No-Churn Tiramisu Ice Cream

We’re no stranger to tiramisu around here. Together, we’ve conquered classic tiramisu, a petite chocolate tiramisu, a tiramisu layer cake, cream puffs, and even a wildly random raspberry tiramisu. (Pssst, you can find all of those recipes HERE!) So to say we like coffee, cheesy recipes around here might be an understatement, okay? Still, somehow we have managed several years of blog relationship (which, just so you know, it the very best kind of online friendship) without a tiramisu ice cream.

So why tiramisu ice cream? Let me break it down for you in terms of pairing.

Mascarpone and sugar? Best friends. Coffee and chocolate? Soulmates. Coffee and Cream? HELLO, PERFECTION! Tiramisu ice cream is like the spunky younger sister to a traditional tiramisu, and if I’m wrong, I don’t want to be right. It’s just meant to be!

How to Make No-Churn Tiramisu Ice Cream

So, let’s talk about how to make this no-churn tiramisu ice cream. First, we start with the ice cream base. If you’re new to no-churn ice cream, you should check out my tutorial on it first! Most no-churns start with sweetened condensed milk and whipping cream. From there, the possibilities are endless! By adding cocoa powder, fruit or caramel sauces, even nuts, sprinkles, and other mix-ins, you can chance the flavor of the ice cream base to be whatever your heart desires! In this case, we want to capture the mascarpone and cocoa flavors of tiramisu. So half of our base will be mascarpone flavored, and the other half will be mocha. Whip those two flavors up with a hand mixer and then begin on the ladyfingers.

For the cakey cookie mix-ins, we take chopped ladyfingers (soft or hard are fine) and quickly dip them in a coffee or espresso sweetened with sugar. Begin spoon dollops of your two ice cream flavors into a freezer-safe dish, tossing in a few drenched ladyfingers as you go. Once done, swirl the ice cream if desired and pop the pan into a freezer to firm up overnight. I like to dust the top with a little cocoa powder, you know, to pay homage to classic tiramisu, and then spoon out scoops to enjoy. And enjoy it you will. Promise.

Give this no-churn tiramisu ice cream a try once you start hankering for an early summery treat. You won’t be disappointed. Happy Saturday, y’all!

If you like this no-churn tiramisu ice cream you should try:

Mocha Brownie Ice Cream Cake
No-Churn Coffee Cookie Dough Ice Cream
Chocolate Tiramisu
Classic Tiramisu

No-Churn Tiramisu Ice Cream

Print Recipe

This No-Churn Tiramisu Ice Cream is made with mascarpone cheese, ladyfinger cookies, and espresso- the perfect ice cream for coffee lovers!

Author: Kate Wood
Prep Time: 15
Total Time: 360
Yield: 1 Quart
Category: Dessert

Ingredients

14 ounces sweetened condensed milk
8 ounces mascarpone cheese
½ cup cocoa powder, divided
2 tablespoons espresso powder or instant coffee
2 cups heavy whipping cream, divided
1 cup strong brewed coffee, hot
2 tablespoons sugar
2 cups chopped ladyfinger cookies (from about 8 cookies)

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Instructions

In a large bowl or the bowl of a stand mixer, divided out half of the sweetened condensed milk (7 ounces) and half of the mascarpone cheese (4 ounces) and stir to combine them with ¼ cup cocoa powder and the espresso powder. Pour in 1 cup of heavy whipping cream and, using the whisk attachment, whip on medium speed until it thickens and fluffs to a cloud-like consistency. Scrape the mixture into a separate bowl and set aside.
Combine the remaining sweetened condensed milk and mascarpone cheese in the bowl of the mixer and stir to combine. Pour in the remaining heavy whipping cream and whip on medium speed until the mixture thickens and fluffs to a cloud-like consistency.
Pour the hot coffee and 2 tablespoons of sugar into a shallow bowl and stir to combine, dissolving the sugar. Begin spooning alternating scoops of the two ice cream mixtures into a large bread pan of freezer-safe container, stopping once about 1/3 of the way full. Quickly dip several small chunks of ladyfingers in the coffee mixture and scatter them into the pan. Resume spooning the two ice cream mixtures into the pan, stopping to add more soaked ladyfinger pieces as desired. Continue this process until all of the ladyfingers and ice crema have been added to the pan. Smooth the ice cream in the pan and then use a sifter to dust the top with the remaining cocoa powder as desired. Cover the dish and allow the mixture to freeze in the freezer until set, about 6 hours or overnight. Enjoy!

Malted Chocolate Trifle with Coffee Whipped Cream

Leave a Comment / Confections and Candies

One of the most fun parts about being mom during holiday seasons is getting to celebrate with themed treats and bites of food. It’s like I get to tap into my inner kid again and create colorful, fun desserts that I know my kiddos will enjoy. In years past, when Easter has come around, we’ve indulged in a robin’s egg Easter cake, egg-shaped cutout cookies, and pastel lofthouse cookies, and this year was no exception. Today, I’m sharing a recipe for a malted chocolate trifle with coffee whipped cream that kids and adults will love. Grab your bag malted chocolates and let’s get baking!

If you have read this blog for any length of time, you know my husband notoriously loves pudding. After years of ridiculing him for his Snack Pack tendencies, I decided to take a look in the mirror. Turns out, even though I’m not a member of the packaged chocolate pudding fan club, I definitely have earned my stripes in the rice pudding gang. So apparently we’re a pudding family- who knew!? This malted chocolate trifle is a grown-up, homemade ode to my husband’s love of both chocolate pudding and malted chocolate candies. Those, combined with a gooey pan of homemade brownies make for a seriously delicious treat that can be dressed up for Easter or simply served to the chocolate lovers in your life. Let me tell you how to make it!

How to Make a Trifle

To make this malted chocolate trifle, we start with the brownies. Butter, cocoa powder, and sugar are melted together before eggs and vanilla are added to the mix. Just a smidge of flour stirred in and a quick bake leaves these brownies rich and fudgy. While the brownies are baking, we can get a head start on the pudding. This is a super quick chocolate pudding made on the stovetop. Sugar, cocoa powder, chocolate malt powder (like Ovaltine!) and cornstarch are stirred together with milk. The mixture gets heated on the stove and cooked until slightly thickened and bubbly. A little butter and vanilla come next before the pudding is cooled and set at least to room temperature.

Once the brownies and pudding have cooled slightly, we can make the espresso whipped cream. Heavy cream, powdered sugar, and Kahlua are whipped together with softened cream cheese which will help create a stable, fluffy mixture. Then, all three elements are layered together in a trifle dish with the candy of your choosing: malted robin egg candies for Easter or plain malt chocolate balls for any other time. Both make for a deliciously textured and flavored treat that everyone will love.

If you’re looking for a great last minute Easter dessert, I hope you’ll consider this malted chocolate trifle. Happy Easter to you all and Happy Baking!

If you like this malted chocolate trifle, you should check out:

Caramelized Banana Pudding
Creamy Rice Pudding
Chocolate Pudding Pie
Chocolate Budino
Peaches and Cream Trifle
Poached Pear Trifles

Malted Chocolate Trifle with Coffee Whipped Cream

Print Recipe

This malted chocolate trifle includes layers of homemade brownies, a quick malted milk chocolate pudding, and espresso whipped cream!

Author: Kate Wood
Prep Time: 45
Cook Time: 30
Total Time: 90
Yield: 8-10 servings
Category: Dessert

Ingredients

For the brownies:

10 tablespoons unsalted butter
1–1/4 cup sugar
¾ cup unsweetened cocoa powder
½ teaspoon salt
2 large eggs
½ teaspoon vanilla extract
½ cup all-purpose flour

For the pudding:

2/3 cup sugar
¼ cup unsweetened cocoa powder
¼ teaspoon salt
3 tablespoons cornstarch
2 cups reduced fat milk
¼ cup heavy whipping cream
2 teaspoons vanilla extract

For the coffee whipped cream:

4 ounces cream cheese, at room temperature
1–1/2 cup heavy whipping cream
¾ cup powdered sugar
¼ cup coffee liquor, like Kahlua

Additional items:

Malt chocolate balls, eggs, candies, or other assorted chocolates of your choosing, chopped

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Instructions

To make the brownies:

Preheat the oven to 350 degrees Farhenheit. In a medium saucepan, combine the butter, sugar, cocoa powder, and salt, stirring together on medium low heat until completely melted. Stir in the eggs, one at a time, whisking vigorously after each addition. Stir in the vanilla and fold in the all-purpose flour. Spread the batter into a 9” square baking pan, baking for about 22 minutes or until a toothpick inserted comes out with moist clumps only. Allow to cool to room temperature completely.

To make the pudding:

In the meantime, begin making the pudding by combining the sugar, cocoa powder, salt, and cornstarch in a medium sized saucepan over medium heat. Slowly stir in the milk and cream and heat, stirring regularly, until the mixture barely begins to bubble. Begin stirring continuously until thickened to a mayonnaise consistency, about 1-2 minutes. Immediately remove from heat and stir in the vanilla. Pour into a heat-safe bowl and place a single sheet of plastic wrap directly on top of the pudding. This will help ot prevent the pudding from forming a skin. Allow to cool at least to room temperature.

To make the whipped cream:

In the meantime, prepare the whipped cream. In a large bowl, beat the cream cheese just barely until smooth. Slowly stir in the whipping cream and then increase the speed, whipping until frothed and bubbly. Add the sugar and continue whipping on medium high speed until soft peaks form. Add the coffee liquor and continue whipping just until thickened to a cloud-like consistency. Refrigerated covered until ready to prepare your trifle.

To assemble the trifle:

Cut the cooled brownie pieces intil spoon-sized pieces. You can also opt for smaller pieces! Begin layering in your ingredients. Crumble the brownies and a few malt chocolate balls into the bottom of an 8-cup (or larger) trifle dish. Spoon the pudding on top, shaking the trifle dish gently to allow it to seep down into the dish. Finish with dollops of the coffee whipped cream and more candy pieces. If desired, you can layer the elements differently. Allow to rest in the fridge covered until you’re ready to enjoy.

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

Leave a Comment / Cookies, Uncategorized

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

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

The Launch Party(!!)

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

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

Santa’s White Christmas Cookies

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

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

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

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

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

Santa’s White Christmas Cookies

Print Recipe

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

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

Ingredients

For the cookies:

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

For the drizzle (Optional):

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

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Instructions

To prepare the cookies:

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

To prepare the drizzle (optional):

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

Chocolate Mascarpone Cheesecake

5 Comments / Cakes

Can you even believe it’s been a year?

We’ve spent so much of these past 365 days talking about the pandemic; it almost seems redundant for me to spend even another second mentioning it here. The truth is, what we’ve experienced has been life changing. I think it’s really healthy to consider how far we’ve come and what we need moving forward. While it would be easy to look at the past 12 months and try to wish it away or shove it all into the darkest corners of our past, I don’t want to waste this experience; I’d love for each of us to walk away from the pain and trouble of this pandemic as better, more resilient and loving versions of the selves that entered into it. So here’s what I’ve been chewing on.

Chocolate Mascarpone Cheese by Wood and Spoon blog. This is a creamy chocolate cheesecake made with mascarpone cheese, a chocolate sandwich cookie Oreo crust, and a rich caramel topping. The crust is scented with espresso powder and lends a buttery crunch to the otherwise smooth dessert. This is a decadent treat for chocolate lovers and a great alternative to a cream cheese cheesecake. Learn how to make it on thewoodandspoon.com

“Relationship means everything.”

The single greatest take-away I have from this past year is that relationships mean everything. Most of us, prior to 2020, took even the smallest interactions and gestures of kindness for granted. A smile at the grocery store, a lazy coffee date with a friend, sharing a bucket of popcorn at the movies or a bottle of wine around a crowded dining table. The encouragement and solidarity we find in those interactions have the potential to nourish our souls in deep ways. For me, it wasn’t until those interactions were deemed unsafe that I began to realize how much I needed them. Texting, phone calls, and waves from a distant aren’t always enough; sometimes we need that face-t0-face talk with our best friend. We need to hug our grandparents and our little sisters. We need to care for one another with laughter and kindness and touch because we were created for relationship. The isolation of this year hasn’t just been a bummer for our social calendars. It’s left a wanting hole in most of us.

Weeks ago, I met my grandparents in a drive-thru COVID vaccine line to give them their paperwork. The parking lot was filled with maybe a hundred cars, most of which were occupied by elderly people. I’m not sure if it was just me (#hormones), but the energy was almost palpable, and I teared up thinking of all the families who were going to be safely reunited with their grandparents soon. I took a lot of those relationships for granted, and I’m eager to learn from this experience by loving the people around me a little more generously.

“Less really is more.”

Another big take-away I have from this past year is that, in some cases, less really is more. I had the privilege of staying home with my kids those first couple of months of quarantine. Although I complained some about in our scaled-back life, I was grateful for what I found in its place. Where there was once busyness and rushing in our normal day to day life, I found time. A pace of life I hadn’t walked out in years. I’m really grateful to have had those opportunities with my children, and, looking back, I realize that a lot of the “stuff” that filled our calendars before wasn’t really what my heart desired. What I wanted deep down and had the luxury of experiencing during quarantine was intentional relationship with my family. Moving forward, I hope I’ll remember some of that, particularly when the urge to do more (and all too much) sneaks in.

Grace.

The final big thing that this past year has reinforced in my mind is that we all need to show one another a whole bunch of grace. Each of our stories has read completely different these past 365 days. It’s helpful for me to remember that my version of this experience has likely been vastly different from yours. We will all process the challenges and loss of this past year in our own way but we can offer one another grace in the midst of it all, particularly when it comes to areas where we don’t see eye to eye. My hope is that, after living through a year that pruned away a lot of the comforts and certainties and facades that many of us (raises hand!) clung to, we find that all that cutting back and stripping away made room for growth that our previous selves wouldn’t have made room for.

There’s been lots of learning this past year, and this is just a small glimpse into mine. It may have been overkill to share allllll of that, but my hope is that you’ll have the opportunity to reflect on your own story and pick out a few things you want to take with you from here on out. I’d love to here from you about this in the future, but, for now, let’s get to this chocolate mascarpone cheesecake.

Mascarpone Cheesecake

I love cheesecake, particularly when it comes to ones that are made extra with comforting toppings. This chocolate mascarpone cheesecake is all the yummy, creaminess of a traditional cheesecake with the added taste and texture of mascarpone cheese. Add that to a chocolate cookie crust and gooey caramel, and you have yourself a winning combination.

The directions for this chocolate mascarpone cheesecake are pretty thorough, mostly because I know a lot of people struggle with making cheesecakes. There always seems to be sunken centers, fault line cracks, and soggy crusts, right? So, while the instructions may be over-the-top, I find the juice is worth the squeeze here, and that extra attention to detail yields a really fantastic end product. While the star of this show is definitely the cheesecake center, there is room to take some liberties when it comes to the topping. I used a cup of my favorite homemade caramel sauce for this cake, but you are welcome to sub in your favorite store-bought variety or recipe of your own. Or perhaps you want more chocolate? Try a ganache topping, a homemade fudge sauce, or maybe even just some fresh fruit. Make the cheesecake your own here.

Phew. That was a lot of conversation today, but to sum things up– this past year has been a lot, love your people well, and don’t forget to make this chocolate mascarpone cheesecake. Happy Tuesday and happy baking!

If you like this chocolate mascarpone cheesecake you should try:

Simple Cheesecake Bars
Peanut Butter Chocolate Cheesecake
Brown Sugar Cheesecake
Peppermint White Chocolate Cheesecake
Honey Mascarpone Tart with Salty Graham Cracker Crust

Chocolate Mascarpone Cheesecake

Print Recipe

★★★★★

5 from 3 reviews

This chocolate mascarpone cheesecake is a rich and fluffy dessert with an espresso scented chocolate cookie crust and a thick caramel topping.

Author: Kate Wood
Prep Time: 30
Cook Time: 60
Total Time: 180
Yield: 9 Servings
Category: Dessert

Ingredients

For the crust:

12 ounces (about 31 cookies) chocolate sandwich cookies (like Oreo’s)
½ teaspoon espresso powder
5 tablespoons (70 gm) unsalted butter, melted

For the cheesecake:

1 pound/ 2 blocks (450 gm) of cream cheese, softened to room temperature
1 pound mascarpone cheese, at room temperature
1 cup (200 gm) sugar
¼ cup (20 gm) cocoa powder
3 large eggs (170 gm), room temperature
¾ cup (180 ml) heavy cream, room temperature
1 teaspoon vanilla extract
1 cup caramel sauce (follow the link in the text of my post for my favorite recipe or use your own favorite recipe or store-bought variety here)

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Instructions

To prepare the crust:

Preheat the oven to 350 degrees.
Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide, heavy duty foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
Process your chocolate sandwich cookies in the blender on medium speed until they have been reduced to crumbs. Combine the crumbs with the espresso powder and melted butter in a small bowl until the crumbs are well moistened. Gently pat out your mixture evenly into the bottom of the pan. Bake in the preheated oven for 12 minutes.

To prepare the cheesecake:

Begin boiling some water in a kettle or saucepan for your water bath.
Place the softened cream cheese, mascarpone cheese, and sugar in the bowl of a stand mixer. Cream on medium speed until smooth. Scrape the sides of the bowl and add the cocoa powder and eggs. Stir on medium until integrated. Add the cream and vanilla extract and stir to combine.
Strain the cheesecake batter through a mesh strainer (if desired) into a reserved bowl. Pour the strained batter on top of the crust. Gently rap the pan on the counter to help any air bubbles escape.
Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to rest in the oven for an additional hour. Remove from oven and aluminum foil, discard the water bath, and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days.
When ready to serve, top with warmed caramel sauce, slice and serve.

Mocha Macarons

10 Comments / Cookies and Bars

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.

“I didn’t meet a pastry in France that I didn’t love, but none charmed me quite like the macaron.”

Of course I was completely captivated by the cuisine. With my mother and Nana, I visited a number of cafes and restaurants. 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. We 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 like 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; 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.

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

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:

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.

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!

If you like these mocha macarons you should check out:

Strawberry Shortcake Macarons

Mocha Cookies

Hazelnut Mocha Cream Pie

Mocha Brownie Fudge Ice Cream

Mocha Macarons

Print Recipe

★★★★★

5 from 1 reviews

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
Category: cookies

Ingredients

For the macaron shells:

1–1/2 cups (144 gm) almond flour
1–1/3 cups (145 gm) powdered sugar
2 teaspoons espresso granules
120 gm room temperature egg whites (from about 3–4 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

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Instructions

To prepare the macarons:

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.
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.
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.
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.
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.
Preheat the oven to 325 degrees with a rack in the center position.
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.
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:

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.
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.
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.
Fit a piping bag with a round tip and squeeze 1-2 teaspoon sized dollops into the center of half of the macaron shells.
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.

Toffee Espresso Chocolate Chip Cookies

35 Comments / Cookies and Bars

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.

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.

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.

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.

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.

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!

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

Toffee Espresso Chocolate Chip Cookies

Print Recipe

★★★★★

4.8 from 8 reviews

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
Category: Dessert
Cuisine: Dessert

Ingredients

1 cup (230 gm) unsalted butter, at cool room temperature
1–1/2 cups (300 gm) brown sugar packed
3/4 cup (150 gm) sugar
1–1/2 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

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Instructions

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.
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.

Coffee Donuts : Two Ways

10 Comments / Breakfast

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.

On Food Memories

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. It’s 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.

“Food and music have the ability to bring back memories I have long forgotten. I will take a double order of them both.”
-Krayl Funch

This past week, my Nana and Pops flew into Selma to celebrate George’s second birthday. 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

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.

Making the Donuts

To make these coffee donuts, we start with the dough. Yeast dissolves in warm milk before eggs, butter, sugar and flour mmix in. The dough is sticky but firm and will rise for about an hour until doubled in size. From the risen dough, cut out rounds and allow them 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 golden brown and cooked through.

Finishing the Donuts

The coffee donuts toss in a dusting of cinnamon sugar before stuffing them with your choice of coffee filling. here, we have two options! The first, my favorite, is a coffee custard, made by cooking milk, eggs, and espresso powder into a custard. 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 prepares like a buttercream and requires a little less time. Both are delicious; you just can’t go wrong.

These coffee donuts are the perfect pairing of two morning favorites. 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:

Coffee Donuts : Two Ways

Print Recipe

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

Ingredients

For the doughnuts:

1–1/4 cup (300 gm) milk (I use whole or 2%)
2–1/4 teaspoons active dry yeast
2 large eggs
½ cup (113 gm) unsalted butter, melted and cooled
¼ cup (50 gm) sugar
1 teaspoon salt
4–1/4 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

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Instructions

To prepare the doughnuts:

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.
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.
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:

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:

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

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.
Donuts are best eaten the day they are fried.

Recipe Adapted from New York Times

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Chocolate Sweet Rolls

11 Comments / Breakfast

I may or may not be crying real tears, as the reality of #monthofchocolate coming to a close is too much for me to bear. Nothing gives me more pleasure than rolling out decadent chocolatey goodness for y’all, so you better believe we’re going to wrap up this month with two beyond-fab recipes in one week, starting with these chocolate sweet rolls.

Chocolate Sweet Rolls

I am a huge fan of sweetened yeast rolls. While the process of making, rising, filling, and baking the dough can be a bit lengthy, the end product totally justifies the means. Nothing says “WORTH IT” like two pans of sweet, fluffy dough wrapped around a rich, coffee-scented chocolate filling. If you give them a try, I think you’ll agree.

The recipe for these chocolate breakfast rolls are a combination of a few other buns on my site (see here, here, and here!) and the dough for my favorite cinnamon bread. We start the dough by dissolving the yeast in a bit of warmed milk. Once smooth, add the sugar and egg as well as the salt, leavening and flour. The dough gets kneaded by hand or in the bowl of a stand mixer before being set aside to rise.

Making the Rolls

Once the dough has risen and is nearly doubled in size, prepare the filling. Chocolate, butter, cocoa, and espresso powder are melted together on the stovetop until smooth. Pull the mixture off the heat, stir in the confectioner’s sugar, and allow the filling to cool to a spreadable consistency. One cooled, roll the dough out into a large rectangle on a floured work surface and spread the filling evenly over thin sheet of dough. Starting with one of the long ends, roll the dough tightly into one long tube and pinch the ends to seal in the filling. Use a sharp knife to cut the tube into slices and place the rolls two inches apart in one or two greased baking dishes. Allow the dough to rise a second time before baking until golden brown.

I like to spread these chocolate sweet rolls with a cream cheese frosting. The cream cheese adds a bit of tang to an otherwise sweet frosting and perfectly compliments the chocolate sweet rolls. These buns are best eaten the day they are prepared. Nonetheless, you can easily warm them in the microwave or toaster oven for a quick breakfast treat. These chocolate sweet rolls are as delicious as they are beautiful; I would bet that if you try them once you’ll have a new weekend baking tradition in the making.

Give these chocolate sweet rolls a go and try not to eat them all in one sitting. I’ll be sharing one more #monthofchocolate recipes at the end of this week. Keep your eyes peeled for a knockout finish to this special month of recipes. Happy Monday, y’all!

If you like these chocolate sweet rolls, you should try:

Brown Sugar Danishes

Orange Cardamom Rolls

Hazelnut Cinnamon Rolls

Bananas Foster Cinnamon Rolls

Peppermint Bark Bread

Pumpkin Pull-Apart Bread

Chocolate Sweet Rolls

Print Recipe

★★★★★

5 from 1 reviews

These chocolate sweet rolls are soft and tender, filled with a coffee-chocolate spread and topped with a sweet and tangy cream cheese frosting! Perfect for breakfast, brunch, or dessert!

Author: Kate Wood
Prep Time: 120
Cook Time: 30
Total Time: 2 hours 30 minutes
Yield: 18

Ingredients

For the dough:

1 cup (230 gm) milk (2% or Whole), lukewarm
½ cup (100 gm) sugar
2–1/4 teaspoons active dry yeast
3–1/2 cups (455 gm) all-purpose flour
1 large egg, at room temperature
½ teaspoon salt
½ teaspoon baking powder
6 tablespoons (85 gm) unsalted butter, at room temperature

For the filling:

6 ounces (170 gm) chopped semisweet/ bittersweet chocolate, depending on your preferences
6 tablespoons (85 gm) unsalted butter
3 tablespoons cocoa powder
1 tablespoon espresso powder
½ cup (60 gm) powdered sugar

For the frosting:

6 ounces (165 gm) cream cheese, room temperature
2 tablespoons butter, room temperature
2 cups (250 gm) powdered sugar
1/2 teaspoon vanilla
1–2 tablespoons of milk, plus more as desired

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Instructions

To prepare the dough:

In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once the yeast has been activated, stir 1/4 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, salt, and baking powder and stir to combine. On low speed, add an additional 3 cups of flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Add up to an additional ¼ cup flour if the dough is too soft and doesn’t hold it’s shape somewhat. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot in the kitchen until it has approximately doubled in size, about 1-1/2-2 hours.

To prepare the buns:

Once the bread has nearly risen, melt the chocolate, butter, cocoa powder, and espresso powder in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready. If it firms up beyond a spreadable consistency, gently melt it again.
On a floured surface, roll out the risen dough into an approximately 19”x13” rectangle. Use an offset spatula to spread the chocolate filling evenly over the entirely of the dough. Starting with one of the long ends, roll the dough somewhat tightly and pinch together the ends to seal in the filling. Cut 1-1/2” slices of dough and place them about an inch apart inside of a greased baking dish. I bake mine in two 9” pans. Cover the dishes with plastic wrap and allow them to rise a second time until puffed, about 30 minutes. In the meantime, preheat the oven to 350 degrees.
Once the buns have risen, remove the plastic wrap and bake in the preheated oven for about 30 minutes, or until a light golden color. Allow to cool.

To prepare the frosting:

Beat cream cheese and butter together until smooth. Add sugar and vanilla, beating until evenly combined. Add milk slowly, 1-1/2 teaspoons at a time, until desired consistency is reached. Add extra liquid to thin out frosting to a drizzling glaze. Spread the frosting evenly over the buns and eat while warm!

Mocha Cookies

24 Comments / Cookies and Bars

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.

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.

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.

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:

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.

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.

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.

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

Mocha Cookies

Print Recipe

★★★★★

4.7 from 9 reviews

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

Ingredients

¾ cup (170 gm) unsalted butter, at room temperature
1–1/2 cups (300 gm) light brown sugar
1 large egg
1–1/2 teaspoons pure vanilla extract
1–1/4 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

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Instructions

Preheat the oven to 350 degrees.
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.
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

Portland, Oregon

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.)

First: Newberg

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.

Next: Portland

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.)

Where We Stayed

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!!!)

Highlights

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

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.

Making the Scones

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.

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.

See 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!

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

Chocolate Coffee Almond Scones

Print Recipe

★★★★★

5 from 2 reviews

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

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

Cook Mode Prevent your screen from going dark

Instructions

In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
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.
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.
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

espresso

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