It's Christmas Time In My Kitchen

It's Christmas time in the kitchen and today we're whipping up some seasonal favorites! I hope you enjoy it 🥰

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RECIPES!
Artisan Sourdough Loaf:
500 grams flour
350 grams whey (can substitute with water)
50 grams sourdough starter
2 tablespoons oil (I use avocado oil)
2 tsp salt
Mix everything together in the evening (dough will be shaggy). Cover with a damp towel and let rest for 30 minutes. Stretch and fold your way around the dough, rotating the bowl till you're all the way around. Cover again with damp towel and let sit at room temp over night. In the morning, dump the dough on a lightly floured surface. To shape the dough, fold the dough over toward the center. Rotate slightly and fold over again until you've worked your way around the entire loaf. Flip the dough over and let it rest for 10 minutes. With floured hands, gently cup the dough and pull toward you a few times, rotating the dough to tighten the shape. Put parchment paper (or a well floured towel) and flip the dough upside down in the bowl. Cover with a towel, and let rise 30-60 minutes (dough should be a little puffy and risen slightly, but not doubled). Flip the dough on to a new piece of parchment. Sprinkle the dough with a little flour, and rub around before scoring the bread. Transfer the parchment paper with dough into a preheated dutch oven. Bake covered at 450 for 25 mins, then take the lid off and bake for another 10 mins.
Healthier Fudge:
1 cup coconut oil
1 cup cocoa powder
1 cup maple syrup
1 cup peanut butter
pinch of salt
Melt coconut oil. Add cocoa powder, maple syrup, peanut butter, and salt. Pour into an 8x8 inch pan and set in the refrigerator to chill.
In the meantime, mix the following:
1 1/2 cups peanut butter
1/2 cup coconut oil (melted)
5 Tbsp raw honey
2 tsp pure vanilla extract
pinch of salt
Stir until smooth, then pour over the chilled fudge layer. Top with crushed pecans or drizzle with extra fudge sauce, if desired.
Set back in refrigerator to chill one hour, or until firm.
Cinnamon Rolls (adapted from   / ):  
1 cup warm milk
2 T active dry yeast
2 T maple syrup
1 tsp salt
1 egg
3 T avocado oil
3 cups fresh milled flour
1 tsp vanilla bean paste
2/3 cup heavy cream
Whisk warm milk, yeast, and maple syrup in the bowl of your stand mixer. Let rest 5-10 mins until yeast is bubbly. Add the egg and avocado oil, and stir. Add in flour and salt, and knead with the hook attachment for 8-10 mins or until smooth and soft ( you can add a little more milk if it's too dry, or flour if it's too sticky).
Cover the bowl with plastic wrap and let rest for 20 mins. Roll the dough out into a big rectangle, and spread with butter, maple syrup, and cinnamon. I cut them into strips and then rolled each individual strip. Place into a 9x13 pan. Cover, and set in a warm place to rise for 45 - 60 minutes. Pour heavy cream over the rolls, then back at 375 for about 20 mins or until golden.
Gingerbread Cookies (adapted from   / ):  
3/4 cup butter, softened
1/2 cup raw honey
1 egg
1/4 cup molasses
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
2 1/2 cups fresh milled flour
Mix all ingredients (dough will be thick). Spread in a 10x15 cookie sheet/jelly roll pan. We press the dough onto a sheet of parchment paper first, rolling it as thin as we like it with a rolling pin, and then transferring the whole piece of parchment paper and dough onto our pan. Bake at 350* for 12 minutes. Cool slightly. Cut shapes!

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Music: Epidemic Sound