Fall

Brown Butter Snickerdoodle Blondies

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

With school winding down for my kiddos, we are in the whirlwind time period formally known as May. Baseball games, end of year parties, recitals, and final test grades- it’s wilder than Christmas! Since when was May even busier than December?! Today, in honor of these final days of school, I’m sharing a super easy, sharable dessert that is perfect for those last minute gatherings and gifts: brown butter snickerdoodle blondies. YUM!

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

Just How Good are These Blondies?

To put it plainly: they’re amazing. Like, slap your mama good. Over the moon good. Fragrant, soft, and chewy, these brown butter snickerdoodle blondies make the perfect make-ahead treat to prepare for all your dessert needs. Teacher gifts? Sure. End of year parties? Yep. An early summer barbecue? Oh, yeah. These simple bars are as delicious as they are easy to make, and they’re such a crowd pleaser too.

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

Using Brown Butter in Blondies

First things first: you have to know how to make the best brown butter blondies! I may be biased, but brown butter makes just about everything better. If you’re unfamiliar with the process, be sure to learn how to brown butter in my previous post. Once browned, the butter adds a unique warm taste to the blondies that regular butter cannot offer. It pairs perfectly with the cozy cinnamon sugar snickerdoodle flavor, making these brown butter blondies the easiest comfort food dessert maybe ever.

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

How to Make Brown Butter Snickerdoodle Blondies

To make these treats, we start by browning the butter. Once golden and fragrant, we stir in the brown sugar, an egg, and vanilla extract. Next comes the dry ingredients which includes a pinch of salt and a bit of cinnamon. Finally, the dough presses into the pan before a sprinkle of cinnamon sugar tops the whole thing. The blondies bake in the oven for about 25 minutes or until a toothpick inserted just barely comes out clean. Voila!

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

What to Serve with Blondies

Truth be told, I love to serve these blondies solo. They need no backup singer. But if you’re dying to make these a showstopper, here’s what you need: first, ice cream. Vanilla, to be precise. Serve it alongside a warm square of blondie. A drizzle of homemade caramel? Perhaps a sprinkling of candied nuts? Even more cinnamon sugar? Absolutely. Make it a modified sundae, and you’re good to go.

I hope you enjoy these brown butter snickerdoodle blondies. Be sure to check out a few of my other favorite blondie offerings below. Happy Wednesday and happy baking!

Brown Butter Snickerdoodle Blondies by Wood and Spoon blog. These are chewy brown butter blondies spiced with cinnamon and sugar. These one-bowl treats come together in less than 30 minutes and stay moist for days. Learn how to prepare these cozy make ahead treats on thewoodandspoon.com .

Five Blondie Recipes to Make Right Now

Easy Chewy Blondies
White Chocolate Coconut Blondies
Pecan Toffee Blondies
Chocolate Chip Cookie Bars
Bourbon Brown Butter Snickerdoodles

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Brown Butter Snickerdoodle Blondies

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These Brown Butter Snickerdoodle Blondies are chewy bars loaded with cinnamon sugar flavor and brown butter!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12
  • Category: Dessert

Ingredients

  • 1/2 cup unsalted butter, cubed into equals sized pieces
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 ¼ teaspoons cinnamon
  • 2 teaspoons sugar

Instructions

  1. Preheat the oven to 350 degrees. Line an 8″ square pan with foil and spray with cooking spray. Set aside.
  2. Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
  3. Once slightly cooled, whisk the brown sugar into the brown butter. Add the eggs and the vanilla and whisk well to combine. In a separate small bowl, stir together the flour, baking powder, salt, and ¾ teaspoons of the cinnamon. Add the dry ingredients to the brown butter mixture and fold to combine.
  4. Spread the batter into the prepared pan. Stir the remaining cinnamon and the 2 teaspoons of sugar together. Sprinkle the mixture on top of the blondie batter.  Bake in the preheated oven, about 25-30 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.

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Molasses Angel Biscuits

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

Rise and shine and get to baking y’all! Today’s recipe is a stellar weekend baking project: molasses angel biscuits. Made with a bit of yeast and naturally sweetened with the rich flavor of molasses, this Southern-style bread has the dense fluff of a Parker house roll with the flavor of a biscuit. If you’ve never attempted them before, today is your day! Consider this a sign to get baking.

My (Somewhat Brief) Love Affair with Angel Biscuits

Once upon a time, Brett and I got married in a small-ish wedding ceremony at my grandparents’ farm. Although the event was a humble, home-spun affair, we managed to do a few things insanely well. One of those was the food. Our caterer was a childhood friend of Brett’s, and his offerings absolutely ruled both the wedding day and rehearsal dinner. On the eve of our wedding day, we joined a small group of family and friends in my grandparents’ antique car garage for a family style dinner. The dinner began with charcuterie boards (still a newish thing at the time), before we enjoyed short ribs over grits and perfect little angel biscuits. At the time, I didn’t have a clue what angel biscuits were, but, boy- I was about to find out.

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

After the honeymoon, I began researching angel biscuits at home. Mac, our caterer, attempted to share his recipe with me, but I could never get them quite right. The goal was a yeast-leavened biscuit, soft and fluffy, flavored with rich molasses and slathered with melted butter. After what felt like a million attempts, I threw in the towel and stuck to the regular biscuits I knew and love. Perhaps angel biscuit baking just wasn’t for me.

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

Molasses Angel Biscuits

Fast forward 10 years and hundreds of oven bakes later: I began the hunt again. Just a few weeks ago, I stumbled upon an angel biscuit recipe and decided to give it another go. They were good, but still lacked the molasses flavor I wanted. I tweaked the original recipe, substituting molasses for sugar, decreasing the milk, and adding a bit more baking soda to account for the acidity of the molasses. Finally, a winner- a really, really, good molasses angel biscuit.

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

What are Angel Biscuits?

Angel biscuits are often described as a cross between a Parker house roll and biscuit. Whereas normal biscuits rise with the help of baking soda, baking powder, or both, angel biscuits also get the help of yeast. As a result, they require a little extra time to prepare, but the yield is worth it. Fluffy biscuits, less dense and dry from normal ones, with pillowy insides and crispy tops and bottoms. They are, in a word, angelic. Go figure.

How to Make Molasses Angel Biscuits

To make these molasses angel biscuits, we start by dissolving active dry yeast in a bit of warm water. While those two mingle, we stir together the dry ingredients: flour, baking soda, baking powder, and salt. Next, cut in cold butter until incorporated in pea-sized clumps. Stir the milk and molasses with the yeast paste, and add the whole lot of it to the dry ingredients. This dough is pretty wet and requires well-floured hands and work surfaces. Work quickly, avoiding over-kneading the dough, and bring it all together before cutting out rounds of dough.

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

The biscuits require an hour-long rise before they are baked. I like to enjoy these molasses angel biscuits fresh from the oven with an extra schmear of butter. Bonus points to you if you decide to make a little molasses butter too! Just add a couple tablespoons of molasses to a stick of room temperature salted butter and cream together. Truly, it’s delicious.

Give these biscuits a try and let me know what you think! Happy Friday, y’all and happy baking!

Molasses Angel Biscuits By Kate of Wood and Spoon blog. These are fluffy yeast biscuits, naturally sweetened with rich molasses. These biscuits are a cross between a Parker house roll and a biscuit. Learn how to make these delicious butter biscuits on thewoodandspoon.com!

If you like the biscuits you should try:

Ginger Molasses Bundt Cakes
Maple Oatmeal Biscuits
Honey Spelt Biscuits
Cream Cheese Chocolate Chip Biscuits
Gingerbread Cinnamon Rolls

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Molasses Angel Biscuits

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These molasses angel biscuits rise with the help of active dry yeast and are naturally sweetened with the rich flavor of molasses!

  • Author: Kate Wood (Adapted from Irvin Lin)
  • Prep Time: 75
  • Cook Time: 15
  • Total Time: 1 hour 30 minutes
  • Yield: 15
  • Category: Bread

Ingredients

  • 1 1/2 tablespoons warm water

  • 1 packet (2 1/4 teaspoons) active dry yeast

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and chopped

  • 3/4 cups milk (2% or whole)

  • 3 tablespoons molasses

  • Extra flour for rolling

Instructions

  1. Lightly grease a baking dish or pan with baking spray and set aside.

  2. In a small bowl, measure out the warm (but not HOT) water and sprinkle the yeast over top. Gently stir to combine it into a loose paste. Set aside.

  3. In a large bowl, whisk to combine the flour, baking powder, baking soda, and salt. Use a pastry cutter, the backs of two forks, or your fingers to quickly cut the butter into the dry ingredients, working it in until the butter is evenly distributed and broken down into small pea-sized bits. In a large measuring cup, whisk to combine the milk, molasses, and yeast paste. Pour the wet ingredients into the dry ingredients bowl and stir 7-8 times, just until combined into a wet, shaggy dough.

  4. Sprinkle a clean work surface with a bit of all-purpose flour. Dump the dough out onto the floured surface and work the dough into a rectangle. Press the dough gently until an inch thick and fold over top of itself. Repeat this process and press the dough out to 1” thickness again. Use a flour 1-3/4” biscuit cutter to trim out rounds of down and space them 1/4” apart on the greased pan. Collect any remaining dough, bring it together into a pressed-out rectangle, and cut more rounds. Repeat this process until all of the dough has been cut out. Cover the pan of biscuits with plastic wrap or a tea towel, and place in a warm spot in your kitchen to rise for 45 minute- 1 hour. The biscuits are ready when, once gently poked with a finger, the biscuit remains slightly indented without popping back out. Do not let it over-rise.

  5. In the last 20 minutes of your rise time, preheat the oven to 400 degrees Fahrenheit. When the biscuits have properly risen, place them in the preheated oven to bake about 12 minutes or until sturdy to the touch and barely beginning to brown. Remove from the oven and brush with melted butter, if desired.

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Year-End Recap and the 10 Best Recipes of 2023

These are the 10 best recipes of 2023! Check out the most popular recipes from this site this past year, including cookies, bars, biscuits, and more! The recipes are found here on thewoodandspoon.com

HAPPY NEW YEAR! I cannot tell you how good it feels to say “2024.” Last year was a good one, for sure, but I love the idea of a fresh start. Unlike in past years, I’m entering this January pretty content- fewer resolutions and goals, but really happy about another year of days to spend with the people I love. Is “grateful” the word I’m looking for? Probably. 🙂

Today, I’m giving a bit of recap (a highlight reels, if you will), including the best recipes, tutorials, and more of 2023. Sit tight as we wrap up 2023.

Up first, HER DAILY BREAD!

I’d be remiss if I failed to remind you about my daily devotional (with recipes throughout!), Her Daily Bread. It’s a 365-day book with daily readings beginning on January 1st, and it’s the perfect little nugget to begin you year with. Personal stories, correlating scripture references, and bits of fun and hope sprinkled throughout make this the short and sweet one-a-day reading for the bakers, mothers, daughters, friends, and women in your life. You can find the book at all major booksellers, but I’ll share the amazon link HERE. Please give it a read- I really believe you’ll enjoy it.

Her Daily Bread Kate Wood and Spoon

10 Best Recipes of 2023

Before I get started, did you know I can track the most popular pages on this site? These 10 recipes below are the 10 Best Recipes of 2023- the most visited and baked treats on Wood & Spoon. To be honest, you guys have great taste- these are some of my faves, too. Whether you’re looking for a perfect chocolate chip cookie, my favorite maple pie, or the flakiest overnight buttermilk biscuits, you’re covered. Good job, y’all- you really know how to pick them.

1. Overnight Buttermilk Biscuits
2. Brownie Petit Fours
3. Salted Maple Pie
4. The Best Salted Chocolate Chip Cookies
5. Mini Cinnamon Rolls
6. Cream Cheese Chocolate Chip Biscuits
7. Peppermint Bark Bread
8. My Best Mini Muffins
9. Sugar Cookie Double Doozies
10. Easy Chewy Brownies

Baking Tutorials

You guys also *loved* the tutorials in 2023, and you know what- I love that about you! We 100% can do new things and tackle challenging stuff in the kitchen. Whether you learned how to lattice a pie, make homemade ice cream, or bake pâte à choux, I’m proud of you for stepping out of your comfort zone and into the kitchen. I’ll list the top 3 tutorial below, but you can check them all out HERE.

How to Make Homemade Caramel

    You Need to Know How to Make Caramel by Wood and Spoon Blog. This is a tutorial with visual cues on how to caramelize sugar. Learn how to know when caramel is done, when to pull caramel off the heat, and how to prevent a crystallized, grainy caramel mess! Learning about caramel is an essential baking skill that you can master today! Read more here on thewoodandspoon.com by Kate Wood caramel sauce, salted, spun sugar, drizzle


    Stacking a Layer Cake


    How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com


    How to Whip Egg Whites


    You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

    What’s Next in 2024?

    I’m busy daydreaming about what’s to come in the days, weeks, and months that will follow this one. Please know that I just love having you be apart of this journey. I hope 2024 is our tastiest year yet. Happy 2024 and happy baking!

    Pumpkin Snickerdoodles

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    We interrupt this [totally unscheduled] break from regular recipe posting to present what is, quite possibly, the perfect fall cookie: pumpkin snickerdoodles.

    It has been absolutely FOREVER since the last time we spoke, right? Although I’ve continued sending recipes to Wood & Spoon subscribers, it’s been a hot minute since I posted a fresh-from-the-oven kind of thing. I’m planning to catch you all up on the nitty gritty of what I’ve been up to, but for now, let me introduce you to these pumpkin snickerdoodles.

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    What is a Snickerdoodle?

    If you haven’t had the pleasure of experiencing a real-deal snickerdoodle, let me fill you in. Snickerdoodles are chewy drop cookies known for their hint of cinnamon sugar. Just before baking, rounds of dough are tossed in granulated sugar and cinnamon so that baked cookies have a bit of that flavor in every bite. Each finished cookie, often adorned with a crinkled top thanks to the addition of cream of tartar, has a festive look, and because so, snickeredoodles and most common around the holidays.

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    How to Make Pumpkin Snickerdoodles

    These pumpkin cookies are a step above the average snickerdoodles. We start these cookies with browned butter. A little butter sizzles and browns on the stovetop until golden. Brown sugar and regular granulated sugar come next, along with vanilla and eggs. The star ingredient here is the pumpkin. Canned pumpkin puree (not pumpkin pie filling!!) is drained in between layers of paper towel before being added to the wet ingedients. Finally, flour, salt, pumpkin pie spice, and leavening adds to the mix. We roll the finished dough balls in the signature cinnamon sugar and set aside in the fridge to firm up briefly. The finished cookies are soft, chewy, and intensely fall-like. They make me want to cozy up by a fire real bad.

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com
    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    Why Drain the Pumpkin?

    In my first two test batches of these cookies, I used undrained pumpkin and found the finished cookies to be cakey in a dry muffin sort of way. The flavor was there, but the texture was lacking. To achieve a true cookie texture, simply drain some of the liquid out of the mix. I used about 4 paper towels and a spare, clean kitchen towel.

    These pumpkin snickerdoodles are an excellent addition to your fall menus. They would even make a great add-on to your Thanksgiving menu! Give them a try this week and let me know what you think. Happy Saturday to you all and happy baking!

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    If you like these cookies you should try

    Bourbon Brown Butter Snickerdoodles
    Pumpkin Whoopie Pies
    Cinnamon Sugar Cake
    Snickerdoodle Sandwich Cookies

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    Pumpkin Snickerdoodles

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    5 from 2 reviews

    These pumpkin snickerdoodles are cinnamon sugar-spiced cookies scented with brown butter.

    • Author: Kate Wood
    • Prep Time: 30
    • Cook Time: 15
    • Total Time: 45 minutes
    • Yield: 24 Cookies

    Ingredients

    • ½ cup canned pumpkin puree
    • 1 cup unsalted butter, chopped
    • 1 cup brown sugar
    • 3/4 cup sugar, divided
    • 1 egg
    • 2 teaspoons vanilla extract
    • 21/4 cups all-purpose flour
    • 1 tablespoon cornstarch
    • 11/2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1 teaspoon pumpkin pie spice
    • ¼ teaspoon salt
    • 2 teaspoons cinnamon

    Instructions

    1. Start by removing liquid from the pumpkin puree. Layer two paper towels and dollop the pumpkin onto them. Top with two additional paper towels and gently press to remove the liquid from the pumpkin. Use additional paper towels as needed to squeeze out liquid. Set aside.
    2. Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl. Add in the brown sugar and ½ cup sugar. Add in the egg, pumpkin puree, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, pumpkin pie spice, and salt and stir on low just until combined.
    3. Line two sheet pans with pieces of parchment paper. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough onto the parchment. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
    4. When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.

    Notes

    • Draining the pumpkin is essential! Undrained pumpkin will result in cakey cookies.
    • Do not use pumpkin pie filling as a substitute for the pumpkin puree.
    • Be sure to adequately chill the dough!

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    Share a photo and tag us — we can’t wait to see what you’ve made!

    20 Recipes to Make in 2023 (and a Giveaway!)

    20 Recipes to Bake in 2023 from Wood and Spoon blog. These are 20 of the best baked treats, sweets, and desserts with everything from chocolate chip cookies, layer cakes, pound cake loaves, ice cream, pies, and more. Learn how to make easy simple baking as a new year's resolution on thewoodandspoon.com.

    HAPPY NEW YEAR! I hope your holiday was full of love, good food, and joy. To celebrate the fresh page that is January, I have two things to offer you: first, a giveaway! Keep reading to learn how to win a copy of my book, HER DAILY BREAD, just in time for the new year. Second, I have rounded up 20 of my personal favorite recipes on Wood & Spoon. If you’ve ever wondered where to begin with the recipes on this site, here it is. Let’s get started!

    A Giveaway!

    (Note: The contest is now closed) This time of year is normally when I jot down resolutions and goals, but I’ll be honest: I’m not sure where to start this year. Surprisingly, the unknown kinda feels good. While any sort of work goal or personal intention might seem hazy from where I sit on January 4th, I do know what I want more of in 2023. Instead, pursuing the things that fill my heart is a pretty good place to start. I want more intentional time with my family, growing friendships, creative and curious endeavors, and a deepening relationship with God. Surely that’s enough to keep me busy the next 365 days.

    If you’re like me in that boat, I want to offer a giveaway for a copy of my book. HER DAILY BREAD is all about how relationship with others, God, and even ourselves intersect with the most simple of things. Plus, with year-long readings and 52 recipes, it’s enough to keep you on pace all year round. If you’d like to win a signed copy, write a comment at the bottom of this post telling me what you want more of in 2023. No resolutions required, just hope and anticipation. Good luck!

    20 Recipes to Make in 2023… in No Particular Order

    Second, here’s a few recipes to make in 2023! These are my most favorite of favorites- salty chocolate chip cookies, the fluffiest red velvet cake, and a creme brûlée custard that is absurd. If you’re looking to expand your baking horizons, these are the recipes to make in 2023.

    20 Recipes to Bake in 2023 from Wood and Spoon blog. These are 20 of the best baked treats, sweets, and desserts with everything from chocolate chip cookies, layer cakes, pound cake loaves, ice cream, pies, and more. Learn how to make easy simple baking as a new year's resolution on thewoodandspoon.com.

    1. Shortbread Cookies
    2. Southern Coconut Cream Pie
    3. Funfetti Cake
    4. Eleven Madison Park Granola
    5. Blueberry Maple Pie
    6. Cookie Dough Truffles
    7. Banana Crumb Cake
    8. Kitchen Sink Cookies
    9. Best Ever Chocolate Chip Cookies
    10. Creamy Rice Pudding
    11. Mini Buttermilk Biscuits
    12. Best Mini Muffins
    13. Creme Brûlée Frozen Custard
    14. Banoffee Pie
    15. Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
    16. No-Churn Strawberry Pretzel Pie Ice Cream
    17. Red Velvet Cake
    18. Cinnamon Sugar Cake
    19. Overnight Cinnamon Rolls
    20. Marble Loaf Pound Cake

    Does this get you ready to bake!?!? I hope so. Be sure to enter the giveaway below, and let me know what you’re looking forward to in 2023. Happy Wednesday, y’all, and as always, happy baking!

    Brown Butter Bourbon Chess Pie

    Brown Butter Bourbon Chess Pie by Wood and Spoon blog. This is a brown sugar, brown butter, and bourbon Southern chess pie. this is a gooey pie with a flaky homemade crust. The pie serves a crowd, is perfect for holidays and fall, and finishes with flakes salt. Learn how to make homemade chess pie on thewoodandspoon.com

    What’s that saying? You can take the girl out of Kentucky, but you can’t take the Kentucky out of the girl? Well, today’s recipe is case in point. This brown butter bourbon chess pie is all of my favorite flavors. Sweet and salty, with subtle caramel and nutty undertones, this Southern pie is RICH and seriously delicious. If you’re looking for the perfect fall-flavored pie, you’re in luck! Let’s dive in.

    Brown Butter Bourbon Chess Pie by Wood and Spoon blog. This is a brown sugar, brown butter, and bourbon Southern chess pie. this is a gooey pie with a flaky homemade crust. The pie serves a crowd, is perfect for holidays and fall, and finishes with flakes salt. Learn how to make homemade chess pie on thewoodandspoon.com

    Chess Pie

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

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

    Brown Butter Bourbon Chess Pie by Wood and Spoon blog. This is a brown sugar, brown butter, and bourbon Southern chess pie. this is a gooey pie with a flaky homemade crust. The pie serves a crowd, is perfect for holidays and fall, and finishes with flakes salt. Learn how to make homemade chess pie on thewoodandspoon.com

    Brown Butter Bourbon Chess Pie

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

    Brown Butter Bourbon Chess Pie by Wood and Spoon blog. This is a brown sugar, brown butter, and bourbon Southern chess pie. this is a gooey pie with a flaky homemade crust. The pie serves a crowd, is perfect for holidays and fall, and finishes with flakes salt. Learn how to make homemade chess pie on thewoodandspoon.com

    How to Make Bourbon Chess Pie

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

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

    Brown Butter Bourbon Chess Pie by Wood and Spoon blog. This is a brown sugar, brown butter, and bourbon Southern chess pie. this is a gooey pie with a flaky homemade crust. The pie serves a crowd, is perfect for holidays and fall, and finishes with flakes salt. Learn how to make homemade chess pie on thewoodandspoon.com

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

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

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    Brown Butter Bourbon Chess Pie

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

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

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

    Ingredients

    For the crust:

    • 13/4 cups all-purpose flour
    • 2 teaspoons sugar
    • 1/4 teaspoon salt
    • 5 tablespons chilled solid vegetable shortening, cut into pieces
    • 6 tablespoons chilled unsalted butter, cut into pieces
    • 5 tablespoons (approximately) ice water
    • 1 large egg whisked with 1 teaspoon water

    For the pie:

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

    Instructions

    To prepare the crust:

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

    To prepare the filling:

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

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

    S’mores Hi-Hat Cupcakes

    S'mores Hi-Hat Cupcakes by Wood and Spoon blog. These are graham cracker cupcakes topped with a marshmallow topping and dipped in a milk chocolate shell. These cupcakes taste like s'mores and are a beautiful way to feature chocolate magic shell. Learn how to make them on thewoodandspoon.com

    Call me pathetic, but I am 100% trying to be a cool mom. I guess, for now, while my kids aren’t entirely embarrassed of me (yet), I want to be ultra-visible in their worlds. When the teacher needs a Mom to show up, I’m the first to yell, “Pick ME!” When the school says parents can come eat lunch, I’m literally already on my way.

    S'mores Hi-Hat Cupcakes by Wood and Spoon blog. These are graham cracker cupcakes topped with a marshmallow topping and dipped in a milk chocolate shell. These cupcakes taste like s'mores and are a beautiful way to feature chocolate magic shell. Learn how to make them on thewoodandspoon.com

    The same goes for school parties. My kids are young, so birthdays, holidays, and random special days get all the bells and whistles. A few weeks ago, Aimee turned 8, and we celebrated with cupcakes and snacks in her classroom. I could have made it easy, buying store-bought cupcakes, or maybe one of those mall cookie cakes. But you know me better than that, right?

    Instead, I found the most complicated tie-dyed candy-dipped cupcake on the internet and convinced Aimee that this was “the one.” She took the nibble, so there I was, the day of her party, sweating in the kitchen to impress second graders. Really, I should be embarrassed. 

    S'mores Hi-Hat Cupcakes by Wood and Spoon blog. These are graham cracker cupcakes topped with a marshmallow topping and dipped in a milk chocolate shell. These cupcakes taste like s'mores and are a beautiful way to feature chocolate magic shell. Learn how to make them on thewoodandspoon.com

    Baking = My Love Language

    Baking has and always will be a mode of love for me. Even if the cake comes out dry or the bread craters, the effort really matters. It’s a tangible way I get to show people they matter to me, and can’t we agree that birthdays count for double?

    Aimee’s birthday cupcakes were a hit (I think? I hope?), but they triggered a mental rabbit hole of other hi-hat cupcakes. And that, my friends, is how these s’mores hi-hat cupcakes were born.

    S'mores Hi-Hat Cupcakes by Wood and Spoon blog. These are graham cracker cupcakes topped with a marshmallow topping and dipped in a milk chocolate shell. These cupcakes taste like s'mores and are a beautiful way to feature chocolate magic shell. Learn how to make them on thewoodandspoon.com

    S’mores Hi-Hat Cupcakes

    I’ll be honest: I’m not always on the s’mores train. They’re sticky and kind of a mouthful if you ask me. But I know I’m mostly alone in that, so I wanted to create this recipe for the crazies out there that think s’mores is where it’s at. (Plus, these are so cute, yeah?)

    These s’mores hi-hat cupcakes feature a graham cracker cupcake, a marshmallow swirled topping, and a quick dip in a milk chocolate shell. True to their origin dessert, these cupcakes are, indeed, MESSY. But they are good. I’ll give them that. If you’re not a big marshmallow fan, I’d recommend a marshmallow buttercream instead! Whip up a standard buttercream and fold in store-bought marshmallow fluff. Truly, it’s so good. I prefer it to the meringue, honestly, but remember, I don’t love marshmallows anyways.

    Show off to your kids, their friends, or whoever with these s’mores hi-hat cupcakes! Impressed or not, you’re a winner in my book either way. Happy baking and happy fall, y’all!

    S'mores Hi-Hat Cupcakes by Wood and Spoon blog. These are graham cracker cupcakes topped with a marshmallow topping and dipped in a milk chocolate shell. These cupcakes taste like s'mores and are a beautiful way to feature chocolate magic shell. Learn how to make them on thewoodandspoon.com

    If you like these s’mores hi-hat cupcakes you should try:

    S’mores Cheesecake
    S’mores Cookies
    Sweet and Salty Crispy Rice Treats

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    S’mores Hi-Hat Cupcakes

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    These s’mores hi-hat cupcakes feature a graham cracker cupcake, a marshmallow topping, and a chocolate candy shell!

    • Author: Kate Wood
    • Prep Time: 60
    • Cook Time: 15
    • Total Time: 120
    • Yield: 12
    • Category: Cupcakes

    Ingredients

    For the cupcakes:

    • ½ cup unsalted butter, at room temperature
    • ½ cup sugar
    • ½ cup light brown sugar, packed
    • 2 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 11/4 cups cake flour
    • ¾ cup graham cracker crumbs
    • 11/2 teaspoons baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon cinnamon
    • ½ cup milk, at room temperature

    For the marshmallow topping:

    • 1 tablespoon white vinegar
    • 3 large egg whites, at room temperature (see notes)
    • ¾ cup sugar
    • ¼ cup water
    • ½ teaspoon cream of tartar
    • 1 teaspoon vanilla extract

    For the chocolate topping:

    • 13/4 cups milk chocolate chips
    • 11/2 tablespoons vegetable oil

    Instructions

    To prepare the cupcakes:

    1. Preheat the oven to 350 degrees Fahrenheit and line a 12-compartment cupcake tin with liners. Set aside.
    2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed using the paddle attachment for 2 minutes until creamed. Add the eggs, one at a time, stirring on low until smooth. Add the vanilla and stir to combine. In a small bowl, combine the cake flour, graham cracker crumbs, baking powder, salt, and cinnamon. Add half of those dry ingredients to the butter bowl, stirring on low to combine. Scrape the sides of the bowl and add half of the milk, repeating with the remaining dry ingredients and milk once combined. Scarpe the sides of the bowl and fold in any unincorporated bits. Use a large cookie scoop to portion the batter between the 12 tins. Bake in the preheated oven for about 16 minutes or until a toothpick inserted comes out clean. Allow to cool completely.

    To prepare the marshmallow topping:

    1. Place a small saucepan with an inch or two of water on the stove on low heat. Fold up a paper towel and dampen it with the vinegar. Wipe down the inside of a metal mixing bowl (or the bowl of your stand mixer) as well as the whisk attachment for your mixer. (This cleans your bowl of any residue that may prevent your egg whites from fluffing. Once cleaned, add the eggs whites, sugar, water, and cream of tartar to the bowl. Place over the pot of water to set up a double boiler, being sure that the bottom of the bowl isn’t touching the water. Begin whisking gently regularly until the sugar completely dissolves, about 4-5 minutes. You can test the mixture for dissolved sugar by carefully rubbing a small amount of the mixture between your fingers- it should be smooth. Place the bowl on the mixer and begin whipping on high speed until the mixture fluffs to stiff peaks, about 9-10 minutes. Put the marshmallow topping into a piping bag fitted with a large tip and pipe the mixture onto the cooled cupcakes as desired. Once done, put the cupcakes into the freezer to chill briefly, about 15 minutes, while you make your chocolate topping.

    To make the chocolate topping:

    1. Combine the chocolate chips and oil in a microwave safe medium-sized bowl. Heat gently in 30 second increments (to prevent the chocolate from seizing) until the chocolate is melted and smooth. Pour the mixture into a glass or small bowl that you can dunk the cupcakes into. Once the cupcakes have chilled for a few minutes, quickly and carefully invert each one into the melted chocolate, dusting the finished tops with extra graham cracker crumbs if desired. Pop in the freezer again briefly to set up the chocolate and then serve! Cupcakes are best eaten the day they are assembled.

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    No-Churn Cinnamon Maple Swirl Ice Cream

    No-Churn Cinnamon Maple Swirl Ice Cream by Wood and Spoon. This simple homemade ice cream is the perfect addition to holiday and thanksgiving pies. A vanilla bean base is swirled with a stovetop maple and cinnamon sauce that is made with brown sugar. This ice cream takes less than 10 minutes to make and will taste terrific served as an accompaniment or just by itself. Learn how to make no churn ice cream on thewoodandspoon.com by Kate Wood.

    I just have one question: WHO DIED AND MADE PIE THE QUEEN OF THANKSGIVING DESSERTS? Ok, sure, pumpkin and apple and pecans all taste delightful, particularly when baked in a perfect, buttery pie crust, but it’s almost as if we’ve forgotten all other desserts in November. What about the cakes and cookies? What about the ICE CREAM, people? If you’re in favor of enjoying more frozen treats like this no-churn cinnamon maple swirl ice cream, just sit tight; today, we’re about to get all up in this goodness.

    No-Churn Cinnamon Maple Swirl Ice Cream by Wood and Spoon. This simple homemade ice cream is the perfect addition to holiday and thanksgiving pies. A vanilla bean base is swirled with a stovetop maple and cinnamon sauce that is made with brown sugar. This ice cream takes less than 10 minutes to make and will taste terrific served as an accompaniment or just by itself. Learn how to make no churn ice cream on thewoodandspoon.com by Kate Wood.
    No-Churn Cinnamon Maple Swirl Ice Cream by Wood and Spoon. This simple homemade ice cream is the perfect addition to holiday and thanksgiving pies. A vanilla bean base is swirled with a stovetop maple and cinnamon sauce that is made with brown sugar. This ice cream takes less than 10 minutes to make and will taste terrific served as an accompaniment or just by itself. Learn how to make no churn ice cream on thewoodandspoon.com by Kate Wood.

    Since entering adulthood, I’ve become accustomed to asking a number of questions like, “What can I bring?” This time of year, when parties and social gatherings reign supreme, there are few sentences as scary to utter . Like, what if I get stuck bringing the dish no one likes? What if I’m asked to make something I’m not comfortable with? Or worse- what if the host leaves my question open-ended, and I’m forced to just GUESS what to bring?!?

    The Perfect Ice Cream to Serve at Thanksgiving Dinner

    This no-churn cinnamon maple swirl ice cream is the hero for all of those woes. Since forever, pies have been the shining star of Thanksgiving tables, but I really think we’ve dropped the ball when it comes to ice cream. Let’s be honest- MOST people have ice cream on hand to serve alongside all of those Thanksgiving pies, but few really know how to do it with pizazz. For that reason, I decided to bring to you this no-churn cinnamon maple swirl ice cream.

    No-Churn Cinnamon Maple Swirl Ice Cream by Wood and Spoon. This simple homemade ice cream is the perfect addition to holiday and thanksgiving pies. A vanilla bean base is swirled with a stovetop maple and cinnamon sauce that is made with brown sugar. This ice cream takes less than 10 minutes to make and will taste terrific served as an accompaniment or just by itself. Learn how to make no churn ice cream on thewoodandspoon.com by Kate Wood.
    No-Churn Cinnamon Maple Swirl Ice Cream by Wood and Spoon. This simple homemade ice cream is the perfect addition to holiday and thanksgiving pies. A vanilla bean base is swirled with a stovetop maple and cinnamon sauce that is made with brown sugar. This ice cream takes less than 10 minutes to make and will taste terrific served as an accompaniment or just by itself. Learn how to make no churn ice cream on thewoodandspoon.com by Kate Wood.

    This ice cream starts with a simple no-churn vanilla bean base. Sweetened condensed milk, heavy whipping cream, and just a hint of vanilla bean paste come together to create a cloud-like fluffy mixture. The swirl here, though, is the star: maple syrup, brown sugar, and loads of cinnamoncome together with a little water and butter to create a spiced and sweetened sauce that swirls into the fluffy cream. After a brief freeze, this no-churn cinnamon maple swirl ice cream is ready for anything from pumpkin pie to an apple crumble. Incidentally, I recently poured a reheated cup of my morning coffee over a scoop of this ice cream, and it was nothing short of heavenly- easily the best dessert I’ve had in a month.

    No-Churn Cinnamon Maple Swirl Ice Cream by Wood and Spoon. This simple homemade ice cream is the perfect addition to holiday and thanksgiving pies. A vanilla bean base is swirled with a stovetop maple and cinnamon sauce that is made with brown sugar. This ice cream takes less than 10 minutes to make and will taste terrific served as an accompaniment or just by itself. Learn how to make no churn ice cream on thewoodandspoon.com by Kate Wood.

    I declare we are no longer scared to offer up the question, “What Can I Bring”; this no-churn cinnamon maple swirl ice cream is the perfect Thanksgiving menu item no one has even thought of. Give it a try, pop it in the freezer, and consider your Thanksgiving contribution complete. You’re welcome!

    If you like this recipe you should try:

    Brown Sugar Cookie Dough and Cone Ice Cream
    No-Churn Honey Salted Almond Ice Cream
    Coffee Cookie Dough Ice Cream
    No-Churn Peanut Butter Caramel Ice Cream

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    No-Churn Cinnamon Maple Swirl Ice Cream

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    This no-churn cinnamon maple swirl ice cream is a vanilla bean ice cream swirled with a simple cinnamon maple sauce.

    • Author: Kate Wood
    • Prep Time: 10
    • Total Time: 360
    • Yield: 1 Quart
    • Category: Dessert

    Ingredients

    For the cinnamon maple swirl:

    • ½ cup light brown sugar, packed
    • 21/2 tablespoons water
    • 2 teaspoons cinnamon
    • 2 tablespoons unsalted butter
    • 2 tablespoons pure maple syrup

    For the ice cream:

    • 1 (14 ounce) can sweetened condensed milk
    • 2 cups heavy whipping cream
    • 1 teaspoon vanilla bean paste

    Instructions

    1. Begin by prepping the swirl. Combine the light brown sugar, water, and cinnamon in a small saucepan over low heat on the stove. Bring to a rolling bubble, about 4 minutes, stirring occasionally. Remove from heat and add in the butter and maple syrup. Set aside to cool to room temperature.
    2. When cooled, combine the condensed milk and whipping cream in a large bowl or the bowl of a stand mixer. Whip on medium speed using a whisk attachment on the mixer until it becomes fluffy and cloudlike. Stir in 1 tablespoon of the cooled cinnamon swirl until smooth. Layer ¼ of the ice cream mixture in the bottom of a 9×4” loaf pan and drizzle the top with some of the cooled cinnamon swirl. Repeat this process until all of the ice cream and drizzle have been used. Use the end of a knife or a skewer to swirl the two together barely and then freeze until solid, about 6 hours, in the freezer. Enjoy!

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    Peanut Brittle Cookies

    Peanut Brittle Cookies By Wood and Spoon Blog. These peanut brittle cookies feature a peanut butter dough, chopped homemade peanut brittle, and peanut butter chips. These chewy, sweet and salty cookies are a peanut butter lover’s dream! Find out how simple homemade peanut brittle is and get the recipe for these yummy fall cookies by Thewoodandspoon.com

    This past week has been one for the books. What started as fun dinner party to celebrate my 34th birthday turned into a surprise visit from my brother, loads of encouragement surrounding the announcement of my first book, and the most fun weekend away with girlfriends. It may not take parties and vacations and heart-warming messages in your DMs to feel loved, but, man, I just feel so covered up in it. Thank you for being part of it!

    On the recipe front, October has been quiet in these parts for a few reasons. First, this site got an overhaul! Have you noticed? Do you love it? Is it working for you? My computer designer has been hard at work to create a site that puts the FUN in functional, and I think we really landed on something good. In addition, I’ve been hard at work creating fun little surprises for the upcoming book launch- think special holiday treats, giveaways, exclusive recipes to share early on, and more! I’m learning that writing a book is hardly just writing. There’s edits and marketing and so much more involved than I ever could have imagined, and as a result there’s been a little bit of radio silence on the recipe end of things. Thankfully, I think we’re back and ready to move ahead full-steam, and I hope you are too!

    Peanut Brittle Cookies By Wood and Spoon Blog. These peanut brittle cookies feature a peanut butter dough, chopped homemade peanut brittle, and peanut butter chips. These chewy, sweet and salty cookies are a peanut butter lover’s dream! Find out how simple homemade peanut brittle is and get the recipe for these yummy fall cookies by Thewoodandspoon.com

    The Recipe

    These peanut brittle cookies taste like the South to me. I didn’t try delicious peanut brittle until I moved to Alabama, but since then, I’m realizing it’s one of those cult following foods that some people are just seriously into. I decided to combine the caramelized bits of nuts and crunch with the sweet and salty goodness of a cookie, and the result is delightful: a chewy peanut butter cookie loaded of melted brittle, chopped peanuts, and peanut butter chips. If you’re a peanut butter lover, say hello to your new best friends.

    To make these peanut brittle cookies, we start with the brittle. Sugar, water, and corn syrup cook on a stovetop until it reaches 300 degrees Fahrenheit. Butter, chopped peanuts, and a bit of baking soda are quickly added before the mixture is carefully spread out onto a prepared pan to cool. Once room temperature, the brittle will be hard and ready to be chopped into bits for the cookie dough. Butter and peanut butter combine with white and light brown sugar to create a soft and chewy dough. Bits of the chopped brittle and peanut butter chips are added to the mix, and rounds of dough can be baked in the preheated oven. After cooling slightly, these peanut brittle cookies are seriously chewy and layered with peanut flavor.

    Peanut Brittle Cookies By Wood and Spoon Blog. These peanut brittle cookies feature a peanut butter dough, chopped homemade peanut brittle, and peanut butter chips. These chewy, sweet and salty cookies are a peanut butter lover’s dream! Find out how simple homemade peanut brittle is and get the recipe for these yummy fall cookies by Thewoodandspoon.com

    If you or someone you love is a peanut brittle fan, these peanut brittle cookies will be a dream. Give them a try and let me know what you think! I’m looking forward to sharing another recipe with you all next Tuesday, so stay tuned!

    If you like these peanut brittle cookies you should try:

    Peanut Butter Chocolate Chunk Cookies
    Peanut Butter Caramel Pretzel Chocolate Chip Cookies
    Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
    Peanut Butter Cup Bars

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    Peanut Brittle Cookies

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    These peanut brittle cookies feature a peanut butter dough and are loaded with chopped homemade brittle and peanut butter chips!

    • Author: Kate
    • Prep Time: 30
    • Cook Time: 10
    • Total Time: 40 minutes
    • Yield: 30 Cookies
    • Category: Dessert

    Ingredients

    For the peanut brittle:

    • 2 cups (400 gm) sugar
    • ½ cup water
    • 1 cup light corn syrup
    • 2 cups dry roasted peanuts
    • 2 tablespoons unsalted butter
    • 11/2 teaspoons baking soda
    • 11/2 teaspoons vanilla extract

    For the cookies:

    • 3/4 cup (170 gm) unsalted butter
    • ½ cup creamy peanut butter
    • 11/2 cups (300 gm) light brown sugar
    • ½ cup (100 gm) sugar
    • 2 teaspoons vanilla extract
    • 2 large eggs
    • 21/2 cups (370 gm) all-purpose flour
    • 11/4 teaspoons baking powder
    • 1 teaspoon baking soda
    • 11/2 teaspoons salt
    • 1 cup peanut butter baking chips
    • 2 cups peanut brittle, chopped into pea-sized pieces, plus more if desired for rolling

    Instructions

    To prepare the peanut brittle:

    1. First, read through the instructions completely and have your brittle ingredients prepared and close by. Line a large baking sheet with parchment paper and set aside.
    2. In a medium heavy-bottomed saucepan, stir to combine the water, sugar, and corn syrup. Turn on medium heat and begin heating the mixture, stirring occasionally, until it comes to a boil. Hook a candy thermometer to the side of the pan and heat the mixture, continuing to stir occasionally, until it comes to 250 degrees Fahrenheit. Add the peanuts and begin stirring with a rubber spatula continuously for about 10 minutes until the mixture reaches 300 degrees Fahrenheit. Immediately remove from the heat and stir in the butter, baking soda, and vanilla. Be careful, as the mixture will eb hot. Pour the hot mixture onto the prepared baking sheet and carefully smooth it into a thin layer quickly. Allow to cool completely prior to storing in an air-tight container at room temperature for up to two days in advance.

    To prepare the cookies:

    1. Preheat the oven to 350 degrees. Line two pans with parchment paper or silicone baking mats.
    2. Melt the butter over medium heat on the stove. Stir regularly and remove the pan from heat immediately once all is melted. Pour into a large mixing bowl and whisk in the peanut butter. Add the brown sugar, sugar, and vanilla extract, stirring to combine. Add the eggs and whisk to incorporate.
    3. Add the flour, baking powder, baking soda, and salt to the mix immediately and fold to combine. Don’t waste a lot of time as the mixture will be harder to work with as it sits and cools. Fold in the baking chips and peanut brittle.
    4. Scoop tablespoon-sized scoops (I use a medium cookie scoop) of dough on the baking sheets about 2 inches apart. If desired, place some additional peanut brittle into a large plastic bag and use a rolling pin to crush it into a sandy mixture. Roll the dough in your hands to smooth and roll briefly in the crushed brittle to pick up little shards of the candy on the dough. Bake in the preheated oven 10-11 minutes or until the edges are set. Allow to cool briefly before eating!

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    Pumpkin Swirl Bread

    It’s October, which means I officially don’t feel bad about pushing pumpkin baked goods. I know some of you fall into the uber-cozy category of humans that thinks things like pumpkin spice lattes, fluffy scarves, fleece socks, and jewel tones are appropriate all year long, but I’ve been holding back on this recipe for weeks in an attempt to salvage the sanity of those who can only tolerate fall-ish stuff sometime after Labor Day. Today’s recipe, this pumpkin swirl bread, certainly falls into the cozy category, and it makes for an excellent baking challenge for those of you who might be willing to roll up your sleeves and attempt a slightly more challenging baked treat. Let me tell you how to make it!

    Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com
    Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

    This pumpkin swirl bread is a love child of two of my favorite recipes: pumpkin yeast bread and cinnamon swirl bread. For years, cinnamon toast has been a go-to breakfast favorite in my house, and I decided it was high time we had a fall alternative for our mornings. The dough for this tender bread has pumpkin purée, sweet maple syrup, and flavored pumpkin pie spice. The center is a swirl of cinnamon and brown sugar- just enough to add a smidge of flavor and that beautiful inner spiral, but not so much that it becomes overpowering. I like to serve slices warm and toasted with salted butter and a sprinkle of cinnamon sugar.

    Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

    How to Make Swirl Bread

    To make the bread, we start with the dough. Active dry yeast dissolved in lukewarm water before we add in the remaining liquid ingredients: milk, maple syrup, oil, and pumpkin purée. Once combined, we add in the flour, salt, and pumpkin pie spice. The dough is stirred and kneaded in a stand mixer until stretchy and slightly tacky.

    After its first rise, we roll out the dough and layer in the filling: first an egg wash, then a sprinkle of cinnamon sugar. The dough is rolled tight into a loaf and allowed to rise a second time in a prepared loaf pan. After baking, the loaves are golden brown and fragrant with yummy autumnal spice!

    This pumpkin swirl bread is a great weekend baking challenge. Bonus: it makes two loaves, so you can keep one for yourself and share the second with someone else! A win-win for everyone! Give this recipe a try and let me know what you think. Happy Baking!

    Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

    If you like this pumpkin swirl bread, you should try:

    Pumpkin Yeast Bread
    Cinnamon Swirl Bread
    Pumpkin Pull-Apart Bread
    Raisin Swirl Bread
    Pumpkin Pancakes

    Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com
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    Pumpkin Swirl Bread

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Kate Wood
    • Prep Time: 25
    • Cook Time: 35
    • Total Time: 240
    • Yield: 2 Loaves
    • Category: Bread

    Ingredients

    For the bread dough:

    • ½ cup (120 mL) warm (not hot) water
    • 21/4 teaspoons active dry yeast
    • 1 cup (240 mL) milk, room temperature (I use whole)
    • ¼ cup (60 mL) maple syrup
    • 2 tablespoons oil (I use canola)
    • 1 cup (225 gm) pumpkin puree
    • 5 cups (650 gm) all-purpose flour
    • 11/2 teaspoons salt
    • 1 tablespoon pumpkin pie spice

    For the filling:

    • 1 large egg
    • 6 tablespoons (75 gm) sugar
    • 21/2 teaspoons cinnamon
    • 1 tablespoon flour

    Instructions

    To prepare the dough:

    1. Pour the warm water into the bowl of a stand mixer and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Whisk in the milk, maple syrup, and oil. Add the pumpkin puree and stir to combine. Add two cups of flour, the salt, and the pumpkin pie spice to the wet ingredients and stir until well integrated. Add an additional 2-1/2 cups of flour and, using the dough hook, knead the bread on medium speed for about 5 minutes or until the bread starts to become stretchy. Add additional flour to the bowl during the kneading process to get the dough the right texture. You are looking for a tacky, stretchy dough.
    2. Grease a large bowl and place the dough in it, covered with a piece of plastic wrap, to rise until doubled in size, about 1-1/2 hours. If the dough seems to have a hard time rising, move the bowl to a slightly warmer area of the kitchen. I like to let mine rise next to a warm oven.

    To prepare the filling:

    1. Once risen, remove dough from bowl and separate into two equal pieces. Roll each sheet of dough on a lightly greased work surface into a 6”x20” rectangle. Whisk the egg with 2 teaspoons of water and brush this wash over the surface of each sheet of dough. Reserve the extra wash.
    2. Combine the cinnamon, sugar, and flour in a small bowl and sprinkle the mixture evenly over the surface of each piece of dough.
    3. Starting at one of the narrow ends, roll the dough snug up the length of the long ends of the rectangle until you’re left with a tube-shaped roll of dough. Pinch the ends to seal the dough closed. Place each loaf roll into their own greased loaf pan (8.5″ X 4.5″ X 2.75″). Cover with Saran wrap and allow to rise again for about 1 hour, or until the dough has risen one inch over the top of the pan. Meanwhile, preheat the oven to 425 degrees.
    4. Once risen, brush a thin layer of wash over the tops of each loaf. Put the loaves into the oven and immediately lower the temperature to 375. Bake for about 30-35 minutes, or until loaves have turned golden and sound slightly hollow when tapped on the top.
    5. Allow to cool in pan for ten minutes and then remove to finish cooling on a cooling rack.

    Notes

    • Beware of using a small pan. This recipe requires a large enough pan to accommodate the dough.
    • If your bread is not rising well, place loaves in a slightly warmer spot in your kitchen. I let my bread rise next to a warm oven.
    • Allow bread to cool completely prior to slicing.
    • Bread will keep on the counter for several days but will keep best in the refrigerator for up to 6-7 days. There’s no preservatives in this stuff so it won’t last as long as your supermarket bread- eat fast!
    • Wrapped securely in aluminum foil, bread will keep in a freezer for up to four months.

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