Bringing Life

Category: Recipe

  • Homemade Yogurt from Scratch

    Homemade Yogurt from Scratch

    Why Make Yogurt at Home?

    Homemade yogurt isn’t just about saving money—it’s about freshness, control, and nutrition. When you make it yourself:

    • Cost savings: A single gallon of milk can yield 8 cups of yogurt for less than store-bought tubs.
    • Customization: You choose the milk type (whole, skim, goat, raw, organic, etc.), thickness (Greek-style or regular), and flavors.
    • Fewer additives: No thickeners, stabilizers, or hidden sugars—just milk and live cultures.
    • Sustainability: Making yogurt at home cuts down on packaging waste.

    How Yogurt Works: The Science Behind It

    Yogurt is created by fermenting milk with beneficial bacteria. The two classic starter strains are:

    • Lactobacillus bulgaricus
    • Streptococcus thermophilus

    Together, they convert lactose (milk sugar) into lactic acid. This acid lowers the pH, thickening the milk proteins and giving yogurt its tangy flavor. Many store-bought starters also include additional strains like Lactobacillus acidophilus or Bifidobacterium lactis, which may aid digestion.

    The fermentation process not only preserves milk but also boosts probiotic content, supporting gut health.

    four quart jars of homemade yogurt in a dehydrator

    Ingredients

    • 1 quart (4 cups) milk – whole milk makes creamier yogurt, but any type works
    • 2 tablespoons plain yogurt with live, active cultures (store-bought or from a previous batch)

    Equipment

    • Saucepan
    • Thermometer (optional but helpful)
    • Whisk
    • Clean glass jar or container with lid
    • Towel or blanket for insulation

    Step-by-Step Instructions

    1. Heat the milk
      Pour milk into a saucepan and gently heat to 180°F (82°C). This denatures proteins so the yogurt sets thicker.
    2. Cool the milk
      Remove from heat and let it cool to 110°F–115°F (43–46°C). This is the ideal range for the cultures.
    3. Add starter
      Whisk 2 tablespoons of yogurt into a small bowl with a bit of the cooled milk. Then stir this mixture back into the pot.
    4. Incubate
      Pour into a clean jar, cover, and keep warm (around 110°F) for 6–12 hours.
      • For thinner, milder yogurt: check at 6 hours.
      • For thicker, tangier yogurt: let it go longer.
        You can wrap the jar in a towel, place it in an oven with the light on, use an Instant Pot’s yogurt setting, or a dehydrator set to 110°F.
    5. Chill and enjoy
      Once it’s set, refrigerate for at least 2 hours. The yogurt will thicken further as it cools.

    Variations

    • Greek Yogurt: Strain finished yogurt through a cheesecloth or coffee filter for 2–4 hours to remove whey.
    • Flavored Yogurt: Stir in honey, fruit purée, vanilla, or jam just before eating.

    Storage

    Homemade yogurt keeps for about 2 weeks in the refrigerator. Save 2–3 tablespoons from each batch to use as the starter for the next one.

    If you would like a video on the process, check out this one on our YouTube channel!

  • Deer Bone Broth

    Deer Bone Broth

    Bone broth is one of the most nutrient-dense foods you can preserve for your pantry shelves. When made with venison bones, it brings a deep flavor and is full of collagen, minerals, and marrow. Pressure canning makes it shelf-stable and ready to use anytime for soups, gravies, or sipping on its own.

    5 quart jars of home-canned deer bone broth sitting on a towel on a counter

    This is not a recipe that has to be followed exactly, but simply what we did this time. Last time was different and next time will probably be different again. We ended up with enough broth to can 7 quarts, but obviously that depends on the amount of bones you start with and how strong you want it.

    Ingredients

    • Deer bones, cut into smaller pieces (helps release marrow and collagen)
    • Water (enough to cover bones in stockpot, refill as needed)
    • 1–2 garlic cloves
    • 1 onion, quartered
    • A handful of carrot tops
    • A handful of radish tops
    • Fresh rosemary sprigs
    • Salt, to taste
    • A splash of vinegar (helps pull nutrients and minerals from the bones)

    Instructions

    Step 1: Prepare the Broth

    1. Place cut deer bones in a large stockpot.
    2. Add garlic, onion, carrot, radish tops, rosemary, salt, and vinegar.
    3. Cover with water.
    4. Bring to a boil, then reduce to a simmer. Let it cook long enough for the bones to release nutrients and flavor (at least 24 hours is ideal).

    Step 2: Strain and Fill Jars

    1. Strain broth through a fine strainer or cheesecloth to remove solids.
    2. Ladle hot broth into clean, hot quart jars, leaving 1 inch headspace.

    Step 3: Pressure Can

    1. Wipe rims, apply lids and bands.
    2. Place jars in pressure canner with 2–3 inches of simmering water. A splash of vinegar in the canner keeps hard water stains from forming.
    3. Process at 10 pounds pressure (adjust for altitude if needed):
      • Quarts: 25 minutes
      • If you don’t have enough jars of broth to fill the canner, put some jars of water in to keep everything from rattling around.

    Step 4: Cool and Store

    1. Allow canner to depressurize naturally.
    2. Remove jars and let them cool 24 hours without touching.
    3. Check seals before storing. Keep in a cool, dark place.

    Using Your Deer Bone Broth

    This broth is versatile—use it as a base for venison stew, wild rice soup, or simply heat it with a little extra seasoning, if needed, and sip it warm.

    Homestead Hilarity

    Micah, age 9 — A self proclaimed “hilly-billy”.

  • Pumpkin Spice Streusel Muffins

    Pumpkin Spice Streusel Muffins

    A plate of pumpkin spice muffins with streusel topping with mug of coffee, three whole nutmeg, and a plaque that says "Then sings my soul".

    Maybe the cool weather is getting to me. Maybe I like pumpkin spice more than I thought. Whichever is the case, here’s a recipe I had to share. These muffins turned out so delicious I couldn’t keep them to myself.

    Pumpkin Spice Muffins (24 muffins)

    Ingredients

    Dry:

    • 3 ½ cups all-purpose flour
    • 2 tsp baking soda
    • 2 tsp baking powder
    • 1 tsp salt
    • 2 tsp cinnamon
    • 2 tsp nutmeg
    • 1/2 tsp ground ginger
    • 1/2 tsp ground cloves

    Wet:

    • 2 cups canned pumpkin purée (NOT pumpkin pie filling)
    • 1 cup granulated sugar
    • 1 cup brown sugar, packed
    • 1 cup sour cream
    • 1 cup melted butter
    • 4 large eggs
    • 2 tsp vanilla extract

    Streusel Topping

    • 1 cup all-purpose flour
    • ¾ cup granulated sugar (or half brown sugar, half white for deeper flavor)
    • 1 tsp cinnamon
    • ½ tsp nutmeg
    • ½ cup cold unsalted butter, cubed

    Instructions

    1. Preheat oven to 350°F (175°C). Line 24 muffin cups with paper liners (or grease).
    2. Make the streusel:
      In a bowl, whisk flour, sugar, and spices. Cut in butter with a pastry cutter or your fingers until mixture looks like coarse crumbs. Chill while you prepare the batter.
    3. Mix dry ingredients:
      In a large bowl, whisk flour, baking soda, baking powder, salt, and spices.
    4. Mix wet ingredients:
      In another large bowl, whisk together pumpkin, both sugars, sour cream, oil, eggs, and vanilla until smooth.
    5. Combine:
      Add dry ingredients to wet and stir just until combined (don’t overmix).
    6. Fill muffin tins:
      Divide batter evenly among 24 cups (about ⅔ full).
    7. Top:
      Sprinkle each muffin generously with streusel.
    8. Bake:
      Bake 20–24 minutes, until a toothpick inserted in the center comes out clean.
    9. Cool slightly before serving.

    These muffins are great the next day as well.

  • Spicedoodle Cookies

    Spicedoodle Cookies

    Do you ever start out to make one thing, but the farther you go the more you realize you’re actually making something else? That’s what happened with these cookies.

    I went into the kitchen fully intending to make snickerdoodles. That’s what had been requested and that’s what I had a recipe for.

    But then, as often happens, Tim came to help. Don’t get me wrong, that wasn’t a problem. Tim is, after all, the one who taught me to cook, and I enjoy working in the kitchen with him. But… It did mean the recipe was changing cause that’s what Tim does.

    Soon, I was pulling fresh cookies from the oven and trying to convince everyone that they would survive if they waited a few minutes for the cookies to cool.

    Then, came the first taste. All it took was one bite to know these were definitely not snickerdoodles. They had the same cinnamon sugar coating, but after Tim had added ginger, cinnamon, and nutmeg the cookies had morphed into… well… Spicedoodles.

    So a new favorite was created and now I’m passing it one to you!

    a plate of homemade cookies with whole nutmeg and cinnamon pieces

    Spicedoodle Cookies

    Ingredients (For approx 36 cookies)

    • 1 cup (2 cubes) Butter, softened
    • 1 cup Sugar
    • 1 teaspoon Vanilla
    • 2 Eggs
    • 4 teaspoons Baking Powder
    • 1 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 1 tablespoon Cinnamon
    • 2 teaspoons Nutmeg, grated
    • 1/2 teaspoon ground Ginger
    • 3 1/2 cups Flour

    Instructions

    • Preheat the oven to 400 degrees.
    • Combine softened butter, sugar, and vanilla until creamy.
    • Add the eggs and mix well.
    • Mix in spices and dry ingredients. We like our spices strong, but if you want a more “normal” spice level, cut the amounts for the cinnamon, nutmeg, and ginger in half.
    • In a small bowl, mix sugar and cinnamon to roll the cookies in. Ratios can vary depending on how strong you want the cinnamon.
    • Form cookies into ping-pong sized balls and flatten slightly. This will help them stay thicker as they bake and come out softer.
    • Roll them in the sugar/cinnamon mixture and place on a cookie sheet an inch or so apart.
    • Bake at 400 degrees for 7-8 minutes. They will still look soft, but will be delicious and perfectly done. For my family at least. Feel free to adjust if you want, but I wouldn’t suggest going over 9 minutes.
    • Lastly, enjoy!
  • Homemade Herb Bread

    Homemade Herb Bread

    I love making bread. There’s nothing quite like the look of bread dough rising or the smell of it coming out of the oven or the taste of hot buttered slice fresh off the loaf.

    I’ve experimented with several different varieties of bread. From oat bread to seedy bread to whole wheat bread. I found out I like them all.

    This recipe, however, is one I use when I feel like making some extra special bread. It takes extra time and effort, but it is worth every minute. Believe me!

    This recipe is all my own, so if there is anything wrong with it, I have no one to blame but me. Thankfully, I know of nothing wrong with it. 🙂

    Anyway, on to the details of the bread. There are several things that make this bread unique.

    • Buttermilk. I replaced the typical water with warm buttermilk, and it really takes this loaf up a notch. Super soft and moist.
    • Fresh herbs. You might be able to use dry herbs in place of fresh, but I’ve never tried it and don’t think it would work quite as well. I have used several different blends of herbs and they were all good. Rosemary, thyme, and parsley is a delicious combo. Chop them fairly small and discard the tough stems.
    • Cheddar Cheese. While not an absolute necessity, it does add a nice flavor. It’s also delicious without it, but I’ll give the recipe with cheese included. Other kinds of cheese would probably be good as well.
    a cutting board with sprigs of fresh rosemary and thyme and an onyx mortar and pestle sitting near the cutting board

    Homemade Herb Cheese Bread

    Ingredients

    2 c Warm Buttermilk

    2 T Sugar

    2 t Yeast

    2 t Salt

    1/4 c Oil (or melted butter or lard)

    4.5-5 c Flour

    1/2 c Fresh Herbs, chopped

    1/2 c Cheddar Cheese, grated

    a wooden cutting board with a large knife and chopped fresh parsley leaves

    Instructions

    • Put warm buttermilk, sugar, and yeast in bowl of stand mixer. If you’re using active yeast, let it bloom for 5-10 minutes until foamy. If you’re using instant yeast, blooming is not needed.
    • Stir to make sure sugar and yeast are mixed in and not stuck on the bottom.
    • Add the salt, oil of choice, and flour.
    • Mix until flour is mostly incorporated then add chopped herbs and shredded cheese.
    • Continue to knead until everything is well mixed and the dough is pulling away from the sides of the bowl. Add more flour if needed.
    • Keep mixing for at least 5 minutes. I’ve found that the longer you knead the dough, the softer the bread is. If the dough stays really soft and sticky and you don’t want to add more flour, it should still work. I’ve had it happen to me lots of times, especially in warm or humid weather, and the bread turns out great. You just have to kinda pour the dough into the bowl and then the loaf pans instead of forming it.
    • Transfer the dough into a large, greased bowl, cover, and let rise until doubled. About 1-1.5 hours.
    • Form dough into a loaf, or two if it rose enough, and place in a greased 9×5 bread pan. Cover and let rise until the center is about 1-2 inches above the edge of the pan. I usually turn the oven on to preheat and let the pans sit on top the stove to cut down the rise time.
    • Preheat oven to 375 degrees
    • Bake at 375 degrees for 15 minutes, then without taking the bread out, turn the oven down to 350 degrees and bake another 20 minutes or until the bread is golden brown and sounds hollow when tapped.
    • Try to let it cool before you blister your fingers to get it out of the pans and sample it. If you’re like me and mine, you’ll endure the pain just to get a fresh, hot slice with butter. 🙂
    • Serve warm with stew or baked chicken or cool as a delicious sandwich base. Whatever you do, make sure you enjoy it!
    a loaf of freshly baked herb and cheese bread sitting partially sliced and still steaming

  • Best Buttermilk Biscuits

    Best Buttermilk Biscuits

    Hello again!

    Around here, we usually keep breakfasts pretty simple. Bacon and eggs, eggs and bacon, that sort of thing. Sometimes, for variety, we add cottage cheese, veggies, or fruit to the menu.

    And then, other times, we feel like splurging a bit. Usually in those cases, our minds (Tim’s for sure!) turn to biscuits.

    Finding the perfect recipe was a bit of a journey. Especially since we started with store-bought biscuits out of a can. I still shudder sometimes to think of it.

    This recipe is not original to me. I found it online at bakerbettie.com

    The enjoyment we get from eating these flaky rounds of yummyness is ours, though. They are amazing with butter and honey or jam, with Tim’s delicious sausage gravy, or as breakfast sandwiches. Or even reheated with a little butter.

    biscuit bacon egg and cheese sandwiches

    OLD FASHIONED LARD BISCUITS

    Ingredients

    • 2 c Flour
    • 1 T Baking Powder
    • 1/4 t Baking Soda
    • 1 1/4 t Salt
    • 6 T Leaf Lard, cold *
    • 1 c Buttermilk, cold

    Instructions

    Preheat oven to 450 degrees and make sure an oven rack is in the center of the oven.

    Grease a cake pan or cookie sheet or line with parchment paper or a silicone baking mat, if desired. I never grease my pan for biscuits and they seldom stick more than a little bit. If you use a cookie sheet, make sure it has a rim to keep any melted lard from running off.

    Keep lard and buttermilk in the refrigerator until needed.

    In a large mixing bowl, combine the dry ingredients and whisk. *

    flour mixture in a mixer bowl

    Add in the cold lard and cut into the flour mixture using a pastry blender or fork. You want the lard to be mostly in pea-sized pieces with a few larger.

    pieces of butter in flour mixture in a mixer bowl
    butter pieces in flour mixture

    Add the cold buttermilk and stir with a spoon or spatula until just combined. This will not take long and you don’t want to overmix as the biscuits will be tough. The batter/dough will be pretty wet and sticky.

    buttermilk in flour mixture

    Turn the mixture out onto a floured table or countertop. Dust flour over the top. With floured hands, bring the dough into one mass.

    flour on a table

    Pat the dough out and then fold in half. Turn 90 degrees and pat out again. Repeat this 5-6 times. The folds help the biscuits end up flakier.

    patting out biscuit dough

    Press the layered dough out until it’s about an inch thick and use a round cutter that has been dipped in flour to cut the biscuits. Press straight down with the cutter and do not twist. Pat the scraps back together and cut again. Or you can pat the dough into a rectangle and use a sharp knife to divide into 8 biscuits.

    a cut biscuit round
    cutting out biscuits

    Place the biscuits in the prepared pan, making sure the edges are touching to help the biscuits rise.

    unbaked biscuits on a cookie sheet

    Bake for 13-15 minutes until golden brown. Do not open the door for at least the first half of the bake time. Keeping the steam trapped inside the oven helps with the rise.

    golden brown biscuits on a cookie sheet

    Let cool, if possible, and then enjoy however you choose.

    Notes

    * I have substituted butter, tallow, and bacon grease for the lard with no problems. You just want it cold when it goes in.

    *I make mine in my stand mixer and it works just great. Just don’t overmix.

  • The Best Peach Cobbler, With A Secret Ingredient!

    The Best Peach Cobbler, With A Secret Ingredient!

    When summertime rolls around and the days start heating up, one thing that helps make up for the sticky discomfort is peaches.

    Now, I like peaches. I like them fresh, sliced with a little brown sugar and milk. I like them in muffins, in oatmeal, in cinnamon rolls… and did I mention fresh?

    Peach cobbler with bubbling fruit and browned topping

    But around here, if we have peaches, there’s one thing that always gets requested: peach cobbler. Sometimes I think I could make it every single day and no one would complain. I doubt I’ll test that theory—but I wouldn’t be surprised if they tried to talk me into it. 😊

    What makes peach cobbler so special—at least to me—is that it’s basically summer in a pan. You get the soft, bright flavor of peaches, the warmth of nutmeg and cinnamon, and the rich depth of vanilla, all paired with the buttery crunch of the buttermilk topping. It’s practically unbeatable.

    Fresh peach slices mixed with sugar, nutmeg, cinnamon, and vanilla.

    And in our house, everyone has their favorite part. The kids go for the fruity pockets. I like a solid mix of topping and fruit, especially with those sweet drippings you get when you’re last to serve and scraping the pan. And Tim? Tim always gets a corner or edge piece—the one with the well-browned, butter-crunchy topping I make just for him.

    Freshly baked peach cobbler in the pan with golden brown topping.

    Now, I had thought that I had my perfect peach cobbler recipe all figured out and set in stone. I use buttermilk, never regular milk, for the topping. The peaches always get freshly grated nutmeg, none of that store-bought ground nutmeg. Don’t get me wrong, I’m not saying you can’t get a good cobbler by using slightly different ingredients. I’m just saying that if I tried it, I think my family would accuse me of fraud or something.

    The last peach cobbler I made, though, threatened to change some of my “set in stone” ways. You see, we didn’t have enough buttermilk. And I didn’t even have any regular milk to stretch it with. So I gathered up my courage and tried something I wasn’t positive would work. I added enough sour cream to get the buttermilk to the amount I needed and hoped for the best.

    When I pulled it out of the oven and dished it up, I asked Tim his opinion of the substitution. He said it wouldn’t work as a substitute, but I had to start doing it that way from now on. Success!

    So, in honor of summer, peaches, and Tim’s crunchy-corner approval, here’s my go-to peach cobbler—with a slightly unexpected twist.

    Peach Cobbler With Buttermilk-Sour Cream Topping

    Thick buttermilk and sour cream batter being stirred in a mixing bowl.

    Ingredients

    For the fruit:

    4 cups Fresh Peaches, peeled and sliced*

    1/2 cup Sugar

    1 teaspoon Vanilla Extract*

    1 teaspoon Freshly Grated Nutmeg (or 1/4 tsp ground)*

    1/2 teaspoon Cinnamon (optional, to taste)*

    For the topping:

    3/4 cup Buttermilk

    1/4 cup Sour Cream

    1 cup Flour

    1/4 cup Sugar

    1 teaspoon Salt

    1 teaspoon Baking Powder

    8 tablespoons Butter, melted in the pan

    Optional:

    1 tablespoon Sugar for sprinkling on top

    Instructions

    Preheat your oven to 350 degrees F. Place the butter in an 8×8* baking dish and place it in the oven to melt while you prepare the topping and fruit.

    Butter melting in a baking dish in the oven, the first step of making peach cobbler.

    In a bowl, combine the sliced peaches with the sugar, vanilla, and spices. Set it aside to let the juices develop.

    In another bowl, whisk together flour, sugar, baking powder, and salt. Stir in the buttermilk and sour cream until just combined. The batter will be thick.

    Once the butter is completely melted, carefully remove the dish from the oven. Drop the batter by large spoonfuls over the hot butter. Do NOT stir. It’ll look messy, but that’s what you want.

    Cobbler batter spooned over melted butter in a baking dish, ready for peaches.

    Gently spoon the peach mixture over the batter. Again, no stirring!

    If desired, sprinkle the extra tablespoon of sugar over everything for a slightly crispy finish.

    Unbaked peach cobbler with batter and fruit layered in a pan.

    Bake for 45 minutes, or until the topping is golden brown and cooked through. Let it cool slightly before serving.

    Best served warm. Great with vanilla ice cream or homemade whipped cream, our family’s favorite.

    Juicy peach cobbler with golden topping, served warm in the baking dish.

    Recipe Notes

    If you want to double this recipe, it still works great. Just use a 9×13 and bake for 1 hour 15 minutes to 1 hour 30 minutes.

    Home canned peaches work great too, but you might want to drain some of the liquid off them before adding the other ingredients.

    My family likes the spice a little more than some people, so feel free to use less nutmeg and cinnamon if desired. And I’ll be honest, I never measure the vanilla, nutmeg, or cinnamon. I go by what smells right, so these measurements are estimates.

    A great variation is to add some raspberries to the peaches for pops of color and tartness.

    Juicy peach cobbler with golden topping.

    Whether you serve it warm with ice cream or sneak a bite cold from the fridge the next morning (guilty), I hope this cobbler brings your people to the table the way it always does mine.

  • Our Favorite Buttermilk Pancakes (Make-Ahead & Fluffy!)

    Our Favorite Buttermilk Pancakes (Make-Ahead & Fluffy!)

    If you are like me, then from time to time, you have children—or even a spouse—who ask for pancakes. While I’m thankful it doesn’t lead to a situation like If You Give a Pig a Pancake, it still sparks some familiar questions: Do I want classic or fluffy? More ingredients or fewer? Regular or buttermilk?

    For years, I wrestled with that dilemma. We don’t buy pancake mix, so every time I needed to make some from scratch, my mind would start scrambling. What recipe did I use last time? Was that the favorite or just another okay one?

    Over time, I started narrowing down the options. I discovered that my family’s favorite pancakes were fluffy, a bit more complex in ingredients, and made with buttermilk. That helped—sort of. It still left a lot of recipes to sift through. Pun intended. 🙂

    And then, there was the timing. If I got up and started mixing the batter, I had maybe 5–10 minutes before my “Kitchen Crew” showed up to help. Some would come in jabbering a mile a minute, eager to grab something—anything—and get to work. Others would stumble in, rubbing eyes and stifling yawns, but still determined to be part of the process. While not a problem, it did highlight another preference. Pancake batter that could be made ahead. 

    If I could mix up the batter the night before and only have to flip them the morning of, that would save a ton of time. Especially with the size of my family and their colossal appetites. A batch of pancakes that made 8-10 2″ pancakes just didn’t cut it. 

    So you can imagine my relief when I found a recipe that checked all the boxes. It made fluffy pancakes that were easy to mix up without skimping on the ingredients and called for buttermilk. It had yeast in it so it could be made ahead and put in the fridge overnight to fluff. And it even came with some bonuses. It wasn’t too sweet and it didn’t even have to be doubled. That’s what I call a winner! 

    It took all of one time to know we had finally found our favorite pancake recipe. This time, I ignored the voice that said I’d for sure remember which recipe we liked, and wrote it down on a recipe card. Not going to lose that one!

    I wish I could remember where I originally found the recipe—I’m pretty sure it was Pinterest, but the exact source is lost to time. If you recognize it, let me know so I can give credit where it’s due!

    INGREDIENTS

    4 Cups Flour

    1 Tablespoon Yeast*

    1 Tablespoon Baking Powder

    2 Tablespoons Sugar

    2 Teaspoons Baking Soda

    1 Teaspoon Salt

    4 Eggs, Lightly Beaten

    4 Cups Buttermilk

    1/4 Cup Oil

    INSTRUCTIONS

    In a large bowl or the bowl of your stand mixer, whisk all the dry ingredients. Add wet ingredients and mix until just combined. Cover and refrigerate 8-24 hours. Stir before cooking. 

    Makes about 20-24 3″ pancakes. 

    *If you use active dry yeast, activate it in a 1/4 cup warm water or buttermilk and let sit for 5-10 minutes, while it blooms. If you use instant yeast, just follow the recipe as given.

    So whether you’re flipping for a crowd or just need a little breakfast win, I hope this recipe brings as many smiles to your table as it has to ours. And if your Kitchen Crew shows up to help… pour them a little extra syrup for me.

    Just don’t blame me if giving your kid a pancake leads to building a treehouse and finding a harmonica. 😉

  • Family of Tortilla Fans

    Family of Tortilla Fans

    Tortillas, Anyone?

    I don’t know about you and yours, but in this house, we like tortillas. And I mean like tortillas.

    If I want kids jumping up and down while screeching in delight, all I have to do is casually mention that we’ll need tortillas made for supper. Whether it’s tacos, fajitas, enchiladas, or burritos, those tortillas are always a big hit.

    In fact, with how much Tim and the kids (and I) love tortilla-based meals, you’d think he had Spanish roots instead of Italian.

    We started out always buying our tortillas, because making them seemed too daunting. While we really enjoyed fresh tortillas when we went out for Mexican food, it made my eyes cross and my brain itch to even think about making them.

    Then, health problems started pushing us to switch from buying everything to trying to make more food from scratch—especially things like bread and tortillas.

    Bread felt like the easier place to start, but one can only go so long without tacos or fajitas. Right?

    So I went hunting and digging and found a tortilla recipe that I decided I’d try. I gathered the ingredients—and my courage—and dove in.

    While the recipe wasn’t difficult, I worried the whole time that it wouldn’t work. And talk about time-consuming!

    Mixing the dough was easy; separating it into portions was trickier. Letting them sit, covered, for an hour or so was simple, but I stressed about them the whole time.

    The hardest part by far was rolling them out and frying them up. That first batch took over an hour—maybe two—before they were even ready to eat!

    Were they worth the hassle?
    Yes, definitely.

    One thing I struggle with is the temptation to balk at trying anything new. And for whatever reason, tortillas just seemed like one of those things.

    Now? Tortillas feel like one of the easiest things to make. Funny how it works like that, isn’t it?

    Except… I hardly ever have to make them anymore.

    Alayna, our oldest daughter, has done her best to establish herself as the “bread-maker” of the family. Whether it’s sandwich bread, hamburger buns, or tortillas, she practically begs to be the one to make them.

    She’s pretty pleased with herself for being able to make tortillas from memory now—and I’d say that’s not bad at all for an 8-year-old!

    I still do all the rolling myself. Micah and Alayna have both tried, but between not enough height and not enough upper arm strength, it just works better if I handle that part for now.

    They do, however, claim the job of frying the tortillas—and they do a pretty good job of turning out lightly browned deliciousness every time.

    What happens to leftover tortillas, you ask?
    Well, they rarely get left. But when they do, one of two things happens:

    Either the kids decide they want a snack and clamor to eat them plain, or Tim gleefully makes himself a cheesy quesadilla.

    Either way, tortillas around here have a short life—but one joyfully dedicated to making our family happy and full.

    Our Go-To Tortilla Recipe

    I don’t remember where I found this recipe, but it’s become a staple in our home. One batch never cuts it for us, but it’s a great place to start!

    Ingredients:

    • 3 cups flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 cup warm water
    • 1/3 cup lard (or oil or butter)

    Instructions:

    1. Mix the dry ingredients in the bowl of a stand mixer or by hand.
    2. Add the water and lard, and mix until well combined.
    3. Knead (in the mixer or by hand) for at least 5–7 minutes—longer kneading makes better tortillas.
    4. Divide dough into 8 equal pieces. Flatten slightly on a lightly floured surface.
    5. Cover and let rest at least 15 minutes or up to 2 hours.
    6. Roll out each piece on a floured surface.
    7. Fry in a dry skillet on medium to medium-high heat until bubbles form and the underside has golden-brown spots. Flip and cook the second side (it takes less time than the first—usually about 30 seconds).
    8. Keep warm in a low oven (we use the “Warm” setting) on a cookie sheet until ready to eat.
  • Amazing Soft and Chewy Chocolate Chip Cookies

    Amazing Soft and Chewy Chocolate Chip Cookies

    Great to Have You Back!

    If any of y’all are like us, you have a go-to dessert recipe for when the sugar cravings hit or you want to relax with a favorite snack. For us, it’s chocolate chip cookies. But, these aren’t just any chocolate chip cookies. When we got married, Tim was very much NOT a fan of chocolate chip cookies. But sometimes I’d try different recipes to see if I could find one he did like. Because, Hello… Chocolate!

    A couple of years ago, I found a recipe that sounded promising and decided to give it another try. Now, when I make something, it is pretty rare for me to follow the recipe exactly. So I did my usual and tweaked these. The original recipe called for nuts, and while I don’t have any problems with nuts, I don’t often use them in cookies. Instead, I increased the amount of flour.

    I mixed up all of the ingredients, placed the cookies on the sheet, and baked them for two minutes less than the recipe said. With bated breath, I pulled the finished cookies out of the oven and watched as Tim sampled one. And something wonderful and new happened!

    Alright, I may have gotten a little dramatic there, but something exciting did happen. Tim quickly proclaimed them the best chocolate chip cookies he had ever eaten, and the rest of the batch quickly followed the first as he and the kids (and me, too) basically inhaled them.

    You might now be curious about what makes this recipe so special—why these cookies stand out from the rest. Well, there are a couple things that I think really made the difference for us.

    1. Dark Chocolate

    I might be stepping into a controversial subject (I don’t know), but my family is of the firm opinion that dark chocolate is VASTLY superior to milk chocolate or even semi-sweet chocolate. It keeps the rich decadent taste of chocolate without overloading on the sweet taste.

    1. Firm Dough

    Again, each to their own, but I like my cookie dough firm enough that it doesn’t spread all out in the oven. That way, the cookies come out thick enough to have soft chewy centers instead of being flat and crispy.

    1. Shorter Bake Time

    I pull these cookies out of the oven before the centers look completely set and dry. It keeps some of the moisture in them so they stay soft and moist for several days. Tim actually likes them best a day or two after baking, when the flavors have had plenty of time to blend.

    So what’s in these cookies? It’s pretty much what you would expect.

    • Butter – I have used both salted and unsalted butter in this recipe and both work. I normally use salted without having to adjust the salt amount.
    • Sugar – I use raw natural sugar, but plain white sugar works too. I also cut the sugar amount as we don’t like them really sweet, but if you prefer a sweeter cookie increase the sugar by a 1/4 cup.
    • Brown Sugar – My preference is dark brown sugar as it adds a deeper taste, almost a caramel-ly taste. Light brown sugar works great too, though. I have even made my own brown sugar by adding molasses to raw sugar.
    • Vanilla – I use real vanilla extract, but imitation vanilla would probably work as well.
    • Eggs – I have only ever used chicken egg for this recipe. Hopefully, one of these days I can let you know how it works with duck eggs! I have never used an egg substitute.
    • Salt – My normal is pink Himalayan salt, but white table salt is fine too.
    • Baking Soda – Pretty basic, I think.
    • Flour – I use organic white flour. I don’t have any experience with whole wheat flour or nut flours in this recipe.
    • Dark Chocolate Chips – And last, but not least, the star of the show! I have used milk chocolate mini chips and semi-sweet chocolate morsels, but my definite favorite is dark chocolate chips. The darker the better. You can use a bit more than the recipe calls for with no problem or can cut it down and use less. I often use less as Tim really likes the taste of the actual cookie dough with only occasional chocolate chips.

    Our Family-Favorite Soft & Chewy Chocolate Chip Cookies

    • 1 Cup of Butter, Softened
    • 1/2 Cup Sugar
    • 3/4 Cup Brown Sugar
    • 1 Teaspoon Vanilla
    • 2 Eggs
    • 1 Teaspoon Salt
    • 1 Teaspoon Baking Soda
    • 3 Cups Flour
    • 1 1/2 Cups Dark Chocolate Chips

    Instructions:

    1. Preheat oven to 375 degrees.
    2. Cream the butter, sugars, and vanilla together in a stand mixer until creamy.
    1. Add the eggs one at a time, beating after each one.
    1. Switch to dough hook and mix in salt, baking soda, and flour. The dough may look crumbly but usually fixes itself once the flour is all mixed in.
    1. Mix in chocolate chips.
    1. Place thick rounds of dough about 2 inches apart on ungreased cookie sheets.
    1. Bake for 8 minutes for soft and chewy cookies. 10 minutes if you want a crispier cookie.
    1. Let them cool—if you can resist! At our house, they rarely last that long.