Jessica's Joyful Kitchen

Serves 2 12 ounces (1 1/4 cups) unsweetened almond (or any non-dairy milk) 8 ounces (1 cup) filtered water 1 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon finely grated fresh ginger or 1/8 teaspoon ground ginger 2 star anise cloves or 1 large pinch whole fennel seeds 1/4 teaspoon pure vanilla extract (optional) 1 tea bag black tea or 1 tablespoon black tea leaves (optional if want caffeine free) 1 Tablespoon honey (optional) Combine all ingredients except the black tea and sweetener in a small pot and whisk to combine. Heat over medium-low for 5–7 minutes until the flavors come together. Strain the mixture into 2 mugs, add one tea bag to each and steep for 5 minutes, then remove. Serve immediately, or cool to room temperature and refrigerate (covered) for up to 24 hours. Sweeten to taste.

 Serves 2 • 2 1/2   cups   unsweetened almond milk  (or soy, oat, coconut, or other nut milk or dairy milk) • 2 1/2 tablespoons  unsweetened cocoa or raw cacao powder • 1 tablespoon  honey or maple syrup, more to taste • 1/4 teaspoon  vanilla extract • Pinch of sea salt Optional: Chocolate chips or dash of peppermint extract stirred in, top with whipped cream, mini marshmallows, cinnamon or nutmeg dusting  Gently simmer the almond milk on the stove over medium heat until hot but not boiling, about 5 minutes. Add the rest of the ingredients and whisk to combine (1-2 minutes) and serve immediately.  Store leftovers in the fridge up to 3 days; reheat gently, do not boil.

  1 ½   sleeves   salted saltine crackers   about 45 crackers 1   cup   ( 226   g )   salted butter 1   cup   ( 200   g )   brown sugar   tightly packed  2   cups   ( 350   g )   semisweet chocolate chips¹ ½   cup   ( 50   g )   chopped pecans   or other topping flaky sea salt for sprinkling   optional Preheat your oven to 400F and line a standard-sized cookie sheet with foil.  Lightly spray with cooking spray or grease lightly with butter.   Layer crackers evenly over the foil (salted side up); it's alright if there are spaces between the crackers and not every edge is completely filled in. Prepare your toffee by combining butter and brown sugar in a small saucepan over medium heat, stirring occasionally.  Allow mixture to come to a full rolling boil and allow it to boil for three minutes -- stir only occasionally/as needed to prevent burning. Immediate...

Cake: • 1 box Lemon Supreme Cake Mix • Syrup: water, sugar and lemon juice (to taste) Icing: • 2 large Jello pie and pudding mix - lemon (or 3.5 small) • 1/2 cup lemon juice • 1/2 cup water • 2 cups sugar • 4 egg yolks • 1 1/2 cups water • 2 sticks butter • 16 ounces whipping cream Directions: Cake: 1. Prepare cake mix according to box. 2. Bake according to box in 3 round 9" pans. 3. Cool on wire racks. 4. Prepare syrup by mixing cold water, sugar and lemon juice to taste. Poke holes on top of cake layers with fork and lightly spread (with a spoon) the syrup on top of each layer (makes the layers moist). Icing: 1. With a beater, mix egg yolks, sugar and 1/2 cup water. Using the same beater, mix in pudding mix, 1.5 cups water, lemon juice and butter. Cook on low heat, stirring frequently, until jelled and very thick. Cool. 2. Whip the whipping cream with a beater on high then on medium until stiff peaks form and when the bowl is turned sideways, the cream does ...

  Serves 6 3 hoagie rolls (Target’s), halved Butter Garlic powder Oregano 14 oz pizza sauce (Target’s), thinned with water Provolone cheese slices, halved, 1½–2 per person 30 meatballs, halved optional, 5 per person Place the cooked meatballs in a saucepan with the pasta sauce and simmer, covered, for 10 minutes, or warm them in the oven at 350°F for 15 minutes. Meanwhile, spread butter inside each roll and sprinkle with seasonings. Heat the broiler on high and broil the rolls until golden, about 3 minutes. Arrange the rolls in a baking dish/cast iron skillet or sheet pan. Place 5 meatballs, halved if desired, in each roll and top with a sauce, covering all bread areas, and the provolone. Broil for 2–3 minutes or until the cheese is melted. 

Makes 20-22 cookies 1  cup (226 g) unsalted butter ⅔ cup (65 g) natural cocoa powder ½ teaspoon instant coffee grounds (optional) 1 cup (200 g) light brown sugar, firmly packed ¾ cup (150 g) granulated sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda ¾ teaspoon table salt 8 oz semisweet chocolate chips Optional Peppermint-Dipped: 12 oz (340 g) almond bark 6  regular (about ¾ cup / 90–100 g) ca ndy canes, crushed Place the butter in a large microwave-safe bowl. Heat in 20-second increments, stirring in between, until completely melted. Immediately whisk in the cocoa powder and instant coffee (if using) until smooth. *Allow to cool before adding additional ingredients. Add the brown sugar, granulated sugar, eggs, and vanilla. Whisk vigorously until the mixture is fully combined and smooth. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ing...