Double Chocolate Sourdough Discard Brownies

Double chocolate sourdough discard browniesIngredients

  • ¾ cup bittersweet chocolate, chopped – 4.95 oz (11 squares Trader Joe’s) chocolate
  • ½ cup unsalted butter, cut into pieces (1 stick)
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 whole eggs, room temperature
  • ½ cup 100% hydration sourdough starter discard, room temperature
  • ¼ cup cocoa powder
  1. Preheat oven to 325 F
  2. Line a metal 9×9 square baking pan with parchment paper and coat the paper in butter (if you leave some hanging over the edges, it makes it really easy to lift the brownies out of the pan!).
  3. In a double broiler, saucepan, or the microwave, melt the chocolate and butter. Stir it often so it does not burn.
  4. Pour the melted chocolate/butter into a large bowl.
  5. Whisk in the sugar, salt and vanilla.
  6. Add the eggs one at a time, whisking to combine each addition.
  7. Sift the cocoa powder over the chocolate and stir to combine.
  8. Add the starter and stir gently until it is completely incorporated and you don’t see any streaks of starter.
  9. Place the batter into the prepared pan evenly and bake for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan 20 minutes (this is the hardest part), lift the parchment paper out and allow to cool the rest of the way on a wire rack.
  11. When cool completely, cut into squares and enjoy!

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Tart cherry pie

Tart cherry pieINGREDIENTS
2 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

3/4 cup plus 1 tablespoon sugar
4 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk

For crust:
Mix flour and salt in the bowl of a KitchenAid mixer. Add butter mix until small pea-size clumps form. Add 5 tablespoons ice water; mix on low until dough holds together, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 3/4 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, vanilla and almond extract; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet covered with aluminum foil for easy cleanup and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely.

Recipe adapted from

Chocolate chia overnight oats

 Chocolate chia overnight oats½ cup old-fashioned oats
¼ cup dried fruit, cut into small pieces, if needed
1 tablespoon chia, flax, poppy or sesame seeds
1 tbsp cocoa
2 tablespoons sliced almonds
1 tbsp agave syrup or sweetener of your choice
1 cup milk or unsweetened dairy alternative, such as almond or oat milk
¼ teaspoon kosher salt

Mix oats, dried fruit, seeds, cocoa, nuts, sweetener, salt and milk in a pint jar or 2-cup airtight resealable container. Shake well to mix ingredients. Seal tightly and refrigerate for at least 5 hours or up to 5 days.
Uncover, stir well, and taste and adjust sweetness as necessary.

Recipe adapted from

Tomato mozzarella pasta with fresh basil

4 cups halved grape or cherry tomatoes, divided
8 tbsp. extra virgin olive oil, divided
Kosher salt
Pinch of sugar
1-3 cloves garlic, minced or pressed
2 tbsp. red wine vinegar
1/4 tsp. red pepper flakes
1 lb. pasta shapes, such as casarecce
8 oz. fresh mozzarella, torn into small chunks
1 1/2 oz. Parmesan, finely grated
1 cup fresh basil leaves, torn or coarsely chopped

Heat the oven to 350˚ F. In a baking dish, combine 2 cups of the halved tomatoes with 2 tablespoons of the olive oil. Season with kosher salt and a pinch of sugar. Toss well, then transfer to the oven to roast, stirring a few times. Cook 45-60 minutes, until the tomatoes are shriveled and beginning to brown or blacken. Remove and set aside to cool to room temperature.

Bring a large pot of salted water to boil for the pasta. In the meantime, make the vinaigrette. Add the garlic and the vinegar to a liquid measuring cup. Let stand for 10 minutes. Add in 1/4 cup of the roasted tomatoes, the red pepper flakes, and the remaining 6 tablespoons of olive oil. Season generously with kosher salt and freshly ground pepper. Blend with an immersion blender until smooth. Taste and adjust seasoning as necessary.

Once the pasta water comes to a boil, add the pasta and cook according to the package directions until al dente. Drain well. Rinse briefly with cool water to cool off the pasta, and drain again.

While the pasta is cooking, place the remaining 2 cups of tomatoes in a large bowl. Season well with salt and toss to combine. Let stand while the pasta cooks.

Once the pasta has cooled so that it is warm but not hot, add it to the large bowl with the fresh tomatoes. Stir in the vinaigrette, remaining roasted tomatoes, Parmesan, mozzarella, and two thirds of the basil. Mix until evenly combined. Taste and adjust seasoning with salt and pepper as needed. Top with the remaining fresh basil. Serve with additional grated Parmesan as desired.

Recipe adapted from

Swedish Oatmeal Coconut Balls

Swedish Oatmeal Coconut Balls4 cups regular rolled oats
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 cup butter or margarine, softened
1 tablespoon strong coffee
1 tbsp Creme de Cacao, rum or rum extract
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened baking chocolate, melted
1/3 cup desiccated coconut

Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, liquor (if using), vanilla, and chocolate until thoroughly blended.

Place the coconut in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut. Refrigerated the balls for 2 hours to become firmer.

The recipe can easily be adjusted to half the amount, or scaled up.

Recipe adapted from


Mushroom Soba Miso Soup

Mushroom soba miso soup4 cups dashi stock (4 cups of water + 1-2 tbsp dashi)
1-2 minced garlic cloves
1/4 C miso paste
1 tbsp tamari sauce
handful of soba noodles
1/2 c dry shiitake or other mushroom, reconstituted
1 C frozen peas
4-5 green onions, sliced
Nori Komi Furikake to sprinkle on top

Bring the dashi stock to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and tamari sauce together in a small bowl; add to the broth along with the soba and continue cooking for 4-5 minutes more. Add peas and cook 1 more minute.
Pour the soup into bowls and top with the green onions and the Japanese seasoning to serve.

Recipe adapted from

Blueberry lemon muffins

Lemon blueberry muffin1/2 cup unsalted butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
Zest from one large lemon
Juice from one large lemon
about 1/2 cup almond milk (or your choice of milk) at room temperature
2 large eggs at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cup blueberries, fresh or frozen

Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
In a large bowl, melt butter in the microwave. Whisk in baking powder, salt, sugar and zest.
In a 2 cup measuring cup, add lemon juice and milk of your choice to make 3/4 cup liquid total. Whisk well. Add eggs and vanilla, whisk until combined.
Add flour to large bowl, then contents of the liquid measuring cup, and stir just until combined. Stir in blueberries.
Divide batter evenly into 12 prepped muffin cups. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.

Recipe adapted from

Chai roasted pear scones

Chai roasted pear scones3 large ripe pears, peeled and cut into small pieces
1 1/2 cups all-purpose flour
1/2 cup buckwheat flour
1/4 cup sugar in the raw, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch of freshly ground black pepper
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1/3 cup heavy cream or half and half

Position the baking rack in the center of the oven and heat the oven to 350 degrees F. Line a rimmed baking pan with parchment paper or Silpat.

Transfer the pears onto the parchment-lined baking sheet and bake about 15 to 20 minutes or until the pears take on a bit of color and are dry to the touch. If you use ripe (not mushy) pears that are juicy, you might want to roast them another 5 minutes so they dry up. Transfer the pears to a cooling rack and allow them to cool completely. Transfer the pear pieces to a bowl, and reserve the sheet (and its parchment) nearby. (You can do this step the night before and leave the pears to cool, covered with a kitchen towel.)

In a large mixing bowl, whisk together the AP and buckwheat flour, sugar, baking powder, spices, and salt. Cut in butter with pastry blender or your hands until mixture resembles coarse sand. Stir in pear chunks. Set aside.
In a 2 cup measuring cup, beat together the heavy cream or half & half, egg, and vanilla. Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.
Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough will be very sticky and slightly unmanageable, but not adding additional flour results in tender scones). Transfer scones to a baking sheet using a flat spatula and sprinkle the tops of the scones with a little extra sugar in the raw.
Preheat oven to 350 degrees F (180 degrees C). While oven is heating, place scones in the freezer.
When the oven is pre-heated, bake the scones for 20-25 minutes, or until lightly browned.
Serve warm or at room temperature.

Recipe adapted from

French Apple Cake

French apple cakeIngredients
Cooking spray or butter, for coating the pan
8 tablespoons (1 stick) unsalted butter
3 medium apples (I used Honeycrisp)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup packed light brown sugar
1/4 cup spiced rum
1 teaspoon pure vanilla extract
Powdered sugar, for serving


Arrange a rack in the middle of the and heat oven to 350ºF. Meanwhile, coat an 8-inch round or square cake pan with cooking spray or butter, then line the bottom with parchment paper.
Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.
Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl.
Whisk 2 eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup spiced rum, and 1 teaspoon vanilla, and whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add the apples and fold until just combined.
Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.

Storage: The cake can be well wrapped and refrigerated for a few days, or frozen for up to 2 weeks.

Recipe adapted from

Greek-ish salad

Greek saladSalad ingredients

2 C. arugula
2 C. shredded carrots
1 1/2 C. grape tomatoes
1/2 C. sliced Kalamata olives
1/4- 1/3 C. finely chopped white onions
4-5 cloves finely chopped garlic
4 oz. cubed fresh Feta cheese

1/3 C. EVOO
3 tbsp. balsamic vinegar
salt and pepper to taste
1 tsp. Greek seasoning (oregano and thyme mix)

In a large bowl, mix salad ingredients.
In a measuring cup, mix dressing ingredients well, and pour over salad.