Hi friends! Autumn is my favorite season — I’ve been loving the crisp air, colorful leaves, and all of the cozy fall flavors. This spiced apple cider is a seasonal favorite in our home: it’s simple, comforting, and delicious!🍎🍂🍁

Ingredients:

• Apple cider – 1/2 gallon or 64 oz bottle
• Cinnamon sticks – 3 each
• Whole Allspice – 2 teaspoons
• Whole cloves – 1 teaspoon
• Star Anise – 5-6 each
• Fresh or ground Nutmeg – 1/4 teaspoon
• Light brown sugar- to taste, we added about a 1/3 cup.

Pour your cider in a large pot and bring to boil, add in all your spices & sugar and let simmer for 20-30 minutes. Taste as it simmers and adjust the spices accordingly. Once cool strain the cider back into the container it came in and enjoy!

Hi friends! with Autumn right around the corner I thought this would be the perfect time to share this French toast with an apple compote. I used our sandwich bread recipe and it was perfection!

Best sourdough sandwich bread

Apple compote:

1 medium sized gala apple, peeled, medium dice

1 medium sized Granny Smith apple, peeled, medium dice 1.5 tsp cinnamon

1/4 cup white sugar

1/4 tsp lemon juice

Cook over medium heat for 5-7 minutes, the apples should still have a little bite to them!

French toast batter:

1/2 cup heavy cream

2 tsp molasses (brown sugar would also work)

1 whole large egg

1/8 tsp ground nutmeg (fresh ground is preferred)

Soak bread (1 inch thick slice) in batter on both sides for 1 minute

Preheat pan on medium low to medium heat for 1 min

Add 2 tbsp butter and let melt

Cook on medium heat for 1-2 mins on first side and flip

Cook for 1-2 minutes on second side

Homemade whipped cream:

1/2 cup heavy cream

1 tbsp white sugar

Whip until stiff peaks

Enjoy with a heavy serving of apple compote, whipped cream, and perhaps a little maple syrup!

Happy Autumn!

Love,

Moriah & Hope

Hi friends! I’m so excited to share this easy and delicious pizza recipe with you. It’s the kind of meal that fits every season—light enough for warm summer nights, yet cozy and comforting for crisp fall evenings. Whether you’re hosting friends or enjoying a quiet night in, this pizza is always a good idea!

Pizza dough:

• 90g active sourdough starter (feed starter 2-3 hours before mixing)
• 320g warm water
• 400g bread flour
• 12g salt

Tomato sauce:

1 qt fresh summer tomatoes (rough chopped)

2-3 tsp kosher salt

0.5 tsp red pepper flakes 

1 tsp dried oregano 

3 cloves garlic, minced 

Optional* 2-3 small pieces of Parmesan rind 

Toppings:

8 oz shredded mozzarella

Fresh Parmesan (to grate after baking)

To make the sauce: Add all ingredients to a large pot, bring to a simmer and cook on medium-low heat for 20-30 minutes. Blend with immersion blender and let cool.

To Make the dough: In a large bowl, combine the water and starter, mixing gently with a fork or dough whisk. Add the flour and salt, then stir until just combined. Let the dough rest for 30 minutes. After this initial rest, perform a coil fold, then let it rest for another 30 minutes. Repeat the coil folds 4 to 6 times—I usually do at least 4. Be sure to keep your dough in a warm spot during this process!

Once your dough feels strong and has nearly doubled in size, transfer it to a 12″ pizza pan generously coated with olive oil—don’t skimp on the oil, or your pizza might stick! Gently stretch and press the dough to fit the pan. If it resists stretching, cover it with plastic wrap and let it rest for another 30 minutes. When the dough fits the pan, drizzle more olive oil on top and gently press (stipple) the surface with your fingers. Then add your tomato sauce, mozzarella cheese, and any toppings you love! I love to add homemade bacon and Parmesan!

Bake the pizza at 425°F (220°C) for about 30 minutes. Be sure to check the bottom of the crust—once it’s a beautiful golden brown, your pizza is ready to come out of the oven! Enjoy!

Hi Friends! Today I wanted to share my favorite sourdough discard granola recipe! I love finding new ways to use discard in our recipes. This granola is not only delicious but also better for you! You can also customize the granola to your liking by adding more nuts, dried fruits, chocolate chips, etc!

Ingredient:

• 1 1/4 cup old fashioned oats
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup slivered almonds (or nut of your choice)
• 3 Tablespoons melted butter or oil
• 1/4 cup sourdough discard
• 1/4 cup maple syrup
• 1/8 cup honey
• 1/4 cup sunflower kernels

Mix everything together in a medium bowl until a pliable consistency forms, pour mixture onto a parchment lined baking sheet and bake at 275-300°F for 30-40 minutes- stirring every 10 minutes to ensure the granola bakes evenly. Once cooled, break the granola into smaller pieces and store in an air tight container, this yields about 2 cups of granola, enjoy!

There are few things as comforting as a warm chocolate chip cookie and a glass of cold milk! This is our favorite chocolate chip cookie recipe — perfect for cozy nights at home or a big family gathering.

Chocolate chip cookies Yields: 16-20 cookies

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 12 tablespoons butter (melted)
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg + 1 yolk
• 1 teaspoon vanilla extract
• 1 cup semi sweet chocolate chips
• 1 cup mini semi sweet chocolate chips

1. In a large bowl, whisk the flour, baking soda, cornstarch, and salt together.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract.
3. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips.
4. Using a cookie scoop or a spoon divide the dough into 2 Tablespoon sized balls, once scooped- refrigerate for at least 1-2 hours or until firm.
5. Bake at 325°F for 10-13 minutes and enjoy!