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
By popular demand, here is the vanilla version of my hugely popular quick & easy chocolate cake. As simple as the recipe is, it was not easy to get it right. I finally came up with a version that always turns out for me. I know it has a lot of sugar but every time I tried to use less, it did not turn out. With this “wacky” style cake, the sugar is needed for structure.
I also tried different pans, a square 8 x 8 pan and a round 8-inch pan, and was disappointed in both results. A 9-inch pan was the perfect size for a consistent cake. I suggest sticking with the recipe as written and you won’t be disappointed. It’s a light and delicious homemade cake that anyone can make, even amateur cooks. During the coronavirus quarantine, it’s good to have a dessert that does not use eggs, or even butter except for the frosting.
I’ve also just posted my new 2-minute vanilla frosting, made with just 2 tablespoons of butter, although this cake is really good with chocolate frosting too. I usually cool the cake in the pan and only frost the top.
If you plan to remove the cake to a platter, I suggest greasing the pan and lining the bottom with parchment paper. You can buy packages of parchment paper rounds or cut our own. I hope everybody likes this simple yet delicious cake and I’ll be waiting for the first photo! Click here for the recipe. – Jenny Jones
It’s just so good! I wanted something special for the holiday weekend and decided on my homemade apple pie. I bought six large Granny Smith apples and this time I cut the slices a little smaller, about 3/4-inch thick. Someone had mentioned that the apples weren’t cooked enough so slightly smaller pieces worked out just fine. And of course, I always use my easy oil crust, using avocado oil.
Most of the time I brush the crust with milk but I had whipping cream on hand and used that before sprinkling the top with sugar. I didn’t see much difference from using milk. You can’t buy an apple pie anywhere that even comes close to homemade. Serve an apple pie and you’ll find you have more friends & family than you realized! ? Click here for the recipe. – Jenny Jones
Good news for gluten free cooks! I was finally able to get the flour some people have mentioned in their comments and I tried it out with my lemon brownies. They turned out great – I saw no difference in taste or texture. This recipe is exactly the same as my regular lemon brownies only with swapping the regular flour for Bob’s Red Mill 1 to 1 gluten free baking flour. (This is not a paid endorsement, just a way to share a good recipe that’s gluten free.)
I have only made this recipe with this particular flour and can’t say how it will work with other gluten free flours so it you try it with a different brand of gluten-free flour please comment here on your results. I’m really happy to be able to share this very easy and very popular recipe for lemon brownies (some people call them “yellowies” ?) for everyone who has asked for more gluten-free baking. Click herefor the recipe. – Jenny Jones
I realize that my “Quick & Easy” chocolate cake is the most popular and I often make it when I need cake fast. Some days, we just need cake fast! But sweet potato chocolate cake is still my favorite. It starts with a whole sweet potato, which I cook and mash with a fork. I used to boil it but now I chop and steam the sweet potato. This way it retains more vitamins and I like that this is a dessert with some nutrition. And because sweet potatoes are so sweet, this recipe uses less sugar.
This chocolate cake always turns out moist and delicious. I frost most of my cakes right in the pan, only on the top. If you want to try my favorite recipe for sweet potato chocolate cake and get a little vitamin A in each slice, click here.
Everybody stay calm! There is no cinnamon in my crispy top apple cake. You can add some if you like but I tried using cinnamon and I prefer it with just a little vanilla. This way the apples are the star. This is another easy one-bowl recipe for an easy light dessert that I absolutely love. Here’s why:
~ No mixer ~ No butter ~ Uses less sugar ~ Has lots of fruit ~ Minimal cleanup
This fresh apple cake is healthy enough to include with breakfast. (notice I said “with” and not “for!”) 🙂 Be sure to keep the apple pieces small, no bigger than 1/2-inch so they cook through. I use Granny Smith apples. 🍏 You can also make this cake using half whole wheat pastry flour + half all purpose flour and it turned out well. I’m loving my one-bowl recipes and am always looking for an easier way to make my favorite foods. And it doesn’t get much easier than this. With or without cinnamon, this is still the easiest apple cake you will ever make. Click here for the recipe. – Jenny Jones
Sunday is when I stock up on my homemade granola. It seems to disappear quickly around here but it’s no problem because this is one of my simplest, easiest recipes. I dump everything onto a baking pan, mix it up with my hands, and bake it. I stir it a couple of times and I like to bake it until it’s really well toasted and brown. I use thick oats or regular rolled oats if it’s all I have, along with lots of nuts, brown sugar, coconut, and real maple syrup, plus as little oil and that’s it. My oil of choice these days is cold pressed avocado oil. When something is this healthy and this easy, there’s no reason to eat the store bought stuff. Homemade always tastes better. Click herefor the recipe.
Speaking of “homemade tastes better” I also stocked up on my soft & chewy oatmeal raisin cookies. Well, they are usually oatmeal raisin cookies but today I “accidentally” mistook my dark chocolate chunks for raisins so I guess I’m stuck with these soft oatmeal dark chocolate chunk cookies. That’s my story and I’m sticking to it. ? Click here for the recipe. – Jenny Jones
Autumn is here and that means it’s apple pie time. I always make it with an oil crust because if nothing else, it’s just easier. You can pat it into the pan but I find that rolling it between sheets of wax paper is the best way to use an oil crust, especially for the top. My apples of choice are granny smith ? and my thickener of choice is tapioca but flour works too.
Homemade apple pie is something special. We were at a social gathering last night and when desserts were set out, I told some friends I had just made an apple pie and it was cooling on the counter at home. If they wanted to, we could skip the prepared desserts and go to my house for apple pie. “Homemade apple pie? Let’s go!”
That’s the power of homemade apple pie. My husband’s two favorite desserts are my Fresh Strawberry Cake and Homemade Apple Pie. Nothing compares. I love this delicious pie and I must admit I like the power. I think I hear him in the garage right now cleaning things up. ? Click here for the recipe. – Jenny Jones
It seems that I’ve been making these crispy oatmeal chocolate chip cookies a lot lately. They keep well, there’s no white flour, they have lots of fiber, and instead of chocolate chips I’ve been using part of a 70% dark chocolate bar (the one that’s good for you), chopped up and added to the final batter. Of course the toasted nuts add a lot of extra flavor.
They are big – about 5 inches across – so we usually split a cookie for dessert. But then we split another one because… well… because I’m in charge in the kitchen and I said it was okay. Today I also made salad, salmon patties, and spaghetti with chard for dinner. Then we had half a cookie for dessert. That’s the truth. We each had half a cookie for dessert. What happened after that is… quite frankly… confidential. ? Click here for the recipe. – Jenny Jones