With over 300,000 views every week between my website and youtube, from 200 different countries, I simply can’t to keep up with the growing number of questions. I never expected this when I started sharing my recipes and I want this to be the best experience for everyone but it’s become overwhelming.
I am a one-man operation, doing the best I can, but here is the reality: If I don’t get to 25 questions in one day, the next day it’s 50. Another couple of busy days and it’s 100 and by then I can’t catch up. I need time to work on my recipes, take the pictures, perfect the details, and share what I love. I also need time to focus on my philanthropy.
It’s wonderful to see how popular my recipes have become and I want to always be there but it’s become impossible and that makes me sad. This is my creation. I take a lot of pride in it and want it to be perfect so please know I am doing the best I can. I hope everyone understands and there are ways you can help:
Understand if I am not able to answer your questions.
Please do not ask a question that you can research online.
Please do not ask about changing my recipe as I only make them the way I post them.
If a recipe didn’t turn out, please look at the FAQs before asking what went wrong.
Please continue to share your helpful comments, especially if you’ve tried something different with one of my recipes and it turned out well. That’s helpful to all of us.
My sincere thanks to everyone who jumps in to answer questions to help out. – Jenny Jones
BEFORE ASKING A QUESTION... please look in theFAQs at the top for answers to many commonly asked questions. Or maybe it’s something you can research on your own or find in the recipe comments. I can’t always keep up with responding so thank you for understanding.
❤️🧡💙💜💚 My thanks to everyone who jumps in to help answer questions. ❤️🧡💙💜💚
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Having problems? If you are using a desktop computer, for some reason, in some browsers (like Google Chrome), the “print menu window” appears to load faster than the actual recipe page you’re trying to print. To address this problem please close the print window and then click the Print button again. I hope this helps. You can also right click on any recipe page and select the “Print” option from the dropdown menu. Another option is to use the “Share” buttons at the upper right of each recipe to share any recipe or to email it to yourself.
There is no need to try purchasing my cookbook, which is out of print now and is also out-dated. It was published in 2006 but since then I have evolved as a cook and have simplified and improved the way I cook. All of the best recipes from the book are posted here on this website, the way I make them today, so there is no need to buy the book.
If you’re curious, the book is available as a free download. Justclick here.
My response… Parchment paper and wax paper are very different. Wax paper is actually coated with wax and not intended for use in the oven. The wax would probably melt in there anyway and wind up on your food. It’s good to use for messy work like rolling dough and breading or you can sift dry ingredients on it to save washing a bowl. Parchment paper is grease and moisture-resistant and is made for use in the oven, perfect for lining pans and baking sheets for easy removal. If your parchment paper sticks, it’s likely an inferior quality paper. The only brand I use is Reynolds and it never sticks.
Linda asks… Hi Jenny….love your cooking videos…when I see that a new one is available, it is like Christmas around here. My question is this: I love making chocolate chip cookies but sometimes the dough spreads so thinly in the oven at 375o and tends to burn on the outer rim and be a little raw in the middle. I have tried lowering the temp to 365 but it still happens. I am wondering what the reason(s) might be for this?
My Response… It’s a common problem and there are a few things I can suggest…
1) Oven is not hot enough. Before placing cookies in the oven, make sure it has reached 375 degrees. You may not be waiting long enough for it to reach 375. An oven thermometer is very handy for this. I usually preheat my oven for 30 minutes.
2) Baking pan is too greasy. It makes sense that things will slide around on a greasy surface so try not greasing your pan and using parchment paper. The added bonus is there is no cleanup.
3) Baking pan is warm. There are two reasons this could happen. One is if you keep the baking pan on the stove while the oven preheats and the pan gets warm. The other is that you don’t let the pan cool completely when making a second batch.
Some other solutions are to shape the cookies and chill them in the fridge for 15 minutes or so. Then put them straight into the oven. If your pan fits, you can shape the cookies on the pan and put the whole thing in the fridge to chill, then put the cold pan in the oven. Also, don’t over-beat your dough. And avoid any substitutions like using whipped butter, etc. If this information doesn’t solve your problem, please send me the EXACT recipe as you make it and I will try to help.
Lori asks… Jenny, PLEASE help me to enjoy the taste of GREEN TEA !!! I have tried it straight, with honey, lemon. I can’t stand the taste….too bitter, what am I doing wrong???
My response… I can’t even remember the first time I drank green tea but I probably didn’t like it either. Now I sip green tea all day long. Here’s what I’ve learned…
1) Don’t use boiling water – that makes it bitter. Use water around 180 degrees. It doesn’t have to be exact – you can boil water and let it stand for a minute before using. 2) For me, honey is too heavy and won’t help the taste but you could try adding a little sugar. Eventually, you could use less and less as you adjust to the taste. 3) Try flavored teas. Green and white teas flavored with things like passionfruit, white peach, & jasmine are fantastic. A little sugar would make these so easy to drink – about 1/4 teaspoon per cup. 4) Don’t use tea bags but brew whole leaf tea. It costs more but I’ve never had a green tea bag that wasn’t bitter. 5) Not all green teas taste the same – not even close. Keep sampling different ones from different sources (I prefer Chinese over Japanese teas). 6) Try buying from a tea store or online. You do get what you pay for and a smooth tasting green tea may cost more but it’s an investment in your health.
Aspasia asks… Hi Jenny, Am fairly new to your site, I want to try some of your recipes. Question: I love to drink red wine preferbly dry to semi dry, I’ve heard alcohol turns into sugar, is this true? I grew up in a Greek household we always had wine with dinner, why is alcohol getting a bad rap..please explain… Thank you AF 🙂
My response… According to nutritionist Joy Bauer MS, RD, CDN, not only is it impossible for alcohol to turn into sugar in the body, it also tends to lower blood sugar levels.
“This effect is so well documented,” says Ms Bauer, “that people with diabetes are advised to adjust their insulin and oral medications if they drink alcoholic beverages. Of course, this only refers to straight liquor and wine. Cocktails made with sugary mixers are another story. Alcohol is the only food component other than fat, protein, and carbohydrate that contains calories, and like these other nutrients, excess alcohol calories can be stored. The storage form for alcohol is triglycerides, which is a fancy name for fat. In other words, alcohol acts more like fat in your body than sugar! This is why one of the first things I recommend for my clients with elevated triglyceride levels (a known risk factor for heart disease) is an immediate reduction or elimination of alcohol.”
Her advice is to keep it moderate. That’s a five-ounce glass of wine, 12-ounce beer, or 1.5 ounces of hard liquor per day. And try your best to avoid sugary mixers like syrups, tonic, juices and regular soda.
IanzGurrl asks… Just found out the hubby is gluten-intolerant. Could I make your blueberry buttermilk pancakes (and would they still be yummy) with rice flour?
My Response… The short answer is yes. I had never used gluten-free flour before so I bought some at the grocery store and made my pancake recipe using King Arthur Gluten Free Flour… this one…
I did some research and they say you have to add xanthan gum to rice flour to add body for baking but this flour made really good pancakes. It does contain some added starches so maybe that’s all it needed for pancakes. I made plain buttermilk pancakes and one with blueberries and they came out great. I ate all three!
If your rice flour has no starches added, you may need to add some or just try the flour I used or one with added starches. Next, I’m going to try baking a cake with gluten-free flour. Fingers crossed!
Vicki asks… How long should spices be kept? I never know when to throw out and replace so I seem to have multiples. I don’t know if they are any good when I need something.
My response… They say not to keep spices for too long because they lose potency over time, but I have had some for almost ten years! So when I use the older ones, I just use more. I probably should replace some of my older ones but it’s hard to throw away an almost full bottle. (Btw, I still have 25-year old bottles of makeup!) Sure, there are guidelines for spices but I go by how they smell and as long as it smells like it’s supposed to, I use it. There is clearly no definitive answer to this quandary. Here’s a guideline I found on the Spice Islands website:
But on the Spice Hunter website they say:
Here are some tips:
1. Lose the spice rack. Store your spices away from direct light or heat. The worst place would be out in the open on the back of the stove. I store mine in a drawer.
2. It’s a good idea to mark the bottle or tin of spice with the date you opened it.
3. Never shake herbs or spices out of the bottle directly into something you’re cooking – that’s the quickest way to steam and spoil your spices.
4. To test a spice’s potency, rub some in the palm of your hand. If it smells good, it’s good. That’s what I do.