Feb 6, 2017

Easy Homemade Ciabatta Bread

Easy Ciabatta Bread

Look what I made! It was just an experiment but it turned out to be amazing! Anyone can make no knead bread without a Dutch oven. The secret is to create steam inside the oven just like it’s created inside a Dutch oven. And it’s easy. Steam is what makes a crispy crust and it’s really easy. What you do is put a small pan in the oven before you preheat it and then when it’s hot, you put in the bread to bake and pour some hot water into the small pan and it bursts into steam right away and fills up the oven. Then you quickly close the oven door to keep the steam inside and after 30 minutes, you will have an amazing loaf of ciabatta bread with a soft interior full of lovely holes and a beautiful golden crispy crust.

You can use a variety of pans to create the steam (do a google search for ideas if you like) but I find that process is not easy on the pan. I prefer this disposable foil pan because it’s small and fits right next to the baking pan in my oven. But if it does not fit on the same rack as your baking pan, just place it on a rack below. You may have to remove a rack to make room but whether beside the bread or on a rack below, keep it off to the side and don’t put it directly under the bread. Either way, place the muffin pan close to the front for easy access. Here is how I place mine and how you can place it below if your oven is smaller.

I pour about 3/4 cup of hot tap water into 3 or 4 of the muffin cups. It’s good to use an oven glove when you pour the hot water because it creates steam right away and be sure to close the oven door immediately so the steam can’t escape. You can re-use the muffin pan, although it will turn dark. So there it is. I hope my photos help and now everyone who does not have a Dutch oven will be able to make this fabulous no knead, easy, homemade crusty ciabatta bread. Click here for the recipe. – Jenny Jones

Feb 1, 2017

Your Photos Here (February)

My thanks to everyone for sending in your photos. It’s not only fun for me but it helps other cooks see how easy it is to make good things to eat at home. Feel free to say where you are from and send your photo to:

“I tried out your recipe for baked paczki’s and they were a huge hit! So delicious–thank you. I filled mine with vanilla cream. – Sarah Layman, Brampton, Ontario.”

~ Vanilla cream… yum. I love that pink gift box. Happy Fat Tuesday! ~ jenny

“Hi Jenny, It’s time for PACZKI’S!! I made your recipe for these scrumptious treats and they came out AWESOME!! Your easy to follow step-by-step recipe you posted is great. I followed it to the letter and I had no problems making them.   I filled my Paczki’s with cherry jam, apricot jam and bavarian cream… tasty!! Thank you for making super yummy and “healthier” baking fun!!  Have a wonderful day Jenny!!”

~ They look fantastic and I love your choice of fillings. ~ jenny

“Hi jenny, just wanted to say that this bread is the best. I will make this our go to rustic country bread. Thank you, for all your easy recipes.  Marie booze from Windsor Ontario Canada.”

~ I’m with you. I made another one for myself this morning. ~ jenny

“Quick loaf  was easy and beautiful to see come out this great. Still waiting for it to cool…!!  So glad I happened upon your site. Nothing could have been simpler.  Thank you Jenny!”

~ Wow, that crust is beautiful – great photo! ~ jenny

“Hi Jenny, hello from Venezuela. I made the tortillas. Easy, fast and delicious. I used 1 1/2 cups a.p.f and 1/4 whole wheat. I just added 1 extra Tbs of water. Thanks for sharing.”

~ My tortillas are in Venezuela! Thank you for sharing your photo. ~ jenny

“Hi Jenny! I made your Deviled Egg recipe, how easy & tasty! It’s a nice fast lunch/snack on a busy day.  Luckily I always have mayonnaise, mustard and eggs in my refrigerator. I did add paprika on mine, I like that little extra kick. Happy Cooking!”

~ I love deviled eggs and have some in the fridge right now. ~ jenny

“Dear Jenny, it’s time for doughnuts. Thank You for your recipes. Marija from Zagreb, Croatia.”

~ How exciting that my recipe made it all the way to Croatia. They look good! ~ jenny

“Dear Jenny, I’ve cooked so many of your recipes and they always seem to just work. I’m no kitchen wiz but can now easily make breads, healthy biscuits and now…cupcakes 🙂 I recently signed-up to make and sell cupcakes for a wonderfully worthy cause – Cupcake the infant orangutan! Rather than have red velvet cupcakes I decided to have orange velvet cupcakes and also put a drop of colour in the icing. These cupcakes were so delicious everyone loved tthem! Hugs and thanks! Troy.”

~ It’s an honor to have one of my recipes benefiting a good cause. ~ jenny

“Made your bread recipe today, FANTASTIC!!! This is the first one I made and I actually used a whole package of yeast (not completely reading the recipe right) and it still came out perfect and absolutely the best thing I’ve ever had!!! Thank you.”

~ Yours looks great – Mine is in the oven right now. ~ jenny

“Dear Jenny, Last night I came across your kitchen and baked your delicious “cinnamon túneles raisin” bread. It was so good and easy to make, I woke up today thinking about trying another of recipes.  Here’s the picture of the egg bread I baked this morning.  Perfecto!!!!! Thank you.  You made me very happy this weekend!! 😄”

~ My kitchen always smells wonderful when I bake this bread. Thanks for sharing. ~ jenny

“Hi Jenny! I made your Blueberry Coffee Cake and it was FANTASTIC!!! I added the streusel topping and glaze to really make it standout. I baked it in my 8″ spring-form pan for easy removal, it worked like a charm. Thank you for another A++ recipe! Happy cooking!”

~ That glaze makes a beautiful presentation. ~ jenny

“Sweet Dinner Rolls! Wow,so easy and taste wonderful!  Ordered 4 of your cookbooks, 3 to give away. Gonna have to order more, your recipes are too good to keep. Thank you so much for all you do to help others. – Phyllis Wagoner, Blue Ridge Mountains.”

~ Thank you but there’s no need to buy my books since most of the recipes are posted here, and they have been simplified and updated. ~ jenny

“My mother found it and made it and raved so much I had to as well.  Thank you so much!  I can’t wait to go through the other recipes!  Keep up the great work!”

~ This is our first mother/daughter photos. Have fun with my other recipes! ~ jenny

Aj (my mother’s photo)

my bread

“Jenny, I made your Buttermilk Biscuits using one of my cookie cutters. I opted for a smaller version, more biscuits for everyone. They were deeelish!” 🙂

~ They look beautifully flaky. Thank you for sharing. ~ jenny

“The very First try and was I amazed? I intend to make Every one of your recipes! Thank you so very much for all you do to help others. – Phyllis Wagoner, Blue Ridge Mountains.”

~ Congratulations on your first bread and have fun trying out more recipes. ~ jenny

Jan 27, 2017

Veggie Fried Rice

Best Recipe Fried riceThere are three reasons why I love this recipe:

  1. It’s vegetarian.
  2. It has lots of superfood veggies.
  3. It takes less than 20 minutes to make.

This is a light, easy supper that I love to make, depending what I have on hand. My favorite combo is this one with broccoli, baby spinach, bell peppers, and peas. But I have also made it with other vegetables, sometimes broccollini instead of broccoli, Swiss chard instead of spinach, or other subs like asparagus, shredded carrots, bok choy, or Chinese snow peas, so you see it’s just a great way to get a variety of cooked vegetables in one meal. But I always use at least four different veggies.

Cold cooked rice works best so I usually cook the rice the day before, and refrigerate it overnight. Mostly I use Uncle Ben’s converted rice but I have also made it with brown rice. Either way, if your rice is cooked in advance, this is a super-quick meal. Be sure to have everything ready before you start because a stir-fry means you don’t leave the pan once you start and it cooks in less than 10 minutes! So chop everything first and have everything in place before starting. Click here for the recipe. – Jenny Jones

Jan 18, 2017

Five Foods Known to Cause Cancer

I saw this in USA Today and thought it was worth sharing. Here are five foods they say are known to cause cancer:
1. Processed meats like hot dogs, bacon, ham, and sausages. Limit your intake.
2. Highly salted foods like pickles. A high intake is linked to stomach cancer. Less is better than more.
3. Alcohol. It can raise your risk of mouth, colorectal & breast cancer. Limit intake to one drink a day for women, two for men.
4. Charred meat. High heat + meat = DNA-damaging compounds. Cook at lower temperatures and flip meat frequently to avoid charring.
5. Scalding hot beverages. Routinely drinking very hot tea, coffee, or soup is linked to a greater risk of esophageal cancer.

Filed Under: Nutrition
Jan 13, 2017

Trying to Keep Up

With over 300,000 views every week between my website and youtube, from 200 different countries, I simply can’t to keep up with the growing number of questions. I never expected this when I started sharing my recipes and I want this to be the best experience for everyone but it’s become overwhelming.

I am a one-man operation, doing the best I can, but here is the reality: If I don’t get to 25 questions in one day, the next day it’s 50. Another couple of busy days and it’s 100 and by then I can’t catch up. I need time to work on my recipes, take the pictures, perfect the details, and share what I love. I also need time to focus on my philanthropy.

It’s wonderful to see how popular my recipes have become and I want to always be there but it’s become impossible and that makes me sad. This is my creation. I take a lot of pride in it and want it to be perfect so please know I am doing the best I can. I hope everyone understands and there are ways you can help:

  1. Understand if I am not able to answer your questions.
  2. Please do not ask a question that you can research online.
  3. Please do not ask about changing my recipe as I only make them the way I post them.
  4. If a recipe didn’t turn out, please look at the FAQs before asking what went wrong.
  5. Please continue to share your helpful comments, especially if you’ve tried something different with one of my recipes and it turned out well. That’s helpful to all of us.

My sincere thanks to everyone for understanding. I have no immediate plans to make more videos but I hope to in the near future. – Jenny Jones

Jan 9, 2017

Make Caesar Salad at Home

I LOVE LOVE LOVE my Caesar salad! Now I don’t have to go to a fancy restaurant to get a classic Caesar salad. It was always a mystery to me because I thought I had to use whole anchovies but for me, anchovy paste is perfect and it’s also easy to use. It takes just minutes to make this dressing but you need the right ingredients. You just shake it all up in a jar and it’s done.

Traditional Caesar salad is made with romaine lettuce and for me, hearts of romaine make the best presentation, not to mention homemade croutons. I usually make croutons with slices of my faster no knead bread and my recipe is super easy too. Click here to see how to make homemade croutons.

I encourage everyone to eat a salad every day and now you can make one of those salads a classic Caesar. Click here for the recipe. – Jenny Jones

Jan 1, 2017

Show Off Your Creation (January)

I look forward to these photos more than anything. What a thrill to see my recipes being made all over the world. Feel free to say where you are from and send your photo to:

“Dear Jenny, another fan from Bulgaria here! This is the first time I tried your recepes and it worked just perfect. One cannot get enough of the Easy Dinner Rolls, really easy and yet so tasty. Thanks for the lovely ideas! Keep on inspiring the world! Warm Regards, Maya.”

~ Your rolls came out beautifully. I hope your photos get more people to try them. ~ jenny

“I made artisan bread thanks to you Jenny! I am Esther R. Scott from Monongahela, Pa. (outskirts of Pittsburgh.) I just happened to find your channel and I am so glad that I did! It’s awesome. I used to love watching your show. I miss it. I watched you bake bread in a Dutch Oven and tried it myself. It came out so nice! And I am not what you would call a true baker. Lol. I put it in a springform pan with aluminum foil on top for a while. Here are the pics and thank you very much.”

~ Thank you for sharing your method. It’s helpful to those without a Dutch oven. ~ jenny

“Dear Jenny! Dziekuje bardzo!  You, your recipes and your way of presenting them are so inspiring, thank you so much!  I made your cinnamon rolls today, they are so good!!! So airy and not to sweet (and I love it)! Thanks again for your effort making so many useful videos, giving such important information on your blog and for everything you do for others to have a better (and in that case tasty) life 🙂 Greets from Bulgaria, Milen.”

~ How exciting that my cinnamon rolls made it all the way to Bulgaria. They look wonderful. ~ jenny

“Dear Jenny, I have made so many of your recipes and I love them all. The Chicken & Peppers and Orange Sesame Chicken are mainstays. I just made your granola bars and followed the recipe to the letter and they turned out amazing! They stayed together and didn’t break apart into little pieces as I feared. I am going to make these all the time. I am so glad I found this recipe because they’re great for an energy boost before going to the gym. Thank you! Best, Ryan.”

~ They look exactly like mine. I’m making some today to send as a gift. ~ jenny

“Hi Jenny, I must thank you again for your fervor and creative ideas about healthy cooking. This is my second experiment with your recipe and again it turned out as expected: crunchy, yummy and healthy. I sealed my cookies in a glass container and they stayed as crunchy as they were fresh from the oven for a couple of days until all were gone! Kind Regards, ~ Miao Miao.”

~ I love these cookies too. Thanks for the storage tip. ~ jenny“I tried your Whole Wheat Choc. Brownie recipe today.. Wow! The taste is so gratifying! Honestly, with your recipes it is easy to say bye-bye to processed foods such as butter and margarine without sacrificing the flavor. Thanks again! Kind Regards, ~ Miao Miao”

“Hi Jenny, I made your no-knead Easy Pan Pizza, let me tell you it was great!! I followed your steps for the over night method, excellent and so simple to do. The pizza came out FABULOUS, the crust was soooo  tasty, nice and crisp. It had such wonderful texture to it, thank you for sharing your recipe with us. 🙂 I shared my pizza photo with my family and they were all impressed, “WOW” was their comments. A thumbs up from all of them, thank you again Jenny, you rock!!”

~ What a great photo and I’m glad it turned out so well. ~ jenny

“Hi Jenny! I just wanted to let you know that your blog is super, I truly enjoy reading your posts and making your recipes. Your video’s are so nice, I really like how you walk through your recipes step-by-step. That’s so helpful of you and it makes cooking easier. You are doing a bang-up job, YAY YOU!! I am going to try and send you my picture of your recipe of the beet and cabbage borscht. I’m not so good at this, me and computers just don’t play nice…LOL!  Hopefully you get it and all in one piece. It was easy to make and it was ever soooo tasty!!  Talk about a wonderful aroma throughout the house, we couldn’t wait to get our soup bowls filled. My next up recipe of yours and maybe, (crossing my fingers),  picture worthy,  is your Easy Pan Pizza. Wish me luck! 😉 Many blessings to you Jenny! Your cooking buddy, Dalila G.”

~ I grew up on this fantastic soup. Good luck with the pizza! ~ jenny

“Fall Off The Bone Ribs are the best ever!!! So easy and fun to make!”

~ Great photo. Thanks for sharing. ~ jenny

“Dear Jenny, Thank you for demystifying the joys of cooking. Baking bread is healing. Warm hugs, Jocelyn.”

~ I like the seeds you put on top. It looks wonderful. ~ jenny

“Dear Mrs Jones, it was time, to bake your “no knead bread” again. With butter and selfmade marmelade the best breakfast at the moment. Allways thinking how easy and fine your recipes are. Lots of greetings from Germany.”

~ Thank you, Sabine. It looks like this loaf works nicely in a loaf pan. ~ jenny

“Hi Jen,  I left a comment under Lenora Collins on your YouTube channel for the Faster No Knead Easy Bread. Honestly, I only had two cups of sad bread flour crumpled up in the original packaging just hanging around from a few months ago. I kind of had to guesstimate the other ingredients based on your recipe since I was using one cup less flour. You can read in my YouTube comment that I had absolutely no confidence or real idea what I was doing. I just tried to follow the recipe as close as possible. I think my mess ended up being so successful because I used your methodology and tools. Oh, except I didn’t have parchment paper, but there was no way I could’ve just plopped the dough on the surface of the 450 degree preheated Dutch oven, so I placed it on a square of aluminum foil placed at the bottom of the Dutch oven. Enclosed you can see how my “mess” turned out. No lie –  I was impressed with myself. Thank you for all of your efforts in testing these recipes so they turn out AMAZING every time.  Have a Happy New Year!!

~ I just made a loaf this morning and now I’m making croutons with it too. ~ jenny

“Hi Jenny – thank you for the great recipe and video!  I absolutely love cooking, but artisan bread seemed so complicated.  I have recently decided to make a sourdough starter but didn’t want to wait for it to be ready, so I gave your recipe a try.  I followed your instructions and all was well.  The dough was definitely “looser” than I am used to working with, but I used my scraper and it was fine.  Check out my first loaf (good thing I took a quick picture, because it didn’t last long!).  Look at that wonderful crumb!  And the crust… oh. my. goodness. It was easy and fun, and I will be making this regularly (I hear someone cutting another piece of as I write this!). Thanks again, Dave.”

~ I have the same problem here – I turn my back on the bread and it’s gone! ~ jenny

“Jenny,  I came across your video when looking for ribs recipes and it left my mouth watering. I’m not much of a cook but I followed your instructions step by step and made the most delicious ribs I have ever tasted.  I used a little more chili and added a bit habanero which made it HOT .. just the way I love it. Here they are right after I took them out of the oven. Thank you!!”

~ You prove that even inexperienced cooks can make these ribs. Even with your adjustments, they turned out great. ~ jenny

“Jenny, thank you so much for your simple whole wheat bread recipe.  I have not bought store bread since last fall when I tried your simple, no fail recipe!  I give it as gifts to my friends and family who are soooo thankful.  Jane.”

~ This loaf beautiful! I never thought of giving it as a gift but that is a great idea. ~ jenny

“Thank you for this recipe! It was so good and healthy!! Of all the recipes I tried, there wasn’t any recipe that I didn’t like!! They are easy to follow, comes out good and healthy. So, I thank you very much!☺☺ Best, Jenny.”

~ Wow, it looks exactly like mine. I just made it last night too! ~ jenny

“I have made so many of your recipes, now I started taking picture of everything I make of yours. Thank You so Much! I live in Mohawk NY and I have told my sister of your site and she is also making some of your recipes, she lives in Fife WA. ~ Snow balls love your recipes! Love them so much I was hiding them just for me.”

~ All of your cookies look beautiful and I’m so glad your mom liked the chrusciki. ~ jenny“Your recipe again angel wings so good just like my Lithuania grandmother maid. I gave them to my mom who is 94 and she payed me a compliment and said “these taste just like grandmas” her moms. Love this recipe!”

“Sugar Cookies again your recipe just loved them! Will always make all of these for Christmas from now on.”

“These are your chocolate cookies. I added my own twist for Christmas, rolled in balls and dipped them in glaze then put sprinkles on them.”

“Jenny, my husband bought me a KitchenAid Mixer for Christmas and I immediately started looking for bread recipes. I found yours and IM HOOKED. I’m making my way through your bread recipes, one by one! So easy and DELICIOUS!! The Wheat bread is fantastic. I made the Cinnamon Raisin twist bread this morning. Added pecans to one loaf! Here’s a couple of pictures. Thank you for sharing your recipes. I’m having a ball!!”

*Your twist breads are beautiful (prettier than mine) and the wheat bread is huge! Great job! – jenny

“Thanks for your easy to follow cabbage roll recipe! They turned out delicious!”

~ How nice to know that my golabki recipe is turning out so well for so many. I’m glad you liked them. ~ jenny

Dec 20, 2016

Holiday Baking

Dec 14, 2016

A Christmas Gift Everyone Loves

If you’re looking for Christmas gift ideas I can tell you from experience that everyone I know loves to receive homemade goodies. Cookies, breads, cupcakes, biscotti… you can hardly go wrong. And then there’s homemade caramel corn. OMG! This is a gift that everyone absolutely loves! It’s super crispy, light, and so delicious! That’s what I give every Christmas and people start asking me in October if I’m making caramel corn again this year. That’s because there is no store-bought product that even comes close. And my recipe is simple. You don’t need a candy thermometer or any fancy equipment.

I just pop the corn in the microwave (my paper bag method) and stir in an easy syrup (made in five minutes) with butter, brown sugar, vanilla, and corn syrup (this is not high fructose corn syrup – they are not the same). Then you stir it up and bake it. I don’t make it for myself very often because I can’t stop eating it. So it’s a Christmas treat for me too. If you want to feel like Santa Claus next week and see big smiles on happy faces, give homemade caramel corn. Click here for the recipe. – Jenny Jones

Dec 5, 2016

These are Some Big Cookies

crispy_oatmeal_chocolate_chip_cookiesHere’s a closeup of my Crispy Oatmeal Chocolate Chip Cookies. They are big! These are the ones made with 100% whole grains and no butter. Before baking you press them flat with a fork and they spread even more when they bake and come out super thin and crispy. I made them last night and the recipe makes twelve. There are five left. Click here for the recipe. – Jenny Jones

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