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.

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.

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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.

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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

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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

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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

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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.

There are some recipes that are almost too simple to share, but this whipped homemade honey butter is one of those things that makes everything it touches taste better. Same with blueberry butter.

It takes just a few minutes to make, yet somehow turns an ordinary piece of bread into something you would happily eat standing at the kitchen counter while pretending you are just having “one bite.”

We love keeping a jar of this in the fridge because it goes with just about everything. Morning toast, pancakes, waffles, sourdough biscuits, muffins, and even sweet potatoes.

It is especially delicious spread over a warm slice of my easy sourdough bread, slathered onto sourdough biscuits or sourdough lemon scones, or served alongside breakfast protein biscuits. If you are baking a batch of sourdough blueberry muffins, do yourself a favor and make this too.

The best part is that it feels a little fancy while requiring almost no effort. Around here, those are usually my favorite kinds of recipes.

Why You Will Love This Recipe

• Takes less than 5 minutes to make
• Light, fluffy, and creamy
• Sweetened naturally with honey
• Perfect for homemade breads and baked goods
• Easy to customize with different flavors
• Makes everyday meals feel a little more special

Ingredients Needed

Unsalted Butter: Use softened butter for the fluffiest texture. Salted or unsalted both work well.

Honey: Adds natural sweetness and gives the butter a smooth, silky texture. I prefer to use local honey.

Tools You May Need

• Large mixing bowl
• Electric mixer, stand mixer, or whisk
• Spatula
• Storage container or small mason jar

How to Make Whipped Honey Butter

Step 1: Add the softened room temperature butter and honey to a mixing bowl or a bowl of a stand mixer with a whisk attachment.

Step 2: Using a electric hand mixer or stand mixer, beat the mixture on medium speed for 2-3 minutes until light, fluffy, and fully combined. Taste and add a little bit of cinnamon or a pinch of salt, if desired. For more cinnamon flavor, try my cinnamon honey butter.

Step 3: Transfer to a serving dish or storage container. Serve immediately or store in the refrigerator until ready to use.

Tips

• Make sure your butter is fully softened before mixing. Cold butter will not whip properly.
• Start with less honey and add more to taste.
• For an extra fluffy texture, whip the butter a minute longer than you think it needs.
• If storing in the refrigerator, let it sit at room temperature for a few minutes before serving.

Variations

• Cinnamon Honey Butter
• Maple Honey Butter
• Vanilla Honey Butter: Add ½ teaspoon vanilla extract.
• Berry Honey Butter: Mix in a spoonful of homemade strawberry or blueberry jam.
• Hot honey butter: Add a touch of hot sauce or a large pinch of red pepper flakes.

What to Serve It With

• Sourdough UnLoaf
• Sourdough biscuits
• Sourdough scones. It is delicious on sourdough chocolate chip scones.
• Whole wheat muffins
• Banana Oat Pancakes
• Waffles
• Cornbread
• Dinner rolls
• Toast
• Sweet potatoes
• French toast

Storage

Store whipped honey butter in an airtight container in the refrigerator for up to 2 weeks.

For the best texture, allow it to soften at room temperature for 10 to 15 minutes before serving.

Frequently Asked Questions

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Whipped Honey Butter

Light, fluffy, and perfectly sweet, this whipped honey butter comes together in minutes with just butter and honey. It is the perfect spread for homemade bread, biscuits, scones, muffins, pancakes, and more.

Course Condiment

Cuisine American

Keyword honey butter

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 126kcal

Author Amy

Equipment

• Stand mixer

Ingredients

• 1/2 cup butter softened
• 3 tablespoons honey preferably local
• 1 pinch salt omit if you use salted butter

Instructions

• Add the softened room temperature butter and honey to a mixing bowl or a bowl of a stand mixer with a whisk attachment.
• Using a electric hand mixer or stand mixer, beat the mixture on medium speed for 2-3 minutes until light, fluffy, and fully combined.
• Transfer to a serving dish or storage container. Serve immediately or store in the refrigerator until ready to use.

Notes

• Make sure your butter is fully softened before mixing. Cold butter will not whip properly.
• Start with less honey and add more to taste. I found 3 tablespoons to be the perfect amount of sweetness.
• For an extra fluffy texture, whip the butter a minute longer than you think it needs.
• If storing in the refrigerator, let it sit at room temperature for a few minutes before serving.

Nutrition

Serving: 1tablespoon | Calories: 126kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 92mg | Potassium: 8mg | Fiber: 0.02g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 0.04mg | Calcium: 4mg | Iron: 0.04mg

The post Homemade Whipped Honey Butter Recipe appeared first on A Blossoming Life.

There is just something magical about browned butter. It transforms an ordinary chocolate chip cookie into something rich, nutty, and completely irresistible.

Pair that with sourdough discard and you end up with a cookie that has incredible depth of flavor while still being simple enough to make on a weeknight.

If you’ve already made my Original Classic Sourdough Chocolate Chip Cookies, you’ll love this version just as much. Browning the butter adds a rich caramel flavor that makes these cookies taste like they came straight from a bakery.

They have crisp golden edges, thick chewy centers, and gooey pools of chocolate in every bite.

I love making a double batch because they freeze beautifully and disappear quickly around here. If you’re on a sourdough cookie kick, be sure to try my other sourdough discard cookies: Sourdough S’mores Cookies, Sourdough Oatmeal Cookies, Sourdough Double Chocolate Cookies, and Sourdough Carrot Cake Cookies too.

Every one of them has become a family favorite, but these browned butter cookies may just be my new favorite.

Why You Will Love This Recipe

• Thick bakery style cookies
• Crispy golden edges with soft chewy centers
• Rich nutty flavor from browned butter
• A delicious way to use sourdough discard
• Easy to make with simple pantry ingredients
• Can be baked right away or long fermented for even more flavor
• Freezes beautifully before or after baking

Ingredients Needed

Browned butter: This is what makes these cookies truly special. Browning the butter gives it a rich, deep, nutty flavor with caramel notes that takes a classic chocolate chip cookie to the next level. It is one extra step that is absolutely worth it.

Brown sugar: Brown sugar helps create soft, chewy cookies while adding a subtle caramel flavor that pairs perfectly with the browned butter.

Vanilla extract: A good quality vanilla extract enhances all of the warm flavors in these cookies and adds even more depth. I love making homemade vanilla extract.

Sourdough discard: Sourdough starter discard adds a subtle tangy flavor that balances the sweetness of the cookies without making them taste sour. It also helps create a wonderfully chewy texture.

All purpose flour: All purpose flour gives these cookies the perfect structure while still keeping them soft and tender.

Baking soda: This helps the cookies rise just enough while creating those crisp golden edges and soft centers.

Chocolate chips: I like using semisweet chocolate chips, but dark chocolate chips or chopped chocolate are also delicious if you prefer a richer chocolate flavor.

Flaky sea salt, optional: A light sprinkle of flaky sea salt after baking enhances the chocolate and browned butter flavors and gives these cookies that bakery style finish.

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

Tips for Chewy Cookies

For thick, chewy sourdough chocolate chip cookies, avoid overmixing the dough once you add the flour. Chilling the cookie dough before baking helps keep the cookies thick while creating soft, chewy centers. 

Be careful not to overbake them, too. The cookies should still look slightly underdone in the center when you take them out of the oven. They will continue to bake on the hot baking sheet as they cool, giving you perfectly chewy cookies every time. 

Adding cornstarch is the key to a thicker, chewier cookie.This is because it reduces gluten content and absorbing liquid

Tools You May Need

Medium saucepan

Stand mixer with paddle attachment

Cookie scoop

Baking sheets

Parchment paper

How to Make Browned Butter Sourdough Chocolate Chip Cookies

Step 1: Begin by browning the butter. Place the butter in a medium saucepan over medium low heat. Stir often as it melts and begins to foam.

Step 2: Continue cooking until the milk solids turn golden brown and the butter smells rich and nutty. Remove from the heat and allow it to cool until completely at room temperature.

Step 3: In a large mixing bowl or stand mixer bowl with paddle attachment, combine the browned butter, brown sugar, and granulated sugar until smooth.

Step 4: Add in the eggs, vanilla extract, and sourdough discard until fully combined.

Step 5: To a separate bowl, whisk together the flour, baking soda, and salt. Slowly add dry ingredients to the wet ingredients until completely combined.

Step 6:  Fold in the chocolate chips.

Step 7: Using a cookie scoop (if using a small cookie scoop, press two scoops together), scoop dough balls on a parchment-lined baking sheet. Make sure to leave sufficient space between the cookies as they do spread a bit. Cover with plastic wrap and freeze for at least 30 minutes. If you prefer, you can refrigerate the dough for 1-2 hours instead. Or for long fermentation, refrigerate dough for up to 3 days.

Step 8: Bake 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.

Tip: For an even deeper flavor and long fermentation, cover the dough and refrigerate it for up to 3 days before baking.

Step 9: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.

Variations

• Use dark chocolate chunks instead of chocolate chips.
• Mix in chopped pecans or walnuts.
• Add toffee bits for extra caramel flavor.
• Sprinkle with flaky sea salt after baking.
• Mix in white chocolate chips for a sweeter cookie.

Tips

• Do not skip browning the butter. It adds incredible flavor.
• Allow the browned butter to cool before mixing with the sugars.
• Freezing the cookie dough helps make them thick and chewy cookies
• Do not overbake. The centers should still look slightly soft when you remove them from the oven.
• Long fermenting the dough for up to 3 days creates an even richer flavor and improves the texture.

Storage

Store leftover cookies in an airtight container at room temperature for up to 5 days.

Freeze baked cookies for up to 3 months.

You can also freeze the scooped cookie dough in a freezer-safe bag and bake straight from frozen. Simply add an extra minute or two to the baking time.

Frequently Asked Questions

Find More Sourdough Discard Recipes:

• Quick Sourdough Discard Cinnamon Rolls
• The Easiest No-Knead Sourdough Bread For Beginners
• Sourdough Strawberry Rolls
• The Best Sourdough Discard Crackers
• Sourdough Chocolate Chip Scones

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

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Chewy Browned Butter Sourdough Chocolate Chip Cookies

These thick and chewy browned butter sourdough chocolate chip cookies have rich caramelized flavor from browned butter, crisp golden edges, soft centers, and plenty of melty chocolate chips. They are easy to make, perfect for using sourdough discard, and can even be long fermented for an even richer cookie.

Course Dessert

Cuisine American

Keyword easy, sourdough desserts, sourdough discard

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Servings 17 large cookies

Calories 376kcal

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
• 2 cups chocolate chips 12 oz bag

Instructions

• Begin by browning the butter. Place the butter in a medium saucepan over medium heat. Stir often as it melts and begins to foam. Continue cooking until the milk solids turn golden brown and the butter smells rich and nutty. Remove from the heat and allow it to cool until completely at room temperature.
• In a large mixing bowl or stand mixer bowl with paddle attachment, combine the browned butter, brown sugar, and granulated sugar until smooth.
• 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 chocolate chips.
• 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 for at least 30 minutes. If you prefer, you can refrigerate the dough instead.
• For an even deeper flavor and long fermentation, cover the dough and refrigerate it for up to 3 days before scooping and baking.
• Bake 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

• Do not skip browning the butter. It adds incredible flavor.
• Allow the browned butter to cool before mixing with the sugars.
• Freezing the cookie dough helps make them thick and chewy cookies
• Do not overbake. The centers should still look slightly soft when you remove them from the oven.
• Long fermenting the dough for up to 3 days creates an even richer flavor and improves the texture.

Nutrition

Calories: 376kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 229mg | Potassium: 62mg | Fiber: 1g | Sugar: 35g | Vitamin A: 409IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg

The post Chewy Browned Butter Sourdough Chocolate Chip Cookies appeared first on A Blossoming Life.

There are very few things in life that cannot be improved with a generous smear of cinnamon honey butter. Fresh bread? Better. Pancakes? Better. A warm biscuit straight from the oven? Significantly better.

This recipe is one of those simple little extras that makes homemade food feel extra special. It comes together in just a few minutes and tastes like something you would get at a cozy country restaurant (think Texas roadhouse cinnamon butter). 

The combination of butter, honey, and cinnamon creates a creamy spread that somehow feels both nostalgic and completely irresistible.

I love serving this on a warm slice of my sourdough bread, alongside sourdough biscuits, fluffy rolls, or spread over a stack of sourdough pancakes. It is also delicious on muffins, toast, waffles, and even sweet potatoes. 

Fair warning though. Once you make it, your family may start expecting it every time fresh bread comes out of the oven.

Why You Will Love This Recipe

• Takes less than 5 minutes to make
• Sweet, creamy, and perfectly spiced
• Uses simple pantry ingredients
• Great for holidays, brunches, and everyday breakfasts
• Easy to make ahead
• Makes homemade bread and baked goods even more delicious

Ingredients Needed

Butter: Softened butter creates the fluffy, creamy base for this recipe. Salted or unsalted butter both work well. 

Honey: Adds natural sweetness and helps create a silky texture. Opt for local honey if possible.

Ground Cinnamon: Brings warm, cozy flavor that pairs perfectly with the honey.

Pinch of Salt (Optional): Balances the sweetness and enhances the flavor.

Tools You May Need

• Mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Small serving bowl or storage container

How to Make Cinnamon Honey Butter

Step 1: Add the softened butter and honey to a stand mixer bowl. Beat with a hand mixer or stand mixer for 2 to 3 minutes until light and fluffy.

Step 2: Add cinnamon and beat until well incorporated.

Step 3: Taste and add a little more honey or cinnamon if desired. Transfer to a serving dish or airtight container.

Step 4: Serve immediately or refrigerate until ready to use.

Tips

• Make sure your stick of butter is fully softened before mixing.
• Whip the butter for an extra minute if you want it especially light and fluffy.
• Adjust the honey and cinnamon to your family’s preferences.
• If refrigerated, let the butter sit at room temperature for a few minutes before serving.
• Double the recipe if you are serving it for a holiday meal or family gathering. It tends to disappear quickly.

Variations

• Maple: Replace some of the honey with maple syrup.
• Brown Sugar: Add a tablespoon of brown sugar for a richer flavor.
• Pumpkin Spice: Swap the cinnamon for pumpkin pie spice.
• Vanilla: Add ½ teaspoon vanilla extract.
• Pecans: Stir in finely chopped toasted pecans for extra texture.
• Blueberry butter

What to Serve Honey Cinnamon Butter With

• Sourdough bread
• Sourdough biscuits
• Sourdough pancakes
• Toast – My favorite is whole wheat sourdough sandwich bread
• English muffins
• Cornbread
• Dinner rolls
• Waffles
• Muffins
• Banana bread
• Sweet potatoes

Storage

Store cinnamon honey butter in an airtight container in the refrigerator for up to 2 weeks.

For the best texture, let it soften at room temperature for at least 10 minutes before serving.

It can also be frozen for up to 3 months.

Frequently Asked Questions

Find More Compound Butter Recipes:

• Maple Butter
• Honey Butter
• Strawberry Butter

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

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Cinnamon Honey Butter

This cinnamon honey butter is rich, creamy, and perfectly sweet with warm cinnamon flavor. It comes together in minutes and is the perfect spread for sourdough bread, biscuits, pancakes, muffins, and more.

Course Condiment

Cuisine American

Keyword compound butter, quick

Prep Time 5 minutes minutes

Servings 8

Calories 126kcal

Author Amy

Equipment

• Stand mixer

Ingredients

• 1/2 cup butter softened
• 3 tablespoons Honey
• 1 teaspoon cinnamon
• pinch salt adjust based on type of butter used

Instructions

• Add the softened butter and honey to a stand mixer bowl.
• Beat with a hand mixer or stand mixer for 2 to 3 minutes until light and fluffy.
• Add cinnamon and beat until well incorporated.
• Taste and add a little more honey or cinnamon if desired.
• Transfer to a serving dish or airtight container.
• Serve immediately or refrigerate until ready to use.

Notes

• Make sure your stick of butter is fully softened before mixing.
• Whip the butter for an extra minute if you want it especially light and fluffy.
• Adjust the honey and cinnamon to your family’s preferences.
• If refrigerated, let the butter sit at room temperature for a few minutes before serving.
• Double the recipe if you are serving it for a holiday meal or family gathering. It tends to disappear quickly.

Nutrition

Serving: 1tablespoon | Calories: 126kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 92mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 0.05mg | Calcium: 6mg | Iron: 0.1mg

The post Homemade Cinnamon Honey Butter Recipe appeared first on A Blossoming Life.

There is something about homemade whipped cream that makes every dessert feel a little more special. Add a splash of real maple syrup and suddenly it tastes like fall, cozy mornings, and weekends when everyone actually sits down for breakfast together.

I have always loved making whipped cream because it takes just a few minutes and tastes so much better than anything from a can. This maple version has become one of my favorites because it adds just enough sweetness without being overpowering.

I love piling it onto slices of sourdough peach cobbler, spooning it over warm sourdough pear crisp, a dollop on top of a pumpkin spice latte, or topping a stack of Dutch baby pancakes with a generous dollop.

If you have never made traditional whipped cream recipes before, don’t worry. It is incredibly simple and comes together with just three ingredients.

If you are looking for a classic version, you can also try my homemade whipped cream recipe. Once you start making your own, you may never go back to store bought again.

Why You Will Love This Recipe

• Made with only 3 simple ingredients
• Naturally sweetened with real maple syrup
• Light, fluffy, and creamy
• Delicious subtle maple flavor
• Ready in about 5 minutes
• Perfect for desserts, pancakes, coffee drinks, and fruit
• Better than store bought whipped topping

Ingredients Needed

Heavy Whipping Cream: Use cold heavy whipping cream for the best volume and texture. The high fat content helps whip into a fluffy texture.

Pure Maple Syrup: Real maple syrup gives this whipped cream its delicious maple flavor. Skip the pancake syrup for this recipe.

Vanilla Extract: A little vanilla rounds out the flavors and makes everything taste even better.

Tools You May Need

• Stand mixer or handheld mixer
• Large mixing bowl
• Measuring spoons
• Rubber spatula

How to Make Maple Whipped Cream

Step 1: Place the heavy whipping cream, maple syrup, and vanilla extract into a cold mixing bowl or the bowl of a stand mixer.

Step 2: Using an electric hand mixer or stand mixer, beat on medium speed with the whisk attachment until soft peaks begin to form.

Step 3: Continue mixing until stiff peaks form. Be careful not to overmix or you will end up making maple butter instead. While that is delicious too, it is probably not what you were going for. Serve immediately or refrigerate until ready to use.

Variations

Cinnamon Maple: Add ½ teaspoon ground cinnamon for a warm, cozy flavor.

Pumpkin Spice: Add a pinch of pumpkin pie spice for a fall dessert topping.

Honey Maple Whipped Cream: Replace part of the maple syrup with honey for a slightly floral sweetness.

How to Use Maple Whipped Cream

• Spoon it over sourdough apple crisp or blackberry cobbler
• Add it to Dutch baby pancakes.
• Dollop it onto pumpkin pie or apple pie.
• Stir it into your morning coffee or homemade maple latte.
• Top hot chocolate.
• Serve with waffles, pancakes, french toast casserole.
• Add it to fresh berries.
• Spoon it onto oatmeal.
• Use it as a dip for sliced apples.
• Add it to the top of sourdough lemon scones.

Honestly, if there is dessert involved, there is a pretty good chance maple whipped cream belongs on top.

Tips

• Start with cold heavy cream and a cold mixing bowl.
• Use pure maple syrup for the best flavor.
• Mix on medium speed instead of high for a more stable whipped cream.
• Watch closely as it thickens. It can go from perfect whipped cream to butter surprisingly fast.
• For the fluffiest texture, serve shortly after making.

Storage

Store leftover maple whipped cream in an airtight container in the refrigerator for up to 2 days.

If it begins to lose volume, gently whisk it again before serving.

Freezing is not recommended, as the texture changes once thawed.

Frequently Asked Questions

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

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Maple Whipped Cream

This easy maple whipped cream is made with heavy whipping cream, real maple syrup, and vanilla for a light, fluffy topping that is perfect for pancakes, pies, cobblers, lattes, and your favorite homemade desserts.

Course Dessert

Cuisine American

Keyword fresh whipped cream, homemade whipped cream

Prep Time 5 minutes minutes

Servings 8

Calories 109kcal

Author Amy

Equipment

• Stand mixer or hand mixer
• Measuring cups and spoons

Ingredients

• 1 cup heavy whipping cream
• 1-2 tbs maple syrup
• 1/2 tsp vanilla extract

Instructions

• Place the heavy whipping cream, maple syrup, and vanilla extract into a cold mixing bowl or the bowl of a stand mixer.
• Using a electric hand mixer or stand mixer, beat on medium speed with the whisk attachment until soft peaks begin to form.
• Continue mixing until stiff peaks form. Be careful not to overmix or you will end up making maple butter instead. While that sounds delicious too, it is probably not what you were going for.
• Serve immediately or refrigerate until ready to use.

Notes

• Start with cold heavy cream and a cold mixing bowl.
• Use pure maple syrup for the best flavor
• Mix on medium speed instead of high for a more stable whipped cream.
• Watch closely as it thickens. It can go from perfect whipped cream to butter surprisingly fast.
• For the fluffiest texture, serve shortly after making.

Nutrition

Serving: 1g | Calories: 109kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 34mg | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.03mg

The post Homemade Maple Whipped Cream appeared first on A Blossoming Life.

These sourdough s’mores cookies were originally created for our farm stand, and I honestly wasn’t expecting them to become such a hit.

By the end of the day, they were nearly gone, and people kept coming back to tell us how much they loved them. That is usually a pretty good sign that a recipe deserves a permanent spot in the recipe box.

If you love my sourdough chocolate chip cookies or my double chocolate sourdough cookies, you’re going to love these. They have the same soft and chewy texture, but with crushed graham crackers and toasted marshmallows mixed throughout.

The marshmallows become caramelized in the oven and get slightly crunchy around the edges while staying soft and gooey in the center. They taste exactly like a summer campfire, minus the mosquito bites.

I am always looking for new ways to use sourdough discard, whether it is in sourdough breakfast cookies, sourdough carrot cake cookies, or sourdough oatmeal cookies. These cookies might just be my favorite cookie variation yet.

Why You Will Love This Recipe

• A delicious way to use sourdough discard
• Soft and chewy centers
• Crispy golden edges
• Caramelized marshmallow pieces throughout
• Loaded with chocolate chips and graham crackers
• Great for summer gatherings and bake sales
• Perfect for making ahead and long fermenting

Ingredients Needed

Tools You May Need

• Stand mixer or hand mixer
• Measuring cups and spoons
• Cookie scoop
• Baking sheets
• Parchment paper
• Cooling rack

How to Make Sourdough S’mores Cookies

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, white sugar, and brown sugar until light and fluffy.

Step 2: Add the egg, vanilla extract, and sourdough starter. Mix until fully combined, scraping down the sides of the bowl as needed.

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

Step 4: With the mixer running on low speed, slowly add the dry ingredients in batches until a dough forms. Be careful not to overmix.

Step 5: Mix in the chocolate chips, crushed graham crackers, and marshmallows. Cover the dough and refrigerate for at least 2 hours. For even better flavor, refrigerate for up to 3 days.

Step 6: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop the dough onto the prepared baking sheet. I like to make large bakery-style cookies that weigh about 70 grams each, which is roughly two cookie scoops.

Step 7: Bake for 10 to 12 minutes for regular sized cookies, 18-20 minutes for large bakery style cookies, or until the edges begin turning golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Tips

• Chill the dough before baking. This helps prevent spreading and improves the flavor.
• Use fresh marshmallows for the best texture.
• Reserve a few chocolate chips and marshmallows to press into the tops of the cookies before baking for a bakery-style look.
• Do not over bake. The cookies will continue to set as they cool.
• If long fermenting, refrigerate the dough for up to 72 hours.

Storage

Store cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze baked cookies for up to 3 months.

You can also freeze portions of cookie dough and bake fresh cookies whenever the craving strikes.

Frequently Asked Questions

Find More Delicious Sourdough Recipes:

• Sourdough Blueberry Scones
• The Easiest Sourdough Cinnamon Rolls Ever
• Sourdough Apple Crisp
• Easy Sourdough Peach Cobbler
• Sourdough Lemon Scones
• Sourdough Discard Chocolate Chip Scones

Print

Sourdough S’mores Cookies

These sourdough s'mores cookies are soft, chewy, and loaded with chocolate chips, graham crackers, and gooey marshmallows. Made with sourdough discard, they bake up with crisp edges and caramelized marshmallow pieces that taste just like a campfire s'more.

Course Dessert

Cuisine American

Keyword sourdough chocolate chip cookies, sourdough cookies

Prep Time 10 minutes minutes

Ferment time (optional) 3 days days

Servings 24 cookies

Calories 294kcal

Author Amy

Equipment

• Stand mixer
• Cookie sheet

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
• 1 large egg
• 2 ½ cup all-purpose flour
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups chocolate chips. 12 oz bag
• 2 cups marshmallows
• 1 cup graham crackers crushed

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
• Add the egg, vanilla extract, and sourdough starter. Mix until fully combined, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
• With the mixer running on low speed, slowly add the dry ingredients in batches until a dough forms. Be careful not to overmix.
• Fold in the chocolate chips, crushed graham crackers, and marshmallows.
• Cover the dough and refrigerate for at least 2 hours. For even better flavor, refrigerate for up to 3 days.
• Preheat the oven to 350°F.
• Line a baking sheet with parchment paper.
• Scoop the dough onto the prepared baking sheet. I like to make large bakery-style cookies that weigh about 70 grams each, which is roughly two cookie scoops.
• Bake for 10 to 12 minutes for regular sized cookies, 18-20 minutes for large bakery style cookies, or until the edges begin turning golden brown.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

• Chill the dough before baking. This helps prevent spreading and improves the flavor.
• Use fresh marshmallows for the best texture.
• Reserve a few chocolate chips and marshmallows to press into the tops of the cookies before baking for a bakery-style look.
• Do not overbake. The cookies will continue to set as they cool.
• If long fermenting, refrigerate the dough for up to 72 hours.

Nutrition

Serving: 1cookie | Calories: 294kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 189mg | Potassium: 44mg | Fiber: 1g | Sugar: 29g | Vitamin A: 281IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg

The post Sourdough S’mores Cookies With Discard appeared first on A Blossoming Life.