Jessica's Joyful Kitchen

Prep Time: 10 minutes Bake Time: 45–60 minutes Total Time: About 1 hour 10 minutes Servings: 8 Category: Dessert Notes After Making Ingredients 4 tablespoons (57 g) unsalted butter, melted 2 large eggs, beaten (about 100 g without shells) 1 tablespoon (8 g) all-purpose flour ¾ cup (150 g) granulated sugar 1 cup (75 g) sweetened shredded coconut (3½ oz / 99 g package) 1 cup (240 mL) whole milk 1 (9-inch) unbaked pie shell Instructions Preheat oven to 350°F. In a large bowl, combine the melted butter, beaten eggs, flour, sugar, shredded coconut, and milk. Mix until well combined. Pour the filling into the unbaked pie shell. Bake for 45–60 minutes, until the filling is set and the top is golden. The center should be firm with just a slight jiggle. Cool completely on a wire rack before slicing. Jessica’s Notes Prep Ahead: Bake the pie a day ahead and refrigerate once cooled. Allow the pie to come closer to room temperature before serving, if desired. Storage:...

Prep Time: 20 minutes Chill Time: Overnight Bake Time: 16–20 minutes per batch Total Time: About 12–13 hours, including chilling Servings: About 48–60 crackers Category: Snacks Notes After Making Ingredients 1 cup (125 g) all-purpose flour 2 teaspoons (5 g) cornstarch ¼ teaspoon (1.5 g) salt 6 tablespoons (85 g) cold unsalted butter, cut into pieces 1½ cups (170 g) extra-old cheddar cheese, finely grated 3–4 tablespoons (45–60 mL) cold water Flaky sea salt, for sprinkling Instructions In a food processor, pulse together the flour, cornstarch, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs and is evenly coated. Add the grated cheddar and 3 tablespoons of cold water. Pulse just until the dough begins to come together, adding the remaining tablespoon of water a little at a time if needed. Avoid overmixing. Divide the dough into four equal portions. Roll each portion into a log approximately 1–1½ inches in diameter. Wrap tightly in p...

Prep Time: 10 minutes Cook Time: 20–25 minutes Total Time: 35 minutes Servings: 2–3 Category: Side Dish ⸻ Notes After Making ⸻ Ingredients 1 delicata squash 1 tablespoon (15 mL) olive oil ¼ teaspoon paprika ¼ teaspoon garlic powder ¼ teaspoon onion powder ⅛ teaspoon chili powder Salt, to taste Freshly ground black pepper, to taste ⸻ Instructions Preheat the oven to 450°F. Line a baking sheet with foil and lightly grease it. Trim the ends off the squash, slice it in half lengthwise, and scoop out the seeds. Cut each half into half-moon pieces about ½ inch thick. Place the squash on the prepared baking sheet. Drizzle with olive oil and sprinkle with paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Toss until evenly coated. Spread the pieces in a single layer, leaving space between them. Bake for 20–25 minutes, flipping halfway through, until tender and lightly browned. Taste and add a little extra salt or seasoning if desired. Serve ...

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 2 Category: Main Dish ⸻ Notes After Making ⸻ Ingredients 2 packets ramen noodles, seasoning packets discarded 3 cups (720 mL) water, for cooking noodles 6 tablespoons (96 g) creamy peanut butter 2 tablespoons (30 mL) soy sauce 2 teaspoons (10 mL) toasted sesame oil 2 teaspoons (10 mL) rice vinegar or lime juice 1 tablespoon (15 mL) hot sauce or chili crisp, to taste 3 tablespoons (45 mL) warm water, plus reserved noodle water as needed 1 garlic clove, minced or grated, optional 1 teaspoon fresh ginger, grated, optional Salt, to taste, if needed Sliced green onions, optional garnish Crushed peanuts, optional garnish ⸻ Instructions Place the ramen noodles, gently broken apart, in a large microwave-safe glass bowl. Add 3 cups of water. Microwave for about 5 minutes, or until the noodles are tender, pausing to stir if needed. Carefully remove the hot bowl and reserve some of the cooking ...