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Joy of Baking

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In our 420th video recipe Stephanie demonstrates how to make an Apple Scone Cake. A Scone dough can be used to make a very delicious Apple Scone Cake. This cake has two layers of buttery scone dough and in between is crunchy pecans and chunks of apple all covered in a cinnamon sugar. While it may be called a 'cake'; everything about it makes you think it's a pie. That is, it looks like a pie, has a top and bottom crust like a pie, has a filling like a pie, and is baked in a pie pan. Let's get baking!!
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In our 415th video recipe Stephanie demonstrates how to make a Blueberry Tart. If you don't have a tart ring (or pan), this recipe might have you changing that. The first thing you will notice about this Blueberry Tart is how beautiful it looks with its concentric circles of fresh blueberries sitting on top of a cooked blueberry filling. Let's get baking!!
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In our 413th video recipe Stephanie demonstrates how to make Butterball Cookies. These delicious Butterball Cookies take two buttery rounds of sugar coated shortbreads and sandwiches them together with a tangy raspberry jam. Let's get baking!!
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U r my first and best teacher I am rubbia from Pakistan
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In our 411th video recipe Stephanie demonstrates how to make Amaretti Cookies. Amaretti is the Italian name for macaroons, which means little bitter things. These domed-shaped cookies are crisp and crunchy on the outside and soft and chewy inside. Let's get baking!
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Homemade cookies
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In our 421st video recipe Stephanie demonstrates how to make Pear Frangipane Tarts. These French tarts start with a deliciously sweet and crisp almond pastry crust. Then each tart is filled with a layer of raspberry jam, a layer of almond cream (frangipane), topped with thin slices of juicy sweet pears. They are one of my favorite tarts! Let's get baking!!
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In out 419th video recipe Stephanie demonstrates how to make Chocolate Mint Brownies. These Chocolate Mint Brownies are a three layer bar. The brownie layer has a deep chocolate flavor and a dense and fudgy texture. While wonderful on its own, it tastes even better with a layer of mint flavored cream and a thin coating of dark chocolate. The best way to describe them is that they taste like you are combining a brownie with a peppermint pattie. Let's get baking!!
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In our 417th video recipe Stephanie demonstrates how to make a Watermelon Bombe. A Watermelon Bombe is a frozen dessert made by layering lime sherbet, vanilla ice cream and raspberry sorbet in a mold and made to look like a watermelon. Let's get baking!!
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In our 416th video recipe Stephanie demonstrates how to make a Plum Coffee Cake. Fresh Plums look so pretty sitting on top of a cake. You may think that plums, when cut in half, would dry out during baking but the opposite is true. A little sugar sprinkled on the top of the plums, along with the heat from the oven, causes the plums to soften and their juices to be released. So by the end of the baking time they have become wonderfully soft and almost jam-like with nicely caramelized edges. And the cake. Well, this cake is deliciously flavorful. Let's get baking!!
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In our 414th video recipe Stephanie demonstrates how to make Eton Mess. Eton Mess is a delicious combination of fresh strawberries, broken meringue cookies, and lots of lightly sweetened whipped cream. Its name "Eton Mess" pays tribute not only to the place where it was invented, Eton College (which is one of Britain's most famous public schools whose alumni includes 18 Prime Minister's of Great Britain), but also to the fact that the cream, strawberries and meringue cookies are all just mixed together in one big bowl that looks, frankly, like a bit of a mess. Let's get baking!
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In our latest 412th video recipe Stephanie demonstrates how to make a No Bake Chocolate Cake. This No Bake Chocolate Cake is a great recipe for those hot summer days where you don't want to turn on the oven. It is a popular English cake that reminds me of a chocolate bar. I love how it looks with all the pretty flecks of nuts and biscuits encased in dark chocolate. It is so easy to make and so delicious. Let's get baking!
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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