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Baking with Jess

a blog on all things Jess bakes and cooks

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Showing posts from October, 2015

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Vegan Strawberry Ice Cream

October 04, 2015

Dessert Ice Cream Strawberries Vegan

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Indian food

October 04, 2015

Asian Indian Main Course

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Thai Grilled Chicken Thighs

October 04, 2015

Asian Chicken Main Course Thai

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Carrot Cake

October 02, 2015

American Baked Goods Cake Carrot Dessert

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Red Velvet Cake

October 02, 2015

American Baked Goods Cupcakes Dessert Red velvet

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Vegan chocolate cupcakes

October 02, 2015

Baked Goods Cupcakes Dessert Vegan

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Ketchup Shrimp

October 02, 2015

Asian Chinese Main Course Seafood

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Honey Walnut Shrimp

October 02, 2015

Asian Chinese Main Course Seafood

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Hot and Sour Soup

October 02, 2015

Asian Chinese Soup

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Green Tea Layer Cake

October 02, 2015

Asian Baked Goods Dessert

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Cantonese Style Egg Tart

October 02, 2015

Baked Goods Brunch Chinese Dessert Eggs Tarts

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Apple Cheesecake

October 02, 2015

American Apple Cheesecake Dessert Fall

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Cheesecake – NY style

October 02, 2015

American Cheesecake Dessert

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Apple Pie

October 02, 2015

American Apple Baked Goods Dessert Pies

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bakingwjess: Epidemiologist, wife, mom of 3 beautiful girls. I have no professional culinary training, but I have been cooking and baking since I was a kid. Love baking with my kids and hope that I will instill the joy of cooking and baking in my children. My husband is one of my biggest supporters of all my cooking projects. Love food and enjoy the challenge of trying to re-create something I’ve tried at a restaurant or bakery. I have fun cooking and baking with my kids and like sharing my food creations with friends and family. The scientist in me enjoys cooking because I like taking raw food ingredients, combining them based on a formula, and then transforming the ingredients into a new creation. The purpose of this blog is to share the recipes I have tried, and lessons I have learned.

Popular Posts

Ina Garten's Cinnamon Rolls with Puff Pastry

Spray muffin tin, then press the butter/brown sugar mixture in pan, and top with chopped pecans. On a floured surface, lay out the puff pastry sheet, with folds left to right. Then brush with olive oil. Sprinkle with brown sugar, cinnamon, and raisins. Then roll tightly, discarding the ends. Cut into 6 sections and put in the muffin tin on top of the butter, brown sugar, pecan mixture. I've wanted to make these for awhile, but never had a chance to until now! They are simple to assemble and delicious, but do take 40 min to thaw the puff pastry, time to assemble, and then 30 min to bake. Think these are worth it though! Easier than making cinnamon buns. Here is what I did: 1) Thaw 1 package of puff pastry for 40 min at room temperature; also set 12 tablespoons of unsalted butter at room temperature 2) Preheat oven to 400 degrees 2) Made the butter/brown sugar mixture. Sprayed a muffin tin and patted the mixture down into the pan. Then topped with chopped pec

America's Test Kitchen's German Pancake

I saw the video of America’s Test Kitchen make this German pancake . I did not have a skillet that I could use to put into the oven, so I had to use a cast iron skillet. It didn’t get the rise in the sides that I was expecting. Next time, I will try this in a cake pan. German Pancake (~from America’s Test Kitchen) GATHER YOUR INGREDIENTS · 1 ¾ cups (8 3/4 ounces) all-purpose flour · ¼ cup sugar · 1 tablespoon grated lemon zest plus 1 tablespoon juice · ½ teaspoon salt · ⅛ teaspoon ground nutmeg · 1 ½ cups milk · 6 large eggs · 1 ½ teaspoons vanilla extract · 3 tablespoons unsalted butter BEFORE YOU BEGIN A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. As an alternative to sugar and lemon juice, serve the pancake with maple syrup or one of our toppings (see related content.)

Hawaiian-Style Fried Chicken

This is a delicious very crunchy chicken recipe that I found in the Best of 2018 America's Test Kitchen recipes. It uses potato starch to make the chicken crunchy. Would definitely try it again! I fried this a day ahead and will see if I can bake it the next day and still be crunchy. I also tried putting it in potato starch the night before, and then pan fried it the next night and it was still good! Still good if you make this ahead too; you can reheat it in the oven. I had a lot of leftover potato starch mixture so next time, might make half of that or cook more chicken than 2 pounds! Tried this recipe again, making it into chicken nuggets and worked just as well! This time, needed all 2 1/4 cups of potato starch though. My modifications: Didn't grind ginger in food processor with chopped garlic Marinated in soy sauce for longer- for 6 hours, and was still good Did not set the chicken aside for 30 min- 1 hr after putting it in the potato starch. Just fried

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