Sourdough Loaf by a beginner

INGREDIENTS

• 50 – 100 g (1⁄4 – 1/2 cup) bubbly, active starter — 1/4 cup worked with the house was warmer and I was going to let it stay in the fridge overnight - when the house was cooler 1/2 cup worked better or when I wanted to bake same day.

• 375 g  (1 1/2 cups  warm water

• 500 g (4 cups plus 2 tbsp) bread flour

• 9 to 12 g (1.5 – 2.5 teaspoons)  salt

INSTRUCTIONS

• Make the dough: Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes. 

• Stretch and fold: After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.

• Bulk Fermentation (first rise): Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume (Note regarding timing: If you are using 100 g of starter, the bulk fermentation may take less than 8 to 10 hours. If you live in a warm, humid environment, the bulk fermentation may take even less time.

• Shape: Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension. 

• Rest: Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour. Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up.

• Proof (second rise): Cover the dough and refrigerate for 1 hour or for as long as 48 hours. 

• Place a Dutch oven in your oven, and preheat your oven to 550°F. Cut a piece of parchment to fit the size of your baking pot.

• Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.

• Bake: Lower the oven to temperature to 450ºF. Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF and continue to bake for 10 – 15 minutes more. Cool for 1 hour before slicing.

Adapted from From Alexandra Cooks

Sourdough Sandwich Loaf

I am VERY new to sourdough but I wanted a load that I could make sandwiches from so I started googling. I found this one from Farmhouse on Boone and added some time suggestions for you so you don’t end up like me and staying up late to bake your bread haha.

Ingredients 

1/4 cup butter, softened or coconut oil

1 tablespoons honey or sugar

1/2 tablespoon salt

1/2 cup starter, active and bubbly (227 g)

1 1/4  cups water, 295 g

4 cups all purpose flour, 560g

Instructions 

In the evening:

• To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration - I started with the mixing attachment.

• I switched to the knead attachment here - Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.

Overnight: 

• Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.

In the morning:

• Shape by rolling the dough flat into a rectangle and rolling it up.

• Add to parchment lined or buttered loaf pans.

• Second rise for 2-4 hours at room temperature, or until doubled.

Ready to cook for lunch sandwiches:

• Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.

• Allow to cool completely before slicing.

Homemade Christmas Pine Sol

Use your Christmas tree for a non-toxic Pine-Sol cleaner 🎄🫧

Cut up the branches into small pieces and add to a large jar. Cover with white vinegar and store in a cool, dark place for two weeks. Strain and pour into a spray bottle.

You can use it on countertops, the oven, floors, and more! Plus it makes your house smell amazing.

Would you try making it?

I’ll let you know how it turns out in 2 weeks!

Credit to the ZeroWasteStore for this idea!

Slightly Healthier Sugar Cookies

1/4 cup unsalted butter, softened

1/4 cup maple syrup (or honey)

1 egg yolk, room temperature

1 teaspoon vanilla extract

1 cup white whole wheat flour )

1/2 teaspoon baking powder

1/4 teaspoon salt

With a hand mixer or stand mixer, cream butter and honey. Beat on medium-high speed for a couple
of minutes until light and fluffy. Add the egg yolk and vanilla and beat until combined.

• Add the dry ingredients to the wet ingredients and mix on low speed until combined. Do NOT
  overmix.

• Shape the dough into a flat disc and cover with a plastic wrap. Refrigerate for at least 1 hour, or until
  the dough is firm. Chilling the dough will make it easier to roll out and cut into shapes so do NOT skip
  this step.

• When ready to bake, preheat oven to 350°F. Take the dough out of the fridge and let it sit at room
  temperature for a few minutes to make it easier to work with.

• Place a sheet of parchment paper on your work surface. Lightly sprinkle with a small amount of flour.
  Place the dough in the center and place a second sheet of parchment paper on top. Gently roll from
  the center outwards, using light, even pressure and turning the dough occasionally to maintain an
  even thickness, about 1/3 inch is ideal.

• Use your favorite cookie cutters to cut out shapes.. transfer the entire parchment paper with the cut-
  out shapes to the cookie sheet.

• Bake for 8-10 minutes, until the edges are lightly golden brown.

• Remove from the oven (they might seem under-baked but they're not!) and cool for several minutes
  before transferring to a wire rack to cool completely.

• Enjoy as is or have fun decorating!

Icing:

1 cup powdered sugar

1/2 teaspoon vanilla extract

2-3 tablespoons milk of choice

The Best Gingerbread Cookies

• ¾ cup unsalted butter softened

• 1 cup granulated sugar

• 1 large egg

• ¼ cup molasses (unsulphured)

• 2 ½ cups all-purpose flour

• 2 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon if you like a strong cinnamon flavor, increase to 2 tsp total

• ½ tsp dried ground ginger

Preheat oven to 350 degrees F.

• mix together butter and sugar until light and fluffy, approximately 2-3 minutes with
  an electric mixer.

• add egg and molasses and mix well.

• In a separate bowl combine flour, baking soda, salt, cinnamon & ginger, stirring to
  combine.

• Add dry ingredients to wet ingredients and mix until well combined.

• Form or scoop balls of dough that are slightly smaller than a golf ball. If desired, roll
  dough balls in granulated sugar after forming. Place them on a baking sheet
  approximately 2” to 3” apart to allow room for cookies to spread.

Bbake for 10-12 minutes.

Gingerbread Coffee Creamer

Gingerbread Syrup

3/4 cup white granulated sugar

1/4 cup brown sugar

1/2 cup water

1 tablespoon molasses

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cloves

In a small saucepan over medium heat, combine all ingredients. Bring to a soft boil and cook until the sugar dissolves, stirring the entire time.

Transfer to a heat-proof container to cool to room-temperature. Store in refrigerator until ready to use.

Now to make the creamer….

2 cups milk

1 can sweetened condensed milk (14 ounces)

1/4 cup gingerbread syrup

In a small saucepan over medium heat, combine all ingredients. Cook until the sweetened condensed milk has completely melted into the milk, about 3 minutes.

Remove from heat and let cool before serving. Refrigerate until ready to serve.

Healthy Apple Muffins

2 cups whole wheat flour 
1 teaspoon baking powder
1 teaspoon baking soda

2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 large eggs, at room temperature
3/4 cup  unsweetened applesauce, at room temperature
2/3 cup  pure maple syrup, at room temperature
1/3 cup  coconut oil, melted
1 and 1/2 teaspoons pure vanilla extract
2 cups  shredded/grated apple (about 2 peeled apples)

Preheat oven to 425°F. Spray 12 count muffin pan with nonstick spray or line with cupcake liners. 

In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, and then add the shredded apple and pecans/walnuts. With a silicone spatula, fold everything together gently just until combined. The batter will be very thick.

Spoon the batter into liners, filling them all the way to the top. If using, sprinkle tops evenly with coarse sugar. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F  Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. 

Christmas Ambience Playlist

Ultimate Christmas Movie List

Make at Home Granite Cleaner

🍂Save this video if it blows your mind 🍂

I will never buy granite cleaner again!

Here’s how you make it at home.

1 part isopropyl (rubbing) alcohol
3 parts distilled water

Thats it!

(The measurements don’t have to be precise- just approximate is fine).

Alcohol is a disinfectant without having a citrus qualities which will eat your granite.

Cost per bottle is probably about 2 cents vs the $10+ for fancy countertop cleaners.

(Always test a small area just to double check on your countertops)

Video Block

Double-click here to add a video by URL or embed code. Learn more

Things to do with Kids in Wyoming

This year our out west adventure brought us to the area of the Snowy Mountains and it was one of my favorites so far.

These are the hikes we did - we found that 4 miles was just about perfect for our 3 year old. She would hike about half of the trail and ride in her pack about half of it.

• Silver Lake & Meadow Falls Loop. This was my favorite hike of the trip. You get some challenging elevation and a beautiful view the entire time. It goes up high so you can overlook the area and there are also areas you can be right down at the lake.

• Lake Marie. This lake has really fun fishing and a beautiful hike. You can go up to the peak but its pretty rocky so we turned around about 2/3 the way up and headed back down to do some fishing.

• Rick Martin Memorial Park. This park is in Riverside - about 30 minutes from the Snowy’s but if you are in the area its a super nice spot to let the kids run. It has a huge old school metal slide, a full set up for disc golf and a full size horseshoe set up for the adults.

• Bear Trap Pizza in Riverside is hands down the best pizza I have ever had. We probably ate it 4 times.

There are so many hiking trails and side-by-side trails in the Encampment/Saratoga/Snowy Mountain area that you will not be short for things to do.

The app All Trails helped me a ton when picking trails that would be good for my little one.

Links:

Child Carrier Pack

Child Timberland Boots (I’ve actually bought these 4 times for her as her feet have grown - I love them THAT much)

Child LL Bean Pants

Women’s Waterproof hiking boots - I’ve had these for 3 years and LOVE them.

Women’s Hiking pants - I have 4 pairs of these and they hold up so well.

Water Reservoir - saves from taking lots of bottles of water water and littles can reach it while they are riding in the pack for quick drinks of water.

Pumpkin Spice Creamer

Ingredients

• 1 1/2 cups heavy cream, half-and-half, or whole milk

• 2 Tablespoons pumpkin puree

• 2 Tablespoons pure maple syrup

• 1/2 – 1 teaspoon store-bought or homemade pumpkin pie spice

• 1 – 2 cinnamon sticks

In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high.

Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee. Add sugar to your coffee if you take it that way. You can also add whipped cream and a sprinkle of cinnamon too.

Store leftovers in refrigerator for up to 1 week. Shake well before using.

Sunday Reset Routine

Fresh Supplements - use code HeatherJohnson for 15% off

Favorite Fall Chili

• 1 sweet potato cubed and baked for 30min at 350 so its tender

• 1 teaspoon olive oil

• 1lb lean ground turkey

• 1 medium white onion, chopped

• 1 green bell pepper, chopped

• 3 cloves garlic, finely chopped

• 1 1/2 teaspoons cumin

• 1Tbsp chili powder

• touch of salt

• 1/4 teaspoon cayenne pepper (optional)

• 1, 15oz can kidney beans, rinsed and drained

• 1, 15oz can tomato sauce

Instructions:

• Brown ground turkey and drain fat.

• Add oil, onion, pepper and garlic to a large saucepan.

• When softened add in ground turkey.

• Cook for a few minutes

• Add all seasonings except parsley and stir and cook for 1
  minute

• Add kidney beans and tomato sauce, bring to a boil.

• Reduce heat to a low simmer and cook for 15-20
  minutes, stirring occasionally. Add in cooked sweet potato cubes.

Harvest Stuffed Acorn Squash

If you want to make this ahead do the bolded part below ahead of time then cook your squash day-of and fill it with the filling that you had prepared.

• 3 medium acorn squash

• 2 Tbsp. olive oil

• Salt and pepper

• 2 Tbsp olive oil

• 8 sage leaves, chopped

• 1 lb. ground Italian sausage

• 8 oz. baby bella mushrooms, sliced

• 1/2 red onion, chopped

• 2 cloves garlic, finely chopped

• 1 Tbsp. fresh thyme, chopped plus more for serving

• 1/2 tsp. salt

• 1/2 tsp. ground black pepper, plus more for serving

• 1 1/2 c. cooked rice

• 1/3 c. heavy cream

• 1 c. grated fontina or monterrey jack cheese

For the squash: Preheat the oven to 400°F. Carefully cut the squash in half. Scoop out the seeds. Place on a baking sheet cut-side up. Brush with olive oil and sprinkle
generously with salt and pepper. Roast for 30 minutes. Flip each half over, placing them cut-side down, and continue to roast for 15 minutes or until very tender. Remove from the oven and reduce the oven temperature to 350°F. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium- high heat until very hot. Add the sage and cook for 30 seconds or until dark green. Add the sausage to the skillet. Cook until fully browned, breaking up the sausage with
the back of a spoon as it cooks, about 10 minutes. Transfer the sausage-sage mixture
to a bowl.

Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms, onion, garlic,
thyme, salt, and pepper. Cook, stirring frequently, until the mushrooms release their
liquid and the onions are softened, about 7 minutes.

Stir in the cooked rice and heavy cream. Stir in 1/2 cup fontina cheese until well
combined. Stir the sausage back into the mixture. Let simmer for a couple of minutes
then remove from the heat.

Flip the squash cut-side up and divide the filling among each squash half. Sprinkle with
the remaining 1/2 cup fontina. or other cheese. Bake for 12 to 15 minutes or until the
cheese is melted and everything is warm.

Autumn Bucket List Ideas

Autumn Recipes and kids craft ideas HERE

Pumpkin Pie Overnight Oats

Ingredients

• 1/4 cup plain nonfat greek yogurt (or use vanilla!)

• 1/2 cup unsweetened vanilla almond milk (or any milk)

• 1-2 tablespoons pure maple syrup

• 1/2 teaspoon vanilla extract

• 1/2 cup rolled oats

• 2 teaspoons chia seeds

• 1/2 teaspoon pumpkin pie spice

• 1/4 c pumpkin puree

In a medium bowl, mix together greek yogurt,
almond milk, pumpkin puree, vanilla and 1 tablespoon
maple syrup until well combined.

Stir in oats, chia seeds and pumpkin pie spice. Taste
and add more maple syrup if you want it sweeter.
Pour into a glass jar or container and place in fridge
for 4 hours or overnight. Makes 1 serving of
pumpkin overnight oats.

Cozy Autumn Movie List

Fresh Autumn Morning Routine

As schedules and the weather changes a fresh morning routine will help you feel alive, refreshed and ready for the new season.

1. Wake Up. 40oz water infused with supplements.

2. Press play on workout.

3. Shower. Skincare. Get ready.

4. Coffee. Plan day.

5. Do at least one thing that makes you
   happy + moves you toward a goal.

6. Turning on ambience to set the tone for the day.

---

Use code HeatherJohnson for 15% off your supplements and 30% off your fresh skincare routine.

Maple Cream Coffee Topping

For an extra cozy fall treat make this coffee topping and store in the fridge. Scoop out a little bit on any morning where you want to feel that little extra fall ahhhh.

1/2 cup heavy whipping cream or coconut cream

1 tablespoon high quality maple syrup

Using an electric mixer, whip the cream until soft peaks
form.

Add the maple syrup and whip once more until combined
and fluffy.

Store in the fridge. Use as a topping of your favorite
coffee.