Jessica's Joyful Kitchen

Makes approx 1 cup ½ cup buttermilk ¼ cup mayonnaise  2 tablespoons chopped fresh chives or green onions 2 tablespoons chopped fresh tarragon, oregano, marjoram, etc 5 fresh basil leaves  2 teaspoons Dijon mustard 1 tablespoon lime juice, ½ lime salt and pepper Place the buttermilk, mayonnaise, herbs, mustard, and lime juice in a blender and puree until smooth. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 1 week.

  Chocolate Filling  9 inch pre-baked pie crust, cooled 3/4   c   granulated sugar 1/3   c  cornstarch 1   c   milk  1   c  heavy cream 3   oz   unsweetened baking chocolate, coarsely chopped (Ghirardelli 60% bittersweet) 3  Tbsp semisweet  chocolate chips 3   large   egg yolks 2  Tbsp  butter 1   tsp   vanilla extract Swiss Meringue  3 egg whites 1/4 tsp cream of tartar  1/4 c sugar  Garnish, optional  Cocoa powder or chocolate shavings  Make chocolate filling: Pre-bake pie crust if not already and have all ingredients pre-measured and ready.  In a medium saucepan, whisk together sugar and cornstarch. Add in milk, cream, baking chocolate, and chocolate chips. Cook over medium heat, stirring constantly until it begins to quickly thicken, about 5 minutes.  Remove from heat and quickly mix 1/3 cup of the mixture into the egg yolks in a small mixing bowl to temper. Whisk it rapidly and return it to the rest of the chocolate. Cook for an additional 90 seconds over medium heat. Remove from

Homemade Face Cream 1/4 cup oils (1 tablespoon each of four) 1 Tablespoon plus teaspoon butters 1-3 drops essential oils, optional (don’t use citrus) Pour oils into a small bowl. Place the butters into a pan to warm on the lowest heat (not oils), once nearly melted turn off the heat. Stir with rubber spatula until they completely dissolve. Add to the bowl with the oils. Add one to three drops of essential oils, if using. Stir to mix and place in the refrigerator for 2 to 3 hours. Once solidified stir into a creamy texture and transfer to a clean lidded container. Homemade Shaving Cream 1/3 cup coconut oil 3 Tablespoons jojoba oil 1/3 cup shea butter 3 Tablespoons castile soap, unscented  1-3 drops essential oils, optional (don’t use citrus) Follow same method as above. If needed, blend with hand mixer after solidified. 

  2 cans (10.5 ounces each) condensed cream of chicken soup, undiluted, homemade 1 cup milk 1 teaspoon garlic powder 1 teaspoon poultry seasoning 1/2 teaspoon black pepper 1/2 teaspoon salt 1 (12 oz) can refrigerated biscuits 1 cup frozen peas and carrots 1 cup cheddar cheese, grated, optional  3 cups cooked chicken, shredded or chopped Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray. To a large bowl, add chicken soup, milk, garlic powder, poultry seasoning, and black pepper and whisk to combine. Separate biscuits and cut each biscuit into 6 pieces. Add biscuits to soup mixture and stir to combine. Add peas and carrots, chicken, and cheddar cheese and again, stir to combine. Transfer mixture to prepared baking dish. Bake until biscuits puff up and are golden brown in places, 35-45 minutes. Let cool 5 minutes before serving. Enjoy!

200 g. Active starter  300 g. Cold milk  30 g. Sugar or honey 3 Eggs 1000 g. Bread flour  150 g. Butter or oil 20 g. Salt  In Stand Mixed - mix starter, milk, sugar, eggs and flour on low speed for 5 minutes then medium speed for 10 minutes. Add salt and butter, knead again for 10 minutes or until passes the windowpane test, then proof the dough about 3 hours.  When it doubles in size separate the dough into small balls according to your tin, you can make one round ball or roll out into small 3-4 balls using rolling pin to flatten and folding back tightly, put them in the sandwich tin. Rest the dough. When it doubles in size, preheat oven at 375° for 30 minutes. Brush egg wash and bake until golden brown or 205° internal temperature. 

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.