Skip to main content

Baking with Jess

a blog on all things Jess bakes and cooks

Search This Blog

Home
Cookies
Cakes
Cupcakes
Cheesecake
Tarts
Brunch
Vegan

Showing posts from October, 2023

Posts

Pumpkin Cream Cheese Muffins

October 24, 2023

Brunch Cream Cheese Fall Muffin Pumpkin

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Taiwanese Pork Chops-Pan Fried

October 23, 2023

Asian Dinner Pork

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Matcha Cupcakes with Cream Cheese (or Whipped Cream) Frosting

October 18, 2023

Asian Cupcakes Dessert Green Tea Japanese

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Vegan Cornbread

October 18, 2023

Corn Cornbread Vegan

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Pumpkin Bars with Cream Cheese Frosting

October 14, 2023

Cake Cream Cheese Fall Pumpkin Sara Kieffer

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Soto Ayam (chicken) and Beef Rendang (instant pot)

October 14, 2023

Asian Beef Chicken Dinner Indonesian Instant Pot Noodles

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

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

Archive

2024 31
- May 2
- April 6
- March 6
- February 13
- January 4

2023 42
2022 30
2021 71
- December 9
- November 3
- October 8
- August 4
- July 8
- May 6
- April 7
- March 8
- February 4
- January 14
2020 108
- December 4
- November 8
- October 7
- September 8
- August 21
- May 20
- April 12
- March 13
- February 9
- January 6
2019 110
- December 20
- November 7
- October 4
- September 19
- July 12
- June 8
- May 4
- April 5
- March 14
- February 8
- January 9
2018 99
- December 10
- October 4
- September 2
- August 17
- July 17
- June 14
- May 5
- April 12
- March 10
- February 2
- January 6
2017 64
- December 6
- November 4
- October 6
- September 5
- August 7
- July 5
- June 8
- May 1
- April 3
- March 2
- February 7
- January 10
2016 63
- December 12
- November 2
- October 5
- September 5
- August 3
- July 3
- June 4
- May 5
- April 3
- March 4
- February 11
- January 6
2015 59

Show more Show less

Labels

Air Fryer
Alcohol
Almond
Alton Brown
Amaretti
Amarula
America's Test Kitchen
American
Amy+Jacky
Appetizer

Show more Show less

Powered by Blogger

Since 2015