Jessica's Joyful Kitchen

2   cups   ( 250   g )  all purpose flour  ⅓   cup   ( 66   g )   granulated sugar 1 Tablespoon   baking powder ¾   teaspoon   table salt ½   cup   ( 113   g )   cold unsalted butter ½   cup   ( 110   g )   sourdough discard ¼   cup   ( 60   ml )   heavy cream 1 teaspoon vanilla extract  ½  cup (80g) dried cherries Almond Glaze ½   cup powdered sugar (60 g) 1 Tablespoon heavy cream or milk ¼  teaspoon almond  extract  Pinch of salt Preheat oven to 400F and line a baking sheet with parchment paper. Set aside. Combine flour, sugar, baking powder, zest and salt in the basin of a food processor and pulse to combine. Cut cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1 second intervals until butter is well-distributed (pea-sized pieces should remain). In a separate small bowl or measuring cup stir together the sourdoug...

  Prep Time: 15 minutes Cook Time: 50–60 minutes Total Time: 1 hour 5 minutes Servings: 2 loaves Category: Bread ⸻ Notes After Making ⸻ Ingredients 1 cup (125g) all-purpose flour 1 cup (125g) white whole wheat flour 1 cup (85g) Dutch-process cocoa powder 4 teaspoons pumpkin pie spice ( 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, and ½ teaspoon ground cloves) 2 teaspoons baking soda 1 teaspoon salt 3 cups (675g) pumpkin puree 1½ cups (300g) packed light brown sugar 1 cup (218g) neutral oil ½ cup (120g) buttermilk, at room temperature 4 large eggs, at room temperature 240g sourdough starter or discard 3 teaspoons (15g) pure vanilla extract 2 cups (340g) semi-sweet chocolate chips, divided, optional  1 cup (110g) chopped pecans ⸻ Instructions Heat the oven to 350°F. Grease two 9×5-inch loaf pans with nonstick cooking spray and set aside. In a large mixing bowl, combine the pumpkin puree, brown...

Prep Time: 20 minutes Cook Time: 55–65 minutes Total Time: 1 hour 25 minutes Yield: 2 loaves Category:  Bread ⸻ Notes After Making Add ⸻ Ingredients Quick Bread 4 cups (480 g) all-purpose flour 1 cup (200 g) granulated sugar ½ cup (100 g) packed light brown sugar 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 4 tablespoons poppy seeds Zest of 4 lemons 4 large eggs, room temperature 240 g sourdough discard 1 cup (240 g) sour cream or plain Greek yogurt 1 cup (240 ml) whole milk ⅔ cup (160 ml) neutral oil ¼ cup fresh lemon juice 2 teaspoons vanilla extract 1 teaspoon almond extract, optional  4 cups (600 g) fresh or frozen blackberries, blueberries, raspberries or strawberries (do not thaw), optional  2 tablespoons all-purpose flour (for coating the berries) Lemon Glaze (Optional) 2 cups (240 g) powdered sugar 4–6 tablespoons fresh lemon juice 1 teaspoon vanilla extract 2 teaspoons finely grated lemon zest (optional) ...

Prep Time: 15 minutes Cook Time: 21–23 minutes Total Time: 38 minutes Servings: 12 muffins Category: Bread ⸻ Notes After Making Add ⸻ Ingredients 1 cup (125 g) fine stone-ground yellow cornmeal 1 cup (125 g) all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup (240 ml) buttermilk, room temperature 8 tablespoons (113 g) unsalted butter, melted and slightly cooled 2 large eggs, room temperature ¼ cup (50 g) granulated sugar 1 tablespoon honey 2 cups fresh or frozen cranberries (do not thaw if frozen) ⸻ Instructions Preheat the oven to 425°F . Line a 12-cup muffin tin with paper liners or lightly grease the cups. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, sugar, and honey until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix. Gently fold in the cranbe...