I always look for a healthier way to make all the favorite things we like to eat and chocolate chip cookies are at the top of my “favorite things to eat” list. I posted my recipe some time ago but when I baked them today, I made a couple of small improvements. I reduced the oil and salt a little and I prefer them the new way. (the changes are noted in the recipe).
Anyone looking to bake with whole grains can make my version that uses part whole wheat & part all purpose flour. But these healthier cookies can also be made using only all purpose flour but honestly, there’s not much difference so I say go with the whole wheat version.
While most chocolate chip cookie recipes start out with a stick of butter, my recipe uses only three tablespoons of butter. I’m still not convinced we should be eating lots of butter as some people believe but when I use butter, I’m going with the grass-fed kind.
I always put nuts in these cookies and whether you use walnuts or pecans, I highly recommend toasting the nuts first. Toasting intensifies the flavor and it will add a lot to these delicious cookies, especially pecans. For chocolate chips, the darker the better for some health benefits.
To try my whole wheat dark chocolate chip cookies, just click here for the recipe. – Jenny Jones
It really makes my day when someone take time to send a photo of one of my recipes, and it’s always nice if they say where they’re from. Please send your photo to: YourPhotos@JennyCanCook.com
EDDY MADE MY BEEF STEW
“My first old-school Beef Stew. Thank you.”
~ That’s a good looking beef stew. Thanks for the instagram photo. ~ jenny
JOANN MADE MY NO KNEAD BREAD
“Sent from my iphone.”
~ That’s a beautiful, cracked crust – the best kind. Thank you! ~ jenny
DALILA MADE MY CHOCOLATE-DIPPED COCONUT MACAROONS
“Hi Jenny! ? I happen to enjoy coconut like crazy, so I made your CHOCOLATE-DIPPED COCONUT MACAROONS. The first thing I really liked about this recipe was the number of ingredients I needed, only 5 ingredients. I did add almonds to my macaroons, so 6 ingredients for me. Still, not bad, I was done combining everything in no time at all. I used my small cookie scoop to form my macaroons. The texture was so good, nice and moist with a good chew to them. You definitely know your sweets…..YAY YOU!! ? This recipe is a keeper, it’s nice and easy with limited ingredients. But mainly because these macaroons taste great! Happy Baking! ?”
~ Thank you for another lovely photo. They turned out perfectly. ~ jenny
DARNY MADE MY NO KNEAD BREAD
“Thank you for sharing this simple recipe..this is the very first bread i learned how to make,and because of this i began to bake more different kinds of bread and pastries ,you inspired me,and made a baker out of me..thank you..this is my husband’s and my kids favorite bread by the way.”
~ The bread looks fab and so does your little Italian chef. I’m happy to have been an inspiration. Thank you. ~ jenny
I want to remind everyone how easy it is to make pancakes from scratch. How easy? Twelve minutes. Yes, it takes just 12 minutes to make my whole grain oatmeal pancakes. It was our Sunday breakfast, served with a little butter and a lot of real maple syrup.
These easy, healthy pancakes are made with buttermilk, oats, and whole wheat pastry flour so they are 100% whole grain. Buttermilk really makes the best pancakes! My usual breakfast is a hard-boiled egg, a slice of my homemade bread, a little fruit, and a cup of tea, but Sunday is the day for special treats – I should have called it Sunday brunch because we didn’t eat until after 11:00.
I found these pretty plates at Walmart so I took a new picture. Next Sunday, or maybe tomorrow, if you want a healthy whole grain breakfast that’s fun and easy, click here for the recipe. – Jenny Jones
Baking can be therapeutic. This appeared in Sunday’s St. Croix hurricane report and it looks like my recipes are therapeutic for Isabel, who is staying calm by baking. Question, though… is it the baking of the cinnamon rolls or the eating of the cinnamon rolls that’s helping take her mind off things?
Fresh blueberries and fresh lemon make all the difference in this easy lemon blueberry loaf, but you won’t need any butter. Or even a mixer. It’s really easy to make because you mix everything by hand. Sweet loaves like this often call for buttermilk but a lot of people don’t have it so I use whole milk and I add some lemon juice to the milk, which makes a substitute for buttermilk. But if you have buttermilk, you can use that instead of making your own.
It’s important to zest and squeeze the lemon first, and in that order. Zest it first, then cut and squeeze the juice. You’ll need the juice right away to add to the milk so it can stand as long as possible and get a bit lumpy. Before I start, I always inspect the blueberries and remove any stems and also any berries that are too soft or moldy. Tossing the berries with flour helps keep them from sinking to the bottom during baking, and I find a soft plastic produce bag just right for the job and for less cleanup.
I struggled over how much sugar to use. Naturally, the less the better but some blueberries are not as sweet as others. I tried 3/4 cup, then tried adding one tablespoon, and another time I added 2 tablespoons. This recipe works with any of those amounts so I split the difference and made it 3/4 cup + 1 tablespoon of sugar.
As for the glaze, make as much as you want, as thick as you want. My preference is a thinner glaze that I can brush on the top and sides but you can make it thicker with less lemon juice and drizzle it on the top. This delicious, lightly sweet loaf is best served while still warm. Click here for the recipe. – Jenny Jones
Why boil and drain pasta when you can cook it right in your sauce? In fact, everything here, the chicken, all these healthy vegetables, the creamy sauce, they all cook in one pot. And get this… 1) easy cleanup… 2) four vegetables in every serving… 3) start-to-finish : 30 minutes!
It’s vital to eat vegetables every day and this easy dinner has broccoli, carrots, peppers, and peas. There are probably more veggies than pasta in this fast and easy dinner but that’s a good thing. The creamy sauce it made with whole milk and a little flour and the result is an awesome healthy dinner that tastes much richer than it is.
My husband calls it Chicken Pot Pie Pasta because it reminds him of my chicken pot pie. I find myself looking for even faster and even healthier meals to cook and this one is going on the top of my list. To make this fast and healthy chicken veggie pasta, click here for the recipe. – Jenny Jones
“Hi Jenny, Just wanted to tell you how much I love you and your recipes. You are so sweet and funny and I love watching your videos. Now I also know that we celebrate our b-days in the same month. I turned 49 in June 6. I’m from Israel and I married an American Jew and we live in NJ with our beautiful daughter who celebrated 10 years a few days ago. I wish you a Belated Happy Birthday! Hope you had fun. I love you so much and I’ll keep following you on You-tube. You are welcome to keep in touch with me :-)”
Happy 4th of July!
Regards,
Roni Turner
Roni, What a lovely gesture that you sent your photo. I often wonder who is making my recipes so it’s a real treat to see this photo of you and your beautiful family. Thank you so much for taking the time and if anyone else feels so inclined, I would be honored to received your personal photos so I can feel even more connected with everyone who visits. – jenny
I was too lazy to make apple pie today but I needed an apple pie fix, so I made some healthier and easier apple pie bars. My simple recipe uses an easy oil crust and two pounds of apples and bakes in an 8 by 8-inch square pan so it makes nine servings. These did not last nine days, or even four days. Somebody around here thinks it’s okay to have one with breakfast because it has… you know… fruit.
To me, Granny Smith are still the best baking apples but I also use them because they are available almost everywhere. I use extra light olive oil or non-GMO canola oil for the crust so this recipe has not butter. This time I lined the pan with parchment paper so I could lift the whole thing out and cut it into bars on a platter. You’ll never miss the butter with these easy apple bars. Click here for the recipe. – Jenny Jones
I appreciate receiving your photos and seeing how my recipes turn out in other kitchens, and it’s always nice if you say where you’re from. Please send your photo to: YourPhotos@JennyCanCook.com
LYNN MADE MY NO KNEAD RYE BREAD
“Happy Friday, Jenny. This is a phone-photo of your caraway rye loaf, made yesterday. I just wrote a reply to one of your followers who had trouble making this loaf — sticky center. I didn’t get that result, but I read all the comments carefully beforehand and was on the lookout to avoid the sticky center issue. Made a few suggestions from my experience and said I would post a photo on your site’s blog page. This loaf has big flavor, almost a little sour-sweetish, plus arromatic with caraway. Nice texture. Again, dziękuję bardzo, Jenny! D. Lynn C. SilVal, CA.”
~ Thanks for your photo and for your extra input to help others. ~ jenny
LYNN MADE MY MULTIGRAIN NO KNEAD BREAD
“Jenny, your multigrain loaf prepared the cold water way, after a 13-hour ‘germination’; still a bit too warm to slice. Wonderfully fragrant.Grazie, Maestra!”
~ I’m honored with your tea dedication and I love this bread too. Thank you. ~ jenny
“Teatime, dedicated to you, Jenny. I join with all your other fans in thanks & praise.”
“Exactly as you described this multigrain loaf, Jenny — crispy, chewy outside, soft interior, really nice, probably even tastier in the morning. (Blackberry/pomegranate fruit spread). Merci beaucoup!!”
ROXANNA MADE MY CRISPY APPLE TART
“Hi Jenny, Thank you again for another perfect recipe. The Apple Tart was amazingly delicious-just the right amount of sweetness. I feel extremely fortunate that I found your site. Best, Roxanna.”
~ That’s a nice swirl design with the ribbed apples. Thank you. ~ jenny
LYNN MADE MY LEMON BLUEBERRY MUFFINS
“Jenny, happy Saturday! What’s left of your lemon-blueberry muffins (half batch); did your suggested ww pastry flour, yogourt/milk subs, plus eggless — used Bob’s Red Mill “Egg Replacer.” Scrumptious & Beautiful, photo doesn’t do them justice … that gorgeous blueberry blue and the lemon-yellow speckles, real tea-time or coffee-break charmers!! Lynn, from Carmichael Silicon Valley, CA, by way of Ontario, Canada. “Bon Weekend,” Jenny! ???”
~ Thanks for the lovely photo. It’s a great time for baking with blueberries. ~ jenny
TRACEY MADE MY LEMON BLUEBERRY LOAF CAKE
“Hello Jenny, I am from Saratoga Springs N.Y. I was so happy to make this Blueberry bread. Thank you for the recipe! It came out great. I found your site from Googling Chrusciki. I used to watch you on T.V. years ago. I couldn’t believe this was you. I am glad you are well. Thank you for the recipes.”
~ It turned out perfectly. Thanks so much for your photo. ~ jenny
DALILA MADE MY SPAGHETTI FRITTATA WITH SPINACH
“Hi Jenny! ?I had a taste for a meatless dinner, its just been too hot here lately. And I really didn’t want a heavy meal laying in my stomach all evening. So I made your SPAGHETTI FRITTATA WITH SPINACH. At first I was a bit leery about flipping from pan to plate back to pan….geez! But you know what…..it was soooo easy. I felt like a pro, it was easy-peasy, nothing landed on my kitchen floor….LOL!! Your frittata recipe is rather simple once I was in a right frame of mind ~ I can do this. And the taste…deeelish, thank you Ms. Jenny! I plan on making this dish more often. Happy Cooking! ?”
~ Thank you for sharing your photo and comments – it turned out perfect. ~ jenny
ROXANNA MADE MY OVERNIGHT NO KNEAD BREAD
“Hi Jenny, I’ve been making no knead bread for a few years; however after recently finding your website and following your recipe, the bread is now perfect—both inside and outside. Thank You.”
~ I see you made it your own. Thank for the inspirational photo. ~ jenny
ANDI (from Florida) MADE MY HONEY WHEAT BREAD & ONE BOWL LEMON BROWNIES
“You are amazing Jenny. Look what I can do because of you! Love from Florida.”
~ It turned out great. Thank you for sharing. ~ jenny
“Lemon Heaven. We absolutely love you.❤️ Sent from my Cabana on the beach?”
~ This is the perfect summer dessert. Thank you for the photo. ~ jenny
MARG (from Canada) MADE MY NO KNEAD BREAD
“Hi Jenny…I just wanted to let you know how much I enjoy your postings. This is my first attempt with a No Knead Bread using a Corning Wear dish. It tastes good so now I will look for a proper Dutch oven. Hopefully not the expensive ones unless it’s really cheap! I’m a Canadian from Victoria, BC. Cheers, Marg.”
~ Thank you for sharing this. It looks pretty darn good for a corning ware recipe. ~ jenny
KYLENE MADE MY FALL-OFF-THE-BONE RIBS
“OMG! These are the best ribs ever! I used your rub recipe which was amazing and I plan on making these several times a month. As always thanks for sharing your recipes!”
~ They look exactly like mine, right down to the foil. Thank you. ~ jenny
SITA (from the Netherlands) MADE MY NO KNEAD BREAD
“Hi Jenny, I love your recipe for the no knead bread, I made the bread many times and it just gets better and better. Thank you so much for sharing your yummy recipes.”
~ Thank you so much for this lovely loaf… all the way from the Netherlands! ~ jenny
JOAN MADE MY NO KNEAD RYE BREAD
“Just made your No Knead Rye Bread. Absolutely love it! It rose beautifully. Lovely golden color. Perfection!!”
~ I really love this bread too. Isn’t no knead the best? Thanks so much for the photos.~ jenny
RACHEL (from Miami) MADE MY CABBAGE ROLLS
“Hi Jenny. Loved your stuffed cabbage. I hope you don’t mind that I substituted the rice for quinoa. They were a hit! Thank you!”
~ They look so good, and it’s helpful for others to know they can use quinoa. Thank you for sharing.~ jenny
I always look for a healthier way to make all the favorite things we like to eat and chocolate chip cookies are at the top of my “favorite things to eat” list. I posted my recipe some time ago but when I baked them today, I made a couple of small improvements. I reduced the oil and salt a little and I prefer them the new way. (the changes are noted in the recipe).
