My favorite desserts are something a little sweet, and that is why I created this simple loaf cake. It’s easy to put together (I like that) with barely any cleanup (LOVE that), and it’s not too sweet so I don’t feel guilty if I have a little piece after breakfast. I still prefer baking without butter and I always prefer easy recipes so this one is perfect. It’s a moist tender cake and so delicious I never seem to have any leftovers.
If you don’t have a mixer, you can make this recipe by hand. Just sift all the dry ingredients, including sugar, into a bowl, make a well, stir in the liquids, and proceed. It won’t be quite as tall but still very delicious – a bit more like a pound cake. As for the chocolate chips, I use dark chocolate chips but I also like to use part chocolate chips and part chunks of a dark chocolate bar, somewhere in the 63 to 70% cocoa range. I just chop it up into small chunks.
And I’ll say it again: toast your nuts before baking with them and you will see a big difference in the flavor, especially with pecans, my favorite baking nuts. If you like sweets that are not too sweet, easy to make, and even easier to eat, you will love this easy loaf cake. Click here for the recipe. – Jenny Jones
It’s so much fun to see my recipes made by other people and it helps my readers to see them too. I hope you’ll share where you are from and please send your photo to: YourPhotos@JennyCanCook.com
MONITA MADE MY WHOLE WHEAT BREAD
“Hi Jenny. My first sprouted wheat bread from your recipe. Thank you so much for your recipe!”
~ I just bought some sprouted wheat flour to try. Yours looks good. ~ jenny
DALILA MADE MY BEEF STEW & EASY WHITE BREAD (no egg)
“Hi Jenny! ? This weekend was a bit of a chilly one here, the winds were a bit crazy. So I decided to make your BEEF STEW recipe, a warm and stick to your bones kind of dinner. I have to tell you that it was a….’melt-in-your-mouth’….. meal!! ? I had no celery left, bummer, so I added celery flakes, next time celery stalks for sure. I also paired it with your EASY WHITE BREAD (NO EGG), talk about a scrumptious dinner! Your bread recipes are easy and they never fail me, thank you! I can see myself making this recipe over and over, it’s a keeper for sure. Next time I’m adding peas for a little change up. Thank you for another tasty recipe Jenny! Happy Cooking!! ?”
~ The stew and the bread look fantastic. I love to dunk bread into my stew. ~ jenny
BUNNY MADE MY PEPPRONI PIZZA
“Hi Jenny, I’m sitting here munching on a piece of warm and wonderful pizza, compliments of your Pepperoni Pizza recipe. I made dough following the recipe to a T and let the dough rest for an hour — then decided to mouse around the refrigerator for other toppings: Italian Sausage, orange bell pepper, mushrooms, black olives, red onion, mozz, a sprinkle of oregano, and of course, pepperoni. Despite the extra toppings, pizza slices did not sag one bit. It wasn’t because the pizza dough was thick (it is actually a cross between thin and medium crust), but because of the wonderful browning on the bottom. Great recipe.
The only thing I would do different next time is not sprinkle some cheese on the top before I bake it. My oven is very hot, so the cheese browned a bit. Next time, I will wait until a few mins. before the pizza is done before adding a little flourish of cheese on top. By the way I baked my pizza for 12 mins, but I could have taken it out a minute or two earlier. Thank you so much for teaching me and others how to make great pizzeria style pizza at home. – Bunny (in Chicago)”
~ Your pizza looks so good, and thanks for showing the salad. We need our salads every day! ~ jenny
EVELYN MADE MY NO KNEAD BREAD
“Hi Jenny. I followed the Faster No knead bread recipe except I used cold water and mixed the dough the night before. As you can see, the bread looks amazing! The pan pizza was also out of this world!! Thank you for sharing your recipes! ??”
~ It looks picture perfect. Thank you for taking time to send this great photo. ~ jenny
EFRAT MADE MY ONE BOWL LEMON BROWNIES
“Hi ?We love this cake, it’s so delicate and tasty. Thank you for all your great recipes! ~ Efrat from Israel. ?”
~ Israel! It’s wonderful to know I’m appreciated so far away. Thank you so much for the photos. ~ jenny
DALILA MADE MY NO KNEAD CRUSTY ROLLS AND POTATO SALAD
“Hi Jenny! I was in the mood for some “summer-time” food. This cold is starting to get to me. Spring time can’t get here fast enough for me. So I decided to make your NO KNEAD CRUSTY ROLLS and POTATO SALAD. Your rolls came out soooo wonderful!! I topped mine with some poppy seeds, caraway seeds and sesame seeds. My kitchen had such a wonderful aroma, nothing beats making homemade breads. I made mini bison burgers for our dinner with the rolls, yummy indeed! Your POTATO SALAD made a tasty side, it was easy and quick. The changes I made to the potato salad was yellow mustard instead of Dijon, I ran out of that. And I added some diced sweet pickles to it. Thank you Jenny for your wonderful recipes! Have a wonderful day!”
~ Your rolls look fabulous – I love the seeds, and bison makes wonderful and healthy burgers. Thank you for sharing. ~ jenny
ASHLEY MADE MY PEPPERONI PIZZA
“Instead of pepperonis, I added chicken thighs and green bell peppers and they turned out absolutely amazing! I do wish the crust was more golden browned and crispier but my family still loved it ? My mom loved it and it only took 1 hour to make this entire this!! ? Thank you so much Jenny! You’re the best! ?”
~ I think the moisture from that much thighs & peppers kept the crust from browning. Next time try lean chicken breast and squeeze some moisture out of the peppers first in paper towels. But I must say it does look good. Thank you for sharing. ~ jenny
BUNNY MADE MY NO KNEAD CRUSTY ROLLS & CHOCOLATE PUDDING
“Hi Jenny, I’m calling this my Jenny Jones lunch, since it uses your recipes. I formed No Knead Crusty Rolls into Italian hoagie rolls (I love sandwiches on freshly baked bread), and baked them for 27 mins. Next, stuffed them to make Italian style sandwiches. For dessert, I made your Chocolate Pudding Delicious. I put in a square of the 70% chocolate bar at your suggestion. Such a nice, rich, chocolate flavor. For a bit of flair, I added non-fat whipped cream and a few raspberries. Thank you so much for all the recipes and inspiration. ~ Bunny (in Chicago).”
~ It’s great to see some of my recipes “in action.” Thank you. ~ jenny
OLIVIA MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny. Our daughter Olivia in the kitchen again – inspired by your video. I think the ratio of fruit to crust is just about right. Peel left on for extra flavour (and fibre). It was seriously delicious with a spoonful of yogurt! All the best, Paul.”
~ What a beautiful job, Olivia! Thank you for the photo. ~ jenny
ANA MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny. Simple and delicious! Regards from Lisbon / Portugal.”
~ Thank you for the photos and especially for showing the cut loaf. Looks wonderful! ~ jenny
BUNNY MADE MY CHOCOLATE LOAF CAKE & NO KNEAD CRUSTY ROLLS
“Hi Jenny, I just wanted to let you know how much I loved your Chocolate Loaf Cake. While the cake baked, I went outside to shovel snow and fill bird feeders in single digit weather. When I walked in from outside, I was unprepared for the aroma of chocolate to smack me in the face the moment I opened the door. Wow, whole house to smelled like Chocolate!
I love the intensity of the chocolate flavor in this unpretentious cake. This is not a “little kids” chocolate cake, as the bittersweet chocolate flavor really shines through, and the cake is not too sweet or “bready.”. No frosting required for this rich cake. I added toasted walnuts and Ghirardelli Bittersweet Chocolate Chips to my loaf. Moist and delicious. Perfect with a cup of coffee or hot tea. I offer one tip for those who have not baked very many chocolate cakes — be careful about over-baking this loaf. If using a toothpick to test for doneness, you may hit a chocolate chip and it will look like the cake is not fully baked, when it is actually fully cooked. Thanks again, Jenny, for another marvelous recipe. This is definitely a keeper. ~ Bunny (in Chicago)”
~ Thank you for the great photos and for the extra tips too. ~ jennyOMG (Outstanding, Marvelous, Glorious) Crusty No Knead Rolls! These are the best crusty rolls I have ever made, including KAF’s “Crusty European Hard Rolls” (Sorry, King Arthur Flour, yours came out dense even with extra time to rise).
I did the overnight method using cool water. Let the dough rise for 12 hours before shaping. Just before popping them into the oven, I floured the tops of 2 rolls, then spritzed the other 6 rolls with water (instead of using an egg wash) to act as glue for various toppings (coarse salt, coarse salt with caraway seed, poppy seed, and black sesame seed. I have not tried them all, but the coarse salt with caraway was really delicious. Moist and a little chewy inside, crusty on the outside. The 12 hour rise gave extra flavor to the bread, so next time I may try the 24 hour rise.
Just as a word of caution to others, the baking pan straight from the oven is SCREAMING HOT. I could feel the heat even through my thick, padded, oven mitts and was so glad I had 2 racks near by. One for sitting the hot pan down, and the other for transferring the rolls to cool.
For those who are crunch-a-holics or love hard rolls, when the rolls are done baking, turn off the oven and leave the rolls in the oven (with the door opened a few inches), for 5 mins. before removing for extra crunch. I did not do this with my rolls, but just thought I would mention it as an option. Thank you, Jenny, for this amazing recipe. Who knew you could make fabulous, gourmet rolls without fancy ingredients, special tools, or a lot of hard work!!!
BEATA MADE MY NO KNEAD CRUSTY ROLLS
“Oh, Jenny! (Ok, I mean Ms. Jones because we never met, and even though I’ve been away from the manners of life in Warsaw for thirty years, it just doesn’t feel right to call a stranger by their first name (to their face ;)).
But..Oh, Jenny! I’ve been trying to find “kaizerki” for most of my Canadian life, and even though we have some lovely Polish stores and bakeries in the area, I can’t find the ones I remember: little, crusty on the outside, soft on the inside and chewy all over. But I happened upon your No Knead buns recipe last night, and immediately went to the kitchen to mix the flour (just unbleached all-purpose), yeast, salt and water. This morning my Darling Geoff and I tasted heaven!!!! They turned out beautifully, even though I only gave the dough eight hours to rise and was a little worried.
So, THANK YOU! In one day you ended my search for my childhood bułeczki , andshowedme that I CAN bake! No more looking! I’ll be baking my own from now on, and experimenting with different flours. Dziękuję ,dziękuję, dziękuję Pani bardzo! ~ Beata Latanska with Geoff Wozniak, Toronto (GTA), Canada.”
~ I’m so happy to hear this. By the way, they freeze beautifully – I always have a few in my freezer. ~ jenny (a fellow Polish Canadian)
PARAMES MADE MY DARK CHOCOLATE FUDGE BROWNIES
“Hi Jenny, Hope this email finds you well. Love all your recipes. This is my first try of it. The first time I did this I baked for 25 minutes cause i thought it was not baked. It became too hard. I laugh to myself remembering how you say “20 minute – Don’t make me come to your house” So the 2nd attempt I did it excatly 20 minutes and it was awesome. Here is a picture. Thanks for sharing the recipes. Your videos are simple to follow and you are very funny. Kind regards and take care. ~ Parames.”
~ I’m glad they finally turned out. Thank you for the cute photo. ~ jenny
ZARINA MADE MY NO KNEAD CRUSTY ROLLS
“Hello Jenny ! Thank you so much for sharing this recipe online. Success on my first attempt. It’s a keeper for sure ! Cheers, Zarina – NYC.”
~ Congratulations on you first time. They look perfect to me… just like mine. ? ~ jenny
PIA MARIA MADE MY FLATBREAD
“Hi Jenny, Yesterday, making lunch for my family of four, I realised I´d forgot to buy bulghur for the tabbouleh I planned to accompany my carrot/halloumi patties. Panicking I went online to search for quick and easy flatbreads to make instead and luckily I found your recipe! It was my first time making flatbread and I was so surprised it was THAT easy!! Thank you for saving our lunch, my kids LOOOOVED the bread (in fact, they loved it so much they hardly tasted my patties….) ? I will NEVER buy tortilla, naan, or pita anymore, thanks to you! Best regards, Pia Maria, Malmo, Sweden.”
~ How exciting! My flatbreads made it all the way to Sweden! Thank you. ~ jenny
DR. VANI ARUN MADE MY CRUNCHY OATMEAL BANANA MUFFINS
“Hi Jenny, Those muffins are just yum… Exactly like you described..I don’t like banana..So this way I utilized the overripe bananas.. And surprisingly I loved them this way..Thank you for the recipe.. Regards, Vani Arun.”
~ Those muffin tops look beautiful. Thank you for taking time to share your photo. ~ jenny
PAUL’S DAUGHTER OLIVIA MADE ROLLS USING MY WHOLE WHEAT LOAF RECIPE
“Hi Jenny. I love the whole wheat loaf recipe. My daughter Olivia has been back in the kitchen and these whole wheat rolls came out really well for a first go! Happy new year from my family to yours. Best, Paul x.”
~ This is good to see so others can try making these rolls. Thank you for the first photo of the New Year. ~ jenny
Like most cooks I am always working on my recipes by either improving, simplifying, correcting, or just clarifying. So…. I MADE THE FOLLOWING CHANGES TO MY RECIPES:
Pumpkin Pie (Nov. 26, 2020) – Increased crust ingredients back to original amounts so there is more crust to work with.
Pumpkin Chocolate Chip Muffins (Nov. 7, 2020) – Eliminated whole wheat pastry flour as it is hard to find during the pandemic. Recipe now uses only all purpose flour with the option to sub some for the pastry flour.
No Knead Greek Olive Bread (Sept. 14, 2020) – Shortened the resting time from 2 hours to one hour.
Lemon Blueberry Muffins (Aug. 23, 2020) – Eliminated whole wheat pastry flour and made it 100% all purpose flour with the option of using whole wheat. Due to the pandemic, whole wheat pastry flour is almost impossible to find. I also included the lemon zest with the dry ingredients instead of the liquid but either way is fine.
Cracked Wheat No Knead Bread (Aug. 16, 2020) – Increased yeast from 1/4 teaspoon to 1/2 teaspoon.
One Pan Broccoli Bean Pasta (Aug. 9, 2020) – Added 1/2 cup water + 2 teaspoons of flour for a creamier dish.
Apple Cake (Aug. 4, 2020) – Changed the flour to 1 1/2 cups all purpose flour only with the option of using 3/4 cup all purpose with 3/4 cup whole wheat pastry flour.
Carrot Cake (June 14, 2020) – Changed the flour to 1 1/2 cups all purpose flour only with the option of using 3/4 cup all purpose with 3/4 cup whole wheat pastry flour.
Apple Pie Bars (June 10, 2020) – Clarified to slice apples into 1/2 to 3/4-inch slices rather than large chunks.
Kitchen Sink Cookies (June 5, 2020) – Corrected my mistake in too little oil. Adjusted oil from 1/3 cup to 1/2 cup and raised oven temperature from 350 to 375F.
Apple Pie (May 23, 2020) – Changed size of apples from 1-inch to 3/4 to 1-inch size, thinking a little smaller is better for Granny Smith apples to cook all the way.
Blondies (May 10, 2020) – Simplified the process, increased vanilla from 1 1/2 to 2 teaspoons and changed chocolate chips to chocolate chunks.
Quick & Easy Taco Casserole (April 4, 2020) – Eliminated the step of putting liquid in the bottom of the pan before adding layers.
Crispy Apple Tart (March 14, 2020) – Increased number of apples (was 3) to 3 or 4 apples as I now make it using 4. Reduced apricot glaze from 1/3 cup to 3 tablespoons, and indicated to grease the pan as it helps to brown the bottom.
Sweet Potato Chocolate Cake (Feb, 28, 2020) – Reduced prep time from 25 to 20 minutes, indicated to either boil or steam the sweet potato.
Best Meatloaf Ever (Feb, 16, 2020) – The original recipe is unchanged, but on the smaller one pound version that’s available at the bottom of the original recipe, I changed the milk quantity from 1/3 cup to 1/4 cup.
10 Grain No Knead Bread (Jan. 31, 2020) – Eliminated the step of softening the cereal with boiling water.
Sweet Potato Chocolate Cake (Jan. 09, 2020) – Swapped old frosting with my 2-minute chocolate frosting but I left the option for the old one using sour cream at the bottom.
Canadian Butter Tarts (Jan. 04, 2020) – Updated the recipe: 1) Switched from melted butter to softened butter. 2) Switched from brown sugar to white sugar. 3) Increased oven temperature & reduced baking time.
High Fiber Granola (Sept. 29, 2019) – Revamped the recipe to include flaxseed meal and egg white for more crunch.
Zucchini Chocolate Cake (Sept. 28, 2019) – Indicated you can use half whole wheat pastry flour & half all purpose flour, added the option of using an 8 x 8-inch square pan and reduced the powdered sugar in the frosting from 1 1/2 cups to 1 cup.
Crispy Top Oatmeal Bars (Sept. 14, 2019) – Reduced chocolate chunks from 1/2 cup to 1/3 cup and indicated to keep the oven rack in the middle for broiling, not move it up a notch.
Spicy Mexican Casserole (Aug. 30, 2019) – Reduced measure of Jalapeno peppers to 1/4 cup, removed suggestion of using bell peppers, indicated to drain tomatoes, made Pinto beans optional. Added “Spicy” to the name.
Broccoli Bean Pasta (June 29, 2019) – Changed the method so it all cooks in one pan.
15 Minute Veggie Pasta (June 23, 2019) – Changed the method so it all cooks in one pan.
Wound Healing Soup (June 16, 2019) – Changed serving size from 5-6 servings to 4 servings.
Spaghetti With Chard (April 7, 2019) – Simplified the process to cook all in one pan.
No Knead 100% Whole Wheat Bread (Feb. 20, 2019) – Eliminated the 2-hour resting period.
Polish Doughnuts – Paczki (Nov 4, 2018) – For custard filling, I increased cornstarch from 1 Tbsp to 4 teaspoons.
No Knead Rye Bread (Oct. 24, 2018) – Increased yeast from 1/4 teaspoon to one teaspoon.
Angel Hair Casserole (Aug. 8, 2018) – Reduced sauce cooking time from 10 minutes to 5.
Chocolate Chip Cookies (July 25, 2018) – Reduced oil from 1/4 cup to 3 tablespoons and reduced salt from 1/4 teaspoon to 1/8 teaspoon.
Metric Conversion Chart (May 25, 2018) – Increased flour measurements in grams and ounces after much testing with my scale. One cup of flour was changed from 4 1/4 ounces / 120 grams to 4 1/2 ounces and 130 grams. Flour never measures the same twice so I did the best average I could.
Marble Loaf Cake (May 21, 2018) – Increased oil from 1/3 cup + 1 Tbsp. to 1/2 cup and increased sugar added to cocoa from 1 tablespoon to 2 tablespoons.
Boston Cream Pie (March 24, 2018) – Added salt to the cake recipe and reduced vanilla in glaze from 1/2 to 1/4 tsp. Also, eliminated 8-inch round so you only use a 9-inch round pan.
Chocolate Chip Coffee Cake (March 10, 2018) – Increased salt from 1/8 tsp to 1/4 tsp.
Skinless Chicken Drumsticks (March 10, 2018) – Reduced sugar in marinade from 2 Tbsp to 1 Tbsp.
Blueberry Coffee Cake (March 4, 2018) – Eliminated using 8-inch round pan, only use 9-inch. Eliminated tossing berries with flour before adding, unless berries are wet.
Oven-Baked Chicken Parmesan (March 1, 2018) – Eliminated salt & pepper from flour mixture and sprinkled the cutlets with salt & pepper instead. Now instead of two egg whites, you can choose to use one egg. Eliminated parsley from the breadcrumb mixture and you can sprinkle it on just before serving.
Cinnamon Puffs (Feb. 12, 2018) – Added option of using whole wheat pastry flour, reduced baking powder to 1 tsp. and baking soda to 1/4 tsp. Replaced nutmeg with cinnamon in the batter.
Christmas Sugar Cookies (Dec. 16, 2017) – Simplified process. Eliminated milk. Added how to make them whole wheat.
Simple Bread Stuffing (Nov. 22, 2017) – For drying bread cubes, reduced time in turned off oven from 1 hour to 15 minutes.
Pumpkin Pie (Nov. 17, 2017) – Reduced the amount of pie crust: reduced flour from 1 2/3 cups to 1 1/3 cups of flour and reduced oil and milk from 1/3 cup to 1/4 cup each.
No Knead Crusty Rolls (Nov. 14, 2017) – Increased baking time from 20-25 minutes to 25-30 minutes for even more crusty rolls.
Easy One Bowl Blondies (Nov. 6, 2017) – Corrected a typo calling for 1/2 cup of all purpose flour – should have been one cup.
Potato Pancakes (Sept. 18, 2017) – Changed frying oil from canola to peanut oil.
Mexican Casserole (Aug. 19, 2017) – Adjusted jalapeños from 3/4 cup to 2 large jalapeños, up to 3/4 cup.
Greek Spinach Pie (July 29, 2017) – Increased spinach from 3/4 lb to 1 lb, dill from 2 Tbsp. to 1/4 cup, feta cheese from 3 oz to 5 oz, added 1/2 cup cottage cheese, and made the number of phyllo sheets optional (from 20 sheets to 15-20). Also, eliminated chopping the spinach, and added 1/4 tsp. salt and pepper to taste.
Kitchen Sink Cookies (July 2, 2017) – Switched from whole wheat pastry flour to all purpose flour, eliminated baking powder, and reduced temperature from 375 to 350.
Double Chocolate Chip Cookies (April 29, 2017) – Reduced butter from 1/4 cup to 3 tablespoons, decreased sugar from 3/4 to 2/3 cup total, increased chocolate chips and nuts to 1/3 cup each, reduced baking time to 10-11 minutes.
Oatmeal Snacking Cake (April 15, 2017) – Drastically simplified and improved…. less sugar, less ingredients, simpler instructions.
Cinnamon-Glazed Apple Brownies – (March 18, 2017) – Took down this recipe for re-working.
Vegetable Bean Pasta (Feb. 4, 2017) – Eliminated asparagus and indicated to add the spinach later, along with the pasta.
Canadian Butter Tarts (Jan. 14, 2017) – Increased butter from 3 Tbsp. to 1/4 cup; Replaced 1/2 cup white sugar with 3/4 cup brown sugar; Added 1/4 cup corn syrup; Increased one egg to two.
One Pan Chicken & Vegetables (Jan. 4, 2017) – Removed recipe, feeling it was not consistent.
Easy White Bread (no egg) (Dec. 23, 2016) – Increased the rising time from 35 minutes to one hour and reduced the baking time from 30 to 25 minutes.
Chocolate-Dipped Coconut Macaroons (Dec. 12, 2016) – For the coconut-almond macaroons, I reduced the ground almonds from 1/4 cup to 2-3 tablespoons.
Skinless Thighs & Fries (Oct. 19, 2016) – Shortened the cooking time to 30-35 minutes total by putting both chicken and potatoes in to cook at the same time.
Lemon Brownies (Aug. 27, 2016) – Indicated that a 9 x 9-inch pan also works.
Creamy Carrots (Aug. 25, 2016) – Switched from milk to water when adding cornstarch and increased cooking time by 3 minutes, eliminated salt & pepper, increased sugar.
Cinnamon-Glazed Apple Brownies (Aug. 17, 2016) – Reduced yogurt from 1/2 cup to 1/4 cup, apples from 3 cups to 2 cups, reduced baking time to 20 minutes. Eliminated salt.
Blueberry Coffee Cake (Aug. 3, 2016) – Made walnuts optional, made primary cake with all purpose flour with the option of using part whole wheat pastry flour, reduced sugar from 1/2 cup + 1 Tbsp. to just 1/2 cup, simplified layering to not put any streusel in the middle. This is an older recipe and I am still working to make it even simpler.
Oatmeal Banana Breakfast Brownies (May 29, 2016) – Indicated that it takes two small bananas to make 3/4 cup mashed – one banana is not enough. Also, reduced oil from 1/2 to 1/3 cup and increased baking time from 20 to 25 minutes.
Simple Whole Wheat Bread (April 3, 2016) – Indicated that honey can be used instead of sugar.
Easy Dinner Rolls (March 16, 2016) – Reduced baking time from 14-16 minutes to 10-12 minutes.
Vegetable-Bean Pasta (March 6, 2016) – Increased flour from 1 Tbsp. to 1 1/2 Tbsp.
Corn Chowder (Feb. 29, 2016) – Eliminated the red pepper and bay leaf.
Double Chocolate Almond Biscotti (Feb. 29, 2016) – I noted to turn the oven off for the final 20 minutes of drying the biscotti.
Blueberry Coffee Cake (Feb. 27, 2016) – Eliminated salt, reduced flour in streusel from 1 1/2 T. to one T. and increased vanilla from 1/2 to one teaspoon.
Giant Breakfast Cookies (Feb. 1, 2016) – Changed 1/2 cup prunes to 1/2 to 1 cup prunes.
Marble Loaf Cake (Jan 30, 2016) – Reduced baking time from 45 minutes to around 40 minutes.
Cabbage Rolls (Jan 28, 2016) – Added that long grain brown rice works well.
Easy One Bowl Yellow Cake (Jan 14, 2016) – Noted that you can use either an 8 or 9-inch pan.
Christmas Sugar Cookies (Dec. 17, 2015) – Deleted the note to use only 2 cups of flour for a cookie press. The same recipe works for both cutouts and press.
Christmas Wreath Bread (Dec. 6, 2015) – Increased oil from 1/4 cup to 1/3 cup.
Christmas Bread (Nov. 4, 2015) – Changed the shape from loaf to wreath, replaced water with milk, and increased sugar from 1/4 to 1/3 cup.
Greek Spinach Pie (Oct. 19, 2015) – Increased the spinach from 1/2 pound to 3/4 pound and increased the dill from one tablespoon to two.
Crispy Oatmeal Choc. Chip Cookies (Sept. 9, 2015) – Simplified by making the crisped rice optional.
Pumpkin Chocolate Chip Muffins (Sept. 7, 2015) – Reduced nutmeg from 1 teaspoon to 1/2 teaspoon; increased sugar by 2 tablespoons.
Citrus Chiffon Cake (Aug. 29, 2015) – Reduced number of eggs from 7 to 6.
Simple Whole Wheat Bread (Aug. 21, 2015) – Changed the loaf pan size from 9 x 5-inch to 8 1/2 x 4 1/2-inch which is more accurate.
Bolognese Sauce/Meat Sauce (Aug. 12, 2015) – Drastically shortened the cooking time, eliminated the water, simplified the recipe, and re-named it Simple Meat Sauce.
Easy Bread & Butter Pickles (Aug. 4, 2015) – Simplified the process – the ingredients are the same.
Kitchen Sink Cookies (July 20, 2015) – Eliminated the butter, simplified the ingredients, streamlined the instructions.
Apple Brownies (July 13, 2015) – Reduced amount of cinnamon in glaze from 1/4 tsp. to 1/8 tsp.
Blueberry Buttermilk Pancakes (July 9, 2015) – Eliminated the dash of salt.
Apple Pie Bars (July 7, 2015) – Increased apples from 6 to 8 cups or 2 pounds, not three.
Easy One-Bowl Chocolate Cake (June 15, 2015) – Included fresh lemon juice as a substitute for distilled vinegar – it works just as well.
Bran Muffins (May 8, 2015) – Increased the whole wheat pastry flour from 3/4 cup to 1 cup and reduced a/p flour from 3/4 cup to 1/2 cup.
Easy Dinner Rolls (May 8, 2015) – Made the main recipe with all a/p or bread flour with the option for whole wheat.
Rainbow Bean Salad (March 16, 2015) – Increased canned bean sizes from 8.5 oz to 15 oz. and increased onion from 1/4 cup to 1/2 cup.
Easy Chocolate Brownies (March 6, 2015) – To make them more fudgey I reduced the baking soda from 1/4 tsp. to 1/8 tsp.. I also doubled the vanilla to 2 tsp. and simplified the measuring by making the oil and yogurt both 1/3 cup instead of 5 Tbsp. and 6 Tbsp., because both amounts are very close to 1/3 cup.
Crispy Oatmeal Chocolate Chip Cookies (March 1, 2015) – Increased vanilla from 1/2 tsp. to 1 tsp. and streamlined the instructions.
Breakfast Brownies (Feb. 26, 2015) – Increased eggs from 1 to 2, reduced cereal from 3/4 cup to 1/2 cup, increased vanilla to 1 tsp.
Turkey Breakfast Patties (Feb. 21, 2015) – Changed the patty size from 2 1/2 to 3-inches and added the internal temperature required for turkey.
No Knead Whole Wheat Bread (Feb. 3, 2015) – The faster method does not work as well as the overnight method so I changed the recipe to use the overnight method. It takes longer (still hardly any work at all) but it makes a better loaf that is less dense.
Giant Breakfast Cookies (Jan. 31, 2015) – I suggested that instead of chocolate chips, use the darkest chocolate bar. The one I prefer is Scharffen Berger 70% chocolate bar, which I chop into tiny pieces.
Skinless Chicken Drumsticks (Jan. 29, 2015) – Simplified marinade, increased oven temperature from 400 to 425 and reduced cooking time from 1 hour to 45 minutes. I also eliminated adding water in the pan. This reduced total time to 1 hour.
Marble Loaf Cake (Jan. 26, 2015) – Improved the recipe by beating egg whites stiff before adding to make a lighter, moister cake.
Marinated Superfoods (Dec. 30, 2014) – Reduced steaming time from 10 minutes to 6 – 8 minutes.
Christmas Sugar Cookies (Dec. 7, 2014) – Clarified amount of flour for both cutouts and cookie press. Changed rolling thickness to 1/4-inch and increased baking time from 8-10 minutes to 9-11 minutes.
Chrusciki (Dec. 3, 2014) – Lowered frying oil temperature from 375 to 350-365° F and reduced the frying time to about 30 seconds. Increased sour cream from 1 to 2 tablespoons, reduced kneading from 100 to 50 turns. Also reduced the total times.
Giant Breakfast Cookies (Nov. 30, 2014) – Increased vanilla to 1 teaspoon.
Simple Whole Wheat Bread (Nov. 30, 2014) – Clarified the different temperatures for milk when using instant or regular yeast.
Homemade Cinnamon Rolls (Oct. 26, 2014) – Reduced the prep time (35 to 30 min.) and total time (2 hrs. 20 min. to 2 hours). Also added that both regular active yeast and instant yeast can be used.
Simple Whole Wheat Bread (Oct. 23, 2014) – Added the option of using either instant or regular yeast.
Apple Muffins (Sept. 2, 2014) – Simplified by eliminating the sliced apples on top and putting more apples in the batter. This required reducing the batter so it would fit 12 muffin cups. Also reduced the sugar on top and increased the sugar in the batter by about 1/2 tablespoon.
Vegetable Pasta (Aug. 25, 2014) – Increased pasta water to 1 1/2 cups and flour to 1 tablespoon. It makes the dish more creamy.
Vegetable-Bean Pasta (Aug. 25, 2014) – Increased pasta water to 1 1/2 cups, flour to 1 tablespoon, and beans to one can.
20-Minute Pizza Dough (Aug. 19, 2014) – Clarified instruction re: adding water slowly as you may not need all the water.
Dry Rub for BBQ Ribs (Aug. 16, 2014) – Corrected a typo. Chili powder and sweet paprika were mistakenly listed as one teaspoon each, should have been two teaspoons each.
Easy Baked Ziti (Aug. 15, 2014) – Changed amount of ziti pasta from 8 oz. to 10 oz. Noted that after adding sauce, add 1/4 cup water jar, shake, and add what’s left in the jar to the pan.
Easy Pan Pizza (Aug. 8, 2014) – Added new option for eliminating the overnight wait and starting the pizza the same day.
Easiest Granola Ever, Seriously. (July 8, 2014) – Simplified the instructions to mix everything right in the baking pan.
Cabbage Rolls (May 20, 2014) – Notated that mushrooms in the filling are optional.
Beef Stew (May 6, 2014) – Eliminated the dredging of stew meat before browning.
Skinless Chicken Drumsticks (May 1, 2014) – Eliminated the step of rubbing drumsticks with oil before baking – it really wasn’t necessary.