Wednesday, February 11, 2015

Sourdough Bread {no knead, one rise}

Everyone calls me the "Sourdough Lady."
They like the food I make with sourdough. Particularly bread.
So I thought I might share with you my recipe. But I also have a friend who has been waiting for it.... for a while. Sorry. 

The best thing about this bread is that you don't have to spend countless minutes kneading it and making your arms feel like jello. Nor do you have to let it rise several times. You just mix it up the night before and bake it in the morning. 
Easy Peasey.
Sourdough Bread Recipe {no knead, one rise}
Makes two loaves.


2 eggs
2 c. buttermilk, milk, or whey
2 c. sourdough starter
4-5 c. wheat flour
2 tsp. salt

  1. In a large bowl, whisk together eggs and milk. Add in sourdough and salt.
  2. Pour in flour, a little at time. Make sure it is thoroughly mixed in. I like to kinda, "fold" in the flour. Dough will be pretty liquid-y compared to usual bread dough consistencies.  
  3.  Transfer the dough equally to two, glass, oiled bread pans. Do not use metal! It never works, the bread just sticks to it and makes a big crumby mess.
  4.  Leave the pans in your oven over-night. I like to leave my oven light on. It gives off a little warmth, allowing the dough to rise more.
  5. In the morning, bake your bread at *350 for about 30 to 40 mins. or until brown and hollow sounding.
  6. Enjoy! with a slab of butter and a warm cup of tea or melted cheese and a tall glass of milk or... there are so many possibilities. Far too many to list. It can be used for anything, really.
           Eat fresh or store in a bread bag on the counter.
 I really just love how easy this is! And really, the possibilities are endless.
                             You could add cinnamon and raisins...
                                             Apples and nutmeg....
       You can make croutons when it gets stale....
Just play with it! Have fun!
I hope you liked this post. I'd love to hear what you've been baking!
 Now get going and make some bread!

Monday, February 9, 2015

Life// Layla's Birthday

We have yet again celebrated another birthday, Layla's 21'st birthday was on the 31'st. We all had a great time!

We ate cake, drank milk, and passed around the presents, resulting in a rather large array of gift wrapping and cake crumbs.

After presents and cake, we went out to eat lunch. (Cake before lunch! Whaat?)

 We went to a lovely Cafe and Creperie called The Aviary. It was delicious and super photogenic!

 Afterwards, we walked around in Bass Pro. Watched the ducks and fish, played in the boats and...

...took our annual Bass Pro family photo. Turned out a little differently than usual. (Dad and I are absent in this one)

The day was great! 
I am so thankful that Layla decided to spend her 21st birthday with us instead of celebrating like most people her age do. It is so nice to be able to spend so much time with my best friend!
I love my sis! She's not afraid to be herself and we can always talk to each other when we need a listening ear. I thank the Lord daily for blessing me with her!


What She Wore// Skater Style

It was so fun to do a guest post on Reflections of the Heart! Thank you Melani!
Click here to see Hagen's guest post.

Friday, January 30, 2015

Monday, January 26, 2015

Gluten Free Recipe// Lemon Poke Cake

I promised you the recipe, and here it is! Such a moist, lemony cake that's not too sweet. Plus, you don't have to worry about gluten intolerances. Believe me, even wheat-eaters will devour this cake!

For the cake, I was inspired by this recipe. Of course, I tweaked it a bit according to what I had on hand.

Lemon Poke Cake Recipe

6 eggs, room temperature
1/4 cup milk, almond milk, coconut milk or your choice of milk replacer
6 Tbls raw sugar or honey
1 tsp vanilla
1/4 cup coconut oil, melted
juice and zest of 1/2 lemon
1/2 tsp baking powder
1/2 tsp salt
1/2 cup coconut flour

1. Pre-heat oven to 350* and grease your pan.
2. Whisk together first four ingredients, making sure eggs are well incorporated.
3. Whisk in the coconut oil and lemon juice and zest.
4. In a separate bowl or measuring cup, sift together the last three ingredients.
5. Spoon batter into prepared pan, smooth top of batter if necessary.
6. Bake for 35-40 minutes.

While your cake is baking, you can prepare your lemon syrup and frosting.

Lemon Syrup
1/4 cup lemon juice
3 Tbls raw sugar or honey

1. Heat ingredients over low heat, just until sugar is dissolved. 
2. When cake is done baking, poke holes in it with a fork. 
3. Drizzle lemon syrup over and let cake cool.

Lemon Buttercream Frosting
1 1lb box Confectioner's Sugar
1/2 cup butter, softened
4 Tbls lemon juice
2 Tbls heavy cream, optional
lemon zest to garnish

1. Whip butter until fluffy.
2. Add sugar and lemon juice alternately.
3. Add in heavy cream if frosting is too thick for your liking.
4. Frost cake when cooled and garnish with zest if desired.

There you have a delicious cake for your next celebration! But heck, who says there has to be a special occasion for cake? Every day is a special occasion!
Love from,

Sunday, January 25, 2015

What She Wore// Purple & Red

Here's an outfit I never posted from this time last year...

 This winter has been pretty mild compared to last winter. We've hardly had any snow, but as you can see in these pictures, we had loads of it last year!

 Not to mention, huge icicles as well!

-What She Wore-
white shirt-from a friend
hooded cardigan- thrifted $10
scarf- Christmas gift
pants- Walmart $13
coat- from a friend
boots- Army Navy Surplus $30
hat- knitted by me

Not bad for a cozy outfit with lots of layers, eh?
I hope you are staying cozy this winter!
Love from,

Liam// 82 Days Old

This post will be mostly pictures.
They speak for themselves...

 Man, he's just such a cutie! 
He's been giggling a lot, and already loves his tummy-time!

I can't believe he's already almost three months but at the same time, can't believe he isn't older! He's a chunker!

Here is a little video I took of him the other night. Enjoy!