Jessica's Joyful Kitchen

Makes 2 loaves 1 cup (125g) all-purpose flour 1 cup (125g) whole wheat flour  1 cup (82g) unsweetened natural cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon espresso powder 1 1/2 cups (270g) semi-sweet chocolate chips (optional) 4 large eggs 1/2 cup (120ml) neutral oil or melted coconut oil 1 cup (240g) sourdough starter  2/3 cup (160g) plain Greek yogurt or sour cream 1 1/3 cups (270g) granulated sugar 2 teaspoons pure vanilla extract 3 cups (360g) shredded zucchini Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. With a stand or hand mixer beat oil, sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla, sourdough and sour cream, mix until combined. Gently stir in the grated zucchini. Add dry ingredients and gently mix to combine. Add chocolate chips, stir. Divide the batter between the two pans.  Bake in your preheated 350 degree oven for 50-60 minutes. It’s ready when...

1 box brownie mix Eggs, as needed for brownies Oil, as needed for brownies 1 cup smooth peanut butter 1 8-ounce block cream cheese, softened (used reduced fat) 1/2 cup confectioner’s sugar 1/2 stick butter, softened 1/2 teaspoon vanilla extract 1 tablespoon milk Prepare brownies according to package directions, portioning the batter into miniature muffin cups before baking. (I used standard muffin cups, my batter made 10.) Cool baked brownies completely. When the brownies have cooled, in a mixing bowl with a hand mixer or a stand mixer bowl fitted with a paddle attachment, beat together the peanut butter, cream cheese, confectioner’s sugar and butter until fluffy, about 2 minutes. Add the vanilla and milk, and continue beating until smooth, about 1 minute. (If the mixture is still thick, add more milk, 1 tablespoon at a time, until smooth and fluffy). Transfer the frosting to a zipper lock bag and push the mixture down into one corner. Cut th...

My very favorite breakfast growing up was when Mom would make rhubarb sauced pancakes. My sister and I would gobble them up like no other! Rhubarb season is a short one so these are always a special treat. I now buy a couple extra stocks so that I can wash, chop, and store them in the freezer. Rhubarb Sauce 6-7 rhubarb stalks, washed and sliced into 1-in pieces 1/4 cup (or more) sugar 1 Tbsp cornstarch, optional  1 drop red food coloring, optional Place stalks in a sauce pan with very little water (~2 Tbsp).  Cook over medium heat, covered.  Let cook about 10 minutes.  Stir and chunks should shred apart.  Then mix sugar and cornstarch, if using.  While stirring, slowly pour in cornstarch mixture.  Add one drop of red food coloring, if using. Continue to cook until desired consistency. Top over my favorite Wholesome Pancakes or powdered mix below.   Whole Wheat Pancake/Waffle Mix This makes a lot of mix, it’s nice to fr...

1/4 cup mayo (used Greek yogurt) 4 oz reduced fat cream cheese 1 Tbsp capers 1 Tbsp red onion 2 tsp lemon juice 1/2 tsp prepared horseradish 4 ounces smoked salmon, divided 1 Tbsp parsley, garnish Combine all ingredients and TWO ounces smoked salmon in a food processor, process until smooth. Remove blade and stir in the remaining 2 ounces smoked salmon, coarsely chopped. Top with chopped fresh parsley and serve with crostini. Recipe courtesy of Everyday Food

I’ve wanted to make my own homemade nut butter for some time now…and many swear that they’ll never buy it in the store again. For my first attempt I decided to make pecan butter, after all they are my very favorite nut. This has an unbelievable aroma as the mixture comes together, just leave the spout off and enjoy it while your waiting the 10+ minutes for your goodness. I quickly spread some on a tender bagel and loved how the sweet maple flavor lingered. Mine could have probably used that little bit of extra oil for it to have been a little creamier, but I’m perfectly content to savor my little bowl of homemade pecan butter as is. Makes about 3/4 cup, double or triple the recipe and the food processor will have an easier time, plus less scraping for you. Since this was my first attempt, I stuck with a small batch. 1 cup pecans 2 1/2 Tbsp maple syrup 1/2 tsp vanilla 1/2 tsp cinnamon 1/4 tsp salt 1/2 tsp grape seed oil (or any light oil), optional Pre...