Starter: Mix your ingredients, and allow your starter to sit (covered) on the counter overnight. Then separate the amount you need. You can store extra sourdough starter in the fridge in an airtight container, just remember to feed it once a week by mixing in ½ cup water and 1 cup flour.
2 cups whole wheat flour
1 cup warm filtered water
1 tsp dry active yeast
Dough: This takes a little while, but don’t get discouraged! It’s only about 30 minutes of work total, the rest is just trying to be patient.
3 1/2 cups of cool water
7-8 cups bread flour
¾ cup sourdough starter
1 tbsp + 1 tsp salt
Mix together 3 1/4 cups cool water with 7-7 ½ cups bread flour until it forms a wet dough. Allow to sit for 30 minutes. This allows the natural yeast in your flour to activate a little bit.
Add in your sourdough, salt, and remaining water. Mix until thoroughly combined, pinching and squeezing the water into the dough. Once all the water has been absorbed, allow it to rest for 30 minutes.
With wet hands you’re going to scoop the dough from the bottom on either side before dropping it back into the bowl, and repeating on the opposite sides. Do this a few times and then let it rest another 30 minutes. You’re going to repeat the “flop and rest” 3 times. It’s long and forever taking, but worth it.
After your final flop and rest, you’re going to wet your hands and your work surface, and split your dough in half to shape into loaves. There are a few ways of doing this, the first one is to flatten out the dough ball and roll it up into a log, or you can use more of our flop method. This “folds” the dough over itself to make a tighter dough ball.
Allow the dough balls to rest for another 1-2 hours before baking. Slit the top of your bread in your desired pattern after resting.
If you have them, place cast iron pans into a cold oven, and preheat your oven to 475F.
Remove your pans and place the dough balls carefully onto the cast iron pans. Bake for 10-15 minutes, then reduce the heat to 375F and cook for another 30 minutes or until the crust is the shade you like and the internal temperature is at least 190F.
2 tbsp butter of choice (I used plant butter for this batch), softened
1 cup powdered sugar
1 tsp vanilla
1 cup chocolate chips of choice (I used a blend of dark chocolate and vegan semi-sweet)
In a small bowl, thoroughly mix together your peanut butter, butter, and vanilla.
Stir in your powdered sugar to make a smooth dough.
Chill the peanut butter mixture for 15-20 minutes before scooping.
Roll into balls using a tablespoon or 1 oz scoop. You can roll them in between your palms to smooth out the dough.
Chill your peanut butter balls again for 25-30 minutes, or until firm.
Melt your chocolate chips with a double boiler or in a microwave safe dish the microwave in 20 second increments, stirring each time until melted.
Once the peanut butter mixture is cold, use a toothpick or your fingers to carefully dip each one into the melted chocolate ¾ of the way. (I like to have a spoon nearby for the occasional buckeye search and rescue in the melted chocolate, especially if you’re making these with your kiddos.)
Place onto a plate or sheet pan lined with wax paper, and allow to cool completely in the refridgerator.
Enjoy! I like mine with a little cold milk, but they’re good anyhow you like!
If you have any leftover melted chocolate, consider making some chocolate bark with some roasted nuts or granola you might have hanging around in the pantry. Just spread the melted chocolate onto some parchment paper and sprinkle your toppings on top! Allow to chill in the fridge until solid, then break into whatever size pieces you desire!
Our sweet nugget was particularly helpful while I was preparing our recipe cards for launch. With our recipe card launch rapidly approaching, I thought it might be fun to do a giveaway and livestream! On 3/17, join me and the family as I make dinner and drinks over on Facebook live. Shenanigans start at 5PM EST. Since it’s my Grammy’s birthday, I’ll be making her chicken paprikash recipe! Want to win a free e-version of our Cauldron Collection? Go over to our social medias for more details!
Not on social media? Not to worry! Just be sure to 1. like this post, 2. follow our blog, and 3. share our page with someone who you think would love our recipes! Doing these 3 things will enter you into our raffle for a free pdf download that I’ll e-mail to you upon your win! I’ll announce the winner at the end of the livestream. If you are on social media, and want an extra chance of winning, follow the instructions for being entered on the blog too!
You can enter our giveaway for up to 3 entries! 1 – The Blog 2 – Facebook 3 – Instagram
Contest not affiliated with WordPress, Patreon, Facebook, or Instagram.
Spiced Applesauce Cake: Makes 22 Cupcakes or a single 9×13 rectangle cake
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/4 tsp baking powder
1 tsp kosher salt
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 cup butter (or butter substitute)
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
2 cups unsweetened applesauce
Preheat your oven to 350F.
In a medium sized bowl, whisk together your flour, spices, salt, baking powder, and baking soda. Set aside.
In a separate medium/large bowl, cream together your butter and sugars until fluffy.
Add in your eggs one at a time, mixing thoroughly between additions.
Add in your vanilla.
Add in your applesauce, mixing thoroughly.
Gently stir in your flour mixture, until just combined.
Pour your batter into a greased cake pan, and bake 30-40 minutes, or until a toothpick comes out clean. OR Pour 1/4 cup of batter into each up of a greased cupcake tin, and bake for 15-20 minutes, or until a toothpick comes out clean. Remember to rotate your pan halfway through the cooking time to promote even baking.
Allow to cool for 5-10 minutes before removing your cupcakes from the tin, or 15-20 minutes for the cake.
Enjoy as is, with frosting, or shmeared with some greek yogurt!
Note: The applesauce cake picture has blueberries in it only because I had some on hand and needed to use them up, if you’d like to add them, I used 1 cup of blueberries and stirred them in after the batter was mixed. They are not usually a part of this recipe.
Do you have a list of “somedays”? You know, like “someday I’ll travel outside the country” or “someday I’ll go hiking on that famous mountain trail”. Some people do, and one of my somedays was to write a cookbook. I always figured it would be way far into the future, probably after I had run my restaurant for a while. When everything got shut down, I figured I had some time to sit and sort through my recipes, pick out the good ones, re-work the ones that didn’t hold up and maybe start organizing them into fun collections. I’m so proud of what came of a goofy name brainstorming session, my Cauldron Collection. I’ve got them all sorted and tied together (I was very grateful for my time I spent in a butcher’s shop when it came to the tying) and ready to be sent to their new homes on the day of launch, 3/17! Don’t fret though, I’m hoping that after I’ve gotten all my recipes together to still put them into a big ol’ cookbook.
Would you guys like to get together to celebrate with me? I’m thinking of streaming on Facebook live to make dinner and celebrate with everyone who has been so supportive of my culinary adventures. Maybe even complete with a giveaway. 😉