My New York: Just Peachy

My New York: Just Peachy

the most heavenly waffle topping: 
peach cheesecake crème fraîche & crumble 

for peach cheesecake crème fraîche:
half pint of peach jam
8 oz room temp. cream cheese
1/3 cup plain greek yogurt
1 tablespoon of sugar

for crumble:
1 cup rolled oats
1/2 cup brown sugar
1/4 cup room temp. butter

for extra spice (*and aesthetic):
grate cinnamon stick directly on top


When it comes to waffles, we are their biggest fans, and even that is an understatement. Brian could quite possibly eat waffles every single day. We have tried many a gluten free waffle recipe, but my momma's will always take the cake. My momma is known for her ingenious way of making gluten free recipes that taste better than actual recipes with gluten in them. I'm not sure how she it does it, but I love her for that gift. I unfortunately do not have said recipe because it's something that she just throws together at the top of her head. I do however have the recipe to the most life changing waffle topping you could ever want, and that is what I'm sharing with you today, almost apprehensively because the selfish part of me wants to keep it all to myself because there are few things that I love more than peach season in New York, and with being pregnant on top of that, I have found that my love for peaches has tripled, no, quadtrupled (just thinking about them is making my mouth water)
*The crumble recipe is one that I did snag from my mom, and adapted to fit my very selfish waffle wants and needs (thanks mom). 

My favorite culinary tool in the kitchen is the NutriBullet. We use it religiously, and in this recipe there is no exception. The first thing I do is grab the cream cheese out of the fridge, and place in a bowl - allowing it to start warming up to room temperature. In moments of weakness when I have failed to let it come to room temperature it takes a bit of more effort to rid of the clumps of cream cheese. And I for one love that silky texture and drizzle, so this step is crucial for me.

Next I place the rolled oats in the NutriBullet and pulse until it's not quite a flour, not quite it's full oat size, just a good in between. Then I take the oats and mix them with the brown sugar in a separate bowl, adding melted butter to help hold everything together to give it that crumble consistency. I set that side and begin on the crème.

If the cream cheese is still stiff, I just throw it in the microwave (*with the wrapper taken off) for approx. 30-45 seconds. Once soft, I place in the NutriBullet and add a generous heap of peach jam. We use about half pint of our own homemade peach jam for this step, and sometimes even more, just enough that the cream cheese has those peachy undertones. I'm sure that this could be substituted with fresh peaches and a bit of sugar (*just make sure to dice the peaches and remove the pit). I blend all of that together, and then I add the sugar & greek yogurt before blending again. If it still needs more peach, we'll add a bit more jam, if it's still a little to thick, we'll add in a bit more yogurt. 

There you have it, the waffle topping sent from heaven.
Best served on Buckwheat Waffles with fresh local peaches on top, sprinkled with the crumble topping, and drizzled with our favorite Amish maple syrup. 

*Side Note: I know that this recipe is indeed not a traditional, or even true crème fraîche, but none the less is does have the consistency of that delectable dairy, besides I simply couldn't call it a frosting, or a sauce, or even a dressing, because it just isn't. It's just so much more than that, and once you try it, you'll see that too. 

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