raspberry Archives - Wood & Spoon

Berry Almond Streusel Pie

I’m excited to be able to share with you all twice this week. Ever since we talked about pie crust, I’ve been trying to determine which recipe I was going to post today. I have a few pies up my sleeve but, you know, I can’t show you all my cards at once. In preparation for today, I did a little more research (read: made and consumed way too many pies) to make sure I gave you the most appropriate of appropriate pie recipes today. After much deliberation and several scoops of ice cream to make my pie tests “a la mode”, I’ve decided on a summer staple: mixed berry pie. Well, berry almond streusel pie, to be precise.

Me and the berries get along real well in the summer on account of all the farm stands and pick-your-own berry fields that have popped up here in central Alabama. Also, is there anyone who doesn’t like at least one variety of berry? I don’t think so.

Making a Mixed Berry Pie

I decided on a mix of blueberries, strawberries, blackberries, and raspberries for this pie, but the beauty of this recipe is that you can go any direction. Use whatever you have on hand, whatever is growing in your backyard, or whatever is BOGO at the supermarket. Once you have made the ultra-critical decision of picking your flavors, and given that you read my last post and know how to make stellar pie crust, the hardest part of making this pie is waiting for it to cool to room temperature and set up completely. No judgement here if you dive in spoon first the second it’s cool enough to shovel in to your mouth. Been there, done that.

The crumb topping on this berry almond streusel pie is a terrific alternative to making a double-crusted pie. I’ve included a photo of a double crusted pie I fixed earlier this year when I was testing dough braiding. Let’s just say that whole braiding thing is easier said than done. With two babies on the hip this summer, I’m going to stick with streusel toppings for now.

This recipe for berry almond streusel pie will fill a standard 9″ pie plate. If you’d prefer to use a deep-dish pan, increase the filling by 1/3 and cook a bit longer. I’ve even halved this recipe and prepared pies in mini 6″ dishes! My favorite though is the standard 9″ pie because it’s great for sharing manageable-sized slices with friends.

Let’s embrace the weekend by making this berry almond streusel pie and let me know how you love it! Cheers to the weekend and to summer baking!

For my favorite double pie crust recipe, click here!

Berry Almond Streusel Pie

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This berry almond streusel pie is stuffed with juicy, mixed berries and topped with a buttery, almond specked crumb topping.

Author: Kate Wood
Prep Time: 30
Cook Time: 90
Total Time: 2 hours

Ingredients

Units

For the streusel

1/2 cups all purpose flour
1/2 cup old fashioned oats
1/3 cup brown sugar, packed
1/2 teaspoon salt
6 tablespoons butter, cold and diced
1/2 cup sliced almonds

For the pie

1/2 recipe of double pie crust (see link above)
1 egg
1 tablespoon water
1.5 lbs of mixed berries, stemmed and cut into similar sized pieces
1 teaspoon vanilla extract
1/2 cup sugar
1/3 cup brown sugar
1/4 cup corn starch
1/4 teaspoon salt
1 teaspoon cinnamon

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Instructions

To prepare the streusel

Combine the flour, oats, sugar, and salt in a medium sized bowl and stir to combine. Cut in the butter using a pastry cutter until it comes together in pea-sized clumps. Toss in the sliced almonds. Refrigerate until ready to use.

To prepare the pie

Preheat the oven to 400 degrees, ensuring there’s a rack positioned in the bottom third of the oven.
Roll your pie dough to 1/8-1/4″ thick and place in a 9″ standard pie plate. Trim excess dough from the edges and crimp your crust as desired.
Toss the berries and extract together in a large bowl. In a separate, smaller bowl, combine the dry ingredients. Add the dry ingredients to the berries bowl and toss to combine.
Spoon the berries into the prepared pie plate and drain off any excess juices. Top the pie evenly with the crumble topping.
Whisk together the egg and water to create an egg wash. Brush evenly over all of the pie crust edges.
Place pie on the bottom rack of the preheated oven and bake at 400 degrees for 30 minutes. At this point, if you notice the pie crust and top is bronzing too quickly, cover it loosely with a piece of foil. Continue baking another 20-30 minutes until the juice of the pie bubbles under the streusel.
Once done, cool on a cooling rack until room temperature, at least 6 hours or overnight.

Notes

Keep your pie crust and streusel cold until it is placed in the oven. Cold crust and streusel is easier to work with and will perform best in the oven.
Keep in mind that this recipe works best in a standard 9″ pie plate and is not intended for a deep-dish pie plate. Increase filling ingredients by 1/3 in order to fill a deep-dish plate.
Use another 1/2 recipe of pie dough to top the pie if you prefer a double crust pie. Be sure to brush all of the crust with the egg wash. This will help the crust to brown beautifully.

Nutrition

Serving Size: 9
Calories: 387
Sugar: 32
Sodium: 266
Fat: 17
Saturated Fat: 6
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 56
Protein: 6
Cholesterol: 41

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Raspberry Lemon Crumb Cake

Who doesn’t love a breakfast cake? This treat, featuring a delicate cake, fresh berries, and a simple almond butter crumble on top, is light, textured, and perfect sweetened. The subtle almond flavor pairs so well with the raspberries, as well as a cup of coffee (if you ask me). With a quick bake time, an even faster prep, and a cake crumb that stays moist for days, this raspberry lemon crumb cake is a shoo-in for your next Saturday brunch or baking day. Let me tell you how to make it!

Making Raspberry Lemon Crumb Cake

We start by prepping the streusel! Flour, sugar, and room-temperature butter come together with the back of a fork before tossing in a handful of sliced almond. Next, we prep the cake. Butter and sugar cream together with vanilla and almond extract before adding in a room-temp egg. Using room temperature ingredients helps everything to incorporate smoothly! Next, we toss in half of the dry ingredients which includes flour, baking power, soda, and salt. Finally, add in the buttermilk and lemon zest before stirring in the remaining dry ingredients.

Spread the batter into a prepared springform pan. If you don’t have a springform pan, feel free to use a 9″ skillet or cake pan. Stud the batter with fresh or frozen berries and pop it into the oven for a partial bake, about 15 minutes. Carefully remove the cake from the oven and sprinkle the prepared streusel on top. Continue baking for an additional 15-20 minutes or until a toothpick inserted comes out clean. Allow the cake to completely cool prior to cutting.

For extra pizazz, you can serve this cake with a bit of fresh whipped cream , honey-sweetened yogurt, or even a scoop of ice cream. I, personally, prefer mine with a cup of coffee and nothing else. Either way, it makes for a terrific weekend breakfast or dessert treat. I do hope you enjoy it- Happy Baking!

If you like this raspberry lemon crumb cake you should try:

Raspberry Muffins
Raspberry Rhubarb Crumb Cake
Blueberry Peach Crumb Cake
Berry Buckle

Raspberry Lemon Crumb Cake

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This raspberry lemon crumb cake features a simple almond streusel, fresh berries, and a buttery lemon cake!

Author: Kate Wood
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 9 Servings
Category: Cake

Ingredients

Units

For the streusel:

3 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons unsalted butter at room temperature
1/4 cup sliced or chopped almonds

For the cake:

1/4 cup (55 gm) unsalted butter, at room temperature
3/4 cup (150 gm) sugar
3/4 teaspoon vanilla
1/2 teaspoon almond extract
1 large egg, at room temperature
1–1/4 cups (150 gm) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120 gm) buttermilk
1 1/2 teaspoons lemon zest, from one lemon
1–1/2 cups raspberries

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Instructions

To prepare the streusel:

Stir to combine the flour and sugar. Use the back of a fork to cut the softened butter into the dry ingredients until it is incorporated in pea-sized crumbs. Toss in the almonds and set aside.

To prepare the cake:

Preheat the oven to 350 degrees. Grease a 9” springform pan and set aside.
In the bowl of a stand mixer or in a large mixing bowl, cream together the butter and ¾ cup sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla, almond extract, and egg and beat to combine. Scrape the sides of the bowl. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter and stir to almost combine. Add half of the buttermilk and the lemon zest and stir to almost combine. Repeat this process once more until all of the flour mixture and milk has been combined. Scrape the sides of the bowl and fold in any unincorporated bits.
Spread the batter out in the greased skillet. Arrange the berries all over the top of the batter, pressing them down gently into the batter. Bake in the preheated oven for about 15 minutes, and then carefully sprinkle the streusel on top of the cake. Bake for an additional 15-20 minutes or until a toothpick inserted comes out clean. Allow to cool slightly prior to serving.

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Raspberry Lemon Thumbprint Cookies

1 Comment / Cookies, Cookies and Bars

Today we’re going ultra-basic with these raspberry lemon thumbprint cookies, but there’s no shame in that- everyone loves a classic Christmas cookie. These jam thumbprint cookies have all the looks and texture of a classic chewy thumbprint cookie with a little extra pizazz thanks to a lemon zest-scented dough. If you’re in need of a sure-fire, 10/10 delicious cookie for your holiday trays, this is it!

First, A Girly Christmas Gift Guide!

If you’re scrambling for a last-minute gift this week, look no further! These things have been on my lists of things to give and receive this year. Check out a few of my faves for the girl who has everything!

1. Furbish Holiday Tablecloth
2. Laneige Lip Balm
3. From Posture Correcting Sports Bra
4. Mahjong Tiles
5. Glass Votive Candle Holders
6. Hulken Bag
7. Kate Spade Cookie Jar
8. Leporello Journal Scrapbook
9. Madewell Cuffed Beanie
10. Perfect Crewneck Tee
11. Lake Pajamas

Raspberry Lemon Thumbprint Cookies

These chewy fruit cookies are a favorite. While I almost always lean towards chocolate and peppermint flavors this time of year, it just seems right to include a thumbprint cookie in my holiday baking repertoire. With a soft, lemon-scented dough and a raspberry jam filling, these cookies are balanced, barely tart, and all-together delicious.

To make these treats, start with the dough! Sugar and butter cream together in a stand mixer until combined. Next, add an egg yolk, vanilla, and a couple teaspoons of lemon zest. Finally, the dry ingredients stir in to make a crumbly dough. I like to use a cookie scoop to spoon out portions of dough before rolling them in a bit of sugar. Then, using your thumb or the back of a rounded teaspoon, indent each cookie dough ball. Pipe a bit of the jam of your choice into the center of each cookie before allowing them to bake in the oven.

That’s it! We’re keeping it short and sweet today. If you’re looking for a simple and crowd-pleasing cookie this holiday season, consider it found! Happy baking!

If you like these raspberry lemon thumbprint cookies you should try:

Raspberry Lemon Linzer Cookies
Espresso Caramel Thumbprint Cookies
Inside-Out Peanut Butter Blossoms
Holiday Sugar Cookie Blossoms

Raspberry Lemon Thumbprint Cookies

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These raspberry lemon thumbprint cookies are flavored with lemon zest and can be filled with the jam of your choice!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 120
Yield: 2 Dozen Cookies
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
1/3 cup light brown sugar
2/3 cup granulated sugar, divided
1 large egg yolk
1 ½ teaspoons lemon zest
½ teaspoon pure vanilla extract
2 ¼ cup all-purpose flour
2 teaspoons cornstarch
½ teaspoon salt
1/3 cup raspberry jam

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Instructions

In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and 1/3 cup of the sugar until smooth and creamy, about 1 minute. Scrape down the sides of the bowl, adding the egg yolk, lemon zest, and vanilla. Stir until well-combined, scraping the bowl as needed, for about 1 minute. Add the flour, cornstarch, and salt, and stir just until combined into a shaggy dough,
Place the remaining 1/3 cup sugar in a small bowl. Using a medium cookie scoop or a spoon, spoon out 1” rounds of cookie dough. Roll them in your hands until smooth and then toss each one in the bowl of sugar, coating all sides of the bowl. Use your thumb or the rounded back of a teaspoon measuring spoon to make a small round indent in each cookie ball. Place the cookies on a sheet pan lined with parchment paper. Wrap the pan in plastic wrap and place it in the fridge to chill for an hour.
When you’re ready to bake the cookies, preheat the oven to 375 degrees. Space the cookies 1.5” apart on parchment-lined cookie sheets. Fill the indent of each cookie with a bit of the raspberry jam. I like to gently melt the jam in a small bowl for about 15 seconds, spoon the jam into a small plastic Ziploc bag with a small corner snipped off, and then pipe the jam into the thumbprints. Bake the pans of cookies, one at a time, until the edges are set, about 10-11 minutes. Allow the cookies to cool completely prior to enjoying.

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Sugar Cookie Raspberry Ripple Ice Cream Sandwiches

1 Comment / Cookies and Bars, Frozen Desserts

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

You know what is super exciting? Going after your dreams. This year has been kind of a downer, but even so, in the midst of a lot of come-aparts and letdowns, there’s been a number of little bright spots that remind me the world is still turning out beautiful, wonderful things. A friend of mine fulfilled a dream by writing an incredible cookbook full of recipes that are right up your alley, and today I get to be one of the first to brag on it with these sugar cookie ice cream sandwiches. More on that ASAP.

What Ifs

I don’t know about you, but I spend a lot of time plotting “what if’s,” spinning stories and webs of whimsy in mind that I’ll never come to realize. Sometimes it’s lack of time and know-how, limited funds or energy, but more often than not, it’s fear. I sideline a lot of my hopes because they feel too big to pursue. What if I’m not the the woman for the job? Maybe my ambitions would be better served by someone smarter or more brave. Maybe someone not bound by children or location or a limited skillset. Is it the right time for these ambitions? Maybe there’s just not enough room in the world for whatever I bring to the table.

When faced with our dreams and all the fear that comes with them, I think we have to say “yes” anyways. There are so many beautiful and inspiring things waiting to be uncovered just on the other side of our fear; we’ll never regret crossing over to at least sniff them out. Whatever hopes or ambitions you’ve got in your back pocket, the one that you’re saving for a rainy day, for another year, or for some distant future version of yourself to uncover, I want to encourage you to at least check them out.

If fear and “what if’s” are the only thing nudging you back to the quiet comforts of your present reality, I hope you’ll shake them off and decide to be a person who goes after their big, loud ambitions anyways. There’s room in the world for your gifts, ideas, and ambitions. Today can be the day, maybe even the first, that you break out of fear long enough to catch of glimpse of them.

Sugar Cookie Ice Cream Sandwiches

So these sugar cookie ice cream sandwiches. I met Sarah at an event this time last year and found out she was working on this book. Her first book was already in my library, so I was excited to hear about this newest addition. Y’all- it is worth the hype and then some. Her book, “100 Cookies,” is a beautiful offering, full of inspired recipes, detailed instructions, and yummy photos that make you want to dive in and grab them. As someone who has always dreamed of writing a cookbook, this book is one of those reads that made me think, “This is what I want to write!” It’s just terrific.

Aimee dog-eared a number of recipes she wanted to make (hello, macarons! red velvet brownies! all the sprinkle things!), and these sugar cookie ice cream sandwiches were her pick that seemed the most seasonally appropriate. I’m so glad we made them. The cookies are perfectly sweetened and freeze nicely, but the biggest surprise was the ice cream. Sarah’s no-churn ice cream includes cream cheese (a thing I’ve done in the past but not recently), and I was reminded of how seriously delicious it makes those no-churn varieties. I’ll probably be going back to that soon enough.

Anyways, we still have a little summer left in us, so I hope you’ll make these sugar cookie ice cream sandwiches with raspberry ripple ice cream soon enough. And whatever that ambition it is you’re housing, don’t be afraid to go after it. Now, in this weird transition and blip in history, is a great time to reinvent and choose something you wouldn’t normally go after, and I really believe it’s worth the risk. Happy Wednesday to you all and Happy Baking!

If you like these sugar cookie ice cream sandwiches you should check out:

No-Churn Sugar Cookie Ice Cream
Oatmeal Cream Pie Ice Cream Sandwiches
Chocolate Chip Cookie Ice Cream Sandwiches
Brownie Ice Cream Sandwiches

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream

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These sugar cookie ice cream sandwiches feature a delicious no-churn raspberry ripple ice cream that make for a yummy frozen dessert!

Author: Sarah Kieffer, recipe from "100 Cookies"
Prep Time: 60
Cook Time: 45
Total Time: 360
Yield: 10
Category: Dessert

Ingredients

For the ice cream:

1 cups fresh or frozen raspberries
½ cup sugar
Pinch plus ¼ teaspoon of salt
One 14 ounce can sweetened condensed milk
1 tablespoon pure vanilla extract
1 vanilla bean, seeds scraped (optional)
2 ounces cream cheese, at room temperature
2 cups heavy whipping cream

For the cookies:

2–1/2 cups plus 1 tablespoon all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
¼ teaspoon cream of tartar
1 cup unsalted butter, at room temperature
1–3/4 cups sugar, plus ½ cup more for rolling
1 large egg plus 1 large egg yolk
1 tablespoon pure vanilla extract

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Instructions

To prepare the ice cream:

Bring the raspberries, sugar and pinch of salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring and pressing down on the berries occasionally until they have released their juices, about 5 minutes. Strain the berry mixture through a fine-mesh sieve, pressing on the solids to extract as much juice as possible. Discard the solids. Let the juice cool to room temperature, then place in the fridge to chill.
In a large bowl, whisk together the sweetened condensed milk, vanilla, vanilla bean seeds, and ¼ teaspoon salt until completely smooth. In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady steam, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes. Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streak remain. Pour into a 9×13” metal pan lined with foil and swirl in dollops of the raspberry mixtures, swirling with a butter knife. Freeze until firm, about 6 hours.

To prepare the cookies:

Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees. Line three sheet pans with parchment paper. In a medium bowl, combine the flour, baking soda, salt, and cream of tartar. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until cream, about 1 minute. Add 1-3/4 cups of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and eat on low speed until just combined. Place the remaining ½ cup of sugar in a small bowl.
Form the cookies into 1-1/2 ounce (2 tablespoon) balls. Roll each ball in the sugar and place 8 cookies on each pan. Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown 12-14 minutes. Transfer the sheet pan t a wire rack and let the cookies cool for 5 to 10 minutes on the pan, the remove them and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.
When the ice cream is frozen and cookies are cooled, use a 2-1/2 inch round cutter to trim our rounds of ice cream and sandwich in between two cookies. Freeze until ready to enjoy!

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Raspberry Muffins

12 Comments / Breakfast

Earlier this week, I was taking inventory of my calendar, and it hit me- my little girl is going to Kindergarten. For the past few months, while being out of the routine, out of the hustle, school has seemed like a big, distant question mark, and now that it’s upon us I’m unsure what to think. In a lot of ways, this little site has grown up with Aimee. You guys were here for the birthday parties, the goofy stories, and the times when she gained a few new brothers. It feels surreal that in two weeks I’ll pack her lunch and send her to her first day of the next 13 years. How is that even possible?

The other day, she tiptoed downstairs and asked if we could bake some muffins. Well, sure, baby girl. We can. We mixed butter and oil and eggs and syrup, added a few pieces of fruit, and wah-la- raspberry muffins. They’re delightfully simple, and I’m thrilled to share them with you today.

To make these raspberry muffins, we start by mixing together the wet ingredients: milk, oil, butter, maple syrup, egg, and vanilla. We use the oil for moisture and the butter for flavor. Next, we stir in the dry ingredients, which is nothing more than flour, leavening, and salt. Finally, the raspberries are folded in, and the muffins are baked until domed and golden throughout.

You can use fresh or frozen raspberries here. Keep in mind that any raspberry juices (like from frozen berries) will streak the batter with pink, so opt for fresh if that bothers you at all. Either way, you’re sure to enjoy these morning treats all summer long. I hope you guys are having a happy Sunday. Happy baking!

If you like these raspberry muffins you should try:

Whole-Wheat Blueberry Muffins
Hummingbird Muffins
Morning Glory Muffins
Java Chip Muffins
Whole Wheat Carrot Muffins
Peach Crumb Muffins

Raspberry Muffins

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These raspberry muffins are soft, lightly sweetened, and dotted with tart, fresh raspberries throughout.

Author: Kate
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 12
Category: Breakfast

Ingredients

1/3 cup (180 gm) milk
¼ cup (60 gm) canola (or other neutral) oil
6 tablespoons melted butter
1 cup (240 gm) maple syrup
1 teaspoon vanilla
1 large egg
2 cups (280 gm) all-purpose flour
2–1/2 teaspoons baking powder
¾ teaspoon salt
I cup fresh or frozen raspberries
1 tablespoon sugar, optional

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Instructions

Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, butter, maple syrup, egg, and extract until smooth. Add the flour, baking powder, and salt and stir just till barely combined. Fold in the raspberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 3/4 of the way full. Sprinkle with sugar, if desired. Bake in the preheated oven for about 17-18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

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Berry Slab Pie

Making the Pie

To make this berry slab pie, we start with the crust. Flour, salt, and a bit of sugar are pulsed together with loads of butter until pea-sized clumps exist throughout. We bring the dough together with some ice water and apple cider vinegar and allow it to chill in the fridge. Once the dough is cold, preheat the oven and roll the dough out onto a floured surface. Fit the dough into a jelly roll pan and begin to prep your filling.

Blueberries, raspberries, and strawberries are tossed together with sugar, cinnamon, and lemon zest. Scoop the mixture into the prepared pie dish and set it aside while you roll out the top piece of dough. I chose to lattice strips of dough on my berry slab pie, but you can easily opt to roll out the sheet of dough and vent the top instead. Place the pie in a preheated oven and bake until the juices are bubbling and the crust is golden brown.

A Few Things to Know

A few things to know about this berry slab pie: first, you really have to roll out your dough well. A jelly roll pan requires a really big crust, and even though this recipe makes loads of dough you’ll still need to take care to roll it out large enough. Second, feel free to adapt this filling according to your preferences! You can use fresh or frozen berries and even sub in certain varieties of berries. Finally, be sure to taste test the berries before you fill your pie so that you can add more or less sugar as needed. If you find your berries aren’t super ripe you may require a few extra tablespoons of sugar to sweeten up the filling.

Let’s bask in these last few days of summer and fill up on yummy treats like this berry slab pie. Many thanks to my friends at Kerrygold for sponsoring this post. Pies are only as good as the ingredients we put in them (especially when it comes to butter!), so for optimal taste I always trust Kerrygold. Pick up a few sticks at the store and give it a try yourself! Happy Tuesday and Happy Baking!

If you like this berry slab pie you should try:

Peach Berry Pie

Berry Almond Streusel Pie

Strawberry Rhubarb Pie

Caramel Apple Slab Pie

Berry Slab Pie

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This berry slab pie is baked in a jelly roll pan and feeds a crowd! Features strawberries, blueberries, and raspberries!

Author: Kate Wood
Prep Time: 30
Cook Time: 60
Total Time: 1 hour 30 minutes
Yield: 16
Category: Dessert

Ingredients

Units

For the pie crust:

4-1/2 cups (585 gm) all-purpose flour
1-1/2 tablespoons sugar
1 teaspoon salt
1-3/4 cup (400 gm) unsalted butter, cold
10+ tablespoons ice water
2 tablespoons apple cider vinegar

For the pie filling:

2 teaspoons lemon juice (about the juice of one lemon)
1 tablespoon lemon zest
8 cups (about 900 gm) mixed berries (I used chopped strawberries, blueberries, and blackberries)
1/4 cup (35 gm) all-purpose flour
1 tablespoon cinnamon
1/2 cup (100 gm) sugar
1 egg

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Instructions

To prepare the pie crust:

Give the dry ingredients a whiz in the food processor to combine.
Pulse in the butter, just until evenly dispersed and pea-sized clumps form.
Pour the apple cider vinegar into the ice water. Add in 6 or 7 tablespoons of ice water mixture and pulse, adding in an additional tablespoon of water until a dough begins to form. I usually need 9-10 tablespoons of water.
Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

To prepare the pie filling:

Combine the lemon juice, zest, and berries in a large bowl. Add the flour, cinnamon, and sugar and toss to combine evenly. Set aside while you make assemble your pie.

To assemble your pie:

Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
Sprinkle your prepared fruit into the pan and spread out to fill evenly. Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the filling inside is bubbling. Rotate the pie during baking as needed to brown evenly.

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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

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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.

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Raspberry Champagne Pop-Tarts

12 Comments / Pies and Tarts

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

Do you ever wonder how you wound up where you are in life- the events and people and moments that have made you who you are today?

I went to college at Samford University in Birmingham, AL, and the four years I spent there were primarily focused on the tight-knit group of friends that I became apart of. There were best friends, a few who dated, sisters and brothers, and the relationships that formed in the midnights and bags of popcorn we shared somehow became deeply woven into who I was, who I am even today.

In the years that have passed since graduation, some things have changed. There’s been marriage and children, brokenness and death. People have lost touch and moved away. But despite all the change and years that separate us from our 22-year-old selves, there’s still this unmistakable bond, a realness and connection that is so tangible and electrifying that I think you could feel it if you witnessed us together even just for a second. Truly, it’s a remarkable something unlike anything I’ve ever known.

We gathered together, all of us friends with our spouses and children, at the lake this past weekend. During that time, we told the same jokes and played the same games. We shared meals together and held each other’s babies. We talked about how things used to be and made plans for the future, and for a few days, we were entirely different yet somehow exactly the same.

“We were entirely different yet somehow exactly the same.”

In the quieter moments of the weekend, I caught myself wondering what would be the sum of all the math we’ve been doing; the addition, division, and multiplication of our group that shaped who we are individually and together. The humans we’ve grown into are a product, in part, of the lessons we learned and experiences we shared during our time together, and watching my friends laugh and move and play like resurrected versions of the 20-year-olds I grew up with was a reminder that what we have is so rare and special that I’ll likely never replicate it again in my life, not even in a million years.

Something about that togetherness felt almost holy, and the lump in my throat even now as I write this is proof enough that those relationships from my formative years have affected me to my core. They made so much of who I am today.

“Friendship is born at that moment when one person says to another, ‘What! You too? I thought I was the only one.” – C.S. Lewis

Have you experienced this before? Do you have a friendship that is so intricately tangled with who you are that you can’t tell what belongs to you or was imprinted on you by them along the way? I’m ending our lake weekend away with friends feeling like the richest girl on earth and so sure of those relationships. I know I could go anywhere, for any length of time, and I’d be carrying those people with me, leaving traces of our story like pins on a map that tell of who we are and what we became together. It’s one of the best feelings I know.

Raspberry Champagne Pop-Tarts

I won’t say much about these raspberry champagne pop-tarts. These mini pies are sweet and special, like a tiny celebration in a bite-sized form. With a simple fruit and booze filling and my favorite pie crust wrapped around it, these raspberry champagne pop-tarts are equal parts simple and delicious. Although the recipe only yields a few, you can easily double it to feed a crowd. It’s the perfect dessert for sharing at your upcoming summer celebrations. Give them a try and let me know what you think! Love to you all and have a great weekend!

If you like these raspberry champagne pop-tarts you should try:

Elderflower Champagne Cupcakes

Strawberry Fig Pop-tarts

Cranberry Pear Pop-tarts

Raspberry Streusel Cake

Berry Rhubarb Tart

Raspberry Lemon Linzer Cookies

Raspberry Champagne Pop-Tarts

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These raspberry champagne pop-tarts have a raspberry champagne jam filling and a tender, flaky pie crust shell. A simple champagne glaze tops each one!

Author: Kate Wood
Prep Time: 30
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
1 large egg

For the raspberry champagne jam:

1 cup (130 gm) fresh raspberries (or thawed from frozen)
1/3 cup (80 gm) champagne
3 tablespoons sugar
2 teaspoons cornstarch
pinch of salt

For the glaze:

1 cup (115 gm) powdered sugar
2-3 tablespoons champagne

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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 jam:

Combine all of the ingredients in a small saucepan. Place the pan over medium heat and stir regularly to break up the raspberries until the mixture is thick and bubbly, about 8 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 teaspoon 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 champagne until smooth. You can add an additional tablespoon of champagne 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.

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Lemon Berry Crumb Cake

14 Comments / Cakes

It’s here! Friday has come like a beacon in the night, so please don’t mind me while I celebrate with a victory dance and a jumbo slice of this lemon berry crumb cake. I’ve got your weekend roundup set out for you, including what to read, what to watch, and what to make for all of your Easter celebrations. Let’s get started!

Yeast-Free Cinnamon Rolls

This article from Food52 is blowing my mind. Cinnamon rolls without the wait? Without the rise? Sign me up! Read the article here about how a simple dough leavened with baking powder can make all of your cinnamon roll dreams come true.

How to Make a Living as a Food Blogger

I’ve had a million and one of you ask me how running a food blog has the potential to earn money. While I’m hardly rolling in “The Benjamins” (Mom, that’s slang for money, hundred dollar bills, okay?), I still pinch myself on the daily that people write me checks for doing something that I love. This article from Food & Wine is informative, straight-forward, and provides pointers for people who may be considering this path for themselves.

Bïeryoncé

Did you hear that someone named a beer after Beyonce? It’s a German pilsner from Lineup Brewery called Bïeryoncé, and I have to admit that I’m a little jealous. All I need is to join a chart-topping hip-hop group, start an even bigger solo career, marry a rap mogul, and accumulate a near-billion dollar net worth… maybe then I’ll have enough bad-assery under my belt to have a beer named after me. After looking into purchasing some for myself, I found out that Queen B’s lawyers served the brewery a cease and desist letter, so the brew has been laid to rest. RIP, Bïeryoncé.

Spring and Summer Bags

I may be late to the straw bag bandwagon, but now that I’m on it I’m never getting off. I recently purchased the ultra-trendy round woven bag for my upcoming warm-weather travels, and I cannot wait to start toting. Get in the trend with a bag of your own! I love the options here.

Hamilton and Carpool Karaoke

Okay, this is an old video, but my love for Hamilton is so strong right now that I thought you may want to enjoy this video too. James Corden is my Night-Talkshow-Host in Shining Armor, and this video makes me love him even more. Hamilton has just started their US tour, so be sure to check here for upcoming dates near you. Brett, if you’re reading this, remember that Mother’s Day is just around the corner and I gave you two very incredible children, okay?

Easter Baking

There’s a million and one things you should make for this weekend’s most special holiday. For a layer cake option, check out my robin egg speckled cake tutorial. If you’re interested in a bundt cake, maybe try my carrot cake with brown butter glaze or lemon almond poppyseed bundt cake. But if you prefer a simple, seasonal option for Sunday’s affair, let me introduce you to this lemon berry crumb cake. It’s fresh, entirely delicious, and perfect for sharing as a breakfast or dessert.

Here’s the breakdown: This lemon berry crumb cake is a moist and tender butter cake filled with a tart berry jam. The whole thing gets baked under a mountain of lemony shortbread-style crumbs that add a bit of salty crunch to the otherwise sweet cake. The result is an impressive single layer cake that will make all of your spring brunch dreams come true.

Making the Cake

To make the lemon berry crumb cake, we start with the batter. Butter and sugar cream together, followed by the addition of eggs, vanilla, and lemon zest. The dry ingredients stir in to make a somewhat thick and spreadable batter. About 2/3 of the mixture smooths into the bottom of a 9″ springform pan and tops with a smear of your favorite jam. The cake is sweet, so I recommend a tart jam to offset that sugar. The remaining batter spreads on top of the jam and a basic crumble goes on top.

Fresh from the oven, this lemon berry crumb cake is fab all on its own, however I want more. Top it with a simple drizzle made from powdered sugar, lemon juice, and sour cream. You can pass on the glaze, but I think it fancies it up a bit, don’t you?

I hope your Easter weekends are filled with lots of jelly beans and lemon berry crumb cake. The miracle of this holiday bowls me over every year, and I’m looking forward to gathering hope in that. Happy Friday and happy baking!

If you like this lemon berry crumb cake, you should check out:

Blueberry Lemon Bars

Lemon Almond Tart

Blueberry Galette

Strawberry Almond Skillet Cake

Raspberry Rhubarb Crumb Cake

Lemon Berry Crumb Cake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This lemon berry crumb cake is a sweet single layer cake filled with a tart raspberry jam and topped with a crunchy shortbread crumble. Perfect for breakfast, brunch, or dessert!

Author: Kate Wood
Prep Time: 15
Cook Time: 35
Total Time: 50 minutes
Yield: 9

Ingredients

For the crumb:

¼ cup (55 gm) unsalted butter, melted
1 tablespoon lemon juice
1/3 cup sugar
Pinch of salt
¾ cup plus 2 tablespoons (115 gm) all-purpose flour

For the cake:

½ cup (113 gm) unsalted butter, at room temperature
¾ cup (150 gm) sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
2-1/2 teaspoons lemon zest
1-1/2 cups (195 gm) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (100 gm) full-fat buttermilk
½ cup blackberry, raspberry, or blueberry preserves, according to your preferences

For the glaze (optional):

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon sour cream (buttermilk can be substituted in a pinch)
¼ teaspoon vanilla extract (optional)

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Instructions

To prepare the crumble:

In a small bowl, stir together the butter and lemon juice. Add the sugar and salt, stirring to combine. Fold in the flour until large clumps form. Place in the fridge to chill while you prepare the cake.

To prepare the cake:

Preheat the oven to 350 degrees. Spray a 9” springform 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 smooth, about 2 minutes. Add the eggs, vanilla, and lemon zest and beat to combine. Scrape the sides of the bowl and add ½ cup of the flour, the baking powder, the baking soda, and the salt. Stir on low to barely combine. Stir in the buttermilk and then add the remaining flour on low speed just until integrated. Scrape the sides of the bowl and fold in any unincorporated batter.
Spread about 2/3 of the batter into the bottom of the springform pan. Smooth the preserves over top pf the batter, leaving a 1” border around the perimeter of the cake. Carefully spread the remaining batter on top and sprinkle the whole thing with the crumble, breaking up the big clumps into a crumb size you prefer. Bake in the preheated oven for about 35-40 minutes, or until the top is puffed and a toothpick inserted comes out clean. Set aside to cool.

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!

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Raspberry Lemon Linzer Cookies

20 Comments / Cookies and Bars

Ok, let’s be honest. Gift giving can be hard, right? Sometimes we buy gifts out of necessity, but often, we do it because we love those people. We want to show them they’re awesome! That they rock! That they make our lives better than a turtleneck on the coldest day of the year. So I ask you, is there really a gift that can encompass all of those sentiments? Is there such thing as the perfect gift?

I’ve got a lot of people on my Christmas shopping list this year. There’s my children (who need nothing), my husband (who only wants things he can pick out himself), and then my parents (who have everything they could ever want and then some). Sometimes I get stumped in the hustle of the season, and I make the tragic mistake of trusting Google to help me with my holiday shopping. I find myself typing, “What to get for the dad who has everything” or “What to buy for my annoyingly picky husband” and “What to buy for children that won’t clutter my living room or serve as a choking hazard.” Shockingly, Google has terrible answers to these questions.

So please help. How do we give tangible expressions of our love for the people who matter most? WHAT AM I SUPPOSED TO PUT UNDER THE TREE FOR ALL THESE VERY IMPORTANT HUMANS? On the off chance that there is a baker on your Christmas shopping list, you are in luck. You have landed in the internet’s promise land, because I’m about to tell you what to get for the home baker on your list who has everything. Ready? Here it is!

The Home Baker Gift Guide!

Bakers Gonna Bake Sweatshirt – A nod to Taylor in cozy sweatshirt form from Miss Jones Baking Co.
Recipe Box – Store all your favorite recipes in this floral tin from Rifle Paper Co.
Mini Dutch Ovens – Personal-sized desserts couldn’t look any cuter in these Ballarini ovens with lids.
Cookie Swap Plate – This adorable plate with recipe cards and linen gift tag is the Christmas gift that keeps on giving.
BergHOFF Perfect Slice Pan – Portion control bakeware that is so cool, even Oprah endorses it.
Apron – These Hedley & Bennett aprons are the “It” item in kitchen fashion right now.
Marble Rolling Pin – This is a kitchen item I wouldn’t mind leaving right on the counter.
Copper Mixing Bowls – Mixing bowls that are pretty enough to be used as a serving dish.
Bundt Pan – Nordic Ware bundt pans are a must in any home baker’s arsenal of equipment. This one is my favorite.
Eat Cake for Breakfast Oven Mitt Set – Cheeky and useful, this Kate Spade set is perfect for the girly baker.
French Butter Keeper – This ceramic dish keeps butter fresh at room temperature.
Cookie and Coffee Gift Set – Gourmet cookies and coffee- a match made in heaven. I use G Momma’s cookies in a few of my recipes (look here and here!)

I hope that is helpful. These are some of my very favorite items and brands, and I feel confident that the bakers on your list will LOVE these items. If you’re shopping for a person that is new to the baking scene, be sure to check out my wish list from last year! It’s full of items every home baker needs!

Raspberry Linzer Cookies

Ok, now let’s talk raspberry lemon linzer cookies.

I have had linzer cookies on my “to make” list for a long time. They’re beautiful, incredibly festive, and I just love the combination of almond with fruity jams. I finally got around to nailing down a favorite recipe, and I am thrilled to share it with you today. These raspberry lemon linzer cookies are the bomb.

Linzer cookies are little sandwiched treats made by filling almond cookies with fruit jams or ganaches. These particular cookies are made with almond flour and a bit of lemon zest which go over-the-moon perfectly with the raspberry filling I chose. While they may look like a doozy to make, I think you’ll find they’re rather simple.

Making the Cookies

To prepare these raspberry lemon linzer cookies, we start with the cookie dough. Cream butter and sugar together before adding egg, lemon zest, and vanilla. The dry ingredients are added next to form a dough that you’ll find is similar to a cutout cookie. Pat the dough into two flat round disks and chill briefly in the fridge.

When ready to bake, roll out the cookie dough and cut out small round circles of dough. I use a biscuit cutter, but any round cutter smaller than 3″ will do. Next, use a tiny cutter of any shape to trim out the centers of half of the cookies. These cookies will serve as the lids to your cookie sandwiches and the little cutout will allow for the jam to peek through the center of the cookies. I used geometric cookie cutters, but any teeny tiny shape will work perfect. Bake the cookies in the oven and allow to cool completely.

Serving the Cookies

When you’re ready to assemble your raspberry lemon linzer cookies, sift powdered sugar over the top halves of your cookies. Spoon a small teaspoon of jam onto the bottom cookies and smear just to the edges. Place the lid cookies on top of the jam-topped cookies and wah-la! Raspberry lemon linzer cookies! See, I told you they were easier than they look!

These cookies are a terrific balance of sweet and tart and will taste good for days. Keep in mind that the moisture from the jam will tend to dissolve the powdered sugar, so if you’d like these cookies to stay looking as good as they taste, try to assemble them as close to the time of serving as possible. These raspberry lemon linzer cookies are a lovely way to celebrate the holidays, so give them a try and let me know what you think. I have a feeling you’re going to love them!

Happy baking, happy shopping, and most of all, happy holidays. Love y’all!

If you like these raspberry lemon linzer cookies, you should check out:

Raspberry Streusel Cake

Blueberry Lemon Bars

Lemon Lavender Cookies

Mint Chocolate Sandwich Cookies

Lavender Vanilla Bean Sugar Cookies

Raspberry Lemon Linzer Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

The raspberry lemon linzer cookies are sweet and tart, the perfect cookie for your holiday celebrations. These cookies are festive and perfect for cookie exchanges!

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
Yield: 30

Ingredients

1 cup (230 gm) unsalted butter, at room temperature
¾ cup (150 gm) sugar
1-1/2 teaspoons grated lemon zest (about 1 lemon)
1 large egg
1 teaspoon vanilla extract
2-1/2 cups (260 gm) all-purpose flour
¾ cup (75 gm) almond flour
½ teaspoon salt
Raspberry jam, for filling the cookies
Confectioner’s sugar, for dusting the cookies

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Instructions

Cream the butter and sugar on medium speed in the bowl of a stand mixer until pale and smooth, about 3 minutes. Add the zest, egg, and vanilla and beat briefly to combine. Scrape the sides of the bowl and add the flour, almond flour, and salt. Stir on low until the dough comes together in the bowl.
Dump the dough out onto a floured surface and divide into two equal parts. Pat each part out into flat rounds and wrap the disks in plastic wrap. Chill in the fridge for at least an hour or up to 3 days.
When ready to bake your cookies, preheat the oven to 350 degrees and line two baking pans with a sheet of parchment paper. Use a floured rolling pin to roll one disc of dough out onto a lightly floured surface until it is about 1/8-1/4” thick. Use a 2” round cutter to cut out rounds of dough. Use a small decorative cutter to cut a shape out of the insides of half of the cookies. Place cookies on the prepared baking sheets an inch apart. You can set the shape of the cookies by placing the whole pan of cookies in the freezer for about 5 minutes. Bake in the preheated oven for about 8 minutes, or until the edges of the cookies are set. Allow them to cool on the cookie sheet for a few minutes and then cool completely on a cooling rack. Repeat this process with the remaining dough.
When ready to fill the cookies, use a sifter to dust the tops of all of the cookies with the decorative cutout. Spoon a ½ teaspoon of the jam on top of the bottom cookies and spread out a bit. Sandwich the cookies together and serve!

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