Jennifer Garner’s “Pretend Cooking Show” Is The Best Thing Ever

Jennifer Garner. Photo by Matt Baron/Shutterstock (10470639ko)

You may be wondering what Jennifer Garner has been up to lately, considering she hasn’t made any major movie appearances lately. It turns out she has taken her career down a completely different path by creating her own “#PretendCookingShow.”

Every once in a while, the Alias actress posts raw, adorable videos to Facebook of her trying her best to master recipes. 

Her recipes don’t always turn out perfectly. In her first video Garner follows a recipe for homemade bagels. Although we get a glimpse of her gorgeous, state-of-the-art kitchen, the bagels end up a little undercooked. But that is the amazing simplicity of this “pretend” cooking series – displaying the honest reality of what it’s like to follow a recipe and expect a flawless result.

She shows off her approachable, relatable personality in these videos. It’s almost easy to forget she is an insanely famous movie star with an estimated $65 million net worth.

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I saw a meme recently that said any friend making homemade bread deserves your TLC because something is WRONG WITH THEM. Well…🙋🏻‍♀️😬👵🏻. If you’re going to bake bread like a 🤓, make it worth your while. @realbakingwithrose’s 10-grain torpedo from #TheBreadBible takes all the steps and it’s 100% worth the effort. ♥️ (truncated recipe below because it’s so involved. Buy the book! You’ll cherish it. #stockingstuffer) . Ingredients: SPONGE 2/3 cup bread flour 1/4 tsp instant yeast 1/2 Tbsp honey 3/4 cup water, room temp FLOUR MIXTURE 1 1/4 cups plus 1/2 Tbsp bread flour 3/4 tsp instant yeast 4 tsp vital wheat gluten (optional) GRAINS 1/2 cup plus 2 Tbsp ten-grain cereal mix 1/2 cup minus 1 Tbsp hot water 1 1/4 tsp salt . Directions: 1. The night before, make sponge. Whisk together flour, yeast, honey, and water until very smooth, 2 mins. Set aside, cover with plastic wrap. 2. Whisk together flour, yeast, and optional vital wheat gluten. Spoon mixture on top of sponge. Cover again and refrigerate. 3. Place grain mixture in a bowl, add hot water, and stir until thoroughly combined. Cover and refrigerate. 4. It’s morning! Mix with dough hook on low speed for about 1 min until flour is moistened. Raise to medium for 7 mins. Rest for 20 mins. 5. Add salt and seed mixture. Knead 3-5 mins. 6. Place in a 2 qt rising container, lightly greased with oil. Cover with plastic wrap and rise until doubled, 1.5-2 hrs. 7. Scrape dough out onto floured counter. Press into rectangle, round the edges and set back in container. Oil surface and cover. Rise until doubled, 45mins-1 hr. 8. Turn dough onto lightly floured counter. Press into rectangle and shape into 11×2 torpedo loaf. Set on prepared baking sheet (with silpat) and cover with plastic wrap. Rise until doubled, 40-50mins. 9. Preheat oven to 450 before baking. Place a baking stone on lowest rack, and a sheet pan on the floor of the oven before heating. 10. Make three slashes in the top of the dough. Slide dough, on liner, onto hot baking stone. Toss 1/2 cup ice cubes into pan beneath. Bake 25-30 mins. 11. Remove from oven and cool completely. 12. Yum.

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If you haven’t seen Jennifer Garner’s cooking videos yet, you must check them out on her Facebook page. Since her big bagel debut, Gardner has posted videos of her cooking homemade pizza, chicken and more.

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The secret behind @pizzana (THE Los Angeles destination for real deal Italian pizza 🍕🙌🏼) is my longtime friend @danieleuditi. (Also, hi, @candacenelson ❤️). I could not be happier for Daniele’s success— I could not be more excited to have him here — as my one and only #PretendCookingShow exclusive. 🤣🙌🏼❤️🍕😁#watchingmakesmehungry #nowondermyjeansdontfit . @pizzana Margherita Pizza Ingredients: 4 1/2 cups bread flour 2 cups water 1 teaspoon yeast 1 1/2 tablespoons salt, plus dash for sauce 1 can San Marzano whole peeled tomatoes Fior Di Latte cheese (or another dry mozzarella) Parmigiano cheese Olive oil Fresh basil . Directions: 1. Preheat your oven to 500 degrees. 2. Crush your can of tomatoes in a bowl by hand. Add a dash of salt. Mix by hand and set aside. 3. Add yeast to water, mix (Daniele does it with his finger!💪🏼). Pour into a bowl with 3 cups of flour. Dig in with your hands. Knead for about 5 minutes— by bringing the bottom of the dough to the top center. Add more flour as necessary as you go. 4. Move dough to a flat working station and let rest for 2-3 minutes. One more quick knead and then give it an hour under a— hot tip— stainless steel bowl. 🤯 5. When ready, divide the ball into four. 6. The dough is airy, so you will take your cute ball and push the air to the sides as you flatten into a sphere. You don’t need it very thin. About 10” in diameter. 7. Drizzle oil in a circle following the outline of the crust. Rub in a little bit with your fingers. 8. Spoon on your sauce (don’t be stingy, Daniele uses a lot!) 9. Add basil (again, Daniele uses quite a bit!) 10. Bake for about 10 minutes, or until your crust is starting to brown and bounces back. 11. Remove and add your cheese and another swirl of olive oil! 12. Bake for 2-3 minutes more, just enough for the cheese to melt. 13. Yum. 🍕😬🍷

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