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The Farmstyle

by Kayla Zenner

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Dessert

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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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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!

#ad | Making food for others is my love language!

#ad | Making food for others is my love language! So when I get to deliver food to the field I love it. HOWEVER, I know that delivering food isn’t always easy! The @thermosbrand ICON collection is perfect for packing lunches this year. I love that the Food Jar keeps food hot for 10 hours or cold for 24 hours and makes making lunches that aren’t boring so much easier to create.

I also love the pour spout on the ICON Water Bottle for drinks on the go! It is easy to clean and includes a locking ring to help secure the lid in place.

Make sure to use code KAYLA20 for 20% off your order at thermos.com

#Thermos #Since1904 #thermosbrand

These carrot cake donut holes are loaded with carr

These carrot cake donut holes are loaded with carrots, raisins, pecans and dipped in a cream cheese glaze all made in the air fryer.

Comment CARROT for all the details straight to your inbox.

INGREDIENTS
Donut
1 1/2 cups all purpose flour
1/2 cup sourdough discard can swap 1:1 for greek yogurt
1/2 cup greek yogurt
1/2 cup shredded carrots
1/2 cup golden raisins
1/2 cup finely chopped pecans
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/4 cup butter melted
Cream Cheese Glaze
1 cup powdered sugar
2 oz cream cheese softened
1/4 cup butter softened
1 tsp vanilla bean paste or vanilla extract
3-4 tbsp heavy cream

INSTRUCTIONS
Preheat air fryer at 350 or oven to 400. 
In a bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, carrots, raisins, and pecans. 
Add in sourdough discard, greek yogurt, and melted butter. Mix until dough starts to come together, then pour onto the counter and knead for 5 minutes. Adding more flour if dough becomes too sticky. 
Section dough into 16 pieces and shape each piece into a round ball. Place round balls onto a piece of parchment paper. 
Bake in air fryer or oven for 5-6 minutes, turn each ball and bake an additional 5-6 minutes. If baking in oven bake for 6 minutes each side. 
In a small bowl combine softened cream cheese, softened butter, powdered sugar, and vanilla bean paste. Mix to combine. Add in heavy cream until desired consistency is achieved. 
Remove donut holes from oven or air fryer, allow to cool until you can handle them. Dip into cream cheese glaze and enjoy!

This biscuit and gravy breakfast casserole combine

This biscuit and gravy breakfast casserole combines fluffy biscuits, creamy sausage gravy, and scrambled eggs for the perfectly easy breakfast that can be made ahead of time if needed!

Comment GRAVY for all the details straight to your inbox.

INGREDIENTS
Biscuit and Gravy Casserole
1 pkg refrigerator biscuits
6 eggs
1/2 cup milk
1 cup cheddar cheese shredded

Sausage Gravy
1 lb ground sausage
1/3 cup flour
2 cups milk
1 Tbsp roasted chicken base
pepper to taste

INSTRUCTIONS
Sausage Gravy
In a large skillet cook the sausage.

Add in flour, stir to coat the sausage and cook for about 2 minutes. Add in milk bouillon and pepper. Simmer until thickened.

Assemble Casserole
Preheat oven to 350.

In a medium sized bowl combine eggs and milk. Mix to combine.

Open refrigerator biscuits and cut each biscuit into quarters.

In a 9x13 sized casserole dish. Add cut up biscuits, top with scrambled eggs, then prepared gravy, and top with shredded cheese.

Bake for 30 minutes until eggs are throughly cooked.

Make Ahead Version
After assembling the casserole, cover and place into refrigerator until ready to bake.

Preheat oven to 350 and bake for 35-40 minutes.

This Loaded Cheesesteak Bread is the perfect weekn

This Loaded Cheesesteak Bread is the perfect weeknight dinner! Paired with my one hour French bread these are all staple items in my fridge and pantry.

Comment CHEESESTEAK for all the recipe details and the French bread recipe straight to your inbox.

INGREDIENTS
1 loaf French bread
1/4 cup mayonnaise
1 lb ground beef could swap for steak
1 bell pepper diced
1/2 onion diced
1 tbsp worcestershire sauce
1 tsp salt
1 tsp pepper
6-8 slices Provolone cheese

INSTRUCTIONS
In a large skillet sauce peppers and onions in a little bit of oil.

Add in ground beef and cook until no longer pink.

Season with salt, pepper, and Worcestershire.

Cut loaf in half and spread with mayonnaise

Layer on ground beef mixture and top with provolone cheese.

Bake at 350 for 15-20 minutes until cheese is bubbly and melted.

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