Sep 5, 2013 Sep 1, 2013
Patrizia asks… Hi Jenny, I have a question on cupcakes. I use to make them perfect but after my husband bought me the kitchen robot they seem to raise and at the end they sink a bit in the center,they also stick to the paper liners. Could it be i beat them too much with the kitchen robot and the baking powder an baking soda is worked too much. I use the oven on top and bottom heating. Thanks
Let’s talk first about the cupcakes sinking. I suspect the oven is too hot, especially if you are using heat from the top. With too much heat, the cupcakes will cook from the outside and will appear done but the inside is not done so they sink. The same applies to the tops. Heat from above will make the tops cook too fast and the cupcakes will appear done but the inside is not done so there’s no support for the top and it sinks. I would suggest you avoid any heat from the top and that could solve the sinking problem. If not, then reduce the oven heat and test the largest cupcake with a toothpick inserted deep into the center. If it comes out dry, they are done all the way through and should not sink.
As for the cupcakes sticking to the paper liners, there are several possible solutions. The easiest is to use foil-lined paper liners which should release much easier. If you can’t find them, you might try spraying the inside of the paper liners with a cooking spray or grease them by hand. If there’s not enough fat in the recipe, you may have to grease the liners or not use liners and grease the pan. I’ve also read that you should not let the batter sit in the liners or the liners will absorb too much moisture, so put in the batter and put them in the oven right away. Finally, I’ve noticed that letting my cupcakes cool completely makes it easier to remove them from the paper. I hope this helps. – Jenny Jones
Jul 29, 2013
Sonja asks… I would like to where you can get the cookbooks? Thanks.
You don’t really need to buy my book because I have permission from the publisher to share all of the recipes from my book on this website, which I am in the process of doing, along with all of my new ones. – Jenny Jones
Jul 23, 2013
Marilyn asks… Hi Jenny , Are there any other kinds of cucumbers that can be used to make the Cold Water Pickles ?. I love your recipes ! 🙂
The only kind I can ever find are Persian and Kirby and I have used both. If you can find any other kind (or grow them) they have names like Kirby, Liberty, Gherkin, Cornichon, or Lemon Cuces. They should not be waxed since you don’t peel them and should be as young and firm as possible. I would love to grow them myself, but then rabbits suddenly appear! – Jenny Jones
Jul 18, 2013
Edmundo asks… I use to live in CA, now I am in Peru, my country, and I would like to get the donuts molds, can you tell me how to get those molds , or where to buy them. Thank you. I like your videos.
I bought the mold at Bed, Bath, & Beyond but I see they do not ship internationally. I was unable to find a source that ships internationally – I’m sorry. – Jenny Jones
Jul 9, 2013
Austin asks… Do you make a video about chocolate chip cookies not the double chocolate chip cookies?
My recipe for chocolate chip cookies is the same recipe I use for chocolate chip pizza. There is a video and a printable recipe for that. Just use the same recipe and drop the batter into mounds on a baking sheet and bake at 375 degrees for 9-10 minutes. I makes about 16 cookies. – Jenny Jones
Jun 29, 2013
Surya asks… Hello Jenny. I wanted to know the brand of the kettle corn that you use to make the paper bag popcorn and where can i purchase it, in your youtube video channel? Thank you.
It’s not kettle corn that I use, it’s just plain popping corn so any brand should work. My choice is Orville Redenbacher’s Original which comes in a large plastic jar and all the grocery stores here seem to carry it. For the paper bag/microwave method, use only plain popping corn and not kettle corn or any kind of popping corn with anything added. The ingredient list should only read “popping corn” and nothing else. When I made the video, I used White Cat brand but it became too hard to find and I actually think the Orville brand is better. – Jenny Jones
Jun 15, 2013
Joanelle asks… Jenny: You have a wonderful site and personality…however, I am confused….Please forgive this question, but may I ask how often you eat sweets….I don’t dare eat sugar …….more than twice a week…I don’t have sugar, but they say that it causes cancer…Tumors feed on sugar…so they say on the vegan site…You said you bake a lot , so concerned and how do you stay so thin ..when you bake all the time….SMILE and thank you…
I eat sweets every day but always in moderation. Plus I bake all my own with less sugar and calories than store-bought. As for staying healthy, it may be the way I eat them that keeps me in good health. I’ll get to that in a moment. But first, the idea that sugar causes cancer would be terrifying if it were true. I will tell you what my research has shown: Our bodies need glucose, or simple sugar, for energy. The cells in our body grow, divide, die, and are replaced as part of a natural process. Sugar feeds every cell in our body — even cancer cells. If you were to cut every bit of sugar out of your diet, your body would make sugar from other sources, such as protein and fat, for survival. Starving all of your cells of sugar won’t kill or prevent cancer, but it will deprive your healthy cells of a necessary source of energy. I think part of the confusion is about sugar and obesity. Research shows that eating sugar doesn’t necessarily lead to cancer but it can lead to obesity and that is a risk factor for several cancers.
The other issue with sugar is insulin. While sugar does not “feed” cancer cells, a lot of sugar can cause our bodies to produce too much insulin, and insulin can rev up cell growth including cancer cells. Too much insulin also causes inflammation, which can lead to other health problems. Knowing all that, it’s smart not to over indulge in sweets and to know when and how to eat them. When you eat sugar and carbs, there are three things that can help reduce the amount of insulin produced by the body – they are protein, fat, and fiber.
I primarily eat sweets right after a meal, which will always contain protein, fat, and fiber. I never eat sweets by themselves, not even an apple between meals, without also having fat, protein, or fiber with it (usually a few nuts – they contain all three!). Besides having sweets in moderation, here are the other ways I manage having sugar:
- No sweets on an empty stomach.
- No fruit juice first thing in the morning. In fact, I rarely drink fruit juice and when I do, I dilute it with water. In the morning, I opt for green tea followed by a breakfast with protein, fiber, and healthy fat.
- No commercial soft drinks. I occasionally get China Cola (no HFCS) and always dilute it with Perrier. A four-pak of China Cola lasts me one or two months.
- Sweets only after a meal or with added fat & protein.
- I never eat store-bought sweets or pastries.
- I always bake my own with less sugar, often adding whole grains and nuts so there’s already some fat, fiber, and protein there.
- When presented with a decadent dessert, I either share or have 2-3 bites to savor and leave the rest.
- Cookies and milk is my favorite dessert… my own healthy cookies with 1% milk! (fat & protein)
Back to the sugar/cancer issue… I’m not a medical expert but I do a lot of research and I cannot find any qualified authority that says sugar causes cancer. Dr. Timothy Moynihan, a cancer specialist at Mayo Clinic, in Rochester, Minnesota, debunked this popular misconception in a recent article, saying, “Sugar doesn’t make cancer grow faster. All cells, including cancer cells, depend on blood sugar (glucose) for energy. But giving more sugar to cancer cells doesn’t speed their growth. Likewise, depriving cancer cells of sugar doesn’t slow their growth.”
Jun 8, 2013
Nina asks… Hi Jenny. Have you thought about trying out for Food Network Star??? I think you should. You have a great point of view, and I think we “older folks” with our dietary challenges and weight limits should be represented in their line-up. With your TV experience you’re a shoe-in. What do you think?
Thank you for the vote of confidence but I would not enjoy the rigid schedule that I know would be necessary to do this kind of show. I know what it takes to work on TV and I prefer to cook at my own pace, stress-free, and I don’t have to wear spanx! – Jenny Jones
Jun 6, 2013
Nate asks… Hi Jenny! Firstly, thanks for your swift response to my question about creating a clean cooking space; I really appreciate it. I tried out your blueberry pancake recipe this morning, and although I was following along with your YouTube instructional and used the exact measurements you prescribed, my mixture was much more liquid than thick with flour, and even though I subsequently tried adding about 25% more flour, the flour dissolved pretty quickly and the mixture only made about 4 pancakes. Any hints other than more flour to get them as lumpy as you did?
I’ve been making this exact recipe for years with the same result every time… a thick lumpy batter and great pancakes. At first I thought maybe the egg you are using is too large but even if you used an extra large egg, it should not make such a dramatic difference as you are experiencing. One thing that might be causing a thin batter would be your choice of buttermilk. You must use store-bought buttermilk, and be sure to shake the container well before pouring. I know a lot of recipes will tell you if you don’t have buttermilk you can make your own by adding a tablespoon of white vinegar or lemon juice to a cup of milk and let it stand five minutes. Hogwash! That does not make buttermilk, or anything close to buttermilk. I’ve tried it several times and all I got was lemon-flavored milk. If that’s what you’re using, then it’s the reason for the thin batter. Another possibility is your baking powder and/or baking soda are expired. The reaction of those powders with the liquids is what creates the fluffiness in the batter.
You can test your baking powder this way: Drop a teaspoon of the baking powder into a cup of very hot water. If it bubbles heavily, the baking powder is still good. If it doesn’t, it’s time for a new one. To test your baking soda, place a teaspoon of baking soda into a bowl and add 3-4 tablespoons of white vinegar. If the mixture fizzes heavily, the baking soda is still good. If it doesn’t, you need a new box. I hope this helps because these are really great pancakes, with or without blueberries.
Patrizia asks… Made your meringues, them came out fantastic. I make abatch every Saturday. I have one question. My meringues once they are out of the container for about 5 minutes they get sticky on the top, bad for my grandson he gets all his hands sticky. I live in the northern part of Italy and the weather has been super humid, can that make them sticky?
Patrizia, your humidity is definitely the problem. It can be a challenge to make meringues in humid weather. In fact, when it’s raining here, I just avoid making them altogether. But there are a couple of things you could try. One is to increase the cream of tartar to 1/2 teaspoon. Another is to beat them even longer for extremely stiff peaks and make sure you’re not beating them next to a pot of boiling water or moisture from a dishwasher as they will absorb moisture from the air. And finally, you could try leaving them in the closed oven after it’s turned off for a longer time. My recipe says one hour but you could try leaving them in there overnight. Also, when serving, you could dry them out in a 200 degree oven for 10 – 15 minutes. I hope that helps.
Page 3 of 6«12345...»Last »