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Joy of Baking

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In our latest video recipe Stephanie demonstrates how to make Turtle Brownies.  The words decadent and delicious is how I would describe these fudgy brownies that are covered with a smooth caramel mixed with chunks of toasted pecans. And what could be better than topping them with a extra drizzling of dark chocolate. Let's get baking!!
7
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Joy of Baking

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In this video recipe Stephanie demonstrates how to make Homemade Croissants. We rushed and released early this week due to the overwhelming response to our Facebook sneak preview. A French Croissant is instantly recognizable with its crescent shape that is golden brown and so buttery crisp and flaky. When you cut into one you'll find the dough has formed a beautiful honeycomb design with a texture that's wonderfully soft. Yes, you can make them at home. While it's a little time consuming, because of all the rest times, it's worth every minute. Let's get baking!
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amel aldjazairia's profile photoMaria Popescu's profile photoMary Carmen Freire's profile photoMaria Arellano's profile photo
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+Joy of Baking Oh I love it Thank you..really all worth the wait..this teaches you patience..
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Joy of Baking

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In our latest video Stephanie demonstrates how to make a Raspberry Crostata. Did you know that 'Crostata' is just another name for 'tart', albeit one that is baked free form rather than in a tart pan? What this means is that we just roll the pastry into a round, spread on the filling, and then fold the edges of the pastry up and over the filling. Let's get baking!
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One Kitchen - A Thousand Ideas's profile photoBrowniezAddiction's profile photopinto777mendez's profile photoTisha West's profile photo
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+Joy of Baking Stephanie, you are so endearing! ^_^ Thank you for your videos!
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Joy of Baking

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In our latest video recipe Stephanie demonstrates how to make Scones Topped with Preserves. Scones made with buttermilk have a more soft and bread like texture. And that is what I used in this recipe. What's a little different is that I top each scone with a nice dollop of preserves (or jam) before baking. That way I don't have to bother cutting them in half and spreading on the jam afterwards. Let's get baking!
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Joy of Baking

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In our latest video recipe Stephanie demonstrates how to make a Jelly Roll. A Jelly Roll is defined as a thin sheet of sponge cake that is spread with a layer of jam or jelly and then rolled up. Normally it's decorated very simply, that is, with just a sprinkling of powdered sugar. When you cut the Jelly Roll crosswise, each slice has a pretty pinwheel design.Depending on where you live you may know this cake as a Jelly Roll, a Sponge Roll, a Cake Roll, a Roulade, or even a Swiss Roll. Happy Easter!
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In our latest video recipe Stephanie demonstrates how to make a Chocolate Almond Torte. I find myself making this Chocolate Almond Torte when I crave chocolate. I love this chocolate cake's moist texture and its rich chocolate flavor. What you may find unique is that ground almonds are used instead of flour in this cake. The ground almonds add a subtle almond flavor as well as a pleasant coarseness to the torte's texture. Let's get baking!
6
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Joy of Baking

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In our latest video recipe Stephanie demonstrates how to make a Chocolate Almond Torte. I find myself making this Chocolate Almond Torte when I crave chocolate. I love this chocolate cake's moist texture and its rich chocolate flavor. What you may find unique is that ground almonds are used instead of flour in this cake. The ground almonds add a subtle almond flavor as well as a pleasant coarseness to the torte's texture. Let's get baking!
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naima lancar's profile photoOlga Garcia Subirachs's profile photoRosario Lopez's profile photoMaria Arellano's profile photo
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Google kladdkaka or chokladkaka and bake it! It's swedish and delicious! I am from sweden😄
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Joy of Baking

Shared publicly  - 
 
In our latest video recipe Stephanie demonstrates how to make Turtle Brownies. The words decadent and delicious is how I would describe these fudgy brownies that are covered with a smooth caramel mixed with chunks of toasted pecans. And what could be better than topping them with a extra drizzling of dark chocolate. Let's get baking!!
27
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Seema Jeesy's profile photoMary Carmen Freire's profile photo
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Joy of Baking

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In this video recipe Stephanie demonstrates how to make Homemade Croissants. We rushed and released early this week due to the overwhelming response to our Facebook sneak preview. A French Croissant is instantly recognizable with its crescent shape that is golden brown and so buttery crisp and flaky. When you cut into one you'll find the dough has formed a beautiful honeycomb design with a texture that's wonderfully soft. Yes, you can make them at home. While it's a little time consuming, because of all the rest times, it's worth every minute. Let's get baking!
10
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Joy of Baking

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In our latest video Stephanie demonstrates how to make a Raspberry Crostata. Did you know that 'Crostata' is just another name for 'tart', albeit one that is baked free form rather than in a tart pan? What this means is that we just roll the pastry into a round, spread on the filling, and then fold the edges of the pastry up and over the filling. Let's get baking!
13
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Joy of Baking

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In our latest video recipe Stephanie demonstrates how to make Scones Topped with Preserves. Scones made with buttermilk have a more soft and bread like texture. And that is what I used in this recipe. What's a little different is that I top each scone with a nice dollop of preserves (or jam) before baking. That way I don't have to bother cutting them in half and spreading on the jam afterwards. Let's get baking!
24
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Gaming With Panda's profile photoAlex Fotouhi's profile photodana abdulla's profile photoMary Carmen Freire's profile photo
5 comments
 
+Joy of Baking hi Stephanie. How can I make caramel ice cream ?help me please... thank you
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Joy of Baking

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In our latest video recipe Stephanie demonstrates how to make a Jelly Roll. A Jelly Roll is defined as a thin sheet of sponge cake that is spread with a layer of jam or jelly and then rolled up. Normally it's decorated very simply, that is, with just a sprinkling of powdered sugar. When you cut the Jelly Roll crosswise, each slice has a pretty pinwheel design.Depending on where you live you may know this cake as a Jelly Roll, a Sponge Roll, a Cake Roll, a Roulade, or even a Swiss Roll. Happy Easter!
29
One Kitchen - A Thousand Ideas's profile photoNha-Trang Nguyen's profile photo
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I love your dog, I love your cakes and I love you <3
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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