Dec 25, 2017 Nov 11, 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
Oct 20, 2017
Somebody 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.
If 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
May 25, 2017
Here’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
May 13, 2017
If you’re like me and your favorite part of the muffin is the top, you will love these easy breakfast muffins. The crunchy tops are made with nuts, brown sugar, and a little vegetable oil, but you can use melted butter instead. I always try baking without butter so I use oil in the topping. A lot of muffins like this use walnuts but I think pecans have a lot more flavor so that’s what I use, and I toast them first. Toasted nuts just taste way better than raw.
The reason I only make six is because the tops won’t be crunchy the next day and also, they are so filling, you only need to eat one. Make them with all purpose flour or a mix of all purpose and whole wheat pastry flour for some extra fiber. And keep in mind that the riper the banana, the sweeter it will be. Click here for the recipe. – Jenny Jones
Dec 5, 2016
I love this! It’s a healthy dessert full of fiber and dark chocolate. It’s made with no white flour, no butter, and it’s a super easy one-bowl recipe. And if you line your pan with foil, there’s almost no cleanup. You can use walnuts but I find that pecans, especially when they are toasted first, have so much more flavor so they are my nuts of choice for most baking. In fact, I toast one bag at a time and keep them refrigerated for all my baking.
Now about the chocolate: Using a 70% dark chocolate bar is the healthiest choice and I like to use the 72% bar from World Market but you do have to chop it up so chocolate chips are definitely easier. I recently discovered Ghirardelli 60% dark chocolate chips and they are great but bigger than most so I did not like the result when I added them whole. So I chopped them into smaller pieces and an added benefit was there was more chocolate in every bite.
These are the chocolate chips I used, but I chopped them up first:
And here is what the World Market bar looks like:
My favorite thing, besides the delicious, chewy taste of this healthy dessert bar, is how incredibly easy it is. One bowl, no mixer, just mix it all up and bake. These healthy oatmeal chocolate chip bars are not just dessert – I must confess I also have them with breakfast. For a healthy dessert or a chewy oatmeal breakfast bar, just click here for the recipe. – Jenny Jones
Nov 27, 2016
Here’s a closeup of my Crispy Oatmeal Chocolate Chip Cookies. They are big! These are the ones made with 100% whole grains and no butter. Before baking you press them flat with a fork and they spread even more when they bake and come out super thin and crispy. I made them last night and the recipe makes twelve. There are five left. Click here for the recipe. – Jenny Jones
Oct 23, 2016
I really enjoy this moist buttermilk cake, especially because it’s another one of my easy, one-bowl recipes. The combination of spices in the cake along with a mild cream cheese frosting really works for me and I always like any frosting I can make without butter, but it’s also good with chocolate frosting. (You can use the frosting from my zucchini chocolate cake.) It may not be a fancy special occasion cake but my favorite cakes are quick and easy so I mostly bake and frost in the same pan. However, it’s easy to transfer this cake onto a plate and frost the sides as well, like in my photo.
I kept the recipe simple using just all purpose flour but it’s hard to tell the difference between the 100% all purpose and the one made with half whole wheat pastry flour. This recipe calls for 1 1/4 cups of flour so I use 1/2 cup + 2 tablespoons of all purpose flour with 1/2 cup + 2 tablespoons of whole wheat pastry flour. If you like desserts without butter like I do, you should try this easy spice cake. Click here for the recipe. – Jenny Jones
Aug 5, 2016
You won’t find a coconut cake anywhere that’s this easy to make. One bowl. Simple ingredients. Quick and easy recipe. It’s a variation of my easy one bowl yellow cake with just a couple of changes and one of them is of course, lots of coconut. This is an easy cake you can make quickly and have a delicious homemade dessert ready any time.
I try to always use ingredients that most people either have on hand or can easily find. And I always try to bake without butter and I have done it again with this cake. Even the cream cheese frosting is made without butter and I promise you will not miss it. What you will miss is the rest of the cake because it will disappear very quickly! Click here for the recipe. – Jenny Jones
Jul 29, 2016
Blueberries are on sale so it’s the perfect time to make my blueberry coffee cake. I have simplified my recipe so it’s pretty easy and if you like baking without butter, I’m your girl. This lovely and delicious cake has no butter, not even in the streusel topping. It’s an easy buttermilk cake and I use a heaping cup of blueberries. The streusel is crispy from the toasted pecans. You can use walnuts but I think pecans, especially when they are toasted first, are much more fragrant.
My streusel can be made with softened butter or a trans fat-free spread, but it’s perfect the way I make it, just using oil. I used to make this easy cake in a 9-inch pan but I like using the 8-inch round pan because the cake is taller. Inspect your blueberries and remove any bad ones and make sure they are not wet when adding to the batter. I toss the berries with a little flour before adding so they don’t sink to the bottom.
This blueberry coffee cake, like all coffee cakes, is best served warm. Click here for the recipe. – Jenny Jones
Any cookies that are crispy, have lots of fiber, no butter, and taste great are my kind of cookies. It’s this kind of cookie that I always have around the house so there’s always something sweet available. I make almost all my cookies with extra light olive oil but you can use any vegetable oil.
Sweets will always be part of my diet so I try to make them as healthy as I can. And crispy cookies like this keep well. I put them in a zip top plastic bag and keep them refrigerated for weeks and they are still great. They’re big, too. This recipe makes a dozen big 4 to 5-inch cookies. Have one for a healthy, high fiber dessert or as a snack with a glass of milk. Click here for the recipe. – Jenny Jones