There are few things better than a warm, gooey cookie fresh from the oven, and these sourdough M&M cookies are one of my favorite versions. They’re soft and chewy in the middle, slightly crisp around the edges, and loaded with M&Ms.

I took my favorite browned butter sourdough chocolate chip cookie recipe and made one simple change. Instead of browning the butter, I use softened butter.

Then I swap the chocolate chips for M&Ms. The result is a really simple cookie that comes together quickly and is always a hit with my kids.

I love using sourdough discard in cookies (like these sourdough sugar cookies) because it adds a little extra flavor and is such an easy way to use up discard. You don’t need to plan ahead or wait for the dough to ferment. Just mix, scoop, bake, and enjoy!

Why You’ll Love This Recipe

Easy to make: No complicated sourdough process or long fermentation required.

Soft and chewy: The cookies have those delicious soft centers with slightly crisp edges.

Kid approved: M&Ms make these cookies extra fun and colorful, and my kids are always excited when I make them.

Ingredients

Butter: Use softened unsalted butter. This gives the cookies a soft, chewy texture and makes the dough easy to mix.

Sourdough discard: This is a great recipe for using up unfed sourdough discard. You don’t need an active starter or a long fermentation.

Brown sugar: Brown sugar helps give these cookies their soft, chewy texture and adds a little extra depth of flavor.

M&Ms: I use Trader Joe’s version of M&Ms, but you can easily switch these out for your favorite variety.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Modifications and Variations

You can have a lot of fun with these cookies depending on what you have on hand.

• Use mini M&Ms for little bursts of chocolate throughout the cookies.
• Try peanut butter M&Ms for a peanut butter chocolate combination.
• Use seasonal M&Ms for holidays, birthdays, or special occasions.
• You can also use a combination of M&Ms and chocolate chips if you really want to load these cookies up with chocolate.

How to Make Sourdough M&M Cookies

Step 1: Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until light and creamy.

Step 2: Mix in the sourdough discard, egg, and vanilla extract until everything is well combined.

Step 3: In a separate bowl, whisk together the flour, baking soda, and salt.

Step 4: Slowly add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix the dough.

Step 5: Fold in the M&Ms, saving a few to press onto the tops of the cookies before baking.

Step 6: Use a cookie scoop to portion the dough onto a parchment lined baking sheet, leaving plenty of room between each cookie. Bake until the edges are lightly golden and the centers still look slightly soft. 16-18 minutes for large 3 oz cookies, and 10-12 minutes for more standard size cookies. Don’t overbake them. They will continue to set as they cool.

Step 7: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. If you want them to look extra pretty, press a few additional M&Ms into the tops while they’re still warm.

Amy’s Expert Tips

Don’t overbake the cookies. Take them out when the edges are set but the centers still look a little soft. This is the secret to keeping them chewy.

Use softened butter. You want the butter to be soft enough to cream with the sugar, but not melted.

Save a few M&Ms for the tops. Pressing a few extra M&Ms onto the cookies right when they come out of the oven makes them look bakery worthy.

Get perfectly round cookies. I like to use a large crumpet ring and swirl each cookie right after they come out of the oven.

Sourdough M&M Cookies FAQs

Storage:

Store the cooled cookies in an airtight container at room temperature for about 3 to 4 days.

Freeze the baked cookies in an airtight container or freezer bag for up to 3 months. You can also freeze scooped cookie dough and bake it from frozen, adding a few extra minutes to the baking time.

More Recipes from the Farmhouse

If you’re looking for more easy from scratch treats, here are a few of my favorites:

• Sourdough Lemon Scones
• Sourdough Blueberry Muffins
• The Easiest Sourdough Cinnamon Rolls
• Sourdough Biscuits
• Sourdough Chocolate Chip Scones

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me @ablossominglife.

Print

Sourdough M&M Cookies

These sourdough M&M cookies are soft, chewy, and loaded with colorful chocolate candies in every bite! Made with sourdough discard and simple ingredients, they're an easy homemade cookie with buttery edges and a deliciously gooey center. Perfect for satisfying your sweet tooth or sharing with family!

Course Dessert

Cuisine American

Keyword easy, sourdough desserts, sourdough discard

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

30 minutes minutes

Servings 17 large cookies

Calories 370kcal

Author Amy

Equipment

• Stand mixer
• Baking sheets

Ingredients

• 1 cup unsalted butter softened
• 1 cup brown sugar
• ¾ cup white sugar
• ½ cup sourdough starter discard or active will work
• 2 teaspoons vanilla extract
• 2 large egg
• 2 ¾ cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 12 oz M&Ms

Instructions

• In a large mixing bowl or stand mixer bowl with paddle attachment, combine the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
• Add in the eggs, vanilla extract, and sourdough discard until fully combined.
• To a seperate bowl, whisk together the flour, baking soda, and salt.
• Slowly add dry ingredients to the wet ingredients until completely combined.
• Fold in the M&Ms
• Using a cookie scoop (if using a small cookie scoop, press two scoops together), place cookies dough on a parchment-lined baking sheet, cover with plastic wrap and freeze or refrigerate for at least 30 minutes.
• For an even deeper flavor and long fermentation, cover the dough and refrigerate it for up to 3 days before scooping and baking.
• Bake large cookies at 350 degrees for 18 to 20 minutes or until the edges are golden and the centers are just set for large cookies For small cookies, bake for 10-12 minutes.
• Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.

Notes

Don’t overbake the cookies. Take them out when the edges are set but the centers still look a little soft. This is the secret to keeping them chewy.

Use softened butter. You want the butter to be soft enough to cream with the sugar, but not melted.

Save a few M&Ms for the tops. Pressing a few extra M&Ms onto the cookies right when they come out of the oven makes them look bakery worthy.

Get perfectly round cookies. I like to use a large crumpet ring and swirl each cookie right after they come out of the oven.

Nutrition

Calories: 370kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 228mg | Potassium: 62mg | Fiber: 1g | Sugar: 34g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg

The post Sourdough M&M Cookies appeared first on A Blossoming Life.

Cookies are one of my absolutely favorite things to make (like these sourdough oatmeal cookies), especially for parties. They can easily be made days or even weeks ahead of time. Make the dough, roll into balls and then freeze on a baking sheet for later.

When you’re ready for a sweet treat or to bring a friend a plate of homemade cookies, simply pop them into the oven and bake. You are only a few minutes away from a delicious dessert.

If you love baking cookies with sourdough, you’ll also want to try my double chocolate sourdough cookies, sourdough cookies and cream cookies, sourdough m&m cookies, or brown butter sourdough cookies. Each recipe puts a fun spin on a classic cookie, and they’re all great ways to use up extra sourdough discard!

These sourdough sugar cookies are a simple, cozy treat made with ingredients you probably already have on hand. The sourdough discard adds a little extra flavor, while the butter and sugar give them that classic soft, sweet cookie texture.

They’re easy to make, don’t require a complicated sourdough process, and are a fun recipe to bake with kids.

You can enjoy them plain, roll them in sugar, or decorate them with frosting and sprinkles for a special occasion.

Why You’ll Love This Recipe

A great way to use sourdough discard. Put that extra starter to good use instead of letting it go to waste.

Simple ingredients. These cookies use familiar baking staples and are easy to whip up when you’re craving something sweet.

Perfect for any occasion. Enjoy them as they are, add a little sugar coating, or decorate them for holidays and birthdays.

Ingredients

Only a few basic ingredients are needed to make these cookies. See the recipe card below for the complete ingredient list and exact measurements.

Sourdough discard: Adds flavor and is a great way to use up extra starter.

Room temperature butter: Gives the cookies their rich, buttery flavor.

Sugar: Adds sweetness and helps create the classic sugar cookie texture.

Egg: Helps bind the ingredients and gives the cookies structure.

Vanilla extract: Adds a little extra warmth and flavor.

Flour: Provides the structure for the cookies.

Recipe Modifications and Variations

• Add a sugar coating: Roll the dough balls in granulated sugar before baking for a little sparkle and extra sweetness.
• Decorate with frosting: Let the cookies cool completely, then add your favorite buttercream or sugar cookie icing.
• Add sprinkles: Mix sprinkles into the dough or press them onto the tops before baking.
• Make them festive: Use seasonal sprinkles or cookie cutters if your dough is designed to hold its shape.

How to Make Sourdough Sugar Cookies

Step 1: In a mixing bowl, cream the butter and sugar together until light and fluffy, about 1 to two minutes.

Step 2: Add the sourdough discard, egg, and vanilla, then mix until combined. Batter should be light and fluffy.

Step 3: In a separate bowl, combine the flour, cornstarch, salt, and baking powder.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Cover it and refrigerate it for at least 30 minutes or for long fermentation refrigerate for up to 3 days. Chilling can make the dough easier to scoop and help the cookies hold their shape.

Step 5: Preheat the oven to 350 F. Scoop and roll the dough in your hands to form evenly sized balls. If desired, roll them in granulated sugar before placing them on a lined baking sheet.

Step 6: Bake for about 10-12 minutes or until the edges are set and the centers are just done. Be careful not to over-bake if you want a soft cookie.

Step 7: Let the cookies rest on the baking sheet briefly before transferring them to a cooling rack. Allow them to cool before decorating or storing.

Amy’s Expert Tips

Don’t overmix the dough. Once you add the flour, mix just until everything is combined. Overmixing can affect the texture.

Watch the baking time. Cookies can go from soft to overbaked quickly. Remove them when the edges are set and the centers are just done, following your recipe’s visual cues. Baking times can vary based on oven, frozen or chilled dough, or even the pan it is baked on.

Let the cookies cool before decorating. Frosting and icing can melt or slide off warm cookies, so give them time to cool completely.

Soft sugar cookies. Add cornstarch to the batter for softer sugar cookies. Can be left out, but I found that they were crispier and too buttery without it.

Sourdough Sugar Cookies FAQs

More Desserts to Try:

• Sourdough S’mores Cookies With Discard
• Pear Crisp Recipe
• Easy Carrot Cake Cookies With Cream Cheese Frosting
• Simple Custard Pie Recipe

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me @ablossominglife.

Print

Sourdough Sugar Cookies

These sourdough chewy sugar cookies are soft, buttery, and full of classic sugar cookie flavor with a delicious chewy center. Made with sourdough discard and simple pantry ingredients, they're an easy homemade treat perfect for holidays, parties, or whenever you're craving a sweet cookie!

Course Dessert

Cuisine American

Keyword sourdough desserts, sourdough discard

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chilling time 30 minutes minutes

Total Time 57 minutes minutes

Servings 24

Calories 169kcal

Author Amy

Equipment

• Stand mixer
• Baking sheets

Ingredients

• 2 sticks unsalted butter softened
• 1 1/4 cups granulated sugar
• 1/4 cup sourdough starter
• 2 egg yolks
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons cornstarch optional: Makes the cookies much softer and fluffier.

Rolling Sugar

• 1/4 cup granted sugar for rolling (optional)

Instructions

• In a mixing bowl, cream the butter and sugar together until light and fluffy, about 1 to two minutes.
• Add the sourdough discard, egg, and vanilla, then mix until combined.
• In a separate bowl, combine the flour, cornstarch, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
• Cover it and refrigerate it for at least 30 minutes or for long fermentation refrigerate for up to 3 days. Chilling can make the dough easier to scoop and help the cookies hold their shape.
• Preheat the oven to 350℉. Scoop and roll the dough in your hands to form evenly sized balls. If desired, roll them in granulated sugar before placing them on a lined baking sheet.
• Bake for about 10-12 minutes or until the edges are set and the centers are just done. Be careful not to over-bake if you want a soft cookie.
• Let the cookies rest on the baking sheet briefly before transferring them to a cooling rack. Allow them to cool before decorating or storing.

Notes

Don’t overmix the dough. Once you add the flour, mix just until everything is combined. Overmixing can affect the texture.

Watch the baking time. Cookies can go from soft to overbaked quickly. Remove them when the edges are set and the centers are just done, following your recipe’s visual cues. Baking times can vary based on oven, frozen or chilled dough, or even the pan it is baked on.

Let the cookies cool before decorating. Frosting and icing can melt or slide off warm cookies, so give them time to cool completely.

Softer sugar cookies. Add cornstarch to the batter for softer sugar cookies. Can be left out, but I found that they were crispier and too buttery without it.

Nutrition

Calories: 169kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 27mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 257IU | Calcium: 10mg | Iron: 1mg

The post Sourdough Sugar Cookies appeared first on A Blossoming Life.

If you love cookies and cream anything, you are going to love these cookies. They are soft and chewy in the middle, slightly crisp around the edges, and packed with crushed chocolate sandwich cookies and white chocolate chips.

My brown butter sourdough chip cookie recipe was the inspiration for this recipe, but instead of adding browned butter, I swapped it out for some regular butter and cream cheese.

Loaded them up with crushed Oreos and white chocolate chips. I used Trader Joe’s version of Oreos, but you can use whatever chocolate sandwich cookies you have on hand.

These are such a fun cookie to make for birthdays, bake sales, after school snacks, or honestly just because you have a package of cookies sitting in the pantry (same with these sourdough double chocolate cookies or sourdough s’mores cookies).

And because they use sourdough discard, they are another great way to use some of that starter you have hanging out in your refrigerator.

Why You’ll Love This Recipe

Loaded with chocolate: Between the crushed cookies, white chocolate chips, and semi sweet chocolate chips, there is chocolate in every bite.

Soft and chewy: The centers stay soft and chewy while the edges get just a little crisp.

Easy sourdough discard recipe: No feeding your starter or planning ahead is necessary. This is a great recipe for using up discard.

Ingredients

Unsalted butter: Use softened butter so it creams easily with the sugars and gives the cookies that soft, chewy texture.

Sourdough discard: Unfed sourdough discard works perfectly in this recipe and adds a little extra depth of flavor.

Chocolate sandwich cookies: I used Trader Joe’s version of Oreos, but regular Oreos or another chocolate sandwich cookie will work just as well. Crush them into pieces rather than turning them into fine crumbs. You want those little chunks of cookie throughout the dough.

White chocolate chips: These add sweetness and a creamy contrast to the chocolate cookie pieces.

Cream cheese: This adds a delicious creamy layer to the cookies.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Modifications and Variations

• Use regular Oreos, Trader Joe’s chocolate sandwich cookies, or another chocolate sandwich cookie you love.
• Add some semi sweet chocolate chips, for a even more chocolate flavor. 
• For an extra cookies and cream flavor, add a few extra crushed cookies to the tops right before baking.

How to Make Sourdough Cookies and Cream Cookies

Step 1: Place chocolate sandwich cookies in a bag and crush the cookies (I like to do this with a rolling pin). Add the softened butter, cream cheese, brown sugar, and granulated sugar to a large mixing bowl with hand mixer or the bowl of a stand mixer with paddle attachment. Beat until light and creamy.

Step 2:  Mix in the sourdough discard, egg, and vanilla extract until smooth and well combined.

Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cornstarch, and salt.

Step 4: Slowly add the dry ingredients to the wet ingredients. Mix just until the flour is incorporated. Don’t overmix the dough.

x

Step 5: Fold in the crushed chocolate sandwich cookies and white chocolate chips. Try not to crush the cookie pieces too much as you mix. Place dough in fridge for 30 minutes to 3 days. For long fermentation, place dough in fridge for at least 2-3 days.

Step 6: Preheat oven to 350 F. Use a cookie scoop to portion the dough onto a parchment lined baking sheet, leaving space between each cookie. Place an extra chunk of oreo pieces on top. Optional, but pretty.

Step 7: Bake until the edges are lightly golden brown and the centers still look slightly soft. They will continue cooking a little as they cool. 10-12 minutes for smaller cookies and 15-18 for larger 3 oz cookies.

Let the cookies cool on the baking sheet for several minutes before moving them to a cooling rack.

Amy’s Expert Tips

Don’t crush the cookies too finely. Bigger pieces give you those delicious cookies and cream bites throughout the cookie.

Don’t overbake them. The cookies should look slightly underdone in the center when you pull them from the oven. This is what keeps them soft and chewy.

Add extra toppings after baking. A few pieces of crushed cookie and extra chocolate chips pressed into the warm cookies make them look so much better.

Sourdough Cookies and Cream Cookies FAQs

More Dessert Recipes from the Farmhouse

• Maple Whipped Cream
• Sourdough Apple Crisp
• Easiest Sourdough Discard Cinnamon Rolls
• Simple Custard Pie

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me @ablossominglife.

Print

Sourdough Cookies and Cream Cookies

Sourdough cookies and cream cookies are soft, chewy, and packed with crushed chocolate sandwich cookies and white chocolate chips.

Course Dessert

Cuisine American

Keyword cookies, easy, sourdough cookies, sourdough desserts, sourdough discard

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Servings 17 large cookies

Calories 333kcal

Author Amy

Equipment

• Stand mixer
• Baking sheets
• Hand mixer

Ingredients

• 3/4 cup unsalted butter softened
• 1/4 cup cream cheese full fat preferably
• 1/2 cup brown sugar
• 1/2 cup white sugar
• ½ cup sourdough starter discard or active will work
• 2 teaspoons vanilla extract
• 2 large egg
• 2 1/3 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 cup white chocolate chips
• 1 1/2 cups crushed Oreos

Instructions

• Place chocolate sandwich cookies in a bag and crush the cookies (I like to do this with a rolling pin).
• Add the softened butter, cream cheese, brown sugar, and granulated sugar to a large mixing bowl with hand mixer or the bowl of a stand mixer with paddle attachment. Beat until light and creamy.
• Mix in the sourdough discard, egg, and vanilla extract until smooth and well combined.
• In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cornstarch, and salt.
• Slowly add the dry ingredients to the wet ingredients. Mix just until the flour is incorporated. Don’t overmix the dough.
• Fold in the crushed chocolate sandwich cookies and white chocolate chips. Try not to crush the cookie pieces too much as you mix. Place dough in fridge for 30 minutes to 3 days. For long fermentation, place dough in fridge for at least 2-3 days.
• Preheat oven to 350℉.
• Use a cookie scoop to portion the dough onto a parchment lined baking sheet, leaving space between each cookie. Place an extra chunk of oreo pieces on top. Optional, but pretty.
• Bake until the edges are lightly golden brown and the centers still look slightly soft. They will continue cooking a little as they cool. 10-12 minutes for smaller cookies and 15-18 for larger 3 oz cookies.
• Let the cookies cool on the baking sheet for several minutes before moving them to a cooling rack.

Notes

• Don’t crush the cookies too finely. Bigger pieces give you those delicious cookies and cream bites throughout the cookie.
• Don’t overbake them. The cookies should look slightly underdone in the center when you pull them from the oven. This is what keeps them soft and chewy.
• Add extra toppings after baking. A few pieces of crushed cookie and extra chocolate chips pressed into the warm cookies make them look so much better.

Nutrition

Calories: 333kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 287mg | Potassium: 117mg | Fiber: 1g | Sugar: 24g | Vitamin A: 327IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 3mg

The post Sourdough Cookies And Cream Cookies appeared first on A Blossoming Life.

There’s something so comforting about a big pot of chili simmering on the stove, especially when it’s packed with hearty vegetables and tender sweet potatoes. If you love sweet potatoes, you should try this carrot and sweet potato soup.

I love this version because the sweet potatoes add a subtle sweetness that balances the smoky, savory chili spices. The ground beef makes it hearty enough for a filling family dinner, while the black beans add even more protein and bulk.

It’s also a great budget-friendly meal because inexpensive ingredients like beans, sweet potatoes, carrots, celery, and ground beef can stretch a long way. Serve it with some whole wheat buns and you have yourself a very filling meal.

And the best part? Everything cooks in one pot, which means fewer dishes at the end of dinner. Just like this Sausage Potato Soup.

Sweet Potato Chili With Ground Beef Ingredients:

• Ground beef: I like using lean ground beef, but whatever you have on hand will work.
• Black beans: substitute for other beans like white beans or kidney beans.
• Petite diced tomatoes – Don’t drain the tomatoes; you’ll want all those juices.
• Chicken broth – I used homemade chicken broth, but beef or vegetable broth will work as well.
• Sweet potatoes – Peeled and cut into small cubes so they cook quickly and evenly.
• Spices: cumin, paprika, chili powder.

How to Make Sweet Potato Chili

Step 1: Heat a large pot or Dutch oven over medium heat. Add a little oil, followed by the diced onion, celery, and carrots. Cook for several minutes, stirring occasionally, until the vegetables begin to soften.

Step 2: Add the ground beef to the pot with the vegetables. Break it apart with a spoon and cook until browned and no longer pink. If there is a lot of excess grease, drain some before continuing. To save time, I will use already cooked ground beef. Add the diced red pepper, carrots, cumin, paprika, and chili powder. Stir everything together and cook for another minute or two. Cooking the spices briefly with the beef and vegetables helps bring out their flavor.

Step 3: Add the petite diced tomatoes, broth, and cubed sweet potatoes. Stir. Bring to a simmer for 30-40 minutes or until all the vegetables are soft. Stirring frequently.

Step 4: Stir in black beans and allow to cook for 5 more minutes.

Step 5: Taste the chili and add salt as needed. If the chili gets thicker than you’d like, add a little more broth. Ladle into bowls and garnish with fresh cilantro if desired. I love serving this with avocado or a squeeze of fresh lime.

Amy’s Expert Tips

Cut the sweet potatoes into similar-sized pieces. This helps them cook evenly so you don’t end up with some pieces that are mushy while others are still firm.

Don’t skip sautéing the spices. Adding the cumin, paprika, and chili powder directly to the vegetables and beef for a minute before adding the liquid gives the chili a deeper flavor.

Want a thicker chili? Let it simmer uncovered for the last 10–15 minutes.

Want to make it stretch further? Serve it over rice or baked potatoes. You can also add another can of beans.

Make it ahead. Like most chili recipes, this one tastes even better the next day after all the flavors have had time to come together.

Easy Variations

How to Store Sweet Potato Chili

Let the chili cool, then transfer it to an airtight container and refrigerate for up to 4–5 days.

To reheat, warm it gently on the stovetop or in the microwave. Add a splash of broth if it has thickened too much in the refrigerator.

Can You Freeze Sweet Potato Chili?

Yes! Sweet potato chili freezes well.

Allow it to cool completely before transferring it to freezer-safe containers. Leave a little room at the top for expansion.

Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

What to Serve With Sweet Potato Chili

This chili is filling enough to serve on its own, but here are some of my favorite toppings and sides:

• Fresh cilantro
• Avocado
• Lime juice
• Green onions
• Corn tortillas
• Rice
• Baked potatoes
• Cornbread
• Sour cream
• Whole Wheat Buns

Frequently Asked Questions

Find More Delicious Soup Ideas:

• Chicken Lentil Soup
• Easy Lemon Chicken Quinoa Soup
• Loaded Baked Potato Soup
• Hearty Vegetable Beef and Bean Stew

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me @ablossominglife.

Print

Sweet Potato Chili

This hearty sweet potato chili is the perfect cozy fall dinner. Ground beef, black beans, tender sweet potatoes, and plenty of vegetables simmer together with cumin, paprika, and chili powder for a flavorful one-pot meal.

Course dinner

Cuisine American

Keyword comfort food

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 8

Calories 262kcal

Author Amy

Equipment

• Pot
• Oil sprayer

Ingredients

• 1 cup onion diced
• 2 stalks celery diced
• 3 carrots diced
• 1 lb ground beef
• 1 red pepper diced
• 5 cups chicken broth
• 14.5 oz can petite diced tomatoes
• 3 cups sweet potatoes diced
• 1 1/2 teaspoons cumin
• 1 /2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 can black beans
• Cilantro
• Salt to taste

Instructions

• Heat a large pot or Dutch oven over medium heat. Add a little oil, followed by the diced onion and celery. Cook for several minutes, stirring occasionally, until the vegetables begin to soften.
• Add the ground beef to the pot with the vegetables. Break it apart with a spoon and cook until browned and no longer pink. If there is a lot of excess grease, drain some before continuing.
• Add the diced red pepper, carrots, cumin, paprika, and chili powder. Stir everything together and cook for another minute or two.
• Add the petite diced tomatoes, broth, and cubed sweet potatoes. Stir. Bring to a simmer for 30-40 minutes or until all the vegetables are soft. Stirring frequently.
• Stir in black beans and allow to cook for 5 more minutes.
• Taste the chili and add salt as needed. If the chili gets thicker than you’d like, add a little more broth. Ladle into bowls and garnish with fresh cilantro if desired. I love serving this with avocado or a squeeze of fresh lime.

Notes

Cut the sweet potatoes into similar-sized pieces. This helps them cook evenly so you don’t end up with some pieces that are mushy while others are still firm.

Don’t skip sautéing the spices. Adding the cumin, paprika, and chili powder directly to the vegetables and beef for a minute before adding the liquid gives the chili a deeper flavor.

Want to make it stretch further? Serve it over rice or baked potatoes. You can also add another can of beans.

Make it ahead. Like most chili recipes, this one tastes even better the next day after all the flavors have had time to come together.

Nutrition

Calories: 262kcal | Carbohydrates: 24g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 639mg | Potassium: 634mg | Fiber: 6g | Sugar: 5g | Vitamin A: 11578IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 3mg

The post Easy Sweet Potato Chili With Ground Beef and Black Beans appeared first on A Blossoming Life.

Once you start milling your own wheat, you realize just how many everyday recipes can be made with fresh flour, including soft, homemade burger buns!

These whole wheat burger buns are one of my favorite ways to use freshly milled hard white wheat. They have a soft, tender texture with the slightly nutty, naturally sweet flavor of freshly milled whole wheat.

My kids voted these to be “the best buns ever!”

And unlike some whole wheat bread recipes that require a long list of steps, these buns are surprisingly simple. Mix, knead, rise, shape, rise again, and bake. That’s it! Just like my sourdough whole wheat bread.

I love making a batch for homemade burgers, but they’re also delicious for pulled pork, chicken sandwiches, breakfast sandwiches, or simply toasted with a little butter. Or as a side to some sweet potato chili.

Or shape them differently and make them into hot dog buns. The possibilities are endless.

If you’re new to baking with fresh milled wheat, this is a great recipe to start with.

Why You’ll Love This Recipe

Freshly milled whole wheat – Freshly milled hard white wheat gives these buns a delicious flavor and hearty texture without making them overly dense. Hard white wheat is also milder and lighter in flavor than hard red wheat, making it a great choice for homemade bread and buns. 

Soft and fluffy – These aren’t the dense, dry whole wheat buns you may have tried before. The dough rises twice to create soft, fluffy buns.

Simple ingredients – You only need a handful of basic ingredients to make these homemade burger buns.

Ingredients

Whole wheat flour: I use freshly milled hard white wheat. Hard white wheat is my favorite wheat berry for bread because it has a mild flavor and produces a lighter-colored bread than hard red wheat. 

Egg: The egg helps add richness and contributes to the soft texture of the buns.

Sugar: A little sugar adds a subtle sweetness and helps create a beautiful golden crust.

Salt: Salt enhances the flavor of the wheat and balances the sweetness.

Instant yeast: Instant yeast makes this recipe quick and easy. You can also use active dry yeast with a small adjustment to the method.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Modifications and Variations

Use active dry yeast: You can substitute active dry yeast for instant yeast. The main difference is that active dry yeast generally benefits from being dissolved in warm liquid before mixing the dough and takes a little longer to rise. Follow the instructions on your yeast package for best results.

Use different wheat: I love hard white wheat for these buns, but hard red wheat can also be used. Keep in mind that hard red wheat has a stronger, more robust wheat flavor.

Make slider buns: For smaller buns, divide the dough into more portions and reduce the baking time. Keep an eye on them as they bake since smaller buns will cook more quickly.

How to Make Whole Wheat Burger Buns

Step 1: If you’re using wheat berries, mill your hard white wheat into flour. If you’re new to home milling, check out my guide on how to mill flour at home for everything you need to know about choosing wheat berries, using a grain mill, and milling your own flour. 

Step 2: Add the whole wheat flour, instant yeast, and salt to a large mixing bowl. Stir until everything is evenly combined.

Step 3: Add the water, egg, and sugar to the flour mixture. Mix until the ingredients come together into a dough.

Step 4: Knead the dough by hand or with a stand mixer until it forms a smooth, stretchy ball. The dough should become elastic and stretchy rather than rough and shaggy. This can take a long time. I do find mixing for a few minutes with a paddle first is helpful with gluten development, and then switching to a dough hook.

Step 5: Cover the bowl and place it somewhere warm. Let the dough rise for about 45 minutes to 1 hour, or until it has approximately doubled in size.

Step 6: Preheat your oven to 375°F. Once the dough has doubled, gently divide it into equal portions and shape each piece into a smooth ball, creating tension against the countertop. Place the buns on a parchment-lined baking sheet, leaving room between each one for them to rise. for about 30 minutes or until doubled.

Step 7: If desired, brush the tops of the buns with an egg wash before baking. This gives them a beautiful golden brown finish. Bake at 375°F for about 20–25 minutes, or until the buns are golden brown and cooked through.

Step 8: Brush with butter once out of the oven, if desired. Allow them to cool before slicing and serving.

Whole Wheat Burger Buns FAQs

More Fresh Milled Wheat Recipes

If you’re getting started with milling your own wheat, these are some of my favorite recipes to try next:

• The Best Grain Mills for the Home Baker
• How to Mill Flour at Home
• The Best Whole Wheat Sourdough Sandwich Bread
• Sourdough Whole Wheat Pizza Dough

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me @ablossominglife.

Print

Whole Wheat Burger Buns

These soft and fluffy whole wheat burger buns are made with freshly milled hard white wheat for a delicious homemade bun that's perfect for burgers and sandwiches.

Course Bread

Cuisine American

Keyword fresh milled flour, whole wheat

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

1 hour hour 15 minutes minutes

Servings 8 buns

Calories 275kcal

Author Amy

Equipment

• Stand mixer

Ingredients

• 420 grams whole wheat flour 3 cups*
• 2.5 teaspoons instant yeast
• 1/2 teaspoons salt
• 1 egg
• 3 tablespoons sugar
• 1 cup warm water
• 1/4 cup butter melted

Egg Wash (optional)

• 1 egg
• 1 tablespoon water

Instructions

• If using wheat berries, mill the hard white wheat into fresh whole wheat flour. Melt butter and allow to cool.
• Add the whole wheat flour, instant yeast, and salt to a mixing bowl. Stir to combine.
• Add the water, egg, melted butter, and sugar. Mix and knead until the dough forms a smooth, stretchy ball. This can take 20 minutes or so.
• Cover the dough and let it rise for 45 minutes to 1 hour, or until doubled in size.
• Preheat the oven to 375°F.
• Divide the dough into equal portions and shape each into a smooth ball.
• Place on a parchment-lined baking sheet.
• Cover and let the buns rise for about 30 minutes, or until doubled in size.
• Brush the tops with egg wash, if desired. Bake for 20–25 minutes, or until golden brown and cooked through. Let cool before slicing and serving.

Notes

* Weigh your flour rather than measure if possible, especially if using fresh milled flour. Cups of fresh milled flour can weigh drastically different depending on when it was milled or how it is scooped.

• Mill your flour fresh. Freshly milled wheat gives these buns incredible flavor. I typically mill only what I need for a recipe and use it right away. 
• Kneading takes a long time. Whole wheat flour takes longer to absorb liquid and kneading may take a long time to pass the window pane test.
• Don’t add too much flour. Whole wheat dough can feel sticky while you’re kneading, but adding too much flour can result in dense buns. Give the dough time to develop before deciding it needs more flour.
• Watch the dough, not just the clock. Rise times can vary depending on the temperature of your kitchen and the freshness of your yeast. Look for the dough to approximately double in size.
• Don’t skip the second rise. This is important for getting soft, fluffy burger buns rather than dense ones.

Nutrition

Calories: 275kcal | Carbohydrates: 44g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 210mg | Potassium: 243mg | Fiber: 7g | Sugar: 5g | Vitamin A: 241IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 2mg

The post Whole Wheat Burger Buns with Fresh Milled Wheat appeared first on A Blossoming Life.

If you love a really good chocolate cookie, these sourdough double chocolate cookies need to be on your baking list. They have soft, chewy centers, slightly crisp edges, and plenty of rich chocolate flavor without being overly sweet.

I took my favorite brown butter sourdough cookie recipe and made a few simple changes to turn it into a chocolate cookie. Instead of browning the butter, I use regular softened butter, then replace some of the flour with cocoa powder.

It’s such an easy way to turn a classic cookie into something completely different.

I love making these when I have sourdough discard that needs to be used up. They don’t require a long fermentation (although you can long ferment) or a lot of extra work, so you can have warm, homemade chocolate cookies ready in no time. You should also try these sourdough M&M cookies and sourdough sugar cookies.

Why You’ll Love This Recipe

Rich chocolate flavor – Cocoa powder transforms a classic sourdough cookie into a deliciously chocolatey treat.

Soft and chewy – The centers stay soft while the edges get just a little crisp. These are a thicker cookie with chewy centers.

Easy sourdough discard recipe – No complicated fermentation or special sourdough techniques are needed.

Ingredients

Unsalted Butter – Use softened regular butter instead of browned butter. It keeps this recipe simple while giving the cookies a rich, buttery texture.

Sourdough discard – This is a great way to use unfed sourdough discard without needing to plan ahead. Active sourdough starter will also work.

Cocoa powder – Cocoa powder gives these cookies their deep chocolate flavor. I recommend using a good quality unsweetened cocoa powder.

Brown sugar – Brown sugar helps keep the cookies soft and chewy while adding a little caramel flavor.

All-purpose flour

Semisweet chocolate chips: This adds the perfect amount of chocolate flavor without being too sweet. Feel free to add dark chocolate chips, milk chocolate chips or even white chocolate chips.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Modifications and Variations

• Add milk chocolate chips for an extra chocolatey cookie.
• Try white chocolate chips for a chocolate and vanilla combination.
• Add chopped chocolate or chocolate chunks for bigger pockets of melted chocolate.
• For a little extra flavor, add a pinch of espresso powder to intensify the chocolate.
• Try adding walnuts for extra crunch.

How to Make Sourdough Chocolate Cookies

Step 1: Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until light and creamy.

Step 2: Mix in the sourdough discard, egg, and vanilla extract until everything is well combined.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.

Step 4: Slowly add the dry ingredients to the wet ingredients. Mix just until everything comes together. Don’t overmix the dough.

Step 5: Stir in chocolate chips. Cover the bowl with plastic wrap or a lid and refrigerate it for about 30 minutes to 3 days. This will make the cookies easier to scoop and can help prevent excessive spreading. For long fermentation, refrigerate for up to 3 days.

Step 6: Preheat oven to 350 F. Use a cookie scoop to portion the dough onto a parchment lined baking sheet. Leave plenty of room between the cookies. Bake for 10-12 minutes for smaller cookies and 18-20 minutes for large bakery-style cookies until the edges are set but the centers still look slightly soft. Be careful not to overbake them. Baking time varies based on size of the cookie.

Step 7:  Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. They will continue to set as they cool.

Pro tip: To make them perfectly round and bakery style, use a large crumpet ring, swirl around each cookie soon after they come out of the oven.

Amy’s Expert Tips

• Don’t overbake them. Chocolate cookies can be tricky because it’s harder to tell when they’re done. Look for set edges and slightly soft centers.
• Use softened butter. You don’t want melted butter for this recipe. Softened butter creams properly with the sugar and gives you the right cookie texture.
• Measure the cocoa powder carefully. Too much cocoa can make the cookies dry and dense. For the best results, measure your ingredients accurately.
• Let them cool before moving them. These cookies are soft when they first come out of the oven, so give them a few minutes on the baking sheet before transferring them.
• Make ahead of time and freeze for later. I love making cookies ahead of time and then freezing dough balls on a parchment lined cookie sheet. Once frozen, transfer to a freezer-safe bag and place in the freezer up to 3 months. Any time you need a cookie, pop one out and bake like you would a regular cookie.

Sourdough Chocolate Cookies FAQs

Find More Sourdough Discard Recipes

• Discard Sourdough Bread
• Sourdough Chocolate Chip Scones
• Sourdough Blueberry Muffins
• Sourdough Discard Cinnamon Rolls

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me @ablossominglife.

Print

Sourdough Double Chocolate Chip Cookies

These thick and chewy sourdough double chocolate cookies are rich, fudgy, and packed with chocolate in every bite. 

Course Dessert

Cuisine American

Keyword sourdough chocolate chip cookies, sourdough cookies, sourdough discard

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

refrigeration 30 minutes minutes

Servings 16 large cookies

Calories 387kcal

Author Amy

Equipment

• Stand mixer
• Cookie sheet
• Cookie scoop

Ingredients

• 1 cup unsalted butter softened
• 1 cup white sugar
• ¾ cup brown sugar
• ½ cup sourdough starter discard or active will work
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups chocolate chips 12 oz bag

Instructions

• Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until light and creamy.
• Mix in the sourdough discard, egg, and vanilla extract until everything is well combined.
• In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
• Slowly add the dry ingredients to the wet ingredients. Mix just until everything comes together. Don’t overmix the dough.
• Cover the bowl with plastic wrap or a lid and refrigerate it for about 30 minutes to 3 days. This will make the cookies easier to scoop and can help prevent excessive spreading. For long fermentation, refrigerate for up to 3 days.
• Preheat oven to 350℉.
• Use a cookie scoop to portion the dough onto a parchment lined baking sheet. Leave plenty of room between the cookies.
• Bake for 10-12 minutes for smaller cookies and 18-20 minutes for large bakery-style cookies until the edges are set but the centers still look slightly soft. Be careful not to overbake them. Baking time varies based on size of the cookie.
• Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. They will continue to set as they cool.

Notes

• Long fermentation. After making the cookie dough, cover and refrigerate for up to 3 days.
• Perfectly round cookies. To make them perfectly round and bakery style, use a large crumpet ring, swirl around each cookie soon after they come out of the oven.
• Don’t overbake them. Chocolate cookies can be tricky because it’s harder to tell when they’re done. Look for set edges and slightly soft centers.
• Use softened butter. You don’t want melted butter for this recipe. Softened butter creams properly with the sugar and gives you the right cookie texture.
• Let them cool before moving them. These cookies are soft when they first come out of the oven, so give them a few minutes on the baking sheet before transferring them.
• Make ahead of time and freeze for later. I love making cookies ahead of time and then freezing dough balls on a parchment lined cookie sheet. Once frozen, transfer to a freezer-safe bag and place in the freezer up to 3 months. Any time you need a cookie, pop one out and bake like you would a regular cookie.

Nutrition

Serving: 1cookie | Calories: 387kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 244mg | Potassium: 111mg | Fiber: 2g | Sugar: 37g | Vitamin A: 439IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg

The post Sourdough Double Chocolate Cookies appeared first on A Blossoming Life.

If there is one baked good that disappears almost as soon as it comes out of the oven at our house, it is these sourdough scones, and these chocolate chip sourdough scones are no different . 

They have buttery layers, tender centers, and just enough chocolate in every bite to make them feel like a bakery treat. They are simple enough for a weekday breakfast but special enough to serve for brunch with friends.

I love that this recipe uses sourdough discard, giving the scones a subtle tang that balances the sweetness of the chocolate chips. The dough comes together in just a few minutes, and while they bake the entire kitchen smells incredible.

I usually serve them warm with whipped honey butter, but they are just as good tucked into lunchboxes or enjoyed with an afternoon cup of honey butter latte.

If you love baking with sourdough discard, be sure to try my sourdough lemon scones for a bright citrus version, my soft and fluffy discard sourdough cinnamon rolls for a weekend breakfast, and my easy sourdough blueberry muffins that are perfect for busy mornings.

Why You Will Love This Recipe

Soft and tender with buttery flaky layers

• Filled with melty chocolate chips. Just like these sourdough double chocolate chip cookies.
• A wonderful way to use sourdough discard and they are made with simple pantry staples
• Perfect for breakfast, brunch, or an afternoon snack
• Easy to freeze for later
• Better than bakery scones

Ingredients Needed:

For the scones

Cold unsalted butter: You want your butter really cold before starting this recipe. Pop the chopped or grated butter into the freezer for 10 minutes.

Sourdough discard: Active starter will also work.

Heavy cream: Also, can swap out for an egg wash.

Vanilla extract: Homemade or store-bought.

Semi sweet chocolate chips: swap out for your favorite type of chocolate or use chocolate chunks.

A list of the remaining ingredients can be found in the recipe card.

How to Make Sourdough Chocolate Chip Scones

Step 1: In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Step 2: Cut the cold butter into the flour mixture until it resembles coarse crumbs. I like to use a food processor. Makes this process super easy.

Step 3: In a separate bowl, whisk together the sourdough discard, water (or milk), and vanilla. If using a food processor, just add all the liquid ingredients to dry ingredients and pulse until it comes together. Pour the wet ingredients into the dry ingredients and gently mix until a soft dough forms.

Step 4: Chop chocolate chips a little bit and mix (or add straight to the food processor and pulse a few times).

Step 5: Scoop dough into about 1/3 cup and place on a parchment lined baking sheet. Place in the fridge for 15 minutes (optional, but recommended).

Step 6: Preheat your oven to 400 degrees. Brush the tops with heavy cream or an egg wash, and sprinkle the tops with sugar. Bake for 18 to 22 minutes or until lightly golden around the edges. Allow the scones to cool slightly before serving.

Variations

This recipe is easy to customize with your favorite mix ins.

• Use dark chocolate chips instead of semi sweet.
• Add mini chocolate chips for more chocolate in every bite.
• Mix in chopped pecans or walnuts.
• Add orange zest for a chocolate orange flavor.
• Sprinkle cinnamon into the dough.
• Use white chocolate chips and dried cranberries.

Topping Ideas

There are plenty of ways to make these scones even more delicious.

• Vanilla glaze
• Coarse sparkling sugar
• Powdered sugar
• Salted butter
• Maple butter
• Whipped cream
• Fresh berries

Tips

• Keep the butter very cold before mixing the dough.
• Use sourdough discard straight from the refrigerator if possible.
• Do not overmix the dough or the scones may become tough.
• Allow the scones to cool for a few minutes before serving so the chocolate can set slightly.
• For bakery style scones, chill the shaped dough for 15 minutes before baking.

Storage

Store leftover scones in an airtight container at room temperature for up to two days.

Refrigerate for up to five days.

Warm them for a few seconds in the microwave or a few minutes in the oven before serving.

Freeze baked scones for up to three months. Thaw at room temperature and warm before enjoying.

Frequently Asked Questions

Find More Breakfast Ideas:

• Sourdough Granola
• Dutch Baby Pancakes
• Pumpkin Pie Overnight Oats
• Sourdough Apple Muffins

If you’ve tried and loved this recipe, make sure to come back and give it 5 stars and tag me on Instagram @ablossominglife.

Print

Sourdough Chocolate Chip Scones

These sourdough chocolate chip scones are buttery, flaky, and packed with melty chocolate chips. Made with sourdough discard and simple ingredients, they are an easy homemade breakfast, brunch, or afternoon treat that is ready in about 45 minutes.

Course Breakfast

Cuisine American

Keyword quick, sourdough discard, Sourdough scones

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Fermentation (optional) 15 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 407kcal

Author Amy

Equipment

• Food processor
• Baking sheet

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar plus a tad more for sprinkling on top
• 1/2 cup butter cold and chopped up
• 1 cup sourdough starter discard or active
• 1 teaspoon vanilla extract
• 1-2 tablespoons water
• 1 cup semi sweet chocolate chips
• 1 tablespoon cream or egg wash

Instructions

• In a large bowl, whisk together the flour, baking powder, salt, and sugar.
• Cut the cold butter into the flour mixture until it resembles coarse crumbs. I like to use a food processor. Makes this process super easy.
• In a separate bowl, whisk together the sourdough discard, water (or milk), and vanilla. If using an food processor, just add all the liquid ingredients to dry ingredients and pulse until it comes together.
• Pour the wet ingredients into the dry ingredients and gently mix until a soft dough forms.
• Chop chocolate chips a little bit and mix (or add straight to the food processor and pulse a few times).
• Scoop dough into about 1/3 cup and place on a parchment lined baking sheet. Place in the fridge for 15 minutes (optional, but recommended).
• Preheat your oven to 400 degrees. Brush the tops with heavy cream or an egg wash, and sprinkle the tops with sugar.
• Bake for 18 to 22 minutes or until lightly golden around the edges. Allow the scones to cool slightly before serving.

Notes

• Keep the butter very cold before mixing the dough.
• Use sourdough discard straight from the refrigerator if possible.
• Do not overmix the dough or the scones may become tough.
• Allow the scones to cool for a few minutes before serving so the chocolate can set slightly.
• For bakery style scones, chill the shaped dough for 15 minutes before baking.

Nutrition

Serving: 1scone | Calories: 407kcal | Carbohydrates: 48g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 241mg | Potassium: 268mg | Fiber: 3g | Sugar: 15g | Vitamin A: 393IU | Vitamin C: 0.01mg | Calcium: 67mg | Iron: 3mg

The post Sourdough Chocolate Chip Scones appeared first on A Blossoming Life.

One of my favorite ways to enjoy this butter is spread over a slice of warm sourdough bread while it’s still slightly warm from the toaster.

The butter melts into every little nook and cranny, creating the perfect sweet breakfast or afternoon snack. It also makes an ordinary stack of pancakes feel a little extra special.

If you love homemade flavored butters, be sure to try my Strawberry Butter for another fruity favorite. My rich Maple Butter is delicious on waffles and French toast, while Whipped Honey Butter is a classic for biscuits and cornbread.

During the fall months, I also love making my cozy Cinnamon Butter, which tastes incredible on just about everything.

Why You’ll Love This Recipe

• Made with fresh blueberries
• Ready in about 5 minutes
• Sweet, creamy, and full of fresh berry flavor
• Perfect on toast, pancakes, waffles, biscuits, and muffins
• Great for spring and summer breakfasts

Ingredients

Butter: Use softened unsalted butter so it blends smoothly with the blueberries. If you only have salted butter, simply omit any added salt.

Fresh Blueberries: Fresh blueberries give this butter its beautiful natural color and bright flavor. The fresher the berries, the better the finished butter will taste.

Powdered Sugar: Powdered sugar sweetens the butter while keeping it silky smooth. You can adjust the amount depending on how sweet you’d like it.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Modifications and Variations

• Add a little fresh lemon zest for a brighter flavor.
• Stir in a pinch of cinnamon.
• Fold in a spoonful of blueberry preserves for extra sweetness.
• Add a little honey in place of some of the powdered sugar.

How to Make Blueberry Butter

Step 1: Allow the butter to soften to room temperature. Whipped softened butter in the stand mixer for a minutes or two. 

Step 2: Add the fresh blueberries to a blender, food processor, or immersion blender and blend until completely smooth.

Step 3:  Add fresh blueberry puree, powdered sugar, to the whipped butter. Whisk together until light and fluffy.

Step 4: Taste and add additional powdered sugar or pinch of salt if you prefer a sweeter butter.

Step 6: Transfer the blueberry butter to a serving dish or airtight container. Serve immediately or refrigerate until ready to enjoy.

Expert Tips

Use ripe blueberries. Sweet, ripe berries create the best flavor and natural color.

Start with softened butter. Soft butter whips much more easily and creates a fluffy texture.

Whip for several minutes. The extra whipping incorporates air, making the butter light and creamy.

Blueberry Butter FAQs

More Recipes from the Farmhouse

If you love homemade spreads and simple from scratch recipes, here are a few more favorites.

• Browned Butter Sourdough Chocolate Chip Cookies
• Homemade Maple Latte
• Lavender Lemonade
• Sourdough Lemon Scones

Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife

Print

The Best Homemade Blueberry Butter

This easy blueberry butter is made with blueberries, butter, and honey or sugar for a sweet and creamy spread that tastes like summer. Perfect on toast, biscuits, pancakes, muffins, and homemade sourdough bread.

Course Condiment

Cuisine American

Keyword quick, summer recipes

Prep Time 5 minutes minutes

Servings 12

Calories 77kcal

Author Amy

Equipment

• Immersion blender or regular blender
• Stand mixer

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup blueberries washed and dried
• 2 tablespoons powdered sugar

Instructions

• Allow the butter to soften to room temperature.
• Add the fresh blueberries to a blender, food processor, or immersion blender and blend until completely smooth.
• Whipped softened butter in the stand mixer for a minutes or two.
• Add fresh blueberry puree, powdered sugar, and vanilla extract and whisk together until light and fluffy.
• Taste and add additional powdered sugar or pinch of salt if you prefer a sweeter butter.
• Transfer the blueberry butter to a serving dish or airtight container. Serve immediately or refrigerate until ready to enjoy.

Notes

• Use ripe blueberries. Sweet, ripe berries create the best flavor and natural color.
• Start with softened butter. Soft butter whips much more easily and creates a fluffy texture.
• Whip for several minutes. The extra whipping incorporates air, making the butter light and creamy.

Nutrition

Calories: 77kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.02mg

The post The Best Homemade Blueberry Butter appeared first on A Blossoming Life.

There is something about bright citrus flavors that instantly makes any morning feel a little more special. These sourdough lemon scones have become one of my favorite recipes to bake when I want something simple but still feels like a bakery treat. They have a tender crumb, buttery texture, and just the right amount of fresh lemon flavor in every bite.

My pickiest eater declared “these are the best scones ever made!”

One of my favorite things about this recipe is that it uses sourdough discard, making it a wonderful way to reduce waste while creating something everyone looks forward to eating. The dough comes together in just a few minutes, making these an easy addition to breakfast, brunch, or even an afternoon coffee break.

If you love baking with fresh citrus, you will also enjoy my Sourdough Blueberry Scones, Lemon Blueberry Bars, and a refreshing glass of Lavender Lemonade. They all pair beautifully together for spring gatherings, Mother’s Day brunches, or simply enjoying a slow morning at home.

Why You Will Love This Recipe

These lemon scones are one of those recipes that looks impressive but is surprisingly simple to make.

• Soft and tender with buttery layers
• Full of fresh lemon flavor
• A great way to use sourdough discard.
• Ready in about 30 minutes
• Perfect for breakfast, brunch, or an afternoon snack. You will also love these sourdough chocolate chip scones.
• Finished with a sweet homemade lemon icing
• Freezes beautifully for later

Key Ingredients

For the scones

All purpose flour

Baking powder: This gives the scones a little rise to make them fluffy.

Salt

Sugar: Plain white granulated sugar

Cold unsalted butter: You want it extra cold for flaky layers. Dice up and pop it into the freezer 10 minutes before starting the recipe:

Sourdough discard: active starter will also work.

Fresh lemon zest and juice: Adds such a lovely lemon flavor.

For the lemon icing

Powdered sugar

Fresh lemon juice

How to Make Sourdough Lemon Scones with Lemon Icing

Step 1: In a large bowl or food processor bowl, whisk together the flour, baking powder, salt, and sugar.

Step 2: Grate or cut the cold butter into the flour mixture until it resembles coarse crumbs. If using a food processor, chop butter and add to the flour mixture. Pulse together until a course crumb forms.

Step 3: In a separate bowl, whisk together the sourdough discard, vanilla, lemon zest, and fresh lemon juice. Pour the wet ingredients into the dry ingredients and gently stir until the dough just comes together. Avoid overmixing. Or just add ingredients to food processor and pulse until it comes together. 

Step 4: Turn the dough onto a lightly floured surface and gently pat it into a circle about one inch thick. Cut into eight wedges and transfer to a parchment lined baking sheet. Chill for 15 minutes before baking. Preheat your oven to 400 degrees. Brush scones with heavy cream or egg wash. Sprinkle coarse sugar over the tops before baking (optional).

Step 5:  Bake for about 20-25 minutes or until lightly golden around the edges. Allow the scones to cool for about 10 minutes. Meanwhile whisk together the powdered sugar and lemon juice until smooth. 

Step 6: Drizzle the icing over the cooled scones before serving or serve with blueberry butter.

Variations

This recipe is easy to customize depending on what you have on hand.

• Add fresh blueberries for lemon blueberry scones.
• Fold in white chocolate chips.
• Add poppy seeds for a classic lemon poppy seed version.
• Mix in fresh raspberries for a bright summer treat.
• Replace the vanilla with almond extract for a slightly different flavor.

Topping Ideas

While the lemon icing is delicious on its own, there are plenty of ways to dress these up.

• Extra fresh lemon zest
• Coarse sparkling sugar
• Homemade whipped cream
• Fresh berries
• Lemon curd
• Strawberry butter
• Honey butter
• Powdered sugar

Tips

• Keep your butter as cold as possible for flaky layers. I like to freeze for about 10 minutes before starting the scone dough.
• Do not overwork the dough or your scones may become tough.
• Fresh lemon juice and fresh zest make all the difference in flavor.
• Chill it for 15 minutes before baking.
• For extra tall scones, avoid flattening the dough too much.
• Allow the scones to cool slightly before adding the icing so it stays beautifully on top instead of melting away.

Storage

Store leftover scones in an airtight container at room temperature for up to two days.

For longer storage, refrigerate them for up to five days.

These freeze very well. Freeze baked scones without the icing for up to three months. Thaw at room temperature and drizzle with fresh icing before serving.

Frequently Asked Questions

Find More Lemon Recipes:

• Lemon Vinaigrette Dressing Recipe
• Easy Lemon Chicken Quinoa Soup
• How To Make Lemon Extract
• Lemon Blueberry Cheesecake Ice Cream Sandwiches {No Churn}

Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife

Print

Sourdough Lemon Scones

Tender buttery sourdough lemon scones made with sourdough discard, fresh lemon zest, and topped with a sweet homemade lemon icing. An easy bakery style breakfast or snack that is ready in about 30 minutes.

Course Breakfast

Cuisine American

Keyword quick, sourdough discard, Sourdough scones

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Fermentation (optional) 15 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 307kcal

Author Amy

Equipment

• Food processor
• Baking sheet
• Microplane

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar plus a tad more for sprinkling on top
• 1 tablespoon lemon zest about 2 lemons
• 1/2 cup butter cold and chopped up
• 1 cup sourdough starter discard or active
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice or more
• 1 tablespoon cream for egg wash.

Lemon Icing

• 2.5 teaspoons lemon juice
• 1/2 cup powdered sugar

Instructions

• In a large bowl or food processor bowl, whisk together the flour, baking powder, salt, and sugar.
• Grate or cut the cold butter into the flour mixture until it resembles coarse crumbs. If using a food processor, chop butter and add to the flour mixture. Pulse together until a course crumb forms.
• In a separate bowl, whisk together the sourdough discard, vanilla, lemon zest, and fresh lemon juice. Or just add ingredients to food processor and pulse until it comes together.
• Pour the wet ingredients into the dry ingredients and gently stir until the dough just comes together. Avoid overmixing.
• Turn the dough onto a lightly floured surface and gently pat it into a circle about one inch thick.
• Cut into eight wedges and transfer to a parchment lined baking sheet. Chill for 15 minutes before baking.
• Preheat your oven to 400 degrees. Brush scones with heavy cream or egg wash. Sprinkle coarse sugar over the tops before baking (optional).
• Bake for about 20-25 minutes or until lightly golden around the edges. Allow the scones to cool for about 10 minutes.
• Meanwhile whisk together the powdered sugar and lemon juice until smooth.
• Drizzle the icing over the cooled scones before serving.

Notes

• Keep your butter as cold as possible for flaky layers. I like to freeze for about 10 minutes before starting the scone dough.
• Do not overwork the dough or your scones may become tough.
• Fresh lemon juice and fresh zest make all the difference in flavor.
• Chill it for 15 minutes before baking.
• For extra tall scones, avoid flattening the dough too much.
• Allow the scones to cool slightly before adding the icing so it stays beautifully on top instead of melting away.

Nutrition

Serving: 1scone | Calories: 307kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 239mg | Potassium: 145mg | Fiber: 1g | Sugar: 14g | Vitamin A: 383IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

The post Sourdough Lemon Scones With Discard appeared first on A Blossoming Life.

There is something so comforting about starting the day with a warm mug of coffee, especially when it’s made with real maple syrup.

This homemade creamy maple latte is one of my favorite ways to make an ordinary cup of coffee feel a little more special without spending extra money at a coffee shop. The sweet maple syrup adds a rich sweetness that pairs perfectly with creamy milk and bold espresso.

I love making this easy maple latte on slow mornings when I have a few extra minutes to enjoy my coffee before the day gets busy. It feels like such a simple luxury, and it only takes a few ingredients that I almost always have on hand. 

If you enjoy cozy homemade coffee recipes, you’ll also love my Butter Honey Latte, which has the most velvety texture and just the right amount of sweetness.

During the cooler months, my kitchen always seems to have a warm drink brewing. I rotate between this recipe, my creamy Green Tea Latte, festive Eggnog Latte, and my favorite Gingerbread Hot chocolate with homemade marshmallows when the holidays roll around. 

They are all easy to make at home and taste every bit as good as something you would order at your favorite coffee shop.

Why You Will Love This Recipe

• Naturally sweetened with pure maple syrup
• Rich and creamy with a smooth coffee flavor
• Ready in less than 10 minutes
• Less expensive than a coffee shop latte
• Easy to customize with your favorite milk
• Perfect for fall and winter, but delicious all year. Pair it with this delicious sourdough chocolate chip scones or thick and chewy double chocolate sourdough cookies.
• Made with simple pantry ingredients

Ingredients Needed:

Freshly brewed espresso shot: Strong coffee also works.

Pure maple syrup: Don’t substitute it, the fake stuff is just not the same…

Milk of choice: I prefer a mix of whole milk and cream, but non-dairy milk like oat milk, soy milk works. Skim milk or whatever type of milk you like works.

Ground cinnamon, optional

Pinch of salt, optional

Tools You May Need

You do not need any fancy equipment to make this homemade latte. Although if you have a fancy espresso machine, the more power to you.

• Espresso machine, nespresso machine, or coffee maker: I use a french press.
• Small saucepan
• Milk frother 
• Measuring spoons

How to Make a Maple Syrup Latte

Step 1: Brew one or two shots of espresso or make a strong cup of coffee. Pour in a mug and add maple syrup. I like to add half my maple syrup to the coffee and 1/2 the maple syrup to my milk.

Step 2: In a small saucepan, combine the milk, 1/2 maple syrup, vanilla extract, and a pinch of cinnamon if using. Heat over medium heat until warm, being careful not to let it boil.

Step 3: Froth the warm milk using a handheld milk frother, blender, or whisk.

Step 4: Slowly pour the frothed milk over the espresso.

Step 5: Enjoy! If you are feeling extra fancy, add some homemade maple whipped cream.

Iced Maple Latte:

To make an iced maple latte, brew one or two shots of espresso or about ½ cup of strong iced coffee or cold brew. Let it cool for a few minutes, or use leftover chilled coffee if you have some on hand.

Fill a tall glass with ice, then pour in the maple syrup and cooled espresso. Stir until the maple syrup has dissolved into the coffee. Add your favorite milk, then give everything another quick stir. Top your iced latte with cold foam, a drizzle of pure maple syrup, or a light sprinkle of cinnamon before serving.

Variations

This recipe is easy to customize depending on your preferences.

• Add a pinch of pumpkin pie spice for a fall inspired latte.
• Stir in a little brown sugar for extra caramel flavor.
• Use oat milk for an extra creamy dairy free version.
• Add a splash of heavy cream for a richer latte.
• Replace the vanilla with maple extract for even more maple flavor.
• Sprinkle in a little nutmeg during the holidays

Topping Ideas

Take your homemade latte to the next level with one of these toppings.

• Fresh whipped cream
• Cinnamon
• Ground nutmeg
• Maple sugar
• Cinnamon sugar
• A drizzle of maple syrup
• Caramel sauce
• White chocolate shavings

Tips

• Use pure maple syrup instead of pancake syrup for the best flavor.
• Freshly brewed espresso creates the richest latte, but strong brewed coffee also works well.
• Warm the milk gently so it stays creamy and does not scorch.
• If you do not have a milk frother, simply heat the milk in a saucepan and whisk vigorously until foamy, use a immersion blender, or blend it carefully in a blender for a smooth, frothy finish.
• Taste before serving and add a little more maple syrup if you prefer a sweeter drink.

Frequently Asked Questions

Find More Delicious Drink Recipes:

• Healthy Hot Chocolate
• Homemade Gingerbread Coffee Creamer Recipe
• Pumpkin Spice Hot Chocolate
• Homemade Eggnog
• Vegan Pumpkin Spice Latte Recipe

Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife

Print

Maple Latte Recipe

This homemade maple latte is creamy, naturally sweetened with pure maple syrup, and ready in just a few minutes. It is an easy coffee shop style drink that is perfect for cozy mornings at home.

Course Drinks

Cuisine American

Keyword fall recipe, quick

Prep Time 5 minutes minutes

Servings 1

Calories 130kcal

Author Amy

Equipment

• milk frother
• French Press

Ingredients

• 1 cup strong coffee 1-2 shots of espresso
• 1 tablespoon maple syrup or more if desired
• 1/2 cup milk of choice

Instructions

• Brew one or two shots of espresso or make a strong cup of coffee. Pour in a mug and add maple syrup. I like to add half my maple syrup to the coffee amd 1/2 the maple syrup to my milk.
• In a small saucepan, combine the milk, 1/2 maple syrup, vanilla extract, and a pinch of cinnamon if using. Heat over medium heat until warm, being careful not to let it boil.
• Froth the warm milk using a handheld milk frother, blender, or whisk.
• Slowly pour the frothed milk over the espresso.
• Enjoy! If you are feeling extra fancy, add some homemade maple whipped cream.

Notes

• Use pure maple syrup instead of pancake syrup for the best flavor.
• Freshly brewed espresso creates the richest latte, but strong brewed coffee also works well.
• Warm the milk gently so it stays creamy and does not scorch.
• If you do not have a milk frother, simply heat the milk in a saucepan and whisk vigorously until foamy, use a immersion blender, or blend it carefully in a blender for a smooth, frothy finish.
• Taste before serving and add a little more maple syrup if you prefer a sweeter drink.
• To make a iced maple latte, see instructions above.

Nutrition

Calories: 130kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 344mg | Sugar: 18g | Vitamin A: 198IU | Calcium: 177mg | Iron: 0.04mg

The post Easy Maple Latte Recipe Hot or Iced appeared first on A Blossoming Life.