Apr 17, 2016 Apr 9, 2016
It’s Sunday and that’s my day for making cinnamon rolls. I always make them entirely without butter and they always turn out beautifully. I use a trans fat-free spread for the filling and I don’t miss the butter one bit. This time, to keep the edges from over-browning, I used a cake strip and it kept the edges nice and soft, just like the middle.
I can see why it’s one of my most popular recipes. It’s easy and healthier than most other recipes that use sticks of butter. The only problem I have now is… How do I keep from eating all of it by tomorrow?! Click here for the recipe. – Jenny Jones
Mar 26, 2016
We are heading to Las Vegas for a few days and I always make sandwiches for the drive. I decided to see if I could make sandwich buns from my simple whole wheat bread recipe and look how they turned out! They will soon be salmon sandwiches with lots of lettuce along with a bag of sliced carrots and peppers.
I used the exact recipe for my simple whole wheat bread without changing a thing but instead of shaping it into a loaf, I cut it into 8 pieces, shaped each one into a ball, put them on my baking sheet and flattened them with my hand. Here’s how they looked before rising…
And here they are after 35 minutes in my warming drawer…
I baked them at 375° F for about 12 minutes. I’ve already made dinner rolls from this recipe and now if you’re wondering if you can make whole wheat sandwich buns or hamburger buns like these, yes you can.
Don’t want whole wheat? You can make these easy buns with white flour using my white bread with egg recipe. I made sesame seed hamburger buns using white flour and they turned out fantastic.
So whole wheat or white, plain or sesame seed, just use my easy bread recipes to make your own healthier homemade buns. Click here for the whole wheat buns recipe. – Jenny Jones
Mar 24, 2016
Can you use my Simple Whole Wheat Bread recipe to make rolls? YES! I finally tried it today and that quick & easy bread recipe that everybody loves makes fabulous rolls. I used the exact same recipe but after the 10-minute rest, instead of shaping the dough into a loaf, I cut it into 18 pieces, shaped them into balls, and placed them in a greased 9 x 13-inch baking pan and covered the pan with plastic wrap, like this…
Then I put it in a warm spot to double in size. After 45 minutes, it looked like this…
Then I baked my rolls in a preheated oven at 350 degrees F. for about 16 minutes (I would suggest 15 to 17 minutes). And they were delicious. I sampled one (I was beautifully soft) and then I brushed some melted butter on some of them, and they looked like this…
They are delicious either way and super easy to make. The whole thing took less than two hours. Click here for the recipe, and Happy Easter! – Jenny Jones
Feb 28, 2016
I absolutely love my no knead fruit & nut bread. I made it again today and added just a touch more sugar (4 Tbsp total) and that little extra sweetness is perfect for me. With sugar in this recipe, the bread can burn due to the high oven temperature. That’s why I say to reduce to temperature to 400° F when it bakes. But I found another solution to keep the bread from burning.
I raised up my oven rack one slot and it keeps the bottom of the Dutch oven a little farther away from the heat. I used my 3-quart Dutch oven and it easily fit on the raised up oven rack. I still reduced the temperature to 400 per the recipe and I was thrilled with the result – no blackened crust and a perfect loaf of sweet breakfast bread. If your try this whole wheat fruit & nut bread with lots of sweet raisins and walnuts, and if your Dutch oven still fits, try it with the oven rack raised up a notch. This could be a good Easter recipe.
Click here for the recipe. – Jenny Jones
Feb 19, 2016
I made my double chocolate almond biscotti today. I like crispy, crunchy things (except for meatloaf 🙂 ) and biscotti are the best. Mine have tons of toasted almonds and I used two kinds of chocolate – semi sweet and dark (70%). They take a little time to make but then you have dessert for days because they keep so well. Since they’re baked dry, you can keep them for 2 weeks!
I keep mine in an air-tight container, refrigerated, but they never last two weeks. I keep having them for dessert, dunked into a glass of milk. The almonds really need to be toasted for the best flavor. I toasted mine while putting the batter together, at 350° F for 7 to 10 minutes, and I spread them out to cool because they should be cooled before adding.
By the way, if you want to make an impression, biscotti make fantastic gifts because they stay fresh for so long. Homemade biscotti is a rare treat so I hope you’ll try it. My recipe uses some whole wheat pastry flour for added fiber and of course, no butter. Click here for the recipe. – Jenny Jones
UPDATE Feb. 29th – I just made a slight change in the recipe. That is to turn the oven off for the final 20 minutes of drying the biscotti. The oven stays hot enough and it reduces the risk of burned edges.
Oct 30, 2015
Like most people, I’m often short on time to cook dinner and a stir fry is usually my solution. Last night I made my quick & easy orange sesame chicken. You should see the reaction I get when I serve it to company. “How did you make this?” “Is this takeout?” “It must take forever to make a sauce like this!”
Actually, it takes 20 minutes… not just to make the sauce but to make the whole meal. That’s why I love to cook Chinese for dinner. Making it at home is always fast and it’s never deep fried, at least not the way I make it. The chicken is briefly marinated and then lightly sauteed and the sauce is so simple you won’t believe it. I make it with…
– fresh orange juice – rice vinegar – soy sauce – garlic – sugar & salt. It’s thickened with cornstarch and once it cooks you drizzle on some toasted sesame oil at the end. Wow! Make sure you use toasted sesame oil and not plain because the flavor when it’s toasted is intense. Then a sprinkling of toasted sesame seeds and you have something so much better than takeout and so delicious, it might be your newest 20-minute meal.
By the way, some steamed broccoli on the side goes perfectly with this. I love it! Click here for the recipe. – Jenny Jones
Sep 15, 2015
Almost every time I make Polish pierogi, one or two don’t make it. They come apart when I boil them because I unknowingly left an opening or a little hole when I sealed them up. But not today. Every single one was perfect! I made 27 piroshki and they all survived.
We had them as a side dish for dinner with chicken and some brocolini although when I was growing up, pierogi was the entire meal… along with fried onions, bacon bits, and lots of sour cream. So I had a little sour cream and onions but I skipped the bacon bits.
Whoever invented the concept of mashed potatoes wrapped in dough, I thank you. Next I’ll be working on a sauerkraut-mushroom filling. Yummm! But potato & cheese pierogi will always be my favorite. Click here for the recipe. – Jenny Jones
Sep 4, 2015
Any time I make apple pie there’s an air of excitement around here. Has it cooled yet? How long before we can taste it? Don’t tell the neighbors – they’ll come over for sure and I want it all for myself. Homemade apple pie never loses its appeal and let me tell you this was delicious.
I used three pounds of granny smith apples and my popular oil crust and it made dinner more than just a meal… it was an event. That may be because I made my orange-sesame chicken, one of my favorite quick dinners. The picture may not show it but this easy chicken stir fry is really really good. And it’s fast. When dessert takes a little longer, like apple pie, I usually opt for a quick and easy dinner.
So anyhoooo… I’m just sharing what I cooked today. Click here for my homemade apple pie recipe. – Jenny Jones
Aug 4, 2015
Weekend breakfasts are the best because there’s more time to make things like my caramelized apple oven pancake. It only takes 30 minutes and boy, is it good! You need a 9-inch cast iron skillet and lots of apples. I use two huge apples, weighing 1/2 pound each and I’ve used both Granny Smith and gala, cut into 1-inch chunks. There’s more apple than pancake in this delicious breakfast but that’s a good thing.
First you melt a little butter and brown sugar in the skillet and cook the apples on the stove top over medium-high heat for about 5 minutes until they get caramelized. After 5 minutes, they should look like this.
Now you just pour the batter right on top of the apples. The batter is really light and super easy, made with milk, eggs, and flour basically and you just whisk it by hand – no mixer. As soon as the batter is added, using an oven glove, you put the hot pan in the oven (preheated to 400 degrees F) and fifteen minutes later, it’s done. Then you carefully, with oven gloves, invert in onto a big serving plate and it will look like this…
The edges of the pancake are caramelized just like the apples, which are soft and sticky sweet. You don’t need any topping like syrup but you can sprinkle it with a dusting of powdered sugar if you like. If this is all you’re eating, it will serve two but if you have some eggs and toast and this on the side, it will serve four. And if you’re starving and you make this easy apple pancake, someone I know actually ate the whole thing in one sitting. It wasn’t me. That’s my story and I’m sticking to it. Click here for the recipe. – Jenny Jones
I forgot how easy it is to make homemade pickles. It was a lot easier than putting together that jig saw puzzle they’re sitting on. The pickles took 5 minutes. The puzzle? Three months!
These are bread & butter pickles, which are also called refrigerator pickles, and now is a good time to make them. Cucumbers are at their best during summer and it’s the Kirby cucumber (not the Persian one) that is best for pickles. I sliced the cuces super thin this time and they are so soft they bend but they’re still crispy, probably because I left the skin on. If you peel the cucumbers, the pickles are a lot softer.
I also put more sugar in this time and I found I like the pickles a little sweeter. So I added a note to the recipe that you can use more sugar if you like sweeter pickles. Don’t be freaked out by the amount of sugar: it’s 1/2 to 3/4 of a cup because remember, the sugar mostly stays in the water.
So make some pickles. If you start now, they’ll be ready to eat in 3 hours. Click here for the recipe. – Jenny Jones