littlewifeinthewoods - Little Wife in the Woods

Quick and Easy Triple Chocolate Brownies From Scratch

August 2, 2023

These from scratch triple chocolate brownies create the most gooey texture with a fudgy center and the perfect little crunch on top. The closest thing you will find to a store-bought thick mix! This dump and mix recipe can be made start to finish in just 30 minutes. Learn all about how to make them in this post…

Tips for How to Get a Better From Scratch Brownie…

Getting “perfect” brownie texture can be tricky. Most people have two completely opposite ideas of what the perfect brownie texture is- either cake-y and thick or gooey and fudge-y. This recipe follows the more fudge-like opinion of the perfect brownie. Here are a few tips to achieve a better from scratch brownie either way you like them…

For more fudge-like texture, add melted chocolate! Adding a melted chocolate bar to the brownie batter makes gives them that fudgy, melt-in-your-mouth texture. Dark chocolate is my favorite to add because it is does not make them overly sweet.
For thicker brownies, use a 9×9 pan instead of a 9×13. This will give you more brownies so if you are making for a crowd this would be best. However, for a nice thick brownie with a fudgy center, and a slightly crunchy top, 9×9 is the only way to go!
If you prefer fluffy, cake-like brownies add 1/4 cup more flour, 2 tsp less butter, and 1 extra tsp of baking powder.
For more chocolatey brownies, add chocolate chips. Add them to the batter, or the top, or both!

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Cookware You Need for Better Brownies

While you can make brownies in just about any kind of cookware the results will vary depending on the type and size you use. I personally prefer to use glass pans because they do not leach any unwanted chemicals into my baked goods. Certain brands of ceramic (or ceramic coated cast iron) are also very trustworthy options I use. These also look better than the metal or tin pans and they last for generations!

Let’s talk about size for just a moment. I have previously mentioned that you can customize this recipe to your own preferences and liking. To do this you will need to select a size option for what best suits your tastebuds! Here is what I mean…

9×13 pan. The standard 9×13 pan makes a great batch of brownies and is best for a more cake-y texture. A 9×13 pan will also give you more brownies (about 12 total) which should be considered if they are being made for a large gathering, party, or big family.

9×9 pan. A 9×9 pan is going to give you those thick, fudge-y brownies. While it gives you a bit less in count it makes up for it in thickness. The 9×9 pan will give you about 9 brownies and is best for smaller batches. If you prefer fudge brownies and you want a larger quantity you can always double the recipe!

How to Customize this Triple Chocolate Brownie Recipe

This brownie recipe is for triple chocolate brownies but again, we are all about having it your way in this blog post! So maybe you prefer less richness and chocolate. That is perfectly customizable! Here’s how….

Basic brownies: Do not add melted chocolate or chocolate chips into the batter. Simply use the cocoa powder in the recipe to give you a lighter chocolatey taste.
For double chocolate brownies: Add the melted chocolate into the batter before baking (as instructed in the recipe) but do not add the chocolate chips. This will give you a sweet, double chocolate brownie.
For triple chocolate brownies: Add chocolate chips to the brownie mix before baking. You can also gently press extra chips in but do not mix them into the batter. This gives a very aesthetic look and great flavor. Now you have triple chocolate brownies!

Ingredients

Here is a list of everything you need to make these amazing triple chocolate brownies…

1/2 cup melted butter
1 cup sugar
2 tbsp brown sugar
3 tbsp cocoa powder
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp salt
1 1/2 cup all-purpose flour
1 cup semi-sweet or milk chocolate chips

Ingredients for Chocolate Fudge

1 tbsp butter
4 oz semi-sweet bakers chocolate bar or chocolate chips

If you need any help with this brownie recipe I would love to answer your questions in the comments!

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Triple Chocolate Brownies Recipe

Fudgy, and delicious brownies with plenty of chocolate to satisfy your sweet tooth!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dessert, Snack

Servings 9 brownies

Equipment

9×9 glass or ceramic pan

Ingredients

1/2 cup melted butter
1 cup sugar
2 tbsp brown sugar
3 tbsp cocoa powder
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp salt
1 1/2 cup all-purpose flour
1 cup semi-sweet or milk chocolate chips

Chocolate Fudge

1 tbsp butter
4 oz semi-sweet bakers chocolate bar or chocolate chips

Instructions

Preheat oven to 350℉
Cream melted butter, sugar, brown sugar, and cocoa powder together.
On medium-low heat melt 1 tbsp. butter then add 4 oz bakers chocolate bar (broken into pieces) or chocolate chips. Stir continuously until melted. Add to butter/sugar mixture.
Beat in two eggs and vanilla extract.
In a separate bowl, combine baking powder, salt, and flour. Slowly add flour mixture to other ingredients and mix until well combined.
Add chocolate chips if desired.
Place brownie batter in a greased 9×9 pan (for thick and fudgy brownies) or a 9×13 (for larger amounts, slightly thinner brownies).
OPTIONAL: Gently press more chocolate chips on top.
Bake for 20-25 minutes.

Keyword brownie recipe, brownies, brownies from scratch, chocolatey brownies, dessert recipe, easy brownie recipe, easy brownies, easy dessert, fudgy brownies, gooey brownies, thick brownies

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The BEST Sourdough Apple Cinnamon Muffins: Healthy and Easy Recipe

July 21, 2023

These sourdough apple cinnamon muffins are the perfect cross between healthy and delicious! They are made with honey instead of sugar, and the sourdough component brings a whole other level of health benefits. They have it all- moist, simple to make, and clean ingredients!

Sourdough Starter

“but I don’t do sourdough…”

You can! Did you know that by taking only about five minutes out of your day for seven days you can have a thriving starter that can be used to make amazing recipes like this and so much more?

It is definitely possible! and sooo easy.

You can read all about how in this blog post.

Fermenting Sourdough Apple Cinnamon Muffins

The fermentation step is completely optimal. However, fermentation has several benefits for these sourdough apple cinnamon muffins that you may want to consider!

Fermentation helps break down the gluten for easier digestion. The fermentation process allows the gluten in the muffins to break down. This shortcuts the process of your body having to do all the work of breaking things down on its own. In fact, many people who have a gluten sensitivity intolerance find that they can eat sourdough because of the process of fermentation!
The probiotic content multiplies. When you allow the muffin batter to ferment the already exponential probiotic content increases even more! These probiotics are amazing for your gut health.
Light, airy muffins. Allowing the dough to ferment also creates those delicious sourdough bubbles that make sourdough everything it is!

To add the fermentation step to this sourdough apple cinnamon muffin recipe simply allow the batter to rest on the counter or in the refrigerator for up to twelve hours and as little as four. A great way to do this is to make the batter before bed and allow the fermenting to take place while you are sleeping. This way no time is lost in the fermenting process and you still receive all the benefits!

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Making Your Sourdough Apple Cinnamon Muffins with Only Natural Sugar

This muffin recipe is designed specifically to be made with only natural sugar. For health reasons we bake, cook, and use mostly only natural forms of sugar such as honey, maple syrups, etc. Organic cane sugar is the only exception on our from scratch kitchen.

We have found that the way to achieve the best results is to mix up the forms of natural sugar into recipes. For example, mixing honey and maple syrup gives a very “sugar” like taste that you are used to in processed things we often eat today. Experimenting with all the different forms in different recipes can be so fun and help you find what is just right for the recipe you are trying to convert to a “natural sugar” recipe.

Switching to only natural sugar does not have to be boring! Things do not have to taste bland and your good choices do not have to leave your taste buds dissatisfied. Try this recipe and see if I am wrong!

Get this recipe for Sourdough Blueberry Muffins also made with only natural sugar!

Sourdough Apple Cinnamon Muffin Ingredients

The ingredients for sourdough apple cinnamon muffins are simple and inexpensive. I highly recommend purchasing organic ingredients from Thrive Market! They are my one stop shop for affordable, natural ingredient groceries that I use for baking, snacking, toxin free cleaning, and more!

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sourdough starter- active or discard starter may be used for this recipe.
warm water
butter
honey
eggs
vanilla extract
baking powder
salt
cinnamon
unbleached all-purpose flour- bleached can be used with similar results but you will never find me recommending it.
apples- recipe calls for two, however you can adjust this to taste. Use one less for a bread-like muffin with fewer apple chunks or one more apple to make it more fruity.

Apple Cinnamon Muffin Storage

One of my favorite things about this recipe is the fact that they can be made and frozen for a quick snack later! Muffins can be stored in the freezer for up to three months. Simple take out, thaw and heat if desired. You can also store the muffins in an airtight container for up to five days at room temperature or seven days in the refrigerator.

Let me know what you think about this recipe in the comments! If you have any questions I am always happy to answer. I hope you enjoy this recipe- don’t forget to share! Don’t forget to join the email list so you never miss a post.

Sourdough Apple Cinnamon Muffins

Delicious muffins sweetened with honey and made with sourdough starter!

Course Breakfast, Dessert, Snack

Keyword apple cinnamon muffins, dessert, easy dessert, easy muffins, easy recipes, easy sourdough, muffins, sourdough baking, sourdough muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings 16 muffins

Ingredients

1/2 cup sourdough starter (can be active or discard)
1/2 cup warm water
1 cup butter softened
1/2 cup honey
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 cups all-purpose flour
2 large apples peeled and diced

Topping (optional-sugar free)

1 cup oats
3 tbsp honey

Topping (optional-non sugar free)

1/4 cup organic cane sugar (for sprinkling)

Instructions

Preheat oven to 350℉
Combine sourdough starter and warm water while you soften butter.
Mix starter/water mixture, butter, honey, eggs, and vanilla until well combined.
In a separate container mix baking powder, salt, cinnamon, and all-purpose flour.
Slowly add flour mixture to wet ingredients until everything has been mixed together. (If using a stand mixer you can just dump all the flour mixture in at once.)
Add in diced apples last.
Scoop muffin batter into a muffin pan (I like to use liners for easy clean up but if your pan is properly greased it is not necessary). Fill nearly to the top.
If you desire to top the muffins with sprinkle topping mixture of your choice on the the muffin batter.
Sugar Free Topping: mix oats and honey together with a fork, then top before baking.
Bake on 350℉ for 15-20 minutes or until a toothpick inserted in the center comes out clean.

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The Best Honey Sourdough Hamburger Buns Recipe

July 18, 2023

These honey sourdough hamburger buns are so soft and sweet! They are great for hamburgers, bbq sandwiches, and all the things. Plus they are so easy to make!

Want to Learn How to Make a Sourdough Starter?

You somehow made it to this page but you don’t sourdough? If you want to learn how to make your own sourdough starter I have a blog post all about this. By taking just five minutes a day for seven days you can have a thriving, forever sourdough starter. I have curated my instructions to be easy to understand and completely uncomplicated. If you are interested you can check out that blog post here.

Shaping Sourdough Hamburger Buns

The only minor tricky thing about this recipe is getting the perfect shape on your buns. (If you mess up don’t worry, they still taste delicious!)

The best way to get a good shape on these buns is to roll them into a ball and smash it down with your palm. This sounds simple and it is. However, sometimes during the rising process things can go a little sideways. You can fix this by simply making them flatter then you think they should be when shaping.

Press firmly with the palm of your hand until the buns are around 1/2-3/4 inch thick. This will seem almost “too flat” but as they rise they should be just right.

Storing Sourdough Hamburger Buns

Hamburger buns are best stored in a ziplock bag or airtight container. They are good for up to seven days at room temperature but are freshest up to day four. They can also be frozen and kept up to four months. To thaw, pull them out and place on a paper towel lined plate. This will help absorb the moisture as the buns defrost.

Sourdough Honey Hamburger Buns

Fluffy and sweet buns that are perfect for hamburgers, sandwiches, and more!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 15

Servings 10 buns

Ingredients

1/2 cup active, bubbly starter
1 cup warm water
2 tbsp melted butter
1/3 cup honey
1 1/2 tsp salt
1 egg
3-3 1/2 cups all-purpose flour

Instructions

Combine water and starter and let dissolve about two minutes.
Add butter, honey, salt, and egg. Mix in stand mixer or by hand.
Add two cups of flour. Mix until well incorporated (use a dough hook if you are using a stand mixer). Add flour half a cup at a time until you have added three cups. If the dough is still too wet or not leaving the sides of stand mixer bowl, add flour 1/4 a cup at a time until the dough is stiff.
Knead dough by hand or in mixer until smooth.
Ferment overnight or about 8-10 hours in the refrigerator.
Remove from refrigerator and allow to come down to room temperature. Divide dough into 10 equal parts then shape into buns. (Read post for more information on how to shape.)
Let the buns rise in a warm place until doubled.
Bake on 350 degrees for 12-15 minutes or until buns brown on top.

Keyword bread, buns, easy sourdough, honey bun, sourdough, sourdough buns, sweet bun

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The Best Blueberry Peach French Cake Recipe

June 29, 2023

This blueberry peach French cake recipe is so moist and easy to make! It is the perfect summer dessert served warm with vanilla ice cream.

Blueberry Peach French Cake

An easy and delicious cake perfect for the summer!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Servings 8 people

Equipment

9" Cheesecake Pan

Ingredients

1/2 cup (one stick) melted butter
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/3 cup all-purpose flour
1 tsp baking powder
1/2 cup sour cream
1 cup blueberries washed
3 sliced peaches
Extra sugar (to sprinkle on top)

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl cream melted butter and sugar together until smooth.
3. Mix in eggs one at a time and vanilla.
4. In a separate bowl mix flour and baking powder.
5 Add flour mixture and sour cream intermittently.
6. Stir in blueberries and sliced peaches.
7. Pour mixture into a greased 9" springform (cheesecake) pan (*see note). Bake at 350 degrees for 20 minutes. Sprinkle extra sugar on top (if desired) then bake an additional 10-15 minutes or until a toothpick inserted in the center comes out clean.

Notes

* This cake can also be made without a springform (cheesecake) pan if you do not have one available to you. Just grease a 9×9 pan or a 9″ round pan and follow the same instructions for baking.

Keyword blueberry dessert, dessert, easy dessert, peach dessert, summer dessert

Have any questions? I would be glad to answer in the comments!

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How to Make Farmhouse Curtains

June 28, 2023

Finding farmhouse curtains that you love can be tricky, even more so on a budget. Thankfully it is easy and affordable to make your own in any print or pattern you find beautiful.

Reasons to Make Your Own Farmhouse Curtains

The biggest reason I make my own curtains is that it is less expensive. A set of curtains for a sliding door cost less than ten dollars to make. For this reason alone it just makes sense!

Another reason is that you can use prints that are just right for your home. As a homemaker I love making our home unique and beautiful. This can be hard to accomplish when your choices are so limited. Something as simple as a curtain can go a long way in making things feel cozy in your home. Because of this you might as well be able to have ones you love!

I also like the fact that you can match the curtains in many various sizes. It is frustrating when you find the ones you love but they are only available in certain sizes. These easy to make curtains fix that issue completely.

How hard is it to make your own curtains?

These farmhouse curtains could not be easier to make!

They are basically comprised of one simple cut and a consistent hem all around the edges. Because of the ring/clip system they do not require any opening to put a rod through.

Their simple design makes it easy for beginners to pull off without a hitch!

What do you need to make farmhouse curtains?

You only need a few basic essentials to make your own farmhouse style curtains.

2 yards of fabric (any fabric will work, lightweight to mid-weight is best)
20 Ring and clip curtain hangers (below is a link for the hooks I use!)

Curtain rod
Thread
Scissors
Measuring tape

How to Make Farmhouse Curtains

Measure the width and length of the desired window or door you will be adding curtains to. Add 2 inches for hemline. (For my sliding doors two yards was perfect.)
Cut fabric.
Using a sewing machine hem the fabric all the way around. The best way to hem is to fold fabric over 1/2 an inch, then 1/2 an inch again. This keeps the edges from being exposed and frayed. Sometimes it helps to pin or iron the fabric down to keep everything straight and even. (Tip for beginners: choosing a fabric like the one pictured with a very definite print such as gingham, plaid, or stripes will help you cut and hem evenly without much effort!)
Iron curtains, if needed.
Place rings on curtain rod and clip curtains. I find that for double windows and doors about ten rings on each side are perfect.

I hope you enjoy making your own farmhouse curtains! Let me know how it goes in the comments. If you have any questions I would love to help!

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How to Make Your Own Sourdough Starter from Scratch

June 21, 2023

Easy steps to making your own sourdough starter from scratch! Learn how to make a thriving starter in just seven days and everything you need to know to maintain it. Get full, step-by-step instructions here…

simple method for making sourdough starter

When I first began making my own sourdough starter over a year and a half ago I found it very confusing. Maybe it was just my overcomplicated brain but I found that when most people tried to explain sourdough, by way of blog, video, and books- I struggled to understand. I learn most things much easier when I just step out on my own and learn by trial and error.

Here I am going to try my best to explain to you, in very simple instructions, how I learned to make my own sourdough starter from scratch! I am one hundred percent certain there are people who understand sourdough far better than me and if you can glean better from more detailed instructions please go visit the other blogs I mention at the end of this post. My goal is to show you step by step what has worked for me and to create a very (hopefully) stress-free approach to sourdough.

What do you need to make your own sourdough starter?

You will need a few basic things to begin a sourdough starter from scratch. Most of these items are probably already in your home!

The first thing you will need is a vessel to keep your sourdough in. I find that a wide mouth, quart size mason jar works beautifully. The reason you will want wide mouth is so you have enough space to stir your ingredients in and to scrape the sides of the jar after stirring.

Any glass or ceramic is an acceptable vessel. You will want to make sure the jar has thick enough glass so it does not crack when going from he refrigerator to room temperature but other than that you should not have to be too picky. You will also want to make sure that whatever vessel you choose has a lid that keeps air out, preferably something with a good seal around it.

Want even more information? My mini e-book for the Beginner’s Guide to Simple Sourdough is HERE!!!
Get quick, easy answers and even more info on my simple sourdough method that has been tried and proven successful.
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The Best Flour for Sourdough Starter

Another thing you will need to decide on besides a vessel is what flour you want to use. It is important to start out with a simple white flour. I use King Arthur unbleached flour, or Walmart’s unbleached flour. (I prefer unbleached flour for everything for health reasons.) King Arthur has done the best and I have the most consistent results when using this brand.

A few other items you will need getting started are a fork for stirring, and water (some prefer filtered, I go bak and forth depending on the day). If you want to think even more futuristically you can go ahead and purchase a bread pan as well.

How long does it take to make a sourdough starter?

Time and methods vary depending on who you are taking advice from but I have found that seven days works best for mine. It is important to realize that since we all live in different locations, keep our homes at different temperatures, and have different humidity levels we could each make a starter the same way and each end up with differing results.

Because of this key fact I cannot tell you exactly how to make your starter work best for you, I can only give you the main principles and help you learn ways to adjust to your own individual needs.

How to Adjust the Needs of YOUR sourdough starter?

Knowing the facts above will help you in learning just what to do with your starter.

1. Because of differing humidity levels in our homes and in the environment day to day, you may find that you need to adjust the hydration of your starter. The word “hydration” is simply referring to the amount of water that you mix (or feed) into your starter. Here is how you can tell if your starter is getting too much hydration- if you notice a clear liquid settling on top hours after feeding your starter, it is overly hydrated. You can adjust this by using a little less water at the next feed.

2. When adjusting it is important to know what to look for in the texture of your starter. If you add too much water your starter will be very runny and will not stick at all to a fork. If you have too much flour it will cling to the fork and not fall off at all when tipped over the side of the jar. A “just right” starter will have the consistency of a thick pancake batter. It should not be so runny it will not stick at all but should not stick to the fork forever.

3. Because our climates are different and our homes are set to varying temperatures rise times in recipes often looks very different for everyone. For instance, I live in East Tennessee. It gets into the mid-upper 80s on average this time of the year (June). I also keep my home at about 70-72 degrees during the day, and even cooler at night. If my recipe says to let something rise for four hours, it would likely look very different for a person living in Toronto, Canada who keeps their home on 67 in the month of June. It would take them significantly longer to get the same rise I got in four hours.

Why do I need to discard starter?

Discarding is removing a certain amount (usually half) of the starter before feeding again. This process used to really confuse my brain because it just did not make sense. Wouldn’t you want more starter instead of less?

The main reason is that without discarding you would end up will way too much starter to deal with. Each day your starter will likely double in size from about day four on. Because of this you would end up with an exorbitant amount of starter. You would also have to feed it more because of the high volume.

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Discard is not a waste! You can keep discard stored in the refrigerator for up to six months. It can be used for low-rise recipes. (Things like pancakes, crackers, cookies, etc.)

It is not necessary to continue discarding if you are using your starter regularly or storing in the refrigerator (read below for storage methods).

How to store starter?

A properly maintained starter will last generations! There have been stories of grandmothers passing them on to granddaughters as wedding gifts.

There are two ways to store. The first method is to leave on the countertop. If you choose this method you will need to feed your starter daily (if you forget a day or two it will be okay). This method is best for those who plan to use their start daily or up to every three days. If for whatever reason you cannot make bread and maintain your starter on a particular week (vacation, surgery, busy week, etc.) just switch to the second method until you can get back at it!

The second method is storing your starter in a sealed container in the refrigerator. This method is better for those who only want to make bread or other sourdough goodies occasionally (once a week or less). To follow this method simply place your starter in the refrigerator, take it out twenty four hours before you plan to use, feed it, and let it rise to doubled. You can place a starter in the refrigerator any time during the life of your starter.

Important terms for the beginner to know

Here are just a few terms (some I may have already mentioned) that you should know in the beginning.

Hydration: the amount of water you give your starter combined with the amount of humidity in the atmosphere.
Feeding: adding more flour and water to your starter
Discard: removing (usually half) of your original starter
Rise: when starter multiplies in mass
Peak Rise: the highest point in rise just before it begins to go down again

Other great resources to get you started

While I could keep throwing information at you, I will stop there to keep from overloading your mind. This is all you need to know to get started. I will be doing several other follow-up posts on this topic to deal with troubleshooting, long-term maintenance, and recipes. Here are a few other resources I found (and still find) extremely helpful.

Lisa Bass- https://farmhouseonboone.com
Glenda Groff- https://aroundthefamilytableblog.com

Both of these ladies have amazing sourdough recipes! Of the two I would say that Lisa is much easier to follow, using very simple instructions. Glenda is a tiny bit more complex but if you are interested in the health benefits of sourdough she is a great go-to!

Follow along on Instagram @littlewifeinthewoods for more step by step instructions, troubleshooting, and techniques!

Sourdough Starter

An easy to understand, day-by-day guide to making your own sourdough starter.

Print Recipe Pin Recipe

Total Time 7

Equipment

2 wide mouth, quart mason jars (or another type of vessel- see blog post above)

Ingredients

1 bag unbleached King Arthur all-purpose flour
Water

Instructions

DAY ONE
In a wide mouth glass jar mix 1 cup flour and just under 1 cup water. Texture should be like a thick pancake batter, not too runny but not too firm. Adjust water or flour according to the texture described above.
Allow to sit on the countertop uncovered or loosely covered (with a napkin or coffee filter) for about 24 hours. (If you need to feed a few hours earlier or later this is completely fine.)
DAY TWO
Discard (remove) half the starter and store in a separate mason jar in the refrigerator.
Feed the remaining starter 1/2 cup flour and just under 1/2 cup of water. (Review the section about hydration and adjusting the needs of your starter in the blog post.)
Allow to rest around 24 hours on the countertop.
DAY THREE-DAY SIX
Follow the steps from day two. Discard, feed, allow to sit 24 hours.
By day three or four there should be bubbles forming. Around day four-five your starter should begin rising when fed.
If you forget to discard, just discard the next day.
DAY SEVEN
Discard and feed starter in the morning. Allow to rise 5-6 hours.
Feed starter again (do not discard). You may need to place starter in a larger jar or bowl for the second feed because of the amount of rise.
Allow to rise 3-4 hours or until peak rise. You are ready to make bread!

Notes

Choosing an easy recipe to start with is very important.

A simple sandwich loaf or bagels would be my top recommendations!

You can see my recipe for an easy sandwich loaf here- https://littlewifeinthewoods.com/?p=346

For bagels go check out Lisa at farmhouseonboone.com!

Keyword bread, easy sourdough, sourdough, sourdough course, sourdough starter

After have successfully made your starter be sure to come back for easy to follow, simple recipes for beginners!

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How to Make Taco Seasoning From Scratch

June 9, 2023

This all-purpose taco seasoning recipe is perfect for tacos, burritos, fajitas, and more! It is easy to make and does not have all the nasty preservatives that store bought packets have. Packed full of flavor you and your family will be sure to enjoy this recipe!

This recipe is designed for two pounds of meat. You can adjust it based on how much meat you are using. You can make in bulk or store extra seasoning in a glass container for six months to a year depending on the freshness of your spices (check the expiration dates!).

Also, check out this link for the adorable spice jars I use in my kitchen!

All-Purpose Taco Seasoning

Perfect for tacos, burritos, fajitas, and more!

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Prep Time 5

Total Time 5

Cuisine Mexican

Ingredients

1/4 tsp garlic salt
1 tsp salt
1 1/2 tsp chili powder
1/2 tsp cumin
1 tsp paprika
1 tsp onion powder
1/4-1 tsp cayenne pepper *adjust amount based on how spicy you want the seasoning.

Instructions

1. Add all the ingredients to a small bowl.
2. Stir with a fork or small whisk.
3. Add to meat or rice to season.

Notes

*For less spice, use no or 1/4 tsp. cayenne. For more spice use up to 1 tsp. depending on the level of heat you want in your seasoning.

*This recipe is made for use on 2lbs of meat. Adjust based on amount of meat you are using.

*Can be made in bulk and stored in a glass jar for six months to a year depending on freshness of seasoning.

Keyword fajita seasoning, from scratch cooking, homemade seasoning, latino seasoning, mexican rice seasoning, mexican seasoning, mexican seasoning from scratch, seasoning, seasoning from scratch, taco seasoning

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Simple Homemade Laundry Detergent: Easy Recipe Made with Natural Ingredients

April 4, 2023

This homemade laundry detergent has been a game changer for my little family! It is made from just a few simple, natural ingredients and the process is so easy. You can have ready to use, toxin free laundry soap in less than five minutes.

homemade laundry detergent with natural ingredients

What I Love About this Homemade Laundry Detergent

What is not to love, honestly?

One factor that I am particularly thrilled with is the fact that all the ingredients are easy to find. You can pick it all up at the Walmart, Target, or basically any store that has general grocery goods. I have looked at a few other recipes that called for strange products I could never find and while I am sure they are great recipes I just do not have the time to go on a rabbit hunt for detergent supplies at this point in my life.

Also, can we just mention the fact that it makes a TON of detergent!? The way this recipe is created you will not be having to make more detergent every couple weeks (although, it is so easy to make you totally could!). For my family of three- this includes a baby who really likes to dirty some clothes- I make this detergent about every 5-6 months depending on life and what is going on.

Another reason I love this homemade laundry detergent recipe is that it is very affordable. I have not done the math but I would say that this probably costs somewhere between $5-$7 per five gallon bucket, maybe less if you get good deals on supplies! Let’s low ball it and say each five gallon bucket lasts your family three months- that is only $20-$28 spent on laundry detergent per year.

Supplies Needed

Personally I find it cheaper to buy these supplies in bulk. I bought all the supplies last spring and I still have enough for probably three-four more batches. (So basically, I will not be buying any more supplies for at least two more years!)

32 oz. Dr. Bonner’s unscented Castile soap
55 oz. Arm and Hammer washing soda
4 lb. package baking soda
1 gallon white vinegar
Essential oils of choice
5 gallon bucket

Where to Get Supplies

Finding quality supplies for making this laundry detergent is no longer a hassle with Thrive Market! I purchase most of the supplies to make this recipe from my one-stop online store for all things organic and natural ingredient! Thrive Market offers especially great deals on the castile soap used for this recipe and other natural home care products.

Thrive Market offers affordable prices on all things organic and made with natural ingredients! I purchase the castile soap I use for this recipe and others from Thrive along with things like quality essential oils, cleaning products, snacks and pantry staples, and so much more. They offer hundreds of brands with thousands of products dedicated to bringing you quality ingredients at affordable prices! Click my link below to shop and save!
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The five gallon bucket used for this recipe can be found at most home improvement or gardening stores- Lowe’s, Home Depot, Tractor Supply to name a few.

Recipe for Homemade Laundry Detergent

Ingredients

5 cups boiling water
1 cup castile soap
1/4 cup white vinegar
1/2 cup baking soda
1 cup washing soda
30-40 drops of essential oils of choice (a few favorites are lavender, orange and clove, eucalyptus and cedarwood)
5 gallon bucket with lid

Instructions

Add all the ingredients except boiling water to the five gallon bucket.
Add five cups of boiling water and stir until water is dissolved.
Fill the rest of the bucket with warm water until the bucket is full (not too full or it will slosh out when you move it- yes, that is experience speaking!).
Store in a cool, dry place. Use 1/2 cup for a medium-large size load. I use extra if the laundry is extra dirty or smelly.

*Note- because it is such a large batch and will likely be setting for longer periods of time, you may notice the detergent start to separate. Just give it a good stir and it will all come back together.

Click here for our all natural laundry scent booster recipe!

Easy Homemade Laundry Detergent

Natural ingredient, homemade laundry detergent that is easy to make and smells amazing! Cleaning your clothes completely toxin free has never been easier or more affordable with this bulk batch of laundry soap.

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Servings: 5 gallons

Equipment Method

Equipment

5 cups boiling water
1 cup castile soap
1/4 cup white vinegar
1/2 cup baking soda
1 cup washing soda
30-40 drops of essential oils of choice (a few favorites are lavender, orange and clove, eucalyptus and cedarwood)
5 gallon bucket with lid

Method

Add all the ingredients except boiling water to the five gallon bucket.
Add five cups of boiling water and stir until water is dissolved.
Fill the rest of the bucket with warm water until the bucket is full (not too full or it will slosh out when you move it- yes, that is experience speaking!).
Store in a cool, dry place. Use 1/2 cup for a medium-large size load. I use extra if the laundry is extra dirty or smelly.

I would love to hear from you! Comment below and let me know your thoughts on this recipe. Want more natural living, real food recipes, and more? Sign up for the email list so you never miss a post!

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Easy Pizza Crust Recipe: The BEST Homemade Pizza Crust

March 8, 2023

This pizza crust recipe is great for a family pizza night! Use it as your go to for all things pizza, cheese bread, and more! Get the full recipe and tips for a better pizza crust here…

Pizza Crust Tastes Plain

This can be a problem because your main pizza chain restaurants basically always flavor their crust! To avoid the problem of your crust tasting like cardboard try thinking outside the box with different seasoning combinations. Here are a few to try:

Garlic butter
Italian (use an Italian seasoning mix)
Garlic and herb
Cajun butter
Pepper Flakes

Get creative and see if it helps step up your pizza game!

Here’s another idea when it comes to plain tasting crust- stuff it!

There are few who will disagree that stuffed crust pizza is better. My favorite way to stuff a crust is with ground sausage and mozzarella cheese! It’s amazing dipped in some marinara sauce. It also helps the pizza last longer because it is so filling.

Pizza Crust Tastes Yeasty

I had this problem for years while trying to come up with the type of crust recipe I wanted. You put in all that hard work just to get to the end and it taste like I just poured some pizza sauce over yeast! I think this is where a lot of people give up on homemade pizza crust. Here are a few ways you can correct a yeasty tasting pizza…

Make sure you let the dough rise sufficiently. A good rule of thumb when working with any kind of dough is to let it double in size.
Check to make sure your yeast is in date. Store yeast in the refrigerator, it will stay fresh longer
Avoid fast or quick rise yeast.
Dissolve yeast all the way before using.
Use enough honey or sugar to offset the yeast flavor.

If you are still having yeast problems after trying the solutions above it may be that the recipe you are using just is not for you.

Crust Does Not Rise

This can be an issue if you have not allowed to dough to rise sufficiently before baking. When dealing with most rising doughs you are working with a two-three rise system. Simply meaning that before it will rise during the baking process you must first allow the dough to rise.

After mixing all of your ingredients and kneading the dough you need to let it rise by doubling in size. This could take several hours depending on your climate and the temperature of your house. Yeast and sourdough react to heat. If you are having trouble getting a good rise try these tricks below.

The Height Method

We all know that heat rises. Try placing your dough somewhere high during a rise. On to of your refrigerator, on a high cabinet or shelf are a few ideas.

The Oven Method

This one never fails me! You have two options: one, place the bowl of rising dough on the stovetop of a heated oven. The heat from the oven will cause the dough to rise. Two, heat your oven to 350 degrees for ten minutes then turn it off. After the oven has cooled down but is still decently warm, place the dough in the warm oven and allow to rise.

Be careful not to let the dough over rise or it may have a slightly yeasty taste.

Now that we have covered the basic tips for a homemade pizza crust let me share with you my favorite recipe!

I hope you enjoy this and that it turns out great. Remember you can be creative with seasoning and stuffing the crust. Here I will just give the basic crust recipe and you can add your own spin on it with the fun stuff!

Homemade Pizza Crust

Delicious homemade pizza crust that does not taste "homemade".

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Prep Time 30

Cook Time 25

Total Time 55

Servings 2 med/large pizzas

Ingredients

1 tbsp active, dry yeast (not fast rising)
2 cups warm water
2 tsp honey (or 1 tsp sugar)
5 tsp baking powder
2 tsp salt
1 tsp pepper
1 tbsp olive oil
1 egg
3 1/2-4 cups all-purpose, unbleached flour

Instructions

Dissolve yeast in warm water.
In the bowl of a stand mixer (or regular large bowl if you do not own a stand mixer) add the rest of ingredients in the order they appear above. If using a stand mixer you may need to switch to dough hook as dough becomes thicker.
Knead until smooth. (About 15-20 minutes in the stand mixer.)
On a floured surface shape the dough into two even balls. Allow the dough to rise in a warm place until it has doubled in size.
Pre-heat oven to 350 degree.
After dough has risen sufficiently, roll out on a floured surface. Roll out dough until it is about a 1/8-1/4 inch thick. Place on pan or pizza stone and shape crust.
Bake crust for 5 min. without sauce or toppings.
Add sauce and toppings then bake for an additional 10-15 minutes or until crust is golden brown.
Allow the pizza to cool about 8-10 minutes before cutting.

Notes

This recipe makes two medium/large pizzas or one large pizza and a side like bread sticks, garlic knots, etc.

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How to Make Sourdough Chicken and Dumplings From Scratch

February 6, 2023

Delicious and classic sourdough chicken and dumplings spruced up with the flavor of sourdough starter and from scratch perfection! Enjoy this smooth, creamy broth filled with chicken, and soft, homemade sourdough dumplings.

*This post contains affiliate links from brands we love and use on the daily!

Benefits of Adding Sourdough

I absolutely love chicken and dumplings (chicken and dumplins if you are from the south) and I love all things sourdough! The combination was so perfect. It is definitely a great cold-day kinda meal (although I’ll for sure be making it any time of the year!). One of my favorite things about this chicken and dumplings recipe is it uses sourdough discard. I am always looking for fun and creative ways to use my discard. I hate throwing it out! You can also use fresh, active starter with great results as well.

Among the many health benefits we could discuss, the biggest benefit sourdough starter brings to this recipe is the adde flavor! I have tried several dumpling recipes over the years and you truly cannot match the flavor of the sourdough. This added ingredient just takes this already delicious meal up another level!

Don’t have a sourdough starter? You can! What if I told you that I truly believe anyone can learn to make and maintain a sourdough starter? You do not have to be a scientist, have loads of time, or even understand everything about it to make delicious food and keep your starter alive! If you are wanting to learn to make your own sourdough starter from scratch you can read all about that in this post!

Making Sourdough Chicken and Dumplings From Scratch

Sure, you could buy cans of cream of chicken, chicken broth, and even canned biscuits to use for dumplings. You would have the recipe made in about half the time and it probably would not taste that bad! However, around here we are all about food from scratch. We believe in feeding ourselves and our families nourishing meals as much as possible. Real food with real ingredients.

If you are new to cooking meals from scratch this may sound complicated but I highly recommend giving it a try! You will soon notice results in your energy levels, hormone balance, and overall health. The truth is it does not even take that much longer to through a from scratch meal together when you have the ingredients and learn the process. Make sure you subscribe to your email list so you do not miss out on from scratch recipes like this one!

There is no better way to support your body naturally this fall than with herbal products from Earthley Wellness! My friends over at Earthley work hard to provide families with affordable, natural products to support the immune system, cold prevention, and naturally relieve symptoms such as coughs, headaches, and more! Go check them out at my link below. First time customers get 10% off with code LITTLEWIFE10!
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My Process for Making Sourdough Chicken and Dumplings From Scratch

Having the right processes in place can really cut down the time and hassle of making meals from scratch. This entire meal takes me around 30-45 minutes to prepare and even shorter if I prep things ahead of time. Here’s how I make it work…

Step One. Cut the chicken breasts in half down the middle to make them thinner then boil. This takes around 10-15 minutes if fully thawed out. Another time saving tip would be to cut the chicken pre-boiling which will cook it faster. You can even have the chicken boiled and cut/shredded days ahead of time.
Step Two. Allow chicken to cool while starting the broth. (I like to make my broth in the same pot I boiled the chicken in making this a one pot meal for easy dish clean up!)
Step Three. While thickening the broth, start making up the dumpling dough if you have not already prepped it. Roll it out and cut it/shape it into a ball while the broth is warming back up to cook the dumplings.

This process for sourdough chicken and dumplings seems to work the best for me but you may find you need to tweak it a bit for yourself! The point is that from scratch meals do not have to take forever to make.

Want quality ingredients at an affordable price? Thrive Market helps me achieve my goals of providing my family with quality, from scratch meals! Thrive offers affordable pricing on natural ingredient pantry staples, snacks, cleaning products, and so much more. Shop thousands of products from hundreds of trusted, clean label brands that ship right to your door! Use my link below to shop and get $60 in FREE groceries + $20 OFF your first 3 orders!
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Fermented vs. Unfermented Dumplings

The choice to ferment or not ferment the dumpling dough completely comes down to dietary needs as well as convenience. This sourdough recipe does not require you to ferment the dough. However, if you have a dietary restriction such as a gluten intolerance or sensitivity you will find the best result is to always ferment the dough in any recipe even if it is not required.

Fermenting this dough requires about 6-8 hours on the countertop or 8-12 hours (overnight) in the refrigerator. This requires a lot of planning and prepping ahead of time but it is very doable.

Ingredients You Need for Sourdough Chicken and Dumplings

Here is a list of ingredients you will need for a quick and convenient overview of how to make these sourdough chicken and dumplings….

chicken breasts
salt
pepper
chicken broth
butter
all-purpose flour
sourdough starter
sugar/honey
baking powder
additional seasonings (to taste)

I hope you enjoy this recipe for sourdough chicken and dumplings as much as I do! Leave us a comment and let us know what you think! Don’t forget to subscribe to the email list. Thanks for being here!

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Sourdough Chicken and Dumplings From Scratch

A delicious spin off of a classic meal using sourdough discard.

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Prep Time 20

Cook Time 25

Total Time 45

Course dinner, Main Course, Soup

Cuisine American

Servings 8 people

Calories 500 kcal

Ingredients

Broth

4 tbsp butter
3 tbsp all-purpose flour heaping
6 cups chicken broth
2 tsp salt
2 tsp pepper
extra seasoning to taste
3-4 cooked and shredded chicken breasts

Dumplings

⅓ cup sourdough discard
⅓ cup water
1½ tsp sugar or honey
1 tsp baking powder
1 tsp salt
¾-1¼ cups all-purpose flour

Instructions

In a large pot cook chicken breasts on high heat until fully cooked (about 15-20 minutes).
Allow chicken to cool while melting butter on medium heat in a meium-large pot.
After butter melts, add all-purpose flour one tbsp at a time and whisk well to avoid sticking/burning. Add two cups of chicken broth and whisk until the butter/flour mixture (roux) is fully dissolved. Turn heat up to medium-high and continue to stir until the broth thickens. Add the remaining four cups of broth and allow to boil and thicken for about five minutes.
Cut or shred chicken and add to broth mixture as it is thickening.
After broth thickens and chicken is added turn heat to low. In a medium sized mixing bowl or bowl of a stand mixer combine sourdough starter and water.
Add sugar or honey, baking powder, salt, and ¾ cup of flour. Mix well. Add ¼ cup of flour until you get a thick ball of dough. The dough should be firm but pliable like a thick biscuit dough.
Roll dough out onto floured surface and cut with a cookie cutter into the shapes you prefer or roll into balls. (We prefer a more thin, noodle like dumpling that tends to cook more evenly and quickly.)
Turn heat back up to medium-high and bring back to a simmer/low boil. Add dough strips to boiling broth a few at a time and stir to keep them from sticking.
Once all the dough had been added cook for an additional 5-8 minutes. Stir and enjoy!

Keyword chicken and dumplings, chicken recipe, dinner recipe, easy meals from scratch, easy sourdough recipe, from scratch dinner, from scratch meals, sourdough beginner recipe, sourdough discard recipe, sourdough dumplings

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