Good news for gluten free cooks! I was finally able to get the flour some people have mentioned in their comments and I tried it out with my lemon brownies. They turned out great – I saw no difference in taste or texture. This recipe is exactly the same as my regular lemon brownies only with swapping the regular flour for Bob’s Red Mill 1 to 1 gluten free baking flour. (This is not a paid endorsement, just a way to share a good recipe that’s gluten free.)
I have only made this recipe with this particular flour and can’t say how it will work with other gluten free flours so it you try it with a different brand of gluten-free flour please comment here on your results. I’m really happy to be able to share this very easy and very popular recipe for lemon brownies (some people call them “yellowies” ?) for everyone who has asked for more gluten-free baking. Click herefor the recipe. – Jenny Jones
I realize that my “Quick & Easy” chocolate cake is the most popular and I often make it when I need cake fast. Some days, we just need cake fast! But sweet potato chocolate cake is still my favorite. It starts with a whole sweet potato, which I cook and mash with a fork. I used to boil it but now I chop and steam the sweet potato. This way it retains more vitamins and I like that this is a dessert with some nutrition. And because sweet potatoes are so sweet, this recipe uses less sugar.
This chocolate cake always turns out moist and delicious. I frost most of my cakes right in the pan, only on the top. If you want to try my favorite recipe for sweet potato chocolate cake and get a little vitamin A in each slice, click here.
I made lemon brownies today and decided to experiment with a larger pan, using a 9 x 9-inch square instead of the 8-inch square. Well, this recipe is indestructible. The brownies turned out great, even a little fudgier than the original. Even an amateur baker can’t mess this up. I’ve made these easy lemon brownies with all purpose flour, with whole wheat pastry flour, once when I was out of yogurt I used sour cream instead and no matter what, they always turn out. And it’s one bowl!
It’s one of my most popular recipes because they are so easy to make. There is no mixer, almost no cleanup, and they are so darn delicious. If you haven’t tried it yet, or even if you have, you can now make it in an 8 by 8 or 9 by 9 pan. Click here for the recipe. – Jenny Jones
Our fourth of July is almost here. It’s a time for fireworks, fun, and food… especially food. And what could you make that would be as exciting as the fireworks? This is it, baby! My fresh strawberry cake. It’s one of my most popular recipes and now that strawberries are in season, you won’t need a loan to bake this delicious dessert.
It’s Independence Day. So declare your independence from store bought sweets and make this beautiful, show stopping, fresh strawberry cake. Click here for the recipe. – Jenny Jones
Pecan pie doesn’t have to be complicated. Mine is simple and you don’t need any fancy ingredients. And it’s healthier too, with an olive oil crust. I used to make pie crusts the old way with either shortening or butter and ice water but an oil crust is so much easier. It’s quick and you can just pat it into the pan or I roll it between wax paper and then transfer it into the pan. By the way, the pan is never greased when you’re baking pie.
In this case I use a standard 9-inch pyrex glass pie pan and not a deep dish pan. My pecan pie filling is super simple. Everything goes into one bowl, stir for one minute and boom. Done. It uses less butter than most along with brown sugar, white sugar, and corn syrup but keep in mind that corn syrup IS NOT high fructose corn syrup. They don’t even sell HFCS to the public.
If you’re trying to bake without butter, I also have a completely butter-free pecan pie in my Baking Without Butter category. My two pies are exactly the same recipe except one uses butter in the filling and one uses a trans fat-free spread. For my butter-free filling I used Benecol. I baked both pies today for a blind taste test and I served a small slice of each one on the same plate. Guess what? Nobody could tell the difference! They are both so delicious, filled with lots of toasted pecans and a sweet, gooey filling. I’m definitely making my pecan pie for Thanksgiving this year, and probably Christmas too, and maybe my birthday… then there’s tax day… and well, you get the picture. Enjoy! Click here for the recipe. – Jenny Jones
Blueberries are on sale! That means I need to make my lemon blueberry bundt cake today and I need it in time for dinner. I always made this amazing cake with only 1/3 cup of butter but today I mistakenly used only 3 tablespoons of butter and guess what? It was moist and delicious! This was a good mistake.
OMG – this is so delicious! And now it has even less butter. I use the zest of three lemons and a whole bunch of blueberries (one and a half cups). If you wash the berries, make sure they’re dry before adding them to the batter. Otherwise, they can sink.
It’s the fresh lemon zest that gives all the flavor so don’t skimp on the lemons. When you take the zest off take just the yellow part and avoid the white part, which is bitter.
Start with all your ingredients at room temperature and take your time. It takes 7-8 minutes with an electric mixer to get the batter just right. But what a reward! I like to top my finished cake with a simple glaze made with lemon juice and powdered sugar but you can also dust it with a little powdered sugar. Click here for the recipe. – Jenny Jones
Today is my sweetheart’s birthday and he, again, asked for his favorite cake. It’s my fresh strawberry cake and oh my… it is so good! It weighs almost six pounds! That’s because it uses two pounds of fresh berries, two layers of white cake, and a whole pint of whipping cream.
The strawberries are sliced and mixed with sugar to bring out lots of their juices and then you build the cake. It’s a layer of cake, covered with half of the macerated strawberries as the juice quickly soaks into the soft cake below, and you cover the berries with freshly whipped cream. Don’t even think about using Coolwhip!
Then you add the second layer of cake, top it with the remaining strawberries and juice, which soaks into the top layer of cake. Now you cover the whole thing with whipped cream. OMG!!
This is clearly a special occasion cake and one of the few things I bake using butter but it’s unbelievably delicious – it just melts in your mouth. Click here for the recipe. Oh, Happy Birthday, Denis! ♥ ♥
It’s always good to have something sweet for the weekend (besides my sweet-heart!). He loves my easy chocolate brownies so I made some for the weekend. At the same time, I improved the recipe with a few minor changes, which I have noted on the printable recipe. I followed Lisa’s comment below my recipe and reduced the baking soda for a fudgier brownie. I also doubled the vanilla and reduced the baking time.
I also adjusted some amounts for easier measuring. I realized that 1/3 of a cup is 5 1/3 tablespoons so I changed both the 5 tablespoons of oil and the 6 tablespoons of yogurt to 1/3 of a cup each. It’s much easier to measure and makes no difference in the batter. We both like the new brownie better but the old version is still available too.
This morning I also made my giant breakfast cookies. Just like my brownies they are 100% whole grain and made without butter.
I love these breakfast cookies so much I just added them to “My Favorites” category. A lot of times, I also have them for dessert. For dinner I made vegetable fried rice with edamame. So that’s what I cooked today. …just sharing… – Jenny Jones
Good news for gluten free cooks! I was finally able to get the flour some people have mentioned in their comments and I tried it out with my lemon brownies. They turned out great – I saw no difference in taste or texture. This recipe is exactly the same as my regular lemon brownies only with swapping the regular flour for Bob’s Red Mill 1 to 1 gluten free baking flour. (This is not a paid endorsement, just a way to share a good recipe that’s gluten free.)
