Make the best homemade chicken stock in 45 minutes! Full of flavor, nutrients and can be frozen or pressure canned! Pinterest Facebook Instagram A pot of simmering homemade bone broth infused with onion skins, vegetable scraps, and chicken bones, ready to become a flavorful base for soups or stews. This is my favorite way to make Instant Pot Chicken stock, its so easy and there's no waiting for a pot of stock to simmer on the stove for 6 hours! I save all of my chicken and turkey bones, along with my veggie scraps, I freeze them until I'm ready to make stock. Then I can pop them in the instant pot, cover with water and i have stock in 45 minutes! This may be a quick way to do it, but the flavor is still so rich! You can freeze the broth for up to 6 months, or it can be safely pressure canned. Homemade bone broth cooling in jars on a kitchen counter, with fresh farm eggs and a potted plant in the background adding a homely touch. No Waste Instant Pot Chicken Stock! Save These Scraps: Store scraps in a freezer bag until you have enough: Chicken or turkey carcasses Onion skins & ends Garlic skins & ends Carrot peels & tops Celery ends & leaves Mushroom stems Herb stems (parsley, thyme, cilantro) Leek greens Tomato cores (a few)  Storage Freeze in freezer safe jars or containers for up to 6 months. Pressure can to make it shelf stable. Jars of homemade chicken broth cooling on a patterned cloth, showcasing a rich, amber color and airtight lids. The Recipe: Did you try making this Instant Pot Chicken Broth? 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!

Sometimes, the best desserts are the simplest. These easy 3 ingredient peanut butter cookies  are made with just three pantry staples and can be whipped up in under 20 minutes. Bonus they're naturally gluten free, no flour required! Whether you're baking with kids, short on time, or just craving something sweet, this recipe has you covered. Pinterest Facebook Instagram Freshly baked peanut butter chocolate chip cookies neatly arranged on a baking tray, with one showing a bite taken out, ready to enjoy.  Why You’ll Love These Naturally gluten free : No flour needed, so they're perfect for gluten-sensitive eaters. Just 3 ingredients : Peanut butter, sugar, and an egg—that’s it! No mixer required : Just stir and scoop. Customizable : Add chocolate chips, a sprinkle of sea salt, or a dash of cinnamon. Quick & easy : Ready in about 15 minutes start to finish. Scoops of cookie dough are neatly arranged on parchment-lined baking trays, ready to be baked to perfection. Easy 3 Ingredient Peanut Butter Cookies Ingredients Makes about 18 cookies, depending on size. 1 cup organic cane sugar 1 cup peanut butter (smooth or crunchy) 1 large egg ½ cup chocolate chips (optional but delicious) Instructions Preheat oven  to 350°F (175°C) and line a baking sheet with parchment paper. Mix  all ingredients together in a medium bowl until smooth and fully combined. Fold in chocolate chips if using. Scoop  dough onto the baking sheet using a small cookie scoop, or roll into 1-inch balls by hand. Shape : Press down gently with the back of a fork, then again in the opposite direction to create the classic crisscross pattern. Bake  for 8–12 minutes, until the edges are just beginning to set. Do not overbake—they’ll continue to firm up as they cool. Cool : Let cookies rest on the tray for 1–2 minutes before transferring to a wire rack to finish cooling.  Storage Store in an airtight container at room temperature for up to 5 days. Freeze for longer storage: place cooled cookies in a freezer-safe container for up to 2 months. Freshly baked cookies cooling on a baking sheet, with one cookie missing a bite to reveal its gooey interior. The Recipe: Did you try making this Easy 3 Ingredient Peanut Butter 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!

There’s something incredibly satisfying about making your own snacks from scratch—especially when they taste better and are healthier than store-bought. These homemade chewy granola bars  are chewy, toasty, and packed with flavor. They're super customizable and a great way to reduce waste in your kitchen by using up whatever mix-ins you have on hand. Pinterest Facebook Instagram Delicious homemade granola bars packed with oats, seeds, nuts, and chocolate chips, freshly cut and ready to enjoy. Why Make Your Own Granola Bars? Store bought granola bars may be convenient, but they often come with added preservatives, excess sugar, and unnecessary packaging. Making your own at home gives you so many advantages: Clean ingredients : You know exactly what’s going in, no weird additives or hidden corn syrup. Customizable : Tailor them to your dietary needs (gluten-free, nut-free, vegan) and flavor preferences. Cost-effective : Homemade bars are much cheaper per serving than premium store-bought ones. Eco-friendly : Less packaging waste, especially if you store them in reusable containers. Fun to make : It’s a great kitchen project with kids or a satisfying weekend prep ritual. Once you realize how easy and delicious homemade bars are, you'll never want to go back to the boxed kind! A homemade granola bar, rich with chocolate chips, nuts, and seeds, is held up, showcasing a freshly cut batch on parchment paper in the background. Homemade Chewy Granola Bars  Ingredients 2 ½ cups rolled oats ½ cup chopped nuts (like almonds, pecans, walnuts) ⅓ cup maple syrup or honey ¼ cup butter ¼ cup coconut sugar or brown sugar 1 teaspoon vanilla extract ½ teaspoon salt Optional Add-ins: 1 teaspoon cinnamon Chia seeds or flax seeds Chocolate chips Pumpkin seeds or sunflower seeds Dried fruit like cranberries or raisins Tip: Add about ½ to 1 cup total of mix-ins depending on how loaded you like your bars. Instructions Preheat oven  to 350°F. Line an 8- or 9-inch square pan with parchment paper or foil for easy removal. Toast oats & nuts : Spread oats and chopped nuts on a baking sheet and toast for 8–10 minutes, until lightly golden. Transfer to a large mixing bowl. Make the syrup : In a small saucepan over medium heat, combine the butter, maple syrup (or honey), coconut sugar, vanilla, and salt. Stir frequently until the butter is melted and sugar is fully dissolved. Mix : Pour the warm syrup over the toasted oats and nuts. Stir well until everything is coated evenly. Let the mixture cool slightly if adding chocolate chips. Press into pan : Transfer the mixture to your prepared pan. Use a spatula, piece of parchment, or the back of a measuring cup to firmly press  the mixture into an even layer. This step is key to getting bars that hold together. Chill : Place the pan in the fridge and chill for at least 2 hours, or until set. Cut : Lift out the chilled slab and slice into 12 bars with a sharp knife. Storage Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Freshly baked granola with chocolate chips sits cooling on a baking sheet, with a rustic egg shelf in the background. The Recipe: Did you try making this Homemade Chewy Granola Bars ? 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!

These are one of the easiest things you can make with your sourdough discard! They are so soft, and hold up really well compared to store bought. Only 5 ingredients, and they freeze well too ! Soft, pliable, and full of subtle tang from the starter, these homemade tortillas are a game-changer for everything from taco night to lunch wraps. And the best part? There’s no rising time —you can go from discard to dinner in under 30 minutes. Pinterest Facebook Instagram Freshly made homemade flatbreads covered with a cloth rest on a kitchen counter, ready for serving. Why Make Tortillas with Sourdough Discard? Sourdough discard doesn’t just reduce waste, it adds amazing texture and depth of flavor to baked goods. In this case, it gives these tortillas a slight chew and mild tang that plays beautifully with savory fillings. These tortillas are: Easy to make  with pantry staples Unbelievably soft and flexible they don’t crack when folded Ready fast no fermentation or long rest required A great way to use up discard without more baking  (no more endless crackers and pancakes!) Homemade flour tortillas rest on a red-checkered cloth, capturing a rustic and cozy kitchen ambiance. Sourdough Discard Tortillas Ingredients You’ll Need 2½ cups organic all-purpose flour  – The base for structure and softness 1 tsp salt  – Enhances the overall flavor ⅓ cup olive oil or tallow  – Fat makes the tortillas tender and pliable; tallow gives a rich, traditional flavor ½ cup warm water  – Helps bind the dough 1 cup sourdough discard  – Unfed starter straight from the fridge works perfectly  Step-by-Step: How to Make Sourdough Discard Tortillas   Start with the dry ingredients In the bowl of a stand mixer, add the flour and salt. Give it a quick stir with the dough hook to distribute evenly. Add the wet ingredients Pour in the sourdough discard, olive oil or tallow, and warm water. Mix on low until the dough begins to come together. Tip:  If the dough feels too sticky, add a tablespoon of flour at a time. If it’s dry and crumbly, drizzle in a little more water. Knead briefly Let the mixer knead the dough for 2–3 minutes until smooth and elastic. This develops the gluten just enough to roll easily but keeps the texture soft. Let the dough rest Cover and let the dough rest for 10 minutes. This step relaxes the gluten, making it easier to roll thin without springing back. Divide and shape Transfer the dough to a floured surface. Divide into 16 equal pieces , then roll each into a smooth ball. Roll them out Use a rolling pin to flatten each dough ball into a very thin round—aim for about 6–7 inches wide. Keep your surface floured to prevent sticking. Cook in a hot skillet Preheat a dry cast iron skillet or griddle over medium-high heat. Cook each tortilla for 30–45 seconds per side , until you see bubbles and light golden spots. Don't overcook!  You want them soft and flexible—not crisp. Keep warm and soft Place finished tortillas in a clean tea towel and cover to trap steam. This keeps them warm and prevents drying out.  Serving Ideas Taco night  with your favorite protein and toppings Breakfast burritos  filled with scrambled eggs, avocado, and cheese Quesadillas  for quick snacks or lunches Wraps  with grilled veggies, hummus, or leftover roast chicken Even homemade chips —just cut, brush with oil, and bake! Fresh homemade tortillas sizzle on the stove, while others cool under a cloth, ready to serve. Storage & Reheating Room Temp:  Keep in a sealed bag for up to 3 days. Freezer:  Freeze stacked with parchment between them. Wrap tightly and store for up to 2 months. To Reheat:  Warm in a dry skillet for 10–15 seconds per side, or microwave wrapped in a damp towel for about 30 seconds. Sourdough discard doesn't have to mean pancakes and crackers on repeat. These tortillas are a satisfying, flexible, and quick way to make something useful and tasty out of your leftovers. Once you try them, you might just skip the store-bought version for good. Let me know if you make these! I'd love to see your tortilla creations, tag me on social media or leave a comment below. The Recipe: Did you try making these Sourdough Discard Tortillas? 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 love fudgy, chocolatey brownies but hate the fuss of measuring every time you crave them—this homemade brownie mix is for you. It’s rich, simple to prepare, and stores beautifully in your pantry for up to 3 months . Just add a few wet ingredients and you’ll have an 8x8" pan of brownies ready to bake at a moment’s notice. This mix also makes a perfect homemade gift. Package it in a jar, tie on a tag with baking instructions, and boom—thoughtful and delicious! Pinterest Facebook Instagram Freshly baked chocolate brownies, perfectly sliced and displayed on a parchment-lined wooden surface, showcasing their gooey texture and rich, chocolaty aroma. Why You'll Love This Homemade Brownie Mix (Better Than a Box!) Better than a box  – Rich, fudgy, and full of deep chocolate flavor, this mix puts store-bought brownies to shame. Pantry-friendly  – Make it once, and you’ve got brownies on demand for the next three months. Simple ingredients  – No mystery additives, just the good stuff you probably already have in your kitchen. Perfect for gifting  – A jar of brownie mix tied with a ribbon and a handwritten tag? Instant homemade charm. Customizable  – Want nuts? More chocolate? A swirl of something fun? Go for it, this base is flexible and forgiving. Freshly baked brownies sit on a cutting board beside an open jar of homemade brownie mix, with eggs in the background ready for the next batch. Homemade Brownie Mix (Better Than a Box!) Ingredients: Brownie Mix Ingredients Makes about 3 batches (8x8” each) 3 cups granulated sugar 1 cup unsweetened cocoa powder 1½ cups all-purpose flour 1 teaspoon salt ¾ teaspoon baking powder 1 cup chocolate chips (optional, but encouraged!) To Prepare the Mix: In a large bowl, sift together the sugar, cocoa, flour, salt, and baking powder. Stir in chocolate chips, if using. Store in an airtight container or zip-top bag. Label with the date and use within 3 months. How to Make Brownies from the Mix When that chocolate craving hits, here’s all you need: Ingredients for One 8x8” Batch: 1¾ cups brownie mix ½ cup melted butter or  oil 2 large eggs 1 teaspoon vanilla extract Instructions: Preheat your oven to 350°F (175°C) . Grease or line an 8x8" baking pan with parchment paper. In a mixing bowl, combine 1¾ cups of brownie mix  with the melted butter, eggs, and vanilla. Stir until just smooth—don’t overmix! Pour the batter into your prepared pan and smooth the top. Bake for 20–25 minutes , or until a toothpick inserted near the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack. Slice and enjoy!  Tips & Variations For extra richness:  Use melted butter instead of oil. Add-ins:  Fold in chopped nuts, caramel bits, or a swirl of peanut butter before baking. For gifting:  Spoon the mix into mason jars, decorate with fabric and ribbon, and include a tag with the wet ingredients + baking instructions. Rich chocolate brownie batter, sprinkled with chocolate chips, sits ready for baking next to a jar of brownie mix on a rustic kitchen counter. Why I Love This Mix I’ve kept a jar of this mix on my shelf for years. it ’s like having a secret weapon for last-minute guests, potlucks, or weeknight treats. If you give this a try, I’d love to hear how you liked it, leave a comment below or tag me on social media with your brownie creations! The Recipe: Did you try making this Homemade Chocolate Syrup? 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!

This easy Homemade Chocolate Syrup recipe uses just a few pantry staples and comes together in minutes. Whether you're drizzling it over pancakes, stirring it into milk for a dreamy chocolate drink, or topping off a scoop of vanilla ice cream, this syrup will quickly become a family favorite. Pinterest Facebook Instagram A mason jar filled with rich, dark chocolate sauce sits against a rustic brick background, topped with a modern black lid. Why You'll Love This Homemade Chocolate Syrup (Without Refined Sugars) Naturally sweetened with maple syrup or honey No refined sugar Super chocolatey and smooth Keeps for up to 3 months in the fridge Makes a perfect gift! Homemade Chocolate Syrup (Without Refined Sugars) Ingredients: Yield:  2 cups  Ingredients 1 cup water ½ cup maple syrup or honey 1 cup cocoa powder , unsweetened is best ½ tsp salt   1 tsp vanilla extract How to Make It Dissolve the Sweetener: In a medium saucepan, combine the water and your choice of maple syrup or honey. Gently heat over medium, stirring occasionally, until fully dissolved. Whisk in Cocoa and Salt: Add the cocoa powder and salt, and whisk thoroughly. Keep cooking over medium heat, stirring often, until the mixture thickens slightly (about 5–7 minutes). Don’t let it boil—gentle heat is key! Finish with Vanilla: Remove the pan from heat and stir in the vanilla extract. It will smell amazing  at this point, resist the urge to dive in with a spoon (okay, maybe just one taste). Cool and Store: Let it cool to room temperature; it will thicken more as it cools. Pour into a clean jar or bottle and refrigerate. It’ll keep for 2–3 months, if it lasts that long! Serving Ideas Stir into hot or cold milk for homemade chocolate milk Drizzle over pancakes, waffles, or crepes Pour it over ice cream or brownies Add a spoonful to coffee for a quick mocha Use as a dip for fruit like strawberries or bananas For a deeper flavor, try using dark cocoa powder. Want it thicker (more like fudge sauce)? Let it simmer a bit longer or reduce the water slightly. Vegan? Just use maple syrup instead of honey! A jar of rich chocolate sauce stands on a wooden countertop, with a detailed spoon resting inside, suggesting a delicious treat ready to be enjoyed. The Recipe: Did you try making this Homemade Chocolate Syrup? 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!

Soft, buttery, and perfect for sharing, a simple classic that belongs on every table. If you’ve ever wanted a go-to roll recipe that’s easy to make, uses simple ingredients, and turns out perfectly soft and fluffy every time , this is it. They rise beautifully, bake up golden and tender, and tear apart in the most satisfying way. Honestly? They’re everything a good dinner roll should be. Pinterest Facebook Instagram Fluffy homemade dinner rolls, perfectly golden and sprinkled with herbs, fresh from the oven.  Why We Love This Recipe Made with basic pantry ingredients Soft, fluffy, and buttery with a tender crumb Naturally sweetened with a touch of honey Perfect for holidays, potlucks, or everyday dinners Easy to make ahead or freeze Fluffy Pull-Apart Dinner Rolls Ingredients: Yield:  12 1 cup  warm water or milk (240 g) 2 tbsp  honey or sugar (42 g) 1 tbsp  instant yeast (9 g) 1 egg 1 tsp  salt (5 g) ¼ cup  softened butter (56 g) 3–4 cups  all-purpose flour (360–480 g) Optional Topping: 1–2 tbsp melted butter, for brushing after baking Garlic & Herbs (optional) How to Make Them 1. Mix the dough: In a large bowl, stir together the warm water or milk, honey, yeast, and egg. Add salt and 3 cups of flour. Mix until a soft dough forms. Add more flour as needed until the dough is soft and slightly tacky but not sticky. 2. Knead in the butter: Add the softened butter and knead until fully incorporated and smooth, about 6–8 minutes by hand or 3–5 minutes with a mixer. 3. First rise: Place the dough in a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour. 4. Shape the rolls: Punch down the dough and divide it into 12 equal pieces. Shape into smooth balls and place in a greased 9x13-inch pan, touching or just slightly spaced apart. 5. Second rise: Cover and let rise again for 25–30 minutes, or until puffy. 6. Bake: Preheat your oven to 350°F (175°C) . Bake rolls for 18–22 minutes , or until golden on top. 7. Finish with butter: Brush warm rolls with melted butter. Serve fresh and fluffy! Helpful Notes for Success Milk vs. Water:  Milk gives a richer, softer roll. Water works just as well if that’s what you have! No Egg?  You can skip it and just add a tablespoon of extra water or milk. Make-Ahead Tip:  Shape the rolls and refrigerate overnight. Let them sit out and rise before baking the next day. Freezer Friendly:  Baked rolls freeze well. Just thaw and warm in the oven for that fresh-baked feel. Whether you’re making soup on a rainy day or prepping for a holiday crowd, these rolls are the kind of simple, from scratch comfort food that never goes out of style. They’re humble, hearty, and made to be shared just the way we like it around here. Let me know if you try them — or better yet, tag me with your golden pull-apart creations! Freshly baked carrot cake cookies are being sandwiched with creamy frosting, creating a delightful homemade treat perfect for any occasion. The Recipe: Did you try making these Fluffy Pull-Apart Dinner Rolls ? 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 a healthier way to satisfy your sweet tooth? These Healthy 6-Ingredient Reese's Eggs  are the perfect option! Made with wholesome ingredients like dates, peanut butter, and dark chocolate, this healthier twist on the classic Reese's is sure to become your new go-to treat. Homemade chocolate-covered dates are elegantly arranged on a plate, revealing a deliciously sweet filling. Why You'll Love These Healthy Reese's Eggs: Minimal Ingredients : Just five simple ingredients to create a delicious treat. Natural Sweetness : Dates and maple syrup provide all the sweetness you need. Packed with Protein : Thanks to the peanut butter and oat flour. Quick and Easy : Simple prep and minimal hands-on time. Guilt-Free Indulgence : A healthier alternative to traditional candy. Healthy 6 ingredient Reeses Eggs Ingredients: 2 cups pitted dates  (soaked in warm water until soft) 1 cup natural peanut butter  (make sure it’s unsweetened) 1/4 cup oat flour 3 tablespoons maple syrup For the Chocolate Coating: 1 cup dark chocolate  (70% cacao or higher for best results) 1 tablespoon coconut oil Directions: Soak the Dates: Begin by soaking your 2 cups of pitted dates in warm water for about 10 minutes or until they soften. This will make the dates easier to blend into a smooth filling. Make the Peanut Butter Filling: Drain the soaked dates and place them in a food processor. Blend until smooth, forming a sticky paste. Add 1 cup of natural peanut butter, 1/4 cup of oat flour, and 3 tablespoons of maple syrup. Process until everything is well combined and smooth. The mixture should be thick but pliable. Shape the Eggs: Scoop out small portions of the peanut butter mixture (about 2 tablespoon per egg) and roll them into balls. Flatten each ball with your hands into the shape of an egg. Place them on a parchment-lined baking sheet or plate. Chill the Peanut Butter Eggs: Put the shaped peanut butter eggs in the freezer to chill for 1 hour. This helps them firm up so they hold their shape when you dip them in chocolate. Melt the Chocolate Coating: While the eggs chill, prepare the chocolate coating. In a microwave-safe bowl or using a double boiler, melt 1 cup of dark chocolate with 1 tablespoon of coconut oil. Stir until the chocolate is fully melted and smooth. Dip the Eggs in Chocolate: Once the peanut butter eggs are firm, dip each one into the melted chocolate, making sure it's fully coated. Use a fork to lift the egg out, letting the excess chocolate drip off before placing it back on the parchment paper. Set the Chocolate: Return the chocolate-coated eggs to the fridge for another 30 minutes or until the chocolate is completely set. Homemade chocolate-covered treats are beautifully lined up on a baking sheet, each with a drizzle of rich chocolate on top, ready to enjoy. Tips & Variations: Add a Pinch of Sea Salt : For a sweet and salty combo, sprinkle a tiny bit of sea salt on top of each chocolate-coated egg before the chocolate sets. Spice It Up : Add a pinch of cinnamon to the peanut butter mixture for a cozy flavor twist. Vegan Option : Ensure your chocolate is dairy-free to make the recipe vegan-friendly, and use maple syrup to keep everything plant-based. Mini Eggs : For bite-sized treats, shape the mixture into smaller rounds, perfect for snacking! Delicious homemade chocolate-covered treats stacked on a baking sheet, revealing a rich, nutty interior. Perfect for a sweet indulgence. These Healthy 6-Ingredient Reese's Eggs  are a delicious and easy way to indulge without the guilt. The combination of dates, peanut butter, and dark chocolate is irresistibly rich and satisfying, and they come together in just a few simple steps. With natural ingredients and no added sugars, these homemade eggs are the perfect way to satisfy your sweet tooth while nourishing your body. So why not give them a try? You’ll have a batch of healthy, homemade Reese's eggs ready to enjoy in no time! Did you try making these Healthy Reese’s Eggs? 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!

These Carrot Cake Oatmeal Cookie Sandwiches  are the perfect mix. Made with oats, maple syrup, and real grated carrots, but leveled up with that rich, tangy frosting you know and love from classic carrot cake. They’re like little bites of dessert heaven, and the best part? The recipe makes 8 perfect sandwich cookies  (16 individual cookies), just enough to share… or not. Pinterest Facebook Instagram Homemade carrot cake cookies with creamy icing filling, freshly baked on a tray lined with parchment paper, ready to delight any sweet tooth. If you’re a fan of carrot cake (and let’s be honest, who isn’t?), then you’re going to love these Carrot Cake Oatmeal Cookie Sandwiches. They take everything you adore about classic carrot cake, the sweet spice, the hearty carrots, the creamy frosting — and tuck it into a soft, chewy oatmeal cookie. Sandwich two of those together? It’s basically carrot cake heaven, to-go. Perfect for spring gatherings, Easter dessert tables, bake sales, or just a cozy afternoon treat. And even better: they’re naturally sweetened! Carrot Cake Oatmeal Cookie Sandwiches with Cream Cheese Frosting Ingredients: Yield:  16 cookies (8 cookie sandwiches) Cookie Ingredients 2 cups organic oats (160g) 1½ cups organic unbleached all-purpose flour or gluten-free flour (180g) 3 tsp baking powder (12g) 3 tsp ground cinnamon (8g) ¼ tsp salt (1g) ¼ cup coconut oil or unsalted butter, melted (56g) 2 large eggs, room temperature 2 tsp vanilla extract (10g) 1 cup pure maple syrup or honey (240g) 1½ cups grated carrots (about 2 medium carrots, peeled) (135g) Optional : ½ cup raisins or chopped nuts (60g) Cream Cheese Frosting 3 Tablespoons Unsalted Butter, room temperature, (42g) 1 cup Full-Fat Cream Cheese, room temperature, (227g) 4 Tablespoons Pure Maple Syrup, (84g) 1 teaspoon Vanilla Extract ¼ teaspoon Fine Sea Salt Directions: 1 . Mix the Dough: In a large bowl, whisk together flour, oats, baking powder, cinnamon, and salt. Stir in melted butter/oil, eggs, vanilla, and maple syrup. Fold in grated carrots and any optional add-ins. Chill for at least 30 minutes. 2. Bake the Cookies: Preheat oven to 350°F (175°C). Scoop dough into 16 evenly sized balls. Flatten slightly, then bake for 12–15 minutes. Cool completely on a wire rack. 3. Make the Frosting: Beat cream cheese and butter until smooth. Add vanilla, salt, and maple syrup, beat until light and fluffy. 4. Assemble the Sandwiches: Match cookies into pairs. Spread or pipe frosting onto one cookie, then top with its match. Chill for 15–30 minutes for best texture. Scoops of carrot cake cookie dough are neatly arranged on a parchment-lined baking sheet, ready to be baked. Helpful Notes for Success Gluten-Free Option: Use a 1:1 gluten-free flour blend (with xanthan gum) in place of all-purpose flour. Make sure your oats are certified gluten-free too. Vegan Option: Replace eggs with flax eggs: 2 tbsp ground flaxseed + 6 tbsp water. Let sit 5–10 minutes to gel. Use dairy-free cream cheese and plant-based butter for the frosting. Sweetness Adjustment: These cookies are naturally sweetened with maple syrup. If you prefer less sweet treats, reduce the syrup by 1–2 tbsp — just note the texture may be slightly drier. Chill Time = Thicker Cookies: Chilling the dough is key to avoiding flat cookies. It also deepens the flavor and improves texture. Storage: Store assembled cookie sandwiches in the fridge (airtight container) for up to 4–5 days. Freeze unassembled cookies and frosting separately for up to 1 month. Assemble after thawing. These carrot cake cookie sandwiches offer a delightful combination of classic flavors and sweet indulgence. Perfect for any occasion, whether it's a festive gathering, a cozy afternoon treat, or simply to satisfy your sweet tooth, they will fill your kitchen with the inviting aroma of spices, cream cheese frosting, and freshly baked cookies — and they taste even better than they smell. Freshly baked carrot cake cookies are being sandwiched with creamy frosting, creating a delightful homemade treat perfect for any occasion. The Recipe: Did you try making these Carrot Cake Oatmeal Cookie Sandwiches with Cream Cheese Frosting? 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 nothing quite like the satisfaction of pulling a batch of freshly baked bagels from the oven. But why settle for plain bagels when you can elevate them with the unique tang of sourdough and the natural sweetness of blueberries? These Sourdough Blueberry Bagels   are packed with blueberry flavor and feature a stunning blue hue. Pinterest Facebook Instagram Freshly prepared blueberry bagels rest on a baking sheet, showcasing their vibrant purple hue, with a bowl of blueberries in the background. Why Sourdough and Blueberries? Sourdough bagels are a special breed. They have a tangy depth of flavor that comes from the naturally fermented sourdough starter, which gives them a chewy, rich texture that you just can’t beat. By adding blueberries to the mix, we take this classic bagel to a whole new level. The cooked blueberries burst with sweet, fruity flavor that contrasts beautifully with the sourdough’s tang, and their natural juices infuse the dough, creating a moist and tender crumb. Blueberry Sourdough Bagels Ingredients: For the Bagel Dough: 400-500 grams Bread Flour 100 grams Filtered Warm Water 100 grams Active Sourdough Starter 7 grams Salt 8 grams Cinnamon (optional) 15 grams Maple syrup or honey 275g (1 pint) blueberries For Boiling & Baking: Water (for boiling) 1 tablespoon baking soda (for the boiling water) 1 tablespoon honey or sugar (optional, for a golden finish) Directions: 1. Prepare the Cooked Blueberries: Start by cooking your blueberries. In a small saucepan add the berries, Cook them over medium heat for about 5-7 minutes, stirring occasionally. You want the blueberries to soften, release their juices, and begin to break down. Once they’re done, remove the saucepan from the heat, let the berries cool, and then lightly mash them with a fork or potato masher, leaving some chunks for texture. 2. Prepare the Dough: In a stand mixer, add sourdough starter, water, maple syrup, and blueberries. Mix until combined. Add 400g of flour, salt, and cinnamon to the wet ingredients. Mix using a dough hook on low speed until combined and a ball of dough forms. If the dough is too sticky, add more flour as needed. Knead the dough for 5-7 minutes until you have a smooth, elastic ball of dough. 3. Let the Dough Rise: Cover the dough and let it rise in a warm place for about 8 hours. Leave the dough to rise at room temperature for 8 hours or until its doubled in size. 4.Overnight Fridge rise: Place your dough covered in the fridge for an overnight rise. This will slow down the rise and let the sourdough ferment for a longer period. 5. Shape the Bagels: Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball, then use your finger to poke a hole through the center of each ball. Gently stretch the dough to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet and let them rest for another 2/3 hours. 6. Boil the Bagels: Preheat your oven to 400°F (204°C). While the oven heats up, bring a large pot of water to a boil. Add the baking soda and honey to the water. This step is essential for creating that signature bagel texture. The baking soda helps the bagels achieve a golden crust, while the honey or sugar enhances the bagels’ color. Carefully drop the bagels into the boiling water, cooking them for 30 seconds on each side. Use a slotted spoon to remove the bagels from the water and transfer them back to the baking sheet. 7. Bake the Bagels: Place the boiled bagels in the preheated oven and bake for 20-25 minutes, or until they are golden brown and crispy on the outside. Let them cool on a wire rack before slicing. 8. Enjoy: The result? Beautiful, slightly tangy, and sweet bagels with a chewy interior, crisp exterior, and bursts of blueberry in every bite. Serve them fresh, toasted, or with a dollop of cream cheese, butter, or your favorite spread for a truly indulgent experience. A close-up of vibrant purple sourdough bagel dough, resting in a white bowl under the gentle, natural light of the kitchen. Helpful Notes for Success Active Sourdough Starter:  Make sure your sourdough starter is active and bubbly before using it. If it’s been sitting in the fridge, feed it at least 6-8 hours before starting the recipe to ensure it’s fully activated. Cinnamon:  The cinnamon adds a warm, cozy flavor to the bagels, but it’s entirely optional. If you prefer a more classic flavor, feel free to leave it out. Resting Time:  The dough needs time to rise, so don’t rush this step. Longer resting times—especially overnight in the fridge will enhance the flavor of the bagels. Boiling Water:  The baking soda and honey are essential for achieving that perfect bagel texture and golden crust. Don’t skip this step! Freezing:  These bagels freeze wonderfully. Once they’re baked and cooled, slice them and store them in an airtight container in the freezer for up to 3 months. To enjoy, just pop them in the toaster. The Recipe: Did you try making these Sourdough Blueberry Bagels? 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!

Soft, spiced, and studded with melty chocolate chips, these sourdough hot cross buns are naturally leavened and slow-fermented for incredible flavor. A sweet twist on a classic Easter favorite! Pinterest Facebook Instagram Freshly prepared hot cross buns with chocolate chips, ready for baking, sit in a glass dish next to a carton of farm-fresh eggs. Why Make Hot Cross Buns with Sourdough? Using sourdough starter instead of commercial yeast adds a subtle depth of flavor and gives the buns a wonderful chew while keeping them soft and fluffy. The long fermentation not only makes them easier to digest but also allows the flavors to develop more fully. Plus, there’s something incredibly satisfying about creating an enriched dough from scratch using just your starter and time. Sourdough Chocolate Chip Hot Cross Buns Ingredients: For the Dough: 100g active sourdough starter  (bubbly and recently fed) 400g warm milk 50g brown sugar 1 egg 400–500g unbleached all-purpose or bread flour 7g salt 1–2 tbsp ground cinnamon  (optional but recommended) 76g soft butter , cubed 150g chocolate chips For the Cross: 1/4 cup all-purpose flour 8 tbsp water  (adjust as needed for piping consistency) For the Glaze: 1/4 cup powdered sugar 1–2 tsp milk  or water 1/4 tsp vanilla extract  (optional) Directions: 1. Warm the Milk Warm the milk in a saucepan or microwave until just warm to the touch — not hot. This helps speed up fermentation. Using cold milk straight from the fridge will slow down your rise. 2. Mix the Dough In the bowl of a stand mixer, combine the warm milk, sourdough starter, brown sugar, and egg. Mix briefly until well combined. 3. Add Dry Ingredients Add 400g of flour, the salt, and cinnamon (if using) to the wet ingredients. Begin mixing on low with the dough hook attachment. Once mostly incorporated, add the butter cubes a few at a time, allowing each to blend in fully. Knead for about 8 minutes , adding more flour as needed (up to 500g total). The dough should be soft, elastic, and no longer sticky. 4. Add Chocolate Chips Mix in the chocolate chips until evenly distributed throughout the dough. 5. Bulk Fermentation (Overnight Rise) Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 8 hours  (until nearly doubled in size). Then, move it to the fridge overnight to slow down the proofing and enhance the flavor. The Next Day 6. Shape the Buns Generously butter a 9×13-inch pan . Turn the chilled dough out onto a lightly floured surface. Shape into a log and divide into 12 equal pieces . To shape each piece into a ball, fold the edges of the dough into the center, flip it seam-side down, and roll gently with the palm of your hand. Place the shaped buns in the prepared pan, 3 across and 4 down. 7. Final Proof Cover the pan with plastic wrap or a damp towel and let the buns rise at room temperature for 2–3 hours , or until noticeably puffy and doubled in size. 8. Make the Flour Cross While the buns are proofing, mix 1/4 cup flour  with 8 tbsp water  to form a thick, pipeable paste. Transfer to a piping bag or sandwich bag, snip the tip, and pipe a cross on top of each bun. 9. Bake Preheat your oven to 400°F (200°C) . Bake the buns for 20–25 minutes , or until golden brown on top and hollow-sounding when tapped. 10. Glaze While the buns are still warm, whisk together the powdered sugar and milk to form a smooth glaze. Add a splash of vanilla extract for flavor, if desired. Brush the tops of the buns with the glaze while they're still warm for a shiny, slightly sweet finish. A bowl of chocolate chip dough is rising, ready for baking, with farm-fresh eggs in the background adding a rustic kitchen vibe. Helpful Notes for Success Sourdough Starter:  Be sure your starter is recently fed, bubbly, and active. This is key to getting a good rise. Flour:  Start with 400g of flour and add more as needed. The dough should be soft but not sticky. Chocolate vs. Fruit:  Chocolate chips are a fun twist, but feel free to swap in dried fruit like currants or raisins for a more traditional flavor. Overnight Rise:  The fridge step isn’t essential but improves flavor and makes shaping easier. Storage:  These buns are best enjoyed fresh but can be stored in an airtight container for up to 3 days. They also freeze beautifully! These sourdough chocolate chip hot cross buns  are the perfect blend of tradition and indulgence. Whether you're baking them for Easter, brunch, or simply because you’re craving something special, they’ll fill your home with the warm scent of spices, chocolate, and fresh bread — and they taste even better than they smell. Golden-brown chocolate chip hot cross buns freshly baked and cooling on a wire rack, with one bun sliced open to reveal a buttered interior, inviting you to enjoy a cozy treat. The Recipe: Did you try making these Sourdough Chocolate Chip Hot Cross Buns? 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!

Pinterest Facebook Instagram These Browned Butter Chocolate Chip Cookies take the classic chocolate chip cookie to a whole new level. By using browned butter, the cookies have a rich, nutty flavor that perfectly complements the sweetness of the chocolate chips. Whether you’re baking for a special occasion or just craving a delicious treat, these cookies are sure to be a hit. Easy to make and perfect for sharing (or keeping to yourself), this recipe is bound to become your new favorite way to enjoy chocolate chip cookies. Why Brown Butter? You might be wondering: what’s so special about browned butter?  Well, when you heat butter over medium heat, the milk solids in the butter begin to brown, creating a toasty, nutty aroma. This process brings out rich, caramelized flavors that add a layer of depth to the cookie dough—perfectly complementing the sweetness of the chocolate chips. Plus, it makes your kitchen smell amazing . Why You’ll Love These Browned Butter Chocolate Chip Cookies Deep Flavor : The nutty, toasty notes from the browned butter give these cookies a richer taste than the traditional version. Chewy Texture : Thanks to the combination of sugars and the chilling step, these cookies turn out thick and chewy, with perfectly crisp edges. Perfectly Balanced : The slight bitterness of the browned butter pairs beautifully with the sweetness of the chocolate chips, creating the perfect balance of flavors in every bite. Simple Ingredients : Even though the result feels fancy, this recipe uses pantry staples like butter, sugar, flour, and chocolate chips, making it easy to whip up any time. Tips for the Perfect Cookie: Don’t skip the chilling time! It might seem like an extra step, but chilling the dough results in a thicker, chewier cookie. It also helps prevent the cookies from spreading too much while baking. Use quality chocolate chips. Since chocolate is the star of the show in these cookies, it’s worth using good-quality chocolate chips. You can also experiment with different types of chocolate, like semi-sweet, dark, or milk chocolate, depending on your preference. Store them properly. These cookies are best enjoyed fresh, but you can store them in an airtight container for up to a week. For even better results, store them with a slice of bread—this helps keep the cookies soft and fresh for longer. The Recipe: