Jessica's Joyful Kitchen

3 1/2 cups (455 g) all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 1/2 teaspoons kosher salt 1 cup (225 g) unsalted butter at room temperature 1 cup (256 g) creamy peanut butter at room temperature 1 cup (200 g) packed light brown sugar 1 cup (200 g) plus 6 tablespoons (75 g) granulated sugar divided 2 large eggs at room temperature 2 teaspoons pure vanilla extract, 7 - 1.55-ounce milk chocolate bars preferably Hershey’s halved Chopped peanuts for garnish Arrange the oven racks in the upper and lower thirds and preheat the oven to 375°F. Line two sheet pans with parchment paper and set them aside.  In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and 1 cup of the granulated sugar until creamy, about 1 to 2 minutes.  Add the eggs one at a time, mixing until incorporated, then mix in the vanilla. Reduce the speed to low...

  2 pounds Russet potatoes 2 tablespoons salted butter 2 teaspoons minced garlic 1 cup heavy cream 1 cup chicken broth 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/2 cup freshly grated Parmesan cheese Prepare an 8×8-inch pan or a 1½ to 2-quart casserole dish. Preheat oven to 425°F. Peel and thinly slice the potatoes (about 1/8-inch thick) using a mandoline, sharp knife, or food processor. Set aside. Melt the butter in a 2 to 3-quart Dutch oven over medium-high heat. Add minced garlic and cook for 60 seconds to toast. Pour in the heavy cream, chicken broth, salt, black pepper, and nutmeg. Stir to combine. Add the prepared potatoes and submerge them in the liquid. Bring to a simmer, cover, and reduce the heat to medium-low. Simmer for 10 minutes, until the potatoes are fork tender. Transfer potatoes to the prepared baking dish. (*Option to stop here and bake later, see below.) Sprinkle Parmesan cheese evenly over the top. Bake, uncovered, for...

2¼ cups all-purpose flour (270g) 1 tablespoon cornstarch 1 teaspoon baking soda 1 teaspoon salt ¾ cup unsalted butter, melted and cooled slightly (170g), optional to brown 1 cup packed light brown sugar (220g) ⅔ cup granulated sugar (133g) 2 large eggs, room temperature 1 tablespoon vanilla extract 2 cups semi-sweet chocolate chips, divided (360g), or any mix-ins Preheat the oven to 350°F. Line an 8x8-inch baking pan fully with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside. In a large bowl, whisk the melted butter and both sugars together for about 30 seconds, until a thick slurry forms. Add the eggs and vanilla, whisking for about 1 minute until well combined. Add the flour mixture to the butter mixture and stir with a silicone spatula until almost fully combined. Reserve about ¼ cup of the chocolate chips, then fold the remaining chips into the dough. Dollop the dough into the prepared pan and spread evenly...

  Crust Ingredients 1/2 cup softened butter 1/8 cup honey 1/8 cup brown sugar 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon salt Instructions Preheat the oven to 375°F. In a stand mixer, beat the butter, honey, brown sugar, and vanilla together until well combined. Gradually add the flour and salt, mixing just until combined. The mixture should be crumbly, do not overmix. Firmly press the mixture into a 9-inch pie plate. Chill if needed.  Bake for 7 minutes, press back into shape of dish, if needed, continue baking until lightly golden, about 5 more minutes. Let cool completely on a wire rack before adding the filling. Cream Cheese Mixture Ingredients 2 (8 oz) packages cream cheese, softened 1/2 cup light brown sugar 1/4 cup pure maple syrup 1/4 teaspoon salt Instructions In a large bowl, with whisk attachment, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy. Whipped Cream Mixture Ingredient...

Make First 120 g dates (dried, pitted, roughly chopped) 150 g hot water 5 g baking soda Wet Ingredients 90 g butter (melted, salted) 90 g brown sugar 2 eggs 5 g vanilla extract 100 g sourdough starter Dry Ingredients 100 g all-purpose flour 100 g whole wheat flour 10 g baking powder 3 g cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg ½ teaspoon allspice 120 g walnuts (roughly chopped) Instructions Roughly chop the dates and add them to a bowl with the hot water (freshly boiled or nearly so) and baking soda. Let sit for about 10 minutes while preparing the rest of the ingredients. Preheat the oven to 180ºC (350ºF) and line a small loaf pan with baking paper. Lightly spray with cooking spray to prevent sticking. In a large bowl, whisk together the melted butter, brown sugar, eggs, and vanilla until well combined. Add the sourdough starter and whisk again. Set aside. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, cinnamon, ginge...

1 sheet of puff pastry, thawed 3 Granny Smith apples, peeled and diced 1 tbsp butter ¼ cup brown sugar ½ tsp cinnamon Salt, pinch 1 tbsp flour, optional Flour for dusting surface For the egg wash: 1 egg 1 tbsp water For the glaze: ⅓ to ½ cup powdered sugar ½ tbsp cream, more as needed to thin Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a saucepan over medium heat, melt the butter. Add diced apples, brown sugar, salt, and cinnamon. Cook for about 5–7 minutes until the apples have softened and the mixture becomes syrupy. Let the filling cool slightly. Lightly flour your work surface and unfold the thawed puff pastry. Use a rolling pin to gently shape it into a square. Cut into 4 even squares using a sharp knife or pizza cutter. In a small bowl, whisk together the egg and water to make your egg wash. Spoon the apple filling onto one half of each square, leaving a border around the edges. Brush the edges with egg wash. Fold each square over ...