We're back in the kitchen this week! Baking from scratch some of my favorite recipes for Christmas! I hope this is helpful to you, and maybe gives you some inspiration for the upcoming week!
with love, steph
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- Email: [email protected].

LINKS:
Bridgeport Sweater (Scallop neck):
https://www.neuflora.com/collections/...
Port Augusta Dress (gorgeous gauze floral):
https://www.neuflora.com/collections/...
New England Dress (green striped):
https://www.neuflora.com/collections/...
Shannon Sweater:
https://www.neuflora.com/collections/...
Pasadena Cardigan (chunky knit):
https://www.neuflora.com/collections/...
Maplewood Vest (my favorite):
https://www.neuflora.com/collections/...
Lynnwood Quilted Coat (dusty olive):
https://www.neuflora.com/collections/...
Odessa Dress:
https://www.neuflora.com/collections/...
Everett Dress (golden floral):
https://www.neuflora.com/collections/...

RECIPES!
BASIC SOURDOUGH LOAF:
500 g flour
350 g warm water
50 g active starter
1 tsp salt
1 tsp avocado oil
Mix all together until a shaggy dough forms. Let rest 30 mins, then stretch and fold. Cover and let rest overnight. In the morning stretch and fold again, then let rest 5-10 mins. Gently cup the dough and pull toward you to tighten the shape ( I do this a few times). Place upside down in floured bowl and let rest 30 mins. Meanwhile heat your oven to 450 with dutch oven inside. After resting, flour and score the dough. Bake for 25 mins with the lid on, then another 5 mins with the lid off.
CINNAMON RAISIN BREAD:
I do everything the same as the basic sourdough loaf except I soak about 3/4 cup raisins in hot water during the 30 minute rest in the evening. Drain the raisins and then incorporate into the flour before letting it rest overnight. In the morning, after stretch and fold, I gently shape the dough into a rectangle and sprinkle with cinnamon and sugar before rolling up and continuing with the regular process.
SOURDOUGH BAGELS:
https://littlespoonfarm.com/sourdough...
SOURDOUGH ORANGE BRAID (adapted from "Artisan Sourdough Made Simple"):
2/3 cup milk
3 T butter
1 egg
2 T sugar
1/2 cup active starter
2 1/2 cups flour
1/2 tsp salt
Warm the milk and butter in a small sauce pan. Add the slightly cooled milk, butter, egg, sugar, sourdough starter, flour, and salt to a stand mixer until a dough forms. Let rest for 30 mins. With the dough hook, turn the mixer on low and run for 7 mins. Cover with plastic wrap and let rest overnight. In the morning, roll into a large rectangle, and spread orange fruit spread on top. Working with the short end of the dough, roll into a tight log, and place on parchment sheet cookie tray. Cover the dough and chill about 30 mins. Using a serrated knife, cut the log in half lengthwise, leaving about 1 inch intact at the end. Crisscross the sections with the layers facing up until you have formed a full twist. Pinch the ends together and brush with remaining tablespoon of butter (melted). Let sit at room temperature to rise (about 1 hour or until puffy). Bake at 350 for about 20-30 mins or until golden brown. Once cooled, drizzle with glaze ( I just mixed the rest of the orange fruit spread with icing sugar and milk) and sprinkle with orange zest.
HOMEMADE ICE CREAM BASE:
1 quart heavy cream
10 egg yolks
3/4 cup maple syrup
1 tsp vanilla
pinch of salt
Mix cream and maple syrup in sauce pan. Heat until hot but not boiling, then temper in the egg yolks. Take off heat and stir in vanilla and salt. Let cool completely before churning.
For the raspberry sauce I just mixed raspberries, honey, and cornstarch. Cooked till thick, then blended until smooth.
SUGAR COOKIES AND ROYAL ICING:
http://www.classicallycourtney.com/20...
CHOCOLATE CRINKLE COOKIES:
https://natashaskitchen.com/chocolate...

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Music: Epidemic Sound