Breakfast Archives - Wood & Spoon

One-Banana Banana Bread

There are few things in life that are certain, but one thing is always for sure: There is always a brown banana on our counter. When you live with three hungry kids and a husband with a morning smoothie habit, bananas are essential. And no ripe banana stays that way for long- eventually, it’s going to brown! That’s why I have been dying for a one-banana banana bread recipe. What is a girl to do with that last brown banana that is hanging on for dear life? Duh. Bake it into this recipe. So let’s talk about it.

One-Banana Banana Bread

You might be asking yourself, “Why all the fuss over a brown banana?” Well, in a baker’s economy, brown bananas are gold. The already-sweet flavor of a banana intensifies as it ages, meaning brown bananas are loaded with baking potential. Have you ever tried adding an under-ripe banana to banana bread? Not as good, right? Brown bananas make the best banana bread.

Also working in this bread’s favor? BROWN BUTTER. We use brown butter to add an extra layer of flavor, and I think it makes all the difference. Combined with cinnamon and brown sugar, brown butter take this one-banana banana bread to a whole new level.

Making the One-Banana Banana Bread

To make this recipe, we start by browning butter. If you need a little help in that department, be sure to check out my detailed how-to here. Once fragrant and golden, combine the butter with sugar, brown sugar, an egg, and the mashed banana. Finally, the dry ingredients stir in. From there, you are free to bake the batter in a mini loaf pan OR even just a standard loaf. Size and bake time will change based on your pan, so be sure to read recommendations in the full recipe below.

This one-banana banana bread is not just a great use for leftover bananas- it’s delicious too! Give the recipe a make this holiday season and let me know what you think. I hope you enjoy this simple recipe! Happy baking, friends.

If you have like this one-banana banana bread recipe, you should check out:

Banana Bread Cake
Easy Banana Zucchini Bread
Cinnamon Streusel Bread
Banana Nutella Muffins
Banana Crumb Cake

One-Banana Banana Bread

Print Recipe

This one-banana banana bread recipe only requires a single banana to create one mini loaf. It’s perfect for those leftover bananas!

Author: Kate Wood
Prep Time: 10
Cook Time: 35
Total Time: 45 minutes
Yield: 4-5 Servings
Category: Quick Bread

Ingredients

4 tablespoons unsalted butter, diced
¼ cup brown sugar
¼ cup sugar
1 large egg
1 large overripe banana, mashed
1 teaspoon vanilla extract
2/3 cup all-purpose flour
½ teaspoon cinnamon
¼ teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a mini loaf pan with baking spray and set aside.
In a small saucepan, gently cook the butter over medium-low heat, stirring regularly. Once the butter is completely melted, begin stirring more often. The butter will melt, sizzle, and foam as it browns. The butter will slowly turn from pale yellow to golden and you will see dark flecks forming in the mixture. Once fragrant, remove from the heat immediately by pouring into a medium-sized mixing bowl.
Add the brown sugar and sugar to the browned butter and stir to combine. Next, add in the egg, banana, and vanilla extract, stirring after each addition. Finally, toss in the flour, cinnamon, baking powder, baking soda, and salt. Stir just until combined. Pour the batter into a prepared pan and bake in the oven for about 35-40 minutes or until a toothpick inserted barely comes out clean. Allow to cool slightly before removing from the pan to cool completely.

Notes

If you don’t have a mini loaf pan, you can bake this in a standard sized loaf pan. Baking time will be less, approximately 22-25 minutes total.

Hummingbird Bundt Cake

So, you may be asking: “What even is hummingbird cake?” Hummingbird cakes are simple spice cakes that originated in the Caribbean. They have been a fixture in the South ever since coming to America. Sweetened with banana, pineapple, and coconut, the cakes are incredibly moist and flavorful too. I love the added texture from the coconut and chopped pecans, although the sweet cream cheese glaze doesn’t hurt either. If you’re reading all of this thinking it sounds like some kind of weird spring-y fruit cake, don’t worry- while the fruit adds underlying flavor and loads of moisture, it’s more of a background flavor.

f you’re looking for more of a traditional stacked cake, be sure to check out this hummingbird layer cake. The bundt makes a terrific Easter dessert and can even serve a crowd. Can’t you see it decked out with little speckled egg candies? Plus, it can be made in a single bowl. What a win-win!

If you plan to entertain this Easter, give this hummingbird bundt cake a try! Happy Easter, y’all!

If you like this hummingbird bundt cake, you should try:

Bourbon Bundt Cake
Brown Sugar Apple Bundt Cake
Chocolate Chip Bundt Cake
Carro Bundt Cake
Blood Orange Bundt Cake

Hummingbird Bundt Cake

Print Recipe

This hummingbird bundt cake is a spring southern classic filled with pecans and coconut and sweetened with pineapple and banana.

Author: Kate wood, Adapted from Southern Living
Prep Time: 15
Cook Time: 60
Total Time: 130
Yield: 12 Servings
Category: Cake

Ingredients

For the cake:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans
1 cup shredded coconut, unsweetened

For the glaze:

4 ounces cream cheese, softened to room temperature
1 tablespoon unsalted butter, softened to room temperature
1–1/2 cups confectioner’s sugar
½ teaspoon vanilla extract
1–2 tablespoons milk

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Instructions

To make the cake:

Preheat oven to 350 degrees. Butter and flour a bundt pan with at least a 10-cup capacity.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
Pour the batter into the prepared pan and smooth. Bake until a cake tester inserted in the center comes out clean, about 50-60 minutes. Allow the cake to cool in the pan for 25 minute and then invert onto a cooling rack to completely cool.
To frost the cake, prepare the glaze. Combine the cream cheese and unsalted butter in a large bowl, stirring with a hand mixer to combine. Add the confectioner’s sugar, vanilla, and 1 tablespoon of millk, stirring on low to combine. Add additional milk as needed to get the desired consistency. Be careful not to add too much or the glaze won’t stay on your cake! Spoon the icing over the cake and serve once set.

Cinnamon Streusel Bread

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With St. Patrick’s Day coming up tomorrow, I have been thinking about all the things we chalk up to luck: things like the weather, a catch made by our favorite team, or even a good hair day. Over the years, I’ve given luck a whole bunch of credit to luck without really considering if there was more at play. Is the goodness in my life really just an accident, something that happened by chance? Or is it possible that all of the “luck” in my life is actually a gift offered intentionally for me at the very moment I need it? Before we dive into this cinnamon streusel bread, let’s talk about favor.

Favor

A friend of mine from church introduced the concept of favor to me a few years ago. She didn’t throw it on me or force me to accept her version of things as truth; instead she offered up her perspective for my consideration. The idea, basically, is this: God loves us. He wants good things for us. And He’s always at work on our behalf. Could it be possible that every good thing in our life is not just luck or a result of our own actions but, instead, a little sign of love from God? What if that open parking space, the dollar bill in the back of old jeans, or various other happy coincidences are really just nuggets of favor lavished on you by a loving Father? My mind was blown.

The following week, I saw evidence of it all around me. It seemed that the more I looked out for the good things in my life, the more I found them. Perfect weather at a picnic I planned for friends? A last-minute opening at a restaurant I’ve been dying to go to? Even a single afternoon in my home where everyone is content and joyful and kind to one another. I began to look at each one of those things as a gift and the end result was a whole lot of love and gratitude.

Now, I’m all in. At times, I forget to look for signs of grace and love at work in my life, but the second I open my eyes again, it’s all around me. My kids, new opportunities, the magnolia tree blooming outside of my room, or even just a wildly pink streak of clouds in a dusky sunset- it’s all favor, all love. Anyways.. just for for thought. 🙂

Cinnamon Streusel Bread

Now, onto the main event: cinnamon streusel brad. I’ve continued my venture to bake more breakfast items, and this cinnamon streusel bread is serious. Honestly guys, I love it so much. Soft cakey insides, a swirl of brown sugar and cinnamon throughout, and a crumbly topping. It’s truly so delicious and the perfect thing to enjoy for breakfast (or dessert??) this weekend. Let me tell you how to make it.

First we start with the batter. Butter, oil, and two kinds of sugar come together with eggs and vanilla. Flour and leavening come next with a splash of buttermilk. Next comes the topping. Flour, brown sugar, salt, and melted butter stir together until dry clumps form. We layer the batter in a prepared pan and swirl in the cinnamon sugar filling. Finish it off with the crumble and bake for an hour or until a clean toothpick comes out. Voila!

Give this cinnamon streusel bread a try and lmk what you think! Happy Thursday, Happy St. Patty’s and Happy Baking!

If you like this cinnamon streusel bread you should try:

Coffee Cake Muffins
Banana Bread Cake
Banana Zucchini Bread
Mom’s Homemade Bread
Whole Wheat Chocolate Chip Muffins

Cinnamon Streusel Bread

Print Recipe

This cinnamon streusel bread is a fluffy coffee cake swirled with a cinnamon sugar filling and topped with brown sugar crumble!

Author: Kate Wood
Prep Time: 15
Cook Time: 60
Total Time: 1 hour 15 minutes
Yield: 1 Loaf
Category: Breakfast Bread

Ingredients

For the batter:

1/2 cup unsalted butter, at room temperature
3 tablespoons vegetable oil
1/2 cup sugar
½ cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla
2 cups cups all-purpose flour
1 ¼ teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon salt
2/3 cup full-fat buttermilk

For the filling:

½ cup brown sugar, packed
1–1/2 teaspoons cinnamon

For the streusel:

½ cup all-purpose flour
¼ cup light brown sugar packed
½ teaspoon cinnamon
½ teaspoon salt
3 tablespoons unsalted butter, melted

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Instructions

Preheat the oven to 350 degrees. Lightly grease a 9×5” loaf pan and set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar on medium speed until smooth, about one minute. Add the eggs and vanilla and beat to combine. Add 1 cup of the flour, the baking powder, baking soda, and salt and beat on low just until almost combined. Add the buttermilk, stir, and then mix in the remaining flour. Beat on low until the batter is smooth and uniform, but do not over-mix. Combine the brown sugar and cinnamon for the filling in a small bowl. Spoon half of the batter into the prepared pan and smooth. Top with the streusel. Add the remaining batter and smooth. Finally, prepare the streusel. Combine the flour, brown sugar, cinnamon and salt in a small bowl. Stir in the melted butter, just until clumps form. Sprinkle on top. Bake in the pre-heated oven about 50-60 minutes or until the top is domed and a toothpick inserted comes out clean.

Overnight Buttermilk Biscuits (& A Gift guide!)

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Overnight Buttermilk Biscuits by Wood and Spoon Blog. This is a make-ahead Southern biscuit dough that can be prepared the night before and baked fresh in the morning! Learn how to make flaky, buttery, pull-apart biscuits on thewoodandspoon.com

The other day, I saw a meme that said, “It feels like today is January 57th,” and that couldn’t be more true for me. This month has been full, in every context of the word, and I could not be more grateful that February is only a day away. If you’ve followed along with this site for any length of time, you know I LOVE February. I love all the pink and chocolates, I love the heart-shaped Valentine’s Day paraphernalia, and I even love the stay-inside weather. So naturally, I thought we’d kick off the month (a day early) with a girly gift list and some overnight buttermilk biscuits. Let’s start with the gifties.

Overnight Buttermilk Biscuits Valentine Gift Guide

A Gift List for You(rself) or Your Galentine!

1. Puff Sleeve Top from J.Crew Soft cotton and accented sleeves come at an easy price for this top.
2. Faux Orchid Real orchids are wonderful, but these faux ones stay pretty all year long with little effort.
3. HER DAILY BREAD My first book, Her Daily Bread, stays in style all year long.
4. Alpaca Beanie These beanies are so soft and scrumptious that I bought some for a few friends too.
5. Je T’aime Frame This frame is backordered, and you better believe I’m on the waiting list.
6. Wrap Pajamas These kimono style pjs from LAKE are silky soft and pretty too.
7. Rose Gold Photo Locket These lockets offer engraving and etching of inner photos as well.
8. Williams-Sonoma Dish Towels My favorite dish towels come in pink, just in time for February!
9. Recycled Cashmere Crew Neck Sweater These sustainable cashmere sweaters from Reformation are at the top of my list!
10. Salt and Pepper Mills I fell in love with these petite mills while in NYC. I may or may not have already gifted them twice since.
11. Hyaluronic Acid Lipstick My favorite lip shade now comes in a silky smooth moisturizing stick!
12. AT THE ARTISAN’S TABLE I’m dying to get my hands on this beautiful book that features tablescapes prepared by artists.

Overnight Buttermilk Biscuits

Now, onto the cozy stuff.

You know I love biscuits. An adaptable starchy treat that serves as an option for breakfast, lunch, and dinner? Sign me up. But sometimes, making fresh biscuits first thing in the morning isn’t in the cards. For those kind of days, these overnight buttermilk biscuits are the ticket. Here, a butter-packed dough comes together hours in advance so that you can bake and serve them at your leisure. It’s the morning convenience of the refrigerated can biscuits but without that greasy mouthfeel. Truly, these are awesome.

Making the Biscuits

To make these overnight buttermilk biscuits, we start with the dry ingredients. Stir together all-purpose flour, leavening and loads of salt. Next, cut ice cold butter into the dry mixture until the mixture has uniform clumps throughout. Finally, stir in the buttermilk until a shaggy dough comes together.

I pat the dough together, knead slightly, and then begin trimming out rounds of dough with a floured round cutter. Be sure not to overwork the dough- this will yield a tough, chewy biscuit. Place the dough rounds on a parchment paper-lined sheet pan and cover the entire thing with plastic wrap. When you’re ready to bake them the next morning, preheat the oven and pop them in for about 12-15 minutes!

I hope you give these overnight buttermilk biscuits a try and let me know how you enjoy them. Happy (almost!) February and happy baking!

If you like these overnight buttermilk biscuits you should try:

Funfetti Biscuits
Mini Garlic Herb Biscuits
Cheddar Cornmeal Biscuits
Mini Buttermilk Biscuits
Maple Oatmeal Biscuits

Overnight Buttermilk Biscuits

Print Recipe

These overnight buttermilk biscuits feature flaky layers and can be made a night in advance!

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 18
Category: Bread

Ingredients

3 cups all-purpose flour
2 teaspoons sugar
2 teaspoons kosher salt
1 tablespoon baking powder
3/4 teaspoon baking soda
1 cup unsalted butter, cold and diced
1 ¼ cups buttermilk, cold
Extra butter for brushing, if desired

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Instructions

Preheat the oven to 425 degrees and line a baking pan with a sheet of parchment. Set aside.
In a large bowl, combine the flour, sugar, salt, powder, and soda. Use a pastry cutter or the backs of two forks to cut in the butter until evenly dispersed with pea-sized clumps throughout. Gently stir in the buttermilk until a shaggy dough forms, being careful to NOT OVERWORK. Sprinkle 2 tablespoons of flour out onto a clean work surface and dump the crumbly dough on to the flour. Gently and quickly work the dough together, kneading a few times, before patting out into a 1” rectangle. Use a 2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about 1” apart on the baking sheet or dish. Brush with a bit of the melted butter and bake in the preheated oven for about 17 minutes or until the tops are golden and the biscuits have risen. Allow to cool slightly before enjoying and reheat in the toaster oven as needed.

Whole Wheat Chocolate Chip Muffins

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What better way to start the weekend than with a healthy(ish) breakfast treat like these whole wheat chocolate chip muffins? With brown sugar, a simple streusel, and loads of semisweet chocolate chips, these cookie-flavored baked goods also have the added benefit of whole wheat flour! If you’re looking for something to enjoy all weekend long, these are IT.

On Family Breakfast

In the hay day of this website, there was no shortage of breakfast pastries to enjoy in the morning. You needn’t look farther than my kitchen counter or the freezer drawer to find stacks of danishes, homemade pop-tarts, and slices of quick bread. I was constantly testing recipes, and, as a result, I had the leftovers to show for it. As you can imagine, my family got used to these kind of things, and mornings were actually quite pleasant.

But then something called “REAL LIFE” happened, and as much as I would have loved to keep up with our stock of sugary breakfast treats, it just wasn’t happening. Instead, I offered easy stuff: Toast. Dry cereal. The occasional scrambled egg. You know, normal American breakfast foods.

Unrealistic Expectations

So last week, when I pulled out a Tupperware of chocolate chip muffins, my kids lost their mind. I mean, seriously, head over heels. It was all, “MOM, YOU MAKE THE BEST BREAKFAST,” and, “THESE MUFFINS ARE INCREDIBLE,” and (my personal favorite), “SERIOUSLY, YOU ARE THE BEST MOM EVER!” Truly, in that moment, the clouds parted and I heard *actual* angels singing.

Here’s what I decided: I showed my hand too quickly. By having a surplus of homemade treats for a good portion of their life, they haven’t figured out that this isn’t normal in most houses. What kind of 8-year-old knows they prefer croissant over pain au chocolat? What average 6-year-old complains because there’s no more funfetti biscuits in the freezer? I’ll tell you: ones that haven’t been fed enough Fruity Pebbles, that’s who.

The good news for them is that I’m testing loads of breakfast recipes this month, so there’s bound to be a few stragglers to munch in the coming weeks. The bad news is that I’m on to them and there will definitely be some granola bars and Cheerios in their very near future.

Whole Wheat Chocolate Chip Muffins

While they were inhaling the muffins, I kept one little secret from them: these are almost kinda sorta healthy! I mean, sure, there’s sugar and chocolate involved, but doesn’t that addition of whole wheat flour make all of us feel a smidge better? Plus, these whole wheat chocolate chip muffins are really good. So good that I ate a whole one during the photo shoot while trying to “get the perfect shot” of a bitten muffin. I won’t even lie- one bite would have been a fine photo.

To make these whole wheat chocolate chip muffins, we start with the wet ingredients. Sour cream, oil, an egg, and some vanilla stir together before adding in a mixture of brown and white sugar. Next comes the dry ingredients. Equal parts all-purpose and whole wheat flour stir in with leavening and salt. Finally, the chocolate chips fold in and the streusel sprinkles on top. Voila!

The muffins bake up into soft, slightly chewy treats with rounded, chocolate-studded top. They taste even better on day 2, although I recommend rewarming. If you are in need of a new treat to wow your family and friends- these are it! Happy Friday and happy baking to you!

If you like these whole wheat chocolate chip muffins you should try:

Whole Wheat Blueberry muffins
Banana Nutella Muffins
Healthyish Chocolate Chip Cookies
Cream Cheese Chocolate Chip Biscuits
Chocolate Chip Bundt Cake

Whole Wheat Chocolate Chip Muffins

Print Recipe

These whole wheat chocolate chip muffins are simple and fluffy, loaded with semisweet chips and topped with a streusel!

Author: Kate Wood
Prep Time: 5
Cook Time: 18
Total Time: 23 minutes
Yield: 12
Category: Breakfast

Ingredients

For the streusel (optional):

1–1/2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon unsalted butter, at room temperature
¼ cup chocolate chips

For the muffins:

¾ cup sour cream
1/3 cup (80 gm) vegetable oil
1 large egg
1 teaspoon vanilla extract
½ cup (100 gm) sugar
1/2 cup (100 gm) brown sugar packed
3/4 cup (105 gm) all-purpose flour
3/4 cup (105 gm) 100% whole wheat flour (see notes)
2–1/2 teaspoons baking powder
½ teaspoon salt
1 cup semisweet chocolate chips

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Instructions

Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin.
First, make the streusel. Stir together the flour and sugar and use the back of a fork to cut in the butter until the mixture consists of moist clumps. Stir in the chocolate chips and set aside.
Next, make the muffins. In a large bowl, whisk together the sour cream, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, and salt, stirring just till barely combined. Fold in the chocolate chips. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the streusel on top. Bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

Notes

As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

Sun-Dried Tomato Quiche and a Few Fall Favorites!

Leave a Comment / Breakfast, Food and Drink, Pies and Tarts

Sun-Dried Tomato Quiche by Wood and Spoon blog. This is a recipe for a terrific homemade quiche. A homemade pie dough is filled with eggs, cream, and feta cheese. Italian herbs season this quiche that bakes up with parmesan and loads of flavor. This is a great meal to make ahead or reheat, even freeze! Learn how on thewoodandspoon.com

I could not be more basic. Truly, we had one evening of *slightly* chilly weather, and I am suddenly dreaming of fall. Give me tissue turtlenecks and riding boots if it means we can rid ourselves of summer heat. To celebrate the change of seasons, I have two goodies to share with you today. First, a fall shopping guide, full of a few new favorites and things I’m eyeing. Secondly, a sun-dried tomato quiche recipe from my book, Her Daily Bread. Let’s get after it!

Fall Favorites!

Organic Pima Robe Cozy up in cooler temps with these ultra-soft robes from Lake.
Le Creuset Stock Pot It’s chili season! Snag this stunning pot for all your soups!
Tanning Water Keep the summer glow all year long with my FAVE new facial mist.
Le Labo Home Fragrance This cult-favorite scent smells rich and cozy.
Champagne Bucket with Stand Celebrate the fall with a little bubbly and the prettiest bucket with stand!
Ilia Serum Protect your skin throughout the fall with this lightweight serum.
Wide Leg Denim Wide leg is where it’s at, and these jeans from Zara are a great price too!
Her Daily Bread My first book! It contains tons of my favorite fall recipes and daily encouragement to go with it.
Woven Fanny Pack Perfect for fall travels and tailgating!
Botanical Bird Plates I think these autumnal bird plates and classic and charming!
Cordless Lamps Light up your fall gatherings with these luxe cordless touch lamps with adjustable lighting!
Suede Western Boots I’m told western is in- these boots from Madewell are the perfect tone for fall!

Sun-Dried Tomato Quiche

This recipe for sun-dried tomato quiche is from my first book, Her Daily Bread. (If you haven’t checked it out already, please do!) The recipe was inspired by my sister. A number of years ago, she asked a waiter what the “kweesh” of the day was. Even though she was maybe 12 at the time, I have not let her live it down since. Sorry, Cheney.

I adore the flavors of this sun-dried tomato quiche, so much so, that I made it for a brunch last weekend! I think it makes the perfect vegetarian option for any breakfast or brunch, but it’s rich enough to enjoy whenever. Flavored with feta, parmesan, and Italian herbs, this quiche is perfect anytime of the year, truly.

Making the Quiche

To make this quiche, we start with the crust. Here, I use my favorite pie crust. You can read all about my best tips on making homemade pie doughs here! Once par-baked, the remaining ingredients come together in a single bowl. Half and half, whole eggs, and herbs pour over the cheese and diced tomatoes. After a good bake, the slices are ready for enjoying.

What to Serve with Quiche

I like the serve quiche slices warm with a mixed green salad. This one tastes terrific with a sweet balsamic vinegar and olive oil dressing. Quiche also makes a great accompaniment to soup or a stand-alone dish to serve with various brunch options. The best thing about quiche is that it’s flexible on temperature. Served hot or every just room temperature, it tastes good either way.

Give the sun-dried tomato quiche a try and let me know what you think! Happy baking and happy shopping!

If you like this sun-dried tomato quiche you should try:

Roasted Summer Vegetable Quiche
Kale, Swiss, and Sausage Quiche
Tomato Pie
Sausage Kale Pinwheels

Sun-Dried Tomato Quiche and a Few Fall Favorites!

Print Recipe

This sun-dried tomato quiche is flavored with feta and parmesan cheese, Italian herbs, and a buttery pie crust!

Author: Kate Wood
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 9 servings
Category: Brunch

Ingredients

For the pie dough:

1–3/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
5 tablespoons chilled solid vegetable shortening, cut into pieces
6 tablespoons chilled unsalted butter, cut into pieces
Approximately 5 tablespoons ice cold water
1 large egg

For the quiche:

1 tablespoon butter
½ cup chopped yellow onion (about ½ of one medium onion)
2 cloves of garlic, minced
2 cups (480 gm) half and half
3 large eggs
½ cup grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon dried basil
¾ teaspoon salt
½ teaspoon pepper
½ cup oil-packed sun-dried tomatoes, drained and chopped
¼ cup crumbled feta cheese

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Instructions

To make the pie dough:

Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed with pea-sized clumps throughout. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.

To prep the quiche:

Preheat the oven to 375 degrees. Use a floured rolling pin to roll the dough out onto a floured work surface into a round of dough about an inch and a half wider on all sides than a shallow 9” tart dish. Roll the dough back onto the rolling pin and the transfer it to the dish, unrolling as you go. Gently work the dough into the edges of the dish and trim off any excess dough, leaving about an inch of excess hanging on all sides. Fold the dough under itself and gently crimp the edges into the dish, allowing the top of the dough to extend about ¾-1” above the lip of the dish. This will help keep your crust tall even after baking. If your dough has gotten soft or warm while rolling it out, place it in the freezer for 5-10 minutes to chill up again.
When ready to bake, prepare your egg wash by whisking the remaining egg from the pie dough with a teaspoon of water. Place a crinkled sheet of parchment paper into the bottom of the crust and fill it with pie weights or uncooked dry beans. Bake in the preheated oven about 10 minutes, then remove the paper and weights, brush the entire crust with a thin layer of the egg wash, and bake for an additional 15 minutes, or until the bottom of the crust doesn’t look too wet and soggy. While the crust is baking, begin to assemble your filling.
In a small fry pan, heat the butter until melted and then cook the onion over medium heat, stirring regularly, until softened and translucent. Add the garlic and cook for an additional minute. Remove from heat and set aside.
Whisk together the half and half, eggs, parmesan, Italian seasoning, basil, salt and pepper. When the crust is finished baking, spread the cooked onion mixture on top of the crust and evenly spread out the sundried tomatoes and feta. Carefully pour the egg mixture into the dish, being careful to not overflow the tart. Bake in the preheated oven for about 35 minutes or until the top is golden and the center is no longer jiggly. Serve warm or reheat individual slices in the toaster oven!

Easy Banana Zucchini Bread with Cream Cheese Butter

Leave a Comment / Bread, Breakfast

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

Well, we made it to the end of the summer! I’m on Day 2 with a half-empty house, and working from home has never seemed so fun. Every summer, I forget how challenging it is to keep up with recipe testing and photography jobs; apparently working with children hanging on your ankles is easier said than done.

Luckily, the kids and I were able to work on a few recipes together. Today’s easy banana zucchini bread came together in an attempt to use up our squash reserves, and it. is. GOOD. With the addition of a whipped cream cheese butter spread, it is really worth writing home about. Let me tell you all about it.

Easy Banana Zucchini Bread

The idea for this banana zucchini bread came from a recent trip to Atlanta. My mom, nana, sister, and I traveled east to do some antique shopping. Thankfully, our hotel had a delightful breakfast spot that served delicious breakfast breads. My favorite was their zucchini bread that came with a whipped cream cheese spread. I immediately knew this was a recipe to recreate at home.

My version of the quick bread is slightly different due to the addition of banana. We have an endless supply of bananas in our house, and they’re rarely yellow and prime for eating. Instead, the green bananas collect dust and the brown ones get even more brown. So I decided to create an outlet for all the dying fruits of the world. Bananas, meet zucchini, your new BFF.

Making the Bread

Making this banana zucchini bread is pretty simple. In a single bowl, mash together the bananas and oil. Add the sugar, eggs, and extract, stirring all the while. Next comes the dry ingredients which, for this recipe, includes cinnamon; I just love the subtle addition of spice. The shredded zucchini and optional pecans add in last before two loaves bake in the oven.

The cream cheese spread is optional but really yummy. Slightly sugared and more buttercream than buttery, it really take this bread over the top. Make it or don’t, but certainly it’s worth trying once.

I hope you all get to bake this easy banana zucchini bread soon. If you do, let me know what you think! Happy Saturday and happy baking!

If you like this easy banana zucchini bread you should try:

Carrot Pound Cake
Whole Wheat Carrot Muffins
Vanilla Butter Loaf
Banana Bread Cake
Banana Crumb Cake

Easy Banana Zucchini Bread

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This banana zucchini bread is an easy, no-frills recipe that makes for a delicious breakfast or afternoon snack!

Author: Kate Wood
Prep Time: 20
Cook Time: 60
Total Time: 1 hour 20 minutes
Yield: 2 Loaves
Category: Quick Bread

Ingredients

For the bread:

1 cup mashed ripe banana (from about 3 medium-sized bananas)
1 cup canola oil
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3–1/3 cups all-purpose flour
2–1/2 teaspoons cinnamon
1 teaspoon salt
1–1/2 teaspoons baking powder
1–1/2 teaspoons baking soda
1–1/2 cups shredded zucchini
1 cup chopped pecans (optional)

For the cream cheese butter:

4 ounces cream cheese, softened to room temperature
2 tablespoons salted butter, softened to room temperature
1–1/2 cups powdered sugar
½ teaspoon cinnamon, optional

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Instructions

To make the loaves:

Preheat the oven to 350 degrees and spray two 8”x4” loaf pans with baking spray. Set aside.
In a large bowl, stir to combine the banana, oil, sugar, eggs, and extract. Add in the flour cinnamon, salt, baking powder, and baking soda and fold to combine. Add in the shredded zucchini and pecans, folding just until combined. Divide the batter between the two prepared pans and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely.
In the meantime, prepare the cream cheese butter. In a medium-sized bowl, use a hand mixer to combine the cream cheese and butter, beating until smooth, about 1 minutes. Add the powdered sugar and optional cinnamon, stirring to combine. If you wish to smooth out the mixture a bit, add a tablespoon of water or milk. Otherwise, pop the spread in the fridge until you’re ready to serve it on slices of the zucchini bread.

My Best Mini Muffins

3 Comments / Bread, Breakfast

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

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

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

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

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

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

How to Make Mini Muffins

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

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

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

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

My Best Mini Muffins

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★★★★★

5 from 2 reviews

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

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

Ingredients

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

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Instructions

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

Notes

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

Bourbon Pecan Granola

5 Comments / Breakfast

WHAT A WEEK. If you follow me on social media, you know that I’ve been having quite an exciting time these past few days. I just returned from California after a quick trip to see my friend, Bob Goff, during his Dream Big workshop. It was such a refreshing time spent with new friends, and I was reminded how encouraging it is to be around with people who are exploring new opportunities and ideas. If you are even remotely interested in learning more about the workshops hosted at The Oaks with Bob Goff, you can click here! Now that I’m back home, and excited to share a simple and comforting recipe that I’ve been playing around with lately: this bourbon pecan granola.

This bourbon pecan granola tastes like home. This morning source of crunch contains coconut, pecans, dried cherries, rolled oats, and maple syrup. The bourbon is fully cooks off during the baking. It’s flavor, however, remains in the background for anyone with a palate for it. For everyone else, flavors of caramel or butterscotch might pop out, making this granola a decadent, but not heavy, way to start your morning.

To make this bourbon pecan granola, we start by combining the dry ingredients. Toss together the oats, flaked coconut, and chopped pecans. Next, add in the melted liquid ingredients: maple syrup, brown sugar, and olive oil. Toss to combine and then bake, stirring occasionally, until the mixture is dry and golden brown. Once out of the oven, add in the chopped dried cherries and allow to cool completely. This bourbon pecan granola is best consumed within 2 weeks but can be frozen for up to 6 months in a freezer-safe container… not that it will last that long.

Happy Friday and thanks for popping by! I hope you all give this bourbon pecan granola try. 🙂

If you like this bourbon pecan granola you should try:

Eleven Madison Park Granola
Bourbon Brown Butter Snickerdoodles
Bourbon Bundt Cake
Brown Butter Bourbon Madeleines

Bourbon Pecan Granola

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★★★★★

5 from 2 reviews

This bourbon pecan granola is loaded with flaked coconut, pecans, and dried cherries, and flavored with maple syrup and bourbon!

Author: Kate Wood
Prep Time: 5
Cook Time: 40
Total Time: 45 minutes
Yield: 2 Quarts

Ingredients

2–3/4 cups (250 gm) rolled oats
1 cup (110 gm) pecans, chopped
1 cup (60 gm) unsweetened coconut chips
2 teaspoons salt
1/3 cup (100 gm) maple syrup
1/3 cup (60 gm) extra-virgin olive oil
¼ cup bourbon
½ cup (100 gm) brown sugar, packed
1/3 cup (50 gm) dried cherries, chopped

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Instructions

Preheat the oven to 300 degrees. In a large bowl, combine the oats, pecans, coconut chips, and salt. Set aside.
In a small saucepan on the stove over low heat, stir to combine the maple syrup, olive oil, and brown sugar. Stir regularly and remove from heat when the brown sugar has dissolved. Stir in the bourbon. Pour the syrup mixture over the oat mixture and stir to toss evenly. Spread the mixture out onto a large sheet pan and bake in the oven for 35-40 minutes, stirring every 10 minutes or so. Once the mixture is barely golden and dry, remove from the oven. Toss in the cherries and seal in a large bag or tupperware once cool.

Funfetti Biscuits

Leave a Comment / Bread, Breakfast

You know what? I think we never grow too old.

So much of the excitement, fun, and frivolity in this life is seemingly reserved for kids: amusement park rides, dancing without inhibition, playing dress-up, and even things like sprinkles. While adults tend to get bogged down with responsibility, appearances, and reputation, kids have no problem going after the joy that’s right in front of them, no matter what’s at stake. I can’t speak for anyone else, but I’ll tell you that I seriously long for some of that freedom. Below the surface of my to-do lists, structure, and self-imposed social rules is a person that really desires a fresh dose of joy. Maybe that’s the reason I’m drawn to treats like these funfetti biscuits.

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

Even if your life is currently chock-full of all sorts of stuff that feels and sounds and reeks of work, simple indulgences like these funfetti biscuits can serve as a reminder that you’ve not grown too old. You can still enjoy frivolous sources of happiness, like a sprinkle-flecked biscuits topped with icing, and enjoy every minute of it. If you find yourself in the same boat as me, longing for something that is happy and fun just because, I do hope you’ll give these treats a try.

Making the Biscuits

So let me tell you about these funfetti biscuits.

There’s not shortage of biscuits around here. Maybe it’s the Southerner in me, maybe it’s the Mom in me that’s constantly trying to reimagine breakfast, or maybe it’s just because they’re delicious. But even after years on this site, we’ve never added sprinkles to our biscuits, and I think it’s high time we do something about that. Here, a simple butter and buttermilk-laden layered biscuit is flavored with clear vanilla extract (for box mix cake flavor!) and sprinkles (for fun!) to create a colorful and playful baked treat that everyone can rally around. And because I have a hard time not trying to make every breakfast food a little more dessert-like, we’ve added a simple icing too that transforms this into a decadent treat.

To make these funfetti biscuits, we start with the dry ingredients. Flour, sugar, and a bit of leavening are combined in a large bowl before butter is cut into the mix. Once the contents of the bowl resemble a clumpy sandy mixture, toss in the sprinkles. Work in the liquid ingredients of clear vanilla extracts and milk using a pastry cutter. Cut the dough immediately and pop into the oven; this ensures the biscuits will bake into layered, flaky treats. After cooling slightly, a simple powdered sugar glaze goes on top. Voila!

I hope these funfetti biscuits put even just a little more fun bake into your everyday. Make them for the kids and grown-ups in your life and let me know what you think! Happy Monday to you and happy baking!

If you like these funfetti biscuits you should try:

Funfetti Scones
Peaches and Cream Biscuits
Funfetti Mini Cakes
Cream Cheese Chocolate Chip Biscuits
Funfetti Rolls

Funfetti Biscuits

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These sprinkled frosted biscuits put the fun in funfetti!

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 16
Category: Breakfast

Ingredients

For the biscuits:

2 cups all-purpose flour
3 tablespoons sugar, plus 2 teaspoons for sprinkling, if desired
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
4 ounces cream cheese, cold and diced
¼ cup unsalted butter, cold and diced, plus 2 more tablespoons melted for brushing
5 tablespoons rainbow sprinkles
¾ cup cold buttermilk
2 teaspoons clear vanilla extract

For the icing:

2 cups powdered sugar
2 tablespoons melted butter
3 tablespoons milk
Extra Sprinkles, if desired

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Instructions

To make the biscuits:

Preheat the oven to 450 degrees. Line a small baking sheet with parchment paper and set aside.
In a large bowl, stir to combine the flour, 3 tablespoons sugar, baking powder, baking soda, and kosher salt. Use a pastry cutter or the backs of two forks to cut in the cream cheese and ¼ cup of cold butter until incorporated in pea-sized clumps. Toss in the sprinkles. In a liquid measuring cup, combine the buttermilk and clear vanilla extract. Pour the liquid into the dry ingredients and stir until a shaggy dough comes together.
Dump the dough out onto a lightly floured counter and quickly bring the dough together used floured hands. Gently pat the dough out into a flat rectangle and fold the dough in thirds as you would a letter. Repeat this process twice more and then gently flatten the dough out into a ¾” rectangle. Use a floured 2” biscuit cutter to cut out rounds of dough. Keep the cutter flooured and press straight down. Space the biscuits out on the prepared pan about ½” apart. Pop the pan in the freezer for 5-10 minutes if the dough got warm. Brush the biscuit tops with the melted butter and sprinkle with the remaining 2 teaspoons of sugar if desired. Put the pan in the oven and immediately decrease the heat to 400. Bake for about 15 minutes or until the biscuit tops are beginning to turn golden.

To prepare the icing:

Combine the sugar, butter, and milk, whisking until smooth. Spoon small dollops on top and sprinkle with extra sprinkles if desired. Serve warm.