SNOWED IN : OUR COZY FAMILY WEEKEND DURING THE ICE STORM!

We were right in the path of a major winter storm this weekend, and instead of rushing past it, we leaned in! This weekend was all about slowing down and making home feel cozy. While the snow fell outside, we baked fresh bread, made pie, simmered a hearty stew, and filled the kitchen with muffins and warmth. We bundled up for sledding, played games together, and even celebrated Andrew’s birthday — all tucked safely at home.

Moments like these remind us that homemaking isn’t just about keeping a house running — it’s about creating peace, comfort, and connection, especially when the world outside feels uncertain. This storm gave us the gift of time together, and we’re so grateful for it!
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***Monk Fruit Sweetener: https://amzn.to/4jX4KE2
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Super Moist Chocolate Chip Sourdough Muffins
(With Salted Butter)
Yields: 16-18 standard muffins
Time: Prep: 20 min | Bake: 18-22 min | Cool: 10 min
Ingredients
Dry:
2 cups (240g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine salt (adjusted for salted butter)
1 tsp cinnamon (optional)
Wet:
3/4 cup (150g) sourdough discard (unfed, room temp)
3/4 cup (150g) granulated sugar
1/2 cup (100g) packed brown sugar
2/3 cup (150g) salted butter, melted and slightly cooled
1/2 cup (120g) full-fat sour cream or Greek yogurt
2 large eggs
2 tsp vanilla extract
1/3 cup (80ml) whole milk
Add-ins:
1 1/4 cups (210g) semi-sweet or dark chocolate chips
1 Tbsp flour (to toss with chocolate chips, optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder,
salt, and cinnamon.
3. Mix wet ingredients: In a large bowl, whisk together sourdough discard, sugars, melted
salted butter, sour cream, eggs, vanilla, and milk until smooth.
4. Combine: Stir dry ingredients into wet mixture until just combined. Avoid overmixing.
5. Add chips: Toss chocolate chips with 1 Tbsp flour (optional), then gently fold into the batter.
6. Scoop: Fill muffin cups 3/4 full. Optionally sprinkle a few chips on top.
7. Bake: Bake for 18-22 minutes, or until a toothpick comes out with a few moist crumbs.
8. Cool: Let rest in pan for 5 minutes, then transfer to a wire rack to cool fully.
Notes & Tips
Using salted butter enhances the chocolate and sourdough flavor while keeping the crumb
rich.
These muffins freeze beautifully—cool completely, wrap individually, and store in a
freezer-safe bag up to 2 months.
For a touch of crunch, stir in 1/2 cup chopped pecans or walnuts.
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Sourdough Bread Recipe & Timeline (67–70% Hydration)
Ingredients
500g all-purpose flour- 338–350g water (67.6%–70% hydration)- 100g active sourdough starter (20%)- 10g salt (2%)
Timeline (Start Time = 00:00)
00:00 – AutolyseMix flour and water. Cover and rest 40–45 minutes.
00:45 – Mix in Starter and SaltAdd starter and salt. Mix until fully incorporated.
01:15 – Stretch and Fold #1Stretch and fold dough from all sides. Rest covered.
02:00 – Stretch and Fold #2Repeat stretch and fold.
02:45 – Stretch and Fold #3 (optional)Only if dough still feels slack.
03:00–06:00 – Bulk FermentationLet dough rest at room temperature until 60–80% risen.
06:00 – Pre-shapeTurn out dough, pre-shape into round or log. Rest 20 minutes.
06:20 – Final ShapeShape tightly and place in banneton or loaf pan.
06:30 – Cold ProofCover and refrigerate for 8–16 hours.
Baking Instructions
For a Round Loaf in Dutch Oven:
Preheat Dutch oven at 475°F for 45–60 minutes- Bake directly from fridge on parchment paper- Bake 20 minutes covered at 475°F, then 20–25 minutes uncovered at 450°F
For a Loaf Pan Bake:
Remove from fridge and score- Optional: Add steam by pouring hot water into a pan on lower rack- Bake at 450°F for 20 minutes with steam, then 425°F for 20–25 minutes- Or bake at 425°F for 40–45 minutes without steam
Let bread cool for at least 1 hour before slicing.

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