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Joy of Baking

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In our latest video recipe Stephanie demonstrates how to make a Simple Vanilla Cake. This is a recipe I take a Simple Vanilla Cake and transform it into an elegant multi-layer cake. It is not a butter cake, it is a cake where the fat is in liquid form (oil). So you have a cake that is wonderfully moist and tender. Similar, I think, to the texture of a pound cake. For this cake I decided to fill and frost it with a tangy and flavorful Cream Cheese Frosting which nicely offsets the sweetness of the cake. Decorate the top of the cake with birthday candles, fresh berries, white or dark chocolate shavings, or even colorful candy sprinkles. Let's get baking!!
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Pete Simpson's profile photorani triningtyas's profile photo
 
This is looking nice...
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Joy of Baking

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In out latest video recipe Stephanie demonstrates how to make Tweedie Squares. This three layer bar, which my Mom called a Tweedie Square, was a favorite in our family. Not sure how this name came about, but maybe it's because of the "tweed" look of the bottom layer. The tweed color comes from folding grated dark chocolate into a white cake batter. Once this layer is baked and cooled it's followed by a layer of rich vanilla buttercream. The Squares are then finished with a delicious coating of dark chocolate. Let's get baking!
4
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In our latest video recipe Stephanie demonstrates how to make Hash Brown Breakfast Cups. I really like one dish meals. It makes things so much easier. This Hash Brown Breakfast Cup is one such recipe. In a single muffin cup you have a brown and crispy hash brown crust, that is filled with ham, sauteed vegetables, melted cheese, and a perfectly cooked sunny side up egg. While I often serve them for breakfast or as a brunch dish, we also enjoy them for lunch or dinner served with a tossed green salad and fresh bread or toast. Let's get baking!!
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Dario Witer's profile photo
 
That looks good, Stephanie. Someone on YouTube did a breakfast recipe very similar to yours, and it came out terrific. 😃
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In our latest video recipe Stephanie demonstrates how to make Oatmeal Lemon Bars. This lemon bar has a wonderful sweet yet tangy lemon filling.  It has a bottom and top crust that's made with a mixture containing rolled oats, dried coconut, walnuts, all binded together with melted butter. Irresistible. Let's get baking!!
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Isabel Lambert's profile photoMaria Arellano's profile photo
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Joy of Baking

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In our latest video recipe Stephanie demonstrates how to make Oatmeal Lemon Bars. This lemon bar has a wonderful sweet yet tangy lemon filling. It has a bottom and top crust that's made with a mixture containing rolled oats, dried coconut, walnuts, all binded together with melted butter. Irresistible. Let's get baking!!
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In our latest video recipe Stephanie demonstrates how to make Granola. Most of us start our day with a bowl of dry cereal. Let's face it, it is so convenient; just open the box and pour. But with the rising prices of commercial dry cereals it is good to have other alternatives. One excellent choice is to make your own Granola. It's so easy to make and you'll love its deliciously sweet flavor and crisp and crunchy texture. Let's get baking!
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Raj Tiwari's profile photoDario Witer's profile photoanwerhossin anwer's profile photo
 
Hi
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Joy of Baking

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In our latest video recipe Stephanie demonstrates how to make a Simple Vanilla Cake. This is a recipe I take a Simple Vanilla Cake and transform it into an elegant multi-layer cake. It is not a butter cake, it is a cake where the fat is in liquid form (oil). So you have a cake that is wonderfully moist and tender. Similar, I think, to the texture of a pound cake. For this cake I decided to fill and frost it with a tangy and flavorful Cream Cheese Frosting which nicely offsets the sweetness of the cake. Decorate the top of the cake with birthday candles, fresh berries, white or dark chocolate shavings, or even colorful candy sprinkles. Let's get baking!!
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Julia Dubitz's profile photoPete Simpson's profile photoSya Nara's profile photo
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I'm going to make this cake on Sunday...
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Joy of Baking

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In out latest video recipe Stephanie demonstrates how to make Tweedie Squares. This three layer bar, which my Mom called a Tweedie Square, was a favorite in our family. Not sure how this name came about, but maybe it's because of the "tweed" look of the bottom layer. The tweed color comes from folding grated dark chocolate into a white cake batter. Once this layer is baked and cooled it's followed by a layer of rich vanilla buttercream. The Squares are then finished with a delicious coating of dark chocolate. Let's get baking!
5
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Joy of Baking

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In our latest video recipe Stephanie demonstrates how to make Hash Brown Breakfast Cups. I really like one dish meals. It makes things so much easier. This Hash Brown Breakfast Cup is one such recipe. In a single muffin cup you have a brown and crispy hash brown crust, that is filled with ham, sauteed vegetables, melted cheese, and a perfectly cooked sunny side up egg. While I often serve them for breakfast or as a brunch dish, we also enjoy them for lunch or dinner served with a tossed green salad and fresh bread or toast. Let's get baking!!
10
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rapurna bhattacharyya's profile photoJosephine edwards's profile photoMona Davids's profile photo
 
Love your channel stephanie...!!!
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In this featured video recipe Stephanie demonstrates how to make Orange Chiffon Cake. At first glance you could mistakenly think this Orange Chiffon Cake is an Angel Food Cake. Both cakes are beautiful with their tall circular shape and that characteristic hole in the center which comes from baking the cake in a tube pan. An Orange Chiffon Cake also has that wonderful light and spongy texture. However, they are also different in that chiffon cakes contain both egg yolks and egg whites, along with baking powder, orange juice, and a liquid fat (in the form of oil). Let's get baking!!
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Josephine edwards's profile photoDario Witer's profile photojamnoise72's profile photoMaria Arellano's profile photo
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I've never had chiffon cake before, but that looks delicious. Thank you for uploading this video, Stephanie! 😁
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Joy of Baking

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In our latest video recipe Stephanie demonstrates how to make Granola.  Most of us start our day with a bowl of dry cereal. Let's face it, it is so convenient; just open the box and pour. But with the rising prices of commercial dry cereals it is good to have other alternatives. One excellent choice is to make your own Granola. It's so easy to make and you'll love its deliciously sweet flavor and crisp and crunchy texture. Let's get baking!
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In our latest video recipe Stephanie demonstrates how to make Cranberry Bread. This Cranberry Bread is speckled with chunks of ruby red cranberries, candied mixed peel, and almonds. It is a lovely tea bread with its almost bread-like texture that begs to be served in thick buttered slices with a hot cup of tea. Happy New Year!!
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Diana Neenooth's profile photoKaren Gianni's profile photo
 
Happy New Year For you & Families...Looking forward new greats recipes in 2016 😊😘
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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