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My Best Mini Muffins

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

Many of us who enjoy cooking or baking have a few of those back pocket recipes we reach for time and time again. Maybe it’s a nostalgic taste from our past, a family favorite, or one of those simple recipes that is guaranteed to be a home run every time. Back when I was a newlywed, I was loaded to the brim with enthusiasm for trying new recipes; I wanted to create and feed, exploring what I was able to accomplish in the kitchen. But over time, as our family grew from 2 to 5, I quickly realized my best efforts wouldn’t always get the red carpet welcome I desired- cooking for a crew was not the Betty Crocker dream I thought it would be.

Seasons of creativity come and go. Some weeks, I feel energized by keeping my hands busy with new flavors and tinkering around with fresh recipes. On others, I’m one puckered face, one questionable glance, one, “Do I HAVE to eat this, Mom?” away from setting fire to my oven and calling Dominos. Feeding an unenthusiastic audience isn’t always easy, and if you, like me, have found yourself responsible for feeding even just a single picky eater, here’s a word of solidarity: NO, YOU’RE NOT CRAZY- THIS IS, IN FACT, HARD.

-“All this hard stuff isn’t for nothing.”

Despite all the judgy glances from a table full of toddlers who would prefer to eat Lunchables most nights, I find myself in the kitchen time and time again. Deep down, I know that being tasked with the job of nourishing little people is a privilege, and whether they’re getting a terrific homemade meal or carry-out pizza (again), those few short minutes around the table are an opportunity for impact, love, and connection. I come back to the kitchen, because I remember all the times my heart was fed simply by sharing a few minutes of conversation and a meal with someone; I know all this hard stuff isn’t for nothing.

The recipe I’m sharing today is crazy simple, but it’s a favorite. These are my best mini muffins, and because my kids go wild for them, we make them pretty regularly. Having a fun, go-to recipe like this is good for morale, particularly on those harder weeks when squash (and subsequently, bad attitudes) is on the menu. With just one bowl, less than 10 ingredients, and about 15 minutes of time you can my my best mini muffins your own!

How to Make Mini Muffins

To make my best mini muffins, we start with the liquid ingredients. One egg, oil, sour cream, and vanilla extract come together with just a whisk and a little elbow grease. Stir in the sugar until well integrated and then add in the dry ingredients. Here, flour provides structure while the leavening and cornstarch add the soft pillowy fluff that makes muffins so good. Mix in your favorite toppings (think chocolate chips! sprinkles! lemon zest and poppyseeds!) and then dollop the batter into a prepared pan. (Sidenote: if you’re not already using a small cookie scoop like this one for your mini muffins, consider this a call to action. )

This recipe for (what is most definitely) the very best mini muffins is always a hit, even with my picky eaters, and if you don’t already have a favorite of your own, I hope you’ll give it a try. With today being Valentine’s Day, I think this is the perfect opportunity to bake for someone you love! Happy Monday and Happy Baking, y’all!

If you think these are the best mini muffins, you should check out:

Mini Cinnamon Rolls
Mini Funfetti Cakes
Blueberry Cream Cheese Muffins
Banana Nutella Muffins
Double Chocolate Muffins

My Best Mini Muffins

Print Recipe

★★★★★

5 from 2 reviews

These mini muffins are moist and fluffy and can easily be adapted to include your favorite mix-ins!

Author: Kate Wood
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 24
Category: Breakfast

Ingredients

1 large egg
1/4 cup vegetable oil (or substitute 1/2 of the oil for melted butter for DIVINE chocolate chip muffins)
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup sugar (or use 1/4 cup brown sugar and 1/4 cup granulated sugar- you decide!)
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Mix-ins of choice (see instructions)

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Instructions

Preheat the oven to 375 degrees and lightly grease a mini muffin pan with cooking spray. Set aside.
In a large bowl, stir together the egg, oil, sour cream, vanilla, and sugar until smooth. Add the flour, cornstarch, baking powder, baking soda, and salt, stirring just until combined. Add in any mix-ins (see note below). Use a small cookie scoop to portion out dollops of batter, filling each compartment of the tin 3/4 of the way full. Bake in the preheated oven for 10 minutes or until a toothpick inserted comes out clean. Enjoy!
For funfetti muffins: Add 3 tablespoons of rainbow sprinkles. Option to switch the vanilla extract out for clear vanilla extract instead! For chocolate chip mini muffins: Add 1/3 cup mini chocolate chips to the batter. Option to substitute melted butter for the oil or sub out the 1/2 cup sugar for 1/4 cup sugar and 1/4 cup brown sugar. For lemon poppyseed muffins: Add 1 teaspoon of lemon zest, 1 tablespoon lemon juice, and 2 teaspoons poppyseeds.

Notes

Note: You can use any neutral oil in place of the vegetable oil!

Lemon Poppy Seed Muffins

6 Comments / Breakfast

I wish someone had told me to take “Before” photos when quarantine started last March. In the nether regions of my mind, I can still see that former life of mine: a spotless home, a predictable schedule, and a family that, albeit wild, felt comfortable within the confines of our everyday existence. Sure, there was the occasional hiccup in the regimen of our daily lives- maybe a vacation, a last-minute addition to our calendar, or even (gasp!) an unforeseen bout of strep throat or seasonal cold- but for the most part, life was defined and fairly easy to get along with.

Fast forward to the “After” photo. The images that make up our day-to-day nearly 10 months after quarantine began are a blur of grey and barely-controlled chaos, a hot mess pile of face masks, hand gel, and flailing attempts to work, parent, and manage feelings and expectations. This season has been a dying to self, a loosening of my grip on all things I used to think I could control, and to be completely frank, it hasn’t been pretty. I’ve found myself feeling bitter and struggling with frustration more times than I can count, and, in a a lot of ways, dealing with the imperfect, self-serving parts of my heart have been the one of the more unpalatable doses of reality I’ve been forced to swallow in my life.

Looking for the gold.

This is really just a reminder to myself: look for the gold in all of this. If and when it’s all said and done, I don’t want to be defeated and worse for the wear; instead, my hope is that we all find ourselves stronger and more resilient under the weight of our own individual challenges. I hope we find ourselves more graceful, more open to love, and less in need of the temporary wants that rarely serve our lives in lasting ways. Deep down, I really think this shaking of our personal foundations will nudge a lot of us to start building our hopes and dreams on the stronger ground of relationships and beliefs that will actually last. Yes, the haze of uncertainty, fear, and loss is still thick and looming, but there’s hope and goodness burning through with an offering of its own: matured perspective, slower pace, and an opportunity to trim the proverbial fat in our lives. We’re definitely being pruned, but I’m feeling more and more certain that it’s making room for growth.

One of my favorite parts of these past few months has been including my children in my kitchen activities. Let me be clear: kids in the kitchen is anything but easy, neat, or quick. Anytime my babies strap on an apron, I need extra time and energy to clean up the millions of little disasters that ensue. But the benefit of time spent together and watching their little hands and minds explore makes it well-worth the effort. Like with these lemon poppy seed muffins.

Lemon Poppyseed Muffins

Muffins are one of the most simple and forgiving things to make in the kitchen with kids. These lemon poppy seed muffins are a favorite of my oldest. These muffins are a great place for kitchen-curious people to start; all you need is a hand mixer and a few measuring cups. Here, a simple butter and sugar batter comes together with sour cream, eggs, lemon, and milk. The end result are lemon poppy seed muffins that remain moist and tender even after a couple of days. The glaze is simple, just powdered sugar and lemon juice,. It adds that extra tang and hint of sweetness that makes these extra-delicous for kiddos.

I’m eager to hear from you all. How are you doing? What have you learned in this season? How can your fellow baking friends (raises hand!) support you in love? Muffins seem like a meager offering, but they’ve brought me a lot of joy and I hope they do the same for you. Have a terrific week and happy baking!

If you like these lemon poppy seed muffins you should try:

Lemon Berry Crumb Cake
Blueberry Lemon Bars
Lemon Pound Cake
Lemon Lavender Icebox Cake

Lemon Poppy Seed Muffins

Print Recipe

★★★★★

5 from 2 reviews

These lemon poppy seed muffins have a moist and tender crumb and are scented with fresh lemon zest and juice. A simple powdered sugar glaze tops each muffin to add extra sweet and tang!

Author: Kate Wood
Prep Time: 10
Cook Time: 19
Total Time: 29 minutes
Yield: 12
Category: Breakfast

Ingredients

For the muffins:

½ cup unsalted butter at room temperature
½ cup sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup milk
1–1/2 tablespoons lemon zest
¼ cup fresh-squeezed lemon juice
2 cups all-purpose flour
2–1/2 teaspoons baking powder
¾ teaspoon salt
1–1/2 tablespoons poppy seeds

For the glaze:

2 tablespoons fresh-squeezed lemon juice (plus more as needed)
1 cup powdered sugar

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Instructions

Preheat the oven to 400 degrees Fahrenheit and line a 12-compartment muffin tin with liners (or lightly grease if you plan to use no liners).
In a large bowl or the bowl of a stand mixer, cream the softened butter, sugar, and brown sugar on medium speed until well-combined, about one minute. Add in the eggs, vanilla, sour cream, milk, zest, and lemon juice and stir to combine. Scrape the sides of the bowl and stir in the flour, baking powder, salt, and poppy seeds on low, just until combined.
Use a large cookie scoop to fill the muffin tins about ¾ of the way full. Bake in the preheated oven about 17-18 minutes or until a toothpick inserted just barely comes out clean. Allow to cool in the tin briefly before removing and cooling on a rack.
Once cooled, whisk to combine the powdered sugar and lemon juice. Add a smidge more juice to thin out the icing, if desired. Drizzle on top of the muffins and enjoy!

Chewy Gingerbread Lemon Bars

Best Christmas Cookies of 2020:

This is my comfort zone. Give me all the chocolate. All the butter. All the peppermint and sprinkles and frosting. It was hard to whittle my favorites list down to just ten choice cookies, but it had to be done. Without further ado, here they are!

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

Peanut Butter Pretzel Caramel Chocolate Chip Cookies

Yes, these are as over-the-top and delicious as they sound. A chewy cookie loaded with peanut butter and both chocolate and caramel morsels take the cake in my book.

Mint Chocolate Sandwich Cookies

These are a crowd favorite in my house of mint chocolate lovers. The sandwiching is simple and makes for a cookie that feels super special.

Soft-Frosted Sugar Cookies

I grew up on these cookies. These soft and simple sugar cookies have a creamy spreadable frosting. They’re not fussy, not hard to make- just special and yummy.

Espresso Caramel Thumbprint Cookies

Here, an espresso-scented caramel fill chocolate thumbprint cookies. These cookies are definitely for the grown-ups- not Santa.

Brown Butter Bourbon Snickerdoodles

These are newer on my site, but they’re already a fave. Make them and you’ll see why.

White Chocolate Peppermint Cookies (with option for vegan!)

Peppermint reigns supreme this time of year, and I love how soft and tender these cookies stay, even a day or two after making them. With option for vegan preparation, these are a great option for people following special diets.

Kitchen Sink Cookies

Another newbie that rightfully earned its place on this list. Load these chewy chocolate chip cookies with whatever you have in your kitchen.

Sugar Cookie Gift Tags

Don’t let the hearts fool you- you can enjoy these cookies allll year long. Here, I offer a tutorial on how to make gift tags out of, you guessed it, sugar cookies! Although these were hearts for Valentine’s Day, I think little trees, candy canes or even tiny stocking cookies would be great here!

Espresso Toffee Chocolate Chip Cookies

Maybe my favorite chocolate chip cookie. Loaded with espresso powder, toffee bits and chunks of chocolate, these cookies are great for coffee and chocolate lovers alike!

Peppermint Bark Brownies

I had to sneak one more peppermint option on here. These are CRAZY fudgy. Like, insanely so. Just make them

Chewy Gingerbread Lemon Bars

So those all sound great, right? But do you see what is missing from the list? Gingerbread. Specifically, chewy gingerbread lemon bars. Today’s recipe is a soft and chewy ginger-flavored bar that is flavored with ginger, molasses, and cinnamon. The topping is a sweet and tangy lemon cream cheese frosting, a combo that, in my book, is best case scenario for any kind of gingerbread. They go so well together and these bars really shine because of it.

To keep things simple, you can easily make these chewy gingerbread lemon bars in advance and store in an airtight container in the freezer. You can pull them out to thaw for family, Santa, or whoever else might wiggle down your chimney. I opted to use a large round piping tip to decorate these with icing, but you can also just spread it right on top with an offset spatula. A little garnish of sanding sugar or gingerbread crumbs make these bars look super cute too!

Chewy Gingerbread Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

We’re just a few days out from the big day! Get to planning your baking and let me know how I can help! I’d love to chat! Happy Friday and Happy Baking!

If you like these chewy gingerbread lemon bars you should try:

Chewy Gingerbread Lemon Bars

Print Recipe

These chewy gingerbread lemon bars have a gingerbread flavor, soft texture, and are topped with fluffy lemon cream cheese frosting!

Author: Kate Wood
Prep Time: 15
Cook Time: 30
Total Time: 60
Yield: 16
Category: Dessert

Ingredients

For the bars:

½ cup unsalted butter, at room temperature
½ cup brown sugar
½ cup sugar
¼ cup molasses
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1–1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
¼ teaspoon cloves
¼ teaspoon nutmeg

For the frosting:

¼ cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups powdered sugar
1 tablespoon lemon juice
2 teaspoon lemon zest

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Instructions

To make the bars:

Preheat the oven to 350 degrees fareheit. Line a 9” square pan with aluminum foil and lightly grease with baking spray. Set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, sugar, and molasses until lighted and smooth, about 2 minutes. Add the egg and vanilla and beat to combine. Scrape the sides of the bowl and add the dry ingredients. Stir just until combined. Dump the dough into the prepared pan and use lightly wet fingers or a piece of wax paper to press the mixture evenly into the bottom of the pan. Bake in the preheated oven until the bars are puffed and a toothpick inserted comes out clean, about 27-28 minutes. Allow to cool completely. You can expedite this process in the fridge or freezer.

To make the frosting:

In a medium bowl, cream the butter and cream cheese together until smooth, about 30 seconds. Add the powdered sugar, juice, and zest and stir to combine. Spread the frosting out on the bars, or, to frost like I did, cut out the 16 squares and use a large round piping tip to pipe the frosting on. You can barely chill the bars to have the frosting set up a little more firm. Store the bars covered at room temperature for up to 2 days.

White Chocolate Ganache Shortbread

3 Comments / Cookies and Bars

I’ve finally arrived. After years of baking with little kids nipping at my heels, swiping rogue chocolate chips and crumbles of dough from the counter in front of me, my children actually love to bake. This feels an awful lot like arriving. Over the weekend, I asked my daughter what she wanted to do over the next few days: swim? Color? Read books or play outside? She picked baking, and when my heart quit exploding, we posted ourselves by the oven and made all sorts of yummy stuff to enjoy. She was particularly in love with today’s recipe for white chocolate ganache shortbread. The pink hue was a major selling point, but she stuck around for the crumbly “bread,” AKA, the shortbread. She loved it and I think you will too!

White Chocolate Ganache Shortbread

This white chocolate ganache shortbread is a simple press-in crust that is scented with lemon zest. Confectioner’s sugar, flour, and cornstarch (for tenderness!) are added in too, but the butter is the star. I recommend using a high-quality butter, because the flavor really does shine. The crust gets baked in a square pan until barely browning.

In the meantime, you can start on the ganache. A smidge of cream and fresh strawberries are mashed on the stove until thin and juicy. Once bubbles begin to form around the rim of the pan, remove the mixture from the heat and strain the liquid into a bowl of white chocolate chips. Stir stir stir, until the white chocolate has melted and the mixture is smooth with no clumps throughout. Pour the mixture over the cooled shortbread and allow the ganache to set up in the fridge until firm. This ganache won’t ever harden completely, and in fact, white chocolate ganache tends to stay a bit chewy/softened. The only thing that means for you is that you’ll want to avoid leaving these in the hot sun- they’re really best served barely cooled.

I hope you give this white chocolate ganache shortbread a try in the coming weeks before those beautiful strawberries disappear for good! You can also try them using raspberries! Blackberries! The world is your oyster. Happy Tuesday to you guys and have a great week!

If you like this white chocolate ganache shortbread you should try:

White Chocolate Raspberry Ganache Tarts
Double Chocolate Ganache Tarts
Caramel Ganache Brownies
Strawberry Rhubarb Bars
Mini Strawberry Galettes

White Chocolate Ganache Shortbread

Print Recipe

★★★★

4 from 1 reviews

These white chocolate ganache shortbread bars feature a buttery lemon shortbread crust and a strawberry white chocolate ganache on top. It’s a perfect mini dessert bite!

Author: Kate Wood
Prep Time: 15
Cook Time: 35
Total Time: 120
Yield: 36
Category: Dessert

Ingredients

For the crust:

1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon lemon zest
½ cup confectioner’s sugar
1–3/4 cups all-purpose flour
½ cup cornstarch
Pinch of salt

For the filling:

Scant 2 cups (300 gm) white chocolate chips
1 cup (140 gm) fresh or frozen and thawed strawberries, chopped
3 tablespoons heavy cream

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Instructions

To prepare the crusts:

Preheat the oven to 325 degrees and line an 8” or 9” square pan with aluminum foil extending up the sides of the pan. Cream the butter in a medium-sized mixing bowl until smooth, about 1-2 minutes. Add the vanilla, lemon zest, and confectioner’s sugar and stir on low until combined. Stir the flour, cornstarch, and salt until combined. Pat the mixture into a flat layer in the bottom of the pan (using wet fingers, if needed) and use a fork to poke a few holes into the bottom. Bake in the preheated oven about 30 minutes or until the shortbread has barely begun to start browning on the top. Set aside to cool while you prep your ganache.

To prepare the filling:

Pour the white chocolate chips in a microwave and heat-safe bowl. Combine the strawberries and heavy cream in a heavy bottomed pan over medium-low heat. Use a potato masher to crush the strawberries and release their juices as your slowly heat the mixture. Once mashed and the mixture has barely begun to bubble, remove from heat and use a fine mesh sieve to strain the mixture into the bowl of the white chocolate chips. Use a rubber spatula to smoosh any remaining juice or cream into the bowl but keep the strawberries seeds out (unless you’re into that kind of thing!) Use a whisk to stir the mixture and melt the white chocolate chips. If they don’t melt down completely, put the bowl into the microwave for 10 second increments to melt. Keep stirring and microwaving until all of the chocolate has melted. Pour the mixture into the pan and place in the fridge to allow to set up until completely firm. Some bubbles may pop up in the first few minutes and you can use a toothpick to pop those if you want. Once set, use a sharp chef’s knife to cut out small squares and enjoy!

Lemon Lavender Icebox Cake

19 Comments / Breakfast

Happy Sunday, Friends! I hope this weekend has been full of joy and love and rest for you. We did a lot of the opposite this weekend, as we partook in the madness that is March college basketball. My husband (an Auburn fan) and myself (a UK fan) will have to duke it out later this afternoon as our teams play each other in the Elite Eight match, so pray for us. For your lazy-day entertainment, I’ve rounded up a list of things I’ve been reading, eating, and shopping for, plus I’m sharing the how-to on this seriously adorable lemon lavender icebox cake. Grab a fork and let’s dive in!

What I’m Reading:

I relate to this article on “crispy-gone-soggy” foods (think soggy nachos, leftover General Tso’s carryout, etc) on so many levels. It’s an opinion piece from Bon Appetit that is entirely funny and delicious on so many levels. Check it out for a casual laugh and stomach rumble.
Food52’s annual cookbook tournament has just wound down, and I am so thrilled to pick up copies of the winning books. Basically they’ve picked some of the most eye-catching cookbooks from the year go head-to-head in a bracket-style throw down. The judges are mostly renowned chefs who whittle the list of best cookbooks down from 16 to 1. Read about the finalists (and the winner!) here.
I’m just wrapping up “Everybody, Always” by Bob Goff. It’s a heartwarming, inspiring, and, at times, difficult read, but there’s so much truth in it that I love it. Loving people can be really hard, but Bob breaks this lifelong pursuit down to just loving the person in front of you, one day at a time. Such a good read.

What I’m Eating:

With warmer weather and bathing suit season on the horizon, we’ve been trying to include lots of salads and veggies in the dinnertime lineup. This bulgur salad with cucumbers, dill, chickpeas, and peppers is anything but basic, and it’s probably my favorite dish I’ve prepared in months. Serve with grilled chicken or fish if you’re cooking for a meatatarian, otherwise, this salad needs no other sidekick.
Ok, so I must not be really concerned about that summer body, because we’re still totally making burgers. These ones are smashed thin like the ones you might get at a greasy diner, and they are outrageous delicious. We top ours with grilled red onion and serve with skillet hash browns. My mouth is actually watering.
I love how easily a pork tenderloin will serve my family of four, but I’m always getting stuck in the savory herb-crusted rut. This recipe from Tyler Florence boasts a chimichurri sauce that is to die for and makes the whole dish feel fresh and exciting. Serve with rice, beans, and grilled veggies.

What I’m Shopping For:

The Madewell spring collection has me longing for non-maternity wear. The bright colors, flowy materials, and simple retro patterns are 100% my ballgame.
I just ordered this bathing suit coverup both for now and post-baby. When I’m chasing after two kiddos at the pool, I don’t want to worry what is falling out of the backside of my suit, and this coverup is the light and airy ticket I’ve been looking for. Plus, the side tie means that I can wear it as my body transitions in the coming months!
The springy dishes and serveware at Sur La Table have me itching to throw a garden party. I’m dying over the new cast iron colors and floral china. Check it out here.

What I’m Baking:

Lemon lavender icebox cake. Isn’t she a beaut? I love how dainty and fancy this sweet make-ahead dessert feels, and I love the ease with which I’m able to prepare it. Made with a fluffy and citrusy lemon cake, a lavender-infused whipped filling, and sweet raspberry preserves, this cake is the springy layered treat your tables have been begging for.

I made this lemon lavender icebox cake in partnership with my friends at Kerrygold. Their unsalted butter keeps the lemon cake moist in spite of the cake’s time spent in the icebox, and it adds a subtle richness to every bite. I love having a go-to butter brand to suit my favorite decadent desserts, and this little freezer-friendly cake is no exception.

Making the Icebox Cake

To make this lemon lavender icebox cake, we start by baking the cake. This cake whips up easily with butter, sugar, eggs, and the usual suspect dry ingredients. The juice of the lemons adds tang and acidity to this cake while the zest adds a fragrant, lemony taste to every bite. We bake the batter in a half sheet pan and allow it to cool completely before we throw it all together.

The filling for this lemon lavender cake is basically a bulked-up whipped cream. We add in a little cream cheese to the mixture to stabilize the airy whipped cream which gets its flavor from an infusion of dried lavender. I purchased a small bag of dried culinary lavender on Amazon, but some of you big city folks may be able to find it in your grocery stores.

Assembling the Cake

To assemble this lemon lavender cake, we invert the cooled cake out of the pan and cut it into three equal-sized rectangles. I use a big ruler for precision, but you can wing it if that’s more your speed. Spread a thin layer of prepared raspberry preserves all over each piece of cake and then begin stacking! Place your first piece of raspberry-coated cake on a small, freezer friendly platter. Dollop 1/3 of the infused whipped cream on top and gently spread to a flat layer. Stack a second piece of cake and repeat this process again.

Take care to spread the whipped cream as flat and evenly as possible to maintain a more stable cake. Some of the whipped cream may barely squish out the sides of the cake as you stack it, but don’t worry. Just be careful to not press down hard on the cake and remember it will all firm up in the freezer.

Leave the lemon lavender icebox cake in the freezer overnight, and, once frozen, feel free to trim up the edges to form neat rectangle slices. I cut 1/2″ pieces for serving, but you could also cut squares or wedges if you please! Just be sure to show off all those fancy layers, because, DANG, they are beautiful.

Many thanks to Kerrygold for sponsoring this delightful spring treat. It’s an honor to partner with a brand that I trust and adore so much, and I hope you all will welcome them to your kitchens as well. Enjoy this Sunday, enjoy some time spent baking, and GO CATS.

If you like this lemon lavender icebox cake you should check out:

Strawberry Icebox Pie

Peppermint Bark Icebox Cake

Lavender Vanilla Bean Sugar Cookies

Lemon Lavender Cookies

Lemon Lavender Icebox Cake

Print Recipe

★★★★★

5 from 3 reviews

This lemon lavender icebox cake is a chilled springtime treat with lemon cake layers, lavender whipped cream, and sweet raspberry preserves.

Author: Kate Wood
Prep Time: 30
Cook Time: 15
Total Time: 420
Yield: 12
Category: Dessert

Ingredients

For the cake:

1 cup (230 gm) unsalted butter, at room temperature (I use Kerrygold)
1–1/3 cups (265 gm) sugar
3 large egg whites
1 teaspoon vanilla
¾ cup (180 gm) milk
3 tablespoons lemon juice
1–1/2 tablespoons lemon zest
2 cups (270 gm) all-purpose flour
¼ teaspoon baking soda
1–1/2 teaspoons baking powder
¾ teaspoon salt

For the cream:

2 cups heavy whipping cream
2 tablespoons dried culinary lavender
4 ounces (110 gm) regular cream cheese, at room temperature
1/3 cup (65 gm) sugar
1/2 teaspoon vanilla bean paste or vanilla extract
Lavender food coloring, if desired.
1 cup raspberry preserves

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Instructions

To prepare the cake:

Preheat the oven to 350 degrees and spray a half sheet pan (18″ x 13″ x 1″) with baking spray. Line the bottom with a rectangle of parchment paper and set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter and sugar on medium speed until fluffy, about 2 minutes. Scrape the sides of the bowl and add the egg whites and vanilla and mix to combine. Scrape the sides of the bowl and add half of the milk plus the lemon juice and zest. Mix until combined and then add about half of the flour as well as the baking soda, baking powder, and salt. Scrape the sides of the bowl and add the remaining milk followed by the remaining flour. Mix on low only until combined and scrape the sides of the bowl. Fold in any unincorporated bits and spread the batter into the prepared pan. Bake in the oven for about 13 minutes or until a toothpick inserted comes out clean. Set aside to cool completely.

To prepare the cream:

Combine the whipping cream and lavender in a bowl and cover with plastic wrap. Allow to rest in the fridge overnight or at least 6 hours. When ready to prepare the cream, cream the cream cheese and sugar on medium speed in a large bowl until combined, about 30 seconds. Slowly drizzle in the cream while the mixer is on low to incorporate. Add the vanilla extract and continue beating on medium speed until the mixture has thickened and stiff peaks form. Add a smidge of light purple or lavender food coloring if desired. Set in the fridge until ready to use.

To assemble the cake:

Invert the cake out of the pan and cut along the long edge into three equal pieces. You’ll wind up with 3 rectangles of cake about 5-1/2” x 12-1//2” in size. Spread 1/3 of the preserves on each piece of cake in a thin even layer. Place on piece of the jammy cake on a serving dish and spread 1/3 of the lavender whipped cream on top. Smooth to flatten the whipped cream without overworking the cream and then top with another jammy piece of cake. Repeat this process once more finishing with the remaining layer of cake and lavender whipped cream on top. Place in the freezer to firm up the top quickly, about an hour, and then cover gently with plastic wrap and continue freezing for another 6 hours. You can clean up the edges of the cake by cutting through the frozen layers to even them up, if desired. Otherwise, slice ½” wedges for serving and top with fresh raspberries, if desired. I prefer to slice while frozen and then let the slices warm up slightly at room temp for about 10-15 minutes prior to serving. Otherwise, let the cake barely thaw at room temp for about 20-30 minutes prior to slicing and serving.

Lemon Pound Cake

29 Comments / Breakfast, Cakes

There’s something about January that is comforting to me. The gray skies force me inside to cozy up in worn blankets, and thick sweaters cover me like a second skin. Life’s pace seems to naturally slow after the holidays, and there is a calm within that time lulls me to rest. Almost instinctively, I read more, sleep more, think more, and as I fall in step with the gentle metronome of these winter days, I’m reminded to slow down.

Lemon Pound Cake

I like that this lemon pound cake feels right for January. Just as it seems fitting to warm myself by a simmering pot of stew on the stove or to sit with my children in front of the oven watching loaves of bread rise, I like waiting for this cake to bake and to cool. Just like these January days, this lemon pound cake feels simple and lazy. It’s the type of recipe that it suitable for snacking on throughout the day but is always best served with a cup of coffee or an afternoon tea.

Making the Pound Cake

Preparing this lemon pound cake is simple. Cream together butter and sugar in the bowl of a stand mixer until light and fluffy. Eggs and extract come next and incorporates before the dry and wet ingredients add in. Lemon zest and juice lend a bright and tangy flavor to this dense and moist loaf. After baking, the lemon pound cake should be golden, fairly flat on top, and left to cool in the pan before flipping out onto a serving platter. The glaze for this lemon pound cake is entirely optional. I like the tang and zip the sour cream and lemon juice icing adds to the loaf. Although the glaze simple, it makes a pretty adornment for an otherwise plain cake.

So what do you all do this time of year? Are you rushing to get caught up from the holiday whirlwind? Are you busy tackling your resolutions and to-do lists? Or have you, like me, settled on being settled for a while and to quiet yourself and your life? Either way, I hope you’ll give this lemon pound cake a try and let me know what you think. Happy Baking to you, friends!

If you like this recipe you should try:

Marble Loaf Pound Cake

Brown Sugar Pound Cake with Blueberries

Blood Orange Bundt Cake

Carrot Bundt Cake with Brown Butter Glaze

Chocolate Chip Bundt Cake

Lemon Pound Cake

Print Recipe

★★★★★

5 from 1 reviews

This lemon pound cake is a bright and sweet in flavor, but comforting and rich in texture. Perfect for breakfast or dessert!

Author: Kate Wood
Prep Time: 10
Cook Time: 45
Total Time: 55 minutes
Yield: 1 Loaf
Category: Cake

Ingredients

1 cup (230 gm) unsalted butter, at room temperature
1 cup sugar (200 gm), see notes
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 tablespoon lemon zest
1–1/2 cups (210 gm) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (120 gm) milk
3 tablespoons lemon juice

For the glaze:

1–3/4 cup (200 gm) powdered sugar
2 tablespoons lemon juice
1 tablespoon sour cream (buttermilk can be substituted in a pinch)

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Instructions

Preheat the oven to 325 degrees. Grease a loaf pan with baking spray and set aside.
In a large bowl or the bowl of a stand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape the sides of the bowl and add the eggs one at a time, scraping the sides of the bowl and the beating an additional minute to incorporate. Stir in the vanilla and lemon zest.
In a small bowl, combine the flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the butter mixture and stir on low until almost combined. Add half of the milk and the lemon juice and stir to almost combine. Repeat this process with the remaining dry and wet ingredients, and fold with a rubber spatula to incorporate the last bits of ingredients. Do not overmix. Pour the batter into the prepared pan and bake for about 40-45 minutes or until a toothpick inserted comes out clean. Allow the cake to cool in the pan for about 20 minutes and then invert onto a cooling rack to cool completely.

To prepare the glaze:

When you’re ready to prepare the glaze, whisk together all the ingredients until a viscous glaze forms. Add more powdered sugar to thicken it up and more sour cream or lemon juice to thin it out. Drizzle over top of the prepared cake and enjoy!

Notes

For an ultra dense and moist cake, you can add up to a ½ cup of brown sugar to this recipe. This is a delicious addition, but in the spirit of the new year, I decided to keep it light for you all. Make the adjustment if you prefer.

Citrus Shortbread Cookies

6 Comments / Cookies and Bars

Happy Almost-New Year’s Eve from one greasy human who has lived in a bathrobe and Ugg slippers for the past few days. I have intentionally unplugged from the interwebs and social media this last week in an effort to fully embrace all that comes with this time of year, and can I just say that it feels kinda good? Although I’ve resolved to dig in hard after the new year to bring you loads of goodies I’m going to keep my online banter on mute for now and simply settle into these last few days of December.

Citrus Shortbread Cookies

To keep your sweet tooth satiated for the next few days, I have these citrus shortbread cookies to share with you. It took a few batches to get the sweet to zesty ratio just right but I kinda love the outcome. These cookies are intensely buttery, yet somehow still refreshing. Coated with a simple sugary glaze and edible glitter sprinkles, these cookies are the perfect accompaniment for your glasses of bubbly and midnight kisses this coming New Year’s Eve.

Making the Cookies

To make these citrus shortbread cookies, cream together butter, citrus zest, and sugar in the bowl of a stand mixer until smooth. I prefer lemon here but orange and lime (or a combo of all three!) would work splendidly. Add flour, salt, and vanilla and stir until the mixture comes together into a dry dough. I found that when using a hand mixer that the dough didn’t really pack together the way I wanted, so if you have a stand mixer, use it here. Work the dough into a ball and flatten it into a round disk to chill in the fridge.

Baking the Cookies

Once you’re ready to bake your citrus shortbread cookies, roll out the dough on a lightly floured surface and use round cookie cutters to cut out cookies. Here’s where you have a few options: for intensely buttery, semi-crisp cookies, roll the dough out thin, about ¼” thick. These will bake up golden brown and literally melt in your mouth. Otherwise, stick with the traditional thick shortbread at ½” thick for soft, crumbly butter cookies. Both taste delicious, but while I prefer the look of thicker cookies, I definitely favor the taste and texture of the thin ones. Bake in the oven for a few minutes and allow them to cool before topping with a glaze.

Glazing the Cookies

I used citrus juice (lemon is my choice!) for the glaze on half of these cookies and champagne for the remaining. You don’t really catch the flavor of the champagne, but it definitely adds a little something different as opposed to more tart citrus flavor. I like to keep mini bottles of sparkling wine on hand for projects like this, but if you’d prefer to use up the juice from the citrus you zested that totally works too. Your call.

For color, I used a tiny bit of red and peach food coloring to make a pink glaze, and I topped the whole thing off with edible glitter and stars. Aimee totally flipped when she saw these- maybe her favorite treat of 2018. She thought they were incredibly special, and I have to agree that the edible dust certainly works overtime on these otherwise simply cookies. You can pick some up at a craft store or purchase on Amazon like I did.

I hope you enjoy these citrus shortbread cookies and have the best time celebrating next week. On behalf of my family, this site, and myself, I want you to know what a joy you all have made this space in 2018. I’m so happy to have a home here because of you all and the love we share for butter and sugar. Many blessings, love, and cookies to you in the coming year.

If you like these citrus shortbread cookies you should try:

Lemon Blueberry Bars

Marbled Sugar Cookies

Soft-Frosted Sugar Cookies

Lemon Lavender Cookies

Citrus Shortbread Cookies

Print Recipe

★★★★★

5 from 1 reviews

These citrus shortbread cookies are sweet and buttery cookies with zesty citrus and a lemony/champagne glaze!

Author: Kate Wood
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 20-40
Category: dessert

Ingredients

For the cookies:

1–1/2 cups unsalted butter, at room temperature
1 cup sugar
2 teaspoons citrus zest (I prefer lemon or lime)
1 teaspoon vanilla bean paste (vanilla extract will also work)
3–1/2 cups all-purpose flour
¼ teaspoon salt

For the glaze:

2 cups powdered sugar
3+ tablespoons lemon juice or champagne

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Instructions

In a large bowl, cream together the butter, sugar, and citrus zest just until combined, about 45 seconds. Add the vanilla, flour, and salt and beat on low speed until the dough starts to come together. You may have to get in there with your hands to pack it together into a dough. Work the dough into a flat, round disk and wrap it in plastic wrap. Allow it to chill in the fridge for 30 minutes while you preheat the oven to 350 degrees.
When you’re ready to bake, line two cookie sheets with parchment paper and lightly flour a work surface and rolling pin. Roll the dough out ½” thick (for softer shortbread cookies) or ¼” thick (for crispier cookies). Use 2” round cookie cutters to cut out pieces of dough and place them 2” apart on the cookie sheets. Bake in the oven until the edges turn golden, about 15 minutes for thin cookies or 22-24 minutes for thicker cookies. The browner they get, the crisiper, but don’t let them bake too long! Allow to cool completely while you prepare your glaze. Simply stir together the powdered sugar and champagne or lemon juice. You want it thick enough to where it will stay on the cookie but thin enough so that the icing isn’t glooped on there. Add food coloring and sprinkles as desired! Allow to set prior to serving.

Adapted from Ina Garten

Lemon Olive Oil Pie

9 Comments / Pies and Tarts

How’s that post-Thanksgiving hangover treating you? Have you exhausted your drawstring pants and oversized tees? Have you polished off your final few turkey sandwiches and leftover slices of pie?

With our move-in date looming just around the corner, we opted to stay close by for Thanksgiving to celebrate with Brett’s family. I’m obsessed with the cornbread dressing and bacon-y green beans that this Southern Thanksgiving provided me, but I missed the things that really make it feel like the holidays. I miss my grandparents scurrying around the kitchen and nibbling on trays of olives with my Mom. I even miss passing around that carrot salad that absolutely no one eats. It’s funny how much things like that, the atmosphere and the faces and the flavors that you grow up with, shape your idea of what a holiday or gathering should look like. I think the absence of those things deepens my love and appreciation for the people who created those moments for me.

Lemon Olive Oil Pie

With Thanksgiving behind us, its easy to want to dive right in to the Christmas cookies and pound cakes and peppermint-flavored everything that comes with December, but in an effort to transition gracefully from turkeys to Christmas trees, I have a delicious and elegant pie that is perfectly appropriate for this limbo time of year. This lemon olive oil pie, a spin on a Southern lemon chess pie, is fragrant and flavorful, a treat that is as tasty as it is beautiful.

I’m sharing this recipe today in partnership with my friends at Lucini Italia. You might recall the cheesy rolls I served alongside their sauce a few weeks ago, but did you know that they also make premium olive oils as well? This lemon olive oil pie is the perfect showcase for quality oil, as the flavor and smells of it come through in a really unique way.

How to Make an Olive Oil Pie

First, we have an olive oil pie crust. Adapted from my trusty, no-fail crust, this pie dough has the addition of olive oil to it! Although it does just barely change the texture of the crust, it provides a subtle whiff of that olive oil flavor that is interesting and super tasty to eat. The filling here, similar to the chocolate chess pie I shared this time last year, is scented with lemon zest and utilizes olive oil in place of the butter. The texture of this filling is really very similar to any normal chess pie, but again, the flavor of the olive oil meshes perfectly with the tangy citrus. It’s really lovely.

The key here really is the olive oil. The flavor is extremely subtle, but oil that doesn’t have a definitively delicious flavor will make the pie taste greasy. Gross, right? Lucini is a brand I trust to provide quality olive oil for a variety of my baking and cooking needs; it especially shines in this pie. If you’re on the hunt for a favorite olive oil, I would highly suggest giving Lucini a try.

Finishing the Pie

I like to finish this lemon olive oil pie with freshly whipped cream. This is totally optional, but I think it adds a nice finishing touch to an already fab pie. Although I lean on pies during holidays, this pie would be perfectly delicious in the spring or summer as well. It’s bright, fresh, and flavorful while still maintaining it’s status as an indulgent, rich dessert.

Happy pie making to you all! I hope you’ll give this pie a try in the coming weeks!

This post is sponsored by Lucini Italia. Thank you for supporting brands that make Wood and Spoon possible.

If you like this lemon olive oil pie you should try:

Salted Maple Pie

Cherry Lime Hand Pies

Blueberry Lemon Pop-Tarts

Blueberry Lemon Bars

Alphabet Cream Pie

Lemon Olive Oil Pie

Print Recipe

★★★★★

5 from 1 reviews

This lemon olive oil pie is a tangy and refreshing take on a Southern chess pie. Topped with whipped cream and flavored with quality Lucini olive oil, this is a delicious pie perfect all year round.

Author: Kate
Prep Time: 25
Cook Time: 60
Total Time: 1 hour 25 minutes
Yield: 9
Category: dessert

Ingredients

For the crust:

1–3/4 cup (245 gm) all-purpose flour
1–1/2 teaspoons sugar
¼ teaspoon salt
¼ cup (60 gm) olive oil
6 tablespoons (85 gm) unsalted butter, cold and chopped
Ice water

For the pie:

4 large eggs (240 gm), plus an additional for brushing the pie crust, if desired
1–1/2 cups (300 gm) sugar
1/3 cup (80 gm) olive oil
1/3 cup (80 gm) buttermilk
¼ cup (60 gm) fresh squeezed lemon juice
1 teaspoon vanilla
1 tablespoon grated lemon zest
3 tablespoons all-purpose flour
¼ teaspoon salt

For the whipped cream:

1–1/4 cups (300 gm) heavy whipping cream
¼ cup (50 gm) sugar

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Instructions

To prepare the pie crust:

Combine the flour, sugar, and salt in a large bowl. Add the olive oil and cold butter and use a pastry cutter to cut in the fat until small clumps are throughout. Do not overwork the dough. Add about 6 tablespoons of water, more as needed a tablespoon at a time, to bring the floury clumps together into a shaggy dough. Again, do NOT overwork- this will yield a tough crust. Dump the dough out onto a counter and bring it into a ball and then flatten it into a round. Cover it with plastic wrap and allow the dough to rest in the fridge for at least an hour, but preferably for several hours.

To prepare the pie:

When ready to bake the pie, preheat the oven to 375 degrees. Allow the dough to sit out at room temp for about 5 minutes and then roll it out with a rolling pin on a floured surface until it is about an 11” diameter circle. The dough needs to be an inch large on all sides than the diameter of your pie plate. Roll the dough up onto the rolling pin and unroll it into the pie plate. Gently nudge the dough into the edges of the pan and trim off any excess around the top, leaving a ½” over the edge of the lip of the pan on all sides. Fold the dough until and press to seal the crust. Crimp your edges as desired and then place the pie dish in the freezer while you prep the pie filling.
Whisk the 4 eggs and sugar in a large bowl. Add the olive oil, buttermilk, lemon juice, and vanilla and whisk just to combine. Add the lemon zest, flour, and salt and stir just until combined. Pull the pie plate out of the freezer, and, if desired, whisk the remaining egg in a small bowl and brush a thing layer of the mixture on the edges of the crust. This only helps with browning and is not necessary. Pour the filling into the pie and bake in the preheated oven about 40 minutes or until the crust and top of the pie is golden and bronzed. You may need to rotate the pie the last 10 minutes to allow it to brown evenly. Allow to cool to room temperature prior to serving.

To prepare the whipped cream:

Whip the heavy whipping cream on medium speed until frothy and slightly thickened. Add the sugar and continue beating until smooth, thick peaks form. Top the pie and serve immediately.

Sweet Tea Hot Toddy

4 Comments / Food and Drink

Here in the South, we’re serious about a few things. I’ve talked about this a few times, but as I settle into life as a Southerner, I become more and more aware of what we’re all about here.

Mind Your Manners

For starters, kindness and manners matter. If you’re not calling your Mama “Ma’am,” you might as well be sticking your tongue out at her. We hold the door open for others, gentlemen stand when ladies arrive, and we always, always, ALWAYS say the blessing before a meal. End of story.

Football > Everything

Second, we love football. SEC is everything and the fall ballgame schedule reigns supreme. If you’re not into football, you’re just not in [Slowly raises hand and backs away].

God Bless This Meal

And finally, we take pride in our food. Almost everyone has a favorite fried chicken, macaroni and cheese, or pecan pie recipe. Each family has a secret marinade or sauce, an heirloom cookie recipe, or method by which they prefer to season their greens. Southern food is rooted in years of tradition, history, and tried and true flavors that have been perfected over time. It’s not something we take lightly.

Take for instance sweet tea. It’s a staple here, and there’s not a soul who hasn’t enjoyed a cold glass on a hot day. When I first moved to the Deep South, I grew to appreciate a perfectly sweetened glass of tea, and now that I’ve experienced great tea, it’s almost painful to drink bad tea.

Sweet Tea Hot Toddy

This sweet tea hot toddy is a nod to all that is good in the South. Smooth bourbon, local honey, and incredibly delicious sweet tea combine to make a toasty beverage that will make even a Northerner talk with a drawl. This is a beverage you’ll want to cozy up to all winter long.

One of my favorite things about this sweet tea hot toddy is how simple it is. Instead of brewing my own tea, I lean on an Alabama-born made product, Red Diamond Ready-to-Drink Sweet Tea, for the perfect balance of sweet and tea. Their sweet tea is one that even the most discerning of Southerners would trust, and because it safely heats to warm temperature, it is the perfect add-in for this sweet tea hot toddy. Plus, it’s brewed from actual tea leaves with no shortcuts- just sugar, tea, and water.

Making the Tea

To make this sweet tea hot toddy, we start by warming our tea. Allow a lemon slice, honey, and a cinnamon stick to mull in the hot liquid for a minute or two before adding in the bourbon. Give it a taste. If your taste buds are anything like mine, you’ll be ready to guzzle a glass (or four), but feel free to add more tea or lemon depending on your preferences. If you’re interested in serving a crowd, brew up a big batch and allow guests to ladle mugs straight off of the stove. This sweet tea hot toddy is a great fall beverage that will set the mood for your upcoming holiday parties and gatherings.

Many thanks to Red Diamond Coffee & Tea for sponsoring this post, and thank YOU for supporting brands that make this site possible. I hope you’ll pick up some Red Diamond sweet tea and give this sweet tea hot toddy a shot (or two)! Happy drinking, y’all!

This post is sponsored by Red Diamond. All opinions expressed are my own.

If you like this sweet tea hot toddy you should check out:

Pinot Ritas

Brown Butter Bourbon Madeleines

Derby Pie Cookies

Homemade Chocolates

Sparkling Margaritas

Sweet Tea Hot Toddy

Print Recipe

This sweet tea hot toddy is sweetened with honey and ready made sweet tea. Bourbon is added for a boozy and flavorful finish.

Author: Kate
Prep Time: 5
Total Time: 5 minutes
Yield: 1
Category: Beverage

Ingredients

3/4 cup (170 gm) Sweet Tea (I use Red Diamond)
1 cinnamon stick
1 lemon slice (1/4” thick)
1 teaspoon honey (optional)
1–1/2 ounces bourbon

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Instructions

In a small saucepan on the stove, heat your sweet tea until hot. Bring barely to a boil and carefully pour into a mug. Add the cinnamon stick, lemon slice, and honey, and allow the mixture to cool for five minutes. Stir in the bourbon and enjoy!

Blueberry Lemon Pop-Tarts

12 Comments / Uncategorized

IT’S FRIDAY, IT’S FRIDAY. I’m the happiest girl in the world because I have just survived one of the busiest weeks I’ve had in forever. Remember last week when I said I needed to slow down a little, stop and smell the roses for a minute? Well let’s just give that notion a big fat LOL, because my life is moving along at 90 MPH and there’s not a thing I know to do about it.

First, we celebrated Aimee’s birthday. Not surprisingly, it was the most adorable thing ever. She takes so much joy in every intentional act of love towards her, and it made loving on her all the more fun. Every gift, every cupcake, every rendition of the “Happy Birthday” song put the cutest little smile in between those squishy chipmunk cheeks, and the look on her face, that bubbling over of joy, made this Mama red-nosed and teary eyed. Also, any kid that chooses to celebrate their birthday looking like a straight-up diva is a queen in my book. Just look at her all jazzed up.

After the birthday festivities were over, I went into full-on house mode. Remember how I said we were building a house? Well, we’re actually really close to being done. Like, so close that I’m probably currently a little high on touch-up paint fumes and excitement. This week was spent installing light fixtures, plumbing parts, and countertops, as well as grouting tile, outfitting garage doors, and so much more. Seriously, if I could invite you all over for a huge party to celebrate this rad addition to our life, I totally would. As it turns out, I’m actually super broke at the moment, what with the house-building and all, so let’s raincheck the party for when I have more dollars.

Finally, on this Friday morning, I am sharing with you what will likely be the last summery recipe of the year. If we’re being honest, an ice cream recipe or two might sneak in over the coming months, but this is definitely the last summery fruit recipe. Starting next week, we’re going to go hard on all the fall flavors, mainly because they’re seasonally appropriate but also because they’re my favorite. So savor every last bit of today’s blueberry lemon pop-tarts, because the next few months are going to be a caramel-dipped, pecan-studded, mint chocolate and gingerbread dreamland, okay?

So. Blueberry lemon pop-tarts. We’ve done the pop-tart thing here before. You guys are familiar with the hand pies and lattice covered berry desserts. But there was a blueberry lemon pop-tart shaped hole in my heart that had to be satisfied, and I know you guys understand those needs that have to be met. I think you’re going to be really glad that we listened to our instincts on this one.

These little babies are my favorite pie dough filled with fresh berries, lemon zest, sugar, and not a whole lot else. Summer fruit always speaks for itself, so my motto is here is less is more. The pie crust is buttery, flaky, and the slightest bit salty, so every bite is the perfect balance of fresh, tart, sweet, and savory. Don’t you just love a treat like that?

To make them, we start with the pie crust. Whiz all the dry ingredients for the crust together in a food processor and pulse in the fat until pea-sized clumps are present throughout the mixture. Add ice cold water to the machine, pulsing until a dry dough comes together. Allow the dough to rest in the fridge for an hour or two.

To continue prepping your blueberry lemon pop-tarts, cook the filling ingredients in a saucepan until thick and cut out rounds of pie dough for the mini pies (hint: I use these biscuit cutters). Fill and crimp each tart and allow them to firm up in the freezer for a bit. When you’re prepared to devour homemade pop-tarts, pop them in the oven and don’t pull them out until they have a little suntan. Allow them to cool and then top them with the simple glaze I’ve written out below. A pop-tart just isn’t a pop-tart without frosting, so slather it on thick and don’t forget the sprinkles- the more, the merrier.

These blueberry lemon pop-tarts are the ones to beat. They’re simple, delicious, and such a cute ending to the crazy week/month/summer I’ve had. I hope you’ll give them a try this week and share them with all of your BFFs. You deserve it. Happy Friday and happy baking!

If you like these blueberry lemon pop-tarts you should check out:

Raspberry Champagne Pop-Tarts

Strawberry Fig Pop-tarts

Blueberry Galette with Cornmeal Crust

Blueberry Lemon Crumb Bars

Cranberry Pear Pop-Tarts

Blueberry Lemon Pop-Tarts

Print Recipe

★★★★★

5 from 2 reviews

The blueberry lemon pop-tarts are fresh, end-of-summer treats to use up all that delicious produce! With a simple glaze and a gooey berry filling, these pop-tarts are a cheeky nod to the childhood favorite breakfast.

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

Ingredients

For the pastry:

1–3/4 cups (210 gm) of all-purpose flour
1/4 teaspoon salt
1–1/2 teaspoon sugar
6 tablespoons (85 gm) butter
1/3 cup (70 gm) shortening
5 tablespoons (approximately) of ice water

For the filling:

1 cup (170 gm) fresh blueberries (or thawed from frozen)
½ teaspoon lemon zest
2 teaspoons lemon juice
3 tablespoons sugar
1 tablespoon cornstarch
pinch of salt
1 large egg

For the glaze:

1 cup (115 gm) powdered sugar
2–3 tablespoons lemon juice

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Instructions

To prepare the pastry:

Combine flour, salt and sugar in a medium sized bowl.
Cut in the butter and shortening with a pastry cutter or the back of a fork until it is the consistency of a course meal with small, pea-sized chunks of butter throughout. Add water, 1-2 tablespoons at a time, tossing gently until pastry comes together in moist clumps. Pat the dough into a round, flat disk. Wrap with Saran wrap and refrigerate for at least an hour.

To prepare the filling:

Combine the blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt in a small saucepan. Place the pan over medium heat and stir regularly to break up the blueberries until the mixture is thick and bubbly, about 5 minutes. Spoon into a heat-safe bowl and place a sheet of plastic wrap directly on top of the jam. Allow to cool at least to room temperature.

To prepare the pop-tarts:

Whisk an egg in a small bowl for the egg wash and set aside.
Roll out the disk of pastry to 1/8” thickness on a floured surface. Using a 2-1/2″ biscuit cutter, gently cut rounds of dough. Each Pop-Tart will require two rounds (one for top and one for bottom). Use a pastry brush to paint the egg wash around the perimeter of half of the circles. Place one to one and a half teaspoons of cooled filling in the center of the rounds with the egg wash. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Freeze the pop tarts on the baking sheet for 2 hours. Refrigerate the whisked egg in the meantime.
When ready to bake, preheat the oven to 375 degrees. Vent the top of each rectangle by poking the top of the pastry with a fork 1-2 times and brush with the remaining egg wash, if desired. Bake the tarts, uncovered, for almost 25 minutes or until golden brown. Allow to cool before topping with glaze.

To prepare the glaze:

Whisk together the powdered sugar and 2 tablespoons of juice until smooth. You can add an additional tablespoon of juice if desired, but be sure to keep the glaze thick enough to stay on the pop-tart. You can test how it spreads on the back of a large spoon or try it out on a single pop-tart before you glaze all of them.

Notes

This recipe cane easily be double to increase yield!