whipped cream

Chocolate Budino// Guide to Chicago

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

A few weeks ago, Brett and I traveled to Chicago to celebrate my 29-ish (ok, 30th) birthday. The weekend was packed with SO MUCH FUN AND DELICIOUSNESS that I knew I just had to tell you guys all about it. Oh, and we’re going to talk about chocolate budino too, so happy birthday to everyone apparently.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Have you been to Chicago? It’s literally the best. The town is clean and beautiful with amazing restaurants, architecture, and shopping to boot. If cool food, professional sports, and really nice locals are your thing, Chicago is where it’s at.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.


Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Where We Stayed

We stayed downtown at the Loews Hotel and spent pretty much every waking moment eating and navigating the city. Although the shopping and tourist attractions were all pretty stellar, the hands-down highlight was the architecture tour along the river. Taking in the city from a boat on a sunny day was a treat I won’t soon forget.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

And Friends Came, Too!

Another day was spent with my dearest friend, Trisha, and her husband who drove from Indianapolis to surprise me for my b-day! This girl has a brand new baby boy at home and still made the trek to hug my neck and celebrate- isn’t that golden? We had a few meals, shopped, and experienced the view from the 96th floor of the John Hancock building during our time together. Let’s raise a glass to the besties that love us well.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

In the evenings, we hung out with my brother, Blake, who lives in downtown Chicago. While together, we visited some of my very favorite restaurants in the city and spared no calorie to make sure that we enjoyed the full culinary experience. My brother is a super adventurous eater and really appreciates good food, so it was next-level amazing to have him join our dining squad.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

On our last day in Chicago, we had brunch at one of my favorite restaurants, Little Goat Diner, and went to see the Broadway musical Hamilton. If theatre or American history or hip-hop or ridiculous musical talent is your thing, THIS SHOW IS FOR YOU. I laughed, I cried, I danced in my seat- this show literally blew my mind and I’m dying to go again. If you have the opportunity to see this show, DOOOO IT.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com Where to eat and stay and play and do in Chicago! find the restaurant bar bakery and scenic must sees in the Windy City.

Be sure to check out my list of Chicago faves below. In a city with a thousand wonderful things to do, I hope you’ll make time for at least one or two of these on your next trip.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

Chocolate Budino

While in Chicago, we ate dinner at Monteverde, a 2017 James Beard Award winning chef’s restaurant. We ordered things like pesto gnocchi and pumpkin ravioli, but the winner for me was the butterscotch budino. If you’re not familiar, budino is basically a rich Italian take on pudding, sometimes smooth and creamy like a custard, other times light and eggy like a souffle. Always wanting to appease my pudding-loving husband, I started tinkering with a chocolate budino recipe a few months ago, and I am thrilled to share the outcome with you today.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

This chocolate budino is not your average Snack Pack. There’s no artificial chocolate powder flavor here; this thing doesn’t taste like a Yoo-Hoo. This version of chocolate budino tastes like CHOCOLATE- rich and buttery with the perfect amount of sweetness, but otherwise decidedly chocolate in flavor. Making chocolate budino is quite similar to making a homemade pudding, and once you know the base recipe there are three different topping variations that you can try. Seriously, I see this coming to an intimate dinner party near you.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

Making the Budino

To make the chocolate budino, we start at the stove. Gently heat some whole milk and cream while you mix together the dry ingredients- cocoa powder, cornstarch, and sugar. A few egg yolks are whisked into the dry ingredients before the steaming dairy is added to the mix. We add the hot liquids in a slow and careful stream, whisking vigorously the whole time to ensure that we don’t scramble our egg yolks in the process. Once the milk and cream have been added, we pour the whole lot of it back into the saucepan on the stove and cook, continuing to whisk, until the mixture has thickened slightly to the consistency of a thick and creamy salad dressing.

Next, we lower the heat and add the remaining ingredients of chocolate, salt, vanilla, and butter, stirring to combine. Immediately divvy the pudding into small heat-safe containers and rest a piece of plastic wrap on the surface of each one to make sure that the pudding doesn’t form a skin (yuck).

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

Serving the Budino

This chocolate budino can be made ahead of time and stored in the fridge just until the time of serving. I like to let mine warm up on the counter for a few minutes prior to serving so that you can realllllly taste the chocolate. While they sit out, you can begin assembling the toppings for these treats! Fresh whipped cream is a must, but from there you have some choices to make. I’ve included instructions for a berry topping, a chocolate crumble (adapted from this cake!), and hazelnut praline. All options are terrific, so pick how you want your chocolate budino and get to work! You won’t be disappointed.

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

Thanks for always letting me jabber on about desserts and traveling. If you have any must-see spots in Chicago, PLEASE, tell me about them! And if there’s another city you think I need to eat my way through, please inform me so that I can begin negotiations with Brett. Ha! Enjoy these chocolate budinos and cheers to you!

Chocolate Budino Recipe by The Wood and Spoon Blog by Kate Wood. This is a rich chocolate Italian pudding with three different flavor and topping variations. Chocolate crumble, hazelnut, and fresh berries! Make the creamy dessert ahead of time and store in the fridge until you're ready to top with whipped cream and nutty crumbly toppings. Find the recipe and how to for this custard based dessert on thewoodandspoon.com

Where We Ate in Chicago:

Little Goat Diner

My favorite dish (This Little Piggy Went To China) is from here!

Monteverde

Italian cuisine with house-made pasta and loads of global influence.

Girl and the Goat

Global food served in a family-style setting.

Au Cheval

The best burger and garlic fries in Chicago.

Avec

Rustic Mediterranean small plates and home of the best Chorizo-stuffed dates.

Bavette’s

A classic steakhouse with French flair.

Nico Osteria

A daily-changed menu serving housemade pasta and Italian seafood.

Fat Rice

A mix of Asian, African, and Indian cuisine served in the COOLEST atmosphere.

Pequod’s

Perfect Chicago deep-dish pizza. We called ahead and ordered carry-out to avoid a wait!

The Purple Pig

Highly acclaimed Chicago favorite serving New American cuisine in a shared-plate atmosphere.

RL Restaurant

American food served in a unique club atmosphere.

Sweet Mandy B’s

Buy as many cookies as you can fit in your carry-on.

Floriole

A fantastic bakery with some of the flakiest, most buttery pasties I’ve ever had.

Where We Drank in Chicago:

Three Dots and A Dash

The coolest tiki lounge in The Loop!

The Signature Lounge

Cocktails from the 96th floor of the John Hancock Building!

Velvet Hour

A moody bar with a speak-easy vibe.

Cindy’s Rooftop

My favorite spot for day drinking in Chicago.

Intelligentsia Coffee

A Chicago-born coffee company with a terrific brew.

Lost Lake

A tiki bar with and island aesthetic.

Things We Did in Chicago:

Millenium Park to check out The Bean!

Shopping on Michigan Ave.

River architecture tour

Hamilton– the best broadway show I’ve ever seen.

Shopping on Armitage

Took in the view from the top of the John Hancock Building

Places I’m Dying to Try Next Time in Chicago:

Three Arts Club Cafe

Bohemian House

Velvet Taco

Big Star Tacos

Publican Quality Meats

Milk Room

For more posts like this, check out:

Cookie Butter Pretzel Mousse

Banana Coconut Chocolate Cream Pie

Chocolate Coffee Almond Scones and Our Time in Portland

BBC Popsicles and Our Time in St. Barth’s

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Chocolate Budino: Three Ways

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Chocolate budino, a rich pudding-like dessert, can be prepared in three ways- with a chocolate crumble, with a berry topping, or with a hazelnut praline!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 90
  • Yield: 4

Ingredients

For the budino:

  • 11/4 cup (300 mL) whole milk
  • 1/3 cup (80 mL) heavy cream
  • 1 tablespoon cornstarch
  • 1/3 cup (30 gm) unsweetened cocoa powder
  • 1/2 cup (50 gm) sugar
  • 2 large egg yolks
  • 1/8 teaspoon salt
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

For the whipped cream:

  • ¾ cup heavy whipping cream
  • 1 tablespoon sugar

For the chocolate crumble topping:

  • ¼ cup (55 gm) unsalted butter, room temperature
  • 21/2 tablespoons sugar
  • ¼ cup plus 3 tablespoons (60 gm) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 tablespoon water

For the berry topping:

  • 1 cup mixed berries (I prefer blackberries and raspberries)
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For the hazelnut praline:

  • ¼ cup (40 gm) chopped hazelnuts
  • 1 tablespoon brown sugar
  • 2 teaspoons butter, melted

Instructions

To prepare the budino:

  1. Combine one cup of the whole milk and the heavy cream in a 6-quart saucepan on the stove. Turn the heat to medium-low while you assemble the rest of the ingredients.
  2. In a medium-sized bowl, whisk together the cornstarch, cocoa powder and sugar. Add the egg yolks and the remaining milk, whisking to combine.
  3. Once the milk and cream on the stovetop are warmed and barely steaming, carefully remove one cup of the mixture and add it to the cornstarch mixture, whisking quickly all the while. Once combined, add the cornstarch and milk mixture back to the saucepan on the stove, whisking together constantly until the mixture begins to thicken. You’ll want the mixture to become a viscous consistency, similar to the texture of a creamy salad dressing. 
  4. Turn the heat to low and add in the salt, chocolate, butter, and vanilla. Whisk quickly to combine and melt the chocolate and then remove from the heat immediately. Pour into four heat-safe containers and place a small sheet of plastic wrap on top so that a skin does not form on the top of the pudding.

To prepare the whipped cream:

  1. Place the cold cream in a large bowl or the bowl of a stand mixer. Beat at medium speed until slightly thickened and frothy, then add the sugar. Increase the speed to high and beat just until medium stiff peaks form. Keep in the fridge until you plan to serve the budino.

To prepare the chocolate crumble topping:

  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar on medium low speed until creamy, about 1-2 minutes. Add the remaining ingredients and beat on low until large crumbs begin to form. Chill the crumbs in the freezer for about 5 minutes to set the crumbs.
  3. Spread the crumbs out onto a quarter sheet pan and bake in the oven, tossing occasionally for about 15-20 minutes, or until crumbs are baked and set. All to cool completely.

To prepare the berry topping:

  1. Combine all of the ingredients in a small saucepan and place over medium heat. Mash larger berries to release juices and cook, stirring occasionally, until the mixture has thickened and is bubbling. Remove from heat and cool completely.

To prepare the hazelnut praline:

  1. Preheat the oven to 350 degrees.
  2. Combine all three ingredients and spread out on a small sheet pan.
  3. Bake for about 5 minutes, then stir and bake for an additional 4-5 minutes. The nuts should be fragrant and crunchy with melted sugar. Allow to cool completely.

Notes

  • If desired, add 1/4 cup Nutella (chocolate hazelnut spread) to the pudding.
  • As an alternative to the hazelnut praline, consider making cookies to top the pudding! Check out my recipe for butter pecan cookies. Substitute hazelnuts for pecans and crumble baked and cooled cookies over top of the pudding.
  • Switch out these toppings for some of your favorites. Salted caramel, pretzels, shortbread cookies, toffee sauce and bananas, and any other number of items would taste delicious here! Change according to your preferences.

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Recipe for the budino adapted from Nigella Lawson

Chocolate Chess Pie

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

With Thanksgiving just around the corner, I figured y’all might need a sure thing. A dessert that is rich enough, easy enough, pretty enough, and able to feed enough mouths at your dinner soirees. A dessert whose plate gets cleaned and leaves party guests licking their forks and asking, “Who brought that?” This chocolate chess pies is most certainly a sure thing and I can’t wait to tell you all about it!

I’m guessing that a lot of you are puzzled about chess pies right now, and I’d bank that most of the confused folks reside somewhere north of the Mason-Dixon Line. Prior to moving to the South, I didn’t have a clue either. Ten years in Birmingham wasn’t long enough for me to dig up the deep Southern roots of chess pies, but upon marrying into my husband’s Alabama family I learned quickly that chess pies are king.Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

Chess Pie

Prepared with a single crust and a custardy filling made primarily of butter, sugar, and eggs, chess pies are rich, dense, and ultra-sweet. Although a number of variations of chess pies exist (Buttermilk! Pecan! Citrus!), anyone who is anyone knows that chocolate is the one to beat. If you disagree, we can’t be friends. Just saying.

A few years ago, I ran across my husband’s grandmother’s box of recipes. They were beautiful, worn with stains and torn edges, and spoke to the culture my husband grew up in. Brett’s Nana was a hard worker and spent a lot of time loving her tribe through the food she prepared- fried pork chops, skillet cornbread, and warm banana pudding. One of my husband’s favorites has always been his Nana’s chocolate chess pie, so finding that recipe was nothing short of a treasure.

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

Chocolate Chess Pie

I adapted her time-tested notes to create this chocolate chess pie recipe. Using a bit less sugar and a tad more cocoa, I wound up with a pie that was nostalgic and special for my hubby, yet suitable for my own tastes. Even better, this chocolate chess pie is a cinch to make and bakes up terrifically every time.

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

Making the Pie

To prepare it, we start with the crust. Sure, you could buy a crust from the freezer section of the store, but GUYS, we are cool and proficient enough to make them ourselves. Check out my favorite recipe here or choose one of your own. A single crust is all that is required for this recipe, so save the other half of your double crust for later. Roll the dough into a shallow 9″ metal pie plate and crimp the edges. Give it a brush of an egg wash for color and gloss, and set it aside in the fridge while you prepare your filling.

Cocoa powder, sugar, salt, and the tiniest bit of flour are whisked together in a large bowl before the liquid ingredients are added. Melted butter, eggs, and evaporated milk are stirred in next, whisked in until the mixture is uniform throughout. Pour the filling into the prepared pie pan and allow it to bake in the oven.

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

Baking the Pie

The hardest part of this chocolate chess pie is identifying when it’s done. After about 35 minutes, you should find that the pie has risen slightly and is only barely jiggly in the center half of the pan. The pie will definitely look underdone when you remove it from the oven, but just cross your fingers, say your prayers, and all will be well. Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

Finishing the Pie

Once the pie has chilled to room temperature, you will have created the most perfect chocolate chess pie! Truly, you could stop there. You could give it a dust of powdered sugar or just throw it on the Thanksgiving table and call it a success. But I know you. Like me, you love to take things too far. So lucky for us (read: everyone who eats this pie), we instead go overboard and add a super fluffy, perfectly sweetened chocolate whipped cream. The billowy clouds of cream and air add another layer of flavor and a whole lot of flair to an otherwise dull-looking pie. Who doesn’t like whipped cream!?! Trust me on this one, okay? Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

I’m sure you’ve already got a stellar lineup of treats for this Thanksgiving, but I want to encourage you to give this pie a shot. It is excellent and 100% worth the very few minutes it will take to make it.

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

If you like this chocolate chess pie, you should check out:

Mocha Hazelnut Cream Pie

Pumpkin Cheesecake Tarts

Banana Coconut Chocolate Cream Pie

Chocolate Chip Bundt Cake

Chocolate Caramel Crumble Cake

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Chocolate Chess Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

This chocolate chess pie is a traditional southern favorite, rich and fudgy, with the added oomph of a fluffy chocolate whipped cream. 

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

Ingredients

For the pie:

  • 1 recipe for a single unbaked pie crust (not deep-dish)
  • ¼ cup (30 gm) cocoa powder
  • 1 tablespoon flour
  • 11/4 cups (250 gm) sugar
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, melted
  • 3 large eggs, beaten
  • 3 tablespoons evaporated milk
  • 1/2 tablespoon vanilla extract
  • ½ tablespoon vinegar

 

For the chocolate whipped topping:

  • 11/2 cups (360 mL) heavy whipping cream
  • ¼ plus 2 tablespoons (75 gm) sugar
  • ¼ cup (30 gm) cocoa powder

Instructions

To prepare the pie:

  1. Preheat the oven to 350 degrees.
  2. Using a rolling pin, roll out the pie dough and transfer it into a 9” pie plate. Gently press the dough into the edges of the pan and trim off any excess. Crimp the edges as desired.
  3. In a large bowl, whisk together the cocoa powder, flour, sugar, and salt until combined. Add the melted butter and sitr just to combine. Add the eggs, evaporated milk, vanilla extract, and vinegar and mix to combine. Pour the filling into the prepared pie crust and brush the crust with a bit of milk, beaten egg, or cream if desired. Bake the pie in the preheated oven for about 35 minutes or until the edges are well set and the innermost circle of pie is still just a bit jiggly. Remove and cool to room temperature.
  4. Once cooled, prepare the whipped topping. Beat the heavy cream on medium speed in the bowl of a stand mixer fitted with a whisk attachment. Whip until frothy and slightly thickened and add the sugar and cocoa powder. Increase to high speed and beat until stiff peaks form. Spread dollops of the whipped cream on top of the pie and serve immediately.

Did you make this recipe?

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

YOU NEED TO KNOW: How to Make Whipped Cream

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

There’s a few skills that every baker, professional and novice alike, needs to have in their repertoire. This is the second installment in the “You Need to Know” series where we explore basic baking techniques and tap into the know-how that is required to master them. In today’s edition, we are going to whip our way to the cloud-like heaven that is perfectly whipped cream, so if you need to know the ins and outs, keep reading!

What is it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

Whipped cream is cream or heavy cream that has been whipped. Throughout the process, the texture changes from a fatty liquid to a light and fluffy foam. As the cream whips, air bubbles incorporate into the fat, resulting in an airy mixture that is approximately double the volume of the original liquid. A high amount of fat is required for the whipped cream to be stable, so heavy whipping cream or one that contains at least 30% fat is typically recommended for best outcomes.

How do you make it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

You can make whipped cream in a number of ways. First, you can use a chilled bowl and wire whisk, a hand mixer, a stand mixer, or even a a glass jar with a lid!  The key is to start with very cold cream. The fat in the cream will melt at warmer temperatures, resulting in a lack of stability for the emulsification. I prefer to make my whipped cream with a hand mixer fitted with the beater attachments; I find it a lot easier to monitor the progress of your whipped cream this way. Feel free to use whatever you have on hand and feel comfortable working with.

Step One: Begin whipping!

Pour the cream into a mixing bowl and whip at low speed. If you are using a stand mixer, I use the whisk attachment on speed 2 or 4. Beat the mixture steadily until you notice the cream beginning to froth and barely thicken.

Step Two: Add sweetener and flavoring!

Once your cream is frothy, it is stable enough to add sweeteners and flavoring. For a traditional sweetened whipped cream, a small portion of granulated or powdered sugar is typically used. Alternatively, you can use honey, brown sugar, or even agave nectar. The color and texture may differ slightly, but all should yield successful results. Vanilla extract, lemon zest, almond extract, or even cocoa powder can be added to your cream for flavor; just use in moderation, adding only until the desired flavor is achieved.

Step Three: Watch for peaks!

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

After the add-ins have been included, continue whipping and increase the speed. The cream transforms from a bubbly liquid to a thickened mixture. You might notice a trace of the beater or whisk as it spins around the bowl. Man your post at the mixer; once the cream begins to thicken, you’re only a few moments away from perfect whipped cream. Keep whipping and watching, and you’ll soon notice soft and fluffy mounds forming on the top of the cream, finally increasing in volume to thick, smooth clouds that barely billow up onto themselves in the bowl.

Once your cream gets close to doubling in volume, turn off your mixer and pull the whisk from the bowl. The cream is adequately whipped once it holds its shape on the end of the whisk without wilting over or plopping off the end of the attachment. Be sure to not over-beat the cream- you may end up with butter!

What if I over-beat it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.comIf you continue beating your cream beyond the point of whipped cream, you’ll notice small lumps in your bowl, forming a grainy, thick mixture. Don’t fret- as long as you haven’t breached the fine line between whipped cream and butter, you can still rescue it! Add a few extra tablespoons of cream into your bowl and slowly whisk it into the mixture. If it’s not beyond repair, the mixture will smooth right back out and you’ll be back in the game. If you happened to take it too far, that’s okay too! You’re well on your way to making fresh, homemade butter, and we all know there’s plenty of room in the kitchen for that.

What do I use it for?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com
Cream whipped to medium peaks, perfect to be used as a topping!
How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com
Cream whipped to firm/stiff peaks- perfect for folding into a no-churn ice cream or icebox pie!

Whipped cream is an excellent topping for cakes, pies, coffees, and sundaes, but is often incorporated into recipes in a number of other ways. You may fold whipped cream into trifles or cream pies, no-churn ice cream or icebox cakes. With nothing more than a bit of cream and a handful of fresh fruit, you are well on your way to preparing a simple dessert that takes little time and zero fuss. Homemade whipped cream is fantastic on its own and adds a sweet and creamy mouthfeel when incorporated into homemade desserts.

Is there anything else I need to know?

Yep, probably, so if you want to get your nerd on, be sure to check out this article. If you’re interested in more photos of the different phases of whipped cream, this post from King Arthur Flour is really helpful. And if you’re just wanting some inspiration on how to use whipped cream, be sure to check out this page of my blog that includes a number of recipes requiring a little fluff of cream.

To all of my American friends, have a great Labor Day! Be sure to reference this post next time you need a little whipped cream in your life. And don’t forget to vote for the Saveur Blog Awards! The polls are open until Wednesday, the 6th of September, and you can find me in the “Best Baking and Sweets” category. Have a great week!

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Homemade Sweetened Whipped Cream

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5 from 2 reviews

Learn how to make whipped cream, step by step with photos, in this quick and simple tutorial.

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5 minutes

Ingredients

  • 1 cup (240 mL) heavy whipping cream, very cold
  • 3 tablespoons sugar

Instructions

  1. Pour the cream into a large mixing bowl or the bowl of a stand mixer. Beat on medium-low speed until the mixture becomes frothy and foamy. Add the sugar. Increase the speed to high and whip until you notice traces of the mixer attachment in the cream. Continue whipping, watching carefully, until the mixture thickens into smooth pillowy clouds, nearly doubles in size, and barely holds its shape on the end of the whisk attachment. Use immediately. 

Notes

  • For vanilla whipped cream: add 1/2 teaspoon vanilla extract
  • For chocolate whipped cream: add 3 tablespoons unsweetened cocoa powder
  • For honey whipped cream: add 3 tablespoons good honey in place of the sugar.
  • For lemon whipped cream: add 1 tablespoon grated lemon zest or more, according to your preferences. 

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Honey Mascarpone Tart with Figs and Salty Graham Cracker Crust

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

I know. You’re just dying to read all about this sassy little honey mascarpone tart that requires less than 10 ingredients and 30 minutes to prep. But first, I thought I’d spend a minute talking about making a home in a new city.

A Whole New World

When I moved to Selma, it was a culture shock. I’d moved around a good bit throughout my life, planting roots in upstate New York, rural Kentucky, and even central Florida, but not even my decade in Birmingham could prepare me for the small town life that awaited me in lower Alabama. The town of less than 20,000 operated at a slower, more relaxed pace of life. No Starbucks, no Whole Foods, no movie theatre. Most of the people I met had lived there pretty much their whole life, and in a sea of new faces, I sweat under the heat of being the new kid.

I felt kinda like a square peg in a town filled with round holes. People were warm and inviting, but the level of kindness and hospitality around me was intimidating. I didn’t feel polite enough or talkative enough or Southern enough to fit in. My accent was different, and I dressed different, listened to different music. I wasn’t outdoorsy, I didn’t fry chicken, and I couldn’t give two craps about who won the Iron Bowl. I felt like an outsider.

Normal, social people, maybe ones with fewer insecurities and fears than I had, would have embraced the change. They probably would have welcomed the kindness and warmth that this small community shared so generously. They would have jumped at the chance to be known, to belong.

Change is Hard

But to be frank, it scared the mess out of me. I didn’t like the constant show of new faces and I missed the quick runs to Target and my favorite Thai restaurant. I cried in the shower and avoided going to the supermarket because I knew I would be met with unfamiliar faces and awkward conversation. It was as if I had amnesia, like I was lost in a foreign land and I didn’t know who or where I was.

Instead of dealing with it, I pushed back. I cut my hair and put on my best yankee accent. I turned my nose up to the beautiful tastes and sounds that were all around me, retreating to things that were more familiar- throwback playlists on my iPod,  old Converse sneakers, and recipes that reminded me of home. Where was my own identity? The one that wasn’t just “Brett’s wife,” or “the new girl from Orlando.”?

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Blossom Where You’re Planted

One day at work, I had a patient ask me how my transition to Selma was going. Obnoxiously, I cleared my throat and with an eye roll or two, I told him that my new life was harder than I thought it would be. The change was more than I expected. I’m honestly not sure what else was said in the conversation, or if I even responded with the grace that man deserved, but what plays clear as black and white in the reel of my memories is the look on his face and the gentle words that came next: “My Mama always told me, ‘Blossom where you’re planted.’ I sure hope you take the chance to bloom here, ma’am.”

Those words affected me. They exposed a stubborn seed of pride in my heart that was unwilling to bend for my new home in any way. I was so busy with my self-deprecation and mourning the loss of outlet malls that I forget to look for the silver lining. I failed to seek out the gold in Selma, the gold in its people.Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

A lot has transpired in the four year since that day. I won’t say much about it now, but what I will share is that Selma has become a home. There are roots now, woven snug to some of the most intimate parts of who I am. Roots that connect me to memories of my children, new smells and flavors, and faces of people who have become “forever friends.” There’s buds here, signs of new life and growth, and I’m certain now more than ever that Selma is the soil I want to blossom in.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Honey Mascarpone Tart

Every summer since moving to Selma, I’ve found myself with a basket of figs. My father-in-law has a gigantic fig tree at his home, so when the tree’s fruit ripens, I strap on some boots and sweat, sweat, sweat for the love of sweet summer fruit. Preserves come first, and we enjoy that bounty all year round on toast and biscuits, even inside some sweet little pop-tarts that I plan to share with you all next month. This year, I made a few extra trips to pick figs and this honey mascarpone tart is the result.

A simple, 8 ingredient tart, requiring less than 30 minutes of prep work and zero use of the oven, this honey mascarpone tart is a beautiful vehicle for late summer’s freshest fruits. I’ve chosen to pair mine with figs, but I think any cherry, peach, or berry would find themselves more than at home on this little beauty.

Making the Tart

To make this honey mascarpone tart, we start by preparing the crust. Salty, soft, and unabashedly buttery, the graham cracker crust here is anything but subtle. It is the perfect match for the creamy, lightly sweetened cream and fresh figs. A simple stir of graham cracker crumbs, butter, salt, and brown sugar and you’re halfway there to creating the best no-bake honey graham crust a gal could ask for. Press the crumbs into the removable bottom of a tart pan and let the whole thing chill up in the fridge.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

The Filling

Next, make the filling. Mascarpone cheese, honey, and brown sugar are the main stars here. After combining all three, fold in some whipped cream and spread it into the chilled crust. At that point, the honey mascarpone tart could really be finished. I could easily polish off the entire thing without even blinking an eye. Instead, let’s decorate it with some fresh summer fruit, a handful of pistachios, and a drizzle of honey. YOLO, okay?

This honey mascarpone tart feels special. It feels like a dessert worth celebrating over, and yet, it’s just a few simple ingredients that shine their brightest when paired together. Light and fresh, a chilled slice of this honey mascarpone tart is just the ticket on these warm summer nights we’re having. It’s easy enough for a weeknight at home, decadent enough to raise a toast to.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Give this honey mascarpone tart a try and let me know what you think! Happy Thursday!

If you like this honey mascarpone tart, be sure to check out:

Strawberry Pretzel Tart

Pumpkin Cheesecake Tarts

Bruleed Key Lime Pies 

Blueberry Galette with a Cornmeal Crust

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Honey Mascarpone Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

This honey mascarpone tart is a quick and simple mascarpone cream dessert with a salty graham cracker crust. The tart is finished with fresh figs and toasted pistachios.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 240
  • Total Time: 4 hours 30 minutes

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ¾ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 8 ounces (230 gm) mascarpone cheese
  • 3 tablespoons brown sugar
  • 3 tablespoons honey
  • 1 cup plus 1/3 cup (320 mL) heavy whipping cream
  • 12 cups of fresh figs, halved (peaches, berries, or cherries can be substituted)
  • ¼ cup (40 gm) chopped pistachios, toasted (optional)
  • Additional honey for drizzling (optional)

Instructions

To prepare the crust:

  1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

  1. In a large bowl, beat the mascarpone cheese on medium speed until creamed and no lumps remain, about 1 minute. Be sure the cheese has come to room temperature or you will have a clumpy filling. Add the brown sugar and beat to combine, about 30 seconds. Add in the honey slowly with the mixer on low. Scrape the sides of the bowl and beat for an additional 30 seconds to ensure everything is well combined.
  2. In a separate bowl, beat 1 cup of the heavy cream on medium low speed until it gets frothy. Increase the speed and beat until stiff peaks form. Do not overbeat.
  3. Fold about half of the whipped cream into the mascarpone mixture. Add the remaining half and fold to combine. If you notice your filling is a bit clumpy, add in the additional 1/3 cup of cream and beat briefly to smooth out.
  4. Spread the filling into the prepared tart crust and allow to chill in the fridge for several hours to firm up. Once ready to serve, garnish the tart or each slice with figs, pistachios, and an extra drizzle of honey, if desired. Store in the fridge up to 3 days.

Notes

  • In a pinch, you can use cream cheese in place of mascarpone, but I highly encourage the mascarpone! It works perfectly with the honey.
  • If your mascarpone curdles a bit when you add the honey, try refrigerating it and then re-mixing. I have found this helps to minimize the curdles. Most of the lumps disappear with the addition of the whipped cream anyways.

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Tiramisu Cake

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

Guys, if you thought you liked eating regular tiramisu, just wait until you see what happens when you stack it like a birthday cake. Straight up MAGICAL. Making this tiramisu cake is one of the better choices I’ve made recently. Unlike some things in life, this cake is a no-brainer.

Someone recently asked me if Brett and I planned to have any more children. At the time, I think I was bouncing a fussy George on one hip while Aimee cried loudly from time out in the next room over. I diffused that question with a laugh and gestured towards the two crying babies as if to say, “Ha! Not any time soon.”

Potty Training

One of my (many) prerequisites for having more children is that someone has to be potty trained. Someone needs to be able to manage their own bathroom situation without mom having to get involved. I can’t simultaneously change the diaper of one child and wipe the bottom of another while a newborn is latched on to my boob. Moms may have superpowers but I’ve only got two hands, okay?

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

Candy Bribery

Brett and I have spent the last few months casually trying to potty train Aimee, and while there have been some major improvements, we’re just not quite there yet. In fact, I’m convinced Aimee is pretty much using the toilet to scratch her itch for candy. “Mama, if Aimee goes peepee on the potty, I get candy?” “Mama, Aimee sat on the potty at school today- you give me candy?” “Mama, come look in the potty! There’s peepee! Aimee get candy!” You can’t blame the girl. IT’S CANDY. It’s practically a form of currency for toddlers. (Sidenote: Please watch this bit of Jerry Seinfeld standup where he talks about kids and candy. HILARIOUS.)

So I’ve basically resorted to whoring out our candy drawer for any degree of bathroom activity, because I am desperate to get out of this phase of life where I have to change two sets of diapers. Unfortunately, no amount of candy can stand up against the wants of a stubborn child. Aimee, my strong-willed beauty, who even at 2 years old already has unique certainty of who she is and what she wants, has decided she does not want to be entirely potty trained. She is perfectly content to wear a pull-up 24/7, and no amount of begging, bribing, encouragement or discipline will change that until she is ready.

So what’s a girl to do? Let the kid eat, breathe, sleep in the bathroom just in case she decides to go? That sounds sanitary. Maybe keep changing the diapers? That sounds tiresome. Maybe I’ll just pour a cocktail and let dad do the work. Wait, that actually sounds brilliant…Tiramisu Cake Recipe By Kate Wood of The Wood and Spoon Blog // thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

Tiramisu Cake

I’ve only been doing this for a couple of years, so I don’t have all of the mom stuff figured out yet. What I do know is cake. So let’s talk about that instead.

The Layers

This tiramisu cake is decadent. A take on the old Italian classic, this cake is three layers of creamy, coffee, moist cakey goodnesss and is a stunning way to transform an otherwise plain looking dessert. We start by baking the cake layers. I use a simple vanilla cake recipe adapted from the brilliant Rose Levy Beranbaum. She makes most things perfect, so you can trust this recipe. The cake layers are moist yet dense and stable enough to handle the soak and cream filling this cake sports.

The Filling

Once the layers are baked, cooled, and ready for stacking, we make the mascarpone cream frosting by beating together the cheese, sugar, cream, and Kahlua. Next, we soak the cakes in some coffee and liquor mainly because that’s what you do with tiramisu but also because booze and caffeine are the lifeblood of any decent parent, AMIRITE!?! I chose to assemble this tiramisu cake in the same way that I stack my naked cakes in order to keep the layers tidy and pretty, but if you’re desperate to just face-plant into the cake and don’t care what it looks like you can totally bypass this step. Once assembled, the cake take a long nap in the fridge before it’s ready to be served and enjoyed.

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends! The Wood and Spoon Blog.

Finishing the Cake

Even though I’m a sucker for cake in general, somehow this tiramisu cake gets to me. The texture, the flavors, the way it reminds me of the many slices of tiramisu that I’ve had before- everything just screams “YES!” to me. This tiramisu cake gets better over time, so it’s a great dessert to make ahead, store in the fridge, and serve a day or two later. The coffee soak and mascarpone whipped cream filling keep the cake moist, so you can continue to enjoy it 3, 4, maybe even 5 days after preparing it. No guarantees it will go that long uneaten though.

If you’re in a rush and don’t want to fuss with a homemade cake, of course you can substitute a box cake mix, but keep in mind that there will be enough mascarpone filling for 3 layers of cake, so you’ll need more than a single box of cake mix. Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends! Naked Cake by The Wood and Spoon Blog

You guys know me. I make no qualms about having my ducks in a row or always knowing what to do when it comes to stuff like being a mom, wife, or official potty trainer. But this tiramisu cake? You can bank on it. Give the recipe a try let me know what you think! If you need me, I’ll be over here in the land of Skittles and mini toddler-sized toilets, s if you have any words of wisdom on managing the bowels of tiny humans, I’ll gladly listen. Happy Tuesday and cheers to you!

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Tiramisu Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This tiramisu cake is three layers of vanilla cake soaked in espresso and coffee liquor and frosted with a creamy mascarpone whipped cream.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours
  • Yield: 10
  • Category: Dessert

Ingredients

For the cake layers

  • 4 cups (400 gm) cake flour
  • 2 cups sugar (400 gm)
  • 2 tablespoons (30 gm) baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks, 230 gm) unsalted butter, room temperature
  • 11/2 cups (360 mL) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla

For the soak

  • 3/4 cup (180 mL) strong brewed coffee (warm or cold, doesn’t matter)
  • 1/4 cup (60 mL) Kahlua or coffee liquor
  • 12 teaspoons espresso powder (optional)

For the mascarpone whipped cream

  • 16 ounces (460 gm) mascarpone cheese, room temperature
  • 8 ounces (230 gm) cream cheese, room temperature
  • 11/2 cups (170 gm) powdered sugar
  • 1 tablespoon Kahlua
  • 11/2 cups (360 mL) heavy whipping cream
  • ¼ cup (30 gm) cocoa powder

Instructions

To prepare the cake layers

  1. Preheat the oven to 350 degrees. Grease three 8” round pans. Place parchment rounds in the bottom of each one for easy removal, if desired.
  2. In the bowl of a stand mixer or in a large bowl, combine the dry ingredients until well dispersed, about 30 seconds. Add the softened butter and ¾ of the buttermilk to the dry ingredients. Keep the mixer on low until slightly combined and then increase to medium speed and beat for 2 minutes. Scrape down the sides of the bowl. Add the rest of the buttermilk and one egg and beat on low for 30 seconds to incorporate. Add the additional egg and the vanilla and beat for another 30 seconds. Scrape down the sides of the bowl and fold in any unincorporated batter.
  3. Spread the batter evenly among the three pans and bake in the oven for 20-25 minutes. A toothpick inserted should come out clean. Allow to cool in the pan for 10 minutes and then remove from pan and remain cooling on a rack until room temperature. If you don’t plan to use the cakes immediately, wrap tightly in plastic wrap.

To prepare the soak

  1. Combine the coffee and coffee liquor in a small bowl. Taste the mixture. If it doesn’t have a strong coffee flavor, you can sprinkle in some of the espresso powder for an extra punch of coffee. If you would prefer a more mild coffee flavor, this is not necessary.

To prepare the mascarpone whipped cream

  1. In the bowl of a stand mixer or in a medium sized bowl, beat together the mascarpone cheese and cream cheese until combined and smooth, about 1-2 minutes. Scrape the sides of the bowl. Add the powdered sugar and Kahlua and beat briefly to combine. In a separate bowl, beat the heavy whipping cream until stiff peaks form. To do this, start the mixer on low and beat until the cream gets frothy. Increase the speed to high and beat until the whipping cream has barely thickened enough to stand up in straight peaks on its own. Fold the whipped cream into the mascarpone mixture until smooth.

To assemble the cake

  1. Level all three cake layers using a serrated knife. (Note: I find it easiest to level cakes when they are still partially frozen.) Use a basting or pastry brush to “‘soak” each cake layer with the soak. Continue adding the coffee liquid to the cakes until they are well moistened, but not to where the coffee has dredged all the way through and has made the cake fall apart. You may not use all of the soak.
  2. On top of one soaked cake layer, spread about 1-1/4-1-1/2 cups of the mascarpone whipped cream and smooth out the top. Add an additional cake layer on top and repeat this process. Add the final cake layer to the top of the cake and spread a generous amount of whipped cream on top. Continue frosting the sides as well.
  3. You can allow the cake to chill and firm up in the fridge for a few hours if desired, or you can serve it immediately. I prefer to allow the cake to sit in the fridge so that the cake layers can continue to soften and soak up the coffee and the cream.
  4. Prior to serving, use a sifter to sprinkle some cocoa powder on top of the cake.

Notes

  • Notes: To prepare the cake as I did, as a naked cake, see the link in the post, or find the confetti ice cream cake in my blog archives. There are directions there for how to assemble a naked cake.
  • If you have another favorite recipe for a vanilla or white cake, feel free to substitute here.
  • If you choose not to prepare the cake in a “naked’ fashion, consider chilling the whipped cream in the fridge briefly so that it can firm up a bit. This will help keep the cream from just squishing out the sides when you stack your cakes.

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Cake Recipe Adapted from: The Cake Bible

Champagne Elderflower Cupcakes

Champagne Elderflower Cupcakes recipe by the wood and spoon blog by kate wood. these are simple cupcakes using boozy / booze champagne or sparkling wine or prosecco. There is a hint of lemon in these cupcakes that are also filled with a piped champagne custard. These can be made ahead. Topped with a whipped cream frosting/ icing that is light and kept cold. This is a great recipe to serve a crowd at a party or cocktail party. New year party, new year's dessert menu, boozy desserts, cake using wine or champagne. thewoodandspoon.com

So what are your plans for New Year’s Eve? Do you have the champagne iced down? Is your sequined dress polished and ready for dancing? Did you buy a new lipstick to ready your pucker for a midnight kiss?

Champagne Elderflower CupcakesChampagne Elderflower Cupcakes

New Year’s Eve

Something about New Year’s Eve makes me jittery with excitement. The parties and bubbles and noisemakers and confetti make the world so shiny and glamorous for a brief moment. For a few hours, regardless of the year you’ve had, there’s laughter and excitement and so much hope for the coming year. I love an excuse for a party, but one that gives you the opportunity to celebrate time and the promises of tomorrow is beautiful, if you ask me. This year, Brett and I celebrating with some friends in a more relaxed fashion, and I can’t wait to tell you all about it soon. In the meantime, I’m excited to share these champagne elderflower cupcakes with you, as I’m sure your NYE party is looking for a little extra sugar, booze, and sparkle.

Champagne Elderflower Cupcakes

Champagne Elderflower Cupcakes

These champagne elderflower cupcakes are lightly flavored with champagne and elderflower liqueur. Filled with a champagne custard and topped with a zesty lemon elderflower whipped cream frosting, the cupcakes taste like a cocktail in cake form. What better time to try them out than New Year’s Eve?! These champagne elderflower cupcakes are best eaten the day they’re prepared. Still, they keep well in the fridge, so feel free to make them the morning of your party. If you’re feeling extra festive, serve them alongside an elderflower and champagne cocktail- with only 2 ingredients and zero prep time, this cocktail is a cinch to throw together and will make your cupcakes shine.

Champagne Elderflower CupcakesChampagne Elderflower Cupcakes

All of my hopes, blessings, and love to you and yours this coming year. I wish you all of the best that life has to offer and pray that 2017 is your most delicious year yet. I can’t wait to share more with you in the coming year. Happy New Year and cheers to you!
Champagne Elderflower Cupcakes
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Champagne Elderflower Cupcakes

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Scented with elderflower liqueur, lemon zest, and bubbly champagne, these champagne elderflower cupcakes are a festive dessert to include in your holiday and New Year’s Eve celebrations!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Yield: 24
  • Category: Cupcakes

Ingredients

For the cupcakes

  • 3 cups cake flour
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs, room temperature
  • 13/4 cups sugar
  • 2 teaspoons vanilla
  • 1 cup canola oil
  • 1 cup dry champagne or sparkling white wine
  • 2 tablespoons of elderflower liquor (St. Germain)

For the custard

  • 11/2 cups half and half
  • 4 egg yolks
  • 1/2 cup sugar
  • pinch of sea salt
  • 1/3 cup dry champagne or sparkling white wine
  • 21/2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla

For the frosting

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 21/2 tablespoons elderflower liquor
  • 2 teaspoons lemon zest

Instructions

To prepare the cupcakes

  1. Preheat the oven to 350 degrees and line 24 cupcake tins with papers.
  2. In a medium sized bowl, stir together the flour, baking powder, and salt and set aside.
  3. In the bowl of a stand mixer, combine the eggs, sugar, and vanilla and beat on medium speed for 1 minute. Turn the speed down to low and slowly add in the oil.
  4. Add half of the dry ingredients and stir on low speed to combine. Add the wine and liquor, stirring briefly to combine, and then add the remaining dry ingredients. Mix just until combined- do not overmix. Scrape the sides of the bowl and fold the batter to ensure it is thoroughly mixed.
  5. Put approximately 1/4 cup of batter in each cupcake liner (I use a large cookie scoop to fill mine), and then place the prepared pans in the oven. I typically bake one pan at a time to ensure even baking, but you can prepare them how you prefer. Rotate in the oven if you notice on side of the pan getting darker than the other. Bake in the oven for 22-25 minutes, or until an inserted toothpick comes out clean. Allow to cool completely on a cooling rack while you prepare the remaining elements.

To prepare the custard

  1. Heat the half and half in a medium sized saucepan on the stove over medium-low heat until it is hot (but not boiling). In a separate medium sized bowl, whisk together the egg yolks, sugar, and salt. Add the wine and cornstarch, whisking until combined. Slowly add 1/3 of the hot half and half, whisking the whole time to ensure the eggs don’t get cooked. Pour the entirety of the mixture back in the saucepan and continue to cook it all on the stove over medium-low heat. You’ll notice that the mixture will begin to thicken and perhaps even bubble slightly. Remove from the heat when the custard is a thick pudding consistency. Whisk in the butter and vanilla and place the custard into a small bowl. Place a sheet of plastic directly on top of the custard, to prevent a skin from forming on the top, and place the bowl in the fridge to cool.

To prepare the frosting

  1. Beat the cream until soft peaks form. Add the sugar, elderflower liquor, and zest and continue beating just until stiff peaks form. Fold in 1/2 cup of the chilled custard into the whipped cream.

To assemble the cupcakes

  1. Using a paring knife, cut a small, tablespoon sized whole in the top of each cupcake. This is where the custard filling will go, so feel free to make the hole somewhat deep but not wider than half the width of the cupcake.
  2. Spoon or pipe the custard into the holes in the cupcakes. About 1 tablespoon of custard should go in each cupcake.
  3. Pipe or dollop the whipping cream frosting on each cupcake. I used a piping bag fitted with a Wilton 1M tip to pipe my frosting.
  4. Store the cupcakes in the fridge. They are best eaten on the day they are assembled.

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Recipe Adapted From: Julie Richardson

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Elderflower Champagne

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A sparkling cocktail to pair with your cupcakes!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1

Ingredients

  • 1/2 ounces elderflower liqueur
  • 3 ounces chilled champagne or dry sparkling wine

Instructions

  1. Pour the elderflower liqueur in the bottom of a champagne flute. Top with the champagne. Serve immediately.

Nutrition

  • Calories: 71
  • Sugar: 1
  • Sodium: 4
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 0
  • Cholesterol: 0

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Cookie Butter Pretzel Mousse

Cookie Butter Pretzel Mousse by the wood and spoon blog by kate wood. This is a simple, no bake recipe featuring a cookie butter (biscoff / speculoos) mousse made with cream cheese and whipped cream. The mousse is prepared in individual jars (Weck, but you can use Mason jars) and topped with a salty pretzel crumble/ crumb made with butter and brown sugar and salt. It's all topped with more sweetened whipped cream and pretzels. This recipe is fast and takes less than 30 minutes to make. Store in the fridge to make ahead. Recipe on thewoodandspoon.com

We stress ourselves out, don’t we? We plan too much, do too much, squeeze too much in at the last minute. We run and push and accept a few jobs that we have no business taking. But this is Christmas. These few weeks of the year are precious and valuable and not meant to be squandered away on to-do lists and stressful tasks. The hours of these days should be spent on laughter and hugs and gratitude. So if you’re in over your head this Christmas, today’s recipe, cookie butter pretzel mousse, is for you. This recipe will give you something delightful to share with your loved ones and spare you from burning the midnight oil in the kitchen. Interested yet? Well then let’s get to it!

Cookie Butter Pretzel Mousse

Cookie butter pretzel mousse is a sweet and salty dessert made up of a cream cheese and cookie butter whip, topped with buttery, brown sugar pretzel crumbs and whipped cream. We start by preparing the pretzel crumbs by combining crushed pretzels, melted butter, brown sugar, and a pinch of salt. Once the mixture is fully combined, we set the crumbles aside to cool. Meanwhile, the cookie butter gets whipped with a bit of sugar and cream cheese. Once creamy and smooth, whipped cream is folded in to create a fluffy, cloudlike mousse that it out of this world. Once thoroughly folded in, you can begin to assemble your little mousse cups! I prepared mine in individual jars, but if you don’t have small Weck or Ball jars at home  you could easily assemble these in low ball glasses, champagne coupes (hello, NYE!), or even small plastic cups.

cStart to finish, these cookie butter pretzel mousse cups take less than 30 minutes to make, and the outcome is a stunning dessert that will blow each and every one of your holiday guests away. So chill out, love someone this weekend, and spend a little less time in the kitchen by sharing this delicious cookie butter pretzel mousse at your upcoming celebrations. I’ll also be sharing a recipe for sparkly champagne cupcakes that will make your New Year’s Eve bash extra boozy and fancy so check back for that in a few days as well. Cheers to you and have a merry week!

Cookie Butter Pretzel MousseCookie Butter Pretzel Mousse

 

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Cookie Butter Pretzel Mousse

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Cookie butter pretzel mouse is a creamy, sweet and salty mousse topped with buttery, brown sugar pretzel crumbs and fluffy whipped cream.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 6

Ingredients

For the pretzel crumbs

  • 4 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 cup rough crushes pretzels

For the mousse

  • 8 ounces cream cheese, room temperature
  • 1/2 cup cookie butter
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup cream

For the whipped cream topping

  • 1 cup cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Instructions

To prepare the pretzel crumbs

  1. Stir together the melted butter, brown sugar, and salt. Stir in the pretzel crumbs and set aside while you prepare the mousse and cream topping.

To prepare the mousse

  1. Beat together the cream cheese and cookie butter on medium speed in the bowl of a stand mixer. Scrape the sides of the bowl as needed to ensure it becomes well combined. Add the sugar and vanilla and beat until well combined.
  2. In a separate bowl, whip together the cream until stiff peaks form. Fold half of the cream into the cookie butter mixture. Once combined, fold the remaining whipped cream in. Set aside while you prepare the whipped cream topping.

To prepare the whipped cream topping

  1. Beat the cream on medium low speed until it begins to froth slightly. Increase the speed to medium high and beat until soft peaks form. Add the sugar and vanilla and then continue beating just until stiff peaks form.

To assemble the cookie butter mousse cups

  1. Using a piping bag fitted with a large round tip, pipe the mousse mixture into 6- 6 ounce glass jars. You will add approximately 1/3-1/2 cup of the mixture to each jar. Alternatively, you can just scoop the mixture in to a bowl or the jars if you don’t have a piping bag, or use a plastic bag with the end clipped off to pipe it in. Sprinkle 2 tablespoons of the pretzel crumbs over top of the mousse and then top with a large dollop of whipped cream. Sprinkle with any remaining pretzel crumbs and then serve!

Notes

Notes

  • These can be stored covered in the fridge for up to 3 days but are best eaten right away as the pretzel crumbs will lose their crunch over time.
  • Do no use low fat or unsalted pretzels. Also avoid use large pretzel rods or nuggets.

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Strawberry Shortcake

roasted strawberry shortcake with honey whipped cream recipe by the wood and spoon blog by kate wood. These are simple drop biscuit style shortcakes made with butter and cream. The strawberries are roasted and made into a delicious filling and topping. The whole thing can be topped with a honey whipped cream that is sweet and fluffy, the perfect accent to the shortcakes and berries. Find this simple summer recipe on thewoodandspoon.com

If I ended up on death row and tonight’s dinner was destined to be my last meal, I would you ask you for an over-sized portion of my mom’s baked spaghetti. It’s nothing fancy, really- diced onion, ground beef, and canned tomato sauce, baked together with cooked spaghetti noodles under a blanket of shredded mozzarella and parmesan- but to me, no baked spaghetti could ever taste as good to me as hers. Other contenders for my last meal just may include something similar to today’s recipe: strawberry shortcake .

roasted strawberries

Food Memories

One of the first foods I can remember learning to make is biscuits. Growing up, my Mimi would prepare her famous chicken and dumplings. I would watch her cut the fat into the the flour, rolling out the dough to cut our rounds. Mimi’s take on chicken and dumplings included baking the biscuits in the oven and smothering them with the chicken and thickened sauce. If we were lucky, she would prepare extra biscuits and these would become the foundation pieces for a dessert of strawberry shortcake. We would macerate berries in sugar and make a generous bowl of whipped cream to dollop over the sweet berries and warm biscuits. The words “strawberry shortcake” will always be synonymous with Mimi and I wouldn’t have it any other way.

And isn’t that the one of the coolest things about food? Food can take you somewhere- to a place, to a time, to a feeling. Just the smell of certain foods make me feel like I’m a kid again, or on a first date, or fanning the kitchen after scorching something on the bottom of the oven. Foods jar memories, emotions, and a range of other things because those moments become apart of us. Baked spaghetti and strawberry shortcake, to me, is more than just a meal- it’s a memory of home.

I want to create moments like that with my kids. I want them to grow up and say their version of some food was better because it was apart of their memories… because eating that food was like sharing a meal with their mom again.

Strawberry Shortcake

Okay, I swear I’m not crying over here. (Read: I am.) We should move on. Let’s get to the good stuff. The nitty gritty. Let’s talk strawberry shortcake.

roasted strawberry shortcake with honey whipped cream I started with my Mimi’s biscuit recipe and modified it to make a sweeter, more scone-like shortcake. The end result features roasted strawberries and realllly good honey whipped cream. Roasting the strawberries intensifies their strawberry-ness, making an otherwise ordinary dessert something to talk about. And the honey whipped cream? Well, let’s just say I’m putting this bad boy on everything now.

roasted strawberry shortcake with honey whipped cream

If I were you, I’d double the batch of shortcakes and plan on eating those little nuggets for breakfast all week long. Monday could be butter and honey, Tuesday could be fresh preserves and left over honey whipped cream, Wednesday could be hazelnut spread and marshmallow fluff… the possibilities are endless. The bottom line is that with summer just around the corner and fresh berries on the verge of taking over your grocery store, you NEED a strawberry shortcake recipe that is for the books. Done and done.

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Strawberry Shortcake

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This strawberry shortcake recipe features roasted strawberries and really, realllly good honey whipped cream.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 10

Ingredients

For the shortcakes

  • 2 cups flour
  • 11/2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1 stick unsalted butter, cold
  • 1 cup whipping cream

For the roasted strawberries

  • 2 pounds of strawberries, stemmed, hulled- cut large berries in half and leave petite ones whole
  • 1/2 cup sugar
  • 1/4 teaspoon salt

For the honey whipped cream

  • 3 ounces cream cheese, room temperature
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 11/2 cup heavy whipping cream

Instructions

To prepare the shortcakes

  1. Preheat the oven to 425 degrees.
  2. Whisk together the dry ingredients in a medium sized bowl.
  3. Using a pastry cutter or the back of a fork, cut in the butter until well combined and with pea-sized clumps uniformly throughout.
  4. Add the cream, stirring until a soft, shaggy dough is formed.
  5. For rustic shortcakes, use an ice cream scoop or a spoon to portion out 1/4 cup mounds of dough and flatten them slightly with the palm of your hand. For more biscuit-like shortcakes, gently pat dough out on to lightly floured surface until 3/4″ thick. Using a 3″ biscuit cutter, cut out rounds of dough. Lightly brush the remaining cream over the mounts of dough. Sprinkle a little extra sugar on top, if desired.
  6. Bake for about 15 minutes or until shortcakes are golden and cooked throughout. Allow to cool on a cooling rack.

To prepare the strawberries

  1. Preheat the oven to 450 degrees.
  2. Toss together the strawberries, sugar, and salt on a baking sheet. Roast in the oven for 10 minutes or until juices are released and strawberries are fragrant. Add two tablespoons of water to the berries and juices and stir with a spatula. Allow to cool slightly.

For the honey whipped cream

  1. In a large bowl, beat the cream cheese until most clumps are smoothed out, about one minute. Add the honey and sugar and beat to combine, about one minute.
  2. Add about 1/4 of the cream and beat just slightly until the cream cheese mixture is thinned out, about 30 seconds. Add the remaining cream and beat until cream is whipped to stiff peaks. Avoid over-beating.

To assemble the shortcakes

  1. Set aside about 1/2 of the strawberries, leaving the juices behind with the other half. Using a potato masher, mash the half of strawberries with the juices remaining until all large bits of strawberry is smooshed. Fold in the other half of intact strawberries.
  2. Slice each shortcake in half, removing the tops. Spoon a generous dollop of whipped cream on top of the bottom.
  3. Spoon a generous helping of strawberries over the cream, saving enough liquid and intact strawberries for the rest of the shortcakes.
  4. Replace the top of the shortcake and enjoy immediately!

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