Nov 23, 2017

Happy Thanksgiving

Wishing all my American friends and visitors a Happy Thanksgiving. And for all those committed to cooking all day for friends and family, like I am… good luck! It’s a challenge but very satisfying once you’re all done and putting away leftovers for tomorrow.

I already made my simple stuffing, gravy, cranberries, and pumpkin pie yesterday. Today it’s the turkey, mashed potatoes, and green beans and of course real whipped cream for the pie. My best wishes to everyone for a wonderful Thanksgiving.

I have much to be thankful for and never take my good fortune for granted. – Jenny Jones

Filed Under: Holiday
Nov 14, 2017

Fast No Knead Dinner Rolls

Quick & Easy Crusty RollsJust in time for Thanksgiving, here is an even faster way to make my original crusty rolls. And you can make them ahead and freeze. They freeze beautifully and you can re-crisp, directly from freezer to oven, in minutes. They are even more crusty when you freeze and reheat!

The original version takes 4 hours but this one is ready in half the time – TWO hours! Using more yeast and hot water, it’s the fastest way I know to make these fabulous dinner rolls. It’s important that your oven be preheated to 450° F and my oven takes 35 minutes to reach 450. It’s really best to use an oven thermometer to make sure your oven it hot enough as these rolls depend on the first blast of high heat to puff up and rise.

This dough is sticky so it may help to see how to shape the rolls by watching the video attached to my original version of No Knead Crusty Rolls.

These fabulous artisan rolls can be made ahead and nicely re-crisped the next day or better still, make, cool, and freeze and just reheat by placing them directly on the oven rack, preheated to 325 °F, for 10-12 minutes. I’m always excited when I can find a way to make something easier and faster, especially when it’s homemade bread. They’re not just dinner rolls – I had them for breakfast today.

So there are three ways to make these crusty rolls. One is my original 4-hour recipe. Two is the overnight version where you use cold water and let the dough sit out overnight. And third, this new, fastest way ever to make no knead crusty rolls – in two hours!  Click here for the recipe. – Jenny Jones

Nov 11, 2017

Swirled Cinnamon Raisin Bread

Easy One Rise Cinnamon Swirl BreadSomebody needs to stop me from eating my third slice of this delicious sweet bread! I’m happy to share my easy recipe for cinnamon swirl raisin bread and there are a few reasons why I think you’ll like it. First, it’s good! Second, it’s easy to make compared to most other recipes. Third, it’s a faster, one-rise recipe so the bread is ready to eat in 90 minutes. I use a mix of yellow and red raisins because I like the two different colors and textures.

Swirled loaves often wind up with gaps inside the loaf and it happens to me too. One day it’s perfectly tight and the next time I make it I get gaps but even with a gap, this cinnamon bread is still fantastic. I made the one below the exact same way as the one above, and it developed some small gaps but that didn’t stop me from enjoying it. With or without gaps, it’s the best cinnamon raisin bread I’ve ever had.

Cinnamon Swirl Raisin Bread GapsIf you’re tempted to spread butter on it before adding the brown sugar/cinnamon mixture, I do not recommend it because when I tried it, the loaf did not hold together as well. In fact, this bread has no butter at all – I make it with extra light olive oil and it’s delicious! I hope you’ll try this recipe, follow it exactly, and let me know how yours turned out. Click here for the recipe. – Jenny Jones

Nov 1, 2017

Show Off Your Photos (November)


It’s really fun to see how my recipes turn out all over the world.  I hope you’ll share where you are from and please send your photo to:

“Dear Jenny, I love watching your videos.You make cooking and baking seem so simple and easy.I made many of your recipes and they all turn out. Attached is a photo of a no knead bread which I make at least twice a week! It is our favorite! I also made your Sesame Seed Breadsticks. They disappeared very quickly. Thank you so much for sharing your amazing recipes! Greetings from New Jersey, USA ~ Nermina Samulak.”

~ Thanks  for the photo. If you’re making it twice a week, no wonder it looks so good. ~ jenny

“Good morning Jenny, 🌻 I made your WHOLE WHEAT APPLE MUFFINS recipe using pineapple instead of apples. I ran out of apples using your recipe for apple pie. I made pies like crazy for Thanksgiving to give away to friends. Just letting you know that your pie recipe was a hit for them too!! So I decided I’d like to try your muffin recipe with pineapple pieces. They came out DELICIOUS, so tasty with a wonderful crunchy topping. I really do enjoy baking with whole wheat pastry flour, excellent results. Another winning recipe Ms. Jenny, THANK YOU!! Happy Baking! 😊”

~ This is a novel idea using pineapple and sounds very tasty. Thank you for sharing. ~ jenny

“Hey Jenny,  Your Simple White Bread (with Egg) recipe formed into dinner rolls made me look like a rock star this Thanksgiving.

*  For maximum rise, I used bread flour and scalded the milk (to de-activate the protease enzyme). *  I used the full 2 Tabl. of sugar for extra flavor.  *  I buttered the bottom of a 9 x 13 pan before putting the rolls in.   (Next time I will use parchment on the bottom, as they stuck just a little bit coming out of that glass pan.)  *  For extra lightness, I let the rolls rise an extra 20 mins.   *  I also glazed the rolls with 1 large egg and 1 Tablespoon of water just before baking for a little extra browning and shine.

Wow, looked like they came from a bakery and were so delicious.  Soft, tender, and moist.  For those making rolls, I suggest they remove the rolls out of the pan within 5 mins. of baking so the residual heat from the pan will not dry out the rolls. That’s what I always do.   Once the pan is cool, you can simply slide the rolls back into the baking pan for transporting or serving. I can’t wait to experiment and try these with buttermilk, herbs, cheese or rye flour, etc.  Thanks again, Bunny.”

~ This is great information for other cooks. Thanks so much for sharing so much detail. The rolls look fabulous! ~ jenny

“Hello again Jenny. My now 11 yr old daughter Olivia wanted to try a “Dutch Baby”, I helped with the very hot pan but otherwise all her own work. Very good it was too! ~ All the best from the UK.”

~ Olivia, you’re an inspiration to other young people and I’m really impressed with your cooking skills. Keep up the good work! ~ jenny

“Hi Jenny, I made three of your recipes and they came out wonderful!! I mainly like your recipes because they’re not difficult for me. Besides not hard to make, they’re also healthier…..YAY YOU!!  I HATE recipes that have 25 steps and ingredients that are hard to find. You sure do make my time in the kitchen fun, THANK YOU!! 😊 I made your CHICKEN NOODLE SOUP, CRUNCHY OATMEAL BANANA MUFFINS and  your WHOLE WHEAT PANCAKES using bananas instead of apples. Happy Cooking & Baking!!”

~ I’m glad to know you’re enjoying so many of my recipes. Thank you for sharing. ~ jenny

“Can’t wait to try my next recipe from your collection. I already ate half the cake in just a few hours!”

~ I love this marble cake with a cup of green tea. Thanks for the photo! ~ jenny

“Last night, my Army husband enjoyed the last piece of the Veterans Day cake I made for him over the weekend. He’s asked me–practically begged me!–to please make this cake again soon, and I definitely will. This cake is a winner! ~ Beth in San Diego, California.”

~ I get the same request here at home. “Please make that chocolate cake again. ~ jenny

“Just happened upon your recipe on You Tube -gave it a try , and it was fantastic! Easy as PIe to make. LOL! Never thought about making an olive oil crust. I was pleasantly surprised . Yours looked much better of course , but this tasted great.  Tapioca and all!”

~ Actually, yours look way better than mine but more importantly, I’m glad it tasted good. Thanks for the pretty photo. ~ jenny

“Hello I’m from BC Canada. I like your recipes. I tried the yellow cake recipe but added cocoa to half the mixture and made zebra cake. Looked awesome tasted delicious and the kids loved it. Tasted good warm and really good the next day as it gets cold.”

~ I love this! Please add a comment below on how you did the zebra effect so others can try it, including me! Thank you.  ~ jenny

“I decided my husband, an Army doctor and military veteran, deserved a special dessert on Veterans Day, so this evening I surprised him with…<drumroll>… an Easy One Bowl Chocolate Cake! Decorated it with a few American flag toothpicks, and–voila!–I had the perfect patriotic dessert for hubby. Thank you, David, for your service… thank you, Jenny, for this wonderful recipe… and thank you to all the veterans out there who may be reading this. I salute you.”

~ What a perfect treat for Veterans Day. I have much appreciation for your husband’s and all veterans’ service to our country.  ~ jenny

“Hi Jenny, I have recently found your recipe videos!  You are so much fun to watch and I LOVE your teaching style!  If I understand correctly you are stepping back from it all.  But so thankful to have your site and look forward to making as many of your recipes as possible.  Married 35 years and I am just now learning to cook!  My family loves your Rib recipe!!!  Thank you for sharing your talents!!! Gods Blessings upon you and your family! ~ Sherri Smith, Ft. Worth, Texas.”

~ Learning to cook will bring you many health benefits. I’m happy my recipes can help. ~ jennyBUNNY MADE MY SIMPLE WHITE BREAD
“Hi Jenny, I LOVE your recipe for “Simple White Bread.”  The 2nd Tablespoon of sugar gave it such a wonderful flavor.  Not sweet, just delicious.  Furthermore, after covering the loaf with foil after the first 15 mins. of baking, my loaf came out golden brown from top to bottom.  My yeast was 2 years old, so I used 2 1/4 tsps. of instant yeast, and let the bread rise for about an hour.  The result, a beautiful rise without any unsightly air holes.  It looked so good, I could barely wait to taste it or get busy baking another loaf.  I also added 3/4 of a Tablespoon of granular lecithin to the wet ingredients, so my loaf would stay fresh longer (However, I have a feeling my bread won’t last long). When the loaf came out of the oven, I immediately turned it out, then brushed it with melted butter.  It improved the appearance a bit and gave me that perfect crust for sandwich bread.  Next time, I may use an egg white wash to give the top some sheen. Anyway, thank you for a great recipe I will use again and again. I’ve included photos of my effort, below.”

~ Thank you so much. Brushing the loaf with butter is a great idea. ~ jenny

“Jenny, you rock my world!  Another recipe that’s a hit with my Hubby and me.  I ran out of sesame seeds and so I used my Trader Joe’s “Everything But the Bagel” sesame seasoning blend it’s really good.  There’s some garlic in there. Thanks again for the great recipes you share.”

~ It’s nice to see them with a different coating and the garlic sounds good. Thank you for sharing. ~ jenny

“Hi again Jenny. This time my 10yr old daughter is in on the act. She has loves your videos so I handed over the kitchen and she did a fantastic job creating these brownies. She was worried they would be sweet but they are lovely and bitter with a rich chocolate flavour, loads of toasted nuts and a soft centre. Fab! ~ Paul in the UK.”

~ What a great job for a 10-year old! They look terrific. ~ jenny

Oct 31, 2017

Trick or Treat?

Oct 20, 2017

Dark Chocolate Loaf Cake

Whole Wheat Chocolate Loaf CakeHere’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

Oct 1, 2017

Thanks for Your Photos (October)

My thanks to everyone who takes time to send in a photo of one of my recipes. I love it and also people can see that everyone’s recipe turns out a little differently. I hope you’ll share where you are from and please send your photo to:

“Made these today. My husband and I loved them… What a treat!  Oh! I did make a dozen. But, haven’t the life of me where they all dissappeared to…lol 😉 ~ Holly (Tucson, Arizona) “

~ I have the same problem – disappearing doughnuts! Thanks for your photo. ~ jenny

“Thank you for the  delicious chocolate loaf cake recipe. Made it today. Is it ok to put the rest of the walnut on top.”

“p.s. You were absolutely right. Few extra walnut on top could weight it down. I made another loaf and it was one inch higher. You were so gracious in your correction and advice. Love ALL you recipes Jenny.”

~ Too many walnuts could weight it down but it looks like yours turned out great. Thank you. ~ jenny

“Your fabulous bread! THANK YOU THANK YOU THANK YOU! Dear Jenny, Unfortunately I cannot find the different photos I have from the many times I’ve made your fantastic bread. Ive got several Le Crueset casseroles and overtime the bread comes out marvellous. Here´s one of the photos of my bread. Thank you and please keep those recipes coming!!! Warm regards, Angela Grimaldi-Roodenburg. (ps. I’ve made it both with organic white flour and other times with 100% spelt organic flour as in the photo.)”

~ That crust looks beautiful. And thank you for sharing your alternate flours with us. ~ jenny

“I just stumbled on your blog while looking for butter-free brownies. I read the recipe here and was hmmm IDK but the video on YT was most convincing! Anyhoo, I made two substitutions to the recipe:1) I used coconut oil instead of regular oil bc I find it never leaves oily taste in baked goods and 2) I used gluten-free flour*, same amount as all-purpose. They came out great! So chocolatey and fudgey! *(I use a mix of 3 parts rice flour, 3 parts manioc starch, 4 parts corn starch, and for baking I add 1/2 tsp xantan gum per flour cup) Also, I used the same paper on which I sifted the dry ingredients to line the baking pan! (mine is about 15×25 cm – ~6×10”) Will be checking for more recipes! Thanks!”

~ It’s nice that you shared all your details for anyone else wanting to make changes. Thank you. ~ jenny

“Jenny!  Loved your Buns!  Your Cinnamon Buns!  Delish.  Thank you.”

~ Hey! Where’s the rest of it? 🙂 Thanks for the great photo. ~ jenny

“Hey Jenny! I had a project on a book in school and one of the available projects was to make a Polish food/dessert, so I looked up some Polish desserts. As I was looking on YouTube, your video looked the best, and I don’t know how many times I watched your video on how to make them. Hahaha!  I decided to make the Polish Chrusciki, and all of my other class mates loved them. They were so delicious, easy, and fun to make. 🙂 I am now hoping to make your Cinnamon Rolls for my next project!”

~ They turned out perfectly. I can’t wait to make mine at Christmas time. ~ jennyBest Polish Chrusciki Recipe

“For the moment I’m living in Thailand and couldn’t find  Salmon in the Carrefour so I took Tuna and OK too.”

~ It’s good to know that this recipe works with tuna. Thank you for your photo. ~ jenny

Oct 1, 2017

What I Cooked in October

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

Two Bean Turkey Chili

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

Dark Chocolate Loaf Cake

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.

Whole Grain No Knead BreadOct. 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

How To Make Granola BarsOct. 3 – Simple whole wheat bread (photo below), whole wheat french toast, croutons, salad, leftover chicken pot pie, crispy oatmeal chocolate chip cookies

Best Whole Wheat Bread RecipeOct. 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 26, 2017

Today: Simple Chocolate Cake

Best Chocolate Cake Recipe

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

Sep 14, 2017

Easy Chicken & Spaghetti

Best Recipe Chicken and SpaghettiChicken breast simmered in marinara sauce turns out so tender you can cut it with a fork. This easy recipe takes less than 10 minutes of prep and the chicken cooks in the sauce unattended while you cook the pasta and make a salad. You do have a salad every day, right?

This recipe started because I wanted to try making chicken cacciatore but after chopping peppers and mushrooms and using chicken thighs, I found there was too much fat and not a lot of big flavor. So I tried simplifying it and came up with a lean and low fat version and now it’s just chicken with spaghetti, but with a lot of flavor but not a lot of work. It’s the simple, easy recipes that I always wind up making again.

Canned plum tomatoes are my go-to for pasta sauce and it’s so easy to make them into a smooth puree with a food processor. If you can find San Marzano tomaotes, that’s even better. You can always add more spices or a bay leaf or some crushed red pepper if you like but this is perfect for me just the way it is. Click here for the recipe. – Jenny Jones

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