Treat yourself to homemade chocolate cupcakes! Jenny Jones shares an easy one-bowl recipe for the best and easiest chocolate cupcakes. And if Jenny makes them, you know they’re going to be healthy, too. JENNY’S CHOCOLATE CUPCAKES 1 1/2 cups all-purpose flour 1 cup sugar 1/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup cool water 6 Tablespoons canola oil 1 Tablespoon distilled white vinegar 1 teaspoon vanilla 1. Preheat oven to 350 degrees. 2. Insert paper liners in 12-cup muffin pan. 3. In a large bowl sift flour thru salt. Stir to combine. 4. In a measuring cup combine water thru vanilla. 5. Add liquids to flour mixture and combine well using a spatula. 6. Pour batter back into measuring cup for easier pouring. Divide batter evenly into muffin cups (1/2 to 2/3 full). 7. Bake for 20 minutes. Cool in the pan and frost. Frosting: 2 Tablespoons butter at room temperature 2 Tablespoons reduced fat sour cream 2 cups confectioner’s sugar 2 Tablespoons unsweetened cocoa powder 1/2 teaspoon vanilla Sprinkles (optional) 1. Combine all ingredients in a medium bowl. 2. Beat with electric mixer to combine. 3. Add a little sour cream at a time to obtain a nice, thick consistency. (I add about 1/2 Tablespoon) 4. Frost cupcakes. 5. If using sprinkles, add them immediately or they won’t stick. For a printable recipe, visit www.jennyjones.com Jenny Jones Recipes
Ingredients for Tendon (2 People) – Tendon Sauce – 100ml Dashi Soup (2/5 us cup) 2 tbsp Soy Sauce 2 tbsp Mirin 1 tbsp Sake 1 tbsp Sugar – Tempura Batter – 3 tbsp Cold Water 3 tbsp Tempura Flour Shrimps Squid Sweet Potato Pumpkin Maitake Mushrooms Eggplant Asparagus About Music Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org
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Jenny Jones shows you how to make fresh cranberries. This may be the easiest recipe ever. (for a printable recipe, go to www.jennyjones.com) Jenny’s Fresh Cranberries: 12 oz. bag of fresh cranberries (about 3 cups) 1/2 cup water 1/4 cup sugar 1. Sort the berries and discard any that are soft or spoiled. 2. Place in a saucepan and stir in water and sugar. 3. Bring to a boil & cook uncovered for 4-5 minutes, stirring occasionally, until thickened. 4. Cool at room temperature. Cover and refrigerate. *Makes 1 1/2 cups For more cooking videos, go to www.jennyjones.com
Forget the brown stuff and join Barbara and her two dogs Lucky and Wawa for some Dog Gone Good recipes that your pets will love. Watch and learn how to make today’s recipe “Leg Kickin’ Chicken.” Today’s Recipe -Six Chicken Legs -Two Sweet Potatoes -Two Parsnips -Two Zucchinis -One Tbsp. of Flax Seed
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Other Videos In This Series: Healthy Tip: Savory Apple Cinnamon French Toast with Egg Whites Recipe: youtu.be Healthy Tip: Turkey Burgers with Spinach and Feta Cheese: youtu.be Healthy Tip: Ice Cream Alternative: youtu.be Check Out My Hair Channel! : youtube.com Catch Me on Twitter! : twitter.com Facebook! : www.facebook.com Blog! : www.Naptural85.com Another Easy and Healthy Meals Recipe! This one is for my go-to meal Chicken Vegetable Wraps! They’re easy, simple, not a lot of steps, and I love that I can get things done as I cook them because they don’t need to be watched as closely! Perfect for households with children or for people who are always in a rush! Enjoy!
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Recipe: Teriyaki Chicken
Ingredients:
300g deboned chicken thighs
1 tbsp sake
4 tbsp soya sauce
4-5 tbsp mirin
2 tbsp sugar
1 tbsp vegetable oil
and
Fried Rice
Ingredients:
•1 – 2 green onions, as desired
•2 large eggs
•1 teaspoon salt
•Pepper to taste
•4 tablespoons oil for stir-frying, or as needed
•4 cups cold cooked rice
•1 – 2 tablespoons light soy sauce or oyster sauce, as desired
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Visit www.learnrawfood.com to see more raw food recipes. Part 1 Raw food author and chef Jennifer Cornbleet shares how to prepare delicious California rolls using raw nori seaweed, avocado, cucumbers and other vegetables. From her DVD, Raw Food Made Easy. California Rolls are raw, vegetarian…
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Jenny Jones shows you how to make a healthy, easy Dutch Baby pancake. Detailed recipe is below. Jenny’s Dutch Baby *Be very careful handling the hot pan… it’s easy to forget and grab the handle with your bare hand. 1 cup 1% milk 3 eggs 1 cup all purpose flour 2 Tablespoons sugar 1/8 teaspoon salt pinch of nutmeg a stick of butter (for greasing pan) 1 Tablespoon powdered sugar (for garnish) Fresh fruit 1. Place a 10-inch cast iron skillet in the oven and preheat to 425 degrees for 30 minutes. 2. In a medium bowl whisk together milk & eggs. 3. Add flour, sugar, salt & nutmeg until blended & smooth. 4. Carefully remove hot pan from oven and rub butter around the inside, then quickly add batter. Return immediately to oven and bake for about 15 minutes or until the edges are golden and poufy. 5. Carefully slide the pancake onto a large serving plate, lifting the edges with a spatula. Dust with powdered sugar and add fruit. Cut into wedges and serve immediately. **A printable .pdf version of this recipe is available on Jenny’s website ( www.jennyjones.com ) Jenny Jones Recipes – jenny jones recipes
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Jenny Jones show you how to make healthy homemade tortillas. A detailed recipe is below: Jenny’s Homemade Tortillas 1-3/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 3 Tablespoons canola oil 1/2 cup hot water 1. Combine flour, salt, & baking powder in a bowl. 2. Stir in the oil until well distributed. 3. Stir in hot water. 4. Knead for about a minute until it holds together in a ball. 5. Start preheating an ungreased cast iron pan to medium-high. 6. Cut dough into 8 equal pieces. 7. Form each piece into a smooth ball. 8. Roll each ball super thin and place in hot pan. 9. Cook 1-2 minutes on each side. When the surface bubbles, you can press down the bubbles if too large. Keep lifting to check doneness with tongs or a spatula. 10. Place immediately under a clean kitchen towel. 11. Once they cool, keep refrigerated in air tight ziploc bag. *Makes 8 eight-inch tortillas. For a printable recipe visit: www.jennyjones.com Jenny Jones Recipes
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Ok so here’s the recipe,
Ingredients:
2/3 cup brown sugar
2/3 cup white sugar
2/3 cup light corn syrup
4 tablespoons butter
1 cup heavy cream
Directions:
In a sauce pan combine sugars, corn syrup and butter. Cook stirring constantly, over medium high heat, until mixture reaches a boil. Remove from heat and stir in cream. Let cool and store in refrigerator. Sauce thickens as it cools. Serve at room temperature or heated. Good over ice cream or cake.
So here’s my question, can I substitute the heavy cream for just regular milk? If not how come?
