Jessica's Joyful Kitchen

10 Medjool dates, pitted 10 tsp natural peanut butter 1/4 cup semisweet chocolate chips Maldon salt, for sprinkling  Place dates on a small sheet pan, gently squeeze to open the center and spoon in a dab of peanut butter in each. Melt chocolate in a small bowl and place a dab on top of the peanut butter. Sprinkle with salt and refrigerate until chocolate has hardened. Store in the refrigerator, but if desired, can pull out 30 minutes prior to eating.

Prep Time: 5 minutes Total Time: 5 minutes Servings: About ½ cup Category:  Dressing ⸻ Notes After Making Add ⸻ Ingredients Original Nutritional Yeast Crack Dressing ¼ cup nutritional yeast 2 tablespoons soy sauce or liquid aminos 2 tablespoons apple cider vinegar (or any vinegar) 1 clove garlic, minced ¼ cup extra virgin olive oil or other light oil Optional: 1 teaspoon Dijon mustard Optional: ½ teaspoon sesame oil Optional: 1 teaspoon water, if needed Yogurt or Buttermilk Variation ½ cup plain yogurt or buttermilk 1–2 tablespoons nutritional yeast ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper 1–2 teaspoons soy sauce ½ teaspoon sesame oil 1 teaspoon Dijon mustard ⸻ Instructions Original Nutritional Yeast Crack Dressing Add all ingredients to a jar with a tight-fitting lid. Shake vigorously until well combined and emulsified. Add water if needed to reach your desired consistency. Refrigerate until ready to serve. Yogurt or Buttermilk ...

Makes 2 loaves 2 large apples, cored and chopped (Pink Lady, Granny Smith, or Honeycrisp) 2 cups all-purpose flour (240g) 1 cup white whole wheat flour (120g) 1 cup granulated sugar (200g) 1 cup packed light brown sugar (220g) 1 ½ teaspoons ground cinnamon 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon grated nutmeg 4 large eggs, beaten 1 cup neutral oil (240 ml) 1 cup sourdough starter (240g), optional 1 cup chopped walnuts or pecans (120g), optional Demerara sugar, for sprinkling, optional Muffins: Preheat oven to 425°F. Line two 12-cup muffin pan. This will make about 24 muffins. Bread: Preheat oven to 350°F. Grease two loaf pans.  In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir in the eggs, sourdough starter if using, and oil until fully combined. Batter will be thick. Stir the apple and nuts (if using) into the batter until evenly combined. Divide batter evenly into ...

Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne (or 1 tsp curry powder + 1/4 tsp cinnamon) Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.

  8 ounces  penne pasta 1 lb rotisserie chicken or ground beef 2 tablespoon  butter, divided 8 ounces  mushrooms, sliced 1  medium onion, chopped 1  green pepper, chopped 1  (10.5 ounce) can french onion soup 2 tablespoons  Worcestershire sauce 1 tablespoon  flour 2 tablespoons cream, half & half, or milk 8 ounces provolone cheese, shredded  Salt & pepper to taste Bread crumbs and olive oil topping, optional  Cook noodles according to package instructions. Drain well. Meanwhile, in a large skillet over medium heat, brown ground beef (or shred rotisserie chicken if using it). Remove to a plate, leaving any fat in the pan. Melt 2 tablespoons of butter over medium-high heat. Swirl the butter several times to keep it from burning. Add mushrooms and cook until almost golden brown: approximately 5 minutes. Add onions and peppers and cook additional 2-3 minutes. Season with salt and pepper while cooking.  Reduce heat to low, s...

  1 cup pecan or walnut pieces, chopped 1 cup whole wheat flour 1 teaspoon baking powder 1 ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon salt 1/3 cup natural peanut butter or canned pumpkin puree 1/3 cup canola oil ¼ cup pure maple syrup ¼ cup packed dark brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup rolled oats 1 medium honey crisp apple, unpeeled, diced into ¼ inch pieces 1 cup fresh cranberries, or frozen unthawed Preheat the oven to 350 degrees.  In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves and salt. In a large bowl, beat together the peanut butter, oil, maple syrup, brown sugar, egg and vanilla, until well incorporated. Pour the dry ingredients into the wet ingredients and mix to combine. Add the oats, apple, cranberries, and nuts and stir to combine. Using a ½-cup scoop, shape the batter into 10 large balls and drop onto the baking sheet. Bake until set and lightly browned on the ...