Jessica's Joyful Kitchen

Makes approx 1 cup ½ cup buttermilk ¼ cup mayonnaise  2 tablespoons chopped fresh chives or green onions 2 tablespoons chopped fresh tarragon, oregano, marjoram, etc 5 fresh basil leaves  2 teaspoons Dijon mustard 1 tablespoon lime juice, ½ lime salt and pepper Place the buttermilk, mayonnaise, herbs, mustard, and lime juice in a blender and puree until smooth. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 1 week.

  Chocolate Filling  9 inch pre-baked pie crust, cooled 3/4   c   granulated sugar 1/3   c  cornstarch 1   c   milk  1   c  heavy cream 3   oz   unsweetened baking chocolate, coarsely chopped (Ghirardelli 60% bittersweet) 3  Tbsp semisweet  chocolate chips 3   large   egg yolks 2  Tbsp  butter 1   tsp   vanilla extract Swiss Meringue  3 egg whites 1/4 tsp cream of tartar  1/4 c sugar  Garnish, optional  Cocoa powder or chocolate shavings  Make chocolate filling: Pre-bake pie crust if not already and have all ingredients pre-measured and ready.  In a medium saucepan, whisk together sugar and cornstarch. Add in milk, cream, baking chocolate, and chocolate chips. Cook over medium heat, stirring constantly until it begins to quickly thicken, about 5 minutes.  Remove from heat and quickly mix 1/3 cup of the mixture into the egg yolks in a small mixing b...

Homemade Face Cream Prep Time: 10 minutes Chill Time: 2–3 hours Total Time: About 3 hours Yield: About 1/4  cup (double the recipe to fill one glass jar like photo) Category: Personal Care ⸻ Ingredients ¼ cup carrier oils (choose four; use 1 tablespoon of each) 1 tablespoon + 1 teaspoon body butter (such as shea, cocoa, mango, or kokum butter) 1–3 drops essential oil (optional; avoid citrus essential oils) ⸻ Instructions Pour the carrier oils into a small mixing bowl. Place the body butter into a small saucepan over the lowest possible heat until almost melted. Turn off the heat and stir with a silicone spatula until completely melted. Pour the melted butter into the bowl with the oils. Add the essential oil, if using, and stir until well combined. Refrigerate for 2–3 hours, or until completely solid. Stir or whip the mixture until smooth and creamy. Transfer to a clean glass jar with a tight-fitting lid. Storage: Store in a cool, dry place for up to 6 month...

  Serves 6 2 cans (10.5 ounces each) condensed cream of chicken soup or homemade 1 cup milk 1/2 teaspoon garlic powder 1 teaspoon poultry seasoning or fresh sage, chopped  1/2 teaspoon black pepper 1/2 teaspoon salt  1 cup frozen peas and carrots 1 cup cheddar cheese, grated, optional 3 cups cooked chicken, shredded or chopped (instant pot 8 mins, QR) Drop biscuits  or serve bowled  individually over 6 warmed premade  First prepare the chicken and make cream of chicken soup.  Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray. *see note on drop biscuits above, no baking needed if use them and homemade cream of chicken soup.  To a large bowl, add chicken soup, milk, garlic powder, poultry seasoning, and black pepper and whisk to combine. Add peas and carrots, chicken, and cheddar cheese and again, stir to combine. Transfer mixture to prepared baking dish. Spoon on six drop biscuits. Bake until biscuits puff up and are...

200 g. active starter  300 g. milk or buttermilk,  warm ~112°   150 g. butter, slightly melted or oil 30 g. sugar or honey 3 eggs 1000 g. bread flour  20 g. salt  In Stand Mixed - mix starter, milk, sugar, eggs and flour on low speed for 5 minutes then medium speed for 10 minutes. Add salt and butter, knead again for 10 minutes or until passes the windowpane test, then proof the dough about 3 hours.  When it doubles in size separate the dough into small balls according to your tin, you can make one round ball or roll out into small 3-4 balls using rolling pin to flatten and folding back tightly, put them in the sandwich tin. Rest the dough. When it doubles in size, preheat oven at 375° for 30 minutes. Brush egg wash and bake until golden brown or 205° internal temperature. 

80g active starter 10 g salt 30g olive oil 300g 00 flour 150g bread flour 250g water 50g honey Mix everything together the day before you want to bake. Let it rise for a few hours, then stretch and fold it every hour 3 times. Put in the refrigerator over night. The next morning, take it out of the refrigerator and cut into 3 equal pieces, and put in individual containers to rise on the counter. I use semolina as bench flour when stretching. Baked on preheated cast iron at 475 for 12-14 minutes Makes 3 dough balls/crust ~340-345g warm water   (80 to 85°F)  150g  fed sourdough starter 16g  olive oil   plus more for containers 570g all-purpose flour  (sub out 23g for vital wheat gluten to make bread flour) 15g  salt In the large bowl mix everything together and rest for 60 minutes then stretch and fold 3 sets with rests for 30 minutes, then finish with a coil fold. Proofing the dough for 90 minutes on yogurt setting of instant pot or 2-4 hours ...