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

Recipes

Sort By:

Sourdough Discard English Muffins

Baked Potato Soup

Salsa Corn Chowder Soup

Peanut Butter Baked Oatmeal Bites

Freezer Waffles & Pancakes

Latest Coffee Obsession | Cloud Coffee

← Previous
Page 1
Interim pages omitted …
Page 44
Page 45
Page 46
Page 47
Next →

Follow Along

This Raspberry Crumble Croissant Sourdough Loaf is

This Raspberry Crumble Croissant Sourdough Loaf is a fun twist on the Viral Croissant Sourdough loaf.

Comment SOURDOUGH for all the details sent to your inbox plus measurements in grams.

INGREDIENTS
For the Bread
1/2 cup active sourdough starter ⁣
1 & 1/2 cup water⁣
3 & 1/4 cup bread flour⁣
1 tsp salt ⁣
Inclusions
1/2 cup cold butter
1/2 cup raspberry jam
1/4 cup brown sugar
1/3 cup all purpose flour
4 tbsp melted butter

INSTRUCTIONS
*a lot of details have been cut down due to caption size. See full recipe for more details

In a large bowl combine water, starter, salt and flour. Mix until most of the flour has been combined. Cover and let sit for 30 minutes.

Add in shredded butter and fold into dough until well combined. Performing 2 more stretch and folds.

Cover and let rise until doubled in size (about 8 hours at 70F)

In a small bowl combine brown sugar, all purpose flour, and melted butter. Mix to combine. Set aside the crumble mixture

After the dough has doubled in size pour onto the counter and gently stretch into a rectangle adding in inclusions then shaping. Cover loaf and let rise for 30-90 minutes.

Preheat oven to 450.

Bake covered at 450 for 20 minutes.

Uncover the loaf and top with remaining crumble mixture. Continue baking at 425 for 20 minutes.

These Blackberry Cheesecake Macarons are the perfe

These Blackberry Cheesecake Macarons are the perfect addition to your Spring dessert list.

Comment MACARON for all the details sent to your inbox.

Ingredients
Macarons
60 grams egg whites
68 grams granulated sugar
85 grams ultra fine almond flour sifted
64 grams powdered sugar sifted
Gel or Powder Red Food Coloring optional
Blackberry Jam
3/4 cup blackberries
3/4 cup granulated sugar
1 tbsp lemon juice
Cheesecake Frosting
2 oz cream cheese
3/4 cup powdered sugar
1 tsp vanilla extract
Decorations (optional)
melted white chocolate
crushed graham crackers

NOTE: I had to cut down the instructions to fit in the caption go to KAYLAZENENR.COM/BLACKBERRY-CHEESECAKE-MACARONS for full instructions

Instructions
Macarons
Preheat oven to 300 F. I highly recommend buying an oven thermometer to check your temperature.

With a stand mixer or electric hand mixer, whisk together your egg whites, granulated sugar, and food coloring. Whisk until the meringue is stiff and glossy. Fold in the powdered sugar and almond flour. You can adjust your shell color at this point as well. Add more coloring if you need a more vibrant shell.

There are several ways to know you are done mixing. Some people prefer to look for the figure-eight method. I look for a batter that looks like slow moving lava when I scoop it. And holds it’s shape in the bowl for about 10 seconds before melding back into the batter.

Pour the batter into the prepared piping bag and secure the top. Holding the bag perpendicular to the baking sheet (straight up and down), pipe approximately 1.25”- 1.5” circles onto the prepared baking sheet.

Once all circles have been piped bang the baking sheet onto the counter 2-3 times. This helps to remove any air bubbles.

Place macarons into the oven and bake for 15-18 minutes, turning the baking sheets halfway through.

On half of the shells pipe a small border of the cheesecake filling around the edge, then fill the center with cooled blackberry jam. 
Decorate tops of macarons with melted white chocolate and crushed graham crackers if desired.

#ad | This Salsa Verde Chicken Skillet is a super

#ad | This Salsa Verde Chicken Skillet is a super easy 15 minute dinner made possible by @minutericeUS Spanish Rice Cups.

Comment RECIPE for all the details straight to your inbox.

INGREDIENTS
2 @minutericeus Spanish Rice Cups
2 cups shredded rotisserie chicken
1 cup black beans, drained and rinsed
1 packet taco seasoning
1 cups salsa verde
4 corn tortillas

INSTRUCTIONS
In a skillet over medium heat add shredded rotisserie chicken, black beans, taco seasoning, salsa verde and Minute Spanish Rice Cups. Mix to combine and cook until everything has warmed up.

Cut corn tortillas into quarters and place on top of chicken mixture.

Place into the oven and broil for 4-5 minutes or until the tortillas start to crisp up.

Enjoy as is or top with salsa and sour cream.

This Carrot Cake Sourdough Bread is the perfect co

This Carrot Cake Sourdough Bread is the perfect combination of sourdough bread and a slice of carrot cake. Finished off with a maple cinnamon butter it is the best little treat!

Comment CARROT for all the details to your inbox.

INGREDIENTS
FOR THE BREAD
100 g active sourdough starter
350 g water⁣
500 g bread flour⁣
8 g salt ⁣
INCLUSIONS
30 g maple syrup
100 g raisins
65 g chopped pecans or walnuts
110 g shredded carrots
1 tsp cinnamon
1/2 tsp nutmeg
3 tbsp sugar

INSTRUCTIONS
In a large bowl combine water, starter, and flour. Mix until most of the flour has been combined. Cover and let sit for 30 minutes.  
While the dough is resting add the raisins to a small bowl and cover with water. Soaking the raisins will help the control how much liquid the raisins absorb. Drain liquid from the raisins before adding to the dough.  
Add in salt, maple syrup, pecans, raisins and carrots. Mix until everything is mostly combined. 
Cover and let ferment for 4-8 hours. With the addition of maple syrup the dough will ferment faster than a regular loaf of sourdough.  
In a small bowl combine sugar, cinnamon, and nutmeg.  
After the dough has doubled in size pour onto the counter and gently stretch into a rectangle. Sprinkle the sugar mixture over the dough and fold the dough to shape.

Sprinkle the loaf with flour and place into a small bowl (or banneton basket). Cover and let proof for 30-90 minutes on the counter. ⁣While the dough is on its final proof preheat a dutch oven inside your oven at 450. You want the Dutch oven nice and hot!⁣ 
After your dough has proofed, flip onto a piece of parchment paper and score the loaf.  
Gently place your parchment lined loaf into your dutch oven. Bake covered at 450 for 20 minutes, then uncovered at 425 for 20 minutes. Your crust should be nice and golden brown when it is done. If you aren’t sure if your loaf is completely cooked, use a thermometer to see if the internal temperature reaches 190 F.

#carrotcake #sourdoughbread #sourdough #carrotcakerecipe #sourdoughclub

These homemade from scratch lasagna roll ups are a

These homemade from scratch lasagna roll ups are a fun twist on the traditional layered lasagna. You can swap out the homemade pasta for store bought to save time.

Comment RECIPE for all the details straight to your inbox.

INGREDIENTS
Homemade Lasagna
1 cup all purpose flour
3/4 cup semolina flour
3 eggs

Ricotta Mixture
2 cups ricotta
2 tsp Italian seasoning
1 egg
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese

Meat Mixture
1 lb ground beef
28 oz spaghetti sauce
1 cup shredded mozzarella cheese

INSTRUCTIONS
Make the Pasta
On the counter add flour and create a well in the center.

Add eggs to the center of the well and use a fork to mix the eggs into the flour. Continue until the mixture is thick enough to begin kneading. Knead dough for 5-10 minutes or until the dough smooth.

Cover dough and let rest for 30-60 minutes.

Divide dough into 4-6 segments. Using a rolling pin or pasta roller roll out each section until you reach desired thickness. I roll out to level 7 or 8 on the kitchen aid attachment. Cut each section into 12” pieces.

Layer pasta onto a baking sheet separated with parchment paper and set aside.

MAKE RICOTTA MIXTURE
I do this as the pasta is resting.

Combine all ricotta mixture ingredients into a bowl. Mix to combine and set aside for later.

MAKE MEAT SAUCE
I do this as the pasta is resting.

In a skillet brown ground beef until no longer pink. Add in spaghetti sauce and set aside.

ASSEMBLE
Preheat oven to 350.

Add 1/3 of the meat sauce to the bottom of a 9x13 pan.

Spread ricotta mixture onto lasagna noodles and roll up. Place on top of meat mixture and repeat with remaining pasta. (I should had added a few tbsp of the meat mixture on top of the ricotta before rolling, but it was still delicious without).

Top with remaining meat sauce and 1 cup shredded mozzarella.

Cover and bake for 30-35 minutes.

Enjoy!

As a former math teacher I couldn’t let Pi Day g

As a former math teacher I couldn’t let Pi Day go by without a pie to celebrate. What better way to celebrate than with a beautiful braided lattice pie crust with a caramel apple filling.

Comment PIE for my super simple no chill pie crust recipe.

For fun, how many digits of pi can you remember?

#piday #piday2025 #applepie #latticecrust #applepies

Footer

On the Blog

Blog
Recipe Collections
Recipes

Info

About
Disclosure, Privacy Policy, and Terms

Copyright © 2025 · 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