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The Farmstyle

by Kayla Zenner

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Dessert

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Easy Peach Crisp for Two | Mini Date Night Dessert

Mint Chip Ice Cream with Fresh Mint

The Best Homemade Cinnamon Rolls

Homemade Apple Cider Cinnamon Rolls | Favorite Fall Recipes

Edible (and bakeable) Cookie Dough

The Perfect Fudgy Sourdough Brownies

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These Raspberry Brioche Danishes is soft and fluff

These Raspberry Brioche Danishes is soft and fluffy with a vanilla bean cream cheese custard and raspberries topped with a crumb. Absolutely are the perfect for your next brunch at home!

Comment DANISH for all the details sent straight to your inbox!

INGREDIENTS
Brioche Dough
2 1/4 tsp yeast
2 tbsp sugar
1/4 cup water warmed
1 1/2 tsp salt
4 tbsp butter
1 egg
3 cups flour
1 cups milk
Cream Cheese Filling
8 oz cream cheese
1/2 cup powdered sugar
1/4 cup milk
1 tsp vanilla bean paste or 1 vanilla bean
2 cups raspberries fresh or frozen
Crumble Topping
1/2 cup all purpose flour
1/4 cup brown sugar
2 tsp cinnamon
3 tbsp butter melted

INSTRUCTIONS
Brioche Dough
Combine 1/4 cup warmed water with yeast and 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, butter, egg, salt, and 2 and 1/2 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, cover, and let rise for an hour, until doubled. 
Place dough onto counter and divide into 8 sections. Shape each section into a ball and place onto a lined baking sheet. Cover and allow to rise for 30 minutes. 
Place dough onto individual parchment squares, cover, and let dough rise for another 30-60 minutes. 
Cream Cheese Filling
Preheat oven to 375F. 
Add all the cream cheese filling ingredients into a medium sized bowl and mix to combine. The mixture should be smooth and creamy. 
Make Crumb Topping
Combine all crumb topping ingredients in a bowl. Mix until crumb-like texture. 
Assemble Danishes
Using your fingers create a well in the center of each dough ball, leaving about 1/2” around the edge. 
Add a scoop of the cream cheese mixture to the center well of each danish and top with a sprinkling of crumb topping. 
Bake at 375F for 25-30 minutes and allow to cool for at least 10 minutes before consuming.

#ad | This VIRAL Cowboy Casserole is made so much

#ad | This VIRAL Cowboy Casserole is made so much better using @zoupgoodreallygood Portabella Mushroom Bisque for a super simple weeknight dinner!

Comment COWBOY for all the details sent straight to your inbox.

INGREDIENTS
1 lb ground beef
1 onion soup mix packet
1 jar Zoup Portabella Mushroom Bisque
1/4 cup sour cream
1 cup shredded cheese
30 oz shredded hash browns
1/2 lb bacon cooked + crumbled

INSTRUCTIONS
Preheat oven to 400.

Cut bacon into small pieces and cook in a large cast iron skillet. Remove bacon from the pan and remove most of the bacon grease.

Add ground beef to the skillet and cook until brown.

Add onion soup mix, Zoup Portabella Mushroom Bisque, sour cream, 1/2 cup cheese, and cooked bacon. Stir until combined.

Pour hasbrowns on top of cooked meat mixture and top with remaining cheese. (Tip: you can toss the hashbrowns in the bacon grease prior to topping the meat mixture for extra flavor).

Bake for 25-30 minutes. Enjoy!

Craving this steak salad on repeat! With grilled s

Craving this steak salad on repeat! With grilled steak, homemade balsamic dressing, crisp apples, candied pecans and roasted sweet potatoes it is loaded with flavor!

Comment SALAD for all the details straight to your inbox.

I saw @toribreen make a Sheet Pan Quesadilla on he

I saw @toribreen make a Sheet Pan Quesadilla on her @blackstoneproducts the other day and knew I needed to try it.

Comment QUESADILLA for all the details straight to your inbox.

INGREDIENTS
1 lb ground beef
2 cups cooked rice
2 cups shredded cheddar cheese
1 packet taco seasoning
8 medium tortillas

INSTRUCTIONS
Heat one side of the the griddle to medium heat and the other half to low.

Cook ground beef over medium heat until no longer pink. Add in taco seasoning and water (as directed on the packet). Mix to combine.

Add in cooked rice and mix to combine.

On the low side of the griddle place 6 tortillas overlapping in a 2x3 grid.

Add 1/2 the shredded cheese, top with meat mixture, then top with remaining shredded cheese and remaining two tortillas.

Carefully shape the edges of the bottom tortillas over the top of the top tortillas. Place the 1/2 sheet pan on top to seal the edges.

Let the quesadilla cook until the bottom has browned up, remove sheet pan and carefully flip the quesadilla to brown up the other side.

Remove from griddle and slice into 9 rectangles, top with favorite taco sides, and enjoy!

#GCGriddleNationInspiration #GriddleCrew #Blackstone #blackstonegriddle #blackstonerecipes #ambassador

I absolutely LOVE when I get the chance to dive in

I absolutely LOVE when I get the chance to dive into my creative side and make a floral buttercream cake. They are my favorites and this one just might be my favorite 😍

#buttercreamflowercake #buttercreamflower #buttercreamflorals #springcake #buttercreamcakedesign #buttercreamcakes #buttercreamicing #buttercreamflowers #buttercreamart

This Carrot Cake Latte with Maple Cold Foam is a f

This Carrot Cake Latte with Maple Cold Foam is a fun spring inspired coffee recipe that is full of flavor but so easy to make!

Comment CARROT for all the details straight to your inbox.

INGREDIENTS
Carrot Cake Syrup:
2 large Carrots
1/2 cup Brown Sugar
2 cups Water
1 tsp. Ground Cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp ground ginger
Maple Cold Foam:
2 tbsp heavy cream
2 tbsp half and half
1 tbsp Maple Syrup
Latte:
1/2 cup Whole Milk
2 shots Espresso

INSTRUCTIONS
Carrot Cake Syrup:
Chop the carrots into small pieces, then add to a saucepan with the water, brown sugar, and spices.

Bring the water to a boil over medium high heat. Stir until sugar is dissolved and carrots are mostly fork tender, about 5-10 minutes.

Strain the mixture and store in a glass container in the fridge up to 4-5 days.

Maple Cold Foam:
Add all ingredients in a small bowl. Use a hand held milk frother to whisk until thick and foamy.

Latte:
Fill a glass with ice. Add 1-2 tablespoons of Carrot Cake Syrup, then the milk, espresso, and top with the cold foam.

Dust with ground cinnamon to enjoy!

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