Jessica's Joyful Kitchen

For dough 1: 200g of bread flour 160g filtered water at room temperature 45g levain (a younger version of the starter) 4g kosher or sea salt For dough 2: 200g bread flour 8g cocoa powder 165g filtered water at room temperature 45g levain 4g kosher or sea salt Take two separate mixing bowls. Add the required amounts of water and levain to both. Mix the levain with water then add the required dry flour and don’t forget to add the cocoa powder to one bowl. Start mixing with a dough whisk till you make a shaggy dough. Your dough doesn't have to be smooth and manageable at this stage. Cover the bowls and place them by the window for one hour.  After an hour, uncover and add salt to each bowl. Push the salt in with your fingertips and knead it in the dough. Spread a little water on the counter and slam and fold the dough a few times for the salt to mix in fully. Transfer the two doughs back to the bowls and cover them again for 30 minutes. Keep the bowls in a relatively warm place. Ideal...

2   cups   ( 250   g )  all purpose flour  ⅓   cup   ( 66   g )   granulated sugar 1 Tablespoon   baking powder ¾   teaspoon   table salt 2 teaspoons cinnamon ½   cup   ( 113   g )   cold unsalted butter ½   cup   ( 110   g )   sourdough discard ¼   cup   ( 60   ml )   heavy cream ½   teaspoon vanilla  1/2 cup pecans, chopped, optional Preheat oven to 400F and line a baking sheet with parchment paper. Set aside. Combine flour, sugar, baking powder, cinnamon 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 this evenly over the dry ingredients and pulse again until dough...

  1 ½   pounds   about 2 pints worth cherry tomatoes 1/4   cup   sugar   (50g) 1/3   cup   vinegar   (80ml) 1/4   cup   water 1   teaspoon   salt 3 cloves   garlic, crushed  Black pepper 1-2   teaspoons   dried thyme rosemary Place all ingredients  into a medium saucepan. Bring them to a simmer. Cover and reduce heat to medium, stir it occasionally, for about 5 minutes.  Remove lid and continue simmering the jam, stirring every few minutes, for another 20 minutes, or until it has reduced down to a thick consistency. Allow the jam to cool a bit before storing it in an airtight container in the fridge for up to 1 week.

  200   g   All Purpose Flour 150   g   Whole Wheat Flour 10   g   Salt 1   teaspoon   Baking Soda 1 teaspoon Baking Powder, optional  150   g   Sourdough Starter or Discard 330   g   Buttermilk   20   g   Molasses (or honey) 3/4 cup Raisins, optional 1 Tablespoon Caraway Seeds, optional  Preheat your oven to 350F and lightly grease a loaf pan with oil or butter. Add the dry ingredients to a large bowl and whisk to combine. Create a well in the center of the dry ingredients and add  the remaining wet ingredients; gently mix together using a spoon or spatula. Add raisins and caraway if using. Don't over mix, it should be just moistened. Pour the batter into the loaf pan and bake for 30 to 40 minutes or until golden brown.  Remove from oven and allow to sit for 10 minutes before releasing from the loaf pan to cool on a wire rack.

  1 1/2  cups   crushed club or ritz crackers 1   stick   butter,   melted, plus 4   tbsp 2 15 oz cans   extra long asparagus   drained (Green Giant) 1/2 tsp salt 1 1/2 cups   milk 3   tbsp   flour 2   cups   shredded cheddar cheese Add the crushed crackers to a small mixing bowl and pour the stick of melted butter over top. Stir to combine, then set aside. Add the remaining butter and salt to a large skillet set over medium heat. Once melted add the flour and whisk into the butter to form a paste. Cook for 60 seconds to remove the flour taste. Pour in half a cup of milk, whisking constantly until thickened. Whisk in the rest of the milk and simmer just until thickened. Remove the skillet from heat, add the cheese, and stir until the cheese has completely melted and the sauce is smooth. Spray a 9x13" baking dish with nonstick cooking spray, then spread half the crushed crackers evenly out over the bottom. Arrange the ...

  1   cup   all-purpose flour   (120g) ½   teaspoon   baking powder ½   teaspoon   baking soda ½   teaspoon   salt ½   cup   unsalted butter   softened (113g) ½   cup   sugar   (100g) ½   cup   packed light brown sugar   (110g) 1   large  egg ½   teaspoon   vanilla extract 1/2  cup   corn flake cereal   (20g) 1/2 cup  oats   (40g) 1/2 cup chocolate chips or sweetened coconut flakes 1/2 cup   chopped nuts   (peanuts, walnuts, or pecans) (56g) Preheat the oven to 350°F. Line large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat well, stopping as needed to scrape down the s...