Little Wife in the Woods

Recipe for Sourdough Dinner Rolls

*Post contains affiliate links.

These sourdough dinner rolls are so soft and fluffy! Their buttery texture will melt in your mouth and satisfy every taste bud. They pair perfectly with a good from-scratch dinner!

Dinner Roll Goals

I have been trying to master the dinner roll since I was a teenager! I’ve been close but never as close as these. I’ve made some good rolls but they always lacked.

I think it’s because my expectations were all set off of one roll- the Queen of the Southern Dinner Table. If you know you know!! Sister Schubert dinner rolls are the top five of the must haves for every southern dinner party, thanksgiving dinner, and church supper.

When I think of a good dinner roll my mind immediately goes there. I remember always fighting for the last one at super. There was just something addictive about those rolls!

If you are shopping the grocery aisles today, you also know that a bag of ten rolls now costs around $5. Worth it? Probably! However, the ingredients are what concerned me most. Some not-so great things including soybean oil, sugar, and other nasty things somehow got packed into the best tasting rolls on the shelf.

For a family trying to limit usage of processed foods and non-real food ingredients I couldn’t overlook this. I also decided that if we are going to eat the carbs anyways they might as well be sourdough! (Since that’s healthy, right!?)

Needless to say, these sourdough dinner rolls have turned out the closest I’ve ever gotten to Sister Schubert and I’m so excited to share!

Sourdough Dinner Rolls vs Yeast Dinner Rolls

So what’s the difference? Taste wise, I feel like they are pretty close (let me know in the comments after you try the recipe!). The biggest difference is in time and healthiness.

• Time

The time factor is a big deal. Yeast is of course faster in most cases with slower rise time and no fermentation process. I began these sourdough dinner rolls around 9am and they were ready by dinner time around 6pm.

This might seem like forever but the amount of time they actually consume is fairly small. The majority is rise time and fermentation. They can easily be walked away from which makes the process more convenient.

• Healthiness

Sourdough is always the better option when it comes to sourdough vs yeast. The fermentation process of sourdough helps to break down the glutens in what you are baking. This makes it easier to digest, especially for those with a gluten sensitivity.

Starter is also packed full of probiotics. This is better for gut as it encourages the growth of healthy bacteria and helps maintain balance in the microbiome.

Ingredients

These rolls are made with simple ingredients! My favorite place to source natural ingredients I can trust is Thrive Market. You can check them out here and save 40% off when you use my link!

Sourdough starter. You will want an active (recently fed and at peak rise), bubbly starter for best results. Less active (not peak rise but recently fed) starter can be used with similar results.

Water. Warm water is best!

Butter. You will need one stick (1/2 cup) melted butter for making your sourdough dinner rolls and a bit more to top them- measure with your heart. Use salted for best results or a 1/2 tsp extra in rolls.

Baking powder. This makes your rolls soft and fluffy.

Honey. Honey or other sweetener gives these dinner rolls a slightly sweet taste. To make them sweeter (like a Hawaiian roll) add more honey or whatever sweetener you prefer.

Salt. As main ingredient and a little to sprinkle on top.

All-purpose flour. As always, I prefer unbleached all-purpose flour.

Does your coffee support your values? Seven Weeks coffee is saving lives by donating 10% of every purchase to pro-life causes that give women access to ultrasounds, prenatal care, and mental health support- ultimately saving lives of precious babies! Not only does it support pro-life values, but the coffee is tastes amazing, is direct trade from trusted farmers, and is mold/toxin free. If you are looking for an active way to support the right to life try out Seven Weeks! Use my link below and the code TORI10 at checkout to save 10% on your first order.

Click here to Shop!

Tips

These rolls are probably among the most simple sourdough recipes here on the blog! There are not many tricks or techniques you need to know. They are basically fool proof! However, here are just few things that might help you make the best sourdough dinner rolls on your first try…

Dough Texture. The dough texture should be pretty thick and not very sticky (some stick is okay). You are looking for a step below a play dough like texture. It is okay for your dough to look a bit “rough” or not smooth during the fermentation process.

Temperature. The amount of time it takes for a good rise all depends on temperature. If you find that things are taking a very long time to rise, you live in a cooler climate, or you keep your home temp pretty low try heating your oven to 350 degrees Fahrenheit for about 5 minutes. Turn the oven off and give it around 10 minutes to cool down a bit. Place your pan of rolls in the oven to rise. Another idea would be to place your rolls on the warm stovetop while your oven is heated to 350.

Shaping the rolls. You don’t want to overwork the dough during the shaping process. For this reason I did not stress about uniformity or design. I simply cut them and added them to the pan, helping the ones that needed a bit of shape. If you are wanting more uniformity I recommend using the 1/3 fold system to shape as this does not overwork them as much.

*1/3 fold system: simply lay the dough flat and fold into 1/3rds and into 1/3rds again.

Sourdough Dinner Rolls

A delicious, buttery roll that melts in your mouth! This dinner roll is easy to make and so good to eat. Start in the morning and have them ready by dinner time!
Print Recipe Pin Recipe
Prep Time 9 hours 10 minutes
Cook Time 18 minutes
Total Time 9 hours 28 minutes
Course Appetizer, bread, dinner, Side Dish
Servings 16 rolls

Ingredients
  

  • 1 cup sourdough starter active and bubbly for best results
  • ¾ cup warm water
  • 1 stick melted butter
  • ¼ cup honey
  • 1 ½ tbsp baking powder
  • 2 tsp salt
  • 3 cups all-purpose flour

Instructions
 

  • Mix starter, water, butter, honey, baking powder, and salt in a large mixing bowl or bowl of stand mixer.
  • Add two cups of flour then add 1/4 cup of flour at a time until dough is soft and pliable. Some stickiness is okay. You are looking for a play dough like texture just a bit stickier. Shagginess or roughness is completely fine, just not overly sticky.
  • Allow dough to ferment on the countertop or in the refrigerator for about six hours.
  • Place dough on a floured countertop and shape into a ball. Using a butterknife or a dough cutter cut dough ball into ½ slices then into ¼. Cut the ¼ pieces in ½ down the middle. This should give you 16 rolls all together.
  • Place rolls into a greased 9×13 pan. Cover and allow to rise for about 2-3 hours or until doubled in size.
  • Bake at 350℉ for about 18-20 minutes or until tops are golden brown.
  • While still warm top rolls generously with butter and sprinkle with salt.
Keyword dinner roll, easy sourdough recipe, sourdough, sourdough dinner roll, sourdough rolls
Apple Cinnamon Rolls: A Simple and Delicious Fall Recipe
Recipes

Apple Cinnamon Rolls: A Simple and Delicious Fall Recipe

Recipe for Easy Overnight Pumpkin Cinnamon Oatmeal With Streusel Topping

Recipe for Easy Overnight Pumpkin Cinnamon Oatmeal With Streusel Topping

Recipe for Sourdough Pumpkin Bites

Recipe for Sourdough Pumpkin Bites

Five Fall Coffee Recipes to Make at Home This Season

Five Fall Coffee Recipes to Make at Home This Season

[jetpack-related-posts]

The Best Easy All-Purpose Sourdough Pie Crust Recipe

This all-purpose sourdough pie crust recipe is easy and delicious! Enjoy this soft, buttery crust with anything that calls itself pie.

Why Sourdough Pie Crust?

You may be wondering, why sourdough? For one, you could just buy a pie crust from the store for fairly cheap. It wouldn’t take nearly as long!

Or maybe you do want scratch-made crust but you’re still wondering, why sourdough?

First of all, it’s a really great, easy way to use your discard. This recipe can be made with active starter or discard, making it perfect for when you just need to get rid of some starter. Not to mention it’s delicious!

Another reason to use sourdough starter in your pie crust is the health benefit factor. All the probiotics in the starter instantly makes sourdough pie crust a much better option than store-bought or even other from-scratch recipes!

Don’t have a sourdough starter? Go grab a Little Wife in the Woods starter over in our Etsy shop! Or learn how to make your own starter from scratch in this post.

Ways to Use Sourdough Pie Crust

Sourdough pie crust can be use for just about anything that calls itself pie. You can adjust this recipe for any of them by adding or subtracting honey. For fruit pies/dessert pies add a bit more to make the crust sweeter. If you are making a savory meal, use less honey in your crust.

My favorite crusty foods…

  • Sugar free apple pie
  • Chicken pot pie
  • Meat pie
  • Peach pie
  • Chocolate pie
  • Caramel pie
  • Thin crust pizza

Ingredients You Need to Make Sourdough Crust

One of my favorite things about this recipe is the simplicity of the ingredients. It only takes six ingredients to make this perfect little pie crust. The best part- you probably already have them in your kitchen! You will need…

  • Sourdough starter
  • Water
  • Honey/sugar
  • Salt
  • All-purpose flour
  • 1 stick or 1/2 cup of butter

Flour. I prefer to use unbleached all-purpose flour. Being a more naturally minded person I dislike the idea of there being chemicals in my baked goods. For this reason I use unbleached flour by King Arthur. You can get organic unbleached flour cheaper on Thrive! Use my link to get 40% off your first order.

Butter. I personally only use salted butter in just about all my recipes. I know some people prefer to use unsalted for any baked goods. However, I like food with lots of flavor so I use salted butter and salt in my recipes.

Tips

Laminating. Lamination is a necessary step if you want a nice, flakey crust. It sounds complicated but it’s very simple! Follow these steps for success…

1. Make your dough according to the recipe below and allow to chill.

2. Grate 1 stick chilled (or fresh from the refrigerator) butter.

3. Half the dough and roll out to about 1/8-1/4 in flat with a rolling pin.

4. Add 1/4 of grated butter to surface of rolled out dough then fold in half.

5. Add another 1/4 of the grated butter to the surface of the 1/2 folded dough, then fold into 1/4ths.

6. Now roll the dough out flat again.

This created flakey, buttery dough for pie crusts, pastries, and croissants.

Refrigeration. Working with cold dough and cold butter is key!! This will give your crust that extra flakiness. The refrigeration step is not essential, meaning you will have a good tasting crust if you need to skip the chilling process. However, best results are achieved when you are able to allow the crust to chill.

Sourdough Pie Crust

A soft, chewy, buttery pie crust made with sourdough starter. It is an all-purpose crust used for fruit pies, meat pies, and even thin crust pizza.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Dessert, Pizza
Servings 2 crusts

Ingredients
  

  • 1/2 cup starter
  • 1/2 cup water
  • 1/4 cup honey
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 stick butter grated

Instructions
 

  • Dissolve starter in warm water for about 5 minutes then stir.
  • Add honey, salt, and flour. The dough should be nice and thick- just a little bit sticky but not overly much.
  • Shape dough into a ball. Chill in the freezer about 30-45 minutes. The dough should be very cold but not frozen.
  • Grate a stick of cold butter.
  • After chilling, half the ball of dough into two equal portions. This will give you a top and bottom crust.
  • Laminate the dough. (See the section of this post on laminating for more detailed instructions.) Roll out on a floured surface to about 1/8-1/4 thickness. Add butter to the surface of the dough then fold in half. Add more butter then fold in fourths. Now roll dough back out to 1/8-1/4 thickness. This will created layers in your crust.
  • Use the dough immediately or chill in the refrigerator in a sealed container to use when needed (or up to three days).

Notes

*Be sure to poke a few holes in your pie crust to make sure the air does not cause it to bubble up in odd places. 
*You can also egg wash the top using an egg yolk and a bit of water. This will give it more of a clean, professional look. 
Keyword dessert recipe, pie, pie crust, sourdough dessert, sourdough pie crust
Why We Decided Not to Vaccinate our Babies: Thoughts by Moms for Moms
Wife and Motherhood Posts

Why We Decided Not to Vaccinate our Babies: Thoughts by Moms for Moms

littlewifeinthewoodsNov 16, 2024
How to Prepare Your From Scratch Kitchen for the Holiday Season

How to Prepare Your From Scratch Kitchen for the Holiday Season

Nov 12, 2024
Mom Fails: A Humorous Collection of Our Not So Finest Motherhood Moments

Mom Fails: A Humorous Collection of Our Not So Finest Motherhood Moments

Nov 7, 2024
8 Things to Try When You Are Not Enjoying Motherhood

8 Things to Try When You Are Not Enjoying Motherhood

Nov 1, 2024
[jetpack-related-posts]

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!

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.

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!

Does your coffee support your values? Seven Weeks coffee is saving lives by donating 10% of every purchase to pro-life causes that give women access to ultrasounds, prenatal care, and mental health support- ultimately saving lives of precious babies! Not only does it support pro-life values, but the coffee is tastes amazing, is direct trade from trusted farmers, and is mold/toxin free. If you are looking for an active way to support the right to life try out Seven Weeks! Use my link below and the code TORI10 at checkout to save 10% on your first order.

Click here to Shop!

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 40% OFF your first order!

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…

Looking for great herbal products you can trust? Try my friends over at Earthley! They are providing U.S. made herbal remedies for the whole family. Everything from non-toxic deodorant, teething aid, cold and cough medicine, hormone support, and SO MUCH MORE! My favorite thing about Earthley is that they are offering affordable options making it easier to ditch mass produced/less healthy options and switch try medicine cabinet to a holistic, toxin free approach to wellness. Use code HELLONATURAL when you use my link below to get 10% off your first order!

Click here to shop!
  • 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
[jetpack-related-posts]

Recipe for Sourdough Pull-Apart Cheese and Herb Garlic Bread

I think we have all had those loaves that did not turn out quite right but taste great regardless. Flat loaves, misshapen, etc. This bread is perfect for turning these mishaps into masterpieces!

The idea stemmed from a flat loaf that was over-proofed but tasted great. I have been working on implementing more zero-waste strategies into our home, beginning with the kitchen. It is amazing how much food you realize your family is wasting when you start to pay attention!

Of course you could use a perfectly good loaf of sourdough to make this recipe as well! It would make a great party snack/appetizer- great for sharing!

Shop Amazon for the top Sourdough Bread Baking Supplies You Need to get started!

Baking Sourdough Artisan Bread

This recipe requires a loaf of artisan bread- preferably sourdough, of course!

If you need a recipe click here for a relatively quick and easy recipe.

Baking artisan sourdough can be a true outlet of creativity! The process is slow, which to some might seem overwhelming but I promise the more you do it the more efficient your processes will become. Here are a few things to note when baking a loaf of artisan sourdough bread…

  • Timelines are flexible! Do not get too stunned by the amount of hours it takes to make a loaf. Sure, it takes longer to make than quick rise yeast breads. However, the total amount of time that you are actually working to make the bread is quite small. The rise times, rest times, and fermentation times can all be adjusted to fit your needs while also still achieving delicious bread!
  • It is more about feeling than measurements. Measurements are almost always relative when it comes to sourdough. We all live in different climates, keep our homes set to different temperatures, and experience different shifts in our environments. Keeping this in mind when you are working with sourdough will eliminate a lot of frustration.
  • If you fail, try again! The first several loaves a beginner makes are usually not that pretty magazine cover loaf that we are all hoping to achieve. Practice makes perfect! Try it again. Trouble-shoot and adjust!

Recipe Ideas for Sourdough “Fails”

Let’s be honest- the only real “fail” is one that tastes HORRIBLE! Anything short of that is a win. Flat loaves happen, even to experience sourdough makers. Sometimes things just flop and that is okay!

In regard to the flop that brought me this awesome recipe I decided to compile a list here for different things you can do with a sourdough fail. I would love to hear your ideas too! Drop one (or a few) in the comments!

Have you heard of Earthly?
Earthly Wellness is a company dedicated to offering quality natural and herbal products for the whole family! I love Earthly because as a pregnant/nursing mom I can trust that I will have quick relief for headaches, sinus issues, fevers, and other common health concerns all while keeping my baby safe! Hop on over to earthly.com and use the code CHOOSENATURAL for 10% off your first purchase.

  • Garlic bread
  • Pizza crust (a very flat loaf cut in half would equal two pizzas)
  • Croutons
  • Bread crumbs
  • Soup bowls
  • French toast
  • Cinnamon Toast bites

If you give one of these a try I would love to know how it went!

Earthley

Sourdough Pull Apart Cheese and Herb Garlic Bread

Delicious sourdough bread stuffed with cheese, garlic, and herbs! Easy to make with an existing loaf or from-scratch with a fresh loaf of sourdough bread. This recipe is a great shareable treat as an appetizer or party snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, bread, Side Dish, Snack
Servings 8 servings

Ingredients
  

  • 1 loaf artisan sourdough bread (see post for a link to my recipe)
  • 1 cup grated cheese of choice (I mixed pepper jack and gouda for the loaf pictured)
  • 1/2 cup melted butter
  • 1 1/2 tsp garlic salt
  • 2 tsp rosemary (or herbs of choice)

Instructions
 

  • Begin by cutting the surface of your sourdough bread in 1 inch rows vertically and horizontally (as pictured) but do not cut all the way through the bottom.
  • Melt butter and mix in garlic and herbs of choice.
  • Pour melted butter and herbs over the loaf. Pull bread apart in sections to get deep into the cracks.
  • Stuff cheese into the slices. (I found it easiest to go row by row.)
  • Bake on 350℉ for about 10 minutes or until cheese is melted.
Keyword artisan sourdough, cheese bread, cheesy sourdough bread, easy sourdough bread, garlic and herb bread, garlic bread, simple sourdough, soft sourdough bread, sourdough garlic bread, sourdough herb bread

I would love to know what you think of this recipe! Please let me know in the comments. You can also save this recipe on Pinterest so it is easy to find!

Recipe for Sourdough Dinner Rolls
RecipesSourdough

Recipe for Sourdough Dinner Rolls

The Best Easy All-Purpose Sourdough Pie Crust Recipe

The Best Easy All-Purpose Sourdough Pie Crust Recipe

Sourdough Lemon Bread Recipe

Sourdough Lemon Bread Recipe

The Ultimate Soft and Easy Sourdough Breadsticks Recipe

The Ultimate Soft and Easy Sourdough Breadsticks Recipe

[jetpack-related-posts]

Caramel Chocolate Chip Cookie Bar Recipe

These caramel chocolate chip bars are so delicious, quick, and easy! Perfect for throwing together in a flash. Soft, gooey, and chewy- what’s not to love!

Caramel Chocolate Chip Cookie Bars

Soft, chewy, gooey chocolate chip cookie bars with delicious caramel swirl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Servings 16 bars

Ingredients
  

  • 2 sticks butter softened
  • 1 1/4 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 3 cups flour
  • 1 cup chocolate chips
  • 1 cup caramel topping

Instructions
 

  • In a large bowl cream butter, sugar, brown sugar, eggs, and vanilla.
  • Add flour, salt, and baking soda.
  • Add chocolate chips.
  • Pre-heat oven to 350℉. Place dough in a greased 9×13 casserole dish.
  • For the caramel swirl you want to place random spoonfuls of caramel sauce (I used ice cream topping for mine!) in the cookie dough. Take a knife and gently swirl it around until the caramel has been incorporated into the dough.
  • Bake on 350℉ for 25-30 minutes. The center will be very gooey due to the caramel!

Notes

*Wait thirty minutes to one hour to cut the bars for best results! 
Keyword caramel chocolate chip cookies, caramel cookie bars, caramel cookies, chocolate chip bars, cookie bars, easy cookies, easy dessert

Are you looking for a more natural approach to modern medicine but you don’t know where to start?

Try Earthly Wellness!

Earthly Wellness is a company that provides herbal solutions to everyday problems like headaches, colds, and more. They give you the ability to care for your family with all-natural solutions while also offering quality, affordable products you will LOVE!

[jetpack-related-posts]

Blueberry Cream Cheese Sweet Rolls Made with Only Natural Sugar

*This post contains affiliate links.

These sweet rolls are so soft, delicious and made with ONLY NATURAL SUGAR! So delicious even your diet will be impressed!

Why Only Natural Sugar?

If you are new here you may be thinking- why only natural sugar?

Long story short, my husband was diagnosed with ulcerative colitis in his early twenties. He put on a very powerful medication with some scary side effects. While the meds helped they did not completely dissolve symptoms and because the side effects were quite dangerous he decided to come off all medication. He listened to his body to figure out what causes his flare ups and now controls his UC completely by diet.

**disclaimer: I am in no way suggesting you should ditch your meds if you have UC or a similar illness. Please use discretion if you are considering alternatives to conventional medicine.

The one thing that will cause a flare up faster than anything is ANY form of processed sugar. Because of this I am making it my mission to provide him and others in a similar situation with amazing, healthy alternatives to processed sugar and nasty tasting sweeteners. If you know someone who would benefit from this kind of content please share the blog post with them!

Have you heard of Earthly Wellness? 
Earthly is a company dedicated to providing only natural, herbal wellness products and supplements for the entire family! They have everything you need to start your non-toxic, chemical free journey to wellness! Go check them out at the link below and use code CHOOSENATURAL to enjoy 10% off your first purchase.

Click Here to Shop!

Preferred Alternatives to Processed Sugar

The fake stuff just does not cut it. Am I right or am I right? Not to mention the scary things we have all heard/read about aspartame, sucralose, and the like!

My most preferred natural sugar is honey. The more local the better. You just can not beat the health advantages, or the taste! We use honey to sweeten basically anything my husband eats- his coffee, bread, desserts.

Besides honey another growing favorite in our home is quickly becoming monk fruit sweetener. I have recently been experimenting with monk fruit in dessert recipes as well as monk fruit/honey combinations. The flavor is a bit strong so I prefer to use a bit less than a 1:1 ratio. (Click here for a link to our favorite brand.)

Organic cane sugar is another option in our home but we use it sparingly because it does seem to cause issues if used too often. Maple syrup is also quickly becoming a favorite for baked goods like cookies (great substitute for brown sugar), sweet breads, and more! My favorite brand comes form Thrive Market, a company that is dedicated to providing healthy, organic options at great prices! Use my link and get 40% off your first order. (Click Here!)

My advice would be to experiment with all forms of natural sugar depending on WHY you are avoiding sugar. If it is due to diabetes it is probably best to avoid cane sugar. If you are avoiding due to another health issue, try one form at a time and monitor results. (Moderation is key!). If you are avoiding sugar as a preference or diet all three forms are completely safe and healthy options!

Blueberry Cream Cheese Sweet Rolls

A soft, delicious roll filled with blueberries, cream cheese, and honey.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Course Breakfast, Dessert, Snack
Servings 9 Rolls

Ingredients
  

  • 1 cup warm water or milk
  • 1 tbsp active dry yeast
  • 2 eggs
  • 3/4 cup honey
  • 1 stick butter grated or cubed very small
  • 5 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Filling

  • 1 cup blueberries
  • 4 oz no sugar added cream cheese
  • 1/2 cup honey or monk fruit sweetener

Instructions
 

  • Dissolve yeast in warm water.
  • Add eggs and honey to yeast mixture.
  • Grate or cube butter.
  • Combine flour, baking powder, and salt. Add four cups to yeast mixture. Add 1/4 cup at a time until you have a slightly sticky dough (dough should somewhat stick to hands but not to the sides of the bowl).
  • Roll the dough out to 1/4 inch on a flour surface. Add clumps of grated or cubed butter and gently press it into the dough with your hands. Fold the dough in half (the buttery part should be on the inside, floury part should be on the outside of your fold). Roll out again. Add more clumps of grated butter to the surface and press in until smooth. Fold again. Repeat this process until butter is gone.
  • Fold dough into thirds and shape into a ball. Allow to rise in a warm place until doubled. (About 30 minutes to an hour.)
  • While dough is rising cut cream cheese into cubes.
  • Combine honey (or monk fruit sweetener), cream cheese, and blueberries.
  • After dough has risen, punch down, and roll out onto a flat, floured surface. (You will want lots of flour to keep from sticking.) Dough should be around 1/4-1/2 in thickness. You want a nice rectangle as even on all sides as possible (for uniform size rolls).
  • Top the dough with the filling.
  • Using a knife or pizza cutter cut strips horizontally across your rectangle.
  • Roll strips and add them to a greased 9×13 pan.
  • Allow rolls to rise until doubled (around one hour).
  • Bake on 350℉ for 20-30 minutes.
Keyword blueberry roll, dessert roll, easy dessert, natural sugar, sugar free dessert, sweet roll
Apple Cinnamon Rolls: A Simple and Delicious Fall Recipe
Recipes

Apple Cinnamon Rolls: A Simple and Delicious Fall Recipe

Recipe for Easy Overnight Pumpkin Cinnamon Oatmeal With Streusel Topping

Recipe for Easy Overnight Pumpkin Cinnamon Oatmeal With Streusel Topping

Recipe for Sourdough Pumpkin Bites

Recipe for Sourdough Pumpkin Bites

Five Fall Coffee Recipes to Make at Home This Season

Five Fall Coffee Recipes to Make at Home This Season

[jetpack-related-posts]

Creamy Fiesta Chicken Soup Recipe

This chicken soup recipe is thick, creamy, and delicious! Full of all the flavors of Tex-Mex in a soup. Perfect for a cozy fall or winter night in. While not your traditional soup, this flavor packed recipe is sure to be a new family favorite!

Creamy Fiesta Chicken Soup

Making Soup in Cast Iron

One of my favorite ways to make, and serve soup is my cast iron dutch oven! It just feels right and the flavor is unmatched. However, before I learned these couple tips it seemed like a chore. Here’s my tips for cooking soup in cast iron…

  • Make sure to treat your pot before using.

I prefer to season and treat all my cast iron with coconut oil. You can purchase seasoning spray from the store or online, however it is usually made with canola oil. I find this a far less healthy option than coconut or olive oil. To pre-treat, I simply put some coconut oil on a rag or paper towel and rub all over the surface of the pan.

  • Cook low and slow.

The key to not scalding soup and having a big mess to clean later is to cook soup slowly on low heat. Stirring often also helps!

  • Do not store soup in cast iron.

While cast iron is great for cooking, it is not practical for storage. Storing soup in cast iron can cause rust due to the moisture that gets trapped in the pot. I prefer to store soup in a glass bowl or jar. If there is enough soup I will sometimes reheat it and serve again in the dutch oven.

  • If you do scald the soup…

If you do scald the soup, don’t panic! Cleaning the scalded pot is not the end of the world. First, remove the pot from heat, then turn heat down. (It is important to completely remove the pot from heat because cast iron retains a lot of heat and will not cool down as quickly as other types of pots.) Wait about ten to fifteen minutes and place soup on lower heat. DO NOT try to stir all the way to the bottom of the pot. Just leave the scalded soup there until it is time to clean.

Cleaning: Remove all you can from the pot. Boil about three-four cups of water in the scalded pot for five to ten minutes. Allow to cool. Scrub excess burnt soup with a steel wool or metal scrubber. (Never use dish soap on cast iron!) Wash in warm water, dry quickly to prevent rust. Season with coconut oil right after drying.

Making a Creamy Base for Your Soup

The key to getting the perfect creamy base for your soup is all in how you add your ingredients. Adding a thickener too late will produce and unbalanced mixture of the thickener and liquid creating a “floury” texture. Follow these steps to achieve the perfect base for any creamy soup…

  • Start with the thickener. Always start with a mixture of equal parts butter and flour. Remember it is easier to add liquid to thin your soup out of it is too thick than to thicken it well later. Simply melt butter in your stockpot. Wait until it begins to sizzle then add flour. Whisk right away to create a roux (or thickener).
  • Turn heat to medium and add liquid such as milk (best for creamy soups), broth, or a mixture of the two. Stir in well until all the roux is dissolved.
  • Turn the heat up to medium-high. Continue stirring regularly until the base begins to boil and thickens.
  • Add sour cream, cream cheese, and/or cheese one at a time making sure you stir until all the ingredients have dissolved.
  • After your base is created you can add in veggies and meats.

Here is my general rule for a creamy soup base when it comes to butter to flour to broth ratio- 1 tbsp butter and flour for every 2 cups of liquid you are adding. This will get you a nice, creamy, thick but not too thick base for any soup. Of course, if you are following a recipe the creator knows what is best.

Creamy fiesta chicken soup

The Best Soup Sides

Let’s be honest, it’s not great soup without some bread for dipping. Whatever your personal taste we probably have a recipe! Check out some of these perfect pairs below…

  • Sourdough Bread Bowls. Make these delicious sourdough bread bowls in the cutest mini pumpkin shape perfect for fall!
  • Sourdough Discard Breadsticks. These sourdough discard breadsticks covered in butter and garlic will melt in your mouth! The perfect edible “spoon” for eating your soup.
  • Pull-Apart Cheese Bread. This loaf can be made with any yeast or sourdough artisan style loaf to create delicious dipping slices of bread.
Soup sides

Creamy Fiesta Chicken Soup

Thick, creamy Tex-Mex soup with chicken and corn.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course dinner, Main Course, Side Dish, Soup
Cuisine American, Mexican
Servings 8 people

Ingredients
  

Thickener

  • 1/2 cup butter
  • 1/3 cup all-purpose flour

Soup

  • 3-4 cooked, shredded chicken breasts
  • 2 cans corn
  • 4 cups chicken broth
  • 1 cup milk
  • 3 tbsp sour cream
  • 1 1/2 cups shredded pepper jack cheese
  • 2 tsp salt
  • 1 packet taco seasoning (or homemade)

Instructions
 

  • In the pot you plan to make your soup, melt 1/2 a cup (one stick) butter. When it begins to simmer, add 1/3 cup of flour and whisk until well combined. This will be the thickener for your soup.
  • Add chicken broth two cups at a time and stir in the thickener until well dissolved. Bring to a boil and continue to stir until mixture is noticeably thicker.
  • Add milk and sour cream. Reduce heat to a simmer.
  • Stir in cheese a bit at a time until melted.
  • Add shredded chicken, corn, and seasonings.
  • Leave on low heat for about thirty minutes, then serve!

Notes

I hope you and your family enjoy this recipe! Let us know what you think in the comments. 
Keyword cheap dinner, chicken soup, crockpot meal, easy dinner, easy soup recipe, mexican soup, soup, soup recipe
[jetpack-related-posts]

Chicken Pot Pie Casserole Recipe

*This post contains affiliate links. Commission is earned when you purchase from Amazon using the links.

This is a super easy spin off the classic chicken pot pie! Made with from scratch biscuit dough, veggies, and homemade cream of chicken. This one is sure to become one of your top favorite comfort foods. It is perfect to feed a crowd and serving sizes are easy to adjust!

Nutritional and Delicious

Chicken pot pie is both nutritional and delicious! The best way to get maximal nutrition is to focus on the protein (chicken) and veggies while minimizing the carbs. I have been trying to focus on max nutrition as I go into the last weeks of pregnancy and post partem preparation.

If you are pregnant and/or planning to breastfeed it is extremely important what you choose to eat during this time, not only for your health but for the health of your growing little one! It has been proven that high protein along with a well balanced diet will produce far better results than alternative diets. (Do not worry about weight gain, instead focus on your what you are eating!)

For those on a low sodium diet this dish can easily be altered to fit your needs by adding less salt than recommended in both the biscuits, and the cream of chicken.

Storing Chicken Pot Pie Casserole

Chicken pot pie casserole can be stored in the refrigerator for four to five days. It can also be easily re-purposed as a freezer meal for later when you want something quick to grab for dinner.

To freeze- place leftover casserole in an appropriately sized freezer safe glass dish or metal throw away pan. When you are ready to eat be sure to thaw the dish the morning before. Re-heat in the oven at 350 degrees for twenty minutes with foil covering the top. Bake an additional 10 minutes without foil.

Chicken Pot Pie Casserole

Easy, delicious spin off the classic comfort food- chicken pot pie!
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course dinner
Cuisine American
Servings 6 people

Ingredients
  

Chicken

  • 2 chicken breasts
  • 1 tsp salt
  • 1 tsp black pepper
  • 2-3 tsp additional chicken seasoning of choice OPTIONAL

Cream of Chicken

  • 2 tbsp butter
  • 3 tbsp all purpose flour
  • 3 cups chicken broth
  • 2 tsp salt

Veggies

  • 2 large potatoes
  • 14-16 oz. bag frozen mixed veggies (peas, carrots, green beans)
  • 3 cloves garlic OPTIONAL

Biscuit Topping

  • 2 cups all purpose flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1 stick cold butter cut into cubes
  • 3/4 cup milk

Instructions
 

  • Begin by cooking two chicken breasts on low/med heat. I like to cut larger breasts in half (down the middle) to help them cook quicker and more evenly. Cooking with the lid on will help the meat retain moisture.
  • While the chicken is cooking, melt butter in a medium saucepan. Once butter begins to simmer, add flour. Using a whisk blend the butter and flour together quickly.
  • Add chicken broth to butter/flour mixture one cup at a time, stirring with whisk until flour is completely dissolved in broth.
  • Turn heat to medium/high. Bring to a boil. Keep stirring until mixture thickens (about five minutes). The mixture will not be super thick, this will allow you to cook potatoes in it. Mixture will thicken during baking process so no worries if it seems a bit runny!
  • Shred cooked chicken with a fork (I used two forks). Combine frozen veggies and chicken.
  • Peel potatoes and dice. Cook potatoes in cream of chicken mixture (takes about 10-15 minutes).
  • While potatoes are cooking, combine all the ingredients for the biscuit dough (dry ingredients first, then butter cubes, then milk). I like to use my hands to "squish" the butter into the flour to create buttery flakes.
  • When potatoes are fully cooked add potatoes and cream of chicken mixture to the chicken/veggie mixture. Stir well.
  • Add biscuit dough to chicken and vegetables by pinching off balls of dough and dropping on top of dish. You may need to press them into the mixture a bit.
  • Bake on 350 for about 20 minutes or until biscuit dough is golden on top.
  • Optional: Top biscuits with butter.

Notes

This might seem like a lot of steps but I promise this recipe is not complicated! I find it easiest to go in the following order: 
-start chicken
-cook broth and peel potatoes while chicken is cooking
-add potatoes to broth (cream of chicken) and veggies to chicken
-mix dough while potatoes are cooking
 
Hope that helps! 
Keyword chicken, Chicken pot pie, chicken recipe, easy chicken recipe, from scratch recipe
[jetpack-related-posts]

Quick and Easy Pancake Recipe

This pancake recipe makes from-scratch, super fluffy pancakes in quick and easy steps! Add in whatever mix-ins/toppings you prefer. This is sure to be your new go-to for a simple breakfast (or late-night snack!).

For those who have not been following along, I am currently twenty-six weeks pregnant with baby girl number two. Can I just say, pancakes have been MY LIFE lately! Last night at 10:30 I got an itch for some fluffy pancakes drenched in butter and syrup. I have never had a craving I could not ignore…until then! so yes, I made pancakes…at 10:30pm…and I’m not sorry!

I shared that story to say, this pancake recipe is that simple. Whenever you need them (or want them!) you can whip up a batch in minutes.

My Favorite Pancake Recipe Add-ons

I have done just about every variety of these pancakes possible! That is why it is perfect for all kinds of random cravings. I have also used it for what I have on hand. Here are a few of my favorites…

  • Blueberry pancakes: Add 1/2 cup of fresh, washed blueberries to the recipe.
  • Apple Cinnamon pancakes: Mix 1/2 cup diced apples with 2 tbsp brown sugar and 2 tsp cinnamon. Add ingredients to original pancake recipe.
  • Strawberry Chocolate Chip pancakes: Make original pancakes. While still warm add chocolate chips and sliced strawberries. Top with whipped cream.
  • Chocolate chip pancakes: Add 1/2 cup chocolate chips to original recipe.

Tips for Using Add-ons

When using add-ons you may need to adjust a few things such as…

  • Cook-time

I have noticed that the bulkier add-ons, such as blueberries, sometimes make it harder to cook the batter evenly. The batter around the blueberries tends to be slower to cook. Add about a minute per side to the original recipe.

  • Amount of pancakes

You will end up with 2-3 more pancakes depending on what you add in. (Not a big deal in my opinion!)

Storing Pancakes

To store pancake batter: Place batter in an airtight container. When ready to use remove from refrigerator . Add 1/4 cup hot water to batter. Cook as instructed in recipe. (The purpose of adding the water is to thin out the batter. After sitting in the refrigerator the batter tends to thicken a bit too much.)

To store pancakes: If no fruit add-ons were used, simply store in an airtight container or ziplock bag at room temperature for up to five days. If fruit was used, store in the refrigerator for up to four days.

Easy Fluffy Pancake Recipe

This pancake recipe makes from-scratch, super fluffy pancakes in quick and easy steps! Add in whatever mix-ins/toppings you prefer. This is sure to be your new go-to for a simple breakfast!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Breakfast, dinner, Main Course, Side Dish, Snack
Servings 6 medium size pancakes

Ingredients
  

  • 3 tbsp melted butter
  • 1 large egg
  • 1 ½ cups milk
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 ¾ cup all-purpose flour

Instructions
 

  • Combine melted butter, egg, milk, honey, and vanilla.
  • In a separate bowl mix, or one at a time add baking powder, salt, and flour.
  • OPTIONAL: Add other desired ingredients- fruit, chocolate chips, etc.
  • Heat up cast iron skillet or griddle on low heat. Melt butter on hot surface. (When butter starts to sizzle the surface is hot enough.)
  • Using a large spoon or ice cream scoop drop batter onto skillet.
  • Wait for batter to form bubbles. When the bubbles start to pop your pancake is ready to be flipped. (About 2-3 minutes). Flip Pancake. Cook addition 2-3 min. Remove from heat. Enjoy!
Keyword blueberry pancakes, breakfast, easy breakfast, easy pancakes, fluffy pancakes, pancake, pancakes, pancakes from-scratch, peach pancakes, quick pancakes, small batch pancakes, strawberry pancakes, sugar free pancakes
[jetpack-related-posts]

Extra Chocolatey Chunk Brownie Recipe

This brownie recipe creates the most gooey brownie with a fudgy center and the perfect little crunch on top. The closest thing you’ll find to a store-bought thick mix!

For years I’ve tried brownie recipes from across the web and was never quite satisfied with my results…so I made my own recipe!

They are also beyond easy to make!! You can easily customize these brownies for double or even triple chocolate!

Tips for how to get better brownie recipe from scratch…

  1. 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.
  2. For thicker brownies, use a 9×9 pan instead of a 9×13. You get more brownies with a 9×13 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!
  3. For more chocolatey brownies, add chocolate chips. Add them to the batter, or the top, or both!

My favorite products for making brownies

These are a few of my favorite products for making these brownies and other from-scratch goodies!

  1. Glass or ceramic 9×9 pan. This one is absolutely beautiful! As mentioned before, 9×9 pans are great for small batch (nine brownies total) versus a 9×13 for larger quantities.

2. Large ceramic mixing bowl. This is a great and affordable set with multiple size bowls…and they have lids!

How to Customize this Brownie Recipe

  • For double chocolate brownies: add chocolate chips to the brownie mix before baking. This, along with the melted chocolate will give you a sweet, double chocolate brownie.
  • For triple chocolate brownies: add chocolate chips to the brownie mix, as mentioned above for double chocolate brownies. Then top the brownies with more chocolate chips before baking. Gently press the chips in but do not mix into the batter. Now you have triple chocolate brownies!

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

Extra Chocolatey Chunk Brownies

Fudgy, and delicious brownies with plenty of chocolate to satisfy your sweet tooth!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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 blueberry dessert, brownie recipe, brownies, brownies from scratch, chocolatey brownies, dessert recipe, easy brownie recipe, easy brownies, easy dessert, fudgy brownies, gooey brownies, thick brownies
[jetpack-related-posts]