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Baking with Jess

a blog on all things Jess bakes and cooks

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Showing posts from November, 2015

Posts

Vegan Chocolate Chip Cookies

November 06, 2015

Baked Goods Chocolate Cookies Dessert Vegan

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Green Tea Cupcakes

November 06, 2015

Baked Goods Cupcakes Dessert Green Tea

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Rotini with Summer Garden Vegetables

November 06, 2015

Basil Main Course Pasta Side Dish Summer Tomatoes Vegetables

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Dutch Cookies

November 06, 2015

Baked Goods Cinnamon Cookies Dessert Dutch Pecans

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Cabbage Soup

November 06, 2015

Cabbage Soup Vegan Vegetable

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Peach Pie

November 06, 2015

Baked Goods Dessert Peach Pies

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Irish Cream Bundt Cake

November 06, 2015

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Fresh Strawberry Cupcakes

November 06, 2015

Baked Goods Cupcakes Dessert Strawberries

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Tomato Fish Chowder

November 06, 2015

Fish Seafood Soup

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Salads

November 06, 2015

Dressings Salad Sides

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Vegan Waffles

November 06, 2015

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Libby's Pumpkin Pie

November 06, 2015

Baked Goods Dessert Fall Pies Pumpkin Thanksgiving

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Mussels with black bean and oyster sauce

November 06, 2015

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Strawberry Cake

November 06, 2015

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Tea Sandwiches

November 05, 2015

Appetizer Sandwich Tea

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Vegan Lemon Poppy Scones

November 05, 2015

Baked Goods Brunch Lemon Vegan

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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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