Jessica's Joyful Kitchen

1 sheet of puff pastry, thawed 3 Granny Smith apples, peeled and diced 1 tbsp butter ¼ cup brown sugar ½ tsp cinnamon Salt, pinch 1 tbsp flour, optional Flour for dusting surface For the egg wash: 1 egg 1 tbsp water For the glaze: ⅓ to ½ cup powdered sugar ½ tbsp cream, more as needed to thin Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a saucepan over medium heat, melt the butter. Add diced apples, brown sugar, salt, and cinnamon. Cook for about 5–7 minutes until the apples have softened and the mixture becomes syrupy. Let the filling cool slightly. Lightly flour your work surface and unfold the thawed puff pastry. Use a rolling pin to gently shape it into a square. Cut into 4 even squares using a sharp knife or pizza cutter. In a small bowl, whisk together the egg and water to make your egg wash. Spoon the apple filling onto one half of each square, leaving a border around the edges. Brush the edges with egg wash. Fold each square over ...

  2 ½ pounds (1133 g) russet potatoes, peeled and sliced to 1/16" thickness (1.5mm) 4 tablespoons (60 ml) melted butter Kosher salt and freshly cracked black pepper, to taste 2 Tablespoons (30 ml) fresh thyme, minced 2 garlic cloves, minced Preheat oven to 450F. Melt the butter and add the garlic in a small saucepan and stir to combine and set aside. If the butter starts to congeal while you are going through the cutting and layering process, just reheat the pan and re-melt the butter. Peel the potatoes and slice one potato at a time. It's better if the potatoes don't sit out too long or they will turn brown and become too wet. Butter a 10" (25 cm) non-stick, oven-safe pan (no plastic handles) with the garlic butter. Place the first potato slice in the center of the pan, and layer the other potatoes all around the pan, slightly overlapping in an escargot pattern until the bottom of the pan is lined with one layer of potatoes. Brush the top of the layer with the melted...

5-6 slices bacon, diced 2-3 tablespoon all-purpose flour 2 cloves  garlic, minced 1 cup chicken broth 1 cup half and half  1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon onion powder  1/2 cup cheese, shredded, optional  1 pound frozen green beans 3/4 cup panko breadcrumbs 2 tablespoons butter, melted Preheat the oven to 450°F and lightly grease a 8x8 baking dish.  To prepare the green beans, microwave for 6-7 minutes in a microwave safe dish, until tender .   In a large skillet over medium heat, cook the diced bacon until crispy, about 12 minutes, and do not drain the grease, need at least 3-4 tablespoons. Sprinkle in the flour and stir until fully absorbed, about 3 minutes, then add the minced garlic and cook for 1 minute, until fragrant. Slowly pour in the chicken broth, half and half, black pepper, and nutmeg. Bring to a boil, then reduce the heat and simmer until thickened, about 3 minutes. Place the green beans i...

1 Tbsp olive oil 1 lb lean ground beef (90/10) 1 medium onion, finely chopped 3 garlic cloves, minced 2 tsp fine sea salt, or to taste 1 1/2 tsp chili powder 1/2 tsp paprika, smoked is great 1 tsp dried oregano leaves 1/2 tsp freshly ground black pepper 1/4 tsp granulated sugar 28 oz crushed tomatoes 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 2 cups chicken or beef stock 1 cup water, plus more as needed for cooking 3 cups macaroni pasta or any small pasta 1/4 cup fresh grated parmesan or Italian cheese blend, plus more to serve Set a heavy pot or 5 1/2-quart Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Add the ground beef and break it up with a spatula for about a minute. Add the onion and garlic and cook until soft about 5 minutes. Season with salt, chili powder, paprika, oregano, pepper, and sugar, then stir to combine.  Add the crushed tomatoes, tomato paste, Worcestershire sauce, stock, and water. Bring the mixture to a boil, then reduce the heat to ...

  ½   cup   (60 g) all-purpose flour or 1/2 whole wheat flour  ¼   teaspoon   baking powder ⅛   teaspoon   baking soda ¼   teaspoon   salt ⅓   cup (75 g)   milk 2   tablespoons   olive oil 2   tablespoons   pizza sauce 2-3  tablespoons shredded mozzarella cheese 5 pepperonis or pre-cooked meat of choice ½   teaspoon   dried Italian herbs,  basil or oregano Mix the flour, baking powder, baking soda and salt together in a microwavable bowl. Add in the milk and oil then mix together, it’s ok if some lumps. Spoon on the  pizza sauce  and spread it around the surface of the batter. Sprinkle on the cheese, pepperoni, and dried herbs. Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling. Ingredients (for ¾ cup flour version) • ¾ cup (90 g) all-purpose flour or half whole wheat flour • ⅓ teaspoon baking powder • ¼ teaspoon baking soda • ⅓ teaspoon salt ...

Prep Time: 20 minutes Cook Time: 55–65 minutes Total Time:  1 hour 25 minutes Servings: 24 (2 loaves) Category:  Bread ⸻ Notes After Making Add ⸻ Ingredients 170g (¾ cup) neutral oil 347g (1 ¾ cup) granulated sugar (or reduce)  4 large eggs, beaten 240g (1 cup) sourdough discard 4 ripe bananas, mashed (about 400–450g) 240g (1 cup) crushed pineapple, undrained 160g (1 cup) unsweetened coconut or raisins (optional) 120g (1 cup) chopped pecans (optional) 1 tablespoon vanilla extract 1 1/2 cups (190g) all-purpose flour 1 1/2 cups (190g) white whole wheat flour 2 teaspoons baking soda ½ teaspoon salt 2 teaspoons ground cinnamon ⸻ Instructions Preheat oven to 350°F. Grease two 9×5-inch loaf pans. In a large bowl,  whisk together the oil and sugar, then add in eggs and sourdough discard until smooth.  Blend in the vanilla, crushed pineapple with its juice, mashed bananas, coconut or raisins, and pecans if using. Mix just until evenly incorporated. Add ...