Recipe

Cinnamon Swirl Sourdough Discard Banana Bread

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If you’re looking for a delicious way to use up your sourdough discard, this Cinnamon Swirl Sourdough Discard Banana Bread is the perfect solution. It combines the natural sweetness of ripe bananas with the tangy depth of sourdough discard and a cozy cinnamon swirl. This moist, flavorful loaf is ideal for breakfast, a snack, or even dessert.

Why You’ll Love This Recipe

  • Uses Sourdough Discard – A great way to reduce waste while adding a subtle tangy depth to your baked goods.
  • Incredibly Moist & Flavorful – Thanks to the bananas, sourdough discard, and buttery cinnamon swirl.
  • Perfect for Any Time of Day – Enjoy it with morning coffee, as an afternoon treat, or warmed up for dessert.

Ingredients

For the Banana Bread:

  • 3 ripe bananas, mashed (about 1 cup)
  • ½ cup sourdough discard (unfed)
  • ½ cup unsalted butter, melted (or coconut oil)
  • ¾ cup brown sugar (or coconut sugar)
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour (or whole wheat for a heartier loaf)
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon

For the Cinnamon Swirl:

  • ¼ cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp melted butter
  • optional add a sprinkling of oats for texture

Instructions

  1. Preheat & Prepare:
    • Preheat your oven to 350°F (175°C).
    • Grease and line a 9×5-inch loaf pan with parchment paper.
  2. Mix Wet Ingredients:
    • In a large bowl, whisk together the mashed bananas, sourdough discard, melted butter, brown sugar, eggs, and vanilla until smooth.
  3. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Mix Batter:
    • Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Prepare Cinnamon Swirl:
    • In a small bowl, mix brown sugar, cinnamon, and melted butter.
  6. Assemble the Bread:
    • Pour half the banana bread batter into the loaf pan.
    • Sprinkle half of the cinnamon swirl mixture over the batter.
    • Pour the remaining batter on top and swirl in the remaining cinnamon mixture with a knife or toothpick.
  7. Bake:
    • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
  8. Enjoy!
    • Slice and serve warm with butter, honey, or even a drizzle of maple syrup.

Tips for the Best Banana Bread

  • Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful the bread will be.
  • Don’t Overmix: Overmixing the batter can lead to a denser texture.
  • Customize It: Add walnuts, pecans, or chocolate chips for extra texture and flavor.
  • Store It Right: Wrap in plastic wrap or store in an airtight container for up to 4 days at room temperature or freeze for longer storage.

This Cinnamon Swirl Sourdough Discard Banana Bread is the perfect combination of comforting flavors and minimal waste. Whether you’re a seasoned sourdough baker or just looking for a new banana bread twist, this recipe is sure to become a favorite!

Golden Turmeric Latte

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Cozy & Nourishing Golden Turmeric Latte

As we transition through February’s chilly days, there’s nothing quite as comforting as a warm, nourishing drink. This Golden Turmeric Latte is not only cozy but also packed with anti-inflammatory benefits, making it perfect for supporting your body—especially if you’re on a healing journey.

Why Turmeric?

Turmeric is a powerhouse spice known for its anti-inflammatory and immune-boosting properties. Curcumin, its active compound, can help reduce pain and inflammation, making this latte a great addition to your daily routine—especially if you’re dealing with recovery, joint pain, or simply the winter blues.

Ingredients:

  • 1 cup milk of choice (almond, oat, coconut, or dairy)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon honey or maple syrup (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • 1 pinch black pepper (enhances curcumin absorption)
  • Optional: 1/2 teaspoon coconut oil (for a creamier texture)

Instructions:

  1. In a small saucepan, warm the milk over medium heat. Do not boil.
  2. Add the turmeric, cinnamon, ginger, black pepper, and coconut oil (if using). Whisk well.
  3. Let it simmer for about 3–5 minutes, stirring occasionally.
  4. Remove from heat and stir in the vanilla and sweetener of choice.
  5. Pour into a mug, sprinkle with a dash of cinnamon, and enjoy!

Variations:

  • Extra Healing: Add a small scoop of collagen powder for added joint support.
  • Spicy Kick: A pinch of cayenne pepper can boost circulation and warmth.
  • Iced Version: Blend with ice for a refreshing golden milk smoothie.

This latte is a simple yet powerful way to support your well-being and embrace the last weeks of winter with warmth and care. Let me know if you try it—I’d love to hear your thoughts! ??

Valentine’s Day Heart-Shaped Sourdough Loaf

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There’s something truly special about baking sourdough—it’s a slow, mindful process that transforms simple ingredients into a beautiful, nourishing loaf. This heart-shaped sourdough bread is a perfect way to share love through food, whether for Valentine’s Day, an anniversary, or just because. With its golden, crispy crust and soft, airy crumb, this loaf is not only a treat for the taste buds but also a feast for the eyes.

Sourdough bread has been cherished for centuries, known for its deep flavor, natural fermentation, and gut-friendly benefits. The long fermentation process enhances digestibility while creating a rich, slightly tangy taste that pairs wonderfully with both sweet and savory toppings. This heart-shaped version is a playful twist on a classic, bringing warmth and charm to any table. Whether you’re a seasoned baker or just starting your sourdough journey, shaping your loaf into a heart is a fun and creative way to spread a little extra love. ??

Valentine’s Day Heart-Shaped Sourdough Loaf

Ingredients

  • 500g (4 cups) bread flour
  • 350g (1 ½ cups) water
  • 100g (½ cup) active sourdough starter (fed and bubbly)
  • 10g (2 tsp) salt

Instructions

1. Mix the Dough (Autolyse)

  • In a large bowl, mix the flour and water until combined. Let it rest for 30-45 minutes.
  • Add the sourdough starter and mix well. Let it rest for 20 minutes.
  • Sprinkle salt over the dough and mix until incorporated.

2. Bulk Fermentation (4-6 hours at room temp)

  • Perform stretch and folds every 30 minutes for the first 2 hours.
  • Let the dough rest and ferment until it has risen about 50%.

3. Shaping the Heart

  • Lightly flour your work surface and gently turn out the dough.
  • Pre-shape into a round and let it rest for 20 minutes.
  • To form a heart:
    1. Shape the dough into an oval.
    2. Use your fingers to pinch a small indent at the top center.
    3. Gently elongate and taper the bottom to create a point.
    4. Tuck the sides slightly to enhance the heart shape.

4. Cold Fermentation (Overnight in the Fridge)

  • Place the shaped dough into a well-floured heart-shaped banneton or a bowl lined with a floured towel.
  • Cover and refrigerate overnight (8-12 hours).

5. Baking the Loaf

  • Preheat the oven to 475°F (245°C) with a Dutch oven inside.
  • Place the dough on parchment paper and gently score the heart shape for definition.
  • Transfer to the hot Dutch oven, cover, and bake for 20 minutes.
  • Remove the lid and bake for 15-20 more minutes until golden brown.

6. Cool and Enjoy!

  • Let the loaf cool completely before slicing.

Heart-Shaped Red Velvet Whoopie Pies

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Valentine’s Day Heart Shaped Whoopie Pies are sure to bring a little love into your world. A heart-shaped red velvet whoopie pie is a soft, cake-like cookie with a vibrant red hue, sandwiching a luscious layer of creamy vanilla filling. The slight cocoa flavor adds richness, while the smooth frosting provides a perfect balance of sweetness. Rolled in festive Valentine’s sprinkles, each bite is a delightful mix of fluffy, moist texture and indulgent creaminess—making it a perfect treat for sharing love and joy.

Ingredients:

For the cookies:

  • 2 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup buttermilk (1/2 cup milk with 1 tablespoon lemon juice = buttermilk)
  • 1 tsp red food coloring (this is my fave natural food coloring)

Ingredients for the filling:

  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract

For decoration:

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Whisk dry ingredients: In a bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream butter & sugar: In a separate bowl, beat the butter and sugar until fluffy. Add the egg and vanilla, mixing well.
  4. Add buttermilk & food coloring: Alternate adding the dry ingredients and buttermilk, mixing just until combined. Stir in red food coloring until fully incorporated.
  5. Pipe heart shapes: Transfer the batter to a piping bag (or a zip-top bag with a corner snipped off). Pipe heart shapes onto the baking sheet.
  6. Bake for 8-10 minutes until set. Let cool completely.
  7. Make the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
  8. Assemble: Spread or pipe the filling onto the flat side of one cookie, then top with another to make a sandwich.
  9. Decorate: Roll the edges in Valentine’s sprinkles for extra flair.
  10. Enjoy!

Pumpkin Peanut Butter Dog Biscuits

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Looking for a fun and healthy way to treat your furry friend? Try making homemade peanut butter pumpkin dog biscuits! These easy-to-bake treats combine two dog-approved flavors—peanut butter and pumpkin—into a wholesome snack that’s packed with nutrients.

Pumpkin is great for your dog’s digestion, while peanut butter adds protein and a flavor they’ll love. The best part? You can control exactly what goes into the recipe, ensuring it’s free from unnecessary additives or preservatives. Plus, making these biscuits is a great family activity that your dog will definitely thank you for—with tail wags and happy barks! My picky little chihuahua loves these!

Peanut Butter Pumpkin Dog Biscuits ?

Ingredients:

• 1 cup powdered peanut butter

• 1 cup whole wheat flour (or oat flour for grain-free)

• 1/2 cup canned pumpkin (unsweetened)

• 1/4 cup water (add more if needed)

Optional Additions:

• 1 tsp cinnamon (good for digestion)

• 1 egg (for extra binding and protein)

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, mix powdered peanut butter and flour.

Add pumpkin and water, stirring until the dough comes together. If the mixture is too dry, add a little more water, 1 tablespoon at a time.

Roll out the dough to about 1/4-inch thickness and cut into shapes with cookie cutters (bones or circles work great!).

Place on the baking sheet and bake for 20-25 minutes, or until the biscuits are firm.

Let cool completely before serving to your pup.

Store in an airtight container for up to a week or freeze for longer storage.

Your furry friend will love these healthy, homemade treats! ?

Coconut Lemon Scones

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Coconut lemon scones are a delightful baked treat that combines tropical coconut flavors with the bright, tangy zest of lemon. They are tender and slightly crumbly, with a rich yet refreshing flavor profile.

Ingredients:

Scones

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold salted butter, cubed or grated
  • 1 tablespoon grated lemon zest
  • 1 cup unsweetened coconut
  • one egg
  • 1/4 cup lemon juice
  • 3/4 cup, plus 4 tablespoons heavy cream

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon heavy cream
  • 3 drops Lemon Essential Oil

Directions:

For the scones:

  1. Preheat oven to 400°F. Line baking sheet with parchment paper.
  2. In a large glass bowl, whisk together flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or fingers until the mixture resembles coarse sand. Add the coconut.
  3. Make a well in the center of the dry mixture and add ¾ cup of the heavy cream, beaten egg, and lemon juice. Mix the dough together. It should have a slightly dry texture, but not crumbly. Add an additional 1-2 tablespoons of heavy cream if the dough seems too dry.
  4. Transfer the dough to a lightly floured surface and knead it for 1 minute. Form the dough into a round 1-inch thick, and use a knife or a pizza 4. cutter to cut the round into 8 equal wedges. I also cut them one more time to make mini scones. Arrange the wedges in a round, but about 1 inch apart, on the baking sheet. Brush the wedges with 4 tablespoons heavy cream and bake for 15 to 20 minutes, until the scones are golden and the edges are lightly toasted.

For the glaze:

  1. In a glass bowl, whisk together the powdered sugar, heavy cream, lemon juice, and lemon essential oil. Drizzle the glaze on top of the warm scones.

Serve the scones warm or cold. Either way they will be delicious!

*Note: It is important to be sure you are using an essential oil that is safe for consumption. Many so called ‘essential oils’ from drugstores and grocery stores are quite toxic if taken internally. I choose to use only Certified Pure Therapuetic Grade doTERRA Essential oils. I recommended working closely with someone who can mentor you on the use of essential oils. You can also downloaded this free ebook that is a perfect guide for using essential oils. 

I would love to hear what you think! Comment below and let me know if you loved these!

If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating. 

White Chocolate Raspberry Cheesecake Balls

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White Chocolate Raspberry Cheesecake Balls make a perfect Valentine’s Day treat. They’re more than just a dessert—they’re a symbol of love, thoughtfulness, and indulgence, ideal for making Valentine’s Day extra special.

Here’s the recipe to make them:

White Chocolate Raspberry Cheesecake Balls Recipe

Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup fresh raspberries
  • 1 cup white chocolate chips (melted for coating)
  • 1/4 cup graham cracker crumbs (optional, for texture)
  • Extra raspberries or powdered sugar (for garnish)

Instructions:

  1. Prepare the Filling:
    • Beat the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
    • Gently fold in the fresh raspberries. Be careful not to overmix; some chunks are okay.
    • Chill the mixture for 1-2 hours or until firm enough to roll.
  2. Form the Balls:
    • Scoop out portions of the mixture (about 1 tablespoon each) and roll into balls. Place them on a baking sheet lined with parchment paper.
    • Freeze for 30 minutes to make them easier to handle.
  3. Coat in White Chocolate:
    • Melt the white chocolate chips in a microwave or double boiler.
    • Dip each cheesecake ball into the melted chocolate, ensuring even coating. Place back on the parchment-lined sheet.
  4. Garnish and Serve:
    • Optionally, sprinkle with graham cracker crumbs while the chocolate is still wet.
    • Let the coating set completely at room temperature or in the fridge.
    • Serve garnished with extra raspberries or a dusting of powdered sugar. You can also pipe red frosting for a touch of elegance.

Enjoy your sweet, creamy treats!

Soft Sourdough Sandwich Bread

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Soft sandwich sourdough bread is a delightfully tender and versatile loaf. It has a subtle tang from the sourdough starter, a soft crumb that slices easily, and a light, golden crust. This bread is enriched with ingredients like honey and avocado oil which make it softer and less chewy than traditional artisan sourdough. It’s perfect for sandwiches, toast, or even French toast, offering a balance of flavor and texture. You get the tang of sourdough with the softness of traditional bread.

For the best soft sourdough sandwich bread, a kitchen scale ensures your dough has the perfect hydration and ingredient balance, leading to predictable results and a superior loaf! This scale is perfect and affordable! I resisted the scale for a long time but now I see it makes it so much easier!

Why Weighing Ingredients is Better Than Using Cups

  1. Precision:
    • Weight measurements are exact, eliminating variability caused by how ingredients are scooped or packed into a measuring cup. For example, flour can compress or aerate, leading to significant weight differences in a “cup.”
  2. Consistency:
    • Baking is a science, and even small deviations in ingredient ratios can affect the outcome. Weighing ensures consistency every time you bake.
  3. Efficiency:
    • Weighing is quicker and reduces the number of tools used. You can measure directly into your bowl, avoiding multiple cups and spoons.
  4. Universal Accuracy:
    • Recipes using weight measurements are consistent globally, regardless of regional cup sizes (which can vary slightly between countries).
  5. Liquid and Solid Measurements:
    • Weighing works equally well for liquids and solids, removing confusion about measuring sticky or dense ingredients like honey or sourdough starter.

Ingredients:

  • Active sourdough starter: 1/2 cup (100g)
  • Warm water: 1 cup (200g)
  • Avocado or Olive Oil: 1 1/4 tbsp (20 g)
  • Honey: 1 tbsp (20 g)
  • Bread flour: 3 1/2 cups (400 g)
  • Salt: 1 1/2 tsp (8g)

Instructions:

  1. Mix the Dough:
    • Using a stand mixer, combine the sourdough starter, warm water, milk, melted butter, and honey. Stir well to dissolve.
    • Add the bread flour and salt. Mix until the dough comes together into a shaggy ball.
  2. Knead the Dough:
    • Use a stand mixer with a dough hook for about 6-8 minutes.
    • If you don’t have a mixer, mix by hand kneading on counter for 7-8 minutes until smooth.
    • Let the dough sit for one hour covered.
  3. Stretch and Fold:
    • After one hour stretch the dough, turn bowl 1/4 and repeat 3 times.
    • Rest another hour and repeat stretch and fold process.
  4. Bulk Fermentation & Shape the Loaf::
    • Lightly grease a 9×5-inch loaf pan.
    • Place the dough in prepared pan and cover it with a damp towel or plastic wrap.
    • Let it rise at room temperature until it doubles in size, about 8-10 hours (depending on the temperature and the activity of your starter).
  5. Bake the Bread:
    • Preheat your oven to 375°F (190°C).
    • Bake the bread for 35-40 minutes, or until golden brown and it sounds hollow when tapped.
    • Optional: Brush the top with melted butter immediately after baking for a softer crust.
  6. Cool and Slice:
    • Remove the bread from the pan and let it cool completely on a wire rack before slicing.

This bread is soft, slightly tangy, and perfect for sandwiches. Enjoy!

Christmas Jam

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Strawberry and Cranberry Christmas Jam combines the sweetness of strawberries with the tartness of cranberries, creating a bright and flavorful preserve with a perfect balance of sweet and tangy notes. This jam is enhanced with warming spices, making it an ideal spread for the holiday season.

The jam can be spread on toast, served with cheeses, or used as a topping for desserts like cakes and ice cream. It’s often packaged as a thoughtful gift during the holiday season, making it a popular homemade treat for Christmas celebrations.

Strawberry and Cranberry Christmas Jam Recipe

Ingredients:

  • 6 cups fresh or frozen strawberries
  • 2 cups fresh or frozen cranberries
  • 5 cups granulated sugar (adjust based on your sweetness preference)
  • 1 tablespoon fresh lemon juice (helps balance the tartness)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon orange zest (optional, for extra citrusy depth)
  • 1 teaspoon vanilla extract (optional, for added warmth)

Instructions:

  1. Prepare the fruit:
    • Thaw the frozen strawberries.
    • Rinse the cranberries
    • Puree the strawberries with the cranberries using a food processor. I found added both fruit helped the cranberries puree a little easier.
  2. Cook the fruit:
    • In a large saucepan, combine the strawberries and cranberries. Add the sugar. Cook over medium heat and bring to a boil.
    • Once the mixture starts to simmer, add the spices.
  3. Add the sugar and spices:
    • Stir in the , cinnamon, ginger, cloves, nutmeg, and orange zest (if using). Continue cooking over medium heat, stirring constantly to prevent burning. The mixture will start to thicken as it cooks down.
    • Remove from the heat and add the fruit pectin.
  4. Cook the jam:
    • Let the jam return to a boil for another minute, stirring constantly. .
  5. Add vanilla extract (optional):
    • Once the jam has boiled, stir in the vanilla extract for a warm, aromatic flavor boost.
  6. Jar the jam:
    • Sterilize your jars by boiling them in water for 10 minutes, or by running them through a dishwasher cycle.
    • Carefully spoon the hot jam into the sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims clean with a damp cloth before sealing the jars with lids.
  7. Seal and cool:
    • If you want to preserve the jam long-term, you can process the jars in a water bath canner for 10 minutes to ensure they seal properly. Alternatively, you can store the jam in the fridge for up to 3-4 weeks or freeze it for longer storage.

Serving Suggestions:

  • Spread on toast or scones for a festive breakfast or brunch.
  • Use as a topping for cream cheese or goat cheese on crackers for a holiday appetizer.
  • Spoon over vanilla ice cream or cheesecake for a delicious dessert.

This Strawberry and Cranberry Christmas Jam is a perfect homemade gift, too. It captures the flavors of the season and adds a personal, heartfelt touch to your holiday celebrations. Enjoy!

Sourdough Discard Chicken and Dumplings

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Sourdough Discard Chicken and Dumplings is the perfect comfort food, blending the rich warmth of homemade chicken soup with pillowy, tangy dumplings. Let’s face it comfort food is where it’s at.

Comfort food is like edible nostalgia—a warm, familiar hug on a plate. It’s the type of food that feels nourishing and soul-satisfying, often tied to memories of home, family, or simpler times. Comfort food dishes are usually rich in flavor, hearty, and filling, and they evoke a sense of coziness, safety, and calm.

Here’s my favorite recipe for Sourdough Discard Chicken and Dumplings that’s comforting, hearty, and a great way to use sourdough discard!

Ingredients

For the Soup:

  • 1 whole chicken (about 4-5 pounds) or 1 pound of boneless chicken thighs/breasts
  • 8 cups chicken broth
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 tbsp olive oil or butter

For the Sourdough Dumplings:

  • 1 cup all-purpose flour
  • 1/2 cup sourdough discard
  • 1/2 cup milk
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp melted butter or olive oil
  • Fresh herbs like parsley or chives (optional)

Instructions

Step 1: Make the Soup

  1. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onion, carrots, and celery, cooking until softened (about 5-7 minutes).
  2. Add the garlic, cooking for another minute until fragrant.
  3. Pour in the chicken broth, add bay leaf and thyme, and season with salt and pepper.
  4. Place the whole chicken or chicken pieces into the pot and bring to a boil. Lower to a simmer, cover, and cook until the chicken is cooked through (about 20-30 minutes for boneless pieces, 1-1.5 hours for a whole chicken).
  5. Remove the chicken from the pot. Let cool slightly, shred the meat, and discard any bones or skin. Return shredded chicken to the soup.

Step 2: Make the Sourdough Dumplings

  1. In a mixing bowl, combine the flour, baking powder, and salt.
  2. Stir in the sourdough discard, milk, and melted butter until just combined (avoid over-mixing). If desired, add fresh herbs to the batter.
  3. The batter should be thick but spoonable.

Step 3: Cook the Dumplings

  1. Bring the soup to a gentle simmer. Drop spoonfuls of the dumpling batter onto the soup (about 1-2 tbsp per dumpling).
  2. Cover the pot and let the dumplings steam for 10-12 minutes, until they are puffed and cooked through. Avoid lifting the lid during this time.

Step 4: Serve

  1. Remove the bay leaf and adjust the seasoning of the soup as needed.
  2. Ladle soup and dumplings into bowls, garnish with fresh herbs if desired, and serve warm.

This dish is a hug in a bowl! The combination of warm, savory broth, wholesome vegetables, tender chicken, and sourdough dumplings is deliciously filling and satisfying, perfect for cozying up on a chilly day. Enjoy your cozy bowl of Sourdough Discard Chicken and Dumplings!

Sourdough Pumpkin Cookie Bars

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Here’s a delicious recipe for Sourdough Pumpkin Cookie Bars—perfect for fall and a great way to use sourdough discard!

Ingredients:

  • Wet Ingredients:
    • 1/2 cup sourdough discard (unfed)
    • 1/2 cup unsalted butter, melted
    • 1 cup pumpkin puree
    • 1 cup brown sugar (packed)
    • 1/4 cup granulated sugar
    • 1 large egg
    • 1 tsp vanilla extract
  • Dry Ingredients:
    • 2 cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 1/2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp cloves
    • 1/4 tsp salt
  • Optional Add-ins:
    • 1 cup chocolate chips or white chocolate chips
    • 1/2 cup chopped nuts (e.g., pecans or walnuts)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
  2. Mix the wet ingredients: In a large bowl, combine the sourdough discard, melted butter, pumpkin puree, brown sugar, granulated sugar, egg, and vanilla extract. Whisk until smooth and fully incorporated.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Combine the wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
  5. Add optional ingredients: If using chocolate chips or nuts, gently fold them into the batter.
  6. Bake: Spread the batter evenly into the prepared baking dish. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool and slice: Allow the bars to cool completely in the pan before slicing into squares or bars.

Enjoy!

These cookie bars are soft, moist, and packed with warm fall flavors. The sourdough discard adds a subtle tang that pairs beautifully with the pumpkin and spices!

Pumpkin Spice Sourdough Discard Loaf

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It is pumpkin spice season and I admit that I am here for it. Adding sourdough discard gives it an amazing tang and lots of moisture. This pumpkin spice sourdough discard loaf is truly a fall part in your mouth. I made this loaf last weekend and it was gone quickly!

Here’s a simple Sourdough Discard Pumpkin Bread with Chocolate Chips recipe, perfect for fall:

Ingredients:

  • 1 cup sourdough discard
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon pumpkin spice
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree
  • 1 cup sugar (or ½ cup brown sugar + ½ cup white sugar)
  • 2 large eggs
  • ½ cup melted butter
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (optional)

Directions:

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. Mix dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. Wet ingredients: In a separate large bowl, combine pumpkin puree, sugar, eggs, oil, and vanilla until smooth. Stir in the sourdough discard.
  4. Combine: Gradually add the dry ingredients to the wet mixture and mix until combined.
  5. Add chocolate chips: Gently fold in the chocolate chips.
  6. Bake: Pour the batter into the prepared loaf pan and bake for about 50-60 minutes, or until a toothpick inserted comes out clean.

Tip:

Let the bread cool before slicing for the best texture. Slather it with butter or enjoy on its own!