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!

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:

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!

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!

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!