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)

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.