There’s something about baking bagels from scratch that just feels right when the weather cools down. The smell of warm pumpkin, cinnamon, and sourdough rising in the kitchen makes those chilly mornings a little cozier. These Pumpkin Sourdough Bagels  are chewy on the outside, soft and flavorful inside, and lightly sweetened with honey and pumpkin purée. They’re perfect for breakfast with a smear of cream cheese, or toasted with butter and cinnamon sugar. They also freeze beautifully, which makes them a great make ahead fall staple, one bake and you’ve got homemade bagels ready to toast all week long. Pinterest Facebook Instagram  Why You’ll Love This Recipe Uses real pumpkin purée  for a beautiful color and gentle flavor Naturally leavened with sourdough starter  (active or discard!) Spiced just enough for a cozy fall twist Soft, chewy texture, just like a good bagel should be Simple ingredients and a forgiving process Whether you’re new to sourdough or you’ve been baking for years, this recipe is easy to follow and gives you that perfect balance of homemade comfort and bakery-style texture. 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! Pumpkin Sourdough Bagels Ingredients You’ll Need 150g sourdough starter (active or recently fed discard) 160g water 130g pumpkin purée 7g salt 21g honey 1 tsp cinnamon ¼ tsp nutmeg ⅛ tsp ground ginger 400–500g flour For Boiling 6 cups water 1–2 tbsp honey, brown sugar, or baking soda Instructions Mix the dough: In a large bowl or stand mixer, combine water, sourdough, pumpkin, salt, honey, and spices. Add 400g flour and mix for 5–7 minutes (or knead 10 minutes by hand). Add more flour as needed until dough isn’t sticky. Ferment: Transfer to an oiled bowl, cover, and rest at room temperature for 2 hours. Move to the fridge overnight (or up to 24 hours). Shape: Divide dough into 8 equal pieces (about 115g each). Roll into balls, poke a hole in the center, and stretch into bagel shapes. Rise: Cover with a towel and let rest 30 minutes. Boil: Preheat oven to 400°F (204°C) . Bring 6 cups of water and honey (or sugar/baking soda) to a gentle boil. Boil each bagel for 1 minute per side , 3–4 at a time. Bake: Transfer to parchment-lined sheet. Add toppings if desired. Bake 20–25 minutes , until golden brown.  Serving Ideas Toast with cream cheese and a sprinkle of cinnamon sugar. Make breakfast sandwiches with eggs and bacon. Spread with pumpkin butter for a double pumpkin treat. Freeze extras, they reheat beautifully in the toaster. There’s something so satisfying about making bagels from scratch, especially when they’re infused with pumpkin and spice. These Pumpkin Sourdough Bagels  are soft, chewy, and full of that cozy homemade flavor that makes fall mornings feel special. Whether you eat them fresh out of the oven or from the freezer weeks later, they’re a perfect way to start the day. The Recipe: Did you try making these Sourdough Pumpkin 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!

Fall is here, and with it comes all things cozy and comforting—sweaters, pumpkin spice, and of course, festive baking! One of my all-time favorite seasonal treats is the Pillsbury pumpkin sugar cookies. You know the ones: soft, buttery, and decorated with an adorable pumpkin design in the middle. While those pre-made cookies are convenient, nothing beats the taste and satisfaction of making your own from scratch. That’s why I’m excited to share this fun and festive copycat recipe for  Pillsbury Pumpkin Sugar Cookies  that you can make at home. Facebook Pinterest Instagram Why Make Them From Scratch? While the store-bought version is convenient, making these cookies from scratch gives you control over the ingredients. By using organic butter, cane sugar, and unbleached all-purpose flour, you can ensure a wholesome and delicious treat for your family. Plus, you can customize the color and size of your pumpkin design, and there’s something incredibly satisfying about creating something so pretty! Ingredients You’ll Need: 1 cup (226g) organic unsalted butter, softened 1 ½ cups (300g) organic cane sugar 1 egg 1 teaspoon vanilla extract ¼ teaspoon almond extract (optional for extra flavor) 2 ½ cups (315g) organic unbleached all-purpose flour 1 teaspoon baking powder ¾ teaspoon salt Orange and green food coloring (I used Watkins brand) Here is an idea of how I roll my pumpkin into the dough! Its adorable pumpkin design and deliciously soft texture have made it a seasonal favorite. But this year, why not try something new? Instead of reaching for a pre-made package, let’s recreate these cookies from scratch! Not only are they fun to make, but using simple, organic ingredients also brings a homemade charm that everyone will love. Ready to bake your way into fall? Let’s dive into this easy, festive recipe! The Recipe:

If fall had a flavor, this might be it. Soft, spiced, and a little nostalgic, these pumpkin spice marshmallows taste like autumn clouds you can toast, melt into cocoa, or gift in a pretty jar. I made mine with real marshmallow root , just like the old-fashioned versions were once made. It gives them a gentle earthy flavor and helps with that pillowy texture. But don’t worry, if you don’t have it, you can still make these and they’ll turn out beautifully! Pinterest Facebook Instagram Serving Ideas Drop one into your coffee or cocoa and let it melt like a pumpkin spice latte cloud. Roast over a fire for a fun fall twist on s’mores. Stack a few in a jar with twine for a simple, handmade gift. If you’ve never made homemade marshmallows before, this is a great recipe to start with. No corn syrup, no weird ingredients, just real food, real flavor, and a little pumpkin spice magic. 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! Pumpkin Spice Marshmallows Ingredients You’ll Need 2 tbsp marshmallow root   (optional — see note below) 1 ¼ cups water, divided 1 ½ cups honey, maple syrup, or sugar 3 tbsp grass-fed gelatin 3 tbsp pumpkin purée 2 tsp pumpkin pie spice ¼ tsp salt 1 tsp vanilla extract Let’s Make It Make the tea (optional): Simmer marshmallow root in 1 cup water for 5 minutes. Strain and set aside (top up to 1 cup if needed). Prep the pan: Grease or line an 8×8” pan with parchment. Bloom the gelatin: Sprinkle gelatin over ¼ cup cool water in a mixing bowl. Let sit 5–10 minutes. Add pumpkin & spices: Stir in pumpkin purée, pumpkin spice, salt, and vanilla. Cook the syrup: In a saucepan, combine sweetener and marshmallow tea (or plain water). Boil until 240°F . Whip it up: With mixer on low, slowly pour syrup into the gelatin mixture. Beat on high until thick, fluffy, and tripled in volume (about 8–10 minutes). Set & cut: Spread into pan, smooth top, and let set 6–8 hours  (or overnight). Dust with arrowroot or powdered sugar and cut into squares.   The Recipe: Did you try making these Pumpkin Spice Marshmallows ? 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 sourdough pizza dough is naturally leavened, soft, chewy, and has just the right amount of tang from the sourdough starter! This recipes makes 2 dough balls, and is freezer friendly. Pinterest Facebook Instagram . This is my favorite way to make pizza dough, its so easy, gut healthy, and delicious. If you have been wanting to dive into the world of sourdough, but bread feels to intimidating, try starting with this pizza dough! Once you get the hang of making homemade pizza, you will never want to order pizza again. Its so easy, customizable, and it freezes wonderfully. So go ahead and make a double batch and pop some in the freezer for you next pizza night. Sourdough Pizza Dough Ingredients: 400g bread flour 100g whole wheat flour 365g water (73% hydration) 175g active sourdough starter 20g olive oil 10g salt This is a high-hydration dough , which gives great texture but can be a bit sticky, add a bit more flour if needed. We are using the stretch & fold method to build structure.  Instructions: Mix Everything In a large mixing bowl. Flour Water Starter Salt Olive oil Mix by hand or with a spoon until a shaggy dough forms. Let it rest 10–15 minutes. Knead or Stretch & Fold Do 3–4 sets of stretch & folds  over 1.5–2 hours (every 30–45 min) Bulk Fermentation Cover and let rise at room temp (ideally 70–75°F / 21–24°C) for 4–6 hours Dough should rise in size and feel puffy Divide & Cold Proof (Optional but Recommended) Divide into 2 dough balls Optional: Place in lightly oiled containers, cover, and refrigerate for 12–48 hours for better flavor Bring to Room Temp Pull from fridge at least 1–2 hours before baking Shape & Bake Preheat oven to 500°F / 260°C  with a pizza stone or steel Gently stretch dough into a circle, add toppings Bake for 7–10 minutes  until crust is golden and bubbly   How to Freeze Sourdough Pizza Dough Freeze your dough after the bulk fermentation  (before or after cold proofing), once you've divided the dough into balls. Steps: Portion the Dough Divide into individual dough balls. Lightly oil each dough ball to prevent sticking. Wrap Wrap tightly in plastic wrap or place in a freezer-safe bag/container. Squeeze out as much air as possible. Freeze Freeze for up to 3 months . To Use Frozen Dough: Thaw in Fridge Place in fridge overnight (8–12 hours). Still wrapped, or in a covered bowl to prevent drying out. Bring to Room Temp Let rest on the counter for 1–2 hours  before shaping and baking. The Recipe: Did you try making Sourdough Pizza Dough? 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!

You know those Little Debbie oatmeal cream pies we all grew up with? These are the cozy, fall inspired version, soft, spiced, and made with real pumpkin. No corn syrup, no mystery ingredients, just good old-fashioned from-scratch baking that fills your kitchen with that “it’s finally fall” smell. Chewy oats, warm cinnamon and ginger, and vanilla buttercream in the middle make these cookies downright irresistible. Perfect with a mug of coffee, shared with friends, or served as a Thanksgiving dessert. Pinterest Facebook Instagram Why I Love These Cookies Fall is my favorite time on the homestead. The garden is winding down, leaves are turning gold, and there’s something so comforting about bringing the harvest inside. I love baking with pumpkin this time of year, it feels seasonal, cozy, and a little nostalgic. These oatmeal cream pie cookies are one of my favorite fall treats because they combine all the things I love: a soft, spiced cookie, chewy oats, and a simple, sweet filling that feels indulgent without being overly processed. Plus, they’re fun to make with the family, even the little helpers can scoop dough or stir up the buttercream! 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! Pumpkin Oatmeal Cream Pie Cookies Ingredients You’ll Need Cookies 1 cup unsalted butter, softened 1 cup brown sugar, packed ¼ cup organic cane sugar 1 large egg ⅓ cup pumpkin purée 1 tsp vanilla extract 1 cup all-purpose flour ½ tsp baking soda ½ tsp salt 1 tbsp cinnamon 1½ tsp ginger ½ tsp allspice ¼ tsp cloves 3 cups rolled oats Filling ¾ cup unsalted butter, softened 1½ cups confectioners’ sugar 1 tsp vanilla Let’s Make It Preheat oven to 350°F (175°C) and line baking sheets with parchment. Cream butter and sugars; mix in egg, pumpkin, and vanilla. Whisk flour, baking soda, salt, and spices; stir into wet ingredients. Fold in oats. Scoop dough (2 tbsp each) onto sheets, 2 inches apart. Bake 10–12 min until edges are set. Cool completely. Beat filling ingredients until smooth; spread or pipe between cookies to sandwich.  Baking Tips & Hacks Softened Butter:  Using softened butter instead of melted gives the cookies a tender, slightly puffier texture, just right for sandwiching. Spice it Up:  I like to add a little extra cinnamon or ginger for that cozy, warm aroma. If you prefer mild spice, start with less and taste your batter. Oats:  Old-fashioned rolled oats give the perfect chew. Quick oats work too if you want a slightly softer texture. Quick Batch:  Since these don’t require chilling, you can mix up the dough, bake, and sandwich the cookies in about an hour, perfect for an impromptu afternoon treat. Creative Filling:  Feel free to add a pinch of cinnamon or even a touch of pumpkin spice to the buttercream for a seasonal twist. The Recipe: Did you try making these Pumpkin Oatmeal Cream Pie 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 magical about a Dutch Baby Pancake, the way it puffs up in the oven like a golden cloud, edges crisp, center tender, and just waiting for a sweet topping. It’s one of those breakfasts that feels fancy but is actually surprisingly simple to make, filling the house with buttery, comforting aromas. I love making this on weekends when I have a little extra time to linger in the kitchen. My favorite topping lately has been a homemade rhubarb compote — tart, sweet, and bright against the rich pancake. But you can use whatever fruit you have on hand, or just a sprinkle of powdered sugar and a drizzle of maple syrup. Pinterest Facebook Instagram Topping Ideas Rhubarb compote — tart and sweet Fresh berries with honey Sautéed apples with cinnamon and brown sugar Pear slices with ginger and maple syrup Banana with caramel drizzle Toasted nuts for crunch Powdered sugar Maple syrup or honey Yogurt or whipped cream Chocolate drizzle for a decadent twist 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! Dutch Baby Pancake Ingredients You’ll Need 4 Tbsp salted butter ¾ cup all-purpose flour ¾ cup milk ½ tsp salt ¼ tsp baking powder 5 large eggs Optional Toppings:  Rhubarb compote, fresh berries, sautéed apples, powdered sugar, maple syrup, whipped cream, toasted nuts, or chocolate drizzle Let’s Make It Preheat oven to 450°F (230°C) . Place the butter in a cast iron skillet (10–12 inch works best) and put it in the oven to melt while you make the batter. In a bowl or blender, combine the flour, baking powder, salt, milk, and eggs until smooth and well-mixed. Carefully remove the hot pan from the oven and quickly pour the batter  over the melted butter. Bake for 20–25 minutes , until the pancake is puffed, golden brown, and set in the center. Remove from the oven, slice, and top with your favorite toppings. Serve immediately .   The Recipe: Did you try making this Dutch Baby Pancake ? 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 extra comforting about meals that don’t ask much of you. This soup is one of those, it comes together with almost no effort, yet tastes like you spent all day in the kitchen. A little chopping, a stir, and the slow cooker does the rest. By evening, the house smells like ginger and curry, and the butternut squash has turned buttery-soft. It’s the kind of meal that warms you through without feeling heavy, rich from the coconut milk, but balanced by those deep, golden spices. Pinterest Facebook Instagram There’s something about fall that makes soup taste better. Maybe it’s the cool mornings, the fading garden, or the way the house smells when something’s been simmering slow all afternoon. Whatever it is, this Crock Pot Curried Butternut Squash Soup is my favorite way to welcome the season. 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! Crock Pot Curried Butternut Squash Soup Ingredients You’ll Need 1 medium butternut squash, peeled, seeded and chopped 2 tablespoons fresh ginger, roughly chopped. (Or dried ginger) 3 cloves garlic, minced 1 yellow onion, chopped 1 tablespoon curry powder 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon turmeric Salt and pepper, to taste 1 (15 oz) can coconut milk 2 cups chicken or vegetable broth (plus more if needed Let’s Make It Add everything to the crock pot . Place the chopped squash, onion, garlic, ginger, and all the spices in your slow cooker. Add a good pinch of salt and pepper. Pour in the coconut milk and broth, then stir to combine. Cook until tender. Cover and cook on low for 6–8 hours  or high for 3–4 hours , until the squash is very soft. Blend until smooth. Use an immersion blender to puree the soup directly in the crock pot until creamy. (Or carefully blend in batches using a countertop blender.) Adjust seasoning. Taste and add more salt, pepper, or broth if you’d like a thinner consistency. Serve warm. Ladle into bowls and finish with a swirl of coconut milk, a sprinkle of chili flakes, or a few toasted pumpkin seeds for a touch of crunch.   The Recipe: Did you try making this Crock Pot Curried Butternut Squash Soup ? 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!

Cozy Up with Creamy Chicken Soup and Fluffy Dumplings. As the weather cools and the days get shorter, there’s nothing more comforting than a warm bowl of creamy chicken soup topped with fluffy dumplings. This classic combination is perfect for a cozy family dinner or a special weekend meal. Growing up, chicken and dumplings was a meal I always looked forward to. The soft and fluffy dumplings are truly a treat—it’s like a delectable pillow simmered directly in the soup! With its fluffy dumplings, tender shredded chicken, and a rich, creamy broth, this simple chicken and dumplings recipe is sure to have you and your entire family rushing to the dinner table! This post may contain affiliate links. Read our disclaimer . Facebook Instagram Pinterest Variations and Tips Vegetable Additions:  Feel free to add other vegetables such as potatoes, green beans, corn to the soup Herb Variations:  Experiment with different herbs like rosemary or sage to change the flavor profile of the soup. Gluten-Free Option:  Substitute the flour in the dumpling recipe with a gluten-free baking mix. Dumpling Texture:  For denser dumplings, use a bit less milk; for lighter dumplings, add more milk. Storage:  I recommend storing the soup and dumplings separately. If stored together, the dumplings absorb the extra liquid and become mushy. Store in the fridge for up to 4 days. Gluten free : To thicken the soup, use cornstarch instead of flour. Before adding the dumplings, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup. For the dumplings, try substituting a 1:1 gluten free blend for the flour. The Recipe:

There’s something so comforting about a big bowl of baked oatmeal on a crisp fall morning. Oats are hearty, filling, and give you that cozy, warm feeling right from the first bite. This Pumpkin Baked Oatmeal with Pecans & Chocolate Chips takes those simple oats and turns them into a sweet, spiced breakfast that feels like dessert but still keeps you full and fueled. With chocolate chips, pecans, and a touch of maple syrup, it’s the ultimate easy, all-in-one breakfast for busy mornings. Pinterest Facebook Instagram I harvested so many pumpkins from my garden this year, I honestly didn’t know what to do with them all! My kitchen is basically full of fall vibes right now. There’s just something so satisfying about taking a pumpkin straight from the garden and turning it into something delicious, whether it’s baked oatmeal, pumpkin pudding, roasted seeds, or a simple pumpkin pie. I love that homegrown pumpkins can show up in so many ways and make everyday meals feel extra cozy. This harvest has me feeling grateful, inspired, and ready to eat all the pumpkin things. 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! Pumpkin Pie Baked Oatmeal Ingredients You’ll Need 2 cups old-fashioned rolled oats 1 teaspoon baking powder 2 teaspoons pumpkin pie spice ½ teaspoon salt 1 ¼ cups milk 1 cup pumpkin puree ¼ cup maple syrup (about 78 g) 2 large eggs 1/3 cup maple syrup, honey, or brown sugar 2 teaspoons pure vanilla extract ½ cup chocolate chips (optional) ¼ cup chopped pecans (optional, plus extra for topping) Let’s Make It Preheat oven to 350°F (175°C) and lightly spray a 9×9-inch baking dish with nonstick spray. Add all ingredients  — oats, pumpkin purée, milk, eggs, maple syrup, vanilla, baking powder, pumpkin pie spice, salt, chocolate chips, and pecans, directly into a large mixing bowl. Stir until fully combined. Pour the mixture into the prepared baking dish and sprinkle with extra pecans on top. Bake 25–30 minutes, until the edges are golden and the center is set. Serve warm, optionally drizzled with maple syrup or topped with more pecans.   The Recipe: Did you try making this Pumpkin Baked Oatmeal with Pecans & Chocolate Chips? 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!

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!