Sep 26, 2017

Today: Simple Chocolate Cake

Best Chocolate Cake Recipe

I love this chocolate cake! Today I made baked ziti for dinner, along with a beautiful salad with two kinds of lettuce, orange pepper, cucumber, garbanzo beans, fresh peas, and red endive tossed with my Greek Salad Dressing. Before starting dinner, I had such a craving for chocolate cake and needed one I could make quickly because it was dessert for today’s dinner so I made my Easy One Bowl Chocolate Cake.

If you haven’t tried it yet, it is really fast and easy to make, uses no eggs, no mixer, and it’s super moist and delicious. You only need one bowl and it’s probably less work than using a mix. I promise you if you try this cake, you will never buy a mix again. I made it and it cooled down just in time to frost after dinner. Whenever I have a piece of this cake I never feel weighed down and always feel like I could have seconds but I don’t. It keeps really well so we will have dessert for days. At the end if there’s only one slice left, I always suggest that we arm wrestle for it!

If you want to make the best and easiest one bowl chocolate cake click here for the recipe. – Jenny Jones

Sep 21, 2017

How To Store Granola Bars

Best way to store granola barsI make more granola bars than almost any other recipe and I always have them available to take along as a snack in my purse or in the car. The best way to store granola bars is to wrap each one in a separate snack size plastic bag with all the air removed. Then keep them refrigerated and they last for weeks. Whenever I leave the house, I put one in my purse, or I put a few in my purse to give as gifts. Everyone loves a homemade granola bar so if you make them, consider giving them as gifts. By the way, these little plastic bags can be re-used. If you want to make these delicious and easy homemade granola bars, click here for the recipe. – Jenny Jones


Sep 14, 2017

Easy Chicken & Spaghetti

Best recipe Chicken and SpaghettiChicken breast simmered in marinara sauce turns out so tender you can cut it with a fork. This easy recipe takes less than 10 minutes of prep and the chicken cooks in the sauce unattended while you cook the pasta and make a salad. You do have a salad every day, right?

This recipe started because I wanted to try making chicken cacciatore but after chopping peppers and mushrooms and using chicken thighs, I found there was too much fat and not a lot of big flavor. So I tried simplifying it and came up with a lean and low fat version and now it’s just chicken with spaghetti, but with a lot of flavor but not a lot of work. It’s the simple, easy recipes that I always wind up making again.

Canned plum tomatoes are my go-to for pasta sauce and it’s so easy to make them into a smooth puree with a food processor. If you can find San Marzano tomaotes, that’s even better. You can always add more spices or a bay leaf or some crushed red pepper if you like but this is perfect for me just the way it is. Click here for the recipe. – Jenny Jones

Sep 12, 2017

Time for More Breadsticks

Homemade breadsticksI ran out of breadsticks again so it was time to make more. They keep disappearing because I have a breadstick with every salad and I have a salad every day. This time I made them using 100% all purpose flour and they are super crunchy. I make them so often I even bought a breadstick pan that’s perforated to help them bake up crispy with grooves so the sticks stay round.

This is one of the recipes I make the most because no one sells breadsticks that even come close to this good. The ones that come in a package are a waste of time and the occasional bakery that sells them – well they just don’t measure up. Click here for the recipe. – Jenny Jones

Sep 1, 2017

Here Are Your Photos (September)

My thanks to everyone who takes time to send in a photo of one of my recipes.  I hope you’ll share where you are from and please send your photo to:

“Hi Jenny, Tried the whole wheat buns and they turned out fabulous. Have added caramalized onions and they taste yum. Thank you so much for the recipe. Have been making your simple whole wheat bread regularly. Regards, Richa.”

~ Adding the onions sounds tasty. Thank you for sharing. ~ jenny

“Hello Jenny, I’m Susanna from Italy. This morning I’ve made these biscuits and they were delicious! The recipe is easy and quick to do and the result was a success. I didn’t find the buttermilk here so I’ve used milk. I can’t wait to do them again…..18 hours to go until next 8am 🙂 Thank you so much for sharing and I love watching your videos. And thank you for metric conversions. Ciao.”

~ Lovely photo, thank you. If you like, look at the Substitutions in my blog for buttermilk. ~ jenny


~ They look really good. Thanks for the photos. ~ jenny

“Hey Jenny!! Your videos are amazing and fun. I had to try that Spaghetti and Meatballs recipe and can I just say FLAVOR EXPLOSION! The best I have ever had. I think I tripled the recipe and had to share. Here is my photo of the sauce and meatballs. I can’t wait to try more of your recipes. All the best from Myrtle Beach, SC. Thanks!”

~ Thanks for the great photo – This is one of my favorite meals. ~ jenny

“Dear Jenny….I am so appreciative of you. All my life I have wondered why I was unable to bake a cake or bread. Finding your videos has transformed me into a baker.  Thank you Jenny , my family thanks you as well. Today I baked one plain banana cake and one with raisins.  I also made a whole wheat bread and one white . Thank you Jenny soooo much.”

~ I’m happy to help. Thanks for sharing your photos. ~ jenny

“I have 22″ Weber kettle BBQ that I converted to a pizza oven. It works great for the standard pizza dough cooked on a stone. Using indirect heat with wood, the chamber reaches over 700 degrees.I decided to try it with your Pan Pizza recipe using the cast iron skillets, which is my favorite pizza for my regular oven. For a group I prepared four batches of dough. I prepared 4 cast iron skillets with oil and the dough. At cooking time, I prepared one pan at a time per the recipe. After the 3 min stove top warming, I placed each pizza in the Weber, One by one, they turned out great. The only change from your recipe was adding several more minutes to the baking time and I had to rotate the pan as it baked.”

~ Bob, you are so kind to share your invention with everyone. Thank you. ~ jenny

“Hi Jenny! 🙂 I decide to try your recipe for your dinner rolls for tonights dinner. I’m so glad I did, they came out soooo fluffy and soft! I quickly grabbed my camera to snap a picture because as you can see the rolls were being eaten before the dinner table could be set…..LOL!! I just had to show you how great your rolls baked up. Thank you for another tasty recipe Ms. Jenny! Happy Baking!🌼”

~ They look perfect! Thank you for sharing your photo. ~ jenny

Aug 21, 2017

Multi Grain No Knead Bread with Flax

No Knead Bread with FlaxIt’s been a long time since I bought bread. My favorite no knead bread is multi-grain and I decided to try it with some added ground flaxseed meal to see if it turned out. I love it! This was a high fiber bread to begin with and now, with added flaxseed, it has heart-healthy benefits because flax is a good source of omega-3 fatty acids.

I used my original recipe and simply added 1/4 cup of ground flaxseed meal and increased the water to 1 1/2 cups. Everyone is making no knead breads because they are so easy and the variations you can make are endless. If you want to try it, just make the two changes above and follow this original recipe. Jenny Jones

Aug 18, 2017

Making Fruitcake for Christmas? Start Now.

FruitcakeA 106-year-old fruitcake has been discovered in an old explorer’s hut in Antarctica and it looked and smelled edible! I’ve always heard that properly stored fruitcakes can last for years but whoa! This fruitcake was wrapped in waxed paper and tucked into a tin box and most likely came to Antarctica with an English expedition in 1910. The cake survived much better than the tin box, which was badly corroded. It had a very slight rancid butter smell but other than that, they say the cake looked and smelled edible! The freezing cold in Antarctica had a lot to do with the cake’s survival.

A century old cake notwithstanding, any fruitcake needs time to “age” and should be started early. The aging period can be from 2 to 4 months. Sugar acts as a preservative and alcohol kills bacteria and prevents mold. Many fruitcakes are soaked in alcohol and those can actually last for years if you periodically add more alcohol. You do this by wrapping the cake in a towel soaked in brandy or wine and then covering tightly and keep it refrigerated. It’s generally recommended that soaked fruitcake should be consumed within two years.

I don’t have a recipe for fruitcake but there are lots of good ones to be found and it is a long standing tradition to give fruitcake as a Christmas gift. Not everyone likes this very dense and rich cake so if you make one, don’t be surprised if it gets re-gifted to you five years later! 🙂 – Jenny Jones

Aug 1, 2017

Sharing Your Pictures (August)

This is my favorite thing to see – photos of my recipes made all over the world!  Feel free to share where you are from and please send your photo to:

“Hi Jenny! Today was my first attempt at making bread from scratch. I followed your video step by step. It was so easy. I used cast iron loaf pans and the browning was so even. I’m going to try your crusty Dutch oven loaf next. Thank you so much for giving me the confidence to try it. So much fun.”

~ Congratulations on your first homemade bread! Thanks for the lovely photos. ~ jenny

“Hey Jenny, I decided to bake a cake for my brother’s birthday. Found your recipe and gave it a whirl. It was my first time baking a cake and I went big with 2 cakes layered, instead of a single one. The cake was super moist and the frosting went perfectly with the cake. My family certainly enjoyed it as well. Not the prettiest frosting job, but like you said, “If they smell good and don’t have flies landing on them, they’re okay with me.” Can’t wait to try more of your recipes! – Kyle from Florida.”

~ Your frosting is perfect. That’s exactly what mine looks like. Thanks for sharing. ~ jenny

“Hi Jenny, I just needed to let you know that my 12 yr old daughter saw this recipe and wanted to make this for the county fair (minus the raisins) and it turned out so fantastic that she received a blue ribbon.  She has made this 3 times now and has her grandma requesting this as well!  Thank you for sharing this recipe! This photo was taken right after my 12 yr old daughter Dahn iced the bread so it’s a bit messy. But it was delicious and still beautiful.”

~ Dahn, congratulations on the blue ribbon and on being such an amazing young baker. Great job! ~ jenny

Jul 22, 2017

Chewy Fruit & Nut Clusters

Dark Chocolate Almond Dried Cherry ClustersThis is a variation of my chocolate almond clusters and I love it. Instead of using whole almonds, I chopped them into pieces and added some chopped dried cherries and raisins. The result is a wonderfully chewy, dark chocolate, healthy sweet treat full of protein, heart-healthy fats, antioxidants and fiber. I used a dark chocolate bar (72% cacao) from World Market and followed the same process as my original recipe but instead of using tiny paper cups, I just dropped the clusters onto wax paper, let them cool, and then refrigerate.

The easiest way to refrigerate them is to slide a cutting board under the wax paper and place the whole thing in the fridge until the clusters are cold and set. Then you can put them all into a covered container but always keep them refrigerated; otherwise, the chocolate will melt in your hands. Next time you’re craving a chocolate bar or some m&m’s, try this healthier homemade fruit & nut dark chocolate cluster. Click here for the recipe. – Jenny Jones

Jul 12, 2017

Peanut Butter Chocolate Chunk Cookies

Gluten Free CookiesThese are not raisins – they’re melted chunks of dark chocolate. I wanted an easy dessert and he wanted chocolate. So I made my easy peanut butter cookie recipe with added dark chocolate… oh and some extra added peanuts too. This recipe is so flexible and they turned out fantastic. I chopped up about 1/3 of a 72% dark chocolate bar from World Market but you could use Ghirardelli dark chocolate chips, and then I chopped up some roasted peanuts. I stirred them all into the simple cookie dough and wow, they were good.

Even if you make the original peanut butter cookie recipe, you will love that they have no flour and there is no butter or oil. So they are gluten free, healthy, and super easy to make. Click here for the recipe. – Jenny Jones

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