Jessica's Joyful Kitchen

1000 g. Bread flour  200 g. Active starter  650 g. Water 50 g. Olive oil  20 g. Salt  30 g. Honey or Sugar or Maple syrup. In the large bowl mix everything together and rest for 30 minutes then stretch and fold rest for 30 minutes then use coil fold evenly 30 minutes for another 3 sets. Proofing the dough for 2-4 hours in controlled temperature.  After 2-3 hours the dough will be double in size then separate them into 6 small balls pre shape and rest for 15 minutes then final shape.  In the little deli containers brush olive oil all over and shape the dough into the balls put the dough in the containers then cover the lids (make sure the lids also get a brush of oil) and rest the dough in the fridge over night or put in the freezer up to 2 months.

  1 cup whole almonds 1 1/4 all purpose flour  1/2 cup cocoa powder  2 teaspoons baking powder 1 teaspoon instant espresso powder  1/4 teaspoon salt 2 large eggs 1 cup sugar 4 tablespoons butter, melted  1/2 teaspoon vanilla  1 egg white, whisked with a pinch of salt  In a food processor coarsely chop 3/4 of a cup of the almonds, about eight pulses. Remove and set aside. Now coarsely mill with the remaining 1/4 cup of almonds. Add remaining dry ingredients. Combine about 15 seconds and pour into a medium bowl. To an empty food processor, add the eggs and combine until foamy. Through feed tube with a funnel and processor on, add sugar and then remaining ingredients, about ten seconds. Dump into a second large bowl. Add half of the flour mixture to the wet ingredients and fold together. Sprinkle in remaining flour mixture and the chopped nuts. Slowly mix the stiff dough, make sure it’s completely combined. Divide dough in half and form  into two logs 3”x8”. Use a plastic scraper, spritze

  1  deep dish  pie crust, prepared 7 cups granny smith apples , ~6  medium apples 3/4 tsp   cinnamon 8   Tbsp   unsalted butter 3   Tbsp   all-purpose flour 1/4   cup   water 3/4 cup   granulated sugar Crumb Topping:  8   Tbsp   unsalted butter, chilled and diced 3/4 cup   all-purpose flour 3/4 cup rolled oats 1/4  cup   packed brown sugar 1  tsp   cinnamon 1/2  tsp salt  Peel, core, and thinly slice  apples to about 1/4” thickness. You should have 7 cups of sliced apples. Place them in a mixing bowl and stir in cinnamon. Melt butter in a medium saucepan over medium heat. Whisk in flour then simmer for 1 minute, whisking constantly. Whisk in water and sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat. Pour the sauce over the apples and stir to coat the apple slices. Pour apples over bottom crust. Preheat oven to 425˚F degrees. In a separate medium bowl prepare the crumb topping, place chilled butter cubes in bottom o

  1 premade deep dish pie crust 1 1/2  cups   granulated sugar 4 tablespoons unsweetened cocoa powder 1/2 teaspoon   salt 2 large   eggs, beaten   room temperature 4 tablespoons unsalted butter   melted and slightly cooled 5 oz evaporated milk 1 teaspoon   vanilla extract Preheat oven temperature to 400°F  Add the sugar, cocoa powder and salt to a large bowl and whisk to combine. Add the eggs, evaporated milk, melted butter, and vanilla extract to the dry ingredients and mix until just combined. Pour the pie filling into the unbaked pie crust. Place the pie on the center rack of the preheated oven and bake for 10 minutes, reduce heat to 325° and bake 45-50 minutes or until the pie is set. It can have a slight jiggle in the center. Remove the pie from the oven and place on a wire rack to completely cool to room temperature (1½-2 hours) Refrigerate the pie for at least 2 hours before slicing so it can completely set up. If possible let the pie set up overnight. Notes Storage Instructions

Makes 8 Tortillas 200 grams (1 ⅝ cups) All purpose flour 50 grams (¼ cup) Sourdough Starter or discard  100 grams (½  cup) Water  30 grams (⅛ cup) Olive Oil  5 grams (1 tsp) Salt Pour all the ingredients in a mixing bowl, mix with a whisk until there are no dry spots remaining in the dough. Use hands to mix the dough in your bowl until all the ingredients are well incorporated into the dough. Remove the dough from the bowl and start kneading it for about 10  minutes on your working table. Get a dough scraper and divide the dough in 8 equal pieces or smaller. Make balls with the dough by rolling the dough on your working table and apply enough tension to the dough to develop the gluten in your dough. Place the balls of dough on a baking sheet and cover them with a wet kitchen towel, let the dough rest for about 30 minutes. After 30 minutes, shape the tortillas. Get a ball of dough and sprinkle some flour on your working table and on your dough. Press your dough firmly with your hand to

Ingredients: - 8 oz cream cheese (softened)  - 16 oz sour cream  - 1 oz packet ranch seasoning mix  - 15 oz can fire-roasted corn (drained) - sub small can sliced black olives - 10 oz can Rotel (drained)  - 4 oz can diced green chiles (drained)  - 8 oz shredded cheddar cheese  Instructions: 1. Add softened cream cheese to a large mixing bowl and beat with a hand mixer (or a whisk or rubber spatula) until creamy and smooth.  2. To the mixing bowl, add sour cream, ranch seasoning, corn, Rotel, green chiles, and cheese. Stir to combine well.  3. Cover mixing bowl tightly and refrigerate for at least 2-3 hours.  4. Serve chilled, with tortilla or pita chips as dippers.