The combination of warm spices and the sweetness of chocolate chips nestled in moist pumpkin bread perfectly captures the essence of the autumn season! Jump to Recipe Y’all, we are in the thick of it over here in back-to-school season, a flurry of extracurricular activities, and the anticipation of upcoming holidays! While our friends in the north are basking in the glorious cool temperatures, here in Southern Alabama, we have been playing a bit of pretend. We are still getting temperatures in the high 80s during the day and low temperatures of 50°- 60° at night. Anything is better than those summer triple digits, though! In celebration of those cooler temperatures, I’m sharing with you my Pumpkin Chocolate Chip Bread. This is a classic recipe that has been around for years and has made its way into magazines, cooking shows, and blogs all over, so I’m sure you’ve heard of it or some variation of it over the years. Like my Homemade Macaroni and Cheese recipe, I’m not trying to reinvent the wheel here. This is just my take on a well-known treat that my kiddos love and will likely want to make someday for their own families. Want to make the fall season fun for you and your kiddos? Check out THIS POST Why You’ll Love This Pumpkin Chocolate Chip Bread Taste of Fall . The pumpkin puree and warm spices will immediately make this treat a fall favorite! Affordable . The use of budget-friendly staple ingredients makes this recipe easy to share. Customizable . You can add your favorite stir-ins like walnuts, pecans, or white chocolate chips to make it your own. Advertisement How to Serve Pumpkin Chocolate Chip Bread This recipe results in a moist, flavorful loaf that’s perfect all on its own as a quick breakfast or paired with a savory dish like my Loaded Hashbrown Casserole . It also makes a tasty dessert after a bowl of delicious warm Creamy Chicken Pot Pie Soup , or as a simple snack. Helpful Tips for Making Pumpkin Chocolate Chip Bread Pumpkin Puree : Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results. Don’t overmix . I like to use a standard spatula or a Danish whisk to mix everything together. Pumpkin Spice . I use the Pioneer Woman's DIY pumpkin spice recipe : 3 Tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg 1 ½ teaspoon ground allspice 1 ½ teaspoon ground cloves Simply mix everything together and store in an airtight container. Hungry for More Fall Favorite Sweet Treats? Pumpkin Spice Cookies Baked Apple Cider Doughnuts Autumn Harvest Bread Pudding Ingredients 1 ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 Tablespoon Pumpkin Pie Spice 1 cup pumpkin puree ½ cup unsalted butter, melted 1 cup granulated sugar ½ cup brown sugar, packed 2 large eggs 1 teaspoon Homemade Apple Cinnamon Extract (or vanilla) 1 cup mini semi-sweet chocolate chips Directions Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal. In a large bowl, whisk together the 1 ¾ cups of flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 Tablespoon Pumpkin Pie spice. Set this mixture aside. In another bowl, mix the 1 cup pumpkin puree, ½ cup melted unsalted butter, 1 cup granulated sugar, ½ cup brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a denser bread. Gently fold in the chocolate chips until they are evenly distributed throughout the batter. Pour the batter into the prepared loaf pan. Smooth the top with a spatula, and bake for approximately 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your Pumpkin Chocolate Chip Bread! How to Store Pumpkin Chocolate Chip Bread Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage. How to Freeze Pumpkin Chocolate Chip Bread To freeze whole, wrap the bread in a sheet of parchment or wax paper, then place in a freezer-safe bag or container. To freeze slices, use parchment or wax paper in between the slices, then place in a freezer-safe bag or container. Frozen bread should be thawed and eaten within 3 months for the best flavor. If you enjoyed this recipe, be sure to let us know in the comments down below and click that heart icon at the bottom right of the page! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This baked cake-like doughnut offers a light, fluffy texture that tastes like summer! Jump to Recipe When I began gardening, it encouraged me to live my life in seasons, appreciating what each had to offer. Each season gave me more and more to look forward to. Delicious soups and fun festivals in the fall, warm tea and a great book on a cold winter day, colorful azaleas that pop up everywhere in the spring, and, in the summer, these delicious Honey Lemon Doughnuts. Lemon and honey are a delicious combination any time of the year, but for me, they remind me of summertime. Light, bright, and full of fresh flavor - it just tastes like sunshine. These doughnuts are great for a simple breakfast and are beautiful enough for a bridal brunch or baby shower. These Honey Lemon Cake Doughnuts freeze beautifully, making them the perfect addition to meal prep for those summer vacations. Don’t forget to check out our Baked Blueberry Doughnuts and our Apple Cider Doughnuts ! To Make These Honey Lemon Cake Doughnuts You Will Need: All-purpose flour You can absolutely use gluten-free flour for this recipe; however, I used standard, all-purpose. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder, Baking Soda, & Fine Sea Salt All are necessary for adding rise and flavor to our doughnuts. Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. You’ll want to use 1 ½ Tablespoons of oil for the batter. Eggs Fresh eggs will help to add rich flavor and moisture, as well as help bind the dry ingredients. Milk I used 2% milk for this recipe because that’s what we typically have on hand on a regular basis. However, buttermilk would also be delicious. If using buttermilk, reduce the amount to ¾ cup. Honey I used organic, raw honey to add sweetness and moisture. Lemon Extract I have a super easy homemade recipe for this. However, you can find a store-bought version online or just simply use vanilla extract. Lemon Zest and Lemon Juice The lemon in this recipe will pair perfectly with the sweetness of the honey and add a little more complexity to each bite. How to Make Honey Lemon Cake Doughnuts Baked doughnuts are probably one of my absolute favorite breakfasts to make because they come together so quickly and effortlessly. The short version of making almost any doughnut, muffin, or other baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients, and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they're being dispersed evenly. This helps to ensure an even rise and consistency in flavor. Tips and Tricks No Doughnut Pan - I highly recommend using a doughnut pan for this recipe. If you don’t have a doughnut pan, try making them into muffins instead. Muffins - To make this recipe as muffins instead of doughnuts, fill each muffin cup ¾ of the way full. The baking time should be increased to about 22 minutes. I recommend checking them at 22 minutes and then every two minutes until they pass the toothpick test. These Honey Lemon Cake Doughnuts are sure to brighten your day and are totally worth turning the oven on for! Yield: Approximately 18 Doughnuts Ingredients 2 ¼ cups All-Purpose Flour 1 1/3 cups Honey 2 teaspoons Baking Powder ½ teaspoon fine sea salt 1 ¼ cup Milk 3 Tablespoons Lemon Extract 2 Tablespoons butter, melted 2 large eggs, lightly beaten Lemon Zest, from two lemons Lemon Juice, from half of a lemon ½ cup Powdered Sugar Directions Preheat oven to 350 degrees. In a large bowl, gently whisk together milk, butter, eggs, honey, lemon extract, lemon juice, and lemon zest from one lemon. Using a sifter, combine flour, baking powder, and salt. Gently combine dry ingredients with wet ingredients. Batter will thicken as it rests for 3-5 minutes. Spray non-stick baking spray onto doughnut pans, and fill each opening ¾ of the way full. Bake for 17-20 minutes or until doughnuts are golden brown and an inserted toothpick comes out clean. Allow to cool in pan for 3-5 minutes, then transfer to a wire cooling rack. Using a sifter, gently shake powdered sugar over doughnuts. Sprinkle each using zest from remaining lemon and fine sea salt. Storage Instructions These doughnuts are best while warm. Store leftovers in an airtight container at room temperature for up to 3 days. Warm in the microwave for 15-20 seconds. Freezing Instructions Do not top doughnuts with powdered sugar and lemon zest until ready for serving. Store doughnuts in a freezer-safe bag for up to one month. To reheat, thaw doughnuts at room temperature and then microwave for 15-20 seconds. If you made these Honey Lemon Cake Doughnuts, let us know how they turned out in the comments! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. 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Whether you have a bounty of fresh satsumas from your garden or have picked some up at the local farmer’s market, this jelly is a perfect way to preserve their essence for enjoyment throughout the year. Jump to Recipe I have a sweet older neighbor who has a beautiful Satsuma tree in his yard. Due to his age and health, he isn’t able to pick the bounty himself. Rather than seeing the beautiful fruit go to waste, I offered to pick as many Satsumas for him as I could reach. He was happy for the help and gifted me a huge basket full. Now I just had to think of what to do with them. Of course, we enjoy eating them fresh, but I wanted to enjoy the flavor all year round. What better way than a delicious batch of Satsuma jelly? How To Prepare for Home Canning To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the countertop where you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Tips & Tricks for the Home Canning Process If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack, you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight, your lids will buckle which can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. Advertisement Hungry for More Home Canning Recipes? Check Out These Family Favorites! Asian Plum Sauce Maple Bacon and Onion Jam Italian Roasted Red Peppers Canned Ground Beef Peach Lemonade Concentrate How to Serve Satsuma Jelly Of course, it is a delicious spread on home-baked bread. For an extra burst of citrus flavor, add a bit to a slice of Orange Dutch Baby Pancake ! Recommended Canning Equipment for Making Satsuma Jelly Canning jars with lids and bands Water Bath Canner or Large Pot with rack Jelly or candy thermometer Cheesecloth or fine mesh strainer Ladle Funnel Jar lifter Kitchen towels Ingredients 4 cups of freshly squeezed satsuma juice (approximately 30-40 satsumas) 1/4 cup of lemon juice 5 cups of granulated sugar 1 packet (1.75 ounces) of powdered fruit pectin Directions Wash the satsumas thoroughly. Cut them in half and extract the juice using a juicer or by hand. Strain the juice through a cheesecloth or fine mesh strainer to remove any pulp and seeds. In a large pot, combine the satsuma juice and lemon juice. Add the powdered fruit pectin and mix well. Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, add the sugar all at once and stir continuously to dissolve. Return to a full rolling boil and boil for 1-2 minutes. Check the temperature with a jelly thermometer; it should reach about 220°F, which is the setting point for jelly. Remove the pot from heat and skim off any foam from the surface. Use a ladle and funnel to fill the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth. Place the lids on the jars and secure with bands. Secure to just “fingertip tight”. Do not overtighten, as this can cause the lids to buckle and not seal properly. Place the filled jars into the canning kettle, ensuring they are fully submerged in water. Boil for 10 minutes to process and seal. Advertisement After Processing Once your Satsuma Jelly has completed the 10 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 5 minutes or so. This will allow them to adjust to having the lid taken off the canner. Carefully remove the jars from the canner using your canning jar lifter and place them on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part). Remove the rings from the jars and gently tap the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it is just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess them again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. How to Store Satsuma Jelly After washing jars to remove any sticky residue, store jars in a cool, dark place. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade cooking as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This classic dish combines savory ground beef, vibrant vegetables, and delicious beef broth to create a hearty meal that's both nutritious and satisfying Jump to Recipe There is absolutely no food more comforting than a warm bowl of homemade soup on a cold, rainy day. This soup has been my absolute favorite for many, many years, and I look forward to making it every time. It can be made on the stovetop or in a slow cooker. It also freezes beautifully, making it the perfect go-to for an easy weeknight dinner in the fall and winter! Why You’ll Love This Homemade Vegetable Soup Recipe Quick . This soup comes together in about 30 minutes. Flavorful . Layers and layers of flavor create a hearty soup that soothes the soul. Easy . Simple ingredients make simple work, making this dish come together in no time. How To Serve Homemade Vegetable Soup I like to serve soup with delicious homemade bread: Garlic and Herb Sourdough Boule Jalapeño Cheddar Cornbread Honey Butter Yeast Rolls Sourdough Discard Cheddar Garlic Drop Biscuits Helpful Tips For Making Homemade Vegetable Soup Vegetables : Frozen or canned vegetables will work just fine if you don’t have fresh. Broth : For a richer flavor, use homemade beef broth or a high-quality store-bought version. Simmer . The longer the soup simmers, the more flavorful it will be. Advertisement Hungry For More Cozy Soup Recipes? Cheddar Broccoli Soup Creamy Chicken Pot Pie Soup Creamy Loaded Potato Soup Comfy-Cozy Slow Cooker Chili Ingredients 1-pound lean ground beef 2 Tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 3 carrots, sliced 3 celery stalks, sliced 1 cup potatoes, about 2 small or 1 medium potato, peeled and cubed 2 cups diced tomatoes, undrained 6 cups beef broth 1 Tablespoon Worcestershire sauce 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup corn kernels 1 teaspoon dried lemon thyme 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon ground black pepper ¼ - ½ crushed red pepper flake 1 large bay leaf Directions In a large pot or Dutch oven, cook 1 pound lean ground beef until browned. Add 1 large, chopped onion. Sauté for about 2 minutes until the onion becomes translucent and fragrant. Add the 3 sliced carrots and 3 sliced celery stalks to the pot and continue to sauté for another 3 to 4 minutes. Add 4 cloves of minced garlic and sauté for 1 minute. Add 1 cup cubed potatoes, 2 cups diced tomatoes with their juice, 6 cups beef broth, and 1 Tablespoon Worcestershire Sauce. Stir well to combine. Stir in 1 cup green beans and 1 cup corn kernels. Add 1 teaspoon each of dried lemon thyme, dried oregano, and salt to the pot. Add ½ teaspoon ground black pepper, ¼ to ½ teaspoon crushed red pepper flakes, and 1 large bay leaf. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for at least 30 minutes or up to 1 hour. Carefully remove and discard the bay leaf before serving. How to Store Homemade Vegetable Beef Soup Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Homemade Vegetable Beef Soup Store in a freezer-safe airtight container and use within 3 months. When ready to eat, thaw soup overnight in the refrigerator and reheat on the stovetop over medium-low heat until completely heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

The combination of sweet vanilla and nutty hazelnut creates a delicious warmth of flavors that will leave you wanting more! Jump to Recipe Friends, we are barreling toward 2026, and it’s hard to believe how quickly time is flying by! The past few weeks have been a flurry of activities, from various events to holiday celebrations, and I find myself yearning for a moment of calm. All I want is to curl up on my couch with a good book in hand, accompanied by a warm cup of tea and a slice of this beauty. This particular treat is a wonderful fusion of quick bread and coffee cake, bursting with comforting flavors like rich vanilla and nutty hazelnut. It’s the perfect indulgence to savor while I take a much-needed break from the chaos of life and drift into the new year. Why You’ll Love This Vanilla Hazelnut Cake Recipe Simple Ingredients . You probably already have most of these budget-friendly ingredients in your pantry. Easy to Make . No fancy techniques or equipment required! Delicious Flavor . The vanilla and hazelnut combination is simply divine. Versatile . Enjoy it plain, with a dusting of powdered sugar, or a simple glaze. How to Serve Vanilla Hazelnut Cake This cake is perfect for a cozy afternoon tea, a delightful dessert, or even a special breakfast! Advertisement Helpful Tips for Making Vanilla Hazelnut Cake Don't Overmix . Overmixing develops gluten, which can result in a tough cake. Mix until just combined. Room Temperature Ingredients . Using room temperature butter and eggs helps create a smooth batter and ensures even baking. Toast the Hazelnuts . Toasting the hazelnuts enhances their flavor and adds a delightful crunch to the cake. Toast them in a dry pan over medium heat for 5-7 minutes, or until fragrant. Check for Doneness . Use a wooden skewer or toothpick to check for doneness. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again. Have a Craving for More Homemade Cake Recipes? Check out these family favorites! Vanilla Sour Cream Pound Cake Classic Carrot Cake with Cream Cheese Frosting Lemon Pound Cake Ingredients 1 Tablespoon unsalted butter, softened 1 Tablespoon all-purpose flour 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 1 stick unsalted butter, softened ¾ cup granulated sugar 2 large eggs 1 teaspoon Vanilla Hazelnut Extract ½ cup milk ½ cup chopped hazelnuts, toasted Directions Preheat oven to 375°F. Place hazelnuts onto baking sheet and bake for approximately 15-17 minutes or until the hazelnuts become fragrant and their skins begin to darken. Remove from oven and set aside to cool before chopping. Reduce oven temperature to 350°F. Use 1 tablespoon of softened unsalted butter and 1 tablespoon of all-purpose flour to prepare a 9x5-inch loaf pan. In a medium bowl, whisk together 1 ½ cups all-purpose flour,1 ½ teaspoons baking powder, and ¼ teaspoon salt. In a large bowl, cream together 1 stick softened unsalted butter and ¾ cups sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon Vanilla Hazelnut Extract . Gradually add the dry ingredients to the wet ingredients, alternating with the ½ cup milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the ½ cup chopped toasted hazelnuts. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. How to Store Vanilla Hazelnut Cake Cake can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. How to Freeze Vanilla Hazelnut Cake Wrap the cake tightly in plastic wrap, then store in a freezer-safe bag for up to a month. Want to help a small family business in a big way? Share this recipe with someone who loves homemade, delicious food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This recipe combines the soothing properties of honey with the anti-inflammatory benefits of ginger to help ease your cough and sore throat. Jump to Recipe As the chill of winter settles in, it’s that familiar time of year again - cold and flu season. Coincidentally, this is also when my work requires me to hit the road. Such is the nature of my job, I suppose. Fortunately, I’m well-prepared with a collection of DIY herbal remedies to help me stay healthy and energized during my travels. One essential item I’ll be sure to include in my travel medicine kit is a batch of Homemade Honey Ginger Cough Drops. These little gems not only soothe a scratchy throat but also provide a comforting burst of flavor, making them a perfect companion for those long days on the go. Quick Mom Note : I tend to make these as drops, but if you have young kiddos, you can add a lollipop stick to make it easier and safer for them. Still, keep an eye on them, though, to ensure no possible choking issues. It's recommended that children under the age of 1 should not be given honey or honey products. Benefits of Homemade Honey Ginger Cough Drops Honey : known for its soothing properties, it can help coat the throat. Ginger : has anti-inflammatory effects and can help reduce irritation. Lemon : adds a refreshing flavor and provides vitamin C. Cinnamon : adds additional flavor and its potential antioxidant benefits. Helpful Tips for Making Homemade Honey Ginger Cough Drops Safety First . Be cautious when working with hot sugar mixtures, as they can cause burns. Saucepan Size . The mixture will foam and expand during the boiling process. Choose a pan that is deeper than you may think necessary. As the foam builds up, remove the pan from the burner for a few seconds to allow the foam to settle down. Stir Constantly . The mixture can scorch quickly, so keep stirring to keep it from sticking to the bottom of the saucepan. Work Fast . The mixture will harden as it cools, so it’s important to work quickly. Advertisement Want to Learn More About Medicinal Herbs? 5 Herbal Medicine Books You Need In A Homestead Library DIY Lemon Balm Oil Homemade Fire Cider Homemade Fire Cider Gummies Goldenrod Salve Yarrow Salve Ingredients 1 cup organic raw honey 1 Tablespoon grated fresh ginger 1 Tablespoon fresh lemon juice 1 Tablespoon fresh lemon zest 1/4 cup water 1/2 teaspoon ground cinnamon Powdered sugar or cornstarch (optional) Recommended Equipment Small saucepan Candy thermometer Baking sheet lined with parchment paper Spoon or silicone molds Directions Grate 1 Tablespoon of fresh ginger and set aside. If you prefer a smoother texture, you can strain the ginger pieces out before proceeding. In a small saucepan, combine 1 cup of honey, 1 Tablespoon grated ginger, 1 Tablespoon lemon juice, 1 Tablespoon fresh lemon zest, ¼ cup of water, and ½ teaspoon cinnamon. Place the saucepan over medium heat and stir the mixture continuously. If you have a candy thermometer, bring the mixture to a temperature of 300°F (hard crack stage). If you don't have a thermometer, cook until the mixture is bubbling and thickens enough to form a ball when dropped into cold water. Once the mixture reaches the desired consistency, remove it from the heat. Using a spoon or dropper, carefully drop small amounts of the mixture onto the parchment-lined baking sheet or into a silicone mold. Work quickly, as the mixture will harden as it cools. Allow the drops to cool completely on the parchment paper or silicone mold. If you want to make these into lollipops for the kiddos, add a lollipop stick to each drop before they harden. Once the cough drops are cool, you can dust them lightly with powdered sugar or cornstarch to prevent sticking. If you’re taking these on the go, I recommend storing the cough drops individually in plastic wrap or parchment paper, then storing them in an airtight container. How to Store Homemade Honey Ginger Cough Drops Store the cough drops in an airtight container, layering them between sheets of parchment paper to keep them from sticking together. If stored correctly in a cool, dry place, these homemade cough drops can last several weeks. DISCLAIMER : This Homemade Honey Ginger Cough Drop recipe contains information about traditional herbal remedies for educational purposes only. These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. Always consult with a healthcare professional before using any herbs, especially if pregnant, nursing, taking medications, or have medical conditions. By making and using this Homemade Honey Ginger Cough Drop recipe, you acknowledge you are solely responsible for your health decisions. Do not provide honey or honey products to children under the age of 1 year. Want to help a small family business in a big way? Share our website with a friend who enjoys delicious from-scratch food, gardening projects, herbal medicine, food preservation, and easy-to-download printables! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Experience the vibrant flavors of Mobile Bay with this homemade gumbo recipe, featuring a rich blend of chicken, sausage, and shrimp. This hearty dish is perfect for family gatherings or cozy dinners. Jump to Recipe When I think back on childhood holiday memories, there’s a tradition that always makes me smile. Gumbo. Lovingly made by a lovely woman simply known to me as "Nanny". Nanny was technically my step-grandmother, though you’d never know otherwise. She welcomed anyone and everyone into her home and heart. She always offered something to eat. I’m not sure what recipe Nanny used or if she even really used one. Women (especially older Southern women) have a “measure with your heart” approach when it comes to cooking. A dish could be made multiple times, and each time it would taste ever-so-slightly different but familiar at the same time. Sadly, I never thought to ask her for the recipe before she passed, and I’ve been tinkering around for what seems like an eternity until I finally mastered a gumbo recipe that tastes not exactly like hers, but like home . What is Gumbo? To the naked eye, Gumbo is simply a hodgepodge of deliciousness that is turned into a hearty stew. But, if you look further, you’ll find that it holds a beautifully rich history woven together by various ethnic groups that have called the Gulf Coast home. From seafood and filé introduced by Native Americans, to the creation of roux taught by European settlers, to African influences that introduced okra and rice. However, it was the Creoles of Mobile Bay who truly perfected the culinary art known simply as Gumbo by showcasing and sharing their unique ability to blend these diverse elements. What’s the Difference Between Mobile Bay Style and New Orleans Style Gumbo? There honestly isn’t that much of a difference between the two. The secret to Mobile Bay style is the nutmeg. It gives a warm, earthy, and slightly sweet flavor that adds balance to all of the savory components. Advertisement What’s the First Thing to Know About Gumbo? Everyone makes Gumbo differently. How Gumbo tastes and how it's made is based on the family recipe you’re given, the region you’re in, the quality of the ingredients, if the stars are aligned, all the way down to the ingredients you have in your fridge and pantry. No two Gumbo recipes are the same. Even if they have the same exact ingredients, they aren’t the same. Old Southern women don’t measure anything, and they’ll never tell you what the actual secret ingredient is. I said what I said. What is a roux? A roux (pronounced roo) is normally a blend of equal parts fat and flour and is the base for many sauces, gravies, soups, and stews. For our Gumbo, we want our roux to be dark brown, almost resembling melted chocolate. But don’t burn it! Slow and steady will get you where you need to be. How to Serve Mobile Bay Style Gumbo At Nanny’s house, Gumbo was usually part of a huge New Year's Day spread. Oftentimes, you’d find fried chicken, potato salad, corn bread, biscuits, and a huge pan of Dressing (also known as, but completely different from Stuffing). As I mentioned, she welcomed anyone and everyone, so there was definitely a spread. However, I typically omit the massive buffet and simply serve my gumbo over rice with a slice of my Jalapeño Cheddar Cornbread or classic Fried Hush Puppies . Helpful Tips for Making Mobile Bay Style Gumbo Prep First . A dish like this requires a bit of prep work in order to keep things running smoothly. I highly recommend prepping your vegetables and seasonings before you begin cooking. Fresh Ingredients . Use fresh shrimp and okra, when possible, for the best flavor and texture. Conecuh Sausage . Pronounced "cah-NECK-ah”. If you’re in Alabama, you’ll know that Conecuh is the best smoked sausage out there. However, if you can’t find it in your stores, an Andouille sausage will suffice; just know there’s a difference between the two. Remove Bay Leaves . While they add phenomenal flavor, they aren’t for consumption. Take out the bay leaves prior to serving. Advertisement Hungry for More Southern Flavors? Check Out These Fan Favorites! Jalapeño Cheddar Cornbread Creamy Cajun Shrimp and Sausage Pasta Dirty Jambalaya with Venison Sausage Cajun Mashed Potato Bites With Creamy Cajun Dip Cajun Turkey Sliders Slow Cooker Red Beans & Rice Yield: Approximately 8 quarts, or about 32 1-cup servings Ingredients 1 stick unsalted butter 1/2 cup all-purpose flour 1 large yellow onion, chopped 1 green bell pepper, chopped 3 celery stalks, chopped 4 cloves garlic, minced 1 pound Conecuh sausage, sliced 1-pound boneless, skinless chicken thighs 2 teaspoons lemon thyme 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 1 teaspoon nutmeg 1/2 teaspoon crushed red pepper flakes 4 cups chicken stock 14 ounces tomato sauce 2 cups diced Roma tomatoes 2 Tablespoons Worcestershire Sauce 3 bay leaves 1 pound shrimp, peeled and deveined 2 cups sliced fresh okra 2 cups cooked white rice Directions Chop 1 large yellow onion, 1 green bell pepper, and 3 stalks of celery. Mince 4 cloves of garlic and slice 2 cups worth of fresh okra. Place all vegetables in a medium-sized bowl. To a small bowl, add 2 teaspoons lemon thyme, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon nutmeg, and ½ teaspoon crushed red pepper flakes. Slice Conecuh sausage into approximately ¼" - ½" slices. Peel and devein fresh shrimp. In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 1 pound sliced Conecuh sausage and 1 pound boneless-skinless chicken thighs. Cook until they have caramelized coloring and the chicken is cooked through. Remove the meat to a plate and set aside. When chicken thighs are cool enough to handle, use two forks to shred them. To the same heavy-bottomed pot or 8-quart Dutch oven, heat 1 stick of unsalted butter over medium heat. Gradually whisk in ½ cup all-purpose flour, stirring constantly. Cook until the mixture turns a deep brown color for approximately 12-17 minutes. Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for approximately 5-7 minutes, stirring frequently, until the vegetables are softened. Pour in 4 cups chicken stock, 14 ounces tomato sauce, 2 cups diced Roma tomatoes, and 2 Tablespoons Worcestershire Sauce. Add the 3 bay leaves to the pot. Return cooked sausage and shredded chicken thighs to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for approximately 45 minutes, stirring occasionally. Add 1 pound of fresh shrimp and okra to the pot. Simmer for an additional 15-20 minutes, or until the shrimp is cooked through and the okra is tender. You’ll know shrimp is cooked through because it will no longer be grey in color. Carefully ladle the gumbo over cooked white rice. How to Store Mobile Bay Style Gumbo Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. How to Freeze Mobile Bay Style Gumbo Mobile Bay Style Gumbo can be stored in an airtight freezer-safe container in the freezer for up to 2-3 months for optimal quality. If you enjoyed this recipe, click that heart icon down on the bottom right of this page and be sure to share it with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

These golden-brown morsels are crispy on the outside and soft on the inside, making them an irresistible treat that pairs perfectly with Southern favorites like gumbo, fish, and BBQ! Jump to Recipe We are inching our way closer to cooler temperatures, friends, and that can only mean one thing. Gumbo! And what pairs better with Mobile Bay Style Gumbo than these mouth-watering fried Hush Puppies? No plate of fried fish, bowl of gumbo, or BBQ feast feels complete without a few of these crunchy, fluffy morsels that are bursting with savory cornbread goodness! What Is A Hush Puppy? A hush puppy is a thick cornmeal-based batter with simple spices that is formed into a ball shape and then deep-fried to perfection. The name behind these delicious fried bites has quite a history! I’ve heard the story of fishermen feeding them to their dogs in an attempt to pacify and “hush” them. However, Robert Moss shares other fascinating variations, “that range from silly to stupid.” Why You’ll Love This Fried Hush Puppy Recipe Budget Friendly . With just a few affordable pantry staples, this recipe is easy on the pocketbook. Easy to Prepare . These beauties fry up in no time! Meal Prep . Fried Hush Puppies can be prepared and frozen, making for easy meal prep. How To Serve Fried Hush Puppies Hush Puppies aren’t just for fish fries! I like to serve these right next to a heaping bowl of Mobile Bay Style Gumbo or Slow Cooker Red Beans & Rice . Try them with my Creamy Cajun Dip or drizzled with a bit of raw honey! Advertisement Helpful Tips for Making Fried Hush Puppies Rest the Batter . Allowing the batter to rest 10-15 minutes before frying allows it to thicken and create a fluffy inner texture. Don’t Overcrowd . Working in batches will ensure each hush puppy is fried to perfection. Deep Pot . Use a heavy-bottomed stock pot with high sides or a Dutch oven to avoid excessive grease splatter. Can I Bake Instead of Fry This Hush Puppies Recipe? I don’t recommend it. Baked hush puppies tend to result in more of a soft cornbread rather than a crispy outside and tender inside. Craving More Southern Classics? Check Out These Fan Favorites! Jalapeño Cheddar Cornbread Buttermilk Fried Okra Dirty Jambalaya with Venison Sausage Mobile Bay Style Gumbo Cajun Mashed Potato Bites With Creamy Cajun Dip Yield: Approximately 12-15 Hush Puppies Ingredients 1 ½ cups cornmeal 1/2 cup all-purpose flour 1 Tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup buttermilk 1 large egg 1/4 cup grated onion 1 Tablespoon unsalted butter, melted Vegetable oil for frying Directions In a large bowl, combine 1 cup cornmeal, ½ cup all-purpose flour, 1 Tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cayenne pepper. In a separate bowl, whisk together ½ cup buttermilk, 1 large egg, ¼ cup grated onion, and 1 Tablespoon melted unsalted butter. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. In a heavy-bottomed stock pot or Dutch oven, heat approximately 2 inches of vegetable oil to 350°F. Use a thermometer to ensure the oil stays at a consistent temperature. Using a small scooper or tablespoon, carefully drop spoonfuls of the batter into the hot oil. Be sure not to overcrowd the pan. Fry the hush puppies for approximately 2-3 minutes on each side, or until they are golden brown and cooked through. Remove them from the oil with a slotted spoon and place them on a paper towel-lined plate or a wire cooling rack on a baking sheet to drain any excess oil. Serve the hush puppies warm as a side dish with your favorite Southern meal. They are especially delicious with a Creamy Cajun Dip or a drizzle of honey. How to Store Fried Hush Puppies Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat them on a parchment-lined baking sheet in a 350°F oven for about 10 minutes to regain their crispiness. How to Freeze Fried Hush Puppies Prepare and fry as directed. Allow the Hush Puppies to drain on a paper-towel-lined plate to remove any excess oil. Once they have cooled completely, store them in a freezer-safe bag or container for up to 2 months. To reheat, place frozen Hush Puppies on a parchment-lined baking sheet and bake for approximately 12-15 minutes in a 350°F oven. Want to help a small family business in a big way? Share this recipe with a friend (or two!) who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This delicious, warming soup captures the essence of a classic chicken pot pie in every spoonful! Jump to Recipe We are in one of my favorite seasons, friends, Soup Season! The daytime temperatures are slowly coming back down to a respectable autumn-in-the-south-appropriate level, the leaves are changing, and pumpkins are everywhere. I’m all set to curl up on the couch with a bowl of this delicious Creamy Chicken Pot Pie soup and watch my favorite spooky season movie with my favorite people. Soup lovers rejoice! It is our time! Why You’ll Love This Creamy Chicken Pot Pie Soup If you're craving the comforting flavors of a chicken pot pie but want something a little lighter and easier to prepare, this creamy chicken pot pie soup is the perfect solution. It's a cozy, hearty dish that combines tender chicken, colorful vegetables, and a rich, creamy broth. We enjoy our soup with a side of homemade bread: Honey Butter Yeast Rolls Jalapeño Cheddar Cornbread Sourdough Discard Cheddar Garlic Drop Biscuits Garlic and Herb Sourdough Boule Advertisement Helpful Tips for Making Creamy Chicken Pot Pie Soup Chicken Options : You can use rotisserie chicken, leftover cooked chicken, or even canned chicken for a quick and easy option. Thickening the Soup : If you prefer a thicker soup, mix a tablespoon of cornstarch with a little water and stir it into the soup, allowing it to thicken as it simmers. Add Acidity : A splash of dry white wine, lemon juice, or a dash of vinegar can lift the flavor and balance the richness of the cream. Craving More Savory Soups? Cheddar Broccoli Soup Creamy Loaded Potato Soup Vegetable Beef Soup Ingredients 2 Tablespoons butter 1 medium onion, diced 2 cloves garlic, minced 3 medium carrots, peeled and sliced 2 stalks celery, chopped 1 ½ cups frozen mixed vegetables (peas, carrots, corn, and green beans) 1/4 cup all-purpose flour 4 cups Homemade Chicken Stock 2 cups cooked chicken, shredded or diced 1 cup heavy cream 1 teaspoon dried thyme 1 teaspoon dried parsley 1 teaspoon onion powder Salt and pepper to taste 2 cups egg noodles Directions In a large pot, melt the 2 Tablespoons of butter over medium heat. Add the 1 medium diced onion and cook until translucent, or for approximately 5 minutes. Stir in the 2 cloves of minced garlic and cook for an additional minute. Add 2 stalks of chopped celery to the pot. Cook for about 5-7 minutes, until the vegetables begin to soften. Sprinkle about ¼ cup flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually add the Homemade Chicken Stock , stirring constantly to ensure a smooth consistency. Bring the mixture to a gentle boil. Add the 2 cups shredded chicken, 1 ½ cups frozen vegetables, and 1 teaspoon each of dried thyme, onion powder, and dried parsley. Reduce the heat to low and allow the soup to simmer for about 15 minutes, allowing the flavors to meld together. While the soup is simmering, cook the 2 cups of egg noodles according to package instructions. Drain and add them to the soup. Stir in 1 cup heavy cream and season with salt and pepper to taste. Let the soup simmer for an additional 3-5 minutes, stirring occasionally, until heated through. How to Store Creamy Chicken Pot Pie Soup Store leftovers in an airtight container in the refrigerator for up to 4 days. How to Freeze Creamy Chicken Pot Pie Soup Because of the use of heavy cream and the cooked egg noodles, I do not recommend freezing this recipe. The dairy tends to separate, and the noodles may become chewy. If you enjoyed this Creamy Chicken Pot Pie Soup recipe, tag us on social media! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Yarrow is a versatile herb known for its healing properties, particularly effective in treating cuts, burns, and bruises. Creating your own yarrow salve is not only rewarding but also ensures you have a natural remedy on hand. This post may contain affiliate links. Read our disclosure policy . Jump to Recipe I have been on a journey for the last few years to change our habits when it comes to food. I began by growing a garden in our suburban backyard, making friends with local farmers and producers, and preserving the food I’ve grown or sourced locally. Along the way, I’ve also been learning more and more about herbal medicine. I’ve been stocking my homemade herbal first aid kit with things like Homemade Fire Cider , Homemade Fire Cider Gummies , Lemon Balm Oil , and Goldenrod Salve . Next up, Yarrow Salve! What is Yarrow? Achillea millefolium, commonly referred to as Yarrow, is a hardy perennial herb that boasts a rich history in traditional medicine and herbal practices. This versatile plant thrives in temperate climates across the Northern Hemisphere, including regions in Asia, Europe, and North America. Yarrow has also found a place in folklore and rituals, symbolizing courage and protection. It has been documented that Native Americans and early settlers used yarrow for its astringent qualities that made it effective in wound healing and anti-bleeding. Its adaptability and resilience make it a popular choice for gardens, where it not only adds beauty but also attracts beneficial insects, contributing to a healthy ecosystem. What Are The Benefits of Yarrow Salve Reduce Skin Inflammation . Yarrow can be beneficial to aid skin irritations such as eczema. The extracts of yarrow can help the skin fight oxidative damage and help to maintain elasticity as well. You can read more about the science of Yarrow HERE . Promote Blood Circulation . Yarrow salve enhances blood circulation, which benefits conditions like varicose veins and hemorrhoids. Promoting better circulation, it also helps prevent the buildup of uric acid in the joints and muscles, thus alleviating symptoms of rheumatism and arthritis. Skin Care . Yarrow salve can also help to tighten the skin to minimize pores, reduce acne, smooth out wrinkles, and eliminate excess oil due to its astringent properties. Treat Wounds . Yarrow is commonly known as the “nosebleed plant” because it has been known to clot the blood in wounds and aid in nosebleed disorders. Advertisement Other Benefits of Yarrow Yarrow tea has also been widely recognized for its effectiveness in addressing various digestive issues, including ulcers and symptoms of irritable bowel syndrome (IBS) like abdominal pain, diarrhea, bloating, and constipation. Rich in flavonoids and alkaloids, these beneficial plant compounds are particularly noted for their ability to alleviate digestive discomfort and enhance overall gut health. When Does Yarrow Bloom? Yarrow is easily recognizable by its feathery, fern-like leaves and clusters of small, white to pale yellow flowers that bloom in the summer How and Where to Gather Yarrow Ideally, you'll harvest your own yarrow. Ensure you are harvesting from an area free of pesticides and herbicides. If you aren't able to harvest it yourself, you can purchase dried yarrow from reputable herbal suppliers. Yarrow flowers are packed with aromatic oils like chamazulene and camphor, which are known for their anti-inflammatory and astringent effects. Meanwhile, the leaves are high in tannins, giving them antibacterial properties that make them effective for wound healing. I recommend using both the flowers and the leaves to get the most beneficial properties. How to Dry Yarrow I prefer to use my Excalibur Dehydrator to quickly dry my herbs and flowers. However, you can also air-dry yarrow by tying the ends together with twine and hanging them upside down in a cool, dry area that is well-ventilated. Air drying herbs can take a few days to a week or more. It's best to keep a close eye on the air-drying herbs to ensure there is no mold growth on them. Helpful Tips for Making Yarrow Salve Use high-quality ingredients : Organic olive oil and beeswax ensure a pure and effective salve. Herb Absorption . Dried herbs can absorb a lot of the oil. After 24 hours, check to ensure the ratio is more oil to yarrow. Add more oil if needed. Be patient during infusion : Allow ample time for the yarrow to infuse into the oil for maximum potency. Test for allergies : Before applying liberally, test a small amount of the salve on a discreet area of skin to check for any allergic reactions. Other Oils That Can Be Used to Make Yarrow Salve Organic carrier oils such as Argan, Avocado, Hemp, Rosehip, or Sweet Almond can be used in place of organic olive oil. Recommended Equipment for Making Yarrow Salve Dehydrator (Quicker than airdrying herbs, but not necessary) Double boiler or heat-safe bowl and saucepan Clean glass jars or tins for storage Cheesecloth or fine-mesh sieve Spoon or spatula How To Make A Double Boiler To make a double boiler, you’ll need a saucepan and a shallow, heat-resistant mixing bowl. The bowl should sit snugly on top of the saucepan, with its outer edge resting against the upper rim to form a seal that retains steam. Ensure there are a few inches of space between the bottom of the saucepan and the bowl, allowing you to add water to the saucepan without it coming into contact with the bowl. Advertisement Want to Learn More About Medicinal Herbs? 5 Herbal Medicine Books You Need In A Homestead Library Homemade Fire Cider Homemade Fire Cider Gummies DIY Lemon Balm Oil Goldenrod Salve Yield : Approximately 8 ounces Ingredients 1 cup of dried yarrow flowers 1 cup of olive oil 1/4 cup of beeswax pellets Directions Place 1 cup of dried yarrow flowers in a jar. Pour the olive oil over the yarrow until fully submerged. Seal the jar tightly. Place the jar in a warm, sunny spot for 2-4 weeks, shaking it gently every few days. For a quicker method, use a double boiler to gently heat the oil and yarrow for 3-4 hours on low heat. Once the infusion is complete, strain the oil through a fine mesh strainer or cheesecloth into a clean bowl, discarding the yarrow. Transfer the strained oil into the top of a double boiler. Add the beeswax pellets to the infused oil in the double boiler. Heat gently, stirring every couple of minutes or so until the beeswax is completely melted. Carefully pour the liquid salve into glass jars or tins. Allow the salve to cool and solidify at room temperature. Once set, seal the containers and label them with the date and contents. How to Store Yarrow Salve Once the salve has cooled completely, store in a cool, dark cabinet. Homemade yarrow salve typically has a shelf life of 1-2 years. How to Use Yarrow Salve Please note that Yarrow Salve is intended for external use only. Apply a small amount of the yarrow salve to any cuts, bruises, or dry skin areas as needed. Its soothing and healing properties will help rejuvenate the skin and promote faster healing. DISCLAIMER : This Yarrow Salve recipe contains information about traditional herbal remedies for educational purposes only. These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. Always consult with a healthcare professional before using any herbs, especially if pregnant, nursing, taking medications, or have medical conditions. By making and using this Yarrow Salve recipe, you acknowledge you are solely responsible for your health decisions. Want to help a small family business in a big way? Share our website with a friend who enjoys delicious from-scratch food, gardening projects, herbal medicine, food preservation, and easy-to-download printables! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

These chocolate muffins are sweet, moist, rich, and full of delicious sourdough tang! Jump to Recipe Fun Fact : Our homeschool year typically starts on the Monday after July 4th. So, we’ve been doing school for quite a few weeks now. Before you get too sad or want to report me to HSLDA , you should know that in Southern Alabama, our summers are hot. Like triple-digit hot. No one is going outside, especially me and my fair-skinned, freckle-faced beauties. So instead, we take a couple of weeks off in the fall and about a month and a half off in December and January, and lots of little breaks in between. Trust me, my kids are not at all sad about “summer break”. Flexibility is just one of the many perks of homeschooling. All that being said, I have an arsenal of go-to breakfasts . My favorites are ones that can be made in advance, and just a quick warm-up in the microwave. The kids (tween and teen) can do it themselves, and I can sleep in a little before I have to get up and go to work. It’s a win-win, friends. Whether you need a quick breakfast for those busy back-to-school mornings or want a sweet component to a slow Sunday brunch, these sourdough muffins are sure to fit the bill. They are jam-packed full of chocolate, which complements the tang of sourdough beautifully! Why You’ll Love Sourdough Chocolate Chocolate Chip Muffins Budget Friendly . This recipe uses affordable pantry staples. Flavor Profile . Chocolate and more chocolate? Yes, please! The addition of sourdough adds a tangy twist to make it extra delicious. Meal Prep . I cannot express my love for breakfast meal prep enough. Whether you work a 9-5 like me, are juggling kiddos out the door, or just want an easy start to your morning, breakfast meal prep is the way to go! Advertisement Why Sourdough In Chocolate Chocolate Chip Muffins Flavor . The fermentation process creates unique and subtle tangy notes that balance the sweetness of the chocolate. Texture . Sourdough helps to create a tender and moist crumb. Digestibility . Fermentation breaks down gluten, making the muffins easier to digest for some people. Shelf life . Sourdough acts as a natural preservative, keeping the muffins fresher for longer. What’s the Difference Between a Muffin and a Cupcake? You’ll find that texture is the primary difference between muffins and cupcakes. While cupcakes are typically lighter and fluffier, muffins have a moister and denser consistency. How To Serve Sourdough Chocolate Chocolate Chip Muffins These tasty treats can be served by themselves as a quick breakfast, snack, or simple dessert. They also pair nicely with savory brunch favorites like Loaded Hash Brown Casserole , Sourdough Cheddar Garlic Drop Biscuits , Breakfast Egg Rolls , Farmer’s Breakfast Crustless Quiche , or Ham and Cheese Breakfast Casserole Helpful Tips For Making Sourdough Chocolate Chocolate Chip Muffins Sourdough Starter . Both discard and active starter work, but using an active starter will help give the muffins a more pronounced sourdough flavor. Room Temperature Ingredients . They incorporate more easily, resulting in a smoother batter and better texture. Use High-Quality Chocolate . The quality of the chocolate will impact the flavor of the muffins. Use good-quality chocolate chips or chunks for the best results Craving More Morning Muffin Recipes? Check out these family favorites! Sourdough Lemon Blueberry Muffins Raspberry Lemon Muffins Oatmeal Apple Pie Muffins Cherry Vanilla Muffins Pumpkin Spice Oatmeal Muffins Banana Walnut Muffins Yield: Approximately 24 Muffins Ingredients 2 ½ cups All-Purpose Flour  2/3 cup Cocoa Powder 2 teaspoons Baking Powder ½ teaspoon Baking Soda 1 teaspoon salt 2 cups Sourdough Starter (Active or Discard) 2 cups granulated sugar ½ cup Milk 1 stick unsalted butter, melted 2 large eggs 2 teaspoons vanilla extract 1 ½ cups semi-sweet chocolate chips Directions Preheat your oven to 375°F. Prepare muffin tin with liners or non-stick baking spray. In a large bowl, sift together the 2 ½ cups of flour, 2/3 cup cocoa powder, 2 teaspoons baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. In another large bowl, combine the 2 cups sourdough starter, 2 cups granulated sugar, ½ cup milk, 1 stick melted unsalted butter, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until smooth and well combined. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Fold in the 1 ½ cups semi-sweet chocolate chips, distributing them evenly throughout the batter. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. How to Store Sourdough Chocolate Chocolate Chip Muffins Muffins can be stored in an airtight container at room temperature for up to three days or frozen for longer storage. How to Freeze Sourdough Chocolate Chocolate Chip Muffins Place prepared muffins on a cookie sheet and place them uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months. To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat from frozen in the microwave for approximately 2 minutes. Did you give this Sourdough Chocolate Chocolate Chip Muffin recipe a try? Let us know how they turned out in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This recipe combines the tangy flavor of sourdough with aromatic garlic and herbs, resulting in a crusty, flavorful loaf perfect for any meal. Jump to Recipe If you’re a novice baker like me, you’ll love the simplicity of this same-day sourdough bread recipe. The best part is that it comes together with minimal effort, and there’s no need for special equipment like a stand mixer. Let’s get started! What is a Boule? Boule  is a French term meaning 'bread in a round shape'. It’s a simple shaping style. Sourdough boules are known for their crispy crust, chewy interior, and classic tangy flavor resulting from the fermentation process. What is a Sourdough Discard? A sourdough discard is the small amount of your sourdough starter that is removed before feeding it. Sourdough discard often has a sour and tangy taste to it, depending on how fresh it is. Helpful Tips for Making Garlic and Herb Sourdough Boule Sourdough Discard : For this recipe, you'll want to use sourdough discard, not an active starter. The pairing of yeast and an active starter would cause the bread to rise too much. Active Dry Yeast : Yeast is what helps the dough rise within a quick timeframe. The sourdough starter simply adds a little bit of tang, but it doesn't do the hard work of making the dough rise. Score the Dough . Use a very sharp knife or a bread lame to cut into the top of the dough about ¼ inch. Scoring helps control the expansion of the dough during the baking process. Cooling Time . Allow the bread to cool for an hour or two before slicing. Advertisement How to Shape a Boule Flour your work surface and transfer the dough onto it, allowing it to rest for 10 minutes. During this "bench rest," fold one side of the dough over the other, starting from the top and working your way around until you have completed a full circle, pinching the seams to seal. Next, cup your hands around the dough and gently shape it into a boule using a circular motion to create surface tension. Prepare your proofing basket by sprinkling it with all-purpose flour or a blend of all-purpose and rice flour, then place the boule seam side up inside the basket and cover it with a damp kitchen towel. How to Serve Garlic and Herb Sourdough Boule The combination of tangy sourdough with fragrant garlic and herbs creates a crusty, flavorful loaf that complements any meal. Try it alongside these family favorites: French Onion Casserole Caramelized Onion Steak Bites Creamy Steak and Kale Pasta Herb-Crusted Pork Tenderloin Five Cheese & Italian Sausage Baked Penne Slow Cooker Creamy Beef & Mushroom Stroganoff Ingredients 1 1/2 cups room temperature water 2 1/2 teaspoons active yeast 4 1/2 cups all-purpose flour 1/2 cup sourdough discard 1 teaspoon salt 6 cloves garlic, minced (optional) 1 Tablespoon dried Italian Seasoning 1 -2 Tablespoons of Olive oil Directions In a large mixing bowl, combine 1 ½ cups of room-temperature water and 2 ½ teaspoons of active yeast. Stir gently and let it sit for about 5 minutes, or until the mixture is foamy and the yeast is active. Add 4 ½ cups all-purpose flour, ½ cup sourdough discard, 1 teaspoon salt, 6 cloves of minced garlic, and 1 Tablespoon of dried Italian seasoning to the bowl. Stir the mixture until it forms a shaggy dough. Turn the dough onto a floured surface and knead it for about 8–10 minutes, or until it becomes smooth and elastic. Lightly grease a clean bowl with approximately 1-2 Tablespoons of olive oil. Place the dough in the oiled bowl, turning it once to coat it in oil. Cover the bowl with plastic wrap and let the dough rest in a warm, draft-free area for up to 2 hours, or until it has doubled in size. Once the dough has risen, gently punch it down to remove excess air. Shape the dough into a round boule by folding the edges toward the center and then flipping it over. Place the shaped dough onto a parchment-lined bowl or a floured banneton. Cover it with a damp cloth and let it rise for another 30–45 minutes. Preheat oven to 400°F. Place covered 6-quart Dutch oven into oven and allow to heat completely. Score the top of the dough with a very sharp knife or bread lame in your desired design. Place the formed dough into the hot Dutch oven lined with parchment paper. Bake covered with for 30 minutes. Remove the lid and continue to bake for an additional 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Place the bread onto a wire cooling rack and allow to cool for at least an hour or two before slicing. Looking for More Sourdough Recipes? Spicy Sourdough Sausage Balls Sourdough Discard Cheddar Garlic Drop Biscuits Homemade Sourdough Crackers How to Store Garlic and Herb Sourdough Boule Leftovers can be stored in an airtight container at room temperature for up to 5 days How to Freeze Garlic and Herb Sourdough Boule Wrap bread tightly in plastic wrap and place in a freezer-safe bag or container. Use within 3 months. Allow bread to thaw completely before cutting. Want to help a small family business in a big way? Share this recipe with a someone who loves delicious, made-from-scratch food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement