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The Farmstyle

by Kayla Zenner

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Sourdough Discard Oatmeal Breakfast Cookies

Chocolate Chip Cookie Bars with Flakey Sea Salt

Gingerbread Macarons

Bakery Style Eggnog Cookies

Cranberry Macarons

Bakery Style Red Velvet Cookies

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These sourdough discard oatmeal breakfast cookies

These sourdough discard oatmeal breakfast cookies are made in one bowl in less than 30 minutes and never last more than 24 hours in our house.

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Ingredients
2 cups old fashioned oats
1/2 cup sourdough discard
1 large egg
1 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2 tbsp ground flaxseed
2 tbsp maple syrup
1 tsp vanilla extract
1/4 cup peanut butter
1/4 cup chocolate chips

Instructions
Preheat oven to 350 F. 
In a large bowl combine sourdough discard, egg, peanut butter, and maple syrup. 
Add in oats, cinnamon, salt, baking powder, flaxseed, and chocolate chips. Mix to combine. 
Scoop onto a baking sheet and gently press down to desired thickness, these will not spread much. I like to make 6 large cookies vs 12 smaller cookies. 
Bake for 14-15 minutes for large cookies or 10-12 minutes for smaller cookies.

Starbucks recently dropped their Winter menu and I

Starbucks recently dropped their Winter menu and I immediately ran to grab the Pistachio Cream Cold Brew and Vanilla Bean Custard Danish. Then I

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Vanilla Bean Custard Danish
INGREDIENTS
1 sheet puff pastry
1 egg
Vanilla Bean Custard
1/4 cup granulated sugar
2 tbsp corn starch
3 egg yolks
1 cup milk
1/2 cup heavy cream
1 tbsp vanilla bean paste or 1 vanilla bean
2 tbsp salted butter

Pistachio Cream Cold Brew
INGREDIENTS
Salted Brown Butter Topping
4 tbsp salted butter
1/2 cup course sugar
Pistachio Simple Syrup
1/2 cup water
1/2 cup granulated sugar
1/2 cup pistachios
Pistachio Cream Cold Brew
10 oz cold brew coffee
1-2 tbsp vanilla syrup
2 tbsp heavy cream
1 tbsp pistachio simple syrup
1 tbsp salted brown butter topping

#starbucksathome #athomecoffee #coffee #starbucksdanish

These cheeseburger twice baked potatoes are the pe

These cheeseburger twice baked potatoes are the perfect way to transform your twice baked potatoes into a full meal.

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INGREDIENTS
4 Russet Potatoes
1/2 cup melted butter
1 cup sour cream
1 cup cheddar cheese shredded
1 pound ground beef
1/2 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp pepper
6 slices bacon cooked and crumbled

INSTRUCTIONS
Preheat oven to 400° F.

Scrub potatoes until clean and dry them.

Place on a baking sheet and bake one hour or until potatoes are cooked through.

Remove from oven and place on a wire rack to cool slightly.

While potatoes are cooling, cook ground beef in a skillet over medium heat until no longer pink. Season with salt, garlic powder, paprika, and pepper.

Lower oven temperature to 350° F.

Cut potatoes lengthwise in half, leaving them attached on the skin. Scrape insides of potatoes with a spoon into a large mixing bowl.

Season the potato skins with salt and pepper and place back into the oven while you are preparing the filling.

Add butter, sour cream, 1/2 cup of cheese to the scooped out potatoes. Mash together to your desired texture. Fold in cooked ground beef.

Spoon filling into potato shells and place on a baking sheet. Sprinkle each potato with remaining cheese and bacon.

Bake for 20 minutes or until potatoes are heated through and cheese is melted.

#dinnertime #suppertime #dinner #farmwife #easyrecipes #whatsfordinner #beefitswhatsfordinner

These high protein egg bites are just like the Sta

These high protein egg bites are just like the Starbucks sous vide egg bites without any of the special equipment. Each bite has 160 calories and 16 grams of protein.

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INGREDIENTS
8 large eggs
1 cup cottage cheese
3/4 cups gouda cheese shredded
12 slices Canadian bacon quartered
1/2 tsp salt
1/2 tsp pepper

INSTRUCTIONS
Preheat oven to 350 F. 
In a blender combine eggs, cottage cheese, salt, and pepper. Blend until smooth. 
Grease a 12 tin muffin pan or line with cupcake liners (I like to use silicone liners). Then place muffin tin onto a large half sheet pan with a lip. 
Add 1 tbsp of shredded cheese and 1 quarter canadian bacon to each muffin tin. 
Top each tin off with egg mixture and addition cheese (if desired). 
Pour boiling water into the sheet pan until about half full (not the muffin tins) and carefully transfer to the oven. 
Bake for 25-30 minutes or until eggs have set. 
Enjoy immediately or store in an air tight container in the fridge.

Ready to start making your own bread? Well it all

Ready to start making your own bread? Well it all starts with mastering this super simple sandwich bread recipe. Stay tuned as I transform this dough recipe into many other bread products! Have one you are looking for? Let me know in the comments and I’ll work on uploading my version.

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INGREDIENTS
2 1/4 tsp yeast
2 tbsp honey or sugar
1/4 cup water warmed
1 1/2 tsp salt
5 tbsp butter
1 egg
6 cups flour
2 cups milk

INSTRUCTIONS
Combine 1/4 cup warmed water with yeast and honey/sugar. Set aside until foamy. If your yeast does not foam up, do not proceed to the next step. This means your yeast is not active.

Once the yeast mixture is foamy combine all yeast mixture, milk, egg, salt, and 5 cups of flour. Mix to combine, adding in additional flour until the mixture pulls away from the bowl.

Knead mixture for 7-10 minutes, or until the dough is smooth. Shape into a ball, place back into bowl, and let rise for an hour, until doubled.

Place dough onto counter and divide into 2 sections. Flatten into a rectangular shape and roll into a log. Place into a loaf pan and let rise another hour.

Bake at 350 for 35-40 minutes. Top with a little more butter if desired.

This week’s prep. Breakfast is a big one for us,

This week’s prep. Breakfast is a big one for us, my husband goes to check heifers at 4 am and I am NOT making breakfast that early.

Also, if I don’t have an easy lunch to grab I end up skipping lunch and am STARVING by dinner.

Do you want to see details on any of these recipes? What should I add to my weekly prep?

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