Jessica's Joyful Kitchen

  1 cup whole almonds 1 1/4 all purpose flour  1/2 cup cocoa powder  2 teaspoons baking powder 1 teaspoon instant espresso powder  1/4 teaspoon salt 2 large eggs 1 cup sugar 4 tablespoons butter, melted  1/2 teaspoon vanilla  1 egg white, whisked with a pinch of salt  In a food processor coarsely chop 3/4 of a cup of the almonds, about eight pulses. Remove and set aside. Now coarsely mill with the remaining 1/4 cup of almonds. Add remaining dry ingredients. Combine about 15 seconds and pour into a medium bowl. To an empty food processor, add the eggs and combine until foamy. Through feed tube with a funnel and processor on, add sugar and then remaining ingredients, about ten seconds. Dump into a second large bowl. Add half of the flour mixture to the wet ingredients and fold together. Sprinkle in remaining flour mixture and the chopped nuts. Slowly mix the stiff dough, make sure it’s completely combined. Divide dough in half and form  into two log...

Prep Time: 30 minutes Cook Time: 55–65 minutes Total Time: 1 hour 35 minutes (plus cooling time) Servings: 8 Category: Dessert ⸻ Notes After Making Be sure to very thinly slice the apples. ⸻ Ingredients   Pie Filling Choose one fruit option: Original Version 7 cups Granny Smith apples, peeled, cored, and very thinly sliced (about 6 medium apples or 1.5 lbs sliced) Applesauce Variation 3½ cups Granny Smith apples, peeled, cored, and very thinly sliced 16 ounces (2 cups) unsweetened applesauce Caramel Apple Sauce (used for both versions) ¾ teaspoon ground cinnamon 8 tablespoons unsalted butter 3 tablespoons all-purpose flour ¼ cup water ¾ cup (148 g) sugar Crumb Topping 8 tablespoons unsalted butter, chilled and diced ¾ cup (90 g) all-purpose flour ¾ cup (67 g) rolled oats ¼ cup (50 g) packed brown sugar 1 teaspoon ground cinnamon ½ teaspoon salt ⸻ Instructions Prepare the Filling Prepare a deep-dish pie crust in a pie plate and set aside. Peel, core, ...

Prep Time: 10 minutes Cook Time: 55–60 minutes Total Time: About 3 hours 15 minutes, plus overnight chilling if desired Servings: 8 Category: Dessert Notes After Making Ingredients 1 premade deep-dish pie crust, unbaked 1½ cups (300g) granulated sugar 4 tablespoons (21g) unsweetened cocoa powder ½ teaspoon salt 2 large eggs, room temperature, beaten 4 tablespoons (57g) unsalted butter, melted and slightly cooled 5 oz (⅔ cup) evaporated milk or half-and-half 1 teaspoon vanilla extract Instructions Preheat the oven to 400°F. In a large bowl, whisk together the sugar, cocoa powder, and salt. Add the beaten eggs, evaporated milk or half-and-half, melted butter, and vanilla. Mix just until combined. Pour the filling into the unbaked pie crust. Place the pie on the center rack and bake for 10 minutes. Reduce the oven temperature to 325°F and continue baking for 45–50 minutes, or until the pie is set around the edges with a slight jiggle remaining in the center. Remove the pie from the oven a...

Makes 16 Tortillas  • 250 g sourdough discard • 160 g warm water • 75 g olive oil (or melted butter) • 400 g all-purpose flour (1/2 whole wheat) • 6 g sea salt 15 minutes: In a large bowl, whisk together 250 g sourdough discard, 160 g warm water, and 75 g avocado oil until well combined. Slowly add in 400 g flour and 6 g sea salt, mixing until a dough forms. It should feel soft and not sticky to the touch.  Let the dough rest for 30 minutes to relax.

 15 minutes: After resting, divide the dough into balls.

 

(See the Notes section for how many grams of dough you need for different tortilla sizes.)  30 minutes: Roll each dough ball into your ideal tortilla size using a rolling pin ~20 rolls. Sprinkle bench and dough with flour then press firmly with your hand to form a disc shape. Use a rolling pin and start extending your dough to the sides, make sure to keep the circular shape. Heat a cast iron skillet, use multiple. Cook each tortilla on your ungr...

Ingredients: - 8 oz cream cheese (softened)  - 16 oz sour cream  - 1 oz packet ranch seasoning mix  - 15 oz can fire-roasted corn (drained) - sub small can sliced black olives - 10 oz can Rotel (drained)  - 4 oz can diced green chiles (drained)  - 8 oz shredded cheddar cheese  Instructions: 1. Add softened cream cheese to a large mixing bowl and beat with a hand mixer (or a whisk or rubber spatula) until creamy and smooth.  2. To the mixing bowl, add sour cream, ranch seasoning, corn, Rotel, green chiles, and cheese. Stir to combine well.  3. Cover mixing bowl tightly and refrigerate for at least 2-3 hours.  4. Serve chilled, with tortilla or pita chips as dippers.

Prep Time: 25 minutes Bake Time: 55–65 minutes Cooling Time: 4 hours Total Time: About 5½ hours Servings: 12–16 Category: Dessert ⸻ Notes After Making Add ⸻ Chocolate Bundt Cake 1¾ cups (219g) all-purpose flour ¾ cup (62g) unsweetened natural cocoa powder 1¾ cups (350g) granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons espresso powder, optional ½ cup (120mL) canola or vegetable oil 2 large eggs, room temperature 1 cup (240g) full-fat sour cream, room temperature ¼ cup (60mL) buttermilk, room temperature 2 teaspoons vanilla extract ⅓ cup (80mL) hot coffee or hot water Mary’s Caramel Butter Frosting ¾ cup (170g) butter 1½ cups (300g) brown sugar 6 tablespoons whole milk or half-and-half 1½ teaspoons vanilla extract 4½ cups (540g) confectioners’ sugar, sifted Pinch of salt Optional Garnish Chopped toasted pecans or walnuts Flaky sea salt Chocolate curls or shaved chocolate Instructions Prepare the Cake Preheat...