Jun 22, 2018 May 23, 2018
I was too lazy to make apple pie today but I needed an apple pie fix, so I made some healthier and easier apple pie bars. My simple recipe uses an easy oil crust and two pounds of apples and bakes in an 8 by 8-inch square pan so it makes nine servings. These did not last nine days, or even four days. Somebody around here thinks it’s okay to have one with breakfast because it has… you know… fruit.
To me, Granny Smith are still the best baking apples but I also use them because they are available almost everywhere. I use extra light olive oil or non-GMO canola oil for the crust so this recipe has not butter. This time I lined the pan with parchment paper so I could lift the whole thing out and cut it into bars on a platter. You’ll never miss the butter with these easy apple bars. Click here for the recipe. – Jenny Jones
May 17, 2018
If you like baking without butter, this marble cake is one to try. It’s not too sweet with lots of dark chocolate swirls. With all the controversy about butter being good or bad for you, I still bake mostly without butter just in case they are wrong again. And I don’t miss the butter in this moist and light cake.
A marble loaf never looks the same twice and when you slice it you never know what the swirl will look like. I always hope it will have an even mix of white and chocolate just like this…
My baking cocoa of choice is Dutch process, which produces a rich dark color and is less bitter than regular powdered cocoa. You can find Droste brand at World Market. I also really enjoy adding some fresh orange zest to this pound cake because chocolate and orange go great together. Plain or with orange, you won’t find a marble loaf this good at any store. Try it for dessert or afternoon tea, or serve it when you have company and wait for the raves. Click here for the recipe. – Jenny Jones
Apr 25, 2018
NEW RECIPE: I love all desserts made with apples so I try to make them as healthy as I can and still be delicious. I did it with this easy homemade apple crisp. It’s made with 100% whole grains, no butter, and not too much sugar. You can use butter if you like but you’ll be using a lot less butter than most other recipes.
There’s not much cleanup here either – basically just one bowl and a cutting board. I combine the apples in a plastic bag and you don’t even need a mixer. I use granny smith apples, which are always available, but make sure you slice them thinly so they cook up nice and soft.
Considering the ingredients (rolled oats, whole wheat pastry flour, lots of apples) I thought, “Why can’t I have this for breakfast?” If you can have oatmeal and fruit for breakfast, well that’s what’s in my apple crisp. I even put it in the breakfast category because compared to some breakfasts, like a bagel with cream cheese (no fiber/no fruit), this is a healthier choice. And more fun. Sometimes my breakfast is a hard boiled egg, toast, and apple crisp for dessert. Yum!
Oh, and you can add nuts to the topping if you like (more protein if it’s breakfast!). Click here for the recipe. – Jenny Jones
Apr 8, 2018
It seems that I’ve been making these crispy oatmeal chocolate chip cookies a lot lately. They keep well, there’s no white flour, they have lots of fiber, and instead of chocolate chips I’ve been using part of a 70% dark chocolate bar (the one that’s good for you), chopped up and added to the final batter. Of course the toasted nuts add a lot of extra flavor.
They are big – about 5 inches across – so we usually split a cookie for dessert. But then we split another one because… well… because I’m in charge in the kitchen and I said it was okay. Today I also made salad, salmon patties, and spaghetti with chard for dinner. Then we had half a cookie for dessert. That’s the truth. We each had half a cookie for dessert. What happened after that is… quite frankly… confidential. 🙂 Click here for the recipe. – Jenny Jones
Jan 21, 2018
Isn’t everything better with chocolate? Today I made my incredibly easy peanut butter cookies but upped the game by adding dark chocolate chunks and extra peanuts. Oh My! They are so good and so easy. These peanut butter cookies have no flour so they’re even gluten free. This is a simple one bowl recipe and I just added some chopped up 70% chocolate bar and some additional chopped salted peanuts. I don’t think I’ll ever make them plain again.
You could use chocolate chips but using a plain dark chocolate bar is a healthier choice. Anyone can make this simple recipe. Just use my original recipe for peanut butter cookies and add the chocolate chunks and peanuts. Click here for the recipe. – Jenny Jones
Dec 16, 2017
I love my lemon brownies. I realize that some baked goods are not as good using whole wheat flour but it works with my one bowl lemon brownies recipe. In fact, I always make them this way now and I want to encourage everyone to try them this way. Any time you can avoid white flour, it’s a good thing. It needs to be whole wheat pastry flour and the result is a lovely, soft, delicious lemon bar.
I made them today in an 8 x 8-inch square pan but you can use a 9 x 9 for a more dense bar. I had some meyer lemons on my tree and if you have meyers, which have a milder lemon flavor, well I can tell you they make delicious lemon brownies. Oh, I forgot to mention this is the easiest recipe ever. Everything goes in one bowl, no mixer, no butter, no white flour, and if you make them… no brownies left! Click here for the recipe. – Jenny Jones
Dec 9, 2017
Guess what? I decided to try making my sugar cookies with whole wheat pastry flour and they turned out perfect! In fact, you will not be able to tell the difference. I wish I had tried this sooner but I only make these Christmas cookies once a year.
I used whole wheat pastry flour combined with all purpose flour and now these healthier sugar cookies, which already have half the butter and less sugar than most recipes, are even better. Since I give a lot of these as gifts, I prefer to use a cookie press – it’s so much faster and it makes smaller cookies so you can give more.
I’m not the best at adding sprinkles but I do recommend a very fine ground sugar if using a cookie press. A more coarse sugar will roll off the cookies but one that’s finely ground will stick. If you want to make my healthier Christmas sugar cookies even healthier, I hope you’ll try the whole wheat version. I even simplified the process so these homemadce sugar cookies are a breeze to make. Click here for the recipe. – Jenny Jones
Oct 20, 2017
My Christmas snowball cookies look fancy but they are so easy, even an amateur cook can make them. There’s no mixer required because this recipe is so simple. You just put all the ingredients into a bowl and combine with your hands. After a brief stint in the fridge, you just shape them into balls and bake. They are actually pecan balls so you must be sure to toast the pecans first. It really adds so much more flavor to these powdered sugar cookies.
They make a beautiful presentation so I often give them as a homemade Christmas gift. But they don’t just look good. These pecan balls simply melt in your mouth and every time I serve them or gift them, people ask for the recipe. And here’s some even better news. You can make them ahead and freeze! Gotta love that: Easy make-ahead Christmas cookies! Click here for the recipe. – Jenny Jones
Sep 26, 2017
Here’s a simple chocolate cake recipe that works equally well using whole wheat pastry flour or all purpose flour. In fact, it’s hard to tell the difference so I prefer making it whole wheat. It’s like a chocolate pound cake but healthier because it’s 100% whole grain but you can make it with all purpose flour if you like. And instead of butter I use extra light olive oil. What sends it over the moon is adding dark chocolate chips and toasted nuts.
The only cocoa I use for my baking is Dutch process because it’s never bitter and the result is a beautiful, dark chocolate cake. I can always find it (Droste brand) at World Market. Pound cakes tend to be heavy and dense but by beating the egg whites separately, it makes the cake lighter and taller. My loaf pan measures 8 1/2 x 4 1/2 inches.
If you’re a chocolate lover like I am, I hope you like this moist and delicious, easy chocolate loaf cake. Click here for the recipe. – Jenny Jones
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
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