The Prayer Porch

Tag: dessert

  • Homemade Porch Tarts

    Homemade Porch Tarts

    There’s something lovely about making a treat that slows you down. These little hand pies are buttery, jam-filled, and made with simple ingredients. They are sweet reminders that joy often comes from the quiet work of our hands.

    Ingredients:

    Crust:

    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 cup cold butter, grated
    • ½ cup sourdough discard along with a few tablespoons of ice water (a little more if needed)or ½ cup ice water if you are not using any sourdough discard
    • 1 egg, beaten with a splash of water

    Filling:

    • 1 cup strawberry jam or preserves

    Icing:

    • 1 cup powdered sugar
    • 1–2 tablespoons milk
    • Sprinkles (optional)

    Directions

    1. Make the dough:
      In a large bowl, mix the flour and salt. Cut in the cold butter with a fork until it looks crumbly. Add the sourdough discard and/or ice water and mix until the dough just comes together.
      Split into two balls, flatten slightly, wrap, and refrigerate for at least 30 minutes.
    2. Shape and fill:
      Preheat your oven to 350°F and line a baking sheet with parchment paper.
      Roll one dough ball out on a floured surface into a thin rectangle (about ⅛ inch thick). Cut into small rectangles.
      Spoon a little jam onto half of the rectangles, leaving space around the edges. Place the remaining rectangles on top, and press the edges with a fork to seal.
    3. Bake:
      Brush the tops lightly with the beaten egg mixture and bake for 22–30 minutes, until golden. Let them cool on the pan.
    4. Finish with icing:
      Stir together powdered sugar and milk, then drizzle over the cooled tarts. Add sprinkles if you’d like.

    Porch Reflection 🍂

    Lord, thank You for the sweetness of small things. Thank You for time to rest and to create. We remember that joy often rises from humble, handmade moments. Amen.

  • 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. 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 ♥

        2. 🍓 Strawberry Shortcake

          🍓 Strawberry Shortcake

          Shakespeare reminds us that beauty is found in ordinary places. Sweetness often blossoms there too. 🌿
          “The strawberry grows underneath the nettle,
          And wholesome berries thrive and ripen best.”

          There’s something about the arrival of strawberry season that stirs up the sweetest memories. This small-batch air fryer version is just right for a summer afternoon treat and will make 4 servings.

          Ingredients:

          • 2 cups fresh strawberries, sliced

          • 1 tbsp + 2 tsp granulated sugar

          • 1 cup all-purpose flour

          • 1 tsp baking powder

          • 1/4 tsp baking soda

          • 1/4 tsp salt

          • 3 tbsp cold unsalted butter, grated

          • 1/2 cup milk

          Whipped cream for serving and a light dusting of cocoa to finish

          Directions:

          In a bowl, combine strawberries and 1 tablespoon sugar. Mix well and set aside.

          Preheat your air fryer to 300°F and lightly grease a small round baking pan.

          In a separate bowl, whisk together the flour, remaining 2 teaspoons sugar, baking powder, baking soda, and salt.

          Add the grated cold butter and gently blend with fingers or a pastry cutter until the mixture resembles coarse crumbs.

          Slowly pour in the milk and stir just until a soft dough forms. Do not over mix.

          Press the dough evenly into the prepared baking pan.

          Air fry for about 15 minutes, or until golden brown on top and cooked through.

          Let the shortcake cool slightly before slicing. Serve it with the sugared strawberries (and blueberries). Add a spoonful of whipped cream and dust with cocoa.

        3. Delicious Strawberry Sourdough Cake Recipe

          Delicious Strawberry Sourdough Cake Recipe

          🍓 “Doubtless God could have made a better berry, but doubtless God never did.”
          – Dr. William Butler, 17th century


          Ingredients:

          • 6 tablespoons unsalted butter, softened
          • 1 cup sugar
          • 1/2 cup sourdough discard (or Greek vanilla yogurt)
          • 1 large egg
          • 1 teaspoon vanilla extract
          • 1/4 cup milk
          • 3/4 cup all-purpose flour
          • 1 teaspoon baking powder
          • 3/4 teaspoon salt
          • 1 lb strawberries, stems removed and halved
          • sugar and cinnamon (for sprinkling on top)

          For the Whipped Cream:

          • 1/2 cup heavy whipping cream
          • 3 tablespoons granulated sugar
          • 1/2 teaspoon vanilla extract

          Directions:

          Preheat oven to 350º.
          Prepare a 9-inch round pan by greasing the bottom or lining with parchment paper.

          In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes).
          Add the sourdough discard (or yogurt), egg, milk, and vanilla extract. Mix until smooth.

          In a separate bowl, whisk together the flour, baking powder, and salt.
          Add the dry ingredients and stir until combined.

          Spread the batter in your prepared pan.
          Top with halved strawberries, cut side down.
          Sprinkle lightly with sugar and cinnamon for a cozy finish.

          Bake at 350ºF for about 40 minutes, or until a toothpick comes out clean and the top is golden.

          In a chilled glass bowl, combine whipping cream, sugar, and vanilla.
          Whip until medium peaks form. Cover and refrigerate until ready to serve.

        4. 🍎 German Apple Cake

          🍎 German Apple Cake

          This recipe comes from my father-in-law’s father and dates back to the 1940’s. It was a time when home baking was a treasured ritual. Recipes were passed down by hand, heart, and memory.

          During that era, many families in the U.S. found comfort in simple, resourceful cooking. The 1940’s were marked by both the hardship of war and the strength of community. Cakes like this were made with basic pantry staples and the seasonal abundance of apples. They became humble expressions of love, resilience, and gathering.

          Baking this cake now feels like more than just making dessert. It’s continuing a legacy. A quiet way to honor those who came before us, and to create new memories with every warm slice.

          Ingredients:

          • 4–5 apples, sliced
          • 1 stick (1/2 cup) unsalted butter, softened
          • 1/2 cup sugar
          • 1 1/2 cups all-purpose flour
          • 2 eggs
          • 2 teaspoons baking powder
          • 1 teaspoon vanilla extract
          • Juice of 1 lemon
          • Cinnamon and sugar (for sprinkling on the apples)
          • Confectioner’s sugar (for dusting after baking)

          Optional: Homemade Whipped Cream

          • 1/2 cup heavy whipping cream
          • 3 tablespoons granulated sugar
          • 1/2 teaspoon vanilla extract

          Directions:

          Preheat your oven to 375ºF.
          Slice the apples and sprinkle them with a cinnamon and sugar. Set aside.

          In a mixing bowl, beat the butter until soft and fluffy.
          Add the flour, eggs, baking powder, vanilla extract, and lemon juice. Mix until a soft batter forms.

          Grease a 9-inch Springform pan.
          Spread or press the batter evenly into the bottom of the pan.
          Arrange the apple slices neatly on top of the batter, pressing them in just slightly.

          Bake for 40 minutes, or until golden and a toothpick comes out clean.
          Allow to cool, then dust with confectioner’s sugar before serving.

          🍰 Homemade Whipped Cream (Optional)

          In a chilled bowl, combine the whipping cream, sugar, and vanilla.
          Whip until soft-to-medium peaks form. Cover and refrigerate until ready to serve.