Hi friends! I seem to find myself making new things or learning new things. I’m going to share what I’m making or learning here on the blog on Thursdays. Let’s jump in! This week, I’m making sourdough bread, after a long hiatus! I made my own starter during the pandemic, aptly named Pandoughmic, and he died a sad death when a sweet little house guest accidentally left our deep freezer open. A dear friend who makes the best sourdough shared some starter with me and we are rolling! After feeding the new starter for a week or so, I’ll be making my first loaf tonight. I can’t wait! I have this cookbook and I am a huge fan! It really breaks down the process of how to make sourdough in layman’s terms.
If you guys don’t have Joanna Gaines newest cookbook, please treat yourself!!! It’s beautiful, she uses tons of real food ingredients and the recipes are divine. My favorite so far has been the spinach manicotti with this sauce (that will legit change your life) poured over the top.
Earlier this week, I was chatting with my girls about our weekly menu, which includes sloppy joe sandwiches. The girls interrupted me to ask if I was using my recipe, or my friend Amanda’s recipe. Apparently, the recipe Amanda makes is superior. I mentioned this to Amanda and she volunteered to make them for our family! We had them for dinner and they were delicious. I’m just emerging from two weeks of sickness, so this was a welcome blessing.
Another thing I’ve made this week are morning glory muffins. If you’ve not made these, it’s time. It’s just time. Plus, these are SO easy to make gluten free if you’ve got a gluten sensitive friend or family member who needs these muffins. I’ll leave you with the recipe. Let me know if any of the above is helpful to you! I find that much of what is helpful to me comes as a result of knowledge my friends have shared with me. 🙂
Morning Glory Muffins
1 cup whole wheat flour
½ cup all purpose flour
1 cup rolled oats
¾ cup brown sugar
3 tablespoons ground flaxseed
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ginger
1 cup yogurt
1 cup mashed bananas
1 large egg, beaten
1 cup raisins or craisins
½ cup pineapple tidbits
½ cup chopped walnuts
Combine dry ingredients, stir well. Then add bananas, yogurt and egg. Then add nuts and fruit. Bake at 350 for 20 minutes. Makes 18 muffins. Doubles easily, lots of additions work with this!
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