Jessica's Joyful Kitchen

Makes 2 loaves ~3 cups rhubarb, chopped 2 cups all-purpose flour (240g) 1 cup white whole wheat flour (120g) 1 cup granulated sugar (200g) 1 cup packed light brown sugar (220g) 1 ½ teaspoons ground cinnamon 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon grated nutmeg 4 large eggs, beaten 4 Tbsp orange zest, optional  1/4 cup orange juice or milk, optional 1 cup neutral oil (240 ml) 1 cup sourdough starter (240g), optional 1 cup chopped walnuts or pecans (120g), optional Demerara sugar, for sprinkling, optional Muffins: Preheat oven to 425°F. Line two 12-cup muffin pan. This will make about 24 muffins. Bread: Preheat oven to 350°F. Grease two loaf pans.  In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, and salt. Stir in the eggs, orange zest, orange juice and oil until fully combined. Batter will be thick. Stir the rhubarb into the batter until evenly combined. Divide batter evenly into muff...

Prep Time: 5 minutes Chill Time: 2 hours Total Time: 2 hours 5 minutes Category: Dressing / Sauce Notes After Making Ingredients ½ cup (120g) buttermilk ¼ cup (56g) mayonnaise 1 tablespoon ranch seasoning Homemade Ranch Seasoning Alternative ½ tablespoon (about 4g) garlic powder ½ tablespoon (about 4g) onion powder ½ teaspoon dried parsley ¼ teaspoon salt ¼ teaspoon black pepper Instructions Combine the buttermilk, mayonnaise, and ranch seasoning in a small bowl. If making the homemade seasoning instead, add the garlic powder, onion powder, parsley, salt, and pepper. Whisk until smooth and well combined. Cover and refrigerate for at least 2 hours to allow the flavors to develop.  Stir well before serving.

Prep Time: 15 minutes Bake Time: 25 minutes Total Time: 40 minutes Servings: 8 Category: Breakfast ⸻ Notes After Making Wonderful dish with or without browning the butter. ⸻ Ingredients Cake 1½ cups (188 g) all-purpose flour ½ cup (100 g) granulated sugar 2 teaspoons baking powder Pinch of salt ¾ cup (180 g) milk 1 large egg, room temperature 1 teaspoon vanilla extract ¼ cup (57 g) unsalted butter, melted and browned (or simply melted) Cinnamon Swirl Topping ¼ cup (57 g) unsalted butter, melted ½ cup (100 g) packed light brown sugar 1 tablespoon (8 g) all-purpose flour 1½ teaspoons ground cinnamon Vanilla Glaze ½ cup (60 g) powdered sugar ½ teaspoon vanilla extract 1 tablespoon (15 g) milk ⸻ Instructions Brown the butter for the cake in a small saucepan over medium heat until golden brown and fragrant, about 4–6 minutes. Watch carefully to prevent burning. Set aside to cool slightly. Preheat the oven to 350°F. Grease a 10-inch cast iron skillet or oven-safe baki...

  Crust: 1/2 cup butter, melted  2 Tablespoons brown sugar 1 cup AP flour Preheat oven to 325°.  Line a 8x8 baking dish with foil (can double for 9x14). In a medium bowl, using a fork, combine all ingredients listed above to form a soft dough  Press into baking dish and bake for 12 minutes or until crust edges slightly become golden brown. Set aside. Filling: 2 tablespoons AP flour 1 1/4 cups brown sugar  1 teaspoon baking powder  1/2 teaspoon salt 2 eggs 1/2 teaspoon vanilla  1/2 cup sweetened coconut 1/2 cup chopped pecans Mix in order and spread over crust. Bake for 20 minutes. Allowed to cool on cooling rack about 15 to 20 minutes before icing. Icing: 1 cup powdered sugar  1/2 Tablespoon butter, melted 1 Tablespoon lemon juice Mix right before ready to spread on slightly cold bars.  Combine ingredients in a small bowl. If needed, add a little more lemon juice or water until you get the desired consistency, it should be just barely pourabl...