The whole world is home and cooking and I love seeing photos of my recipes from all over the world, 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
MARY (from Bermuda) MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny – attached are picture of the Simple Whole Wheat Bread that I made last evening. It was quick and easy and DELICIOUS. I stumbled upon your website looking for an easy bread recipe and can’t wait to try some of your other recipes. ~ Mary from Bermuda.”
~ Thank you for your photos. I’m glad you found me all the way from Bermuda! – jenny
CARILYN MADE MY NO KNEAD BREAD
“Added jalapeno and sharp cheddar to the no knead bread…folded inside and sprinkled on top…Delicious best bread ever!!!.”
~ That looks and sounds fantastic. Thank you for the tantalizing photo. – jenny
LUPE MADE MY SIMPLE WHOLE WHEAT BREAD
“Hey Jenny, I really enjoy learning new skills, the cooking site is fun. We have all adults in our home & they love the whole wheat bread. I have 5 sisters that are excellent cooks & now they are following the recipes. I especially like it the next morning toasted & topped with avocado slices. Thanks Jenny.”
~ Thank you for this pretty photo. You are so lucky to have 5 sisters! – jenny
TERRI (from Nevada) MADE MY NO KNEAD BREAD
“Hi Jenny, It’s Terri again from Genoa, Nevada (near Lake Tahoe). You may remember my bread photo from 3 days ago with the dark crust. I made it again, adjusting for 5200 elevation. I baked it at 435 instead of 450 covered and for 5 minutes uncovered and this is the result! My husband and I are addicted with how easy and awesome this recipe is! Thanks again for all you do!”
~ What a difference! That is good to know for others curious about high elevation bread baking. Thank you. – jenny
LIA & LUCCI (from The Philipines) MADE MY CINNAMON ROLLS
“Hi Jenny!! This is Lia and Lucci from Manila, Philippines. We really enjoy watching your videos!! We’ve never made bread before, so it was a pleasant surprise for us when we made your cinnamon rolls and they turned out great. We’ve also made your hash browns and your sweet potato fries over the past few weeks and we love that your recipes are healthy alternatives to others and yet they are so easy to make.”
~ Your cinnamon rolls are so perfect! Thank you very much for sharing your photos. – jenny
SONYA (from Texas) MADE MY FASTER NO KNEAD BREAD
“I made your Faster No Knead Bread- but I used a sourdough starter instead of yeast! It turned out great! First time to make sourdough bread and it was perfectly crusty. Thank you Jenny! Sonya Cookson- TEXAS.”
~ Perfectly crusty – you weren’t kidding! Thanks for this awesome bread photo! – jenny
ANGELA MADE MY QUICK & EASY SPROUTED WHEAT BREAD
“Hi Jenny, Thank you so much for all of your recipes. I have liked every one I tried! You have made this quarantine so much better. ?”
~ Thank you so much. The slices look just perfect for toast and sandwiches. – jenny
LIDIA MADE MY NO KNEAD BREAD
“Dear Jenny thank you for your wonderful recipes. I bake a loaf every day. My nephew and his wife brought me a bag 25 pounds flour, and I’m having so much fun. It is been less than a month since I started baking. Again thank you.”
~ I’m so glad to hear it. Thanks for another great photo. – jenny
ANA MARIA (from La Mesa) MADE MY NO KNEAD BREAD
“Dear Jenny, At present I am living in La Mesa and during one of my daily walks, I founded a nice bag with all the ingredients and your recipe at your door. Yesterday, I baked it and the results where spectacular, as you can see in the attached pictures. The reason of my email is to thank you for your kindness and delicacy for your neighbors. I hope that Pandemic change or contribute good people like you! Tons of blessings for you and your family!”
~ Your bread turned out great but I live a long way from La Mesa. Maybe you should check with your neighbor to see if someone was looking for that package – it definitely was not mine. – jenny
My question, hard to find yeast now by me but pizza guy gave me a block from his fridge (solid and cold) how do I use this to bake your awesome breads? Do I cut it as teaspoon and do I add water! I’m lost? Help
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