Rich and creamy homemade Pumpkin Pudding is made from scratch and ready in under 20 minutes. Serve it warm or chilled this fall, topped with fresh whipped cream. It ’s simple, smooth, and brings back memories of childhood treats, but the store-bought versions often come packed with preservatives and way too much sugar. Whether you serve it after dinner, tuck it into little jars for the kids’ lunches, or just sneak a spoonful when you need a taste of autumn, this pumpkin pudding is one of those recipes that makes fall feel even sweeter. Pinterest Facebook Instagram So here’s a recipe we love: Homemade Pumpkin Pie Pudding Cups made with basic ingredients, and ready in minutes. Pumpkin always seems to steal the show this time of year, and for good reason! Its naturally sweet, and pairs perfectly with cinnamon, nutmeg, and cloves. While pumpkin pie may be the classic, I’ve been loving a simpler, lighter treat lately: homemade pumpkin pie pudding cups. Amazon Affiliate Disclaimer: Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Pumpkin Pie Pudding Cups   Ingredients You’ll Need 2 cups milk ½ cup pumpkin purée  ⅓ cup brown sugar or maple syrup ¼ cup tapioca starch or cornstarch  2 large egg yolks  ¼ teaspoon salt  ½ teaspoon cinnamon  ¼ teaspoon ginger  ¼ teaspoon nutmeg  ½ teaspoon vanilla extract  Optional: whipped cream for topping  Let’s Make It In a medium saucepan, whisk together: ¼ cup tapioca starch or cornstarch  ¼ teaspoon salt ½ teaspoon cinnamon  ¼ teaspoon ginger  ¼ teaspoon nutmeg  Slowly whisk in 2 cups of milk until smooth.  Set the pan over medium heat. Cook over medium heat, whisking often, until the mixture starts to steam.  In a small bowl, whisk the egg yolks. Slowly pour a few spoonful's of the hot milk mixture into the yolks while whisking constantly.  Pour the yolk mixture back into the saucepan, along with the pumpkin puree. Cook, whisking constantly, until thickened and just beginning to bubble (5–7 minutes).  Remove the pan from heat and stir in the vanilla extract . Pour into cups or jars . Press plastic wrap directly on the pudding to prevent a skin. Refrigerate at least 2 hours.  Top with whipped cream and a sprinkle of cinnamon.      The Recipe: Did you try making this Homemade Pumpkin Pie pudding recipe ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s something magical about opening a jar of homemade lemonade in the dead of winter. This raspberry lemonade concentrate is one of my favorite ways to bottle up that summer goodness. It’s tangy, sweet, and the perfect pink, and best of all, it’s water-bath canner friendly. If you’ve got raspberries coming in by the bucket, or found a good sale, this is a recipe you’ll be glad you made. Pinterest Facebook Instagram . A Day in the Raspberry Patch We spent the better part of the day out in the raspberry patch, with berry-stained fingers, buckets swinging, and a whole lot of “one for the bucket, one for me” happening. There’s something about berry picking that makes you lose track of time. It’s slow, a little scratchy, and honestly, a bit of a workout. But it’s one of those jobs that doesn’t feel like work when you’re out there with family. And as much as I love eating them fresh, I know that in a few weeks, those berries will start to fade. That’s when recipes like this Raspberry Lemonade Concentrate  come in handy. It’s my became a favourite of mine for preserving that fresh picked flavor in the easiest way possible. A simple afternoon project that turns into months of lemonade on the shelf or in the freezer. Homemade Raspberry Lemonade Concentrate Ingredients: 6 cups frozen raspberries (thawed, with juices) 4 cups fresh lemon juice (freshly squeezed or bottled) 6 cups granulated sugar (adjust to your taste) Optional: Lemon zest (from 1–2 lemons, for extra flavor) You’ll Also Need: A large pot Fine mesh strainer or cheesecloth Water bath canner Clean, sterilized pint jars (or quarts if you prefer) Instructions: Blend the Raspberries Add thawed raspberries (with their juices) to a blender or food processor. Blend until smooth. Strain the Juice Pour the raspberry purée through a fine mesh strainer into a large bowl. Use a spoon or spatula to press out as much juice as possible. Discard the seeds and pulp. Combine Ingredients In a large pot, combine the raspberry juice, lemon juice, sugar, and lemon zest (if using). Heat the Concentrate Heat over medium heat until the mixture reaches 190°F. Do not boil. Stir occasionally to fully dissolve the sugar into a syrup. Prepare for Storage Remove from heat and let cool for 5–10 minutes. Ladle into sterilized canning jars (if canning) or freezer-safe containers (if freezing). Freezer Option (If You Don’t Want to Can It) If water-bath canning isn’t your thing (or you just don’t feel like hauling out the canner), this concentrate freezes beautifully too. Here’s how: Prepare the concentrate  as per the recipe, cook down the raspberries, mix with lemon juice and sugar, and heat until the sugar is dissolved. Cool slightly  so you're not pouring boiling liquid into jars. Pour into freezer-safe containers or mason jars , leaving at least 1 inch of headspace at the top to allow for expansion as it freezes. Label and freeze.  It’ll keep well in the freezer for 6–12 months. When you’re ready to enjoy, thaw a jar in the fridge, mix with water (about 1 part concentrate to 2–3 parts water), and serve over ice. Pro Tip: If you like single-serve options, pour the concentrate into silicone muffin trays or ice cube trays. Once frozen, pop them out and store in a zip-top bag. Just grab a few cubes and add water for instant raspberry lemonade anytime. The Recipe: Did you try making these Homemade Raspberry Lemonade Concentrate ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s something incredibly comforting about pudding. It’s simple, smooth, and brings back memories of childhood treats, but the store-bought versions often come packed with preservatives and way too much sugar. So here’s a recipe I love: Homemade 6 Ingredient Chocolate Pudding sweetened naturally with maple syrup or honey , made with basic ingredients, and ready in minutes. Plus, no eggs needed! Pinterest Facebook Instagram Why You’ll Love This Pudding Naturally sweetened  – skip the refined sugar Quick and easy  – ready in under 15 minutes Comfort food magic  – warm or chilled, it always satisfies Homemade 6 Ingredient Chocolate Pudding Ingredients You’ll Need 2 cups milk  (dairy or your favorite plant-based milk) Pinch of salt  (brings out the chocolate flavor) 1/4 cup cocoa powder  (unsweetened) 1/3 cup maple syrup or honey  (your choice!) 1/2 cup milk  (for mixing with the cornstarch) 1/4 cup cornstarch or arrow root starch  (for thickening) 1 teaspoon vanilla extract  (for warmth and depth) Let’s Make It In a medium saucepan, whisk together: 2 cups of milk Cocoa powder A pinch of salt Maple syrup or honey Set the pan over medium heat. Stir it frequently so nothing sticks or scorches. You're not aiming to boil it—just gently heat it through. While the mixture warms, stir the 3 tablespoons of cornstarch  into the 1/2 cup of cold milk  until completely dissolved and smooth. Slowly pour the cornstarch slurry into the warm chocolate mixture while whisking constantly. Keep stirring as it thickens, this takes about 5 to 8 minutes. You'll know it’s ready when it reaches a silky, pudding-like consistency. Remove the pan from heat and stir in the vanilla extract .   The Recipe: Did you try making this Homemade Chocolate Pudding Recipe ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

When the summer heat rolls in, there’s nothing quite like reaching into the freezer for a cold, chocolatey treat. These homemade fudgesicles are a family favorite around here, they’re rich and creamy like a classic fudge pop but made with simple pantry staples and naturally sweetened with maple syrup or honey. Pinterest Facebook Instagram . The Trick to Creamy Fudgesicles A lot of homemade popsicles end up icy, but the cornstarch (or arrowroot) in this recipe makes a huge difference. It gives that silky, pudding-like texture that’s soft enough to bite into but firm enough to hold its shape. Melting a bit of real chocolate into the mix also adds richness that cocoa powder alone can’t deliver. Can I Make These Dairy-Free? Absolutely. Make them with oat milk, almond milk, and even homemade cashew milk. The texture will still be luscious, though a splash of canned coconut milk can make them extra creamy if you're looking for that “ice cream bar” vibe. Storage Tip: Once the fudgesicles are fully frozen, I like to unmold them and wrap each one in parchment paper before placing them in a freezer bag. This keeps them from sticking together and makes it easy for the kids to grab one without help. Small Batch or Double Up This recipe makes about 6–8 popsicles depending on the size of your molds. But trust me, they go quick. I often double the recipe and make a second batch as soon as the first one comes out of the freezer. They keep well for a couple of months (if they last that long). Homemade Healthy Fudgesicles Ingredients: Ingredients: • 2 cups milk (dairy or plant-based) • ¼ cup cocoa powder (unsweetened) • ⅓ cup maple syrup, honey or sugar (to taste) • Pinch of salt • ½ cup milk (separate, for mixing with cornstarch) • ¼ cup cornstarch (or arrowroot) • 1 teaspoon vanilla extract • ½ cup chopped dark chocolate or chocolate chips Instructions: 1. In a medium saucepan, whisk together cocoa powder, maple syrup or honey, salt, and 2 cups of milk. Heat gently over medium heat, stirring often. 2. In a small bowl, whisk the ½ cup milk with ¼ cup cornstarch until smooth. 3. Once the milk and cocoa mixture is steaming, whisk in the cornstarch slurry. Keep stirring until the mixture thickens like a loose pudding (about 4–5 minutes). 4. Remove from heat and stir in the chocolate and vanilla extract until completely smooth and glossy. 5. Let it cool for 5 minutes, stirring occasionally so it doesn’t form a skin. 6. Fill molds, tap gently to remove air bubbles, and freeze for at least 4–6 hours, or overnight. Tips & Variations: For extra-rich fudgesicles : Use canned coconut milk for part of the milk. Sweetener swap : You can use agave or even date syrup instead of honey or maple. No molds?  Small paper cups and wooden sticks work in a pinch. For a chocolate-peanut butter twist : Swirl in 2 tablespoons of peanut butter before pouring into molds. Rich, creamy, and naturally sweetened, made from scratch with real ingredients. The Recipe: Did you try making these Homemade Healthy Fudgesicles? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s something about the smell of pumpkin spice wafting through the kitchen that just feels right. Whether it's September or you're simply craving a little comfort, these pumpkin muffins are perfect. These are the muffins I make when I’ve got to use up the pumpkin puree i preserved in the fall, when friends drop by last minute, or when I am just craving something pumpkin spice flavoured! They freeze beautifully (if they last that long), and they're just sweet enough, and without icing they could even pass for quick grab and go breakfast. Pinterest Facebook Instagram . Every year when the pumpkins start piling up at the end of the season, either from the garden, a local farm, or a good deal at the market I make time to put some away for winter baking. There’s just something special about using a freezer bag of your own  pumpkin purée when the snow starts to fly. I usually grow a few pie pumpkins but you can use any small, sweet variety with dense flesh. They’re much less watery than the big carving types and have a richer flavor that’s perfect for muffins, soups, and pies. Here’s how I put mine up: How to Roast & Preserve Pumpkin Wash & cut  your pumpkin in half or quarters, scoop out the seeds (save them for roasting or the chickens). Roast cut-side down  on a baking sheet at 350°F until the flesh is soft — about 45–60 minutes. Let it cool, then scoop out the flesh  and blend until smooth. I freeze it in 1-cup or 2-cup portions (perfect for recipes like this one!) using freezer bags or wide-mouth jars. Label with the date and stash them away for cozy baking days. Pumpkin Spice Muffins with Cream Cheese Frosting Ingredients: 1 ¾ cups all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 ½ tsp cinnamon ½ tsp ground ginger ¼ tsp nutmeg 1 cup pumpkin purée (not pumpkin pie filling) ½ cup sour cream (or Greek yogurt) ½ cup brown sugar, packed ¼ cup white sugar 2 eggs ¼ cup oil or melted butter 2 tbsp milk 1 tsp vanilla extract Optional: turbinado sugar or pumpkin seeds for topping Instructions: Preheat oven  to 350°F (175°C). Line a muffin tin with paper liners or grease well. Mix dry ingredients : In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add wet ingredients : Into the same bowl, add pumpkin, sour cream, sugars, eggs, oil or butter, milk, and vanilla. Stir gently until everything is just combined — don’t overmix! Fill muffin cups  about ¾ full. Sprinkle tops with turbinado sugar or pumpkin seeds if using. Bake  for 18–22 minutes or until a toothpick comes out clean. Cool  for 5 minutes in the tin, then transfer to a rack. Tips & Variations: Make it whole grain : Substitute up to half the flour with whole wheat. Add-ins welcome : Mini chocolate chips, chopped nuts, or raisins are all delicious. Mini muffins : Bake for 10–12 minutes — perfect for little hands or lunchboxes. Even though these Pumpkin Spice Muffins with Cream Cheese Frosting scream “fall,” I bake them year round. They’re not just seasonal. When the days are long and the to do list is longer, it helps to have something you can make almost by heart. This is that recipe for me. The Recipe: Did you try making these Pumpkin Spice Muffins with Cream Cheese Icing? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

If you’re craving a hearty, warming dinner that basically cooks itself, this one’s for you. My Slow Cooked Pot Roast With Creamy Garlic Mashed Potatoes is rich, savory, and tender enough to shred with a fork, and the best part? It takes just 20 minutes of prep time. Pinterest Facebook Instagram This meal is one of those crowd pleasers that feels fancy but is secretly super simple. It’s perfect for Sunday dinner, family get-togethers, or meal prepping for the week. Rich, satisfying, and made with love, just the way comfort food should be. Slow Cooked Pot Roast With Creamy Garlic Mashed Potatoes Ingredients You’ll Need 3 lb chuck roast 1 large sweet onion, sliced 5 cloves garlic, minced 2 tbsp oil For the gravy: 2 tbsp butter 2 tbsp ranch seasoning 1 tbsp cornstarch or arrowroot starch 1 (6 oz) can tomato paste 3 cups beef broth 1 tbsp Worcestershire sauce Salt and black pepper, to taste 2 bay leaves 2 tsp dried rosemary 2 tsp dried parsley Let’s Make It Sear the Roast Heat oil in a skillet over medium-high. Pat the chuck roast dry, season with salt and pepper, and sear on all sides until browned (about 3–4 minutes per side). Transfer to your slow cooker. Sauté Aromatics In the same pan, melt the butter. Add onion and garlic; cook for 3–5 minutes until softened. Stir in tomato paste and cook another minute. Add ranch seasoning, rosemary, parsley, beef broth, and Worcestershire. Cook for another minute. Pour gravy over the roast. Cook Low and Slow Cover and cook on LOW for 8–9 hours  or HIGH for 4–5 hours , until meat is fall-apart tender. Make your own Homemade Ranch Seasoning mix! This homemade buttermilk ranch seasoning  uses real spices and shelf-stable milk powder , so it’s ready anytime you are. It tastes just like the classic ranch packets (think Hidden Valley vibes) but fresher, more customizable, and free from preservatives or MSG. The Recipe: Did you try making this Slow Cooked Pot Roast With Creamy Garlic Mashed Potatoes ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Once you make homemade ranch seasoning, you may never go back to the packet again. It’s quick to whip up and endlessly versatile, you’ll want to sprinkle it on everything. Pinterest Facebook Instagram A mason jar filled with layered spices sits on a rustic brick ledge, showcasing a vibrant blend of culinary ingredients ready for use. Why Make Your Own Ranch Seasoning? Sure, you can buy pre made spice blends, but here is why you should be making your own: Saves money  in the long run Avoids unnecessary additives Lets you tweak the flavor  to suit your family Tastes way better  than store-bought Sprinkle It On: Roasted potatoes or fries Popcorn Chicken tenders Baked veggies Pasta salad or potato salad Air-fried anything! I like to keep a jar of this on hand at all times. Print a cute label, jot down mixing instructions, and keep it in your spice drawer or pantry. It makes a great DIY gift , too! Homemade Ranch Seasoning Mix Ingredients: 1 cup milk powder  (whole or nonfat dry milk) 2 tbsp dried parsley 2 tbsp dried dill 4 tsp onion powder 4 tsp garlic powder 2 tsp black pepper 2 tsp dried chives 1 tsp salt  Step-by-Step Instructions: In a large bowl, mix all ingredients thoroughly until evenly combined. Transfer to an airtight jar or container. Shake before each use to redistribute spices. How to Use Ranch Seasoning Mix Ranch dip 1/2 cup sour cream, or greek yogurt 1/2 cup mayonnaise 1-2 tablespoons seasoning mix. The Recipe: Did you try making this Homemade Ranch Seasoning Mix? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Taco night just got a serious upgrade! This Homemade Taco Seasoning  blend is bold, smoky, and full of rich flavor, without any fillers, MSG, or preservatives. It's pantry-friendly, takes minutes to mix, and is perfect for seasoning meats, beans, veggies, and more. Once you make your own, you'll never want to go back to the packets! Pinterest Facebook Instagram A mason jar filled with layered spices sits on a rustic brick ledge, showcasing a vibrant blend of culinary ingredients ready for use. Why Make Your Own Taco Seasoning? If you’ve ever glanced at the back of a taco seasoning packet, you might have noticed some questionable ingredients: maltodextrin, silicon dioxide, MSG, and excessive sodium. Making your own gives you: Full control over the ingredients No artificial additives or preservatives Customizable heat and salt levels Big savings  over time A fresh, flavor-packed seasoning  with real spice depth Plus, it’s fun and satisfying to pull a jar from your pantry knowing you  made it. Homemade Taco Seasoning  Ingredients Here’s what you’ll need for a bulk batch that yields about 1 cup of seasoning, enough for 5–6 meals: ½ cup chili powder   ¼ cup ground cumin 2 tablespoons smoked paprika   2 tablespoons salt   2 teaspoons black pepper   2 teaspoons garlic powder 2 teaspoons onion powder   2 teaspoons cayenne pepper    Step-by-Step Instructions: Gather & measure Measure all the spices into a bowl or directly into a mason jar. Mix thoroughly Whisk everything together in a bowl, or shake vigorously if using a jar with a tight lid. Make sure everything is well combined. Store Transfer to an airtight jar or spice container. Keep in a cool, dry pantry for up to 6 months . How to Use Taco Seasoning The standard ratio is: 3 tablespoons seasoning + ¾ cup water + 1 lb of ground meat (or beans, tofu, etc.) To cook: Brown your meat (or sauté veggies/beans). Drain any excess fat. Add the taco seasoning and water. Simmer over medium heat for 5–7 minutes until the mixture thickens. Try these Sourdough Discard Tortillas for your next taco night! Freshly made tortillas cook in a cast iron skillet, with a stack wrapped in a cloth nearby, ready to serve.  Customization Tips Less heat?  Reduce the cayenne or swap for mild chili flakes. More smoky flavor?  Add chipotle powder or increase smoked paprika. Salt-free version?  Omit salt and season meat separately to taste. Kid-friendly?  Leave out cayenne completely and add hot sauce to individual servings. The Recipe: Did you try making this Homemade Taco Seasoning? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Here I'm sharing my bulk burger seasoning recipe , perfect for the summer and its as easy as mixing once and keeping on hand all grilling season long. Whether you're feeding a crowd or just want to make weeknight dinners quicker, this jar is your best friend. Pinterest Facebook Instagram A mason jar filled with layered spices sits on a rustic brick ledge, showcasing a vibrant blend of culinary ingredients ready for use. Why Make Your Own Burger Seasoning? Sure, you can buy pre made spice blends, but here is why you should be making your own: Saves money  in the long run Avoids unnecessary additives Lets you tweak the flavor  to suit your family Tastes way better  than store-bought I use this on everything from beef patties to turkey burgers, veggie burgers, grilled veggies, and roasted potatoes. It’s a smoky, savory, and slightly sweet blend. Homemade Burger Seasoning Mix Ingredients: ½ cup garlic powder ½ cup organic brown sugar ½ cup smoked paprika ¼ cup onion powder 1 tablespoon red pepper flakes 2 tablespoons black pepper 2 tablespoons sea salt  Step-by-Step Instructions: In a large bowl, mix all ingredients thoroughly until evenly combined. Transfer to an airtight jar or container. Shake before each use to redistribute spices. How to Use Burger Seasoning Mix The standard ratio is: 1 tablespoon seasoning to 1 lb of ground meat Try these Easy Hamburger Buns for your next burger night!  Customization Tips Less heat?  Reduce the chili flakes or remove them. More smoky flavor?  Add chipotle powder or increase smoked paprika. Salt-free version?  Omit salt and season meat separately to taste. The Recipe: Did you try making this Homemade Burger Seasoning? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

My 4-ingredient homemade pasta recipe is easy to make by hand, or in a stand mixer. Homemade fresh pasta has a special place in my heart, I remember the first time I made it when i was in high school and I fell in love with the entire process of it, and have always preferred fresh pasta over the store bought dried pasta. Pinterest Facebook Instagram . Ingredient Breakdown Eggs: They add moisture, structure, and a rich flavor. Eggs also give the pasta its yellow color and help the dough hold together. Flour: We’re using all-purpose flour, which makes soft, smooth pasta. You can swap in semolina for a firmer bite, or 00 flour for super silky sheets. Olive Oil: This helps the dough stay soft and easier to knead. It also adds a little extra flavor. Salt: Just a pinch! It lightly seasons the dough, also don’t forget to salt the cooking water, too. Homemade Fresh Pasta Recipe Ingredients  3 large eggs 2 cups all-purpose flour 2 tablespoons olive oil A pinch of salt Instructions Traditional Method (by hand) Place the flour on a clean surface and make a well in the center. Crack the eggs into the well, add oil and sprinkle in the salt. Gradually whisk the eggs with a fork, pulling in a little flour from the edges as you mix. When the mixture becomes too stiff to stir, begin kneading by hand. Knead for about 8–10 minutes until the dough is smooth and elastic. Add a teaspoon of water or flour if needed to adjust consistency. Wrap in plastic wrap and let rest for 30 minutes at room temperature. Divide the dough into 2–3 pieces. Roll each out thinly using a rolling pin or pasta machine. Cut into desired shape. Boil in salted water for 2–4 minutes, depending on thickness. Fresh pasta cooks faster than dried. Toss with your favorite sauce, such as marinara, pesto, or browned butter with Parmesan. Stand Mixer Method Add flour, eggs, olive oil, and salt into the bowl of a stand mixer fitted with the dough hook. Mix on low speed until a rough dough forms (about 1–2 minutes). Scrape the sides if needed. Let the mixer knead the dough on medium-low for 6–8 minutes until smooth and elastic. If too dry, add a teaspoon of water at a time. If too sticky, sprinkle in more flour. Remove dough, wrap in plastic wrap, and let rest for 30 minutes at room temp. The Recipe: Did you try making Homemade Pasta? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Delicate, floral, and buttery Lilac Shortbread Cookies are a beautiful way to celebrate spring's bloom. Infused with the subtle scent and flavor of fresh lilac blossoms, these cookies offer a unique twist on a classic treat. When we bought our acreage I was so excited to see massive lilac bushes all over. The smell when they bloom in the spring, their beautiful purple flowers, I love everything about lilacs! Pinterest Facebook Instagram . I am always finding new ways to use the plants in our yard, and I thought baking lilac shortbread cookies would be the perfect way to spend a rainy day. So what do lilac flowers taste like? They taste pretty much how it smells! floral and sweet, It's lovely on its own, but a bit of lemon zest in the dough really highlights the floral flavor. This is my favorite base for shortbread cookies, its very customizable. Plain, lemon, lavender, dandelion, drizzled with chocolate. The possibilities are endless! Lilac Shortbread Cookies Ingredients 1 cup unsalted butter, room temperature ½ cup sugar 2 cups all-purpose flour 1/2 tsp salt ½ tsp vanilla extract Zest of 1 lemon 1 cup fresh lilac flowers (stems removed, blossoms only and washed) Instructions Preheat oven  to 325°F (163°C). Line a baking sheet with parchment paper. Cream butter and sugar in a large bowl until light and fluffy (about 2–3 minutes). Add lilac flowers and lemon zest, mix until just combined. Mix in flour and salt. until a soft dough forms. For bars : Press evenly into an 8x8-inch pan. For rounds : Roll into a log, chill, then slice. For cut-outs : Roll dough to ¼ inch thick and use cookie cutters. Cut-out or sliced cookies: bake for 12–15 minutes Pan shortbread: bake for 30–35 minutes Bake until edges are just beginning to turn golden. Don’t overbake. Shortbread cookies make the perfect gift as they last a very long time. These Lilac shortbread cookies are perfect bridal showers, baby showers to serve along side tea. You would be surprised at how many people dont know lilac petals are edible, so these would be a lovely gift and something super unique! The Recipe: Did you try making these Lilac Shortbread Cookies? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Looking for an easy and convenient way to whip up a batch of fluffy pancakes? This bulk pancake mix recipe is perfect for making pancakes or waffles without the hassle! Pinterest Facebook Instagram What Makes This Bulk Pancake Mix So Great? Cost-Effective : Homemade pancake mix costs a fraction of what you’d pay for store-bought. If you’re making pancakes regularly, this bulk mix will save you money over time. Quick and Easy : Having this mix stored in your pantry means you can make pancakes in no time without the need to gather ingredients every time you want breakfast. Customizable : You can adjust the recipe to suit your tastes. If you like your pancakes on the sweeter side, add a little more sugar. If you want to make them dairy-free, simply use a dairy-free milk and oil. No Artificial Additives : Most store-bought pancake mixes contain added preservatives and artificial ingredients. By making your own, you avoid those and stick to wholesome, natural ingredients. This bulk pancake mix recipe is incredibly convenient and perfect for those mornings when you want pancakes but don’t want to spend too much time in the kitchen. With all the dry ingredients prepped and stored, you only need to add the wet ingredients when you’re ready to cook. It’s a true time saver! Plus, it’s much more affordable than buying ready-made mixes, and you get to control the ingredients. Want to make them healthier? Swap out some of the flour for whole wheat or add a little less sugar. The possibilities are endless! It’s the perfect way to enjoy light-as-air, moist, thick pancakes even on your busiest mornings.  The Recipe: