I was touched by this photo from Kyae in Myanmar. Due to the virus, she lost her job and found a way to earn some income by selling homemade baked goods. She decided on my dark chocolate fudge brownies and wrote, “I even have regular customers for my brownies, they always order 10 pieces of my brownie almost 3 times a month. I got comments like, * Same taste from the favorites coffee shop when I visited state! * I am so happy and always wanted to say thank you for sharing your recipes with everyone.”
I’m so glad that my recipe is helping her during these challenging times. To see others who are using my recipes to help support their families, click here.
How many healthy vegetables can you add to a pot of chili? Six! Celery, carrots, bell peppers, zucchini, tomatoes, and fresh spinach. If you count the onions and garlic, you have eight! That’s a lot of vitamins right there. Vegetables are a lifeline to good health so this meatless chili is a good way to get a variety of veggies in one delicious meal. Then there are two kinds of beans for plenty of protein and fiber. Whip out a couple of my no knead crusty rolls and dig in!! ????
We don’t like spicy food and I cannot find a mild chili powder so I make my own mixture and it’s not spicy at all. My chili powder recipe uses paprika, cumin, oregano, garlic & onion powder, allspice, and cloves.
I don’t use cayenne at all but you can add a little if you like. Click here for my chili powder recipe.
A couple of notes on this chili: This is a fast recipe so the veggies must be cut small so they cook through nice and soft. Cut them all in 1/4-inch pieces. To save time, prep only the onion, garlic, carrots, and celery to start. Prep the rest while the chili cooks. You may have to adjust the amount of chili powder to your taste. Chili is a good meal to make in advance because it’s even better the next day. Click here for the recipe. – Jenny Jones
This photo sent me to the store to buy apples just so I can try this version of my cinnamon rolls. Dalila, who clearly loves baking and has some mad skills, added apples and pecans to my recipe and it looks amazing. “I added some diced apples to the filling and also some pecans,” she wrote. “Topped the apple cinnamon rolls with some more chopped pecans before baking. Talk about a delicious morning treat with my coffee!” Thank you, Dalila, for all of your inspirational and lovely photos.”
A few people shared this concept of lining a square pan with parchment paper by crumpling up the paper into a ball and then pressing it into the pan. I was a little skeptical but decided to try it and and it really works. I always struggled with lining my square pan for granola bars, which I make almost weekly, because you pressed one side down and the other one pulled away. This way is much easier. I don’t know why… it just works. – Jenny Jones
There are always fresh homemade cookies in this house and it’s usually what we have for dessert. Oatmeal cookies are my favorite because oats provide good fiber and even dark chocolate has health benefits, so this is a win-win recipe. There’s no butter in this easy recipe – I use avocado oil instead – but you can use another vegetable oil if you like.
I’m always torn about how long to bake them. The less you bake them the softer they will be but I also like browned edges so I left the baking time open to between 12 and 14 minutes. I also realize that all ovens and baking sheets are different so you can judge the baking time that works for you. Either way it’s a simple recipe for old fashioned oatmeal cookies but with new fashioned dark chocolate chunks. My husband says, “Everything is better with chocolate!” He’s after me for a chocolate meat loaf! I don’t see it happening. Click here for the recipe. (not the chocolate meatloaf, the cookies! ?) – jenny jones
Here is the whole wheat version of my chewy oatmeal dark chocolate chunk cookies (above). When I can find whole wheat pastry flour I always make them this way. Whole grain cookies make a healthier dessert and these easy cookies are 100% whole grain. The ingredients are basically the same as the white flour version (except for the flour swap) but the technique is as little different – but still very simple. You freeze the dough before baking.
To make these whole wheat chewy oatmeal dark chocolate chunk cookies click here for the recipe. – jenny jones
What are the odds that two people baked their own birthday cakes in July? I chose both their photos to feature this month and get this: One baker is only 10 years old and the other is 74! Lucci from the Philipines, who turned 10 on July 16th, made her own chocolate cake. She said, “It was soo easy. I did one layer, my sister did another layer, my mom frosted the cake, and I piped the borders!!” What a beautiful job she did piping the border, just like a pro.”
The vanilla cake on the right was made by Janice from Michigan, celebrating her 74th birthday on July 8th. “The cake was delicious and I have enjoyed it everyday since making it,” she said. “Every morsel I ate was DELICIOUS.” Janice, I just celebrated my own 74th birthday in June and yes, I baked my own cake too! ? Birthday blessing to you both. ❤️
Here’s another no knead bread that I love. It’s crunchy on the outside and on the inside too! I make it with two kinds of flour (whole wheat and white) and then I add a half cup of cracked wheat to the dough. The result is a fabulous high-fiber bread with a golden crust and a delicious nutty interior with lots of crunch.
Cracked wheat is made by milling raw wheat berries into smaller pieces, preserving the nutrient and fiber rich bran and germ layers. So this delicious loaf has extra fiber and protein, and cracked wheat is also a good source of iron.
If you like hearty, farm-style bread with extra crunch, you will love this recipe. I have never been able to find cracked wheat at the store so I order it online, solely to make this recipe. Cracked wheat is a series of uncooked, hard, dry pieces and looks like this:
I have also made the same recipe with steel-cut oats but it does not have the flavor or texture that this one does. I use the overnight version to allow the uncooked cracked wheat time to soften. Click here for the recipe. – Jenny Jones