Little Wife in the Woods

How to Make White Chocolate Cranberry Bars With Cream Cheese Frosting

These delicious white chocolate cranberry bars are topped with a from scratch cream cheese frosting and drizzled with decadent dark chocolate! Get the full recipe here…

white chocolate cranberry bars

What You Need to Make White Chocolate Cranberry Bars

These bars are easy and made with simple ingredients! The only cookware you need is a 9×13 sheet pan. If serving to a crowd or party you may want some parchment paper for easy, clean removal of your bars.

When it comes to sourcing the best ingredients and healthier options I use Thrive Market! They are the most affordable place to source organic, zero chemical ingredients. They have thousands of products to choose from and hundreds of trustworthy, clean label brands.

I especially love Thrive’s dried cranberries for this recipe! They are some of the best I have tried and I can have piece of mind that no chemicals or toxic preservatives went into the processing. I also source my organic cane sugar and vanilla extract from Thrive.

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Ingredients

• 2 sticks salted butter (add 1/2 tsp salt if using unsalted)

• 1 cup cane sugar (regular sugar is fine but cane is more natural and gives a much better flavor!)

• 1 egg

• 2 tsp vanilla extract

• 2 tsp baking powder

• 2 1/2 cups all purpose flour

• 3/4 cup dried cranberries

• 1/2 cup white chocolate chips

• 1/2 cup dark chocolate chips (optional- for drizzle on top)

*See “How to Make Cream Cheese Frosting” for ingredients for that.

Variations and Substitutions

Here are a few ingredient substitutions for your cranberry bars…

Butter. This recipe is best made with salted butter. However, if you do not have salted you can use unsalted and add 1/2 tsp salt. If you prefer to not use butter you can substitute two sticks of butter for 1 cup of melted coconut oil.

Cane Sugar. Cane sugar can be substituted for equal parts white granulated sugar. You can also make them healthier using equal parts of honey or maple syrup.

White Chocolate Chips. You do not have to add white chocolate chips if you do not wish or if you do not have white chocolate chips you can substitute them for dark or milk chocolate chips.

Dried Cranberries. The cranberries can be substituted for any kind of dried berry or raisin you have on hand.

Dark Chocolate Drizzle. The dark chocolate drizzle is completely optional but delicious!

A few variations of this recipe would be to make them without the cream cheese frosting or without the chocolate drizzle on top. Both of those are completely optional and the base tastes very good on its own! You can also make them as drop cookies instead of sheet pan form. Sheet pan is definitely easier and will give you “bars” but if you are just wanting a few cookies you can drop a heaping tablespoon onto a sheet pan and bake at 350 degrees for 7-9 minutes.

How to Make Cream Cheese Frosting

My cream cheese frosting recipe is pretty basic and customizable to your taste. Here is what you need….

  • 4 oz cream cheese
  • 1 1/2-2 cups powdered sugar
  • 1 tsp vanilla extract

Mix all these ingredients together using your Kitchen Aid or a hand mixer. If you prefer sweeter frosting you will want about 2 cups + of powdered sugar (go slowly after 2 cups and add with your heart!). If you prefer your frosting more tangy/cream cheese flavored use less sugar (around 1 1/2 cups or less).

How to Make White Chocolate Cranberry Bars

Making white chocolate cranberry bars is so easy. It is even easier with a Kitchen Aid stand mixer and dough hook attachment. Regardless if you have a stand mixer you can definitely mix this cookie dough up by hand in a flash!

  1. Combine melted butter, sugar, vanilla, and egg in a large mixing bowl. Add 2 cups flour and baking powder then add 1/4 cup flour at a time until the dough is thick and pliable. Stir in 1/2 cup dried cranberries (the rest are used for topping) and 1/2 cup white chocolate chips.
  2. Place the dough on a 9×13 sheet pan and gently press until the pan is filled with the dough.
  3. Bake at 350 degrees for about 10-12 minutes. (The texture may seem a bit doughy but it will be perfect for the bars once they have cooled. You do not want to overtake these or they will be crumbly.)
  4. Allow the bars to cool completely (about 20-30 minutes).
  5. Apply cream cheese frosting if desired. Sprinkle with leftover cranberries. Make chocolate drizzle by melting 1/2 cup dark chocolate chips. Place in a piping bag (or ziplock with tip cut off!) and drizzle lightly over the bars. I like to do it at a slight angle for looks!

Storing and Freezing

Your white chocolate cranberry bars can be stored in a Tupperware or glass dish with a lid for up to 3 days on the countertop or 5 days in the refrigerator. These bars can be frozen after baking by cutting them and freezing individually on a sheet pan then storing in a freezer safe Tupperware with a lid. I prefer to layer them with parchment paper to keep them from sticking together. The dough for these bars can also be pre-made and frozen. Frozen bars and dough will keep fresh up to three months in the refrigerator.

Other Sweet Treats to Try

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white chocolate cranberry bars

White Chocolate Cranberry Bars

Soft and delicious bars filled with dried cranberries and white chocolate chips, topped with from scratch cream cheese frosting, and decadent dark chocolate drizzle!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Dessert, Snack
Servings 16 bars

Equipment

  • 1 9×13 sheet pan

Ingredients
  

Bar Base Ingredients

  • 1 cup salted butter softened
  • 1 cup cane sugar
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 2 ½ cups all-purpose flour
  • ½ cup dried cranberries
  • ½ cup white chocolate chips

Cream Cheese Frosting

  • 4 oz cream cheese
  • 1½-2 cups powdered sugar
  • 1 tsp vanilla extract

Topping (optional)

  • ¼ cup dried cranberries
  • ½ cup dark chocolate chips melted

Instructions
 

Bars

  • Combine butter, sugar, egg, and vanilla in a large mixing bowl or stand mixer bowl. Mix then add 2 cups flour and baking powder. Add flour ¼ cup at a time until the dough is thick and pliable.
  • Gently press into a greased 9×13 sheet pan (line pan with parchment paper for easy removal and clean up if desired).
  • Bake at 350℉ for 10-12 minutes.
  • Allow bars to cool for 20-30 minutes.

Frosting

  • Using stand mixer or electric hand mixer, blend softened cream cheese, powdered sugar, and vanilla in a medium sized bowl. Spread on top of cooled bars.

Topping

  • Sprinkle remaining cranberries on top then apply melted dark chocolate using a piping bag or a ziplock bag (fill with chocolate then cut a tip off the end) drizzle over top of the bars.
Keyword cranberry bars, cream cheese frosting recipe, easy dessert recipe, from scratch dessert, sheet pan cookie recipe, white chocolate cranberry bars
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The Best Quick and Easy Sourdough Stromboli Recipe

This sourdough stromboli recipe is a great quick and easy dinner. Fluffy, buttery sourdough stuffed with meat, cheese, veggies- whatever you are feeling or have on hand! Get all the details about this 30 minute meal in this blog post.

quick and easy sourdough stromboli

Sourdough Stromboli

This recipe is so versatile in every way possible! You can make it with sourdough discard or active starter. You can even convert it to an active yeast recipe quite easily. Here’s what you need to know!

Sourdough Discard. Using sourdough discard or less active starter to make this recipe is super easy! The dough does not require much rise at all so you do not need that extra yeast the active starter brings. If you want to make it a little softer/fluffier you can add about 1/2 tsp of baking powder.

Active Starter. If you happen to have active starter on hand that works best for this recipe and does not require any extra leavening agents like baking powder.

Dry Yeast. If you do not have a sourdough starter you can still make this recipe with a little more time added. Replace the sourdough starter with 1 tsp dry yeast and 3/4 cup of warm water. Follow the instructions exactly the same (you may need to adjust flour measurements; start with one cup and add in slowly until the dough comes together).

Stuffing Your Stromboli

This recipe is also super versatile in what flavors and ingredients you choose to add! Choosing your own adventure has never been easier. I personally prefer making this recipe when I have several meats, cheeses or vegetables that are soon to expire because it is such an easy way to waste less food. If I notice that I have several ingredients to use up for this recipe I will even prep things ahead of time like cutting vegetables, cooking meat, etc.

Here are a few ideas for stuffing your Stromboli…

  • sausage, cream cheese, and onion
  • buffalo chicken
  • three cheese
  • bacon chicken ranch
  • veggie (peppers, onions, and spinach)

Fermentation

This recipe does not require any fermentation but this step can be easily added. I would definitely add this step if you have a gluten sensitivity, intolerance, or you eat sourdough for health reasons. Fermenting the dough maximizes the benefits of sourdough. To ferment the dough for this recipe you can make the dough and allow to ferment in the refrigerator about eight hours ahead of time (or overnight). The dough can ferment in the refrigerator up to eighteen hours ahead of baking. If you want to speed up the process you can let the dough ferment in a warm place for four to six hours.

Ingredients You Need for Stromboli Dough

As already discussed, the ingredients for the stromboli filling are very diverse and dependent on what you have on hand. Here is everything you need for the dough….

  • 1 cup sourdough starter
  • 1 cup warm water
  • ¼ cup butter melted
  • 2 tsp honey or sugar
  • 2 tsp baking powder optional if using active starter 
  • 1 tsp salt
  • 2¼-3 cups all-purpose flour

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quick and easy sourdough stromboli

Sourdough Stromboli

No rise, quick, and easy 30 minute sourdough stromboli recipe!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, dinner, Pizza
Servings 8 people

Ingredients
  

  • 1 cup sourdough starter
  • 1 cup warm water
  • ¼ cup butter melted
  • 2 tsp honey or sugar
  • 2 tsp baking powder optional if using active starter
  • 1 tsp salt
  • 2¼-3 cups all-purpose flour

Egg Wash (optional)

  • 1 egg yolk
  • 2 tsp water

Filling

  • 8 oz pepperoni
  • ½ lb mild sausage cooked
  • ½ lb deli meat turkey, ham, salami
  • 1 sautéed onion
  • 8 oz mozzarella cheese
  • 1/2 cup marinera sauce

Instructions
 

  • Add sourdough starter and water to a large mixing bowl. Stir.
  • Add melted butter, honey, salt, baking powder, and 1 cup flour. Mix with a whisk or on low speed in a stand mixer.
  • Add flour ¼ cup at a time until the dough is firm and pliable.
  • Place dough on a floured surface and shape into a ball. Divide the dough in half.
  • Roll the dough out into a rectangle with about ¼ inch thickness. (Roll out on parchment paper for easy transition to pan.)
  • Stuff the dough with meat, veggies, and cheese placing the ingredients in the center of the rolled out stromboli dough.
  • To fold the stromboli, begin by folding the ends (the short side of your rectangle). Fold one end of the long side of the dough over the filling ingredients. Fold the remaining end over the dough. Cut a few slits in the top of the stromboli.
  • OPTIONAL EGG WASH: The egg wash gives the dough a slightly crispy top. Mix egg yolk and water then brush on top before baking.
  • Bake at 350 for 15-20 minutes or until top turns golden brown.
Keyword 30 minute dinner, beginner sourdough recipe, easy sourdough recipe, easy stromboli, from scratch dinner, from scratch recipe, no rise sourdough recipe, no rise stromboli, quick and easy dinner, quick dinner, sourdough stromboli, stromboli
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How to Make Gut Healing Bone Broth From Scratch

*This post contains affiliate links.

This gut healing bone broth is rich in vitamins and minerals that help promote a healthy microbiome for optimum health! Whether you have serious health issues, just need a little extra boost for your gut, or simply want a new super healthy soup recipe you have come to the right place. Continue reading this post for more information on how this bone broth will benefit you or skip on down to the recipe!

gut healing bone broth from scratch

Bone Broth and Gut Health

Let’s talk real quick about just how this bone broth works when I say that it is “gut healing”.

  • Magnesium. Magnesium is a key ingredient in bone broth. It has a very important role in digestive health such as helping move food through the digestive system, controls inflammation of the gut, helps relieve constipation, and promotes the growth of healthy bacteria in the gut.
  • Potassium. Potassium is also found in bone broth. It helps signal the brain to move the muscles in the digestive tract to help food move through efficiently.
  • Collagen. The super ingredient that makes bone broth gut healing is collagen. Collagen comes in many forms today but among the most healthy is directly sourced collagen found in the bones of beef and chicken. Beef collagen contains high levels of amino acids that strengthen and aid in rebuilding of the colon. It also assists in water absorption, balances stomach acid levels, and heals ulcers in the digestive tract.
  • Gelatin. Bone broth also contains gelatin which helps to heal AND prevent inflammation in the gut lining making this bone broth great for keeping issues away as well as healing already present problems.

Who should use bone broth?

Bone broth is especially good for those who have health issues concerning the gut. IBS, UC, Chron’s and other digestive diseases/disorders may greatly benefit from using bone broth, along with a well balanced diet. Individuals with food intolerances to things like gluten, dairy, etc. may find that bone broth can help after being exposed to foods that harm them.

Because of the preventative nature of bone broth I highly recommend adding bone broth as a staple in your family’s diet! I like to up our intake around stressful seasons or sick seasons to boost our gut health. Your gut greatly effects the health of every other part of your body- the immune system being one of them. Bone broth, along with other good sources of probiotics in sourdough (learn how to make your own sourdough starter here!), fermented veggies, and supplements is always a great idea during seasons when you may need some extra support.

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Sourcing Good Ingredients for Bone Broth

Why make bone broth from scratch?

You may be thinking- “Why can’t I just go buy the $2 bone broth from the grocery store and call it good?”. If you have been around long you know that I am huge advocate of all things “from-scratch”. Not because it is trendy or because everyone says it the best but because I have a conviction that it truly is what is best for us!

Maybe this idea is new to you. Maybe it intimidates you! Perhaps you really do not care and that is completely your call

That being said, here are a few reasons to think twice about grabbing bone broth from off the shelf instead of making it from scratch…

  • Removal of the natural structure. The process of mass production of bone broth greatly tampers with the natural structure of the broth. In other words, the gut healing properties mentioned above (magnesium, collagen, etc.) are no longer the same in quality or quantity- if they remain at all.
  • Adding of preservatives. Along with removing a lot of the good stuff the mass production companies add things like preservatives, chemicals, and toxins to keep the broth shelf stable for months and years.
  • It tastes better. Now maybe it’s just my semi-crunchy brain playing tricks on me but I truly do think that homemade broth tastes much better compared to the mass made brands. Knowing where it came from, how it was made, and every step from bone to broth- the peace of mind tastes amazing!

Sourcing Bones

The very best way to source organic, quality bones is to raise your own cow or meat chickens.

But let’s be honest- most of us cannot do that.

So the second best option is to buy a cow, or half a cow, from your local farmer. Ask what the cow is being fed, and make sure they use a small town (not large production) butcher. A lot of the labels in grocery stores these days have gotten extremely tricky. Words like- “organic”, “grass-fed”, and “pasture raised” have become so commercialized. The best way to make sure you are getting quality meat is to support your local farmer or homesteader.

That being said, this can be a big expensive up-front. Maybe you just do not have the means to be able to afford the best option. Between the best and the worst there is always a “better” option! Maybe you can not afford the half cow, go ask your grocery store butcher for bones! Many local grocery stores with in house butchers are more than happy to sell you the bones. True, they might not have been fed 100% organic grains but it is still FAR BETTER than purchasing the processed broth.

If you have tried to source all the other options and you just are not having any luck, there are brands that provide broth that is non GMO certified, organic, and have much cleaner ingredients. My friends over at Thrive Market are dedicated to providing customers with affordable, clean ingredient products for your family! When I can not find an affordable option locally I can always count on Thrive to have just what I need shipped directly to my door. Click here to use my code and get $60 in FREE groceries!!

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Using Bone Broth to Heal Your Gut

Using bone broth as an ingredient or for preventative maintenance versus to heal your gut looks a bit different. There are a few steps/procedures you need to know about using broth to optimize gut healing.

Cleansing Remgiment

My husband suffers from ulcerative colitis. That is partly what lead me into my study and knowledge of bone broth in the use of gut healing. After researching the side effects of a medication my husband was taking for his UC we decided that the long term effects were not worth the short term benefits. (DISCLAIMER: I am not a doctor and am in no way suggesting you come off your medication. Everyone must do their own research, communicate with their healthcare professionals, and do what is best for themselves.)

As part of this decision came the responsibility to treat the disease with diet and to handle flare ups naturally. He has been off all medication for almost two years now and we have gotten through many flares by following this regiment…

  1. Find the source and eliminate triggers. The first thing to do is to find the source of the flare. Gut health can be greatly affected by stress, sleep, and diet. Some of these you may not be able to control but do your best to find the cause anyways. (My husband’s greatest triggers are any form of unnatural sugar, processed foods/fast food, caffeine, and stress.) Do your best to eliminate the cause.
  2. Cleanse the gut. The next step is to “de-stress” your gut. You do this by offering food that is easy for the digestive system to handle. Give it a break. During a flare things like smoothies, bone broth, and lots of water are the main go tos. (Smoothies and bone broth often replace 2/3 of my husband’s meals- he will often do this cleansing step for 4-7 days.)
  3. Rebuild the gut lining. After eating mostly broth/smoothies for several days the next step is to re-introduce foods that promote a healthy gut. High protein/low carb, broth, and fermented foods are a great place to start. These support the growth of healthy bacteria in the gut and helps to gut lining to be restored to optimum health. Continue to avoid triggers! It can be tough but worth all the benefits.

Herbs that Optimize the Healing Process

Along with the natural things found in bone broth that help aid the healing of the digestive tract herbs are another great way to help symptoms of poor gut health. We like to add herbs such as yarrow, turmeric, garlic, ginger, cayenne, and oregano are all great to add to the broth. Here is a quick guide to herbs that are great for gut repair…

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  • Yarrow. You do not hear about yarrow much but I came upon it in my studies as a way to stop the bleeding from my husband’s UC. Yarrow is also an antiseptic which is great if you are dealing with ulcers because it can quickly stop bleeding and keep the tissue from becoming infected/inflamed further. Yarrow is also extremely easy to grow indoors throughout the winter and thrives well in most outdoor climates during the summer.
  • Cayenne. Along with yarrow we always add cayenne to our gut healing bone broth. It fights infections, heals ulcers, and eliminates unhealthy bacteria in the gut lining.
  • Garlic. Garlic greatly aids the production of good bacteria in the gut making it a great way to add healing, as well as flavor to your broth.
  • Ginger. Ginger helps to aid in digestion and ease the pain associated with digestive issues.
  • Turmeric. This spice contains an anti-inflammatory agent known as curcumin. It provided healing on a cellular level.
  • Oregano. Oregano is another herb that helps reduce inflammation in the gut. It also provided amazing flavor to bone broth.

Any combination of these herbs are a great way to “boost” your bone broth!

Gut Healing Bone Broth

A start to finish guide on how to make your own gut healing bone broth from scratch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Equipment

  • 1 large stockpot
  • 1 mesh strainer

Ingredients
  

  • Beef or chicken bones SEE NOTE ONE
  • Water SEE NOTE ONE
  • Veggies on hand or scraps OPTIONAL
  • Desired seasonings SEE NOTE TWO

Instructions
 

  • Fill a large stockpot with bones, veggies, and water. Water should come about six inches above the contents of the post. This would be true if you are making a small batch as well. I prefer to season the broth after the straining process but you can add some salt now.
  • Bring water to a heavy boil, then lower heat to a simmer.
  • Allow to simmer for 8-10 hours with the lid on, adding about a cup of water every hour or two. (This will help keep up with the water that is being evaporated.)
  • Allow broth to cool for about two hours.
  • Using a mesh strainer, strain the liquid off the bones and veggies. (If beef is used dogs can eat the remaining bones. Chickens love the veggies!) I like to strain it into a large pot, it makes the next step easier.
  • Reheat the strained broth in a large pot. Add in desired seasonings. Bring to a boil and simmer 15-20 minutes.
  • Pour hot broth into quart mason jars and tightly screw on lid. SEE NOTE THREE.
    Or allow to cool and place in freezer safe ziplock bags. SEE NOTE THREE.

Notes

NOTE ONE: This recipe is designed to give you the tools and information you need to be able to make bone broth from scratch. It does not give exact measurements to bones/water or an exact amount of broth because results may vary depending on how many bones you have available. That being said, you can make this recipe by using left over chicken bones from your whole chicken or t-bone scraps or in mass quantity from butcher beef bones. I am simply giving you the tools to use how your situation requires. 
NOTE TWO: See the section on gut healing herbs for herbs to add to your broth to optimize healing broth!
NOTE THREE: Pouring the hot broth into the mason jars creates a seal around the jar for longer short term storage. Meaning- you can store this in the refrigerator for up to six months. For long term (up to three years), shelf storage you will need to pressure can the broth after jarring it. Follow the instructions found in your pressure canner manual. You can also freeze the broth for use up to twelve months. 
Keyword beef broth, bone broth, broth, chicken broth

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The Best Sugar Cookie Dough Recipe for Kids

This is the perfect edible sugar cookie dough recipe for kids! A great consistency for playing and shaping as well as a tasty treat for the whole family after they bake. Enjoy this completely safe, from scratch sugar cookie recipe with your little this season!

sugar cookies

A Kid Friendly Sugar Cookie Dough

Over the years I have tried several sugar cookie recipes that are deemed “kid friendly” however some just lacked in the right consistency for playing or they were so firm that when you baked them they lacked in the taste department. My goal was to make a great cookie dough for kids to play with that also tasted great when baked! Here’s what I discovered….

Cream cheese. Cream cheese is the “secret sauce” of this recipe! It binds the dough together and thickens it without compromising on a moist and chewy cookie!

Less sugar. It is also somewhat important to me to limit the sugar where possible when it comes to the kids, the holidays, and winter sickness. I’m not a troll about it but I do care. So this recipe has less sugar than most but not to the point of tastelessness- it’s definitely sweet!

No eggs. It’s debatable…raw eggs in cookie dough and the safe consumption rules. When it comes to our kids we can never be too careful so this recipe is eggless.

Flour. The flour is the one ingredient standing between a crunchy, stiff cookie and a soft, chewy one. Too much flour will absolutely ruin a good sugar cookie. Too little will leave the dough too sticky for the kids. It took a bit of playing with things to get this recipe ratio just right.

child making sugar cookies

Making it Fun for the Whole Family

My kiddo is a nice fresh two years old. I wanted to make fun Christmas cookies, but I also dreaded the mess. That is why I decided to keep it super simple. No fun, crazy sprinkles or icing (maybe next year!) just the simple, fun play of shaping the cookies and sneaking a bite of dough every now and then! This made it more fun for both of us.

I also taped down some parchment paper for her to play with the dough on. I would not have minded her just using the table surface but there is a crack and I didn’t feel like scrubbing cookie dough out of it for a week! Make sure you have a stress-free (for you!), safe environment for them to enjoy making their cookies on.

If you have bigger kids it might be fun to get more festive with things. Icing, candy, sprinkles to decorate. They can even help clean up when they’re done!

For babies and the one year old they will LOVE squishing the dough around in their hands! Or just eating it all like my youngest did. Either way, this is a completely enjoyable recipe for the whole family!

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Baking Your Sugar Cookies

Baking these cookies is super simple. Your main objective will be to not over-bake them. Depending on how thin/thick your kids roll them out you might need to adjust the bake time a bit. Ours only took about five minutes. You want to pull them out slightly doughy in the center for that nice, soft sugar cookie texture. If you like a crunchier cookie you can always bake them a bit longer.

*Note: Since little kids will roll them out differently every time you may find it best to bake some of the thicker cookies on a separate sheet or roll the dough out for them.

sugar cookies

Sugar Cookie Dough Recipe for Kids

The funnest edible "play dough" for kids that also tastes great baked! This eggless play dough recipe is perfect for toddlers who want to grow their baking skills. Then enjoy soft, chewy sugar cookies made by your little ones!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert, Snack
Servings 12 cookies

Ingredients
  

  • 4 tbsp butter softened
  • 4 ounces cream cheese softened
  • ⅓ cup cane sugar
  • 1 tsp vanilla extract
  • 2½-3 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt

Instructions
 

  • Combine butter, cream cheese, sugar, and vanilla to a large mixing bowl.
  • Add baking soda, salt, and 2 cups all-purpose flour. Add flour 1/2 cup at a time until the dough is firm and thick. (Do not exceed 3 cups.)
  • Roll dough out on a floured surface and allow children to eat and make fun shapes with the dough.
  • When the kids are done playing bake the cookies at 350℉ approximately 5 minutes. (Time will depend on thickness of the dough and could vary if you let the children roll the dough out- see post for more details.)
  • Optional: Sprinkle warm cookies with cane sugar or allow to cool 20-30 minutes and decorate with icing and sprinkles.
Keyword cookies, easy sugar cookies, edible cookie dough, edible cookie dough for kids, edible playdough, eggless cookie dough, eggless sugar cookies, sugar cookie recipe, sugar cookies
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The Best Cranberry and Dark Chocolate Chip Cookie Recipe

This delicious and easy to make dark chocolate and cranberry cookies are filled with the sweet fruity taste of cranberries and decadent chunks of dark chocolate. Perfect for parties, large batch baking, or filling up the freezer for a quick and easy dessert! Guaranteed to be the recipe you can’t go wrong with!

cookies
batch of cookies
cookie mix ins

The Key to a Great Cookie

There are TONS of cookie recipes all over the internet these days! Everyone claims to have the “best” or the “softest” and many other words to describe why their cookie is number one. I have to say in most cases, the best cookie is the one I’m eating- they’re all delicious!

This tip is specifically for this recipe and that is chilling the dough. Sounds super simple! However, for this recipe it is the key. I will be honest, I skip over this step on pretty much all cookie recipes I find online. You can with this one but I have found that the best results happen with adding this very inconvenient and somewhat annoying step.

So to get the best cookie using this recipe I highly recommend chilling the dough overnight in the refrigerator. If you are short on time you can chill the dough in the freezer for about an hour instead. The reason for this step and its necessity is that it helps all the butter to incorporate with the other ingredients. If you choose not to chill the dough you will have a GREAT tasting cookie but it will be a bit less fluffy and very flat. This is great if you prefer a crunchier taste.

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Making it Healthier

I realize this is a cookie recipe and more than likely if you are here you probably are not looking for a healthy version! However, I always like to offer options in my recipes for a bit of a healthier option. I will not say that using this method will make these cookies “healthy”, it may just make them better for those with dietary issues. Here are some tips…

  • These cookies do call for lots of sugar. I personally prefer using organic cane sugar. It is still sugar but it is a bit less processed and a more natural option. The recipe also calls for a good bit of brown sugar. If you want a healthier option you could use the same amount of brown coconut sugar instead or make your own brown sugar using maple syrup and cane sugar.
  • Using organic cranberries sourced from a place you can trust is another way to make a more healthy, natural version of this recipe. I use Thrive Market- my one stop grocery store for all things quality, non-toxic ingredients! They have everything from snacks to pantry staples and beyond. Get $60 in FREE groceries when you use my link!
  • Zero added sugar (or lower sugar count) dark chocolate is another great way to help these cookies be a bit friendlier to the body. There is plenty of sugar in the cookie itself that when you add a low sugar or zero sugar chocolate it actually creates a beautifully balanced taste.

Ingredient List for Cranberry and Dark Chocolate Chunk Cookies

As always I like to provide a little grocery list in addition to the ingredient list found in the recipe card. To make it simple you can copy and paste the list below to your notes app or screenshot this section of the post.

  • white sugar (or organic cane sugar)
  • brown sugar (or brown coconut sugar)
  • eggs- 2 large
  • butter- 2 sticks or 1 cup
  • vanilla extract
  • baking powder
  • baking soda
  • all-purpose flour
  • 1 bar dark chocolate
  • cranberries- about 1/2-3/4 cup depending on preference
sourdough guide book

Get my beginner guide to sourdough done simply! No stress, no long reading, no big terms. Just my tried and true method of making and maintaining a happy, healthy starter! In this guide you will get twenty-three pages of all the easy to read information to get you started, my beginner bread recipe, and more!

Click Here to Purchase

Freezing Cookie Dough

The most efficient method for freezing cookie dough is to freeze them in individual, pre-shaped cookies that are ready to pop on a pan and into the oven. This method is perfect for individual or small family snacking. Larger families may find it easier to bulk freeze the dough since you will need more cookies at a time.

To individually freeze pre-shaped cookies, line a baking sheet with parchment, shape balls or rounds of cookie dough, place them on the baking sheet and allow to freeze overnight or until solid. Remove the cookies from the baking sheet after freezing and place them in an airtight container or ziplock freezer back for storage. To bake simply place cookie dough pieces on a baking sheet and bake at 300 degrees F for 10-12 minutes or until golden brown.

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cookies

Cranberry and Dark Chocolate Chunk Cookies

Decadent dark chocolate chunks and delicious dried cranberries in a soft, chewy cookie that will melt in your mouth.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Chill Time (optional) 2 hours
Total Time 2 hours 15 minutes
Course Dessert, Snack
Servings 24 -30 cookies

Ingredients
  

  • 1 cup white or cane sugar
  • 3/4 cup brown sugar or brown coconut sugar
  • 2 sticks salted butter softened
  • 1½ tsp vanilla extract
  • 2 large eggs
  • 1 tsp salt
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 3-3½ cups all-purpose flour
  • 1 bar dark chocolate hand chopped into chunks
  • ½-¾ cup organic dried cranberries

Instructions
 

  • Cream together softened butter, sugar, brown sugar, and vanilla in a large mixing bowl.
  • Add eggs one at a time.
  • Add salt, baking powder, baking soda, and 2 cups of flour. Continue adding ½ cup of flour at a time until the dough is thick and holds shape well.
  • Add hand chopped chocolate bar (chunks) and ½-¾ cup of cranberries to the dough. You may need to hand mix them into the batter because of the thickness.
  • OPTIONAL (for best results): Allow the dough to chill in the refrigerator overnight or in the freezer for one-two hours.
  • Arrange the dough on a greased baking sheet and bake for 325℉ for 8-10 minutes or until the tops start to turn golden brown.
Keyword chocolate chunk cookie, christmas cookie recipe, christmas cookies, cookie, cookie recipe, cranberry cookies, cranberry dessert, dark chocolate cookie, dried cranberry, easy cookies, festive cookies, holiday baking recipes, quick cookie recipe
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The Best Sourdough Cinnamon Swirl Bread Recipe

This sourdough cinnamon swirl bread is so moist, sweet and delicious- like a from scratch cinnamon roll without all the work! Enjoy this simple sweet sourdough loaf swirling with all the rich flavors of brown sugar, butter, and cinnamon.

Sourdough Cinnamon Swirl Bread

Benefits of Sourdough

“Of course it’s healthy! It’s sourdough!”

I won’t try to say this is a true statement but if it’s sourdough (even smothered in sugar!) and from scratch it’s definitely “healthier” than anything you will buy on the grocery shelf.

Here’s why…

• Probiotic content.

Even with added sugars (I always suggest cane or natural sugar), you are still getting all the benefits of the probiotics in sourdough starter. You could say that it balances out the bad with some good, or at least is counteractive when it comes to gut health and sugar.

• From scratch is always healthier.

Even the “good” and “organic” brands just do not come close to from scratch food made right in your kitchen!

• Breakdown of Gluten.

Because of the fermentation process you can add to all sourdough recipes most people with gluten sensitivities and/or allergies/intolerance are able to digest sourdough recipes- even if they are made with flour containing gluten. This is because fermenting the dough allows the gluten to break down before your body has to digest it.

• Cost.

For a loaf of bread that you are getting at this kind of quality you would have to pay quite a bit at a bakery or market. But you can make this in your own kitchen! It’s simple and cost effective to learn.

Making Cinnamon Swirl Bread without Sourdough

This recipe can easily be converted to a yeast bread recipe. If for whatever reason you do not have starter available or if you do not do sourdough you can still follow those recipe by replacing the starter with yeast.

dehydrated sourdough starter

Did you know that anyone can learn how to make and maintain a sourdough starter? It doesn’t have to be complicated and you don’t need much to start! If you are interested in making your own starter now click here for step by step, day by day instructions. Want to make it easier in yourself? Click here to get our dehydrated sourdough starter packets made right here in your kitchen and taken from our tried and true, active starter!

To turn this recipe into a yeast bread simply sun out the sourdough starter with 2 1/2 tsp active, dry yeast and 1/2 cup warm water. Follow all the other instructions in the recipe. Rise times may need to be adjusted. Baking time should be similar (give or take five minutes depending on oven).

Making Sourdough Cinnamon Swirl Bread with Only Natural Sugar

This recipe calls for brown sugar. However, as in all my recipes I like to make sure variations are available for everyone! If you want to make this recipe with only natural sugar follow the instructions below….

  • Use only honey or maple syrup in the bread batter.
  • For the cinnamon swirl substitute brown sugar with brown coconut sugar.

Making this recipe healthier using only natural sugar does not have to mean it skimps out in the taste department! You can enjoy healthy, and good food.

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Ingredients List

Here is a quick reference for a list of ingredients you will need to make sourdough cinnamon swirl bread…

  • Sourdough starter- active and bubbly is best but discard will work as well (expect less rise).
  • Warm water
  • Butter- salted is always best!
  • Eggs- points if they are farm fresh
  • Honey, maple syrup, or cane sugar
  • Baking powder
  • Salt
  • All-purpose flour
  • Cinnamon
  • Brown sugar or brown coconut sugar

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Sourdough Cinnamon Swirl Bread

Sourdough Cinnamon Swirl Bread

Tori Ruckman
A deliciously moist bread filled with swirls of rich, buttery brown sugar and cinnamon!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course bread, Dessert, Snack
Servings 1 loaf

Ingredients
  

Bread Batter

  • ½ cup sourdough starter active and bubbly
  • ½ cup warm water
  • ¼ cup butter melted
  • ¾ cup honey or cane sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 cups all-purpose flour

Filling

  • ½ cup butter melted
  • 1 ½ cup brown sugar or brown coconut sugar
  • 1 tbsp all-purpose flour
  • 2 tsp cinnamon

Instructions
 

  • Combine sourdough starter and warm water. Allow starter to dissolve in the water for 5-10 minutes.
  • Combine all bread batter ingredients into the bowl of a stand mixer or add one at a time by hand. Mix until all the ingredients form a thick, wet batter. (You want a more battery constancy, not doughy.)
  • OPTIONAL: Allow the dough to ferment in the refrigerator overnight or for 8-12 hours. (See the section in the blog post about the benefits of sourdough and fermenting.) This step is completely optional. If you do not wish to ferment the dough skip this step.
  • Place batter in a well greased bread pan. Preheat oven to 350℉.
  • Mix butter, brown sugar, flour, and cinnamon in a small bowl or in the bowl of the stand mixer. Texture should be thick and sugary. You may need to add 1-2 tbsp more of sugar to get the right thickness.
  • Pour the sugar mixture straight into the center of the pan of bread batter so that you have a long line all the way through the center.
  • Next, take a butter knife and zig/zag as you drag the knife through the batter and sugar mixture. This will create those delicious swirls. Swirl until your heart is content!
  • Place into the oven and bake at 350℉ for 35-40 minutes or until top is golden brown. The center of the bread should be cooked through at this point although it will have a somewhat gooey texture because of the buttery swirls. Enjoy topped with cream cheese icing, with ice cream, or simply sliced as is!
Keyword cinnamon bread, cinnamon bread recipe, cinnamon swirl bread, dessert recipe, easy sourdough bread, fall dessert recipe, sourdough bread recipe, sourdough cinnamon bread, sourdough dessert recipe, sweet sourdough bread recipe
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Sourdough Pumpkin: How to Make the Perfect Pumpkin Shaped Loaf

This delicious sourdough pumpkin shaped loaf is the perfect mixture of soft inside with a slightly crunchy crust! Add pumpkin purée to make it a true pumpkin loaf or turn our regular artisan bread recipe into a beautiful pumpkin. Get all the instructions you need below!

sourdough pumpkin loaf

Pumpkin Season and Sourdough Pumpkin Making

It’s pumpkin time!! I am fully determined to embrace the seasons this year and it’s no different in the kitchen. Every week I’m adding to my collection of fall recipes here on the blog in celebration of the “Fallidays”.

Whether you like pumpkin flavored things or you are firmly against, this sourdough loaf is for you!

Make it true pumpkin style by adding purée and pumpkin spice or keep it low-key with the looks. Either way, this loaf is delicious and the perfect addition to your favorite fall recipes.

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Sourdough Starter

Unfortunately this is a sourdough only recipe. But the good news is if you haven’t quite boarded the sourdough train yet you are not too late! I sell dehydrated sourdough starter in my shop.

In just three days you can be making this sourdough pumpkin loaf and other delicious recipes right in your own kitchen!

dehydrated sourdough starter

Blog readers can get 20% off their order when you use code BLOG20 at checkout. Or click here to learn how to make sourdough starter from scratch in just a week!

Click the link here to visit the shop!

Getting the Perfect Sourdough Pumpkin Shape

This sourdough pumpkin loaf may look complex but achieving the perfect pumpkin shape is quite simple. Follow these instructions to get the best results!

  • Twine works best. Flexible twine works best for getting the right shape without leaving behind residue in your bread.
  • Coat your twine in oil. For best results removing the twine I highly recommend coating your twine in a bit of coconut oil or butter. The twine will somewhat bake into the bread, this is totally fine. However, the removal process can be quite tricky. The oil helps the twine slide right out without damaging your pretty pumpkin loaf.
  • Four strings is best. For an accurate representation, four strings or more for tying your loaf up is recommended. Anything under four seems to make the load look unrealistic. (Four strings makes eight indentations.)
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  • Make them slightly uneven. Placing your strings slightly uneven around the pumpkin gives it a more accurate appearance. Look at a pumpkin…the sections are rarely in perfect precision.
  • Allow the dough to refrigerate before tying. Getting the dough cool before tying and scouring is key in this recipe. The best way to do this is to allow the dough to chill for an hour while the Dutch oven is heating for one hour.

The Perfect Size

This recipe will make a standard size pumpkin loaf. It is perfect for slicing for sandwich bread or turning into a companion for soups/chilis during the cold seasons. A smaller loaf can be turned into a soup bread bowl (great for dipping!) as pictured below!

sourdough pumpkin soup bowl

Simply cut out the middle and add whatever soup or dip you desire! Serve with the cut out middle portion, other bread, or tortilla chips.

  • Make a larger loaf by adding 1/2 cup more sourdough starter and 1/2 cup more water than what this recipe calls for. You will likely need to add more flour. Keep the other ingredients as is. You will achieve a very large pumpkin loaf about twice the size as the standard version this recipe calls for.
  • Make a smaller, soup bowl loaf by using only 1/4 cup sourdough starter and 1/4 cup water. You will need less flour. This gives you a small loaf perfect for a small family or a pretty pumpkin soup/dip bowl.

Adding Flavor to Your Sourdough Pumpkin

As stated, this sourdough loaf is as delicious as it is pretty- with or without -any added flavors. This recipe gives you the basic loaf but adding flavors is quite simple when you follow these guidelines…

Adding Pumpkin

When adding the pumpkin flavor you will keep everything in the recipe as is except for flour and honey/sweetener of choice. When you add the pumpkin purée this adds moisture to the recipe and you have to adjust the amount of flour so the dough is not too wet. Because you are going for a sweeter vs savory loaf adding about 1/4-1/2 cup more sweetener is recommended. I would also recommend adding 1-2 tsp cinnamon or pumpkin spice for additional flavor.

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Adding other Flavors

This load would make a great chocolate bread as well. Simple add cocoa powder, cane sugar, and chocolate chips. Pecans would also be a great, seasonally appropriate choice. Try mixing apples into the dough during the stretch and fold process for delicious apple bread! The possibilities are endless.

Tips for Making a Sourdough Pumpkin Loaf

Making this sourdough pumpkin loaf is really quite simple but here are some tips to achieve the best results…

  • Use active, peak rise starter.
  • Allow the dough to ferment for up to 8 hours unrefridgerated or up to 12 hours in the refrigerator.
  • Pre-heat Dutch oven for 1 hour on 400 degrees Fahrenheit before baking the bread.
  • After stretching and folding allow the dough to chill in the refrigerator for one hour (during Dutch oven pre-heat). Do not shape or score until after chilling.
  • Use at least 4 strings in the shaping process and arrange them slightly off center.
  • Bake for 20 minutes with the lid on and 20 minutes with the lid off.

Ingredients

As always I like to include an ingredients/shopping list so you know you have all you need before hand. You can copy and paste this list to your notes before you go to the grocery store.

Sourdough Starter (at least one cup)

Warm water

Baking Powder (3tbsp)

Honey or sweetener of choice (1tbsp)

Salt (2 tsp)

All-purpose, unbleached flour (up to 3 cups)

I hope you enjoy this recipe. This lovely loaf is great for parties, home decor, and of course- eating! Please share your thoughts, comments, and questions below. We love hearing from you!

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sourdough pumpkin loaf

Sourdough Pumpkin Loaf

A delicious, and beautiful loaf of sourdough bread shaped in a pumpkin! Perfect for parties, soup bread bowls, and more. Add pumpkin puree and extra sweetener to make it as a dessert!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Fermentation Time 8 hours
Total Time 8 hours 50 minutes
Course bread, Dessert, Side Dish, Soup
Servings 1 standard size loaf

Equipment

  • 1 Dutch Oven

Ingredients
  

  • 1 cup active, bubbly sourdough starter
  • ¾ cup warm water
  • 3 tsp baking powder optional; for softness
  • 1 tbsp honey or sweetener of choice
  • 2 tsp salt
  • 2 ½-3 cups all-purpose, unbleached flour

Instructions
 

  • Combine sourdough starter and warm water. Allow to completely dissolve (about five minutes) then stir.
  • Add honey, baking powder, salt, and 2 cups of flour. Mix well. (Recipe has been tested by stand mixer and by hand.) Add 1/4 cup flour until the dough is slightly sticky but firm.
  • Cover the dough and allow to rise on the counter for one hour.
  • REFRIGERATION FERMENT: If you plan to refrigerate your dough throughout the fermentation process or longer than 8 hours shape your dough into a ball. Cover with a damp tea towel and allow to ferment in the refrigerator for up to 12 hours. After the ferment begin 3 rounds of stretch and folds every 30 minutes to an hour. This is the best option for a loaf that is begun in the evening.
    COUNTER FERMENT: If you want the process to go a bit faster you can skip the refrigerator fermentation and combine fermentation with stretch and folds. Shape the dough into a ball and place on the counter in a covered bowl for about 3 hours. Then begin a round of stretch and folds every hour for the next 3-4 hours. This will give a total of 8 hours fermentation time while stretch and folds are performed making it quicker. This is the best option for a loaf that is begun in the morning or early afternoon.
  • After fermentation and stretch and folds shape the dough into a ball. Allow the dough to chill for 45 minutes to 1 hour.
  • While dough is chilling, allow the dutch oven to pre-heat for 1 hour at 400℉.
  • While dough is chilling cut 4 pieces of twine. The length should be about 12 inches. Dip the twine into melted butter or coconut oil for best results (this helps the twine to come out easier and cleaner). Allow the butter or oil to solidify (this process can be sped up when twine is placed in the refrigerator or freezer). Now your twine is ready to use.
  • Place twine in a snowflake-like pattern (see pic). The shaping is best if they are slightly unevenly placed, it gives a more realistic look.
    twine binding for sourdough pumpkin loaf
  • Flour the surface and string, then place ball of dough in the center (see pic).
    sourdough pumpkin loaf shaping
  • Take the two strings opposite one another and tie around the dough in the center (see pic). Continue to do this all the way around the dough until all the strings have been tied. Transfer the dough to the pre-heated dutch oven.
    shaping sourdough pumpkin
  • Score the dough in whatever pattern you choose. You do not need a main score line because the strings will allow the dough to expand properly.
    scoring pumpkin bread
  • Cover the dutch oven with the lid and bake for 20 minutes at 400℉.
  • Bake and additional 20 minutes at 400℉ with the dough uncovered.
  • After the dough has cooled for around 15-20 minutes, remove the strings carefully.
    sourdough pumpkin loaf
Keyword artisan sourdough, fall sourdough recipe, pumpkin, sourdough, sourdough pumpkin bread, sourdough pumpkin loaf

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Easy One Pot Chicken Vegetable and Rice Soup Recipe

Enjoy this simple, quick, and easy one pot chicken vegetable and rice soup seasoned with fresh fall herbs! This low-mess, no stress recipe is sure to be one of your fall go to’s for an easy from scratch meal made in the comforts of home. Learn all about how to make this delicious soup completely from scratch!

chicken vegetable and rice soup

An Adaptable Soup Recipe

It does not get more adaptable than this soup recipe! You can add whatever vegetables you happen to have on hand. I have called this my refrigerator clean out recipe! If you are needing to use vegetables you need to add this zero waste recipe to the top of your list.

I have made this with every thing from onions, carrots, celery, squash, zucchini, peppers- you name it! Each time the result is unique and delicious. The reason for this is that although you may be using different vegetables they often take on whatever flavor of the broth and herbs/spices you are using. That is where your overall flavor comes from.

Things like butternut squash, pumpkin, leaks, and other extremely flavorful vegetables will however change the flavor significantly! This is a choose your own adventure kind of recipe- let us know what you used and how it turned out in the comments. We love hearing from you!

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Have you heard of my friends over at Earthley Wellness? They are dedicated to providing 100% natural products for the whole family! They have everything you need from hormone support, vitamins and mineral supplements, herbal remedies for colds, fevers, headaches, and so much more. I have been using their products in our home for nearly a year now and we love them! Go check them out and save 10% when you use my link below and the code LITTLEWIFE10 at checkout!

Click Here to Shop

How to Make Your Own Broth to Use in Soup Recipes

Making your own broth for soup makes this recipe a true, completely from scratch adventure! Learning to make your own broth is easy and so fulfilling. The steps are simple….

  • Cook your whole chicken (use beef soup bones for beef broth).
  • Gather the bones and skin and add to a stockpot or crockpot. You may add vegetable scraps as well for extra flavor!
  • Boil on medium-high heat for 8-12 hours.
  • Store in glass jars in the refrigerator for up to four months to use in soups, sauces, and more!

Check out this recipe for how to make Gut Healing Bone Broth to use in your soup recipes!

Perfectly Paired with Sourdough Discard Breadsticks

This soup recipe and any other soup recipe is perfectly paired with this recipe for sourdough discard breadsticks. These breadsticks can be made with active or discard sourdough. They are fluffy, buttery, and full of flavor!

sourdough breadsticks

This breadstick recipe can be turned into cheese bread, garlic knots, and more- perfect for any soup sidekick. If you want to learn how to make your own sourdough starter, the simple way, click here! You could be making these fresh breadsticks with your soup in just a couple days after you begin making your from scratch starter.

Ingredients for Chicken Vegetable and Rice Soup

As always, I like to give you a basic run down of everything you will need for the recipe. This can be doubled as a grocery list. Simply copy and paste to your phone’s notes for all the ingredients you will need to make this chicken vegetable and rice soup!

  • 24 oz chicken broth
  • 2 whole chicken breasts
  • vegetables on hand (onions, carrots, celery, garlic, squash, and zucchini are best!)
  • 1 cup white or brown rice
  • salt
  • pepper
  • additional seasoning of choice (recommend- thyme, garlic salt, cayenne, sage, chili powder, paprika)

Again, this recipe is extremely adaptable! Use your tastebuds to create the perfect soup for your family. Make this one pot recipe completely zero waste by using up the vegetables you have on hand. Below in the recipe box I will give exact measurements and ingredients that I used to make the soup pictured.

chicken vegetable and rice soup

One Pot Chicken Vegetable and Rice Soup

This delicious low-mess and no stress soup recipe is just what you need to add to your list of fall favorites! Easily adapt the recipe to match your taste and ingredients you have available.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, Main Course, Soup
Servings 8 servings

Ingredients
  

  • 24 oz chicken broth
  • 2 chicken breasts cubed
  • 1 cup rice
  • 1 squash diced
  • 1 onion chopped
  • 2-3 carrots peeled and sliced
  • 2-3 celery stalks sliced thinly
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • 2 tsp thyme
  • 1 ½ tsp sage

Instructions
 

  • Bring chicken broth to a boil as you begin cutting chicken breasts into bite size cubes.
  • Add chicken and rice.
  • Add in vegetables as chopping.
  • Allow to boil for 15-20 minutes then adjust temperature to a simmer (low/medium heat).
  • Serve soup after allowing to cool slightly.
Keyword chicken and rice soup recipe, chicken soup, chicken vegetable and rice soup, easy chicken soup recipe, easy soup recipe, fall soup recipe, from scratch recipe, from scratch soup recipe, one pot soup recipe, soup, soup recipe

Want more fall favorites to add to your list this year? Check out he links below and make sure to join our email list for weekly updates and all the real food recipes!

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Apple Cinnamon Rolls: A Simple and Delicious Fall Recipe

Bite into these gooey, chewy apple cinnamon rolls stuffed with buttery apples, brown sugar, and cinnamon- topped with deliciously smooth frosting! These are a sure to become a fall tradition and one of your favorite “just because I’m craving it” recipes.

apple cinnamon rolls
apple cinnamon rolls
apples cooking
apple cinnamon roll

My Obsession with the Taste of Fall: Apples, Cinnamon, Pumpkin!

Give me all the apples, cinnamon, pumpkin, warm soup, campfire food….I am obsessed with the taste of fall this season! I do not remember getting this much in the fall spirit before now but here we are. Maybe it is apart of my growing desire to embrace every season- seasons of life, seasons of motherhood, the literal seasons. I want to embrace them all!

Because that is where I am in life, that also translate to the blog- because here we are all about real life!

So whether you are here to just snatch a good recipe or you are looking for a community to join while embracing all the seasons yourself, welcome. Here on our cozy little space on the internet we are all about giving you resources to enjoy all the seasons of life with recipes, homemaking, and encouragement through motherhood! Be sure to join our email list so you do not miss out on new posts, updates, and all the resources. (P.s.- we honor your inbox! No over-emailing, spam, or junk- EVER!)

Choosing Your Apples for Apple Cinnamon Rolls

Don’t get me wrong- you could probably use just about any apple variety and these apple cinnamon rolls would still taste delicious! However, when you are choosing apples for baking this season here is some guidance for choosing the best for your recipes…

  • Sweet varieties like Macintosh, Fuji, and Red Delicious tend to become overly mushy when using them to bake with for pies, apple rolls, etc. These are better suited for apple butters and sauces because they break down more than other varieties.
  • Sour, tart apples like Green Apples and Granny Smith have great texture but they lack the sweetness you want in baking.
  • So the best answer is a sweet/mildly tart variety such as- Honey Crisp, Golden Delicious, or Pink Lady.
  • If you are having trouble finding certain varieties you can also mix and match a sweet apple with a sour apple and achieve great results!
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The texture is key! Personally my favorite variety for these apple cinnamon rolls is Honey Crisp. Not only are they great unbaked but they hold up well throughout the baking process and tend to achieve the perfect flavor when mixed with all the things- cinnamon, apple spice, brown sugar, etc.

Want another apple recipe to try this fall? Go check out my recipe for sourdough apple cinnamon muffins!

How to Make a Better Cinnamon Roll

I have tried a LOT of cinnamon roll recipes over the years and it took me a while to achieve results that were truly satisfying. Problems like- overly yeasty rolls, too dense, rubbery, and other flops just about made me give up the cinnamon roll game for good. These are some things I learned that helped me get a better result with my homemade cinnamon rolls…

  • Trust the rising process, not the amount of yeast! Overdoing the yeast can really mess with the flavor of your rolls. If you have had issues with getting dough to rise you may be thinking, “I’ll just use more yeast next time.” In my experience more yeast is rarely the answer! Instead focus on fixing your rise problems.
  • Troubleshooting rise problems. If the rises on your cinnamon roll dough are taking forever or you just are not getting a good rise at all here are a few ways to fix that. Temperature- the best rises are achieved in a warm place. In my experience, anywhere from 72-80 degrees is best. If your house is not that warm try placing your dough to rise in a high place like on top of the refrigerator. Or your stovetop while the oven is heated to about 350 degrees. If you still are not achieving good results heat your oven to 200 for about 10 minutes. Turn it off and let it cool for about 10 minutes. This will create a warm environment for your dough to rise in without baking it or overly warming the dough.
  • You want a slightly wet, sticky dough. Yes, this makes it a bit of a pain to work with but the results are worth it! If your dough is overly worked and dry you are going to have another dense cinnamon roll not worth eating. If you are having trouble working with the sticky dough try wetting your hands. This will prevent it from sticking to you. Flour the surface and rolling pin well to prevent sticking to surfaces.
  • Butter! I really thing the key to getting the best apple cinnamon rolls is in the butter. You just are not going to achieve a good, flakey, chewy roll without all the butter! And the technique is everything. Cutting in the butter like this recipe explains will give your rolls that perfect texture.

Apple Cinnamon Rolls Sidekick

Apple cinnamon rolls are best paired with a cup of coffee! You can check out this blog post with five of my favorite at home coffee recipes. Hot or iced, a cup of coffee takes this dessert to the next level!

Let’s chat a minute about my favorite at home coffee brand this season. Seven Weeks coffee makes the best, most flavorful coffee I have ever tasted! The smoothness is unmatched!! The best part- they support my pro-life values by donating 10% of every sale to pro-life causes. Their coffee is direct traded from farmers and is roasted weekly to ensure you get the freshest quality!

If you want a non-toxic, chemical free cup of coffee that also supports the life of the unborn go give my friends at Seven Weeks a try! You can get 10% off when you use my link and the code TORI10. Click the pic below to shop!

This fall season, refresh your pantry with affordable, organic staples from Thrive Market! This ship to your door grocery store offers thousands of organic, clean label products. Things like organic flour, coconut oil, cane sugar, and so much more for fall baking without the junk! Get access to snacks, cleaning supplies, and all things chemical and toxin free over at Thrive!

Click Here to Shop!

Ingredients List for Apple Cinnamon Rolls

As with all my more recent recipes I love to include an ingredient list so you know at one glance what you need to make this recipe. This list can double as a grocery list, simply screen shot and head to the store!

  • Active dry yeast (1 tbsp- purchase jar for best results; not packets)
  • Whole milk (1 1/2 cup)
  • Cane sugar (or regular; 3/4 cup)
  • 2 eggs
  • vanilla (optional if unavailable; 1 tsp)
  • baking powder (5 tsp)
  • salt (1 tsp)
  • flour (4 1/2 cups + 1 tbsp)
  • butter (1 cup; 2 sticks)
  • brown sugar (1/2 cup + 3 tbsp)
  • cinnamon (2 1/2 tsp)
  • 3-4 apples (honey crisp, pink lady, or golden delicious for best results)

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apple cinnamon rolls

Apple Cinnamon Rolls

Delicious, chewy rolls stuffed with apples, cinnamon, and brown sugar- topped with gooey frosting!
Print Recipe Pin Recipe
Prep Time 4 hours 30 minutes
Cook Time 25 minutes
Total Time 4 hours 55 minutes
Course Dessert
Servings 28 rolls

Equipment

  • 2 9×13 pans

Ingredients
  

Roll Dough Ingredients

  • 1 tbsp active, dry yeast
  • 1½ cup warm milk or water
  • ¾ cup cane sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 5 tsp baking powder
  • 1 tsp salt
  • 4½ cups all-purpose flour
  • ½ cup cold, grated butter

Apple Filling Ingredients

  • 3-4 large apples honey crisp, pink lady, or golden delicious are best
  • ¼ cup butter
  • 3 tbsp brown sugar
  • 2 tsp cinnamon

Brown Sugar Filling Ingredients

  • ¼ cup butter melted
  • ½ cup brown sugar
  • 1 tbsp all-purpose flour
  • ½ tsp cinnamon

Frosting

  • 2 cups confectioners sugar
  • 3-4 tbsp milk

Instructions
 

  • Begin by combining yeast and warm milk. Allow to dissolve completely, about 5-10 minutes.
  • Add sugar, eggs, and vanilla to stand mixer bowl. (You can mix by hand or with a hand mixer as well.)
  • Add baking powder, salt, and two cups of flour to mixer and mix on low speed with a dough hook. Add 1/2 cup of flour and bits of grated butter at a time until the rest has been incorporated. Dough should be slightly sticky, barely pulling away from the edges of the bowl.
  • Roll dough into a ball on a well floured surface. Wetting your hands may help transfer the sticky dough. Place dough in a bowl, cover, and allow to rise in a warm place about 2 hours.
  • While dough is rising, peel and slice apples.
  • Dice apples and heat in a skillet on medium-low heat. Add butter. Once apples are cooked and chewy (takes about 15 minutes) add brown sugar and cinnamon. Remove from heat and allow to cool.
    apples cooking
  • Next, make your brown sugar mixture. Combine melted butter, brown sugar, flour, and cinnamon in a bowl.
  • After apples have cooled add them to the brown sugar mixture.
  • After dough has risen roll it out to about 1/4 in thickness on a well floured surface. (Flour the rolling pin as well to keep dough from sticking.)
  • Spread the apple/brown sugar mixture across the surface of the rolled out dough.
  • Using a bench scraper or a pizza cutter cut the dough into approximately 1 ½ x 8 inch strips. SEE PICTURE.
    apple cinnamon roll strips
  • Roll the strips and place in a greased 9×13 pan, allowing space in between rolls for rising.
  • Allow rolls to rise about one hour or until nearly doubled.
  • Bake at 350 ℉ for about 20-30 minutes.
  • Allow rolls to cool 15-20. While rolls are cooling make frosting by combining confectioner's sugar and milk with a hand mixer. Pour over cooled rolls.
    apple cinnamon rolls iced and ready to eat!
Keyword apple cinnamon roll, apple roll, cinnamon roll, cinnamon roll recipe, cinnamon roll with frosting, fall recipe, large batch cinnamon roll recipe, yeast cinnamon roll recipe
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Recipe for Easy Pumpkin Oatmeal Bake With Streusel Topping

Bite into the delicious, gooey center of this pumpkin oatmeal bake with a crunchy, buttery topping that will melt in your mouth! Enjoy it warm for breakfast or as a dessert topped with ice cream.

pumpkin oatmeal
pumpkin oats
pumpkin oatmeal

Making Overnight Oatmeal

This recipe for pumpkin oatmeal can easily be adjusted to be made asap. Simply by replacing the old fashioned rolled oats with minute oats (or quick oats) you can achieve a similar result in way less time.

However, the overnight method is super convenient if you are wanting the oatmeal for breakfast the following day. It also helps the oats to absorb all the flavor.

You can also pre-mix the streusel topping. Mix both the oat ingredients and the streusel ingredients separately. Then the following morning you can top the oats and put it in the oven.

*If you are using minute oats premixing is not necessary the night before.

earthly wellness ad

Have you heard of my friends over at Earthley Wellness? They are dedicated to providing 100% natural products for the whole family! They have everything you need from hormone support, vitamins and mineral supplements, herbal remedies for colds, fevers, headaches, and so much more. I have been using their products in our home for nearly a year now and we love them! Go check them out and save 10% when you use my link below and the code LITTLEWIFE10 at checkout!

Click here to start shopping!

Pumpkin Oatmeal for Dessert

This recipe is not limited to breakfast! Making this oatmeal for dessert is totally acceptable. Here’s some tips for how to turn this breakfast into dessert…

  • For old fashioned oats prep the oatmeal in the morning instead of night.
  • Add a bit more butter to the topping.
  • Slightly “undercook” the oats. Bake for about 3-5 minutes less for it to be a big more gooey.
  • Top with vanilla ice cream!

Fallidays on the Blog

Happy Fallidays!! If you like this recipe stick around because we are here for you this fall season. Join us here on the blog for all the autumn recipes, fall homemaking, and mom life.

pumpkin bites
fall coffee main image

Check out more of our fall posts like apple cinnamon muffins, at home fall coffee recipes, and pumpkin bites!

If you’re enjoying the fall recipes this season be sure to share them with friends and family!

Ingredients for Pumpkin Oatmeal

Here’s everything you need for overnight pumpkin oatmeal….

  • Old Fashioned rolled oats
  • Maple syrup (or cane sugar)
  • Brown coconut sugar (or brown sugar)
  • Whole milk
  • Pumpkin purée
  • Pumpkin spice
  • Cinnamon
  • One egg (optional)
  • All-purpose flour
  • One stick butter or oil substitute (coconut oil is best)
  • Salt

I usually add a “tips” section however, this recipe is very straightforward! There aren’t any tricks, just throw it all together and go. It’s that easy!

This fall season, refresh your pantry with affordable, organic staples from Thrive Market! This ship to your door grocery store offers thousands of organic, clean label products. Things like organic flour, coconut oil, cane sugar, and so much more for fall baking without the junk! Get access to snacks, cleaning supplies, and all things chemical and toxin free over at Thrive!

Click here to Shop

Storing Pumpkin Oatmeal

Pumpkin cinnamon oatmeal tastes best fresh and warm. If you have a large family or you are making this to share you probably will not need to worry about storage. However, if you do need to store the oatmeal it can be stored in the refrigerator for 3-4 days. It is best heated in the oven covered with foil. This keeps the topping crunchy. Although if you need it quickly the microwave is an option.

pumpkin oats

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pumpkin oats

Overnight Pumpkin Cinnamon Oatmeal

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Servings 6

Ingredients
  

Oats

  • 2 cups old fashioned oats
  • 2 cups whole milk or milk substitute
  • ½ cup maple syrup or honey
  • 8 oz pumpkin puree
  • 2 tsp cinnamon
  • 1 tsp pumpkin spice optional
  • 1½ tsp baking powder

Topping

  • 1 cup old fashioned oats
  • ½ cup all-purpose flour
  • ½ cup brown coconut sugar
  • ¼ tsp salt
  • ½ cup melted butter

Instructions
 

  • Combine oats, milk, maple syrup, pumpkin puree, cinnamon, (pumpkin spice, optional), and baking powder.
  • Allow to sit in the refrigerator overnight.
  • Combine melted butter, salt, brown coconut sugar, flour, and oats in a separate container. This will be your topping to pour over the oats.
  • Place oat mixture in a greased pan then top with topping mixture.
  • Bake at 350℉ for 30-35 minutes or until topping is golden brown. Serve warm for breakfast or warm with ice cream for dessert.
Keyword easy overnight oats, easy pumpkin oats, fall breakfast, fall recipes, overnight oatmeal, overnight oats, pumpkin oatmeal, pumpkin recipes, simple pumpkin oatmeal
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