Jennifer Garner has been on role since the start of the year. She is keeping her self busy on the professional and personal side.
Jennifer is sharing some cooking skills and recipes on her social media. Interestingly, She is naming these videos as Pretend Cooking Show. Here’s the Episode 2 of her Pretend Cooking Show is recently Posted.
Pretend Cooking Show By Jennifer Garner – Episode 2
Pretend Cooking Show, Episode 2: Huckleberry English Muffins by Zoe Nathan. #icrackmyselfup #pretendcookingshow #notaprettybakerGet her very delicious cookbook here: http://amzn.to/2qUEOlI—–Huckleberry English Muffins recipe:3 cups buttermilk2 tbsp active dry yeast3 tbsp unsalted butter (room temp)3 tbsp honey6 cups bread flour1/4 cup sugar4 1/2 tsp kosher salt1 cup cornmeal—–1. Warm 1 1/2 cups (355ml) of the buttermilk in a small saucepan, but do not boil. Place the remaining 1 1/2 cups (355ml) cold buttermilk in the bowl of a stand mixer with the yeast and whisk by hand to combine. Add the warm buttermilk to the cold buttermilk mixture and whisk to blend. Add the butter, honey, bread flour, sugar, and salt and mix on low speed with the dough hook attachment for about 1 minute, until the dough comes together. Increase the speed to medium-high and work the dough for about 2 minutes until smooth.•2. Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate for 1 hour.•3. Sprinkle 1/2 cup (80g) of the cornmeal on a clean work surface and dump the dough out onto it. Sprinkle another 1/4 cup (40g) of the cornmeal on top of the dough and flatten it into a disk with 1 inch (2.5cm) thickness.•4. Sprinkle the last 1/4 cup (40g) of the cornmeal onto a sheet pan. With a 3 inch (7.5cm) round cutter, cut the English muffins from the dough. Cut them as closely as possible, minimizing the amount of scraps, as you cannot combine and reroll this dough.•5. Arrange the English muffins, 1 inch (2.5cm) apart, on the sheet pan. Allow the dough to rise for 1 hour at room temperature. Or refrigerate overnight and allow to rise for 1 hour in the morning.•6. As the English muffins near readiness, preheat your oven to 350F (180C) degrees. When the oven is hot, heat an ungreased griddle or large cast-iron pan over medium-high heat. Jen tip: 275F (135C) for the temperature of your griddle!•7. Drop the English muffins onto the griddle and cook for about 1 minute on each side, until golden brown.•8. Return the English muffins to the sheet pan and immediately bake for 8 to 10 minutes, until they feel light when lifted from the pan. If working in batches, bake each batch as it comes off the griddle.•These keep, tightly wrapped, at room temperature, for up to 3 days; or frozen, for up to 1 month. Enjoy!•Song: "Scrapping and Yelling" by Mark Mothersbaugh
Publié par Jennifer Garner sur samedi 13 Janvier 2018
One major reason she is naming them so, is that she is not using original recipes. She is taking her ques from some recipe books. This one in particular is Huckleberry English Muffins by Zoe Nathan. Follow the link for recipe in detail.
Sticking to her comic timing she used a peppy music as a background. The song is “Scrapping and Yelling” by Mark Mothersbaugh.
The First episode of the story was shared in December 2016 and it was as fun as this one.
Pretend Cooking Show By Jennifer Garner – Episode 1
I tried to do an Ina! What should I do next Ina Garten? #honeywhitebread #pretendcookingshow #emphasisonpretend #barefootforeverBarefoot Contessa's Honey White Bread recipe: http://bit.ly/2z5BYt7Song: "Scrapping and Yelling" by Mark Mothersbaugh
Publié par Jennifer Garner sur mercredi 20 décembre 2017
In this one she channeled her inner Ina Garten. After all it was a recipe of Barefoot Contessa’s Honey White Bread. She happily shares the the link to the recipe: http://bit.ly/2z5BYt7
In between her episode she also did a mini episode. It might have been an impromptu one. What we love most is the caption along the recipe.
Don’t be scared! It’s tastier than it looks! I started working with Be Well by Kelly a few months ago to get ready for #PEPPERMINTmovie and have had her smoothie every day for breakfast since. Today, I decided to play scientist and see if my Once Upon a Farm cold-pressed, organic purée (or baby food, if you’re a baby, but whatever) could be a substitute for fresh blueberries when I didn’t see any in the fridge. Yep, it could. ????—–#fab4smoothie recipe:2 scoops Primal Kitchen collagen protein powder (hot tip: I prefer the Chocolate Coconut Collagen Fuel)1 tablespoon ground flaxseed1 tablespoon chia seeds1 tablespoon almond butter (if no one’s looking I use extra…?)1 1/2 cups unsweetened almond milkHandful of fresh spinachSmall handful of iceVery small handful of blueberries (please see almond butter. Also true here. ??♀️)—–Mix all ingredients together in blender and enjoy.
Publié par Jennifer Garner sur vendredi 5 Janvier 2018
” Don’t be scared! It’s tastier than it looks! I started working with Be Well by Kelly a few months ago to get ready for #PEPPERMINTmovie and have had her smoothie every day for breakfast since. Today, I decided to play scientist and see if my Once Upon a Farm cold-pressed, organic purée (or baby food, if you’re a baby, but whatever) could be a substitute for fresh blueberries when I didn’t see any in the fridge. Yep, it could. “
Jennifer garner also shared a behind the scene make up video of the Movie Peppermint.
After decades and countless movies making me look better than I should, Deborah La Mia Denever and Peter Tothpal are happy to team up with Bart Mixon to make a mess of me every morning for #PEPPERMINTmovie. I’m just happy they clean me up enough to be mom at the end of the day. #mostimportantpartoftheirjob #nofacetimingfromtheset #dontscarethekids
Pretend or not her fans are really enjoying these candid sneak peek into Jennifer’s cooking skills. We also love her dog’s special appearance here and there.
Have fun Cooking our very own Prentend Cook!!!