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She loves Ina Garten just as much as we do.

Briana Riddock
January 17, 2018
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Actress Jennifer Garner can now add celebrity chef to her long resume of film and television accolades. The self-taught home cook, recently uploaded “Pretend Cooking Show” to her Facebook page, a charmingly casual cooking demo in which Garner gushes over Ina Garten and walks her audience through preparing Garten’s Honey White Bread recipe from one of her Barefoot Contessa cookbooks. In the video, Garner reminisces over eating breadmen that her mother use to make for her, and she decides to shape the proofed dough into the form of a breadman instead of placing the dough in a loaf pan. This is a total (awesome) mom move. Being a mother of 3 herself, she explains how much her family loves this particular recipe. She further elaborates that she also uses the classic recipe to make a cinnamon raisin bread—yet another pro move.

WATCH: How to Make 4 English Muffin Pizzas 

 

In another short video, we see her making a smoothie with all smiles. Garner is quirky, endearing, and frankly, highly enjoyable to watch. I mean, when she isn’t being awesome on the big screen, of course we’d love to see more of her at home in her kitchen, cooking everyday meals. In fact, in the next official episode 2 of the “Pretend Cooking Show,” Garner starts an English muffin recipe from the Huckleberry Cookbook by Zoe Nathan in her jammies. (Which I think means that anyone who watches the show can basically claim bestie status with Jennifer Garner now...) 

 

Pretend Cooking Show, Episode 2: @huckcafe English Muffins by @zoenathanloeb. You can see the full episode, in all its floury glory, on my Facebook. #icrackmyselfup #pretendcookingshow #notaprettybaker ----- Huckleberry English Muffins recipe: 3 cups buttermilk 2 tbsp active dry yeast 3 tbsp unsalted butter (room temp) 3 tbsp honey 6 cups bread flour 1/4 cup sugar 4 1/2 tsp kosher salt 1 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.

A post shared by Jennifer Garner (@jennifer.garner) on

She preps the dough the night before by coating the outside with cornmeal and chilling the cut-rounds in the refrigerator. The next morning, Garner brings her dough to room temperature and sears the outside crust on a griddle and in a cast-iron skillet before finishing her English muffins in the oven. Ultimately, she can’t actually eat the glorious muffins because she is in the middle of shooting a film and carbs are a no-go, but she sure made me want to make/devour them. And normally, I feel like it might annoy me to watch an A-list celebrity make muffins and then refuse to actually consume them, but not Garner… no, she has this way of leaving you grateful that she even wanted to spend the morning cooking with you. 

What will Garner cook next? You’ll have to tune in to find out. (We’ll see you there.)

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