Dec 25, 2017 Dec 22, 2017
Merry Christmas, Everyone!
This is my Christmas Wreath Bread made into a braided loaf. I used the same recipe, braided it, and just tucked in the ends and baked it as a loaf. I love it so much! It’s beautifully sweet, has no butter, and it’s ready in about 2 hours. I make this braided raisin egg bread throughout the year, sometimes with just a little glaze…
Sometimes, I leave it plain for toasting…
I also made a whole wheat version, substituting one cup of whole wheat flour for one cup of white flour.
It’s not quite as soft but still delicious and healthier.
So it’s not just for the holidays. My Christmas Wreath Bread recipe is so versatile, you can make it all year, in different shapes, and even whole wheat. Click here for the recipe. – Jenny Jones
Nov 26, 2017
Everybody loves getting my homemade caramel corn for Christmas but this batch is for me. Why shouldn’t I give myself a Christmas present? It’s not like I would eat it all in one day! I could. But I won’t. That’s my story and I’m sticking to it. 😉
I hope all of your baking turned out and I wish you all a very Merry Christmas. – Jenny Jones
Oct 1, 2017
Did you eat too much turkey? Is that second piece of pumpkin pie still haunting you? Have some crudite.
Most of us probably didn’t eat enough vegetables over Thanksgiving weekend. Green bean casserole is mostly casserole and not a lot of beans. And aren’t candied yams really a dessert? Thanksgiving dinner is a great tradition and I enjoyed mine just like everyone else, as well as the leftovers but there’s a big container of fresh vegetables in my fridge right now. I always keep crudite on hand but I made extra today.
Vegetables are our lifeline to good health and when you have colorful veggies ready as a snack, you’re doing a lot of good for your long term health. I mix the colors because each color has its own health benefit: yellow & orange for eyes and lungs, red for memory and immunity, green for bones and teeth, purple & blue for aging and blood pressure and that’s just naming a few. Eating a variety of colored vegetables will provide a variety of different antioxidants that can help keep us well.
Eating vegetables every day, both fresh and cooked, is like an insurance policy for your health. And fresh crudite is not only appealing to look at, it’s delicious. Keep and container of fresh veggies in your fridge and see how fast they disappear! – Jenny Jones
Sep 26, 2017
Most people know that my favorite place to be is in the kitchen and to show you how much I enjoy “playing” there, I thought I would share what I cooked all this month. On the days I didn’t cook, we usually had leftovers as I prefer to eat at home than go to a restaurant. I hope my joy of cooking and baking will spark a similar passion in others to cook more at home. And now, here’s what I cooked this month…
Oct. 31 – Tortillas, salad, baked ziti, dark chocolate fudge brownies
Oct. 30 – Asian salad, vegetable chicken soup
Oct. 29 – Granola, Greek salad, salmon patties, Greek spinach rice, dark chocolate almond clusters
Oct. 28 – No knead whole wheat bread, chicken noodle soup, my butter mix
Oct. 27 – Tuna salad, chicken stock, two bean turkey chili (photo below), whole wheat blondies
Oct. 26 – Granola bars, sesame seed breadsticks
Oct. 25 – Deviled eggs, tortillas, vegetable soup, pork fried rice
Oct. 24 – Pork loin with roasted vegetables
Oct. 22 – Multi grain no knead bread, Caesar salad, fast rice & beans, tapioca pudding
Oct. 21 – Eggs & hash browns, no knead raisin walnut bread
Oct. 20 – Granola, salad, pesto pasta with chicken
Oct. 19 – Egg salad, marinated beets, stuffed grape leaves (photo below)
Oct. 18 – Tortillas, chicken noodle soup, chocolate loaf cake
Oct. 16 – Beet & cabbage borscht, salad, skinless chicken drumsticks
Oct. 14 – Chocolate loaf cake (photo below), vegetable-bean soup
Oct. 13 – Wound healing soup, faster whole wheat no knead bread, biscotti (for a gift)
Oct. 12 – Granola bars, deviled eggs
Oct. 11 – Chicken and mushrooms with steamed broccollini
Oct. 10 – Granola, vegetable-bean soup
Oct. 9 – Chewy chocolate clusters, tuna salad
Oct. 8 – Deviled eggs, caesar salad, leftover turkey chili
Oct. 6 – Multi grain no knead bread (photo below) It’s one I make the most.
Oct. 5 – Whole wheat french toast, chicken soup, spicy cabbage salad, turkey chili, double chocolate biscotti
Oct. 4 – Hard boiled eggs, granola bars (photo below), tomato salad, cabbage soup, tortillas, leftover baked ziti
Oct. 3 – Simple whole wheat bread (photo below), whole wheat french toast, croutons, salad, leftover chicken pot pie, crispy oatmeal chocolate chip cookies
Oct. 2 – No knead bread, salad, baked ziti, chocolate loaf cake
Oct. 1 – Sesame seed breadsticks, salad, chicken pot pie, tapioca pudding with chocolate swirl (photo below)
Sep 12, 2017
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
Aug 21, 2017
I 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
Jul 22, 2017
It’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
Jul 12, 2017
This 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
May 6, 2017
These 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
I found some beautiful fresh Persian cucumbers yesterday and made a full jar of my 3-hour bread & butter pickles. Today, there’s only half a jar left. You can make pickles using the traditional small Kirby cuces but Persians work just fine too, and they are available all year round. Mediterranean markets usually have the best ones. So today’s lunch will be a salmon sandwich on my multi-grain no knead bread with a bowl of these refrigerator pickles on the side, and a whole wheat double chocolate chip cookie for dessert. I should have just enough homemade pickles left for tomorrow. Click here for the recipe. – Jenny Jones
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