Jessica's Joyful Kitchen

Single Serving: 1 tablespoon pumpkin purée ½ teaspoon pumpkin pie spice 1½ teaspoons maple syrup ½ teaspoon vanilla extract Pinch of salt 1 tablespoon half-and-half or desired milk of choice and amount ½–¾ cup hot coffee In a mug, add the pumpkin purée, pumpkin pie spice, maple syrup, vanilla, and salt.  Stir well until smooth. Add the half-and-half (or your milk of choice) and mix again. Pour in the hot coffee and stir. Microwave for 20–30 seconds if needed to bring to your desired temperature. Pumpkin Spice Coffee Concentrate (Make-Ahead, ~6 Servings) 6 tablespoons pumpkin purée 3 teaspoons (1 tablespoon) pumpkin pie spice 9 teaspoons (3 tablespoons) maple syrup 3 teaspoons (1 tablespoon) vanilla extract ¼ teaspoon salt 6 tablespoons half-and-half or desired milk of choice and amount In a medium lidded jar or large measuring cup, whisk together the pumpkin purée, pumpkin pie spice, maple syrup, vanilla, salt, and half-and-half until smooth.  Store in the...

  2   cups   ( 250   g )  all purpose flour  1 Tablespoon   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 3/4 cup cheddar cheese, shredded (85 g) 1/2 cup green onions, chopped, optional  Topping, optional 2 Tablespoons heavy cream 1/4 cup cheddar cheese, shredded (28g) 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 together the sourdough discard and heavy cream. Pour this evenly over the dry ...

1 ¾-2 cups (220-240 g) all-purpose flour, adjust as needed ⅓ cup (66 g) granulated sugar (or brown sugar) 2 teaspoons baking powder ¾ teaspoon salt 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice ½ cup (113 g) cold unsalted butter, cubed ½ cup (110 g) sourdough discard ⅓ cup (80 ml) heavy cream ½ cup (115 g) pumpkin purée, blotted well with paper towels 1 teaspoon vanilla extract Maple Glaze: 1 Tablespoon s ( 28g )   unsalted butter, melted 40g or 2 Tablespoons  maple syrup 1/2 cup   (60 g ) sifted   confectioners sugar Blot the pumpkin purée and make pumpkin spice, if needed.  Preheat the oven to 400°F and line a baking sheet with parchment paper. Combine the flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt in the basin of a food processor and pulse to combine. Cut the cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1-second intervals until the butter is well distributed, leaving pea-sized pieces. In a s...

  Prep Time: 5 minutes Cook Time: 20–30 minutes Total Time: 25–35 minutes Servings: About 1½ cups Category: Sauce Notes After Making Ingredients 1 (15-ounce) can pumpkin purée ⅓ cup (67 g) packed brown sugar, plus more to taste 2 tablespoons (30 ml) maple syrup ¼ cup (60 ml) water ½ tablespoon (1½ teaspoons / 7.5 ml) apple cider vinegar, plus more to taste 1½ teaspoons  pumpkin pie spice Pinch of sea salt Instructions Add the pumpkin purée, brown sugar, maple syrup, water, apple cider vinegar, pumpkin pie spice, and sea salt to a large saucepan or pot over medium-high heat. Stir to combine. Once the mixture begins bubbling, reduce the heat to low. You want a steady, frequent bubble. If there is very little bubbling, increase the heat to medium-low. If it is bubbling too vigorously, reduce the heat to low. Cook uncovered for 15–20 minutes, stirring occasionally, until thickened and the flavors have developed. For a deeper flavor and thicker texture, continu...

Makes 20 sandwiched cookies Cookies: 6 tablespoons (84 g) unsalted butter, softened 1/3 cup (77 g) white granulated sugar 2 egg yolks 1 teaspoon (5 ml) pure vanilla extract 1/8 teaspoon (a large pinch) kosher salt 1 cup (140g) all-purpose flour  Filling: 2/3 cup (160 ml) fig jam 2 dried figs 1 teaspoon (5 ml) orange zest 1/8 teaspoon (a large pinch) kosher salt 3/4 cup (85 g) walnuts, roughly chopped 1 Tablespoon (7 g) powdered sugar for dusting In a large bowl, beat the butter and sugar together with an electric mixer until nice and fluffy. Add the egg yolks, one at a time, scraping down the bowl in between each addition. Then add the vanilla extract and salt, and beat until combined. Add the flour and beat until a dough forms. With floured hands, shape the dough into a ball and then a disc. Wrap tightly in parchment paper. Refrigerate for 2 hours. For the filling: Place the dried figs and the fig jam in a food processor. Process until combined. Then add the orange zest and salt a...

  2   pounds  ground beef (or sub 1 pound ground turkey) 6 Tablespoons cup  brown sugar  8 Tablespoons cup   soy sauce 1 teaspoon worcestershire sauce  2 tablespoon   sesame oil 5 cloves  garlic, minced  1  teaspoon   crushed red pepper flakes 1  teaspoon   ground ginger 2   tablespoons   sesame seeds 1/2   cup   sliced green onion   to garnish Start rice and broccoli, if using.  Heat a large heavy skillet or wok over high heat. Cook ground meat on medium, stirring occasionally until browned. Prepare sauce in the meantime and add to meat.  Serve hot sprinkled with green onion and chopped peanuts. 

1 package hot bulk sausage (about 1 lb) ¼ cup green onions, chopped (plus extra for garnish) 1–2 jalapeños, seeded and diced 1 package (8 oz) cream cheese, softened 2 tablespoons taco seasoning 2 cups shredded cheddar cheese 1 can fire-roasted tomatoes (about 10 oz), drained 1 large can diced green chilies (about 7 oz), drained Tortilla chips or veggies Instructions: In a large skillet or pot over medium heat, brown the sausage until fully cooked, breaking it into crumbles. Drain excess grease if needed. Stir in the green onions and diced jalapeños. Cook 2–3 minutes until softened. Sprinkle in the taco seasoning and stir well. Add the cream cheese to the pot. Stir until smooth and fully incorporated with the sausage mixture. Remove from heat. Stir in the shredded cheddar cheese, fire-roasted tomatoes, and green chilies until everything is evenly mixed. Preheat oven to 375°F (190°C). Transfer mixture to a greased 9x13-inch baking dish or oven-safe skillet. Bake uncover...

 Serves 2 2/3   cup   old fashioned rolled oats (or 1/2 cup steel cut) 1 1/3   cup   water   you can sub the milk of your choice or do half milk and half water (or 2 cups for steel cut) 2 tbsp   raisins or dried cranberries  2 tbsp brown sugar  1  banana   thinly sliced 1  tsp   vanilla extract   not required 1 tsp   cinnamon 1   pinch   salt Put all the ingredients in a lidded saucepan and give a quick stir.  Turn the heat on to medium and keep an eye on your pot,  once it starts to boil you'll need to stir it frequently for about 3-4 minutes or until all the liquid is absorbed. (Steel cut takes about 30 minutes). Remove the saucepan from the heat and cover.  Let it sit for another 2-3 minutes.  Top with peanut butter, chopped walnuts, fruit, or additional milk.  Pumpkin variety: Add in 1/4 cup pumpkin puree and swap cinnamon for pumpkin pie spice.  Instant Pot Oatmeal 2...