Jessica's Joyful Kitchen

Makes 24 mini muffin tin sized caramel clusters Idea: sStir the chopped pecans into the caramel, pour into a square baker and top with chocolate. Refrigerate and allow to cool completely, then slice into rectangles with a knife.  Pecans   2 cups pecan halves 1/2 teaspoon salt  2 tablespoons butter, melted Chocolate  1 cup semisweet chocolate 1/2 tsp neutral oil Caramel  ¼ cup water  1 cup dark brown sugar  1 cup sweetened condensed milk  ⅔ cup corn syrup  7 tablespoons butter  1 teaspoon vanilla  ½ teaspoon salt  Measure and prepare all ingredients and line muffin tin with parchment strips or cups (or  line baking sheet with parchment paper).  Roast pecans: Preheat oven to 325 degrees F and line a cookie sheet with parchment paper. In a medium sized bowl, toss pecans in 3 tablespoons butter then season with salt. Transfer nuts to the prepared cookie sheet and bake for 13-15 minutes. Set aside to cool. Arrange  th...

Night before 70 grams active starter 50 grams sugar 120 grams water 160 grams flour Mix to a very thick stiff starter Day 1 200 grams room temp milk 2 eggs room temp All of the stiff starter 500 grams bread flour (might take more if all purpose) 100 grams room temp butter 10 grams salt Day 1- mix in Kitchen aid  until it pulls away, about 15 minutes Let bulk ferment until a little more than double Cold retard for at least 6 hours. (I mix at 7:30 am by ~noon the dough goes into the fridge, then I pull it out before bed.) Mix113 grams room temp butter add 190 grams brown sugar, 2 tablespoons cinnamon whip with beaters. Roll out dough spread roll cut, cold retard over night in casserole dishes, covered. Day 2- Pull mine out of fridge and proof about 3 hours in normal weather in cold may be longer Add 1/2 cup hot heavy cream on top then bake at 350 degrees for about 30 minutes. Cool and frost as desired. 

½ cup avocado oil 3/4 cup white sugar  2 eggs, room temp  1 (3.4 oz) instant vanilla pudding mix  1 ½ cups milk 1 ½ teaspoons vanilla 1 cup white whole wheat flour  1 ¼ cup all-purpose flour  2 teaspoons baking powder  ½ teaspoon salt  1 teaspoon nutmeg 1 1/2 teaspoon cinnamon  1 Tablespoon demerara sugar Preheat oven to 350 degrees F and thoroughly grease a bread loaf pan. In a large bowl, beat oil and sugar until smooth then add eggs one at a time. Add pudding mix powder and stir to combine, then add milk and vanilla. Slowly mix in flours, baking powder, salt, cinnamon and nutmeg.  Transfer batter to the prepared loaf pan. Sprinkle on demerara sugar over the batter.  Bake for 55-65 minutes or until an inserted toothpick comes out clean.

150g starter 165g milk (almond unsweetened) 1 tsp vanilla  55g egg 30g brown sugar 50g olive oil 1/4 tsp grated nutmeg  1 tsp ground cloves  1 tsp ground cinnamon  500g unbleached all-purpose flour (or 300g flour & 200g white whole wheat) 10g salt Butter, melted, brush top after baked Master recipe  method  plus laminated: Mix of: 4 tbsp brown sugar & 1.5 tbsp cinnamon

  120  grams  sourdough starter 220  grams   water, warmed ~ 112°, add as needed  100   grams   molasses, slightly warmed 50   grams   brown sugar 50 grams olive oil  5   grams   ground ginger 2 tsp ground cinnamon  1/2 tsp ground cloves 1/4 tsp ground nutmeg 1/4 tsp ground allspice 1/4 tsp ground cardamom 550  grams  all-purpose  flour (whole wheat/white mix) 10   grams   salt Master recipe  method

  8 ounces   cream cheese   room temperature 3 tablespoons   butter   room temperature, divided  1 teaspoon  dried dill 1/2  teaspoon   garlic powder 1/2  teaspoon   onion powder 1/2 teaspoon  salt, divided  1/4  teaspoon   black pepper 1  cup   cheddar cheese, shredded  1 cup walnuts 1 cup dried cranberries In a food processor finely chop dried cranberries, set aside. Do the same for the nuts and bake as directed below.  Buttered Salted Walnuts Preheat your oven to 350 degrees F. Toss nuts thoroughly with 1 Tbsp melted butter and 1/4 teaspoon of salt. Spread them out in a single layer on a baking sheet and bake for 10 minutes.  Cheese Mixture  In a medium to large size bowl, mix together the cream cheese and butter until softened.  Add in dried dill, garlic powder, onion powder, salt, pepper. Stir until well combined.  Fold in cheddar cheese, half of the cranberries and ha...

Peanut butter balls  2 cups powdered sugar   1 cup peanut butter  6 tablespoons butter  I teaspoon vanilla   Dipping chocolate  In a large bowl, melt butter, add vanilla and peanut butter and mix. Add powder sugar and mix well. Roll into balls, place on baking sheet and freeze for 30 minutes. Melt chocolate of choice and dip peanut butter balls. Place on parchment paper to set.  Peppermint bark  1 bag of dark or light chocolate chips   1 bag white chocolate chips   1/2 teaspoon peppermint extract   Crushed peppermint candy  Melt chocolate chips and spread on parchment paper to cool and harden. Melt white chocolate and add peppermint extract.Stir, spread on top dark chocolate, then sprinkle with crushed peppermint candy, let harden and break into pieces.