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!

If you’ve ever thought jam making sounded complicated or intimidating, I’m here to tell you, it doesn’t have to be. Jam is one of the most beginner-friendly canning projects you can start with, and you don’t even need store-bought pectin to make it work. If you’re new to canning, this is a great place to start. Jam is forgiving, the process is straightforward, and the results are rewarding. Pinterest Facebook Instagram Why Skip Store-Bought Pectin? Making jam without commercial pectin: Lets the fruit shine in flavor Uses simple, pantry-friendly ingredients Works well for small batches Is perfect for traditional or old-fashioned jam making Easy 3-Ingredient Jam (No Pectin Needed) Ingredients 2 lbs fruit (fresh or frozen) 1 lb sugar ¼ cup bottled lemon juice or ½ tablespoon citric acid Note: If using citrus fruits, it’s best to use a 3:2 fruit-to-sugar ratio instead. Instructions Prepare the jam Place the fruit, sugar, and lemon juice (or citric acid) into a large stock pot. Turn the heat to medium-low and allow the fruit to warm while the sugar dissolves, stirring occasionally. Bring to a boil Once the sugar has fully dissolved, increase the heat to medium. Stir regularly and maintain a gentle boil for 20–25 minutes, or until the jam reaches 217°–222°F (103°–106°C). Fill the jars Ladle the hot jam into hot, sterilized canning jars, leaving ¼ inch headspace. Wipe the rims, apply lids and rings, and tighten finger-tip tight. Water bath can Place jars into a water bath canner, ensuring they’re covered by at least 1 inch of water. Bring to a full rolling boil, cover, and process for 15 minutes, adjusting for altitude as needed. Cool & check seals Once timer is done, Turn off the heat, remove the lid, and let jars sit in the canner for 5 minutes. Remove jars and allow them to cool undisturbed for 12–24 hours. Check seals, remove rings, label, and store. Best Fruits for Jam Without Pectin Because this recipe relies on a fruit’s natural pectin, some fruits will set more easily than others. That doesn’t mean low-pectin fruits won’t work — they just may produce a softer, spoonable jam (which is still delicious). High-Pectin Fruits (Set the Easiest) These are great choices if you’re new to no-pectin jam making: Apples (especially slightly under-ripe) Crabapples Quince Cranberries Gooseberries Currants Citrus peels (when used properly) Medium-Pectin Fruits (Reliable with Proper Cooking) These usually set well with the 2:1 ratio and a full boil: Blackberries Raspberries Blueberries Strawberries Plums Apricots Cherries Grapes Low-Pectin Fruits (Softer Set) These fruits benefit from longer cooking time or being paired with higher-pectin fruit: Peaches Pears Pineapple Mango Figs Nectarines Rhubarb Tips for Better Set Without Pectin Use slightly under-ripe fruit when possible Don’t skip the lemon juice or citric acid Cook low-pectin fruits a little longer Combine low-pectin fruit with apple, cranberry, or citrus peel Remember: jam thickens more as it cools Notes & Tips Gel set may vary depending on the fruit’s natural pectin level Jam will continue to thicken as it cools Stir often to prevent scorching This method works well for berries, stone fruit, and many mixed fruit combinations Whether you’re filling your pantry shelves, gifting jars to friends, or simply learning a new kitchen skill, making jam without pectin is one of those simple pleasures that feels both practical and nostalgic, a reminder that good food doesn’t have to be complicated. The best canning lids, ForJars Canada Use code SPROUTING10 to save! The Recipe: Did you try making this Easy 3-Ingredient Jam (No Pectin Needed)? 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 deeply comforting about homemade cinnamon rolls. The slow rise, the swirl of cinnamon sugar, and that first bite of warm, fluffy dough covered in cream cheese frosting, it’s the kind of baking that turns an ordinary morning into something special. These cinnamon rolls are soft, pillowy, and rich without being heavy. They’re perfect for slow weekends, holidays, or anytime you want to fill your kitchen with the smell of something truly homemade. Pinterest Facebook Instagram Why I love This Recipe The dough is soft and forgiving Honey or sugar both work beautifully Bread flour gives structure without making them tough, but all purpose works fine too! The rolls bake up fluffy with perfect layers The frosting melts right into the warm rolls Soft & Fluffy Homemade Cinnamon Rolls Ingredients Dough 1¾ cups warm milk (100–110°F / 38–43°C) ¼ cup honey or sugar 1 tbsp active dry yeast ¼ cup butter, melted 1 egg 2½ tsp salt 4–5 cups bread flour Filling ⅓ cup butter, softened ½ cup brown sugar 2 tbsp cinnamon Cream Cheese Frosting 8 oz cream cheese, room temperature 2½ cups powdered sugar 1 tsp vanilla extract How to Make Cinnamon Rolls Activate the yeast In a stand mixer bowl, combine warm milk, honey (or sugar), and yeast. Let sit for 5 minutes , until foamy. Make the dough Add melted butter, egg, salt, and 2 cups of flour . Mix until combined. Add 2 more cups of flour , one cup at a time, mixing well after each addition. The dough should be soft and slightly sticky. If needed, add more flour 1 tablespoon at a time . Knead & first rise Knead for 5–7 minutes  until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour , or until doubled. Prepare the filling Mix softened butter, brown sugar, and cinnamon until smooth and fluffy. Shape the rolls Punch down dough and roll into a 16×12-inch rectangle . Spread filling evenly, leaving a ½-inch border . Lightly brush the border with water, then roll tightly into a log. Second rise Slice into 8 large or 12 smaller rolls  and place cut-side up in a greased 13×9-inch pan . Cover and let rise 1½–2 hours , until puffy. Bake Bake at 350°F (175°C)  for 20–25 minutes , until golden and baked through. Cool 10 minutes  before frosting. Frost & serve Beat frosting ingredients until light and fluffy. Spread over warm (not hot) rolls. Serve warm. Serving & Storage These rolls are best enjoyed warm, but leftovers can be stored covered at room temperature for a day or refrigerated for up to 4 days. Reheat gently before serving. Overnight & Make-Ahead Tips If you want fresh cinnamon rolls in the morning or need to prep ahead for a holiday, here’s how: Dough Overnight:  After kneading, cover the dough tightly and refrigerate overnight. In the morning, let it come to room temperature and complete the first rise before shaping. Shaped Rolls Overnight:  Shape your rolls, place them in the greased pan, cover tightly, and refrigerate overnight. The next day, let them sit at room temperature for 20–30 minutes while the oven preheats, then bake as usual. You may need to add a few extra minutes to the baking time. Frosting Tip:  Make the cream cheese frosting ahead of time and store in the fridge. Spread it over warm rolls right before serving for the perfect creamy finish. Freezing: Freeze rolls after shaping but before the final rise, From the Fridge : Let sit at room temp until puffy, about 1 hr, bake at 350°F (175°C) for 20–25 min until golden, then frost. From Frozen: Thaw overnight in fridge, let sit 1–2 hrs at room temp until puffy, bake 350°F (175°C) for 25–30 min, then frost. This way, you can enjoy freshly baked, gooey cinnamon rolls with minimal morning prep. Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. The Recipe: Did you try making these Soft & Fluffy Homemade Cinnamon 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!

This Spinach Artichoke Star Pull-Apart Bread  is soft, fluffy, cheesy, and made for sharing. It starts with a simple enriched dough and gets layered with a creamy spinach artichoke filling, then twisted into a beautiful star that pulls apart effortlessly. It looks impressive, but it’s surprisingly simple to make, perfect for holidays, gatherings, or anytime you want a centerpiece bread that doubles as an appetizer. Pinterest Facebook Instagram Why I Love This Recipe It’s comforting, shareable, and always a showstopper. Everyone pulls off their own piece, and the creamy spinach artichoke filling paired with soft, homemade bread is just hard to beat. It’s the kind of recipe that feels special without being fussy — exactly what good homemade food should be. Spinach Artichoke Star Pull-Apart Bread Ingredients Dough Ingredients 1¾ cups warm water  (100–110°F / 38–43°C) ¼ cup honey or sugar 1 tablespoon active dry yeast ¼ cup butter, melted 1 large egg 2½ teaspoons salt 4–5 cups bread flour Spinach Artichoke Filling 1 (14 oz) can artichoke hearts , drained and chopped ½ cup sour cream ½ cup mayonnaise 8 oz cream cheese , room temperature 1 cup freshly grated Parmesan cheese , loosely measured 1 clove garlic , minced ½ cup frozen spinach , thawed and very well squeezed dry How to Make It: Make the Dough In the bowl of a stand mixer, combine warm water and honey (or sugar). Sprinkle yeast over the top and let sit for 5 minutes , until foamy. Add melted butter, egg, salt, and 2 cups of flour . Mix to combine. Gradually add remaining flour until the dough is soft and slightly tacky , but not sticky. Knead 5–7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise 1 hour , or until doubled in size. Make the Filling In a mixing bowl, combine sour cream, mayonnaise, cream cheese, spinach, artichokes, garlic, and ¾ cup of the Parmesan . Mix until smooth. Refrigerate while shaping the dough, a chilled filling is easier to work with. Shape the Star Punch down the dough and divide into 4 equal pieces . Roll each piece into a 10–11 inch circle . Place one circle on a parchment-lined baking sheet. Spread a thin, even layer of filling, leaving a ½-inch border . Repeat with the second and third circles, adding filling each time. Place the fourth circle on top without filling . Place a small cup or bowl in the center and gently press to mark a circle (do not cut through). Cut & Twist Using a sharp knife or bench scraper, cut the dough into 16 equal strips , stopping at the center circle. Take two adjacent strips and twist them away from each other twice , then pinch the ends together. Repeat all the way around to form an 8-point star. Cover loosely and let rise 20–30 minutes , until slightly puffy. Bake Preheat oven to 375°F (190°C) . Whisk together egg and water and gently brush over the dough. Bake for 25–30 minutes , until golden brown and baked through. If it browns too quickly, tent loosely with foil. Let cool 10 minutes before serving. Notes & Tips Use thick filling:  Make sure spinach is very well squeezed dry. Don’t overfill:  A thin layer prevents leaking during proofing. Chill if needed:  If the dough feels very soft, refrigerate the shaped star for 10–15 minutes before baking. Serve warm:  Best enjoyed fresh from the oven. Make-Ahead Option Assemble the star completely, cover tightly, and refrigerate overnight . Remove from fridge 45–60 minutes  before baking to allow it to puff slightly. Bake as directed The Recipe: Did you try making these Spinach Artichoke Star Pull-Apart Bread ? 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!

Bright, festive, and bursting with flavor, these cranberry cinnamon rolls are a perfect holiday treat (or any special morning!). Tart cranberries, sweetened with sugar or honey and flavored with orange and cinnamon, swirl through soft, fluffy rolls, finished with an orange cream cheese frosting. Whether you’re baking for family, friends, or just yourself, these rolls are a little slice of homemade magic. Pinterest Facebook Instagram Why I Love This Recipe I love this recipe because it’s the perfect balance of sweet, tart, and cozy  all in one bite. The tart cranberries pair beautifully with the warm cinnamon and soft, pillowy dough, while the orange cream cheese frosting adds a bright, festive finish. It’s also versatile and forgiving , you can make it ahead of time, refrigerate overnight, or even freeze the rolls for later. The dough is soft but manageable, the filling is easy to tweak to your taste, and the aroma while baking fills the kitchen with a feeling of comfort and celebration. Whether it’s for a holiday morning, a special brunch, or just a treat to share with family, these rolls feel homemade, special, and a little magical  every time. Cranberry Rolls with Orange Cream Cheese Frosting Ingredients Dough 1¾ cups warm milk (100–110°F / 38–43°C) ¼ cup honey or sugar 1 tbsp active dry yeast ¼ cup butter, melted 1 egg 2½ tsp salt 4–5 cups bread flour Filling 2 cups cranberries (fresh or frozen) ½ cup sugar or honey ½ cup orange juice 2 tsp cinnamon 1 tsp vanilla extract Pinch of salt Cream Cheese Frosting 8 oz cream cheese, room temperature 2½ cups powdered sugar 1 tsp vanilla extract Zest of 1 orange (optional for extra flavor) 1–2 tbsp orange juice (to desired consistency) How to Make Cinnamon Rolls Activate the yeast In a stand mixer bowl, combine warm milk, honey (or sugar), and yeast. Let sit for 5 minutes , until foamy. Make the dough Add melted butter, egg, salt, and 2 cups of flour . Mix until combined. Add 2 more cups of flour , one cup at a time, mixing well after each addition. The dough should be soft and slightly sticky. If needed, add more flour 1 tablespoon at a time . Knead & first rise Knead for 5–7 minutes  until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour , or until doubled. Prepare the filling In a small saucepan over medium heat, combine cranberries, sugar (or honey), orange juice, cinnamon, vanilla, and salt. Cook 10-12 minutes , until cranberries start to soften and completely break down. Let cool before spreading. Shape the rolls Punch down dough and roll into a 16×12-inch rectangle . Spread filling evenly, leaving a ½-inch border . Lightly brush the border with water, then roll tightly into a log. Second rise Slice into 8 large or 12 smaller rolls  and place cut-side up in a greased 13×9-inch pan . Cover and let rise 1½–2 hours , until puffy. Bake Bake at 350°F (175°C)  for 20–25 minutes , until golden and baked through. Cool 10 minutes  before frosting. Frost & serve Beat cream cheese, powdered sugar, vanilla, orange zest, and orange juice until light and fluffy. Spread over warm rolls and enjoy! Serving & Storage These rolls are best enjoyed warm, but leftovers can be stored covered at room temperature for a day or refrigerated for up to 4 days. Reheat gently before serving. Notes & Tips Fresh or frozen cranberries both work; thaw and drain frozen cranberries before cooking. Adjust sugar/honey to taste if you prefer sweeter or tarter filling. For extra flavor, add a pinch of nutmeg or allspice to the filling. Rolls can be frozen before or after baking for up to 2 months. Overnight & Make-Ahead Tips Dough Overnight:  Cover kneaded dough and refrigerate overnight. Let come to room temperature and complete the first rise before shaping. Shaped Rolls Overnight:  Shape rolls, place in pan, cover, and refrigerate overnight. Bake directly from the fridge, adding a few extra minutes. Frosting Ahead:  Make frosting in advance and store in fridge; spread over warm rolls just before serving. This way, you can enjoy freshly baked, gooey cinnamon rolls with minimal morning prep. Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. The Recipe: Did you try making these Cranberry Cinnamon Rolls with Orange 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!

Sometimes, the simplest things are the most satisfying. This Whipped Cinnamon Honey Butter  is sweet, buttery, and just lightly spiced with cinnamon, a little bit of magic that turns toast, muffins, or warm rolls into something special. It’s the kind of thing that feels homemade and cozy, perfect for breakfast, brunch, or gifting during the holidays. Plus, it’s ridiculously easy to make  with just a few ingredients you probably already have in your kitchen. Pinterest Facebook Instagram How to Use Spread on warm bread, toast, muffins, or rolls Stir into oatmeal or porridge Dollop into hot drinks  like coffee or cocoa for a cozy twist Why I Love This Recipe It’s simple, sweet, and versatile. The cinnamon and honey make it feel just a little fancy, but it’s basically effortless. It’s also perfect for gifting —whipped, creamy, and ready to brighten someone’s breakfast or holiday morning. You can make a quart or pint jar , or even scale down for single gifts. The texture is soft and spreadable right out of the fridge, but you can let it sit a few minutes at room temperature to make it extra creamy. Whipped Cinnamon Honey Butter Ingredients Yield: about 1½ cups (340 g) of whipped cinnamon honey butter, enough to fill a pint-sized jar for gifting or to enjoy at home. 1 cup (227 g) unsalted butter, softened 1/2 cup (170 g) honey 1 teaspoon cinnamon 1 teaspoon salt How to make it: Make sure your butter is softened  to room temperature for easy whipping. In a medium bowl, combine butter, honey, cinnamon, and salt. Whip It Use a hand mixer or stand mixer to whip until light and fluffy , about 3–5 minutes. Scrape down the sides as needed to ensure everything is well incorporated. Taste & Adjust Taste and add more honey or cinnamon if desired. Store Transfer to a clean jar or container with a lid. Keep refrigerated . Use within 2–3 weeks  for best flavor. Storage & Shelf Life Refrigerator:  Keep in a sealed jar or container; will stay fresh for 2–3 weeks . Room Temperature:  Can sit out for short periods while serving, but do not store at room temperature long-term . Softening:  Let sit a few minutes at room temperature before spreading for extra creaminess. Tip:  Always use a clean utensil to scoop butter to help maintain freshness. Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. The Recipe: Did you try making this Whipped Cinnamon Honey Butter ? 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 homemade liqueurs that feels extra special, especially during the holidays. They’re simple, indulgent, and feel like a little act of care poured into a bottle. This homemade Baileys is creamy, smooth, lightly chocolatey, and perfectly balanced with coffee and vanilla. It comes together in minutes, keeps beautifully in the fridge, and makes a wonderful gift or cozy treat to have on hand. Once you make it yourself, you’ll see just how easy (and better) homemade really is. Pinterest Facebook Instagram Why Homemade Baileys Works One of the most common questions is whether homemade Baileys lasts longer than the dairy used to make it. The answer is yes . This recipe keeps well because: Alcohol acts as a preservative Sweetened condensed milk is high in sugar and shelf-stable Sugar and alcohol together slow bacterial growth significantly Once combined, the cream no longer behaves like plain dairy. When stored properly and made with fresh ingredients, this homemade Baileys keeps safely for weeks. Homemade Baileys (Irish Cream) Ingredients 1 cup (227 ml) heavy cream or half & half 1 can (14 oz / 395 ml) sweetened condensed milk 3 tablespoons chocolate syrup 1 teaspoon instant coffee granules 1 teaspoon pure vanilla extract 1⅔ cups (400 ml) Irish whiskey   Blender Method Add all ingredients to a blender. Blend for 20–30 seconds, until completely smooth and the coffee granules are fully dissolved. Pour into clean bottles or jars, seal tightly, and refrigerate. Immersion Blender Method Add all ingredients to a large jar, bowl, or pitcher with tall sides. Use an immersion blender to blend until smooth and creamy, about 30–45 seconds. Scrape down the sides if needed, then blend briefly again. Transfer to bottles or jars and refrigerate. Storage & Shelf Life Store refrigerated at all times Keeps for 2–3 months Shake well before using  (natural separation is normal) Always discard if it smells sour, looks curdled, or tastes off. For gifting, I recommend labeling with a conservative 2-month best-by date . Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. The Recipe: Did you try making this Homemade Baileys (Irish Cream) ? 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 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 1 hot cup water 2/3 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. Stir until fully dissolved. Whisk in Cocoa and Salt: Add the cocoa powder and salt, and whisk thoroughly. Keep cooking over medium heat, stirring often, about 3-4 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 weeks, 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! Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. 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  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 1/2 cups  warm water or milk (360 g) 2 tbsp  honey or sugar (42 g) 1 tbsp  instant yeast (9 g) 1 egg 1 tsp  salt (5 g) 3–4 cups  all-purpose flour (360–480 g) ¼ cup softened butter (56 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! 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!

Embrace the holiday season with these delightful hot chocolate cookies! Perfect for gifting or a cookie exchange party, these chocolatey delights are sure to be a favorite. Packed with chocolate chips and marshmallows, these cookies are simply irresistible. Facebook Pinterest Instagram Why You’ll Love These Hot Chocolate Cookies These cookies capture all the rich, comforting flavors of a classic hot chocolate but in cookie form. The combination of cocoa, chocolate chips, and marshmallows makes each bite an experience. They’re perfect for cozy afternoons, holiday treats, or anytime you need a little chocolate pick-me-up! So grab your ingredients, preheat that oven, and treat yourself to a batch of these delicious Hot Chocolate Cookies! Dehydrated Marshmallows : Make sure to use dehydrated mini marshmallows (not regular marshmallows) as they will hold their shape and texture better during baking. Regular marshmallows will melt and may cause the cookies to spread too much. No dehydrated marshmallows? No problem.  Just freeze mini marshmallows for a couple of hours, then tuck them deep inside each cookie dough ball. Freezing keeps them from melting too fast, so you still get those perfect pockets of gooey marshmallow without the mess. How to Dehydrate Marshmallows in a Dehydrator Prepare the Marshmallows : Use mini marshmallows (they dry faster than larger ones). You can dehydrate large marshmallows as well, but the process will take longer. Make sure the marshmallows are clean and free from any debris before dehydrating. Set Up the Dehydrator : Place the marshmallows in a single layer on the dehydrator trays. Avoid piling them on top of each other, as they need space for the air to circulate. If your dehydrator trays have small holes, you might want to use parchment paper or a special dehydrator sheet to prevent the marshmallows from falling through. Dehydrate the Marshmallows : Set the dehydrator to 135°F (57°C), which is the typical temperature for dehydrating marshmallows. Allow the marshmallows to dehydrate for 4 to 6 hours. You may need to check periodically to ensure they are drying properly. Check for Full Dehydration : The marshmallows should be dry, crunchy, and light in weight. When you break one open, it should be fully crispy inside and not sticky or tacky. If they are still soft, return them to the dehydrator for an additional hour or two. Store the Dehydrated Marshmallows : Once fully dehydrated, let the marshmallows cool before storing them in an airtight container or vacuum-sealed bag. Keep them in a cool, dry place to prevent moisture from rehydrating them. How to Dehydrate Marshmallows in an Oven If you don’t have a dehydrator, you can also dehydrate marshmallows using your oven. Preheat the Oven : Preheat your oven to the lowest setting, usually around 170°F (77°C) or 180°F (82°C). If your oven doesn’t go that low, the next best option is to use the “warm” setting. Prepare the Marshmallows : Arrange the mini marshmallows in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Dry the Marshmallows : Place the marshmallows in the oven and prop the oven door open slightly with a wooden spoon to allow moisture to escape. Leave the marshmallows in the oven for about 4 to 6 hours, checking every 30 minutes to an hour to ensure they’re drying properly. Check for Full Dehydration : The marshmallows should feel crisp and dry, with no soft or sticky parts. If they’re still not completely dehydrated, return them to the oven and check every 30 minutes until done. Cool and Store : Once fully dried, let the marshmallows cool completely before storing them in an airtight container or vacuum-sealed bag. Tips for Dehydrating Marshmallows Do not overcrowd : When drying marshmallows, make sure to spread them out in a single layer to ensure even airflow around each piece. Check often : Marshmallows dehydrate relatively quickly, especially in a dehydrator, so keep an eye on them to avoid over-drying or burning. Store properly : After dehydrating, make sure to store them in an airtight container to keep moisture out. If you live in a humid climate, consider using a desiccant packet in your storage container. No dehydrated marshmallows? No problem.   Just freeze mini marshmallows for a couple of hours, then tuck them deep inside each cookie dough ball. Freezing keeps them from melting too fast, so you still get those perfect pockets of gooey marshmallow without the mess. The Recipe:

Having a pantry staple that turns into homemade muffins in minutes is a small luxury I never skip. This basic muffin mix  keeps well, bakes up soft and fluffy, and lets you add whatever mix-ins you love. It’s my go-to solution for quick, satisfying muffins anytime. Pinterest Facebook Instagram Why You’ll Love This Mix Quick and easy:  no measuring every time, just grab your jar. Versatile:  add chocolate chips, dried fruit, or nuts to suit your mood. Reliable:  always produces soft, fluffy muffins. Make ahead:  dry mix keeps for months in a sealed jar. 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! Easy Homemade Muffin Mix Dry Mix Ingredients (makes 12 muffins / 1 quart jar) 2 cups all-purpose flour ¾ cup sugar 4 tsp baking powder ½ tsp baking soda 1 tsp cinnamon ½ tsp salt For a pint jar (half batch / 6 muffins), just use half of each ingredient. Easy measuring for jars: Pint jar: about 1½ cups of mix Quart jar: about 3 cups of mix Wet Ingredients (to mix in when ready to bake) ½ cup melted butter or oil 1 cup milk 2 eggs 1 tsp vanilla extract For a pint jar:  use half of each wet ingredient. Let’s Make It Preheat oven to 425°F Pour the dry mix into a bowl. Whisk in the wet ingredients. Stirring just until mixed (batter may be slightly lumpy) Let batter rest for 10 minutes. Divide into muffin cups: Bake: 18–20 minutes. Cool slightly and enjoy fresh muffins. Quick Tips for Baking Don’t overmix: stir until the wet and dry ingredients are just combined. A few lumps are fine! Let the batter rest 10 minutes before baking, this will give you taller fluffier muffins. Mix-ins like berries, nuts, or chocolate chips can be folded in before baking.  How to Gift Muffin Mix in Jars (Pint & Quart) Gifting Muffin Mix in a Jar Homemade muffin mix makes a sweet, practical gift for friends and neighbors. To keep it simple, make a big batch of muffin mix. Then just scoop about 1½ cups of the dry mix  into a pint jar for a small gift (makes 6 muffins), or about 3 cups into a quart jar  for a full batch (makes 12 muffins). Full Recipe Dry Ingredients (for 12 muffins / 1 quart jar) 2 cups all-purpose flour ¾ cup sugar 4 tsp baking powder ½ tsp baking soda 1 tsp cinnamon ½ tsp salt For a Pint Jar (half batch / 6 muffins) 1 cup all-purpose flour 3/8 cup sugar (or 6 tbsp) 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp cinnamon 1/4 tsp salt Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. The Recipe: Did you try making this Easy Homemade Muffin Mix 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!

If you’re trying to reduce plastic use in your kitchen, beeswax wraps are one of the simplest swaps you can make. They’re reusable, washable, and last for months, and they’re surprisingly easy to make at home. All you need is some cotton fabric and a few simple ingredients to create wraps that mold beautifully with the warmth of your hands. These wraps are perfect for covering bowls, wrapping cheese, storing cut fruit and veggies, or packing snacks. Once you make your first batch, you’ll never look at plastic wrap the same way again. Pinterest Facebook Instagram Why I Love Beeswax Wraps Eco-friendly:  reduces single-use plastic in the kitchen Reusable:  lasts 6–12 months with proper care Customizable:  create any size for snacks, bowls, or sandwiches Quick & simple:  easy to make and fun to do 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 Beeswax Wraps Measurements ½ cup beeswax pellets or grated beeswax (100g) 2 tablespoons pine resin (20g 1 tablespoon coconut oil (14g) 100% cotton fabric What You’ll Need 100% cotton fabric (washed and dried) Pinking shears (optional, prevents fraying) Baking sheet and parchment paper Brush or silicone spatula Oven (200°F / 95°C) or Iron (cotton setting, no steam) Double boiler or heat-safe jar for melting mixture Oven Method 1. Cut Your Fabric- Choose whatever sizes suit your kitchen. Popular sizes: 8"x8" – snacks 10"x10" – everyday use 14"x14" – bread, large bowls 2. Melt Your Mixture- In a double boiler, heat and stir together: beeswax pine resin coconut oil Mix until completely smooth and melted. 3. Coat the Fabric Place a sheet of parchment paper on a baking tray. Lay your fabric on top and drizzle a small amount of melted mixture over it. Spread gently with a brush or spatula. 4. Bake Put the tray in the oven at 200°F (95°C)  for 2–3 minutes , just until everything melts into the fabric. 5. Finish Remove carefully and use your brush to even out any dry spots. Lift the fabric from the corners and hang to dry—it sets within a minute. Iron Method 1. Prep Your Workspace Place an old towel on your counter. Layer parchment paper → fabric → beeswax mixture → parchment paper  on top. You can either: brush on the pre-melted mixture, or sprinkle small bits of beeswax (and resin, and a few drops of oil) directly on dry fabric. 2. Iron Set your iron to cotton (no steam) .Slowly press the iron over the top piece of parchment. You’ll see the mixture melting and spreading through the fabric. Iron until everything is evenly saturated. 3. Check & Finish Lift the top parchment and check for dry spots. If needed, add a little more mixture and iron again. Lift the wrap and hang to cool. How to Use Beeswax Wraps Use your hands to warm and shape the wrap around bowls, jars, sandwiches, or produce. Wash in cool water only  with mild soap. Air dry and reuse. Avoid using on raw meat. How Long Do They Last? Beeswax wraps last 6–12 months  depending on use. If they start to look dull or develop cracks, you can refresh them by adding a thin coat of the melted mixture and re-melting it (in the oven or with the iron). Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. Cleaning Your Wax Wraps! Wax wraps are easy to care for and can last a long time with just a little attention. After each use, simply wash them in cool or lukewarm water with a mild dish soap. Avoid hot water, as it can melt the wax coating. Gently scrub with a soft sponge or cloth, then rinse and air dry by hanging or laying flat. Never put them in the dishwasher or dryer, this helps your wraps stay strong, flexible, and ready to use again. The Recipe: Did you try making this Easy Homemade Beeswax Wraps? 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!