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The Farmstyle

by Kayla Zenner

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Recipes

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How to Make Homemade Vanilla Extract

How to Make Sourdough Bread | A Beginner’s Guide

Confetti Pie Crust with Strawberry Peach Filling

How to Make Cowboy Casserole

How to Make Creamy Smothered Pork Chops

How to Make Homemade Cream of Mushroom Soup

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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.

Fall calls for comfort food, and this Bacon Cheese

Fall calls for comfort food, and this Bacon Cheeseburger Soup is EVERYTHING. It’s like your favorite cheeseburger, but in soup form. Perfect for cozy nights when you want something warm and filling.

Comment RECIPE for all the details!

Trust me, you need this in your life.

#SoupSeason #BaconCheeseburgerSoup #ComfortFoodVibes #CozyEats #FallFeels

Is it stuffing or dressing? I never know! Either w

Is it stuffing or dressing? I never know! Either way this sourdough stuffing/dressing is sure to be a hit! Make sure to save it for later.

Comment RECIPE for all the details in your inbox.

INGREDIENTS
1 loaf sourdough bread cubed
¼ cup butter
8 oz mushrooms sliced
1 onion diced
3 celery stalks thinly sliced
4 cloves garlic minced
2 tbsp fresh thyme chopped
2 tbsp fresh rosemary chopped
2 tbsp fresh sage chopped
2 eggs
1 tsp salt
1/2 tsp pepper
2 cups chicken stock
1 cup mozzarella cheese shredded
1/2 cup parmesan cheese grated

INSTRUCTIONS
Preheat the oven to 350°F. Add cut sourdough to a sheet pan. Bake for 12-15 minutes, until golden and crisp.

Heat a 12” cast iron skillet over medium-high heat. Add the butter. Add onions and celery. Sauté until caramelized. Add in the garlic and mushrooms. Cook for another five minutes. Turn off the heat and let cool slightly.

Whisk the eggs, salt, pepper, thyme, rosemary, sage and chicken stock together in a large mixing bowl. Add the bread, vegetable mixture, reserving 1/2 cup for topping, and 1/2 cup mozzarella. Fold together to combine, making sure none of the bread looks dry.

Transfer the mixture back to the skillet. Top with the remaining vegetables, mozzarella, and parmesan cheese.
* Bake for 30-35 minutes, or until golden brown and fully cooked through.
52w

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