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Joy of Baking

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In our 290th Video Recipe Stephanie demonstrates how to make a Raspberry Cream Cheese Tart. This Raspberry Cream Cheese Tart combines a wonderfully crisp and crumbly shortbread crust with a smooth and creamy custard-like filling that is dotted with juicy sweet fresh raspberries. Let's get baking!
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In our 289th Video Recipe Stephanie demonstrates how to make Berry Parfaits. Summer is the time for berries. The English are correct in saying that the best way to eat fresh berries is with cream. So that is what we have done with these Berry Parfaits. Fresh berries (although you could use other types of fruits) are lightly sweetened and then layered with a rich and creamy topping made with heavy whipping cream and Mascarpone Cheese. Let's get baking!
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Pete Simpson's profile photomarta gil-vaz's profile photo
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This will take the bitter taste out of a few peoples mouth, trying it today,Thank you Mrs Jaworski 
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In our 288th Video Recipe Stephanie demonstrates how to make Homemade Ice Cream Cones. This Ice Cream Cone recipe uses a crepe-like batter to produce a cone that is a cross between a sugar cone and a crepe. You can cook the batter on a griddle or in a nonstick saute pan over medium-low heat. Once the batter is cooked until golden brown on both sides it is removed from the heat and quickly rolled (while still hot) into the shape of a cone. Let's get baking!
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I've seen this recipe before on your website, thanks for sharing an easy and detailed video. 
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In our 287th Video Recipe Stephanie demonstrates how to make Vanilla Ice Cream. This Vanilla Ice Cream recipe starts with a custard base made with just four ingredients - cream, sugar, egg yolks, and vanilla. The cream gives the ice cream its rich and creamy taste. Sugar is added for sweetness and smoothness and the eggs are necessary for smoothness, richness, and color. Let's get baking!
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Joy of Baking

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In our 287th Video Recipe Stephanie demonstrates how to make Vanilla Ice Cream. This Vanilla Ice Cream recipe starts with a custard base made with just four ingredients - cream, sugar, egg yolks, and vanilla. The cream gives the ice cream its rich and creamy taste. Sugar is added for sweetness and smoothness and the eggs are necessary for smoothness, richness, and color. Let's get baking!
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I ove it
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In our 286th video recipe Stephanie demonstrates how to make Black and White Cookies. Black and White Cookies have been around for more than a century. Who invented them, is anyone's guess, but what we do know is that they are a staple at restaurants, coffee shops, delis, and bakeries all over New York. As their name implies, these large, sweet and buttery, dome shaped cookies, are iced with two flavors of frosting. One half of the cookie is covered with a white fondant frosting, the other half with a chocolate fondant frosting. Let's get baking!
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Stephanie Jaworski's profile photoCrissieNiMike S's profile photo
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In our 284th Video Recipe Stephanie demonstrates how to make Lemon Cookies. Some times all you need to satisfy a sweet tooth, is a really great tasting cookie. These Lemon Cookies are just that. Good lemons, good butter, and good eggs are all that you need. They have a sweet and buttery lemon flavor with a light and crispy texture. It's the outer yellow skin (zest) of the lemon that gives these cookies their tangy lemon flavor. And to bump up the lemon flavor even more, we drizzle the tops of the baked cookies with a lemon glaze. Let's get baking!
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Joy of Baking

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In our 290th Video Recipe Stephanie demonstrates how to make a Raspberry Cream Cheese Tart. This Raspberry Cream Cheese Tart combines a wonderfully crisp and crumbly shortbread crust with a smooth and creamy custard-like filling that is dotted with juicy sweet fresh raspberries. Let's get baking!
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Katerina Novotna's profile photoemelie nuguid's profile photoMary Carmen Freire's profile photoMiguel Maldonado's profile photo
 
Yaaaaasssss
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Joy of Baking

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In our 289th Video Recipe Stephanie demonstrates how to make Berry Parfaits. Summer is the time for berries. The English are correct in saying that the best way to eat fresh berries is with cream. So that is what we have done with these Berry Parfaits. Fresh berries (although you could use other types of fruits) are lightly sweetened and then layered with a rich and creamy topping made with heavy whipping cream and Mascarpone Cheese. Let's get baking!
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marta gil-vaz's profile photo
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Joy of Baking

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In our 288th Video Recipe Stephanie demonstrates how to make Homemade Ice Cream Cones. This Ice Cream Cone recipe uses a crepe-like batter to produce a cone that is a cross between a sugar cone and a crepe. You can cook the batter on a griddle or in a nonstick saute pan over medium-low heat. Once the batter is cooked until golden brown on both sides it is removed from the heat and quickly rolled (while still hot) into the shape of a cone. Let's get baking!
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Jessie Wo's profile photoانانا علي's profile photoMaria Arellano's profile photoStephanie Jaworski's profile photo
 
Very nice 
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In our 286th video recipe Stephanie demonstrates how to make Black and White Cookies. Black and White Cookies have been around for more than a century. Who invented them, is anyone's guess, but what we do know is that they are a staple at restaurants, coffee shops, delis, and bakeries all over New York. As their name implies, these large, sweet and buttery, dome shaped cookies, are iced with two flavors of frosting. One half of the cookie is covered with a white fondant frosting, the other half with a chocolate fondant frosting. Let's get baking!
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In our 285th Video Recipe Stephanie demonstrates how to make Chocolate Peanut Squares. Chocolate Peanut Squares are like a rich and decadent Rice Krispy Square. While they still contain the requisite marshmallows and rice cereal, we also add some peanut butter, unsweetened cocoa powder, and peanuts. And if that weren't enough, the squares are topped with a layer of semi sweet chocolate. So what we end up with is a candy bar-like square that has a soft and chewy texture that tastes of chocolate and peanuts. What's not to like. Let's get baking!
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Stephanie Jaworski's profile photoLamya Allihaibi's profile photoBaking Queen's profile photoCrissieNiMike S's profile photo
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Yummy...!
Promise I'll make for my kids...
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Have them in circles
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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