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The Farmstyle

The Farmstyle

by Kayla Zenner

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macaron

December 17, 2024 · In: Dessert, Recipes

Gingerbread Macarons

Gingerbread Macarons are filled with gingerbread spices and a molasses buttercream for the warm cozy feelings of gingerbread in a macaron form. This post contains affiliate links. I earn a…

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December 10, 2024 · In: Dessert, Recipes

Peppermint Macarons | Easy and No Fail

These Peppermint Macarons are the perfect addition to your Christmas dessert list. Red swirled macarons shells with peppermint buttercream gives all the flavors of candy canes. This post contains affiliate…

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Meet Kayla

Meet Kayla
hello!

LIVING OURFARM(LIFE)STYLE WHERE WE ​JUGGLE THE CHAOS OF MOTHERHOOD ONE ​KITCHEN ADVENTURE AT A TIME!

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Homemade butter is one of the easiest things you c
Homemade butter is one of the easiest things you can make at home! It requires one simple ingredient and can be done in a few minutes!

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

INGREDIENTS 
2 cups heavy cream 
1/2 tsp salt optional

INSTRUCTIONS
Add heavy cream to the bowl of a stand mixer with the whisk attachment.

Gradually increase the speed of the mixer to high and whip until the butter and buttermilk separate. This timing depends on several different factors, but typically when I’m making butter it takes about 15-20 minutes.

You should start to notice your cream has turned into fluffy whipped cream around the 5 minute mark. At this point I will stop the mixer every 5 minutes or so to scrape down the sides of the bowl to make sure that everything gets incorporated.

Once it looks like the cream is starting to break I will place a towel over my stand mixer. As soon as the butter and buttermilk separate the liquid will splash and you will make a mess of the kitchen.

Remove the butter from the liquid (Do not throw the liquid out, this is buttermilk and can be used in other recipes). Gently press the butter between your hands until you get most of the liquid out. Removing all the excess buttermilk will help your butter stay fresher longer.

Once you have pressed as much of the buttermilk out as possible rinse in ice water.

If you want to have salted butter this is where you add it.

Now you have fresh made butter!


This chicken bacon ranch pasta is the ultimate com
This chicken bacon ranch pasta is the ultimate comfort food with a homemade alfredo seasoned with ranch seasoning and topped off with crispy bacon, you cannot get any better.

Comment RANCH for all the details to your inbox. 

INGREDIENTS
2 chicken breasts
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp parika
1/2 lb bacon
1/2 cup butter
1 and 1/2 cups heavy cream
4 cloves garlic minced
2 cups parmesan cheese freshly grated
2 tbsp dry ranch seasoning
2 cup pasta

INSTRUCTIONS
In a large pot boil salted water and cook pasta according to package. Drain and set aside for later, reserving 1/2 cup of pasta water for later.

In a large skillet over medium heat cook bacon until crispy. Remove from pan and drain grease. Chop bacon into smaller pieces.

Slice chicken or cube chicken into small pieces and season with salt, garlic powder, onion powder, and paprika. Add to pan that you cooked the bacon in. Cooking until the chicken has reached an internal temperature of at least 165.

Remove chicken from the pan and add butter and heavy cream. Simmer over low for 2-3 minutes.

Whisk in garlic and ranch seasoning. Then add in shredded parmesan cheese. Whisking until fully melted. Add in pasta water a few tablespoons at a time if the sauce seems too thick.

Add in cooked pasta, chicken, and bacon. Serve immediately.

#weeknightdinner #weeknightmeals #weeknightdinners #chickenbacon


This super easy sheet pan lasagna is stacked full
This super easy sheet pan lasagna is stacked full of all the lasagna flavors without needing cook the noodles and hassle with layering!

Comment LASAGNA for all the details to your inbox. 

INGREDIENTS
1 lb ground Italian sausage
1 lb ground beef
28 oz marinara
1 & 1/2 cup ricotta cheese
2 tsp italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 egg
2 cups mozzarella cheese shredded
1 cup parmesan cheese shredded

INSTRUCTIONS
Preheat oven to 350.

In a large skillet brown ground beef and Italian sausage until no longer pink. Add in jar of marinara.

In a small bowl combine ricotta, egg, 1/2 cup mozzarella cheese, garlic powder, onion powder, and Italian seasoning. Mix to combine.

Add half of the meat mixture to a large sheet pan (I used a half sheet pan), then break up the noodles into bite size pieces and layer on top of meat mixture.

Add remaining meat mixture and spread evenly over noodles. Since we did not precook the noodles, you will want to ensure that all of the noodles are covered in the sauce.

Sprinkle with remaining mozzarella and parmesan cheese, then dollop ricotta mixture on top.

Bake for 20-30 minutes until cheese is melted and noodles are fully cooked.

OPTIONAL: Broil the mixture for the last 2-3 minutes to crisp up the top.


#ad | This Strawberry No Bake Cheesecake is super
#ad | This Strawberry No Bake Cheesecake is super easy to create using the @zwilling_usa XTEND Cordless System. One battery works across the entire suite, allowing you to navigate the kitchen without the need for an outlet. This is the product you didn’t know you needed.
 
Comment CHEESECAKE for all the details straight to your inbox. 

INGREDIENTS
16 oz cream cheese
1/2 cup granulated sugar
1 cup heavy cream
1 tsp vanilla extract
1 cup strawberries
12 sheets graham crackers
1/2 cup melted butter

INSTRUCTIONS
In a large bowl add cream cheese and sugar. Mix with the Zwilling XTEND Cordless Hand Mixer until light and fluffy. Set aside. 

In another bowl add heavy cream and whip until stiff peaks form using the Zwilling Xtend Hand Blender with the whisk attachment. Set aside. 

Using the Zwilling XTEND Cordless Hand Blender blend strawberries until smooth. 

Add whipped cream and half of the strawberry puree to the cream cheese mixture. Mix to combine.

Using the mini chopper attachment of the Zwilling XTEND Cordless Hand Blender add graham cracker sheets and pulse until fine crumbs form. Add in melted butter and pulse until well combined.

Add the graham cracker mixture to an 10” springform pan and gently press into the springform pan.

Top graham crackers with cream cheese mixture, then drizzle remaining strawberry puree.

Serve immediately for a softer texture or cool in refrigerator for a few hours to set.
 
#zwilling1731 #xtend


I’ve been working all week to get my kitchen gar
I’ve been working all week to get my kitchen garden in and absolutely cannot wait for it to turn into my little piece of summer paradise. 

This year I’m growing peppers, cucumbers, tomatoes, carrots, radishes, zucchini, pumpkins, all the herbs, and flowers galore! Anything else I’m missing?


Homemade brioche bread is our absolute favorite. I
Homemade brioche bread is our absolute favorite. It’s super easy to make and the extra step of letting the dough rise in the refrigerator is really worth the flavor pay off. 

Comment BRIOCHE for all the details to your inbox. 

INGREDIENTS
2 1/4 tsp active dry yeast
¼ cup milk lukewarm
2 tbsp sugar
3 eggs
2.5 cups all-purpose flour
1 tsp salt
½ cup butter chilled and cut into small cubes

INSTRUCTIONS
Mix the yeast, lukewarm milk, and sugar, and let it sit for 5 minutes until foaming.
In the bowl of a stand mixer add flour, salt, and eggs. Once the yeast mixture is foamy add to the flour mixture as well. Mix to combine using the dough hook on the stand mixer.
Add the butter in pieces and knead for another 15 minutes at speed level 2 (your dough should be sticky but comes easily from the bowl using a silicone spatula).
Place the dough in a greased bowl, cover with a damp tea towel, and let it rise at room temperature for one hour. Refrigerate for 4-16 hours. This is what makes your brioche soft & airy.
Take the dough out of the fridge, place on a lightly floured surface, divide into six pieces. Gently form each piece into a small roll and place to fill a 9x5 loaf pan. Let rise at room temperature for another 1.5-2 hours
Preheat the oven to 400 F. Bake for 30-35 minutes until brown. Allow the brioche to cool down on a cooling rack before slicing.


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