Vanilla extract is super simple and the taste can’t be beat. I make it really affordably, too.
Sourdough discard is something you’ve gotta learn to deal with when regularly feeding your starter. Turn it into muffins for the freezer.
Monster cookies are the perfect way to use up what ya got in the pantry. These are also gluten-free and honey sweetened and can be dairy-free.
Sourdough discard makes perfect muffins. They freeze super well so don’t be afraid to make a huge batch.
Honey and molasses combine to make a chewy gingerbread perfect for going to town with the cookie cutters.
These oatmeal jam bars are the perfect way to use up the random bits of jams and sauces hiding in the fridge.
Honey-sweetened cookies are the perfect holiday treat. No refined sugar makes them healthier and they don’t use a lot of honey so they won’t break the bank either.
Written down by hand in my family cookbook is this almond ring recipe from my Aunt Jill. I remember loving it as a kid and now it still stands the test of time and is stinking great. Marius also grew up eating Dutch Boterkoek and admits this one is pretty great too.
These Sourdough drop biscuits dont win any beauty awards. You know what they do win? Feed your family fast awards.
Growing up, these were a common dessert, whether it be a potluck or a baby shower, my Mom made these often and I always enjoyed
I love these burls. One day I told my kids I was making cinnamon swirls…and they said “cinnamon burls??” and the name stuck! Look- I
This is my sisters go- to recipe. My sister Molly is the sourdough QUEEN and tortilla master. I cant quite manage round tortillas like the
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