About

Nav Social Icons

Looking for something?

Skip to primary navigation
Skip to main content
Skip to footer

Home
About
Blog
- Mom Life
- Farm Life
- Recipes
  - Breakfast
  - Dessert
  - Dinner
  - Sides
  - Snacks
Shop
Cart
My account

Mobile Menu Widgets

Connect

Search

Looking for something?

The Farmstyle

by Kayla Zenner

Home
About
Shop
- Shop – Meal Plans
- Shop My Favorites

Blog
- Breakfast
- Dessert
- Dinner
- Snacks
- Sides
- All Recipes
Cart

Dinner

Sort By:

One Pan Orzo Pizza

Creamy Chicken, Bacon and Corn Pasta

Philly Cheesesteak Cheesy Bread

French Onion Meatball Bake

Lazy Lasagna

Chicken Tortilla Soup

← Previous
Page 1
Interim pages omitted …
Page 7
Page 8
Page 9
Page 10
Page 11
Interim pages omitted …
Page 14
Next →

Follow Along

Saturday morning pancakes are our favorite. Slow m

Saturday morning pancakes are our favorite. Slow mornings, plate full of pancakes and a cup of coffee. @appelheights sent a bag of their pancake mix and it was so good!

This sourdough discard gingerbread bundt cake is t

This sourdough discard gingerbread bundt cake is topped with a cinnamon glaze for a show stopping holiday dessert.

Comment RECIPE for full recipe details.

INGREDIENTS
Bundt Cake
3 cups all purpose flour
1 tbsp ground ginger
1 tbsp cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp allspice
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 cup butter melted
1/2 cup oil
2 cups brown sugar
3 large eggs
1 cup sourdough discard
3/4 cup molasses
3/4 cup coffee
Cinnamon Glaze
1 cup powdered sugar
1 tsp ground cinnamon
1 tsp vanilla extract
2-3 tbsp heavy cream

INSTRUCTIONS
Preheat oven to 350.
Oil a bundt cake pan and coat with flour or fine granulated sugar to ensure your cake does not stick to the pan. Set aside.
In a large mixing bowl combine eggs, sourdough discard, melted butter, oil, and molasses. Mix to combine.
Add in spices, baking soda, baking powder and half of the flour. Mix until just combined. Then add coffee, mixing to combine. Finish off with remaining flour.
Pour batter into prepared bundt cake pan. Place into oven and bake for 45-50 minutes.
Remove cake from the oven and allow to cool for 10 minutes. Then carefully invert onto a cake plate to cool completely .
Combine all glaze ingredients adding enough heavy cream to get a pourable consistency. Pour onto cooled cake.

#gingerbread #gingerbreadcake #sourdough #sourdoughdiscard #sourdoughcake #gingerbreadlatte #sourdoughlove

This bone broth hot chocolate has the added benefi

This bone broth hot chocolate has the added benefits of drinking gut healing bone broth in a delicious hot chocolate form.

INGREDIENTS
1/2 cup bone broth (I used @kettleandfire)
1/2 cup milk
1-2 tbsp maple syrup
1 tbsp cocoa powder (I love @ghirardelli)
OPTIONAL:
Collagen from @vitalproteins
Colostrum from @cowboycolostrum

INSTRUCTIONS
Heat milk and broth over medium heat until desired temperature.

Add in cocoa powder, maple syrup, collagen and colostrum. Whisk to combine.

#bonebroth #bonebrothhotchocolate #homemadehotchocolate #hotcocoa #homemadehotcocoa

This jalapeño popper chicken is going to be your

This jalapeño popper chicken is going to be your favorite way to enjoy jalapeño popper dip for dinner. This low carb dinner has all the goodness of a jalapeño popper, but with the extra goodness of chicken thighs.

Comment RECIPE for all the details.

#jalepenopopper #chickenthighs #jalepenopopperchicken #jalepenopoppers #onepandinner #weeknightdinner #easydinner #chickendinner

These sourdough, discard, chocolate chip cookies a

These sourdough, discard, chocolate chip cookies are seriously the best chocolate chip cookie you will ever eat. They have the perfect amount of sourdough and chocolate chips to create the perfectly textured cookie.

Comment RECIPE for all the details in your inbox.

INGREDIENTS
1 cups butter, melted
½ cup sugar
1 ½ cups brown sugar
½ cup discard
2 large eggs
3 tsp vanilla
4 cups all-purpose flour
1 ½ tsp baking soda
1 ½ tsp baking powder
2 tsp salt
3 cups chocolate chips

INSTRUCTIONS
Combine butter, sugars and discard. Mix until well combined and then add in eggs and vanilla extract.

Add flour, baking soda, baking powder, and salt to the butter mixture, do not overmix here. Leave a little bit of dry materials before adding in the chocolate chips. You want everything to be JUST incorporated.

Chill in the fridge for four hours or as long as overnight for an extended ferment (do not do this on the counter and do not skip this step).

Preheat the oven to 375ºF. Spoon out dough and roll into balls before placing on the pan. About 2 tbsp
Bake for 10-12 minutes. Do not overbake.

Makes 48 cookies

These soft and fluffy sourdough cinnamon rolls are

These soft and fluffy sourdough cinnamon rolls are easy to make. Start the night before for pillowy delicious rolls the next morning.

Comment RECIPE for more recipe details and the measurements in grams.

INGREDIENTS
Dough
2/3 cup milk
2 tbsp unsalted butter melted
1 large egg
1/2 cup bubbly active sourdough starter
1/4 cup granulated sugar
2½ cups unbleached all-purpose flour
1 tsp salt
Cinnamon-Sugar Filling
4 tbsp unsalted butter
1/2 cup brown sugar
1 tbsp ground cinnamon

INSTRUCTIONS
In a large bowl combine the melted butter, water, sourdough starter, and sugar. Mix to combine. Add the flour and salt. Mix to combine, the dough will be sticky. Cover with a damp towel and let rest for 30 minutes.

After the dough has rested, knead for 5-10 minutes. The dough should feel soft and smooth. Add flour as needed during the kneading but try not to add too much.

Transfer dough back into the large bowl. Cover with plastic wrap. Let rise overnight until double in size, about 8-10 hrs.

In the morning: Line a cast-iron skillet or baking dish with parchment paper.

Lightly flour your countertop to prevent sticking. Pour the dough out of the bowl. Gently pat into a rough rectangle.
Roll the dough into a 18 x 12-ish rectangle.

Spread the softened butter from the filling ingredients onto the dough. Then sprinkle with brown sugar and cinnamon.

Roll it into a log pressing down gently as you go. Take your time with this step. The log needs to be tight so the swirls stay in tact.

Cut the dough into 2-inch sections using an oiled knife or bench scraper.

Place the rolls into the lined pan and let rest for about 2 hours, or until the dough puffs up. Alternatively, if you’d like to chill or freeze the rolls, do that at this step.

Preheat oven to 350 F. Bake the dough onto the center rack and bake for 35-40 minutes. The tops should turn light golden brown when ready.

Remove from the oven and cool in the pan for 15 minutes. This helps the butter to absorb back into the dough.

Footer

On the Blog

Blog
Recipe Collections
Recipes
Farm Life

Info

About
Disclosure, Privacy Policy, and Terms

Copyright © 2024 · Theme by 17th Avenue

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok