I made my double chocolate almond biscotti today. I like crispy, crunchy things (except for meatloaf 🙂 ) and biscotti are the best. Mine have tons of toasted almonds and I used two kinds of chocolate – semi sweet and dark (70%). They take a little time to make but then you have dessert for days because they keep so well. Since they’re baked dry, you can keep them for 2 weeks!
I keep mine in an air-tight container, refrigerated, but they never last two weeks. I keep having them for dessert, dunked into a glass of milk. The almonds really need to be toasted for the best flavor. I toasted mine while putting the batter together, at 350° F for 7 to 10 minutes, and I spread them out to cool because they should be cooled before adding.
By the way, if you want to make an impression, biscotti make fantastic gifts because they stay fresh for so long. Homemade biscotti is a rare treat so I hope you’ll try it. My recipe uses some whole wheat pastry flour for added fiber and of course, no butter. Click here for the recipe. – Jenny Jones
UPDATE Feb. 29th – I just made a slight change in the recipe. That is to turn the oven off for the final 20 minutes of drying the biscotti. The oven stays hot enough and it reduces the risk of burned edges.
Like most people, I’m often short on time to cook dinner and a stir fry is usually my solution. Last night I made my quick & easy orange sesame chicken. You should see the reaction I get when I serve it to company. “How did you make this?” “Is this takeout?” “It must take forever to make a sauce like this!”
Actually, it takes 20 minutes… not just to make the sauce but to make the whole meal. That’s why I love to cook Chinese for dinner. Making it at home is always fast and it’s never deep fried, at least not the way I make it. The chicken is briefly marinated and then lightly sauteed and the sauce is so simple you won’t believe it. I make it with…
– fresh orange juice – rice vinegar – soy sauce – garlic – sugar & salt. It’s thickened with cornstarch and once it cooks you drizzle on some toasted sesame oil at the end. Wow! Make sure you use toasted sesame oil and not plain because the flavor when it’s toasted is intense. Then a sprinkling of toasted sesame seeds and you have something so much better than takeout and so delicious, it might be your newest 20-minute meal.
By the way, some steamed broccoli on the side goes perfectly with this. I love it! 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
BEFORE ASKING A QUESTION… please see the links below on the most commonly asked questions. I am not always able to keep up with questions so please also look through the recipe comments from other cooks, or maybe you can research your question online.
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SHARI MADE MY NO KNEAD BREAD “I make your bread every week! Made it yesterday! Thanks for sharing!”
DIVER MADE MY NO KNEAD BREAD, FLATBREAD & PIEROGI “I brushed it with egg wash and sprinkled sesame seeds on it. I cooked it in my lodge Dutch oven. And some of your pita bread recipe. Perogies with bacon and sweet peppers. Jennie your recipes have all worked 1000% for me.”
CARINNA MADE MY NO KNEAD WHOLE WHEAT BREAD “Hi Jenny, Just starting to view you’re link that my friend from Germany gave me.cause she bake one of you’re no knead bread. then I try to bake the whole wheat bread cause I love wheat This is the result of the bread… attach photo. thank you for sharing you’re recipe to us and I enjoy seeing all your video.”
MARY ANN’S GRANDSON MADE MY NO KNEAD BREAD “My grandson baked his first loaf of bread! He couldn’t believe he made this and said it was the best bread he ever had in his entire life! Next, he wants to try olive bread. I think we have a convert here!”
JAN MADE MY WHOLE WHEAT BANANA BREAD “Hi Jenny, attached is a picture of your Whole Wheat Banana bread w/ chocolate chips and walnuts and whole wheat pastry flour. It was so easy to make and it turned out wonderfully. Thank you so much for sharing this recipe. My family is going to love it.”
LOOK WHO’S MAKING MY EASY PAN PIZZA “These little daycare cuties are working on my easy pan pizza dough, proving that cooking can be fun for everyone, especially when you’re making your own pizza!”
JAMES MADE MY SIMPLE MEAT SAUCE “Your quick 30 minute meat sauce. Please get a cooking show!!!”
ANTONIO MADE MY NO KNEAD BREAD “Hello, Jenny. Thanks for your kind response to my comment. Here is a picture of my loaf just after baking. It tasted very good and the sounds of cracking were amazing. But I must be honest, I changed the recipe a little bit. I used 2cps regular flour and 1cp whole wheat flour. Tonight I am baking a regular 3cps regular loaf for tomorrow morning. We’ll have a very hearty breakfast because I will cook mashed potatoes (your recipe) to accompany this bread. My wife loved the bread.”
SUE MADE MY CHRUSCIKI “My incredible melt-in-the-mouth Christmas angel wings.. Also called Polish Chrusciki.”
KENNETH MADE MY CARAMEL CORN “Just made caramel corn… hecka easy recipe! So yummy. Thanks, Jenny. “
MARIJA MADE MY FLATBREAD “Dear Jenny, thank you again for your recepies. Because of you at age 54 I finally enjoy cooking and baking…”
MINA MADE MY FLATBREAD “Hello, I just wanted to take a minute to say : thank you. Really, thank you. The quality of your videos, your kindness, your sense of humor and of course your awesome recipes are the main reasons why i always come back to you when i need inspiration or a sidekick in the kitchen. Even if we do not know each other i can say you are a really important part of my kitchen daily life. So truly thank you for your hard work and inspiration.Is there anyway to support you ? I would love to do something for you, ’cause it feels like words are not enough. Attached you’ll find my 42 flat breads. It’s the 5th time I do them 🙂 This time i’ve tried a lot of different things : different flours (coconut, white, whole, spelt), different fillings (coriander, garlic, cheese, cumin…) It took me a while but it’s so worth it. Everyone absolutely love them. In case you are wondering, i do freeze most of them. Kisses from France, Mina.” (Mina, seeing photos like this is all the support I need. Thank you for your kind words. …jenny)
YOLI T. MADE MY CINNAMON ROLLS “Your Cinnamon rolls was such a hit. I did not put too much glaze. Taste and texture is so good. Thank you again for your recipes.”
PEARL MADE MY BREAD & DINNER ROLLS “Jenny this is my first time ever to make anything with yeast, my husband got me a tilt counter mixer for Christmas, I am 65 years old and never made anything like that. I just happen to find a recipe of yours on fb then went to your site. Found the recipe for loaf bread, I made 1 small loaf and 9 rolls. OMG it was to die for!!! Needless to say I am hooked. Just love your videos.”