Aug 12, 2019

Photos from You (August)

I love seeing my recipes made in other kitchens and in other countries so I appreciate your saying where you are from. You can send your photo to:


Hi Jenny, I also love to cook.. it was by chance I ran across your YouTube video.. so glad I  did.”

~Those are some beautiful cakes but I’m even more exited to see your photo. Thank you! ~ jenny

Aug 8, 2019

Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chunk CookiesNEW RECIPE: I was surprised how well these turned out. I never thought I could make cookies without flour but for anyone looking to reduce carbs, or wanting gluten-free cookies, you can still make delicious healthier cookies at home. These really are chocolate chunk cookies because I rarely use chocolate chips any more, preferring to use a healthier dark chocolate bar. To get the health benefits of dark chocolate you need a bar with at least 70% cacao and that’s what I use for chocolate chips. I just take a 70% bar and cut it into strips and then the strips into chunks.

Dark Chocolate Chunks for BakingI’m also reducing sugar in my baking these days so these low carb cookies have less sugar and I don’t miss it at all. The texture of cookies made with almond flour is a little more chewy, but I really like it.

I’m planning to try more baking with almond flour and reducing carbs wherever I can so I’ll be posting anything I make that turns out. And these easy almond flour dark chocolate chunk cookies did turn out. Click here for the recipe. – Jenny Jones

Filed Under: Sweets
Jul 1, 2019

Your Photos (July)

It’s always a thrill to see my recipes made all over the world and I appreciate your saying where you are from. You can send your photo to:


“The simple whole wheat bread was great. Baked in my toaster oven in Houston! Quick, easy, tasty!”

~ In a toaster oven? That’s great for people to know. Thank you. ~ jenny


“Hi Jenny! 🌼 I made your Oatmeal Banana Breakfast Bars for hubby and myself  to enjoy on our back deck. They were wonderful with our morning coffee and the sunshine! I really like how easy they were to make, really no fuss at all. The banana flavor really makes them so tasty! Happy Baking! 😊”

~ Another great photo. Thank you and I’m glad you enjoyed these delicious bars. ~ jenny


“Hi, Jenny!  Your English muffins are super good! Thank you! ~ Jeannie (Milwaukie, Oregon).”

~ They look fantastic. Thank you for the great photos. ~ jenny

Jun 29, 2019

Homemade High Fiber Granola

Homemade High Fiber GranolaAlright, I’ll say it. I need more fiber. We probably all do. And we all need a good, healthy breakfast with protein, fat, and fiber so here it is… my new high fiber granola.  It’s similar to my other granola recipe with just a couple of small changes, mainly by replacing half of the oats with wheat bran. This gives my granola two kinds of fiber: oats, which are soluble and bran, which is insoluble and we need both.

I like to use extra thick oats in my granola for more crunch and I find them at Whole Foods but when I run out, I just use regular rolled oats. For nuts I chop up almonds, walnuts, and pecans and I also add raw sunflower seeds. I mix everything right in the pan so there is virtually no cleanup. I bake mine until it’s very toasted and brown, about 35 minutes, because toasting brings out the flavor in all the nuts and the oats. The wheat bran makes nice little clumps which I really enjoy.

Who knew that adding fiber to your diet could be this easy? Click here for the recipe. – Jenny Jones

Jun 12, 2019

Easy Cucumber Salad

Simple Cucumber SaladThis is such a refreshing salad to serve in the summer and now is the best time to get crisp, fresh Persian cucumbers. If you can find organic cucumbers, you can just scrub them and leave the peel on. If they’re not organic, it’s best to peel them for this salad.

I slice the cucumbers very thinly, no more than 1/8 of an inch thick, and for the onion, the thinner the better as well. The dressing uses a good amount of sugar but remember that most of the dressing is not eaten. You serve this salad with a slotted spoon and leave the liquid behind so don’t fret about using a tablespoon of sugar.

If you serve this cucumber salad right away it will be quite crisp, and if you refrigerate it for an hour or more, the cucumber slices will soften and absorb a little more dressing. They are good either way but it’s best to serve this salad on the same day.

I wish everyone a fun summer with lots of good, healthy, homemade food, including this cool and crisp, cucumber salad. Click here for the recipe. – Jenny Jones

Jun 1, 2019

No Dutch Oven / No Knead Bread

No Dutch Oven No Knead BreadFor anyone who does not have a Dutch oven but wants an easy way to make crusty homemade bread with no kneading and almost no work at all, look what I just made on a baking sheet! It was so easy and the loaf was crusty and delicious.

A Dutch oven with a lid creates steam inside the pot, which produces that crispy crust so I create steam inside the oven by placing a small 5 by 9-inch pan in the oven while it’s preheating. Then when I place the bread in to bake, I pour some boiling water into the little hot pan and whoosh – steam goes all over the place. I close the oven door right away to keep the steam inside and let it bake.

Anyone can make this easy no knead bread on a baking sheet. Click here for the recipe. – Jenny Jones

Jun 1, 2019

Photos from You (June)

I love seeing your photos! And please include where you are from. You can send your photo to:


 “Chris from NC – Salmon Cakes – we really loved them, he doubled the recipe!! 🙂”

~ A cast iron pan is a great idea, plus the paper towels. Thank for your photo! ~ jenny

JULIA (from Los Angeles) MADE MY GRANOLA

“Hi Jenny. This is half a batch of your granola recipe that I baked in my toaster oven. During the summer months I like to use it on the patio so I don’t heat up the kitchen.  😊 Much enjoyed–thank you so much! You’re a peach! ❤️”

~ Thank you for your photos and it’s helpful to know you can use a toaster oven. ~ jenny

LINDA (from California) MADE MY PACZKI

“I finally made these Jenny!!! I have been wanting to make Pacski for quite awhile.  They are beyond delicious! Thank you for this BAKING version!!  ~Linda Lamanuzzi ~ Fresno, Ca.”

~ They look just like mine. Thanks so much for your photos! ~ jenny


“Hi Jenny! 🌷I made your EASY WHOLE WHEAT APPLE CAKE for a dessert to share with friends. OMGoodness!! Talk about a wonderful after dinner treat…..YAY!! I did offer my cake with a side of low-fat vanilla ice cream for those who wanted it. First let me tell you how easy it was to make this cake… was EASY….LOL! I did make mine in a 9″ spring-form pan because I decided to slice some apples for the top. Presentation is always a big hit with my friends. I used applesauce instead of oil, worked like a charm. 👌 Cake was so nice and moist and the taste was deeeelish! I also brushed the top of my cake with some sugar-free apple jelly to give it a shine. Needless to say there were no leftovers, not even a crumb was left. 😁 I highly recommend making this easy apple cake, you will definitely please your family and friends. Thank you Ms. Jenny for a satisfying easy to make apple cake recipe. Happy Baking! 😊 Dalila G.”

~ Thank you, Dalila. Your presentation is beautiful. ~ jenny


“Banana bread minus the chocolate chips. 🙂 Thanks Jenny!!”

~ Thanks for the photo. It’s good to know that chocolate chips are not always needed. ~ jenny

May 26, 2019

Easy One Bowl Apple Cake

Easy One Bowl Apple CakeEverybody stay calm! 🙂 There is no cinnamon in my crispy top apple cake. You can add some if you like but I tried using cinnamon and I prefer it with just a little vanilla. This way the apples are the star. This is another easy one-bowl recipe for a healthy dessert that I absolutely love. Here’s why:

~ No mixer
~ No butter
~ Uses less sugar
~ Has whole grains and fruit
~ Minimal cleanup

This fresh apple cake is healthy enough to include with breakfast. (notice I said “with” and not “for!”) 😋 Be sure to keep the apple pieces small, no bigger than 1/2-inch so they cook through. I use Granny Smith apples 🍏. I have made this cake using 100% whole wheat pastry flour and it turned out well but using half all purpose and half whole wheat pastry flour makes it much lighter, so that’s the one I prefer.

I’m loving my one-bowl recipes and am always looking for an easier way to make my favorite foods. And it doesn’t get much easier than this. With or without cinnamon, this is still the easiest apple cake you will ever make. Click here for the recipe. – Jenny Jones

May 26, 2019

Your Photos (May)

It’s a thrill to see my recipes made all over the world. Thank you for your photos and for including where you are from. Please send your photo to:


“I have been “baking” in a bread machine for over 10 years but was always nervous about no-knead bread. Mine came out just fine (even though I left it on the counter for 17 hours instead of 12). Next step, with olives and a little whole wheat flour!”

~ It looks perfectly delicious to me. Thanks for your photo. ~ jenny


“Hi Jenny. We made your chicken pot pie and it was delicious!  Thank you for all your recipes. Have a wonderful day! Eva from Edmonton, Alberta.”

~ Thank you for the photo. It turned out beautifully. ~ jenny


“Hi Jenny, I brought 9 lbs. of ribs made using your recipes for  rib rub,  homemade barbeque sauce and Fall Off the Bone Ribs to a party.  People were ‘oohing’ and ‘aahing’ even before tasting them.  They tasted as good as they looked.   Leftovers tasted great the next day, also.  Thanks for sharing these recipes and making me look like a real pro! Kind regards from Chicago, IL, Marie Nixon.”

~ I’m so glad to hear it. Thank you for the delicious photo. ~ jennyJenny Can Cook

JOHN (from Connecticut) MADE MY NO KNEAD BREAD

My name is John and I live in Connecticut. This is my first time baking bread and it tasted amazing. I made this for the super bowl and it was everyones favorite. Thank for for this quick and easy recipe!”

~ Congrats on a successful first loaf. Thank you for sending your photo. ~ jenny


Deliciousness! I made my first loaf of whole wheat bread last night.  It was tough to wait the 10 minutes to slice! I’m telling everyone to check out your website. Everything is easy peasy!!! – Donna Skinner Indianapolis, hometown Toronto.”

~ Thank you for the great photo. I have the same “waiting” problem. 🙂 ~ jenny


“Beautiful and tasty bread.  Thanks for sharing your recipe.  It was a hit with my husband who is not a fan of sweet baked goods.  I really enjoy watching your videos especially because you have helped me learn the technique of properly braiding bread.  I have finally perfected this process and am confident of my future success in creating various braided breads. – Marilyn  Russell “Lapetitchef,” Apopka, FL.

~ It turned out beautifully! Thank you for sharing your photo. ~ jenny


Hi Jenny, I baked your wheat bread. I guess my pan is slightly larger than yours. The egg was cold and the milk not quit as hot as it should have been. It took an hour and a half to reach an inch over the edge. But after 30 mins on 190centigrade, I think it’s not too bad for a first attempt. Greetings from the Netherlands, Dronten City. – Erik Groothuis

~ The Netherlands! Woo Hoo! This “first attempt” looks perfect to me. Thank you for your fantastic photo. ~ jenny


Hi Jenny! I want to thank you for your easy bread recipe. It came out perfect as described in your video. Can I add dry herbs like oregano and rosemary? If so when should I add them? Tks again! ~ Ruben from Isabela, Puerto Rico.”

~ Thank you for the great photo and you can add herbs at the beginning of the mixture. ~ jenny

May 19, 2019

One Pan Greek Lemon Chicken & Potatoes

One Pan Greek Lemon Chicken & PotatoesI’m so excited to share this easy one-pan meal. It’s Mediterranean eating at its best… healthy, low fat, and full of flavor. The whole thing is ready in an hour so there’s plenty of time to steam some broccoli or make a salad.

When using lemon, it’s best to use a non-reactive pan like Pyrex. I found a 13 by 9 pan at the grocery store for 12.49. The marinade is really simple, using one large lemon but you can use more lemon if you like. Here’s how it looks before cooking:

Greek Lemon Chicken Recipe

I try to submerge as many potatoes into the liquid as possible so they absorb lots of lemon/garlic flavor. About 10 minutes before it’s done, I turn over the potatoes and chicken. Here is it after cooking:

One Pan Greek Lemon Chicken & PotatoesMost of the liquid will cook off and I use whatever juices are left, including the onions, to pour over the chicken for serving. I slice the chicken so the juices go inside all the slices. I love this easy recipe. They say the healthiest diet in the world is the Mediterranean diet and this is it! Click here for the recipe. – Jenny Jones