Jessica's Joyful Kitchen

For the shortbread crust and crumble: 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, cold and cubed 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract For the rhubarb filling: 3 cups fresh rhubarb, finely chopped 3/4 cup granulated sugar 1 tablespoon cornstarch 1 tablespoon lemon juice 1/2 teaspoon vanilla extract Preheat your oven to 350°F. Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides. In a large bowl, combine flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until combined. Gradually add in the dry ingredients and mix until the dough is crumbly but holds together when pressed. Press two-thirds of the dough into the bottom of the prepared pan to form an even crust. Set the remaining dough aside for the topping. In a medium saucepan, combine the rhubarb, sugar, cornstarch, lemon juice, and vanilla...

 • 113g (½ cup) unsalted butter, melted  • 100g (½ cup) creamy peanut butter  • 150g (¾ cup) brown sugar  • 50g (¼ cup) granulated sugar  • 1 large egg (50g)  • 1 tsp vanilla extract  • 100g (½ cup) sourdough discard (unfed, room temp)  • 156g (1¼ cups) all-purpose flour  • ½ tsp baking soda  • ¼ tsp salt  • 170g (1 cup) chocolate chips or chunks  • Optional: flaky salt for topping Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper.  In a large bowl, whisk melted butter, peanut butter, brown sugar, and granulated sugar until smooth. Add egg, vanilla, and sourdough discard. Whisk until fully combined.  Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips. Spread dough evenly in prepared pan. Sprinkle with flaky salt if using. Bake for 22–27 minutes, until edges are golden and the center is just set. Cool at least 20–30 minutes before slicing. If you can wait, they’re even bett...

1 9-inch pie crust, unbaked  1 cup heavy whipping cream 1/3 cup powdered sugar 2 (8 oz) packages cream cheese, softened 1/2 cup light brown sugar 1/4 cup pure maple syrup 1 1/2 cups pecans, finely chopped 1/4 teaspoon salt Blind bake crust according to package directions. Let cool completely while you make the filling. In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form. In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy. Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans. Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight.

Prep Time: 5 minutes Total Time: 5 minutes Servings: 1 drink Category: Coffee, Beverages, Brunch ⸻ Notes After Making Add ⸻ Drink Variations Iced Espresso & Tonic Ingredients Ice (about 6 cubes) 1 large espresso shot 4–6 oz tonic water, chilled Fresh mint leaves, lightly clapped Straw Instructions Fill an 8-ounce glass with ice. Brew a large espresso shot directly over the ice. Top with chilled tonic water. Gently clap mint leaves between your hands to release the aroma and garnish the drink. Add a straw and serve. Brown Sugar Iced Espresso Latte Ingredients 1–2 teaspoons brown sugar, to taste Optional: ¼ teaspoon vanilla extract or vanilla syrup 6 ice cubes 1 large espresso shot 3–4 oz cold frothed milk Instructions Add brown sugar and optional vanilla to the bottom of an 8-ounce glass or mug. Add ice. Brew espresso directly over the sugar and ice. Stir until the sugar dissolves. Top with cold frothed milk and serve. Brown Sugar Flat White Ingredients 1...

Chia pudding mixed with muesli  6 Tbsp chia seeds 1 1/2 c milk Stir. Sit 15 minutes, stir again. Refrigerate covered.  Makes 5 servings. 

8 servings 3 cups rice  6 cups beef broth (water & 5 Tbsp broth paste) 1/2 cup butter/bacon grease combo 1 lb ham, chunks (no additional salt needed) Place rice into a large heavy bottomed pot and bring to a boil on medium high heat, stirring occasionally. Turn the heat down once it’s boiling (2 setting) and place the lid on. Lift lid and stir occasionally until rice is cooked through, about 15 minutes. 

  1 3/4 cups   ( 215   g )  all purpose flour  1/4 cup (25 g) unsweetened cocoa powder 1/4 cup   (50  g )   granulated sugar 2 teaspoons   baking powder ¾   teaspoon  salt ½   cup   ( 113   g )   cold unsalted butter, cut ½   cup   ( 110   g )   sourdough discard ¼   cup   ( 60   ml )   heavy cream ½   teaspoon vanilla  1/2 cup semi sweet chocolate chips  Preheat oven to 400F and line a baking sheet with parchment paper. Set aside. Combine flour, cocoa powder, sugar, baking powder, and salt in the basin of a food processor and pulse to combine. Cut cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1 second intervals until butter is well-distributed (pea-sized pieces should remain). In a separate small bowl or measuring cup stir together the sourdough discard, heavy cream, and vanilla extract. Pour this evenly over the dry ingredients an...

  1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda 2 teaspoons sugar 1/2 teaspoon salt 1 cup heavy whipping cream, warmed to 95–100°F * Optional (Regatta’s version): Increase sugar to 2 Tablespoons and add 1/2 teaspoon cinnamon. Drop Style: Preheat oven to 425°F. Line a baking sheet with parchment paper, lightly grease a baking sheet, or use a greased cast-iron pan. In a large bowl, whisk together the dry ingredients. Add the warmed cream and stir just until moistened and combined; do not overmix. Drop method options: Option 1 (spoonfuls): Drop dough by heaping spoonfuls or about 1/4-cup portions, spaced about 1 inch apart. Biscuits may touch slightly. Option 2 (measuring cup): Using a 1/3-cup measuring cup sprayed with cooking oil, scoop dough and drop straight onto the prepared pan. Reshape gently if needed and spray the cup between scoops. Bake until the bottoms are golden brown, about 12 minutes. Serve warm. Rolled and Cut S...

Try Sally’s version Crust 1 1/2 cups all purpose flour 3/4 cup sugar 1/4 tsp salt 1 1/2 sticks chilled butter, cubed Filling 2 large eggs 3/4 cup sugar 1/2 cup sour cream 1/3 cup all purpose flour 1/4 tsp salt 3 cups fresh blueberries Preheat the oven to 350 degrees. Grease a 9x9 baking dish. In a large bowl, combine flour, sugar, salt and cubed butter with an electric mixer until you reach a crumbly consistency. Set aside 3/4 cup of the mixture for the topping, and press the rest of the crust mixture into the bottom of the glass baking dish. Bake for 15 minutes or until golden brown. Remove from the oven and set aside while you make the filling. Whisk the eggs in a large bowl. Add sugar, sour cream, flour & salt. Gently stir in the blueberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crust evenly over the filling. Bake for 45-55 minutes or until the top is lightly browned. Cool for 1 hour before serving.