sourdough cinnamon raisin bread

Name: SOURDOUGH CINNAMON RAISIN BREAD
Prep time: 300 min
Cook time: 40 min
Ingredients: 100 grams leavened sourdough starter; 325 grams warm filtered water; 500 grams bakers flour or bread flour; 10 grams salt; 1/2 cup brown sugar; 2 tbl cinnamon; 4 tbl softened butter; 1 cup raisins

December 7, 2023

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This sourdough cinnamon raisin bread has beautiful swirls of brown sugar, butter, and cinnamon with raisins throughout the fluffy sourdough.

When I bake this sourdough cinnamon raisin bread, and my house fills up with the most delicious smell, it takes me back to my childhood memories! This recipe takes sourdough to the next level! Cinnamon and brown sugar swirled into the loaf make the perfect bread!

Baking a loaf of sourdough cinnamon raisin bread is pure therapy. Not only will it fill your kitchen with delicious smells of yeasty goodness, but you’ll also walk away with a handful of life lessons and a piece of unbelievably delicious bread. This no-knead bread will become something you bake for your family weekly! This sourdough bread is baked in a Dutch oven to develop a crispy, golden crust, and the inside has a fluffy, sweet, and perfectly tangy crumb, which combines perfectly with the sweet raisins and brown sugar.

Pin it for later!

AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS. THIS WILL NOT CHANGE YOUR PRICE, BUT SHARE SOME COMMISSION WITH OUR FAMILY.

The second I saw videos circling the internet, I immediately knew I had to learn how to bake sourdough cinnamon raisin bread! I have tried many times to perfect this recipe, not that my children minded; they love it when I make them this loaf! Now, they weren’t all terrible, but I was on the hunt to find THE perfect recipe! And I finally landed on a good technique. This recipe, paired with this technique, gives the loaf a golden crunchy crust, and the inside has an irresistibly soft crumb with beautiful cinnamon and brown sugar swirls.

wooden bowl on a food scale with big clear jars behind it with sourdough starter and flour on white quarts countertop

BREAD MAKING TOOLS

Sourdough bread has been made for thousands of years without any modern tools. However, some equipment is available to make this process a little easier.

Food scale- There is one tool that, in my opinion, is necessary: a food weight scale. When it comes to baking sourdough bread, precision is key! There’s no better way to measure accuracy than using a digital food
Jar- A good jar to grow your sourdough starter is also important!
Dutch oven- Last but not least, you will need a Dutch oven. A Dutch oven helps the bread to get the delicious crunchy crust that sourdough bread is famous for. Without a Dutch oven, it will be hard to achieve this. Ok! Now that you have all your tools let’s start to bake!
9-inch bowl or a banneton basket

WHAT YOU WILL NEED TO BAKE SOURDOUGH CINNAMON RAISIN BREAD

Sourdough bread consists of a few basic ingredients you already have in your pantry! Flour, water, salt, cinnamon, brown sugar, raisins, and LEAVENED sourdough starter. Adding inclusions to your sourdough loaf is a pretty simple process. It is basically adding whatever you want to a basic sourdough loaf. First of all, you will need a good sourdough starter. As I mentioned, a starter is your rising component in bread making. Without this, your bread will NOT rise.

IS YOUR SOURDOUGH BREAD BURNING FROM THE BOTTOM WHEN BAKED?

Placing something between your Dutch oven and the base of your oven can lower the heat transfer underneath. Try leaving a sheet pan on the lower rack than the Dutch oven.
Another trick to prevent sourdough bread from burning is to cut out a silicone mat to fit your Dutch oven. And place it on the bottom of the Dutch.

INGREDIENTS FOR SOURDOUGH CINNAMON BREAD:

500 grams of bread Flour– baker’s flour
325 grams of filtered water
10 grams salt
100 grams active sourdough starter (fed in the last 12 hours)
1/2 cup brown sugar
2 tablespoons cinnamon
4 tablespoons butter
1 cup raisins- golden or regular raisins

You can use any flour for this recipe. Although different flours might give you a different outcome, it will still be delicious! I’ve used many flours in the past. I usually use what I have on hand at that moment. I have used all-purpose, einkorn, or unbleached organic all-purpose bread flour, which are all good options. I had the most success using baker’s flour.

leavened sourdough starter in a half gallon jar with a wooden stirring spoon on a quartz countertop

The most important component in this recipe is the sourdough starter! In order to make a delicious loaf of sourdough cinnamon raisin bread, you need to use an active starter that has been fed within 4-12 hours before use. To check if your sourdough starter is ready, do the float test. Drop a spoon of your sourdough starter into some water. If it floats, that means it is ready to use! If it does not, it either needs more time to rise, or your starter is weakened. If you want to grow your own sourdough starter from scratch, follow this easy guide.

HOW TO MAKE SOURDOUGH BREAD

Add all of the dough ingredients: 500 grams of flour, 100 grams of active sourdough starter, 325 grams of warm water, and 10 grams of salt ( i use sea salt) in a large mixing bowl. For the next part, I like to use my hands, which are the best tools! Wash your hands and mix this well to form a shaggy dough. You don’t need to knead the dough; combine all the ingredients together till there are no dry streaks of flour. The dough will be very sticky. You might be tempted to add more flour, but trust the process! Do not add more flour than what the recipe is asking for.

After a good mix, close the bowl with a lid and let the sourdough bread mixture rest for 1 hour. For this step, you can cover the dough with plastic wrap, a tea towel, or a lid. You don’t want a tight seal on the sourdough. You still want air to circulate into the dough to help ferment it. Yet you don’t want the top of the dough to develop a hard crust, either.

While the dough is autolysing, add the raisins to a small bowl and pour hot water over it. This will help the raisins to rehydrate.

raisins soaking in hot water to rehydrate in a pink bowl

I would recommend keeping a cup with water next to the bowl, and this will be used to dip your fingers to get them wet to keep the sourdough from sticking to your hands while you are doing the next step.

Stretch and folds

Drain the raisins, then add 1/3 of the raisins on top of the dough, then perform the stretch and fold the sourdough, adding the raisins between every stretch and fold till they are all incorporated. Gluten relaxes over time. This step will help build up the gluten and give it strength and shape, resulting in a beautiful rise when baking. This will also help incorporate the raisins into the loaf.

How to do stretch and folds

Grab one side of the dough with wet hands and stretch the sourdough as far as it lets you. Be gentle not to rip the dough, then fold it over to the middle of the bowl. Repeat this process on all sides till you go around the full circle. Once you have stretched and folded all sides of the sourdough, cover it with a damp towel and let it rest for another 45 minutes. You will need to perform a total of 3 sets of stretches and folds with 45 minutes of rest in between each one.

(After the last stretch and fold, cover the dough and let it rest for 45 minutes)

sourdough raisin dough bulking in a wooden bowl

Gently take out the sourdough on a clean countertop. Do not dust any flour on the countertop. Once the dough is out of the bowl, cover it with a tea towel and let it rest for 10 minutes. This step will ensure that your dough relaxes, making it easier to stretch it for the next step.

Lamination

Gently start to stretch the raisin sourdough into a rectangle. Use your hands to stretch the dough out on the countertop; do not use a rolling pin, as it will disturb the bubbles forming in the dough. You will NOT need to wet your hands for this step. It will be a little sticky, but make sure not to add any additional flour. If the sourdough is too sticky to work with, use your bench scraper to help. You will not need to stretch the dough out too thin. If you stretch it too thinly, the sugar will seep out during the final shaping.

Combine softened butter, brown sugar, cinnamon, and flour in a small bowl to form a paste.

brown sugar, butter, and cinnamon mixed into a paste in a clear square bowl with a wooden spoon it in on the countertop next to sourdough raisin dough

Spread 1/3 of the butter mixture onto the sourdough, leaving a 1-inch border. Fold the dough over 1/3 of the way, add half of the mixture that is left on top of the folder part, then fold it over again, and add the remaining sugar mixture. Fold over the last piece. It should be in a log shape.

3 step picture showing how to shape a sourdough cinnamon raisin bread into a boule

Pinch the ends shut to prevent the sugar from leaking out.

Shaping the boule

Roll the dough into a ball and tuck the ends underneath the dough to form a boule. After the sourdough is formed into a boule, twist the dough on the table to create tension on the bottom, being gentle not to rip the dough anywhere. This helps to close up any open holes on the bottom.

sourdough cinnamon raisin bread shaped into a boule on a white quart countertop with a proofing bowl next to it

Now that your sourdough is shaped into a ball- lightly flour a 9-inch bowl lined with a flour sack towel using rice flour. Flip your sourdough cinnamon swirl bread into the banneton basket with the bottom facing up. Pinch to seal any holes. Dust the Sourdough ball with a little bit of flour, then cover it with saran wrap or a shower cap, place it inside a plastic bag if you don’t have a lid that fits the bowl, then tie the bag so air doesn’t get inside. Place in the fridge for overnight bulk fermentation. The loaf will rise in the fridge up to 30%.

sourdough cinnamon raisin boule in a bowl covered with a flour sack towel

TIME TO BAKE YOUR SOURDOUGH CINNAMON SWIRL BREAD

Place a Dutch oven into the oven with the lid closed the next day and preheat the oven to 450F. Once it reaches 450 degrees Fahrenheit, leave the Dutch oven inside the oven for 30 minutes.

Remove your loaf from the fridge and gently flip your dough onto a piece of parchment paper big enough to cover all the bottom and sides of your Dutch oven. This will catch any of the sugar that might leak out to prevent a mess in your Dutch oven.

sourdough cinnamon raisin boule on parchment paper with a score down the middle using a ufo lame

This is the time to score your bread! When the sourdough bread is baking in the oven, it rises to almost double its size, and if you don’t score it, you will have random cracks throughout the loaf. Scoring gives you control over where you want the bread to expand. Using a lame ( this is the one I use and recommend!), make one deep score in the center of the sourdough cinnamon raisin bread.

Baking the sourdough loaf

Take the Dutch oven out of the oven; be careful; a preheated Dutch is very hot! Use oven mitts for your safety. Place the sourdough bread into the Dutch oven with the parchment paper, and bake for 40 minutes with the lid closed on the Dutch oven.

Remove the lid from the Dutch oven, lower your heat to 425F, and bake for 3-10 minutes or until golden brown. Depending on how much color you want on your sourdough cinnamon raisin bread.

baked sourdough cinnamon raisin loaf in a cast iron Dutch oven

Take out your sourdough cinnamon raisin bread from the oven and place it on a cooling wire rack for two hours before you slice into it. I know it’s tempting, but it is worth the wait. Most of the time, we are impatient to wait till the bread cools and cut into it right away and end up waiting anyway because it’s way too hot to eat. Be careful; the butter and sugar are very hot!

sliced sourdough cinnamon raisin bread on a cooling rack lined with parchment paper

Enjoy! I hope your household will become as obsessed as we are with this sourdough cinnamon raisin bread! The best way to have leftover sourdough cinnamon swirl raisin bread is to make thick slices of French toast, then drizzle some warm maple syrup over it! Or toast it, then slather some cream cheese over it! Oh my, my mouth is watering just thinking about it!

SOURDOUGH CINNAMON RAISIN BREAD

This sourdough cinnamon raisin has swirls of brown sugar and butter, with raisins evenly distributed in the fluffy dough.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Course bread

Cuisine American

Equipment

Food scale- There is one tool that, in my opinion, is necessary: a food weight scale. When it comes to baking sourdough bread, precision is key! There’s no better way to measure accuracy than using a digital food
Dutch oven- Last but not least, you will need a Dutch oven. A Dutch oven helps the bread to get the delicious crunchy crust that sourdough bread is famous for. Without a Dutch oven, it will be hard to achieve this. Ok! Now that you have all your tools let’s start to bake!
9-inch bowl or Proofing baskets
lame – for scoring
Parchment paper

Ingredients

100 grams leavened sourdough starter
325 grams warm filtered water
500 grams bakers flour or bread flour
10 grams salt
1/2 cup brown sugar
2 tbl cinnamon
4 tbl softened butter
1 cup raisins

Instructions

Add all of the dough ingredients: 500 grams of flour, 100 grams of active sourdough starter, 325 grams of warm water, and 10 grams of salt ( i use sea salt) in a large mixing bowl. For the next part, I like to use my hands, which are the best tools! Wash your hands and mix this well to form a shaggy dough. You don’t need to knead the dough; combine all the ingredients together till there are no dry streaks of flour. The dough will be very sticky. You might be tempted to add more flour, but trust the process! Do not add more flour than what the recipe is asking for.
After a good mix, close the bowl with a lid and let the sourdough bread mixture rest for 1 hour. For this step, you can cover the dough with plastic wrap, a tea towel, or a lid. You don’t want a tight seal on the sourdough. You still want air to circulate into the dough to help ferment it. Yet you don’t want the top of the dough to develop a hard crust, either.
While the dough is autolysing, add the raisins to a small bowl and pour hot water over it. This will help the raisins to rehydrate.
Drain the raisins, then add 1/3 of the raisins on top of the dough, then perform the stretch and fold the sourdough, adding the raisins between every stretch and fold till they are all incorporated. Gluten relaxes over time. This step will help build up the gluten and give it strength and shape, resulting in a beautiful rise when baking. This will also help incorporate the raisins into the loaf.
Grab one side of the dough with wet hands and stretch the sourdough as far as it lets you. Be gentle not to rip the dough, then fold it over to the middle of the bowl. Repeat this process on all sides till you go around the full circle. Once you have stretched and folded all sides of the sourdough, cover it with a damp towel and let it rest for another 45 minutes. You will need to perform a total of 3 sets of stretches and folds with 45 minutes of rest in between each one.
(After the last stretch and fold, cover the dough and let it rest for 45 minutes)
Gently take out the sourdough on a clean countertop. Do not dust any flour on the countertop. Once the dough is out of the bowl, cover it with a tea towel and let it rest for 10 minutes. This step will ensure that your dough relaxes, making it easier to stretch it for the next step.
Gently start to stretch the raisin sourdough into a rectangle. Use your hands to stretch the dough out on the countertop; do not use a rolling pin, as it will disturb the bubbles forming in the dough. You will NOT need to wet your hands for this step. It will be a little sticky, but make sure not to add any additional flour. If the sourdough is too sticky to work with, use your bench scraper to help. You will not need to stretch the dough out too thin. If you stretch it too thinly, the sugar will seep out during the final shaping.
Combine softened butter, brown sugar, cinnamon, and flour in a small bowl to form a paste.
Spread 1/3 of the butter mixture onto the sourdough, leaving a 1-inch border. Fold the dough over 1/3 of the way, add half of the mixture that is left on top of the folder part, then fold it over again, and add the remaining sugar mixture. Fold over the last piece. It should be in a log shape.
Pinch the ends shut to prevent the sugar from leaking out.
Roll the dough into a ball and tuck the ends underneath the dough to form a boule. After the sourdough is formed into a boule, twist the dough on the table to create tension on the bottom, being gentle not to rip the dough anywhere. This helps to close up any open holes on the bottom.
Now that your sourdough is shaped into a ball- lightly flour a 9-inch bowl lined with a flour sack towel using rice flour. Flip your sourdough cinnamon swirl bread into the banneton basket with the bottom facing up. Pinch to seal any holes. Dust the Sourdough ball with a little bit of flour, then cover it with saran wrap or a shower cap, place it inside a plastic bag if you don’t have a lid that fits the bowl, then tie the bag so air doesn’t get inside. Place in the fridge for overnight bulk fermentation. The loaf will rise in the fridge up to 30%.
Place a Dutch oven into the oven with the lid closed the next day and preheat the oven to 450F. Once it reaches 450 degrees Fahrenheit, leave the Dutch oven inside the oven for 30 minutes.
Remove your loaf from the fridge and gently flip your dough onto a piece of parchment paper big enough to cover all the bottom and sides of your Dutch oven. This will catch any of the sugar that might leak out to prevent a mess in your Dutch oven.
This is the time to score your bread! When the sourdough bread is baking in the oven, it rises to almost double its size, and if you don’t score it, you will have random cracks throughout the loaf. Scoring gives you control over where you want the bread to expand. Using a lame ( this is the one I use and recommend!), make one deep score in the center of the sourdough cinnamon raisin bread.
Take the Dutch oven out of the oven; be careful; a preheated Dutch is very hot! Use oven mitts for your safety. Place the sourdough bread into the Dutch oven with the parchment paper, and bake for 40 minutes with the lid closed on the Dutch oven.
Remove the lid from the Dutch oven, lower your heat to 425F, and bake for 3-10 minutes or until golden brown. Depending on how much color you want on your sourdough cinnamon raisin bread.
Take out your sourdough cinnamon raisin bread from the oven and place it on a cooling wire rack for two hours before you slice into it. I know it’s tempting, but it is worth the wait. Most of the time, we are impatient to wait till the bread cools and cut into it right away and end up waiting anyway because it’s way too hot to eat. Be careful; the butter and sugar are very hot!

Notes

Keyword sourdough bread, sourdough cinnamon raisin bread, sourdough recipe, sourdough sweet bread

lizasfarmhouse

sourdough cinnamon pumpkin focaccia

Pumpkin season is here! And that means cue fall recipes 🙂 This sourdough cinnamon pumpkin focaccia bread makes the most delicious breakfast or dessert. It is flavored with pumpkin, cinnamon, and brown sugar! It has an irresistible crispy crust caramelized by butter and brown sugar, yet it is fluffy and airy inside with a hint of pumpkin. This makes it the perfect fall treat your whole family will love! AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN SOME AFFILIATE LINKS. THIS DOES NOT CHANGE YOUR PRICE. BUT IT DOES SHARE A SMALL COMMISSION WITH OUR FAMILY. READ THE FULL DISCLOSURE HERE Even though making sourdough cinnamon pumpkin focaccia may seem intimidating, it’s not hard to do. There are only about 20 minutes of actual hands-on work and most of the time; the bread is rising! I will walk you through achieving the perfect sourdough cinnamon pumpkin focaccia bread! Tools you will need to make sourdough focaccia bread Pin it for later! Ingredients for sourdough cinnamon pumpkin Foccacia Dough Toppings Cream cheese frosting Whip up a batch of dough the day before; the next day, it will be ready to bake for breakfast. While the bread is baking, your family’s mouths will water as the incredibly delicious cinnamon and brown sugar aroma circles through the house! To sum it up briefly, this recipe will make you look like a kitchen master with minimal effort on your part! While there is a long rise time, it’s almost entirely hands-off and the dough is as simple as tossing basic pantry staples into a bowl and stirring it all up. Baker’s schedule: The rise times will depend on how cold oe warm the environment is, the colder the house the slower the dough will ferment. How to make sourdough cinnamon pumpkin Foccacia For this recipe, you will need a leavened sourdough starter. Read my other post about sourdough starters. I fed my sourdough starter at 3:00pm and by 6:00 p.m. it was ready for me to use! Once your sourdough starter is leavened ( risen), it’s time to mix the dough. To a large bowl, add 375 grams of warm filtered water, 100 grams leavened sourdough starter, 15 grams oil, 5 grams vanilla, 200 grams pumpkin puree, 45 grams sugar, 1/2 teaspoon ginger, 2 teaspoons cinnamon, and 2 tablespoons pumpkin pie spice. l. I use a food scale for accurate measurements. This is the one I have and love! It comes with a charger for easy charging. Mix all the ingredients using a dough whisk. Then, add 600 grams of unbleached bread flour and 10 grams of fine sea salt. Mix the ingredients together to form a shaggy dough. Cover the bowl with either a shower cap or a tea towel. Recently, I started using shower caps to cover the bowls. It works so well! I just slip one over the bowl, and it stays in place. I bought a whole pack of them specifically for this, and I keep them in my proofing baskets for sourdough bread. Cover, then let the sourdough cinnamon pumpkin dough rest in a warm spot for 1 hour. Stretch and fold You will do three sets of stretch and folds, with 30-minute breaks in between. It will look like this: Strecth and folding will help to develop gluten which will create structure. It will also introduce air into the dough, resulting in those beautiful air bubbles focaccia bread is known for! Grab an edge and pull up, Be careful because focaccia dough has more water than regular sourdough bread. Sourdough focaccia bread is lighter, and it will rip much easier. Pull upwards as much as it would let you without ripping ( keep a damp hand to prevent them from sticking to the dough). Fold it over to the middle. Turn the bowl and do the same till all sides are folded. Cover the bowl with saran wrap or a clean shower cap The next day: Iine a tall sheet pan with parchment paper and drizzled 1 tbl of olive oil over it. If you have a good nonstick sheet pan you don’t need to line it with parchment paper, just drizzle it with 1 tbl of olive oil. Let it rise! Once your dough is transferred into your baking vessel, gently spread the sourdough pumpkin dough to fit the pan. Try to be gentle; you don’t want to deflate it or rip it. Use your finger tips to spread it into all corners. Don’t dig your fingertips into the dough; you don’t want to disturb the bubbles inside. If the dough is too difficult to spread out, let it relax at room temperature for 20 minutes while covered with a towel, then continue. Once the sourdough cinnamon pumpkin focaccia dough is spread out, cover it with a tea towel and let it rise for 3-4 hours at room temperature. The dough will almost double in size and should have lots of bubbles on top. Pre-heat your oven to 450 F Toppings On top of the focaccia dough, drizzle 2 tablespoons of melted butter over the top of the dough, then evenly sprinkle 2 tablespoons of cinnamon and 1 cup of brown sugar. Make dimples To make dimples, simply place your finger tips into the well-fermented sourdough pumpkin focaccia dough until you reach the bottom of the pan. Do this all over the dough. Place the sourdough focaccia in the center rack of the oven and bake for 25 minutes or until the dough temperature hits 190 degrees F in the center or until the top is a light golden brown color. If the top is burning to much, place foil on top. Let the sourdough cinnamon pumpkin focaccia cool for 10 minutes in the baking dish, then remove it and let it cool on a wire rack. While the sourdough pumpkin focaccia is cooling, make the cream cheese icing. Combine the cream cheese, powdered sugar, and milk in a small bowl and whisk with a handheld mixer until smooth. Drizzle the cream cheese over the focaccia. I hope you love this recipe as much as we do! Other fall sourdough

Ukranian Banosh

Ukranian Banosh is corn porridge cooked in milk and sour cream and then topped with feta cheese, bacon, and mushrooms. This is a hearty and classic dish that most Slavic households have on a rotation for family dinners. Growing up, my mom always made mamaliga, which is cornmeal. But my mother cooked it a little differently than how I make Ukrainian banosh; my mom made mamaliga using water for cooking it, and she made it thicker so that you could cut it into pieces. My neighbor Marina moved to America two years ago, and she shared how to make Ukranian banosh with me. My whole family fell in love with the concept of this dish! I love how there are so many different variants of mamaliga, and it changes slightly from family traditions. Ukranian Banosh, sometimes called banush, is a type of porridge made from cornmeal, cream or milk, and sour cream. It is a staple in the cuisine of the Hutsuls, a Slavic ethnic group residing in Western Ukraine. Banosh is typically served with feta (sheep’s cheese) and bacon, making it irresistible when it hits the table. The whole family loves this dish, including little kids! AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS. THIS WILL NOT CHANGE YOUR PRICE, BUT IT WILL SHARE A SMALL COMMISSION WITH OUR FAMILY. Cornmeal (mamaliga): Toppings: The main components of banosh is cornmeal porridge with feta cheese. From there you can add whatever your heart desires! Alter the toppings to your family’s liking. Garlic sauce Garnish Recipe Tips and Substitutions Before you make this recipe for Ukrainian Banosh, read through these tips and tricks to know what to expect and what to substitute if you get stuck! Pin it for later! Ukrainian Banosh Recipe Preparing your toppings will take the longest, as the cornmeal only takes a few minutes to cook. Dice the bacon into small pieces and cook it in a large skillet until it is cooked. Remove the bacon but leave the fat in the skillet. Dice one large onion and saute it in the bacon fat. Once the onions are golden brown, add sliced mushrooms and a pinch of salt to taste. Continue to saute the onions and mushrooms for 2-3 minutes or until the mushrooms are soft. Shred the mozzarella cheese and dice the tomatoes. I prefer to use cherry tomatoes as they don’t become soggy. Place a large pot over medium-high heat. Add the milk, water, and salt, then bring to a low simmer. While whisking the liquids, slowly pour in the cornmeal in a thin stream; do not stop stirring to avoid clumps to have a smooth porridge. Turn the heat down to low and keep stirring for 90 seconds. Turn the heat off. Switch to a wooden spoon, then add the butter and the sour cream, mixing until you have a smooth and creamy texture. Pour the cornmeal into a large dish of your choice, add the cheeses first, then the rest of the toppings. Let a few droplets of oil from the bacon go on top of the cornmeal for extra flavor. Garnish with fresh dill, garlic sauce, and a few extra dollops of sour cream. This makes a perfect side dish to accompany any grilled meat, or it can be a full meal on its own! Enjoy it while it’s hot! More easy dinner recipes you will love!

Sourdough pumpkin cream cheese muffins

If you love all things sourdough, then this recipe is for you! These Sourdough pumpkin muffins are pipped with cream cheese filling and have beautiful fall flavors. They are fluffy and moist, packed with my favorite spices: pumpkin pie spice and cinnamon. These muffins are great make-ahead breakfast, kids’ lunchboxes, or when you crave a delicious fall snack. This recipe uses simple ingredients like butter and pumpkin puree to produce the most irritable fluffy texture! AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS. THIS WILL NOT CHANGE YOUR PRICE, BUT IT WILL SHARE A SMALL COMMISSION WITH OUR FAMILY. It took me a while to jump on the pumpkin spice bandwagon, but I became obsessed once I tried these cream cheese-stuffed sourdough pumpkin muffins! At one point, I baked them twice in one week! No regrets here! They make the perfect breakfast on the go, I even made some for teachers for kids’ schools. If you love Starbucks pumpkin cream cheese muffins, you are in for a treat! I am about to save you so much money if you go through the Starbucks drive-through during the fall season; this recipe is simple to make and hits the spot every time! I make a double batch and keep them in the fridge in an airtight container, then heat it up for 30 seconds before enjoying the sourdough pumpkin muffin with my morning coffee. Pin it for later! This recipe is a great way to use up any extra sourdough starter you might have in the fridge! You can also use an active sourdough starter if that’s all you have on hand. The starter adds a little tang to this recipe that goes well with the sweet pumpkin muffin, making this the best sourdough discard pumpkin muffins! You can decorate these cream cheese-filled muffins with pumpkin seeds or add a streusel topping. Ingredients you will need for sourdough pumpkin cream cheese muffins: Tools you will need: These sourdough pumpkin Cream Cheese Muffins are full of pumpkin flavor and are the best pumpkin muffin recipe! They are super easy to make, take no time to whisk together, and taste absolutely amazing. They are simple and full of flavor! I always start to crave these once the cooler weather starts to peak through the window. How to make sourodugh pumpkin cream cheese muffins? How to turn this recipe into pumpkin bread? Instead of diving the dough into muffin tins, pour the batter into a greased bread pan, pipe the cream cheese filling into the center of the loaf, sprinkle the pumpkin seeds on top, then bake at 350 for 45-55 minutes or until it passes the toothpick test. More sourdough recipes that you will love NEVER MISS A POST! FOLLOW ME ON: FACEBOOK | INSTAGRAM | TIKTOK | Hashtag your photos @lizasfarmhouse so I can see your creations and get a chance to be featured!

Broken glass Jell-O

Broken glass Jell-o is a fun recipe for any occasion! Different colors of Jello float in a sour cream and condensed sweetened milk gelatin mixture. It is called “broken glass” because it looks like stained glass when cut into. It’s the perfect no-bake dessert for too-hot-to-handle days! This classic make-ahead dessert recipe looks lovely on a buffet table and is always a hit at holidays, potlucks, and luncheons! Depending on the event or holiday, you can change the jello flavors to create your color scheme. Jell-O flavors ( and color) options: There are so many options you can make with different colors and flavors! Have fun with it 🙂 Broken glass Jello is perfect for any occasion and is one of our go-to summer desserts! It’s great for summertime barbecues, family gatherings, or any special event you have going on. It’s delicious and fun to eat and makes for an eye-catching addition to any dessert table “Have you ever tried Broken Glass dessert? It’s a classic recipe that has been popular for decades. I have early memories of my mom making broken glass Jell-O for our birthdays and how much we loved it! Doesn’t it look beautiful? It resembles a mosaic or stained glass window. Although it may seem like a lot of work, it’s effortless! It’s delicious and fun to eat and makes for an eye-catching addition to any dessert table for various occasions. Pin it for later! What is Broken glass Jell-O? Broken Glass Jell-O (aka Stained Glass Jell-O) consists of different flavors of Jell-O cubes submerged in a condensed milk-gelatin mixture. It chills in the refrigerator until solid and then is cut into squares. It’s so colorful and delicious. When served, it mimics the look of beautiful church windows. AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS. THIS WILL NOT CHANGE YOUR PRICE, BUT IT WILL SHARE A SMALL COMMISSION WITH OUR FAMILY. Ingredients for broken glass jell-o mix each pack of jello with 1 cup of hot water White Jello Step 1 – set the flavored Jello-o You’ll need several colorful gelatin packets in different flavors of your choice. Prepare the first layer: Dissolve one packet of colorful gelatin (flavor of your choice) in 1 cup of boiling water. Stir well until the gelatin is completely dissolved. Then add 1/2 cup of cold water. Stir, then pour into a pan: Pour the mixture into a rectangular pan and let it cool. I made my jello about 1 1/2 inches thick, but you can make them whatever thickness you prefer. Place the pan in the refrigerator to allow the gelatin to set. It usually takes around 30 minutes to an hour. Repeat the same for each additional flavor of gelatin. I recommend using at least two different flavors. Step 2 – Make the Sweetened Condensed Milk Mixture Once the flavored Jell-o is ready, make the sour cream and sweetened condensed mixture. First, mix the unflavored gelatin with 2 cups of hot water or you can also use milk. (It doesn’t need to boil; it’s just hot. I microwaved the milk for 2 minutes) Let the mixture cool a little while you’re doing the next step. Then, add the sour cream and condensed milk into a large bowl and mix using a hand mixer until well combined. While mixing, slowly drizzle in the unflavored gelatin with the water and mix to incorporate. Pour the gelatin through a sieve to make sure that no bits of dry gelatin get into the cream. Set aside. Once all your jello is ready, it’s time to create the broken glass effect. Cut the jello into small blocks that are 1 inch big. Using a flipping spatula, carefully layer half of each color into a deep glass dish (or cups), then pour half of the white jello over it ( it is okay if it breaks a little). Lastly, place the rest of the jello cubes on top and pour the rest of the white jello over it. Ensuring it fills the cracks and crevices. Step 3 – Chill and Set Return the broken Jell-o to the refrigerator and let the dessert chill for 2 hours or until the condensed milk layer is set. Serve! Top it with whipped heavy cream, white chocolate, fresh fruit, or lemon curd. Jello Tips If you are using a bundt pan If you would like to make a tall broken glass jelly-o, double this recipe to fill the bundt pan to the top. Follow the recipe as written above; layer the jello into a bundt pan. Once the jello is set, fill the sink with hot water. Carefully hold the bundt pan in the hot water for 30 seconds. This will help the jello loosen up, and when you flip it over, the jello won’t tear. Be careful not to hold it for too long, as you don’t want the jello to melt. Hold a large flat plate over the pan, hold the plate and the pan, and then gently flip it over. Serve the broken glass Jell-o immediately. Enjoy! How to Store Your Jello To store your jello, cover the broken Jell-o with plastic wrap. Place it in the refrigerator to keep it chilled to maintain its firm texture. Like this recipe? Try my other desserts NEVER MISS A POST! FOLLOW ME ON: FACEBOOK | INSTAGRAM | TIKTOK | Hashtag your photos @lizasfarmhouse so I can see your creations and get a chance to be featured!