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The Farmstyle

by Kayla Zenner

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This sourdough banana bread with chocolate chips i

This sourdough banana bread with chocolate chips is one of our favorite ways to use up sourdough discard! It’s soft, fluffy and has a slight sourdough tang! Bonus it comes together in a single bowl.

Comment BANANA for all the details to your inbox.

INGREDIENTS
2-3 ripe bananas
1 cup sugar
2 eggs
1/2 cup sourdough discard
2 Tbsp butter melted
1 1/2 cups All purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup chocolate chips

INSTRUCTIONS
Preheat oven to 350F.
Mash bananas in a large bowl. Add sugar, eggs, melted butter and discard. Stir to combine.
Add in all dry ingredients and mix to combine. Fold in chocolate chips.
Pour batter into greased or parchment lined loaf pan. Bake for 1 hour or until toothpick comes out clean.

#ad | National Blueberry Pancake Day has never bee

#ad | National Blueberry Pancake Day has never been better than with this Lemon Ricotta Blueberry Pancake Recipe. You know that @driscollsberry always makes every recipe a little bit sweeter and this recipe is no exception.

Find the recipe on Driscolls.com or comment RECIPE for the link sent directly to your inbox.

#driscolls #driscollsberries #nationalblueberrypancakeday
#pancakerecipe #blueberrypancakes

Sometimes when you are in the middle of a hectic w

Sometimes when you are in the middle of a hectic week, figuring out what to make for dinner can be the hardest part!

Comment DINNER for all the recipes sent to your inbox and make sure to hit follow for more easy dinner inspiration.

1. Big Mac Skillet
2. Easy Orange Chicken
3. Sheet Pan Greek Chicken
4. Street Corn Chicken Rice Bowl
5. Swedish Meatballs

Don’t get me wrong, I still grab convenience din

Don’t get me wrong, I still grab convenience dinners! However, in the last three years I’ve been able to find the joy in cooking from scratch.

I’ve worked on finding the balance in making easy from scratch dinners and baked goods that my family loves, but doesn’t feel impossible with a busy schedule.

I’ve found the joy in nourishing my family through food.

These double chocolate English muffins are so easy

These double chocolate English muffins are so easy to make and absolutely delicious spread in peanut butter! They require one bowl and absolutely no kneading.

Comment CHOCOLATE for all the details to your inbox.

INGREDIENTS
3 cups all purpose flour
1/2 cup cocoa powder
1 cups water warm
2 1/4 tsp dry active yeast
1 tsp salt
1/4 cup sugar
1/2 cup chocolate chips
cornmeal

INSTRUCTIONS
In a bowl combine warm water, yeast and sugar. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!

Add in 2 & 1/2 cups flour, cocoa powder, chocolate chips, and salt. Mix until combined adding in an additional 1/2 cup flour as needed to get the dough to come together. Cover and let rise for an hour or until mixture has doubled in size.

Pour some cornmeal onto a baking sheet. Set aside.
Once dough has risen pour onto a floured surface. They dough will be sticky. Gently press into a circle and divide into 8-12 segments.

Gently form each of the segments into a ball and place onto the prepared baking sheet (This helps prevent them from sticking). Repeat with each segment. Cover balls and allow to rise for an additional 25-30 minutes.
Preheat oven to 350.

Heat a skillet(or large griddle) to medium heat. Place balls into the skillet and cook for about 5 minutes per side, then place onto a clean baking sheet. Repeat with remaining balls.

Bake in oven for 10-15 minutes and enjoy!

This homemade cream of mushroom soup is so quick a

This homemade cream of mushroom soup is so quick and easy you will never buy the store condensed soup cans ever again!

Comment SOUP for the details sent to your inbox.

Ingredients
1/4 cup unsalted butter
3 cloves garlic minced
1 pound mushrooms diced onion, diced
4 cups chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme
2 tablespoons cornstarch
salt + pepper to taste

Instructions
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.

Stir in chicken broth, heavy cream and thyme.

In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.

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