Jessica's Joyful Kitchen

Prep Time: 20 minutes Cook Time: 18 minutes Total Time: 2 hours 38 minutes minimum; 6–8 hours ideally Servings: 8–10 Category: Dessert Notes After Making Crust Ingredients 1 stick (113 g) butter, melted 24 graham cracker squares (about 170 g) 2 Tbsp (25 g) granulated sugar 1 Tbsp (13 g) brown sugar ½ tsp (1 g) cinnamon ½ tsp (3 g) sea salt Instructions Preheat oven to 350°F. Place graham crackers in the bowl of a food processor. Add melted butter, cinnamon, sugars and salt. Process until combined and a well-blended crust forms. Press into a metal spring-form pan and bake for 10 minutes. Cool on a wire rack. Filling Ingredients 2 pkgs (8 oz each / 454 g total) cream cheese, room temperature 2 eggs (about 100 g), room temperature ⅔ cup (152 g) pumpkin puree ¾ cup (148 g) granulated sugar 1½ tsp (4 g) pumpkin pie spice (¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger) 1 tsp (5 g) vanilla extract Instructions In a medium glass bowl, add room-temperature cr...

For the Cake: - 3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 2 cups sugar - 1 cup buttermilk - 4 large eggs - 2 teaspoons vanilla extract For the Butter Glaze: - 1 cup sugar - 1/2 cup unsalted butter - 3 tablespoons brandy (or water) - 1 teaspoon vanilla extract Directions: Preheat oven to 350°F. Generously grease and flour or spray a 10-inch Bundt cake pan   In a large bowl, whisk together flour, baking powder, baking soda, and salt. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, approximately 5 minutes. Add the eggs one at a time to the butter mixture, stirring just until incorporated. Stir in the vanilla.  Stir in the buttermilk mixture and dry ingredients in intervals, alternating between the two, stirring just until combined. Scrape down the bowl and beater as needed. Bake the Cake: Spoon the batter into the p...

3   Tablespoons   ( 43   g ) butter ⅔   cup   warm water   100F 2   Tablespoons   ( 40   g )   honey 1   large egg   room temperature ⅔   cup   ( 150   g )   active   bubbly sourdough starter 2   cups   ( 250   g )   bread flour (I like half white whole wheat) ¾   teaspoon   salt 1 cup raisins and 3/4 teaspoon cinnamon, optional  1   Tablespoon   cornmeal   Olive oil for cooking muffins Slightly warm water and butter in large glass bowl in the microwave. Whisk in egg, honey and sourdough starter until well-combined. Add the bread flour and the salt to the bowl (inclusions if using) and stir until a sticky dough forms, stirring until combined. It will resemble a thick pancake batter. Cover the bowl and let the dough rest at room temperature for 30 minutes, then refrigerate overnight before proceeding. Once dough has rested overnight, remove from refr...

11 Tbsp extra virgin olive oil, divided  6 garlic cloves, chopped  1 teaspoon salt 1/2 teaspoon pepper Handful chopped fresh thyme and rosemary leaves  3 pounds russet potatoes, chunked 2 Tablespoons white vinegar  2 teaspoons Dijon mustard  1/4 cup chopped shallots  1 cup chopped basil Preheat oven to 375°.  In a large mixing bowl, mix 6 tablespoons of oil, garlic, salt, pepper, thyme and rosemary. Add potatoes and toss. Spread out on baking sheet and bake for 55 minutes, stirring occasionally. Wash bowl to reuse. When potatoes are golden brown remove from oven and let cool 20-30 minutes.  Once cooled place potatoes into washed and dried bowl. Scrape the pan drippings into a measuring cup, add enough oil to measure 6 tablespoons. In a small bowl, whisk the vinegar and mustard. Gradually whisk in the oil and then stir in the shallots.  Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Let stand 1 hour at...

5-6 yellow squash  1/2 cup mayonnaise  1/2 cup sour cream 1 cup cheddar cheese, shredded 1 can cream of celery soup 1/4 cup onion, chopped  1 egg Topping: 1 stick butter, melted 8 oz package pepperidge Farm cornbread stuffing Preheat oven to 350°.  Cook whole squash in boiling water until fork tender. Drain and let cool enough to handle and then cut into bite-size pieces.  In a large bowl stir together, remaining casserole ingredients, stir in squash. In a separate bowl, moisten stuffing with butter. Place half of the stuffing mixture in the bottom of a 3 quart casserole dish. Top with squash and then the remaining stuffing mixture. Bake at 350° for 30 minutes. 

For the Crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Filling: 1 (14-ounce) can sweetened condensed milk 1/2 cup freshly squeezed orange juice Zest of 1 orange 2 cups heavy cream, cold Orange food coloring (optional) For Garnish (optional): Whipped cream Orange slices Orange zest Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling. Make the Filling: In a large mixing bowl, whisk together the sweetened condensed milk, freshly squeezed orange juice, and orange zest until well combined. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the orange mixture until smooth and fully incorporated. Add orange food coloring, if desired, to achieve a vibrant color. Assemble the Pie: Po...

1 1/2 cups steel cut oats 4 1/2 cups water and almond milk mix 1/4 teaspoon salt 1/2 teaspoon cinnamon  1/2 cup dried cranberries  1/4 cup brown sugar Place all ingredients in the bowl of an instant pot (except the brown sugar), stir to combine. Seal and place under pressure for 4 minutes. Quick release and stir in 1/4 cup brown sugar and splash more of milk or cream, if desired. Serves 4 medium or 6 small portions.

Ingredients: 1 cup unsalted butter, softened 1/2 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup cherry jam 2 cups powdered sugar 2-3 tablespoons lemon juice Zest of 1 lemon Yellow food coloring (optional) Directions: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Using your thumb or the back of a spoon, make an indentation in the center of each cookie and fill with a small amount of cherry jam. Bake for 10-12 minutes, or until the ...

8   oz   dry macaroni or shells   (227g) 1 tsp olive oil ⅓   cup   finely diced red onion   (45g) 1   Tablespoon  apple cider  vinegar 2   large   hard boiled eggs, finely diced 3/4 cup   finely diced red bell pepper   about ½ pepper (100g) Dressing 1/2 cup   mayonnaise  (245g) 1 Tablespoon pickle relish 2   teaspoons   dijon mustard ¼   teaspoon   salt ¼   teaspoon  ground black pepper Instructions In a small bowl, soak diced red onion in apple cider vinegar. Hard boil eggs, cool and dice.  Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit. In a large bowl, combine macaroni noodles, red pepper , red onion mixture, and eggs. Stir until well-combined. Set aside and mix your dressing. Pour dressing over your macaroni salad...

  Ingredients: 1 lb ground beef 5 cloves garlic, minced 1/3 cup brown sugar 1/4 cup beef broth 1/3 cup soy sauce 3 tablespoons hoisin sauce 1/2 teaspoon ground ginger 1/2 teaspoon ground black pepper Pinch of red pepper flake (optional for a spicy kick) 10 oz linguine 1 tablespoon cornstarch 2 tablespoons water 4 green onions, sliced for garnish Directions: Cook the Pasta: Begin by cooking the linguine according to the package instructions in a large pot of boiling water. Once cooked, drain the pasta and set it aside. Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink. Drain any excess fat as needed. Add Aromatics and Sauces: Add the minced garlic to the browned beef and cook until fragrant, about 1 minute. Then, add the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flake. Stir to combine. Thicken the Sauce: Mix cornstarch with cold water until smooth and stir into the skil...