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Hearty Lasagna Soup

It’s Sunday morning and I don’t have a plan for dinner yet. See, Sunday’s are generally a low key day for me. I might have a long run to do if I didn’t get it done on Saturday, but more often than not, my workouts are more minimal and I often spend the day creating in the kitchen. But sometimes I am not feeling overly experimental. When those weekends happen, I find myself falling on my two go tos: soups and stews or Italian. Recently, I merged the two together in a hearty lasagna soup. 

I adore all things Italian. First of all, pasta. Am I right or am I right? I know it’s a thing to cut all the carbs and gluten from your diet, but I am here to say I embrace them, but simply go in moderation. Second of all, Italian food is quite possibly the biggest comfort food for me. And finally, it ALWAYS pairs well with a salad and I am all about the salad life. 

So when I had some ground beef and ricotta in my fridge, but wasn’t in the mood to actually put together a true lasagna, I tried my hand at this soup. It was easier to make than I suspected it would be and honestly, I loved eating it over a few days as the noodles absorbed some of the liquid. It became more of a casserole over time, and I wasn’t complaining. It’s like two different meals in one! 

Now, I used ground beef in the initial recipe, but I definitely think I will use ground Italian sausage from here on out, and that’s the route I am going to go in this recipe. Also, if you don’t have ground Italian sausage on hand, you could totally use actual Italian sausage sliced up or with the skins removed. Also, my family said they would have liked the noodles a little smaller; I liked them the way they were, but you can find your own jam. 

Ready to get cooking?! Let’s put together some Hearty Lasagna Soup!

Your Ingredients

  • 1 pound ground Italian sausage
  • 1 egg, beaten
  • 4 Tablespoons bread crumbs
  • 2 Tablespoons grated Parmesan

Or skip these ingredients and substitute premade meatballs, but you know I’m all about made from scratch

  • 8 lasagna noodles, broken apart and then cooked according to package directions
  • 28 ounces diced tomatoes, undrained
  • 2 cups beef stock (My go to is this Orrington Farms Broth Base and Seasoning)
  • 15 ounces tomato sauce
  • 1 tablespoon olive oil 
  • ½ cup diced onion 
  • 1 teaspoon minced garlic
  • ¾ cup sliced mushrooms
  • 2 teaspoons dried oregano
  • 1 teaspoon basil 
  • ½  teaspoon black pepper (or red pepper flakes if that’s your jam!)
  • ¼-½ cup grated parmesan 
  • ¼ cup heavy cream 
  • Salt, to taste
  • Ricotta, for topping 

Your Steps to Hearty Lasagna Soup

Preheat the oven to 350 degrees and line a baking sheet with foil for less clean up. In a medium bowl, combine the egg, bread crumbs, Italian sausage, and Parmesan cheese. Shape into one inch meatballs and place on the jelly roll pan. Bake for 10-15 minutes, until cooked through. 

While the meatballs are baking, you have a few tasks. First, cook the noodles to al dente if you have not already. Drain and set aside. 

Then begin to heat olive oil in a large dutch oven (I love my Lodge Enameled Dutch Oven so much!) over medium-high heat. Add onions and garlic. Saute six minutes, until just translucent. Add mushrooms and cook an additional two minutes, until softened. Stir in tomato sauce, oregano, and pepper. Allow to simmer for 5 minutes. Add diced tomatoes, beef stock, parmesan cheese, meatballs, and salt, if necessary. Simmer an additional 15 minutes. Finally, stir in cooked noodles and heavy cream. Cook until heated through. Serve with a dollop of ricotta on top, a side salad (of course!), and perhaps some garlic bread for good measure. 

I don’t know about you, but that sure sounds like comfort food at its finest. And it’s so much easier than prepping a lasagna! 

  • Baked the meatballs
  • Chop up some mushrooms and then
  • get that cast iron going! and add some
  • Add the tomato ingredients
  • And some meatballs and noodles
  • Let them simmer for a while.
  • And so good!

Looking for other dinner inspiration? Check out my cooking page by clicking the button below!

Cooking

Hearty Italian Soup

Any season is soup season and this hearty lasagna soup combines two of the best comfort foods: soups and stews and Italian. Doesn't get much better!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 8

Ingredients
  

  • 1 pound ground Italian sausage
  • 1 egg beaten
  • 4 tablespoons bread crumbs
  • 2 tablespoons grated Parmesan
  • 8 lasagna noodles broken apart and then cooked according to package directions
  • 28 ounces diced tomatoes undrained
  • 2 cups beef stock
  • 15 ounces tomato sauce
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 1 teaspoon minced garlic
  • ¾ cup sliced mushrooms
  • 2 teaspoons dried oregano
  • 1 teaspoon basil
  • ½ teaspoon black pepper or red pepper flakes
  • ¼-½ cup grated parmesan
  • ¼ cup heavy cream
  • Salt to taste
  • Ricotta for topping

Instructions
 

  • Preheat the oven to 350 degrees and line a baking sheet with foil for less clean up. In a medium bowl, combine the egg, bread crumbs, Italian sausage, and Parmesan cheese.
  • Shape into one inch meatballs and place on the jelly roll pan. Bake for 10-15 minutes, until cooked through.
  • While the meatballs are cooking, cook the noodles to al dente if you have not already. Drain and set aside.
  • Begin to heat olive oil in a large dutch oven over medium-high heat.
  • Add onions and garlic. Saute six minutes, until just translucent.
  • Add mushrooms and cook an additional two minutes, until softened.
  • Stir in tomato sauce, oregano, and pepper. Allow to simmer for 5 minutes.
  • Add diced tomatoes, beef stock, parmesan cheese, meatballs, and salt, if necessary.
  • Simmer an additional 15 minutes. Finally, stir in cooked noodles and heavy cream. Cook until heated through. Serve with a dollop of ricotta on top.

Notes

Feel free to skip making your own meatballs and use pre made, frozen meatballs. 
Depending on if your tomato produces are salt free or not, you will need to add additional salt to bring out all the flavors. Be sure to taste test!
Keyword lasagna, lasagna soup, soup, soup and stews
Tried this recipe?Let us know how it was!

JessLeave a comment

Sourdough Chocolate Banana Walnut Scones

I’ve been in a baking mood lately. Cookies, sourdough bread, scones, donuts, you name it. Recently, my mom was in town. It also happened that I had some extra sourdough discard that I needed to use up. Generally, I default to sourdough scones when that’s the case. Problem is, I ADORE cinnamon scones. My mom? She doesn’t like cinnamon (GASP!). I don’t get it, but I mean, you’ve got to keep the mama happy, right? So I experimented with sourdough chocolate banana walnut scones, and I am digging the outcome! 

This chocolate banana walnut scone perhaps has the feel of a banana bread, but a little less moist. It pairs well with coffee or tea and isn’t too sweet. And you know I dig a recipe that I always have the ingredients on hand for, and this one is just that! 

I am certain it will be a work in progress, but let’s share it out and see what you guys think, right? I’m a firm believer in embracing the mentality that we are always growing and we don’t just arrive; that can’t do that unless I share parts of the beautiful mess that is learning.

Ready to get baking? Let’s do it! 

Your Ingredients

  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons cold butter, cut into small pieces
  • 1- 1 ⅓ cup sourdough starter
  • ½ teaspoon vanilla 
  • ⅔ cup brown sugar 
  • 1 banana, sliced and quartered
  • ⅓ cup chopped walnuts 

Your Steps to Sourdough Chocolate Banana Walnut Scones

Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper. 

In a large bowl, combine flour, salt, baking soda, baking powder, and cocoa powder. Add butter. Use your fingers to mix and “smush” the butter, working it into the flour mixture. Complete the smushing until you have sand-like texture. Set aside. 

In a large liquid measuring cup, add 1 cup sourdough starter discard, vanilla, and brown sugar. Stir until brown sugar is fully dissolved. Add to flour mixture, adding additional starter as needed to bring the flour together (up to about ⅓ cup). Once combined, gently fold in the bananas and walnuts. The dough will be moist. 

Cut the dough into four equal pieces. Form these pieces into discs and place on lined baking sheets. Slice into 6-8 pie pieces. Bake for 15-18 minutes, until just firm to the touch. Once cooled, feel free to add a chocolate drizzle for an extra touch of sweetness or beauty, but we thought they were great on their own!

  • Whisk the dry ingredients.
  • Cut up the butter, the smaller and colder, the better!
  • Starter, brown sugar, and vanilla. Let them mingle.
  • Add the bananas and walnuts. Just mix in.
  • Yum!

Looking for some other baking recipes? Check out my baking page below!

baking

Sourdough Chocolate Banana Walnut Scones

A cross between your traditional scones and a banana bread, these sourdough chocolate banana walnut scones make a sweet treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast
Cuisine Sourdough
Servings 16

Ingredients
  

  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons cold butter cut into small pieces
  • 1- 1 ⅓ cup sourdough starter
  • ½ teaspoon vanilla
  • ⅔ cup brown sugar
  • 1 banana sliced and quartered
  • ⅓ cup chopped walnuts

Instructions
 

  • Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper.
  • In a large bowl, combine flour, salt, baking soda, baking powder, and cocoa powder.
  • Add butter. Use your fingers to mix and “smush” the butter, working it into the flour mixture.
  • Complete the smushing until you have sand-like texture. Set aside.
  • In a large liquid measuring cup, add 1 cup sourdough starter discard, vanilla, and brown sugar. Stir until brown sugar is fully dissolved.
  • Add to flour mixture, adding additional starter as needed to bring the flour together (up to about ⅓ cup).
  • Once combined, gently fold in the bananas and walnuts. The dough will be moist.
  • Cut the dough into four equal pieces. Form these pieces into discs and place on lined baking sheets. Slice into 6-8 pie pieces.
  • Bake for 15-18 minutes, until just firm to the touch.
  • Once cooled, feel free to add a chocolate drizzle for an extra touch of sweetness or beauty, but we thought they were great on their own!
Keyword Banana, chocolate, sourdough, sourdough baking, sourdough scones
Tried this recipe?Let us know how it was!

JessLeave a comment

Warm My Soul Lentil Soup

A girl can do a lot with a cast iron Dutch oven (this one is from The Lodge is my favorite) and a wooden spoon. If I had to keep just two kitchen “gadgets,” those would be it. If you take a gander at my cooking page, you’ll see that I simply adore soup of all kinds and a cast iron Dutch oven is a must if you’re a soup lover. Classics like chicken noodle and a kitchen sink vegetable soup (Check out that recipe, it’s a pantry item soup that’s just to die for!) are my go to, but I’ve been trying to branch out as well.

When COVID hit, I found myself cooking more and feeling inspired to try new ingredients. I picked up lentils and gave them a try. First, I made a salad. It was okay. Went to lentil “meatballs” and it got better. Finally, I tried a warm my soul lentil soup, and I was sold. It was so easy to put together, filling, delicious, and easy on the pocketbook. What’s not to like, right?

Your Ingredients

  • 2-3 tablespoons olive oil ⁠
  • 1 onion, chopped⁠
  • 3 carrots, diced⁠
  • 3 celery stalks, diced⁠
  • 1 1/2 teaspoons minced garlic ⁠
  • 2 cups dried green lentils ⁠
  • 1 15.5 ounce can diced tomatoes with salt, undrained⁠
  • 5-6 cups chicken stock⁠
  • 1/2 teaspoon cumin powder⁠
  • 1/2 teaspoon coriander⁠
  • 1 1/2 tablespoon paprika ⁠
  • pepper, to taste⁠

Your Steps to Warm Your Soul Lentil Soup 

In a dutch oven, heat olive oil over medium heat. Once hot, add onion, celery, carrots, and minced garlic. Saute until soft, about 8 minutes. Stir in remaining ingredients. 

Raise the temperature to medium-high and heat the mixture to a boil. Lower the temperature to a simmer. Cook for 35-40 minutes, until the lentils are cooked through. 

Use an immersion blender to blend on high about 6-10 pulses. Alternatively, you can remove a few cups of the soup and blend it in a regular blender. If you do this, mix back in. This will thicken the soup and add a richness to it. 

Check the salt and pepper, adding more to taste. Ultimately, you can serve it immediately or allow to cool and eat later in the week (yay for meal prep!)

This one is such a simple one, lots of pictures aren’t needed. I mean, check the directions. We have about 4 directions 🙂

Warm My Belly Lentil Soup

Filling and full of flavor, this warm my soul lentil soup is perfect for those nights you want to go meat free but want to have a full tummy!
Print Recipe Pin Recipe
Servings 6 people

Ingredients
  

  • 2-3 tablespoons olive oil ⁠
  • 1 onion chopped⁠
  • 3 carrots diced⁠
  • 3 celery stalks diced⁠
  • 1 1/2 teaspoons minced garlic ⁠
  • 2 cups dried green lentils ⁠
  • 1 15.5 ounce can diced tomatoes with salt undrained⁠
  • 5-6 cups chicken stock⁠
  • 1/2 teaspoon cumin powder⁠
  • 1/2 teaspoon coriander⁠
  • 1/2 tablespoon paprika ⁠
  • pepper to taste⁠

Instructions
 

  • In a dutch oven, heat olive oil over medium heat. Once hot, add onion, celery, carrots, and minced garlic.
  • Saute until soft, about 8 minutes.
  • Stir in remaining ingredients.
  • Raise the temperature to medium-high and heat the mixture to a boil.
  • Lower the temperature to a simmer and cover. Cook for 35-40 minutes, until the lentils are cooked through.
  • Use an immersion blender to blend on high about 6-10 pulses. Alternatively, you can remove a few cups of the soup and blend it in a regular blender. If you do this, mix back in. This will thicken the soup and add a richness to it.
Tried this recipe?Let us know how it was!

JessLeave a comment

For the Holidays Cranberry Apple Preserves

“Tis the season for cranberries, right? Now if you ask me, any season is cranberry season. But right now, fresh, whole cranberries are fully stocked at all the grocery stores, just yearning to create something delicious in your kitchen. I know Thanksgiving is over, but that doesn’t mean your time with cranberries needs to be. Give these cranberry apple preserves a try! 

One of my favorite things about living in Wisconsin is that all things cranberry are readily available. I thought that was standard in all states. I was telling a friend in Texas how much I adore cranberry wine (I am not a fancy wine girl, clearly). Her response was, “THEY MAKE CRANBERRY WINE?!” Yup, they do. And it’s delish. If you’re interested, check out Door Peninsula Winery (I love their Cranbernet) or Three Lakes Winery (I love…all their wine. All of it.) They even ship to lots of states! 

I will buy anything cranberry related. Add some citrus, and I am in heaven. So this cranberry apple preserve recipe is a great one. It has all the deliciousness of a well prepared cranberry sauce while being the consistency of jam. Can you go wrong?! Even if you aren’t a typical canner, you can do this recipe. 

Before we Start, The supplies

This cranberry apple preserves recipe will result in approximately seven 8 ounce jelly jars. You can use wide mouth or narrow mouth jars. Just be sure you have rings and lids for them and that they will all fit in your canner at once. 

You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use if you go that route. If you use a stock pot, I would invest in canning racks. You can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.  

It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy. 

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise  

Your Ingredients

  • 24 ounces whole cranberries, rinsed and picked through 
  • 3 apples, cored, peeled and diced
  • 1 clementine orange, chopped finely with peels
  • 2 ¾ cup sugar
  • 2 cups water 
  • ⅓ cup honey 

Your Steps to Cranberry Apple Preserves 

To begin, prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Too much water is better than not enough, but remember that some water will be displaced by the jars. Cover and begin to heat over a medium heat. 

You will also need to wash and prepare 8 ounce canning jars (approximately 7 jars will be produced with this recipe). I typically do this while my preserves are just starting to cook down. Wash rings, lids, and jars. Place jars in the rack in the canner, elevated above the water. This will keep them warm. Follow directions for your specific lids. I typically wash and place in simmering water on the stove. 

Now, begin to prepare the jam. Combine all ingredients in a large saucepan. Bring to a boil over a high heat, stirring until the sugar dissolves. Continue to cook and stir over the high heat until the mixture reaches 219 degrees (However, for every 1000 feet of altitude you have, subtract 2 degrees). Once temperature is reached, remove from heat. (Note: It takes some time to reach this temperature. But it will go from 214 degrees to done quicker than you expect. Just watch the temperature closely)

Time to Can!

Ladle hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims with a damp cloth, add lids and adjust band to fingertip tight. Place jars into water bath canner and process for 15 minutes. Turn off heat and remove cover. Allow jars to cool 5 minutes in the canner, then remove and allow to cool for 12-24 hours. Do not retighten bands. Check seal after cool to be sure they are self-stable. Label and store. Any jars that did not seal can be stored in the refrigerator. 

  • cranberries
    Ruby red cranberries. So fun!
  • apples and oranges
    Apples and oranges…that’s it!
  • sugar and cranberries
    Sugar and cranberries is simply beautiful, isn’t it?
  • cooking down
    Cooking down!
  • supplies
    Be prepared to ladle. I call it “go time!”
  • sourdough and jam
    Check the color. Isn’t it gorgeous?!

Tools of the Trade

Not a Canner (…yet)? 

You can 100% complete this recipe and store it in the refrigerator. Fill the jars with hot jam, wipe, adjust lid and ring. Allow to cool before storing in the refrigerator. Since you will likely get about 7 jars of jam, I would recommend cutting the recipe in half. 

Ready to can and preserve more?

Check out my pages for canning and preserving for other inspiration below:

Canning and Preserving
sourdough and jam

Cranberry Apple Preserves

As the weather gets cooler, cranberries become a tasty, tart treat. These preserves are sure to make your taste buds dance with the combination of cranberry, apple, and orange.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Waterbath 15 minutes
Servings 12

Equipment

Ingredients
  

  • 24 ounces whole cranberries rinsed and picked through
  • 3 apples cored, peeled and diced
  • 1 mandrin orange chopped finely with peels
  • 2 ¾ cup sugar
  • 2 cups water
  • ⅓ cup honey

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium heat.
  • Wash and prepare 8 ounce canning jars (approximately 7 jars will be produced with this recipe).
  • Now, begin to prepare the jam. Combine all ingredients in a large saucepan.
  • Bring to a boil over a high heat, stirring until the sugar dissolves.
  • Continue to cook and stir over the high heat until the mixture reaches 219 degrees (However, for every 1000 feet of altitude you have, subtract 2 degrees).
  • Once temperature is reached, remove from heat.
  • Ladle hot preserves into hot jars, leaving ¼ inch headspace.
  • Wipe rims with a damp cloth, add lids and adjust band to fingertip tight.
  • Place jars into water bath canner and process for 15 minutes. Turn off heat and remove cover.
  • Allow jars to cool 5 minutes in the canner, then remove and allow to cool for 12-24 hours. Do not retighten bands. Check seal after cool to be sure they are self-stable. Label and store.

Notes

Any jars that did not seal can be stored in the refrigerator.
Tried this recipe?Let us know how it was!

JessLeave a comment

Oh So Good Banana Bread (Gluten Free!)

I have this great banana bread recipe. In fact, I had declared it THE best banana bread. It was clean and gluten free, which, let’s be honest, when combined can mean it doesn’t taste that great. But my friends and family will agree, it is darn good banana bread. You can get the recipe by clicking here. 

However, THE best banana bread requires the baker to create oat flour by putting all the dry ingredients in a food processor. I love my food processor, but the other evening, I was not interested in heading to the basement to grab it to make banana bread. Yes, I know this is slightly lazy. Okay, a lot lazy. But out of my refusal to grab an appliance, another great recipe was born. 

This recipe is STILL gluten free. While I am not gluten free myself, I dig being able to create for my friends who are. It still doesn’t have refined sugar. While I still love me some sugar, I enjoy finding good substitutes for my friends who try hard to cut extra sugar from their life. So if you are gluten free, watching your sugar, or you’re like me who really just loves a great banana bread recipe, I hope you give this a try. My husband (who doesn’t love banana bread) definitely went for seconds. And thirds. 

Ready? Let’s get baking!

Your Ingredients

  • 3 very ripe bananas, mashed
  • 2 eggs, room temperature
  • 2 tablespoons coconut oil, melted (olive oil would do fine too!)
  • ¼ cup real maple syrup
  • ½ teaspoon vanilla extract
  • 1 ½ cups almond flour
  • ¾ cup old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt 
  • ¼ cup chopped walnuts 
  • ¼ cup dark chocolate chips 

Your Steps for Great Banana Bread 

Preheat oven to 350 degrees. Lightly grease a 9×5 quick bread pan. In a large bowl, combine mashed bananas, eggs, maple syrup, and vanilla. Stir in oil. Combine flour, oats, baking soda, and salt. Stir into the wet mixture. Fold in walnuts and chocolate chips. If you want it to look extra beautiful, sprinkle a few extra chocolate chips on top. Pour into prepared pan. Bake for 45-60 minutes, until cooked through. 

  • Start with the best–a few overly ripe bananas
  • Mix up some wet ingredients
  • Add the dry.
  • Stir it up. It will be moist. That’s okay!
  • Baked to perfection. Freaking yum.

Looking to bake other delicious treats? Head on over to my baking page for more inspiration!

Baking

Tools of the Trade

There isn’t much you need for a quick bread, but I want to share out the tools I love when I am baking!

Oh So Good Banana Bread

Oh So Good Banana Bread (Gluten Free!): Clean eating doesn't have to be flavorless. This banana bread is to die for and is gluten free too!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 3 very ripe bananas mashed
  • 2 eggs room temperature
  • 2 tablespoons coconut oil melted (olive oil would do fine too!)
  • ¼ cup real maple syrup
  • ½ teaspoon vanilla extract
  • 1 ½ cups almond flour
  • ¾ cup old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup chopped walnuts
  • ¼ cup dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees. Lightly grease a 9×5 quick bread pan.
  • In a large bowl, combine mashed bananas, eggs, maple syrup, and vanilla.
  • Stir in oil. Combine flour, oats, baking soda, and salt. Stir into the wet mixture.
  • Fold in walnuts and chocolate chips. Sprinkle a few extra chocolate chips on top.
  • Pour into prepared pan. Bake for 45-60 minutes, until cooked through.
Keyword Banana Bread, bananas, Breakfast, Quick Bread
Tried this recipe?Let us know how it was!

JessLeave a comment

Happy Mistake Sourdough Pumpkin Muffins

Isn’t it grand when a “happy little mistake” turns out to be a delight? While I have recently adopted the mentality of “what’s the worst that can happen?” when I am cooking and experimenting (by the way the worst that can happen is I learn what DOESN’T work and I throw away a little food), it is always exciting when the experiment turns out to be the best case scenario. That happened for me a week or so ago when I set out to make pumpkin scones. Scones were not the result, but the sourdough pumpkin muffins I created were a hit! 

Let me backtrack A little bit…

I have a great standard scone recipe that I adapt for all sorts of flavors of scones. You can check out one of my sourdough scone recipes here. I generally modify the spices and maybe add some diced fruit or lemon zest. This time, I had freshly roasted pumpkin that I was excited to use and figured it would mix well into the scone recipe. Needless to say, it became a little more damp than I am accustomed to, and I knew scones would be a no go. 

A few minutes of thinking and a few additional ingredients resulted in a batter the perfect consistency for muffins. I allowed it to rest (like a good sourdough bread should do), and lo and behold, a light, full of spice sourdough pumpkin muffins were born. I was so excited to share it with all of you! 

As an aside, it may not be traditional to share the mishaps turned to beauty in the kitchen. I believe in being real in life and on social media, and man, cooking isn’t always pretty. We make mistakes. Burn things, forget the salt, add one too many eggs, or forget just how many cups of flour you put in (Seriously, I use the least amount of measuring cups possible so if that means I have to use the ½ cup 5 times, I am down for it. Sometimes I lose track though. What can I say?) Bottom line, being in the kitchen should be an adventure. Take chances, embrace the mishaps and love the learning. It’s the only way to get better. 

Now let’s get cooking!

Your Ingredients for Sourdough Pumpkin muffins

  • 2 ½ cups all purpose flour
  • ½ teaspoon salt
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice (or 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves)
  • ⅓ cup cold butter
  • 1 ½ cups fresh, active sourdough starter
  • 1 cup fresh or thawed pumpkin puree
  • ¼-½ chocolate chips (optional)

Your Steps for Sourdough Pumpkin Muffins

Preheat the oven to 400 degrees. Prepare muffin tins by greasing or lining with muffin tin liners. Combine all dry ingredients. Cut cold butter into small pieces and add to the flour mixture. Mix by hand, pinching the butter in your fingers until it’s mixed together-ish. To that mixture, add starter, pumpkin, and chocolate chips. Mix by hand until just combined, making sure to reach the bottom of the bowl. Cover. Allow to rest 20-30 minutes. Scoop by ¼ cup full and fill muffin tins. Bake for 20 minutes, or until they pass the toothpick test (a toothpick inserted in the center will come out clean). 

Round out the fall flavor sensation by pairing your freshly baked muffins with some warm apple cider or maybe even a pumpkin spice latte. 

  • Dry ingredients..easy to measure!
  • Wet ingredients, starter and pumpkin, a great pair!
  • Mix by hand and let it rest 20 minutes!
  • Scoop into the muffin tin…
  • ..and perfection!

Tools of the Trade

If you’re baking, you need a great muffin tin. If you are fortunate enough to have a pumpkin to roast, I recommend a nice thick baking sheet lined in foil. Looking to get a new one? Check out the links below!

Roasted Pumpkin Recipe

Looking to roast your own pie pumpkin? Click here to get the recipe!

Sourdough Pumpkin Muffins

Sourdough discard mixed with fresh roasted pumpkin puree make for a delightful sourdough pumpkin muffin.
Print Recipe Pin Recipe
Servings 16 muffins

Ingredients
  

  • 2 ½ cups all purpose flour
  • ½ teaspoon salt
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice or 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves
  • ⅓ cup cold butter
  • 1 ½ cups fresh active sourdough starter
  • 1 cup fresh or thawed pumpkin puree
  • ¼-½ chocolate chips optional

Instructions
 

  • Preheat the oven to 400 degrees.
  • Prepare muffin tins by greasing or lining with muffin tin liners.
  • Combine all dry ingredients. Cut cold butter into small pieces and add to the flour mixture.
  • Mix by hand, pinching the butter in your fingers until it’s mixed together-ish.
  • To that mixture, add starter, pumpkin, and chocolate chips.
  • Mix by hand until just combined, making sure to reach the bottom of the bowl.
  • Cover. Allow to rest 20-30 minutes.
  • Scoop by ¼ cup full and fill muffin tins. Bake for 20 minutes, or until they pass the toothpick test (a toothpick inserted in the center will come out clean).
Tried this recipe?Let us know how it was!

JessLeave a comment

Zesty Bread and Butter Pickles

What’s going on in the Jess’s kitchen lately? Let me tell you, so much processing and canning of vegetables from the garden. Most recently, we have had a bumper crop of cucumbers. I have been embracing serving them fresh from the garden, but we can’t quite keep up with them still. When that happens, I love to create some pickles; this week, it was bread and butter pickles that were to die for!

Until recently, I would have scoffed at bread and butter pickles. Pickles should be full of dill and garlic, and that’s it. At least that’s the way I used to feel. I’m not certain what turned me on to bread and butter (maybe a trip to the farmer’s market?), but once I had them, I was hooked. I love the combination of all the spices that mix to make a sweet pickle with a kick. 

A transition, covid style.

However, I had never done them truly by scratch. I had always purchased Mrs. Wage’s Zesty Bread and Butter mix. Family and friends raved about them and the Mrs. Wage’s mixes are a cinch to through together so I stuck with them. 

Then COVID hit and I especially loved the challenge of cooking with the items I had on hand. It just so happens that I had all the spices needed to make “from scratch” bread and butter pickles from the Ball canning book, so I had to give it a try. The results? Spectacular. I could eat these pickles all day and they truly are a special treat you might not know you love…yet. And lucky for you, I am going to share the recipe below 🙂 Give it a try! 

Your Ingredients

  • 4 pounds pickling cucumbers
  • 2 pounds onions
  • ⅓ cup pickling salt 
  • Ice cubes
  • 3 cups vinegar, 5% acidity
  • 2 cups white sugar 
  • 2 tablespoons whole mustard seed 
  • 1 teaspoon turmeric 
  • 2 teaspoons celery seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon ground ginger 

Your Utensils

  • Water bath canner with rack and lid
  • Eight pint jars with lids and rings (wide or narrow mouth)
  • Large, non reactive kettle to cook the cucumbers and onions in the pickling brine

Before you begin…

If you’re new to canning, be sure to check out Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂

Let’s Get Canning! 

To begin, trim both ends of cucumbers. As you are doing so, slice into ¼ inch slices. In addition, slice the onions into thin slices. Layer ⅓ of the cucumbers and onions in a large bowl. Cover with ⅓ of the canning salt. Repeat two more times. Top the final layer with ice cubes. Allow the bowl to sit for 1 ½ hours. 

After approximately one hour, begin to prepare jars, lids, and rings by washing and keeping warm. I generally set the jars in the rack of canner and have it rest above the water.  Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged). It is better to have too much water than too little. 

After the cucumbers and onions have rested, rinse with cold water and allow to drain. Combine vinegar, sugar, and spices in a large non-reactive kettle. Heat over a medium heat, slowly reaching a boil. Add drained pickles and onions. Cook until the liquid returns to a boil. Remove from heat. 

Time to finish it up !

Ladle cucumbers, onions, and liquid into hot jars, leaving ½ inch headspace. Be sure to equally distribute the pickling brine into each jar. Wipe jar rim with a damp, clean cloth. Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet). Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars. Any jars that do not seal can go straight into the refrigerator for you to enjoy in the next few weeks.

There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. I have had enough pickles to fill anywhere from seven to eight pint jars. If you have extra, you can store them in a container with a lid and stick them right in the fridge!

Layers upon layers of cukes and onions.
Just a little bath.
Mingle with that brine for all the flavor!
All canned up and the ping has been heard!
Not going to complain about a little left overs in a bowl to enjoy! Yum! Check out all those spices. So good.

Tools of the Trade

While you can truly can with any deep kettle and rack to keep the jars off the bottom of the canner, it is definitely easier if you invest in a few of the tools listed below!

Looking for more ways to savor summer in a jar? Check out the page below:

Canning and Perserving

Zesty Bread and Butter Pickles

A sweeter pickle with an extra kick of spice to make your taste buds dance!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time 1 hour 30 minutes
Course Side Dish
Cuisine Canning
Servings 12

Equipment

Ingredients
  

  • 4 pounds pickling cucumbers
  • 2 pounds onions
  • ⅓ cup pickling salt
  • Ice cubes
  • 3 cups vinegar 5% acidity
  • 2 cups white sugar
  • 2 tablespoons mustard seed
  • 1 teaspoon turmeric
  • 2 teaspoons celery seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon ground ginger

Instructions
 

  • Trim both ends of cucumbers and slice into ¼ inch slices. Slice the onions into thin slices.
  • Layer ⅓ of the cucumbers and onions in a large bowl. Cover with ⅓ of the canning salt. Repeat two more times.
  • Top the final layer with ice cubes. Allow the bowl to sit for 1 ½ hours.
  • After approximately one hour, begin to prepare jars, lids, and rings by washing and keeping warm. Begin heating the water bath canner over medium high heat.
  • After the cucumbers and onions have rested, rinse with cold water and allow to drain.
  • Combine vinegar, sugar, and spices in a large non-reactive kettle.
  • Heat over a medium heat, slowly reaching a boil. Add drained pickles and onions.
  • Cook until the liquid returns to a boil. Remove from heat.
  • Ladle cucumbers, onions, and liquid into hot jars, leaving ½ inch headspace. (Be sure to equally distribute the pickling brine into each jar.)
  • Wipe jar rim with a damp, clean cloth. Put lids and rings on, tightening to fingertip tight.
  • Lower into canner, raising heat and bringing to a rolling boil.
  • Process for 15 min, adjusting for altitude (if over 1000 feet).
  • Remove the canner from heat, and allow jars to rest 5 min. Remove from the canner and allow to cool at least 12 hours before storing jars.
Keyword bread and butter pickles, Canning, from the garden, pickles, preserving
Tried this recipe?Let us know how it was!

Jess6 Comments

Pineapple Zucchini

Everyone who plants zucchini over plants zucchini. And because of this, pineapple zucchini is a recipe everyone needs in their back pocket as they harvest their bounty from the garden. 

Recently, I was visiting my mom and dad. I was out in the garden, helping my mother harvest her blueberries, beans, and other various vegetables. It’s funny, growing up I thought a few things: 

  1. Gardening was awful. I dreaded planting and harvesting. In particular, I hated cleaning the spinach and lettuce. However, it was always what my mom asked us to do for Mother’s Day: simply help her plant the garden. 
  2. My mom’s garden was HUGE! I couldn’t believe she would have such a big garden. 

As an adult, I adore gardening. It is one of my favorite things and as the snow melts, I just itch to get in the soil and get dirt under my nails. I also have a garden that is approximately seven times the size of my mom’s. The way perspective changes as you grow older and wiser makes me giggle. 

Now, why am I sharing this?

Well, I do love my mom and this is a fun little memory. I also share because she has this small little garden. Because of this, she chooses not to grow zucchini. However, she will tell you it’s because if you have any sort of friend who grows zucchini, you will be gifted with zucchini after zucchini after zucchini. I mean, the plants are prolific, aren’t they? 

Prolific zucchini plants are what lead me to pineapple zucchini. One particular year, we had a bumper crop of zucchini that often had “hidden zucchini.” You know, those zucchini (and cucumbers!) that you just don’t see under the leaves of the plant until they have grown past twice the size of ideal harvesting. I needed to do something with them. Fortunately, women in my canning group turned me on to the idea of pineapple zucchini.

What is it, you ask? 

Well, it’s a water bath canned diced zucchini that takes on the flavor of pineapple with the texture of a pear. I have relatives on both sides of the family that special request the recipe. It makes for a fun addition to the breakfast table and can be used anywhere pineapple pieces are used recipe wise. If you have a lot of zucchini on your hands, I highly recommend you give it a try! 

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂

Your Ingredients

  • 16 cups cubed zucchini (be sure to peel and seed beforehand) 
  • 46 ounces canned unsweetened pineapple juice
  • 2 cups sugar 
  • 1 ½ cups bottled lemon juice 

Your Utensils 

  • Water bath canner with rack and lid
  • Eight pint jars with lids and rings (wide or narrow mouth)
  • Large, non reactive kettle to cook the zucchini in the liquids and sugar

steps To Pineapple Zucchini

If you have not done so already, prepare the zucchini. To do so, peel skin. Cut the zucchini in half and scrap out any seeds (this is especially important if you are using some of those “larger than life” zucchini that get away from you). Dice into ½ inch pieces and measure out 16 cups worth. 

Prepare jars, lids, and rings by washing and keeping warm. I generally set the jars in the rack of canner and have it rest above the water.  Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged). It is better to have too much water than too little. 

Meanwhile, combine the diced zucchini, sugar, lemon juice, and pineapple juice. Heat to a boil, stirring periodically. Lower to a simmer and cook for 20 minutes. Stir periodically to prevent sticking. 

Ladle zucchini and juice into hot jars, leaving ½ inch headspace. Wipe jar rim with a damp, clean cloth. Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet). Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars. 

There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. Enjoy the unique flavor of pineapple zucchini.

Halve and remove seeds.
Dice it up!
Add the sugar and liquids.
Nothing special at first.
But they cook down so nicely!
Get in the jars!
Serve that “pineapple” up!

A few notes

  • It’s okay if you are short on zucchini. Prepare as indicated, but know that you will fill less jars. It takes approximately 2 cups of zucchini to fill a jar.
  • Don’t toss out that left over liquid! My kiddos love to drink it.

Tools of the Trade

While you can truly can with any deep kettle and rack to keep the jars off the bottom of the canner, it is definitely easier if you invest in a few of the tools listed below!

Looking for more ways to savor summer in a jar? Check out the page below:

Canning and Perserving

Pineapple Zucchini

An abundance of zucchini paired with pineapple juice result in a delicious home canned treat that tastes like pineapple but has the texture of a pear.
Print Recipe Pin Recipe

Equipment

Ingredients
  

  • 16 cups cubed zucchini be sure to peel and seed beforehand
  • 46 ounces canned unsweetened pineapple juice
  • 2 cups sugar
  • 1 ½ cups bottled lemon juice

Instructions
 

  • Prepare the zucchini. To do so, peel skin. Cut the zucchini in half and scrap out any seeds.
  • Dice into ½ inch pieces and measure out 16 cups worth.
  • Prepare jars, lids, and rings by washing and keeping warm. Begin heating the water bath canner over medium heat.
  • Meanwhile, combine the diced zucchini, sugar, lemon juice, and pineapple juice. Heat to a boil, stirring periodically. Lower to a simmer and cook for 20 minutes. Stir periodically to prevent sticking.
  • Ladle zucchini and juice into hot jars, leaving ½ inch headspace.
  • Wipe jar rim with a damp, clean cloth.
  • Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet).
  • Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars.

Notes

If you are short on zucchini, that’s okay. Prepare as directed but prep for less jars. It will take approximately 2 cups of zucchini to fill a jar. 
Tried this recipe?Let us know how it was!

Looking for other Zucchini Treats?

Try some of my favorites below!

Jess3 Comments

Applesauce and Cinnamon Bread

I love an apple bread (or really, any apple baked good, let’s be honest), but peeling and coring apples is a tedious process I don’t love. Enter an applesauce and cinnamon bread. When I saw a version of this recipe on the back of a bran flakes box, I had to give it a try. I have modified it quite a lot to add more wholesome ingredients and cut down on some sugar. Believe me, the final result is equally delicious. The husband even gave it two thumbs up and was excited to eat it for breakfast this week. I always call that a big win! 

As an aside, I love adding oats to all of my recipes, but I know that some don’t love them. I even have a friend who is allergic, which I didn’t even know was possible until recently. If you don’t want to add oats, you can certainly modify this simple applesauce and cinnamon bread to have 1 ½ cups of flour and 1 ½ cups bran flakes.

Your Ingredients

  • 1 cup whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoons baking powder
  • 1 cup bran flakes cereal 
  • 1 ½ teaspoons ground cinnamon 
  • ¼ teaspoon salt 
  • 1 egg 
  • 1 cup unsweetened applesauce 
  • ½ cup maple syrup or honey 
  • ½ cup milk 
  • ¼ cup chopped nuts (optional)

Your Steps

Preheat the oven to 350 degrees. Prepare a 9×5 inch loaf pan with cooking spray. 

In a large bowl, combine egg, applesauce, maple syrup, and milk. Whisk until well combined. Add flour, oats, bran flakes, baking powder, cinnamon, and salt. Stir until just moistened throughout. Fold in chopped nuts if adding. 

Pour into the prepared pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before removing from the pan. Enjoy!

  • Get those wet ingredients together.
  • Add the dry and mix.
  • All together now!
  • Yum!
  • Texture and flavor. What a delicious bread!

Interested in other baked goods? Go ahead, check out my baking page!

Baking

Applesauce and Cinnamon Bread

The classic combination of apple and cinnamon combine with bran flake cereal and oatmeal in this quick bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1 cup bran flakes cereal
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup unsweetened applesauce
  • ½ cup maple syrup or honey
  • ½ cup milk
  • ¼ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9×5 inch loaf pan with cooking spray.
  • In a large bowl, combine egg, applesauce, maple syrup, and milk.
  • Whisk until well combined.
  • Add flour, oats, bran flakes, baking powder, cinnamon, and salt.
  • Stir until just moistened throughout. Fold in chopped nuts if adding.
  • Pour into the prepared pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool before removing from the pan. Enjoy!

Notes

If you don’t want to add oats, you can modify to have 1 ½ cups of flour and 1 ½ cups bran flakes.
Keyword apple and cinnamon, applesauce, Breakfast Bread, cinnamon, Quick Bread
Tried this recipe?Let us know how it was!

JessLeave a comment

Fresh Tomato and Cucumber Salad

Gardens and farmer’s markets alike are full of fresh tomatoes and cucumbers. Often, I think preserve for pasta or create pickles, but if you have 10 minutes to spare, you can have a fresh tomato and cucumber salad prepped and ready to marinate for your next picnic or cook out. 

Truly, I am a preserver at heart. I want to save all our produce that we grow for the future. I love filling our shelves and freezer with our garden delights. It’s almost an addiction. What can I say? It’s quite the rewarding process and full shelves are beautiful. Plus, we will be prepared in the case of a zombie apocalypse or…shall I say it, world pandemic. Too soon? Anywho..

This year, I am trying to slow down and really appreciate the harvest as it is brought into our home. Recently, we had a set of pork chops to grill and I realized this light and simple tomato and cucumber salad would be the perfect side. It truly takes moments to prepare in the afternoon and by dinner time, the vinegar had created a sort of quick pickle our whole family can enjoy. 

Your Ingredients 

  • 2 cups sliced Roma tomatoes
  • 2 cups sliced cucumber
  • ½ cup diced red onion 
  • 1 ½ tablespoons olive oil 
  • 2 – 3 tablespoons red wine vinegar 
  • ¼ teaspoon salt 
  • ¼ teaspoon pepper 

Your Steps

Combine sliced tomatoes, cucumbers, and onion in a large bowl. In a small bowl or measuring cup, whisk the remaining ingredients together. I recommend taste testing the dressing here. Everyone has their own preference in terms of the bite of vinegar, salt, and pepper. Add more as needed. Whisk once more and immediately pour over vegetables. Stir. Cover and allow to chill for at least an hour prior to serving for best flavor. 

  • Can’t get enough of all the colors
  • Whisk up the dressing. Easy peasy!
  • Pour..
  • ..Mix..
  • ..And Serve!

Notes 

  • The Roma tomato isn’t required, but nice because of firmness. Two cups of halved cherry or grape tomatoes would work great as well. 
  • If you are purchasing cucumbers from the store, English cucumbers work great since they have a lower seed count. However, any smaller cucumber will do. 

Looking for other fun and fresh side dishes? Or maybe you want to preserve the bounty from your garden or farmer’s market? Check out the links below!

Cooking
Canning and Preserving

Fresh Tomato and Cucumber Salad

Fresh, crisp flavors of the garden combine with vinegar and oil to make this light tomato and cucumber salad perfect for any cookout or barbecue.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 1 hour
Servings 4

Ingredients
  

  • 2 cups sliced Roma tomatoes
  • 2 cups sliced cucumber
  • ½ cup diced red onion
  • 1 ½ tablespoons olive oil
  • 2 – 3 tablespoons red wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Combine sliced tomatoes, cucumbers, and onion in a large bowl.
  • In a small bowl or measuring cup, whisk the remaining ingredients together.
  • Taste test dressing here, adding more salt, pepper, or vinegar as needed.
  • Whisk once more and immediately pour over vegetables.
  • Stir.
  • Cover and allow to chill for at least an hour prior to serving for best flavor.

Notes

The Roma tomato isn’t required, but nice because of their firmness. Two cups of halved cherry or grape tomatoes would work great as well.
If you are purchasing cucumbers from the store, English cucumbers work great since they have a lower seed count. However, any smaller cucumber will do.
Tried this recipe?Let us know how it was!

JessLeave a comment