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
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
This is one of my prize recipes! I worked hard to make the healthiest cinnamon rolls possible (so I can eat more of them) but they had to be soft and gooey and delicious. This is it. I tried using some whole wheat flour but they never turned out soft enough so it’s all-purpose flour but the good news is the entire recipe uses only two tablespoons of butter. Two. And now I have even better news: I usually make them with no butter at all. There’s so much flavor in the cinnamon and brown sugar filling that I often use a trans-fat free margarine and I defy anyone to tell the difference between that and the one with butter.
Make it either way. If you are concerned about saturated fat I promise that you will love these delicious buns without butter. If you use butter, it’s only 2 tablespoons so each roll has as little butter as a slice of toast. Two tablespoons divided by eight rolls equals 3/4 of a teaspoon of butter in each cinnamon roll.
Did you know that all cinnamon is not the same? The most popular kind is Ceylon cinnamon, which is what most stores sell but they usually also have Saigon cinnamon which I LOVE! It’s much more potent and fragrant, in fact I usually use less because it’s so powerful. If you use Saigon cinnamon, reduce the amount in the filling from 2 teaspoons to 1 1/2 teaspoons. It’s amazing cinnamon and really worth looking for. My store carries Spice Islands brand…
Now let’s talk about frosting. You can frost them in the baking pan but I like to transfer them first to a plate or pie pan before frosting so the sides also get some of that gooey frosting. Here’s how: After the 10-minute cooling period place a dinner plate on top and flip them over onto the plate. Then take another plate or pie pan and flip them back again and they will be right side up and still warm and ready to frost… all sides!
You don’t have to give up cinnamon rolls. Make your own with my healthy recipe and if you want, you can do the prep the night before, refrigerate overnight, then let them rise in the morning and bake. There’s no reason not to enjoy one of the best things in the world to bake. Your whole house will be filled with the intoxicating aroma of cinnamon! Click herefor the recipe. – Jenny Jones
If you make homemade granola just once, you will never buy it in the store again. My easy healthy granola uses only six ingredients and you can put it together in five minutes. It’s one of my top three most watched youtube videos. And the taste… is downright addictive! This healthy granola is crunchy with lots of nuts and made with coconut and real maple syrup. Have it as your morning cereal or as a crunchy topping on yogurt. There’s lots of protein and fiber and all those oats are good for lowering cholesterol. It’s such a simple recipe, I hope you’ll try it. Click here for the recipe. – Jenny Jones
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.
