Jessica's Joyful Kitchen

  2   cups   (180 g) rolled oats 1 ¾   cups   (220 g) all-purpose flour 1   teaspoon   ground cinnamon ½   teaspoon   baking powder ½   teaspoon   baking soda ½   teaspoon   kosher salt ¼   teaspoon   nutmeg ¾   cup   (1 ½ sticks / 170 g) unsalted butter, room temperature 1 ¼   cups   (250 g) light brown sugar 2   large   eggs, room temperature  1   teaspoon   vanilla extract 1   tablespoon   molasses 1 ½   cups   (255 g) semi-sweet chocolate chips 1   cup   (100 g) chopped pecans 1   cup   (80 g) sweetened flaked coconut flaky sea salt Preheat oven to 375°F. Line baking sheets with parchment paper. In a large bowl, whisk together rolled oats, flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside. In a stand mixer with paddle attachment (or large bowl with hand mixer), beat butter and brown sugar on medium unti...

• 1 English cucumber, sliced thin • 1 cup white vinegar • 1 cup water • 3/4 cup white sugar or honey  In an 8 cup glass lidded container microwave the water and sugar for about one minute and then stir to begin to dissolve. Add in vinegar. Carefully place in sliced cucumber. Refrigerate 4-5 hours or overnight.

Prep Time: 20 minutes Cook Time: 10–20 minutes Chill Time: 1 hour Total Time: About 1 hour 40 minutes Servings: 14 cakes Category: Main Dish Notes After Making — Ingredients Salmon Cakes 2 tablespoons bacon grease, oil, or butter ½ onion, diced, or ¼ cup green onion, finely sliced (do not sauté) ½ bell pepper, diced Salt and pepper, to taste 1Tablespoon Old Bay seasoning 2 (14.75 oz/418g each) cans salmon, tuna, or crab, drained and flaked 2 large eggs ¼ cup (60g) mayonnaise 1 tablespoon Dijon mustard ¼ cup + 2 tablespoons (about 45g) Italian-style breadcrumbs or panko ½ cup (about 50g) panko breadcrumbs, for coating Tartar Sauce ⅝ cup (150g) mayonnaise 1¼ tablespoons Dijon mustard 2½ tablespoons (about 40g) sweet relish 1 tablespoon (15g) lemon juice or white vinegar 3 dashes hot sauce Instructions Heat 2 tablespoons of bacon grease, oil, or butter in a skillet over medium heat. Add the diced onion and bell pepper and season with salt and pepper. Sauté for 8–10...

4 vine ripened tomatoes, sliced into fourths  1 yellow bell pepper, sliced  1/2 red onion, sliced Salt and pepper, to taste 1-2 tbsp olive oil 2 ripe avocados  1 tsp chipotle chili powder  2 tbsp lime juice 1 can black beans, drained and rinsed, optional  Roast tomatoes, bell pepper, and onion with salt and pepper and olive oil at 450° for 20 to 30 minutes. Cool slightly, add chipotle, lime juice and avocado; process in the food processor until smooth. Stir in black beans, if desired. Serve room temp or cold with plantain chips, tortilla chips or naan. 

2 cups all-purpose flour (or sub 1 cup whole wheat) 3/4 cup white sugar 1 teaspoon baking soda   ½ teaspoon salt 2 eggs, beaten   1 cup sour cream 3 cups diced rhubarb  (or fresh cranberries)  Streusel  3/4 cup white sugar 1/4 cup butter, softened  1/4 cup all-purpose flour 1/4 tsp ground cinnamon  Step 1 Preheat the oven to 350 degrees. Grease and flour a 9x13-inch baking dish. Step 2 Make cake: Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in fruit. Pour into the prepared dish and spread evenly. Step 3 Make streusel: Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly. Sprinkle mixture on top of cake, then dust lightly with cinnamon. Step 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Fruit Filling: 2 cans, 14.5oz (~ 4 cups, canned) sour cherries, pitted, drained well 1/4 tsp almond extract 1/3 cup sugar Batter: 6 Tbsp butter, melted 1 cup flour  3/4 cup sugar 1 1/2 tsp baking powder 1/4 tsp salt 1 cup milk  Topping: Vanilla ice cream, if desired  Cook cherries, extract, and sugar in a saucepan for 10 minutes.  Melt butter in a 9x13 casserole, until browned   Mix dry ingredients in a separate bowl and gently stir in milk. Pour batter over butter into the casserole dish.  Pour cooked cherries over batter. Bake at 350 degrees for 45 minutes.

  Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6 Category: Main Dish ⸻ Notes After Making Add ⸻ Ingredients Filling 1 tablespoon oil 1 medium onion, diced 3 cloves garlic, diced 1 teaspoon grated ginger, optional 2 tablespoons butter 2 tablespoons all-purpose flour 2 tablespoons tomato paste 1 pound ground turkey 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon salt ½ teaspoon paprika ½ teaspoon cumin 1 cup frozen peas and carrots blend ½ cup stock, any type 1 (13.5-ounce) can light coconut milk (or substitute heavy cream or sour cream) Topping 1 sheet (8 ounces) puff pastry, thawed (or prepared drop biscuit dough ) 1 egg  1 teaspoon water ⸻ Instructions Preheat oven to 400°F. Heat a large oven-safe skillet over medium-high heat. Add the oil and onion with a pinch of salt. Cook for 3–4 minutes, until softened. Add the garlic, ginger, butter, flour, and tomato paste. Stir and cook until no...