Jessica's Joyful Kitchen

2   cups   ( 250   g )  all purpose flour  ⅓   cup   ( 66   g )   granulated sugar 1 Tablespoon   baking powder ¾   teaspoon   table salt ½   cup   ( 113   g )   cold unsalted butter ½   cup   ( 110   g )   sourdough discard ¼   cup   ( 60   ml )   heavy cream 2 Tablespoons maple syrup  3 Tablespoons bacon crumbles  ½   cup pecans, chopped  Glaze ½   cup powdered sugar (60 g) 2 Tablespoon maple syrup  1 Tablespoon milk, if needed  Pinch of salt Preheat oven to 400F and line a baking sheet with parchment paper. Set aside. Combine flour, 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 tog...

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 2 hours Servings: 12–15 Category: Dessert Ingredients Cake 6 large eggs, room temperature 2 cups granulated sugar (400g) 2 cups all-purpose flour (240g) 3 teaspoons baking powder ¼ teaspoon salt ½ cup whole milk (120g) 3 teaspoons vanilla extract Tres Leches Mixture 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk ¼ cup whole milk (60g) Whipped Topping 1 pint heavy whipping cream 3 tablespoons powdered sugar 1 tablespoon vanilla pudding powder, optional  ½ teaspoon vanilla extract Ground cinnamon, for sprinkling Optional Garnishes Fresh sliced strawberries Maraschino cherries Instructions Preheat oven to 350°F. Grease a 9×13-inch baking pan. Place the room-temperature eggs in a large mixing bowl. Beat on medium-high speed for 5 minutes, until light and fluffy. Gradually add the sugar while continuing to beat until well incorporated. In a separate bowl, whisk toget...

  2   cups   ( 250   g )  all purpose flour  ⅓   cup   ( 66   g )   granulated sugar 1 Tablespoon   baking powder ¾   teaspoon   table salt 2 Tablespoons orange zest ½   cup   ( 113   g )   cold unsalted butter ½   cup   ( 110   g )   sourdough discard ¼   cup   ( 60   ml )   heavy cream 1 teaspoon orange or vanilla extract  ½  cup (80g) dried cranberries or fresh, chopped ½  cup (85g) white chocolate chips, optional  Icing Glaze ½   cup powdered sugar (60 g) ½  Tablespoon orange zest  1 Tablespoon orange juice   ¼  teaspoon  orange extract, optional  Pinch of salt Preheat oven to 400F and line a baking sheet with parchment paper. Set aside. Combine flour, sugar, baking powder, zest and salt in the basin of a food processor and pulse to combine. Cut cold butter into 8 pieces and scatter over the dry ingredient...

 Serves 3 - double recipe  8 ounces  linguine pasta 1  pound boneless, skinless chicken breasts, cut into bite-sized pieces OR premade meatballs  1 teaspoon  salt 1 teaspoon  black pepper 2 tablespoons  olive oil 4 tablespoons  unsalted butter 4  cloves garlic, minced 1 teaspoon  smoked paprika 1 teaspoon  dried oregano 1 teaspoon  dried thyme 1/2 teaspoon  red pepper flakes (optional) 1 cup  cherry tomatoes, halved 1/2 cup pasta water or heavy cream 1/4 cup  fresh parsley, chopped (optional) Juice of  1  lemon Grated Parmesan cheese, for serving *Steps: prep ingredients, bake meatballs, boil pasta, make sauce, combine In a Dutch oven, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. Season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until bro...

Serves 6, ~120g per sandwich 1 tablespoon extra light olive oil 1 small onion (chopped) 1/2 small bell pepper (diced) 3 garlic cloves (minced) 1 pound ground beef or turkey 1/2 teaspoon fine sea salt (or to taste) 1/4 teaspoon freshly ground black pepper (or to taste) 1 (15 oz) can tomato sauce 1/4 cup ketchup 1 tablespoon Worcestershire sauce 1 1/2 teaspoons yellow mustard (or to taste) 2 to 3 teaspoons brown sugar (or to taste) 5 hamburger buns (toasted) Serve with Coleslaw Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onions and peppers and sauté for about 5 minutes. Add the meat, breaking it up with a spatula, until it is cooked through and no longer pink. If there’s excess fat, tilt the pan and spoon it out or blot with paper towels. Season with salt and pepper.  Stir in the minced garlic and sauté for 30 seconds until fragrant, stirring constantly. Add the tomato sauce, ketchup, Worcestershire sauce, mustard, and brown sugar  and br...

Research dipping it into Monte Cristo sandwich batter 1/2 cup (120 ml) milk   3 large eggs 1 1/2 Tablespoons sugar, optional  3/4 teaspoons vanilla 3/4 teaspoons ground cinnamon 1/8 teaspoon salt   1/4 cup flour, optional  Cooking spray or butter for greasing pan 6 slices bread In a blender mix together milk, heavy cream, eggs, sugar, vanilla, ground cinnamon, and salt. Mix in flour, little by little, until smooth, if using. Pour into  a shallow dish, set  aside. Place a nonstick skillet over medium-high heat and spray with cooking spray or melt ½ Tablespoon of butter.    Once pan is heated, whisk your egg mixture once more then soak one slice of bread on both sides. Immediately transfer bread to preheated skillet and cook until golden brown on both sides. Repeat with remaining bread/egg mixture, spraying pan or melting additional butter before adding each new slice. Serve warm, topped with butter and maple syrup or fruit topping.  Ci...

Prep Time: 20 minutes Cook Time: 40–45 minutes Total Time:  1 hour 5 minutes Servings:  12 Category: Main Dish ⸻ Notes After Making Add ⸻ Ingredients 3 pounds russet potatoes, peeled and thinly sliced 4 cups cooked ham, cubed ¼ cup salted butter ¼ cup all-purpose flour 3 teaspoons minced garlic 2 cups chicken broth 2 cups half-and-half 2 tablespoons Dijon mustard ½ teaspoon paprika ¼ teaspoon salt ¼ teaspoon black pepper 1 cup shredded sharp cheddar cheese, divided ⸻ Instructions Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish. Arrange the thinly sliced potatoes and cubed ham evenly in the prepared baking dish. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and minced garlic. Cook for 1 minute, whisking constantly. Gradually whisk in the chicken broth and half-and-half until smooth. Stir in the Dijon mustard, paprika, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirrin...