Dec 8, 2016
Dec 5, 2016
Guess what? There is no difference between frozen and freshly made pecan balls. I tested them myself and asked two other people to do a blind taste test and no one could tell the difference. This is good news because anything you can make ahead for the holidays is helpful. I’m sure there is more than one way to freeze these delicate Christmas snowball cookies but here is how I did mine:
- Once they were completely cool and after the second roll in powdered sugar I gently placed them in a freezer bag so they were not touching.
- I removed as much air as possible from the bag and placed them gently in the freezer.
- To thaw I let them thaw overnight in the refrigerator and then brought them to room temperature.
- Then I gently rolled them in powdered sugar again to freshen them up.
So there it is. This is how you can freeze your homemade pecan balls and have extra time for…. making more! Click here for the recipe. – Jenny Jones
Dec 1, 2016
Here’s a closeup of my Crispy Oatmeal Chocolate Chip Cookies. They are big! These are the ones made with 100% whole grains and no butter. Before baking you press them flat with a fork and they spread even more when they bake and come out super thin and crispy. I made them last night and the recipe makes twelve. There are five left. Click here for the recipe. – Jenny Jones
Nov 27, 2016
What a treat to see your photos of my recipes. My thanks to everyone for sharing them. Feel free to include where you are from and send your photo to: YourPhotos@JennyCanCook.com
KATHY MADE MY NO KNEAD BREAD
“Hi Jenny! I finally made your no knead bread and it was easy and delicious! My family loved it! Thanks as always!”
ALI G MADE MY SIMPLE CHOCOLATE CAKE WITHOUT BUTTER
“Wow! Husband approved. I had Aldi cocoa, a Myer lemon and I cheated (putting 2 Tbsp butter ONLY in the glaze to thicken it). Thank you SO much. A dear friend whose beautiful little boy is deathly allergic to eggs will love this. Ours turned out delicious! May the LORD Bless and keep you always. Yummo! Only wish I could claim this recipe as my own. 5 stars ⭐⭐⭐⭐⭐”
ELIZABETH MADE MY NO KNEAD BREAD
“Hi Jenny, so glad I discovered you on youtube. You are a very funny lady to watch! Last night I prepared some dough (half whole wheat and half white flour) and I put it in the oven this morning. Soooo easy! Even though I am Dutch myself, I never used my ‘dutch oven’ for baking bread, but I will from now on! I love this no-knead bread (ongekneed brood). Thank you for sharing this recipe! Elizabeth, from the Netherlands”
ADRIANA MADE MY PIZZA
“Hi Jenny, as I promised, I´m letting you know the great pizza I prepared today with your recipe. It´s the first time I make pizza, so I also decided to make a home made sauce and topped the pizza with sliced calamata olives. Used a rectangular pan because it was what I had available. I just baked it while we watch the Barcelona – Real Madrid game. My husband loooooved the pizza!! It´s just a delicious pizza. Thanks a lot Jenny! (I should have prepared two pizzas!! hahahahahaha)”
EFRAT MADE MY BUTTERMILK SPICE CAKE
“Hi. This cake is so delicious! And so easy to make. Thanks for another great recipe! Efrat (from Israel).”
Nov 15, 2016
I really enjoy this moist buttermilk cake, especially because it’s another one of my easy, one-bowl recipes. The combination of spices in the cake along with a mild cream cheese frosting really works for me and I always like any frosting I can make without butter, but it’s also good with chocolate frosting. (You can use the frosting from my zucchini chocolate cake.) It may not be a fancy special occasion cake but my favorite cakes are quick and easy so I mostly bake and frost in the same pan. However, it’s easy to transfer this cake onto a plate and frost the sides as well, like in my photo.
I kept the recipe simple using just all purpose flour but it’s hard to tell the difference between the 100% all purpose and the one made with half whole wheat pastry flour. This recipe calls for 1 1/4 cups of flour so I use 1/2 cup + 2 tablespoons of all purpose flour with 1/2 cup + 2 tablespoons of whole wheat pastry flour. If you like desserts without butter like I do, you should try this easy spice cake. Click here for the recipe. – Jenny Jones
Nov 13, 2016
If you’ve ever cooked an entire Thanksgiving turkey dinner then you know it’s all about surviving. As far as I’m concerned, anyone who does it all from scratch deserves a one-week cruise in the Bahamas! I do it all from scratch: the turkey & mashed potatoes, the gravy, the stuffing, cranberries, green beans, and pumpkin pie. How do I survive? By doing everything I possibly can… in advance.
That includes the pumpkin pie, the fresh cranberries, the stuffing, and even the gravy. I make my gravy in advance and just stir in some of the turkey drippings before serving. To make the best gravy and stuffing, I need a good stock so here’s how I schedule my prep:
One week ahead: I bake my easy white bread with 1 Tbsp. sugar and dry it to make cubes for the stuffing. The dried cubes keep well for days but they must be completely dry.
Two days ahead: I make turkey stock using two turkey wings. I rub them with oil, salt & pepper, and roast them on a sheet at 375° F for an hour. Then I put the wings and drippings in a soup pot with about 8 cups of water and all the same veggies & spices as my chicken soup. I cook it for 3 hours, strain, cool & refrigerate. Then I skim the fat off the top before using. Oh, I take the meat off the wings for snacking – it’s delicious! I also cook the fresh cranberries.
One day ahead: I bake my pumpkin pie and make my gravy and stuffing.
Obviously, not everyone wants to work this hard so a store bought loaf of white bread is fine and you can use chicken stock (Swanson’s unsalted in the carton is good). Some people like to crisp the stuffing in the oven but I prefer it soft. It feels more like it was cooked inside the bird that way. Click here for the recipe. – Jenny Jones
Nov 3, 2016
Sunday morning breakfast becomes Sunday brunch when I make my beloved no knead fruit & nut bread. I used the overnight method because I wanted it ready sooner than later this morning. There were two kinds of raisins in the pantry to so I mixed red and yellow ones and the nuts were toasted walnuts. The oven should be preheated to 450 and then reduced to 400 for baking because the sugar in the dough can cause the bottom to burn. So I tried something new this time and after the 30 minutes when you remove the lid and parchment paper to finish baking, I lifted out the bread and pushed down the parchment paper into the bottom of the pot. Then I placed the loaf back on the pile of parchment and finished the baking process for another 12-13 minutes. This was the best bottom crust I have made yet. And this is truly the best fruit & nut bread I have ever had. And it’s whole wheat! Click here for the recipe. – Jenny Jones
Nov 1, 2016
Even when it’s not cold outside, I still make my potato soup. Russet potatoes are best for this creamy comfort food and it only takes 1/2 hour to make. Cutting the potatoes into small 1/2-inch pieces helps it cook quickly and I always have my homemade chicken stock in the freezer for soups and stews. You don’t need cream to thicken this soup, only a little flour is all it takes.
Another thing I always have on hand is my (low fat) sour cream. Don’t all Polish people have sour cream at home? It seems like we eat everything with sour cream… cabbage rolls, pierogi, borscht, and potato soup. I always stir sour cream into this soup just before eating and if you want the full Polish experience (zupa ziemniaczana ~ but we called it zupa kartoflana) top it with a little freshly chopped dill. Click here for the recipe. – Jenny Jones
I love seeing all the photos of my recipes so please keep sending them in. Thank you to all my fellow cooks and feel free to include where you are from. Please send your photo to: YourPhotos@JennyCanCook.com
ELS MADE MY NO KNEAD BREAD
“Thank you Jenny! I used whole wheat Spelt to make this bread. The taste is fantastic! And after 30 minutes it came out of the oven looking like this