Jessica's Joyful Kitchen

3/4 cup  all-purpose flour   (90g) 3/4 cup white whole wheat flour  (90g) 2½   teaspoon   pumpkin pie spice ( 1 1/2 teaspoons ground cinnamon,  1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg) 1   teaspoon   baking soda ½   teaspoon   baking powder ½   teaspoon   salt 15 ounce can  pumpkin puree ½   cup   packed light brown sugar ½   cup   granulated sugar ½   cup   vegetable oil 3-4 Tablespoons milk 2   large   eggs 1   teaspoon   vanilla extract 3/4 cup chocolate chips, optional  3/4 cup chopped pecans, optional  1/4 cup raw, unsalted pumpkin seeds, optional  Also see this recipe   Preheat the oven to 425°F. Line a muffin pan with paper cupcake liners. In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined. In a medium bowl,...

Prep Time: 10 minutes Cook Time: 8–10 minutes per batch Total Time:  20 minutes, plus cooling and decorating Servings: 18 cookies Category:  Dessert Notes After Making This dough is so pliable and super easy to rollout. There is no chill time required, which equals fast chewy, gingerbread cookies!  Ingredients Gingerbread Cookies ½ cup butter ½ cup molasses ½ cup granulated sugar 2¼ cups all-purpose flour, plus ¼-½ cup for working into the dough ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves Simple Frosting (Optional) 1⅓ cups powdered sugar 1 tablespoon butter 1/2 teaspoon vanilla 1–2 tablespoons milk or water, as needed Food coloring of choice, optional Instructions Preheat the oven to 350°F. In a small pot, melt the butter. Stir in the molasses and sugar, cooking until the mixture is smooth and no longer grainy. Remove from the heat and let cool until l...

2 cups all-purpose flour (240g) 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 2 eggs 3/4 cup sugar (150g) 1/2 cup melted butter (113g), neutral oil (103g) or unsweetened applesauce (85g) 1 cup canned pumpkin (226g) 1 teaspoon vanilla extract 1 cup semi-sweet chocolate chips (180g) Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to i...

1 can black beans, drained 1 can diced green chilies  1 can diced tomatoes (14.5 oz size) 1 packet enchilada or taco seasoning mix 2 cups chicken broth 1 can (8 oz) tomato sauce 2-3 boneless chicken breasts 4 oz sour cream or cream cheese Toppings: shredded cheddar cheese, lime, avocado, or tortilla chips In crock pot, mix the enchilada packet together with the water and tomato sauce. Add chicken, black beans, chilies and diced tomatoes on top of that. Cook on low 6-8 hours. Stir in sour cream. Cover and cook about 20 minutes or until thickened. Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with shredded cheddar cheese, lime, avocado, or tortilla chips. Recipe courtesy of Real Mom Kitchen

These were delicious! We love to make healthy comfort foods on the weekends. 4 large russet or Idaho potatoes, scrubbed clean 2 tablespoons spicy brown mustard 1/4 cup milk Salt and ground black pepper 1/4 cup chives, chopped 1/1 2 cups leftover corned beef or thick deli slices (each about 1/4 inch), chopped 1 cup sauerkraut Preheat oven to 450 degrees F. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh. Brush both inside and outside of potatoes with a touch of oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes. Mash the potato flesh with t...

1 2-pound sugar pumpkin or butternut squash, cut into 1-inch dice 3 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it, plus additional Salt and pepper Freshly grated nutmeg 1/3 pound pancetta, cut into fine dice 1 1/2 2 pounds good quality, fresh large cheese or wild mushroom and cheese ravioli 6 tablespoons butter 20 leaves fresh sage Parmigiano-Reggiano, for shaving over ravioli balsamic drizzle Coat pumpkin with a few tablespoons EVOO, season with salt, pepper and nutmeg and roast 15 minutes. Turn squash over and roast 15 minutes more. When pumpkin is a few minutes away from being done, bring a large pot of water to a boil for ravioli. Heat a drizzle of EVOO in a large skillet over medium heat. Add pancetta and crisp, 4-5 minutes. Remove with a slotted spoon and wipe the fat drippings out of the pan. Drop ravioli in the boiling water and cook 3-4 minutes. While the ravioli cook, melt butter in the skillet then add sage leaves and crisp them up, about 2 minutes. Carefully remove...

These were cra-mazing (crazy amazing)!  20-24 ounce bag waffle fries, (I used thinly sliced baking potatoes and cooked them the way I make Buff Chips ) 2 tablespoons EVOO – Extra Virgin Olive Oil 1 pound deli-sliced corned beef, chopped 1 small onion, thinly sliced 2 cups Cole slaw mix or a small head green cabbage, thinly sliced Salt and ground black pepper 2 tablespoons butter 2 tablespoons flour 1 cup light beer 1 cup chicken stock 1 cup shredded white cheddar cheese Preheat oven to 450ºF. Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy. When the fries have about 10 minutes left, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the corned beef to the skillet and sauté until light golden brown and heated through, 2-3 minutes. Add the onions and cabbage to the pan, and...

This dish was amazing!! Shrimp Gravy 2 tbsp EVOO 1 lb shrimp, peeled and deveined, tail-off 2 Tbsp fresh squeezed lemon juice 1 small onion, chopped 2 garlic cloves, chopped 1 tbsp butter 3 tbsp flour 1 – 1 1/2 cups milk Grits 2/3 cup grits 2 cups water or milk s&p 1 tsp butter For the grits, place a lidded sauce pot on the stove and bring the liquid to a boil. Once boiling cook grits according to package instructions. Heat a tbsp of oil in a nonstick skillet over medium-high heat. Add the shrimp and cook for 2 minutes (the shrimp will not be cooked all of the way through). Remove from pan and set aside. In the same pan, add the remaining 1 tbsp oil and 1 tbsp butter. Cook the onions and garlic (season with s&p) for 4-5 minutes or until translucent. Add in flour, cook 1 minute. Slowly whisk in milk and thicken into a nice creamy gravy (add more milk if needed). Season with s&p. Once the gravy has thickened stir the shrimp back in and squeeze the juice of a lemon over the pa...