Jessica's Joyful Kitchen

  225   grams   rolled oats 75   grams   sourdough discard   that's less than 6 days old 1/4   cup   pure maple syrup or honey (60g) 1/4   cup  avocado  oil (50g) 1/4   cup  brown  sugar (50g) 1   tablespoon   pure vanilla extract 1   tablespoon  chia seed 1/2   teaspoon   fine salt 2 1/2   teaspoons   ground cinnamon 75   grams   raw pecans, walnuts,  or almonds, chopped 75   grams   raw pepita seeds  1/4 cup dried fruit, optional (43g) Preheat oven to 350 degrees F. Put oats on a baking sheet, and bake for 5-7 minutes, until you can smell a little toasty-ness from the oats. Remove from oven and turn it down to 300 degrees F. Whisk together sourdough discard, syrup, oil, vanilla, and sugar so that it is smooth and homogenous.  Add seeds and nuts. Then add cinnamon, salt, and your toasted oats. S tir until everything is fully coated. Spread gra...

• 2 cups water • 1–2 teaspoons liquid dish soap • 15–20 drops peppermint essential oil (100% pure) • Optional: 10 drops tea tree or eucalyptus oil 1. Add water to a clean spray bottle. 2. Mix in the dish soap. 3. Add peppermint oil (and other oils if using). 4. Shake well before each use — oils separate from water over time. How to use: • Spray directly along door frames, baseboards, windowsills, cracks, and basement corners where millipedes might enter. • Reapply every 2–3 days or after cleaning the area. • Avoid saturating wood finishes or delicate surfaces — test a small spot first. Tip: If you treat both inside and outside entry points (especially along the foundation near damp mulch or leaf litter), you’ll get much better results.

 Serves 6 2 pounds boneless, skinless chicken breasts or thighs (left whole) 2 (1 ounce) packages taco seasoning mix or 2–3 tablespoons taco seasoning Salt and pepper, to taste 16 ounces salsa 1/2 cup orange marmalade  Substitution options: 1/2 cup apricot or peach preserves 1/2 cup crushed pineapple, drained well 6 Tablespoons honey or brown sugar mixed with 2 Tablespoons orange juice Serve with rice, this stovetop rice amount makes 3 small servings or 2 large  Place whole chicken breasts or thighs directly in the slow cooker.  Sprinkle with taco seasoning, salt, and pepper. Add salsa and orange marmalade on top; spread evenly. Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender.  Serve whole, or shred the chicken and mix it with the sauce before serving. Glaze option: For a thicker sauce, transfer cooking liquid to a small saucepan after removing the chicken. Simmer over medium heat for 5–8 minutes until slightly redu...

  2   cups   ( 250   g )  all purpose flour  ½  cup   (100  g )   granulated sugar 1 Tablespoon   baking powder ½  teaspoon  salt ¼  cup   (57  g )   cold unsalted butter ½   cup   ( 110   g )   sourdough discard ¼   cup   ( 60   ml )   heavy cream ½  teaspoon vanilla  1 egg 1 cup natural peanut butter  ½ cup chocolate chips  Preheat oven to 400F and line a baking sheet with parchment paper. Set aside. Combine flour, sugar, baking powder and salt in the basin of a food processor and pulse to combine. Cut cold butter into 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 sourdough discard, heavy cream, vanilla extract, egg, and peanut butter.   Pour this evenly over the dry ingredients and pul...

  1  cup  all-purpose flour (120g ) 1 cup wheat flour (120g ) 1   teaspoon   baking soda 1/2 teaspoon baking powder  1/2  teaspoon   salt 1/2 teaspoon   ground cinnamon 1/2 teaspoon   ground ginger 1/4 teaspoon   ground cloves 1/2 cup   light or dark brown sugar   (106g) 1/3 cup  neutral oil  (80g) 1/2 cup sourdough discard (120g), optional  1 large   egg 1 1/4  cups puréed figs (300g)  1   teaspoon   vanilla Preheat oven to 350F. Grease a 9x5-inch loaf pan with butter or baking spray. Purée fresh figs, stems removed, in the food processor, if not already done.  In a medium bowl, whisk together the flours, baking soda, powder, salt, and spices. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and butter together on high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract. Mix the figs in an...

  1   cup   ( 226   g )   unsalted butter   softened  1   cup   ( 200   g )   granulated sugar ¾   cup   ( 150   g )   light brown sugar ½   cup   ( 50   g )   natural cocoa powder 1   large egg + 1 egg yolk   room temperature 1   teaspoon   vanilla extract 2 ½   cups   ( 285   g )   cake flour 1   teaspoon   baking powder ¼   teaspoon   baking soda ¾   teaspoon   table salt Powdered sugar, topping, if desired Preheat oven to 350F  and line baking sheets with parchment paper, set aside. In a large mixing bowl (or the bowl of a stand mixer fitted with paddle attachment), combine butter and sugar and use an electric mixer to beat together until creamed, light, and fluffy (at least 2 minutes on high speed).  Add cocoa powder and stir on low-speed until completely combined.  Add egg, egg yolk, and vanilla extract ...