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: 20 minutes Cook Time: 12–16 minutes Total Time: About 45 minutes Servings: 12 Category:  Snack ⸻ Notes After Making ⸻ Ingredients Main Ingredients 2 cups (250g) all-purpose flour ⅓ cup (66g) granulated sugar 1 tablespoon baking powder ¾ teaspoon table salt ½ cup (113g) cold unsalted butter ½ cup (110g) sourdough discard ¼ cup (60ml) heavy cream 1 teaspoon vanilla extract 1.5 ounces (45g) Nutella Optional Chocolate Glaze ¾ cup (95g) powdered sugar 2 tablespoons (14g) natural cocoa powder 2–3 tablespoons milk ½ teaspoon vanilla extract ⸻ Instructions Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Cut cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1-second intervals until the butter is well distributed, leaving some pea-sized pieces. In a small bowl or measuring cup, stir together t...