Joules' Cookbook

Preheat the oven to 325 degrees and lightly grease a square baking dish.

Cook the macaroni to al dente, according to package instructions. Drain and set aside.

Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes.

Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is just barely thickened. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.

Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish. Sprinkle 1/2 cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.

Bake for 15-20 minutes or until cheese is melted on top.

Serve with your favorite vegetable or a side salad.

Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.

Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.

Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.

Place about half of the Oreos (about 18) in a gallon size zip-top bag. Crush the cookies using a rolling pin. Pour the crushed Oreos into a small bowl and mix with the melted butter. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.

In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, sugar, and vanilla until well combined. Add the eggs and mix well. Roughly break up the remaining cookies and add them to the mixture, reserving some to sprinkle on top. Gently fold the cookies in and pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles. Sprinkle with the remaining Oreos.

Bake for 40 to 50 minutes, or until the center in almost completely set. Cool and then refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks). Drizzle with chocolate syrup and add a dollop of whipped cream, if desired.

Preheat oven to 325 degrees. Mix ingredients in order given, stirring until just combined.

Pour batter into a buttered 9×13 pan.

Combine last 3 ingredients to make a topping and sprinkle / spread it evenly over the batter.

Bake for 45 minutes. Serve with honey butter or whipped cream if you want. APPLE CAKE IS THE BEST!

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.

Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.

Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!

Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.

Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

Watch the video

Heat a griddle/large skillet over medium-low heat

Mix dry ingredients together in a bowl

Beat eggs into 1.5 cups milk, then stir in 2 TBsp melted cooled butter

Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk

Place 1-2tsp of butter or oil on griddle or skillet. Wehn butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, makign pancakes of any size you like (I recommend using a 1/4 cup). Adjust head as necessary; usually, first batch will require higher heat than subsequent batches.

Flip pancakes after bubbles rise to surface and bottoms brown, after 2-4 minutes

Cook until second side is lightly browned

Serve, or hold on an ovenproof plate in a 200F oven for up to 15 minutes

Preheat oven to 400°.

Whisk flour, baking powder, salt, sugar, and baking soda in a large bowl.

Drizzle in 6 Tbsp. butter and mix lightly with your hands just to distribute butter.

Make a well in center of bowl and add scallions and sour cream.

Mix with a wooden spoon until no dry spots remain and mixture forms a shaggy dough.

Using 2 spoons, drop ½-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1½" apart, or into a 12" cast-iron skillet, arranging so sides of biscuits are just touching (you should have 8).

Brush tops with remaining 2 Tbsp. butter; sprinkle with paprika.

Bake biscuits until tops and bottoms are golden brown on top and bottom, 12–15 minutes.

Preheat oven to 400 degrees F

Melt butter in a saucepan

Saute onions and celery in the butter until translucent; about 5 mins

Add garlic and saute for 1 min.

Sprinkle in flour and stir for 2 mins to cook out flour taste

Pour in the chicken stock and add in Italian seasoning, onion, & garlic powders

Simmer for 5 mins

Stir in the heavy cream

Salt and pepper to taste

Cook until mixture thickens

Turn off the heat

Add in the chicken, peas, and carrots

Roll out one pie crust to 1 cm thickness and add it to the bottom of a greased, 9 inch pie plate

Pour filling into the pie dish on top of the crust

Roll out the other crust and top the filling. Press to seal the edges

Whisk egg and water together and brush the top of the crust with it.

Cut several slits in the top of the pie to vent

Bake for 30-35 mins or until golden brown

Allow 10 mins to cool before serving

Enjoy!

Room temp cream cheese (3 x 8oz)

300oF oven + spray 9” springform pan with nonstick cooking spray

Pumpkin -- food processor: pulse 3 times to mix: 3 oz granulated sugar + ¼ tsp kosher salt + ½ tsp ground cinnamon + ½ tsp ground ginger + ½ tsp freshly grated nutmeg

Pumpkin -- food processor: ^ + add: 4 oz cream cheese + pulse until homogenous paste forms

Pumpkin -- food processor: ^ + add: ½ can (7.5 oz) pumpkin puree + process for 30s

Scrape sides of food processor

Process until completely smooth (30s)

Pumpkin -- food processor: ^ + 1.5 large eggs until completely smooth

Reduce on stovetop (med-low) for 20min until a decent amount of the moisture is gone. Goal: thick paste. Should not look too wet

Crust: combine + stir + pan: crushed graham crackers (9 sheets 🡪 fine crumbs) + 4 Tbsp butter. Consistency: wet-ish sand. Don’t press down too hard while making the crust (that’ll make it hard after baking). Goal: barely in place

Make meringue (to be used in step 9): 3 egg whites + 1/3 or ¼ cup sugar. Beat to stiff peak. Reserve

Whip (3 x 8oz) cream cheese until smooth, don’t overdo it

Add (1 can) sweetened condensed milk while mixing until smooth

Add reserved egg yolks (3), 2 tsp vanilla, ½ cu sour cream

Add in additional flavors

Fold in meringue gently

Bake @ 300F for 60-80min in a water bath. Lil jiggly in the center, but not too jiggly

In a medium bowl, whisk together the flour and baking soda; set aside.

Combine the butter with both sugars; beat on medium speed until light and fluffy.

Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.

Add flour mixture; mix until almost combined.

Stir in the oats and chocolate chips. Chill dough for one hour to overnight.

Preheat oven to 375 degrees.

Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Chill electric mixer and bowl in freeze overnight (or 10 min beforehand)

Take cream cheese out to make it room temperature

Strawberries: wash, hull, chop into small pieces (SAVE a few for topping), add 1/4 cup sugar, stir, sit for 20-30 minutes.

Prepare whipped cream. Use the chilled mixer and chilled bowl. Beat 1/2 cup heavy whipping cream until stiff peaks form. Add 3 Tbsp powdered sugar and 1 Tbsp instant pudding mix near the end.

Prepare instant pudding.

Use a food processor to turn the graham crackers into crumbs.

Add unsalted butter (2 Tbsp) to the graham crackers

Layer #1: graham cracker crumbs. Press to form a crust layer

Layer #2: chopped strawberries

Use a hand mixer to cream the 4oz cream cheese with 1/4 cup sugar & 1/2 tsp vanilla extract. Beat until well combined and smooth.

Use a spatula to mix cream cheese and whipped cream.

For the pound cake, slice into 1/2" slices and using a biscuit cutter, cookie cutter or measuring cup, cut into rounds slightly smaller than the jar you will put these in.

Layer #3: cream cheese

Layer #4: chopped strawberries

Layer #5: pound cake

Layer #6: vanilla pudding

Layer #7: strawberries

Layer #8: pound cake

Layer #9: whipped cream

Layer #10: graham crackers (sprinkle on top)

Layer #11: halved strawberry