Molasses Crinkle Cookies w/ Brown Butter Icing

I can't remember a fall season more beautiful than the one we are currently having. Crisp weather, spectacular landscapes, seasonal vegetables, crackling fires, the Thanksgiving holiday, and the aroma of richly spiced cookies baking in the oven are just some of things giving fall the edge as being the best season of all. While baking fruit crisps, pies, and loaves of pumpkin bread are autumnal traditions, we would be remiss if cookies weren't part of the seasonal confections. If there were a cookie to best capture flavors associated with the fall, it would absolutely be these intensely scrumptious Molasses Crinkle Cookies with Brown Butter Icing. 

What is not to love about a gorgeous, glistening cookie, packed with the flavors of warm spices and topped with a luscious brown butter icing? Crispy on the outside and chewy on the inside, these Molasses Crinkle Cookies with Brown Butter Icing are destined to become a family favorite. Their crave worthiness will extend well past the fall season as you are likely to continue baking them for the Christmas holiday season and throughout the winter. What better way to take the chill off of a cold day than with a hot cup of coffee and a richly spiced cookie!

While most molasses crinkle cookies are simply rolled in either granulated sugar or confectionary sugar, these cookies get two finishing touches. First rolled in granulated sugar and baked in the oven, and then heavily drizzled with a luscious brown butter icing. The icing kicks the simple molasses crinkle cookie up at least two notches, maybe three. The textures and flavors of the cookie and the icing, along with the signature cracks, are what makes them extraordinary. It's definitely a cookie you have to make for your family and friends!

In spite of not being made with butter, these cookies are packed with flavor. With the exception of dark or robust molasses, you may already have all of the ingredients. While the recipe calls for 2 1/4 cups of sugar, only 1 3/4 cups of the sugar go into the batter. The remaining 1/2 cup of sugar is used to coat the balls of dough. Yes, there is one tablespoon of baking soda used in this recipe. That is not a mistake. 

The batter comes together easily in a standing mixer fitted with a paddle attachment. To make evenly sized cookies, I highly recommend using an ice cream scoop (one about 1 3/4 inches in diameter). If you don't have one that size, break up the dough into 22 even sized pieces and then roll them into balls. They should be about the size of ping-pong balls. 

In a preheated 350 degree (F) oven, the cookies bake for 12-14 minutes. For a crispier cookie, your baking time will closer to the 14 minute mark. Once baked, allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. Bake only 9 cookies at a time on your baking sheet as they will spread. 

I have dipped my ginger cookies in melted white chocolate, but in all honestly, I think the flavor of a brown butter icing is an even better finishing touch. The creaminess, spiciness and nuttiness of the icing helps to create the most divinely delicious, mouthwatering molasses cookie.

The key to making the absolutely best brown butter icing is to brown your butter in a small saucepan over medium heat. Cooking time will range from 2 to 3 minutes. The cooked butter should be golden brown and there should be little bits of toasted butter swirling on the bottom of the pan. Once browned, the butter should be removed from the heat and allowed to cool for 5-6 minutes before the remaining icing ingredients are added. The thickness of your icing will depend on how much whole milk you add. Begin with two tablespoons and increase in teaspoonfuls until you get your desired consistency (I used a tad more than 3 Tablespoons of milk). Use a fork or whisk to drizzle the icing over the cooled cookies. Allow the icing to completely set before you stack them or package them up. 

These Molasses Crinkle Cookies w/ Brown Butter Icing were hands down winners! They are gorgeous, heavenly, luscious cookies! If you love the flavors of molasses, ginger, cinnamon, and cloves in a cookie, these are must make. With no rolling or chilling required, they are one of the easiest cookies to make. From start to finish you can make these cookies in less than an hour. If there was one cookie you wanted to serve on Thanksgiving or give to your friends after they run a morning Turkey Trot, these should be the ones!  

Recipe

Molasses Crinkle Cookies w/ Brown Butter Icing

Makes 22 large sized (3") cookies

Ingredients

Cookies

1 cup canola oil

2 1/4 cups (450g) granulated sugar, divided

1/3 cup dark or robust molasses

1 large egg, room temperature

3 cups (390g) all-purpose flour

1 Tablespoon baking soda

1 Tablespoon ginger

1 1/2 teaspoons Saigon cinnamon

3/8 teaspoon ground cloves

1/2 teaspoon Kosher salt

Brown Butter Icing

1/2 cup (113g) unsalted butter

1 1/2 cups (180g) confectionary sugar

1/2 teaspoon vanilla bean paste

1/8 teaspoon Saigon cinnamon

2 to 3 Tablespoons whole milk

Directions

Cookies

1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, cream the oil and 1 3/4 cups sugar together until well blended.

3. Add in the molasses and egg. Mix to completely blend.

4. Mix together the dry ingredients. Add in the molasses batter. Mix well.

5. Use a medium sized ice cream scoop (about 1 3/4" in diameter), to form the balls of dough. Roll the balls in the remaining 1/2 cup of sugar.

6. Place 9 balls of dough on a prepared baking sheet. Bake for 12-14 minutes or until golden brown. Remove from the oven and allow to cool on the baking sheet for 10 minutes. Remove and transfer to a cooling rack. Continue baking until all of the balls of dough are baked. Note: For a crispier cookie, your baking time will be closer to the 14 minute mark. For a chewier cookie, check for doneness at 12 minutes.

Brown Butter Icing

1. In a small saucepan, melt the butter over medium heat. Cook for approximately 2-3 minutes or until the butter is golden brown and smells nutty. Remove from the heat and allow to cool for 5-6 minutes.

2. In a medium sized bowl, combine the confectionary sugar, vanilla bean paste, cinnamon and 2 Tablespoons of whole milk. Add in the slightly cooled browned butter. Whisk to desired consistency. Note: You may need to add at least another tablespoon of milk.

3. Use a fork or whisk to drizzle the icing over the cooled cookies.

4. Allow the icing to set before serving, packaging or storing.

5. Cookies will remain fresh for up to 5-6 days.

Notes: (1) You can ice these cookies in melted white chocolate, but I urge you to first try them with the brown butter icing. 

Morton Arboretum, Lisle, IL (November 2024)

Iced Oatmeal Cranberry Toffee Cookies

Have you ever traveled somewhere and wished you never had to leave? To a place so beautiful you could hardly resist the urge to weep. More than likely you too have been to places where you felt a strong, unexplained connection. A return trip to the Grand Tetons in Wyoming this past September validated everything I felt on my first trip there in May. I am beyond smitten with the photogenic vistas, the aura, the wildlife, and even the food. Particularly the droolworthy Homemade Brioche French Toast on a bed of whipped mascarpone and topped with an Apricot and Orange Compote from Persephone Bakery in downtown Jackson. I am still dreaming about that breakfast. If I had room in my suitcase I would have filled it with their jams, honey, breads, and baked goods. Especially their cookies. 

As soon as I returned home, I did a search for recipes from Persephone Bakery (they really need to publish a cookbook). While I only found a very small handful of them, I did find an unverified recipe for one of their oatmeal cookies. As someone who happens to love oatmeal cookies, this recipe intrigued me. Made with brown sugar, dried cranberries and toffee bits (but no chocolate and no icing), a hint of cinnamon, and a fair amount of butter, I thought this was my kind of cookie. By now, you have already guessed it was.

In spite of the fact that there are already seven oatmeal cookie recipes on the blog, I knew there was room in my oatmeal cookie loving life for another one. One bite of these slightly sweet, a little bit salty, dense, deeply flavorful Iced Oatmeal Cranberry Toffee Cookies and I knew I wouldn't be the only one who discovered their oatmeal cookie eating life would never again be the same. These cookies are phenomenally delicious. They are the kind of cookie you will make to impress your family and friends, to enter into an oatmeal cookie throw down contest, and/or to just simply help you live your best oatmeal cookie life.

With the exception of toffee bits and dried cranberries, all of the cookie's ingredients are pantry staples. However, after you make these cookies, you will probably always have a couple of bags of toffee bits and dried cranberries in your pantry. After looking at the recipe found online, I made a few, simple changes. I increased the amount to dried cranberries to 1 1/4 cups, increased the amount of vanilla to 2 teaspoons, increased the flour from 1 1/3 cups to 2 1/8 cups, doubled the amount of butter, and added icing as a finishing touch. Without any direction as to how big or small to make these cookies, I decided using my large ice cream (2 1/4" in diameter) scoop to form the balls of dough would make them bakery sized. Additionally I decided to give the balls of dough a brief period of chilling (60-90 minutes) in the refrigerator before baking. Because chilling helps to ensure a really thick, chewy cookie. All of these decisions turned out to be good ones.

If you don't have a large ice cream scoop, you could use generously fill a quarter cup measuring cup to form the balls of dough. You want to end up with 16-17 balls of dough.

In a preheated 350 degree(F)F oven, the baking time for the cookies will range from 20-22 minutes or until they are golden brown along the edges. The cookies may seem a bit soft in the center, but they will firm up as they cool on the baking sheet. When placing the chilled balls of dough on a parchment paper lined baking sheet, press them down slightly (just enough to flatted the dome on the balls) before baking.

Once the cookies have cooled, use a spoon or fork to drizzle the icing. There are only three ingredients in the icing: confectionary sugar, whole milk, and vanilla. You can use regular vanilla extract or vanilla bean paste. I used the paste because I wanted flecks of vanilla in my icing. There won't be a difference in flavor between the extract or the paste, but there will be a visual difference. For a 'bakery' finish look to your cookies, I highly recommend using the vanilla bean paste.

The kind of oatmeal cookies that I love have a bit of a crispy edge but they absolutely must be thick and chewy. And these Iced Oatmeal Cranberry Toffee Cookies deliver on both flavor and texture. More importantly, they are unlike any of the other seven oatmeal cookie recipes on the blog. While they may fall into the 'dessert' category, you could make a case for them falling into the breakfast category. After all, they are made with oatmeal!

If you are looking the perfect autumnal cookie, you have now found it. These Iced Oatmeal Cranberry Toffee Cookies are destined to be your new fall favorites! Although after tasting them, they might also turn into you new winter favorites!

Recipe

Iced Oatmeal Cranberry Toffee Cookies

Makes 16-17 large cookies - 4" in diameter cookies

Updated October 4, 2024

Ingredients

Cookies

3/4 pound (339g) unsalted butter, room temperature (e.g., 3 sticks of unsalted butter)

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

1 large egg, lightly beaten

2 teaspoons vanilla

2 1/8 cups (277g) all-purpose flour

1 teaspoon baking soda

1 teaspoon Kosher salt

1/2 heaping teaspoon cinnamon

2 1/4 cups (215g) old-fashioned rolled oats

1 1/4 cups (188g) dried sweetened cranberries

1 1/2 cups (225g) english toffee pieces (see notes)

Icing

1 cup (130g) confectionary sugar

2 Tablespoons whole milk (slightly more if consistency is too thick)

1/4 teaspoon vanilla bean paste or vanilla extract

Directions

Cookies

1. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter (approximately 1 minute).

2. Add in the brown sugar and beat until smooth (approximately 2-3 minutes).

3. In a small bowl, combine the lightly beaten egg with the vanilla. With the mixer on low, pour the mixture in a steady stream into the butter/sugar mixture. Beat until blended.

4. In a medium sized bowl, whisk together the flour, baking soda, Kosher salt, and cinnamon. Add in to the mixture. Mix until blended but do not over mix.

5. Add in the oats, dried cranberries, and toffee chips. Mix until blended.

6. Using a large ice cream scoop (2 1/4" in diameter) form 16-17 balls. Place on a small baking sheet. Cover and chill in the refrigerator for 60-90 minutes. Note: The balls of dough should weigh 3 ounces or 86g)

7. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper.

8. Remove 6 dough balls and place (well spaced apart) on one of the baking sheets. Gently press down the top of each cookie (to remove the round dome). Bake the first batch of cookies for 20-22 minutes or until golden brown along the edges. Note: Check cookies at the 18 minute mark. If some of the cookies remain domed, press down lightly with a spatula. You want your cookies to have an even thickness.

9. Remove from the oven and let cookies cool on the baking sheet. Note: For perfectly rounded cookies use a bowl or pastry ring to swirl the cookies to round the edges. Do this immediately when the cookies come out of the oven.

10. Repeat with remaining dough balls.

11. Allow all of the cookies to come to room temperature before icing.

Icing

1. In a medium sized bowl, whisk together the confectionary sugar, milk, and vanilla. Whisk until smooth.

2. Use a spoon or fork to drizzle the icing over the room temperature cookies. Let the icing set.

3. Enjoy the cookies immediately or store in either cellophane (not plastic) bags or a baking tin. Keep at room temperature. Cookies will be good for up to 4 days.

Notes: (1) I buy my sweetened dried cranberries from Trader Joe's. (2) I used the Heath English Toffee Bits (i.e., Bits O' Brickle). The 8 ounce (226g) bag gives you only slightly more than you need in this recipe. Do not buy the toffee bits coated in chocolate.

Mormon Row, Grand Tetons, Jackson, Wyoming (September2024)

Peach Crisp (Small Batch)

 

Peach season is still lingering on and I am not at all mad about it. Baskets of ripe peaches are starting to be edged out by fresh picked apples at the Farmer's Market, but those beautiful, sweet, juicy fruits continue to compete for my attention. Summer might be considered peak peach season, but lucky for us here in the midwest it continues through late September. And what better way to say goodbye to summer and to kick off the start of the autumnal baking season than with a luscious, jammy Peach Crisp topped with a buttery, crunchy, spiced, toasted oat and pecan streusel. The kind of a dessert designed to tantalize our senses and ease us into those cozy fall vibes. From its' aroma to its' flavor packed deliciousness, this rustic, seasonal dessert is an indulgence of the senses and the epitome of pure bliss.

Made in small pie dishes (or ramekins), the recipe for this mouthwatering, shareable Peach Crisp was created to satisfy the sweet tooths of a minimum of two, maximum of four people. Making it one of those perfect, impressive small dinner party desserts. Aside from something chocolate, is there anything better than ending a great dinner than with a freshly baked seasonal dessert? I say there isn't. Especially if it's this Peach Crisp.

Topping the warm Peach Crisp with a large scoop of vanilla ice cream or bowl of freshly whipped cream takes it to a whole other level of deliciousness. Is there any easier way to transform a simple, rustic dessert into something divinely decadent than by simply topping it with ice cream or whipped cream? I say there isn't. 

This is technically not one of those make ahead desserts. Meaning it cannot be completely assembled in the morning and baked later in the day. While the oat-pecan streusel can be made early in the day (then covered and chilled in the refrigerator), the peach filling should be mixed together right before you are ready to assemble and bake in the oven. The reason for this being is the filling will become much too juicy to bake up properly if allowed to sit. With regard to the peaches, you can slice or cut them up peeled or unpeeled. Slice or cut them up into at least 1/4" thick pieces. I first sliced them, then cut the slices in half.

While I think this Peach Crisp is best served warm rather than at room temperature, you can put it in the oven right before you sit down for dinner. If kept covered when it comes out of the oven, it will retain its' warmth for at least twenty or so minutes. 

The baking time for the Peach Crisp ranges from 45-50 minutes or when the top is golden brown and the peach filling is bubbling along the edges of the dish. Allowing the baked crisp to rest for at least 5 to 10 minutes before serving helps to further thicken up the luscious peach filling.

For those of you who are peach crisp purists and want to savor only the flavors of the peaches, cinnamon, toasted pecans, oats, and brown sugar, by all means enjoy it without the addition of ice cream or freshly whipped cream. But for those of you who love a dessert with even more contrasting flavors and textures, top this peach crisp with only the best vanilla ice cream or homemade whipped cream. 

I strongly encourage you to binge on peaches while freshly harvested ones can still be found at the Farmer's Market or in the grocery stores. Whether you are making a Tomato and Stoned Fruit Salad with Honey Herbed Vinaigrette, a Tomato, Peach and Burrata Caprese Salad with Basil Drizzle, or a Grilled Peach, Burrata, and Arugala Salad with Balsamic Drizzle, make certain you find time to make this crowd pleasing, scrumptious Peach Crisp at least once, if not twice! Let's all enjoy every last ripe peach while we still can!

Recipe

Peach Crisp (Small Batch)

Serves 2-4

Ingredients

2 1/2 cups (440-450g) ripe peaches, peeled, pitted and cut into chunks or slices (from approximately 2 very large or 3 medium sized peaches (Note: weigh the peaches after they have been peeled and pitted).

1/8 cup (16g) all-purpose flour

1/4 cup (50g) granulated sugar

Pinch of Kosher salt

1 teaspoon freshly squeezed lemon juice

1/4 teaspoon vanilla

1/4 cup (50g) light brown sugar

1/2 teaspoon cinnamon

1/3 cup (44g) all-purpose flour

1/8 teaspoon Kosher salt

4 Tablespoons (56g) unsalted butter, chilled and cut into small cubes

1/3 cup (29g) old-fashioned oats (not instant)

1/3 cup (48g) pecan halves, toasted and coarsely chopped

Vanilla Ice Cream or freshly whipped cream for serving

Directions

1. Preheat oven to 350 degrees (F). Generously butter two 5" wide pie dishes or ramekins. Set aside. Note: If you only have 4" ramekins, make three crisps instead of two.

2. In a medium sized bowl, mix together the light brown sugar, cinnamon, flour, Kosher salt, unsalted butter, oats, and pecans. Use a fork, pastry blender, or your fingers to blend all of the ingredients into a crumble. Set aside.

3. In a medium-large bowl, combine the peaches, flour, sugar, Kosher salt, lemon juice and vanilla. Stir to combine.

4. Divide the peach mixture equally and spoon into the prepared baking dishes.

5. Divide the streusel topping mixture equally and spoon on top of the peach mixture.

6. Place the baking dishes on a baking sheet and insert into the preheated oven.

7. Bake for 45-50 minutes or until the top is golden brown and the peach mixture is bubbling along the edges of the dish.

8. Remove from the oven. Let the peach crisps rest for 5-10 minutes before serving.

9. Top each Peach Crisp with a generous scoop of vanilla ice cream. Alternately serve the warm crisp with a side bowl of freshly whipped cream. Or serve plain!

10. Cover and chill any leftovers in the refrigerator. Reheat in the microwave. Leftovers will good for up to three days.

Notes: (1) The crisp topping can be made the day before. Cover and store in the refrigerator. (2) The peach mixture cannot be made early in the day or the day before as their juices will start to break down. Make the peach mixture just before you are ready to bake in the oven. (3) You can make with crisp with either peeled or unpeeled peaches. I took the majority of the peels off. Use ripe peaches when making this crisp. (4) You can freeze a baked Peach Crisp for up to two months. The crisp should be at room temperature before you wrap well in plastic wrap and a freezer bag. Thaw the crisp overnight in the refrigerator. Reheat in a 350 degree (F) oven for 20 minutes. (5) You can double this recipe and bake in an 8" round baking dish (ceramic or glass). Baking time will still be 45-50 minutes. (5) I toast my pecans in a preheated 350 degree (F) oven for 7-8 minutes or until I begin smelling their aroma.

Yeasted Waffles

Waffle lovers can be very particular about which ones they will or will not eat, which restaurants they will and will not order them at, and which ones are the best. But given their variations in taste and texture, you will be hard pressed to find a commonly shared opinion on what makes some waffles better than others or which is the best kind of waffle. But that isn't going to stop me from trying to influence your opinion. Or rather I should say having your opinion mirror mine. One bite of a thick, crispy, fluffy on the inside, yeasted waffle and you may never want to eat any other kind of waffle again. Because next to Liege Waffles, these Yeasted Waffles are ones serious waffle lovers will unanimously declare are the 'best'. And everyone else who had never before felt the need to be either persnickety or passionate about a waffle will suddenly experience a best, profoundly perfect waffle epiphany. 

 

These Yeasted Waffles are everything you want in your breakfast, lunch and/or dinner waffle. These aren't your doctored up package waffle mix waffles or your pancake batter poured into a waffle maker waffles. No, these will give you all the feels of a yeasted doughnut, a thick slice of brioche, or a Belgian style waffle. They are crispy, airy, golden, hefty, incredibly delicious waffles. They are so good you might briefly consider foregoing topping them with butter, maple syrup, whipped cream, or fresh fruit. But dismiss that thought and enjoy them even more by adding on your favorite topping.

Unlike Liege Wafflesm which are made with yeast but require overnight proofing and rising, these Yeasted Waffles come together in about 15 minutes. Which makes them one of the easiest, most impressive breakfast dishes you can make for your family and friends. You might prefer to wait until the weekend to make them, but they are simple enough to make for a weekday breakfast, lunch or dinner.

There are no hard to find, expensive ingredients in this yeasted waffle recipe. In fact, this rather economical recipe actually looks and tastes expensive. With the exception of the instant yeast, all of the ingredients are probably ones you already keep in your refrigerator or pantry. 

One of the keys to making these scrumptious waffles is having a good quality waffle maker. I've had my All-Clad Waffle Maker for years and consider it to be a really great purchase. Yes, they can be a bit pricey but they are good for more than just making homemade yeasted or Liege waffles (e.g., Cinnamon Roll Waffles)!

There is just enough sugar (3 Tablespoons) in the batter to feed the yeast and add just the right amount of sweetness to the waffle. Adding yeast to the waffle batter guarantees a waffle with a deeper flavor, crunchier exterior, and fluffier center. It's a game-changing ingredient!

The milk, yeast and sugar mixture needs only five minutes of rest time. When it's added to all of the other ingredients, the batter then needs only another ten minutes of rest time. Which means in fifteen minutes, you are ready to start making the waffles. 

The recipe makes 8 to 9 four inch waffles. Because these are such hefty waffles, a serving of two waffles is more than enough for most. 

Cooking time for each batch of waffles ranges from 5-7 minutes. If you preheat your oven to 200 degrees (F), you can keep the waffles warm until you are finished making the entire batch. Note: If you don't want to turn the oven on, you can reheat the waffles in a toaster.

The number of topping options for these Yeasted Waffles are almost endless. From butter, to freshly whipped cream, to pure maple syrup, to seasonal fruits, to fruit compotes, to fruit sauces, to fried chicken, you will never tire of making or eating them!

For those of you who live alone or in a two-person home, you might think 'these sound great but what will I do with the leftovers?'. The answer to that is 'you freeze them in a ziplock freezer bag'. So on those days when you have a waffle craving or are too busy to assemble the batter, take one or possibly two out of the freezer, put it/them in the toaster and enjoy. These irresistibly scrumptious Yeasted Waffles really will taste as good as the day you made them! 

Recipe

Yeasted Waffles

Serves 4-5

Makes 8-9 four inch waffles

Ingredients

1 3/4 cups whole milk

3 Tablespoons (45g) granulated sugar

2 1/4 teaspoons (7g) instant yeast

2 cups (270g) all-purpose flour

1 teaspoon Kosher salt

1 teaspoon baking powder

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

2 large eggs, room temperature

2 teaspoons vanilla

Serve with freshly whipped cream, butter, fresh strawberries, fresh blueberries, fresh peaches or fried chicken

Directions

1. In a microwave proof measuring cup or bowl, heat milk in the microwave until it reaches 110 degrees (F). This will take about 1 1/2-2 minutes.

2. Add in the sugar and the instant yeast. Whisk to combine. Let rest for 5 minutes.

3. In a large bowl, whisk together the flour, baking powder and Kosher salt.

4.When the milk-yeast mix has rested for 5 minutes, add it to the flour mixture along with the eggs, melted butter, and vanilla.Whisk until mixture it's almost smooth. Let it rest for 10 minutes.

5. Heat your waffle maker in accordance with manufacturer's instructions.

6. Lightly coat or spray the waffle maker with canola or vegetable oil spray.

7. Cook waffles until golden, crisp and firm (approximately 5-7 minutes depending on waffle size and type of waffle maker). Note: I made 4" square waffles in my All-Clad Waffle maker.

8. Gently whisk batter between batches.

9. Serve waffles immediately or keep warm in a 200 degree (F) heated oven. Or rewarm the waffles in a toaster. Serve the waffles with whipped butter, whipped cream, pure maple syrup, and/or an assortment of fruit.

10. Store any leftover waffles in ziplock freezer bag. When ready to eat, reheat in the toaster.

Notes: (1) Instead of serving the waffles immediately, let them cool. Store in the freezer in sealed freezer zip lock bags. Take them out when you get a waffle craving. They re-crisp up beautifully in a toaster. (2) Make sure to use rapid rise instant yeast (not regular yeast). One envelope of instant yeast did not yield 2 1/4 teaspoons. I used one packet and a little more from a second packet. Rather than measuring out the instant yeast on a teaspoon, it is much easier to weigh it.

Apple Fritter Loaf

As the month of August ends, apple season begins. A much welcome sign foreshadowing the arrival of fall and the return of applesauce making and the apple baking season. In the next couple of weeks we will take a drive up to our favorite apple orchard to pick a couple of bushels of Honey Crisp Apples. In addition to making Homemade Applesauce, there will be a number of apple desserts and savory bites going into rotation. Joining the Apple Crisp, Apple Fritter Skillet Cake, Apple Fritter Cake, Caramel Apple Dutch Babies, and Cinnamon and Apple Crumble family this year will be this scrumptious, spiced, moist Apple Fritter Loaf. Having all of the flavors of apple fritters but taking only half of the work makes this the easiest, most crowd pleasing way to satisfy an apple fritter craving. 

Other than warm cinnamon sugar coated Baked Apple Cider Doughnuts, there may be no other dessert better at capturing our cravings for the seasonal flavor of apples. When chunks of apples tossed in cinnamon and brown sugar are combined with layers of a sweet brown sugar-cinnamon mixture and a buttery, moist cake, the result is the most flavorful, gorgeous quick bread. Perfect for breakfast, brunch, or a mid-day snack, a thick slice of this Apple Fritter Loaf may be one of the most tempting, irresistible, droolworthy things you can make for your family and friends. 

Other than allowing time for your butter and eggs to come to room temperature (I take mine out the night before), this isn't one of those recipes requiring a significant amount of preparation time. The entire loaf comes together in less than thirty minutes (maybe even closer to twenty) and bakes for somewhere between 55 and 65 minutes. 

In addition to the Honey Crisp Apples, the cinnamon and dark brown sugar are what makes this Apple Fritter so incredibly flavorful. The dark brown sugar gives this loaf a depth of flavor (with nots of caramel and toffee) light brown sugar just can't.While many will say it's okay to swap out the dark brown sugar with light brown sugar, I am very reluctant to tell you it's okay in this particular recipe. 

The layers of apples and dark brown sugar mixtures is what gives the loaf its' gorgeous dark stripes. In order to achieve a loaf with discernible layers of lusciousness, each component of the loaf is divided in half. 

Baking time for the Apple Fritter Loaf is somewhere between 55 and 65 minutes. For that hour your kitchen will be swimming blissfully in the heavenly, intoxicating aromas of cinnamon, apples and dark brown sugar. 

The key to making the perfect loaf is to neither over nor under bake this loaf. Begin checking for doneness at 50 minutes by inserting a long toothpick or skewer into the center of the cake. If it comes out clean or with very few crumbs, your loaf is done. Allow the loaf to rest in the pan for thirty minutes before you drizzle on the icing.

The confectionary icing truly is the literal and proverbial icing on the loaf. The sweetness and creaminess of the icing compliments and contrasts perfectly with the dense, spiced loaf. 

Cut this Apple Fritter into thick, hefty (almost 3/4") slices for the absolutely best eating experience. This is not one of those cut into thin slice kind of loaf. 

Bringing on the smells and flavors of fall in late August is one of the best decisions you can make! Sure you can wait until September to make this Apple Fritter Loaf if you are one of those delayed gratification kind of people. But there is much to be said about living in the moment. And the moment of apple season has arrived.

Recipe

Apple Fritter Loaf

Makes one loaf

Ingredients

Apple Mixture

2 cups (1 pound/454g) Honey Crisp Apples, peeled, cored, and cut into a small 1/4'-1/3" dice (about 4 small or 2 large apples) - See notes

2 Tablespoons dark brown sugar

1 teaspoon cinnamon

Sugar Mixture

1/2 cup (100g) dark brown sugar

2 teaspoons cinnamon

Batter

1/2 cup (113g) unsalted butter, room temperature

2/3 cup (134g) granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla

1 1/2 cups (210g) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon Kosher salt

Pinch of nutmeg

1/3 cup whole milk

1/3 cup (80g) sour cream

Icing

3/4 cup (90g) confectionary sugar, sifted

1 Tablespoon + 1 teaspoon whole milk

1/4 teaspoon vanilla

Pinch of Kosher salt

Directions

1. Preheat oven to 350 degrees (F). Line a metal 8" x 4"pan with parchment paper. Butter paper and sides of pan not covered by the paper. Set aside.

2. In a medium sized bowl, mix together the apples, dark brown sugar and cinnamon. Set aside.

3. In a small bowl, mix together the dark brown sugar and cinnamon. Set aside.

4. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for approximately one minute.

5. Add in the granulated sugar and beat until light and fluffy (approximately 3 minutes).

6. Beat in the eggs one at a time.

7. Beat in the vanilla.

8. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt and nutmeg. Set aside.

9 .In a small-medium bowl, whisk together the milk and sour cream.

10. Add half of the flour mixture to the batter. Mix until blended.

11. Add half of milk-sour cream mixture to the batter. Mix until blended.

12. Repeat adding in the remaining flour and milk-sour cream mixture. Beat until well blended.

13. Pour half of the batter into the prepared pan.

14. Evenly top with half of the apple mixture. Note: Do not add the liquid released from the apples.

15. Evenly top with half of the sugar mixture.

16. Repeat with remaining batter, apples and sugar mixture.

17. Place the baking pan on a baking sheet. Insert into oven and bake for 55-65 minutes our until a skewer inserted into the loaf comes out clean. Note: My baking time was closer to 65 minutes and I rotated the pan midway through the baking process.

18. Remove from the oven. Let the Apple Fritter Loaf remain in the pan for 30 minutes.

19. Whisk together the icing ingredients (confectionary sugar, milk, vanilla and Kosher salt). Note: If your icing is too thick, add slightly more milk.

20. Remove the loaf from the pan. Drizzle the loaf with the icing.

21. Let the icing set and cake cool for another 30 minutes before slicing with a serrated knife.

22. Serve and enjoy. 

23. Store any leftover loaf in the pan and cover with plastic wrap. Store in the refrigerator or at room temperature. Note: The loaf was incredibly delicious on the day it was baked and equally, if not a tad more delicious the next day. So if you want to serve it for breakfast, you can make it the night before.

Notes: (1) Weight of the apples was before peeling and coring. (2) I love the flavor of baked Honey Crisp Apples. If you wanted a sweet, slightly tart Apple Fritter Loaf, use half Honey Crisp Apples and half Granny Smith Apples. But cut your Granny Smith apples into a slightly smaller dice.

Levain Style Chocolate Chip and Walnut Cookies

 

Two weeks ago I had my very first bake sale! The motivation for having the bake sale was to raise money for PAWS, my nephew's marathon charity. Our bake sale was hugely successful thanks in large part to the generosity of the runners in the marathon training running group. Next to spending an entire day baking and packaging everything up, deciding on what cookies and confections to make was my second biggest challenge. Our predictions on which items would sell out first completely missed the mark. In a last minute decision I decided to make two batches of the Levain Style Lemon Cookies. Turns out, those were the cookies that sold out first! I shouldn't have been surprised because there is something very appealing about a perfectly golden brown, humungous cookie. Which is why I decided I needed to create my version of Levain's Chocolate Chip and Walnut Cookies. 

In spite of having numerous recipes for chocolate chip cookies on the blog, only one other contains coarsely chopped, toasted walnuts. Additionally, the size, texture, taste, and look of these cookies are nothing like anything I have ever shared with you before. Had I brought these cookies to the bake sale, they might have given the Lemon Cookies a run for their money.

If chocolate chip cookie are one of your favorites, you absolutely want to have this almost too pretty to eat version in your repertoire. 

This version of a chocolate chip calls for using chocolate chips and not chopped chocolate. Buy either good quality semisweet or dark chocolate chips. Chips made by Guittard or Gharadelli are my favorites. 

The cookie recipe calls for two kinds of flour: all-purpose flour and cake flour. Cake flour when combined with all-purpose flour helps to create a more tender crumb, a melt in your mouth texture, and a thick without being cakey cookie. Unlike some other more traditional chocolate chip cookies, the dough is made with only one large egg and one large egg yolk. Save the extra egg white for your morning scrambled eggs. 

I used only light brown sugar, but you easily replace a couple of tablespoons of the light brown sugar with the dark brown sugar. Even a little bit of dark brown sugar will give your cookies a hint of molasses flavor.

Instead of dividing the dough into 8 equal portions, I divided it into 9 equal portions instead. The size of each baked cookie was still substantial enough. I would be reluctant to make these cookies any smaller as they would lose their 'Levain-style' look and eating experience.

The dough should be chilled for at least 60 to 90 minutes, however, it can also be chilled overnight. 

Baking the cookies at the slightly higher temperature of 375 degrees (F) helps to shock and prevent them from spreading too too much. You want the finished cookie to be hefty in appearance. 

The biggest challenge in making the cookies is determining their doneness. Particularly being careful in not under baking or over baking them. They should be golden brown along the edges and allowed to rest on the hot baking sheet for at least 10 minutes when they come out of the oven. If this is the first time making them, I recommend bake just one cookie to start. This will help you gauge the right amount of time they need to spend in the oven.

A light sprinkling of flaky sea salt on the balls of dough before they go into the oven is optional, but it helps to further ramp up the cookie's overall flavor.

Levain style cookies are my newest, latest obsession. And these Levain Style Chocolate Chip and Walnut Cookies are my newest chocolate chip cookie obsession. No, I am not abandoning my favorite Jacques Torres Style Chocolate Chip Cookie recipe. But if I wanted to sell, bring, or serve some 'eye-popping' chocolate chip cookies, I would make these Levain Style Chocolate Chip and Walnut Cookies. They are as irresistible and impressive as they are delicious. To use an Olympic analogy, they are gold medal worthy cookies.

Recipe

Levain Style Chocolate Chip and Walnut Cookies

Makes 9 humungous, gorgeous cookies

Ingredients

1 cup (226g) unsalted butter, room temperature

3/4 cup (150g) granulated sugar

2/3 cup (134g) light brown sugar

1 large egg

1 large egg yolk

1 Tablespoon good quality vanilla

2 1/4 cups (293g) all-purpose, unbleached flour

1 cup (118g) cake flour

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon Kosher salt

12 ounces (340g) semisweet chocolate chips (e.g., Guittard or Gharadelli)

1 1/4 cups (125g) walnut halves, toasted and coarsely chopped

Flaky Sea Salt

Directions

1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for approximately 1 minute.

2. Add in the granulated sugar and brown sugar. Beat until light and fluffy (approximately 4 minutes).

3. Add in the egg, egg yolk, and vanilla extract. Beat until well blended.

4.In a medium sized bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda and Kosher salt. Add in the dry ingredients to the mixing bowl. Beat on low-medium speed until the dry ingredients are almost all incorporated.

5. Add in the chocolate chips and walnuts. Mix until completely blended (and no white streaks of flour remain).

6. Roll in 9 balls, slightly more than 5 ounces (164-168g) each. Break each ball in half and press sides into each other to create a round ball with a top of the craggle-y edges.

7. Place balls of dough onto a platter or baking sheet. Cover and chill for 60-90 minutes or overnight.

8. Preheat oven to 375 degrees (F).

9. Line two baking sheets with parchment paper. Note: You will bake only one sheet at a time (unless you have a double oven).

10. Place 4 or 5 balls of dough on a baking sheet, spacing more than 2 inches apart. Lightly sprinkle with flaky sea salt. Note: Do not bake up more than 5 balls of dough on a single baking sheet.

11. Turn a baking sheet upside down. Place the baking sheet with the balls of dough on top of it. Insert both of them onto the middle rack of the oven and bake for 18-20 minutes or until the cookies are golden brown. Note: Rotate the baking sheet midway through the baking process and check for doneness at the 16 minute mark.

12. Remove from the oven and let the cookies remain on the hot cookie sheet for at least 8 minutes before transferring to a cooling rack.

13. Bake the remaining cookie sheet.

14. Let the cookies cool before eating. Note: If you are gifting them or selling a bake sale, package the completely cooled cookies in a cellophane bag and tie rightly with ribbon or string. Do not wrap in 'plastic' bags as the cookies will lose their crispness.

15. Store the baked cookies at room temperature. Ideally, store them individually wrapped in a cellophane bag or waxed bag. To recreate the just out of the oven taste, reheat the cookies in the microwave at high for 8-10 seconds.

Notes: (1) There is another version of a Levain Style Chocolate Chip Cookie. There are differences between that recipe and this one. Both are good, but I am partial to this one now. (2) To make a milk chocolate chip cookie version, eliminate the semisweet chocolate chips and walnuts. Replace with 16 ounces (453g) milk chocolate chips. I highly recommend using Guittard Milk Chocolate Chips. (3) Cookies that were chilled overnight baked up slightly faster than the ones chilled only for 60-90 minutes. (4) To toast your walnut halves, put them on a baking sheet and bake in.preheated 350 degree oven for 8-10 minutes. Transfer the toasted walnuts to a cutting board to cool before chopping.