Cherry Crisp

 

After more than too many decades to count, I finally saw cherry trees laden with beautifully ripened cherries while in Michigan. And what a jaw dropping sight to behold it was. Honestly, I was actually giddy at the unexpected discovery of coming upon a cherry orchard ready for harvest. Up until a couple of weeks ago I had only walked through cherry orchards during the late spring when the trees were blossoming. Another sight to behold. Without permission to pick those cherries from the trees, I stopped at one of the orchards selling fresh cherries on my way back from Pentwater. Making sure I back enough cherries to eat and to make this Cherry Crisp.

When given the choice between a cherry pie and a cherry crisp, I will choose a cherry crisp every time. With a buttery, brown sugary, oat topping and loaded with sweet cherries baked to perfection, a Cherry Crisp is everything a dreamy, crave worthy summer dessert should be. Because what is not to love about a dessert having a golden, cobblestoned, crispy, crumbed top? Serving it warm with some vanilla ice cream makes for an epic finish to any meal. Cherry season is a relatively short one so now is the time to make this classic, old-fashioned dessert.

The crisp is made with almost two pounds of fresh cherries that have been pitted and halved. Halving the cherries is important for a few reasons, but maybe the most important one is to ensure it will be pit-free (I found at least four pits when I was cutting the pitted cherries in half!). Using a cherry pitter makes the job of pitting the cherries easy. On a side note, don't wear white or anything lightly colored when pitting cherries as some of the juice from the cherries is likely to get on your clothing. Says the person who almost ruined one of her favorite white tops. 

When it comes to choosing cherries, look for sweet cherries (Bing and/or Rainier). If you love tart cherries (Montmorency) feel free to use them, but you will need to add a bit more sugar to balance out their sourness. Note: If you use tart cherries, add 2-3 Tablespoons more sugar.

What makes a Cherry Crisp the most perfect summer dessert is that is made with fresh seasonal fruit and just a few simple ingredients. Ones more than likely you always have on hand. When making the crisp, start by preparing the cherries and mixing them together with the sugar, cornstarch, lemon juice, lemon zest, vanilla and salt. You want to give the cherries time to macerate (about 10 minutes). While the cherries are macerating, make the crisp topping. 

Baked in preheated 350 degrees (F), the baking time for the Cherry Crisp will range between 55-65 minutes. However, begin checking for doneness at the 50 minute mark. The crisp is done when the filling is bubbling along the edges of the pan and has a thickened consistency. If the crisp topping starts getting too brown lightly place a piece of aluminum foil over the top (you might want to do this at the 40 minute mark). Allow the baked crisp to rest for at least 20 minutes before serving to give the filling a little more time to set up. Note: If you underbake the crisp, the cherry filling will have a looser, liquid-y consistency. You want your cherry filling to have a thicker, spoon-able consistency.

This Cherry Crisp is not only easy to make, but it is an absolutely beautiful dessert. The buttery, brown sugary topping may be the best part of the crisp for some, while others will argue the luscious cherry filling is the hands down winner. Regardless of which part of a crisp is your favorite, no one will argue that they complement each other perfectly. With a scoop of vanilla ice cream slightly melting over the warm Cherry Crisp, this simple, yet gorgeous dessert screams comfort food at its' best! So while cherries are still in season, you still have time to create a memorable, magical dessert for your family and friends!

Recipe

Cherry Crisp

Serves 6-8

Ingredients

Cherry Base

5 generous cups (700-725g) fresh Bing and/or Rainier cherries, pitted & halved (measured before pitting) - See Notes.

1/2 cup (100g) granulated sugar

1/4 cup (32g) cornstarch (e.g., the Maizena brand is my go-to favorite)

2 teaspoons freshly squeezed lemon juice

2 teaspoons lemon zest (from one large lemon)

2 teaspoons vanilla

Generous pinch of Kosher salt

Crisp Topping

1/2 cup (113g) unsalted butter, melted and cooled slightly

1 cup (130g) all-purpose flour

3/4 cup (150g) light brown sugar, firmly packed if using a measuring cup

1 cup (100g) old-fashioned oats (not quick oats), plus 2 Tablespoons for sprinkling on top

1/2 heaping teaspoon cinnamon

3/8 teaspoon Kosher salt

Vanilla Ice Cream for serving

Directions

1. Preheat oven to 350 degrees (F).

2. Mix together the pitted and halved cherries, sugar, cornstarch, lemon juice, lemon zest, vanilla and Kosher salt. Let the mixture macerate for at least 10 minutes (or while you make the crisp topping).

3. In a medium sized bowl, mix together the melted butter, flour, light brown sugar, old-fashioned oats, cinnamon and salt until well blended and crumbly.

4. Transfer the cherry mixture to a deep dish 9" pie plate. Use a spatula to scrape all of the liquid into the pie plate.

5. Using your fingers, squeeze the crisp topping into medium sized clumps. Drop clumps evenly over the top of the cherries. Scatter the remaining 2 Tablespoons of oats over the top.

6. Place the pie plate onto a baking sheet and place in the oven. Bake for 55-65 minutes or until the filling is bubbly along the edges and thickened. My baking time was 65 minutes. Note: If the topping starts browning too much at the 40 minute mark, just lightly place a piece of aluminum foil over the top to cover.

7. Remove the Cherry Crisp from the oven. Let rest at least 20 minutes before serving. Note: The filling will thicken even more while cooling.

8. Spoon the warm crisp into bowls. Top with a good quality vanilla ice cream.

9. Store any leftovers in the refrigerator for up to 4 days. Keep covered. Reheat in the microwave before serving.

Notes: (1) 1 cup of unpitted cherries equals 138g. (2) You will slightly less than 2 pounds of fresh cherries for this crisp. (3) I used cherries from both Michigan and Washington. (4) Instead of using a 9" deep dish pie plate, you can make three smaller or shareable Cherry Crisps using 4" fluted pie plates. Baking time will be the same. (5) My favorite deep dish pie plates are made by Emile Henry, Le Crueset, and Farmhouse Kitchen.

Cherry Orchard, Pentwater, Michigan (July 2025)

Italian Pasta Salad

Each year my sister and her family spend a week staying in semi-rustic cabins on the lake in Pentwater, Michigan. On and off for the past thirty years we had often joined them for a few days. After wondering what it might be like to go up there alone this year, I ultimately decided that spending time with my family might probably be a good thing for my still grieving soul. And I was right, it was. Morning walks, long afternoons at the beach, short shopping trips into the charming town, and home cooked family dinners made for a fun, relaxing, heart happy few days. If I am invited back to join them again next year, I will definitely be making this epic, crowd pleasing, impressive Italian Pasta Salad for one of our dinners. Hearty enough to be a main dish, it's the perfect side dish to go with anything grilled. 

The recipe for this incredibly delicious pasta salad makes enough to serve ten to twelve people (as a side dish). However, you could easily cut the recipe in half if you are hosting a gathering with a smaller number of people. Or, if you just want to have some homemade pasta salad in your refrigerator to enjoy. After you taste this Italian Pasta Salad, I seriously doubt you will ever buy a store bought one again. This particular version of an Italian Pasta Salad will permanently spoil your taste buds!

 

Using the cone shaped, ruffled edge Campanelle pasta takes this salad to whole new level of scrumptiousness and gorgeousness. If, for some reason you can't find it your grocery store, feel free to use Fusilli, a ridged rigatoni, Farfalle (bow tie), spiral shaped Rotini, or Cavatappi pastas. 

Next to cooking the pasta, the only other ingredient requiring cooking (or in this case roasting) is the mini bell peppers. After being tossed with some olive oil and sprinkled with Kosher salt, the mini bell peppers roast in a preheated 400 degree (F) oven for approximately 15 minutes or until softened and slightly charred. When buying the mini bell peppers look for the packages containing the yellow, red and orange ones as this assortment will add great color to your salad.

My preference is to always buy my Genoa salami and Provolone cheese from either an Italian deli or the grocery store deli as I can specify the thickness I want for each. In both cases, I asked for generously cut 1/4" slices. As for the kalamata olives, artichoke hearts, and sun dried tomatoes, my go-to stores are the Italian grocery store or Trader Joe's. Yes, Trader Joe's!

You might be a bit surprised to learn I used a store bought, rather than a homemade, Italian dressing for this salad. I buy the one from my local Italian deli, but there are some really good ones available at the grocery stores. However, feel free to make your own favorite Italian dressing. You will need at least 12 ounces of dressing for this salad. 

While you may think me a bit unfussy when it comes to salad dressing, I am rather fussy when it comes to Parmesan Cheese. Nothing comes close to the flavor of a freshly grated, rich, nutty, sharp Parmigiano Reggiano cheese. Absolutely nothing. The salad only uses 2 ounces of the cheese. Half of it is mixed in with the salad, the other half is used to garnish the top of the salad. But those 2 ounces add an incredible depth of flavor to the salad.

It works best if you mix the salad together in one really large bowl and then transfer the well mixed salad to your serving dish. Garnish the top of your salad with some additional basil and/or parsley leaves and/or even one (uncut) roasted baby bell pepper. 

Typically, Italian Pasta Salads are made with cooked pasta, vegetables, cheese(s), olives, cured meat and an Italian dressing. The use of the Campanelle pasta, grated Parmigiano Reggiano, and addition of fresh herbs takes this salad from being typical to exceptional. Textured, colorful, deeply flavorful Italian Pasta Salad, it is destined to be the showstopper at your next barbecue, picnic or gathering! It's the one salad you will want to eat all summer long.

Recipe

Italian Pasta Salad

Serves 10-12

Ingredients

1 pound (454g) mini bell peppers (use assorted colors)

2 Tablespoons olive oil

Kosher Salt

1 pound (454) campanelle pasta (or other curly or ridged pasta)

14 ounce (396g) can medium sized artichoke hearts in water, drained and coarsely chopped

8 ounces (226g) thick sliced Genoa salami, cut into 1/4 " strips

8 ounces (226g) cherry sized (ciliegine) mozzarella balls, cut in half

8 ounces (226g) thick sliced Provolone cheese, cut into 1/4" cubes

3/4 cup (4 ounces/114g) pitted kalamata olives, cut in half

1/2 cup (2.5 ounces/71g) sundried tomatoes, cut into strips

1/2 cup red onion (about a half of a large red onion), cut into thin slivers

1/2 cup (2 ounces/56g) Parmigiano Reggiano Cheese, freshly grated and divided

1/2 cup fresh basil, julienne cut, plus more leaves for garnishing

1/2 cup fresh parsley, chopped, plus more leaves for garnishing

12 ounces or more to taste of your favorite Italian Dressing (store bought or homemade) 

Directions

1. Cook pasta according to package directions. Drain, rinse, cool and set aside.

2. Preheat the oven to 400 degrees (F). Line a large baking sheet with aluminum foil. Toss the mini bell peppers with the 2 Tablespoons of olive oil. Generously sprinkle with Kosher salt. Roast for 15 minutes or until the peppers look charred and have softened. Remove from oven. Let cool slightly. Remove stem and seeds before cutting into 1/4" strips. Set aside.

3. Place cooked pasta in a large bowl. Add in the roasted bell peppers, artichoke hearts, salami, Provolone cheese, mozzarella balls, kalamata olives, sundried tomatoes, red onion, half of the grated Parmigiano Reggiano cheese, basil and parsley. Toss well.

4. Pour on the salad dressing and toss again.

5. Transfer the well mixed Italian Pasta Salad to your serving bowl or platter. Top with the remaining grated Parmigiano Reggiano Cheese.

6. Garnish with some additional basil and/or parsley leaves.

7. Serve immediately. Or cover and chill in the refrigerator. Remove from the refrigerator at least 20 minutes before serving.

8. Keep leftovers covered in the refrigerator or package up in plastic takeout containers. Leftovers are good for 3-4 days. Note: May need to add a little more dressing to salad that has been in the refrigerator for a couple of days as the pasta will soak up the dressing.

Notes: (1) I used the Barilla Campanelle Pasta. This is a cone shaped, ruffled edge pasta. (2) I used a bottled Italian Dressing from my favorite Italian Store (Frankie's). Use your favorite Italian Dressing or make one homemade. You will need at least 12 ounces of dressing. (3) If you like more mozzarella cheese in your salad, use more. 

Pentwater, Michigan (July 2025)

Lemon Yogurt Loaf w/ Lemon Icing

At an outdoor concert to celebrate a friend's birthday, we had an eclectic mix of nibbles. From a charcuterie board, to pistachio shortbread cookies, to a lemon yogurt loaf, we enjoyed one another's company and the music while feasting upon our concert picnic fare. While I had would have never thought pairing a lemon yogurt loaf with a charcuterie board would work, it was actually a brilliantly delicious pairing. So rather than pigeonhole a Lemon Yogurt Loaf into the categories of breakfast, a midday snack, a high-tea option, or an afternoon dessert, it now has almost an infinite number of serving possibilities. Evening concert fare being just one of them.

This Lemon Yogurt Loaf with Lemon Icing is proof that a seemingly plain, simple loaf cake can surprisingly be an impressive, craveable one. Especially if you are a lover of all things lemony. This loaf is lemony, dense, and moist. It's more spongy and moister than a poundcake, however, it still might give you pound cake vibes. Note: If you are looking to make a Lemon Pound Cake, I would highly recommend you using this Classic Pound Cake recipe.

For the most part you will probably have all of the ingredients on hand to make this loaf. With the possible exception of plain, whole milk yogurt. If you generally buy low-fat or fat-free yogurt, you will want to make a trip to the store to buy some plain whole milk yogurt when you make this. The whole milk yogurt adds moisture, richness and a subtle tanginess to the baked loaf. In addition, it helps to create a more tender crumb. A low-fat yogurt may have less calories, but it will also result in a less rich flavor and will affect the rise on the loaf. 

There may be nothing more refreshing on a hot day than something lemony. And this Lemon Yogurt Loaf with Lemon Icing just might be what satisfies your lemon flavor cravings. It can be served simply as a thick slice or you could gussy it up by serving it with either some lemon curd (because there is no such thing as too much lemon for a lemon lover) or you can turn it into a shortcake like presentation by topping a thick slice with some freshly whipped cream and fresh strawberries.

Recipe
Lemon Yogurt Loaf w/ Lemon Icing

Makes one 8" x 4" Loaf. Serves up to 10 people.

Ingredients

Loaf

1 1/2 cups (195g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon Kosher salt

1 cup (240g) plain, whole milk yogurt (e.g., Chobani)

3 large eggs

1 Tablespoon and 1 teaspoon of lemon paste (or lemon extract)

1 cup (200g) granulated sugar

Zest from 3 lemons

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

Icing

1 cup (120g) confectionary sugar

2-3 Tablespoons freshly squeezed lemon juice

1 teaspoon honey

Directions

Loaf

1. Preheat oven to 350 degrees (F). Line an 8"x4" metal baking pan with parchment paper. Butter any exposed parts of the pan. Set aside. Note: If you don't have an 8"x4" baking pan, you can use an 8 1/2" x 4 1/2" baking pan. 

2. In a medium sized bowl, mix together the sugar and lemon zest. Set aside.

3. In another medium sized bowl, whisk together the flour, baking powder and Kosher salt. Set aside.

4. In a large bowl, mix together the eggs, yogurt, lemon juice and lemon extract or paste until blended.

5. Add in the sugar and lemon zest mixture. Whisk until well blended.

6. Add in the dry ingredients. Whisk thoroughly and until the mixture slightly thickens.

7. Pour mixture into the prepared baking pan. Using a butter knife, draw a line down the center of the loaf (insert the knife at least 2 inches into the loaf). 

8. Place the loaf pan on a baking sheet and insert into the oven. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.

9. Remove the cooled loaf from the pan when ready to pour on the icing.

Icing

1. In a small-medium sized bowl, whisk together the confectionary sugar, at least 2 Tablespoons of lemon juice and the honey until smooth and having a spreadable/pourable consistency. If the icing is too thick, add the additional 1 Tablespoon of lemon juice.

2. Pour the icing over the cooled loaf. Note: If the loaf is too warm, the icing will melt into it.

3. Allow the icing to set. Then place the loaf on a platter. Cut into thick slices and serve. Serve at room temperature or chilled (I like it served chilled). The loaf will stay fresh at room temperature (covered) for several days or longer if stored covered in the refrigerator.

4. Optional serving ideas: Serve with a bowl of lemon curd or serve with freshly whipped cream and strawberries.

Notes: (1) You will need 4 lemons to make this loaf. (2) If you like a really thick icing on your loaf, double the icing ingredients. After pouring on half of the glaze, let it set up slightly before pouring on the remaining icing. If you pour it all on at once, it will drip down the sides of the cake and you won't get the thickness you desire. (3) Instead of finishing the loaf with the lemon icing, you can finish with a lemon glaze. To make the glaze you will need 1/3 cup (67g) of granulated sugar and 1/3 cup lemon juice. Cook the sugar and lemon juice in a small saucepan until the sugar dissolves and the mixture is clear. Allow the loaf to cool approximately 10 minutes before pouring the glaze over the top of the loaf. Allow it to soak in. If the glaze isn't absorbing well, use a skewer to make holes in the top of the cake. When cake has cooled, you can dust with confectionary sugar.

Little Compton, Rhode Island at Sunset (May 2025)

Deep Dish Rhubarb Pie

After reading Geraldine Brooks book "Memorial Days", I decided taking a trip to one of my happy places was what my grief fatigued self needed. Being near the ocean and in a beautiful familiar setting was the best way I knew how to give myself a chance to just breathe, to put all of the things I had been worrying about on a temporary pause. While this trip got off to a shaky start (a missed connecting flight and lost luggage) I arrived at my friend Sheila's cottage shortly before midnight to find a bouquet of fresh flowers, a refrigerator filled with my favorite foods, fresh eggs on the counter, two bottles of wine, and a piece of homemade rhubarb pie. I never felt so loved. As much as I wanted to immediately dive into the pie, I showed some restraint. I only waited a day. This wasn't the first piece of rhubarb pie from Sheila. Somehow I had forgotten Sheila had first given me her Rhubarb Pie recipe more than nine years ago. Which is why I asked her for it (again). It wasn't until I got home that I discovered she had made some changes to her original recipe (or the recipe I actually shared on the blog way back in 2016). The most significant changes were in the amounts of rhubarb and nutmeg.

When she told me she used a tablespoon of nutmeg in the pie, I thought I heard her wrong. I must have asked her several times to tell me again how much nutmeg she used. Because while my taste buds detected the flavor of nutmeg, that amount of spice didn't overpower the flavor of the pie. It actually enhanced it. Which could have been due to the fact that the amount of rhubarb in the pie had increased rather considerably. Instead of using six cups of rhubarb, the pie was now made with a very generous eight cups. 

The best way for me to describe how much rhubarb you should use in this pie without having to measure or weigh it is to say it should look piled high in the deep dish pie plate. The second best way is to tell you it takes about 10 large stalks of rhubarb cut up into 1/2 inch pieces to get that generous 8 cups. Sheila's strategy of making sure you have enough rhubarb is to put the cut-up rhubarb in the pie plate before it's lined with the bottom pie crust or mixed with the sugar, eggs, flour, nutmeg and pinch of salt. If it's mounded high above the rim of the pie plate, you have enough rhubarb. It's a rather brilliant strategy.

When I got home to make this pie, I used premade pie crusts (Sheila does too!). I discovered that the pre-rolled pie crusts made by Whole Foods (their 365 brand) are by far the BEST non-homemade pie crusts I have ever tasted. Sold in the frozen food section, these pie crusts are far superior in taste, texture, and size to the Pillsbury refrigerated pie crusts I have been using for years. However, if you are masterful at making your own pie crusts, then that is what you should use. Although those premade pie crusts from Whole Foods are really, really good.

I know rhubarb season is coming to an end soon in most parts of the country. So, if by chance you come across some at your local Farmer's Market or in the grocery store (do not buy pre-cut rhubarb), then make this pie now! And then make it again more than once next year. It's destined to become one of your favorite pies! And I am willing to bet it will make converts out of those who have been rather ambivalent or even dismissive of rhubarb pies. From this point forward I will always think of love when I think of rhubarb pie. Because if love had a flavor it would be this rhubarb pie.

Recipe

Deep Dish Rhubarb Pie

Ingredients
Dough (Recipe for the All-Butter Pie Crust adapted from Yossy Arefi's Sweeter off the Vine: Fruit Desserts for Every Season cookbook)
2 2/3 cups all-purpose flour
1 teaspoon kosher salt
10 Tablespoons unsalted butter
8 Tablespoons ice cold water
1 Tablespoon apple cider vinegar

OR two premade pie crusts! Note: In lieu of making a homemade pie crust, recommend using a thawed boxed Whole Foods Pre-Rolled (365 Brand) Pie Crusts (found in the freezer section) or Pillsbury pie crusts found in the refrigerator section of most grocery stores. Highly, highly recommend using the Whole Foods Pie Crusts.

Pie
1 1/2 cups (300g) granulated sugar
3 Tablespoons (27g) all-purpose flour (or could use quick cooking tapioca)
2-3 teaspoons nutmeg (Sheila uses 3 teaspoons, I used a generous 2 teaspoons)
3 large eggs, lightly beaten
8 generous cups (960g) of rhubarb, cut into 1/2 inch pieces (from approximately 10 large stalks of rhubarb)

Pinch of Kosher salt
2 Tablespoons unsalted butter, cubed
Egg wash (One tablespoon of water mixed with the remaining filling adhering to the mixing bowl)
Sparkling Sugar for finishing, optional
Vanilla Ice Cream for serving

Directions
Homemade Dough
1. In a food processor, add flour and salt. Pulse several times to blend.
2. Add butter and process until coarse crumbs form, approximately 10-15 seconds.
3. Mix together ice cold water and apple cider vinegar.
4. With food processor running, slow add water/vinegar mixture in a steady stream through the feed tube. Pulse until the dough holds together. If still too crumbly, add an additional tablespoon of ice water. Dough should not be wet or sticky. Test finished dough by squeezing a small amount of dough together to see if it holds shape.
5. Divide dough in half. Shape into a disk and wrap dough in plastic wrap. Chill for at least 2 hours or overnight.
6. Roll out dough on a lightly floured surface.

Pie
1. Preheat oven to 450 degrees (F).

2. Mix together the eggs, sugar, flour, Kosher salt and nutmeg. Mix in the rhubarb.

3. Line a 9 inch deep dish pie pan with a sheet of dough. Add filling. Top filling with the 2 Tablespoons of butter. 
4. Use remaining dough to make a lattice top for the pie. Using a fork, crimp edge of pie to seal or use your fingers to create a finished edge.
5. Brush pie crust with egg wash. Sprinkle with sparkling sugar (optional). Note: To make the egg wash mix 1 Tablespoon of water with the juices left from the rhubarb mixture. Brush on the egg wash with a pastry brush.
6. Place the pie dish on a sheet pan and bake for 15 minutes at 450 degrees (F).
7. Reduce oven temperature to 350 degrees (F) and continue baking for 60-70 minutes or until juices appear thickened and rhubarb is tender. If crust is getting too browned cover with aluminum foil. Remove from oven. Allow to cool several hours before serving. Note: As pie cools to room temperature, the filling will further thicken.
8. Serve at room temperature with vanilla ice cream. (Leftover Rhubarb Pie can be covered and stored in the refrigerator. Warm cut slices in the microwave before serving or eat chilled.)

Notes: (1) You can find the link to Sheila's (first) Rhubarb Pie recipe here. (2) I let the frozen pie crusts thaw in the refrigerator overnight. (3) Use a ceramic deep pie dish for the best results. Emile Henry and Farmhouse Kitchen both made great pie dishes. (4) One cup of rhubarb weighs 120g.

Warren's Point Beach, Little Compton, RI (May 2025)

Streusel Topped Banana Bread

It has been slightly more than five months since I have posted a recipe. And quite honestly, I wasn't sure if I would ever share another recipe here again as so much has changed in my life. The most significant change has been the unexpected passing of my husband, my life partner, and my favorite taste tester. For those of you who have experienced grief, you know all too well how much physical, emotional and spiritual fatigue impacts every part of your being. Things that once brought you joy become ones that feel taxing to your energy levels. Needless to say, in dealing with all the life changes in this new normal, the idea of creating a new blog post had seemed overwhelming. And I couldn't seem to muster the energy needed. But over the weekend, I had an epiphany. While loss brings change, it also brings new perspectives. By looking at the blog differently than I had in the past, I think I discovered I may have the energy to return to one of the places that used to bring me joy. So just as I am not the same person I was five months ago, going forward saltedsugaredspiced.com will not be the same either. There will be less photos and less words (I can hear you applauding!) along with less posts, but there will still be great recipes. Sometimes I will share a brand-new recipe or sometimes it will be a recipe completely updated and reworked. This Streusel Topped Banana Bread is one of those updated, reworked recipes. 

Five years ago I shared a recipe for a Banana Bread with Streusel Topping. Ever since then, it has been my go-to banana bread recipe. It's the one I strongly encouraged everyone to make. But after making it with a friend last week, I decided the streusel topping didn't have the 'wow' factor I thought it should have. So, I decided to make a change to it. The kind of change that would completely transform the look, texture, and taste of the Banana Bread. I will cut to the chase and tell you that this streusel topping gives the banana bread that 'tastes like something you would spend oodles of money on at a high end bakery 'wow' factor'. The sweetness and crunch the streusel topping added to the banana bread completely transformed it. 

In addition to completely revamping the streusel topping, there were some subtle changes made to the banana bread portion of the recipe itself. Slightly rounding the baking powder and baking soda, adding a pinch of nutmeg (optional, but good), slightly reducing the amount of mashed ripe bananas, lightly beating the eggs before mixing in, and using an organic, stone milled all-purpose flour from Janie's Mill. Like all stone-milled flours, it's color is a light beige rather than a pure white. Which means your quick breads and/or cookies will have a slightly darker color. Personally, I think this flour is a game changer in this Banana Bread, but using a high quality unbleached flour (like King Arthur) will still give you an amazing, impressive loaf! I will try to temper being overly dramatic, but this Streusel Topped Banana Bread is an absolute blue-ribbon, throwdown winner! 

Recipe
Banana Bread w/ Streusel Topping 
Makes one 9" x 5" loaf. Enough to share, but recommend you making 2 loaves. One for you and one to share with others.

Ingredients
Streusel Topping
1 1/4 cups (162g) all-purpose flour (i.e. King Arthur All-Purpose Unbleached Flour)
1/2 cup (100g) light brown sugar

1/4 cup (50g) granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (113g) unsalted butter, melted and cooled slightly

Optional: 2 Tablespoons of sparkling sugar to finish.

Banana Bread
1 1/2 cups (202 g) all-purpose flour (see notes)
1/4 teaspoon baking powder, very slightly rounded
3/4 teaspoon baking soda, very slightly rounded
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon

Pinch of nutmeg (optional)
1 cup (205g) granulated sugar
4 medium sized very ripe bananas (365-375g), mashed (recommend weighing your bananas)
2 large eggs, room temperature, lightly blended
1 1/2 teaspoons good quality vanilla
1/3 cup (85g) sour cream (or creme fraiche or whole plain yogurt)
1/2 cup (113g) unsalted butter, melted and cooled slightly

Optional: 1 cup of miniature chocolate chips

Directions
Streusel Topping
1. In a medium sized bowl mix together the flour, brown sugar, granulated sugar, cinnamon, kosher salt, and melted unsalted butter. Mash with a fork until the mixture is well blended and crumbly. It's okay to use your fingers too. Set the bowl in the refrigerator while you assemble the banana bread.

Banana Bread
1. Preheat the oven to 350 degrees (F). Line a 9" x 5" metal baking pan with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, kosher salt, cinnamon and nutmeg (if using).
3. In a medium sized bowl, whisk together the melted butter, eggs, sour cream, and vanilla until the mixture is smooth and creamy (approximately 1-2 minutes). Then stir in the mashed bananas, mixing until they are fully incorporated.
4. Add the banana mixture to the flour mixture. Use a wooden spoon or spatula to mix them together. Do not over mix, but do not leave any streaks of flour. (Note: If adding chocolate chips to the bread, stir them in now.)
5. Scrape the bread mixture into the prepared pan.
6. Sprinkle on the streusel topping. Use all of it! Don't let any of that goodness go to waste. Spinkling on the sparking sugar (optional). Let the bread rest for 10 minutes before putting into the oven.
7. Set the baking pan on a baking sheet and place in the oven. Bake for 75 to 80 minutes rotating the tray midway through the baking process. The banana bread is done when an inserted skewer comes out clean.
8. Remove the pan from the oven and let the bread rest for 10-15 minutes. Remove from pan and let cool on a wire rack.
9. When cooled, cut into thick 1" slices, pour yourself some coffee or make some tea and sit back and just breathe. Eat slowly to get the full calming effect this moist, delicious banana bread will have on your spirit.
10. Keep any leftover bread tightly covered. I sometimes like to store my banana bread in the refrigerator and reheat slices in the microwave so it tastes like it just came out of the oven. Or sometimes I even like to toast it.

Notes: (1) I used Janie's Mill All-Purpose Flour for the bread portion of the recipe, not the streusel portion. This flour is available online or at some stores. As an alternative use King Arthur Unbleached All-Purpose Flour. (2) This is a slightly adapted recipe of the Cinnamon Streusel Banana Bread from Now, Forager. (3) Definitely use a 9" x 5" metal baking pan. To determine the size of the pan, measure the bottom side of the pan rather than measuring the top of the pan. 

Cranberry Bliss Bars

In past years, I would traditionally spend long days decorating the house for Christmas. Carefully unwrapping the glass ornaments, chalkware Santas, and other beloved holiday decorations collected over the years. And once the house was dressed in all of it's Christmas finery, I would spend even longer days baking and shipping out boxes of cookies. But this year I decided to break with tradition. Meaning all of those boxes filled with beloved collections will remain in the attic until next year.  Instead, this year the house is decorated with trees simply adorned in only white lights, beautiful wreaths hung on the doors and windows with velvet ribbon, and holiday greenery draped on shelves, chandeliers, tables, mantels, and mirrors. Surprisingly the house still has all the warm, inviting feels of the holiday season. There is much to be said for simplicity or so I (re)discovered.

But the even bigger break from my holiday traditions is putting the herculean cookie palozza baking days on hiatus this year. While I am taking a pause from sending out more than a dozen boxes of homemade cookies and confections across the country this holiday season, I will still be doing some holiday baking. But instead of the experiencing the stress over worrying if packages sent arrive when promised or are discovered on the day they are delivered, I will experience the joy of hand delivering a few, freshly baked cookie boxes to neighbors and nearby friends. For the first time in a long time I will be able to bake some of my favorite holiday cookies, particularly the ones that aren't amenable to being shipped. Things like these Linzer Sable Cookies, Viennese Finger Cookies, Chocolate Crinkle Cookies, and these absolutely divine Cranberry Bliss Bars.

If you frequent Starbucks during the holiday season, you will see and possibly be tempted by the boxes of Cranberry Bliss Bars neatly stacked in their refrigerated section. If you have had them before you know the base has a brownie like blondie texture and is studded with dried cranberries and white chocolate chips. The top layer is a luscious cream cheese icing infused with melted white chocolate and orange zest. Along with more dried cranberries sprinkled on the top is melted white chocolate. The combined flavors and textures of these Cranberry Bliss Bars makes them an incredibly blissful confection. Which more than likely gives rise to its' name.

Ginger, cinnamon, vanilla and orange zest bring warm, tantalizing flavors to the bars. While light brown sugar gives it a perfect level of sweetness and chewiness. With the batter for the bar mixed in a bowl, first using a whisk then using a spatula or wooden spoon, this is one of those unfussy recipes. The kind you can make on a whim.

When all of the bar ingredients are mixed together the result is a thick, yet spreadable batter. Using either a 9"x12" or 9"13" pan lined with parchment paper, baking time for the bars ranges from 25-30 minutes in a preheated 350 degree (F) oven. Baking time will be at the higher end of that range if using a 9"x12" pan and closer to the lower end if using a 9"x13" pan. (I used a 9"x12" pan).

The bars are baked just until the edges begin to turn a golden light brown. Like a 'brownie' the bars may feel 'slightly soft to touch' in the middle. Allowing the baked bars to cool to room temperature in the pan ensures your finished bar will have an evenly baked texture. 

The cream cheese icing is why the finished bars need to be stored in the refrigerator. But the melted white chocolate added to the icing is why they taste so decadent. Once you taste this icing, you may decide all of your other recipes requiring a cream cheese icing need to change. This icing is absolutely divine.

The creamy, luscious icing is spread evenly over the bars using an offset spatula. Once the bars are iced, immediately sprinkle on the dried cranberries. Before you drizzle on the melted white chocolate, you have two options. Drizzle it on before you cut the chilled bars, or drizzle it on after you cut them. I drizzled it on before they were cut, but in the future I will drizzle it on after they are cut.

When cutting the bars, begin by cutting 12 evenly sized squares. Then cut each square diagonally to yield a total of 24 triangles. If not serving the Cranberry Bliss Bars immediately cover them and keep them chilled in the refrigerator. They will remain fresh for at least 4 to 5 days.

If there was ever a bar to best exemplify the holiday season, it would be these Cranberry Bliss Bars. However, you might actually want them to be one of your fall and winter must bakes. Not only are they incredibly scrumptious, they have that all gussied up festive look. Seeing a platter or delivering a box of these bars will evoke the same kind of magical reaction one has when the lights are turned on the Christmas tree. If you were adding just one new baking tradition this year, I would strongly encourage you to put these Cranberry Bliss Bars on the top of your list. They will definitely bring joy to the holidays!

Recipe

Cranberry Bliss Bars

Makes 24 Bars

Ingredients

Bliss Bars

1 cup (227g) unsalted butter, melted

1 1/2 cups (300g) light brown sugar

2 large eggs, room temperature

1 teaspoon freshly grated orange zest

1 1/2 teaspoons vanilla

1/4 teaspoon ground ginger

1/8 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon Kosher salt

2 cups + 2 Tablespoons (283g) all-purpose flour 

1 cup (166g) white chocolate chips

1 cup (112g) dried, sweetened cranberries

Cream Cheese White Chocolate Icing

8 ounces cream cheese, room temperature

3 Tablespoons unsalted butter, room temperature

1 cup (120g) confectionary sugar

1/2 cup (80g) white chocolate, melted (see notes)

Pinch of Kosher salt

1 teaspoon freshly grated orange zest

1/4 teaspoon vanilla

Additional 1/2 cup (80g) white chocolate, melted

Additional 1/2 cup (60g) dried sweetened cranberries

Directions

Bliss Bars

1. Preheat oven to 350 degrees (F). Line a 9"x12" or 9"x13" metal baking pan with parchment paper. Set aside (see notes).

2. Melt the butter. Immediately add in the light brown sugar. Whisk until smooth.

3. Add in eggs, orange zest and vanilla. Whisk until eggs are fully incorporated.

4. In a medium sized bowl, whisk together the flour, ginger, cinnamon, baking powder and salt.  Add to the butter/sugar/eggs mixture. Use a spatular to mix. Mix until flour is fully incorporated.

5. Add in the white chocolate chips and dried cranberries.

6. Spread the batter into the prepared pan. Use an offset spatula to smooth the top and even out the batter.

7. Place baking sheet on a baking pan and insert into the oven. Bake for 25-30 minutes or until the edges have turned light brown. Note: My baking time was about 28 minutes. 

8. Remove from the oven and let cool completely.

Cream Cheese White Chocolate Icing

1. In a medium sized bowl, use a hand mixer to blend the cream cheese and butter until smooth.

2. Add in the confectionary sugar, orange zest, vanilla, and salt. Mix until well blended.

3. Add in the melted chocolate. Mix until smooth and creamy.

4. Spread the icing on the cooled Bliss Bars.

5. Evenly sprinkle the additional 1/2 cup of dried cranberries over the top.

6. Use a piping bag to drizzle the additional 1/2 cup of melted white chocolate over the top. Alternately wait to drizzle the icing over the bars until after they have been cut.

7. Put the iced bars in the refrigerator to set before you first cut them into 12 evenly sized squares. Then cut each square on the diagonal. You will end up with 24 bars.

8. Serve the chilled bars immediately or cover and keep stored in the refrigerator until ready to serve or enjoy.

9. Bars should be kept covered and chilled in the refrigerator.

Notes: (1) I melted the Ghiradelli white chocolate wafers for the icing. I do not recommend melting white chocolate chips for the icing. (2) I generally buy my dried sweetened cranberries from Trader Joe's but you can find them in most grocery stores. (3) Baking time for the bars ranges from 25-30 minutes. They will bake at the upper limits of this range if using the slightly smaller 9"x12" pan and bake closer to the lower limits of this range if using the slightly larger 9"x13" pan.

Breakfast Room, Christmas 2024

Creamy Chicken Noodle Soup

 

A little less than a week ago we decided to take an election escape getaway to avoid all of the angst and negativity associated with the election. After we cast our votes on Tuesday morning we drove to Starved Rock State Park, a destination a little more than ninety minutes from our home. In the middle of farm country is a historical, archaeological, geological, and recreational jewel. Bordering the Illinois River, the woodlands, bluffs, canyons, and forests in Starved Rock feel other worldly. It certainly doesn't feel as if you are in central Illinois. Our home away from home for three days was a tiny cabin (Postcard Cabins) contained within a large wooded area. It could not have been a more peaceful, private, and gorgeous place for our retreat. We woke up each morning to a spectacular view of an autumnal landscape, hiked during the day, and sat by a roaring outdoor fire at night. Toasting marshmallows, making s'mores, and drinking hot chocolate spiked with Bailey's Irish Cream in the woods could not have been a more perfect, more relaxing way to end the day. We brought food for breakfast and dinner each night, our Keurig, books, games, and a hairdryer. But in retrospect, there are two things I wished I would have brought: a flashlight and containers of this Creamy Chicken Noodle Soup. Especially this soup.

There is a reason some call chicken soup food for one's soul. Because whether you are feeling under the weather or need a boost to your mood, a bowl of thick, hearty chicken soup is both a magic elixir and panacea. Savoring just one bowl of this soul satisfying, deeply flavorful homemade Creamy Chicken Noodle Soup suddenly makes you feels as if all is right in the world. 

Many have a favorite chicken soup recipe, one passed down through generations, discovered long ago, or self created. So I understand it may be hard for some of you to abandon your go-to recipe. However, I am going to go out on a relatively short limb and say this might unquestionably be one of the BEST creamy chicken noodle soups I have ever made. It might even be one of the BEST ever creamy chicken noodle soups. Colossal pieces of poached chicken, an abundance of sautéed vegetables, and overloaded with noodles, this soup is downright the epitome of what a great chicken soup should be. 

So what makes this Creamy Chicken Noodle Soup so spectacularly delicious? Or worthy of a best rating? Boneless, skinless chicken thighs poached separately and added to the soup, freshly chopped herbs, a diced russet potato, and a mixture of heavy cream and milk. All of theses ingredients together add even more layers of flavor and texture to this crave worthy, savory soup.

Minced garlic, diced onions, sliced carrots, and diagonal slices of celery not only bring flavor and texture to the soup, they bring visual interest. Slicing rather than dicing the carrots is one of those good to great techniques in the making of a great chicken soup. As the diced potato cooks down, it adds yet another layer of creaminess and heartiness to the soup. Think of the diced potato as a 'secret' ingredient.

While some chicken soup recipes call for using pre-cooked, leftover, or rotisserie chicken, I highly recommend poaching skinless, boneless chicken thighs for the soup. Not only are thighs more tender, flavorful, and juicier than chicken breasts, they add richness to the soup. Which means for a chicken soup with the best flavor, it should be made with chicken thighs. Some chicken soup recipes call for poaching the chicken in the chicken broth along with the sautéed vegetables, but I would advise against it (unless you like removing the scum it creates in your soup). Poaching the thighs separately is easy and game-changing.

Egg noodles are traditionally used in classic chicken soup recipes. These thick, hearty ribbons soak up the chicken broth's flavor while adding a rich egg note. Which makes for the most blissful soup. For those reasons, I highly recommend using wide egg noodles.

In addition to the cooked russet potato, heavy cream and milk are also responsible for creating a luscious, hearty, creamy chicken noodle soup. I used a combination of cream and milk, however, you could use either one. Or use more of one than the other. I tend to lean more heavily on a higher cream to milk ratio.

There is something highly therapeutic about making a homemade chicken soup. Especially on a gray sky, chilly day. All of the slicing, dicing, simmering, and stirring give way to a sense of feeling calm. Maybe it's because we have long associated chicken soup with being a healing, comfort food. Other than chocolate chip cookies, there may be no other food on the planet that brings as much joy in the making as in the eating.

Another one of the benefits of making a large batch of soup is that it can be frozen (for up to three months) and enjoyed later. Especially for a day when you can't shake a chill, are feeling under the weather, or are just too tired to 'cook' dinner. It also makes the perfect gift to give to a friend in need of a boost!

From start to finish it takes a little more than an hour to make this Creamy Chicken Noodle Soup. You can make it early in the day and reheat it for lunch or dinner. Or you can make it the night before. If made ahead, you will more than likely need to add more chicken broth (and/or cream/milk) to the mixture as the egg noodles and potatoes will soak up some of the broth.

Paired with some crusty bread and maybe a salad, this chunky, flavorful Creamy Chicken Noodle Soup is all you need to have the most satisfying meal. With soup season well underway and staying around until mid-spring, I hope you are inspired to make a batch of this soul satisfying soup very soon. But if you need just one more reason to make this soup, remember that eating a bowl of hot soup on a chilly day is like getting a hug you didn't know you needed. And wouldn't we all love to feel the euphoria of receiving an unexpected hug?

Recipe

Creamy Chicken Noodle Soup

Serves 6-8

Ingredients

Poached Chicken

3-4 cups of cold water

1 1/4 to 1 1/2 pounds of whole boneless, skinless chicken thighs

1 teaspoon Kosher salt

2 teaspoons of peppercorns

3 to 4 sprigs of fresh thyme

1/4 teaspoon of chicken bouillon (optional but good, see notes)

Soup

2 Tablespoons unsalted butter

3/4 cup (100g) chopped yellow onion (about half of a large yellow onion)

1 cup (120g) diagonally sliced celery (about 1/4" thickness) - 3-4 medium sized stalks of celery will yield one cup

1 cup (120g) sliced carrots (about 1/8" thickness) - one large carrot will yield a cup

2 cloves of garlic, minced

1/4 cup (30g) all-purpose flour

1 teaspoon Kosher salt

1/2 teaspoon black pepper

1 teaspoon fresh oregano, minced (or 1/2 teaspoon dried oregano)

2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)

8 cups of chicken broth, plus more for when reheating (see notes)

1 medium-large sized (280g) russet potato, peeled and cut into a 1/4" dice

1 cup of heavy cream or whole milk (or 1/2 cup each, or 3/4 cup cream and 1/4 cup milk)

2 1/2 to 3 1/2 cups (150g - 210g) egg noodles (see notes)

Fresh parsley, for garnish, optional

Fresh bread for serving

Directions

Poached Chicken

1. In a saucepan (with a lid), add chicken, salt, peppercorns and thyme to the water. Bring to a boil.

2. Flip chicken, place the lid on the pan, and remove pan from the heat. Let rest for 10 minutes.

3. Remove cooked chicken from liquid and let cool 5 to 10 minutes before shredding or cutting into pieces (do not dice!).

Soup

1. In a large cast iron dutch oven, melt the butter.

2. Add in the onions, carrots, celery and garlic. Cook, stirring occasionally, for 5-7 minutes or until the vegetables have softened.

3. Over low-medium heat, stir in the flour, Kosher salt, pepper, thyme and oregano. Cook for 2 minutes, stirring regularly. Note: If all of the butter has been absorbed by the vegetables, add an additional tablespoon when adding the flour.

4. Slowly add in the chicken broth (the mixture will initially seize but do not worry). Then add in the diced potato. Bring the mixture to a boil and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow the mixture to simmer for 25 minutes or until the potatoes have softened.

5. Add in the shredded poached chicken, egg noodles and cream/milk. Cook for approximately 10 minutes or until the noodles are tender and the soup has slightly thickened. Taste for seasoning. Add additional salt and/or pepper as needed.

6. Serve immediately with some crusty bread.

7. Leftovers can be stored in the refrigerator for 6-7 days or frozen for up to 3 months (soup must come to room temperature before freezing).

8. When reheating the soup, pour into a pot and cook over medium heat. Add additional chicken broth and additional cream/milk to desired consistency.

Notes:(1) Use a high quality chicken. I used Miller Chicken (available in the midwest). I used 1 1/4 pounds of chicken thighs. For an even meatier soup use up to 1 1/2 cups.(2) I used a 3 1/2 cups of the egg noodles and the soup was very noodle-y.  Recommend using 3 cups.  But if you like it very noodle-y, use 3 1/2 cups. (3) I used the Better Than Bouillon (Roasted Chicken Flavor) when poaching the chicken thighs. You can find it the soup section of most grocery stores. (4) I found it easier to weigh the cut vegetables than measuring them in a cup. The amounts recommended are minimum amounts. Feel free to increase the amount of vegetables slightly. (5) Buy more chicken stock than you need. You will need it when reheating the soup. I used the brand Kettle and Fire.

Starved Rock State Park, Utica, Illinois (November 2024)