Jessica's Joyful Kitchen

Prep Time: 15 minutes Cook Time: 60–65 minutes Total Time: 1 hour 20 minutes Servings: 2 loaves Category: Bread ⸻ Notes After Making ⸻ Ingredients 2 cups (250g) all-purpose flour 2 cups (250g) white whole wheat flour 2 teaspoons baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¾ cup (180g) neutral oil 1½ cups (300g) packed light or dark brown sugar 4 large eggs, at room temperature 3 cups (690g) mashed bananas, about 6–8 ripe bananas (can sub 1/2 crushed pineapple) ⅔ cup (160g) plain Greek yogurt or sour cream, at room temperature 240g sourdough starter or discard 2 teaspoons pure vanilla extract ¾ cup (60g) old-fashioned rolled oats, optional  1½ cups (180g) chopped pecans or walnuts, optional 2 cups (360g) semi-sweet chocolate chips, optional ⸻ Instructions Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease two 9×5-inch loaf pans with nonstick spray. In a medium bowl, whisk together the all-purpose flour, white whol...

  4-5 lb pork butt, cooked and shredded, see below Jar tomatillo salsa Tortilla Land tortillas, warmed skillet to puff  Cheese shredded  Avocados, sliced  Cilantro  Pickled Red Onions: 1 red onion, thinly sliced 1/2   cup   apple cider vinegar 1   tablespoon   granulated sugar 1 1/2   teaspoons   salt 1   cup   hot water   (not boiling) Pork Butt Recipe : 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon ground cumin 1/2 tablespoon dried oregano 2 teaspoons Lawry’s seasoned salt 1 teaspoon black pepper 1 teaspoon chili powder 1/4 teaspoon cinnamon 1 cup broth, flavor of your choice 1/2 cup orange juice Juice of 2 limes 6 cloves garlic, crushed or minced 1 large Spanish onion, sliced into quarter wedges Make dry rub and season pork butt. Add to IP on sauté mode along with remaining ingredients. Set to pressure cook for 80 minutes, NR 10 min. Test with knife as it should slice through like butter. Shred ...

Prep Time: 25 minutes Cook Time: 50 minutes Total Time: 1 hour 15 minutes Servings: 12–16 Category: Dessert Notes After Making If using a Vitamix, hand-chop the walnuts and stir them into the blended carrot mixture rather than blending them in the Vitamix. Ingredients Carrot Cake 2 cups (250g) all-purpose flour 2 cups (400g) granulated sugar 2 teaspoons baking soda 2 teaspoons salt 1 tablespoon ground cinnamon 3 cups (about 300g) grated carrots (sliced into sticks and placed all in Vitamix to chop) 4 large eggs 1½ cups (306mL) neutral oil 1 cup (about 115g) walnuts, hand-chopped, plus extra for garnish if desired Cream Cheese Frosting 1 (8 oz/226g) package cream cheese, softened ½ cup (113g) unsalted butter, softened 1 lb (about 380g) confectioners’ sugar 1 teaspoon vanilla extract About 1 tablespoon half-and-half, if needed Instructions Prepare the Carrot Cake Preheat the oven to 350°F. Grease a 10-inch tube or Bundt pan thoroughly. In a large bowl, stir...