Jessica's Joyful Kitchen

  12   ounces   egg noodles 5 tablespoons   butter 1/2   white onion, diced  3   cloves   garlic, minced  5 tablespoons   all-purpose flour 2   cups   chicken broth (chicken base + pasta water) 2 cups  milk 2   cups   frozen peas 3  (6 ounce cans)   solid white albacore tuna 2   cups   shredded cheddar cheese 1   cup   panko bread crumbs 1/4   cup   grated parmesan cheese, optional  2-3   teaspoons   olive oil Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan. Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly. Once mixture has thickened, stir in peas, and tuna. Po...

 Also consult America’s test kitchen German pancakes video 6 eggs 1 cup milk 1 teaspoon vanilla or almond  1 cup all purpose flour  1/4 to 1/2 cup sugar, or serve with syrup 1/4 teaspoon salt 1/2 cup butter, melt in pan Powdered sugar for serving  Preheat oven to 425°. Mix batter in blender until smooth, melt butter in 9x13 pan in the oven just until melted, pour batter into the pan. Bake and watch puff into golden perfection.

2   cups   ( 250   g )  all purpose flour  ⅓   cup   ( 66   g )   granulated sugar 1 Tablespoon   baking powder ¾   teaspoon   table salt 1 Tablespoon poppyseeds  Zest of 1 lemon  ½   cup   ( 113   g )   cold unsalted butter ½   cup   ( 110   g )   sourdough discard ¼   cup   ( 60   ml )   heavy cream ¼  teaspoon vanilla  ½   cup powdered sugar (60 g) 1 Tablespoon lemon juice Preheat oven to 400F and line a baking sheet with parchment paper. Set aside. Combine flour, sugar, baking powder, poppyseeds, 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 sourdough discard, heavy cream, and vanilla extract. Pour ...

¼ cup rice vinegar (60g) 1/8 cup mayonnaise or peanut butter (~30g) 1 tablespoon maple syrup or honey (20g) 1 teaspoon toasted sesame oil 1½ tablespoons soy sauce ½ tablespoon grated fresh ginger 2 garlic cloves, minced ¼ cup olive or avocado oil (54g) Add all ingredients to a jar with a tight-fitting lid. Seal the jar and shake vigorously until the dressing is well combined and slightly thickened.  Taste and adjust: more vinegar for brightness, more honey or maple syrup for sweetness, more sesame oil for nuttiness .

½   cup   extra virgin olive oil ¼   cup   red wine vinegar 2  teaspoon   Dijon mustard 1   teaspoon   honey or granulated sugar 1   garlic clove, minced  1   teaspoon   dried oregano ½   teaspoon   dried basil ½   teaspoon   onion powder ¼   teaspoon   dried thyme, optional  ⅛   teaspoon   crushed red pepper ¾   teaspoon   fine sea salt ½   teaspoon   ground black pepper In a high-sided container, combine all ingredients and shake to combine. 

  1. Place the fabric baking strips in a large bowl and cover with cold water. 2. Let the strips soak for 5 to 10 minutes. 3. Squeeze each strip to remove the excess water. 4. Wrap the soaked cake strip around the outside of the cake pans and adjust to tighten them around the pans before filling the pans with batter.

¾ cup butter 1 ½ cups sugar 1 teaspoon vanilla 3 eggs 5 Tablespoons cocoa ¾ cup all-purpose flour Melt butter and add sugar; stir well. Do not use electric mixer. Add eggs and mix well. Whisk cocoa and flour together; then add to mixture. Add vanilla. Pour ingredients into greased pie plate (or I bake mine in a regular, frozen pie shell – not deep dish) and bake at 325 degrees for 30–40 minutes using toothpick to make sure center is done.