UPDATE (July 14, 2014): I made my strawberry cake yesterday (for someone’s birthday) and thought it would be helpful to show how it looks the second day. It tastes just as good the second day but the strawberries start to show a little through the frosting. I took a few snapshots:
Here it is below right after I made it (sorry, I didn’t clean off the plate!):
Here it is the following morning (today) after being refrigerated overnight:
And here’s a closeup of the strawberries, which have turned a little darker and even more juice has soaked into the cake, but again, still tastes great:
(Original posting from May 12, 2013): Good news! You don’t need a co-signer to buy strawberries – they are in season and affordable! I bought a 2 lb. box today for $4.99 and made my scrumpdeliumptous Fresh Strawberry Cake. How does it taste? It’s like the angels came down from the clouds with a gift from the heavens! One bite and it simply melts in your mouth… it’s that good.
It’s actually a fairly easy recipe – a white cake (as healthy as I can make it, but it does have butter) filled with macerated strawberries so the juices soak into the cake, and the whole thing is covered head to toe with whipped cream. It’s definitely a special occasion dessert recipe but it is a show stopper and they will beg you to make it again. Somebody already asked me to make another one. Oh… right… that was me. Click here for the recipe. (And let me know if you make it!) – Jenny Jones
Wait ’til you taste this moist, delicious blueberry streusel coffee cake. It’s an easy recipe made with whole grain flour and no butter. And blueberries are in season right now so you won’t need a loan application to buy them! Click here for the recipe. – Jenny Jones
I love love love this simple, easy recipe! One bowl. No butter. No cleanup. And you get moist, delicious, and very easy lemon brownies… Everything in one bowl, mix and bake. And you can use either canola or extra light olive oil. Click here for my healthy recipe. – Jenny Jones
Why is this cake so unique? It’s a sweet potato chocolate cake! Yes, it’s made with sweet potatoes. Not only does it have health benefits, it’s also a heavenly, fastastically, stupendously delicious moist chocolate cake! It has almost no butter so I love that it has very little saturated fat. This recipe was in my first cookbook and was the second most popular recipe in the book (my meatloaf was first).
Cooked sweet potato is the highest vegetable source of betacarotene, which boosts your immune system and even gives you glowing skin. If you’re looking for a healthy chocolate cake I promise you… everyone will love this moist & delicious sweet potato chocolate cake! Click here for the recipe. – Jenny Jones
There is a meyer lemon tree in my back yard and I have more lemons than I can use, or at least I did. I decided to make lemon brownies and I’ve been through more than a dozen lemons already trying to get the brownies just right and I think they’re almost there. I’ll try one more adjustment and then I’ll post the recipe. And by the way, there’s no butter in the recipe and it’s all in one bowl. The recipe is super easy and they taste out of this world. UPDATE March 20, 2013: The recipe is ready. Click here.
With ninety-one organic apples on my tree, I had to come up with a very special recipe and here it is. It’s a lot less work than making traditional apple pie and the best part is… it’s healthier… made without shortening or butter, only heart-healthy canola oil. I love that!
It tastes just as good as a pie, in fact, Denis keeps calling it pie but I say a piece of pie is pointed and this is square – it is NOT pie! Whatever you call it, this is one of my best recipes.
And try to eat just one piece of p….. uh…. I mean one bar. 🙂
I made apple pie bars again. I had to. My apples were calling me from the tree: “We’re ready! Over here! Eat us! Bake us into one of those pie bars! We need a purpose! We like being snuggled in that delicious crust. Please Jenny, take us before the squirrels come!!”
Denis took me on my errands today so I made him some cookies tonight. One of his favorites are my oatmeal chocolate chip so I made my oatmeal batter with 100% whole grains, then divided it in two so I could make my own favorites, too. To his half (the back row) I added toasted walnuts and chocolate chips. To my half, I added toasted walnuts, diced prunes and figs. They are so delicious! We’ve already had two each so I’d better put them away. These are definitely going in my next cookbook, which I’m trying to work on but there’s never time! Mine have whole grains and extra fiber so technically, I could have one for breakfast, no? How about with a hard-boiled egg and a glass of milk? Never mind, it’s as rhetorical question – my kitchen, my rules. Cookies for breakfast!
It’s been a long week and I needed something relaxing to do so I decided to make pie. What was I thinking? I could have chosen something easier like creating an algorhythm for computational approximations of seismic reflection and velocity analysis but noooooo…I chose to make a lemon meringue pie. So last night after dinner, I started by assembling all the equipment needed:
First, I had to make the crust and let it cool completely. It took over two hours to cool. Then I cooked the filling, topped it with meringue, and baked the whole thing again. By now, three hours had gone by. I removed it from the oven and of course, it had to cool completely before eating. I kept busy by washing the massive amount of dishes left behind, waiting for the pie to cool. I was dying for a slice but it was still hot. I took a bath… still hot. Did my nails… still hot. I tested some batteries, organized spices, sharpened some pencils… still hot. Finally I was exhausted and went to bed, feeling cheated, with no midnight snack. Denis was still up at 2 am and put it in the fridge. I only agreed to let him put it away if he promised not to eat any. (my kitchen, my rules) So today, we finally got to taste my lemon meringue pie. It was super good – the tart lemon filling balanced with the cool meringue – awesome!
*Note to lemon meringue pie-makers:
–Don’t make it at night.
–Don’t cut it until it’s completely cooled or you’ll be calling it a lemon meringue molten cake.
–Do it. There’s nothing like homemade pie… except good sex. No, I think the pie is better. Okay, pie, then sex.
I love baking! These are the first things I make at Christmas time and… they are the first to disappear! Mine is a healthier version of sugar cookies and if you try them, I promise that everyone will be asking for the recipe.
You don’t have to use pounds of butter to make a delicious sugar cookie – I use part canola oil but nobody has to know. I had planned to make a video but this recipe is so easy, and besides, I would have had to do the hair & makeup thing and who’s got time? I’m too busy looking for parking at the mall! Click here for the recipe.
Oh, and one more day for the Christmas Tree contest (below). Someone is already within ten of the correct number! See who it is on Friday.
For me, the only way to make bread pudding is to make the bread. So today, I made egg bread with poppy seeds, and about three hours later, it was bread pudding.
I don’t want to say it’s the best bread pudding on the planet… okay I do want to say it. “It’s the best bread pudding on the planet.”
Between my stepmom and me, it won’t last the night.
