October, 2020

Oct 14, 2020

Quarantine Cooking Photos (October)

With so many people worldwide staying home and cooking, pictures are coming in from all over the world and I love it, so please say where you’re from – include yourself in the photo too! (I post these manually so you won’t see it right away.) Use this link to send your photo: YourPhotos@JennyCanCook.com

DALILA MADE MY CHOCOLATE CHIP COFFEE CAKE

“Good morning Ms. Jenny! 🌞 I made your CHOCOLATE CHIP COFFEE CAKE for hubby this weekend. We LOVED it, it is so easy to make, a very nice and tasty recipe Ms. Jenny! And you are correct, it’s wonderful eaten while still warm! The changes I made were just two small things. First, my hubby loves chocolate ‘chunks’ more than chocolate chips. So that’s a super simple switch for me. The second thing I did was that I used my 8″ springform pan. It was easier for me so I wouldn’t mess up that delicious streusel. This coffee cake recipe is going to be baked often!! 🥰 Thank you Ms. Jenny, you never disappoint me when I’m making your recipes. Plus, my tummy’s always very happy afterwards….LOL!! 😋 Have a wonderful week with Denis! Happy baking! 🙂 Dalila.”

– Hubby is right – chocolate chunks are the way to go. Thank you for your lovely photo. – jennyChocolate Chunk Coffee Cake

LUCY (from Maryland) MADE MY SOFT OATMEAL RAISIN COOKIES

“Love these cookies!  Soft on the inside and crispy around the edges.  I added walnuts and a few mini chocolate chips. So good and the small batch is great. Thank you, Lucy from Easton Maryland.”

– Great photo, thank you. I just made these last night and added toasted pecans. – jennySoft Oatmeal Cookies

PAT MADE MY NO KNEAD BREAD

“My first loaf! Your no knead bread was so easy. Looked good going into the oven. Smells great Put sesame seeds on top. Our favorite! Here it is! Too hot now . Can’t wait to eat it! Thanks for a great recipe. ~ Pat.M.”

– Thank you for your photo. I love sesame seeds, too. Your first loaf looks perfect. – jennyNo Knead Sesame Seed Bread

NANCY (from Canada) MADE MY NO KNEAD BREAD

“I decided to risk making the Faster No-Knead Bread in my Romertopf clay baker. Did some research and put the cold lid and clay bottom into the cold oven, unsoaked, while the shaped dough was rising for an hour. The dough was then shaped, then was ‘resting’ for 15 minutes covered with a towel, sitting on parchment paper on my countertop while the oven heated to 450 F. My oven takes only 15 minutes to reach 450F. After 16 or 17 minutes I took the clay baker out of the oven, then lifted the dough with the parchment paper into the baker, popped on the lid and placed it into the oven for 30 minutes. I then removed the lid and the paper and returned it to the hot oven to brown it, for 12 minutes, following Jenny’s instructions. Superb. ! Nancy, Vancouver.”

– It’s so nice of you to share the details with all of us, and your loaf looks great! Thank you. – jennyBest No Knead Bread

Oct 10, 2020

🇨🇦 Happy Thanksgiving CANADA 🇨🇦

🍁 ~ Wishing a Happy Thanksgiving to all my fellow Canadians ~ 🍁

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Oct 1, 2020

Photo of the Month (September)

Easy BrowniesI was touched by this photo from Kyae in Myanmar. Due to the virus, she lost her job and found a way to earn some income by selling homemade baked goods. She decided on my dark chocolate fudge brownies and wrote, “I even have regular customers for my brownies, they always order 10 pieces of my brownie almost 3 times a month. I got comments like, * Same taste from the favorites coffee shop when I visited state! * I am so happy and always wanted to say thank you for sharing your recipes with everyone.”

I’m so glad that my recipe is helping her during these challenging times. To see others who are using my recipes to help support their families, click here.