Jessica's Joyful Kitchen

Prep Time: 15 minutes Cook Time: 50–60 minutes Total Time: 1 hour 15 minutes Yield: 2 loaves Category: Bread Notes After Making Add Ingredients Dry Ingredients 2 cups all-purpose flour (240 g) 1 cup white whole wheat flour (120 g) 1 cup granulated sugar (200 g) 1 cup packed light brown sugar (220 g) ½ teaspoon salt 1 teaspoon baking soda ½ teaspoon baking powder 1½ teaspoons ground cinnamon ½ teaspoon freshly grated nutmeg Wet Ingredients 4 large eggs, beaten ½ cup fresh orange juice (120 g) If needed, add water plus a drop of orange extract to make up the amount 14 tablespoons neutral oil (180 g) 1 cup sourdough starter (240 g), optional 4 tablespoons orange zest (about 1 orange), optional Add-Ins 3 cups fresh cranberries (about 1 bag) 1 cup chopped walnuts or pecans (120 g), optional Demerara sugar, for sprinkling, optional Instructions Prepare the Batter Preheat oven to 350°F. Grease or line two loaf pans. In a large ...

  1–2 eggs per person Fill a medium pot with water and set over high heat to boil. Once boiling, carefully lower in 1 to 2 eggs per person and boil for exactly 7 minutes. Drain the eggs and run them under cold water until cool enough to handle. Carefully peel the eggs.

  Crumble Topping 1½ cups (210 g) all-purpose flour 5 tablespoons (65 g) granulated sugar 1 teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 1 teaspoon kosher salt ½ cup (113 g) cold unsalted butter, grated Cake ¾ cup eggnog* ½ cup (105 g) plain Greek yogurt or sour cream  3 large eggs 1 teaspoon vanilla extract ¾ cup (170 g) unsalted butter, softened, plus more for pan 1 cup plus 2 tablespoons (225 g) granulated sugar 2¼ cups (315 g) all-purpose flour 1 teaspoon baking powder ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1½ teaspoons kosher salt 1 cup sweetened cranberry sauce or relish* Heat the oven to 375°F. Butter an 8-by-8-inch baking pan and line with parchment paper, leaving overhang on two sides. In a medium bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt for the crumble topping. Grate in the cold butter and toss to coat. Press together with your fingers until large crumbs form. Refrigerate wh...

2 ounces bourbon 3 ounces whole milk (substitute: 2 Tbsp half-and-half + 4 Tbsp skim milk) 1 ounce simple syrup 2 dashes vanilla extract (1/4 tsp) 1 drop almond extract, optional  Pinch of ground cinnamon  Garnish: freshly grated nutmeg Add all ingredients to a shaker filled with ice. Shake until very well chilled and lightly frothy. Strain into a rocks glass and garnish with freshly grated nutmeg.

Make Ahead Note Homemade puff pastry can be made in advance, wrap tightly, and refrigerate until ready to use. Homemade Puff Pastry Recipe 1 sheet frozen puff pastry, thawed (or homemade puff pastry, rolled out with plastic wrap to 12 x 14 inches; you’ll need a rolling pin, ruler, bench scraper, serrated knife and lightly floured work surface)  ½ box turkey stuffing mix (about 60 g) ½ cup chicken broth, warmed 50 g thinly sliced pancetta, finely diced (or 2–3 slices bacon, finely diced) 2 teaspoons butter 1 shallot, finely minced 1 tablespoon finely chopped sage Salt and pepper 1 tablespoon brandy (or chicken broth, white wine, or bourbon) 454 g ground turkey 2 garlic cloves, finely minced ½ teaspoon smoked paprika 1½ tablespoons grainy Dijon mustard 1 egg 1 tablespoon water Flaky salt, for topping For the Dip 1 cup cranberry sauce (canned or homemade) 1–2 tablespoons grainy Dijon mustard Arrange the oven rack to the lowest position and heat to 400°F. Line ...

1 ripe tomato, sliced (optional) 2 slices sourdough bread, or English muffins, halved 2 ounces cheddar cheese, shredded 1 (5-ounce) can tuna in water, drained ⅓ cup mayonnaise 1 teaspoon Dijon mustard Salt and black pepper, to taste In a small bowl, combine the tuna, mayonnaise, Dijon mustard, salt, and black pepper. Mix well. Place the bread or English muffin halves on a baking sheet and broil for 2–3 minutes, until lightly browned. Remove from the oven.  Preheat the oven to 400°F. Divide the tuna mixture evenly over the bread. Top with tomato slices, if using, and sprinkle with cheddar cheese. Bake for 10 minutes, until the cheese is melted. Broil for 1 additional minute if desired.

  1 can (15 oz) cream of coconut 1 can (14 oz) sweetened condensed milk 1 can (12 oz) evaporated milk 1 can (13.5 oz) coconut milk ½–1 cup white rum (to taste; Puerto Rican rum is often preferred) 1 teaspoon pure vanilla extract ½ teaspoon ground cinnamon, plus more for garnish ¼ teaspoon freshly grated nutmeg, plus more for serving Cinnamon sticks, for serving (optional) Combine the cream of coconut, sweetened condensed milk, evaporated milk, coconut milk, rum, vanilla extract, cinnamon, and nutmeg in a blender. Blend until smooth and well combined, about 1–2 minutes. Pour into a pitcher or bottles, cover, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld. Shake or stir well before serving. Serve chilled in small glasses, garnished with cinnamon, nutmeg, or a cinnamon stick if desired.