy mouthfeel and rich eclair filling, try the cooked custard make with eggs, milk, and butter. These fried doughnuts are delicious breakfast or brunch option! Find the recipe by Kate Wood on thewoodandspoon.com

These coffee donuts are simple yeast donuts tossed in cinnamon sugar and filled with either a coffee custard or a coffee cream filling. You can stuff the doughnuts in whichever you choose- a yummy fried coffee treat for the morning.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 120
  • Total Time: 2 hours 45 minutes
  • Yield: 12 1x
Scale

Ingredients

For the doughnuts:

  • 11/4 cup (300 gm) milk (I use whole or 2%)
  • 21/4 teaspoons active dry yeast
  • 2 large eggs
  • ½ cup (113 gm) unsalted butter, melted and cooled
  • ¼ cup (50 gm) sugar
  • 1 teaspoon salt
  • 41/4 cups (550 gm) all-purpose flour
  • 2 quarts of neutral flavored oil for frying
  • 1 cup (200 gm) sugar
  • 2 teaspoons cinnamon

For the custard (if desired):

  • 2 cups (480 gm) milk (I use whole or 2%)
  • ¼ cup (50 gm) plus 1/3 cup (65 gm) sugar
  • 1 tablespoon espresso powder or instant coffee
  • 2 large egg yolks
  • 1 large egg
  • ¼ cup (30 gm) cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla

For the cream (if desired):

  • 2 tablespoons milk
  • 1 tablespoon espresso powder or instant coffee granules
  • ½ teaspoon vanilla
  • ½ cup (113 gm) unsalted butter, at room temperature
  • 2 cups (230 gm) powdered sugar

Instructions

To prepare the doughnuts:

  1. Heat the milk on the stove or in the microwave until lukewarm but not hot. Pour the milk into a large mixing bowl or the bowl of a stand mixer and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes.
  2. Once the yeast is foaming, add the eggs, melted butter, sugar, salt, and two cups of flour to the mixing bowl. Mix on low speed until combined and then add the remaining flour. Switch to a dough hook attachment and mix on medium-low speed until the dough begins to pull away from the sides of the bowl. If it’s still too wet to pull off the bowl add flour two tablespoons at a time until the dough is tacky and pulling away. Knead for a minute and then place the dough in a lightly greased bowl. Cover tightly with a sheet of plastic wrap and allow the dough to rise in a warm spot of the kitchen for about an hour or until it has doubled in size.
  3. Once risen, turn the dough out on a floured surface and roll or pat out until ½ thick. Use a floured doughnut cutter or a 2-3/4-3” drinking glass to cut out rounds of dough. If you don’t want to fill your doughnuts, you can cut out center holes as well, saving the small pieces for doughnuts holes. Knead any scraps together and repeat this process. Place your cut out doughnuts 2” apart on a floured baking sheet and cover with a kitchen towel or greased sheet of plastic wrap to rise in a warm spot of your kitchen a second time. Once the doughnuts are slightly puffed, about 45 minutes, heat the oil in a heavy bottomed pan or fryer to 375 degrees. Combine the cup of sugar with 2 teaspoons of cinnamon in a large baking dish or rimmed sheet pan. Add a few doughnuts to the oil, being careful not to overcrowd the pan or burn yourself with the oil. Cook on one side for about 45 seconds or until golden and then use a metal spatula to carefully flip to the other side. Cook for another 45 seconds or until golden. Remove the doughnuts to a towel-lined baking sheet or cookie sheet to cool for about 30 second to a minute and then carefully shake in the pan of cinnamon and sugar. Repeat this process with the remaining doughnuts, being sure to keep the oil to temperature. Allow to cool prior to filling to custard or cream. When ready to fill, poke a small hole into the side of the doughnuts to be filled and pipe the custard or cream into the doughnut using a piping bag or a large plastic bag with the end snipped off. Pipe until the doughnuts are full. Doughnuts are best eaten the day they are prepared.

To prepare the custard:

  1. Combine the milk, ¼ cup sugar, and espresso powder in a medium saucepan and bring to a boil over medium heat. Meanwhile, in a separate large bowl, whisk together the egg yolks, whole egg, 1/3 cup sugar, and cornstarch. Once the milk mixture has begun to boil, carefully remove the pot from the stove and ladle a small stream of the milk mixture into the egg mixture, whisking all the while. Be careful to whisk vigorously the whole time to avoid cooking the eggs and curdling your mixture. Add more of the milk mixture, continuing to whisk, until about half of the milk has been integrated into the eggs. Pour all of the mixture back into the saucepan and cook, whisking constantly, until bubbling and thickened to a pudding consistency. Remove from heat and add the butter and vanilla, stirring to combine, and pour the mixture into a heat-safe bowl. Cover with a sheet of plastic wrap directly touching the custard and refrigerate until the mixture has cooled at least to room temperature.

To prepare the cream:

  1. In a small bowl, combine the milk, espresso powder, and vanilla until the espresso powder is mostly dissolved. In a large bowl or the bowl of a stand mixer, cream the butter until light and fluffy. Scrape the sides of the bowl and add the powdered sugar. Stir on low speed until combined and add the milk mixture. Whip to combine, about one minute. Add more sugar if your frosting appears a bit loose, or add more milk if it is too stiff.

Notes

  1. It’s important to keep the oil for the doughnuts at the appropriate temp! If it drops too low, it will take the doughnuts longer to cook and they will absorb the oil easily. They’ll tasty bad and greasy.
  2. Donuts are best eaten the day they are fried.

Recipe Adapted from New York Times

Mocha Cookies

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

The holidays have got to be the biggest joke we’re playing on kids. Christmas, a time of year that is paraded as fun and joyful, full of love and surprises just might be a giant trick we’re playing on our little ones. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

Okay, level with me for a minute. Is it not mildly terrifying that a stranger might shimmy down the chimney in the middle of the night? Who wants to be awoken by the sound of live animals on the roof of their home? And what kid is going to be excited about some old fellow breaking into their home and EATING ALL OF THE COOKIES? It’s outrageous. This concept we use to drum up excitement for our children is actually pretty disturbing.

It’s no wonder our kids are bad all year. We tell them, “Oh, Santa Claus won’t come if you don’t finish your vegetables! Santa won’t visit if you hit your sister! No presents from Santa if you flush your Beanie Babies down the toilet!” And what do they do? They protect themselves from the bearded intruder, his wild animals, and his illusive mob of tiny helpers. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

I think we may be sending our children some mixed messages. We tell our kids not to talk to or take candies from strangers, yet when Christmas rolls around, we bribe them with candy canes to hop on Santa’s lap. We tell them not to feed the animals at the zoo but then proceed to lure reindeer into our homes with carrots and frosted cookies. And let’s be honest: kids aren’t impressed by these magical reinder anyways because they see them for what they are- FLYING BEASTS.  

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

Truthfully, I think I’m selling my kids short. There’s no way Aimee didn’t notice the 5 o’clock shadow peeking out from under the mall Santa’s beard. She’s seen the bag of crap that I bought her from Target and there’s not a chance she’s going to believe it came from the North Pole on Christmas morning. These kids are smarter than we give them credit for, so it’s no surprise to me that we wind up with holiday footage like this:

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com
Aimee: “He’s a fake and I hate this. Also, back off, Rudolph.”

As for me and my house, we will continue to torture our little ones. They are going to be fed nonsense of sugar plum fairies and moonlit sleigh rides until they’re old enough to laugh me in the face. While the true meaning of Christmas- a baby in the manger, redemption for humanity, and God’s fulfilled promises- will always remain at the forefront of our Decembers, I won’t miss the opportunity to rouse wonder and mystery in the imaginations of my little people. Even if it is a little terrifying. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

So whether you’re on team Santa or not, these mocha cookies are sure to get you in the Christmas spirit. With crispy edges and chewy centers, these coffee-scented chocolate cookies are just the type of treat that Ole St. Nick would try to jank from your cookie jar while the unsuspecting children sleep. They’re just really simple and really good.

To make these mocha cookies, we start with butter. Cream the fat with some sugar until it becomes light and fluffy. Eggs, vanilla and espresso powder come next, stirring in just to combine. Once well integrated, flour, cocoa powder, and the rest of the dry ingredients are added to the batter. Prior to baking the mocha cookies, I like to roll them in some coarse sugar. As the dough bakes, it will melt and barely spread, giving each bite a crackly outside texture. That extra crunch from the sugar makes these easy treats a smidge more festive and way fun to eat.Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

These mocha cookies are sweet, simple, and sure to be a hit with the man in the red suit on Christmas Eve. Whip some up before the 25th and let me know how you love them! Merry Christmas and Happy Holidays to you wonderful friends. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

If you like these mocha cookies, be sure to check out:

Hazelnut Mocha Cream Pie

No-Churn Mocha Brownie Fudge Ice Cream

Cookies and Cream Cookies

Espresso Caramel Thumbprint Cookies

Triple Chocolate Chip Cookies

Coconut Almond Chocolate Cookies

 

Print

Mocha Cookies

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

These mocha cookies are chewy coffee-scented chocolate crackle cookies with crunchy sugared edges. Perfect for a cookie exchange!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 25 1x
Scale

Ingredients

  • ¾ cup (170 gm) unsalted butter, at room temperature
  • 11/2 cups (300 gm) light brown sugar
  • 1 large egg
  • 11/2 teaspoons pure vanilla extract
  • 11/4 cups (160 gm) all-purpose flour
  • ¾ cup (60 gm) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons espresso powder or coffee granules
  • ¾ teaspoon salt
  • ½ cup sparkling or turbinado sugar, optional

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar on medium speed until integrated and fluffy, about one minute. Add the egg and vanilla extract and beat to combine an additional 30 seconds. Scrape the sides of the bowl and add the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Stir on low speed until combined, scraping the sides of the bowl as needed.
  3. Line two baking sheets with parchment paper or silicone baking mats and pour the sparkling sugar into a small bowl. Scoop 1-1/2 teaspoon sized (medium cookie scoop) balls of dough and roll them in your hands. Roll the dough balls in the sugar and place on the baking sheet about 2 inches apart. Bake in the preheated oven for about 9-10 minutes or until the tops have cracked. Allow to cool on a cooling rack before enjoying.

Portland

Happy Friday, y’all! I hope that your week has been full of joy and that you’ve got a killer lineup for the weekend. Today I’m sharing some nutty, buttery, caffiene-enhanced treats to jolt your weekends to life- chocolate coffee almond scones. These treats were inspired by a recent jaunt to Oregon that I’m going to splurge about this morning, so bear with me as I take a salivating walk down memory lane.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Views from The Allison Inn & Spa

A few weekends ago, Brett and I continued our whirlwind travel saga by flying with friends to Portland, Oregon. The trip had no distinct purpose, other than to soak our gullets with pinot noir and outrageously delicious food, and we were thrilled at the opportunity to relax in a new corner of the country. Our time was divided in two with the first half spent touring Newberg’s wine country and the second spent in downtown Portland. This split ended up being the perfect balance of relaxation and sight-seeing, both locations brimming with fun (and plenty of wine.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Friends sipping wines at Bergstrom; views from Soter Vineyards

We began our trip in Newberg, the comfy cozy, deliciously boozy town just outside of Portland. With a lineup of wineries to visit, we opted for a hotel that would offer premium relaxation and rooms suitable for nursing any morning hangovers. The Allison Inn & Spa was the obvious choice given its proximity to vineyards and the luxurious offerings throughout the hotel. By day, we snacked on charcuterie and flights of wine, taking in the rolling landscape views offered from the wineries we toured, and by night, we dined at nearby restaurants, rehashing the day’s sites and excitement. On our final day before leaving for Portland, the girls visited the spa, and I’ll just say that it was more than acceptable. My body still feels good from those 90 minutes.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Vineyard views

Portland was a drastic change of scenery from the rural setting we were transitioning from. The city had a little big town feel as its expansive footprint was seemingly void of any giant skyscrapers, however there was no shortage of things to see, eat, and do. In planning for this portion of the trip, we were overwhelmed by the number of restaurant options that existed. HOW WERE WE SUPPOSED TO CHOOSE JUST ONE RESTAURANT PER MEAL? In the end, I was more than thrilled with the choices we made, and the food we enjoyed in Portland was some of the best I’ve ever had. (This is not an exaggeration. It was next level delish.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Photos of our crew at the Whiskey Library, and that ethereal moment where my lips touched Pok Pok chicken wings

The Nines Hotel hosted us for the second portion of the trip. The hotel was within walking distance of a number of places we wanted to shop, eat, and explore, and it also boasted a lobby fitted with a terrific restaurant and ample group hangout space- perfect for our crew of 8. The girls picked through the shopping scene while the men let out their inner boy at a nearby bar/arcade. Because we were there on a Saturday, we were able to snoop through the Portland Saturday Market, where we purchased scads of very necessary items that our husbands were more than happy to pack in their luggage (kidding). Our friends spent even more time eating at Bon Appetit’s “Feast Portland” event that was being held that weekend, but I opted to head to Powell’s Books where Joy Wilson (yes, the baker) was signing copies of her newest book (insert the squeals of this fangirl!!!)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Sunset at the rooftop bar of The Nines Hotel

It’s hard to pinpoint one specific highlight of the trip. Certainly the views in Newberg were stunning, and there’s no doubt that the wine was first class. I’m still having dreams about the chicken wings at Pok Pok, and I’d fly back in a heartbeat for the kouign amann at St. Honore Boulangerie. Still, the trips we take with friends are cool just for the sake of spending time with that family in a new setting. You get to know people in a real away when stripped of the familiarity of home, and I’m really grateful for the chance to do that so often.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

So now, let’s talk about these chocolate coffee almond scones. While dining at Jory for breakfast one morning, we enjoyed a coffee almond scone that was a delicious accompaniment to our morning brew and eggs. When I got home from Portland, I decided to recreate that treat so that those hours in the Pacific Northwest could live on in my Selma, Alabama kitchen. The end product that I came up with is nothing short of fab.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

To make these chocolate coffee almond scones, we start by mixing a few dry ingredients- flour, sugar, salt, and baking powder. Next comes the ice-cold butter which gets cut in quickly and carefully until large pea-sized clumps exist throughout the mixture. The chocolate chips and chopped almonds are added next, although you could certainly opt for walnuts, pecans, or even hazelnuts if you prefer. Finally, we douse the whole thing in an espresso cream, prepared by dissolving espresso powder or instant coffee into a smidge of dairy. Stir all of the batter just until combined and then cut out tiny rounds of dough.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

For this recipe, we chill the dough briefly before baking which will help all of our little treats to rise well. Fresh from the oven, these chocolate coffee almond scones are bronzed, with a crisp, buttery, golden exterior covering the soft and almost cake-like interior. The coffee flavor here is subtle, giving way to melty chocolate morsels and nuggets of crunchy almonds that flavor each pastry throughout. I love the simplicity of these treats, how a one-bowl recipe can yield such rich flavors and textures. These are the perfect addition to your weekend breakfast and brunch plans, although I’ve enjoyed them as an after-dinner treat as well. With so many ways to share these chocolate coffee almond scones with the people you love, I daresay these are a must.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.comSee below for the lowdown on where we stayed, ate, and played in Portland. If you’re planning a trip to those parts anytime soon, please add these to your list. Happy baking and have a great weekend!

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Where We Stayed In Oregon:

The Allison Inn & Spa
Luxurious accommodations in a country setting.
The Nines Hotel
Fun, spunky hotel in the heart of downtown Portland.

Where We Ate In Newberg:

Jory
Hotel dining unlike any I’ve ever experienced.
Thistle
A head to tail dining experience.
Red Hills Market
The perfect place to grab grub in between vineyard visits.

Where We Ate In Portland:

Coquine
James Beard Award winning spot with casual, fun fare.
Pok Pok
Southeast Asian food in a casual setting. Probably the best meal of our trip.
Maurice
Try this French bistro for their quaint lunches and yummy pastries.
Multnomah Whiskey Library
A mammoth collection of whiskeys in a library-esque setting.
Le Pigeon
French-inspired fare in a cozy atmosphere.
Stumptown Coffee Roasters
The flagship location for this national brand is in Portland!
Urban Farmer
Hotel dining at The Nines Hotel- a farm to table experience.
St. Honore Boulangerie
Delicate French pastries and coffee to-go.

Wineries We Visited in Newberg:

Hazelfern
Bergstrom
Soter
Scott Paul

If you like the chocolate coffee almond scones, you should check out:

Funfetti Scones
No-Churn Mocha Brownie Fudge Ice Cream
No-Churn Coffee Cookie Dough Ice Cream
Coconut Almond Chocolate Cookies 

Print

Chocolate Coffee Almond Scones

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Buttery with crisp edges and fluffy interior, these chocolate coffee almond scones are a simple, one-bowl treat that is bound to please!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ¾ cup (180 mL) whipping cream, plus additional for brushing
  • 1 tablespoon espresso powder or instant coffee
  • 2 cups (260 gm) all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup (50 gm) sugar
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup (110 gm) chopped unsalted almonds
  • 1 cup (225 gm) mini chocolate chips

Instructions

  1. In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
  2. In a large bowl, combine the flour, salt, baking powder, and sugar. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps throughout. Stir in the almonds and chocolate chips. Add the espresso and cream mixture and stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough.
  3. Pat the dough to ¾” thick and use a biscuit cutter to cut 2” round circles of dough for each scone. Place on a parchment-lined baking sheet. Put the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  4. Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the scones. Bake in the oven until golden brown around the edges of each scone, about 25 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

Recipe barely adapted from King Arthur Flour

Chocolate Coffee Almond Scones // Guide to Portland

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Happy Friday, y’all! I hope that your week has been full of joy and that you’ve got a killer lineup for the weekend. Today I’m sharing some nutty, buttery, caffiene-enhanced treats to jolt your weekends to life- chocolate coffee almond scones. These treats were inspired by a recent jaunt to Oregon that I’m going to splurge about this morning, so bear with me as I take a salivating walk down memory lane.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Views from The Allison Inn & Spa

A few weekends ago, Brett and I continued our whirlwind travel saga by flying with friends to Portland, Oregon. The trip had no distinct purpose, other than to soak our gullets with pinot noir and outrageously delicious food, and we were thrilled at the opportunity to relax in a new corner of the country. Our time was divided in two with the first half spent touring Newberg’s wine country and the second spent in downtown Portland. This split ended up being the perfect balance of relaxation and sight-seeing, both locations brimming with fun (and plenty of wine.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Friends sipping wines at Bergstrom; views from Soter Vineyards

We began our trip in Newberg, the comfy cozy, deliciously boozy town just outside of Portland. With a lineup of wineries to visit, we opted for a hotel that would offer premium relaxation and rooms suitable for nursing any morning hangovers. The Allison Inn & Spa was the obvious choice given its proximity to vineyards and the luxurious offerings throughout the hotel. By day, we snacked on charcuterie and flights of wine, taking in the rolling landscape views offered from the wineries we toured, and by night, we dined at nearby restaurants, rehashing the day’s sites and excitement. On our final day before leaving for Portland, the girls visited the spa, and I’ll just say that it was more than acceptable. My body still feels good from those 90 minutes.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Vineyard views

Portland was a drastic change of scenery from the rural setting we were transitioning from. The city had a little big town feel as its expansive footprint was seemingly void of any giant skyscrapers, however there was no shortage of things to see, eat, and do. In planning for this portion of the trip, we were overwhelmed by the number of restaurant options that existed. HOW WERE WE SUPPOSED TO CHOOSE JUST ONE RESTAURANT PER MEAL? In the end, I was more than thrilled with the choices we made, and the food we enjoyed in Portland was some of the best I’ve ever had. (This is not an exaggeration. It was next level delish.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Photos of our crew at the Whiskey Library, and that ethereal moment where my lips touched Pok Pok chicken wings

The Nines Hotel hosted us for the second portion of the trip. The hotel was within walking distance of a number of places we wanted to shop, eat, and explore, and it also boasted a lobby fitted with a terrific restaurant and ample group hangout space- perfect for our crew of 8. The girls picked through the shopping scene while the men let out their inner boy at a nearby bar/arcade. Because we were there on a Saturday, we were able to snoop through the Portland Saturday Market, where we purchased scads of very necessary items that our husbands were more than happy to pack in their luggage (kidding). Our friends spent even more time eating at Bon Appetit’s “Feast Portland” event that was being held that weekend, but I opted to head to Powell’s Books where Joy Wilson (yes, the baker) was signing copies of her newest book (insert the squeals of this fangirl!!!)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Sunset at the rooftop bar of The Nines Hotel

It’s hard to pinpoint one specific highlight of the trip. Certainly the views in Newberg were stunning, and there’s no doubt that the wine was first class. I’m still having dreams about the chicken wings at Pok Pok, and I’d fly back in a heartbeat for the kouign amann at St. Honore Boulangerie. Still, the trips we take with friends are cool just for the sake of spending time with that family in a new setting. You get to know people in a real away when stripped of the familiarity of home, and I’m really grateful for the chance to do that so often.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

So now, let’s talk about these chocolate coffee almond scones. While dining at Jory for breakfast one morning, we enjoyed a coffee almond scone that was a delicious accompaniment to our morning brew and eggs. When I got home from Portland, I decided to recreate that treat so that those hours in the Pacific Northwest could live on in my Selma, Alabama kitchen. The end product that I came up with is nothing short of fab.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

To make these chocolate coffee almond scones, we start by mixing a few dry ingredients- flour, sugar, salt, and baking powder. Next comes the ice-cold butter which gets cut in quickly and carefully until large pea-sized clumps exist throughout the mixture. The chocolate chips and chopped almonds are added next, although you could certainly opt for walnuts, pecans, or even hazelnuts if you prefer. Finally, we douse the whole thing in an espresso cream, prepared by dissolving espresso powder or instant coffee into a smidge of dairy. Stir all of the batter just until combined and then cut out tiny rounds of dough.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

For this recipe, we chill the dough briefly before baking which will help all of our little treats to rise well. Fresh from the oven, these chocolate coffee almond scones are bronzed, with a crisp, buttery, golden exterior covering the soft and almost cake-like interior. The coffee flavor here is subtle, giving way to melty chocolate morsels and nuggets of crunchy almonds that flavor each pastry throughout. I love the simplicity of these treats, how a one-bowl recipe can yield such rich flavors and textures. These are the perfect addition to your weekend breakfast and brunch plans, although I’ve enjoyed them as an after-dinner treat as well. With so many ways to share these chocolate coffee almond scones with the people you love, I daresay these are a must.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.comSee below for the lowdown on where we stayed, ate, and played in Portland. If you’re planning a trip to those parts anytime soon, please add these to your list. Happy baking and have a great weekend!

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Where We Stayed In Oregon:

The Allison Inn & Spa

Luxurious accommodations in a country setting.

The Nines Hotel

Fun, spunky hotel in the heart of downtown Portland.

 

Where We Ate In Newberg:

Jory

Hotel dining unlike any I’ve ever experienced.

Thistle

A head to tail dining experience.

Red Hills Market

The perfect place to grab grub in between vineyard visits.

 

Where We Ate In Portland:

Coquine

James Beard Award winning spot with casual, fun fare.

Pok Pok

Southeast Asian food in a casual setting. Probably the best meal of our trip.

Maurice

Try this French bistro for their quaint lunches and yummy pastries.

Multnomah Whiskey Library

A mammoth collection of whiskeys in a library-esque setting.

Le Pigeon

French-inspired fare in a cozy atmosphere.

Stumptown Coffee Roasters

The flagship location for this national brand is in Portland!

Urban Farmer

Hotel dining at The Nines Hotel- a farm to table experience.

St. Honore Boulangerie

Delicate French pastries and coffee to-go.

 

Wineries We Visited in Newberg:

Hazelfern

Bergstrom

Soter

Scott Paul

 

If you like the chocolate coffee almond scones, you should check out:

Funfetti Scones

No-Churn Mocha Brownie Fudge Ice Cream

No-Churn Coffee Cookie Dough Ice Cream

Coconut Almond Chocolate Cookies 

 

Print

Chocolate Coffee Almond Scones

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Buttery with crisp edges and fluffy interior, these chocolate coffee almond scones are a simple, one-bowl treat that is bound to please!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ¾ cup (180 mL) whipping cream, plus additional for brushing
  • 1 tablespoon espresso powder or instant coffee
  • 2 cups (260 gm) all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup (50 gm) sugar
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup (110 gm) chopped unsalted almonds
  • 1 cup (225 gm) mini chocolate chips

Instructions

  1. In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
  2. In a large bowl, combine the flour, salt, baking powder, and sugar. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps throughout. Stir in the almonds and chocolate chips. Add the espresso and cream mixture and stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough.
  3. Pat the dough to ¾” thick and use a biscuit cutter to cut 2” round circles of dough for each scone. Place on a parchment-lined baking sheet. Put the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  4. Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the scones. Bake in the oven until golden brown around the edges of each scone, about 25 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

Recipe barely adapted from King Arthur Flour

No-Churn Coffee Cookie Dough Ice Cream

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

Just in time for Memorial Day, it’s here. The easiest no-churn coffee cookie dough ice cream that is sure to rock the face off of all of your weekend festivites. Don’t believe me? Then take a spare 25 minutes and give it a try for yourself. 

This no-churn coffee cookie dough ice cream is a result of my poor decision making, born out of my inability to choose a favorite ice cream flavor. Shopping for ice cream at the grocery store requires a ridiculous amount of mental focus for me. How anyone is able to choose just one flavor is beyond me. Mint chocolate chip or coffee crunch? Strawberry cheesecake or birthday cake? Gelato or fro-yo? I ask you, WHO IS STRONG ENOUGH TO MAKE THESE DECISIONS? I think we need to bring back the guy who created the Neapolitan flavor. Combining three in one, that guy knew what was up. Or the groundbreaking marketing guy at Panera who came up with the “You Pick Two” concept. Let’s get them in the ice cream plants and start creating half gallons filled with coconut sorbet and vanilla bean. Rocky road and butter pecan. Peanut butter brownie and caramel swirl. WHO IS WITH ME?

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

With this no-churn coffee cookie dough ice cream, you don’t have to choose. You get the best of two worlds- the subtle punch of espresso and swirls of hot fudge, mixed with nuggets of sweet and salty no-bake chocolate chip cookie dough in every single bite. It’s the stuff dreams are made of. The best part is that this frozen treat requires no ice cream maker or special equipment, and i requires only about 25 minutes of active prep time. Lucky you.No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

We get started making this ice cream by doing work on the cookie dough. It’s a magical recipe, really, with just a little butter, sugar, and flour. Throw in some mini chocolate chips and you’re looking at a party! The dough works best if you let it chill briefly. That way, the dough crumbles easily into little bite-sized nibs that are perfect for folding into your ice cream mixture.

The coffee ice cream base comes together with literally only three ingredients- heavy cream, espresso powder, and sweetened condensed milk. The espresso powder (instant coffee will work in a pinch) gets dissolved in the heavy cream before it gets whipped to oblivion. We’re looking for thick, fluffy peaks here. To sweeten it up, we fold in an entire can of sweetened condensed milk which gives us a super creamy ice cream once frozen. All of those chocolate chip cookie dough nibs get folded into the ice cream base and- Voilà!- no-churn coffee cookie dough ice cream. If you’re feeling extra jazzy, you can do like I did and drizzle in some chocolate fudge sauce. I prefer this recipe, but you can use whichever you like.

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

It’s no accident that I’m sharing this recipe today. If you can’t munge on hot dogs and salty chips and creamy scoops if ice cream on a summer holiday like Memorial Day, WHEN CAN YOU? These summer days are meant for melty cones of frozen dessert, laying in the grass, and breathing in the sights and sounds of summer. So do yourself a favor and do it- take it all in.No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

If you’ve always wanted to make ice cream but are unsure or don’t know how, try this one. You won’t be disappointed with the outcome of this no-churn coffee cookie dough ice cream situation. And to the families who are quietly observing tomorrow’s holiday,   remembering their loved ones who were lost while fighting for their country, thank you. Today, we grieve with you. We honor your family and extend our deepest gratitude for their sacrifice. I pray that you hold your chin high tomorrow knowing that a nation of people have hope and promise because of their work. 

 

If you like this No-Churn Coffee Cookie Dough Ice Cream, you may like:

Samoa Ice Cream

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

No-Churn Honey Salted Almond Ice Cream

No Churn Honey Salted Almond Ice Cream

No-Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream

Oatmeal Cookie Chunk Ice Cream

Oatmeal Cookie Chunk Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

no-churn mocha brownie fudge ice cream

Apple Crisp Ice Cream

 

Print

No-Churn Coffee Cookie Dough Ice Cream

This no-churn coffee cookie dough ice cream is a java scented ice cream base speckled with chunks of salty chocolate chip cookie dough and drizzles of hot fudge sauce.

  • Author: Kate Wood
  • Prep Time: 25
  • Total Time: 25
  • Category: Dessert
Scale

Ingredients

For the cookie dough

  • ½ cup (113 gm) unsalted butter, room temperature
  • 2/3 cup (130 gm) brown sugar
  • 1/3 cup (65 gm) sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ¾ cup (100 gm) flour
  • 1 cup (150 gm) mini chocolate chips

For the coffee ice cream

  • 2 cups (480 mL) heavy whipping cream
  • 11/2 tablespoons instant espresso
  • 1 (14 oz) can of sweetened condensed milk
  • ¼ cup warmed hot fudge sauce (optional)

Instructions

To prepare the cookie dough

  1. Beat the butter on medium speed in a medium sized bowl until smooth. Add the brown sugar and sugar and continue beating on medium to cream together, about 1 minute. Add the salt, vanilla, and flour and beat on low just until all of the ingredients are combined. Add the chocolate chips and beat to combine. Place the cookie dough in the fridge to cool if desired. Once chilled, the dough should easily crumble into 1/8” dough balls. Set aside in the fridge while you make the ice cream.

To prepare the coffee ice cream

  1. In a large bowl or the bowl of a stand mixer, sprinkle the espresso powder over the top of the heavy cream. Stir together to combine so that the espresso powder begins dissolving. You can add a teaspoon more or less of espresso to this recipe depending on your taste preferences. After about five minutes, the espresso powder should be nearly dissolved. Stir together once more. Use a whip attachment to beat on low speed until frothy and then increase the speed to medium high until whipped to stiff peaks. Pour the sweetened condensed milk into a separate large bowl and then fold in about half of the whipped cream. Once well distributed, fold in the remaining half of whipped cream.

To assemble the ice cream

  1. Sprinkle the cookie dough bites into the ice cream base and fold together. (If you prefer a creamier, less chunky ice cream, you may want to start with adding about 2/3 of the chunks and saving the rest for later. I love a super chunky ice cream, but you may prefer not using all of the dough. You decide!) Spread ¼ of the mixture into the bottom of a metal loaf pan or another freezer safe container. Drizzle in some of the hot fudge sauce. Repeat this process three more times until most of the ice cream mixture and fudge sauce has been used. I usually have about ½ cup of leftover ice cream that I freeze in a separate container. Cover with foil and freeze until solid, at least 6 hours or overnight. Enjoy frozen!

Tiramisu Cake

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

Guys, if you thought you liked eating regular tiramisu, just wait until you see what happens when you stack it like a birthday cake. Straight up MAGICAL. Making this tiramisu cake is one of the better choices I’ve made recently. Unlike some things in life, this cake is a no-brainer. 

Someone recently asked me if Brett and I planned to have any more children. At the time, I think I was bouncing a fussy George on one hip while Aimee cried loudly from time out in the next room over. I diffused that question with a laugh and gestured towards the two crying babies as if to say, “Ha! Not any time soon.”

One of my (many) prerequisites for having more children is that someone has to be potty trained. Someone needs to be able to manage their own bathroom situation without mom having to get involved. I can’t simultaneously change the diaper of one child and wipe the bottom of another while a newborn is latched on to my boob. Moms may have superpowers but I’ve only got two hands, okay?

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

Brett and I have spent the last few months casually trying to potty train Aimee, and while there have been some major improvements, we’re just not quite there yet. In fact, I’m convinced Aimee is pretty much using the toilet to scratch her itch for candy. “Mama, if Aimee goes peepee on the potty, I get candy?” “Mama, Aimee sat on the potty at school today- you give me candy?” “Mama, come look in the potty! There’s peepee! Aimee get candy!” You can’t blame the girl. IT’S CANDY. It’s practically a form of currency for toddlers. (Sidenote: Please watch this bit of Jerry Seinfeld standup where he talks about kids and candy. HILARIOUS.)

So I’ve basically resorted to whoring out our candy drawer for any degree of bathroom activity, because I am desperate to get out of this phase of life where I have to change two sets of diapers. Unfortunately, no amount of candy can stand up against the wants of a stubborn child. Aimee, my strong-willed beauty, who even at 2 years old already has unique certainty of who she is and what she wants, has decided she does not want to be entirely potty trained. She is perfectly content to wear a pull-up 24/7, and no amount of begging, bribing, encouragement or discipline will change that until she is ready. So what’s a girl to do? Let the kid eat, breathe, sleep in the bathroom just in case she decides to go? That sounds sanitary. Maybe keep changing the diapers? That sounds tiresome. Maybe I’ll just pour a cocktail and let dad do the work. Wait, that actually sounds brilliant…Tiramisu Cake Recipe By Kate Wood of The Wood and Spoon Blog // thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!I’ve only been doing this for a couple of years, so I don’t have all of the mom stuff figured out yet. What I do know is cake. So let’s talk about that instead. 

This tiramisu cake is decadent. A take on the old Italian classic, this cake is three layers of creamy, coffee, moist cakey goodnesss and is a stunning way to transform an otherwise plain looking dessert. We start by baking the cake layers. I use a simple vanilla cake recipe adapted from the brilliant Rose Levy Beranbaum. She makes most things perfect, so you can trust this recipe. The cake layers are moist yet dense and stable enough to handle the soak and cream filling this cake sports.

Once the layers are baked, cooled, and ready for stacking, we make the mascarpone cream frosting by beating together the cheese, sugar, cream, and Kahlua. Next, we soak the cakes in some coffee and liquor mainly because that’s what you do with tiramisu but also because booze and caffeine are the lifeblood of any decent parent, AMIRITE!?! I chose to assemble this tiramisu cake in the same way that I stack my naked cakes in order to keep the layers tidy and pretty, but if you’re desperate to just face-plant into the cake and don’t care what it looks like you can totally bypass this step. Once assembled, the cake take a long nap in the fridge before it’s ready to be served and enjoyed.

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends! The Wood and Spoon Blog.

Even though I’m a sucker for cake in general, somehow this tiramisu cake gets to me. The texture, the flavors, the way it reminds me of the many slices of tiramisu that I’ve had before- everything just screams “YES!” to me. This tiramisu cake gets better over time, so it’s a great dessert to make ahead, store in the fridge, and serve a day or two later. The coffee soak and mascarpone whipped cream filling keep the cake moist, so you can continue to enjoy it 3, 4, maybe even 5 days after preparing it. No guarantees it will go that long uneaten though. If you’re in a rush and don’t want to fuss with a homemade cake, of course you can substitute a box cake mix, but keep in mind that there will be enough mascarpone filling for 3 layers of cake, so you’ll need more than a single box of cake mix. Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends! Naked Cake by The Wood and Spoon Blog

You guys know me. I make no qualms about having my ducks in a row or always knowing what to do when it comes to stuff like being a mom, wife, or official potty trainer. But this tiramisu cake? You can bank on it. If you’re a coffee lover, a cake lover, or a booze lover, this tiramisu cake is bound to make all of your dreams come true. Scouts honor.

Give the recipe a try let me know what you think! I think it’d be perfect for your next dinner party, birthday, or casual “It’s Wednesday and I love myself” gathering. If you need me, I’ll be over here in the land of Skittles and mini toddler-sized toilets, s if you have any words of wisdom on managing the bowels of tiny humans, I’ll gladly listen. Happy Tuesday and cheers to you!

 

You may also like:

Espresso Caramel Thumbprint Cookies

Peppermint Bark Ice Cream Cake

Hazelnut Mocha Cream Pie

 

Print

Tiramisu Cake

Tiramisu Cake Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

This tiramisu cake is three layers of vanilla cake soaked in espresso and coffee liquor and frosted with a creamy mascarpone whipped cream.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the cake layers

  • 4 cups (400 gm) cake flour
  • 2 cups sugar (400 gm)
  • 2 tablespoons (30 gm) baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks, 230 gm) unsalted butter, room temperature
  • 11/2 cups (360 mL) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla

For the soak

  • 3/4 cup (180 mL) strong brewed coffee (warm or cold, doesn’t matter)
  • 1/4 cup (60 mL) Kahlua or coffee liquor
  • 12 teaspoons espresso powder (optional)

For the mascarpone whipped cream

  • 16 ounces (460 gm) mascarpone cheese, room temperature
  • 8 ounces (230 gm) cream cheese, room temperature
  • 11/2 cups (170 gm) powdered sugar
  • 1 tablespoon Kahlua
  • 11/2 cups (360 mL) heavy whipping cream
  • ¼ cup (30 gm) cocoa powder

Instructions

To prepare the cake layers

  1. Preheat the oven to 350 degrees. Grease three 8” round pans. Place parchment rounds in the bottom of each one for easy removal, if desired.
  2. In the bowl of a stand mixer or in a large bowl, combine the dry ingredients until well dispersed, about 30 seconds. Add the softened butter and ¾ of the buttermilk to the dry ingredients. Keep the mixer on low until slightly combined and then increase to medium speed and beat for 2 minutes. Scrape down the sides of the bowl. Add the rest of the buttermilk and one egg and beat on low for 30 seconds to incorporate. Add the additional egg and the vanilla and beat for another 30 seconds. Scrape down the sides of the bowl and fold in any unincorporated batter.
  3. Spread the batter evenly among the three pans and bake in the oven for 20-25 minutes. A toothpick inserted should come out clean. Allow to cool in the pan for 10 minutes and then remove from pan and remain cooling on a rack until room temperature. If you don’t plan to use the cakes immediately, wrap tightly in plastic wrap.

To prepare the soak

  1. Combine the coffee and coffee liquor in a small bowl. Taste the mixture. If it doesn’t have a strong coffee flavor, you can sprinkle in some of the espresso powder for an extra punch of coffee. If you would prefer a more mild coffee flavor, this is not necessary.

To prepare the mascarpone whipped cream

  1. In the bowl of a stand mixer or in a medium sized bowl, beat together the mascarpone cheese and cream cheese until combined and smooth, about 1-2 minutes. Scrape the sides of the bowl. Add the powdered sugar and Kahlua and beat briefly to combine. In a separate bowl, beat the heavy whipping cream until stiff peaks form. To do this, start the mixer on low and beat until the cream gets frothy. Increase the speed to high and beat until the whipping cream has barely thickened enough to stand up in straight peaks on its own. Fold the whipped cream into the mascarpone mixture until smooth.

To assemble the cake

  1. Level all three cake layers using a serrated knife. (Note: I find it easiest to level cakes when they are still partially frozen.) Use a basting or pastry brush to “‘soak” each cake layer with the soak. Continue adding the coffee liquid to the cakes until they are well moistened, but not to where the coffee has dredged all the way through and has made the cake fall apart. You may not use all of the soak.
  2. On top of one soaked cake layer, spread about 1-1/4-1-1/2 cups of the mascarpone whipped cream and smooth out the top. Add an additional cake layer on top and repeat this process. Add the final cake layer to the top of the cake and spread a generous amount of whipped cream on top. Continue frosting the sides as well.
  3. You can allow the cake to chill and firm up in the fridge for a few hours if desired, or you can serve it immediately. I prefer to allow the cake to sit in the fridge so that the cake layers can continue to soften and soak up the coffee and the cream.
  4. Prior to serving, use a sifter to sprinkle some cocoa powder on top of the cake.

Notes

  • Notes: To prepare the cake as I did, as a naked cake, see the link in the post, or find the confetti ice cream cake in my blog archives. There are directions there for how to assemble a naked cake.
  • If you have another favorite recipe for a vanilla or white cake, feel free to substitute here.
  • If you choose not to prepare the cake in a “naked’ fashion, consider chilling the whipped cream in the fridge briefly so that it can firm up a bit. This will help keep the cream from just squishing out the sides when you stack your cakes.

Cake Recipe Adapted from: The Cake Bible