Here’s a simple chocolate cake recipe that works equally well using whole wheat pastry flour or all purpose flour. In fact, it’s hard to tell the difference so I prefer making it whole wheat. It’s like a chocolate pound cake but healthier because it’s 100% whole grain but you can make it with all purpose flour if you like. And instead of butter I use extra light olive oil. What sends it over the moon is adding dark chocolate chips and toasted nuts.

The only cocoa I use for my baking is Dutch process because it’s never bitter and the result is a beautiful, dark chocolate cake. I can always find it (Droste brand) at World Market. Pound cakes tend to be heavy and dense but by beating the egg whites separately, it makes the cake lighter and taller. My loaf pan measures 8 1/2 x 4 1/2 inches.

If you’re a chocolate lover like I am, I hope you like this moist and delicious, easy chocolate loaf cake. Click here for the recipe. – Jenny Jones

My thanks to everyone who takes time to send in a photo of one of my recipes. I love it and also people can see that everyone’s recipe turns out a little differently. I hope you’ll share where you are from and please send your photo to: YourPhotos@JennyCanCook.com

HOLLY MADE MY PACZKI
“Made these today. My husband and I loved them… What a treat!  Oh! I did make a dozen. But, haven’t the life of me where they all dissappeared to…lol ? ~ Holly (Tucson, Arizona) “

~ I have the same problem – disappearing doughnuts! Thanks for your photo. ~ jenny

YOLI MADE MY CHOCOLATE LOAF CAKE
“Thank you for the  delicious chocolate loaf cake recipe. Made it today. Is it ok to put the rest of the walnut on top.”

“p.s. You were absolutely right. Few extra walnut on top could weight it down. I made another loaf and it was one inch higher. You were so gracious in your correction and advice. Love ALL you recipes Jenny.”

~ Too many walnuts could weight it down but it looks like yours turned out great. Thank you. ~ jenny

ANGELA MADE MY NO KNEAD BREAD
“Your fabulous bread! THANK YOU THANK YOU THANK YOU! Dear Jenny, Unfortunately I cannot find the different photos I have from the many times I’ve made your fantastic bread. Ive got several Le Crueset casseroles and overtime the bread comes out marvellous. Here´s one of the photos of my bread. Thank you and please keep those recipes coming!!! Warm regards, Angela Grimaldi-Roodenburg. (ps. I’ve made it both with organic white flour and other times with 100% spelt organic flour as in the photo.)”

~ That crust looks beautiful. And thank you for sharing your alternate flours with us. ~ jenny

NURIA MADE MY DARK CHOCOLATE FUDGE BROWNIES
“I just stumbled on your blog while looking for butter-free brownies. I read the recipe here and was hmmm IDK but the video on YT was most convincing! Anyhoo, I made two substitutions to the recipe:1) I used coconut oil instead of regular oil bc I find it never leaves oily taste in baked goods and 2) I used gluten-free flour*, same amount as all-purpose. They came out great! So chocolatey and fudgey! *(I use a mix of 3 parts rice flour, 3 parts manioc starch, 4 parts corn starch, and for baking I add 1/2 tsp xantan gum per flour cup) Also, I used the same paper on which I sifted the dry ingredients to line the baking pan! (mine is about 15×25 cm – ~6×10”) Will be checking for more recipes! Thanks!”

~ It’s nice that you shared all your details for anyone else wanting to make changes. Thank you. ~ jenny

JODY MADE MY CINNAMON ROLLS
“Jenny!  Loved your Buns!  Your Cinnamon Buns!  Delish.  Thank you.”

~ Hey! Where’s the rest of it? 🙂 Thanks for the great photo. ~ jenny

ISRAEL MADE MY POLISH CHRUSCIKI
“Hey Jenny! I had a project on a book in school and one of the available projects was to make a Polish food/dessert, so I looked up some Polish desserts. As I was looking on YouTube, your video looked the best, and I don’t know how many times I watched your video on how to make them. Hahaha!  I decided to make the Polish Chrusciki, and all of my other class mates loved them. They were so delicious, easy, and fun to make. 🙂 I am now hoping to make your Cinnamon Rolls for my next project!”

~ They turned out perfectly. I can’t wait to make mine at Christmas time. ~ jenny

FREDDY MADE MY SALMON PATTIES USING TUNA
“For the moment I’m living in Thailand and couldn’t find  Salmon in the Carrefour so I took Tuna and OK too.”

~ It’s good to know that this recipe works with tuna. Thank you for your photo. ~ jenny

Most people know that my favorite place to be is in the kitchen and to show you how much I enjoy “playing” there, I thought I would share what I cooked all this month. On the days I didn’t cook, we usually had leftovers as I prefer to eat at home than go to a restaurant. I hope my joy of cooking and baking will spark a similar passion in others to cook more at home.  And now, here’s what I cooked this month…

Oct. 31 – Tortillas, salad, baked ziti, tapioca pudding with chocolate swirl. (photo below)

Oct. 30 – Asian salad, vegetable chicken soup

Oct. 29 – Granola, Greek salad, salmon patties, Greek spinach rice, dark chocolate almond clusters

Oct. 28 – No knead whole wheat bread, chicken noodle soup, my butter mix

Oct. 27 – Tuna salad, chicken stock, two bean turkey chili (photo below), whole wheat blondies

Oct. 26 – Granola bars, sesame seed breadsticks

Oct. 25 – Deviled eggs, tortillas, vegetable soup, pork fried rice

Oct. 24 – Pork loin with roasted vegetables

Oct. 22 – Multi grain no knead bread, Caesar salad, fast rice & beans, tapioca pudding

Oct. 21 – Eggs & hash browns, no knead raisin walnut bread

Oct. 20 – Granola, salad, pesto pasta with chicken

Oct. 19 – Egg salad, marinated beets, stuffed grape leaves (photo below)

Oct. 18 – Tortillas, chicken noodle soup, chocolate loaf cake

Oct. 16 – Beet & cabbage borscht, salad, skinless chicken drumsticks

Oct. 14 – Chocolate loaf cake (photo below), vegetable-bean soup

Oct. 13 – Wound healing soup, faster whole wheat no knead bread, biscotti (for a gift)

Oct. 12 – Granola bars, deviled eggs

Oct. 11 – Chicken and mushrooms with steamed broccollini

Oct. 10 – Granola, vegetable-bean soup

Oct. 9 – Chewy chocolate clusters, tuna salad

Oct. 8 – Deviled eggs, caesar salad, leftover turkey chili

Oct. 6 – Multi grain no knead bread (photo below) It’s one I make the most.

Oct. 5 – Whole wheat french toast, chicken soup, spicy cabbage salad, turkey chili, double chocolate biscotti

Oct. 4 – Hard boiled eggs, granola bars (photo below), tomato salad, cabbage soup, tortillas, leftover baked ziti

Oct. 3 – Simple whole wheat bread (photo below), whole wheat french toast, croutons, salad, leftover chicken pot pie, crispy oatmeal chocolate chip cookies

Oct. 2 – No knead bread, salad, baked ziti, chocolate loaf cake

Oct. 1 – Sesame seed breadsticks, salad, chicken pot pie, dark chocolate fudge brownies.

I love this chocolate cake! Today I made baked ziti for dinner, along with a beautiful salad with two kinds of lettuce, orange pepper, cucumber, garbanzo beans, fresh peas, and red endive tossed with my Greek Salad Dressing. Before starting dinner, I had such a craving for chocolate cake and needed one I could make quickly because it was dessert for today’s dinner so I made my Easy One Bowl Chocolate Cake.

If you haven’t tried it yet, it is really fast and easy to make, uses no eggs, no mixer, and it’s super moist and delicious. You only need one bowl and it’s probably less work than using a mix. I promise you if you try this cake, you will never buy a mix again. I made it and it cooled down just in time to frost after dinner. Whenever I have a piece of this cake I never feel weighed down and always feel like I could have seconds but I don’t. It keeps really well so we will have dessert for days. At the end if there’s only one slice left, I always suggest that we arm wrestle for it!

If you want to make the best and easiest one bowl chocolate cake click here for the recipe. – Jenny Jones

Chicken breast simmered in marinara sauce turns out so tender you can cut it with a fork. This easy recipe takes less than 10 minutes of prep and the chicken cooks in the sauce unattended while you cook the pasta and make a salad. You do have a salad every day, right?

This recipe started because I wanted to try making chicken cacciatore but after chopping peppers and mushrooms and using chicken thighs, I found there was too much fat and not a lot of big flavor. So I tried simplifying it and came up with a lean and low fat version and now it’s just chicken with spaghetti, but with a lot of flavor but not a lot of work. It’s the simple, easy recipes that I always wind up making again.

Canned plum tomatoes are my go-to for pasta sauce and it’s so easy to make them into a smooth puree with a food processor. If you can find San Marzano tomaotes, that’s even better. You can always add more spices or a bay leaf or some crushed red pepper if you like but this is perfect for me just the way it is. Click here for the recipe. – Jenny Jones

I ran out of breadsticks again so it was time to make more. They keep disappearing because I have a breadstick with every salad and I have a salad every day. This time I made them using 100% all purpose flour and they are super crunchy. I make them so often I even bought a breadstick pan that’s perforated to help them bake up crispy with grooves so the sticks stay round.

This is one of the recipes I make the most because no one sells breadsticks that even come close to this good. The ones that come in a package are a waste of time and the occasional bakery that sells them – well they just don’t measure up. Click here for the recipe. – Jenny Jones

My thanks to everyone who takes time to send in a photo of one of my recipes.  I hope you’ll share where you are from and please send your photo to: YourPhotos@JennyCanCook.com

RICHA MADE MY WHOLE WHEAT BUNS
“Hi Jenny, Tried the whole wheat buns and they turned out fabulous. Have added caramalized onions and they taste yum. Thank you so much for the recipe. Have been making your simple whole wheat bread regularly. Regards, Richa.”

~ Adding the onions sounds tasty. Thank you for sharing. ~ jenny

SUSANNA MADE MY BISCUITS
“Hello Jenny, I’m Susanna from Italy. This morning I’ve made these biscuits and they were delicious! The recipe is easy and quick to do and the result was a success. I didn’t find the buttermilk here so I’ve used milk. I can’t wait to do them again…..18 hours to go until next 8am 🙂 Thank you so much for sharing and I love watching your videos. And thank you for metric conversions. Ciao.”

~ Lovely photo, thank you. If you like, look at the Substitutions in my blog for buttermilk. ~ jenny

ELLEN MADE MY CINNAMON ROLLS

~ They look really good. Thanks for the photos. ~ jenny

DAVID MADE MY SPAGHETTI & MEATBALLS
“Hey Jenny!! Your videos are amazing and fun. I had to try that Spaghetti and Meatballs recipe and can I just say FLAVOR EXPLOSION! The best I have ever had. I think I tripled the recipe and had to share. Here is my photo of the sauce and meatballs. I can’t wait to try more of your recipes. All the best from Myrtle Beach, SC. Thanks!”

~ Thanks for the great photo – This is one of my favorite meals. ~ jenny

REINVAL MADE MY BANANA BREAD AND WHOLE WHEAT & WHITE LOAVES
“Dear Jenny….I am so appreciative of you. All my life I have wondered why I was unable to bake a cake or bread. Finding your videos has transformed me into a baker.  Thank you Jenny , my family thanks you as well. Today I baked one plain banana cake and one with raisins.  I also made a whole wheat bread and one white . Thank you Jenny soooo much.”

~ I’m happy to help. Thanks for sharing your photos. ~ jenny

OLD BOB MADE MY PAN PIZZA IN HIS CONVERTED WEBER PIZZA OVEN
“I have 22″ Weber kettle BBQ that I converted to a pizza oven. It works great for the standard pizza dough cooked on a stone. Using indirect heat with wood, the chamber reaches over 700 degrees.I decided to try it with your Pan Pizza recipe using the cast iron skillets, which is my favorite pizza for my regular oven. For a group I prepared four batches of dough. I prepared 4 cast iron skillets with oil and the dough. At cooking time, I prepared one pan at a time per the recipe. After the 3 min stove top warming, I placed each pizza in the Weber, One by one, they turned out great. The only change from your recipe was adding several more minutes to the baking time and I had to rotate the pan as it baked.”

~ Bob, you are so kind to share your invention with everyone. Thank you. ~ jenny

DALILA MADE MY DINNER ROLLS
“Hi Jenny! ? I decide to try your recipe for your dinner rolls for tonights dinner. I’m so glad I did, they came out soooo fluffy and soft! I quickly grabbed my camera to snap a picture because as you can see the rolls were being eaten before the dinner table could be set…..LOL!! I just had to show you how great your rolls baked up. Thank you for another tasty recipe Ms. Jenny! Happy Baking!?”

~ They look perfect! Thank you for sharing your photo. ~ jenny

It’s been a long time since I bought bread. My favorite no knead bread is multi-grain and I decided to try it with some added ground flaxseed meal to see if it turned out. I love it! This was a high fiber bread to begin with and now, with added flaxseed, it has heart-healthy benefits because flax is a good source of omega-3 fatty acids.

I used my original recipe and simply added 1/4 cup of ground flaxseed meal and increased the water to 1 1/2 cups. Everyone is making no knead breads because they are so easy and the variations you can make are endless. If you want to try it, just make the two changes above and follow this original recipe.  – Jenny Jones

A 106-year-old fruitcake has been discovered in an old explorer’s hut in Antarctica and it looked and smelled edible! I’ve always heard that properly stored fruitcakes can last for years but whoa! This fruitcake was wrapped in waxed paper and tucked into a tin box and most likely came to Antarctica with an English expedition in 1910. The cake survived much better than the tin box, which was badly corroded. It had a very slight rancid butter smell but other than that, they say the cake looked and smelled edible! The freezing cold in Antarctica had a lot to do with the cake’s survival.

A century old cake notwithstanding, any fruitcake needs time to “age” and should be started early. The aging period can be from 2 to 4 months. Sugar acts as a preservative and alcohol kills bacteria and prevents mold. Many fruitcakes are soaked in alcohol and those can actually last for years if you periodically add more alcohol. You do this by wrapping the cake in a towel soaked in brandy or wine and then covering tightly and keep it refrigerated. It’s generally recommended that soaked fruitcake should be consumed within two years.

I don’t have a recipe for fruitcake but there are lots of good ones to be found and it is a long standing tradition to give fruitcake as a Christmas gift. Not everyone likes this very dense and rich cake so if you make one, don’t be surprised if it gets re-gifted to you five years later! 🙂 – Jenny Jones