The Prayer Porch

Tag: baking

  • Welcoming the Season of Change

    Welcoming the Season of Change

    The seasons are shifting again. Summer’s warmth is slowly giving way to crisp mornings, shorter days, and the golden glow of fall. This change always stirs something in me. It’s an invitation to pause, to breathe, and to notice how God moves through the rhythms of creation.

    Just as the trees release their leaves, we are reminded that change is part of life. Sometimes it’s gentle, sometimes it’s hard, but always, God is faithful in the turning of each season. Fall invites us to slow down, savor small joys, and find gratitude even in the letting go.

    And what better way to mark the season than with something warm from the oven? Apples are the heart of autumn, and these apple scones capture the cozy comfort of fall days on the porch. Let them remind you of the sweetness God weaves into every season and feel blessed ✨

    Apple Cinnamon Scones with Brown Sugar Glaze 🍎

    Ingredients for the Scones:

    • 2 ½ cups all-purpose flour
    • ⅓ cup granulated sugar
    • ½ teaspoon salt
    • ½ tablespoon baking powder
    • 3 teaspoons cinnamon
    • ½ teaspoon ground nutmeg
    • ½ cup chilled butter, grated
    • 2 cups diced apple
    • ½ cup sourdough discard (or 1/2 cup Greek vanilla yogurt)
    • ½ cup applesauce
    • 1 egg
    • 4 tablespoons sweet cream

    Brown Sugar Glaze:

    • 1 teaspoon vanilla extract
    • 2 tablespoons melted butter
    • ¾ cup brown sugar
    • ½ cup confectioners’ sugar
    • 2 tablespoons sweet cream
    • 1 teaspoon cinnamon
    • Pinch of salt

    Directions:

    Whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.

    Grate the cold butter into the flour mixture. Toss until the butter pieces are evenly coated.

    Dice apples and add them on top of the flour mixture. Set aside.

    In a separate bowl, whisk together sourdough discard (or Greek yogurt), applesauce, sweet cream, egg, and vanilla until smooth.

    Gently fold wet ingredients into the flour mixture. Stir until just moistened (scone dough should resemble pie dough, not cookie dough – don’t over mix!).

    Pat dough into a 7-inch circle on parchment paper. Fold circle in half and in half again. Reshape into a 7- inch circle allowing the dough layers to stay. Cut into 8 wedges with a bench scraper, or into 16 squares from an 8-inch square.

    Place parchment on a baking sheet. Chill dough in the freezer for 5 minutes while the oven preheats to 375°F. Bake 15–17 minutes, until edges are crisp and centers are cooked through.

    While scones bake, whisk together glaze ingredients until smooth.

    Drizzle glaze over warm scones. Enjoy fresh or wrap individually to keep scones fresh for a few days.

    As you savor these apple scones, let they remind you that change, though sometimes bittersweet, often brings new beauty. Just as the apples ripen in their time, good things are being ripened in each of us by God. This happens even in the letting go. 🍂

    1. Easy Apple Scones with Brown Sugar Glaze

      Easy Apple Scones with Brown Sugar Glaze

      What better way to mark the season than with something warm from the oven? Apples are the heart of autumn, and these apple scones capture the cozy comfort of fall days on the porch. I hope you’ll try them. Enjoy them maybe with a cup of tea or coffee. Let them remind you of the sweetness God weaves into every season.

      Ingredients for the scones:

      • 2 ½ cups all-purpose flour
      • ⅓ cup granulated sugar
      • ½ teaspoon salt
      • ½ tablespoon baking powder
      • 3 teaspoons cinnamon
      • ½ teaspoon ground nutmeg
      • ½ cup chilled butter, grated
      • 2 cups diced apple
      • ½ cup sourdough discard (or 1/2 cup Greek vanilla yogurt)
      • ½ cup applesauce
      • 1 egg
      • 4 tablespoons sweet cream

      Brown Sugar Glaze:

      • 1 teaspoon vanilla extract
      • 2 tablespoons melted butter
      • ¾ cup brown sugar
      • ½ cup confectioners’ sugar
      • 2 tablespoons sweet cream
      • 1 teaspoon cinnamon
      • Pinch of salt

      Directions:

      Whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.

      Grate the cold butter into the flour mixture. Toss until the butter pieces are evenly coated.

      Dice apples and add them on top of the flour mixture. Set aside.

      In a separate bowl, whisk together sourdough discard (or Greek yogurt), applesauce, sweet cream, egg, and vanilla until smooth.

      Gently fold wet ingredients into the flour mixture. Stir until just moistened (scone dough should resemble pie dough, not cookie dough – don’t overmix!).

      Pat dough into a 7-inch circle on parchment paper. Fold circle in half and in half again. Reshape into a 7- inch circle allowing the dough layers to stay. Cut into 8 wedges with a bench scraper, or into 16 squares from an 8-inch square.

      Place parchment on a baking sheet. Chill dough in the freezer for 5 minutes while the oven preheats to 375°F. Bake 15–17 minutes, until edges are crisp and centers are cooked through.

      While scones bake, whisk together glaze ingredients until smooth.

      Drizzle glaze over warm scones and enjoy!

    2. Easy Sourdough Peach Galette Recipe

      Easy Sourdough Peach Galette Recipe

      There’s something special about gathering simple ingredients, working with your hands, and watching them become something beautiful. This sourdough peach galette is just that. Rustic, free-formed, and filled with the sweetness of ripe summer peaches. Perfect to serve on the porch with a cup of coffee or tea.

      Ingredients:

      For the Sourdough Pastry:

      • 1 ½ cups all-purpose flour
      • 1 tbsp sugar
      • 1 tsp salt
      • ½ cup unsalted butter, chilled
      • ½ cup cold sourdough discard
      • ¼ cup ice water

      For the Peach Filling:

      • 6–8 ripe peaches
      • ½ cup granulated sugar
      • 1 tbsp lemon juice
      • 2 tsp cinnamon
      • pinch of salt
      • 1 ½ tbsp cornstarch

      For the Topping:

      • 2 tbsp heavy cream
      • 1 tbsp granulated sugar

      Directions:

      Make the Pastry:

      In a small bowl, stir together flour, sugar, and salt.

      Grate the chilled butter and toss it into the flour mixture.

      Add the sourdough discard and ice water. Use your hands to gently bring the dough together into a ball. If crumbly, add a teaspoon or two of extra ice water.

      Knead lightly (don’t overwork). Wrap and place in the freezer for 15–20 minutes while you make the filling.

        Slice peaches: cut in half, twist to remove the pit, then thinly slice.

        Place slices in a bowl and toss gently with sugar, lemon juice, cinnamon, salt, and cornstarch.

          Assemble the Galette:

          Preheat oven to 375°F.

          Roll the chilled dough into a 12–14 inch circle on lightly floured parchment paper.

          Arrange peach slices in the center, leaving a 2-inch border.

          Fold the dough edges up and over the peaches, patching as needed.

          Brush the crust and peaches with heavy cream, then sprinkle with sugar and cinnamon.

          Transfer parchment and galette onto a baking sheet.

            Bake at 375°F for 10 minutes. Lower heat to 350°F and bake another 30 minutes, until peaches are bubbly and the crust is golden.

            Cool slightly before slicing. Enjoy with whipped cream or a scoop of ice cream!


          1. Sourdough Babka with Strawberry Jam

            Sourdough Babka with Strawberry Jam

            Baking Blessing ❤

            ️May your kitchen be filled with the warmth of the oven and the joy of creation.
            May the work of your hands nourish both body and soul.
            As this bread rises and bakes, let your heart rise too.
            Be grateful to the One who gives us our daily bread.

            Ingredients:

            Dough:

            • 3 1/2 cups bread flour
            • 1/4 cup sugar
            • 1/2 cup whole milk
            • 1 1/2 tsp salt
            • 4 large eggs
            • 6 Tbsp unsalted butter, softened
            • 1 cup active sourdough starter

            Filling & Finish

            • Strawberry jam (enough to spread thinly over two 10×14-inch rectangles)
            • Sweetened cocoa powder, for dusting (optional)
            • 1 egg + 1 Tbsp water, for egg wash (optional)

            Plan Ahead:

            Feed your starter the night before so it’s nice and bubbly by morning.

            Directions:

            In the morning, combine the flour, sugar, and milk. Add the salt, eggs, butter, and active sourdough starter. Knead until the dough is smooth and glossy, about 10–15 minutes. It will come together as it kneads.

            Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot until it doubles in size. This should take about 6–8 hours.

            Once risen, refrigerate the dough for a few hours or overnight so it’s firm and easy to shape.

            When ready to shape, turn the chilled dough onto a lightly floured surface and divide it into two equal pieces. Roll each piece into a 10×14-inch rectangle.

            Spread a thin layer of strawberry jam over each rectangle, leaving a 1-inch border on one short end. If you like, dust lightly with sweetened cocoa powder.

            Starting from the opposite short end, roll up each rectangle into a log. Use a sharp knife to slice each log lengthwise. This will expose the layers. Then twist the two strands together. Make sure to keep the cut sides facing up. Tuck the ends under gently.

            Place each twist into a greased standard 1 lb. loaf pan. Cover and allow to rise until puffy and nearly doubled, about 4 hours.

            Preheat your oven to 350°F. Brush the tops with egg wash if you’d like a glossy finish. Bake for 40–45 minutes, until golden and set.

            Let the loaves cool in their pans for 10 minutes before transferring to a rack. Slice and enjoy warm, or let cool completely for cleaner slices.

            This sourdough babka combines tender dough with the brightness of strawberry jam. It’s a loaf that feels just right for sharing over coffee. It is also perfect for gifting to a friend or lingering over in a quiet afternoon moment.

          2. Delicious Sourdough Chocolate Chip Muffins

            Delicious Sourdough Chocolate Chip Muffins

            “Even the simplest baked goods become a feast when shared with grateful hearts and the goodness of God.”

            Ingredients:

            • ¾ cup sourdough starter
            • 2 eggs
            • ¼ cup melted butter
            • 1 tsp vanilla extract
            • 3 Tbsp milk
            • 2 Tbsp Greek yogurt
            • 1¼ cups all-purpose flour
            • ½ cup granulated sugar
            • 1 tsp baking powder
            • ¼ tsp salt
            • ½ cup chocolate chips
            • Extra sugar, for sprinkling

            Instructions:

            Set your oven to 350°F. Line a muffin pan with papers or lightly grease.

            In a large bowl, whisk together the sourdough starter, eggs, melted butter, vanilla extract, milk, and yogurt.

            Stir in the flour, sugar, baking powder, and salt.

            Gently fold in the chocolate chips to make a soft batter.

            Scoop about 3 tablespoons of batter into each muffin cup, filling them just about halfway. Sprinkle a little sugar on top for added sweetness.

            Bake for 18–20 minutes, or until the tops are light golden and/or a toothpick comes out clean.

            “This is the day the Lord has made; let us rejoice and be glad in it.”
            Psalm 118:24

          3. Blueberry Lemon Sourdough Discard Loaf

            Blueberry Lemon Sourdough Discard Loaf


            A bright and tender loaf perfect for summer mornings or afternoon tea 🍋🫐

            Ingredients:
            • ½ cup unsalted butter (melted and cooled)
            • 1 cup granulated sugar
            • 3 eggs
            • 2 tablespoon lemon zest
            • 3 tablespoons lemon juice (from fresh lemons)
            • ½ cup sourdough discard (unfed sourdough starter)
            • ½ cup whole-milk vanilla Greek yogurt
            • 1 ½ cups all-purpose flour
            • 1 teaspoon baking powder
            • ¼ teaspoon salt
            • 1 cup fresh or frozen blueberries (tossed with a little flour to prevent sinking)

            Instructions:
            Preheat oven to 350°. Grease and lightly flour a standard loaf pan.

            In a large bowl, whisk together the melted butter and sugar until smooth.
            Add eggs, lemon zest, and lemon juice. Mix until smooth.
            Stir in the sourdough discard.
            In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
            Gradually add the dry ingredients into the wet mixture, stirring until combined.
            Gently fold in the blueberries.

            Pour the batter into the prepared loaf pan and smooth the top.
            Bake for 10 minutes at 350°. Reduce the temperature to 325°. Bake for another 40 minutes or until a toothpick inserted in the center comes out clean.
            Allow to cool in the pan for 10 minutes before transferring to a wire rack.

            When cool, drizzle with a lemon glaze for extra sweetness or lightly dust with confectioner’s sugar.

            To make a light lemon glaze, whisk together:

            1 cup confectioner’s sugar
            1 tablespoon fresh lemon juice
            ½ teaspoon vanilla extract

            “Just as the Lord fills our hearts with joy, He also fills our days with simple gifts. These gifts include the blessing of fresh blueberries and the warmth of home-baked bread.”

          4. Cheddar Sourdough Biscuits

            Cheddar Sourdough Biscuits

            There’s something comforting about a warm biscuit straight from the oven. It’s especially delightful when made with a little sourdough love 🖤 These biscuits are tender, cheesy, and perfectly satisfying. They’re quick to make and even better shared.

            Ingredients:
            • 1 cup all-purpose flour
            • 1 tsp baking powder
            • ½ tsp salt
            • 1 cup grated sharp cheddar cheese (or your favorite cheese)
            • 1 cup sourdough discard (unfed sourdough starter)
            • ½ cup heavy cream

            Directions:
            Preheat your oven to 375°F.
            In a mixing bowl, mix the flour, baking powder, salt, and cheddar cheese.
            Add the sourdough discard and heavy cream, stirring until combined.
            Turn the dough out onto a lightly floured surface and gently knead a few times.
            Shape into a circle about 1 inch thick.
            Cut into 8 wedges and place on a parchment-lined baking sheet or baking stone.
            Bake for about 12 minutes, or until the tops are just golden.
            Serve warm, with a pat of butter if you’d like.

            Optional: Add finely chopped jalapeños, fresh or pickled, for a little zing.

          5. Comforting Zucchini Quiche: A Taste of Home

            Comforting Zucchini Quiche: A Taste of Home

            This comforting recipe comes from a neighbor we all cherished. Julie was someone whose kitchen always smelled of something warm and welcoming. Her door was always open, and no visit was complete without a slice of her delicious zucchini quiche. It was her gentle way of saying, “I am so happy you are here.” Life moved a little slower back then, and love was often served on a plate.

            Ingredients:

            • 2 cups grated zucchini
            • 4 eggs
            • 2 cups Bisquick®
            • ¼ cup heavy cream
            • ½ cup sharp cheddar cheese, grated
            • Dried or fresh oregano, salt, and pepper to taste

            Directions:

            Preheat oven to 350°F.
            In a large bowl, combine the grated zucchini, eggs, Bisquick®, heavy cream, and cheddar cheese. Season with oregano, salt, and pepper.
            Top with a little more cheddar cheese.
            Mix by hand until fully mixed.
            Pour into a greased pie dish.
            Bake for about 30 minutes, or until golden and set in the center.
            Let cool slightly before slicing. Enjoy warm or at room temperature.

            ( I love this quiche with some fresh tomatoes, olives and feta cheese!)

          6. Chocolate Zucchini Bundt Cake

            Chocolate Zucchini Bundt Cake

            There’s something tender about baking a birthday cake for one of your children – even when they’re all grown up. Somehow, it feels like just yesterday I was lighting candles on dinosaur cupcakes and wiping frosting off tiny fingers.

            Birthdays have a way of marking time. They remind us how quickly the seasons pass. They also invite us to pause. We think about the beauty of growth, the gift of life, and the One who renews us daily.

            As we celebrate another year of life, I’m reminded of an even deeper truth. In Christ, we are made new not just once a year, but every day. When we surrender our hearts, our plans, and our worries to Him, He meets us with grace. He begins again. What a beautiful reason to celebrate.

            As the rich scent of chocolate fills the house, so do the memories. I find myself giving thanks for all of my children, now grown, yet always close to my heart. I’m grateful for the years that have shaped their lives. I am ever thankful for God, who faithfully makes all things new.

            “Therefore, if anyone is in Christ, he is a new creation. The old has passed away; behold, the new has come.”
            —2 Corinthians 5:17

            Ingredients:

            • 1/2 cup unsalted butter

            • 1/4 cup cocoa powder, and a little more to dust the pan

            • 1/2 cup lightly packed brown sugar

            • 1/2 cup granulated sugar

            • 1 teaspoon vanilla extract

            • 1/4 cup olive oil

            • 2 large eggs, at room temperature

            • 2 1/4 cups all-purpose flour

            • 1 teaspoon baking soda

            • 1/2 teaspoon salt

            • 1/2 cup vanilla full-fat yogurt

            • 2 cups grated zucchini

            Directions:

            Preheat your oven to 325°F.
            Generously butter a Bundt pan. Dust it with cocoa powder to help the cake release beautifully.

            Cream the butter in a large mixing bowl until it’s smooth. Then, mix in both sugars. Add the vanilla. Drizzle in the oil and mix until the mixture becomes light and fluffy. It should look airy and inviting.

            Crack in the eggs one at a time, stirring just enough to mix them in gently.

            In a separate bowl, sift together the flour, baking soda, salt, and cocoa powder. If you’re like me and doing this all by hand, use a fine-mesh strainer. It works just fine to get rid of any lumps.

            Add the dry mixture to your wet ingredients, stir, then add some of the yogurt. Keep alternating flour and yogurt until everything is nicely mixed. Don’t worry about perfection. This is a rustic, heartfelt cake.

            Fold in the grated zucchini. Make sure it’s evenly spread throughout the batter.

            Pour the thick batter into your prepared pan. Give it a few gentle taps on the counter so it settles into every nook and cranny.

            Bake for about 45-50 minutes, or until a tester comes out with just a few moist crumbs. Let the cake rest in the pan for about 10 minutes, then turn it out onto a serving plate. Dust the top with cocoa or confectioner’s sugar for a beautiful finish ♥

          7. Grandma’s Chocolate Chip Cookies

            Grandma’s Chocolate Chip Cookies

            There’s something about these cookies that takes us right back to the heart of home. They’re a family favorite and over the years, they’ve become more than just a sweet treat. They’re a warm memory, a shared joy, and a small act of love passed from one generation to the next.

            Ingredients:

            1 ¾ cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

            2 cups all-purpose flour

            1 teaspoon baking soda

            1 teaspoon salt

            1 cup (2 sticks) butter, room temperature

            1 cup granulated sugar

            1 teaspoon vanilla extract

            1 large egg

            Directions:

            Preheat oven to 350°F

            In a small bowl, combine flour, baking soda, and salt. Set aside.

            In a large mixing bowl, cream the butter and sugar until light and fluffy.

            Add the egg and vanilla; beat until well blended.

            Gradually add the dry ingredients to the wet mixture and stir.

            Fold in the chocolate morsels.

            Drop by rounded tablespoons onto an parchment paper lined baking sheet.

            Bake for 18 minutes or until the edges are golden brown.

            Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.

            “A recipe passed down is a legacy of love.” 🍪