Jessica's Joyful Kitchen

Makes approximately 24 cookies 1 cup (225 g) unsalted butter, melted and cooled slightly, plus more for greasing the pan 6 tablespoons (75 g) granulated sugar 3 tablespoons citrus zest (from 2 oranges, 3 lemons, or 4 limes, or any combination) ¾ teaspoon kosher salt ¼ cup (30 g) powdered sugar 2¼ cups (290 g) all-purpose flour Position a rack in the center of the oven and heat to 325°F. Butter an 8-by-8-inch metal baking pan and line it with parchment paper, leaving overhang on two sides. In a large bowl, combine the granulated sugar, citrus zest, and salt. Use your fingers to rub the zest into the sugar until fragrant and slightly damp. Remove 2 tablespoons of the citrus sugar and set aside. Add the powdered sugar and flour to the remaining citrus sugar and stir to combine, breaking up any clumps. Add the melted butter and stir gently until just combined. Transfer the dough to the prepared pan and pat it into an even layer (or roll into a log, refrigerate and make sliced variety or pr...

  Sauce 1  cup   chicken broth or sub some for orange juice and zest 1/4  cup   soy sauce 1/2  cup   honey 2 tablespoons   minced garlic 1   teaspoon   crushed red pepper flakes 2 tablespoons  apple cider vinegar Chicken 1.5 pounds   boneless skinless chicken thighs   or breasts, cut into 1.5 inch pieces 6 tablespoons all-purpose flour 1   teaspoon   salt 1   teaspoon   black pepper 3 tablespoons olive oil 3 tablespoons   salted butter Serve with rice and roasted broccoli or arugula on the side  Whisk together soy sauce, honey, garlic, red pepper flakes, apple cider vinegar, and chicken broth to make the sauce. Cube chicken into 1.5" cubes and toss in flour, salt, and pepper. Evenly coat.  Over medium heat on the stovetop, add in butter and olive oil. Add in chicken and cook until thoroughly browned on all sides, about 10-12 minutes. Add in the sauce straight to the pan with the chicken a...

Makes 24 cookies 3 egg whites ¼ tsp (1.25 ml) salt ½ tsp (2.5ml) vanilla extract ¾ cup (75g) confectioners’ sugar, sifted 2 cups (475ml) cornflakes 8 oz (230g) package of dark chocolate chips 1 cup (240ml) sweetened coconut flakes ½ cup (75g) chopped pecans or walnuts Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. Combine the egg whites, salt and vanilla. Beat until stiff peaks form. Slowly add the sugar gradually until stiff and satiny. Fold in the chocolate chips, cornflakes, unsweetened coconut and nuts. Scoop out batter with a 2-inch cookie scoop onto cookie sheet. Bake 18-20 minutes until set and golden brown.  Allow to cool slightly. These are really good served warmed! Or allow to cool completely and package up for gifting! 

Prep Time: 10 minutes Cook Time: None Total Time: 30 minutes (includes chilling) Servings: 18–20 energy bites Category: Snack ⸻ Notes After Making Add ⸻ Ingredients 1½ cups old-fashioned rolled oats ½ cup creamy peanut butter ⅓ cup honey ½ cup chocolate chips ½ cup dried fruit or chopped nuts (optional) ⸻ Instructions In a medium bowl, combine the oats, peanut butter, honey, chocolate chips, and dried fruit or nuts, if using. Stir until everything is evenly combined and forms a sticky dough. Scoop about 1–1½ tablespoons of the mixture and roll into balls. Place the energy bites on a parchment-lined plate or baking sheet. Refrigerate for 20–30 minutes, or until firm. Serve immediately or store for later. ⸻ Jessica’s Notes Best served with: Fresh fruit Yogurt Prep Ahead: Mix and roll the bites up to 3 days in advance. Double the recipe and freeze extras for quick snacks. Storage: Store in an airtight container in the refrigerator for up to 1 week. Freezer-fr...

Prep Time: 10 minutes Cook Time: 32–36 minutes Total Time: 42–46 minutes Servings: 16 bars Category: Dessert Ingredients 1¾ cups (210g) all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda 2 teaspoons cornstarch, optional *chewier ¾ teaspoon salt 1 cup (220g) packed light brown sugar ½ cup (113g) unsalted butter, melted 1 large egg, room temperature 2 teaspoons vanilla extract 1 cup (180g) mix-ins, such as:  White chocolate chips, Semi-sweet chocolate chips, Butterscotch chips, Chopped nuts Instructions Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or foil, leaving about a 2-inch overhang on at least two sides. In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch and salt. In a large mixing bowl, whisk together the brown sugar and melted butter. Add the egg and vanilla and whisk vigorously until the mixture is thick and well combined. Add the dry ingredients to the wet ingredients and stir wi...

1 1/4 cup chicken broth or water 1 cup brown rice Place in the bottom of the instant pot and cook for 15 minutes, with five minutes natural release. 

Makes 1  portion Sauce 325 g (1 ⅓ c)  tomato sauce 40–50 g (3 T) chipotle in adobo or more tomato sauce 3 g (1 ¼ t) chili powder 2 g (½ t) salt pinch each: cumin, paprika, onion powder, garlic powder Additional Ingredients  ¼ c / 60g  sauce (recipe above) 75 g / a handful thick tortilla chips ¼ c Mexican cheese, shredded Black beans, rinsed 1 egg Avocado, diced Sour cream thinned w/ milk + salt (add squeeze of lime if you have it) Heat oven to ~450F. Add sauce ingredients into tomato sauce can. Blitz with immersion blender or stir well to combine. In nonstick sauté pan over medium heat add about 1/4 c sauce and black beans. Warm for 10 sec, add chips and toss lightly to coat; toss in half of the cheese, melt. Top w/ remaining cheese; bake 4-5 mins.  Fry egg.  Plate chips, top with avocado, fried egg, crema.