UPDATE – January 2020: Good news! I experimented and found that it’s not necessary to soften the grains with boiling water. You can just combine them with the flours and other dry ingredients and add cool water. Using this overnight method, the grains soften naturally on their own.
(Jan. 2019) Always looking to add fiber to my breads, here is my easy no knead bread made with ten grain cereal. I use dry cereal and soften it for 15 minutes with boiling water and then put the dough together with even more fiber, adding whole wheat flour, bread flour, and rolled oats.
I use Bob’s Red Mill 10 Grain Cereal and instead of cooking it, I just soften it with boiling water for a few minutes.
This cereal contains a fabulous mix of wheat, rye, corn, triticale, oats, soybeans, millet, barley, brown rice, oat bran, and flaxseed meal. Wow! It provides lots of fiber and protein and a nice chewy texture to this wholesome bread. If you can’t find it, you can try another multi-grain cereal. This loaf needs time to develop so it’s made using the overnight method but it’s still very little work, just waiting time (but you’re sleeping anyway!). Click here for the recipe. – Jenny Jones
I love my lemon brownies. I realize that some baked goods are not as good using whole wheat flour but it works with my one bowl lemon brownies recipe. In fact, I always make them this way now and I want to encourage everyone to try them this way. Any time you can avoid white flour, it’s a good thing. It needs to be whole wheat pastry flour and the result is a lovely, soft, delicious lemon bar.
I made them today in an 8 x 8-inch square pan but you can use a 9 x 9 for a more dense bar. I had some meyer lemons on my tree and if you have meyers, which have a milder lemon flavor, well I can tell you they make delicious lemon brownies. Oh, I forgot to mention this is the easiest recipe ever. Everything goes in one bowl, no mixer, no butter, no white flour, and if you make them… no brownies left! Click here for the recipe. – Jenny Jones
When it’s cold outside, make soup. This thick and hearty soup is just right for a cold winter’s day. You only need six ingredients and water – no fat, no ham hock, nothing you don’t want.
This is my version of Andersen’s famous (in California) split pea soup only I simplified it a bit and it’s deeeelicious! I like this soup thick but you can make it thinner using more water if you like. Or test it out and you can just add some hot water at the end of you want it thinner. The creamy texture comes from straining the soup through a fine sieve and it’s really easy using a soup ladle to press it through. I do not recommend using a blender or food processor because it creates too much foam.
Besides fiber and protein, pea soup has lots of nutrients including iron, potassium, isoflavones, vitamins B1, B5, K, folate, iron, magnesium, and zinc. What’s not to love? Click here for the recipe. – Jenny Jones
It’s so much fun to see my recipes made by other people and it helps my readers to see them too. I hope you’ll share where you are from and please send your photo to: YourPhotos@JennyCanCook.com
MONITA MADE MY WHOLE WHEAT BREAD
“Hi Jenny. My first sprouted wheat bread from your recipe. Thank you so much for your recipe!”
~ I just bought some sprouted wheat flour to try. Yours looks good. ~ jenny
DALILA MADE MY BEEF STEW & EASY WHITE BREAD (no egg)
“Hi Jenny! ? This weekend was a bit of a chilly one here, the winds were a bit crazy. So I decided to make your BEEF STEW recipe, a warm and stick to your bones kind of dinner. I have to tell you that it was a….’melt-in-your-mouth’….. meal!! ? I had no celery left, bummer, so I added celery flakes, next time celery stalks for sure. I also paired it with your EASY WHITE BREAD (NO EGG), talk about a scrumptious dinner! Your bread recipes are easy and they never fail me, thank you! I can see myself making this recipe over and over, it’s a keeper for sure. Next time I’m adding peas for a little change up. Thank you for another tasty recipe Jenny! Happy Cooking!! ?”
~ The stew and the bread look fantastic. I love to dunk bread into my stew. ~ jenny
BUNNY MADE MY PEPPRONI PIZZA
“Hi Jenny, I’m sitting here munching on a piece of warm and wonderful pizza, compliments of your Pepperoni Pizza recipe. I made dough following the recipe to a T and let the dough rest for an hour — then decided to mouse around the refrigerator for other toppings: Italian Sausage, orange bell pepper, mushrooms, black olives, red onion, mozz, a sprinkle of oregano, and of course, pepperoni. Despite the extra toppings, pizza slices did not sag one bit. It wasn’t because the pizza dough was thick (it is actually a cross between thin and medium crust), but because of the wonderful browning on the bottom. Great recipe.
The only thing I would do different next time is not sprinkle some cheese on the top before I bake it. My oven is very hot, so the cheese browned a bit. Next time, I will wait until a few mins. before the pizza is done before adding a little flourish of cheese on top. By the way I baked my pizza for 12 mins, but I could have taken it out a minute or two earlier. Thank you so much for teaching me and others how to make great pizzeria style pizza at home. – Bunny (in Chicago)”
~ Your pizza looks so good, and thanks for showing the salad. We need our salads every day! ~ jenny
EVELYN MADE MY NO KNEAD BREAD
“Hi Jenny. I followed the Faster No knead bread recipe except I used cold water and mixed the dough the night before. As you can see, the bread looks amazing! The pan pizza was also out of this world!! Thank you for sharing your recipes! ??”
~ It looks picture perfect. Thank you for taking time to send this great photo. ~ jenny
EFRAT MADE MY ONE BOWL LEMON BROWNIES
“Hi ?We love this cake, it’s so delicate and tasty. Thank you for all your great recipes! ~ Efrat from Israel. ?”
~ Israel! It’s wonderful to know I’m appreciated so far away. Thank you so much for the photos. ~ jenny
DALILA MADE MY NO KNEAD CRUSTY ROLLS AND POTATO SALAD
“Hi Jenny! I was in the mood for some “summer-time” food. This cold is starting to get to me. Spring time can’t get here fast enough for me. So I decided to make your NO KNEAD CRUSTY ROLLS and POTATO SALAD. Your rolls came out soooo wonderful!! I topped mine with some poppy seeds, caraway seeds and sesame seeds. My kitchen had such a wonderful aroma, nothing beats making homemade breads. I made mini bison burgers for our dinner with the rolls, yummy indeed! Your POTATO SALAD made a tasty side, it was easy and quick. The changes I made to the potato salad was yellow mustard instead of Dijon, I ran out of that. And I added some diced sweet pickles to it. Thank you Jenny for your wonderful recipes! Have a wonderful day!”
~ Your rolls look fabulous – I love the seeds, and bison makes wonderful and healthy burgers. Thank you for sharing. ~ jenny
ASHLEY MADE MY PEPPERONI PIZZA
“Instead of pepperonis, I added chicken thighs and green bell peppers and they turned out absolutely amazing! I do wish the crust was more golden browned and crispier but my family still loved it ? My mom loved it and it only took 1 hour to make this entire this!! ? Thank you so much Jenny! You’re the best! ?”
~ I think the moisture from that much thighs & peppers kept the crust from browning. Next time try lean chicken breast and squeeze some moisture out of the peppers first in paper towels. But I must say it does look good. Thank you for sharing. ~ jenny
BUNNY MADE MY NO KNEAD CRUSTY ROLLS & CHOCOLATE PUDDING
“Hi Jenny, I’m calling this my Jenny Jones lunch, since it uses your recipes. I formed No Knead Crusty Rolls into Italian hoagie rolls (I love sandwiches on freshly baked bread), and baked them for 27 mins. Next, stuffed them to make Italian style sandwiches. For dessert, I made your Chocolate Pudding Delicious. I put in a square of the 70% chocolate bar at your suggestion. Such a nice, rich, chocolate flavor. For a bit of flair, I added non-fat whipped cream and a few raspberries. Thank you so much for all the recipes and inspiration. ~ Bunny (in Chicago).”
~ It’s great to see some of my recipes “in action.” Thank you. ~ jenny
OLIVIA MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny. Our daughter Olivia in the kitchen again – inspired by your video. I think the ratio of fruit to crust is just about right. Peel left on for extra flavour (and fibre). It was seriously delicious with a spoonful of yogurt! All the best, Paul.”
~ What a beautiful job, Olivia! Thank you for the photo. ~ jenny
ANA MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny. Simple and delicious! Regards from Lisbon / Portugal.”
~ Thank you for the photos and especially for showing the cut loaf. Looks wonderful! ~ jenny
BUNNY MADE MY CHOCOLATE LOAF CAKE & NO KNEAD CRUSTY ROLLS
“Hi Jenny, I just wanted to let you know how much I loved your Chocolate Loaf Cake. While the cake baked, I went outside to shovel snow and fill bird feeders in single digit weather. When I walked in from outside, I was unprepared for the aroma of chocolate to smack me in the face the moment I opened the door. Wow, whole house to smelled like Chocolate!
I love the intensity of the chocolate flavor in this unpretentious cake. This is not a “little kids” chocolate cake, as the bittersweet chocolate flavor really shines through, and the cake is not too sweet or “bready.”. No frosting required for this rich cake. I added toasted walnuts and Ghirardelli Bittersweet Chocolate Chips to my loaf. Moist and delicious. Perfect with a cup of coffee or hot tea. I offer one tip for those who have not baked very many chocolate cakes — be careful about over-baking this loaf. If using a toothpick to test for doneness, you may hit a chocolate chip and it will look like the cake is not fully baked, when it is actually fully cooked. Thanks again, Jenny, for another marvelous recipe. This is definitely a keeper. ~ Bunny (in Chicago)”
~ Thank you for the great photos and for the extra tips too. ~ jennyOMG (Outstanding, Marvelous, Glorious) Crusty No Knead Rolls! These are the best crusty rolls I have ever made, including KAF’s “Crusty European Hard Rolls” (Sorry, King Arthur Flour, yours came out dense even with extra time to rise).
I did the overnight method using cool water. Let the dough rise for 12 hours before shaping. Just before popping them into the oven, I floured the tops of 2 rolls, then spritzed the other 6 rolls with water (instead of using an egg wash) to act as glue for various toppings (coarse salt, coarse salt with caraway seed, poppy seed, and black sesame seed. I have not tried them all, but the coarse salt with caraway was really delicious. Moist and a little chewy inside, crusty on the outside. The 12 hour rise gave extra flavor to the bread, so next time I may try the 24 hour rise.
Just as a word of caution to others, the baking pan straight from the oven is SCREAMING HOT. I could feel the heat even through my thick, padded, oven mitts and was so glad I had 2 racks near by. One for sitting the hot pan down, and the other for transferring the rolls to cool.
For those who are crunch-a-holics or love hard rolls, when the rolls are done baking, turn off the oven and leave the rolls in the oven (with the door opened a few inches), for 5 mins. before removing for extra crunch. I did not do this with my rolls, but just thought I would mention it as an option. Thank you, Jenny, for this amazing recipe. Who knew you could make fabulous, gourmet rolls without fancy ingredients, special tools, or a lot of hard work!!!
BEATA MADE MY NO KNEAD CRUSTY ROLLS
“Oh, Jenny! (Ok, I mean Ms. Jones because we never met, and even though I’ve been away from the manners of life in Warsaw for thirty years, it just doesn’t feel right to call a stranger by their first name (to their face ;)).
But..Oh, Jenny! I’ve been trying to find “kaizerki” for most of my Canadian life, and even though we have some lovely Polish stores and bakeries in the area, I can’t find the ones I remember: little, crusty on the outside, soft on the inside and chewy all over. But I happened upon your No Knead buns recipe last night, and immediately went to the kitchen to mix the flour (just unbleached all-purpose), yeast, salt and water. This morning my Darling Geoff and I tasted heaven!!!! They turned out beautifully, even though I only gave the dough eight hours to rise and was a little worried.
So, THANK YOU! In one day you ended my search for my childhood bułeczki , andshowedme that I CAN bake! No more looking! I’ll be baking my own from now on, and experimenting with different flours. Dziękuję ,dziękuję, dziękuję Pani bardzo! ~ Beata Latanska with Geoff Wozniak, Toronto (GTA), Canada.”
~ I’m so happy to hear this. By the way, they freeze beautifully – I always have a few in my freezer. ~ jenny (a fellow Polish Canadian)
PARAMES MADE MY DARK CHOCOLATE FUDGE BROWNIES
“Hi Jenny, Hope this email finds you well. Love all your recipes. This is my first try of it. The first time I did this I baked for 25 minutes cause i thought it was not baked. It became too hard. I laugh to myself remembering how you say “20 minute – Don’t make me come to your house” So the 2nd attempt I did it excatly 20 minutes and it was awesome. Here is a picture. Thanks for sharing the recipes. Your videos are simple to follow and you are very funny. Kind regards and take care. ~ Parames.”
~ I’m glad they finally turned out. Thank you for the cute photo. ~ jenny
ZARINA MADE MY NO KNEAD CRUSTY ROLLS
“Hello Jenny ! Thank you so much for sharing this recipe online. Success on my first attempt. It’s a keeper for sure ! Cheers, Zarina – NYC.”
~ Congratulations on you first time. They look perfect to me… just like mine. ? ~ jenny
PIA MARIA MADE MY FLATBREAD
“Hi Jenny, Yesterday, making lunch for my family of four, I realised I´d forgot to buy bulghur for the tabbouleh I planned to accompany my carrot/halloumi patties. Panicking I went online to search for quick and easy flatbreads to make instead and luckily I found your recipe! It was my first time making flatbread and I was so surprised it was THAT easy!! Thank you for saving our lunch, my kids LOOOOVED the bread (in fact, they loved it so much they hardly tasted my patties….) ? I will NEVER buy tortilla, naan, or pita anymore, thanks to you! Best regards, Pia Maria, Malmo, Sweden.”
~ How exciting! My flatbreads made it all the way to Sweden! Thank you. ~ jenny
DR. VANI ARUN MADE MY CRUNCHY OATMEAL BANANA MUFFINS
“Hi Jenny, Those muffins are just yum… Exactly like you described..I don’t like banana..So this way I utilized the overripe bananas.. And surprisingly I loved them this way..Thank you for the recipe.. Regards, Vani Arun.”
~ Those muffin tops look beautiful. Thank you for taking time to share your photo. ~ jenny
PAUL’S DAUGHTER OLIVIA MADE ROLLS USING MY WHOLE WHEAT LOAF RECIPE
“Hi Jenny. I love the whole wheat loaf recipe. My daughter Olivia has been back in the kitchen and these whole wheat rolls came out really well for a first go! Happy new year from my family to yours. Best, Paul x.”
~ This is good to see so others can try making these rolls. Thank you for the first photo of the New Year. ~ jenny