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Jan 14, 2016

Healthier Boston Cream Pie

Boston CreamPie Blog1200_6217Guess what? I just made a Boston cream pie without no butter at all. And it’s awesome! The cake is super easy (it’s my easy one-bowl yellow cake), the creamy custard filling takes about 5 minutes to make, and the chocolate glaze comes together in minutes. Put them all together and you have a luscious dessert that looks fancy but you can make it at home.

But this is not a pie. They should call it Boston cream cake. Whatever you call it, I call it delicious. It starts with my easy yellow cake made in a 9-inch round pan. It’s best to line the pan with parchment paper and for convenience, I buy pre-cut parchment paper that’s sold in 8 and 9-inch rounds, but you can always cut your own.

971070I grease the pan (it’s non-stick but I always grease it for cakes), put in the paper, and grease the paper. When you do that, cake removal is a breeze. The reason I spread the custard filling onto a dinner plate is just to help it cool faster but you can also put it into a bowl to cool. If you leave it in the saucepan, it will take a lot longer to cool down. One other thing I highly recommend is the use of a cake strip. You will never have overdone and dry edges when you bake using one of these strips. Here’s more on cake strips. And finally, always be sure to aerate your flour before measuring. Here’s more on that.

One of my favorite desserts (which I avoid) is a chocolate eclair but I can get my fix with this Boston cream pie because it tastes just like a chocolate eclair. And it has no butter at all! Click here for the recipe. – Jenny Jones

Jan 8, 2016

Creamy Chicken Asparagus Bow Ties

Creamy_Chix_Asp_Bowt1200_9936_Edit_2Here’s a new addition to my 30 Minutes or Less dinner category. It’s lean white meat chicken, bow tie pasta and asparagus in a creamy, low fat Alfredo sauce. It’s super easy, quick, and yummy. The whole meal takes just 25 minutes to make and it also works with broccoli.

Creamy Chx-Broc1200_9976The only difference if you use broccoli is you add a little pasta water to the broccoli when you saute it. This recipe was in my cookbook but that version used butter. My new way does not use butter and it’s much easier to make. In fact, almost any recipe I made ten years ago is not the same today. I’m always finding ways to make things simpler, easier, and faster.

The creamy sauce is my version of alfredo sauce. Did you know they call fettucini alfredo a “heart attack on a plate?” That’s because alfredo sauce is traditionally made with all cream and butter. I will never do that. Mine uses no cream or butter. I use 1% milk and I get a creamy, satisfying comfort meal that I can feel good about eating. Click here for the recipe. – Jenny Jones

Jan 8, 2016

Five Minute Alfredo Sauce

5-Minute Alfredo Sauce1200_0041Do you miss Fettuccine Alfredo? Avoiding it because you don’t want to die? My Alfredo sauce has no heavy cream and no butter, in fact it’s made with 1% milk and it’s deeelish. And you can be eating it in five minutes. That’s how long it takes to make the easiest Fettuccine Alfredo ever, and the healthiest too.

This is the same sauce I use in my Creamy Chicken Asparagus Bow Ties recipe but if you just want pasta alone with a creamy, easy sauce, this is it. Alfredo sauce is traditionally served with fettuccine but today, I’m making Bow Ties Alfredo. Put it on bow ties, elbows, or any pasta shape you like. You won’t feel weighed down after this light sauce… or tired from all that 5 minutes of work! Click here for the recipe. – Jenny Jones

Jan 5, 2016

How To Keep Brown Sugar Soft

Brown sugar gets hard when its moisture escapes. The best way to keep brown sugar soft is to use a small clay disc and it works really well. Here’s an example below…  It costs less than $5 and you just soak the disc in water for 15 minutes and then put it into a fresh bag of brown sugar. Seal up the bag tightly and you’re done.  Mine stays soft until I finish the bag. You can even use a piece of broken clay from a pot as long as it’s unglazed.

Brown Sugar Clay Disc

Jan 2, 2016

A New White Bread (with egg)

White Bread2-1200_9607 copyHappy New Year to all my fellow cooks. I’m so pleased to see so many people using my recipes and I’m often surprised at which ones are the most popular. My simple whole wheat bread has been wildly popular with almost 1/2 million views on youtube and hundreds of comments here. One question I’m often asked is, “Can I make this with only white or all-purpose flour?” I decided to try it and the answer is… yes.

I used the exact same recipe but substituted white flour for the whole wheat flour and I loved the result. The loaf rose just as tall as the whole wheat version and it was ready to eat in 90 minutes.  My other “easy white bread” recipe is similar (and also quick) but does not use egg while this version uses an egg.

It seems that almost everyone is having success and loving my simple whole wheat bread recipe but when you want a similar, easy white bread that uses an egg, you can try my new Simple White Bread (with egg) recipe, which is exactly the same except it uses 100% all-purpose flour or bread flour. Click here for the recipe. – Jenny Jones

Jan 1, 2016

What Did You Make? (January)

I love to see photos of my recipes made by other cooks and see where they’re from. Please send your picture to: YourPhotos@JennyCanCook.com …or… Share it on INSTAGRAM or TWITTER and hashtag it #JennyCanCook

CUDI MADE MY NO KNEAD BREAD
“This is made using your brilliant recipe Jenny. My 2nd attempt as I realised US liquid measurements are different to UK.”

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MARIJA MADE MY NO KNEAD BREAD & CINNAMON ROLLS
“My no knead bread.Amazing!!! The best bread ever! I used clay baker and it works. Thank you Jenny!”

20160127_084205“My cinamon rolls disapeared in a minute ! Thank you Jenny.”

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BARB MADE MY BOSTON CREAM PIE
“Made this baby yesterday. a-MAZ-ing! Huge hit!”

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…AND MY CINNAMON RAISIN BREAD
“Well, the Boston Cream Pie was such a hit I had to try another recipe! Yesterday I made your Cinnamon Raisin Bread. mmm… This will be made again and again!!”

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CISSY MADE MY SIMPLE WHOLE WHEAT BREAD
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JASNA MADE MY FASTER NO KNEAD BREAD
“Hello, For a long time now i was searching for a crusty and tasty bread. I finally found it!  Thank you for this lovely and easy recipe!”

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JAN MADE MY CREAMY CHICKEN ASPARAGUS BOW TIES
“Hi Jenny, attached is a picture of your creamy chicken with asparagus & bow tie pasta. If I didn’t make it myself I never would know that it had absolutely no butter and was made with 1% milk and only 2 teaspoons of oil. Thank you so much for sharing this wonderful recipe.”

creamy chicken and asparagus bow tie pasta

CHRISTINE MADE MY WHITE BREAD WITH EGG
“Hi Jenny i made your white bread with egg , the one you just sent , so happy with myself , cause you sent this recipe and i LOVE IT , i will never buy bread again, your recipes, are wonderful .the taste is out of this world . i never thought i could do this, but you proved me wrong , i did do an egg wash on the bread to make the crust softer.my pan was a bit larger but still came out beautiful , ty ty ty ty  ty .”

JENNY JONES WHITE BREAD WITH EGG (2)

YOLY MADE MY EASY DINNER ROLLS
“Made Jenny,s easy dinner roll. I used bread flour and I like it better. Thank you again for your easy to follow recipe. The outcome is always good.”

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EDDIE LIM MADE MY CINNAMON PUFFS
“This cinnamon puffs just made today, is moist and delicious! Thank you Jenny.”

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GEERT MADE A CALZONE WITH MY PIZZA DOUGH RECIPE
“With your recipe for pizza dough, I made a Calzone pizza today. It was delicious and my house smelled like a pizzeria. Thank you!”

calzone

YOLY MADE MY EASY DINNER ROLLS
“Thank you Jenny. Delicioso..”

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SYLVIA MADE MY CINNAMON ROLLS
“Cinnamon buns made the night before and baked this morning! Everyone said they were better than store-bought 🙂 Thanks for the recipe!”

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KATIE MADE MY CHRUSCIKI
“My cousin Katie Pittas baked these, I could not resist to post. Well done cousin Katie Pittas. – Kati.

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YOLANDA MADE MY SIMPLE WHOLE WHEAT BREAD
“I made two loaves today and looks good taste gooood .Thank you very much Jenny for your recipes. I am so proud of myself. WOW.”

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KATI MADE MY GRANOLA
“Yummmmmmmy. So easy.”

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SYLVIA MADE MY  NO KNEAD BREAD
“Made your no-knead bread recipe in a stainless steel pot with a lid since I didn’t have a Dutch oven. Turned out amazing! Thanks for easy instructions :)”

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THERESA MADE MY SIMPLE WHOLE BREAD
“Jenny, I proofed my yeast and kneaded a few extra minutes. I love the soft texture and finer grain. Thank you so much for your help. You have inspired me to try more types of bread.”

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ENNEJ MADE (CUSTOMIZED) MY WHITE BREAD
“Here’s your white bread turned into our “everything” bread.  Just before we put the bread in the oven we brush the top with an egg white and then sprinkle on dried chopped onion, dried garlic chips, sesame seeds, poppy seeds and a little course salt.  Oh my, this bread is incredible.”

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GEERT MADE MY CINNAMON ROLLS
“Dear Jenny, Happy New year 2016! Thank you for all your wonderful recipes. Yesterday, I made your cinnamon rolls and they were absolutely fantastic! yours sincerely, Geert (Belgium).”

cinnamon rolls

VICTORIA MADE MY TORTILLAS
“Hi Jenny, You are such a joy to watch and to follow along using your recipes. I just made the tortillas and used these for dinner tonight, making a quessadia. Thanks, Victoria Wingo – Maine.”

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CONNOR MADE MY CHOCOLATE PUDDING
“Hi, Jenny I made your chocolate pudding in the microwave and made it even healthier. I used stevia instead of sugar. I whisked together the stevia, corn starch, cocoa. Then I slowly added the milk. I heated it for 3 minutes on full power. Then I stirred it and heated it for 1 more minute. I didn’t put in the egg yolk.”

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Dec 25, 2015

Merry Christmas (to me)

Poppy Seed Bread1200_9576Here is the Christmas present I made for myself… or what’s left of it anyway. You don’t have to be Polish to love a slice (or 2 or 3) of makowiec (mah-KOH-viets). It’s usually a bread to be shared but this one is all for me! I made it without the powdered sugar glaze and opted for an egg wash and poppy seeds on the top.

The filling is made with ground poppy seeds, fresh orange and lemon peel, ground almonds and vanilla. It’s a Polish holiday bread for Christmas as well as Easter but I say make it for any holiday, or birthday, or laundry day, or tax day…. Click here for the recipe.

And Merry Christmas to all my fellow cooks and bakers. Thank you for all your comments and photos – I appreciate it so much when anyone takes the time to make a comment or send a photo. I have posted most of the recipes I make but I will try to add more as they make it into my kitchen. xoxoxo

Dec 20, 2015

How to Rise Dough

Where To Rise Dough

Most doughs rise faster in a warm  and humid environment. Here are some ideas on warm places to let your dough rise:

1. Oven –  a) Turn on the oven for about one minute and turn it off. Place dough in the warm oven. b) Place a pot of boiling hot water in a cold oven. Place the dough inside with the hot water. These will only work until you need to preheat the oven to bake. If you have a second oven, you can keep the dough in there longer.

2. Heating Pad – Set the dough on top of a heating pad and set the pad to low or medium temperature.

3. Lamp – Turn on a reading lamp and set the dough under the bulb.

4. On Top of Fridge – Your refrigerator generates heat so it’s usually warm on top of the fridge so you can place the dough there.

5. Microwave – Bring a cup of water to boil in the microwave. After it boils, put the dough in the microwave with the cup of hot water and close the door right away. This creates heat and humidity.

6. Neck Wrap – If you have a neck wrap that you heat in the microwave, you can heat it up and wrap it around the container that holds the dough.

7. Bowl of hot water – Fill a bowl with very hot water and put a flat top on it like a plate or pizza pan. Place the dough on the plate and drape a towel over the dough and bowl to keep the heat in.

8. Window – If the sun is coming through a window in winter, place the dough next to the window in the sun.

9. Hot Car – If your car is parked in the hot sun, put the dough in the car.

Did I miss any? If anyone has other suggestions, please post them below.

Dec 15, 2015

How To Line a Square Pan with Parchment Paper

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When making granola bars or bar cookies, lining the pan with parchment paper is not easy because it won’t always stay in place, but I found an easier way to do it… with binder clips. You can get them at a stationery store and since they’re metal, they can go right in the oven. Cut two parchment paper pieces a little bit wider than your 9-inch pan and lay them in, criss-crossing each other, clipping the ends down as you go. It will keep the paper in place and you won’t have to wash the pan.  To save money, since parchment paper costs more than aluminum foil, here is another way:

Line the pan with foil first. Then cut a strip of parchment paper the same width as your pan, either 8 or 9 inches, and lay it on top of the foil, clipping in place. This way is easier, parchment paper releases food well, and you’ll save money! – Jenny Jones

Dec 14, 2015

I can’t stop eating my sugar cookies!

Christmas Sugar Cookies Less ButterThere’s something addictive about these Christmas sugar cookies because I can’t stop eating them. So this will be my first batch because I’m not sharing. I’ll make more if anybody else wants some – but these are mine. I used a cookie press because it’s faster and I like that the cookies are tiny, no more than 2 inches across. So these are one-bite cookies but I am never able to eat just one.

For anyone using a cookie press, try to get very fine sprinkles because these mini cookies hold fine sprinkles better than some of the bigger cookie decorations, which seem to roll right off. I like mixing my colors and using blue and purple too. My recipe uses only half the butter of most others. These easy Christmas cookies keep really well. They can be refrigerated and stay nice and fresh for at least a week and I have frozen some for months and they are still good.

For me, Christmas sugar cookies are just part of holiday decorating but it’s decorations you can eat.  Click here for the recipe. – Jenny Jones

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