Summer

Mini Chocolate Chip Cookie Ice Cream Sandwiches

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

If you can’t face plant into a batch of mini chocolate chip cookie ice cream sandwiches in the middle of July, when can you? These dog days of summer feel like the perfect opportunity to eat my weight in frozen chocolatey chewy sweets, so today, I’m spilling on this brand new recipe. Grab your stand mixers and let’s do it!

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

How to Make Mini Chocolate Chip Cookies

Before we can master the fine art of mini ice cream sandwiches, we have to land the mini chocolate chip cookies themselves. These are a favorite of mine. These tiny cookies are bite-sized treats that are perfect topping trifles, cakes, and more. They’re my go-to when the times call for smaller portions, but I also love them just because. Small things are cute, okay?

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

Making these mini cookies is a cinch. First, we start with soft unsalted butter, brown sugar, and sugar. The three whip together until smooth and creamed. Next, we add a single egg and vanilla extract. Finally, the dry ingredients of all-purpose flour, baking soda, and salt add in. And voila: the perfect dough.

The chocolate here is finely chopped chocolate bars. I use semi-sweet chocolate, but you could opt for dark! The key is finely chopping the chocolate so that, once frozen, the cookies are still easily chewed and without any frozen hard bits. The finely chopped chocolate almost melts into the dough and makes for small, rounded cookies too. Next, bake small 1 1/2 teaspoon-sized rounds of dough ( I use this cookie scoop!), and then set them aside to cool completely.

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

Assembling Mini Chocolate Chip Cookie Ice Cream Sandwiches

Stuffing these cookies with ice cream is a cinch. I use a medium cookie scoop to portion out scoops of ice cream. Pick two cookies the same size and spoon the barely softened ice cream in between them. To make the sandwiching process easier, consider freezing the cookies first; barely hardened cookies are easier to smash together. To keep the prep time low, I generally opt for store-bought ice cream for these sandwiches, but don’t let me hold you back! Homemade ice cream is seriously delicious too. You can find more of my favorite homemade no-churn ice creams here!

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

Storing Homemade Ice Cream Sandwiches

If you’re making these treats ahead of time for a gathering, I recommend freezing them immediately after stuffing them. Do no let the ice cream get melty on you! These small wax paper bags are perfect for individually wrapping the treats. Just pull them out of the freezer right before serving! You can even seal them prior to freezing with a bit of washi tape or kitchen twine . These sandwiches freeze up to a month in advance, but I recommend storing them in a freezer-safe container if you don’t plan to eat them for more than a few days.

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .

More Ice Cream Sandwiches to Make This Summer

Funfetti Ice Cream Sandwiches
Sugar Cookie Raspberry Ripple Ice Cream Sandwiches
Oatmeal Cream Pie Ice Cream Sandwiches
Brownie Ice Cream Sandwiches
Chocolate Chip Cookie Ice Cream Sandwiches

Mini Chocolate Chip Cookie Ice Cream Sandwiches by Wood and Spoon Blog. These Mini ice cream sandwiches are small frozen treats perfect for summer gatherings and kid parties! The two-bite cookies feature just a little bit of ice cream in between and the cookies are chewy even from the freezer! Learn how to make homemade ice cream sandwiches on thewoodandspoon.com .
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Mini Chocolate Chip Cookie Ice Cream Sandwiches

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These mini chocolate chip cookie ice cream sandwiches feature two-bite cookies with ice cream sandwiched in between!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 45
  • Yield: 20
  • Category: Dessert

Ingredients

  • 1/2 cup (113 gm) unsalted butter, at room temperature
  • 1/2 cup (100 gm) packed brown sugar
  • 1/3 cup (70 gm) sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/4 cups (180 gm) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (5 ounces) finely chopped semisweet or bittersweet chocolate (your choice)
  • Ice cream of your choice

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking sheets.
  2. Cream the butter, brown sugar, and sugar with a mixesr on medium speed until light and fluffy, about 1 minutes. Add the egg and vanilla, mixing to incorporate. Next, add the flour, baking soda, and salt, and stir on low just until combined. Add the chocolate and fold to incorporate.
  3. Roll 2 teaspoon-sized balls of dough (I use a small cookie scoop) on the baking sheet about 2 inches apart and bake in the preheated oven for about 8-9  minutes or until the outer rim of the cookies are set, starting to bronze, and the inside of the cookies still look slightly underdone. If your cookie dough balls look shiny and greasy or if you know you used butter that was too soft, allow the dough to chill in the fridge briefly, about 20-30 minutes. Allow the cookies to cool completely (you can speed this process up in the freezer!) prior to filling with 2 tablespoon- sized scoops of ice cream of your choice. Freeze or eat immediately. You can store these wrapped in the freezer for up to one month.

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Blueberry Peach Crumb Cake

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

Desserts doubling as breakfast is the recipe of the moment, because today’s blueberry peach crumb cake is EVERYTHING. With a moist vanilla cake, fresh peaches, sweet blueberries, and a sprinkle of buttery crumb topping, this coffee cake is a seriously satisfying summer option. Let me tell you all about it!

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

Here in the south, blueberries are everywhere. I’ve been stuffing them into everything lately, and this peach crumb cake is my latest victim. Peaches and blueberries are a match made in heaven, pairing together with equal parts sweet and tart. I’ve combined the two before in a pie, a trifle, and even a cobbler, and now, we have a cake too! While the fruit shines (because, well, summer?), my favorite part is the crumble. Brown sugar, butter, and just enough salt dot the baked cake with butter crisp nuggets of deliciousness. Oh goodness, it is GOOD.

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

How to Make Blueberry Peach Crumb Cake

Making this cake is a cinch. In my opinion, the trickiest part is peeling the peaches, so we will start with that. While many people blanch peaches to loosen skin, I just do it the old fashioned way: with a paring knife. Skin about two peaches and remove the pits before dicing into bits. Next, make the crumb. Flour, sugar, brown sugar, salt, and melted butter come together in a small bowl until the mixture resembles wet sandy crumbs. Finally, we whip up the cake. Melted butter, sugar, an egg, and vanilla stir together. The dry ingredients toss in next and are followed by some milk. The thick batter spreads into the bottom of a springform pan, and then we sprinkle on the fruit and the cooled crumb. The cake bakes in the oven, and I just dare you not to sit next to the oven watching.

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com
Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

How to Store Crumb Cake

Fair warning: this cake is MOIST. I mean, seriously moist. As the fruits bake and release moisture, the whole cake benefits and is barely sweetened by the juices. Even after a few days on the counter, somehow, this thing is delicious and fresh tasting. I recommend storing it at room temperature wrapped in plastic wrap. Keep it sealed, and it will be good for 4-5 days. To freeze, seal it in a freezer-safe dish covered in plastic wrap, and add a layer of foil if you plan to store it long-term. Voila!

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com
Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

I hope you all enjoy the heck out of this blueberry peach crumb cake! Happy baking to you all!

If you like this coffee cake, you should try:

Banana Crumb Cake
Lemon Berry Crumb Cake
Raspberry Rhubarb Crumb Cake
Peaches and Cream Biscuits

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Blueberry Peach Crumb Cake

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This blueberry peach crumb cake features fresh summer fruit and a brown sugar crumb topping!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 40
  • Yield: 9-10 Servings
  • Category: Cake

Ingredients

For the crumble:

  • ¼ cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 3 tablespoons melted butter

For the cake:

  • ¼ cup unsalted butter, melted
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup milk
  • 1 cup chopped peeled and pitted peaches
  • 1 cup blueberries

Instructions

  1. Preheat the oven to 350 degrees Farhenheit. Lightly grease a 9” springform pan and set aside.
  2. Begin by making the crumble. Combine the flour, sugar, brown sugar, baking powder, and salt in a medium bowl. Stir in the melted butter using a spatula and set aside.
  3. Next, prepare the cake. Combine the melted butter and sugar, stirring together with a spoon. Whisk in the egg followed by the vanilla. Finally, add the flour, baking powder, and salt, stirring with a spoon until almost combined. Whisk in the milk just until combined. Spread the batter into the prepared pan. Sprinkle the peaches and berries over top of the batter and then crumble the streusel on top. Bake in the preheated oven for about 25 minutes or until a toothpick inserted comes out clean. Allow to cool before releasing the cake from the pan and serving.

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Soft Jam Shortbread Bars (and Summer Beauty Must Haves!)

Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!

We’re going to get all up in these soft jam shortbread bars, because… well, why not? They’re buttery, seriously soft, and 100% adaptable for whatever summer jam you have on hand. But first, we’re going to talk summer beauty! I’m going to share a few of my absolute favorite products of the season. Let’s dive in!

Summer Beauty Must-Haves

Summer Beauty Must Haves 2024. Makeup, haircare, skin, and more for clean beauty lovers!

1. Beis Travel Cosmetic Case : This makeup case is near-perfect. It’s completely packable, washable, and comes in a variety of colors.
2. Tarte Waterproof Eyeliner and Shadow : This waterproof liner and shadow duo comes in a number of compatible colors that won’t smudge in the summer sun!
3. Matrix Brass Off Shampoo : Brunette girlies, rejoice! Summer brass doesn’t stand a chance with this blue shampoo.
4. Kosas Blush : This blendable powder blush brightens skin with hyaluronic acid and comes in a number of twisted shades.
5. Olaplex Hair Treatment : Pool time means hair mask time, and this one from Olaplex is great for summer-damaged hair.
6. Becca Pressed Highlighter : This award-winning highlighter from Becca is undefeated in my book. Try the shade “Champagne Pop”!
7. Merit Lip Oil : This lip oil feels SO GOOD and keeps you lips dewy without all the stick.
8. Saie Tinted Moisturuizer with SPF : I’ve tried ever tinted moisturizer under the sun, and this one is my flavor of the week.
9. Naturium Azelaic Acid : This is my seasonal go-to for combating sun spots and fine lines.
10. Loved01 Hand Wash : Sea Buckthorn smells like summer in a bottle. Enjoy it all summer long in this gentle hand wash.

Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!

Soft Jam Shortbread Bars

Ok, on to the main event: soft jam shortbread bars.

It’s common knowledge that my love of shortbread is deep. Last year, my Ted Lasso-inspired shortbread quickly became my go-to of the season. So when it came time to make use of the jars of summer jam that were stacking up in my fridge, I knew shortbread was the ticket. “What if there was a go-to dough that would welcome any jam I decided to fill it with?” I soon found out that the possibilities were deliciously endless.

Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!

Making the Bars

These soft jam shortbread bars are made with unsalted butter, powdered sugar, and brown sugar. Together, with an egg and a few humble dry ingredients, the dough comes together in a wet crumbly mixture. Just over half of the prepared dough gets patted out in a prepared pan before we spread out the jam of your choice. And literally, the world is your oyster. My first batch, I combined two remnant jars of jelly, one rhubarb and one blueberry lemon, and it created a delightful sweetened filling that paired perfectly with the shortbread. Once the jam has been spread, we crumble the remaining dough on top using wet fingers and allow it all to bake up until bubble and barely browned.

Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!

What to Serve with Jam Shortbread Bars

I’ll be honest- these bars are 100% delicious on their own. But if you’re looking for some perfect pairing, I’d encourage trying these with a bowl of vanilla ice cream, a cup of coffee, or a chilled glass of bubbly. These bars keep for days and are best sealed at room temperature. Give this recipe a try this week and let me know what you think! Oh, and tell me all about YOUR summer beauty faves- I’m dying to hear more. Happy Baking!

Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!
Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on thewoodandspoon.com for a great way to use up leftover jelly and jam!

If You Like these Soft Jam Shortbread Bars You Should Try:

Ted Lasso Shortbread Bars
Shortbread Cookies
Brownie Shortbread Bars
Blueberry Lemon Bars
Jam Filled Scones

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Soft Jam Shortbread Bars

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These soft jam shortbread bars can be filled with the jam, jelly, or preserves of your choice!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 16-24, Depending on Size Cut
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 11/4 cup powdered sugar
  • ¼ cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon lemon zest, optional
  • 13/4 cups all-purpose flour
  • ¾ teaspoon salt
  • ½ heaping cup of jam, preserves, or jelly of your choice

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit and line an 8” square pan with foil. Lightly grease it with cooking spray and set aside.
  2. In a large bowl cream together the butter, powdered sugar, and brown sugar, beating on medium until smooth. Add the egg and lemon zest and stir on low to combine. Scrape the sides of the bowl, and add the flour and salt, stirring on low until the mixture barely comes together into moist clumps. Do not overmix. Reserve 1/3 cup of batter and dump the remaining mixture into the prepared pans. Use barely moistened fingertips to pat out the dough and spread the jam over the dough. Use moistened fingers to break ¼” bits of dough to sprinkle onto the jam. Bake in the preheated oven for 35-40 minutes (it took mine 38 minutes) or until the edges are set and the top is barely beginning to turn brown. Allow to cool completely prior to cutting and serving.

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Orange Layer Cake

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Is it just me, or has it been positively forever since we’ve talked cake?! Cake used to be our bread and butter here- all the decorations, frostings, and flavor combinations fed my creativity (and belly!) in all sorts of ways. Now, I’m more quick to whip up a batch of cookies or a tub of ice cream, because sometimes easy is the thing that tastes best. Well, today we’re going old school. I have an orange layer cake to share, and you are absolutely going to love it.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Orange Layer Cake

First, let’s talk about the best orange layer cake ever. One of my very favorite cake bakeries is Piece of Cake in Atlanta, GA. Their white chocolate cake has long been my all-time favorite, so much so that I even made my own a while back. Well, turns out that white chocolate isn’t the only thing they kill at- their orange layer cake is stellar too.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Admittedly, I’m not much of an orange person (unless we’re talking cocktails), but Piece of Cake opened my heart to the possibility of a delicious orange flavored layer cake. As a result, today I’m serving up a version of my own. It’s brightly scented with orange zest and vanilla, and the cream cheese buttercream has the most balanced sweetness. They layers are light and fluffy, all flecked with little wisps of orange zest. Because oranges are a winter fruit, this makes the perfect cake to transition from winter into sunnier times. Let me tell you how to make it.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Making the Cake

First, we start by creaming together butter, oil, and sugar. We whip until the mixture becomes light and fluffy. Next, we add in eggs, vanilla, and a bit of orange zest. Finally, we finish out with the dry ingredients of flour, leavening, and salt, alternating in room temperature milk and orange juice. The three layers bake up quickly in the oven, and in the meantime, you can prep your buttercream. Here, butter and cream cheese come together with powdered sugar and orange zest. A bit of salt adds balance to this mild frosting, and it all gets slathered over the three layers of cake.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

I like to barely color the frosting with a bit of food coloring to make its otherwise creamy shade a very pale peach. Feel free to skip this step if you’d like. Once done, the cake can be decorated with additional buttercream, orange slices, or even curls of orange peel! The world is your oyster. I hope you all enjoy this orange cake and are eager to bake yourselves silly with cake. Happy Thursday to you and Happy Baking!

If you like this orange layer cake you should try:

Blood Orange Cheesecake
Blood Orange Bundt Cake
Lemon Pound Cake
Blueberry Lemon Pound Cake
Coconut Key Lime Cake

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.
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Orange Layer Cake

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This orange layer cake, scented with vanilla and orange zest, is frosted with a orange cream cheese buttercream- divine!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 120
  • Yield: 8-10 Servings
  • Category: Dessert

Ingredients

For the cake:

  • 1 ¼ cups unsalted butter, at room temperature
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 5 large eggs
  • 1 ½ teaspoons vanilla extract
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons orange zest
  • ½ cup orange juice, at room temperature
  • ½ cup milk, at room temperature

For the frosting:

  • 1 ½ cups unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 teaspoons orange zest
  • 5 cups powdered sugar

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and prepare three 8” round baking pans by lining the bottoms with parchment rounds and spraying the sides with baking spray.
  2. In a large bowl or the bowl of a stand mixer, beat the butter and oil on medium speed until light and fluffy, about 4 minutes. Scrape the sides of the bowl and add the sugar. Beat for an additional 2 minutes. Add the eggs one at a time on low speed and beat to combine, scraping the sides of the bowl as needed. Stir in the extract. In a smaller separate bowl, combine the cake flour, baking powder, salt, and orange zest. Stir half of the dry ingredients into the cake batter and then stir in the orange juice. Add the remaining dry ingredients and stir just until almost combined. Scrape the sides of the bowl and stir in the milk.
  3. Fill the three prepared pans with equal amounts of batter, smooth the tops, and bake in the preheated oven for about 22-24 minutes or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature.

To prepare the frosting:

  1. Beat the butter in the bowl of a stand mixer until light and fluffy, about 3 minutes. Next, add the cream cheese and beat to combine, about 45 seconds. Add the extract, salt, and orange zest, stirring to combine. Add the powdered sugar and stir on low speed until incorporated, and then increase speed to beat for about 20 seconds. If you taste your frosting and would prefer it a bit sweeter, add an additional ½ cup powdered sugar. If you frosting it too thick to spread, add a tablespoon of water or orange juice until it comes to the right consistency.
  2. When ready to assemble the cakes, trim any dome off the top of each cake. Spread 1-1/4 cups of frosting on top of the first cake layer and then top it with a second layer of cake. Repeat this process once more and then continue frosting the cake to your liking. If desired, toast some almonds or shredded coconut in the oven at 350 degrees for about 10 -15 minutes, stirring regularly, to use as a garnish. This step isn’t necessary. Cake can be stored at room temperature but is best on day of assembly.

Notes

  • I prefer to frost partially frozen cakes. You can bake the cake layers, wrap them in plastic wrap and freeze up to a week in advance, and then assemble as normal. This help to keep your cakes from slouching, but be sure to freeze them on flat surfaces.

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10 Easy No-Churn Ice Cream Recipes to Beat the Heat!

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

If you’ve been positively sweltering these past few weeks, today’s post is for you! These are the yummiest no-churn frozen treats on this site, and even without a fancy ice cream machine, you can have delicious homemade ice cream in no time.

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

What is No-Churn Ice Cream?

No-churn ice cream is as simple as it sounds. Unlike traditional ice creams that require a machine or churn, no-churn ice creams come together with just two ingredients and a bit of mixing. Once you have a standard base recipe, the opportunities for ice cream flavors are endless! Just swirl in your favorite sauces, sprinkles, cookies, or toppings, and watch the magic happen.

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

How to Make It

Most no-churn ice creams start with heavy whipping cream and sweetened condensed milk. Two cups of heavy whipping cream are whipped on low speed until fluffy and thickened. After that, a 14-ounce can of sweetened condensed milk is folded in, and voila- an ice cream that is ready for the freezer. To make vanilla ice cream, simply add a splash of vanilla extract or vanilla bean. On the other hand, for chocolate, stir in a bit of cocoa powder into the milk. In the end, most recipes include the basic ingredients of 14 ounces of sweetened condensed milk and 2 cups of heavy whipping cream.

In addition, you can opt to use whipped coconut cream and cream of coconut or even dairy-free whipped topping. Today, we’re looking at the traditional method in 10 of my very favorite original recipes. Someone, start the countdown!

My Favorite Recipes:

Strawberry Shortcake Ice Cream

With a swirl of strawberry sauce and bits of cake crumbles throughout, this no-churn treat takes homemade ice cream to a new level!

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

Peanut Butter Caramel Ice Cream

Attention all peanut butter lovers! This peanut butter caramel ice cream has bits of chocolate sandwich cookies and is, to this day, one of my all-time faves.

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

Half Baked Ice Cream

The newest no-churn ice cream on the block, this half baked ice cream is a riff on the Ben and Jerry’s cult classic, and it does not disappoint.

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

Sugar Cookie Ice Cream

Who says sprinkles are just for kids? This sugar cookie dough ice cream is loaded with birthday cake flavor and fun!

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

Coffee Cookie Dough Ice Cream

But first, coffee…. And cookie dough! This ice cream is brimming with chocolate chip cookie dough and espresso flavor.

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

Honey Salted Almond

Sweetened with honey and speckled with bits of buttery, salted almonds, this ice cream is a sweet and salty dream!

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

Cinnamon Maple Swirl Ice Cream

Cinnamon spice and everything nice makes up this maple swirled no-churn ice cream.

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

Strawberry Pretzel Pie Ice Cream

Inspired by the potluck dessert, this strawberry pretzel pie ice cream has a crunchy pretzel crumble and a simple strawberry swirl!

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

Cherry Chip Ice Cream

For chocolate cherry lovers, this no-churn cherry chip ice cream uses fresh or frozen cherries and your favorite variety of chocolate!

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

Samoa Ice Cream

For this Girl Scouts inspired treat, chocolate sauce, coconut flakes, and bits of shortbread cookies combine to create a dream of a no-churn ice cream!

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

No-churn ice creams are a great way to start making homemade frozen desserts. If you have a favorite of your own, please share them with me! In the meantime, happy baking!

Strawberry Shortbread Cookies

Strawberry Shortbread Cookies by Wood and Spoon blog. These are simple buttery cookies with bits of dried strawberries throughout. A while chocolate drizzle finishes off the crisp cookies that make a terrific treat to go with coffee or tea! Find out how to make freeze dried fruit cookies on thewoodandspoon.com

The other day, I found myself googling, “What are the dog days?” Unknowingly, the term had registered in my brain, and even though I couldn’t fully define what it meant, I knew I was living it. It turns out, I was partially right. The dog days, according to Merriam-Webster, is the hottest period of the year, usually between July and August, and it has also become synonymous with a general sense of sluggishness. Can anyone relate?

Strawberry Shortbread Cookies by Wood and Spoon blog. These are simple buttery cookies with bits of dried strawberries throughout. A while chocolate drizzle finishes off the crisp cookies that make a terrific treat to go with coffee or tea! Find out how to make freeze dried fruit cookies on thewoodandspoon.com

We’ve been doing all sorts of things to keep the dog days at bay: swimming, beaching, frozen cocktails, and even a fairly elaborate collection of sprinklers. We’ve made no-churn ice cream, taken rides in inner tubes, and cranked our outdoor fan up to high, but so far, not much has protected us from the muggy sleep cloud formally known as an Alabama Summer. One would think that after nearly 20 years in the south I would be used to it, but I’m just not sure one can ever acclimate to 100 degrees temperatures when there’s a toddler crawling on your lap.

Strawberry Shortbread Cookies by Wood and Spoon blog. These are simple buttery cookies with bits of dried strawberries throughout. A while chocolate drizzle finishes off the crisp cookies that make a terrific treat to go with coffee or tea! Find out how to make freeze dried fruit cookies on thewoodandspoon.com

To beat the heat, we’ve been having fun doing some indoor things too, like the tea party Aimee and I threw for her classmates last week. We made lemonade punch, macarons, and these little strawberry shortbread cookies, and it was as precious as it was delicious. We loved this recipe so much that I have decided to share it with you today!

My favorite go-to shortbread cookies recipe has become a sleeper hit on this site. So many of y’all love them! When the idea of a fruity shortbread cookie came to mind, I knew we could start safely with my original recipe. Here, butter, sugar, brown sugar serve as the basis for a buttery, melt-in-your-mouth cookie. Freeze-dried strawberries add flavor and texture, and a white chocolate drizzle makes them extra sweet. The cookies can be made ahead and the dough only takes minutes to put together. Talk about a win-win!

Strawberry Shortbread Cookies by Wood and Spoon blog. These are simple buttery cookies with bits of dried strawberries throughout. A while chocolate drizzle finishes off the crisp cookies that make a terrific treat to go with coffee or tea! Find out how to make freeze dried fruit cookies on thewoodandspoon.com

If you’re looking for a summery recipe requiring little effort, look no futher than these strawberry shortbread cookies. Happy baking!

If you like these strawberry shortbread cookies you should try:

Shortbread Cookies
White Chocolate Ganache Shortbread
Citrus Shortbread Cookies
Brownie Shortbread Bars
Strawberry Rhubarb Crumb Bars

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Strawberry Shortbread Cookies

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These strawberry shortbread cookies are loaded with bits of dried strawberries and topped with a white chocolate drizzle!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 40
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 13/4 cups all-purpose flour
  • ½ cup cornstarch
  • 1/8 of salt
  • ¾ cup finely chopped freeze-dried strawberries (dried raspberries also work well!)
  • ½ cup white chocolate chips

Instructions

  1. Cream together the butter, brown sugar and sugar just until barely combined. Scrape the sides of the bowl and add the flour, cornstarch, and salt. Mix just until barely combined, adding the strawberries at the end. Dump the dough out onto a clean work surface and bring the dough together into a ball with your hands. Roll it out into a log about 1-1/2-2” thick and wrap in plastic wrap. Refrigerate the dough for two hours or overnight if desired.
  2. When ready to bake preheat the oven to 350 degrees. Slice into ¼-1/2” thick slices and place 2” apart on a baking sheet lined with parchment paper. Bake in the preheated oven for about 18-20 minutes or until the edges are golden brown and the centers are set. Allow to cool.
  3. Gently melt the white chocolate in a microwave safe bowl in 20 second increments, stirring regularly to keep the chocolate from seizing. Use a piping bag or a fork to drizzle the white chocolate onto the cookies, allowing it to set prior to enjoying!

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Black and Blue Margaritas

Black and Blue Margaritas by Wood and Spoon Blog. These are blackberry blueberry margaritas, the recipe which is from my new book Her Daily Bread. Get the how to on this refreshing summer marg on thewoodandspoon.com

There may be a million typos in this post about today’s black and blue margaritas, because we have been traveling and my brain is still in a fog. This past week, we spent some time as a family in California visiting the San Diego Zoo. If I’ve never said it before, I’ll say it now: vacations with kids are a lot of work. Don’t get me wrong- good times were had by every one of the animal lovers in our house, but I’m definitely still recovering.

Black and Blue Margaritas by Wood and Spoon Blog. These are blackberry blueberry margaritas, the recipe which is from my new book Her Daily Bread. Get the how to on this refreshing summer marg on thewoodandspoon.com

If you’ve never been or have been considering going to the San Diego Zoo with little ones, let me be the first to cheer you on. With over 1600 acres of California real estate, the zoo and accompanying safari park are more like amusement parks than anything else. Gift shops, restaurants, and hundreds of species from all over the planet round out a destination that is somehow simultaneously fun and educational. Over the past year, my kids have turned into full-on animal enthusiasts, and the zoo was the perfect indulgence for their growing little minds.

Black and Blue Margaritas by Wood and Spoon Blog. These are blackberry blueberry margaritas, the recipe which is from my new book Her Daily Bread. Get the how to on this refreshing summer marg on thewoodandspoon.com

Because the zoo and safari park are in two different areas of San Diego, we opted for two different hotels during our trip. Our first leg was spent near the zoo itself, and we stayed at a nearby Marriott on Coronado Island. The second leg was dedicated to the safari park and visiting friends in LA, so for that time, we found a Park Hyatt that was killer for kids. With water slides, multiple dining options, and even a Top Golf Swing Suite, this hotel was a destination in itself. We would 100% go back in a heartbeat.

Black and Blue Margaritas by Wood and Spoon Blog. These are blackberry blueberry margaritas, the recipe which is from my new book Her Daily Bread. Get the how to on this refreshing summer marg on thewoodandspoon.com

Tips for Visiting the San Diego Zoo and Safari Park

  1. Do not try to do the zoo and safari park in a single day. Not only are these parks far apart locationally, it’s also physically taxing. I’d recommend setting aside two days to see both.
  2. Consider getting a membership! We actually saved a good deal of money by purchasing one adult and one child membership. Not only do you get discounts on food, merchandise, and some of the tours and safaris, but you also get a few guest passes and tickets discounts with some memberships as well!
  3. Pick a route and stick with it. You can download maps of the park on the zoo website, and I highly recommend scoping out a route ahead of time. The parks are both very expansive, and I found it helpful to have a plan that didn’t require much backtracking.
  4. Download the app! The San Diego Zoo app was extremely helpful for navigating the parks and exploring the animal options available.
  5. Consider additional excursions. We did both an inside look tour and a safari during our time at the zoo and park. I would 100% recommend the safari but would probably skip the behind the scenes option next time. Do make time to ride the double decker bus at the zoo though!

For more information on hotels, the zoo, and other San Diego attractions, I highly recommend checking out this and this site. I found her local intel to be really helpful and 100% on the nose. The San Diego Zoo is truly a great spot for young families, so keep it in mind for your next vacay! Now that we’ve gotten the travel talk out of the way, let’s get to the main event: black and blue margaritas!

Black and Blue Margaritas by Wood and Spoon Blog. These are blackberry blueberry margaritas, the recipe which is from my new book Her Daily Bread. Get the how to on this refreshing summer marg on thewoodandspoon.com

Black and Blue Margaritas

These black and blue margaritas are a simple summery drink recipe from my new book, Her Daily Bread. I was eager to include a margarita in the drinks section of the book, and this one is a great way to include fresh summer produce. With muddled blackberries and blueberries as well as a honey simple syrup, these margarita is flavorful, refreshing, and beautiful, too! Let me tell you how to make it.

Black and Blue Margaritas by Wood and Spoon Blog. These are blackberry blueberry margaritas, the recipe which is from my new book Her Daily Bread. Get the how to on this refreshing summer marg on thewoodandspoon.com

We start with the syrup. Water and honey come together on the stove until dissolved and smooth. Once cooled, the syrup is muddled with berries before fresh lime juice and silver tequila are added. Shake in a tall cocktail shaker filled with ice until chilled and then serve. This recipe for black and blue margaritas can easily be batched, so come thirsty or invite a friend to join.

Black and Blue Margaritas by Wood and Spoon Blog. These are blackberry blueberry margaritas, the recipe which is from my new book Her Daily Bread. Get the how to on this refreshing summer marg on thewoodandspoon.com

With summer kicking into gear, I hope you’ll give these margs a try. If you have any great kid friendly vacation destinations, shoot me an email to tell me about them! In the meantime, happy baking and have a great week!

If you like these black and blue margaritas, you should try:

Mai Tai Margaritas
Ginger Margaritas
Pinot Ritas
Rose Margaritas
Sparkling Margaritas
Honey Basil Margaritas

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Black and Blue Margaritas

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These black and blue margaritas are made with fresh summer berries, lime juice, and a honey simple syrup!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 Drink
  • Category: Drink

Ingredients

For the margaritas:

  • ¼ cup fresh berries (I use a mix of blackberries and blueberries)
  • 2 ounces tequila blanco
  • 1 ounce fresh squeezed lime juice (from about 1 lime)
  • ¾ ounce honey simple syrup (recipe below)
  • Coarse salt (optional)

For the honey simple syrup:

  • ½ cup honey
  • ½ cup water

Instructions

  1. Muddle the berries in a tall cocktail shaker until they’re broken down and juicy. Add the remaining ingredients to the shaker and fill it with ice. Shake vigorously for about 20 seconds. Wipe the flesh of the lime around the rim of a margarita glass and dip the glass in salt, if desired. Fill  with ice and strain the chilled mixture into the prepared glass. Enjoy!

 

To make the simple syrup:

  1. Combine the honey and water in a small saucepan over medium heat. Stir with a whisk until the honey is dissolved and then place in a small jar or heat-safe container to cool in the fridge. This can be made ahead and kept in the fridge for up to two weeks.

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Raspberry Tiramisu

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

I’ve started dreaming of traveling abroad again. This past decade has found me staying close to home, because apparently you can’t just leave children and small businesses unattended for long periods of time? But recently, as my kids have gotten a smidge older, I’ve started to wonder if we might be ready for a bigger adventure, the kind that calls for foreign languages and a short hop across the pond. At one point in time in my life, I was sure that I was destined for a life dotted with passport stamps and foods I couldn’t pronounce the name of, and now, 9 years into an entirely different (but even more-so wonderful) kind of life, I’m realizing that I kind of forgot about some of those dreams. This raspberry tiramisu is a small glimpse of me dusting that part of myself off.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

A few months back, I found a bucket list I wrote back in college. I was pretty tickled to realize I have gotten to experience many of the things I wrote on that original list, but one of the items that I hadn’t even gotten close to was listed second thing on that list: “Learn French.” Over the past couple of months, I have kept coming back to that bullet item, feeling silly for wanting to pursue something so frivolous. Let’s face it: I live in Small Town, AL. Not many people around here speak French, you know? But I couldn’t shake it. I still wanted some of those things that 20-year old me wanted, and I didn’t know why I was shelving something that, at one point, was worthy of a #2 spot.

“What would life be if we had no courage to attempt anything?” – Vincent van Gogh.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

So I downloaded Pimsleur French, bought a few books, and for the past month or so, I’ve been fumbling through simple phrases and the pronunciation of those throaty French R’s. I wouldn’t say I’m spectacular at it, but it has scratched an itch for creativity and exploring that has felt really untouchable lately. And with learning a new language, I’ve started tossing around other ideas, too, namely, traveling abroad. So that brings me to this raspberry tiramisu.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com
Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

Raspberry Tiramisu

While I was googling things like “idyllic AirBnB in Provence” and “traveling to Paris with kids,” a friend tossed out the idea for an Italian trip. Within days, my heart tumbled down a rabbit hole of Roman ruins and espresso-soaked desserts, and that, plus a fridge full of summer berries led me to this raspberry tiramisu. Classic tiramisu is one of my all-time favorite desserts, and the chocolate tiramisu I shared on this site some time ago remains a fan favorite here too. This raspberry tiramisu is a light, more summery version of the classic featuring the flavors of tart berries and zested lemon. The mascarpone whipped cream is the star of the show, and I cannot get over how well it mingles with the fruit. Truly, it’s a cloud-like dream of a dessert!

Be sure to read through all of the instructions before you attempt this dessert. While incredibly simple, there are a few steps, so take your time and enjoy every bite. And in the meantime, if you find yourself ready to dust off some old ideas, dreams, or goals, I hope you’ll take this as your green light to move ahead. I’m only a few days into my weird, totally unnecessary pursuit, but so far, I’m loving it. Happy Monday to you guys, and Happy Baking!

If you like this raspberry tiramisu, you should check out:

Classic Tiramisu
Chocolate Tiramisu
White Chocolate Raspberry Tarts
Raspberry Champagne Pop-Tarts

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com
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Raspberry Tiramisu

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This raspberry tiramisu is a summery take on classic tiramisu, made with a whipped mascarpone cheese and berry-soaked ladyfingers.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Yield: 8 Servings
  • Category: Dessert

Ingredients

  • ½ cup sugar, divided
  • ½ cup water
  • 2 cups raspberries
  • 1 teaspoon lemon zest
  • 8 ounces mascarpone cheese, at room temperature
  • 1 cup heavy whipping cream
  • ¾ cup raspberry preserves
  • 20 or so ladyfinger cookies, soft or hard are fine
  • Confectioner’s sugar and raspberries, for decorating

Instructions

  1. Line an 8×4” loaf pan with plastic wrap in two directions with the wrap extending over the sides on all directions. Set aside.
  2. In a medium saucepan over medium heat, combine ¼ cup sugar with the water and 2 cups of raspberries. Stirring regularly, allow the sugar to dissolve completely and then remove immediately from heat. Gently press down on the raspberries to release some of the juices. Stir in the lemon zest and set aside.
  3. In a medium-sized bowl with a hand mixer, beat the mascarpone gently just to smooth out. Slowly stream in the whipping cream and the remaining ¼ cup of sugar and continue to beat on medium speed until thickened to a fluffy consistency. Set aside.
  4. Strain the raspberries from the syrupy mixture, reserving both the berries and the syrup. Stir 2 tablespoons of the syrupy liquid into the preserves and then stir in the berries as well. Now that you have the mascarpone whipped cream, the berry preserve mixture, and the raspberry syrup, it’s time to begin assembling!
  5. Quickly dunk a ladyfinger into the syrup, saturating both sides before placing into the bottom of the pan. You can layer these in however you’d like, but you see check out the photo in the post above for a reference of how I assembled. I found two rows of ladyfingers, the second of which was slightly broken off to fit in the bottom of the pan, worked best. Once you have a single layer of soaked ladyfingers in the bottom of your pan, spoon a heaping cup-ful of the whipped cream on top. Spread to smooth. Spread half of the berry preserve mixture on top of the whipped cream and repeat this process again: soaked ladyfingers, whipped cream, and then berry preserves. Finish off your tiramisu layers with a final layer of ladyfingers and whatever whipped cream is leftover. Smooth to finish and then cover with plastic wrap to rest in the fridge for about 6 hours or overnight.
    To serve, invert the tiramisu onto a plate and remove the plastic wrap. Garnish with raspberries and a dusting of confectioner’s sugar, if desired.

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Strawberries and Cream Pie

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

It’s finally starting to feel like summer. Sure, the weather is warmer and the days are getting longer, but I can feel the energy in our house changing too. With the school year and extracurricular activities coming to a close, my heart is ready to settle into a summer pace. Today, I want to share a yummy recipe that features my favorite bit of warm weather produce: strawberries. This strawberries and cream pie is a unique way to share summer’s best fruit, so let’s dive in.

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

Remember that blueberry sour cream pie I made a few years ago? I absolutely LOVED that one. Including sour cream in a custardy dessert was such a new concept for me, and I loved the balance of flavors it brought to the pie. Well, it turns out that the sour cream method can extend into other desserts, too, because this strawberries and cream pie is the bomb. Although it didn’t turn out as polished looking as I would have hoped, it was one of those bakes that I couldn’t keep my hands off of it. After photographing the pie for this post, I found myself picking at the cut slices, nibbling at bits of crumb and enjoying bites of berry and cream. It was perfectly imperfect, and I was altogether thrilled.

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

Making the Pie

This strawberries and cream pie has a sweet and salty graham cracker crust that features finely chopped pecans, both for flavor and texture. If you’re in a rush, you can skip the homemade crust and opt for a store-bought graham cracker crust instead, but don’t hesitate to try making one from scratch if you haven’t before. Homemade crusts like this one have way more texture, and the addition of the pecans makes it really special.

The filling for this pie is beyond simple. Sour cream, milk, eggs, sugar, and flour get blended together until frothy. After being mixed, the filling is poured into the prepared crust before being topped with sliced strawberries. Here, I used fresh berries, but you could also thaw and rinse frozen sliced ones as well! After a bake in the oven, the pie is topped with even more crumble and baked a bit more until set. The final product is a pie with loads of flavor, crunch, and creamy filling to boot.

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

Whatever your coming summer months look like, I hope you’ll consider making this strawberries and cream pie! It’s just the thing to get you in the mood for the warmer days ahead. Happy Thursday to y’all and happy baking!

If you like this strawberries and cream pie you should try:

Blueberry Sour Cream Pie
Strawberry Icebox Pie
No-Churn Strawberry Pretzel Ice Cream
Strawberry Rhubarb Pie
Strawberry Slab Pie

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Strawberries and Cream Pie

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This strawberries and cream pie features and creamy custard filling, a salted graham cracker pecan crust, and fresh summer berries!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 45
  • Total Time: 1 hour 10 minutes
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the crust:

  • 1 cup graham cracker crumbs
  • ¾ cup finely chopped pecans
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup Unsalted Butter, melted

For the pie filling:

  • ¾ cup sour cream
  • ¼ cup milk
  • 1 large egg
  • 1 egg yolk
  • ¾ cup sugar
  • 3 tablespoons flour
  • 11/2 teaspoons vanilla
  • ¼ teaspoon salt
  • 2 cups chopped strawberries, stemmed

For the crumb topping:

  • 1 tablespoon flour
  • 11/2 tablespoons sugar
  • 2 tablespoons graham cracker crumbs
  • 11/2 tablespoons salted butter, at room temperature
  • 2 tablespoons finely chopped pecans

Instructions

To prepare the pie crust:

  1. Preheat the oven to 350 degrees. Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set.

To prepare the pie:

  1. Place the prepared pie crust on a sheet pan. In the bowl of a stand mixer, combined the sour cream, milk, egg, egg yolk, sugar, flour, vanilla, and salt. Beat on medium speed for 4 minutes. Pour the batter into the prepared crust and scatter the strawberries on top. Bake in the preheated oven for 30 minutes or until the top of the pie feels kind of set but is still a little jiggly in the center. In the meantime, prepare the crumb by combining the flour, sugar, graham cracker crumbs, and butter with the back of a fork. Toss in the pecans and set aside. Once the top of the pie feels kinda set, remove the pie from the oven and sprinkle on the crumb topping. Bake for an additional 15 minutes or until the crumb is golden and the pie is completely set. Allow to cool prior to serving!

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Blueberry Maple Pie

After last week’s *lengthy* discussion on pie dough, I had no choice but to deliver you a pie this week. What say we put our newfound how-to skills to work? This blueberry maple pie is a delightfully delicious way to experiment with pie dough: the filling contains only simple, approachable ingredients, so the fruit and crust really shine. If you are looking for a great recipe to segue from summer to fall, this pie is definitely it.

Blueberry Maple Pie by Wood and Spoon blog. This is a flaky crusted summer fruit blueberry pie naturally sweetened with maple syrup and barely spiced with a hint of cinnamon. This summer dessert transition into a fall treat seamlessly with ripe produce and warm flavors. Learn how simple it is to make an old fashioned southern lattice pie on thewoodandspoon.com by Kate Wood

In writing the description for this pie, I had to boast that is was naturally sweetened with maple syrup- not because I’m particularly invested in natural sweeteners (I’m not), but because I know that’s really important for some of you guys, right? So yes, this blueberry maple pie is naturally sweetened, but that benefits even those of us who aren’t necessarily baking for health. The maple syrup in this pie lends interesting flavor and subtle nuance, complementing both the fruit and the added lemon zest and cinnamon. Truly, it’s a win-win for everyone.

Make the Recipe

To make this blueberry maple pie, we start with perfect pie crust. My recipe utilizes all-purpose flour, butter (for flavor), and shortening (for flake), as well as sugar and salt. All of the ingredients can come together in a food processor or a large bowl of your choosing. The dough does need to chill briefly, so feel free to prep the dough the night (or week!) before. The filling here is simple: fresh berries, maple syrup, cinnamon, and the zest and juice of a single lemon. Together, they combine to make a pie filling that is juicy, sweet, and layered with flavor.

Blueberry Maple Pie by Wood and Spoon blog. This is a flaky crusted summer fruit blueberry pie naturally sweetened with maple syrup and barely spiced with a hint of cinnamon. This summer dessert transition into a fall treat seamlessly with ripe produce and warm flavors. Learn how simple it is to make an old fashioned southern lattice pie on thewoodandspoon.com by Kate Wood

Once the pie dough has been prepared, roll it out into a standard pie plate of your choosing and fill it with the blueberry mixture. The top here can be done according to your preferences: you can take this opportunity to braid or lattice, or you can just not. Either way, this pie will bake up in the bottom third of your oven to a golden brown that is actually worth writing home about.

With summer fruit on the way out and fall flavors coming to town, this blueberry maple pie is fitting and delicious for the times. Give it a try this week and let me know what you think! Happy Saturday to you, and Happy Baking!

If you like this blueberry maple pie you should try:

Blueberry Sour Cream Pie
Peach Berry Pie
Blueberry Galette with a Cornmeal Crust
Blueberry Lemon Pop-Tarts
Berry Slab Pie

Print

Blueberry Maple Pie

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5 from 2 reviews

This yummy summer pie is naturally sweetened with maple syrup and scented with fresh lemon zest and a sprinkle of cinnamon!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 75
  • Total Time: 1 hour 30 minutes
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the crust:

  • 3 ½ cups (420 gm) all-purpose flour
  • 3 teaspoons (12 gm) sugar
  • 3/4 teaspoon (4 gm) salt
  • 2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
  • 3/4 cup (11/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
  • 10 tablespoons (approximately) ice water

For the filling:

  • 4 cups fresh or frozen blueberries
  • 1 cup pure maple syrup
  • 1 tsp lemon zest (from about 1 lemon)
  • 11/2 tablespoons lemon juice (from about 1 lemon)
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt

For the egg wash:

  • 1 egg
  • 2 teaspoons sugar

Instructions

To prepare the crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two flat round disks. Wrap in Saran wrap and chill for at least two hours prior to use.

 To prepare the pie:

  1. Preheat the oven to 375 degrees. I also like to preheat a baking steel or heavy-duty sheet pan on the bottom third of the oven- this is recommended for a crisp-bottomed crust. 
  2. In a large bowl, combine the filling ingredients. Set aside while you roll out your pie dough.
  3. On a floured surface, roll out one half of the chilled pie dough to a 1/8-1/4” thick round approximately 1” wider on all sides than the lip of your standard pie pan. Roll the dough onto a floured rolling pin and unroll into the pan. Gently work the dough into the bottom and sides of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
  4. Pour the fruit mixture into the pie dish. Place in the fridge while you prepare you pie top. Latticing is optional here; if you plan to leave a plain single sheet of dough on top of the filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
  5. In a small both, whisk together the egg and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Sprinkle with the sugar. Place the pie on the preheated baking sheet and bake for 45 minutes. At that time, check the crust; if the edges are looking too done, make a pie collar out of aluminum foil to gently drape the edges of the pie.  degrees. Continue baking for an additional 20-30 minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream if desired!

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