Saturday mornings are best served with a side of delicious breakfast: bagels, eggs, maybe even homemade danishes if you’re feeling fancy. Maybe you’re the kind that chugs a smoothie before a long morning at the gym. Or perhaps you’re the brunching type who likes to sleep in, waking just in time for a mimosa and an ambitiously portioned steak frites (Hey, I’m not here to judge.) I don’t know what your weekends look like, but in our house, Saturday mornings start the same way they do every other day of the week: EARLY. Snacks like this funfetti loaf make waking up on a Saturday a tiny bit easier, so let’s get right to the recipe.

If I had to pick a favorite genre of baked good, there’s a sincere chance I’d land somewhere in the vicinity of funfetti. That nostalgic flavor of vanilla, sprinkles, and a hint of mix cake mix is so comforting and delicious to me. Somehow, I’ve made it so many years on this site without making a funfetti loaf, and I figured it was high time we rectified that. Today’s recipe is a simple quick bread made in a single bowl that serves as a great breakfast or snack. If sprinkles for breakfast sound great to you too, let’s talk about how to make it.

Making Funfetti Loaf

To make this funfetti loaf, we start with fats and sugar. Butter, oil, sugar, and brown sugar come together in a bowl. The oil adds moisture while the butter adds flavor. Next comes three eggs and a splash of clear vanilla extract. Clear vanilla offers that box mix flavor we all know and love. After combining, we toss in the dry ingredients, a little buttermilk, and sprinkles. I typically buy the grocery store rainbow sprinkles, but you can opt for another variety if you’d like. The batter spoons into a prepared loaf pan before baking just shy of an hour.

The end result is a sweet, fluffy, and seriously moist loaf of bread. It keeps well for a couple of days and is crazy simple to make. If you’ve been wondering how to up the ante on your weekend baking, this funfetti loaf is definitely an easy way to jump in. Give it a try and let me know what you think! Happy Saturday and Happy Baking!

If you like this recipe you should try:

Funfetti Biscuits
Funfetti Mini Cakes
Overnight Biscuits
Funfetti Scones
Funfetti Rolls

Print

Any The Office fans here? A few weeks ago, I was reminded of the episode where Pam, Toby, and Oscar start The Finer Things Club. The club celebrated books, fine food, and art, and its members regarded themselves as an exclusive bunch of fancy humans. Admittedly, there was nothing fancy about their meetings, but it did spark a notion that I hold onto to this day: I, Kate Wood, am President and CEO of The Finer Things Club. Let me explain.

Some people just have a knack for fancy and take delight in frivolous details that others might overlook. My husband says I can walk into a store- any store – and pick out the single most expensive thing. Truthfully, he’s not wrong. And after years of living with champagne taste on a Bud Light budget, I have finally given into some of those desires in my own small ways: splurging on a fancy lotion, indulging in regular manicures, and baking over-the-top desserts, just because. Case-in-point: today’s macaron cake.

Macaron Cake

Macarons, on they own, are decidedly fancy. Those teeny, two-bite cookies are a go-to wherever French and Feminine Foods collide. But up until recently, I’d never considered the possibility of a macaron cake. When I recently spotted one made by Erin McDowell, I knew it was time to give it a try myself.

What I wound up with is a petite cake made of 4 oversized macaron shells and layered with buttercream. After a rest in the fridge, the cake softens barely into a chewy treat balanced sweetness and tremendous texture. Is it still over-the-top? Yes. Would any self-respecting member of The Finer Things Club approve? Absolutely.

Making a Macaron Cake

Making macarons can be a tricky feat, but I was suprised by how un-tricky the cake turned out. To make it, we start by whipping egg whites. Once stiff with high peaks, the egg whites fold into a mixture of almond flour and powdered sugar. The folding process here is of utmost importance and requires some patience, not to mention forearm strength. You want the mixture to be smooth and flow off a spatula like lava. Once smooth, pipe large 4-5″ circles on a sheet of parchment paper and allow the cookies to rest briefly. After baking the shells, they stack together with homemade buttercream and are decorated with additional mini macrons. Delightful!

Be sure to read through the instructions to ensure making this cake goes as smoothly as possible. If you get a chance to make it, please share a photo with me! I love to see what y’all create. Happy Baking, fancy friends!

If you like this macaron cake, you should try:

Peppermint Mocha Macarons
Strawberry Shortcake Macarons
Mini Layer Cake
Funfetti Mini Cakes

Print

What’s that saying? You can take the girl out of Kentucky, but you can’t take the Kentucky out of the girl? Well, today’s recipe is case in point. This brown butter bourbon chess pie is all of my favorite flavors. Sweet and salty, with subtle caramel and nutty undertones, this Southern pie is RICH and seriously delicious. If you’re looking for the perfect fall-flavored pie, you’re in luck! Let’s dive in.

Chess Pie

So what is a chess pie? Similar to a custard pie, chess pies bake up with eggs, sugar, cornmeal, milk, and vinegar. Sounds weird? Yeah, I kinda agree. But somehow, it totally works. Some add lemon, others add cocoa powder, and some just choose a simple buttermilk filling; all are delicious, if you ask me.

Chess pies are wildly popular here in the South and usually find a home in old timey recipe boxes and cookbooks. Usually made with a buttery pastry pie crust, chess pies have gooey centers that are somewhat reminiscent of gooey butter cake bars, and today’s pie is no exception. If you’re salivating, let me tell you about this bourbon situation.

Brown Butter Bourbon Chess Pie

Brown butter is king on this blog. If you’re unfamiliar with how to brown butter, please check out my in-depth tutorial here! It’s the perfect underlying flavor for this pie’s other components which include bourbon and brown sugar. For the bourbon, I like to use a high quality spirit that I enjoy sipping on, because the flavor really comes out. Rule number one: Bottom barrel whiskeys need not apply here.

How to Make Bourbon Chess Pie

To make this bourbon chess pie, we start with a perfect pie crust. I opt for my all-time favorite recipe which you can find here. Once par-baked, the filling ingredients come together: brown butter, sugar, cornmeal, milk, eggs, and bourbon. The mixtures stirs together until smooth and then is poured into the crust. The pie bakes for about 45 minutes or until the center of the pie barely wiggles. Allow the whole thing to cool completely prior to serving.

I’d recommend serving this pie with a cup of coffee or at least a glass of water- it is RICH. Like most Southern desserts, this bourbon chess pie will definitely satisfy a hungry sweet tooth. If you get a chance to make it, let me know what you think! In the meantime, happy Thursday and happy baking!

If you like this recipe for Brown Butter Bourbon Chess Pie you should try:

Bourbon Pecan Granola
Salted Maple Pie
Bourbon Brown Butter Snickerdoodles
Bourbon Bundt Cake
Chocolate Chess Pie

Print

Naming anything as “the best” is usually a tall order. Claiming to have the best salted chocolate chip cookies? Well, you’re basically begging for a challenge. Today, however, I’m sharing my absolute FAVORITE rendition of the most classic dessert. They’re chewy, not too chocolatey, and have just the right amount of salt. These are, in fact, the best salted chocolate chip cookies.

Lot’s of “best ever” cookies have been around the block. For years, my go-to was Tara O’Brady’s cult favorite, and before that, the classic Tollhouse. Then there was Jacques Torres’ that require a 24-hour rest and Sarah Kieffer’s pan-banging cookies. And who could forget the Instagram famous chocolate chip shortbread from Alison Roman? With so many cookie recipes on the block, did we really need another one? Turns out, the answer is YES.

Salted Chocolate Chip Cookies

I adore these salted chocolate chip cookies, and I believe they are a best of all of my favorite cookies. For this recipe, you have the ease of the Tollhouse cookie and the chew of the O’Brady cookie. You have the crinkled edge and slightly underdone insides of Sarah’s cookie, and the salt from Alison’s. These cookies, with their chewy insides, crisp edges, and perfect balance of salt are my idea of a perfect cookie, and that’s 100% why they’re categorized under “BEST EVER” in my book.

Making the Cookies

To make them, we start by creaming room temperature butter with two kinds of sugar. I opted for a higher proportion of brown sugar to add extra chew and more flavor. Next come eggs and plenty of vanilla extract. After the dry ingredients stir in, we chop up chocolate. Here, you have a little freedom. If you’re the person who looks forward to chocolate-less pieces of cookie, you can add in closer to 6 ounces of chopped chocolate. If you’re a more is more kind of a person, add a more generous portion of 8 ounces. Finally, the cookie dough rests (nod to Jacques!) for 24 hours before baking.

The key to these cookies is slightly underbaking them. Once you see that the edges are set and barely bronzing, remove the cookies from the oven. Don’t wait for the tops to be brown; this will ensure the perfect chew throughout. The second key is a finish of salt. Here, I typically opt for flaked salt which adds visual appeal and the right amount of saltiness. Check out speciality grocery stores to find some.

I hope you guys give these cookies a chance in your repertoire of cookies. Happy baking y’all!

If you like these salted chocolate chip cookies you should try:

Shortbread Cookies
Easy Chewy Brownies
Healthyish Chocolate Chip Cookies
Vegan Chocolate Chip Cookies

Print

Call me pathetic, but I am 100% trying to be a cool mom. I guess, for now, while my kids aren’t entirely embarrassed of me (yet), I want to be ultra-visible in their worlds. When the teacher needs a Mom to show up, I’m the first to yell, “Pick ME!” When the school says parents can come eat lunch, I’m literally already on my way.

The same goes for school parties. My kids are young, so birthdays, holidays, and random special days get all the bells and whistles. A few weeks ago, Aimee turned 8, and we celebrated with cupcakes and snacks in her classroom. I could have made it easy, buying store-bought cupcakes, or maybe one of those mall cookie cakes. But you know me better than that, right?

Instead, I found the most complicated tie-dyed candy-dipped cupcake on the internet and convinced Aimee that this was “the one.” She took the nibble, so there I was, the day of her party, sweating in the kitchen to impress second graders. Really, I should be embarrassed. 

Baking = My Love Language

Baking has and always will be a mode of love for me. Even if the cake comes out dry or the bread craters, the effort really matters. It’s a tangible way I get to show people they matter to me, and can’t we agree that birthdays count for double?

Aimee’s birthday cupcakes were a hit (I think? I hope?), but they triggered a mental rabbit hole of other hi-hat cupcakes. And that, my friends, is how these s’mores hi-hat cupcakes were born.

S’mores Hi-Hat Cupcakes

I’ll be honest: I’m not always on the s’mores train. They’re sticky and kind of a mouthful if you ask me. But I know I’m mostly alone in that, so I wanted to create this recipe for the crazies out there that think s’mores is where it’s at. (Plus, these are so cute, yeah?)

• 

• 

• 

These s’mores hi-hat cupcakes feature a graham cracker cupcake, a marshmallow swirled topping, and a quick dip in a milk chocolate shell. True to their origin dessert, these cupcakes are, indeed, MESSY. But they are good. I’ll give them that. If you’re not a big marshmallow fan, I’d recommend a marshmallow buttercream instead! Whip up a standard buttercream and fold in store-bought marshmallow fluff. Truly, it’s so good. I prefer it to the meringue, honestly, but remember, I don’t love marshmallows anyways.

Show off to your kids, their friends, or whoever with these s’mores hi-hat cupcakes! Impressed or not, you’re a winner in my book either way. Happy baking and happy fall, y’all!

If you like these s’mores hi-hat cupcakes you should try:

S’mores Cheesecake
S’mores Cookies
Sweet and Salty Crispy Rice Treats

Print

Two very important things today: first, a potluck all-star dessert. Brown butter peach berry crumble, anyone? Second, a breakdown of my favorites in one of the coolest Southern cities, Birmingham, AL. If you’re in need of a simple but scrumptious dessert (or an itinerary for a day in Birmingham!), you’ll love today’s post. No time to waste- let’s dive in!

Peach Berry Crumble

Let’s start with the main event: this brown butter peach berry crumble. The recipe is an excerpt from my first book that I’m incredibly proud of, Her Daily Bread. If you haven’t heard about the book, you can learn more here and here! If you have heard of it, you may know that I’ve been sharing one recipe from its pages every month this year. This crumble makes the 7th recipe, and, man, it is definitely worth the wait.

Here, peaches, strawberries (or blueberries and blackberries!) combine and bake together into a bubbling fruit mixture. On top, a brown sugar and butter streusel bakes comes together with butter and salt; the end result is out of this world. While this isn’t the fanciest or prettiest recipe on this site, it’s one that rocks. Summer fruits and the warm flavors of cinnamon and brown butter shine here, making an unassuming, approachable treat.

I love to serve this brown butter peach berry crumble for casual group dinners. A scoop of ice cream or dollop of whipped cream balances out any tart fruit flavors and cool down an otherwise warm treat. This is a great recipe you can batch and serve even for larger crowds, although even a little goes a long way here. If you get a chance to make this recipe, do let me know what you think! Now, on to my Birmingham faves!

Birmingham, AL

Birmingham was my first home away from home. I moved there a number of years ago to attend college, and at one time, I thought I’d live there forever! While plans changed, my love for the city never died. I often have people ask my about my favorite places to eat and things to do in Birmingham, so I thought I’d share a few with you here today.

Where to Eat in Birmingham: Lunch

Chex FonFon My Favorite place for pommes frites and fancy lunch cocktails!
Brick and Tin Delicious seasonal food in a beautiful quick-service environment.
Diplomat Deli Sandwiches and craft beers come together in this divey cult fave.
Little Donkey Tacos, mars, and outdoor seating? Yes, please!
Saw’s BBQ Alabama is serious about barbecue, and this is definitely the best in Birmingham.
The Essential A hit among foodies, this new American spot always serves beautiful and flavorful dishes.
Olexa’s A great place for a girly brunch or champagne lunch!

Where to Eat in Birmingham: Dinner

Automatic Seafood Regulary regarded as one of the best restaurants in Bham, this is THE cool place for seafood.
East West Asian fusion cuisine in a hip downtown area.
El Barrio The ambiance and Mexican-inspired food here is hard to beat.
Rojo This is my pick for casual late night Tex Mex.
Gian Marco The undisputed best Italian food in the city.
Slim’s Pizzeria A newcomer to Birmingham with pizza that holds its own.

Where to Eat in Birmingham: Bakeries

Continental Bakery Come here for artisan breads and good coffee!
Edgar’s Bakery Take-home baked goods and lunch options too!
Pastry Art The legendary baby bites sold here are to die for.
Magic Muffins A casual breakfast option that never fails.
Olexa’s Hands down, the best vanilla cake I’ve ever had. Order warms slices or whole cakes to go!

Where to Drink in Birmingham

The Collins Bar Fun cocktails in a spunky environment.
Paper Doll Craft cocktails in an upscale environment.
Neon Moon Don’t miss karaoke night in this college student fave!
Avondale Brewery Beer drinkers will love this watering hole!
Innisfree Pub This divey place is a weekend late night fave.
Juniper A newcomer, this gin bar has beautiful inside and outdoor seating.
Pilcrow Cocktail Cellar Another trendy can’t-miss option for cocktails!

Where to Stay in Birmingham

Valley Hotel This new hotel is a perfect option for weekend trips to hotel. A safe neighborhood, food options within walking distance, and a location just minutes from the airport.
Grand Bohemian This Marriott hotel is great for people looking for a boutique hotel option with a great restaurant in a great neighborhood.
Elyton Hotel For people hoping to stay downtown, the Elyton is without a doubt the best option!

What to Do in Birmingham

Nose Around on 18th Street in Homewood
Catch a Birmingham Barons Baseball Game at Regions Field
Buy Local at Pepper Place Saturday Market
Stroll Jemison Trail
Hike Red Mountain Park
Catch a Backside View of The Vulcan
For Kids: Birmingham Zoo or McWane Science Center

If you like today’s peach berry crumble recipe you should try:

Stone Fruit Skillet Cobbler
Skillet Fruit Pancake
Cherry Pound Cake
Peaches and Cream Trifle

Print

Treats like these tie dye macarons remind me how fun it is to create. Anyone else totally in it for the DIY? Personally, I have long been the girl who loves to make things with her two hands. Whether it’s a latticed pie or a homemade quilt, I find so much satisfaction in having done it myself. In today’s post, arts and crafts time meets the kitchen with these macarons. Let’s talk about them!

Over the past few years, there have been a number of crafty baked goods on this site. I mean, baking IS a craft, right? But some treats really take it to the next level. ( Sugar cookie pops, royal icing transfers, or homemade sprinkles, anyone?) Today’s recipe for tie dye macarons definitely falls into the artsy realm. I started testing this recipe for Aimee’s tea party we hosted a few weeks ago, and they were beloved. Even my boys couldn’t get enough of them! So today I get to give you the ins and outs on these fun and colorful cookies.

Tie Dye Macarons

Making homemade macarons is not for the faint of heart. They require a good deal of precision, time, and effort. Still, the reward of delicate and colorful French cookies is more than enough to get many of us in the kitchen. These tie dye macarons come together like any other recipe. Instead of coloring the batter one single color, we divide it in three and mix up three colors. As the three batters combine in the piping bag, a swirled tie dye effect comes out in the cookie shells. The cookies retain their color and swirl as they bake, and the end result is delightful!

Give yourself plenty of time when planning for these tie dye macarons. They always take a bit longer than I think they will, and the process is not to be rushed. Thankfully, the cookies keep well at room temperature for days; you can even put them in the freezer! For more on making macarons, check out my other macarons recipes here. Give these cookies a try and let me know what you think! Happy Friday and Happy Baking!

If you like these tie dye macarons you should try:

Pastel Lofthouse Cookies
Chocolate Cutout Cookies
Vegan Funfetti Cookies
Marbled Sugar Cookies

Print