Profile

Cover photo
Verified name
11,795 followers|5,144,750 views
AboutPostsPhotosYouTube

Stream

Joy of Baking

Shared publicly  - 
 
In our 409th video recipe Stephanie demonstrates how to make Strawberry Creams. This beautiful parfait layers a ruby red raspberry jelly with a strawberry Bavarian cream. While both layers start with sweetened fruit purees, the raspberry jelly just adds unflavored gelatin to a raspberry puree, while the strawberry cream first adds buttermilk and cream to a strawberry puree and then sets this mixture with unflavored gelatin. Let's get baking!
A delicious no bake gelatin dessert that combines raspberry jelly with strawberry cream. With Demo Video
25
4
Add a comment...

Joy of Baking

Shared publicly  - 
 
In our 408th video recipe Stephanie demonstrates how to make Chocolate Energy Bars. These Chocolate Energy Bars look so cool with their shiny chocolate glaze and how you can see the visible flecks of nuts in the chocolate colored bars. They have lots of sweet flavor and are nice and chewy. What's amazing is how they contain just three main ingredients; peanuts, dates, and chocolate. They will satisfy any craving so have them for a quick "to-go" breakfast, pack one in your lunchbox, or they would be perfect to take along on your next picnic or hike. Let's get baking!!
14
4
Add a comment...

Joy of Baking

Shared publicly  - 
 
In our 406th video recipe Stephanie demonstrates how to make Key Lime Tarts. A Key Lime Pie was first made in the Florida Keys, which is also where Key limes are grown. In this recipe we are making the pie in tart form. The tart is made with a crispy pastry crust that is filled with a creamy smooth lime flavored filling, and topped with lots of whipped cream. Let's get baking!
A crisp pastry crust filled with a tangy lime filling and topped with whipped cream. With Demo Video
25
5
Kerry Boland's profile photoCaroline Hill's profile photo
2 comments
 
Looks" delightful!!!!
Add a comment...

Joy of Baking

Shared publicly  - 
 
In our 404th video recipe Stephanie demonstrates how to make Frosted Tea Cakes. Children love these delicious Frosted Tea Cakes (also known as Pink Cookies). They make a great after school snack or as a welcome surprise when packed in lunch boxes. The best way to describe them is to say they are a cross between a vanilla flavored white butter cake and a cream scone. I like to frost them with this delicious buttery sweet Confectioners Frosting and colored sprinkles are entirely optional. Let's get baking!!
18
4
Add a comment...

Joy of Baking

Shared publicly  - 
 
In our 402nd video recipe Stephanie demonstrates how to make a Cinnamon Swirl Coffee Cake. This is your classic 'crumb' Coffee Cake recipe. It is quite similar to the Coffee Cake recipe on the site, only it's baked in a loaf pan. This cake has a rich and buttery flavor and soft moist texture. I love the cinnamon sugar topping that sits on top of the cake plus runs through the cake. You can serve this cake while it's still warm from the oven, at room temperature, or even cold. Let's get baking!
13
3
Gisela Veras (Gigi)'s profile photo
2 comments
 
Making this on Saturday and taking it to work. 😍
Add a comment...
In their circles
2 people
Have them in circles
11,795 people
Isaiah Thornton's profile photo
Silviya Schimenti's profile photo
Lola Ripoll's profile photo
Simki Irfan's profile photo
Lidio Presutti's profile photo
Andrea de la Fuente's profile photo
Eat East Indian's profile photo
Yong Lee Jia's profile photo
iTrip's profile photo

Joy of Baking

Shared publicly  - 
 
In our 409th video recipe Stephanie demonstrates how to make Strawberry Creams. This beautiful parfait layers a ruby red raspberry jelly with a strawberry Bavarian cream. While both layers start with sweetened fruit purees, the raspberry jelly just adds unflavored gelatin to a raspberry puree, while the strawberry cream first adds buttermilk and cream to a strawberry puree and then sets this mixture with unflavored gelatin. Let's get baking!
9
2
Add a comment...

Joy of Baking

Shared publicly  - 
 
In our latest video recipe Stephanie demonstrates how to make a Lemon Frosted Pound Cake. This Lemon Frosted Pound Cake is very similar to the one my mother used to make. It has a lovely golden brown crust which contrasts so beautifully with the buttery yellow interior that's soft and moist and rich with cream cheese, butter, and eggs. Vanilla is the flavoring in this pound cake, along with freshly grated lemon zest which provides a nice citrus flavor and helps to balance both the sweetness and richness of the cake. While this cake is delicious without the icing, I couldn't resist pouring over a lemon frosting that dries to a beautiful hard matte finish. Let's get baking!
35
7
Michz Gabule's profile photosatendra kandari's profile photo
2 comments
 
Nice racipe
Add a comment...

Joy of Baking

Shared publicly  - 
9
6
thevlogger Malvataan's profile photo‫ام عبد العزيز‬‎'s profile photo
2 comments
 
رائع ..
Add a comment...

Joy of Baking

Shared publicly  - 
 
In our 403rd video recipe Stephanie demonstrates how to make Maple Pecan Ice Cream. Maple Pecan Ice Cream combines two native American ingredients, maple syrup from the North and pecans from the South. This ice cream is made with a custard base so it is wonderfully rich and creamy. And I like how the maple syrup adds a sweet and nutty flavor to the ice cream, which goes so well with the buttery caramel flavor of the toasted pecans.
21
9
Brenda Brueggemann's profile photo
 
😝👍
Add a comment...

Joy of Baking

Shared publicly  - 
 
In our latest video recipe Stephanie demonstrates of to make a Cinnamon Swirl Coffee Cake. This is your classic 'crumb' Coffee Cake recipe. It is quite similar to the Coffee Cake recipe on the site, only it's baked in a loaf pan. This cake has a rich and buttery flavor and soft moist texture. I love the cinnamon sugar topping that sits on top of the cake plus runs through the cake. You can serve this cake while it's still warm from the oven, at room temperature, or even cold. Let's get baking!!
8
1
Add a comment...

Joy of Baking

Shared publicly  - 
 
In our 401st video recipe Stephanie demonstrates how to make Cappuccino Biscotti. This Cappuccino Biscotti recipe opened my eyes to the possibility of flavors you can have in a biscotti. Before this recipe, I had only tasted almond biscotti, yet here I found a biscotti that combined the flavors of coffee, chocolate, and hazelnuts. And if that weren't enough, they are also scented with ground cinnamon and cloves. Let's get baking!!
11
3
Add a comment...
People
In their circles
2 people
Have them in circles
11,795 people
Isaiah Thornton's profile photo
Silviya Schimenti's profile photo
Lola Ripoll's profile photo
Simki Irfan's profile photo
Lidio Presutti's profile photo
Andrea de la Fuente's profile photo
Eat East Indian's profile photo
Yong Lee Jia's profile photo
iTrip's profile photo
Story
Tagline
Tested Baking & Dessert Recipes and Videos
Introduction
Joyofbaking.com was founded in May of 1997 as a way for me (Stephanie Jaworski) to connect with other people who love to bake. At the time I was a stay-at-home mom baking daily for my family, friends, neighbors, school functions, and any one else who enjoyed a cookie or two. My husband decided I needed an outlet for my passion and so this website began. We started small with just a few recipes and a very simple design. Over the past 14 years we have continued to grow in content and now we are fortunate to receive, on average, 5 million page views per month and up to 12 million during the fall holiday season. I've been asked many times why I don't have a cookbook and the reason is that, for now, I want to focus all my resources on Joyofbaking.com.

If you are a regular to the site you have probably noticed that my style is quite eclectic. That is because I have lived both in Canada and the United States. Born in Nova Scotia to a British father I was brought up eating both Canadian and British food. My family moved to Winnipeg Manitoba when I was a teenager and that is where I eventually met and married my husband, Rick. From Winnipeg we subsequently moved to Thompson Manitoba, Regina Saskatchewan, Ottawa, and Toronto. In 1988 we were given the opportunity to move to the US, so we packed our bags and headed to Portland Oregon. From there we moved to Indianapolis Indiana and now we live in Atlanta Georgia. Through all the moves I have continued to bake and read about baking and have explored the diverse baking interests of each place I've lived. I have no formal training, albeit a week long Patisserie class at the Le Cordon Bleu in London and a course in baking at the Western Culinary Institute in Portland. My experience and knowledge comes from being in the kitchen all the time and reading, lots and lots of reading. I've lost count of the number of cookbooks I have but I'm sure my library numbers well over a thousand. All the recipes on the site are devised, baked, and then written by me. I do not use outside recipe testers as I prefer to test each and every recipe myself in my own kitchen.

While the recipes and writing are done by me, all the beautiful photos and technical aspects of the site are handled by Rick. What would I do without him. Rick has a background in high tech marketing and engineering so he's well equipped to handle these tasks and that frees me to do what I do best, write about baking.

In closing, to become a good baker all you need are good ingredients and some time and patience in the kitchen. Practice does eventually lead to excellence so I encourage you to start easy and as your confidence builds you will be amazed at what you can accomplish.

Stephanie Jaworski

Founder - Joyofbaking.com