Here’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
I really enjoy this moist buttermilk cake, especially because it’s another one of my easy, one-bowl recipes. The combination of spices in the cake along with a mild cream cheese frosting really works for me and I always like any frosting I can make without butter, but it’s also good with chocolate frosting. (You can use the frosting from my zucchini chocolate cake.) It may not be a fancy special occasion cake but my favorite cakes are quick and easy so I mostly bake and frost in the same pan. However, it’s easy to transfer this cake onto a plate and frost the sides as well, like in my photo.
I kept the recipe simple using just all purpose flour but it’s hard to tell the difference between the 100% all purpose and the one made with half whole wheat pastry flour. This recipe calls for 1 1/4 cups of flour so I use 1/2 cup + 2 tablespoons of all purpose flour with 1/2 cup + 2 tablespoons of whole wheat pastry flour. If you like desserts without butter like I do, you should try this easy spice cake. Click here for the recipe. – Jenny Jones
You won’t find a coconut cake anywhere that’s this easy to make. One bowl. Simple ingredients. Quick and easy recipe. It’s a variation of my easy one bowl yellow cake with just a couple of changes and one of them is of course, lots of coconut. This is an easy cake you can make quickly and have a delicious homemade dessert ready any time.
I try to always use ingredients that most people either have on hand or can easily find. And I always try to bake without butter and I have done it again with this cake. Even the cream cheese frosting is made without butter and I promise you will not miss it. What you will miss is the rest of the cake because it will disappear very quickly! Click here for the recipe. – Jenny Jones
Blueberries are on sale so it’s the perfect time to make my blueberry coffee cake. I have simplified my recipe so it’s pretty easy and if you like baking without butter, I’m your girl. This lovely and delicious cake has no butter, not even in the streusel topping. It’s an easy buttermilk cake and I use a heaping cup of blueberries. The streusel is crispy from the toasted pecans. You can use walnuts but I think pecans, especially when they are toasted first, are much more fragrant.
My streusel can be made with softened butter or a trans fat-free spread, but it’s perfect the way I make it, just using oil. I used to make this easy cake in a 9-inch pan but I like using the 8-inch round pan because the cake is taller. Inspect your blueberries and remove any bad ones and make sure they are not wet when adding to the batter. I toss the berries with a little flour before adding so they don’t sink to the bottom.
This blueberry coffee cake, like all coffee cakes, is best served warm. Click here for the recipe. – Jenny Jones
Any cookies that are crispy, have lots of fiber, no butter, and taste great are my kind of cookies. It’s this kind of cookie that I always have around the house so there’s always something sweet available. I make almost all my cookies with extra light olive oil but you can use any vegetable oil.
Sweets will always be part of my diet so I try to make them as healthy as I can. And crispy cookies like this keep well. I put them in a zip top plastic bag and keep them refrigerated for weeks and they are still great. They’re big, too. This recipe makes a dozen big 4 to 5-inch cookies. Have one for a healthy, high fiber dessert or as a snack with a glass of milk. Click here for the recipe. – Jenny Jones
Here is my easy one bowl recipe for a healthier banana nut bread made without butter and using whole wheat flour. You’ll need two medium size very ripe bananas (the riper, the sweeter) and some dark chocolate chips. I also add lots of toasted nuts and since I can never decide, I use both walnuts and pecans. I love baking without butter so I use oil in this quick bread. I prefer extra light olive oil but you can use any vegetable oil or canola oil.
I use a standard size loaf pan and it’s the best size for this quick bread to rise up in the oven. Mine is 8 1/2 by 4 1/2 inches and even though it’s non stick, I still grease it. You’ll get the best result with this size pan.
The prep is super easy and it bakes in less than an hour. What you get is a moist and yummy banana bread with nuts and chocolate chips. The chocolate chips are optional but… com’on… everything’s better with chocolate chips! Click here for the recipe. – Jenny Jones
Guess what? I just made a Boston cream pie without no butter at all. And it’s awesome! The cake is super easy (it’s my easy one-bowl yellow cake), the creamy custard filling takes about 5 minutes to make, and the chocolate glaze comes together in minutes. Put them all together and you have a luscious dessert that looks fancy but you can make it at home.
But this is not a pie. They should call it Boston cream cake. Whatever you call it, I call it delicious. It starts with my easy yellow cake and you can use an 8 or a 9-inch round pan. It’s best to line the pan with parchment paper and for convenience, I buy pre-cut parchment paper that’s sold in 8 and 9-inch rounds, but you can always cut your own.
I grease the pan (it’s non-stick but I always grease it for cakes), put in the paper, and grease the paper. When you do that, cake removal is a breeze. The reason I spread the custard filling onto a dinner plate is just to help it cool faster but you can also put it into a bowl to cool. If you leave it in the saucepan, it might not cool down in time. One other thing I highly recommend is the use of a cake strip. You will never have overdone and dry edges when you bake using one of these strips. Here’s more on cake strips. And finally, always be sure to aerate your flour before measuring. Here’s more on that.
One of my favorite desserts (which I avoid) is a chocolate eclair but I can get my fix with this Boston cream pie because it tastes just like a chocolate eclair. And it has no butter at all! Click here for the recipe. – Jenny Jones
Here is the Christmas present I made for myself… or what’s left of it anyway. You don’t have to be Polish to love a slice (or 2 or 3) of makowiec (mah-KOH-viets). It’s usually a bread to be shared but this one is all for me! I made it without the powdered sugar glaze and opted for an egg wash and poppy seeds on the top.
The filling is made with ground poppy seeds, fresh orange and lemon peel, ground almonds and vanilla. It’s a Polish holiday bread for Christmas as well as Easter but I say make it for any holiday, or birthday, or laundry day, or tax day…. Click here for the recipe.
And Merry Christmas to all my fellow cooks and bakers. Thank you for all your comments and photos – I appreciate it so much when anyone takes the time to make a comment or send a photo. I have posted most of the recipes I make but I will try to add more as they make it into my kitchen. xoxoxo
Christmas is the best time to make sweet breads like my Christmas wreath bread. It’s a lightly sweet egg bread filled with golden raisins, braided and formed into a wreath shape. Once it bakes, you can add a simple glaze and sprinkles with a few of those little red cinnamon dots added.
This bread is made entirely without butter and it’s a fast, one-rise dough so the whole thing takes only two hours. I made a plain loaf today so I could toast it. Let me tell you that this bread, toasted, and topped with a little butter, brown sugar and cinnamon…. well it doesn’t have to be Christmas to make yourself a treat. But don’t try to toast it once it has the glaze. Here it is plain…
Next time if I can’t decide, maybe I can bake it, cut it in half, and keep half for toasting. Then I can glaze and decorate the other half for dessert. Yeah, that’s it. I’ll have a slice of toasted cinnamon-raisin bread, and then have a slice of sweet, glazed raisin bread for dessert! If you like baking without butter, you won’t miss it with this fabulous bread. Click here for the recipe. – Jenny Jones
Is it too soon to start some Christmas baking? Not at my house. I just made my Christmas wreath bread because it’s never too soon to start testing all my holiday recipes. This slightly sweet egg bread is filled with golden raisins and topped with a light glaze and sprinkles. I love sweet breads and I thought about adding some nuts but I prefer it with only raisins.
It’s very similar to my original holiday bread, which was a braided loaf, but this one is shaped into a circle to make a wreath. Use as much or as little glaze as you like but the sprinkles are what makes it a Christmas bread. If you use pastel sprinkles, it becomes an Easter bread, or make it with no sprinkles or glaze and it becomes a fabulous toasting bread. I know it’s early but I’ve been waiting all year to start my Christmas baking.
UPDATE: Please note the correct baking temperature is 350 and not 375 as initially posted.
Click here for the recipe. – Jenny Jones